Take thirty gallons of spirit of wine; put to it, in a large still,
six large bunches of fine green rosemary, when the flowers are white,
and in full bloom; one pound of lavender-flowers, and four ounces of
true English oil of rosemary. The rosemary-leaves and flowers must be
stripped from all their wood and green twigs.
When the whole has been in a state of digestion for twenty-four
hours, distil as before, drawing off about twenty-five or twenty-six
gallons, but no more. When distilled, stop it closely in a copper
vessel, and keep it undisturbed for about a month.