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 72: CHAP. IV. Of Hungary Water.

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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. IV.
Of Hungary Water.

Rosemary, the principal Ingredient in Hungary Water, has always been a favourite Shrub in Medicine; it is full of volatile Parts, as appears by its Taste and Smell. It is a very valuable Cephalic, and is good in all Disorders of the Nerves; in Hysteric and Hypocondriac Cases, in Palsies, Apoplexies, and Vertigoes. Some suppose that the Flowers possess the Virtues of the whole Plant in a more exalted Degree than any other Part; but the flowery Tops, Leaves, and Husks, together with the Flowers themselves, are much fitter for all Purposes, than the Flowers alone.

Recipe for ten Gallons of Hungary Water.

Take of the flowery Tops, with the Leaves and Flowers of Rosemary fourteen Pounds, rectified Spirit eleven Gallons and a Half, Water one Gallon, distil off ten Gallons with a moderate Fire. If you perform this Operation in Balneum Mariæ, your Hungary Water will be much finer, than if drawn by the common Alembic.

This is called Hungary Water, from its being first made for a Princess of that Kingdom. Some add Lavender-flowers, and others Florentine-orice-root; but what is most esteemed is made with Rosemary only.