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The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind... cover

The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

Chapter 124: Recipe for one Quart of Ladies Water.
By A. Cooper
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About This Book

The treatise delivers a practical, step‑by‑step manual for producing spirits, simple floral waters, and compound cordials, combining methods of fermentation, brewing, distillation apparatus, and rectification. It describes how to draw alcohol from malt, fruits, molasses, and sugars, offers techniques for imitating continental brandy colours and flavours, and gives recipes adapted to both commercial distillers and domestic practitioners. Supplementary sections explain selection and preparation of botanical ingredients, the virtues and uses of preparations, and principles behind processes so readers can refine technique and scale recipes for small batches.

CHAP. XXVIII.
Of Ladies Water.

This Water has its Name from its Dearness, being much fitter for the Closet than to be sold in a Shop; but as it is an excellent Cordial, I could not omit giving it a Place here.

Recipe for one Quart of Ladies Water.

Take of Sugar-candy one Pound; of Canary Wine six Ounces, Rose Water four Ounces; boil them into a Syrup, and mix with it of Heavenly Water (described Chap. xxx.) one Quart; of Ambergrise and Musk of each eighteen Grains; of Saffron fifteen Grains; yellow Saunders two Drams. Digest the whole three Days in a Vessel close stoped, and decant the clear for use.

This is an extraordinary Cordial where the Perfumes are not offensive. It is too rich to be drank alone, and therefore should be mixed with Water, or some other Liquid.