This is a Sauce
for a Turkey roasted, or roast Mutton, or Lamb.
_Hungary-Water._ From Mrs. _Du Pont,_ of _Lyons;_ which is the same, which
has been famous, about _Montpelier._
Take to every Gallon of Brandy, or clean Spirits, one handful of Rosemary,
one handful of Lavender. I suppose the handfuls to be about a Foot long
a-piece; and these Herbs must be cut in Pieces, about an Inch long. Put
these to infuse in the Spirits, and with them, about an handful of Myrtle,
cut as before. When this has stood three Days, distil it, and you will have
the finest Hungary-Water that can be. It has been said, that Rosemary
Flowers are better than the Stalks; but they give a faintness to the Water,
and should not be used, because they have a quite different Smell from the
Rosemary; nor should the Flowers of Myrtle be used in lieu of the Myrtle,
for they have a scent ungrateful, and not at all like the Myrtle.
The Manner of making the famous _Barcelona Snuff,_ as it was perform'd at
the _Lyon_ at _Barcelona;_ from the same. This is also call'd _Myrtle
Snuff._
Take _Seville_ Snuff, and prepare a dry Barrel, that has not had any Wine
in it, or of any Scent; then cut the fresh Tops of Myrtle, and lay a layer
of them at the bottom of the Cask, an Inch or two thick; then lay Snuff on
that as thick, and lay on more Myrtle, two Inches; then again, put on
Snuff, and so fill the Barrel in the same Manner, _Stratum super Stratum_.
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