580. Hungary Water.—Mix one quart of spirits of wine; half a pint of water; and three-quarters of an ounce of oil of rosemary.
581. Lavender Water.—Mix in a quart bottle three drachms of oil of lavender; one pint rectified spirit of wine; shake them well together, and add an ounce of orange-flower water, an ounce of rose-water, four ounces of distilled water, and, if you like, two or three drachms of essence of musk.
582. Rose-water.—When the roses are in full bloom pick the leaves carefully off, and to every quart of water put a peck of them; put them in a cold still over a slow fire, and distil gradually; then bottle the water; let it stand in the bottle three days, and then cork it close.
583. Another.—Take two pounds of rose leaves, place them on a napkin tied round the edges of a basin filled with hot water, and put a dish of cold water upon the leaves; keep the bottom water hot, and change the water at top as soon as it begins to grow warm. By this kind of distillation you will extract a great quantity of the essential oil of the roses by a process which cannot be expensive, and will prove very beneficial.
584. Tincture of Roses.—Put into a bottle the petals of the common rose, and pour upon them spirits of wine; cork the bottle, and let it stand for two or three months. It will then yield a perfume little inferior to attar of roses. Common vinegar is much improved by a very small quantity of this mixture being added to it.