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Compound Distilled Waters (General Rules)

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 water as will be sufficient to prevent a burnt the spirit for the time preseribed, add as much time prescribed, add as much flavor, or rather more. tillation 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. 3. The liquor which comes over first in the dis- 4. In the distillation of these waters, the genuine brandy obtained from wine is directed, Take 2 lbs. of orange-flowers, and 24 qts. of water, and draw over 3 pts. Or, take 12 lbs. of range-flowers, and 16 qts. of water, and draw | Where this is not to be procured take, instead of over 15 qts.

Orange-peel Water.

Take of the outward yellow rind of Seville oranges, 4 oz.; water, 34 galls.; draw off 1 gall. by the alembic, with a brisk fire.

Peppermint Water.

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

Distill off a gallon. This has been known to allay sickness when nothing else would succeed, and is that proof spirit, half its quantity of a well-rectified spirit, prepared from any other fermented liquors. In this steep the ingredients, and then quantity ordered to be drawn off, and to prevent add spring-water enough both to make up the burning.

Bergamot Water. gall. of highly rectified spirit of wine, and 1 gall. Take of fine old French brandy 2 galls., or 1 of spring-water. Put to the brandy, or diluted spirits oz., or more, of true Roman oil of berga-