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.