•^ Sweet Bag, ^Pot-pourri and other l^ecipes $£ 



fessemain Water. 

 Take two handfuls of Jeseme flowers and put them into 

 a flagon or earthen pot, put to them about a quart of 

 fair water and a quarter of a pound of Sugar, let this 

 stand and steep about half an hour, then take your water 

 and flowers and pour them ouc of one vessell into another 

 till such time as the water hath taken the scent and tast 

 of the flowers, then set it in a cool place a cooling and 

 you will find it a most excellent scented water. 



A Perfect School of Instructions for the Officers of the 

 Month by Giles Rose, one of the Master Cooks to 

 Charles II, 1682. 



To make a speciall sweet water to perfume clothes in the 

 folding being washed. 

 Take a quart of Damaske-Rose- Water and put it into a 

 glasse, put unto it a handfull of Lavender Flowers, two 

 ounces of Orris, a dram of Muske, the weight of four 

 pence of Amber-greece, as much Civet, foure drops of 

 Oyle of Cloves, stop this close, and set it in the Sunne a 

 fortnight : put one spoonfull of this Water into a bason 

 of common water and put it into a glasse and so sprinkle 

 your clothes therewith in your folding : the dregs, left 

 in the bottome (when the water is spent) will make as 

 much more, if you keepe them, and put fresh Rose-water 



Sir Hugh Platt. Delights for Ladies (1594). 



j Sweet water for linnen. 



Three poundes of Rose water, Cloves, Cinamon, 



Saunders, two handfull of the flowers of Lavender, 



p 209 



