•^ Sweet 'Bag, ^Pot-pourri and other 'Recipes $£ 



An excellent Water for Perfume. 



To make an excellent sweet water for perfume, you 

 shall take of Basil, Mints, Marjerom, Cornflay-roots, 

 Hyssop, Savory, Saje, Balme, Lavender and Rosemary, 

 of each one handfull ; of Cloves, Cinnamon and Nutmegs, 

 of each half an ounce ; then three or four Pine-citrons 

 cut into slices, infuse all these into Damask Rose-water, 

 the space of three dayes, and then distill it with a gentle 

 fire of char-coal, then when you have put it into a very 

 clean glass, take of fat Musk, Civet, and Amber-greece, 

 of each the quantity of a Scruple, and put it into a rag 

 of fine lawn, and then hang it within the water. This 

 being burnt either upon a hot pan, or else boyled in 

 perfuming-pans with Cloves, Bay-leaves and Lemon 

 pills, will make the most delicate perfume that may be, 

 without any offence, and will last the longest of all other 

 perfumes, as hath been found by experience. 



Gervase Markham. The English House-wife (1625). 



A Sweet Water. 



Take a gallon of Spring water, a handfull of Lavender 

 flowers, as many pinks, 3 handfulls of roses, as much sweet 

 marjoram, the peeling of 6 oringes, 12 cloves : bruise 

 all these and put to them one ounce of orrice powder, 

 4 ounces of benjamin. Put all these into a rose still and 

 draw off the first quart by itselfe and then a pint, you may 

 draw after that another water from the leefe which will 

 serve for present use but not keep, put into your quart 

 bottle 12 pennyworth of musk, and in the pint bottle 

 6 pennyworth tied in bags and a little juniper sliced 



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