same quantity of green Aniseeds; Cloves, four ounces; Coriander-seeds,
eight ounces: beat these spices in a marble mortar, and putting them
afterwards into a stone jar, add the Yellow Rind of eight Lemons, a
pound of Juniper-berries bruised, twelve handfuls of Balm gathered in
its prime, six handfuls of Rosemary-tops, as much Sage, Hyssop, and
Angelica, Sweet Marjoram and Thyme, of each six handfuls; Wormwood a
handful; cut the herbs very small, putting them into the jar with the
spices, and pour on four gallons of Brandy or Melasses Spirits. When
they have stood in infusion eight days, empty the ingredients and
liquor into an alembic of a common height, and distil in a water-bath.
At first draw off ten quarts, which are to be thrown again into the
alembic, continue the same degree of fire for some time, then gradually
lessen it till the aromatic spirit comes off in quick drops. Continue
your distillation in this manner till you perceived the phlegm rise,
which is easily known by the weakness of the Spirit, and when the
process is ended, expose the aromatic spirit which has been drawn off
to the rays of the sun, in a glass bottle, stopped only with a loose
paper cork, to give the fiery particles an opportunity of evaporating.
What remains in the body of the still is not to be considered as wholly
useless. After evaporating it to dryness, burn the residuum of the
plants and aromatics; and when the whole mass is reduced to ashes,
throw them into a vessel of boiling water, in which let them remain two
or three minutes on the fire. Then remove the vessel, and let the water
stand till cold, when it is to be filtered through blotting paper: The
water, which appears limpid, is to be set on the fire again, and
wholly evaporated. At the bottom of the vessel, which ought to be a
new-glazed earthen pot, will remain a pure white fixed salt, which may
be dissolved in the Magisterial Balm-water.
This water is highly esteemed, and has even acquired a reputation
equal to that of Hungary-water, (the receipt for preparing which has
been already given) and in particular cases is preferable.
60. _Compound Balm-Water, commonly called Eau de Carmes._
Take of the fresh Leaves of Balm, a quarter of a pound; Yellow Rind of
Lemons, two ounces; Nutmegs and Coriander-seeds, of each one ounce;
Cloves, Cinnamon, and Angelica Root, of each half an ounce: having
pounded the spices and seeds; and bruised the leaves and roots, put
them with a quart of Brandy into a glass cucurbit, of which stop the
mouth, and set it in a warm place, where let it remain two or three
days. Then add a pint of simple Balm-water, and shake the whole well
together; after which distil in a vapour bath till the ingredients are
left almost dry; and preserve the water thus obtained, in bottles well
stopped.
This water has been long famous at Paris and London, and carried thence
to most parts of Europe. It has the reputation of being a cordial of
very extraordinary virtues, and not only of availing in all lowness of
spirits, but even in apoplexies. It is also much esteemed in cases of
the gout in the stomach; whence the Carmelite Friars, who originally
were in possession of the secret, have reaped great benefit from the
sale of this water.
61. _Sweet Honey-Water._
Take of good French Brandy, a gallon; of the best Virgin Honey and
Coriander-seeds, each a pound; Cloves, an ounce and half; Nutmegs, an
ounce; Gum Benjamin and Storax, of each an ounce; Vanilloes No. 4; the
Yellow Rind of three large Lemons: bruise the Spices and Benjamin, cut
the Vanilloes into small pieces, put all into a cucurbit, and pour the
Brandy on them. After they have digested forty-eight hours, distil off
the Spirit in a retort with a gentle heat.
To a gallon of this water, add of Damask Rose-water and Orange
Flower-water, of each a pint and a half; Musk and Ambergrise, of each
five grains; first grind the Musk and Ambergrise with some of the
water, and afterwards put all into a large matrass, shake them well
together, and let them circulate three days and nights in a gentle
heat. Then, letting the water cool, filtre and keep it for use, in a
bottle well stopped.
It is an antiparalytic, smooths the skin, and gives one of the most
agreeable scents imaginable. Forty or sixty drops put into a pint of
clear water, are sufficient to wash the hands and face.
62. _Sweet-scented Water._
Take Orange Flower-water and Rose-water, of each an equal quantity; put
them into a large wide-mouthed glass, and strew upon the surface gently
as much Jasmine Flowers as will cover it; then tie the mouth of the
glass so carefully that the Flowers be not shook down to the bottom.
Repeat the process, letting each quantity of the Flowers remain five or
six days, until the water is strongly scented with them. Then dissolve
Ambergrise and Musk, of each a scruple, in a few ounces of the water,
which filtre and put to the rest.
This water may also be made by putting the whole into a retort with a
sufficient quantity of Jasmine Flowers, and drawing it off in a vapour
bath into a receiver well luted.
This is an excellent perfume, and taken inwardly, is of service in some
nervous cases and languors.
63. _German sweet-scented Water._
Begin with infusing for eight days in two quarts of Vinegar, two
handfuls of Lavender Flowers, as many Provence Roses picked from the
stalks, Wild Roses, and Elder Flowers. While they stand in infusion
prepare a simple odoriferous water as follows: Put into a glass body
the Yellow Rind of three Lemons, sweet Marjoram, Lilies of the Valley
and Lavender Flowers, of each two handfuls; pour on them a pint of
double distilled Rose-water, and a quart of Spring-water. Lute on a
bolt-head, place the alembic in a sand heat, fix on a receiver, and
leave matters in this state two days, then light a fire under it and
distil quick. When you have drawn off a quart, stop your distillation,
and keep this simple odoriferous water for the following use.
Take wild Thyme, sweet Marjoram, sweet Basil, and Thyme, of each a
handful; Florentine Orrice and Cinnamon, of each half an ounce; Cloves,
Mace, purified Storax, and Benjamin, of each three drachms; Labdanum,
two drachms; Aspalathum, half an ounce; Socotrine Aloes, half a drachm;
put all these ingredients, thoroughly bruised, into a stone jar, and
add to them the Vinegar infusion, the distilled odoriferous water,
and a quart of Frontiniac, Mountain, or Cowslip Wine. Stir them well
together, and leave the whole to digest for fifteen days, at the
expiration of which time, empty the infusion into a glass body, large
enough to contain a sixth part more liquor; lute on the head, place
it in a sand heat, and begin your distillation with a very gentle
fire, increasing it gradually. It sometimes happens that the phlegm of
the Vinegar comes over the helm first; when that is the case, set it
aside as useless. As soon as the Spirit begins to rise, which you will
directly perceive by its aromatic flavour, fix a receiver on the beak
of the alembic, and distil off about three pints. Keep this by itself
as the most spirituous part of your preparation; and continue to draw
off the remainder as long as it runs clear.
The German sweet-scented Water is penetrating and incisive, admirably
revives the vital spirits, removes headaches, comforts the heart, is
excellent against unwholesome air, and of course a preservative from
contagion.
64. _Imperial Water._
Take five quarts of Brandy, in which dissolve an ounce of Frankincense,
Mastic, Benjamin, and Gum Arabic; add half an ounce of Cloves and
Nutmegs; an ounce and a half of Pine-nut Kernels, and sweet Almonds;
with three grains of Musk. Bruise these ingredients in a marble mortar,
distil in a vapour bath, and keep the water that is drawn off in a
glass bottle, close stopped.
This water takes away wrinkles, and renders the skin extremely
delicate; it also whitens the Teeth, and abates the tooth-ache,
sweetens the breath, and strengthens the gums. Foreign ladies prize it
highly.
65. _Odoriferous Water._
Take sweet Basil, Mint, sweet Marjoram, Florentine Orrice-root, Hyssop,
Balm, Savory, Lavender, and Rosemary, of each a handful; Cloves,
Cinnamon, and Nutmegs, of each half an ounce; three or four Lemons,
cut in thick slices; infuse them three days in a good quantity of
Rose-water; distil in a water bath with a gentle fire, and add to the
distilled water a scruple of Musk.
66. _Or,_
Take sweet Marjoram, Thyme, Lavender, Rosemary, Pennyroyal-buds, red
Roses, Violet-flowers, Clove-july-flowers, Savory, and Orange-peels,
of each equal parts; infuse in White Wine till they entirely sink to
the bottom of the Wine; then distil in an alembic, two or three times.
Keep the Water in bottles well corked; and preserve the residuum as a
perfume.
67. _The Ladies Water._
Take two handfuls and a half of Red Roses; Rosemary Flowers, Lavender,
and Spikenard, of each a handful; Thyme, Chamomile Flowers, Sage of
Virtue, Pennyroyal, and Marjoram, of each a handful; infuse in White
Wine twenty-four hours; then put the whole into an alembic; sprinkle it
with good White Wine, and throw on it a powder, composed of an ounce
and a half of choice Cloves, Gum Benjamin, and Storax, strained, each
two drachms. The distilled Water is to be kept in a bottle well stopped.
68. _A beautifying Wash._
Take equal parts of White Tansey, and Rhubarb Water, and to every half
pint add two drachms of Sal Ammoniac.
This fluid is applied with a feather or hair pencil, three or four
times a day, to pimples or tetters, on any part of the body.
69. _A Cosmetic Water._
Wash the face with the tears that issue from the Vine, during the
months of May and June.
70. _An Excellent Cosmetic._
Pimpernel Water is so sovereign a beautifier of the complexion, that it
ought always to have a place on a Lady's toilet.
71. _Venice Water, highly esteemed._
In the month of May, take two quarts of Cow's Milk, which pour into
a bottle with eight Lemons and four Oranges, sliced; add an ounce of
Sugar Candy, and half an ounce of Borax; distil in a water bath or sand
heat.
This water is counterfeited at Bagdat in Persia, in the following
manner. Take twelve Lemons peeled and sliced, twelve new-laid Eggs, six
Sheeps Trotters, four ounces of Sugar Candy, a large slice of Melon,
and another of Pompion, with two drachms of Borax; distil in a large
glass alembic with a leaden head.
72. _A Balsamic Water._
Take a pound of Venice Turpentine; Oil of Bays, Galbanum, Gum Arabic,
Ivy Gum, Frankincense, Myrrh, Hepatic Aloes, Aloes-wood, Galangals,
Cloves, Comfrey, Cinnamon, Nutmegs, Zedoary, Ginger, and White Dittany,
each three ounces; Borax, four ounces; Musk, a drachm; Ambergrise, a
scruple; after bruising such of the ingredients as are capable of being
powdered, infuse the whole in six quarts of Brandy; and distil it. The
Balsamic Water drawn off will be good to strengthen the limbs, and
cause that beauty and vigour which so much delights the eye.
73. _Angelic Water, of a most agreeable Scent._
Put into a large alembic the following ingredients, Benjamin, four
ounces; Storax, two ounces; Yellow Sanders, an ounce; Cloves, two
drachms; two or three bits of Florentine Orrice, half the Peel of
a Lemon, two Nutmegs, half an ounce of Cinnamon, two quarts of
Rose-water, a pint of Orange Flower-water, and a pint of Magisterial
Balm-water. Put the whole into an alembic well luted; distil in a water
bath; and what you draw off will prove an exquisite Angelic Water.
74. _Nosegay or Toilet Water._
Take Honey-water, an ounce; Eau sans Pareille, two ounces;
Jasmine-water, not quite five drachms; Clove-water, and Violet-water,
of each half an ounce; Cyprus-water, sweet Calamus-water, and
Lavender-water, of each two drachms; Spirit of Neroli or Oranges ten
drops; mix all these Waters together, and keep the mixture in a vial
close corked.
This water has a delightful scent; but its use is only for the toilet.
75. _Spirit of Guaiacum._
Spirit of Guaiacum is prepared by infusing two ounces of Guaiacum
Shavings in a quart of Brandy, ten or twelve days, shaking the vessel
now and then. The Tincture is then filtred through paper, and used to
gargle the mouth in the same manner as the Vulnerary-water.
76. _The Divine Cordial._
To make this, take, in the beginning of the month of March, two ounces
of the Roots of the true Acorus, Betony, Florentine Orrice-roots,
Cyprus, Gentian, and sweet Scabious; an ounce of Cinnamon, and as much
Yellow Sanders; two drachms of Mace; an ounce of Juniper-berries; and
six drachms of Coriander-seeds; beat these ingredients, in a mortar,
to a coarse powder, and add thereto the outer Peel of six fine China
Oranges; put them all into a large vessel, with a gallon and a half
of Spirit of Wine; shake them well, and then cork the vessel tight
till the season for Flowers. When these are in full vigour, add half
a handful of the following: viz. Violets, Hyacinths, Jonquils, Wall
Flowers, Red, Damask, White, and Musk Roses, Clove-july-flowers, Orange
Flowers, Jasmine, Tuberoses, Rosemary, Sage, Thyme, Lavender, sweet
Marjoram, Broom, Elder, St. John's-wort, Marigold, Chamomile, Lilies of
the Valley, Narcissuses, Honeysuckle, Borage, and Bugloss.
Three seasons are required to procure all these Flowers in perfection;
Spring, Summer, and Autumn. Every time you gather any of these Flowers,
add them immediately to the infusion, mixing them thoroughly with
the other ingredients; and three days after you have put in the
last Flowers, put the whole into a glass cucurbit, lute on the head
carefully, place it in a water bath over a slow fire, keep the receiver
cool, and draw off five quarts of Spirit, which will prove of a rare
quality. As a medicine, it is far more efficacious than Balm-water; and
for its fine scent, one of the best perfumes.
77. _Compound Cyprus Water._
Take a gallon of Spirit of Jasmine, infuse in it half an ounce of
Florentine Orrice grossly powdered, a quarter of an ounce of bruised
Angelica-seeds, three scraped Nutmegs, three ounces of White Musk-roses
bruised, a drachm of Spirit of Orange, and fifteen drops of Essence
of Ambergrise. If it is not the season for Roses, when you make this
Water, put instead of them a pint of Rose-water scented with Musk,
and if that cannot be procured, use common Rose-water; draw off the
Spirit in a water bath, and in a stream like a thread; taking care to
place the receiver in cold water, that the Spirit may cool as fast as
possible and thereby the better preserve its perfume.
78. _Imperial Water._
Put into a gallon of Brandy, a quarter of a pound of picked Violets,
an ounce of Florentine Orrice, a quarter of a pound of Double
Jonquils, two ounces of picked Orange Flowers, two Ounces of White
Musk-roses, three ounces of Tuberoses, a drachm of Mace, half a drachm
of Cloves, an ounce of Quintessence of Bergamot, and an ounce of
Quintessence of Oranges. All the Flowers must be gathered in their
proper season. Observe to put into the Brandy at the same time with
the Violets, the Orrice, Mace, and Cloves, in gross powder, then add
the different Flowers as they come in season, remembering not to add
the quintessences, till after the Tuberoses, which are the last Flower.
Every time you put in a fresh Flower, shake the vessel, and cork it
very tight. Eight days after the Tuberoses have been infused, put the
whole into a glass body, lute on the head carefully, and place under
the receiver an earthen vessel filled with cold water, that the Spirit
may cool as fast as it comes over, by which means its scent will be the
better preserved. You may draw off two quarts of a rectified Spirit,
that will give perfect satisfaction to the most delicate judge.
79. _All Flower Water._
Pour into a large vessel five quarts of strong Spirit of Wine, and
infuse in it the following Flowers, as they come in season: Violets,
Hyacinths, and Wall Flowers, of each a quarter of a pound; single and
double Jonquils, of each two ounces; a quarter of a pound of Lilies of
the Valley, and the same quantity of Spanish Jasmine; half an ounce
of Rosemary Flowers; an ounce of Elder Flowers; two ounces of Wild,
Damask, and White Roses, bruised; three ounces of Orange Flowers; a
quarter of a pound of Clove-july-flowers, Syringo Blossoms, Tuberoses,
and Tops of Mint in Flower; and thirty drops of Quintessence of
Musk-seed. The latter, however, need not be added till the time of
distillation, which must not be till three days after the last Flowers
have been infused. Perform the operation in a water bath, and having
carefully luted the head and receiver, which must be placed in a tub
of cold water, to preserve the scent, draw off about three quarts and
a pint with a moderate fire, then change the receiver, fix on another,
and draw off another pint, which, though of an inferior quality, is
well worth preserving.
80. _A curious Water, known by the Name of the Spring Nosegay._
Take six ounces of Hyacinths, a quarter of a pound of picked Violets,
the same quantity of Wall Flowers picked, and Jonquils; an ounce of
Florentine Orrice bruised; half an ounce of Mace grossly powdered; and
two ounces of Quintessense of Orange. Put the whole (the Jonquils, Wall
Flowers, and Lilies of the Valley excepted) about the end of March,
into a glass body, with a gallon of strong Spirit of Wine; bruise the
Hyacinths, Violets, Orrice, and Mace; and towards the end of April,
add the Jonquils, when in their perfection, that is to say, when full
blown. A few days after, put in the Wall Flowers, the Petals only;
then add the Lilies of the Valley, carefully picked, and shake all the
ingredients well: Eight days after having put in this last Flower,
empty the infusion into an alembic, lute on a head and receiver, which
must be placed in cold water, and distil in a water bath, with a gentle
fire. From the above quantity three quarts of excellent Spirit may be
drawn off, that justly deserves the appellation of the Spring Nosegay.
81. _A Cosmetic Water, of great Use to prevent Pits after the
Small-Pox._
Dissolve an ounce and a half of Salt in a pint of Mint-water; boil
them together, and skim the Liquor. This is a very useful Wash for the
face after the Small-Pox, in order to clear away the scabs, allay the
itching, and remove the redness.
82. _A Cooling Wash._
Infuse in a sufficient quantity of clear Water, some Bran, Yolks of
Eggs, and a grain or two of Ambergrise, for three or four hours; then
distil the Water, which will prove an excellent Cosmetic, and clear the
skin surprisingly. It is of service to keep it in the sun eight or ten
days, in a bottle well corked.
The distilled Waters of Melons, Bean Flowers, the Wild-Vine, green or
unripe Barley, and the Water that is found in vesicles on the leaves
of the elm-tree, may also be used for the same intention.
83. _An excellent Water to clear the Skin, and take away Pimple_s.
Take two quarts of Water, in which a quantity of Horse-beans has been
boiled till quite soft; put it into an alembic, and add two handfuls
of Pimpernel, the same quantity of White Tansy, a pound of Veal minced
small, six new-laid Eggs, and a pint of White-Wine Vinegar; distil
this mixture in a water-bath, and it will afford an excellent Lotion
to remove all eruptions on the face, if washed with it every night and
morning.
84. _Another._
Knead a Loaf with three pounds of Wheaten Flour, a pound of Bean Flour,
and Goats Milk, with Mild Yeast or Leaven. Bake it in an oven, scoop
out the crumb, and soak it thoroughly in new Goats Milk and six Whites
of Eggs; add an ounce of calcined Egg-shells. Mix all well together,
and distil in a sand heat. You will obtain an excellent cosmetic water,
by washing with which every day, the face will become smooth and clear.
85. _Venetian Water to clear a Sun-burnt Complexion._
Take a pint of Cow's Milk, or, in the month of May, a pint of the Water
that distils from the Vine when wounded, eight Lemons and four Seville
Oranges cut in thin slices, two ounces of Sugar Candy, half an ounce
of Borax in fine powder, and four Narcissus Roots beaten to a paste;
distil these ingredients in a vapour-bath. Rectify the distilled
Liquor by the same method, and keep it in a bottle closely corked.
86. _A Water for Pimples in the Face._
Boil together a handful of the herbs Patience, and Pimpernel in Water;
and wash yourself every day with the decoction.
87. _A Fluid to clear a tanned Skin._
Take unripe Grapes, soak them in Water, sprinkle them with Alum and
Salt, then Wrap them up in paper, and roast them in hot ashes; squeeze
out the Juice, and wash the face with it every morning, it will soon
remove the Tan.
88. _A Fluid to whiten the Skin._
Take equal parts of the Roots of Centaury and the White Vine, a pint
of Cow's Milk, and the crumb of a Wheaten Loaf; distil in a glass
alembic. The distilled Water, for use, must be mixed with an equal
quantity of Hungary Water: it then admirably clears the complexion.
The distilled Waters of Fennel, and White Lilies, with a little Gum
Mastic, will produce the same effect.
89. _A Beautifying Wash._
Put into a cucurbit five pints of French Brandy; add to it a pound and
a half of Crumb of Bread, three ounces of Plum-tree-gum, two ounces of
Litharge of Silver in fine powder, and four ounces of sweet Almonds.
The ingredients are to be beat together into a paste, and left to
digest in the Spirit eight days; then distil in a vapour-bath, and wash
the face and hands with the water thus obtained. It must be suffered
to dry on the skin without being wiped off, and the complexion will
presently become clear and glossy.
90. _A distilled Water that tinges the Cheeks a beautiful Carnation
Hue._
Take two quarts of White Wine Vinegar, three ounces of Isinglass, two
ounces of bruised Nutmegs, and six ounces of Honey; distil with a
gentle fire, and add to the distilled Water a small quantity of Red
Sanders, in order to colour it. Before the Tincture is used, a Lady
should wash herself with Elder-flower Water, and then the cheeks will
become of a fine lively vermillion, that cannot be distinguished from
the natural bloom of youth.
91. _A Cosmetic Water._
Take three Aron Roots minced small, three Melons of a middling size,
three Cucumbers, four new laid Eggs, a slice of a Pumkin, two Lemons,
a pint of Whey, a gallon of Rose-water, a quart of Water-lily-water,
a pint of Plantain, as much White Tansy-water, and half an ounce of
Borax. Distil the whole together in a vapour-bath.
92. _A Water, christened, The Fountain of Youth._
Take an ounce of Sulphur Vivum; Olibanum and Myrrh, each two ounces;
six drachms of Amber; a quart of Rose-water; distil the whole in a
vapour-bath, and wash yourself with the Water every night going to
rest: the next morning wash yourself with weak Barley-water, and your
complexion will have a youthful air.
It is asserted also that the distilled Water of green Pine-apples takes
away wrinkles, and gives the complexion an air of youth.
93. _A Water to preserve the Complexion._
Mix together Water-lily Water, Bean-flower Water, Melon Water, Cucumber
Water, and Lemon Juice, of each an ounce; to which add, of Bryony, Wild
Succory, White Lilies, Borrage and Bean Flowers, each a handful. Take
seven or eight White Pigeons, pick them, and cut off their heads and
pinions, mince the rest of them small, and put them into an alembic
with the other ingredients. To these add four ounces of Sugar Candy in
powder, as much Camphor, and the Crumb of three small Wheaten Loaves,
each weighing about half a pound; digest the whole eighteen or twenty
days in an alembic, then distil, and keep the Water that is drawn off
in proper vessels for use. Before washing with it, carefully observe to
cleanse the face with the following composition.
Take a quarter of a pound of the Crumb of Rye Bread hot from the oven,
the Whites of four new laid Eggs, and a pint of White Wine Vinegar;
beat the whole well together, and strain through a linen rag. The use
of these two preparations perfectly cleanses and clears the skin,
preserves its freshness, and prevents wrinkles.
94. _A Water that gives a Gloss to the Skin._
Take a handful of Bean, Elder, and Bugloss Flowers, a small Pigeon
clean drawn, the Juice of two Lemons, four ounces of Salt, and five
ounces of Camphor; distil them in a vapour-bath; add to the distilled
Water a few grains of Musk, and expose it to the sun for the space of a
month, observing to take the vessel within doors every night. The way
to use this Water, is to dip the corner of a fine napkin in it, and
gently rub the face.
95. _A Preservative from Tanning._
Infuse in clean Water for three days a pound of Lupines, then take them
out, and boil them in a copper vessel with five quarts of fresh Water.
When the Lupines are boiled tender, and the Water grows rather ropy,
press out the Liquor, and keep it for use. Whenever you are under a
necessity of exposing yourself to the sun, wash the face and neck with
this preparation.
The Oil of unripe Olives, in which a small quantity of Gum Mastic has
been dissolved, possesses the same virtue.
96. _To remove Freckles._
Take Houseleek, and Celandine, of each an equal quantity; distil in a
sand heat, and wash with the distilled Water.
97. _Or,_
Apply the Juice of Onions to the part affected.
98. _Or,_
Boil Ivy Leaves in Wine, and foment the face with the decoction.
99. _A Water to prevent Freckles, or Blotches in the Face._