alf a pint of the latter. Let
them steep together, till the strength is obtained from the leaves--then
turn off the brandy, squeeze the leaves dry, throw them away, and put
fresh leaves to the brandy. Continue to go through the above process
until the brandy is strongly impregnated with the leaves--then turn the
brandy off clear, and bottle it--keep it corked tight. Lemon or orange
peel, and peach meats, steeped in a bottle of brandy, give it a fine
flavor. It takes the rind of three or four lemons, or a quarter of a
pound of peach meats, to flavor a pint of brandy. When all the brandy is
used, put in more, with a few fresh rinds. Spice brandy is very nice to
season cakes, puddings, and mince pies.

360. _Rosewater._

Gather fragrant, full-blown roses, on a dry day--pick off the leaves,
and to each peck of them put a quart of water. Put the whole in a cold
still, and set the still on a moderate fire--the slower they are
distilled, the better will be the rosewater. Bottle the water as soon as
distilled.

361. _To extract the Essential Oil of Flowers._

Procure a quantity of fresh, fragrant leaves--both the stalk and the
flower leaves will answer. Cord very thin layers of cotton, and dip them
into fine Florence oil--put alternate layers of the cotton and leaves in
a glass jar, or large tumbler. Sprinkle a very small quantity of fine
salt on each layer of the flowers, cover the jar up tight, and place it
in a south window, exposed to the heat of the sun. In the course of a
fortnight a fragrant oil may be squeezed out of the cotton. Rose leaves,
mignonette, and sweet-scented clover, make fine perfumes, managed in
this way.

362. _Perfume Bags._

Rose and sweet-scented clover leaves, dried in the shade, then mixed
with powdered cloves, cinnamon, mace, and pressed in small bags, are
very nice to keep in chests of linen, or drawers of clothes, to perfume
them.

363. _Cologne Water._

Turn a quart of alcohol gradually on to the following oils: a couple of
drachms of the oil of rosemary, two of the oil of lemon, or
orange-flower water, one drachm of lavender, ten drops of oil of
cinnamon, ten of cloves, and a tea-spoonful of rosewater. Keep the whole
stopped tight in a bottle--shake it up well. It will do to use as soon
as made, but it is much improved by age.

364. _Lavender Water._

Turn a pint of alcohol slowly on to an ounce and a half of the oil of
lavender, two drachms of ambergris. Keep the lavende