Buc'hoz Pierre-Joseph
The Toilet of Flora
47. Manner of preparing Sponges for the Teeth
For this purpose very thin sponges are made choice of, which are to be washed in several waters; squeezing them with the hands, to loosen and force away the little shells that adhere to their internal surface. Being afterwards dried, they are neatly cut into the shape of balls about the size of small eggs; and when they have undergone this preparation, they are dyed in the following manner.
Take Brazil Wood rasped, four ounces; Cochineal bruised, three drachms; Roch Alum, half an ounce; Water, four pints: put them into a proper vessel, and boil till one half of the Liquor is consumed. Then strain the decoction through a piece of linen, and pour it hot upon the sponges, which are to be left in infusion twelve hours; at the expiration of which time, they are to be repeatedly washed in fresh water, as long as any colour proceeds from them. Being dried, they are afterwards dipped in Spirit of Wine, aromatized with Essential Oil of Cinnamon, Cloves, Lavender, &c. The sponges are then fit for use, and when dried by squeezing, are kept in a wide-mouthed glass-bottle well corked.
48. Rules for the Preservation of the Teeth and Gums
The teeth are bones thinly covered with a fine enamel, which is more or less strong in different persons. When this enamel is wasted, either by a scorbutic humour or any external cause, the tooth cannot long remain sound, and must therefore be cleaned, but with great caution. For this purpose the best instrument is a small piece of wood, like a butcher's skewer, rendered soft at the end. It is generally to be used alone; only once in a fortnight dip it into a few grains of gunpowder, which has previously been bruised. This will remove every spot and blemish, and give your Teeth an inconceivable whiteness. It is almost needless to say, that the mouth must be well washed after this operation; for besides the necessity of so doing, the salt-petre, &c. used in the composition of Gunpowder, would, if it remained, prove injurious to the gums, &c. but has not, nor can have, any bad effect in so short a time.
It is necessary to observe, that very near the gums of people whose teeth are otherwise good, there is apt to grow a crust, both within and without, which, if neglected, separates the gums from the fangs of the teeth; and the latter being by this means left bare, are frequently destroyed. This crust must therefore be carefully scraped off.
49. For stopping the Decay of Teeth
Take of Bole Armenian the quantity of a large nutmeg, a like quantity of Roch Alum, two penny-worth of Cochineal bruised, and a small handful of the Chips of Lignum Vitæ; simmer them with four ounces of Honey in a new pipkin, for a little time, well stirring them all the while, till the ingredients are mixed. In using it, take a large skewer, on the end of which is tied a piece of linen rag; dip the rag in the medicine, and rub the teeth and gums with it. The longer you abstain from spitting, after the use of the remedy, the better. Wash the mouth well at least once every day, particularly after meals, first rubbing the teeth with salt upon the end of your finger. Teeth much decayed, or useless, should be drawn, if the operation can be performed with safety.
The reader will find several other receipts for the Teeth, under the article of Waters.
WATERS
50. The Celestial Water
Take the best Cinnamon, Nutmegs, Ginger, Zedoary, Galangals, and White-Pepper, of each an ounce; six Lemon-peels, pared thin; two handfuls of Damascene Grapes; as much Jujebs; a handful of Pith of Dwarf-Elder; four handfuls of Juniper-berries perfectly ripe; Fennel-Seeds, Flowers of Sweet Basil, St. John's-wort, Rosemary, Marjoram, Pennyroyal, Stechas, Musk Roses, Rue, Scabious, Centaury, Fumitory, and Agrimony, of each a handful; Spikenard, Aloes-Wood, Grains of Paradise, Calamus Aromaticus, Mace, Gum Olibanum, and Yellow Sanders, of each two ounces; Hepatic Aloes, fine Amber and Rhubarb, of each two drachms. All these drugs being procured good in their kind, beat in a mortar those that ought to be pulverized, and put the whole, thoroughly mixed together, into a large strong glass alembic; pouring as much genuine brandy upon them as will rise at least three fingers breadth above the ingredients. Then having well closed the mouth of the alembic, bury the vessel fifteen days in warm horse-dung, and afterwards distil the Tincture in balneo Mariæ, the water almost boiling hot. When you perceive the water in the receiver change its colour, instantly stop the process, and separate the phlegm from the spirit, by another distillation conducted in the same manner. The liquor thus obtained is the genuine Celestial Water. Note, when you perceive this second water begin to lose its transparency, and incline to a reddish colour, put it by in a strong glass bottle closely stopped, and dissolve in the residue half a pound of the best Treacle, with as much Venice Turpentine and fresh Oil of Almonds. Place the alembic in a sand heat, and urge the fire to the first degree, to have the genuine Balsamic Oil, which ought to be of the consistence of clarified Honey.
If a person rubs himself in the morning with this water on the forehead, eyelids, back of the head, and nape of the neck, it renders him quick and easy of conception, strengthens the memory, enlivens the spirits, and greatly comforts the sight. By putting a few drops with a bit of cotton up the nostrils, it becomes a sovereign cephalic, and cleanses the brain of all superfluous cold and catarrhal humours. If a table spoonful is drank every third day, it tends to preserve the body in vigour. It is an excellent remedy against asthmatic complaints, and corrects an offensive breath.
51. A Receipt to make the genuine Hungary-Water
Put into an alembic a pound and a half of fresh pickt Rosemary Flowers; Pennyroyal and Marjoram Flowers, of each half a pound; three quarts of good Coniac Brandy; having close stopped the mouth of the alembic to prevent the Spirit from evaporating, bury it twenty-eight hours in horse-dung to digest, and then distil off the Spirit in a water-bath.
A drachm of Hungary-Water diluted with Spring-Water, may be taken once or twice a week in the morning fasting. It is also used by way of embrocation to bathe the face and limbs, or any part affected with pains, or debility. This remedy recruits the strength, dispells gloominess and strengthens the sight. It must always be used cold, whether taken inwardly as a medicine, or applied externally.
52. Another Receipt to make Hungary-Water
Fill a glass or stone cucurbit half full of fresh gathered Rosemary-tops picked in their prime; pour on them as much Spirit of Wine as will thoroughly soak them. Put the vessel in a water-bath, and having closely luted on the head and receiver, leave it to digest on a gentle fire for three days; at the expiration of which period unlute the vessel, and pour back into the cucurbit whatever liquor you find in the receiver. Then lute your cucurbit again, and encrease the fire so as to cause the Spirit to rise fast over the helm. When about two thirds of the liquor are drawn off, remove the fire, and let the vessel stand to cool; you will find in the receiver an excellent Hungary-Water, which is to be kept in a glass bottle closely stopped. Hungary-water must be drawn off with a brisk fire, or the Spirit of Wine will come over the helm, very little impregnated with the essence of Rosemary.
53. Directions for making Lavender-Water
Fill a glass or earthen body two thirds full of Lavender Flowers and then fill up the vessel with Brandy or Melasses Spirits. Let the Flowers stand in infusion eight days, or less if straitened for time; then distil off the Spirit, in a water-bath with a brisk fire, at first in large drops or even a small stream, that the Essential Oil of the Flowers may rise with the Spirit. But as this cannot be done without the phlegm coming over the helm at the same time, the Spirit must be rectified. The first distillation being finished, unlute the still, throw away what remains in the body, and, fill it with fresh Flowers of Lavender, in the proportion of two pounds of Lavender Flowers to one pint of Spirit; pour the Spirit already distilled according to the foregoing directions, on the Lavender Flowers, and distil a second time in a vapour-bath.
54. Another Method
Take fresh or dried Lavender Flowers, sprinkle them with White Wine, Brandy, Melasses Spirit, or Rose-water; let them stand in infusion for some days, and then distil off the Spirit. The distilled water will be more odoriferous, if the Flowers are dried in the sun in a glass bottle close stopped, and White Wine afterwards poured upon them.
If you would have speedily, without the trouble of distillation, a water impregnated with the flavour of Lavender, put two or three drops of Oil of Spike, and a lump of Sugar, into a pint of clear Water, or Spirit of Wine, and shake them well together in a glass phial, with a narrow neck. This Water, though not distilled, is very fragrant.
55. To make Rose-Water
To make an excellent Rose-water, let the Flowers be gathered two or three hours after sun-rising in very fine weather; beat them in a marble mortar into a paste, and leave them in the mortar soaking in their juice, for five or six hours; then put the mass into a coarse canvas bag, and press out the Juice; to every quart of which add a pound of fresh Damask Roses, and let them stand in infusion for twenty-four hours. Then put the whole into a glass alembic, lute on a head and receiver, and place it on a sand heat. Distil at first with a gentle fire, which is to be encreased gradually till the drops follow each other as quick as possible; draw off the water as long as it continues to run clear, then put out the fire, and let the alembic stand till cold. The distilled water at first will have very little fragrancy, but after being exposed to the heat of the sun about eight days, in a bottle lightly stopped with a bit of paper, it acquires an admirable scent.
56. Or,
Infuse in ten or twenty pints of Juice of Damask Roses, expressed in the manner above described, a proportionable quantity of Damask Rose Leaves gathered with the usual precautions. After standing in infusion twenty-four hours, pour the whole into a short-necked alembic, distil in a sand heat, and draw off as much as possible, taking care not to leave the residuum quite dry, for fear the distilled water should have an empyreumatic or still-burnt flavour. After emptying the alembic, pour the distilled water a second time into it, and add a good quantity of fresh picked Damask Roses. Lute it well, placing it again in a sand heat, and repeat the distillation. But content yourself this time with a little more than half the water you put back into the alembic. To impress on Rose-water the utmost degree of fragrancy of which it is susceptible, it is necessary to expose it to the genial warmth of the sun.
Rose-water is an excellent lotion for the eyes, if used every morning, and makes a part in all collyriums prescribed for inflammations of these parts; it is also proper in many other complaints.
57. To make Orange-Flower Water
Having gathered (two hours before sun-rise, in fine weather) a quantity of Orange-Flowers, pluck them leaf by leaf, and throw away the stalks and stems: fill a tin cucurbit two thirds full of these picked Flowers; lute on a low bolt-head, not above two inches higher than the cucurbit; place it in balneo Mariæ, or a water-bath, and distill with a strong fire. You run no risk from pressing forward the distillation with violence, the water-bath effectually preventing the Flowers from being burnt. In this method you pay no regard to the quantity, but the quality of the water drawn off. If nine pounds of Orange Flowers were put into the still, be satisfied with three or four quarts of fragrant water; however, you may continue your distillation, and save even the last droppings of the still, which have some small fragrancy. During the operation, be careful to change the water in the refrigeratory vessel as often as it becomes hot. Its being kept cool prevents the distilled water from having an empyreumatic or burnt smell, and keeps the quintessence of the Flowers more intimately united with its phlegm.
58. Another Method
Take four pounds of unpicked Orange Flowers, bruise them in a marble mortar, and pour on them nine quarts of clear Water. Distil in a cold still, and draw off five or six quarts, which will be exquisitely fragrant. If you are desirous of having it still higher flavoured, draw off at first full seven quarts, unlute the still and throw away the residuum; empty back the water already distilled, and add to it two pounds of fresh Orange Flowers bruised. Again luting the still, repeat the distillation, and draw of five or six quarts. Then stop, being careful not to draw off too much water, lest the Flowers should become dry and burn too.
The use of Orange-Flower Water is very extensive. It is high in esteem for its aromatic perfume; and is used with success for hysteric complaints.
Waters from all kinds of Flowers are made in the same manner as Orange-Flower and Rose-water; but waters from dried odoriferous plants, such as Thyme, Hyssop, Marjoram and Wormwood, are made as follows.
Fill two thirds of a large stone jar with the tops of the plant you propose to distil; boil, in a sufficient quantity of water, some twigs or tops of the same plant; and when one half of the water has evaporated, pour the remainder into a jar over the flowers, and let them stand to infuse three or four days; then distil them in a common or cold still. Care, however, must be taken not to distil to dryness, lest you risque the bottom of the vessel; to prevent which accident, the best way is never to draw off more than two thirds of the liquor put into the still. If you be desirous that the distilled water should acquire a higher flavour, after the first distillation unlute the still, throw out what remains at the bottom, and fill it half full of fresh tops of the plant, pouring on them the water already distilled; repeat the distillation, and this second time the water drawn off will be highly odoriferous. If the plant contains a large portion of Essential Oil, it will not fail to float on the top of the liquor contained in the receiver, and may be separated by the usual method.
59. Magisterial Balm-Water
Take half a pound of Cinnamon, six ounces of Cardamon-seeds, and the same quantity of green Aniseeds; Cloves, four ounces; Coriander-seeds, eight ounces: beat these spices in a marble mortar, and putting them afterwards into a stone jar, add the Yellow Rind of eight Lemons, a pound of Juniper-berries bruised, twelve handfuls of Balm gathered in its prime, six handfuls of Rosemary-tops, as much Sage, Hyssop, and Angelica, Sweet Marjoram and Thyme, of each six handfuls; Wormwood a handful; cut the herbs very small, putting them into the jar with the spices, and pour on four gallons of Brandy or Melasses Spirits. When they have stood in infusion eight days, empty the ingredients and liquor into an alembic of a common height, and distil in a water-bath. At first draw off ten quarts, which are to be thrown again into the alembic, continue the same degree of fire for some time, then gradually lessen it till the aromatic spirit comes off in quick drops. Continue your distillation in this manner till you perceived the phlegm rise, which is easily known by the weakness of the Spirit, and when the process is ended, expose the aromatic spirit which has been drawn off to the rays of the sun, in a glass bottle, stopped only with a loose paper cork, to give the fiery particles an opportunity of evaporating. What remains in the body of the still is not to be considered as wholly useless. After evaporating it to dryness, burn the residuum of the plants and aromatics; and when the whole mass is reduced to ashes, throw them into a vessel of boiling water, in which let them remain two or three minutes on the fire. Then remove the vessel, and let the water stand till cold, when it is to be filtered through blotting paper: The water, which appears limpid, is to be set on the fire again, and wholly evaporated. At the bottom of the vessel, which ought to be a new-glazed earthen pot, will remain a pure white fixed salt, which may be dissolved in the Magisterial Balm-water.
This water is highly esteemed, and has even acquired a reputation equal to that of Hungary-water, (the receipt for preparing which has been already given) and in particular cases is preferable.
60. Compound Balm-Water, commonly called Eau de Carmes
Take of the fresh Leaves of Balm, a quarter of a pound; Yellow Rind of Lemons, two ounces; Nutmegs and Coriander-seeds, of each one ounce; Cloves, Cinnamon, and Angelica Root, of each half an ounce: having pounded the spices and seeds; and bruised the leaves and roots, put them with a quart of Brandy into a glass cucurbit, of which stop the mouth, and set it in a warm place, where let it remain two or three days. Then add a pint of simple Balm-water, and shake the whole well together; after which distil in a vapour bath till the ingredients are left almost dry; and preserve the water thus obtained, in bottles well stopped.
This water has been long famous at Paris and London, and carried thence to most parts of Europe. It has the reputation of being a cordial of very extraordinary virtues, and not only of availing in all lowness of spirits, but even in apoplexies. It is also much esteemed in cases of the gout in the stomach; whence the Carmelite Friars, who originally were in possession of the secret, have reaped great benefit from the sale of this water.
61. Sweet Honey-Water
Take of good French Brandy, a gallon; of the best Virgin Honey and Coriander-seeds, each a pound; Cloves, an ounce and half; Nutmegs, an ounce; Gum Benjamin and Storax, of each an ounce; Vanilloes No. 4; the Yellow Rind of three large Lemons: bruise the Spices and Benjamin, cut the Vanilloes into small pieces, put all into a cucurbit, and pour the Brandy on them. After they have digested forty-eight hours, distil off the Spirit in a retort with a gentle heat.
To a gallon of this water, add of Damask Rose-water and Orange Flower-water, of each a pint and a half; Musk and Ambergrise, of each five grains; first grind the Musk and Ambergrise with some of the water, and afterwards put all into a large matrass, shake them well together, and let them circulate three days and nights in a gentle heat. Then, letting the water cool, filtre and keep it for use, in a bottle well stopped.
It is an antiparalytic, smooths the skin, and gives one of the most agreeable scents imaginable. Forty or sixty drops put into a pint of clear water, are sufficient to wash the hands and face.
62. Sweet-scented Water
Take Orange Flower-water and Rose-water, of each an equal quantity; put them into a large wide-mouthed glass, and strew upon the surface gently as much Jasmine Flowers as will cover it; then tie the mouth of the glass so carefully that the Flowers be not shook down to the bottom. Repeat the process, letting each quantity of the Flowers remain five or six days, until the water is strongly scented with them. Then dissolve Ambergrise and Musk, of each a scruple, in a few ounces of the water, which filtre and put to the rest.
This water may also be made by putting the whole into a retort with a sufficient quantity of Jasmine Flowers, and drawing it off in a vapour bath into a receiver well luted.
This is an excellent perfume, and taken inwardly, is of service in some nervous cases and languors.
63. German sweet-scented Water
Begin with infusing for eight days in two quarts of Vinegar, two handfuls of Lavender Flowers, as many Provence Roses picked from the stalks, Wild Roses, and Elder Flowers. While they stand in infusion prepare a simple odoriferous water as follows: Put into a glass body the Yellow Rind of three Lemons, sweet Marjoram, Lilies of the Valley and Lavender Flowers, of each two handfuls; pour on them a pint of double distilled Rose-water, and a quart of Spring-water. Lute on a bolt-head, place the alembic in a sand heat, fix on a receiver, and leave matters in this state two days, then light a fire under it and distil quick. When you have drawn off a quart, stop your distillation, and keep this simple odoriferous water for the following use.
Take wild Thyme, sweet Marjoram, sweet Basil, and Thyme, of each a handful; Florentine Orrice and Cinnamon, of each half an ounce; Cloves, Mace, purified Storax, and Benjamin, of each three drachms; Labdanum, two drachms; Aspalathum, half an ounce; Socotrine Aloes, half a drachm; put all these ingredients, thoroughly bruised, into a stone jar, and add to them the Vinegar infusion, the distilled odoriferous water, and a quart of Frontiniac, Mountain, or Cowslip Wine. Stir them well together, and leave the whole to digest for fifteen days, at the expiration of which time, empty the infusion into a glass body, large enough to contain a sixth part more liquor; lute on the head, place it in a sand heat, and begin your distillation with a very gentle fire, increasing it gradually. It sometimes happens that the phlegm of the Vinegar comes over the helm first; when that is the case, set it aside as useless. As soon as the Spirit begins to rise, which you will directly perceive by its aromatic flavour, fix a receiver on the beak of the alembic, and distil off about three pints. Keep this by itself as the most spirituous part of your preparation; and continue to draw off the remainder as long as it runs clear.
The German sweet-scented Water is penetrating and incisive, admirably revives the vital spirits, removes headaches, comforts the heart, is excellent against unwholesome air, and of course a preservative from contagion.