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



and pull from the bottom of your pot the said Roses, 

 working it for a time, and then distill it, and having 

 in the glass of water a grain or two of Musk wrapt up in a 

 piece of Sarcenet or fine cloth. 

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



A Perfumed Water. 



Take a gallon of Spring water, a handfull of lavender 

 flowers and as many pinks, 3 hand fulls of damaske roses, 

 as much sweet marjeram, the peels of 6 oranges, 12 cloves ; 

 bruise all these and put to them one ounce of orrise 

 powder, 4 ounces of benjamin powdered : put all in 

 a rose stille and draw off the first quart by its self and then 

 a pint you may draw after another water from the lees 

 which will serve for present use but not keep ; put into 

 your quart bottle 12 penny worth of muske and into your 

 pint bottle six penny worth tyed up in a piece of sersnet 

 and a little ginger sliced very thin, about as much as will 

 lay on a half crown, 2 or 3 spoonfulls will sweeten a 

 bason of water, stop it close. 



The Book of Simples {circa 1650). 



make Sweet Water. 

 Take Rose leafs, Bay leafs, Lavender, Sweet Mar- 

 joram, Eglantine, Pinks, of each Two handfuls, Cloves, 

 Cinamon, ana one ounce ; bruise all these ; and pour 

 upon them two quarts of strong Ale (that is neer the 

 grounds) let them infuse twenty four hours, then distil 

 it, and draw it till the Ingredients remain almost dry. 

 Sir Kenelm Digby. Choice and Experimented 



Receipts (1668). 



213 



