The Oranges too are
of as many different Sorts, the Rind of one pleasanter than the other, and
the Juice likewise, and so are the Flowers various in their Smells, some
more odorous than others; yet all these are used indifferently, according
to the Kinds that happen to grow upon the several Estates, where the
Citron-Water is made, and this is the Reason why one Sort is better than
another; and therefore, those who have the most pleasant Sorts, make the
best Waters of this Kind.
We must take, either of Citron, Lemon, or Orange-Flowers, four Ounces to a
Gallon of clean Spirit, or _French_-Brandy; put these in the Spirits, with
two Pounds of white Sugar-Candy, beaten fine: then take of the best
Citron-Peels, or Lemon-Peels, six Ounces, and let them steep in the Spirits
till the Liquor is strong enough of every Ingredient; and when that is
done, pour it off, through a Sieve. And in some places they put about half
a Drachm of Musk to six Gallons of Liquor; and this has been sold for
sixteen Shillings the Quart in _London_.
To make fine _Vinegar._
There is no doubt but the making of Vinegar will be a considerable Article,
seeing that few of our fine Preparations for the Table can be made without
it. A Gentleman of great note has given me the following Receipt for it,
_viz.
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