vered two days and nights, stirring them morning and evening; then take out some of the herbs, and squeeze them lightly with your hands into the still; fill the still with the herbs and wine, let them stand twelve hours in a cold still, and distil them through a limbeck till the herbs and wine are out; mix the water of each still together, sweeten it, keeping some unsweetened as a preservative to women in illness.
To make all Sorts of Herb Waters.
Gather the herbs on a very fine clear day, chop them well, and put them in an earthen pan; wash them with sack; or if, you do not chuse that expence, wash them, with water; let them stand twenty-four hours, distil them in a cold still over a gentle fire, and you may put a piece of white sugar-candy into the bottom for it to drop on.
To make Orange Mint Water.
Take a still full of orange mint, distil it in a cold still, and put fresh orange mint into the water; distil it again, and put your bottles into the still unstopped: a spoonful of this water put into a glass of spring water, will perfume it as well as the orange flower water.
To make Wormwood Water.
Take the outward rinds of a pound and a half of lemons, one pound of orange peels, tops of dried wormwood and winter cinnamon, of each half a pound; flowers of camomile four ounces; little cardamums not husked; cloves, cubebs, ana camels' hay, of each one ounce; cinnamon, nutmegs, caraway seeds, of each two ounces; spirits
