juice of lemon six pounds; and distil this in an alembic.
To make red Rose-bud Water.
Wet your roses in fair water; four gallons of roses will take near two gallons of water; distil them in a cold still; then take the same distilled water, put into it as many fresh roses as it will wet, and distil them again.
To make Poppy Water.
Take two gallons of very good brandy and a peck of poppies, put them together in a wide mouthed glass, and let them stand forty-eight hours; then strain the poppies out; take a pound of raisins of the sun and stone them; coriander seeds, fennel seeds, and liquorice sliced, of each an ounce; bruise them all together, put them into the brandy, with a pound of good powder sugar, and let them stand four or eight weeks, shaking it every day; then strain it off, and bottle it close up for use.
To make Peppermint Water.
Gather your peppermint when it is full grown, and before it seeds; cut it in short lengths, fill your still with it, and cover it with water; then make a good fire under it, and when it is near boiling, and the still begins to drop, if your fire is too hot draw a little from under it, to keep it from boiling over, or your water will be muddy; the slower your still drops, the clearer and stronger your water will be, but do not spend it
too
