OF SUNDRY HERBS 75 



in many places, so wilde and little regarded that many have 

 gone and abiden there to dystill the oyle thereof whereof 

 great quantities now commeth over from thence unto us 

 and also from Languedoc and Provence in France." In 

 England they had formerly the charmingly dainty custom 

 of serving any small dessert fruits or sweets on lavender 

 sticks. 



CONSERVE OF THE FLOWERS OF LAVENDER. Take the 

 flowers being new so many as you please, and beat them 

 with three times their weight of White Sugar, after the same 

 manner as Rosemary flowers; they will keep one year. 

 The Queen's Closet Opened, by W. M., Cook to Queen 

 Henrietta Maria, 1655. 



LAVENDER WATER. Put two pounds of lavender pipps 

 in two quarts of water, put them into a cold still, and make 

 a slow fire under it; distill it off very slowly into a pot 

 till you have distilled all your water; then clean your still 

 well out, put your lavender water into it, and distill it off 

 slowly again; put it into bottles and cork it well. The 

 New Art of Cookery, by Richard Briggs, many years Cook 

 at the Globe Tavern, Fleet Street, the White Hart Tavern, 

 Holborn, and the Temple Coffee House, 1788. 



LAVENDER WATER WITHOUT DISTILLATION. Mix one 

 pint rectified spirits, four ounces distilled water, three drams 

 oil of lavender, three drams orange-flower water, five minims 

 each of oil of cloves and oil of cinnamon and four minims 

 otto of roses. Allow this mixture to stand for a fortnight, 

 then filter through carbonate of magnesia and bottle. Keep 

 for three months before using. The Still Room of Mrs. 

 Charles Roundell. 



LAVENDER TEA. One pint of boiling water poured on half 

 an ounce of the young leaves. 



LAVENDER WINE, See under GILLIFLOWERS. 



