50. The Celestial Water.
Take the best Cinnamon, Nutmegs, Ginger, Zedoary, Galangals, and
White-Pepper, of each an ounce; six Lemon-peels, pared thin; two
handfuls of Damascene Grapes; as much Jujebs; a handful of Pith
of Dwarf-Elder; four handfuls of Juniper-berries perfectly ripe;
Fennel-Seeds, Flowers of Sweet Basil, St. John's-wort, Rosemary,
Marjoram, Pennyroyal, Stechas, Musk Roses, Rue, Scabious, Centaury,
Fumitory, and Agrimony, of each a handful; Spikenard, Aloes-Wood,
Grains of Paradise, Calamus Aromaticus, Mace, Gum Olibanum, and Yellow
Sanders, of each two ounces; Hepatic Aloes, fine Amber and Rhubarb,
of each two drachms. All these drugs being procured good in their
kind, beat in a mortar those that ought to be pulverized, and put the
whole, thoroughly mixed together, into a large strong glass alembic;
pouring as much genuine brandy upon them as will rise at least three
fingers breadth above the ingredients. Then having well closed the
mouth of the alembic, bury the vessel fifteen days in warm horse-dung,
and afterwards distil the Tincture in balneo Mariæ, the water almost
boiling hot. When you perceive the water in the receiver change its
colour, instantly stop the process, and separate the phlegm from
the spirit, by another distillation conducted in the same manner.
The liquor thus obtained is the genuine Celestial Water. Note,
when you perceive this second water begin to lose its transparency,
and incline to a reddish colour, put it by in a strong glass bottle
closely stopped, and dissolve in the residue half a pound of the best
Treacle, with as much Venice Turpentine and fresh Oil of Almonds. Place
the alembic in a sand heat, and urge the fire to the first degree, to
have the genuine Balsamic Oil, which ought to be of the consistence of
clarified Honey.
If a person rubs himself in the morning with this water on the
forehead, eyelids, back of the head, and nape of the neck, it renders
him quick and easy of conception, strengthens the memory, enlivens the
spirits, and greatly comforts the sight. By putting a few drops with
a bit of cotton up the nostrils, it becomes a sovereign cephalic, and
cleanses the brain of all superfluous cold and catarrhal humours. If a
table spoonful is drank every third day, it tends to preserve the body
in vigour. It is an excellent remedy against asthmatic complaints, and
corrects an offensive breath.
51. A Receipt to make the genuine Hungary-Water.
Put into an alembic a pound and a half of fresh pickt Rosemary Flowers;
Pennyroyal and Marjoram Flowers, of each half a pound; three quarts
of good Coniac Brandy; having close stopped the mouth of the alembic
to prevent the Spirit from evaporating, bury it twenty-eight hours in
horse-dung to digest, and then distil off the Spirit in a water-bath.
A drachm of Hungary-Water diluted with Spring-Water, may be taken
once or twice a week in the morning fasting. It is also used by way
of embrocation to bathe the face and limbs, or any part affected
with pains, or debility. This remedy recruits the strength, dispells
gloominess and strengthens the sight. It must always be used cold,
whether taken inwardly as a medicine, or applied externally.
52. Another Receipt to make Hungary-Water.
Fill a glass or stone cucurbit half full of fresh gathered
Rosemary-tops picked in their prime; pour on them as much Spirit of
Wine as will thoroughly soak them. Put the vessel in a water-bath,
and having closely luted on the head and receiver, leave it to digest
on a gentle fire for three days; at the expiration of which period
unlute the vessel, and pour back into the cucurbit whatever liquor
you find in the receiver. Then lute your cucurbit again, and encrease
the fire so as to cause the Spirit to rise fast over the helm. When
about two thirds of the liquor are drawn off, remove the fire, and let
the vessel stand to cool; you will find in the receiver an excellent
Hungary-Water, which is to be kept in a glass bottle closely stopped.
Hungary-water must be drawn off with a brisk fire, or the Spirit of
Wine will come over the helm, very little impregnated with the essence
of Rosemary.
53. Directions for making Lavender-Water.
Fill a glass or earthen body two thirds full of Lavender Flowers and
then fill up the vessel with Brandy or Melasses Spirits. Let the
Flowers stand in infusion eight days, or less if straitened for time;
then distil off the Spirit, in a water-bath with a brisk fire, at first
in large drops or even a small stream, that the Essential Oil of the
Flowers may rise with the Spirit. But as this cannot be done without
the phlegm coming over the helm at the same time, the Spirit must be
rectified. The first distillation being finished, unlute the still,
throw away what remains in the body, and, fill it with fresh Flowers
of Lavender, in the proportion of two pounds of Lavender Flowers to
one pint of Spirit; pour the Spirit already distilled according to the
foregoing directions, on the Lavender Flowers, and distil a second time
in a vapour-bath.
54. Another Method.
Take fresh or dried Lavender Flowers, sprinkle them with White Wine,
Brandy, Melasses Spirit, or Rose-water; let them stand in infusion for
some days, and then distil off the Spirit. The distilled water will be
more odoriferous, if the Flowers are dried in the sun in a glass bottle
close stopped, and White Wine afterwards poured upon them.
If you would have speedily, without the trouble of distillation, a
water impregnated with the flavour of Lavender, put two or three drops
of Oil of Spike, and a lump of Sugar, into a pint of clear Water, or
Spirit of Wine, and shake them well together in a glass phial, with a
narrow neck. This Water, though not distilled, is very fragrant.
55. To make Rose-Water.
To make an excellent Rose-water, let the Flowers be gathered two or
three hours after sun-rising in very fine weather; beat them in a
marble mortar into a paste, and leave them in the mortar soaking in
their juice, for five or six hours; then put the mass into a coarse
canvas bag, and press out the Juice; to every quart of which add
a pound of fresh Damask Roses, and let them stand in infusion for
twenty-four hours. Then put the whole into a glass alembic, lute on
a head and receiver, and place it on a sand heat. Distil at first
with a gentle fire, which is to be encreased gradually till the drops
follow each other as quick as possible; draw off the water as long as
it continues to run clear, then put out the fire, and let the alembic
stand till cold. The distilled water at first will have very little
fragrancy, but after being exposed to the heat of the sun about eight
days, in a bottle lightly stopped with a bit of paper, it acquires an
admirable scent.
56. Or,
Infuse in ten or twenty pints of Juice of Damask Roses, expressed in
the manner above described, a proportionable quantity of Damask Rose
Leaves gathered with the usual precautions. After standing in infusion
twenty-four hours, pour the whole into a short-necked alembic, distil
in a sand heat, and draw off as much as possible, taking care not to
leave the residuum quite dry, for fear the distilled water should have
an empyreumatic or still-burnt flavour. After emptying the alembic,
pour the distilled water a second time into it, and add a good quantity
of fresh picked Damask Roses. Lute it well, placing it again in a sand
heat, and repeat the distillation. But content yourself this time with
a little more than half the water you put back into the alembic. To
impress on Rose-water the utmost degree of fragrancy of which it is
susceptible, it is necessary to expose it to the genial warmth of the
sun.
Rose-water is an excellent lotion for the eyes, if used every morning,
and makes a part in all collyriums prescribed for inflammations of
these parts; it is also proper in many other complaints.
57. To make Orange-Flower Water.
Having gathered (two hours before sun-rise, in fine weather) a quantity
of Orange-Flowers, pluck them leaf by leaf, and throw away the stalks
and stems: fill a tin cucurbit two thirds full of these picked Flowers;
lute on a low bolt-head, not above two inches higher than the cucurbit;
place it in balneo Mariæ, or a water-bath, and distill with a strong
fire. You run no risk from pressing forward the distillation with
violence, the water-bath effectually preventing the Flowers from being
burnt. In this method you pay no regard to the quantity, but the
quality of the water drawn off. If nine pounds of Orange Flowers were
put into the still, be satisfied with three or four quarts of fragrant
water; however, you may continue your distillation, and save even the
last droppings of the still, which have some small fragrancy. During
the operation, be careful to change the water in the refrigeratory
vessel as often as it becomes hot. Its being kept cool prevents the
distilled water from having an empyreumatic or burnt smell, and keeps
the quintessence of the Flowers more intimately united with its phlegm.
58. Another Method.
Take four pounds of unpicked Orange Flowers, bruise them in a marble
mortar, and pour on them nine quarts of clear Water. Distil in a cold
still, and draw off five or six quarts, which will be exquisitely
fragrant. If you are desirous of having it still higher flavoured, draw
off at first full seven quarts, unlute the still and throw away the
residuum; empty back the water already distilled, and add to it two
pounds of fresh Orange Flowers bruised. Again luting the still, repeat
the distillation, and draw of five or six quarts. Then stop, being
careful not to draw off too much water, lest the Flowers should become
dry and burn too.
The use of Orange-Flower Water is very extensive. It is high in esteem
for its aromatic perfume; and is used with success for hysteric
complaints.
Waters from all kinds of Flowers are made in the same manner as
Orange-Flower and Rose-water; but waters from dried odoriferous
plants, such as Thyme, Hyssop, Marjoram and Wormwood, are made as
follows.
Fill two thirds of a large stone jar with the tops of the plant you
propose to distil; boil, in a sufficient quantity of water, some
twigs or tops of the same plant; and when one half of the water has
evaporated, pour the remainder into a jar over the flowers, and let
them stand to infuse three or four days; then distil them in a common
or cold still. Care, however, must be taken not to distil to dryness,
lest you risque the bottom of the vessel; to prevent which accident,
the best way is never to draw off more than two thirds of the liquor
put into the still. If you be desirous that the distilled water should
acquire a higher flavour, after the first distillation unlute the
still, throw out what remains at the bottom, and fill it half full of
fresh tops of the plant, pouring on them the water already distilled;
repeat the distillation, and this second time the water drawn off
will be highly odoriferous. If the plant contains a large portion of
Essential Oil, it will not fail to float on the top of the liquor
contained in the receiver, and may be separated by the usual method.
59. Magisterial Balm-Water.
Take half a pound of Cinnamon, six ounces of Cardamon-seeds, and the
same quantity of green Aniseeds; Cloves, four ounces; Coriander-seeds,
eight ounces: beat these spices in a marble mortar, and putting them
afterwards into a stone jar, add the Yellow Rind of eight Lemons, a
pound of Juniper-berries bruised, twelve handfuls of Balm gathered in
its prime, six handfuls of Rosemary-tops, as much Sage, Hyssop, and
Angelica, Sweet Marjoram and Thyme, of each six handfuls; Wormwood a
handful; cut the herbs very small, putting them into the jar with the
spices, and pour on four gallons of Brandy or Melasses Spirits. When
they have stood in infusion eight days, empty the ingredients and
liquor into an alembic of a common height, and distil in a water-bath.
At first draw off ten quarts, which are to be thrown again into the
alembic, continue the same degree of fire for some time, then gradually
lessen it till the aromatic spirit comes off in quick drops. Continue
your distillation in this manner till you perceived the phlegm rise,
which is easily known by the weakness of the Spirit, and when the
process is ended, expose the aromatic spirit which has been drawn off
to the rays of the sun, in a glass bottle, stopped only with a loose
paper cork, to give the fiery particles an opportunity of evaporating.
What remains in the body of the still is not to be considered as wholly
useless. After evaporating it to dryness, burn the residuum of the
plants and aromatics; and when the whole mass is reduced to ashes,
throw them into a vessel of boiling water, in which let them remain two
or three minutes on the fire. Then remove the vessel, and let the water
stand till cold, when it is to be filtered through blotting paper: The
water, which appears limpid, is to be set on the fire again, and
wholly evaporated. At the bottom of the vessel, which ought to be a
new-glazed earthen pot, will remain a pure white fixed salt, which may
be dissolved in the Magisterial Balm-water.
This water is highly esteemed, and has even acquired a reputation
equal to that of Hungary-water, (the receipt for preparing which has
been already given) and in particular cases is preferable.
60. Compound Balm-Water, commonly called Eau de Carmes.
Take of the fresh Leaves of Balm, a quarter of a pound; Yellow Rind of
Lemons, two ounces; Nutmegs and Coriander-seeds, of each one ounce;
Cloves, Cinnamon, and Angelica Root, of each half an ounce: having
pounded the spices and seeds; and bruised the leaves and roots, put
them with a quart of Brandy into a glass cucurbit, of which stop the
mouth, and set it in a warm place, where let it remain two or three
days. Then add a pint of simple Balm-water, and shake the whole well
together; after which distil in a vapour bath till the ingredients are
left almost dry; and preserve the water thus obtained, in bottles well
stopped.
This water has been long famous at Paris and London, and carried thence
to most parts of Europe. It has the reputation of being a cordial of
very extraordinary virtues, and not only of availing in all lowness of
spirits, but even in apoplexies. It is also much esteemed in cases of
the gout in the stomach; whence the Carmelite Friars, who originally
were in possession of the secret, have reaped great benefit from the
sale of this water.
61. Sweet Honey-Water.
Take of good French Brandy, a gallon; of the best Virgin Honey and
Coriander-seeds, each a pound; Cloves, an ounce and half; Nutmegs, an
ounce; Gum Benjamin and Storax, of each an ounce; Vanilloes No. 4; the
Yellow Rind of three large Lemons: bruise the Spices and Benjamin, cut
the Vanilloes into small pieces, put all into a cucurbit, and pour the
Brandy on them. After they have digested forty-eight hours, distil off
the Spirit in a retort with a gentle heat.
To a gallon of this water, add of Damask Rose-water and Orange
Flower-water, of each a pint and a half; Musk and Ambergrise, of each
five grains; first grind the Musk and Ambergrise with some of the
water, and afterwards put all into a large matrass, shake them well
together, and let them circulate three days and nights in a gentle
heat. Then, letting the water cool, filtre and keep it for use, in a
bottle well stopped.
It is an antiparalytic, smooths the skin, and gives one of the most
agreeable scents imaginable. Forty or sixty drops put into a pint of
clear water, are sufficient to wash the hands and face.
62. Sweet-scented Water.
Take Orange Flower-water and Rose-water, of each an equal quantity; put
them into a large wide-mouthed glass, and strew upon the surface gently
as much Jasmine Flowers as will cover it; then tie the mouth of the
glass so carefully that the Flowers be not shook down to the bottom.
Repeat the process, letting each quantity of the Flowers remain five or
six days, until the water is strongly scented with them. Then dissolve
Ambergrise and Musk, of each a scruple, in a few ounces of the water,
which filtre and put to the rest.
This water may also be made by putting the whole into a retort with a
sufficient quantity of Jasmine Flowers, and drawing it off in a vapour
bath into a receiver well luted.
This is an excellent perfume, and taken inwardly, is of service in some
nervous cases and languors.
63. German sweet-scented Water.
Begin with infusing for eight days in two quarts of Vinegar, two
handfuls of Lavender Flowers, as many Provence Roses picked from the
stalks, Wild Roses, and Elder Flowers. While they stand in infusion
prepare a simple odoriferous water as follows: Put into a glass body
the Yellow Rind of three Lemons, sweet Marjoram, Lilies of the Valley
and Lavender Flowers, of each two handfuls; pour on them a pint of
double distilled Rose-water, and a quart of Spring-water. Lute on a
bolt-head, place the alembic in a sand heat, fix on a receiver, and
leave matters in this state two days, then light a fire under it and
distil quick. When you have drawn off a quart, stop your distillation,
and keep this simple odoriferous water for the following use.
Take wild Thyme, sweet Marjoram, sweet Basil, and Thyme, of each a
handful; Florentine Orrice and Cinnamon, of each half an ounce; Cloves,
Mace, purified Storax, and Benjamin, of each three drachms; Labdanum,
two drachms; Aspalathum, half an ounce; Socotrine Aloes, half a drachm;
put all these ingredients, thoroughly bruised, into a stone jar, and
add to them the Vinegar infusion, the distilled odoriferous water,
and a quart of Frontiniac, Mountain, or Cowslip Wine. Stir them well
together, and leave the whole to digest for fifteen days, at the
expiration of which time, empty the infusion into a glass body, large
enough to contain a sixth part more liquor; lute on the head, place
it in a sand heat, and begin your distillation with a very gentle
fire, increasing it gradually. It sometimes happens that the phlegm of
the Vinegar comes over the helm first; when that is the case, set it
aside as useless. As soon as the Spirit begins to rise, which you will
directly perceive by its aromatic flavour, fix a receiver on the beak
of the alembic, and distil off about three pints. Keep this by itself
as the most spirituous part of your preparation; and continue to draw
off the remainder as long as it runs clear.
The German sweet-scented Water is penetrating and incisive, admirably
revives the vital spirits, removes headaches, comforts the heart, is
excellent against unwholesome air, and of course a preservative from
contagion.
64. Imperial Water.
Take five quarts of Brandy, in which dissolve an ounce of Frankincense,
Mastic, Benjamin, and Gum Arabic; add half an ounce of Cloves and
Nutmegs; an ounce and a half of Pine-nut Kernels, and sweet Almonds;
with three grains of Musk. Bruise these ingredients in a marble mortar,
distil in a vapour bath, and keep the water that is drawn off in a
glass bottle, close stopped.
This water takes away wrinkles, and renders the skin extremely
delicate; it also whitens the Teeth, and abates the tooth-ache,
sweetens the breath, and strengthens the gums. Foreign ladies prize it
highly.
65. Odoriferous Water.
Take sweet Basil, Mint, sweet Marjoram, Florentine Orrice-root, Hyssop,
Balm, Savory, Lavender, and Rosemary, of each a handful; Cloves,
Cinnamon, and Nutmegs, of each half an ounce; three or four Lemons,
cut in thick slices; infuse them three days in a good quantity of
Rose-water; distil in a water bath with a gentle fire, and add to the
distilled water a scruple of Musk.
66. Or,
Take sweet Marjoram, Thyme, Lavender, Rosemary, Pennyroyal-buds, red
Roses, Violet-flowers, Clove-july-flowers, Savory, and Orange-peels,
of each equal parts; infuse in White Wine till they entirely sink to
the bottom of the Wine; then distil in an alembic, two or three times.
Keep the Water in bottles well corked; and preserve the residuum as a
perfume.
67. The Ladies Water.
Take two handfuls and a half of Red Roses; Rosemary Flowers, Lavender,
and Spikenard, of each a handful; Thyme, Chamomile Flowers, Sage of
Virtue, Pennyroyal, and Marjoram, of each a handful; infuse in White
Wine twenty-four hours; then put the whole into an alembic; sprinkle it
with good White Wine, and throw on it a powder, composed of an ounce
and a half of choice Cloves, Gum Benjamin, and Storax, strained, each
two drachms. The distilled Water is to be kept in a bottle well stopped.
68. A beautifying Wash.
Take equal parts of White Tansey, and Rhubarb Water, and to every half
pint add two drachms of Sal Ammoniac.
This fluid is applied with a feather or hair pencil, three or four
times a day, to pimples or tetters, on any part of the body.
69. A Cosmetic Water.
Wash the face with the tears that issue from the Vine, during the
months of May and June.
70. An Excellent Cosmetic.
Pimpernel Water is so sovereign a beautifier of the complexion, that it
ought always to have a place on a Lady's toilet.
71. Venice Water, highly esteemed.
In the month of May, take two quarts of Cow's Milk, which pour into
a bottle with eight Lemons and four Oranges, sliced; add an ounce of
Sugar Candy, and half an ounce of Borax; distil in a water bath or sand
heat.
This water is counterfeited at Bagdat in Persia, in the following
manner. Take twelve Lemons peeled and sliced, twelve new-laid Eggs, six
Sheeps Trotters, four ounces of Sugar Candy, a large slice of Melon,
and another of Pompion, with two drachms of Borax; distil in a large
glass alembic with a leaden head.
72. A Balsamic Water.
Take a pound of Venice Turpentine; Oil of Bays, Galbanum, Gum Arabic,
Ivy Gum, Frankincense, Myrrh, Hepatic Aloes, Aloes-wood, Galangals,
Cloves, Comfrey, Cinnamon, Nutmegs, Zedoary, Ginger, and White Dittany,
each three ounces; Borax, four ounces; Musk, a drachm; Ambergrise, a
scruple; after bruising such of the ingredients as are capable of being
powdered, infuse the whole in six quarts of Brandy; and distil it. The
Balsamic Water drawn off will be good to strengthen the limbs, and
cause that beauty and vigour which so much delights the eye.
73. Angelic Water, of a most agreeable Scent.
Put into a large alembic the following ingredients, Benjamin, four
ounces; Storax, two ounces; Yellow Sanders, an ounce; Cloves, two
drachms; two or three bits of Florentine Orrice, half the Peel of
a Lemon, two Nutmegs, half an ounce of Cinnamon, two quarts of
Rose-water, a pint of Orange Flower-water, and a pint of Magisterial
Balm-water. Put the whole into an alembic well luted; distil in a water
bath; and what you draw off will prove an exquisite Angelic Water.
74. Nosegay or Toilet Water.
Take Honey-water, an ounce; Eau sans Pareille, two ounces;
Jasmine-water, not quite five drachms; Clove-water, and Violet-water,
of each half an ounce; Cyprus-water, sweet Calamus-water, and
Lavender-water, of each two drachms; Spirit of Neroli or Oranges ten
drops; mix all these Waters together, and keep the mixture in a vial
close corked.
This water has a delightful scent; but its use is only for the toilet.
75. Spirit of Guaiacum.
Spirit of Guaiacum is prepared by infusing two ounces of Guaiacum
Shavings in a quart of Brandy, ten or twelve days, shaking the vessel
now and then. The Tincture is then filtred through paper, and used to
gargle the mouth in the same manner as the Vulnerary-water.
76. The Divine Cordial.
To make this, take, in the beginning of the month of March, two ounces
of the Roots of the true Acorus, Betony, Florentine Orrice-roots,
Cyprus, Gentian, and sweet Scabious; an ounce of Cinnamon, and as much
Yellow Sanders; two drachms of Mace; an ounce of Juniper-berries; and
six drachms of Coriander-seeds; beat these ingredients, in a mortar,
to a coarse powder, and add thereto the outer Peel of six fine China
Oranges; put them all into a large vessel, with a gallon and a half
of Spirit of Wine; shake them well, and then cork the vessel tight
till the season for Flowers. When these are in full vigour, add half
a handful of the following: viz. Violets, Hyacinths, Jonquils, Wall
Flowers, Red, Damask, White, and Musk Roses, Clove-july-flowers, Orange
Flowers, Jasmine, Tuberoses, Rosemary, Sage, Thyme, Lavender, sweet
Marjoram, Broom, Elder, St. John's-wort, Marigold, Chamomile, Lilies of
the Valley, Narcissuses, Honeysuckle, Borage, and Bugloss.
Three seasons are required to procure all these Flowers in perfection;
Spring, Summer, and Autumn. Every time you gather any of these Flowers,
add them immediately to the infusion, mixing them thoroughly with
the other ingredients; and three days after you have put in the
last Flowers, put the whole into a glass cucurbit, lute on the head
carefully, place it in a water bath over a slow fire, keep the receiver
cool, and draw off five quarts of Spirit, which will prove of a rare
quality. As a medicine, it is far more efficacious than Balm-water; and
for its fine scent, one of the best perfumes.
77. Compound Cyprus Water.
Take a gallon of Spirit of Jasmine, infuse in it half an ounce of
Florentine Orrice grossly powdered, a quarter of an ounce of bruised
Angelica-seeds, three scraped Nutmegs, three ounces of White Musk-roses
bruised, a drachm of Spirit of Orange, and fifteen drops of Essence
of Ambergrise. If it is not the season for Roses, when you make this
Water, put instead of them a pint of Rose-water scented with Musk,
and if that cannot be procured, use common Rose-water; draw off the
Spirit in a water bath, and in a stream like a thread; taking care to
place the receiver in cold water, that the Spirit may cool as fast as
possible and thereby the better preserve its perfume.
78. Imperial Water.
Put into a gallon of Brandy, a quarter of a pound of picked Violets,
an ounce of Florentine Orrice, a quarter of a pound of Double
Jonquils, two ounces of picked Orange Flowers, two Ounces of White
Musk-roses, three ounces of Tuberoses, a drachm of Mace, half a drachm
of Cloves, an ounce of Quintessence of Bergamot, and an ounce of
Quintessence of Oranges. All the Flowers must be gathered in their
proper season. Observe to put into the Brandy at the same time with
the Violets, the Orrice, Mace, and Cloves, in gross powder, then add
the different Flowers as they come in season, remembering not to add
the quintessences, till after the Tuberoses, which are the last Flower.
Every time you put in a fresh Flower, shake the vessel, and cork it
very tight. Eight days after the Tuberoses have been infused, put the
whole into a glass body, lute on the head carefully, and place under
the receiver an earthen vessel filled with cold water, that the Spirit
may cool as fast as it comes over, by which means its scent will be the
better preserved. You may draw off two quarts of a rectified Spirit,
that will give perfect satisfaction to the most delicate judge.
79. All Flower Water.
Pour into a large vessel five quarts of strong Spirit of Wine, and
infuse in it the following Flowers, as they come in season: Violets,
Hyacinths, and Wall Flowers, of each a quarter of a pound; single and
double Jonquils, of each two ounces; a quarter of a pound of Lilies of
the Valley, and the same quantity of Spanish Jasmine; half an ounce
of Rosemary Flowers; an ounce of Elder Flowers; two ounces of Wild,
Damask, and White Roses, bruised; three ounces of Orange Flowers; a
quarter of a pound of Clove-july-flowers, Syringo Blossoms, Tuberoses,
and Tops of Mint in Flower; and thirty drops of Quintessence of
Musk-seed. The latter, however, need not be added till the time of
distillation, which must not be till three days after the last Flowers
have been infused. Perform the operation in a water bath, and having
carefully luted the head and receiver, which must be placed in a tub
of cold water, to preserve the scent, draw off about three quarts and
a pint with a moderate fire, then change the receiver, fix on another,
and draw off another pint, which, though of an inferior quality, is
well worth preserving.
80. A curious Water, known by the Name of the Spring Nosegay.
Take six ounces of Hyacinths, a quarter of a pound of picked Violets,
the same quantity of Wall Flowers picked, and Jonquils; an ounce of
Florentine Orrice bruised; half an ounce of Mace grossly powdered; and
two ounces of Quintessense of Orange. Put the whole (the Jonquils, Wall
Flowers, and Lilies of the Valley excepted) about the end of March,
into a glass body, with a gallon of strong Spirit of Wine; bruise the
Hyacinths, Violets, Orrice, and Mace; and towards the end of April,
add the Jonquils, when in their perfection, that is to say, when full
blown. A few days after, put in the Wall Flowers, the Petals only;
then add the Lilies of the Valley, carefully picked, and shake all the
ingredients well: Eight days after having put in this last Flower,
empty the infusion into an alembic, lute on a head and receiver, which
must be placed in cold water, and distil in a water bath, with a gentle
fire. From the above quantity three quarts of excellent Spirit may be
drawn off, that justly deserves the appellation of the Spring Nosegay.
81. A Cosmetic Water, of great Use to prevent Pits after the
Small-Pox.
Dissolve an ounce and a half of Salt in a pint of Mint-water; boil
them together, and skim the Liquor. This is a very useful Wash for the
face after the Small-Pox, in order to clear away the scabs, allay the
itching, and remove the redness.
82. A Cooling Wash.
Infuse in a sufficient quantity of clear Water, some Bran, Yolks of
Eggs, and a grain or two of Ambergrise, for three or four hours; then
distil the Water, which will prove an excellent Cosmetic, and clear the
skin surprisingly. It is of service to keep it in the sun eight or ten
days, in a bottle well corked.
The distilled Waters of Melons, Bean Flowers, the Wild-Vine, green or
unripe Barley, and the Water that is found in vesicles on the leaves
of the elm-tree, may also be used for the same intention.
83. An excellent Water to clear the Skin, and take away Pimples.
Take two quarts of Water, in which a quantity of Horse-beans has been
boiled till quite soft; put it into an alembic, and add two handfuls
of Pimpernel, the same quantity of White Tansy, a pound of Veal minced
small, six new-laid Eggs, and a pint of White-Wine Vinegar; distil
this mixture in a water-bath, and it will afford an excellent Lotion
to remove all eruptions on the face, if washed with it every night and
morning.
84. Another.
Knead a Loaf with three pounds of Wheaten Flour, a pound of Bean Flour,
and Goats Milk, with Mild Yeast or Leaven. Bake it in an oven, scoop
out the crumb, and soak it thoroughly in new Goats Milk and six Whites
of Eggs; add an ounce of calcined Egg-shells. Mix all well together,
and distil in a sand heat. You will obtain an excellent cosmetic water,
by washing with which every day, the face will become smooth and clear.
85. Venetian Water to clear a Sun-burnt Complexion.
Take a pint of Cow's Milk, or, in the month of May, a pint of the Water
that distils from the Vine when wounded, eight Lemons and four Seville
Oranges cut in thin slices, two ounces of Sugar Candy, half an ounce
of Borax in fine powder, and four Narcissus Roots beaten to a paste;
distil these ingredients in a vapour-bath. Rectify the distilled
Liquor by the same method, and keep it in a bottle closely corked.
86. A Water for Pimples in the Face.
Boil together a handful of the herbs Patience, and Pimpernel in Water;
and wash yourself every day with the decoction.
87. A Fluid to clear a tanned Skin.
Take unripe Grapes, soak them in Water, sprinkle them with Alum and
Salt, then Wrap them up in paper, and roast them in hot ashes; squeeze
out the Juice, and wash the face with it every morning, it will soon
remove the Tan.
88. A Fluid to whiten the Skin.
Take equal parts of the Roots of Centaury and the White Vine, a pint
of Cow's Milk, and the crumb of a Wheaten Loaf; distil in a glass
alembic. The distilled Water, for use, must be mixed with an equal
quantity of Hungary Water: it then admirably clears the complexion.
The distilled Waters of Fennel, and White Lilies, with a little Gum
Mastic, will produce the same effect.
89. A Beautifying Wash.
Put into a cucurbit five pints of French Brandy; add to it a pound and
a half of Crumb of Bread, three ounces of Plum-tree-gum, two ounces of
Litharge of Silver in fine powder, and four ounces of sweet Almonds.
The ingredients are to be beat together into a paste, and left to
digest in the Spirit eight days; then distil in a vapour-bath, and wash
the face and hands with the water thus obtained. It must be suffered
to dry on the skin without being wiped off, and the complexion will
presently become clear and glossy.
90. A distilled Water that tinges the Cheeks a beautiful Carnation
Hue.
Take two quarts of White Wine Vinegar, three ounces of Isinglass, two
ounces of bruised Nutmegs, and six ounces of Honey; distil with a
gentle fire, and add to the distilled Water a small quantity of Red
Sanders, in order to colour it. Before the Tincture is used, a Lady
should wash herself with Elder-flower Water, and then the cheeks will
become of a fine lively vermillion, that cannot be distinguished from
the natural bloom of youth.
91. A Cosmetic Water.
Take three Aron Roots minced small, three Melons of a middling size,
three Cucumbers, four new laid Eggs, a slice of a Pumkin, two Lemons,
a pint of Whey, a gallon of Rose-water, a quart of Water-lily-water,
a pint of Plantain, as much White Tansy-water, and half an ounce of
Borax. Distil the whole together in a vapour-bath.
92. A Water, christened, The Fountain of Youth.
Take an ounce of Sulphur Vivum; Olibanum and Myrrh, each two ounces;
six drachms of Amber; a quart of Rose-water; distil the whole in a
vapour-bath, and wash yourself with the Water every night going to
rest: the next morning wash yourself with weak Barley-water, and your
complexion will have a youthful air.
It is asserted also that the distilled Water of green Pine-apples takes
away wrinkles, and gives the complexion an air of youth.
93. A Water to preserve the Complexion.
Mix together Water-lily Water, Bean-flower Water, Melon Water, Cucumber
Water, and Lemon Juice, of each an ounce; to which add, of Bryony, Wild
Succory, White Lilies, Borrage and Bean Flowers, each a handful. Take
seven or eight White Pigeons, pick them, and cut off their heads and
pinions, mince the rest of them small, and put them into an alembic
with the other ingredients. To these add four ounces of Sugar Candy in
powder, as much Camphor, and the Crumb of three small Wheaten Loaves,
each weighing about half a pound; digest the whole eighteen or twenty
days in an alembic, then distil, and keep the Water that is drawn off
in proper vessels for use. Before washing with it, carefully observe to
cleanse the face with the following composition.
Take a quarter of a pound of the Crumb of Rye Bread hot from the oven,
the Whites of four new laid Eggs, and a pint of White Wine Vinegar;
beat the whole well together, and strain through a linen rag. The use
of these two preparations perfectly cleanses and clears the skin,
preserves its freshness, and prevents wrinkles.
94. A Water that gives a Gloss to the Skin.
Take a handful of Bean, Elder, and Bugloss Flowers, a small Pigeon
clean drawn, the Juice of two Lemons, four ounces of Salt, and five
ounces of Camphor; distil them in a vapour-bath; add to the distilled
Water a few grains of Musk, and expose it to the sun for the space of a
month, observing to take the vessel within doors every night. The way
to use this Water, is to dip the corner of a fine napkin in it, and
gently rub the face.
95. A Preservative from Tanning.
Infuse in clean Water for three days a pound of Lupines, then take them
out, and boil them in a copper vessel with five quarts of fresh Water.
When the Lupines are boiled tender, and the Water grows rather ropy,
press out the Liquor, and keep it for use. Whenever you are under a
necessity of exposing yourself to the sun, wash the face and neck with
this preparation.
The Oil of unripe Olives, in which a small quantity of Gum Mastic has
been dissolved, possesses the same virtue.
96. To remove Freckles.
Take Houseleek, and Celandine, of each an equal quantity; distil in a
sand heat, and wash with the distilled Water.
97. Or,
Apply the Juice of Onions to the part affected.
98. Or,
Boil Ivy Leaves in Wine, and foment the face with the decoction.
99. A Water to prevent Freckles, or Blotches in the Face.
Take Wild Cucumber-roots and Narcissus-roots, of each an equal
quantity; dry them in the shade, and reduce them to a very fine powder,
putting them afterwards into strong French Brandy, with which wash the
face, till it begins to itch; and then wash it with cold water. This
method must be repeated every day till a perfect cure is obtained,
which will soon happen, for this water has a slight caustic property,
and of course must remove all spots on the skin.
100. Or,
Take a handful of fresh Wood-ashes, boil them in a pint of clear Water,
till one half is wasted away, then pour off the Liquor as long as it
runs clear; boil it again a little while, and filter it through coarse
paper.
101. A Water to improve the Complexion.
Take Snakeweed-roots and Narcissus-roots, of each an equal quantity;
a pint of Cow's Milk, and the Crumb of a Wheaten Loaf; distil these
ingredients in a glass alembic. This Water should be mixed with an
equal quantity of Hungary-water.
102. Or,
Take Chick Peas, French Beans, and Garden Beans, of each four ounces;
peel off their skins, powder them, and infuse in a quart of White
Wine; add the Gall of an Ox, and the Whites of fifteen new laid Eggs.
Mix the ingredients thoroughly, distil in a glass alembic with a sand
heat; and wash the face with the distilled Water, as occasion requires.
103. A Cosmetic Water.
Take a pound and a half of fine Wheaten Bread, four ounces of Peach
Kernels, the same quantity of the four Cold Seeds, viz. Gourd-seed,
Cucumber-seed, Melon-seed, and Lettuce-seed; the Whites of twelve new
laid Eggs, the Juice of four Lemons, three ounces of Sugar Candy,
a gallon of Goat's Milk; mix the whole together, and distil in a
vapour-bath. To every two quarts of the distilled Water, add a quarter
of a pint of Spirit of Cherries.
104. Or,
Take six Aron Roots minced small, six ounces of Bran, four ounces and a
half of Myrrh in powder, three pints of Milk, and the same quantity of
Wine; distil according to the rules of art; and to the distilled Water
add a small bit of Alum.
105. A simple Balsamic Water, which removes Wrinkles.
Take Barley-water, strained through a piece of fine linen cloth, and
drop into it a few drops of Balm of Gilead; shake the bottle for
several hours, until the Balsam is entirely incorporated with the
Water, which is known by the turbid milky appearance of the Mixture.
This greatly improves the complexion, and preserves the bloom of youth.
If used only once a day, it takes away wrinkles, and gives the skin a
surprising lustre. Before this fluid is used, the face should be washed
clean with rain water.
106. A Water to change the Eye-brows black.
First wash your eyebrows with a decoction of Gall Nuts; then wet them
with a pencil or little brush dipped in a solution of Green Vitriol, in
which a little Gum Arabic has been dissolved, and when dry, they will
appear of a beautiful black colour.
107. To remove Worms in the Face.
Make use of the distilled Waters of the Whites of Eggs, Bean Flowers,
Water Lilies, White Lilies, Melon Seeds, Iris Roots, Solomon's Seal,
White Roses, or crumb of Wheaten Bread, either mixed together, or
separately, with the addition of the White of a new-laid Egg.
108. The Duchess de la Vrilliere's Mouth-Water.
Take Cinnamon, two ounces; Cloves, six drachms; Water Cresses, six
ounces; fresh Lemon Peel, an ounce and a half; Red Rose Leaves, an
ounce; Scurvy Grass, half a pound; Spirit of Wine, three pints.
Bruise the Spices, cut the Water Cresses and Scurvy Grass small,
and macerate the whole in Spirit of Wine, in a bottle well corked,
during twenty-four hours; then distil to dryness in a vapour-bath, and
afterwards rectify the distilled Water, by repeating the same process.
This Water strengthens the gums, prevents the scurvy, and cures aphthæ,
or little ulcerations in the mouth. It is used to gargle the mouth
with, either by itself, or diluted with water, as occasion may require.
109. Another Water for the Teeth, called Spirituous Vulnerary Water.
For this intention are commonly used Spirituous Waters, that are no
ways disagreeable; waters proper to strengthen and fortify the gums,
as Spirituous Vulnerary Water tinctured with Cochineal, or Seed Lac;
Guaiacum Water, or the Duchess de la Vrilliere's Water above described.
To tinge Vulnerary Water, put any quantity into a glass matrass, and
infuse in it some bruised Cochineal; then filter the Vulnerary Water,
and use it to gargle the mouth, after which the teeth are to be cleaned
with Tooth Powder. This, when found too strong, may be lowered by the
addition of Spring Water.
110. Receipt to make Vulnerary Water.
Take fresh gathered Leaves of Sage, Angelica, Wormwood, Savory, Fennel,
and spiked Mint, of each four ounces; Leaves of Hyssop, Balm, Sweet
Basil, Rue, Thyme, Marjoram, Rosemary, Origanum, Calamint, and Wild
Thyme, fresh gathered, of each four ounces; the same quantity of
Lavender Flowers, and a gallon of rectified Spirit of Wine.
Cut the Herbs small, infuse them ten or twelve hours in Spirit of Wine,
and then distil in a vapour-bath. Preserve the Spirit drawn off, in a
bottle well corked.
111. A Water for the Gums.
Take of the best Cinnamon, an ounce; Cloves, three drachms; the Yellow
Peel of two Lemons; Red Rose Leaves, half an ounce; Water Cresses, half
a pound; Scurvy Grass, four ounces; rectified Spirit of Wine, three
gallons: bruise the Spices, and infuse the whole a sufficient time in
the Spirit in a glass vessel; then distil off the Spirit for use, in a
vapour-bath.
112. Another, prepared by Infusion.
Take two drachms of Cinnamon, finely powdered; half a drachm of Cloves,
in fine powder; and half an ounce of Roch Alum; pour on them three
gallons of boiling Water; when cold, add six ounces of Plantain Water,
half an ounce of Orange-flower Water, a quarter of an ounce of Essence
of Lemons, and a gill and a half of rectified Spirit of Wine; let the
whole stand together in digestion four and twenty hours, then filter
through paper, and reserve the clear water for use.
113. Or,
Take Mace, Cinnamon, Cloves, Pellitory of Spain, and Terra Sigillata,
or Sealed Earth, of each half an ounce; beat the whole together in a
mortar, and infuse it a month in a quart of Spirit of Wine. Strain off
the Spirit, and add eight ounces of Spirit of Scurvy Grass. Drop six
or seven drops in a glass of very clear Water, and rince the mouth;
afterwards rubbing the gums with conserve of Hips acidulated with five
or six drops of Spirit of Vitriol.
114. Another Water for the Gums.
Take of the best Cinnamon, an ounce; Cloves, three drachms; the Peel
of two Lemons; half an ounce of Red Rose Leaves; half a pound of Water
Cresses, four ounces of Scurvy Grass, and three gallons of rectified
Spirit of Wine. Bruise the Spices, and let the whole stand in digestion
in a glass vessel twenty-four hours; then distil in a vapour-bath.
115. A simple Depilatory.
Oil of Walnuts frequently rubbed on a child's forehead, will prevent
the hair from growing on that part.
116. Prepared Sponges for the Face.
Steep in Water some time the finest and thinnest Sponges you can pick
out; wash them well, dry them, and soak them in Brandy a whole day;
then squeeze the Brandy out, and dry them again. Lastly, dip them in
Orange-flower Water, and let them remain in it eleven or twelve hours.
When squeezed, and thoroughly dried, they are fit for use.
117. Spirit of Roses.
To make the inflammable Spirit of Roses, take twenty pounds of Damask
Roses, beat them to a Paste, in a marble mortar; put this Paste, layer
by layer, with sea salt, into a large stone jar, or two jars, if one
is not large enough to contain the whole quantity; that is to say,
sprinkle every layer of the Paste about half an inch thick with Salt;
and press the layers of Roses as close together as possible. Cork the
jar with a waxed cork, cover the upper-most end of the cork, and the
edges of the mouth of the jar, with wax also, and place it six weeks,
or two months, in a vault, or some other cool place. At the expiration
of this period, open the jar; if it exhales a strong vinous smell,
the fermentation has arrived at its proper height; but if you do not
perceive such an odour, throw into the jar a little Yeast, and stop it
close in the same manner as before. A strong fermentation having been
excited, take five or six pounds of your fermented Rose Paste, put it
into a common cucurbit, and distil it with a very gentle fire in a
vapour-bath. When you have drawn off as much water as you can, unlute
the alembic; throw away what remains in the cucurbit, take five or
six pounds more of the fermented Paste of Roses, and put it into the
cucurbit, with the Water already drawn; distil in a vapour-bath with
such a degree of fire, as will cause the distilled Water to run off
in a middling sized stream. When you can draw off no more, empty the
cucurbit, fill it again with fresh fermented Paste of Roses, and pour
on it all the distilled Water that the preceding distillations have
produced. Distil as before; and repeat these operations, till you have
used all your fermented Paste of Roses. Every time you open the jar,
be careful to cork it close, otherwise the most spirituous particles
will evaporate. After the last distillation, you will have obtained a
very fine scented Water, but not very spirituous, because loaded with a
considerable quantity of phlegm; and it must therefore be rectified.
For this purpose make choice of a very long necked glass matrass of a
reasonable size, fill it about three parts full with your unrectified
Spirit of Roses; fit on a bolt-head, and receiver; lute the joints
carefully, and distil in a vapour-bath with a very slow fire. When you
have drawn off about a tenth part of what was put into the matrass,
let the vessel cool, and set apart the Spirit that is found in the
receiver. What remains in the matrass must not be thrown away as
useless, for it is a Rose-water far superior to what is prepared
according to the usual method.
After the first rectification of a part of the Spirit, repeat the
same operation with another part, till the whole is rectified, and
then rectify them all together once more. After this last operation,
you will obtain a highly penetrating and inflammable Spirit of Roses.
The phlegmatic part that remains in the matrass may be added to that
procured from the preceding rectifications, and the whole kept for use
in a cellar or other cool place in a bottle, well corked.
The scent of inflammable Spirit of Roses is extremely sweet; if only
two drops of it are mixed with a glass of Water, they impart to the
Water so high a perfume, that it exceeds the very best Rose-water.
118. Inflammable Spirits of all Kinds of Flowers.
To distil an inflammable Spirit from Flowers of all kinds, the
preceding method must be used; as also to procure one from all kinds of
vegetables. Only observe that in plants, and dried flowers, as Thyme,
Betony, Mint, Stechas, Violets, and Jasmine, the Seeds must be bruised
with the Flowers and Roots; as they also must with the Flowers of
the Tuberose Lily, Angelica, Iris; in odoriferous Fruits, as Oranges,
Lemons, Citrons, &c. add the Rind of those Fruits to the Flowers; and
to the Flowers of Elder, Juniper, Lily of the Valley, and Acacia,
&c. add the Berries well moistened; whether green or dry is of no
signification.
