. aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt: after which dip a piece of eloth into it, and when a little dry, set on fire with a brimstone match, put it into the bunghole, and stop it up close. 261. Another Method. First prepare a fresh empty cask, that has had the same kind of wine in it which is about to be racked, then match it, and rack off the wine, putting to every ten gallons two ounces of oyster powder, and half an ounce of bay-salt, then get the staff and stir it well about, letting it stand till it is fine, which will be in a few days; after which rack it off into another cask, (previously matched) and if the lees of some wine of the same kind can be got, it will improve it much.-Put likewise a quart of brandy to every ten gallons, and if the cask has been emptied a long time, it will match better on that account; but if even a new cask, the matching must not be omitted. A fresh empty cask is to be preferred. N. B. This method will answer for all made wines. 262. A NEW METHOD OF MAKING CURRANT WINE. Boiling the fruit is a practice of decided advantage. From this treatment many tasteless fruits acquire a flavour, as is well known, and many bad flavours are converted into agreeable ones. In no case perhaps is this more remarkable than in the black currant, which, harsh and comparatively insipid in its natural state, acquires by boiling a powerful, and, to most persons, a highly agreeable flavour. In making wine from this variety of currant, the effects of this process are very remarkable; the produce of the raw fruit being scarcely distinguished by any particular property from the herd of made wines, while that of the boiled fruit may with careful management be brought to resemble some of the best of the sweet Cape wines. In the white and the red currant the same precaution has been attended with results equally successful, though not marked by a contrast so decided. If sweet wine is intended, the quantity of fruit for 10 gallons, should not exceed 40 pounds; if dry wine is desired, it may extend to 60. The proportion of sugar will be 30 pounds as before. If a much stronger wine of either quality is desired, it must extend to 40 pounds. Unsound or bruised fruit should be rejected; and the remains of the blossom and fruit stalk carefully removed. Perfumery and Cosmetics. 263. A NATURAL DENTIFRICE. The common strawberry is a natural dentifrice, and its juice, without any preparation, dissolves the tartareous incrustations on the teeth, and makes the breath sweet and agreeable. 264. TO MAKE EAU DE MELISSE DES CARMES. Take of spirit of balm, & pints, lemon peel, 4 do. nutmegs, and coriander seeds, each, 2 do. rosemary, marjorum, thyme, hyssop, cinnamon, sage, aniseed, cloves, angelica roots, each 1 pint. Mix. Distil and keep it for a year in an ice-house, or cold cellar. This is the original receipt of the barefooted Carmelites, now in possession of the company of apothecaries of Paris, who sell a vast quantity of this celebrated water. 34 do. rosemary, eau de melisse des Carmes, 24 do. Mix. Distil in balneum mariæ, and keep it in a cold cellar or ice-house for some time. It is used as a cosmetic, and made, with sugar, into a ratafia. 266. EAU DE BOUQUET. Take of sweet-scented honey water, 1 oz. eau sans pareille, 1 do. essence de jasmin, 5 drachms, syrup of cloves, and spirit of violets, each, 4 drachms, calamus aromaticus, essence of neroli, 1 scruple. Mix. Some add a few grains of musk and ambergris: it is sweet scented, and may be made into a ratafia with sugar. 267. ESSENCE DE JASMIN. The flowers are stratified with wool or cotton, impregnated with oil of belin, or nut oil, in an earthen vessel, closely covered, and kept for some time in a warm bath; this is repeated with fresh flowers, until the oil is well scented: the wool, &c. is then put into a sufficient quantity of spirit of wine, and distilled in balneum mariæ. 268. THE BEST HONEY WATER. Take of coriander seeds, a ponnd, cassia, four oz. cloves. and gum benzoin, each, 2 oz. oil of rhodium, essence of lemon, essence of bergamot, and oil of lavender, each, 1 drachm, rectified spirit of wine, 20 pints, rose water, 2 quarts, nutmeg water, 1 quart, musk and ambergris, each, twelve grains. Distil in a water bath to dryness. 269. Another Method. Put 2 drachms each, of tincture of ambergris, and tineture of musk, in a quart of rectified spirit of wine, and half a pint of water; filter and put it up in small bottles. 270. OTTAR OF ROSES. The Royal Society of Edinburgh received from Dr. Monro the following account of the manner in which this costly perfume is prepared in the east. Steep a large quantity of the petals of the rose, freed from every extraneous matter, in pure water, in an earthen or wooden vessel, which is exposed daily to the sun, and housed at night, till a scum rises to the surface. This is the ottar, which carefully absorb by a very small piece of cotton tied to the end of a stick. The oil collected, squeeze out of the cotton into a very diminutive vial, stop it for use. The collection of it. should be continued, whilst any scum is produced. 271. ENGLISH MILK OF ROSES. Take 2 lbs. of Jordan almonds, 5 quarts of rose water, Blanch the almonds in boiling water, dry them well in a cloth, then pound them in a mortar until they become a paste. Pound in the soap and mix it well with the almond paste. Then add the cream of roses. When these are mixed, add the rose-water and spirits, which stir in with a spatula or knife. Strain the whole through a clean white cloth, then add the oil of lavender to the expressed liquid, drop by drop, and stir the whole well. When the mixture has stood for a day, cover it over with a cloth from the dust, then bottle it for use. . 272. FRENCH MILK Of roses. Mix together 4 oz. of oil of almonds, Next, blanch 3 lbs. of Jordan almonds, and pound them in a mortar, with a quarter of a lb. of Spanish oil-soap, half an oz. of spermaceti, and half an oz. of white wax. Put these ingredients into a large jar, with two ounces of pearlash, dissolved in an ounce of warm water. Shake the whole well, and then pour it into small bottles for sale. 273. CREAM OF ROSES. Take 1 lb. of oil of sweet almonds, 1 oz. of spermaceti, 1 oz. of white wax, 1 pint of rose-water, and 2 drachms of Malta rose, or nerolet essence. Put the oil, spermaceti, and wax, into a well-glazed pipkin, over a clear fire, and, when melted, pour in the rose-water by degrees, and keep beating, till the compound becomes like pomatum. Now add the essence, and then put the cream into small pots or jars, which must be well covered up with pieces of bladder, and soft skin leather. 274. COLD CREAM POMATUM, FOR THE COMPLEXION. Take an ounce of oil of sweet almonds, and half a drachm each, of white wax and spermaceti, with a little balm. Melt these ingredients in a glazed pipkin over hot ashes, and pour the solution into a marble mortar; stir it with the pestle until it becomes smooth and cold, then add gradually an ounce of rose or orange-flower water; stir all the mixture till incorporated to resemble cream. This pomatum renders the skin at once supple and smooth. To prevent marks from the small pox, add a little powder of saffron. The gallipot in which it is kept, should have a piece of bladder tied over it. 275. Another Method, Take 4 ounces of clear trotter oil, one ounce of oil of jesamine, 2 ounces of spermaceti, and one ounce of white wax, scraped fine. Melt them together very gently, then pour it into a pan, which must be kept by the fire. Now beat it without intermission, till it becomes one consistent very white body: then put to it 3 ounces of rose or orangeflower water, with about a drachm of spirit of ambergris, or other sweet essence. Beat the mixture well again, until the water and spirit be properly absorbed. This beating will add greatly to the whiteness as well as the flavour, of the cream, which will now be as white as snow; particularly if care is taken that the utensils and ingredients are quite clean. In winter, all the utensils, &c. must be kept warm, and the process performed in a warm room. Even the rose water must be warmed, previous to mixture, otherwise the cream will congeal into knobs, so as to cause the whole to be melted again. In summer every thing must be kept cool after the melting and mixing. More wax must likewise be used in summer than in winter. When put into pots, the cold cream is to be kept very cool: each having honey water poured on the top, in order to improve the flavour. 276. POMADE DIVINE. Put a pound and a half of clear beef marrow into an earthen pan of fresh water, and change the same for ten days, then steep it in rose water for 24 hours, and drain it in a cloth till dry. Take an ounce of storax, gum benjamin, odoriferous Cypress powder, or of Florence, half an ounce of cinnamon, two drachms of cloves, and two drachms of nutmeg, all finely powdered; mix them with the marrow, then put the ingredients into a three-pint pewter pot, make a paste of the white of egg and flour, and lay it upon a piece of rag, over that, put another piece of linen to cover the top close. Put the pot into a large copper pot with water, and keep it steady that it may not reach to the covering of the pot that holds the marrow. As the water shrinks, add more, for it must boil four hours without ceasing; strain the ointment through a linen cloth into small pots, and when cold cover them up close with bladder and paper. Don't touch it with anything but silver. 277. PEARL WATER, FOR THE FACE. Put half a pound of best Spanish oil soap, scraped very fine, into a gallon of boiling water. Stir it well for some time, and let it stand till cold. Add a quart of rectified spirit of wine, and half an ounce of oil of rosemary; stir them again. This compound liquid, when put up in proper phials, in |