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Distilling'.
one quart of water, and let them steep in it all night ;
then put them in a cold still, and take care that your
water comes cold off the still, and it will be very clear,
and draw it no longer than your liquor is good ; then put
it into bottles, and cork it in two or three days, and it
vill keep a year.
TO DISTIL ROSE WATER.
Gather your red roses when they are dry and full
blown; pick off the leaves, and to every peck put one
quart of water; then put them into a cold still, and
make a slow fire under it; the slower you distil it the
better it is ; then bottle it, and cork it in two or three
days’ time, and keep it for use. N.B. You distil
bean-flowers the same way.
TO DISTIL PENNY-ROYAL WATER.
Get your penny-royal when it is full grown, and be-
fore it is in blossom, then fill your cold still with it,
and put it half full of water ; make a moderate fire un-
der it, and distil it off cold; then put it into bottles, and
cork it in two or three days’ time, and keep it for use.
TO DISTIL LAVENDER WATER.
I’o every twelve pounds of lavender neps put one
quart of water ; put them into a cold still, and make a
slow fire under it, and distil it off very slow, and put
it into a pot till you have distilled it off as slow as be-
fore ; then put it into bottles, and cork it well.
TO DISTIL SPIRITS OF WINE.
Take the bottoms of strong beer, and any kind of
wines ; put them into a hot still about three parts full;
then make a very slow fire under, and if you do not take
great care to keep it moderate, it will boil over, for the
body is so strong that it will rise to the top of the still;
the slower yoil distil it the stronger your spirit wili be ;
put it into an earthen pot till you have done distilling,
then clean your still well out, and put the spirit into it,
and distil it slow as betore, and make it as strong at;
to burn in your lamp; then bottle it and cork it well
and keep it for use.
