PART III. Of making compound Waters and Cordials.

The Perfection of this grand Branch of Distillery depends upon the Observation of the following general Rules, easy to be observed and practised.

1. The Artist must always be careful to use a well cleansed Spirit, or one freed from its own essential Oil, as were before observed, Part I. Chap. xxiii. For as a compound Water is nothing more than a Spirit impregnated with the essential Oil of the Ingredients, it is necessary that the Spirit should have deposited its own.

2. Let the Time of previous Digestion be proportioned to the Tenacity of the Ingredients, or the Ponderosity of their Oil. Thus Cloves and Cinnamon require a longer Digestion before they are distilled than Calamus Aromaticus or Orange-peel. Sometimes Cohobation (explained in Part II. Chap. iii.) is necessary; for Instance, in making the strong Cinnamon-water; because the essential Oil of Cinnamon is so extremely ponderous, that it is difficult to bring it over the Helm with the Spirit without Cohobation.

3. Let the Strength of the Fire be proportioned to the Ponderosity of the Oil intended to be raised with the Spirit. Thus, for Instance, the strong Cinnamon Water requires a much greater Degree of Fire than that from lax Vegetables, as Mint, Baum, &c.

4. Let only a due Proportion of the finest Parts of the essential Oil be united with the Spirit; the grosser and less fragrant Parts of the Oil not giving the Spirit so agreeable a Flavour, and at the same Time renders it thick and unsightly. This may in a great Measure be effected by leaving out the Faints, and making up to Proof with fine soft Water in their stead.

These four Rules carefully observed will render this extensive Part of Distillation far more perfect than it is at present. Nor will there be any Occasion for the use of burnt Allum, White of Eggs, Isinglass, &c. to fine down Cordial Waters; for they will presently be fine, sweet and pleasant tasted, without any farther Trouble.

CHAP. I. Of strong Cinnamon Water.

We have already (Chap. viii. Part II.) described this Drug, and given some Directions for chusing the best Sort, to which the Reader is referred.

Recipe for sixteen Gallons of strong Cinnamon Water.

Take eight Pounds of fine Cinnamon bruised, seventeen Gallons of clean rectified Spirit, and two Gallons of Water. Put them into your Still, and digest them twenty-four Hours with a gentle Heat; after which draw off sixteen Gallons by a pretty strong Heat.

I have ordered a much larger Quantity of Cinnamon than is common among Distillers, because when made in the Manner above directed, it is justly looked upon as one of the noblest Cordial Waters of the Shops; but when made in the common Way of two Pounds to twenty Gallons of Spirit, as some have ordered, is only an Imposition on the Buyer. Some also, to render the Goods cheaper, use equal Quantics of Cinnamon and Cassia Lignea; but by this means the Cordial is rendered much worse; and, therefore, if you desire a fine Cinnamon-water the above Recipe will answer your Intention: But if a cheaper Sort be desired you may lessen the Quantity of Cinnamon, and add Cassia Lignea in its stead. If you would dulcify your Cinnamon-water, take double refined Sugar, what Quantity you please, the general Proportion is, about two Pounds to a Gallon, and dissolve it in the Spirit after you have made it up Proof with clean Water. One general Caution is here necessary to be added; namely, that near the End of the Operation you carefully watch the Spirit as it runs into the Receiver, in order to prevent the Faints mixing with the Goods. This you may discover by often catching some of it, as it runs from the Worm in a Glass, and observing whether it is fine and transparent; for as soon as ever the Faints begin to rise, the Spirit will have an azure or bluish Cast. As soon therefore as you perceive this Alteration, change the Receiver immediately; for if you suffer the Faints to mix with your other Goods, the Value of the whole will be greatly lessened. With regard to the Faints, they are to be kept by themselves, and poured into the Still when a fresh Parcel of the same Goods is to be made.

It is also necessary to observe here, once for all, that the Distillers call all Goods made up Proof, double Goods; and those which are below Proof, single. This Observation will be alone sufficient to instruct the young Distiller, how he may at any Time turn his Proof or double Goods into single.

CHAP. II. Of Clove Water.

Cloves, from whence this Water takes its Name, are the Fruit of a Tree growing in the Molucca Islands. The Figure of this Fruit is oblong, and not very thick, resembling in some measure, a Nail. The Surface of it is rough, and the Colour a dusky brown with an admixture of reddish. The whole Fruit is of an extremely fragrant Smell, and of an acrid, pungent, and very aromatic Taste. Cloves are to be chosen the largest, fairest, darkest coloured, the heaviest and most unctuous on the Surface, when pressed between the Fingers. Cloves are carminative, and good against all Distempers of the Head arising from cold Causes. They strengthen the Sight, and are good against Faintings, Palpitations of the Heart, and Crudities in the Stomach.

Recipe for fifteen Gallons of Clove Water.

Take of Cloves bruised four Pounds, Pimento or All-spice half a Pound, clean Proof of Spirit sixteen Gallons; let it digest twelve Hours in a gentle Heat, and then draw off fifteen Gallons with a pretty brisk Fire.

Or,

Take Winter’s Bark, four Pounds, Pimento six Ounces, Cloves one Pound and a Quarter; clean Proof Spirits sixteen Gallons: Digest, and draw off as before.

The Winter’s Bark, added in the second Recipe is the Bark of a large Tree, growing in several Parts of America, and has its name from its Discoverer Captain Winter. The outer Rind of it is of an uneven Surface, and of a loose Texture, very brittle, and easily powdered. The inner Part, in which the principal Virtue resides, is hard, and of a dusky reddish brown Colour. It is of an extremely fragrant and aromatic Smell, and of a sharp, pungent, and spicy Taste, much hotter than Cinnamon in the Mouth, and leaving in it a more lasting Flavour. It is to be chosen in Pieces not too large, having the inner or brown Part firm and sound, and of a very pungent Taste. It is apt to be worm-eaten; but in that Case it should be wholly rejected, as having lost the most essential Part of its Virtue.

If you desire to have your Clove Water red, it may be coloured either by a strong Tincture of Cochineal, Alkanet-root, or Corn-poppy-flowers. The first gives the most elegant Colour, but it is not often used on Account of its Dearness.

You may dulcify it to your Palate, by dissolving in it double refined Sugar. Some for Cheapness use a coarser Kind of Sugar; but this renders the Goods foul and unsightly. Some also, to save Expences, make what they call Clove Water, with Cloves and Caraway-seeds; the Proportion they generally use is half an Ounce of Cloves, and two Drams of Carraway-seeds to a Gallon of Spirit.

CHAP. III. Of Lemon Water.

The Peel of the Lemon, the Part used in making this Water, is a very grateful bitter Aromatic, and on that Account very serviceable in repairing and strengthening the Stomach.

Recipe for ten Gallons of Lemon Water.

Take of dried Lemon-peel four Pounds, clean Proof Spirit ten Gallons and a Half, and one Gallon of Water. Draw off ten Gallons by a gentle Fire. Some dulcify Lemon-water, but by that means its Virtues as a Stomachic, are greatly impaired.

CHAP. IV. Of Hungary Water.

Rosemary, the principal Ingredient in Hungary Water, has always been a favourite Shrub in Medicine; it is full of volatile Parts, as appears by its Taste and Smell. It is a very valuable Cephalic, and is good in all Disorders of the Nerves; in Hysteric and Hypocondriac Cases, in Palsies, Apoplexies, and Vertigoes. Some suppose that the Flowers possess the Virtues of the whole Plant in a more exalted Degree than any other Part; but the flowery Tops, Leaves, and Husks, together with the Flowers themselves, are much fitter for all Purposes, than the Flowers alone.

Recipe for ten Gallons of Hungary Water.

Take of the flowery Tops, with the Leaves and Flowers of Rosemary fourteen Pounds, rectified Spirit eleven Gallons and a Half, Water one Gallon, distil off ten Gallons with a moderate Fire. If you perform this Operation in Balneum Mariæ, your Hungary Water will be much finer, than if drawn by the common Alembic.

This is called Hungary Water, from its being first made for a Princess of that Kingdom. Some add Lavender-flowers, and others Florentine-orice-root; but what is most esteemed is made with Rosemary only.

CHAP. V. Of Lavender Water.

There are two Sorts of Lavender Water, the Simple and Compound; the first is much used externally on Account of its Fragrancy, and cephalic Virtues; the latter internally in a great Number of Disorders.

Recipe for ten Gallons of simple Lavender Water.

Take fourteen Pounds of Lavender-flowers, ten Gallons and a Half of rectified Spirit of Wine, and one Gallon of Water; draw off ten Gallons with a gentle Fire; or, which is much better, in Balneum Mariæ.

Both the Hungary and Lavender Water, may be made at any Time of the Year without Distillation, by mixing the Oil of the Plant with highly rectified Spirit of Wine. In order to this, when the Plant is in Perfection, you should distill a large Quantity of it in Water with a very brisk Fire; placing under the Nose of the Worm the Separating-glass (described Page 31. Part I. of this Treatise) by which means you will obtain the essential Oil of the Plant, in which both its Fragrancy and Virtues reside. Having procured the essential Oil of the Plant, the Water may readily be made in the following Manner. Put the rectified Spirit into the Receiver (described Page 32. Fig. xii.) and let an Assistant shake it with a quick Motion; whilst the Spirit is thus agitated, drop in leisurely the essential Oil, and it will mix without any Foulness or Milkiness. The Oils of Lavender and Rosemary are imported cheaper from abroad, than they can be made here; but these Oils will not mix with the Spirit, without rendering it foul and milky; and therefore if you propose making Hungary or Lavender Water in this Manner; it will be necessary to extract the Oil yourself.

Recipe for making three Gallons of compound Lavender Water.

Take of Lavender Water above described two Gallons, of Hungary Water one Gallon, Cinnamon and Nutmegs of each three Ounces, and of red Saunders one Ounce; digest the whole three Days in a gentle Heat, and then filter it for use. Some add Saffron, Musk, and Ambergrease of each half a Scruple; but these are now generally omitted.

This compound Lavender Water has been long celebrated in all nervous Cases. In all Kinds of Palsies, and Loss of Memory it is of the greatest Service; and has been so much remarked for its Efficacy in these Complaints, as almost universally to obtain the Name of Palsy Drops.

CHAP. VI. Of Citron Water.

The Citron is an agreeable Fruit resembling a Lemon in Colour, Smell and Taste. The Inside is white, fleshy and thick, containing but a small Quantity of Pulp, in Proportion to the Bigness of the Fruit.

Recipe for making ten Gallons of Citron Water.

Take of dry yellow Rinds of Citron four Pounds, clean Proof Spirit ten Gallons and a Half, Water one Gallon, digest the whole twenty-four Hours with a gentle Heat; draw off ten Gallons, with a gentle Fire; or, which is much better, in Balneum Mariæ, and dulcify it with fine Sugar to your Palate.

Or,

Take of dry yellow Rinds of Citrons three Pounds, of Orange-peel two Pounds, Nutmegs bruised three Quarters of a Pound; digest, draw off, and dulcify as before.

This is one of the most pleasant Cordials we have; and the Addition of the Nutmegs, in the second Receipt, increases its Virtue as a Cephalic and Stomachic.

CHAP. VII. Of Aniseed Water.

Aniseed is a small Seed of an oblong Shape, each way ending in an obtuse Point; its Surface is very deeply striated, and it is of a soft and lax Substance, very light and easily broken. Its colour is a Kind of pale olive, or greenish grey; it has a very strong and aromatic Smell, and a sweetish but acrid Taste, but in the whole not disagreeable. Aniseed should be chosen large, fair, new, and clean, of a good Smell, and acrid Taste. The Plant that produces it is cultivated in many Parts of France; but the finest Seed comes from the Island of Malta, where it is raised for Sale, and whence a great Part of Europe is supplied.

Recipe for ten Gallons of Aniseed Water.

Take of Aniseed bruised two Pounds, Proof Spirits twelve Gallons and a Half, Water one Gallon; draw off ten Gallons with a moderate Fire.

Or,

Take of the Seeds of Anise and Angelica, each two Pounds, Proof Spirits twelve Gallons and a half; draw off as before.

Aniseed Water should never be reduced below Proof, because of the large Quantity of Oil with which the Spirit is impregnated, and which will render the Goods milky and foul, when brought down below Proof; but if there be a necessity for doing this, the Goods must be filtrated either thro’ Paper or the filtrating Bag, which will restore their Transparency.

Aniseed Water is a good Carminative, and therefore in great Request among the common People against the Cholic.

CHAP. VIII.

Of Caraway Water.

Caraway-seed is of an oblong and slender Figure, pointed at both Ends, and thickest in the Middle. It is striated on the Surface, considerably heavy, of a deep brown Colour, and somewhat bright or glossy. It is of a very penetrating Smell, not disagreeable, and of a hot, acrid and bitterish Taste. Caraway-seed is to be chosen large, new and of a good Colour, not dusty, and of an agreeable Smell. The Plant which produces the Caraway-seed grows wild in the Meadows of France and Italy, and in many other Places; but is sown in Fields for the sake of the Seeds in Germany, and many other Parts of Europe.

Recipe for making ten Gallons of Caraway Water.

Take of Caraway-seeds bruised three Pounds, Proof Spirit twelve Gallons, Water two Gallons; draw off ten Gallons, or till the Faints begin to rise; make the Goods up with clean Water, and dulcify with common Sugar to your Taste.

Or,

Take of Caraway-seed bruised two Pounds and a Half, Orange or Lemon-peel dried one Pound, Proof Spirit twelve Gallons, Water two Gallons; draw off and dulcify as before.

Caraway Water, like that of Aniseed, is a good Carminative; but not so much used, tho’ much pleasanter.

CHAP. IX. Of Cardamom Seed Water.

The Seed from whence this Water takes its Name, is called by Botanists Cardamomum Minus, or the lesser Cardamom; to distinguish it from the Cardamomum Majus, or Grains of Paradise.

The lesser Cardamom is a small short Fruit, or membranaceous Capsule, of a trigonal Form, about a third of an Inch long, and swelling out thick about the Middle; beginning small and narrow from the Stalk, and terminating in a small, but obtuse Point at the End. It is striated all over very deeply with longitudinal Furrows, and consists of a thin but very tough Membrane, of a fibrous Texture, and palebrown Colour, with a faint Cast of red. When the Fruit is thoroughly ripe, this Membrane opens at the three Edges all the way, and shews that it is internally divided by three thin Membranes into three Cells, in each of which is an Arrangement of Seeds, separately lodged in two Series. The Seeds are of an irregular angular Figure, rough, and of a dusky brown Colour on the Surface, with a Mixture of yellowish and reddish, and of white Colour within. They have not much Smell, unless first bruised, when they are much like Camphire under the Nose. They are of an acrid, aromatic and fiery hot Taste. They should be chosen sound, close shut on all Sides, and full of Seeds, of a good Smell, and of an acrid aromatic Taste.

Recipe for ten Gallons of Cardamom Seed Water.

Take of the lesser Cardamom Seeds husked two Pounds and a Half, of clean Proof Spirit ten Gallons and a Half, and of Water one Gallon; draw off ten Gallons by a gentle Heat. You may either dulcify it or not with fine Sugar at pleasure.

This Water is Carminative, assists Digestion, and good to strengthen the Head and Stomach.

CHAP. X. Of Aqua Mirabilis; or, the Wonderful-Water.

Most of the Ingredients in this Composition have already been described, and an Account of the Nutmegs will be given in Chap. xxv. But the Cubebs and Ginger remain to be mentioned.

Cubebs are small dried Fruit resembling a Pepper-corn, but often somewhat longer; of a dark brown Colour, composed of a wrinkled external Bark; of an aromatic, tho’ not very strong Smell, and of an acrid and pungent Taste, tho’ less so than Pepper; but its Acrimony continues long on the Tongue, and draws forth a large Quantity of Saliva. We have two Kinds of Cubebs, which differ only in their Periods of gathering, both are produced from the same Plant. The unripe Cubebs are small, very wrinkled on the Surface, and their Nucleus, when broken, is flacid: But the ripe ones not so. Cubebs are brought from the Island Java, where they grow in great Abundance. They should be chosen large, fresh, and sound, and the heaviest possible. They are warm and carminative, and esteemed good in Vertigoes, Palsies, and Disorders of the Stomach.

Ginger is a Root too well known to need a long Description; it is sufficient to observe that it is of a pale yellowish Colour when broken, of a fibrous Structure, and easily beat into a Sort of woolly or long thready Matter. It is of very hot, acrid, and very pungent Taste; but Aromatic withal, and of a very agreeable Smell. We have it both from the East and West Indies; but the oriental is much superior to the occidental in its Flavour, of a firmer Substance, and does not beat out so much into Threads. Ginger is an excellent Carminative and Stomachic; it assists Digestion, dispells Flatus’s, and takes off Cholic Pains almost instantaneously.

There are several Receipts for making this celebrated Cordial; but the following are allowed to be the best.

Take of Cinnamon one Pound and a Quarter, Rind of Lemon-peels ten Ounces, Cubebs one Ounce and a Quarter, Leaves of Baum one Pound; bruise all these Ingredients, and pour on them eleven Gallons of clean Proof Spirit, and one Gallon of Water; digest the whole twenty-four Hours, and distil off ten Gallons with a pretty brisk Fire; and dulcify it with fine Sugar.

Or,

Take of the lesser Cardamoms, Cloves, Cubebs, Galangal, Mace, Nutmeg, and Ginger, of each one Pound and three Quarters, of the yellow part of Citron-peel and Cinnamon of each three Pounds and a Half, of the Leaves of Balm one Pound; bruise these Ingredients, and pour on them eleven Gallons of Spirit and one Gallon of Water; digest, and draw off, &c. as before.

This Cordial has been long celebrated as a noble Stomachic, and therefore greatly called for.

Some instead of all the Ingredients enumerated in the above Receipts use only Pimento; and this is the sort of Aqua Mirabilis which some sell so very cheap.

CHAP. XI. Of Mint Water.

The Mint intended in this Recipe is the common Spear-mint, an Account of which has already been given, Page 137.

Recipe for ten Gallons of Mint Water.

Take of dry Spear-mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons by a gentle Heat. You may dulcify it with Sugar if required.

Mint Water is greatly recommended by the learned Boerhaave and Hoffman, against Vomitting, Nauseas, and the Cholic.

CHAP. XII. Of Pepper Mint Water.

The Pepper-mint has been already described Page 136, to which the Reader is referred.

Recipe for ten Gallons of Pepper Mint Water.

Take of dry Pepper Mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water one Gallon; draw off ten Gallons by a gentle Fire, You may either dulcify it or not.

Pepper Mint Water is a noble Stomachic, good against Vomiting, Nauseas, Cholic, and other griping Pains in the Bowels, in all which Intentions it greatly exceeds the common Spear Mint Water.

CHAP. XIII. Of Angelica Water.

There are two Sorts of Angelica Water, the Single and the Compound. I shall give Receipts for making both Kinds; and with regard to the Nature of Angelica, it is sufficient to observe, that it is an excellent Carminative.

Recipe for ten Gallons of single Angelica Water.

Take of the Roots and Seed of Angelica cut and bruised, of each one Pound and a Half, Proof Spirit eleven Gallons, Water two Gallons; draw off ten Gallons, or till the Faints begin to rise, with a gentle Fire; and dulcify it, if required, with lump Sugar.

This Angelica Water is a good Carminative, and therefore good against all Kinds of flatulent Cholics, and Gripings of the Bowels.

Recipe for ten Gallons of Compound Angelica Water.

Take of the Roots and Seeds of Angelica, and of sweet Fennel-seeds of each one Pound and a Half, of the dried Leaves of Baum and Sage of each one Pound; slice the Roots and bruise the Seeds and Herbs, and add to them of Cinnamon one Ounce, of Cloves, Cubebs, Galangals, and Mace, of each three Quarters of an Ounce, of Nutmegs, the lesser Cardamom-seed, Pimento, and Saffron of each half an Ounce; infuse all these in twelve Gallons of clean Proof Spirit, and draw off ten Gallons, with a pretty brisk Fire. It may be dulcified or not at pleasure.

This is an excellent Composition, and a powerful Carminative; and good in all flatulent Cholics, and other griping Pains in the Bowels. It is also good in Nauseas, and other Disorders of the Stomach.

It may not be amiss to observe here, that in distilling this and several other Compositions, abounding with oily Seeds, the Operator should be careful not to let the Faints mix with the other Goods, as they would by that means be rendered nauseous and unsightly; he should therefore be careful towards the letter End of the Operation, to catch some of the Spirit as it runs from the Worm in a Glass; and as soon as ever he perceives it the least cloudy, to remove the Receiver, and draw the Faints by themselves.

CHAP. XIV. Of Orange Water.

This Water is made in the same Manner from the Peels of Oranges, as Citron Water; Chap. vi. is from the Peels of Citrons.

Recipe for ten Gallons of Orange Water.

Take of the yellow Part of fresh Orange-peels five Pounds, clean Proof Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons with a gentle Fire.

This is a good Stomachic, and may also be used for making bitter Tinctures as that called Stoughton’s Drops.

CHAP. XV. Of Plague Water.

There are several Receipts for making Plague Water; but the following are much the best.

Recipe for ten Gallons of Plague Water.

Take of the Roots of Masterwort and Butter-burr, of each one Pound and a Quarter, Virginia Snake-root and Zedoary, of each ten Ounces, Angelica-seeds and Bay-seeds of each fourteen Ounces, and of the Leaves of Scordium one Pound and a Half. Cut or bruise these Ingredients and put them into the Still, with twelve Gallons of clean Proof Spirit, and two Gallons of Water; digest the whole for twenty-four Hours, and draw off ten Gallons.

Or,

Take of the Leaves of Celandine, Rosemary, Rue, Sage, Roman Wormwood, Dragons Agrimony, Baum, Scordium, the lesser Centory, Carduus Benedictus, Betony, and Mint, of each twenty Handfuls; of dried Angelica-root, Zedoary and Gentian, of each ten Ounces, and of Virginia Snake-root five Ounces; digest these twenty-four Hours, in twelve Gallons of clean Proof Spirit, and two Gallons of Water; and then draw off ten Gallons as before.

Or,

Take of Rue, Rosemary, Baum, Carduus Benedictus, Scordium, Marigold-flowers, Dragons, Goat’s-rue, and Mint, of each ten Handfuls; Roots of Masterwort, Angelica, Butter-burr, and Peony, of each one Pound and a Quarter; and of Viper-grass ten Ounces; digest in twelve Gallons of Spirit, &c. as before.

Or,

Take of the Roots of Masterwort, Gentian, and Snake-root, of each seven Ounces; green Walnuts bruised eighty; Venice-treacle and Mithridate of each three Ounces; Camphire six Drams; of the Roots of Rue and Elecampane, of each three Ounces; Horehound six Ounces; Saffron six Drams; Proof Spirit twelve Gallons; digest, &c. as before.

Or,

Take Dragons, Rosemary, Wormwood, Sage, Scordium, Mugwort, Scabious, Baum, Carduus, Angelica, Marigold-flowers, Centory, Betony, Pimpernel, Celadine, Rue, and Agrimony, of each three Pounds; of the Roots of Gentian, Zedoary, Liquorice, and Elecampane, of each twelve Ounces; twelve Gallons of Spirits; digest, &c. as before.

Or,

Take of green Walnuts, five Pounds; of Angelica-root two Pounds; of the Leaves of Angelica, Rue, Sage, and Scordium, of each ten Handfuls; of Nutmegs, Long Pepper, Ginger, Camphire, and Gentian-root, of each five Ounces; of Snake-root, Contrayerva, Elecampane, Zedoary, and Viper’s Flesh, of each thirteen Ounces; Venice Treacle and Mithridate of each thirteen Ounces; White-wine Vinegar seven Pounds; Proof Spirits twelve Gallons; digest, &c. as before.

You may either dulcify your Plague-water, or not, as you see occasion.

All the above Receipts for making Plague Water are in use; but the first the most elegant, containing nothing but what is proper in the Intention, and at the same time adapted to give its Virtues by Distillation; which cannot be said of any of the rest, several of the Ingredients adding no Virtue at all to the Water. Of this Kind are the Celandine, Carduus, Centory, Gentian, Walnuts, &c.

Plague Water is a noble Alexipharmic, and a high Carminative Cordial in malignant Cases, and of great Use in Lowness of Spirits, and Depressions.

CHAP. XVI. Of Dr. Stephens’s Water.

This Water has its Name from its Inventor, a Physician of great Learning and Practice.

Recipe for ten Gallons of Dr. Stephens’s Water.

Take of Cinnamon, Ginger, Galangal, Cloves, Nutmegs, Grains of Paradise, the Seeds of Anise, sweet Fennel, and Caraway, of each one Ounce; of the Leaves of Thyme, Mother of Thyme, Mint, Sage, Penniroyal, Rosemary, Flowers of red Roses, Camomile, Origanum, and Lavender, of each eight Handfuls; of clean Proof Spirit twelve Gallons, Water two Gallons; digest all twenty-four Hours, and then draw off ten Gallons, or till the Faints begin to rise. Dulcify with fine Sugar to your Palate.

This is a noble Cephalic Cordial and Carminative; and also in some Degree an Hysteric; good in all cholic Pains in the Stomach and Bowels, and Diseases of the Nerves.

CHAP. XVII. Of Surfeit Water.

There are two Kinds of Surfeit-water, one made by Distillation, and the other by Infusion, the former is generally called white Surfeit Water, and latter red Surfeit Water.

Recipe for ten Gallons of white Surfeit Water.

Take Marigold-flowers, Mint, Centory, Rosemary, Scordium, Mugwort, Carduus, Rue, St. John’s-wort, Baum, and Dragons, of each seven Handfuls; of the Roots of Peony, Viper-grass, Butter-burr, and Angelica, of each one Pound and a Half; of Galangal, Calamus Aromaticus, and of the Seeds of Angelica and Caraway, of each four Ounces; of the Flowers of red Poppies ten Handfuls; Proof Spirit twelve Gallons, Water two Gallons; digest for twenty-four Hours, and then draw off ten Gallons, or till the Faints begin to rise; and dulcify with fine Sugar.

This is a good Cordial, but would not be the worse, if the Carduus, Mugwort, Rue and St. John’s-wort, were omitted, as little of their Virtues can be obtained by Distillation. It is, however, a good Alexipharmic, Carminative, and Stomachic; and therefore good in all flatulent Pains in the Stomach and Bowels, in Nauseas and Surfeits, from whence it had its Name.

Recipe for making ten Gallons of red Surfeit Water.

Take of the Flowers of red Poppies, two Bushels, eleven Gallons of clean Proof Spirit, and digest them with a gentle Heat for three Days, or till the Spirit has extracted all the Colour of the Flowers: Then press out the Liquor from the Flowers, and add to the Tincture of the Seeds of Caraway and Coriander, and Liquorice-root sliced, of each ten Ounces; of Cardamoms and Cubebs of each four Ounces; of Raisins stoned five Pounds; of Cinnamon five Ounces; of Nutmegs, Mace, and Ginger, of each three Ounces; of Cloves two Drams; of Juniper-berries three Ounces; let the whole be digested three Days, then press out the Liquor adding to it a Gallon of Rose-water; and then strain or filter the whole through a Flannel Bag.

This Water is much Superior to the preceding, as all the Ingredients will give their Virtues to the Tincture, tho’ they will not rise in Distillation. It is a noble Alexipharmic, it strengthens the Stomach, and greatly assists Digestion; it is also an excellent Carminative and good against the Cholic and Gripes: Its Cordial Virtues renders it serviceable in all Tremblings of the Nerves, and Depressions of the Spirits.

CHAP. XVIII. Of Wormwood Water.

There are two Sorts of Wormwood Water, distinguished by the Epithets of greater and lesser.

Recipe for making ten Gallons of the lesser Composition of Wormwood Water.

Take of the Leaves of dried Wormwood five Pounds; of the lesser Cardamom-seeds five Ounces; of Coriander seeds one Pound; of clean Proof Spirit eleven Gallons; Water one Gallon; draw off ten Gallons, or till the Faints begin to rise, with a gentle Fire. It may be dulcified with Sugar, or not, at pleasure.

This is a good Stomachic and Carminative; and on that Account often called for.

Recipe for ten Gallons of the greater Composition of Wormwood Water.

Take of the common and Sea Wormwood, dried, of each ten Pounds; of Sage, Mint, and Baum dried, of each twenty Handfuls; of the Roots of Galangal, Ginger, Calamus Aromaticus, and Elecampane; of the Seed of sweet Fennel and Coriander, of each three Ounces; of Cinnamon, Cloves, and Nutmegs, the lesser Cardamoms and Cubebs, of each two Ounces. Cut and bruise the Ingredients as they require; digest them twenty-four Hours, in eleven Gallons of fine Proof Spirit, and two Gallons of Water, and draw off ten Gallons, or till the Faints begin to rise, with a pretty brisk Fire.

This is an excellent Composition, and good in all Diseases of the Stomach arising either from Wind or a bad Digestion. It is greatly in use in some Parts of England, but comes too dear for the common Sort of People; on which account a Cordial Water is often sold under the Title of the greater Composition of Wormwood Water; drawn from the Leaves of Wormwood, Orange and Lemon-peel, Calamus Aromaticus, Pimento, and the Seeds of Anise and Caraway; which being all cheap Ingredients, the Composition may be sold at a moderate Price. A Water drawn in this manner is a good Carminative; but far inferior to that made by the above Recipe.

CHAP. XIX. Of Antiscorbutic Water.

The Scurvy being a Disease very common in England, this Antiscorbutic Water will be of great use.

Recipe for making ten Gallons of Antiscorbutic Water.

Take of the Leaves of Water-cresses, Garden and Sea Scurvy-grass, and Brook-lime of each twenty Handfuls; of Pine-tops, Germander, Horehound, and the lesser Centory, of each sixteen Handfuls; of the Roots of Briony and sharp-pointed Dock, of each six Pounds; of Mustard-seed one Pound and a Half. Digest the whole in ten Gallons of Proof Spirit, and two Gallons of Water, and draw off by a gentle Fire.

This is a good Water for the Purposes expressed in the Title, viz. against Scorbutic Disorders. It is also good in Tremblings and Disorders of the Nerves.

CHAP. XX. Of compound Horse-radish Water.

There are several Methods of making this compound Water; but the three following Recipes are the best that has hitherto appeared.

Recipe for making ten Gallons of compound Horse-radish Water.

Take of the Leaves of fresh Garden Scurvy-grass sixteen Pounds; of fresh Horse-radish Root, and the yellow Part of Seville Orange-peel of each eight Pounds; of Nutmegs two Pounds. Cut and bruise these Ingredients, and digest them twenty-four Hours in ten Gallons of Proof Spirit and two Gallons of Water; after which draw off ten Gallons with a gentle Fire.

Or,

Take of the fresh Roots of Horse-radish nine Pounds; of the Leaves of Water-cresses and of Garden Scurvy-grass, of each six Pounds; of the outward, or yellow Peel of Oranges and Lemons, of each nine Ounces; of Winter’s Bark twelve Ounces; of Nutmegs three Ounces. Cut, bruise and digest the Ingredients in ten Gallons of Proof Spirit, and two Gallons of Water, and draw off ten Gallons as before.

Or,

Take of the Leaves of Garden and Sea Scurvy-grass fresh gathered in the Spring, of each seven Pounds; Brook-lime, Water-cresses, and Horse-radish-root of each ten Pounds; of Winter’s Bark and Nutmegs of each ten Ounces; of the outer Peel of Lemons one Pound; of Arum-root fresh gathered two Pounds; Proof Spirit ten Gallons, Water two Gallons. Bruise and slice the Ingredients; digest the whole, and draw off ten Gallons as before.

Either of the above Recipes will produce an excellent Water, against all Obstructions of the Kidnies and other Viscera. It is also of great Service in the Jaundice, Cachexies and Dropsies; and in all Scorbutic Cases, it is equal to any Medicine; as it opens the minute Passages, promotes Transpiration, and cleanses the Skin, and other small Glands, which are filled with gross Particles to the Detriment of their proper Offices.

CHAP. XXI. Of Treacle Water.

This Water is made in a very different Manner, by different Persons; but the following Recipes are the best for this Purpose.

Recipe for making ten Gallons of Treacle Water.

Take of the fresh and green Husks of Walnuts four Pounds and a Half; of the Roots of Butter-burr, three Pounds; of Angelica and Masterwort, of each one Pound and a Half; of Zedoary twelve Ounces; of the Leaves of Rue and Scordium of each eighteen Ounces; of Venice Treacle three Pounds; digest them together four Days in twelve Gallons of Proof Spirit, and two Gallons of Water; after which draw off ten Gallons; to which add a Gallon and a Half of distilled Vinegar.

Or,

Take of the Rind of green Walnuts five Pounds; of Rue four Pounds; of Carduus, Marigold, and Balm, of each three Pounds; of fresh gathered Butter-burr-roots two Pounds and a Half; of Burdock-root one Pound and a Half; of green Scordium twelve Handfuls; of Venice Treacle and Mithridate of each two Pounds and a Half; Proof Spirit twelve Gallons; and Water two Gallons. Digest, and draw off ten Gallons, as before; to which add a Gallon and a Half of distilled Vinegar.

Some instead of distilled Vinegar unadvisedly add a proportional Quantity of Spirit of Vitriol, or other Mineral Acid, to their Treacle Water; but this Practice is very pernicious; and intirely alters the Nature of the Medicine. Vinegar is an Acid made by a double Fermentation, and therefore of a different Nature from the acid Juices of Vegetables, whether Oranges, Lemons, Citrons, Limes, Crabs, Barberies, &c. as also from those of Minerals, whether Vitriol, Sulphur, &c. It is indeed, like them, acid on the Tongue; but then it liquifies the Blood, is antipestilential, suddenly cures Drunkenness, Surfeits, the Plague, and does a thousand Things both as a Menstruum and Medicine, which they will not. This is an admirable and sprightly Alexipharmic and Sudorific, to which the Vinegar added, greatly contributes, and therefore good in Fevers, the Small-pox, Measles, and other pestilential Disorders.

CHAP. XXII. Compound Camomile-flower Water.

The Camomile-flowers generally used are the double Sort, consisting wholly of Petals or Flower Leaves, without any Appearance of Stamina or Pistil, or the other Parts of Fructification, which in the single Flowers shew themselves in the Middle in Form of yellow Threads. But tho’ the double Flowers are the Sort commonly used, they are not the best, or those which ought to be chosen. The single Flowers, or those which consist of only a single Series of Leaves, or Petals, in Form of Rays, surrounding a Cluster of yellow Threads or Stamina, have much more Virtue. It is indeed in these Stamina and their Apices, that great Part of the Virtue of the Flower resides, and these are wanting in the double Flowers.

Recipe for making ten Gallons of compound Camomile-flower Water.

Take of dried Camomile-flowers, five Pounds; of the outer Peel of Oranges, ten Ounces; of the Leaves of common Wormwood, and Penny-royal, of each twenty Handfuls; of the Seeds of Anise, Cummin, and sweet Fennel, the Berries of Bay and Juniper, of each five Ounces. Digest these Ingredients two Days in ten Gallons of Proof Spirit, and three Gallons of Water, and draw off ten Gallons with a gentle Fire.

This is a very good Carminative and Stomachic; good in all Cholics and other Disorders of the Bowels from Wind. It also provokes the Appetite and promotes a good Digestion. Its Virtues as a Stomachic will not be less when made from the double Flowers; but if intended as a Carminative it should be made with the single Flowers.

CHAP. XXIII. Imperial Water.

This Cordial Water has its Name from the great Opinion conceived of it by its first Inventors; and tho’ their Opinion was, perhaps, justly founded, yet it is not at present so much in use as formerly.

Recipe for making ten Gallons of Imperial Water.

Take of the dried Peels of Citrons and Oranges, of Nutmegs, Cloves, and Cinnamon, of each one Pound; of the Roots of Cypress, Florintine Orrice, Calamus Aromaticus, of each eight Ounces; of Zedoary, Galangal and Ginger, of each four Ounces; of the Tops of Lavender and Rosemary, of each sixteen Handfuls; of the Leaves of Marjoram, Mint, and Thyme, of each eight Handfuls; of the Leaves of white and damask Roses, of each twelve Handfuls. Digest the whole two Days in ten Gallons of Proof Spirit, and four Gallons of damask Rose Water; after which draw off ten Gallons.

All the Ingredients in Composition coincide in one intention, and are such as will give their Virtues by Distillation; Circumstances that cannot be said of many other compound Waters. It is a very good Cephalic, and of great use in all nervous Cases. It is also a very pleasant Dram, especially if dulcified with fine Sugar, and good upon any sudden Sickness of the Stomach.

CHAP. XXIV. Of Compound Piony Water.

The Piony, from whence this Compound Water takes its Name, is a Plant divided into Male and Female; but the former is the Sort intended to be used in this Composition. The Male and Female Plants are distinguished both by their Roots and Leaves. The Male has a shining blackish Leaf, from which the Female differs by being lighter coloured. The Root of the Male kind is more bulbous, shorter, and branched than that of the Female, whose Shoots are much longer and thinner.

Recipe for making ten Gallons of compound Piony Water.

Take of the Roots of Male Piony, twelve Ounces; of those wild of Valerian, nine Ounces; and of those of white Dittany six Ounces; of Piony-seed four Ounces and a Half; of the fresh Flowers of Lilly of the Valley, one Pound and a Half; of those of Lavender, Arabian Stæchus, and Rosemary, of each nine Ounces; of the Tops of Betony, Marjoram, Rue and Sage, of each six Ounces; slice and bruise the Ingredients, and digest them four Days in ten Gallons of Proof Spirit and two Gallons of Water; after which draw off ten Gallons.

Or,

Take of the Flowers of Lillies of the Valley fresh gathered, and Male Piony-root, of each two Pounds; of Cinnamon and Cubebs, of each eight Ounces; of Rosemary and Lavender Flowers, of each two Handfuls; of damask Rose Water two Gallons. Digest these four Days in ten Gallons of Proof Spirit, and draw off ten Gallons as before.

This is an excellent Cordial, and can be exceeded by nothing in all Nervous Cases, both in Children and grown Persons.

CHAP. XXV. Of Nutmeg Water.

The Nutmeg is a Kernel of a large Fruit not unlike the Peach, and is separated from that and its investient Coat the Mace, before it is sent over to us; except when the whole Fruit is sent over in Preserve, by way of Sweet-meat, or as a Curiosity. There are two Kinds of Nutmegs, the one called by Authors the Male, and the other the Female. The Female is the Kind in common use, and is of the Shape of an Olive: The Male is long and cylindric, and has less of the fine aromatic Flavour than the other, so that it is much less esteemed, and People who trade largely in Nutmegs will seldom buy it. Besides this oblong kind of Nutmeg we sometimes meet with others of very irregular Figures; but these are mere Lusus Naturæ, being produced by the same Tree. The long or Male Nutmeg, as we term it, is, by the Dutch, called the wild Nutmeg. It is always distinguishable from the others as well by its want of Fragrancy as by its Shape: It is very subject to be worm-eaten, and is strictly forbid by the Dutch to be packed up among the other, because it will be the means of their being worm-eaten also by the Insects getting from it into them, and breeding in all Parts of the Parcel. The largest, heaviest, and most unctuous of the Nutmegs are to be chosen, such as are of the Shape of an Olive, and of the most fragrant Smell.

Recipe for making ten Gallons of Nutmeg Water.

Take of Nutmegs bruised one Pound; Proof Spirit ten Gallons; Water two Gallons. Digest them two Days, and then draw off ten Gallons with a brisk Fire. You may either dulcify it or not as occasion offers.

Or,

Take of Nutmegs bruised one Pound; Orange-peel two Ounces; Spirit ten Gallons; Water two Gallons. Digest, and distil as before.

This is an excellent Cephalic and Cordial Water; agreeable to the Palate, comfortable to the Stomach, and grateful to the Nerves. It powerfully discusses Wind and Vapours the Stomach and Bowels, and is therefore of great Service in the Cholic, and Griping of the Bowels.

CHAP. XXVI. Of Compound Bryony Water.

The white Bryony-root, from whence this Water takes its Name, is one of the largest Roots we are acquainted with. It is of an oblong Shape, and is frequently met with of the Thickness of a Man’s Arm, sometimes of twice or three times that Bigness. Its Texture is somewhat lax and spungy; considerably heavy, but so soft that the thickest Pieces are easily cut through with one Stroke of a Knife: It is very juicy, and is externally of a brownish or yellowish white Colour, and of a pure white within: It is of a disagreeable Smell, and an acrid and nauseous Taste.

Recipe for ten Gallons of Compound Bryony Water.

Take of the Roots of Bryony four Pounds; wild Valerian-root one Pound; of Penny-royal and Rue, of each two Pounds; of the Flowers of Fever-few, and Tops of Savin, of each four Ounces; of the Rind of fresh Orange-peel, and Lovage-seeds, of each Half a Pound: Cut or bruise these Ingredients and infuse them in eleven Gallons of Proof Spirit, and two Gallons of Water, and draw off ten Gallons with a gentle Heat.

Or,

Take of fresh Bryony-root four Pounds; of the Leaves of Rue and Mugwort, of each four Pounds; of the Tops of Savin six Handfuls; of Fever-few, Catmint and Penny-royal, of each four Handfuls; of Orange-peel eight Ounces; of Myrrh four Ounces; of Russia Castor, two Ounces; Proof Spirit eleven Gallons, Water two Gallons. Digest, and distil as before.

This Composition is very unpalatable, but excellently adapted to the Intention of an Hysteric, in which Cases it is used with Success. It is very forcing upon the Uterus, and therefore given to promote Delivery, and forward the proper Cleansings afterwards; as also to open Menstrual Obstructions, and in abundance of other Female Complaints. It is also good against Convulsions in Children, and of service in all nervous Complaints in either Sex.

It may not be amiss to observe here, that the oily Parts of the Ingredients will often render the Water foul and milky. If therefore the Distiller desires to have it fine and transparent, the Receiver must be removed as soon as the Liquor at the Worm appears the least turbid, which will be long before the Faints begin to rise. The Water, however, is not the worse for being milky, with regard to its Medicinal Virtue. Some, when the Liquor is milky, throw in a little burnt Allum to fine it; but this should never be done, because it spoils the Medicine.

CHAP. XXVII. Of compound Baum Water, commonly called Eau de Carmes.

This has its Name (Eau de Carmes) from the Carmelite Friars who were the Inventors of it. The great Profit accruing to these Fathers, from the Sale of this Cordial, induced them to keep the Method of making it a Secret; but notwithstanding all their Care the Secret has at last been discovered, and the following is the Method by which they prepare it.

Recipe for two Gallons of Eau de Carmes.

Take of the fresh Leaves of Baum four Pounds; of the yellow Peel, or Rind of Lemons, two Pounds; of Nutmegs and Coriander-seeds of each one Pound; of Cloves, Cinnamon, and Angelica-root, of each Half a Pound. Pound the Leaves, bruise the other Ingredients, and put them with two Gallons of fine Proof Spirit into a large Glass Alembic (the Figure of which with its Head is represented on the Plate, Fig. 7.) stop the Mouth, and place it in a Bath-Heat to digest two or three Days. Then open the Mouth of the Alembic, and add a Gallon of Baum Water, and shake the whole well together. After this place the Alembic in Balneum Mariæ, and distil till the Ingredients are almost dry; and preserve the Water thus obtained in Bottles well stopped.

This Water has been long famous both at London and Paris, and carried thence to most Parts of Europe. It is a very elegant Cordial, and very extraordinary Virtues are attributed to it; for it is esteemed very efficacious not only in Lowness of Spirits, but even in Apoplexies; and is greatly commended in Cases of the Gout in the Stomach.

CHAP. XXVIII. Of Ladies Water.

This Water has its Name from its Dearness, being much fitter for the Closet than to be sold in a Shop; but as it is an excellent Cordial, I could not omit giving it a Place here.

Recipe for one Quart of Ladies Water.

Take of Sugar-candy one Pound; of Canary Wine six Ounces, Rose Water four Ounces; boil them into a Syrup, and mix with it of Heavenly Water (described Chap. xxx.) one Quart; of Ambergrise and Musk of each eighteen Grains; of Saffron fifteen Grains; yellow Saunders two Drams. Digest the whole three Days in a Vessel close stoped, and decant the clear for use.

This is an extraordinary Cordial where the Perfumes are not offensive. It is too rich to be drank alone, and therefore should be mixed with Water, or some other Liquid.

CHAP. XXIX. Of Cephalic Water.

This Water has its Name from its use, being one of the best Cephalic Waters known.

Recipe for ten Gallons of Cephalic Water.

Take of Male Piony-root twelve Ounces; of Angelica and Valerian of each four Ounces and a Half; of the Leaves of Rosemary, Marjoram and Baum; of the Flowers of Lavender, Betony, Piony, Marigolds, Sage, Rosemary, Lilies of the Valley, and of the Lime Tree, of each three Handfuls; of Stæchus, or French Lavender, four Ounces and a Half; of red Roses and Cowslips, of each six Handfuls; of Rhodium Wood and yellow Saunders, of each two Ounces and a Half; of Nutmegs four Ounces and a Half; of Galangals, an Ounce and a Half; of Cardamoms and Cubebs, of each one Ounce. Bruise these Ingredients, and digest them ten Days in eleven Gallons of Proof Spirit, and two Gallons of Water, after which add three Pounds of Cinnamon, and digest two Days more; and then draw off ten Gallons with a pretty brisk Fire, and dulcify it to your Palate with fine Sugar.

This is an excellent Cordial, of great Use in Faintings or Sinking of the Spirits, and to remove any sudden Nauseas or Sickness at the Stomach.

CHAP. XXX. Of Heavenly Water; or, Aqua Cœlestis.

This Water has its Name from the great opinion its Inventors had of it; but at present it is not so much called for as formerly.

Recipe for ten Gallons of Heavenly Water.

Take of Cinnamon, Mace, and Cubebs, of each three Ounces; Ginger one Ounce and a Half; Cloves, Galangal, Nutmegs, and Cardamoms, of each one Ounce; Zedoary one Ounce and a Half; Fennel-seeds one Ounce; of the Seeds of Anise, wild Carrot and Basil, of each Half an Ounce; Roots of Angelica, Valerian, Calamus Aromaticus, Leaves of Thyme, Calamint, Penniroyal, Mint, Mother of Thyme, and Marjoram, of each an Ounce; Flowers of red Roses, Sage, Rosemary, and Stæchus, of each six Drams; Citron-peel an Ounce: bruise all these Ingredients and digest them three Days in eleven Gallons of Proof Spirit, and four Gallons of Water; after which draw off ten Gallons, with a pretty brisk Fire; and dulcify the Goods with fine Sugar, adding Ambergrise and Musk of each three Scruples.

The Perfumes ordered to be added with the Sugar, rendering the Medicine offensive to some People, they may be omitted at pleasure. It is esteemed very efficacious in all nervous Complaints, particularly Palsies, Loss of Memory, and the like. In all Decays of Age, and languishing Constitutions, it is exceeded by nothing in suddenly raising the Spirits, and warming the Blood.

CHAP. XXXI. Of Spirituous Penniroyal Water.

The Plant from whence this Water has its Name has been already described Chap. xiii. Part II.

Recipe for ten Gallons of Spirituous Penniroyal Water.

Take of the Leaves of Penniroyal dried fifteen Pounds; Proof Spirit ten Gallons; Water two Gallons: draw off ten Gallons with a gentle Fire.

This is a good Carminative, of use in Cholics and Gripings of the Bowels; also in Plurisies and the Jaundice: It is of known Efficacy in promoting the Menses and other Disorders of the Female Sex.

CHAP. XXXII. Of Compound Parsley Water.

This Plant from whence the Water is denominated is the common Parsley of our Gardens, an Herb too well known to need Description.

Recipe for ten Gallons of compound Parsley Water.

Take of Parsley-root, one Pound and a Quarter; fresh Horse-radish Root, and Juniper-berries, of each fifteen Ounces; the Tops of St. John’s-wort, biting Arsmart, and Elder-flowers, of each ten Ounces; the Seeds of wild Carrot, sweet Fennel, and Parsley, of each seven Ounces and a Half; slice and bruise the Ingredients, and digest them four Days in eleven Gallons of Spirit, and two Gallons of Water; after which draw off ten Gallons.

This is a very good Diuretic, frees the Kidnies from Sand and other Matter, which often forms Gravel and Stones. It is also good in cholic Pains arising from a Stone in the Bladder, and drains off all ill Humours by Urine.

CHAP. XXXIII. Of Carminative Water.

This Water has its Name from its use, being an excellent Carminative.

Recipe for ten Gallons of Carminative Water.

Take of fresh Camomile-flowers, four Pounds; Dill seed two Pounds and a Half; Leaves of Baum, Origany, and Thyme, of each one Pound; Seeds of Anise and Fennel of each six Ounces; Cummin-seed four Ounces; Peels of Oranges and Citrons, of each eight Ounces; Juniper and Bayberries, of each six Ounces; Cinnamon eight Ounces; Mace four Ounces. Digest these Ingredients, bruised in eleven Gallons of Proof Spirit, and two Gallons of Water; after which draw off ten Gallons; and dulcify it with fine Sugar.

This is an admirable Carminative, and therefore good in all Cholicky Pains and Gripings of the Bowels; and to remove Sickness and Nauseas from the Stomach.

CHAP. XXXIV. Of Gout Water.

This Water also has its Name from its use, being of great Service in that Distemper.

Recipe for ten Gallons of Gout Water.

Take of the Flowers of Camomile, Leaves of Penniroyal, Lavender, Marjoram, Rosemary, Sage, and Ground-pine, of each eight Ounces; Myrrh four Ounces; Cloves and Cinnamon of each one Ounce; Roots of Piony two Ounces; Pellitory of Spain, and Cypress Orrice, of each one Ounce; the lesser Cardamoms and Cubebs, of each Half an Ounce; Nutmegs, two Ounces: Cut and bruise these Ingredients and digest them four Days in eleven Gallons of Proof Spirit and two Gallons of Water; then draw off ten Gallons, and dulcify with fine Sugar.

This is a very good Water in all nervous Cases; and a continued moderate Use of it will comfort and fortify the Fibres, so as to prevent the Discharge of such Juices upon the Joints as cause arthritic Pains and Swellings. It is also of excellent Use in Palsies, Epilepsies, and Loss of Memory; particularly when these Distempers proceed from old Age, or when the principal Springs of Life begin to decay.

CHAP. XXXV. Of Anhalt Water.

This Water is supposed to have been invented by a celebrated Physician of Anhalt, a Province of the Circle of Upper Saxony.

Recipe for making ten Gallons of Anhalt Water.

Take of the best Turpentine a Pound and a Half; Olibanum three Ounces; Aloes-wood powdered one Ounce; Grains of Mastick, Cloves, July-flowers, or Rosemary-flowers, Nutmegs and Cinnamon of each two Ounces and a Half; Saffron one Ounce; powder the whole and digest them six Days in eleven Gallons of Spirit of Wine; adding two Scruples of Musk tied up in a Rag; and draw off in Balneum Mariæ till it begins to run foul.

This Water is a high aromatic Cordial, invigorates the Intestines, and thereby promotes Digestion and dispels Flatulencies. It is also in great Repute as a sovereign Remedy for Catarrhs and Pains arising from Colds; as also in Palsies, Epilepsies, Apoplexies and Lethargies, the Parts affected being well rubbed with it.

CHAP. XXXVI. Of Vulnerary Water, or, Eau d’ Arquebusade.

This Vulnerary Water is greatly esteemed abroad; and if properly tried, there is no doubt of its obtaining the same Reputation here.

Recipe for five Gallons of Vulnerary Water.

Take of the Leaves, Flowers and Roots of Comfrey, Leaves of Mugwort, Sage, and Bugle, of each eight Handfuls; Leaves of Betony, Sanicle, or Ox-eye Daisy, the greater Figwort, Plantain, Agrimony, Vervain, Wormwood, and Fennel, of each four Handfuls; St. John’s-wort, Birth-wort, Orpine, Paul’s-betony, the lessor Centory, Yarrow, Tobacco, Mouse-ear, Mint, and Hyssop, of each two Handfuls: Cut them, bruise them well in a Mortar, and pour on them three Gallons of white Wine and two Gallons and a Half of Proof Spirit; digest the whole six Days with a gentle Heat, in a Vessel close stopped: after which distil off with gentle Fire, about five Gallons, or till it begins to run milky from the Worm.

This Water is of excellent Service in Contusions, Tumors attending Dislocations, Fractures and Mortifications, the Part affected being bathed with it. Some also use it to deterge foul Ulcers, and incarn Wounds; from whence it was called Vulnerary Water.

CHAP. XXXVII. Of Cedrat Water.

The Fruit called Cedrat by the French is a Species of the Citron, called by Botanists Citratum Florentinum, fructu Mucronato & recurvo, Cortice verrucoso Odoratissimo, Florentine Citron, with a pointed Fruit, which is recurved, and a warted sweet smelling Rind. This Fruit is in so great Esteem, that they have been sold at Florence for two Shillings each, and are often sent as Presents to the Courts of Princes. It is only found in Perfection, in the Plain between Pisa and Leghorn; and tho’ the Trees which produce this Fruit have been transplanted into other Parts of Italy, yet they are found to lose much of that excellent Taste with which they abound in those Parts.

Recipe for a Gallon of Cedrat Water.

Take the yellow Rinds of five Cedrats, a Gallon of fine Proof Spirit, and two Quarts of Water: Digest the whole twenty-four Hours in a Vessel close stoped; after which draw off one Gallon in Balneum Mariæ, and dulcify with fine Loaf Sugar.

This is esteemed the finest Cordial yet known; but as it is very difficult to procure the Fruit here, I shall give the Method of making this celebrated Cordial, with the Essence or essential Oil of the Cedrat, which is often imported from Italy.

Recipe for a Gallon of Cedrat Water with the Essence of the Fruit.

Take of the finest Loaf Sugar reduced to Powder a Quarter of a Pound, put into it a Glass Mortar, with one Hundred and twenty Drops of the Essence of Cedrat, rub them together with a Glass Pestle, put them into a Glass Alembic with a Gallon of fine Proof Spirits and a Quart of Water. Place the Alembic in Balneum Mariæ, and draw off one Gallon, or till the Faints begin to rise; and dulcify with fine Sugar.

You may make this Water without Distillation, by mixing the Essence with the Sugar, as before directed, and dissolving it in the Spirit and Water directed as above. But the Water will be foul and milky, and therefore you must filtrate it thro’ Paper, which will restore its Brightness and Transparency.

But whatever Method is used, you must be very careful that the Spirit been tirely freed from its essential Oil; and therefore if your Spirit be not very cleanly rectified, it will be adviseable to use French Brandy, lest the fine Flavour so highly esteemed in this Cordial be destroyed by the Spirit.

CHAP. XXXVIII. Of Bergamot Water.

The Bergamot is a Species of the Citron, produced at first casually by an Italian’s Grafting a Citron on the Stock of a Burgamot Pear Tree, whence the Fruit produced by this Union participated both of the Citron Tree and Pear Tree. The Inventor is said to have kept the Discovery a long Time a Secret, and enriched himself by it.

The Bergamot is a very fine Fruit both in Taste and Smell; and its Essence or essential Oil highly esteemed.

Recipe for a Gallon of Bergamot Water.

Take the outer Rind of three Bergamots, a Gallon of Proof Spirit, and two Quarts of Water. Draw off one Gallon in Balneum Mariæ, and dulcify with fine Sugar.

If you make your Bergamot Water from the Essence or essential Oil, observe the same Directions as given in the preceeding Chapter for making Cedrat Water. One Hundred and sixty Drops of the Essence will be sufficient for a Gallon of Spirit, and so in Proportion for a greater or smaller Quantity.

CHAP. XXXIX. Of Orange Cordial Water; or, Eau de Bigarade.

The Orange called by the French Bigarade, is called by Botanists Aurantium maximum, verrucoso Cortice, the large worted Orange.

It is a large and beautiful Fruit, and greatly esteemed for the Fragrancy of its Essence. It is common in diverse Parts of Italy, Spain, and Provence in France.

Recipe for making a Gallon of Orange Cordial.

Take of the outer or yellow Part of the Rinds of fourteen Bigarades; Half an Ounce of Nutmegs; a Quarter of an Ounce of Mace, a Gallon of fine Proof Spirit, and two Quarts of Water. Digest all these together two Days in a close Vessel; after which draw off a Gallon with a gentle Fire, and dulcify with fine Sugar.

This Cordial is greatly esteemed abroad, and would be the same here if sufficiently known.

If the Orange Peels are not easily procured, one Hundred and forty Drops of the Essence may be used in their stead, and the Water will be nearly equal to that made from the Peels.

CHAP. XL. Of Jasmine Water.

There are several Species of Jasmine, but that Sort intended here is what the Gardeners call, Spanish White or Catalonian Jasmine. This is one of the most Beautiful of all the Species of Jasmine; the Flowers much larger than any of the others, of a red Colour on the Outside, and extremely fragrant. But if the Flowers of this Species cannot be procured, those of the common Sort may be used, but the Quantity must be considerably augmented.

Recipe for a Gallon of Jasmine Water.

Take of Spanish Jasmine-flowers twelve Ounces; Essence of Florentine Citron, or Burgamot, eight Drops; fine Proof Spirit a Gallon, Water two Quarts. Digest two Days in a close Vessel, after which draw off one Gallon, and dulcify with fine Loaf Sugar.

This is a most excellent Cordial, and deserves to be more known here than it is at present.

CHAP. XLI. Of the Cordial Water of Montpelier.

This Water has its Name from the Place where it was first made, and what is now brought from thence is still in great Reputation.

Recipe for a Gallon of the Cordial Water of Montpelier.

Take of the yellow Rinds of two Bergamots, or fifty Drops of the Essence of that Fruit; Cloves and Mace of each Half an Ounce; Proof Spirit a Gallon; Water one Quart: Digest two Days in a close Vessel, draw off a Gallon, and dulcify with fine Sugar.

CHAP. XLII. Of Father Andrew’s Water.

This Water has its Name from its Inventor; and is greatly esteemed in France.

Recipe for a Gallon of Father Andrew’s Water.

Take of white Lilly-flowers eight Handfuls; Orange-flowers four Ounces; Rose Water a Quart; Proof Spirit a Gallon; Water a Quart: Draw off a Gallon in Balneum Mariæ, and dulcify with fine Sugar.

CHAP. XLIII. Of the Water of Father Barnabas.

This Water has also its Name from its Inventor, a Jesuit of Paris.

Recipe for a Gallon of the Water of Father Barnabas.

Take of the Roots of Angelica four Ounces; of Cinnamon and Orris-root, of each Half an Ounce; bruise these Ingredients in a Mortar; put them into an Alembic, with a Gallon of Proof Spirit and two Quarts of Water; draw off a Gallon with a pretty brisk Fire.

CHAP. XLIV. Of the Water of the four Fruits.

This Water has its Name from the four Fruits in its Composition, namely the Cedrat or Florentine Citron, the Bergamot, the common Citron, and the Portugal Orange.

Recipe for a Gallon of the Water of the four Fruits.

Take of the Essence of Cedrat, fifty Drops; of the Essence of Bergamot thirty-six Drops; of the Essence of Citron sixty Drops; and of the Essence of Portugal Orange sixty-four Drops; fine Proof Spirit one Gallon; Water two Quarts; draw off with a pretty brisk Fire till the Faints begin to rise, and dulcify with fine Sugar.

This is a very pleasant and odoriferous Cordial, and in great Esteem in France.

CHAP. XLV. Of the Water of the four Spices.

This Water also derives its Name from the four Spices from whence it is drawn, viz. Cloves, Mace, Nutmegs, and Cinnamon.

Recipe for a Gallon of the Water of the four Spices.

Take of Cinnamon two Ounces; Nutmegs and Cloves, of each three Drams; Mace six Drams; bruise the Spices in a Mortar, and add Proof Spirit a Gallon, and Water two Quarts. Digest twenty-four Hours in a close Vessel, and distil with a brisk Fire till the Faints begin to rise; and dulcify with fine Sugar.

This is an excellent Stomachic, good in all Depressions of the Spirits and paralytic Disorders.

CHAP. XLVI. Of the Water of the four Seeds.

This Water has its Name from the four Seeds from whence is it drawn, viz. the Seeds of sweet Fennel, Coriander, Angelica, and Anise.

Recipe for ten Gallons of the Water of the four Seeds.

Take of sweet Fennel-seed seven Ounces; Coriander-seed nine Ounces; of the Seeds of Angelica and Anise, of each three Ounces; bruise all these in a Mortar, and put them into the Still with ten Gallons and a Half of Proof Spirits, and two Gallons of Water; draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is a very good Carminative, good in Cholics, Nauseas of the Stomach, and Gripings of the Bowels.

CHAP. XLVII. Of the Divine Water.

This is one of those Waters whose Names have rendered them famous. The Basis of this Water is Orange flowers, the other Ingredients being added to diversify the Flavour, and render it more agreeable.

Recipe for a Gallon of Divine Water.

Take of Orange-flowers fresh gathered two Pounds; Coriander-seed three Ounces; Nutmegs Half an Ounce; bruise the Nutmegs and Coriander-seeds; and put them, together with the Orange-flowers, into an Alembic with a Gallon of Proof Spirit and two Quarts of Water; draw off the Liquor with a gentle Fire, till the Faints begin to rise, and dulcify with fine Sugar.

This is a very pleasant Cordial, both with regard to its Smell and Taste; and on that Account in great Esteem abroad.

CHAP. XLVIII. Of Roman Water.

This Water has its Name from its being made first at Rome; and from whence great Quantities are still exported to different Parts of Europe.

Recipe for a Gallon of Roman Water.

Take the outer or yellow Peels of six Citrons; two Drams of Mace bruised; a Gallon of Proof Spirit, and two Quarts of Water: Draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is generally of a red or purple Colour, the former of which may be easily given by infusing in it a few Grains of Cochineal, or the red Parts of Clove Gilly-flowers; and the latter by adding to the above a few Violets. When the Colour is extracted, run the Liquor through the filtrating Bag, and it will be very bright and clear.

CHAP. XLIX. Of Barbadoes Water.

There is a great Variety of Waters called by this Name, made by foreign Distillers; but the following Recipes will be sufficient to shew the Distiller the Method of making them, and how to vary the Flavour of his Waters, so as to adapt them to the Taste of his Customers.

Recipe for a Gallon of rectified Barbadoes Water.

Take the outer Rind of eight large Florentine Citrons; Half an Ounce of Cinnamon bruised, and a Gallon of rectified Spirit. Distil to a Dryness in Balneum Mariæ. Then dissolve two Pounds of Sugar in a Quart of Water, and mix it with the distilled Liquor, and run it thro’ the filtrating Bag, which will render it bright and fine.

Recipe for making a Gallon of amber-coloured Barbadoes Water.

Take of the yellow Rinds of six Bergamots, Half an Ounce of Cinnamon, and two Drams of Cloves. Bruise the Spices and digest the whole six Days in a Gallon of rectified Spirit; and then add a Dram of Saffron, and let the whole stand six Days longer in Digestion; dissolve two Pounds of fine Sugar in a Quart of Water, add it to the Tincture, and run it thro’ the filtrating Bag.

After the same manner may be made Barbadoes Waters of different Kinds, by adding Lemon, or Orange peels instead of those of Citron or Bergamot; or, by varying the Spices.

CHAP. L. Of Ros Solis.

The Ros Solis or Sun-dew, from whence this Cordial Water has its Name, is a small low Plant, with a fibrous Root, from whence spring small round hollowish Leaves, on Foot stalks about an Inch long, covered and fringed with short red Hairs, which give a red Cast to the whole Leaf. It grows in champaign and mossy Grounds, in a pale red Moss, and flowers in May.

Recipe for ten Gallons of Ros Solis.

Take of Ros Solis picked clean, four Pounds; Cinnamon, Cloves, and Nutmegs, of each three Ounces and a Half; Marigold-flowers one Pound; Caraway-seeds ten Ounces; Proof Spirit ten Gallons, and of Water three Gallons. Distil with a pretty brisk Fire, till the Faints begin to rise. Then take of Liquorice Root sliced Half a Pound; Raisins stoned two Pounds; red Saunders Half a Pound; digest these three Days in two Quarts of Water, and strain out the clear Liquor, in which dissolve three Pounds of fine Sugar, and mix it with the Spirit drawn by Distillation.

Recipe for making ten Gallons of Ros Solis by Digestion.

Take Ros Solis clean picked three Pounds; Nutmegs, Mace, Cloves, and Cinnamon, the Seeds of Caraway and Coriander of each three Ounces; Ginger, the lesser Cardamom, Zedoary, and Calamus Aromaticus, of each one Ounce; Cubebs and yellow Saunders of each Half and Ounce; red Saunders three Ounces; red Rose Leaves dried three Handfuls. Proof Spirit ten Gallons; digest the whole six Days in a Vessel close stoped, and then strain off the clear Liquor, and dulcify it with fine Sugar.

Or,

Take Ros Solis picked three Pounds; Cinnamon and Nutmegs, Caraway and Coriander-seeds, of each three Ounces; Cloves, Mace, and Ginger, of each one Ounce and a Quarter; Cubebs, Cardamoms, Zedoary, and Calamus Aromaticus, of each Half an Ounce; red Roses dried three Ounces; Liquorice Root sliced, six Ounces; Raisins stoned one Pound and a Half; Cochineal and Saffron, of each three Drams; digest the whole eight Days in ten Gallons of Proof Spirits; strain off, and dulcify as before.

Recipe for ten Gallons of Turin Ros Solis.

Take of damask Roses, Orange-flowers, Lilies of the Valley, and Jasmine-flowers, of each two Pounds and a Half; Cinnamon five Ounces; Cloves three Drams: Put these Ingredients into an Alembic, with four Gallons and a Half of Water, and draw off three Gallons, with a moderate Fire; to this Water add seven Gallons of Proof Spirit, in which a Dram of Cochineal and two Drams of Saffron has been infused; dulcify with fine Sugar, and run the whole through the filtrating Bag.

All these different Kinds of Ros Solis are excellent Cordials, good in all Depressions of the Spirits, Nauseas, and paralytic Disorders.

CHAP. LI. Of Usquebaugh.

Usquebaugh is a very celebrated Cordial, the Basis of which is Saffron. There are different Ways of making this famous Compound; but the following are equal to any I have seen.

Recipe for ten Gallons of common Usquebaugh.

Take of Nutmegs, Cloves, and Cinnamon, of each two Ounces; of the Seeds of Anise, Caraway and Coriander, of each four Ounces; Liquorice Root sliced Half a Pound; bruise the Seeds and Spices, and put them together with the Liquorice into the Still with eleven Gallons of Proof Spirits, and two Gallons of Water; distil with a pretty brisk Fire till the Faints begin to rise. But as soon as your Still begins to work, fasten to the Nose of the Worm two Ounces of English Saffron tied up in a Cloth, that the Liquor may run thro’ it, and extract all its Tincture, and in order to this you should often press the Saffron with your Fingers. When the Operation is finished, dulcify your Goods with fine Sugar.

Recipe for making ten Gallons of Royal Usquebaugh.

Take of Cinnamon, Ginger, and Coriander-seed, of each three Ounces; Nutmegs four Ounces and a Half; Mace, Cloves and Cubebs, of each one Ounce and a Half. Bruise these ingredients, and put them into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and distil till the Faints begin to rise; fastening four Ounces and a Half of English Saffron tied in a Cloth to the End of the Worm, as directed in the preceding Recipe. Take Raisins stoned four Pounds and a Half; Dates three Pounds, Liquorice Root sliced two Pounds; digest these twelve Hours in two Gallons of Water; strain out the clear Liquor, add it to that obtained by Distillation, and dulcify the whole with fine Sugar.

Recipe for ten Gallons of Usquebaugh by Digestion.

Take of Raisins stoned five Pounds; Figs sliced one Pound and a Half; Cinnamon Half a Pound; Nutmegs three Ounces; Cloves and Mace, of each one Ounce and a Half; Liquorice two Pounds; Saffron four Ounces; bruise the Spices, slice the Liquorice, and pull the Saffron in pieces; digest these Ingredients eight Days in ten Gallons of Proof Spirit, in a Vessel close stoped; then filter the Liquor, and add to it two Gallons of Canary Wine, and Half an Ounce of the Tincture of Ambergrease.

Recipe for making ten Gallons of French Usquebaugh.

Take of Saffron three Ounces, of the essential Oil or Essence of Florentine Citron, Bergamot, Portugal Orange, and Lemon, of each a Hundred Drops; Angelica-seed, Vanellos and Mace, of each one Ounce and a Half; Cloves and Coriander-seed of each three Quarters of an Ounce; bruise the Seeds and Spices, and put all into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and draw off with a gentle Fire till the Faints begin to rise, fastening to the Nose of the Worm four Ounces of Saffron in a Cloth. When the Operation is finished dulcify the Goods with fine Sugar.

These Waters are excellent Cephalic Cordials, and Alexipharmics; and are excelled by nothing in suddenly reviving the Spirits when depressed by Sickness, &c.

CHAP. LII. Of Ratafia.

Ratafia is a Liquor in great Esteem, and most Persons are acquainted with it; tho’ the true Method of making it is known only to a few. There are various Kinds of Ratafia made from different Fruits. I shall give Recipes for making those which are at present in most Esteem; which may serve as Instances for making these Goods from any other Kinds of Fruit.

1. Of red Ratafia.

There are three Sorts of Ratafia drawn from red Fruits, distinguished by the Epithets fine, dry, and common.

The Fruits most proper to make the red Ratafia are the black Heart Cherry, the common red Cherry, the black Cherry, the Merry or Honey Cherry, the Strawberry, the Rasberry, the red Gooseberry, and the Mulberry.

These Fruits should be gathered in the Height of their respective Seasons and the largest and most beautiful of them chosen for the purpose.

Thus with regard to the Heart Cherry, it should be large, fleshy, and thorough but not over ripe; for then a Part of its Juice will be evaporated on the Tree: Care must be also taken, that its Colour be not decayed; but clear and almost transparent, and well tasted.

The black Cherry, or as it is often called, the black Arvon, must be extremely ripe, because it is used to colour the Ratafia when that of the other fails. The Criterion of judging when it is thoroughly ripe is its Blackness; for, when in Perfection, it is perfectly black. It should also be remembered that this Fruit is better and more profitable in Proportion to its Sweetness; as the Flavour of the Ratafia will be rendered more agreeable, and a less Quantity of Sugar necessary.

As the Gooseberry is an acid Fruit, it must be chosen as ripe as possible. The Fruit large, and the Skin and Husk so transparent as to see the Seeds through it. The Gooseberry should be used immediately after its being gathered; for it is very liable to ferment, which will inevitably spoil the Ratafia. Gooseberries are chiefly used to render the Ratafia dry or sharp, and consequently less soft; and therefore their Quantity should always be proportioned to that Intention.

The Merry to be good should be small, black, the Skin transparent, full of Liquor of deep black Purple Colour. The greatest Care should be taken, that it be fresh gathered, and not rotten. It corrects the acid Juices of the other Fruits by its Sweetness, softens the Composition; and is of great Service in colouring the Ratafia.

The Mulberry is of the greatest Service in colouring the Ratafia. It should be chosen large, and fully ripe, at which time it is of a black Purple Colour. Its Taste also greatly contributes to render the Ratafia of a pleasant and agreeable Flavour.

The Strawberry greatly contributes to increase the rich Flavour of the Ratafia; but it must be chosen ripe, and large; fresh gathered and not bruised. Another Caution necessary to this Fruit is, that they are gathered in dry warm Weather; for if gathered in rainy Weather they will want that fine Taste, for which they are so greatly valued.

The Rasberry is also added to augment the Richness of the Liquor, to which its elegant perfumy Taste greatly contributes; by its agreeable Acidity it renders the Flavour more brisk and agreeable. It must be fresh gathered, full ripe, and free from Spots and Mouldness, which this Fruit is particularly subject to.

Having thus concisely enumerated the Qualities requisite in the several Fruits, to render the Ratafia of a rich and elegant Flavour, we shall proceed to give the best Methods for making Ratafia from them.

Recipe for making red Ratafia, fine and soft.

Take of the black Heart Cherries twenty-four Pounds; black Cherries four Pounds; Rasberries and Strawberries, of each three Pounds: Pick these Fruits from their Stalks, and bruise them, in which Condition let them continue twelve Hours; press out the Juice, and, to every Pint of it add a Quarter of a Pound of Sugar. When the Sugar is dissolved run the whole through the filtrating Bag, and add to it three Quarts of clean Proof Spirits. Then take of Cinnamon four Ounces; of Mace an Ounce; and of Cloves two Drams. Bruise these Spices, put them into an Alembic with a Gallon of clean Proof Spirits and two Quarts of Water, and draw off a Gallon with a brisk Fire. Add as much of this spicy Spirit to your Ratafia as will render it agreeable to your Palate; about one fourth is the usual Proportion.

Ratafia made according to the above Recipe will be of a very rich Flavour, and elegant Colour. It may be rendered more or less of a spicy Flavour, by adding or diminishing the Quantity of Spirit distilled from the Spices.

Some in making Ratafia suffer the expressed Juices of their Fruits to ferment several Days; by this means the Vinosity of the Ratafia is increased; but, at the same time, the elegant Flavour of the Fruits greatly diminished. Wherefore if the Ratafia be desired stronger or more vinous, it may be done by adding more Spirits to the expressed Juice; by which means the Flavour of the Fruits may be preserved, as well as the Ratafia rendered stronger.

It is also a Method with some to tie the Spices in a Linen Rag, and suspend them in the Ratafia. But if this Method be taken it will be necessary to augment the Quantity of Spirit first added to the expressed Juice. There is no great Difference in the two Methods of adding the Spices, except that by suspending them in the Ratafia, the Liquor is generally rendered less bright and transparent.

There is also another Method practised in making Ratafia, which is this: Take the Quantity of Fruit proposed, bruise it, and immediately pour the Spirit on the Pulp. After standing a Day or two express the Juice and Spirit, filtrate it, and add the Sugar and Spices as before. But this Method requires more Spirit than the former, as it will be impossible to press it all out of the Skins and other Parts of the Fruit remaining after the Juice is extracted.

2. Of making fine and dry Ratafia from red Fruit.

Tho’ the Ratafia we have just mentioned will doubtless please the Palates of many People; yet there are others who would prefer a different Sort; it is therefore necessary to know how to make dry as well as sweet Ratafia, if we are desirous of pleasing all Sorts of Palates.

Dry Ratafia is prepared in the same manner as the preceding, but the Ingredients are different.

An equal Quantity of Cherries and Gooseberries are necessary in making dry or sharp Ratafia; because the Acidity of the Gooseberries gives the requisite Flavour to this Sort of Liquor. But, at the same time, care must be taken that the Gooseberries be fully ripe; for otherwise, tho’ Gooseberries are more acid before they are ripe than afterwards; yet that Acidity is not the Flavour desired; it is acerb and rough, and will render the Flavour of the Ratafia disagreeable. The same Observation holds good also with regard to the Cherries; they must be fully ripe as in making the soft Ratafia.

Instead of black Cherries used in the Composition of the preceding Ratafia, Mulberries should be used in this: The reason for this Change is, that the Juice of the black Cherry is more sweet and glutinous than that of the Mulberry, and therefore less fit for making dry Ratafia. But the Mulberries must be the ripest and blackest possible, in order to give the better Colour to the Liquor.

More Spirit and less Sugar in proportion to the Juice of the Fruit, is also required in this Composition than in the foregoing; but with regard to the Spices, the same Quantity is generally added to both.

Recipe for making red Ratafia, fine and dry.

Take of Cherries and Gooseberries, of each thirty Pounds; Mulberries seven Pounds; Rasberries ten Pounds. Pick all these Fruits clean from their Stalks, &c. bruise them, and let them stand twelve Hours; but do not suffer them to ferment. Press out the Juice, and to every Pint add three Ounces of Sugar; when the Sugar is dissolved run it thro’ the filtrating Bag, and to every five Pints of Liquor add four Pints of clean Proof Spirit; together with the same Proportion of Spirit drawn from the Spices in the foregoing Composition.

But it may not be amiss to observe here, that different Distillers use different Quantities of the Spirit drawn from the Spices. The best Method therefore is to imitate the Flavour most universally approved of, which may be easily done by adding a greater or less Proportion of the spiced Spirit.

3. Of mixed Ratafia.

By mixed Ratafia is meant the Juices of Fruits prepared, and ready to be mixed with the Spirit when called for.

Recipe for making mixed Ratafia.

Ratafia is composed of Cherries and Gooseberries; of these the best are to be chosen, bruised, and in that Condition suffered to remain some Days to ferment. The Juice is then to be strained off, the Quantity of Sugar and Brandy added, and the whole put into a Cask and close stopped. A Lee or Sediment will fall to the Bottom of the Cask, which Sediment will be of great Use in preserving the Ratafia.

The Proportion of black Cherries must be large in this Ratafia, because the Colour, which this is greatly valued for, chiefly comes from the Juice of that Fruit.

The Sugar must not be put in at once, because the Acidness of the Liquor would cause a considerable Effervescence, but by a little at a time.

These Instructions being observed, a Ratafia of this Kind may be easily made: And as the Spirit is not to be mixed with it, till the Ratafia is called for, a large Quantity of it may be made at a small Expence, when the Fruits are in Perfection, which cannot be done by the common Methods.

Recipe for making mixed Ratafia.

Take of common Cherries, thoroughly ripe, four Hundred and fifty Pounds; Gooseberries, large and ripe, two Hundred and twenty-five Pounds; black Cherries ripe and large, fifty Pounds. Bruise these Fruits, and in that Condition let them continue three or four Days to ferment. Then press out the Juice, and add one fifth Part of Spirit; that is, if you have two Hundred and fifty Pints of Juice you must add to it fifty Pints of Spirit. When your Spirit and Juice are mixed put them into a Cask, and for every Pint add three Ounces of Sugar. By this means your Ratafia will be always ready to mix with Spirit.

But as the Proportion of Spirit is but small, it will be necessary to taste your Ratafia at least every Month, lest it should ferment, and by that means lose both its Flavour and Colour. As soon therefore as you perceive the least Alteration in your Ratafia, more Spirit must be added to stop the Fermentation; and by this Method it may be kept the whole Year.

If you have any Ratafia remaining at the End of the Year, you must mix it with that just made, adding a large Proportion of black Cherries; because the Colour in the old Ratafia will not be equal to that of the new. Or you may add to your old Ratafia a proper Quantity of the fresh Juice of black Cherries, which will restore its Colour, and, in a great Measure its Flavour too: So that if your Ratafia has been well preserved, it will, when mixed with fresh Juice of black Cherries, be but little inferior to the new.

4. Of white Ratafia.

As red Fruits are the Basis of that called red Ratafia, so, on the contrary, that made from the Juices of white Fruits is denominated white Ratafia.

There are various Kinds of Ratafia made from various Fruits; but I shall only give Recipes for making three or four Sorts, which will be sufficient for all the rest, as the Method is nearly the same in all.

Recipe for making Ratafia from the Muscat, or white Frontiniac Grape.

The Berries of this Kind of Grape are large, and grow extremely close upon the Bunches, which are very long, and have commonly two Shoulders: The Fruit, when ripe, has a rich musky Flavour; but it is commonly very late in Autumn, before these Grapes are in Perfection; and the Berries being so very close upon the Bunches, detain the Moisture in the Centre; so that they often perish: To prevent which some curious Persons look over their Vines, soon after the Grapes are formed, and, with a Pair of Scissars, cut out all small ones, so as to leave the others at a moderate Distance, whereby the Sun and Air are easily admitted, which dissipates the Moisture, and prevents their perishing. There is another Kind of this Grape, called by some the white Frontiniac of Alexandria, and by others the Jerusalem Muscat, which is a very large Grape, and, when ripe, an excellent Fruit; but is rarely brought to Perfection in England. The Berries of the Jerusalem Muscat, are of an oval Shape, and very large. They grow very loose on the Bunches, are very fleshy and firm, and, when ripe, are of greenish white, and a delicate Flavour.

Either of these Kinds of Grapes will make very fine Ratafia; but which ever of them are chosen, they must be picked from the Stalks, and only the finest Berries made use of. The Stones must also be picked out; for if they are bruised with the Berries, the fine Flavour of the Juice will be greatly diminished.

When you have picked the Grapes from the Stalks, and taken out the Stones, press out the Juice, and filtrate it through a Flannel Bag. Then add the Quantity of Sugar and Spirit, and flavour it to your mind with a Spirit distilled from Spices, in the manner explained below.

The general Proportion of Sugar and Spirit, is, to twenty Pints of the Juice, five Pounds and a Half of Sugar, ten Pints of Spirit, and what Quantity you please of the spicy Spirit.

To make the spicy Spirit, take of Mace one Pound, Nutmegs four Ounces, Spirit three Gallons, and draw off the whole in Balneum Mariæ.

By the same Method you may make red Ratafia from the red Frontiniac; except that the Grapes, when bruised, must be suffered to ferment three or four Days, before the Juice is pressed out; because the Colour, which resides principally in the Skins of the Grapes, will, by that means, be extracted.

The Berries of the red Muscat, or red Frontiniac, are about the Size of those of the white; but grow much thinner on the Bunches. This Grape, when thoroughly ripe, has the richest and highest Flavour of any yet known; but it must have a dry Soil and a South Aspect, otherwise it seldom ripens well in England. Besides the above Grape, there is another called by some red Muscat of Alexandria, and by others red Jerusalem Muscat. This is not quite so late in ripening as the white Muscat of Alexandria above described; and for that reason more esteemed. The Berries of this Kind are not quite so large as those of the white, but of the same Form, and equal in Goodness.

5. Of Ratafia from Peaches.

The Ratafia made from the Peach is the finest and richest Flavour of any made from stoned Fruits. It is however necessary to gather the Peach when thoroughly ripe, but, at the same time not to suffer it to hang too long on the Tree: For as, on the one hand, it will not acquire its delicious Flavour and Smell till thoroughly ripe, so, on the other, it will lose both if suffered to hang on the Tree, after it has attained to a full Maturity. Another necessary Caution is, to gather it in fine warm Weather, and near the Middle of the Day; because then both the Flavour and Smell are in the greatest Perfection.

It is also requisite to make Choice of the proper Sorts of Peaches; for there is a remarkable Difference in the Flavour of these Fruits. Gardeners reckon above thirty Sorts of Peaches, but not more than half that number are proper for making Ratafia. I shall therefore give a short Description of those that are most proper, that the young Distiller may not be disappointed in making Ratafia from Peaches.

1. The early Purple (called by the French La Pourprée hâtive.) This Tree hath smooth Leaves: The Flowers large, and open: The Fruit is large, round, and of a fine red Colour: The Flesh is white, but very red at the Stone; very full of Juice, which has a rich vinous Flavour. This Peach is ripe about the Middle of August.

2. The large, or French Mignon. The Leaves of this Tree are smooth, and the Flowers large and open. The Fruit is a little oblong, generally swelling out on one Side, and of a fine Colour. The Juice is very sweet, and of a high Flavour; the Flesh white, but very red at the Stone, which is small, and easily separates from the Flesh. This Peach is ripe in the middle of August.

3. The Chevreuse; or, belle Chevreuse. This Tree hath smooth Leaves, and its Flowers are small and contracted. The Fruit is of a middling Size, a little oblong, and of an elegant Colour. The Flesh is white, but very red at the Stone, from which it separates; full of a rich sugary Juice, and ripens towards the latter End of August.

4. The red Magdalen, called by the French about Paris, Magdeleine de Courson. The Leaves of this Tree are deeply sawed, and the Flowers large and open. The Fruit is large, round, and of a fine red Colour. The Flesh is white, but very red at the Stone, from which it separates. The Juice is very sugary, and of a rich Flavour. It is ripe the latter End of August.

5. Smith’s Newington. This Tree hath sawed Leaves, and large open Flowers. The Fruit is of a middling Size, and of a fine red, next the Sun. The Flesh is very firm and white, but very red at the Stone, to which it closely adheres. It has a rich sugary Juice, and is ripe the latter End of August.

6. The Chancellor. The Leaves of this Tree are smooth, and the Flowers small and contracted. The Fruit is shaped somewhat like the Belle Chevreuse, but rounder. The Flesh is white and melting, and separates from the Stone, where it is of a fine red Colour. The Skin is very thin, and the Juice remarkably rich. It ripens about the End of August.

7. The Bellegarde; or, as the French call it, the Gallande. This Tree hath narrow Leaves, and small contracted Flowers. The Fruit is very large and round, and of a deep purple Colour, on the Side exposed to the Sun. The Flesh is white, melting, and separates from the Stone, where it is of a deep red Colour. The Juice is very rich. This Peach is ripe about the beginning of September.

8. The Bourdine. The Leaves of this Tree are smooth, and the Flowers small and contracted. The Fruit is large, round, and of a fine red Colour next the Sun. The Flesh is white, melting, and separates from the Stone, where it is of a fine red Colour. The Juice is vinous and rich. It is ripe the beginning of September, and greatly esteemed by the curious.

9. The Lisle; or, as the French call it, la petite Violette Hâtive. This Tree hath smooth Leaves, and small contracted Flowers. The Fruit is of a middle Size, and next the Sun of a fine violet Colour. The Flesh is of a pale yellow, melting, full of a rich vinous Juice; but adheres to the Stone, where it is very red. This Fruit is ripe the Beginning of September.

10. The old Newington. The Leaves of this Tree are sawed, and the Flowers large and open. The Fruit is fair, large, and of a beautiful red Colour next the Sun. The Flesh is white, melting, and closely adheres to the Stone, where it is of a deep red Colour. The Juice is very rich and vinous. It is ripe about the Middle of September.

11. The Rambouillet, commonly called the Rambullion. This Tree has smooth Leaves, and large open Flowers. The Fruit is of a middling Size, rather round than long, deeply divided by a Furrow in the Middle; of a fine red Colour next the Sun, but of a light Yellow next the Wall. The Flesh is melting, of a bright yellow Colour, except near the Stone, from which it separates, where it is of a deep red. The Juice is rich and of a vinous Flavour. This Fruit ripens about the Middle of September.

12. The Pourprée; or, as the French generally call it Pourprée tardive, the late Purple. The Leaves of this Tree are very large, and sawed, the Shoots strong, and the Flowers small and contracted. The Flesh, except near the Stone, from which it separates, and where it is red, is white, melting, and of a rich sugary Juice. It is not ripe till near the End of September.