"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 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 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 spiritous 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."