25 / 160
m"
GIGGLE WATER
25
stand till cold; then add it to the mixture in the cask;
and put in the tincture of saffron. Let it remain a fort
night longer; then strain, and proceed as directed in the
recipe for Creme de Barbadoes, and a very fine cordial
will be produced.
33. EAU DE BARBADOES
Take i ounce of fresh orange peel, 4 ounces of fresh
lemon peel, i dram coriander, 4 pints proof spirit. Distill
in a bath heat, and add white sugar in powder.
34. EAU DE BIGARADE
Take the outer or yellow part of the peels of seven
bigarades (a kind of orange), ^ ounce of nutmegs,
ounce of mace,
gallon of fine proof spirit, i quart of
water. Digest all these together two days in a close vessel,
after which draw off a gallon with a gentle fire, and
dulcify with fine sugar.
35. EAU DEVINE
Take gallon of spirit of wine,
dram essence of
lemons and yi dram essence of bergamot. Distill in a
bath heat, add 2 pounds sugar, dissolved in i gallon of
pure water, and lastly 2J/2 ounces of orange-flower
water.