362. BERGAMOT WATER.

Take of fine old French brandy, 2 gallons, or 1 gallon of highly

rectified spirit of wine, and 1 gallon of spring water. Put to the

brandy, or diluted spirits, ½ an ounce, or more, of true Roman

oil of bergamot, whose parts have been previously well divided by

trituration with lump sugar, in a glass mortar.

Now distil by a water heat, and draw off six quarts only. By this

operation, a most excellent bergamot water will be produced, which

will remain good for twenty years.