CHAP. XLIX.OfBarbadoesWater.
Thereis a great Variety of Waters called by this Name, made by foreign Distillers; but the following Recipes will be sufficient to shew the Distiller the Method of making them, and how to vary the Flavour of his Waters, so as to adapt them to the Taste of his Customers.
Take the outer Rind of eight large Florentine Citrons; Half an Ounce of Cinnamon bruised, and a Gallon of rectified Spirit. Distil to a Dryness in Balneum Mariæ. Then dissolve two Pounds of Sugar in a Quart of Water, and mix it with the distilled Liquor, and run it thro’ the filtrating Bag, which will render it bright and fine.
Take of the yellow Rinds of six Bergamots, Half an Ounce of Cinnamon, and two Drams of Cloves. Bruise the Spices and digest the whole six Days in a Gallonof rectified Spirit; and then add a Dram of Saffron, and let the whole stand six Days longer in Digestion; dissolve two Pounds of fine Sugar in a Quart of Water, add it to the Tincture, and run it thro’ the filtrating Bag.
After the same manner may be madeBarbadoesWaters of different Kinds, by adding Lemon, or Orange peels instead of those of Citron or Bergamot; or, by varying the Spices.