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EAU

Eau is French for water, and is used as the name of many distilledwaters, &c, borrowed from the French. I shall take the receipts forthese chiefly from Bertrand and Cardelli.

Eau d'Ange. Angel Water. Take a pint each of orange-flowerwater and rose water, and half a pint of myrtle water, to these put^\ of distilled spirit of musk, and §j of spirit of ambergris, shakethe whole well together, and preserve for use.

Eau d'Anserine. Silver-weed Water. Distilled from the leaves ofthe PoleniUla anserine, and used for cleaning French gauze.

Eau d'Ahgent. Silver Water. Take the peels of three oranges andbergamots, three pints of brandy, two drachms of bruised cinnamon,a pint and a half of distilled river water, and two pounds and a halfof sugar. Distil a pint of liquor from the three first, melt the sugar,mix, strain, and bottle up. Put some silver leaf on a plate with alittle of the liquid, incorporate with a fork, and put some into eachbottle.

Eau d'Arquebusade. Vulnerary Water. Take Ifev of a mixture of themost aromatic flowers and herbs, the greater the variety the better,and steep for a fortnight in two gallons of proof spirits, then distilone gallon and a half.

Eav de Barbadoes. Citronelle. Take Jiv each of lemon and orangepeel, fresh, 5.) or * coriander-seed, ^ss of cloves, and Oiv of proofspirits, add an equal portion of loaf sugar, and distil in a water bath.

Eau de Bergamotte. Bergamot Water. Take the peels of four ber-gamots, of two oranges, and one citron, three pints of brandy, twopounds of refined sugar, and a pint and a half of distilled river water.Distil in a water bath.Eau de Boquet. Take J-ss each of essence of violets and spirit of rose-mary, 5 j of essence of lemons, Jviij of rose water, and Ojss of recti-fied spirit. Mix.

Eau de Chasseurs. Huntsmen's Water. Take one pint each of pep-permint water and rectified spirit, and eight ounces of sugar. Acordial dram.

Eau de Cologne. Cologne Water. Take six pints of rectified spiritof wine, tbj | of spirit of rosemary, one pound two ounces of eau de

melisse des carmes, an ounce and a half of essence of bergamot,

of

essence of neroli, 5J of essence of eedrat, one drachm and a half ofessence of lemon, and 5 j of oil of rosemary. Mix, and distil in awater bath. It must be kept in a cool cellar. It is celebrated as aperfume; and, as a cosmetic, was much used by Buonaparte.Or, Take Oj of alcohol, 5 j each of oil of bergamot, oil of orange peel,oil of rosemary, and bruised cardamom-seeds, 'and Oj of orange-flower water. Distil one pint, by means of a water bath.