PREFACE. (continued 4)

Ferment.

Mix cider, 9 gallons, raw sugar, 20 pounds, barberry leaves, 3 handsful, beet-root, sliced, 2 pounds, red tartar, in powder, 4 ounces.

Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds. Brandy, 1 gallon.

This will make 18 gallons.

217. Another.

Take of cold soft water, 6 gallons, grapes, of any colour, 30 pounds.

Ferment.

Mix treacle, 10 pounds, beet-root, sliced, 1½ pounds, red tartar, in powder, 2 ounces. Add rosemary leaves, 2 handsful, brandy, ½ a gallon.

This will make 9 gallons.

218. Another.

Take of cold soft water, 8 gallons, grapes, of any sort, 100 pounds.

Ferment.

Mix raw sugar, 20 pounds, beet-root, sliced, 4 pounds, barberry-leaves, 4 handsful, red tartar, in powder, 6 ounces.

Add coriander seed, bruised, 2 ounces, brandy, 6 quarts.

This will make 18 gallons.

219. GRAPE WHITE WINE.

Take of cold soft water, 13 gallons, white grapes, 50 pounds.

Ferment.

Mix refined sugar, 25 pounds, white tartar, in powder, 3 ounces.

Add clary seed, bruised, 3 ounces, or clary flowers, 6 handsful, Rum, 1 gallon.

This will make 18 gallons.

220. Another Grape Wine.

To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine; to every gallon of wine put three pounds of lump sugar; put the whole into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it will be fit for bottling.

A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary, only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

221. RAISIN WINE, EQUAL TO SHERRY.

Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add one quart of water, which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel.

In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelvemonth.

To give it the flavour of Madeira, when it is in the cask, put in a couple of green citrons, and let them remain till the wine is bottled.

222. Another Raisin Wine.

Put two hundred weight of raisins, with the stalks, into a hogshead, and fill it almost with spring water; let them steep for about twelve days, frequently stirring, and after pouring off the juice, dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months: and then, if it proves fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for twelve or fourteen weeks longer, then bottle it off. If it should not prove clear, fine it down with three ounces of isinglass, and a quarter of a pound of sugar-candy, dissolved in some of the wine.

223. GINGER WINE.

Take of cold soft water, 19 gallons, Malaga raisins, 50 lbs. white tartar, in powder, 4 oz.

Ferment.

Mix ginger, in powder, or bruised, 20 oz. 18 lemons, peel and juice.

Add brandy, 2 quarts, or more.

This will make 18 gallons.

224. Another.

Take 20 quarts of water, 5 lbs. of sugar, 3 oz. of white ginger, 1 oz. of stick liquorice.

Boil them well together; when it is cold put a little new yeast upon it, but not too much; then put it into the barrel for ten days, and after that bottle it, putting a lump of white sugar into every bottle.

225. Another.

To seven gallons of water put nineteen pounds of clayed sugar, and boil it for half an hour, taking off the scum as it rises; then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Now put it all together, and when nearly cold, chop nine pounds of raisins, very small, and put them into a nine gallon cask (beer measure,) with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in three months it will be fit for bottling.

There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up, as the liquor works off, as it is necessary that the cask should be kept full, till it has done working. The raisins should be two-thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.

226. RHUBARB WINE.

Take of sliced rhubarb, 2½ oz. lesser cardamom seeds, bruised and husked, ½ oz. saffron, 2 drachms, Spanish white wine, 2 pints, proof spirit, ½ pint.

Digest for ten days, and strain.

This is a warm, cordial, laxative medicine. If is used chiefly in weakness of the stomach and bowels, and some kind of loosenesses, for evacuating the offending matter, and strengthening the tone of the viscera. It may be given in doses of from half a spoonful to three or four spoonsful or more, according to the circumstances of the disorder, and the strength of the patient.

227. SAGE WINE.

Boil twenty-six quarts of spring water a quarter of an hour, and when it is blood warm, put twenty-five pounds of Malaga raisins, picked, rubbed, and shred, into it, with almost half a bushel of red sage shred, and a porringer of ale yeast, stir it all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day: then strain it off, and put it in a runlet. Let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fine, bottle it.

228. GILLIFLOWER WINE.

To three gallons of water put six pounds of the best powder sugar, boil the sugar and water together for the space of half an hour, keep skimming it as the scum rises; let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then having a peck of gilliflowers, cut from the stalks, put them into the liquor, let them infuse and work together three days, covered with a cloth; strain it, and put it into a cask, and let it settle for three weeks; then bottle it.

229. TURNIP WINE.

Pare and slice a number of turnips, put them into a cider press, and press out all the juice. To every gallon of the juice, add three pounds of lump sugar; have a vessel ready large enough to hold the juice, and put half a pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week, to see if it works; if it does, do not bung it down till it has done working; then stop it close for three months, and draw it off into another vessel, when it is fine bottle it off.

This is an excellent wine for gouty habits, and is much recommended in such cases in lieu of any other wine.

230. ROSE WINE.

Take a well-glazed earthen vessel, and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when it is cold, press the rose leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask, or other convenient vessel, to ferment, and put into it a piece of bread toasted hard, and covered with yeast. Let it stand about thirty days, when it will be ripe, and have a fine flavour, having the whole strength and scent of the roses in it; and it may be greatly improved by adding to it wine and spices. By this method of infusion, wine of carnations, clove, gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.

231. BARLEY WINE.

Boil half a pound of fresh barley in three waters, and save three pints of the last water. Mix it with a quart of white wine, half a pint of borage water, as much of clary water, a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon. Mix all these well together, run it through a strainer, and bottle it. It is pleasant in hot weather, and very good in fevers.

232. ENGLISH FIG-WINE.

Take the large blue figs, when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine. Then slice some other figs, and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, pressing the pulp hard, and pour it as hot as possible on the figs that are imbrewed in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough, add a sufficient quantity of sugar, to make it so. Let it ferment, and add to it a little honey and sugar-candy; then fine it with whites of eggs, and a little isinglass, and draw it off for use.

233. SYCAMORE WINE.

Boil two gallons of the sap half an hour, and then add to it four pounds of fine powdered sugar. Beat the whites of three eggs to froth, and mix them with the liquor; but take care that it is not too hot, as that will poach the eggs. Skim it well, and boil it half an hour. Then strain it through a hair sieve, and let it stand till next day. Then pour it clean from the sediment, put half a pint of yeast to every twelve gallons, and cover it close up with blankets. Then put it into the barrel, and leave the bung-hole open till it has done working. Then close it up well, and when it has stood two months, bottle it. The fifth part of the sugar must be loaf; and if raisins are liked, they will be a great addition to the wine.

234. BALM WINE.

Take forty pounds of sugar and nine gallons of water; boil it gently for two hours, skim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel, with a little new yeast; and when the liquor is cold, pour it on the balm. Stir it well together and let it stand twenty-four hours, stirring it often. Then close it up, and let it stand six weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

235. SCURVY-GRASS WINE.

Scurvy-grass, or spoonwort, is a very sovereign medicinal herb, appropriated chiefly to the health of invalids.

Take the best large scurvy-grass tops and leaves, in May, June, or July, bruise them well in a stone mortar, then put them in a well-glazed earthen vessel, and sprinkle them over with some powder of crystal of tartar, then smear them with virgin honey, and being covered close, let it stand twenty-four hours; then set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off, and let it cool; then put the stamped scurvy grass into a barrel, and pour the liquor to it, setting the vessel conveniently end-ways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new yeast to it, and suffer it to ferment three days, covering the place of the bung or vent with a piece of bread spread over with mustard seed, downward, in a cool place, and let it continue till it is fine and drinks brisk; then draw off the finest part, leaving only the dregs behind: afterwards add more herbs, and ferment it with whites of eggs, flour, and fixed nitre, verjuice, or the juice of green grapes, if they are to be had; to which add six pounds of the syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but is not very pleasant; being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.

236. CHEAP AND WHOLESOME CLARET.

Take a quart of fine draft Devonshire cider, and an equal quantity of good port. Mix them, and shake them. Bottle them, and let them stand for a month. The best judge will not be able to distinguish them from good Bordeaux.

237. DRY WINE.

Those who like a dry wine, should put into the vat, at the commencement of the vinous fermentation, an ounce or two of calcined gypsum, in fine powder.

MANAGEMENT OF BRITISH WINES.

238. To guard against unripe Fruit.

If the season proves bad, so that some fruits are not sufficiently ripe, immediately after the vinous fermentation, and the must of such fruit is put into the cask, it is to be rolled two or three times a day, for a week or two. A spirituous fermentation will soon commence, the bung of the cask must then be taken out, and the hole covered with a bit of light wood or canvas, and as any scum arises, it should be taken away. When the scum disappears, fill up the cask, and bung it up. But a vent-hole must be left open for a week.

239. To keep and manage Wines.

Wines will diminish, therefore the cask must be kept filled up with some of the same wine, or some other that is as good or better.

They must at all times be kept in a cool cellar, if not, they will ferment. If wines are kept in a warm cellar, an acetous fermentation will soon commence, and the result consequently will be vinegar. The more a wine frets and ferments, the more it parts with its strength and goodness: when wines are found to work improperly in the cellar, the vent-peg must be taken out for a week or two.

If any wine ferments, after being perfected, draw off a quart and boil it, and pour it hot into the cask, add a pint or a quart of brandy, and bung up a day or two after.

Or, draw off the wine, and fumigate the cask, with one ounce of flour of brimstone, and half an ounce of cinnamon, in powder. Mix the two together, and tie them up in a rag. Turn the bung-hole of the cask downwards, place the rag under the bung-hole, and set fire to it, so that the gas ascends into the cask. As soon as it is burnt out, fill up the cask with wine, and bung it up tight.

240. To sweeten a foul Cask.

Set fire to a pound or more of broken charcoal, put it into the cask and immediately fill up the cask with boiling water. After this, roll the cask once or twice a day for a week; then pour out the charcoal and water, wash out the cask with clean cold water, and expose it to the external air for some days.

241. To improve Poor Wines.

Poor wines may be improved by being racked off, and returned into the cask again; and then putting into the wine about a pound of jar or box raisins, bruised, and a quart of brandy.

Or, put to the wine two pounds of honey, and a pint or two of brandy. The honey and brandy to be first mixed together.

Or, draw off three or four quarts of such wine, and fill the cask up with strong wine.

242. To improve Wine when lowering or decaying.

Take one ounce of roche-alum, make it into powder; then draw out four gallons of wine, mix the powder with it, and beat it well for half an hour; then fill up the cask, and when fine (which will be in a week’s time or little more) bottle it off. This will make it drink fine and brisk.

243. To restore Flat Wines.

Flat wines may be restored by one pound of jar raisins, one pound of honey, and half a pint of spirit of wine, beaten up in a mortar with some of the wine, and then put into the cask.

244. To remove a musty or disagreeable taste in Wines.

Put into the cask three or four sticks of charcoal, and bung up the cask tight. In a month after take them out.—Or, cut two ripe medlars, put them in a gauze bag, and suspend them from the bung-hole into the wine, and bung up the cask air-tight. A month after take them out, and bung up the cask again.—Or, mix half a pound of bruised mustard-seed, with a pint or more of brandy, and stir it up in the wine; and two days after bung up the cask.

245. Another Method.

At the finish of the process, when the brandy or spirit is put to the wine, it is particularly recommended that a quarter of an ounce of crystal camphor, in the lump, be dropped into the bung-hole of each eighteen gallons of wine.

246. Another Method.

Oil poured upon wine, or any other liquor, will prevent it from growing musty, or becoming corrupt.

247. To take away the ill scent of Wines.

Bake a long roller of dough, stuck well with cloves, and hang it in the cask.

248. To pass White Wine off for Champaign.

Rack it often from the lees; and when very brilliant, bottle it off:—this must be done between vintage time and the month of May.

It has (says Mr. Carnell) been a most absurd practice with many families to use green gooseberries, in order to imitate Champaign wine; but green fruit is by no means fit or proper for the making of any wine. Nor, indeed, is it at all necessary in the making an imitation of Champaign.

249. To make Wine sparkle like Champaign.

Take great care to rack off the wine well, and in March bottle it as quick as possible. The bottles must be very clean and dry, and the corks of the best sort, made of velvet or white cork. In two months after the wine will be in fine condition to drink.

250. To clear foul or ropy Wines.

Take 1 ounce of chalk, in powder, ½ an ounce of burnt alum, the white of an egg, and one pint of spring water.

Beat the whole up in a mortar, and pour it into the wine; after which, roll the cask ten minutes; and then place it on the stand, leaving the bung out for a few days. As soon as the wine is fine, rack it off.

Or, take 1 oz. of ground rice, ½ oz. of burnt alum, and ½ oz. of bay-salt.

Beat the whole up in a mortar, with a pint or more of the wine, pour it into the cask, and roll it ten minutes. The cask must not be bunged up for a few days. As soon as such wine becomes fine, rack it off.

Or, bring the cask of wine out of the cellar, and place it in a shady situation to receive the circulation of the air; and take out the bung. In three weeks or a month, rack it off into a sweet cask, which fill up, and put into the wine an ounce of cinnamon, in the stick; and bung it up tight.

251. Another Method.

Tap the cask, and put a piece of coarse cloth upon that end of the cock which goes to the inside of the cask; then rack it into a dry cask to thirty gallons of wine, and put in five ounces of powdered alum. Roll and shake them well together, and it will fine down, and prove a very clear and pleasant wine.

252. To correct green or harsh Wines.

Take 1 oz. of salt, ½ an oz. of calcined gypsum, in powder, and 1 pint of skimmed milk.

Mix those up with a little of the wine, and then pour the mixture into the cask; put in a few lavender leaves, stir the wine with a stick, so as not to disturb the lees, and bung it up.

253. To correct sharp, tart, acid Wines.

Mix one ounce of calcined gypsum, in powder, and two pounds of honey, in one quart of brandy; pour the mixture into the wine, and stir it so as not to disturb the lees; fill up the cask, and the following day bung it up:—rack this wine as soon as fine.

Or, mix half an ounce of the salt of tartar, half an ounce of calcined gypsum, in powder, with a pint of the wine; pour it into the cask, and put an ounce of cinnamon in the stick; stir the wine without disturbing the lees, fill up the cask, and the day following bung it up.

Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out.

254. To restore sour Wines.

Take calcined gypsum, in powder, 1 oz. cream of tartar, in powder, 2 oz.

Mix them in a pint or more of brandy; pour it into the cask; put in, also, a few sticks of cinnamon, and then stir the wine without disturbing the lees. Bung up the cask the next day.

255. Another Method.

Boil a gallon of wine, with some beaten oyster-shells and crabs’ claws burnt into powder, an ounce of each to every ten gallons of wine; then strain out the liquor through a sieve, and when cold, put it into wine of the same sort, and it will give it a pleasant lively taste. A lump of unslacked lime put into the cask will also keep wine from turning sour.

256. To fine or clarify Wines.

Boil a pint of skimmed milk; when cold mix with it an ounce of chalk, in fine powder, pour it into the cask, and roll it ten minutes. The following day bung up the wine, and rack it off as soon as fine.

257. Another Method.

Or, take 1½ oz. of gum-arabic, in fine powder, and 1 oz. of chalk, in powder.

Mix those up with a pint more of wine, pour the mixture into the cask, roll it ten minutes, and then fill it up. Bung it up the next day, and rack off the wine as soon as fine.

Or, take the yolk and white of an egg, ½ oz. of chalk, in powder, and ½ oz. of burnt alum, in powder.

Beat those up in a mortar with a pint of spring water, and pour the mixture into the wine, roll the cask; then fill it up, and bung it up the next day.—Rack off the wine as soon as fine.

258. To sweeten Wines.

In 30 gallons of wine infuse a handful of the flowers of clary; then add a pound of mustard seed, dry ground, put it into a bag, and sink it to the bottom of the cask.

259. To stop the Fermentation of Wine.

It is in the first place necessary to consider whether the existing state of fermentation be the original or secondary stage of that process which comes on after the former has ceased for several days, and is indeed the commencement of acetous fermentation. That of the former kind rarely proceeds beyond what is necessary for the perfect decomposition of the saccharine and other parts of the vegetable substances necessary for the production of spirit, unless the liquor be kept too warm, or is too weak, and left exposed to the air after the vinous fermentation is completed. The means to correct these circumstances are sufficiently obvious. The heat for spirituous fermentation should not be above 60 degrees Fahrenheit; when it is much above that point, the liquor passes rapidly through the stage of vinous fermentation, and the acetous immediately commences. When too long-continued fermentation arises from the liquor having been kept in a warm situation, it will be soon checked by bunging, after being removed into a cold place; the addition of a small proportion of spirits of wine or brandy, previously to closing it up, is also proper. A degree of cold, approaching to the freezing point, will check fermentation of whatever kind. Fermentation of this kind cannot be stopped by any chemical agent, except such as would destroy the qualities of the liquor intended to be produced.

The secondary stage of fermentation, or the commencement of the acetous, may be stopped by removing the liquor to a cool situation; correcting the acid already formed; and if the liquor contain but little spirit, the addition of a proper proportion of brandy is requisite.

The operation of racking is also necessary to preserve liquor in a vinous state, and to render it clear. This process should be performed in a cool place.

260. To restore pricked British Wines.

Rack the wines down to the lees into another cask, where the lees of good wines are fresh, then put a pint of strong aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt: after which dip a piece of cloth into it, and when a little dry, set on fire with a brimstone match, put it into the bung-hole, and stop it up close.

261. Another Method.

First prepare a fresh empty cask, that has had the same kind of wine in it which is about to be racked, then match it, and rack off the wine, putting to every ten gallons two ounces of oyster powder, and half an ounce of bay-salt, then get the staff and stir it well about, letting it stand till it is fine, which will be in a few days; after which rack it off into another cask, (previously matched) and if the lees of some wine of the same kind can be got, it will improve it much.—Put likewise a quart of brandy to every ten gallons, and if the cask has been emptied a long time, it will match better on that account; but if even a new cask, the matching must not be omitted. A fresh empty cask is to be preferred.

N. B. This method will answer for all made wines.

262. A NEW METHOD OF MAKING CURRANT WINE.

Boiling the fruit is a practice of decided advantage. From this treatment many tasteless fruits acquire a flavour, as is well known, and many bad flavours are converted into agreeable ones. In no case perhaps is this more remarkable than in the black currant, which, harsh and comparatively insipid in its natural state, acquires by boiling a powerful, and, to most persons, a highly agreeable flavour. In making wine from this variety of currant, the effects of this process are very remarkable; the produce of the raw fruit being scarcely distinguished by any particular property from the herd of made wines, while that of the boiled fruit may with careful management be brought to resemble some of the best of the sweet Cape wines. In the white and red currant the same precaution has been attended with results equally successful, though not marked by a contrast so decided. If sweet wine is intended, the quantity of fruit for 10 gallons should not exceed 40 pounds; if dry wine is desired, it may extend to 60. The proportion of sugar will be 30 pounds as before. If a much stronger wine of either quality is desired, it must extend to 40 pounds. Unsound or bruised fruit should be rejected; and the remains of the blossom and fruit stalk carefully removed.

PERFUMERY AND COSMETICS.

263. A NATURAL DENTIFRICE.

The common strawberry is a natural dentifrice, and its juice, without any preparation, dissolves the tartareous incrustations on the teeth, and makes the breath sweet and agreeable.

264. TO MAKE EAU DE MELISSE DES CARMES.

Take of spirit of balm, 8 pints, lemon peel, 4 do. nutmegs, and coriander seeds, each, 2 do. rosemary, marjoram, thyme, hissop, cinnamon, sage, aniseed, cloves, angelica roots, each 1 pint.

Mix. Distil and keep it for a year in an ice-house.

This is the original receipt of the barefooted Carmelites, now in possession of the company of apothecaries of Paris, who sell a vast quantity of this celebrated water.

265. EAU DE COLOGNE.

Take of essence de bergamotte, 3 oz. Neroli, 1½ drachms. cedrat, 2 do. lemon, 3 do. oil of rosemary, 1 do. spirit of wine, 12 lbs. ——— rosemary, 3¼ do. eau de melissee de Carmes, 2¼ do.

Mix. Distil in balneum mariæ, and keep it in a cold cellar or ice-house for some time. It is used as a cosmetic, and made, with sugar, into a ratafia.

266. EAU DE BOUQUET.

Take of sweet-scented honey water, 1 oz. eau sans pareille, 1½ do. essence de jasmin, 5 drachms, syrup of cloves, and spirit of violets, each, 4 drachms, calamus aromaticus, long-rooted cyperus, lavender, each, 2 do. essence of neroli, 1 scruple.

Mix. Some add a few grains of musk and ambergris: it is sweet scented, and may be made into a ratafia with sugar.

267. ESSENCE DE JASMIN.

The flowers are stratified with wool or cotton, impregnated with oil of behn, or nut oil, in an earthen vessel, closely covered, and kept for some time in a warm bath; this is repeated with fresh flowers, until the oil is well scented: the wool, &c. is then put into a sufficient quantity of spirit of wine, and distilled in balneum mariæ.

268. THE BEST HONEY WATER.

Take of coriander seeds, a pound, cassia, four oz. cloves and gum benzoin, each, 2 oz. oil of rhodium, essence of lemon, essence of bergamot, and oil of lavender, each, 1 drachm, rectified spirit of wine, 20 pints, rose water, 2 quarts, nutmeg water, 1 quart, musk and ambergris, each, twelve grains. Distil in a water bath to dryness.

269. Another Method.

Put 2 drachms each, of tincture of ambergris, and tincture of musk, in a quart of rectified spirit of wine, and half a pint of water; filter and put it up in small bottles.

270. OTTAR OF ROSES.

The Royal Society of Edinburgh received from Dr. Monro the following account of the manner in which this costly perfume is prepared in the east. Steep a large quantity of the petals of the rose, freed from every extraneous matter, in pure water, in an earthen or wooden vessel, which is exposed daily to the sun, and housed at night, till a scum rises to the surface. This is the ottar, which carefully absorb by a very small piece of cotton tied to the end of a stick. The oil collected, squeeze out of the cotton into a very diminutive vial, stop it for use. The collection of it should be continued, whilst any scum is produced.

271. ENGLISH MILK OF ROSES.

Take 2 lbs. of Jordan almonds, 5 quarts of rose water, 1 do. of rectified spirit of wine, ½ an oz. of oil of lavender, 2 oz. of Spanish oil-soap, and 4 oz. of cream of roses.

Blanch the almonds in boiling water, dry them well in a cloth, then pound them in a mortar until they become a paste. Pound in the soap and mix it well with the almond paste. Then add the cream of roses. When these are mixed, add the rose-water and spirits, which stir in with a spatula or knife. Strain the whole through a clean white cloth, then add the oil of lavender to the expressed liquid, drop by drop, and stir the whole well. When the mixture has stood for a day, cover it over with a cloth from the dust, then bottle it for use.

272. FRENCH MILK OF ROSES.

Mix together 4 oz. of oil of almonds, ½ an oz. of English oil of lavender, 2 quarts of spirit of wine, and 10 do. of rose-water.

Next, blanch 3 lbs. of Jordan almonds, and pound them in a mortar, with a quarter of a lb. of Spanish oil-soap, half an oz. of spermaceti, and half an oz. of white wax. Put these ingredients into a large jar, with two ounces of pearl-ash, dissolved in an ounce of warm water. Shake the whole well, and then pour it into small bottles for sale.

273. CREAM OF ROSES.

Take 1 lb. of oil of sweet almonds, 1 oz. of spermaceti, 1 oz. of white wax, 1 pint of rose-water, and 2 drachms of Malta rose, or nerolet essence.

Put the oil, spermaceti, and wax, into a well-glazed pipkin, over a clear fire, and, when melted, pour in the rose-water by degrees, and keep beating, till the compound becomes like pomatum. Now add the essence, and then put the cream into small pots or jars, which must be well covered up with pieces of bladder, and soft skin leather.

274. COLD CREAM POMATUM, FOR THE COMPLEXION.

Take an ounce of oil of sweet almonds, and half a drachm each, of white wax and spermaceti, with a little balm. Melt these ingredients in a glazed pipkin over hot ashes, and pour the solution into a marble mortar; stir it with the pestle until it becomes smooth and cold, then add gradually an ounce of rose or orange-flower water; stir all the mixture till incorporated to resemble cream. This pomatum renders the skin at once supple and smooth. To prevent marks from the small pox, add a little powder of saffron. The gallipot in which it is kept, should have a piece of bladder tied over it.

275. Another Method.

Take 4 ounces of clear trotter oil, one ounce of oil of jesamine, 2 ounces of spermaceti, and one ounce of white wax, scraped fine. Melt them together very gently, then pour it into a pan, which must be kept by the fire. Now beat it without intermission, till it becomes one consistent very white body: then put to it 3 ounces of rose or orange-flower water, with about a drachm of spirit of ambergris, or other sweet essence.

Beat the mixture well again, until the water and spirit be properly absorbed. This beating will add greatly to the whiteness as well as the flavour, of the cream, which will now be as white as snow; particularly if care is taken that the utensils and ingredients are quite clean.

In winter, all the utensils, &c. must be kept warm, and the process performed in a warm room. Even the rose water must be warmed, previous to mixture, otherwise the cream will congeal into knobs, so as to cause the whole to be melted again.

In summer every thing must be kept cool after the melting and mixing. More wax must likewise be used in summer than in winter.

When put into pots, the cold cream is to be kept very cool: each having honey water poured on the top, in order to improve the flavour.

276. POMADE DIVINE.

Put a pound and a half of clear beef marrow into an earthen pan of fresh water, and change the same for ten days, then steep it in rose water for 24 hours, and drain it in a cloth till dry. Take an ounce of storax, gum benjamin, odoriferous Cypress powder, or of Florence, half an ounce of cinnamon, two drachms of cloves, and two drachms of nutmeg, all finely powdered; mix them with the marrow, then put the ingredients into a three-pint pewter pot, make a paste of the white of egg and flour, and lay it upon a piece of rag, over that, put another piece of linen to cover the top close. Put the pot into a large copper pot with water, and keep it steady that it may not reach to the covering of the pot that holds the marrow. As the water shrinks, add more, for it must boil four hours without ceasing; strain the ointment through a linen cloth into small pots, and when cold cover them up close with bladder and paper. Don’t touch it with anything but silver.

277. PEARL WATER, FOR THE FACE.

Put half a pound of best Spanish oil soap, scraped very fine, into a gallon of boiling water. Stir it well for some time, and let it stand till cold. Add a quart of rectified spirit of wine, and half an ounce of oil of rosemary; stir them again.

This compound liquid, when put up in proper phials, in Italy, is called tincture of pearls. It is an excellent cosmetic for removing freckles from the face, and for improving the complexion.

278. ALMOND BLOOM.

Take of Brazil dust, 1 oz. water, 3 pints, isinglass, 6 drachms, cochineal, 2 do. alum, 1 oz. borax, 3 drachms.

279. ALMOND PASTE.

Take of blanched sweet almonds, 1 lb. ———– bitter do. ½ lb. sugar, 1 lb.

Beat up with orange flower water.

280. COMMON ALMOND PASTE.

To make this paste, take six pounds of fresh almonds, which blanch and beat in a stone mortar, with a sufficient quantity of rose-water. Now add a pound of finely drained honey, and mix the whole well together. This paste, which is exceedingly good for the hands, is to be put into small pots for sale.

If this paste gets dry, rub it up on a marble slab, with rose-water. To prevent this dryness, put about half a tea-spoonful of this water on the top of each pot, before tying up.

281. ORANGE POMATUM.

Take 5 pounds of hog’s-lard, 1 pound of mutton suet, 3 ounces of Portugal water, ½ an ounce of essence of bergamot, 4 ounces of yellow wax, and ½ a pound of palm oil.

Mix.

282. SOFT POMATUM.

Take 25 pounds of hog’s-lard, 8 pounds of mutton suet, 6 ounces of oil of bergamot, 4 ounces of essence of lemons, ½ an ounce of oil of lavender, and ¼ of an ounce of oil of rosemary.

These ingredients are to be combined in the same manner as those for the hard pomatum. This pomatum is to be put up in pots, in the usual way.

283. COMMON POMATUM.

Take 4 pounds of fresh and white mutton suet skinned and shredded very fine; which melt in about two quarts of spring water; and whilst hot, put the whole into a well-glazed earthen pan, small at bottom, and wide at the top. Let it stand until the fat is quite cold, and all the impurities fall to the bottom, which carefully scrape off.

Now break the fat into small pieces, which put into a pan, with 2 gallons of spring water, for a whole day; stir and wash often. Next day change the water, and when poured off a second time, at the end of twenty-four hours, dry the fat by rubbing in a clean linen cloth.

Now put the suet with 1½ pound of fresh hog’s-lard, into a large pan, and melt the whole over a gentle fire. When properly combined, put the whole into an earthen pan, and beat it with a wooden spatula, until cold.

Whilst beating, add 6 drachms of essence of lemon, and 30 drops of oil of cloves, previously mixed together. Now continue beating, until the mixture be perfectly white, and afterwards put it up into small pots.

Leave the pots open until the pomatum is quite cold; when cover them by pieces of bladder, &c. In summer, use more suet, and mix in a cool place:—in winter use more hog’s-lard, and make the pomatum in a warm room.

284. HARD POMATUM.

Take 30 pounds of suet, 1½ pounds of white wax, 6 ounces of essence of bergamot, 4 ounces of lemon, 1 oz. of lavender, 4 drachms of oil of rosemary, and 2 drachms of essence of ambergris.

Shred and pick the suet clean, and melt in an earthen pan or pipkin. Then stir it well and strain; and when nearly cold, add the perfumes, stirring well as before; when properly mixed, pour it into tin moulds.

285. Another Method.

Take 6 ounces of common pomatum, and add to it 3 ounces of white virgin wax, scraped fine. Melt them in an earthen pan, immersed in a larger one, containing boiling water; both being placed over a clear and steady fire. When properly incorporated, keep stirring, until it is nearly cold; then put it into small pots, or make it up into small rolls. Perfume it according to taste.

286. ROSEMARY POMATUM.

Strip a large double handful of rosemary; boil it in a tin or copper vessel, with half a pound of common soft pomatum, till it comes to about 3 or 4 ounces; strain it off, and keep it in the usual way.

287. PEARL POWDER, FOR THE FACE.

There are several sorts: the finest is made from real pearls, and is the least hurtful to the skin. It gives the most beautiful appearance, but is too dear for common use; still the perfumer ought never to be without it, for the use of the curious and the rich.

288. BISMUTH PEARL POWDER.

The next best pearl powder is made as follows:—

Take 4 ounces of the best magistery of bismuth, 2 ounces of fine starch powder.

Mix them well together, and put them into a subsiding glass, wide at top and narrow at bottom; pour over them a pint and a half of proof spirit, and shake them well; let them remain a day or two. When the powder falls to the bottom, pour off the spirit, leaving it dry; then place the glass in the sun, to evaporate the moisture.

Next turn out the white mass, the dirty parts of which form the top, whilst the pure ingredients remain at the bottom. If there be any dirty particles, scrape them off, and again pulverize the remaining part of the cake, and pour more proof spirit over it. Proceed as before; and, if there be any moisture remaining, place the cone on a large piece of smooth chalk, to absorb its moisture.

Cover the whole with a bell-glass, to preserve it from dust, and set it in the sun to dry and whiten it. Next grind the mass with a muller on a marble stone, and keep the powder in a glass bottle, secured, by a ground stopper, from air.

289. ORANGE FLOWER PASTE, FOR THE HANDS.

Blanch 5 or 6 pounds of bitter almonds, by boiling in water, and then beat them very fine in a marble mortar, with 2 pounds of orange flowers. If the paste be too oily, add to it some bean flour, finely sifted, but let no water enter the composition.

This paste is made abroad, but comes here very damaged, the sea-air destroying its properties.

290. CORAL TOOTH POWDER.

Take 4 ounces of coral, reduced to an impalpable powder, 8 ounces of very light Armenian bole, 1 ounce of Portugal snuff, 1 ounce of Havannah snuff, 1 ounce of good burnt tobacco ashes, and 1 ounce of gum myrrh, well pulverized.

Mix them together, and sift them twice.

291. A GOOD TOOTH POWDER.

To make a good tooth-powder, leave out the coral, and in its place put in pieces of brown stone-ware, reduced to a very fine powder. This is the common way of making it.

292. AN ASTRINGENT FOR THE TEETH.

Take of fresh conserve of roses, 2 ounces, the juice of half a sour lemon, a little very rough claret, and 6 ounces of coral tooth-powder. Make them into a paste, which put into small pots; and, if it dry by standing, moisten with lemon juice and wine, as before.

293. TO CLEAN THE TEETH.

Take of good soft water, 1 quart, juice of lemon, 2 ounces, burnt alum, 6 grains, common salt, 6 grains.

Mix.

Boil them a minute in a cup, then strain and bottle for use: rub the teeth with a small bit of sponge tied to a stick, once a week.

294. TO MAKE THE TEETH WHITE.

A mixture of honey with the purest charcoal will prove an admirable cleanser.

295. AN EXCELLENT OPIATE FOR THE TEETH.

Well boil and skim 1 pound of honey; add to it a quarter of a pound of bole ammoniac, 1 oz. of dragon’s blood, 1 of oil of sweet almonds, ½ an ounce of oil of cloves, 8 drops of essence of bergamot, a gill of honey water, all mixed well together, and put into pots for use.

296. VEGETABLE TOOTH-BRUSHES.

Take marine marsh-mallow roots, cut them into lengths of 5 or 6 inches, and of the thickness of a middling rattan cane. Dry them in the shade, but not so as to make them shrivel.

Next finely pulverize two ounces of good dragon’s blood, put it into a flat-bottomed glazed pan, with four ounces of highly rectified spirit, and half an ounce of fresh conserve of roses. Set it over a gentle charcoal fire, and stir it until the dragon’s blood is dissolved; then put in about thirty of the marsh-mallow sticks; stir them about, and carefully turn them, that all parts may absorb the dye alike. Continue this until the bottom of the pan be quite dry, and shake and stir it over the fire, until the sticks are perfectly dry and hard.

Both ends of each root or stick should, previous to immersion in the pan, be bruised gently by a hammer, for half an inch downwards, so as to open its fibres, and thereby form a brush.

They are generally used by dipping one of the ends in the powder or opiate, and then, by rubbing them against the teeth, which they cleanse and whiten admirably.

297. Other Vegetable Tooth Brushes.

There are several cheap sorts of these tooth-brushes which are made in the same manner, except that, as a basis, rattan cane, or even common deal, cut round, is used instead of the marsh-mallow roots.

298. ROSE LIP-SALVE.

Put 8 ounces of the best olive oil into a wide-mouthed bottle, add two ounces of the small parts of alkanet-root.

Stop up the bottle, and set it in the sun; shake it often, until it be of a beautiful crimson. Now strain the oil off very clear from the roots, and add to it, in a glazed pipkin, three ounces of very fine white wax, and the same quantity of fresh clean mutton suet. Deer-suet is too brittle, and also apt to turn yellow.

Melt this by a slow fire, and perfume it when taken off, with forty drops of oil of rhodium, or of lavender. When cold, put it into small gallipots, or rather whilst in a liquid state.

The common way is to make this salve up into small cakes; in that form the colour is very apt to be impaired.

This salve never fails to cure chopped or sore lips, if applied pretty freely at bed-time, in the course of a day or two at farthest.

299. Another Method.

Beat the alkanet-root in a mortar, until its fibres are properly bruised; then tie it up in a piece of clean linen rag, and put this in a clear pipkin with the oil. When the oil has begun to boil, it will be found of a deep red. The bag is now to be taken out, pressed and thrown away, and then the other ingredients are to be added as above.

300. WHITE LIP-SALVE.

This may be made as above, except in the use of alkanet root, which is to be left out. Though called lip-salve, this composition is seldom applied to the lips; its principal use consisting in curing sore nipples, for which it is an excellent remedy.

301. TO SWEETEN THE BREATH.

Take two ounces of Terra Japonica, half an ounce of sugar candy, both in powder. Grind one drachm of the best ambergris with ten grains of pure musk; and dissolve a quarter of an ounce of clean gum tragacanth in two ounces of orange-flower water. Mix all together, so as to form a paste, which roll into pieces of the thickness of a straw. Cut these into pieces, and lay them in clean paper. This is an excellent perfume for those whose breath is disagreeable.

302. TO PERFUME CLOTHES.

Take of oven-dried best cloves, cedar and rhubarb wood, each one ounce, beat them to a powder, and sprinkle them in a box or chest, where they will create a most beautiful scent, and preserve the apparel against moths.

303. PERFUMED BAGS FOR DRAWERS.

Cut, slice, and mix well together, in the state of very gross powder, the following ingredients: 2 oz. of yellow saunders, 2 oz. of coriander seeds, 2 oz. of orris root, 2 oz. of calamus aromaticus, 2 oz. of cloves, 2 oz. of cinnamon bark, 2 oz. of dried rose leaves, 2 oz. of lavender flowers, and 1 lb. of oak shavings.

When properly mixed, stuff the above into small linen bags, which place in drawers, wardrobes, &c., which are musty, or liable to become so.

304. EXCELLENT PERFUME FOR GLOVES.

Take of ambergris one drachm, civet the like quantity; add flour-butter a quarter of an ounce; and with these well mixed, rub the gloves over gently with fine cotton wool, and press the perfume into them.

305. Another.

Take of damask or rose scent, half an ounce, the spirit of cloves and mace, each a drachm; frankincense, a quarter of an ounce. Mix them together, and lay them in papers, and when hard, press the gloves; they will take the scent in 24 hours, and hardly ever lose it.

306. TINCTURE OF MUSK.

This excellent spirit requires 6 drachms of China musk, 20 grains of civet, and 2 drachms of red rose buds. Reduce these ingredients to powder with loaf-sugar, and pour over them three pints of spirit of wine.

307. A PERFUME TO PREVENT PESTILENTIAL AIRS, &C.

Take of benjamin, storax, and galbanum, each half an ounce, temper them, being bruised into powder, with the oil of myrrh, and burn them in a chafing-dish, or else take rosemary, balm, and bay leaves; heat them in wine and sugar, and let the moisture be consumed; likewise burn them by the heat of the pan, and they will produce a very fine scent.

308. PASTILS FOR PERFUMING SICK ROOMS.

Powder separately the following ingredients, and then mix, on a marble slab,

1 lb. of gum benzoin, 8 oz. of gum storax, 1 lb. of frankincense, and 2 lbs. of fine charcoal.

Add to this composition the following liquids: 6 oz. of tincture of benzoin, 2 oz. of essence of ambergris, 1 oz. of essence of musk, 2 oz. of almond oil, and 4 oz. of clear syrup.

Mix the whole into a stiff paste, and form into pastils, of a conical shape, which dry in the heat of the sun. If more liquid should be required for the paste, add warm water.

309. AROMATIC PASTILS.

Beat and sift fine a pound of the four gums left after the making of honey-water, one pound also of the ingredients left from the spirit of Benjamin, one pound of the best sealing-wax, and one pound of genuine gum benzoin.

Dissolve some clear common gum arabic in a quantity of rose-water, of a pretty thick consistency, and add to it sixty drops of spirit of musk.

Mix the whole together, so as to make a pretty stiff paste, which make up into small cones or balls. Dry them thoroughly before they are put away, otherwise they will become mouldy.

These pastils are particularly useful for burning in rooms, where the sick or the dead have lain. They are used in very considerable quantities in the two Houses of Lords and Commons; also in various halls, assembly-rooms, &c.

310. HAIR POWDER PERFUME.

Take half a pound of pulvil powder, made from apple-tree moss, half an ounce of grey ambergris, thirty grains of musk, and twenty grains of civet.

Grind the musk and civet with loaf sugar, to a very fine powder; melt the ambergris, with 6 drops of the oil of behn nuts, over a gentle fire, in a clean vessel, not brass or copper; add, as it melts, a few drops of the juice of green lemon, and about 4 drops each of oil of rhodium and lavender.

When the ambergris is melted, put the above powder into it, stir and mix it well. Add, by degrees, the powder of apple-moss; and when the whole is combined, pulverize and sift it through a very fine hair sieve; what will not pass through, return into the mortar, again pound it with loaf-sugar, until the whole is reduced to fine powder.

311. AMBERGRIS PERFUME.

Melt 2 penny-weights of fine ambergris, in a brass mortar, very gently, stir in quickly, 8 drops of green lemon juice, and the same of behn-nut oil.

Add, ready powdered with fine loaf-sugar, 12 grains of musk, 12 grains of civet, and 24 grains of residuum from the making of spirit of ambergris.

Add 1 ounce of spirit of ambergris—mix and incorporate them well, and add 16 pounds of fine dry hair-powder. Pass the whole, twice, through a fine hair sieve; then lay it open for three days, in a dry room, stir it often, that the spirit may entirely evaporate, otherwise it may turn sour, which, however, will go off by keeping. Bottle and stop it close.

312. MUSK AND CIVET PERFUMES.

Take 2 penny-weights of pure musk, 12 grains of civet, and 1 penny-weight of the residuum of spirit of ambergris. Make this into a paste, with 2 ounces of spirit of musk, made by infusion. Powder it with loaf-sugar and mix in 16 pounds of fine hair powder.

313. ORRIS PERFUME.

Take best dried and scraped orris roots, free from mould. Bruise or grind them: the latter is best, as, being very tough, they require great labour to pound. Sift the powder through a fine hair sieve, and put the remainder in a baker’s oven, to dry the mixture. A violent heat will turn the roots yellow.

When dry, grind again, and sift; and repeat the same until the whole has passed through the sieve; mix nothing with it, as it would mould and spoil it.

314. VIOLET PERFUME.

Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar; grind this well in a glass mortar, and mix it thoroughly with three pounds of orris powder. This will, in its perfume, have a resemblance to a well-flavoured violet. If you add more rhodium oil, a rose perfume, instead of a violet one, will be produced; the orris powder is a most agreeable perfume, and only requiring to be raised by the addition of the above quantity of the oil.

Keep this perfume in the same manner as the others. What is sold at the druggist’s shops is generally adulterated.

315. ROSE PERFUME.

Take two pecks of fresh, dry damask rose-leaves; strip them from their leaves and stalks; have ready 16 pounds of fine hair-powder. Strew a layer of rose-leaves, on sheets of paper, at the bottom of a box, cover them over with a layer of hair-powder; then strew alternately a layer of roses and powder, until the whole of each has been used.

When they have lain 24 hours, sift the powder out, and expose it to the air 24 hours more. Stir it often. Add fresh rose-leaves, twice, as before, and proceed in the same way; after this dry the powder well by a gentle heat, and pass it through a fine sieve. Lastly, pour ten drops of oil of rhodium, or three drops of otto of roses, on loaf-sugar, which triturate in a glass mortar, and stir well into the powder, which put into a box, or glass, for use. This hair-powder perfume will be excellent, and will keep well.

316. BERGAMOT PERFUME.

Take sixteen pounds of hair powder, and forty drops of Roman oil of bergamot, and proceed in all respects as before, but do not leave the compound exposed to the air; for in this case the bergamot is so volatile that it will quickly fly off.

317. AMBERGRIS HAIR-POWDER.

Take twelve pounds of fine starch-powder, add three pounds of the ambergris perfume: mix them well together, and run it twice through a fine hair sieve. Put it into a well closed box, or glass, for use.

This is the first and best sort of ambergris powder: but for a second, or inferior sort, put only a pound and a half of the perfume, to the above quantity of starch-powder.

318. MUSK AND CIVET HAIR-POWDER.

Mix twelve pounds of starch-powder, and three pounds of musk perfume, as before. A second sort of this hair-powder may be made by using half the quantity of perfume.

319. VIOLET HAIR-POWDER.

Mix twelve pounds of hair-powder with three pounds of the violet perfume, and lay it by for use.

320. ROSE HAIR-POWDER.

Mix well twelve pounds of starch powder, with three pounds of the rose perfume. Sift; put it up in a cedar box, or glass bottle.

321. Another.

A second sort of this powder may be made by using half the quantity of the perfume, to twelve pounds of powder, and adding two drops of otto of roses, previously dropped on sugar, and well triturated in a glass mortar.

322. TO DESTROY SUPERFLUOUS HAIR.

Take of fresh lime-stone, 1 oz. pure potass, 1 drachm, sulphuret of potass, 1 drachm.

Reduce them to a fine powder in a Wedgewood mortar. If the hair be first washed, or soaked in warm water, (130 Fahr.) for ten minutes, this article, formed into a thin paste with warm water, and applied whilst warm, will so effectually destroy the hair in five or six minutes, that it may be removed by washing the skin with flannel. It is a powerful caustic, and should therefore be removed as soon as it begins to inflame the skin, by washing it off with vinegar. It softens the skin, and greatly improves its appearance.

323. SPANISH LADIES’ ROUGE.

Take good new scarlet wool cuttings, and spirit of wine, or lemon-juice, boil them in a well-glazed earthen pot, well stopped, till the liquid has charged itself with all the colour of the scarlet, strain the dye through a cloth, and all the colour therefrom; boil it afterwards in a little arabic water, till the colour becomes very deep. The proportion of materials is, to half a pound of scarlet cuttings, a quarter of a pint of spirit of wine, and a sufficient quantity of water to assist the soaking. Then, in the colour extracted, put a piece of gum arabic, of the size of a filbert: next steep some cotton in the colour, and wet some sheets of paper with the dye, which repeat several times, as often as they are dry, and you will find them sufficiently charged with rouge for use.

324. SPANISH VERMILION FOR THE TOILETTE.

Pour into the alkaline liquor which holds in solution the colouring part of bastard saffron, such a quantity of lemon juice as may be necessary to saturate the whole alkaline salts. At the time of the precipitation, the latter appears under the form of a fecula full of threads, which soon falls to the bottom of the vessel. Mix this part with white talc, reduced to fine powder, and moistened with a little lemon-juice and water. Then form the whole into a paste, and having put it in small pots, expose it to dry. This colour is reserved for the use of the toilette; but it has not the durability of that prepared from cochineal.

325. ECONOMICAL ROUGE.

Fine carmine, properly pulverized and prepared for the purpose, is the best that can be employed with safety and effect: it gives the most natural tone to the complexion, and imparts a brilliancy to the eyes, without detracting from the softness of the skin. To use it economically, take some of the finest pomatum, without scent, in which there is a proportion of white wax, about the size of a pea, just flatten it upon a piece of white paper, then take on a pointed penknife, carmine equal to a pin’s head, mix it gently with the pomatum, with your finger, and when you have produced the desired tint, rub it in a little compressed cotton, pass it over the cheeks till colour is clearly diffused, void of grease. Ladies will find, upon trial, that this economical rouge will neither injure the health nor the skin; and it imitates perfectly the natural colour of the complexion.

326. Another.

Take of French chalk, powdered, 4 oz. oil of almonds, 2 drachms, carmine, 1 do.

327. TURKISH BLOOM.

Infuse an ounce and a half of gum benzoin, 2 ounces of red saunders, in powder, and 2 drachms of dragon’s blood, in 12 ounces of rectified spirit of wine, and 4 ounces of river or rain water. When the ingredients have been mixed, stop the bottle close, and shake frequently during seven days; then filter through blotting paper.

328. A WASH FOR SUN-BURNT FACES AND HANDS.

To each pound of ox-gall, add, roche alum, 1 drachm, rock salt, ½ oz. sugar candy, 1 oz. borax, 2 drachms, camphor, 1 drachm.

Mix and shake well for 15 minutes, then often, daily, for 15 days, or till the gall is transparent; filter through cap paper; use when exposed to the sun;—always washing off before sleep.

329. MACOUBA SNUFF.

The varied flavour of snuffs of different kinds arises less from the state of the original leaf, than the factitious additions of manufacturers. The snuff of Martinico, celebrated under the term “Macouba,” is made from the best leaves, which being moistened with juice from their excellent sugar-canes, undergoes fermentation, and having thrown off the offensive fetor in scum and residuum, is evaporated and ground in the usual manner.

330. CEPHALIC SNUFF.

Its basis is powdered asarum, (vulgo Asarabacca), reduced by admixture with a small portion of powdered dock-leaf, or any other innoxious vegetable. The finely levigated snuff, known as “Scotch,” may be added agreeable to the taste of the consumer; and finally a solution of spirit of wine and camphor, in the proportion of one drachm of the latter, in fifteen of spirit, is to be dropped upon the camphor, from five to ten drops to an ounce. Bottle your snuff immediately.

331. Another.

May be made of a very pleasant flavour, with the powder produced from sage, rosemary, lilies of the valley, and tops of sweet marjorum—of each one ounce, with a drachm of Asarabacca root, lavender flowers, and nutmeg; it should be very fine, and it will relieve the head vastly.

332. TO IMITATE SPANISH SNUFF.

Take good unsifted Havannah snuff, and grind it down to a fine powder. If the tobacco be too strong, mix it with the fine powder of Spanish nut-shells, which is by far the best mixture which can be used. Over this sprinkle some weak treacle water, and when, after mixing with the hands, it has lain in a heap for some days, to sweat and incorporate, pack it up; but take care that it be not too moist.

This snuff, in the course of twelve months, will be of one uniform and agreeable flavour; and will keep good and mending, for many years. When old, this sort will hardly be inferior to any of the plain snuffs made in Spain.

333. LONDON IMITATION OF SPANISH AND OTHER FOREIGN SNUFFS.

The fine powder, which is the best part of the snuff as it comes from abroad, is sifted from the bale snuff; and the course and stalky part left, is ground down, previously mixed with strong cheap tobacco powder, or dust, along with savine, brick-dust, yellow sand, the sweepings of tobacco, old rotten wood, and with many other filthy vegetable substances, both dry and green, to pass as the real flavour of tobacco. All or most of these ingredients being mixed into one body. This is nothing more than colouring the filthy compound with red ochre, or umber, or other noxious red or brown colour, mixed with water and molasses!

The whole, when properly incorporated, is now passed through a hair sieve, to mix it more intimately; and is then left for some time to sweat, or become equally moist. This moistness is intended to imitate the oiliness which is peculiar to the real genuine rancia from Havannah.

This snuff is packed in barrels, tin canisters, and stone jars, so that it may come out in lumps, like the Spanish snuffs. This is done to deceive the purchaser, on whom this bad compound is imposed for real Spanish snuff. Such is the composition of a very great part of what is made and sold in this town for common Spanish snuff.

334. TRANSPARENT SOAP.

Suet is the basis of all the soaps of the toilette, known by the name of Windsor soap, because olive-oil forms a paste too difficult to melt again, and contains an odour too strong to be mixed with essences. The suet soap dissolved hot in alcohol retakes its solid state by cooling. To this fact is due the discovery of transparent soap, which, if well prepared, has the appearance of candied sugar; it may also be coloured, and the vegetable hues for this purpose, are preferable to mineral; any person may make this soap, by putting in a thin glass phial, the half of a cake of Windsor soap-shavings; fill it with one half of alcohol, and put it near the fire until the soap is dissolved; this mixture, placed into a mould to cool, produces the transparent soap.

335. WINDSOR SOAP.

Melt hard curd soap, and scent it with oil of karni, and essence of bergamot, bought at the druggists; or the essence of bergamot may be omitted.

336. ALMOND SOAP.

Upon 1 lb. of quick-lime, pour 3 quarts of boiling distilled water; add 1 lb. of salt of tartar, dissolved in 1 quart of water; cover the vessel, and when cold, filter through a cotton cloth: a pint should weigh exactly 16 ounces troy; if more, add distilled water, and if less evaporate. Then add one third of oil of almonds, simmer them together for some hours, or until the oil forms a jelly; when cool, which may be tried on a small quantity, add common salt, and then continue boiling till the soap is solid; when cold, skim off the water, and then pour into moulds.

337. Another Method.

Take 2 lbs. of soap ley, made of barilla or kelp, so strong that a bottle, holding half a pint of water, will hold 11 ounces of the ley, and 4 lbs of oil of almonds; rub them together in a mortar, and put the mixture into tin moulds, where let it be for some weeks, till the combination is perfect.

338. MARBLED SOAP BALLS.

Take ten pounds of white oil soap, and ten pounds of Joppa soap. Cut them into small square pieces, which set to dry for three days: the oil-soap, particularly, must be thus dried.

Scrape, very finely, five pounds of oil-soap, which dry for one day, in the open air, mix it well in the shaving-box with five pounds of powder, add an ounce and a half of the best vermilion.

In mixing, place pieces of soap, and coloured powder, in layers in the box, making, in all, four alternate layers of each. When a layer of each has been placed in the box, sprinkle a pint of rose-water over the cut soap; for if it be much combined with the powder, it will become lumpy and hard, and consequently spoil the wash-balls. The same quantity of rose-water is to be used for moistening each of the other soap layers. Next mix a pint of thin starch, which has been well boiled in half a pint of rain water, with half a pint of rose-water, and distribute it equally well mixed among the mass, by turning it over repeatedly, and then press it down close with the hands. If a piece be now cut out from the mass, the operator will perceive whether the marbling is sufficiently good; and if so, he may proceed immediately to form his wash-balls.

339. TO IMITATE NAPLES SOAP.

Take of fresh ley, strong enough to bear an egg, eight pounds, and put to it of deer’s, goat’s, or lamb’s suet, (which has previously been well cleansed from all skins, &c. by rose-water,) two pounds, and one pound of olive-oil, or rather behn-nut oil. Let all these simmer over the fire in a well-glazed pot, until it be pretty nearly of the consistence of crown or Naples soap; then turn it out into a large flat pan, which set on the leads or roof of the house, exposed to the heat of the sun for fifty days. The pan must be covered over with a bell glass, such as the gardeners use, and the mixture must be stirred once a day, during the whole of this time.

In about six weeks or two months, the operator will have a most excellent ground-work for Naples soap, which only requires perfuming in the following manner, to render it even preferable to the foreign sorts.

Take of oil of rhodium, one ounce, of spirit of ambergris, two ounces and a half, spirit of musk, half an ounce; mix these well together, and then put the compound into the pan of soap. Stir the whole well, and incorporate the perfumes with the soap, on a marble stone by means of a muller. Put up into small jars, or preserve in a mass in a large jar, according to sale or convenience. If kept for twelve months, this soap will be found, by comparison, to be far preferable to the best soap that ever came from Naples.

SIMPLE DISTILLED WATERS.

340. PRESERVATION OF FLOWERS FOR DISTILLATION.

Rub three pounds of rose-leaves for three minutes with a pound of common salt. The flowers being bruised by the friction of the grains of salt, form a paste, which is to be put into an earthen jar, or into a water-tight barrel. The same process is to be repeated until the vessel is filled, so that all the roses may be equally salted. The vessel is then to be shut up and kept in a cool place until wanted.

For distillation, this aromatic paste is, at any season, to be put into the body of the still with twice its weight of water; and when heat is applied, the oil, or essential water, is to be obtained in the common way. Both the oil and water are in this way produced in greater quantity than by using the leaves without the salt: besides, the preserved paste will keep its flavour and strength unimpaired for several years.

Other flowers, capable of affording essential oils may also be treated in the above-mentioned way, with economy and advantage; as there is thereby no occasion to carry on a hurried process in the heat of summer, when these are in perfection.

341. GENERAL RULES FOR THE DISTILLATION OF SIMPLE WATERS.

1. Plants and their parts ought to be fresh gathered. When they are directed fresh, such only must be employed; but some are allowed to be used dry, as being easily procurable in this state at all times of the year, though rather more elegant waters might be obtained from them whilst green.

2. Having bruised the subjects a little, pour thereon thrice their quantity of spring water.

This quantity is to be diminished or increased, according as the plants are more or less juicy than ordinary.

When fresh and juicy herbs are to be distilled, thrice their weight of water will be fully sufficient, but dry ones require a much larger quantity.

In general, there should be so much water, that after all intended to be distilled has come over, there may be liquor enough to prevent the matter from burning to the still.

3. Formerly, some vegetables were slightly fermented with the addition of yeast, previous to their distillation.

4. If any drops of oil swim on the surface of the water, they are to be carefully taken off.

5. That the waters may be kept the better, about one-twentieth part of their weight of proof spirit may be added to each after they are distilled.

342. STILLS FOR SIMPLE WATERS.

The instruments chiefly used in the distillation of simple waters are of two kinds, commonly called the hot still, or alembic, and the cold still. The waters drawn by the cold still from plants are much more fragrant, and more fully impregnated with their virtues, than those drawn by the hot still or alembic.

The method is this:—A pewter body is suspended in the body of the alembic, and the head of the still fitted to the pewter body; into this body the ingredients to be distilled are put, the alembic filled with water, the still-head luted to the pewter body, and the nose luted to the worm of the refrigeratory or worm. The same intention will be answered by putting the ingredients into a glass alembic, and placing it in a bath-heat, or balneum mariæ.

The cold still is much the best adapted to draw off the virtues of simples, which are valued for their fine flavour when green, which is subject to be lost in drying; for when we want to extract a spirit from plants so light and volatile, as not to subsist in open air any longer than while the plant continues in its growth, it is certainly the best method to remove the plant from its native soil, into some proper instrument, where, as it dies, these votile parts may be collected and preserved. And such an instrument is what we call the cold still, where the drying of the plant, or flower, is only forwarded by a moderate warmth, and all that rises is collected and preserved.

343. EXPEDITIOUS MODE OF DISTILLING SIMPLE WATERS.

Tie a piece of muslin or gauze over a glazed earthern pot, whose mouth is just large enough to receive the bottom of a warming-pan; on this cloth lay the herb, clipped; then place upon them the warming-pan, with live coals in it, to cause heat just enough to prevent burning, by which means as the steam issuing out of the herb cannot mount upwards, by reason of the bottom of the pan just fitting the brim of the vessel below it, it must necessarily descend, and collect into water at the bottom of the receiver, and that strongly impregnated with the essential oil, and the salt of the vegetable thus distilled; which, if wanted to make spirituous or compound water, is easily done, by simply adding some good spirits, or French brandy to it, which will keep good for a long time, and be much better than if the spirits had passed through a still, which must, of necessity, waste some of their strength. Care should be taken not to let the fire be too strong, lest it scorch the plants; and to be made of charcoal, for continuance and better regulation, which must be managed by lifting up and laying down the lid, as wanted to increase or decrease the degrees of heat. The deeper the earthen pan, the cooler the season, and the less fire at first (afterwards to be gradually raised), in the greater perfection will the distilled water be obtained.

As the more moveable, or volatile parts of vegetables, are the aqueous, the oily, the gummy, the resinous, and the saline, these are to be expected in the waters of this process; the heat here employed being so great as to burst the vessels of the plants, some of which contain so large a quantity of oil, that it may be seen swimming on the surface of the water.

Although a small quantity only of distilled waters can be obtained at a time by this confined operation, yet it compensates in strength what is deficient in quantity. Such liquors, if well corked up from the air, will keep good a long time, especially if about a twentieth part of any spirits be added, in order to preserve the same more effectually.

344. ROSEMARY WATER.

As the method of performing the operation by the cold still is the very same, whatever plant or flower is used, the following instance of procuring a water from rosemary, will be abundantly sufficient to instruct the young practitioner in the manner of conducting the process in all cases whatever.

Take rosemary, fresh gathered in its perfection, with the morning dew upon it, and lay it lightly and unbruised upon the plate or bottom of the still; cover the plate with its conical head, and apply a glass receiver to the nose of it. Make a small fire of charcoal under the plate, continuing it as long as any liquor comes over into the receiver.

When nothing more comes over, take off the still head, and remove the plant, putting fresh in its stead, and proceed as before; continue to repeat the operation successively, till a sufficient quantity of water is procured. Let this distilled water be kept at rest in clean bottles, close stopped, for some days in a cool place; by this means it will become limpid, and powerfully impregnated with the taste and smell of the plant.

345. SIMPLE ALEXETERIAL WATERS.

Take of spearmint leaves, fresh, 1½ lbs. sea wormwood tops, fresh, angelica leaves, fresh, each 1 pound; water, as much as is sufficient to prevent burning. Draw off by distillation 3 gallons.

Or, take of elder flowers, moderately dried, 2 pounds; angelica leaves, fresh gathered, 1 pound; water, a sufficient quantity. Distil off three gallons.

346. SIMPLE PENNYROYAL WATER.

Take of pennyroyal leaves, dry, a pound and a half; water, as much as will prevent burning. Draw off by distillation 1 gallon.

347. SIMPLE SPEARMINT WATER.

Take of spearmint leaves, fresh, any quantity; water, three times as much. Distil as long as the liquor which comes over has a considerable taste or smell of the mint.

Or, take spearmint leaves, dried, 1½ lbs., water as much as is sufficient to prevent burning. Draw off by distillation 1 gallon.

348. CINNAMON WATER.

Take of bruised cinnamon, 1 lb. water, 2 gallons.

Simmer in a still for half an hour, put what comes over into the still again; when cold, strain through flannel.

349. EAU SANS-PAREIL.

Take two gallons of fine old honey-water, put it into a still capable of holding four gallons, and add the thinly pared rinds of six or eight fresh citrons, neither green nor mellow ripe. Then add sixty or seventy drops of fine Roman bergamot; and, having luted the apparatus well, let the whole digest in a moderate heat for twenty-four hours. Draw off, by a water-bath heat, about one gallon.

350. JESSAMINE WATER.

Take six pounds of the white sweet almond cakes, from which jessamine oil has been made abroad; beat and sift them to a fine powder, and put to it as much fresh oil of jessamine as will be required to make it into a stiff paste. Let this paste be dissolved in about six quarts of spring water, which has been previously well boiled, and left until it has become about half cold. Stir and mix the whole well together; and when the oil and water has been well combined, let the whole stand until the powder has fallen to the bottom of the vessel. Now pour the liquid off gently, and filter it through cotton, in a large tin funnel, into the glass bottle in which it is to be kept for use.

The powder or sediment which has been left at the bottom of the vessel, when dried by the heat of the sun, answers very well for making almond paste for the hands.

351. JAMAICA PEPPER WATER.

Jamaica pepper is the fruit of a tall tree growing in the mountainous parts of Jamaica, where it is much cultivated, because of the great profit arising from the cured fruit, sent in large quantities annually into Europe.

Take of Jamaica pepper, half a pound; water, two gallons and a half; draw off 1 gallon with a pretty brisk fire. The oil of this fruit is very ponderous, and therefore, this water is made in an alembic.

352. MYRTLE WATER.

Infuse eight or ten pounds of the cuttings of green myrtle, in nearly twenty gallons of rain or river water, and add thereto a pint of fresh yeast, after it has stood for twenty-four hours. At the end of another day and night, put the whole into a still, with a pound of bay salt. Draw off the whole of the water; and, next day, infuse more myrtle leaves, as before, and distil again. Repeat the same a third time.

353. ORANGE FLOWER WATER.

Take two pounds of orange flowers, and twenty-four quarts of water, and draw over three pints.

Or, take twelve pounds of orange flowers, and sixteen quarts of water, and draw over fifteen quarts.

354. ORANGE PEEL WATER.

Take of the outward yellow rind of Seville oranges, four ounces; water, three gallons and a half; draw off one gallon by the alembic, with a brisk fire.

355. PEPPERMINT WATER.

Take of the herb of peppermint, dried, 1½ lbs. water, as much as is sufficient to prevent burning.

Distil off a gallon. This has been known to allay sickness when nothing else would succeed, and is used in flatulent colics. A wine-glassful may be taken, and often repeated.

356. Another.

Take of oil of peppermint, 1 pound, water, a sufficient quantity.

Draw off 30 gallons. This is stimulant and carminative; and covers disagreeable flavours.

357. PORTUGAL AND ANGEL WATERS.

Take a pint of orange-flower water, a pint of rose-water, and half a pint of myrtle-water; to these put a quarter of an ounce of distilled spirit of musk, and an ounce of spirit of ambergris. Shake the whole well together, and the process will be finished.

358. ROSE WATER.

Take of the leaves of fresh damask roses, with the heels cut off, 6 lbs. water, as much as to prevent burning.

Distil off a gallon.

The distilled waters should be drawn from dried herbs, because the fresh cannot be got at all times in the year. Whenever the fresh are used the weights must be increased; but whether the fresh or dry are made use of, it is left to the judgment of the operator to vary the weight, according as the plants are in greater or less perfection, owing to the season in which they grew or were collected.

359. STRAWBERRY WATER.

Take of the bruised fruit, 20 lbs. water a sufficient quantity.

Draw off two gallons and a half: this water is very fragrant.

360. COMMON DISTILLED WATER.

Take of water, 10 gallons.

Distil. Throw away the first ⅓ gallon, and draw off four gallons, which keep in glass or stone ware.

Distilled water is used as a diet drink in cancerous diseases, and should be used in making medicines when the salts contained in common water would decompose them.

COMPOUND DISTILLED WATERS.

361. GENERAL RULES FOR THE DISTILLATION OF SPIRITUOUS WATERS.

1. The plants and their parts ought to be moderately and newly dried, except such as are ordered to be fresh gathered.

2. After the ingredients have been steeped in the spirit for the time prescribed, add as much water as is sufficient to prevent a burnt flavour, or rather more.

3. The liquor which comes over first in distillation is by some kept by itself, under the title of spirit; and the other runnings, which prove milky, are fined down by art. But it is preferable to mix all the runnings together, without fining them, that the waters may possess the virtues of the plant entire.

4. In the distillation of these waters, the genuine brandy obtained from wine is directed.

Where this is not to be procured, take, instead of that proof spirit, half its quantity of a well rectified spirit, prepared from any other fermented liquors. In this steep the ingredients, and then add spring water enough, both to make up the quantity ordered to be drawn off, and to prevent burning.

362. BERGAMOT WATER.

Take of fine old French brandy, 2 gallons, or 1 gallon of highly rectified spirit of wine, and 1 gallon of spring water. Put to the brandy, or diluted spirits, ½ an ounce, or more, of true Roman oil of bergamot, whose parts have been previously well divided by trituration with lump sugar, in a glass mortar.

Now distil by a water heat, and draw off six quarts only. By this operation, a most excellent bergamot water will be produced, which will remain good for twenty years.

363. ORIGINAL RECEIPT FOR HUNGARY WATER.

The original receipt for preparing this invaluable lotion, is written in letters of gold in the hand-writing of Elizabeth, queen of Hungary.

Take of aque vitæ, four times distilled, 3 parts, the tops and flowers of rosemary, 2 parts.

To be put together in a close-stopped vessel, and allowed to stand in a warm place, during fifty hours, then to be distilled in an alembic, and of this, once every week, 1 drachm to be taken in the morning, either in the food or drink, and every morning the face and the deceased limb to be washed with it.

364. Best Hungary Water.

Take thirty gallons of spirit of wine; put to it, in a large still, six large bunches of fine green rosemary, when the flowers are white, and in full bloom; one pound of lavender-flowers, and four ounces of true English oil of rosemary. The rosemary-leaves and flowers must be stripped from all their wood and green twigs.

When the whole has been in a state of digestion for twenty-four hours, distil as before, drawing off about twenty-five or twenty-six gallons, but no more. When distilled, stop it closely in a copper vessel, and keep it undisturbed for about a month.

365. LAVENDER SPIRIT.

Take 14 pounds of lavender flowers, 10½ gallons of rectified spirit of wine, and one gallon of water; draw off 10 gallons by a gentle fire; or, which is much better, by a sand bath heat.

366. LAVENDER WATER.

Take 30 gallons of the best wine spirit; pour it into a copper still, placed in a hot-water bath, over a clear but steady fire; put to it 6 pounds of the largest and freshest lavender flowers, after having separated them from all stalks and green leaves, which give the lavender-water a woody and faint smell. Put no water into the still, close all the junctures well, and let the spirits and flowers stand in a state of digestion for 24 hours; and then, with a gentle fire, draw off 25, or, at most, 26 gallons only, which, as soon as distilled, are to be poured into a copper vessel, for keeping. Wooden vessels and cans are to be avoided, as the best parts of the oil, and of the spirits, will be absorbed by them and consequently lost.

When the distillation is over, draw out, or quench the fire, and let the remaining spirits and flowers continue in the still until the next day.

When the above quantity of 25 or 26 gallons has stood for 4 or 5 days, put it to ten ounces of true English oil of lavender. Mix the whole well in the jar, by drawing out one or two gallons, and then returning them. Repeat this ten or twelve times, then stop the vessel up close, and do not disturb it for a month, at least.

367. Lavender Water, of the second order.

To the four or five gallons of the spirits, and the lavender flowers left in the still, after the distillation mentioned in the last article, add 15 gallons of common proof spirit, 9 or 10 gallons of spring water, 3 pounds of lavender flowers, and 4 ounces of oil of lavender, intimately mixed with loaf-sugar, by powdering it in a glass mortar.

Digest the whole, and draw off 25 gallons, proceeding in every respect as before, except that in this case, no oil is to be added; for, as there is so much water present, the addition of oil would be apt to turn the whole quantity muddy, or of a bluish or opaque colour, which it cannot be easily freed from, without a second distillation.

368. Lavender Water, for immediate use.

Mix with one gallon of proof spirit, 1¼ ounce of true English oil of lavender, which is all that will properly combine with the spirit, without injuring the colour, by rendering it muddy. When the spirit and the oil are properly mixed, they are to be put into glass bottles, which are to be well stopped, and ought to be shaken before used.

369. Perfumed Lavender Water.

Distil by a gentle heat in a sand or water-bath; or, mix and shake frequently during fourteen days, the following ingredients:

1 ounce of foreign oil of lavender, ½ ditto of English ditto, ½ ditto of essence of ambergris, and 1 gallon of rectified spirit of wine.

370. 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.

Take of dried lemon-peel, 4 lbs. proof spirit, 10½ gallons, and 1 gallon of water.

Draw off ten gallons by a gentle fire.

371. SPIRIT OF PEPPERMINT.

Take of the herb of peppermint, dried, 1½ lbs. proof spirit, 1 gallon, water, sufficient to prevent burning.

Distil off a gallon.

372. COMPOUND GENTIAN WATER.

Take of gentian-root, sliced, 3 lbs.; leaves and flowers of the lesser centaury, each 8 ounces; infuse the whole in 6 quarts of proof spirit, and 1 quart of water; and draw off the water till the feints begin to rise.

373. SPIRIT OF SCURVY-GRASS.

Take of scurvy-grass, fresh gathered and bruised, 15 pounds; horse-radish root, 6 pounds; rectified spirit of wine, 1 gallon; and water three pints. Digest the whole in a close vessel two days, and draw off a gallon with a gentle fire.

374. ANTISCORBUTIC WATER.

Take of the leaves of water-cresses, garden and sea scurvy-grass, and brook-lime, each 20 handsful; of pine-tops, germander, horehound, and the lesser centaury, each 16 handsful; of the roots of bryony and sharp pointed dock, each 6 pounds; of mustard-seed, 1½ pounds. Digest the whole in 10 gallons of proof spirit, and 2 gallons of water, and draw off by a gentle fire.

ACID LIQUORS.

375. VINEGAR.

Vinegar is used chiefly as a sauce, and to preserve vegetable substances; but it is employed externally when an over dose of strong wine, spirit, opium, or other narcotic poison has been taken. A false strength is given to it by adding oil of vitriol, or some acrid vegetable, as pellitory of Spain, capsicum, &c. It is rendered colourless by adding fresh burned bone black, 6 ounces to a gallon, and letting it stand for two or three days to clear.

376. TO MAKE VINEGAR.

Mix cider and honey, in the proportion of 1 lb. of honey to a gallon of cider, and let it stand in a vessel for some months, and vinegar will be produced so powerful, that water must be mixed with it for common use.

377. Another Method.

Scheele, a celebrated chymist, has recommended the following recipe: Take 6 spoonsful of good alcohol; to this, add 3 pints of milk, and put the mixture into vessels to be corked close. Vent must be given from time to time to the gas of fermentation. In the course of a month, this will produce very good vinegar.

378. Another.

Put into a barrel, of sufficient dimensions, a mixture composed of 41 wine pints of water, about 8 pints of whiskey, (l’eau de vin de grain) about 2 wine pints of yeast, and 2 pounds of charcoal, and place it in a proper situation for fermentation. At the end of four months a very good vinegar will be formed, as clear and as white as water.

379. COMMON VINEGAR.

This is made from weak malt liquor, brewed for the purpose; its various strength is, in England, denoted by numbers, from 18 to 24.

380. Another.

To every gallon of water put 1 lb. of coarse Lisbon sugar; let the mixture be boiled, and skimmed as long as any scum arises. Then let it be poured into proper vessels; and when it is as cool as beer, when worked, let a toast, rubbed over with yeast, be put to it. Let it work about 24 hours, and then put it into an iron-hooped cask, fixed either near a constant fire, or where the summer sun shines the greater part of the day; in this situation it should not be closely stopped up; but a tile, or something similar, should be laid on the bung-hole, to keep out the dust and insects. At the end of about three months (sometimes less) it will be clear and fit for use, and may be bottled off. The longer it is kept, after it is bottled, the better it will be. If the vessel containing the liquor is to be exposed to the sun’s heat, the best time to begin making it is in the month of April.