Peppermint Water

Dried herb one pound and a half, or green herb three pounds, to a gallon of water.

Lemon-Peel Water

Two pounds of fresh peel to the gallon.

Black-Cherry Water

Twelve pounds of ripe fruit to a gallon of water. Bruise the fruit in a mortar so as to break the stones, that the flavour of the kernel may be obtained.

Angelica, star, anise-seed, caraway, lavender, rosemary, myrtle, vanilla, raspberry, strawberry, and all other waters, are made in the same manner; the first half of the water which comes over is the best and strongest.

Hungary Water, Or Aqua Reginæ

Fresh gathered rosemary flow-ers in full bloom, four pounds to the gallon of pure proof spirit. It may also be made with the addition of one pound of each of marjoram and lavender flowers, and two quarts more of spirit. Distil immediately. Half a pound of sage leaves, and two ounces of ginger, are recommended as an excellent addition by foreign writers.

Kirchenivaxser

Get some small black cherries and a few Morello cherries quite ripe, take off their stalks and put them in a cask with the head o(F, cover the top or surface of the cherries with mortar or wood ashes mixed to a consistence with water, let them stand for six weeks or two months, during which time they will ferment, then take off the covering and distil them.

Eau Divine

Essence of bergamont and lemon, of each one drachm, rectified spirit one gallon, fresh balm leaves two ounces; distil with the bain-marie; add orange-flower water five ounces. The liquor is made by adding to this four pounds of treble refined sugar dissolved in two gallons of water.

Eau De Cologne

Spirit of rosemary two quarts, essence of berga-mot four ounces, balm water two quarts, essence of cédrats and citrons four ounces, neroli two drachms, rosemary two ounces, spirits of wine ten quarts; draw fourteen quarts.

Balm water two pints and a-quarter, spirit of rosemary three pounds and a-half, oil of rosemary one drachm, essence of lemon three drachms, of cédrats two drachms, of neroli two drachms and a-half, of bergamot three drachms, rectified spirit twelve pounds, distil in the bain-marie, and keep in a cool place for some time.

CuraçAo

This is a species of wild or bitter orange; the dried peel may be obtained from the chemists; the yellow peel of Seville oranges, dried and powdered, will answer as well; use one pound to the gallon of rum or rectified spirit, and distil as the others.

Eau De MéLisse Des Carmes

Spirit of balm eight pints, spirit of lemon and citron four pints; spirit of nutmegs, musk, and coriander, of each two pints, spirit of thyme, cinnamon, anise-seed, marjoram, hyssop, green-verdigris, or the vitriol of iron, sage, angelica-root, and cloves, of each one pint; distil, and keep in an ice-house for twelve months. Supposed to be the original recipe of the barefooted Carmelites, now in possession of the Company of Apothecaries of Paris.

The English Method

Fresh balm leaves four ounces, fresh lemon-peel two ounces (the yellow rind), coriander seeds and nutmegs, of each one ounce, angelica-root, cinnamon, and cloves, of each half an ounce, rectified spirit two pounds, brandy two pounds, powder the dry ingredients, and steep the whole in a close vessel with the spirit for four or five days. Two pints of rectified spirit and one pint of balm-water may be used instead of the spirit and brandy; distil in the bain-marie nearly to dryness; re-distil and keep it for some time in a cold cellar or ice-house. This is an elegant and beautiful cordial.