To Make a Perfumed water

Item

Title: To Make a Perfumed water
Date: 1694/1795
Description: A recipe for aromatic water using a mixture of herbs, flowers, and spices steeped in a vessel.
Transcript: Rx lavander tops 2 handfulls Bassell 2 handfulls sweet-margerom 3 handfulls Costmary; handfull bay Leaves 2 handfulls half a peck of pinks; bushill of Damaske roses pick these herbs clean from the stalks & lay them in steep in a Vessiell with a pottell of sack 12 houers in a Clean Earthen pot with these powders flowing storan 2 ounces Benjaman 2 ounces Orispouder 4 damask pdr one ounce Callamus one ounce Gallingall one ounce Cloves 2 ounces make a small bage & put muske & Civit in it put the nose of the still in to the bag, so lett the watter drop through the bag
Subject: See all items with this value basil; See all items with this value bay (herb); civit; See all items with this value cloves; See all items with this value water; See all items with this value Benjamin (benzoin resin); See all items with this value costmary (Tanacetum balsamita); See all items with this value damask rose (Rosa gallica); See all items with this value roses; See all items with this value galangal; See all items with this value lavender (Lavandula); See all items with this value musk; See all items with this value Orris root; See all items with this value pinks (Dianthus plumarius); See all items with this value sack; See all items with this value marjoram; See all items with this value Calamus
Contributor: Caylor, Karmen; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Item sets: Fairfax Cookbook; Health and Medicine; Drinks; Health Waters

Position: 5 (24 views)