Chapter XII: Part II: Chap. iii.) is necessary; for Instance, in making the strong (3)

Take of Juniper-berries three Pounds, Proof Spirit ten Gallons; Water four Gallons. Draw off by a gentle Fire till the Faints begin to rise, and make up your Goods to the Strength required with clean Water.

The Distillers generally call those Goods which are made up Proof by the Name of Royal Geneva; for the common Sort is much below Proof, ten Gallons of Spirit being sufficient for fifteen Gallons of Geneva. Nay, what is generally sold at the common Alehouses is made in the following manner.

Take of the ordinary Malt Spirits ten Gallons; Oil of Turpentine two Ounces, Bay Salt three Handfuls, Draw off by a gentle Fire till the Faints begin to rise, and make up your Goods to the Strength required with clean Water.

In this manner is the common Geneva made, and it is suprizing that People should accustom themselves to drink it for pleasure.

There is a Sort of this Liquor called _Holland_’s Geneva, from it being imported from _Holland_, which is greatly esteemed.

The Ingredients used by the _Dutch_ are, however, the same as those given in the first Recipe of this Chapter, only instead of Malt Spirit they use _French_ Brandy. In the first Part of this Treatise we have sufficiently shewn the Nature of _French_ Brandy, and in what its Excellence consists; and, also, that by the Help of a clean Spirit, Cordial Waters may be made with the same Goodness as those drawn with _French_ Brandy. If therefore the Distiller be careful in distilling and rectifying his Malt Spirit, he may make Geneva equal to that of the _Dutch_, provided it be kept to a proper Age; for all spirituous Liquors contract a Softness and Mellowness by Age, impossible to be imitated by Art.

CHAP. LVI.

_Of Cherry Brandy._

This Liquor is greatly called for in the Country; and is made different ways. Some press out the Juice of the Cherries, and having dulcified it with Sugar, add as much Spirit to it as the Goods will bear, or the Price it is intended to be sold for. But the common Method is to put the Cherries clean picked into a Cask, with a proper Quantity of Proof Spirit, and after standing eighteen or twenty Days, the Goods are drawn off into another Cask for Sale, and about two thirds of the first Quantity of Spirits poured into the Cask upon the Cherries. This is suffered to stand about a Month to extract the whole Virtue from the Cherries, after which it is drawn off as before; and the Cherries pressed to take out the Spirit they had absorbed. The Proportion of Cherries and Spirit is not very nicely observed; the general Rule is to let the Cask be about half filled with Cherries, and then filled up with Proof Spirits. Some add to every twenty Gallons of Spirit half an Ounce of Cinnamon, an Ounce of Cloves, and about three Pounds of Sugar, by which the Flavour of the Goods is considerably increased. But in order to save Expences, not only the Spices and Sugar are generally omitted, but also great Part of the Cherries, and the Deficience supplied by the Juice of Elder-berries. Your own Reason therefore, and the Price you can sell your Goods for, must direct you in the Choice of your Ingredients.

By the same Method you may make Rasberry Brandy; and if the Colour of the Goods be not deep enough, it may be improved by an Addition of Cherry Brandy.

CHAP. LVII.

_Of Honey Water._

This Water has its Name from the Honey in its Composition; tho’ that Ingredient is but of very little Service to the Water, if made according to the usual Method.

_Recipe for making a Gallon of Honey Water._

Take of the best Honey and Coriander-seeds, of each one Pound; Cloves, one Ounce and a Half; Nutmegs and Gum Benjamin, of each an Ounce; Vanilloes Number four. The yellow Rind of three large Lemons: Bruise the Cloves, Nutmegs, Coriander-seed, and Benjamin; cut the Vanilloes in pieces, and put all into a Glass Alembic, with one Gallon of clean rectified Spirit, and after digesting forty eight Hours, draw off the Spirit in Balneum Mariæ. To a Gallon of the above Spirit, add of damask Rose Water and Orange-flower Water, of each a Pound and a Half; Musk and Ambergrise of each five Grains. Grind the Musk and Ambergrise with some of the Water in a Glass Mortar, and afterwards put all together into a digesting Vessel, shaking them well together, and let them circulate three Days and three Nights in a gentle Heat: Then let all cool; filter and keep the Water in Bottles well stopped for use.

This Water was first made by that faithful Chemist Mr. _George Wilson_, for King _James_ II. It is an Antiparalitic, smooths the Skin, and gives one of the most agreeable Scents imaginable. Forty or sixty Drops put into a Pint of clean Water, are sufficient for washing the Hands and Face; and the same Proportion to Punch, or any Cordial Water, gives a very agreeable Flavour.

CHAP. LVIII.

_Of Unequalled Water, generally sold by the French Name_ l’Eau sans
Pareille.

There are two Sorts of this Water, one drawn considerably below Proof, and rendered fine by Filtration, and the other without the Faints, the Receiver being removed as soon as they begin to rise. The latter is much the best, tho’ dearer than the former.

_Recipe for making a Gallon of the common_ Eau sans Pareille.

Take the outer Peels of twelve Citrons, three Quarts of fine Proof Spirit, and a Quart of Water. Put all into a Glass Alembic, and distil to a Dryness in Balneum Mariæ; filtre the Water, and put it into Bottles well stopped.

This is the common Sort, and what is generally sold here under the Name _Eau sans Pareille_.

_Recipe for making a Gallon of the best Sort of_ Eau sans Pareille.

Take of the Essence of Cedrat, Bergamot, Orange, and Lemon, of each two Drams; rectified Spirit a Gallon; Water two Quarts. Put all into a Glass Alembic, and distil in Balneum Mariæ till the Faints begin to rise, when the Receiver must be immediately removed.

Some to save the Trouble and Expence of Distillation, mix the Essences with the Spirit of Wine, in the manner before mentioned in the Chapter for making Hungary Water; but this is greatly inferior to that made by Distillation.

CHAP. LIX.

_Of the Water of Bouquet._

This Water has its Name from its Inventor, and is greatly esteemed abroad for its Smell. It is indeed drawn from the most odoriferous Flowers, and therefore it is no wonder that it is held in great Esteem.

_Recipe for making a Gallon of Bouquet’s Water._

Take of the Flowers of white Lillies, and _Spanish_ Jessamin, of each Half a Pound; Orange-flowers and those of the Jonquil and Pink of each four Ounces; damask Roses one Pound. Let those be fresh gathered, and immediately put into a Glass Alembic with a Gallon of clean Proof Spirit, and two Quarts of Water. Place the Alembic in Balneum Mariæ, draw off till the Faints begin to rise. You may use Spirit of Wine, instead of Proof Spirit; but it will be absolutely necessary that it be entirely inodorous; for otherwise your Water will fall short of the desired Perfection.

CHAP. LX.

_Of Cyprus Water._

This Water is only a dilute Tincture of Ambergrise; but as it is used by those who are fond of that Perfume, and known by the Name of Cyprus Water, or _Eau de Chypre_, I would not omit giving the Recipe here, intending to give a full Account of Ambergrise in a succeeding Chapter.

_Recipe for making a Gallon of Cyprus Water._

Take of the Essence of Ambergrise Half an Ounce; put it into a Glass Alembic with a Gallon of Spirit of Wine and two Quarts of Water. Place the Alembic in Balneum Mariæ, and draw off till the Faints begin to rise.

CHAP. LXI.

_Of Vestal Water, or_ Eau de Vestale.

This is a very agreeable Water, and has been long in use in several Parts of _Europe_.

_Recipe for a Gallon of Vestal Water._

Take of the Seeds of Daucus Creticus or Candy Carrots, two Ounces; Spirit of Wine a Gallon; Water two Quarts. Distil in Balneum Mariæ till the Faints begin to rise. Then add to the Spirit drawn over an Ounce of the Essence of Lemons, and four Drops of the Essence of Ambergrise; redistil in Balneum Mariæ, and keep the Water in Bottles well stoped for use.

CHAP. LXII.

_Of Beauty Water, or_ Eau de Beauté.

This Water has it Name from its use in washing the Face, and giving an agreeable Smell. It is drawn from Thyme and Marjoram, which gives it a very elegant Odour.

_Recipe for making a Gallon of Beauty Water._

Take of the flowery Tops of Thyme and Marjoram, of each one Pound; Proof Spirits five Quarts; Water one Quart. Draw off in Balneum Mariæ, till the Faints begin to rise, and keep it close stopped for use.

CHAP. LXIII.

_Of Royal Water._

This Water has its Name from being considered as the most excellent of all scented Waters. It is compounded of the Cedrat, Nutmegs and Mace, from whence the most elegant Smell is produced; and no Water is at present thought equal to this. There are two Sorts of Royal Water, one produced by a single Distillation, and the other by a double Distillation, and thence called rectified, or double distilled Royal Water.

_Recipe for a Gallon of Royal Water._

Take of Mace one Ounce; Nutmegs Half an Ounce; Essence of Cedrat, or Bergamot two Drams: Put these into a Glass Alembic (after bruising the Spices) with five Quarts of fine Proof Spirit, and draw off one Gallon in Balneum Mariæ.

_Recipe for making a Gallon of double distilled Royal Water._

Take of Mace one Ounce; Nutmegs Half an Ounce; bruise them, and put them into an Alembic with six Quarts of fine Proof Spirit, and draw off five Quarts with a gentle Fire. Then take the Spirit drawn off and put it into a Glass Alembic, with two Drams of the Essence of Cedrat, or Bergamot, and draw off a Gallon in Balneum Mariæ.

Either of these Recipes will produce an elegant Water; but the latter greatly exceeds the former.

CHAP. LXIV.

_Of the Tincture, or Essence of Ambergrise, Musk and Civet._

1. Authors have been long divided with regard to the Origin of Ambergrise; some taking it for a vegetable Juice, which either dropped into the Water from the Trunks or Branches of some Trees growing on the Sea-coast, or exudated from their Roots which ran out of the Earth into the Sea; some for an animal Production, and formed either by a secret Process from Honey-combs, or the Dung of Birds; and others have very circumstantially recorded that it is produced in the Whale. These Opinions are however now looked upon as false; Ambergrise being universally allowed to be a Mineral Production, of the Number of Bitumens. It is a light and frothy Substance, which generally bubbles up out of the Earth in a fluid Form, principally under Water, where it is by Degrees hardened into the Masses we see it in.

Ambergrise in its natural, or common Form is a lax and coarse Substance of an irregular Structure, friable, and so light as to swim upon Water. It is of a pale gray Colour, with a faint Tinge of brown in it; but Pieces perfectly and uniformly of this Colour are rare, what we usually meet with is composed of whitish, yellowish, and blackish Granules; and in Proportion as there is more or less of this whitish Matter in these Masses, it is more or less scented and valuable. It is found in Pieces of perfectly irregular Figures, and from the Bigness of a Pea to those of ten, twenty, or more Pounds; nay there have been Masses found of more than two Hundred Weight.

It should be chosen in clean and not over friable Pieces, of a pale grey Colour, and as uniform as possible in its Structure, with small black Specks within.

There are two Sorts of Essences made from this Perfume; one without Addition of any other odoriferous Substance, and the other from Ambergrise compounded with Musk and Civet.

_Recipe for making the Essence of Ambergrise._

Take of Ambergrise and white Sugar-candy, of each three Drams; grind them well together in a Glass Mortar, adding to them by slow Degrees, five Ounces of rectified Spirit of Wine, digest the whole in a Martrass (represented Fig. 8.) well stopped for four Days, and then separate the clear Tincture or Essence, which keep in a Bottle well stopt for use.

_Recipe for making the compound Essence of Ambergrise._

Take of Ambergrise and white Sugar-candy of each two Drams; Musk twelve Grains; Civet two Grains; grind all these well together in a Glass Mortar, adding by Degrees four Ounces of rectified Spirit of Wine; digest and separate the clear Essence for use, as in the preceding Recipe.

2. Musk is a dry, light, and friable Substance; of a dark blackish Colour, with some Tinge of a purplish or blood Colour in it. It is soft, and somewhat smooth and unctuous to the Touch, and of a highly perfumed Smell. It is brought to us sewed up in a Kind of Bladders or Cases of Skin, covered with a brownish Hair, which are the real Bags in which the Musk is lodged while on the Animal. Musk should be chosen of a very strong Scent, and in dry sound Bladders; and must be kept close shut down in a Leaden Box, by which means it will retain its Smell, and not grow too dry.

_Recipe for making the Essence of Musk._

Take of Musk and white Sugar-candy of each one Dram; rub them well together in a Marble Mortar, adding by Degrees during the rubbing five Ounces of rectified Spirit of Wine: Put the whole into a Matrass, digest three Days in a gentle Heat, and pour off the clear Essence, which keep in a Bottle well stopt for use. Some add a few Grains of Civet to their Essence of Musk, which considerably augments the Fineness of the perfume.

3. Civet is produced, like Musk, in Bags growing to the lower Part of the Belly of an Animal. It is of different Colours from a pure lively whitish, to a black; but the nearer it approaches to the white the better it is; of an extremely strong Smell, and a bitterish pungent Taste.

The Essence of Civet is rarely used alone, but of great service in making Additions to other odoriferous Waters, and therefore I shall here give the Method of making it.

_Recipe for making the Essence of Civet._

Take of Civet and double refined Sugar, of each two Drams; rub them well together in a Glass Mortar, adding by Degrees five Ounces of rectified Spirit of Wine: Put the whole into a Matrass, digest three Days in a gentle Heat, and pour off the clear Essence for use. Tho’ the Essences in this Chapter are, properly speaking, Chemical Preparations, and therefore foreign to the Business of the Distiller; yet as they are often added to perfumed Waters, and easily made, I thought the above Recipes would not be unacceptable to the Reader.

CHAP. LXV.

_Of Faints, and the Uses they may be applied to._

In many of the preceding Recipes I have ordered the Receiver to be removed as soon as the Faints begin to rise; because otherwise the Goods would contract a disagreeable Taste and Smell. It is not however to be understood that these Faints are to be thrown away, nor the Working of the Still immediately stopped; for they are far from being of no Value, notwithstanding they would be of great Disadvantage if suffered to run among the more spirituous Parts of the Goods before drawn off. As soon therefore as you find the clear Colour of the Goods begins to change of a bluish or whitish Colour, remove the Receiver, place another under the Nose of the Worm, and continue the Distillation as long as the Liquor running from the Worm is spirituous, which may be known by pouring a little of it on the Still Head, and applying a lighted Candle to it; for if it is spirituous it will burn, but otherwise not. When the Faints will no longer burn on the Still Head, put out the Fire, and pour the Faints in a Cask for that Purpose; and when, from repeated Distillations, you have procured a sufficient Quantity of these Faints, let the Still be charged with them almost to the Top. Then throw into the Still three or four Pounds of Salt, and draw off as you would any other Charge as long as the Spirit extracted is of a sufficient Strength; after which the Receiver is to be removed, and the Faints saved by themselves as before.

The Spirits thus extracted from the Faints will serve in several Compositions as well as fresh; but they are generally used in Aniseed Water, because the predominant Taste of the Aniseeds will entirely cover that they had before acquired from other Ingredients.

THE
INDEX

A.

_Page._

_Accidents_ often attending Distillation, 33
how prevented, 37
Remedies for, 41

_Additions_, their Use, 20

_Advantages_ attending the different Kinds of
Distillation, 51

_Air_, promotes and quickens Fermentation, 12

_Alembics_, different Sorts of, 29
described, 30
the common, how used, 52
Glass, its Use, 57
Simple Waters how distilled by, 114

_All-fours_, or Cardamom————, 247

_Ambergrise_, Description of, 261
Essence of, 262

_Andrew_’s (Father) Water, 207

_Angelica_ Water, spirituous, 166
compound, 167

_Anhalt_ Water, 199

_Aniseed_ described, 157
———— Water, 158

_Antiscorbutic_ Water, 177

_Aqua Cœlestis_, 194
_Mirabilis_, 162

_Aromatics_ their Use, 21

_Arracs_ how procured in the _East Indies_, 86
how they may be imitated, 88
how clarified, 89

B.

_Balneum Mariæ_, described, 55
its Uses, 108

_Barbadoes_ Water, 214

_Barnabas_ (Father) Water of, 208

_Baum_ Water, 138
Water, compound, 190

_Beauty_ Water, 259

_Bergamot_, described, 203
a spirituous Water from, 204

_Bodies_ proper for Distillation, 59

_Bouquet_, Water of, 256

_Brandies_ how distilled in _France_, 76
how to convert _English_ Spirits into _French_, 77
whence they acquire their Colour, 102

_Brewing_ defined, 2
Water proper for, 4
how performed, 5

_Bryony_-root described, 188
a compound Water from, _ibid._

_Burnt_ Sugar its use in colouring Brandy, 105

_Camomile_-flowers, Description of, 182
a compound Water from, _ibid._

_Caraway_-seed, Description of, 159
Water, _ibid._

_Cardamom_-seed, Description of, 160
Water, 161

_Cardamum_, or All-fours, 247

_Carminative_ Water, 197

_Castor_, Description of, 140
a Simple Water from, 141

_Cautions_ in distilling Vegetables, 116

_Cedrat_, described, 201
a spirituous Water from, 202

_Cephalic_ Water, 193

_Cherry_ Brandy, 252

_Cinnamon_, Description of, 134
Simple Water drawn from, 135
Water, spirituous, 147

_Citron_ Water how made, 257

_Civet_, Description of, 264
Essence of, _ibid._

_Cloves_, Description of, 150
Virtues of, _ibid._
a spirituous Water from, _ibid._

_Cohobation_, what, 221

_Cold_ Still described, 32
its Uses, 109

_Colouring_ of Spirits, how performed, 101

_Cordial_ Waters, Rules for making, 146
Water of _Montpelier_, 207

_Cubebs_, Description of 162

_Cyprus_ Water 257

D.

_Definition_ of Distillation, 1
of Brewing, 2
of Fermentation, 7
of Spirits, 62
of Essence, 62
of Simple Waters, 63
of Phlegm, _ibid._
of Filtration, 68

_Digestion_, what, and how performed, 66

_Dill_-seed, Description of, 142
a Simple Water from, 143

_Distillation_, defined, 1
of Spirits, 2
Principles of explained, 26
worthy the Attention of the learned, 27
how divided, _ibid._
per ascensum, what, _ibid._
per descensum, what, 28
per latus, what, _ibid._
Accidents attending the Processes of, 33
particular Advantages attending every Kind of, 51
how performed in the common Alembic, 52
how performed in Sand, 53
in Balneum Mariæ, 54
in Glass Alembics, 56
by the vapour Bath, 57
Bodies proper for, 59
what procured by, 62
the proper Season for, 67
of Malt Spirits, 70
of Molosses Spirits, 76
of Rum, 80
of Sugar Spirits, 83
of Raisin Spirits, _ibid._
of Simple Waters how to be conducted, 116
Rules for, 120
of compound Waters, 145

_Divine_ Water, 212

_Double_ Goods what, 149

_Drying_ of Plants why often prejudicial, 113

E.

_Eau_ d’Arquebusade, 200
de Bigarde, 204
de Carmes, 190
sans Pareille, 255

_Essence_, what, 62

F.

_Faints_, their use, 265

_Father Andrew_’s Water, 207

_Father Barnabas_’s Water, 208

_Fennel_-seed, Description of, 135
Simple Water, 136

_Fermentation_ necessary to the Extraction of
Spirits, 2
defined, 7
Theory of, 8
Practice of, 15
how performed to the greatest Advantage, 23
how known to be perfected, 25
its Use in drawing Simple Waters, 123

_Ferments_, what, 16
how to procure a Stock of, 17
the Alteration they cause in any neutral
fermentable Liquor, 19

_Filtration_, how performed, 68

_Fire_, how to be regulated, 116

_Flavouring_ of Spirits how performed, 99

_Fruits_, Water of the four, 209

G.

_Geneva_, 248

_Ginger_, Description of, 163

_Gold_ Cordial, 245

_Goods_ double, what, 149
single, what, _ibid._

_Gout_ Water, 198

H.

_Heat_ necessary in brewing, 5

_Heavenly_ Water, 194

_Honey_, its use as an Addition, 20
Water, 253

_Horse-radish_ Water, 178

_Hungary_ Water, how made, 153

I.

_Jamaica_-pepper, Description of, 129
how cured, 130
its Uses, _ibid._
a Simple Water from, _ibid._

_Jasmine_ Water, 206

_Imperial_ Water, 133

_Juniper_-berries, Description of, 248
the best Methods of preserving, 249

L.

_Ladies_ Water, 192

_Lavender_, Virtues of, 154
a spirituous Water from, _ibid._

_Lemon_-peel, a spirituous Water from, 152

M.

_Malt_, why preferred in _England_, 3
how to brew with it to Advantage, _ibid._
what Parts of it dissolve in Water, 4
Spirits how distilled, 70

_Mint_ Water, spirituous, 165

_Molosses_, Spirits how distilled, 75

_Montpelier_ Cordial Water, 207

_Motion_ in Fermentation, whence, 10

_Musk_ Description of, 263
Essence of, _ibid._

N.

_Nitre_, Spirit of, its Use, 97

_Nutmegs_, Description of, 186
a spirituous Water from, 187

O.

_Oak_, Extract of, how made, 103
its Use, _ibid._

_Oil_, Essential, its Use, 21
of Wine, how procured, 99
its Use, 100
Essential, of Orange-flowers, 130

_Oleosaccharum_, what, 21

_Orange_ Water, spirituous, 168
Cordial Water, 204
Flowers, Description of, 127
_Orange-flowers_, Simple Water of, 127
double Water of, 128
Essential Oil of, 129
Cordial Water from, 131
Peel, a Simple Water from, 111

P.

_Parsley_ Water, compound, 196

_Penny royal_, its Uses, 138
a Simple Water from, 139
Water, spirituous, 195

_Pepper-mint_ Water, 136
spirituous, 165

_Phlegm_, what, 63

_Pimento_, Description of, 139

_Piony_, Description of, 184
a compound Water from, 185

_Plague_ Water, 169

_Plants_, Spirit of, what, 113
what they lose in drying, _ibid._

_Practice_ of Fermentation, 15

_Principles_ of Distillation explained, 27

R.

_Raisin_ Spirits how extracted, 83
great Use of, 85

_Ratafia_, common, 221
red, 224
fine and dry, 226
mixed, 228
white from Grapes, 230
from Peaches, 234
from Orange-flowers, 241
from the _Portugal_ Orange, 243
_English_, 244

_Rectification_, what, 89
how performed to the greatest Advantage, 90
by alcaline Salts, 92
by Alcalies and Acids, 94
by saline Bodies, _ibid._
by quick Lime, 95
by neutral Salts, _ibid._

_Roman_ Water, 213

_Rose_, Description of, 131
a Water drawn from, 132
Essence of, 133

_Rosemary_, a Simple Water of, 110
Virtues of, 153
a spirituous Water from, _ibid._

_Ros solis_, Description of, 215
compound Water, _ibid._

_Royal_ Water, 260

_Rules_ for conducting Simple Distillation, 120
for making Cordial Waters, 146

_Rum_, how distilled, 80
whence it derives its Flavour, _ibid._
how it may be made to resemble Arrac, 82

S.

_Sand_, its use in Distillation, 53

_Salt, Glauber_’s, Spirit of, its Use, 20

_Season_ proper for distilling, 67

_Seeds_, Water of the four, 211

_Simple_ Waters, what, 63
how distilled, 107 _seq._
their Contents, 112
how distilled by the Alembic, 114
drawn from a fermented Plant, 123
of Baum, 137
of Castor, 140
of Cinnamon, 135
of Dill-seed, 142
Water of Fennel-seed, 136
of _Jamaica_ Pepper, 139
of Orange-peel, 142
of Penny-royal, 138
of Pepper-mint, 136
of Roses, 132
of Spear-mint, 137

_Single_ Goods, what, 149

_Spear-mint_ Water, 137
Use of, _ibid._

_Spices_, Water of the four, 210

_Spirits_, Distillation of, 2
not to be extracted without a previous
Fermentation, 2
from Malt, how extracted, 70
from Molosses, how distilled, 75
how extracted from Sugar, 83
from Raisins, _ibid._
how flavoured, 97
how coloured, 101
of Plants, what, 113

_Stephens_’s (Dr.) Water, 172

_Still_ cold, described, 32
its Uses, 109
the Operations of it how performed, 110

_Stock_ of Ferments how procured, 17

_Subject_, fermentable, what composed of, 8

_Sugar_ Spirit, what, and how extracted, 80
burnt, its Use in colouring Brandy, 105

_Sulphur_, Oil of, its Use, 20

_Surfeit_ Water, 173

T.

_Tartar_, an aqueous Solution of, its Use, 20

_Theory_ of Fermentation, 8

_Treacle_, its Use as an Addition, 20
Spirit from, 75
its Use in colouring Brandy, 104
Water, 108

_Turin_ Ros solis, 217

V.

_Vapour_ Bath, its Use, 57

_Vestal_ Water, 258

_Unequalled_ Water, 255

_Usquebaugh_, common, 218
Royal, 219
by Digestion, _ibid._
_French_, 220

_Vulnerary_ Water, 200

W.

_Wash_, what so called by the Distillers, 7

_Water_, what fittest for brewing, 4
why necessary in several Distillations, 49

_Waters_, Simple, what, 63
how distilled, 107 _seq._
drawn from fermented Plants, 123
from Baum, _ibid._
from Castor, 140
from Cinnamon, 135
from Dill-seed, 142
from Fennel-seed, 136
from _Jamaica_ Pepper, 139
Simple from Orange-flowers, 127
double of Orange-flowers, 128
from Orange-peel, 142
from Penny-royal, 138
from Pepper-mint, 136
from Roses, 132
from Spear-mint, 137

_Water, Spirituous_, of Father _Andrew_, 207
from Angelica, 166
of Anhalt, 199
from Aniseeds, 157
called _Barbadoes_, 214
of Father _Barnabas_, 208
from Baum, 190
from Bergamot, 203
from the Begarade, 204
of Beauty, 259
of Bouquet, 256
from Bryony-root, 188
from Camomile-flowers, 182
from Caraway-seed, 159
from Cardamom-seed, 160
called Cardamum, 247
from the Cedrat, 201
called Cephalic, 193
from Cinnamon, 147
from Cloves, 150
from Citron-peel, 156
of Cyprus, 257
called Divine, 212
called Eau sans Pareille, 255
from four Fruits, 209
from four Seeds, 211
from four Spices, 210
called Gold Cordial, 245
against the Gout, 198
called Heavenly, 194
from Honey, _&c._, 253
from Horse-radish, 178
from Jasmine-flowers, 206
called Imperial, 183
from Juniper-berries, 248
for Ladies, 192
from Lavender, 154
from Lemon-peel, 152
of Montpelier, 207
from Nutmegs, 186
from Orange-peel, 168
from Parsley, 196
from Penny-royal, 195
from Pepper-mint, 165
from Piony, _&c._, 184
against the Plague, 169
called Ratafia, 221
called Roman, 213
from Rosemary, 153
from Ros Solis, 215
called Royal, 259
against a Scurvy, 177
from Spear-mint, 164
of Dr. _Stephens_, 172
against a Surfeit, 173
from Venice Treacle, 180
called Vestal, 258
called Usquebaugh, 218
against Wind, 197
the Wonderful, 162
from Wormwood, 175
against Wounds, 200

_Wine_, Oil of, how procured, 99
its Use, 100

_Winter_’s Bark, Description of, 151

_Wonderful_ Water, how made, 162

_Wormwood_ Water, lesser Composition, 175
greater Composition, 176

FINIS.