Simple Distilled Water
| Cinnamon Water. | 1785 |
Steep one pound of cinnamon bark, bruised, in a gallon and a half of water, and one pint of brandy, for two days; and then distil off one gallon.
| Jamaica Pepper Water. | 1785 |
Take of Jamaica pepper, half a pound; water, a gallon and a half. Distil off one gallon.
| Pennyroyal Water. | 1785 |
Take of pennyroyal leaves, dried, a pound and a half; water, from a gallon and a half to two gallons. Draw off by distillation one gallon.
| Peppermint Water. | 1785 |
This is made in the same manner as the preceding.
| Rose Water. | 1785 |
Take of roses fresh gathered, six pounds; water, two gallons. Distil off one gallon.
| Spearmint Water. | 1785 |
This may also be prepared in the same way as the Pennyroyal water.
Spirituous Distilled Water
| Alum Whey. | 1785 |
BOIL two drachms of powdered alum in a pint of milk till it is curdled; then strain out the whey.
| Mustard Whey. | 1785 |
Take milk and water, of each a pint; bruised mustard seed, an ounce and a half. Boil them together till the curd is perfectly separated; afterwards strain the whey through a cloth.
| Scorbutic Whey. | 1785 |
This whey is made by boiling half a pint of the scorbutic juices in a quart of cow's milk. More benefit, however, is to be expected from eating the plants, than from their expressed juices.
| Spirituous Cinnamon Water. | 1785 |
TAKE of cinnamon, one pound; proof spirit, and common water, of each one gallon. Steep the cinnamon in the liquor for two days; then distil off one gallon.
| Spirituous Jamaica Pepper Water. | 1785 |
Take of Jamaica pepper, half a pound; proof spirit, three gallons; water, two gallons. Distil off three gallons.
Syrup
| Simple syrup. | 1785 |
Is made by dissolving in water, either with or without heat, about double its weight of fine sugar.