Recipe for making a Gallon of the common Eau sans Pareille.
Take the outer Peels of twelve Citrons, three Quarts of fine Proof Spirit, and a Quart of Water. Put all into a Glass Alembic, and distil to a Dryness in Balneum Mariæ; filtre the Water, and put it into Bottles well stopped.
This is the common Sort, and what is generally sold here under the Name Eau sans Pareille.
Recipe for making a Gallon of the best Sort of Eau sans Pareille.
Take of the Essence of Cedrat, Bergamot, Orange, and Lemon, of each two Drams; rectified Spirit a Gallon; Water two Quarts. Put all into a Glass Alembic, and distil in Balneum Mariæ till the Faints begin to rise, when the Receiver must be immediately removed.
Some to save the Trouble and Expence of Distillation, mix the Essences with the Spirit of Wine, in the manner before mentioned in the Chapter for making Hungary Water; but this is greatly inferior to that made by Distillation.
CHAP. LIX.
Of the Water of Bouquet.
This Water has its Name from its Inventor, and is greatly esteemed abroad for its Smell. It is indeed drawn from the most odoriferous Flowers, and therefore it is no wonder that it is held in great Esteem.
Recipe for making a Gallon of Bouquet’s Water.
Take of the Flowers of white Lillies, and Spanish Jessamin, of each Half a Pound; Orange-flowers and those of the Jonquil and Pink of each four Ounces; damask Roses one Pound. Let those be fresh gathered, and immediately put into a Glass Alembic with a Gallon of clean Proof Spirit, and two Quarts of Water. Place the Alembic in Balneum Mariæ, draw off till the Faints begin to rise. You may use Spirit of Wine, instead of Proof Spirit; but it will be absolutely necessary that it be entirely inodorous; for otherwise your Water will fall short of the desired Perfection.