spirit of ambergris. Shake the whole well together, and the process will be finished. 358. ROSE WATER. Take of the leaves of fresh damask roses, with water, as much as to prevent burning. Distil off a gallon. The distilled waters should be drawn from dried herbs, because the fresh cannot be got at all times in the year. Whenever the fresh are used the weights must be increased; but whether the fresh or dry are made use of, it is left to the judgment of the operator to vary the weight, according as the plants are in greater or less perfection, owing to the season in which they grew or were collected. 359. STRAWBERRY WAter. Take of the bruised fruit, 20 lbs. water a sufficient quantity. Draw off two gallons and a half: this water is very fragrant. 360. COMMON DISTILLED WATER. Take of water, 10 gallons. Distil. Throw away the first gallon, and draw off four Distilled water gallons, which keep in glass or stone ware. is used as a diet drink in cancerous diseases, and should be used in making medicines when the salts contained in common water would decompose them. Compound Distilled Waters. Among old-fashioned housekeepers distilling is a favourite practice, but it has yielded in a private way to the improvements of the shops, and every article may now be purchased, if genuine, at much less than it can be made. GENERAL RULES FOR THE DISTILLATION OF SPIRITUOUS WATERS. 1. The plants and their parts ought to be moderately and newly dried, except such as are ordered to be fresh gathered. 2. After the ingredients have been steeped in the spirit for the time prescribed, add as much water as is sufficient to prevent a burnt flavour, or rather more. 3. The liquor which comes over first in distillation is by some kept by itself, under the title of spirit; and the other runnings, which prove milky, are fined down by art. But it is preferable to mix all the runnings together, without fining them, that the waters may possess the virtues of the plant entire. 4. In the distillation of these waters, the genuine brandy obtained from wine is directed. Where this is not to be procured, take, instead of that proof spirit, half its quantity of a well-rectified spirit, prepared from any other fermented liquors. In this steep the ingredients, and then add spring water enough both to make up the quantity ordered to be drawn off, and to prevent the burning. 362. BERGAMOT WATER. Take of fine old French brandy, 2 gallons, or 1 gallon of highly rectified spirit of wine, and 1 gallon of spring water. Put to the brandy, or diluted spirits, an ounce, or more, of true Roman oil of bergamot, whose parts have been previously well divided by trituration with lump sugar, in a glass mortar. Now distil by a water heat, and draw off six quarts only. By this operation, a most excellent bergamot water will be produced, which will remain good for twenty years. 363. ORIGINAL RECEIPT FOR HUNGARY WATER, The original receipt for preparing this invaluable lotion, is written in letters of gold in the haud-writing of Elizabeth, queen of Hungary. Take of aqua vitæ, four times distilled, 3 parts, the tops and flowers of rosemary, 2 parts. To be put together in a close-topped vessel, and allowed to stand in a warm place, during fifty hours, then to be distilled in an alembic, and of this, once every week, I drachm to be taken in the morning, either in the food or drink, and every morning the face and the diseased limb to be washed with it. 364. Best Hungary Water. Take thirty gallons of spirit of wine; put to it, in a large still, six large bunches of fine green rosemary, when the flowers are white, and in full bloom; one pound of lavenderflowers, and four ounces of true English oil of rosemary. The rosemary-leaves and flowers must be stripped from all their wood and green twigs. When the whole has been in a state of digestion for twenty-four hours, distil as before, drawing off about twenty-five or twenty-six gallons, but no more. When distilled, stop it closely in a copper vessel, and keep it undisturbed for about a month. 365. LAVENDER SPIRIT. Take 14 pounds of lavender flowers, 10 gallons of rectified spirit of wine, and one gallon of water; draw off 10 gallons by a gentle fire; or, which is much better, by a sandbath heat. 366. LAVENDER WATER. Take 30 gallons of the best wine spirit; pour it into a copper still, placed in a hot water bath, over a clear but steady fire; put to it six pounds of the largest and freshest lavender flowers, after having separated them from all stalks and green leaves, which give the lavender-water a woody and faint smell. Put no water into the still; close all the junctures well, and let the spirits and flowers stand in a state of digestion 24 hours; and then, with a gentle fire, draw off 25, or, at most, 26 gallons only, which, as soon as distilled, are to be poured into a copper vessel, for keeping. Wooden vessels and cans are to be avoided, as the best parts of the oil, and of the spirits, will be absorbed by them and consequently lost. When the distillation is over, draw out, or quench the fire, and let the remaining spirits and flowers continue in the still until the next day. When the above quantity of 25 or 26 gallons has stood for 4 or 5 days, put it to ten ounces of true English oil of lavender. Mix the whole well in the jar, by drawing out one or two gallons, and then returning them. Repeat this ten or twelve times, then stop the vessel up close, and do not disturb it for a month, at least. 367. Lavender Water, of the second order. To the four or five gallons of the spirits, and the lavender flowers left in the still, after the distillation mentioned in the last article, add 15 gallons of common proof spirit, 9 or 10 gallons of spring water, 3 pounds of lavender flowers, and 4 ounces of oil of lavender, intimately mixed with loaf-sugar, by powdering it in a glass mortar. Digest the whole, and draw off 25 gallons, proceeding in every respect as before, except that in this case, no oil is to be added; for, as there is so much water present, the addition of oil would be apt to turn the whole quantity muddy, or of a bluish or opaque colour, which it cannot be easily freed from, without a second distillation. 368. Lavender Water, for immediate use. Mix with one gallon of proof spirit, 14 ounce of true English oil of lavender, which is all that will properly combine with the spirit, without injuring the colour, by rendering it muddy. When the spirit and the oil are properly mixed, they are to be put into glass bottles, which are to be well stopped, and ought to be shaken before used. 369. Perfumed Lavender Water. Distil by a gentle heat in a sand or water-bath; or, mix and shake frequently during fourteen days, the following ingredients: 1 ounce of foreign oil of lavender, ditto of English ditto, ditto of essence of ambergris, and 1 gallon of rectified spirit of wine. 370. LEMON WATER. The peel of the lemon, the part used in making this wa ter, is a very grateful bitter aromatic, and, on that account, very serviceable in repairing and strengthening the stomach, Take of dried lemon-peel, 4 lbs. proof spirit, 10 gallons, and Draw off ten gallons by a gentle fire. 371. SPIRIT of PEPPERMINT. Take of the herb of peppermint, dried, 1 lbs. water, sufficient to prevent burning. Distil off a gallon. 372. COMPOUND GENTIAN WATER. Take of gentian-root, sliced, 3 lbs. ; leaves and flowers of the lesser centaury, each 8 ounces; infuse the whole in 6 quarts of proof spirit, and 1 quart of water; and draw off the water till the feints begin to rise. 373. SPIRIT OF SCURVY-GRASS. Take of scurvy-grass, fresh gathered and bruised, 15 pounds; horse-radish root, 6 pounds; rectified spirit of wine, 1 gallon; and water three pints. Digest the whole in a close vessel two days, and draw off a gallon with a gentle fire. 374. ANTISCORBUTIC WATER. Take of the leaves of water-cresses, garden and sea scurvygrass, and brook-lime, each 20 handsful; of pine-tops, germander, horehound, and the lesser centaury, each 16 handsful; of the roots of bryony and sharp pointed dock, each 6 pounds; of mustard-seed, 14 pounds. Digest the whole in 10 gallons of proof spirit, and 2 gallous of water, and draw off by a gentle fire. ACID LIQUORS. 375. VINEGAR is used chiefly as a sauce, and to preserve vegetable substances; but it is employed externally when an over dose of strong wine, spirit, opium, or other narcotic poison has been taken A false strength is given to it by adding oil of vitriol, or some acrid vegetable, as pellitory of Spain, capsicum, &c. It is rendered colourless by adding fresh burned bone black, 6 ounces to a gallon, and letting it stand for two or three days to clear. 376. TO MAKE VINEGAR. Mix cider and honey, in the proportion of 1 lb. of honey to a gallon of cider, and let it stand in a vessel for some |