Angelica Water

Take eight handfuls of the leaves of angelica, wash and cut them, and lay them on a table to dry. When dry put them into an earthen pot, and put to them four quarts of strong wine lees. Let it infuse twenty-four hours, but stir it twice in the time. Then put it into a warm still or, an alembic, and draw it off. Cover the bottles with a paper, and prick holes in it, and let it stand two or three days. Then mix all together, sweeten it, and when it is settled, bottle it up, and top it close.

Peppermint Water

Peppermint must be gathered when it is full grown, and be-fore it seeds. Cut it in short lengths, fill the still with it, and cover it with water. Then make a good fire under it, and when it is near boiling, and the still begins to drop, if the fire is too hot, draw a little from under it, to keep it from boiling over, or the water will be muddy. The slower the still drops, the clearer and stronger will be the water; but do not spend it too far. The next day bottle it, and let it stand three or four days, to take off the fiery taste of the still. Then cork it well, and it will keep a long time.

Milk Water

Take the herbs agrimony, endive, fumitory, balm, elder flowers, white nettles, water cresses, bank cresses, and sage, of each three handsful; eyebright, brooklime, and celandine, of each two handsful; the roses of yellow dock, red madder, fennel, horse-radish, and liquorice, of each three ounces; stoned raisins one pound; nutmeg sliced, winter bark, turmeric, and galangal,of each two drachms ; carroway and fennel seeds, of each three ounces, and one gallon of milk. Distil all with a gentle fire in one day.

Rose Water

Gather red roses when they are dry and full blown ; pick off the leaves, and to every peck put a quart of water. Then put them into a cold still, and make a slow fire under it; for the slower it is distilled, the better it will be. Then bottle it, and in two or three days' time cork it.

Cordial Poppy Water

Take a peck of poppies, and two gallons of very good brandy. Put them together in a wide-mouthed glass, let them stand forty-eight hours, and then strain them out. Stone a pound of raisins of the sun, and take an ounce of coriander seeds, an ounce of sweet fennel seeds, and an ounce of liquorice sliced. Bruise them all together, and put them into the brandy, with a. pound of good powder sugar. Let them stand four or eight weeks, shaking them every day ; then strain it off, and bottle it up. close.

Penny-Royal Water

Gather penny-royal when it is full grown, and before it is in blossom. Then fill the cold still with it, and put it half full of water. Make a moderate fire under it, and distil it oft' cold. Then put it into bottles, and, after two or three days, cork it up close.

Treacle Water

Take four pounds of the juice of green walnuts; rue, car-duus, marigolds, and balm, of each three pounds; roots of butter-bur, half a pound; roots of burdock, one pound ; angelica and masterwort, of each half a pound ; leaves of scordium, six handsful; Venice treacle, and mithridate, of each half a pound; old Canary wine, two pounds; white-wine vinegar, six pounds, and the same quantity of the juice of lemons. Distil all these in an alembic. -