Orange or Lemon Water.
PUT three gallons of brandy and two quarts of sack
to the outer rinds of an hundred oranges, or lemons.
Let them steep in it one night, and the next day distill
them in a cold still. A gallon, with the proportion of
peels, will be sufficient for one still, and from that you
may draw off more than three quarts. Draw it off till
you find it begins to taste sour. Sweeten it to your pa-
late with double-refined sugars, and mix the three first
runnings together. If it is lemon-water, perfume it with
two grains of ambergris and one of musk. Grind them
fine, tie them in rag, and let it hang five or six days in
each bottle; or you may put with them three or four
drops of tincture of ambergris. Cork your bottles close,
and it will keep good a considerable time.