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.