Take 30 gallons of the best wine spirit; pour it into a copper
still, placed in a hot-water bath, over a clear but steady fire; put
to it 6 pounds of the largest and freshest lavender flowers, after
having separated them from all stalks and green leaves, which give
the lavender-water a woody and faint smell. Put no water into the
still, close all the junctures well, and let the spirits and flowers
stand in a state of digestion for 24 hours; and then, with a gentle
fire, draw off 25, or, at most, 26 gallons only, which, as soon as
distilled, are to be poured into a copper vessel, for keeping. Wooden
vessels and cans are to be avoided, as the best parts of the oil,
and of the spirits, will be absorbed by them and consequently lost.
When the distillation is over, draw out, or quench the fire, and let
the remaining spirits and flowers continue in the still until the
next day.
When the above quantity of 25 or 26 gallons has stood for 4 or 5
days, put it to ten ounces of true English oil of lavender. Mix the
whole well in the jar, by drawing out one or two gallons, and then
returning them. Repeat this ten or twelve times, then stop the vessel
up close, and do not disturb it for a month, at least.