The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

264. TO MAKE EAU DE MELISSE DES CARMES.

Take of spirit of balm, 8 pints,
lemon peel, 4 do.
nutmegs, and
coriander seeds, each, 2 do.
rosemary, marjoram,
thyme, hissop,
cinnamon, sage,
aniseed, cloves,
angelica roots, each 1 pint.

Mix. Distil and keep it for a year in an ice-house.

This is the original receipt of the barefooted Carmelites, now in possession of the company of apothecaries of Paris, who sell a vast quantity of this celebrated water.

265. EAU DE COLOGNE.

Take of essence de bergamotte, 3 oz.
Neroli, 1½ drachms.
cedrat, 2 do.
lemon, 3 do.
oil of rosemary, 1 do.
spirit of wine, 12 lbs.
——— rosemary, 3¼ do.
eau de melissee de Carmes, 2¼ do.

Mix. Distil in balneum mariæ, and keep it in a cold cellar or ice-house for some time. It is used as a cosmetic, and made, with sugar, into a ratafia.

266. EAU DE BOUQUET.

Take of sweet-scented honey water, 1 oz.
eau sans pareille, 1½ do.
essence de jasmin, 5 drachms,
syrup of cloves, and
spirit of violets, each, 4 drachms,
calamus aromaticus,
long-rooted cyperus,
lavender, each, 2 do.
essence of neroli, 1 scruple.

Mix. Some add a few grains of musk and ambergris: it is sweet scented, and may be made into a ratafia with sugar.