Take a well-glazed earthen vessel, and put into it three gallons
of rose-water drawn with a cold still. Put into that a sufficient
quantity of rose leaves, cover it close, and set it for an hour in
a kettle or copper of hot water, to take out the whole strength and
tincture of the roses; and when it is cold, press the rose leaves
hard into the liquor, and steep fresh ones in it, repeating it till
the liquor has got the full strength of the roses. To every gallon
of liquor put three pounds of loaf sugar, and stir it well, that
it may melt and disperse in every part. Then put it into a cask,
or other convenient vessel, to ferment, and put into it a piece of
bread toasted hard, and covered with yeast. Let it stand about thirty
days, when it will be ripe, and have a fine flavour, having the whole
strength and scent of the roses in it; and it may be greatly improved
by adding to it wine and spices. By this method of infusion, wine of
carnations, clove, gilliflowers, violets, primroses, or any other
flower having a curious scent, may be made.