Put a pound of fresh rose leaves into a tureen, with a quart of
lukewarm water. Cover the vessel, and let them infuse for twenty-four
hours. Then squeeze them through a linen bag till all the
liquid is pressed out. Put a fresh pound of rose leaves into the
tureen, pour the liquid back into it, and let it infuse again for
two days. You may repeat this till you obtain a very strong
infusion. Then to a pint of the infusion add half a pound of loaf-sugar,
half a pint of white brandy, an ounce of broken cinnamon,
and an ounce of coriander seeds. Put it into a glass jar, cover it
well, and let it stand for two weeks. Then filter it through a
fine muslin or a blotting paper (which must be white) pinned on
the bottom of a sieve; and bottle it for use.