XXX

SPIRITUOUS DISTILLED WATERS. WHEYS.

diluents, suitable vehicles for medicines of greater efficacy, or for rendering disgustfulones more agreeable to the palate and stomach. We shall therefore insert only a fewof those which are best adapted to these intentions.

The management of a still being now generally understood, it is needless to spendtime in giving directions for that purpose.

Cinnamon Water.— -Steep one pound of cinnamon bark, bruised, in a gallon andahalf of water, and one pint of brandy, for two days ; and then distil off one gallon.

This is an agreeable aromatic water, possessing in a high degree the fragrance andcordial virtues of the spice.

Pennyroyal Water. — Take of penny-royal leaves, dried, a pound and a half; water,from a gallon and a half to two gallons. Draw off by distillation one gallon.

This water possesses, in a considerable degree, the smell, taste, and virtues of theplant. It is given in mixtures and juleps to hysteric patients. An infusion of the herbin boiling wateranswers nearly the same purposes.

Peppermint Water.-' This is made in the same manner as the preceding.

Spearmint Water. — This may also be prepared in the same way as the penny-royalwater.

This and the preceding are useful stomachic waters, and will sometimes relievevomiting, especially when it proceeds from indigestion, or cold viscid phlegm. Theyare likewise useful in some colicky complaints, the gout in the stomacn, &c, particu-larly the peppermint-water.—An infusion of the fresh plant is frequently found to havethe same effects as the distilled water.

Hose Water. —Take of roses, fresh gathered, six pounds ; water, two gallons. Dis-til off one gallon.This water is principally valued on account of its fine flavour.

Jamaica-pepper Water. — Take of Jamaica pepper, half a pound ; water, a gallon anda half. Distil off one gallon.

This is a very elegant distilled water, and may in most cases supply the place of themore costly spice waters.

Spirituous Distilled Waters.

Spirituous Cinnamon Water. — Take of cinnamon bark, one pound; proof spirit,and common water, of each one gallon. Steep the cinnamon in the liquor for twodays ; then distil ofFonegviJJon.

Spiritu&us Jamaica-pepper Water. — Take of Jamaica pepper, half a pound ; proofspirit, three gallons; water, two gallons. Distil off three gallons.

This is a sufficiently agreeable cordial, and may supply the place of the AromaticWater.

Whets.

Alum Whey. — Boil two drachms of powdered alum in a pint of milk, till it iscurdled; then strain out the whey.

This whey is beneficial in an immoderate flow of the menses, and in a diabetes, orexcessive discharge of urine.

The dose is two, three, or four ounces, according as the stomach will bear it.three times a-day. If it should occasion vomiting, if. may be diluted.

Mustard Whey. — Take milk and water, of each a pint; bruised mustard-seed, anounce and a half. Boil them together till the curd is perfectly separated; afterward«strain the whey through a cloth.

This is the most elegant, and by no means the least efficacious method of exhibitingmustard. It warms and invigorates the habit, and promotes the different secretions.Hence, in the low state of nervous fevers, it will often supply the place of wine. Itis also of use in the chronic rheumatism, palsy, dropsy, &c. The addition of a littleBugar will render it more agreeable. The dose is an ordinary tea-cupful four or fivetimes a-day.

Scorbutic Whey. — This whey is made by boiling half a pint of the scorbutic juicesin a quart of cow's milk. More benefit, however, is to be expected from eating theplants, than from their expressedjuices.

The scorbutic plants are, bitter oranges, brooklime, garden scurvy-grass, and water-cresses. A number of other wheys may be prepared nearly in the same manner, asorange-whey, cream-of-tartar-whey, &c. These are cooling pleasant drinks in fevers,and may be rendered cordial, when necessary, by the addition of wine.