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A Powder Wherwith To Make Sweete Waters


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

A Powder wherwith to make sweete waters. cap.xlviii. TAke of the wood of Cipers, or the roots of Galingal .i. quar terne. Of Calamus aromaticus .i. quarterne. Of Orace or Iris one quarterne. Of Cloues .i. quarterne. Of Storix Calamit, one quarterne. Of Beniamin, one quarterne. Or ye may take of each of these, one ounce for a proportion, let all be beaten into powder: and when ye wyll distyll your Roses, fyll your Styll with Rose leaues and a few Spick Flowres, & vpon the top of them, strew some of your pouders, & so distill them. Some put a little of the powder of Nigella romanas to the other powders. These cakes wyll be very sweete: put the water in a large glasse, and to the pottle, put .xii. graynes of Muske, let it hang in the middes of the water in a thin Linnen cloth with a thred, set it in the sonne .xx. or .xxx. daies, then take the Glasse in, and set it in a drye ayre.

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