330 XI. LIQUID COMPOUNDS.— 



Rose watei\ Aq, rosarum Damascenarum, A. ros^, A. j'oscb centi- 

 folicB. Petals of the flowers 61b. to the gall.— 2. Petals 8lb. to 

 the gall. — 3. Petals 10 bushels; draw 14 galls. — 4. Salted roses 

 601b.5 yellow sanders 8 oz. ; draw 16 galls. —5. Attar of roses 

 1 oz., spirit of wine cong. j, aq. distil q. s. ; distil 40 gallons. — 

 6. Water 4 pints, roses 31b. ; distil in B. M. When much rose 

 water is wanted to purify tobacco for snuff", it may be drawn 

 weaker. — Yellow sandal wood water, rose root water, aqua ledi 

 palustris, are sold for it. 



Rose root water, Aq, rhodice radicis. From rose root ; sold for 

 rose water. 



Rosemary water. Aqua rorismarini. From the tops ; fragrant. 



Raspberry water. Aqua rubi Idcei. From the fruit ; fragrant. 



JEtldcr-fiower water, Aq, samhuci fiorum. From the fresh flowers. 

 — 2. Salted flowers 501b. ; draw )^0 gallons : agreeably aromatic, 

 cooling to the face and hands. 



Yellow Sanders water, Aq. santali dtrini. From yellow sanders ; 

 sold for rose water. 



Water of camels hay, Aq. schcenanthi. From the herb ; fra- 

 grant. 



Germander water, Aq. scordii. From the herb; fragrant, 

 although no oil comes over with it. 



Eau de tain. Water 2 pints, lemon thyme 2 handf. ; distil 

 in a water bath. Other sweet-scented herbs may be distillecj 

 the same. 



Lime-flower water, Aq, tilice. From the flowers when fresh 

 gathered ; fragrant. 



Meadow-stceet ivater, Aq. ulmarice. From the flowers ; has a 

 fine flavour, but the flowers must be infused in warm water as soon 

 as gathered. 



Vanilla water, Aq. vanillarum. From the pods : fragrant. 



USED IN COOKERY. 



Marjoriim water, Aq. marjorance. Fresh herb 81b. to the gal- 

 lon; strong-scented. 



USED IN THE ARTS. 



Eau distillee d! anserine, Aq. potentillce. From the herb ; used 

 in the dressing of French gauzes, and, although it has neither taste 

 nor smell, common water will not supply its place. 



