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Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 1 of 12

Computer Concepts – Illustrated 9th Edition

Unit F: Networks and Connecting to the Internet
A Guide to this Instructor’s Manual:
We have designed this Instructor’s Manual to supplement and enhance your teaching experience through classroom
activities and a cohesive chapter summary.

This document is organized chronologically, using the same heading in blue that you see in the textbook. Under each
heading you will find (in order): Lecture Notes that summarize the section, Figures and Boxes found in the section, if
any, Teacher Tips, Classroom Activities, and Lab Activities. Pay special attention to teaching tips, and activities geared
towards quizzing your students, enhancing their critical thinking skills, and encouraging experimentation within the
software.

In addition to this Instructor’s Manual, our Instructor’s Resources CD also contains PowerPoint Presentations, Test
Banks, and other supplements to aid in your teaching experience.

For your students:

Our latest online feature, CourseCasts, is a library of weekly podcasts designed to keep your students up to date
with the latest in technology news. Direct your students to http://coursecasts.course.com, where they can
download the most recent CourseCast onto their mp3 player. Ken Baldauf, host of CourseCasts, is a faculty
member of the Florida State University Computer Science Department where he is responsible for teaching
technology classes to thousands of FSU students each year. Ken is an expert in the latest technology and sorts
through and aggregates the most pertinent news and information for CourseCasts so your students can spend
their time enjoying technology, rather than trying to figure it out. Open or close your lecture with a discussion
based on the latest CourseCast.

TTaabbllee ooff CCoonntteennttss

Unit Objectives 2
140: Network Basics 2
142: Network Hardware 3
144: Wired and Wireless Networks – A Comparison 4
146: How to Set Up a Network 5
148: How to Use a Network 6
150: Wired Internet Connection Options 7
152: Wireless Internet Connection Options 8
154: IP Addresses and Domain Names 9
End of Unit Material 9
Glossary of Key Terms 10
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 2 of 12

U
Unniitt O
Obbjjeeccttiivveess
Students will have mastered the material in this unit when they can:
⚫ Explain the advantages and disadvantages of ⚫ Identify different types of wired Internet
a computer network connection options
⚫ Identify and define basic network hardware ⚫ Describe how to connect to the Internet
⚫ Explain the differences between wired and without wires
wireless networks ⚫ Explain how IP addresses and domain
⚫ Explain the steps to set up a basic network names work
⚫ Describe how to access resources on a
network

114400:: N
Neettw
woorrkk BBaassiiccss
LECTURE NOTES
• Describe the components and function of a computer network.
• Provide an overview of the evolution of computers, from stand-alone to networked.
• Discuss the advantages of sharing hardware and software.
• Discuss the risks associated with being connected to a network.
• Describe the different types of networks.

FIGURES: F-1, F-2, F-3

TABLE: F-1

BOXES:
1. Clues to Use: Computing before networks
It has not always been possible for computers to connect to each other and share data, programs, and
resources. In the early years of the computer revolution, most computers functioned as stand-alone
units. Computing was essentially a solitary activity in which one person worked with a limited set of
software tools. Some computer engineers, however, had the idea that personal computers could be
interconnected or networked to one another. They understood that networked computers could
provide advantages not possible with stand-alone computers. In 1976, Bob Metcalfe had an idea for
transporting data between computers. His idea has become a key element in just about every computer
network, including the Internet. He called his idea Ethernet.

TEACHER TIP
Point out networked devices in the classroom or lab. Define what type of network(s) the school uses
and why.

CLASSROOM ACTIVITIES
1. Quick Quiz – Match the network category to its description

Category Description
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 3 of 12

1. Geographical structure a. Hierarchy of devices connected to a network

2. Organizational structure b. Capacity of a network
3. Physical topology c. Portal for Internet access
4. Communications channel d. Area in which network devices are located
5. Bandwidth e. Layout and relationships between network devices
f. Technologies for cables and signals
(Answer: 1-d; 2-a; 3-e; 4-f; 5-b; c-false answer)

2. Critical Thinking: Ask students to describe their experiences using computer networks. When do
they use them? When do they use stand-alone computers? Have them discuss the benefits and risks of
each.

LAB ACTIVITIES
Have students walk around the lab and list all of the networked devices they can find. Note: you can
turn this into a game by dividing the class into teams of two; at the end of 10 minutes, call time. The
team with the most devices wins the designation of ‘Lab Sleuths Par Excellence’ for the rest of the class.

114422:: N
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Haarrddw
waarree
LECTURE NOTES:
• Define network node.
• Define client/server network.
• Differentiate between network server and network client.
• Define peer-to-peer networks; if feasible, demonstrate how to establish a P2P network between two
computers.
• Define network device and point out examples around the classroom or lab.
• Define and discuss the functions of:
• Modems
• Network hub
• Network switch
• Network router
• Gateway
• Show examples of network interface cards and Ethernet cards and describe the process for
connecting to a network.
• Discuss options for connecting to a network if the computer doesn’t have an Ethernet card.
• Demonstrate examples of networked peripherals.

FIGURES: F-4, F-5, F-6, F-7

TEACHER TIP
If possible, provide examples of Ethernet adapters and routers and the special hardware needed for a
wireless network.
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 4 of 12

CLASSROOM ACTIVITIES
1. Quick Quiz:
1. Provide an example of a type of server. (Answer: application server; file server; printer server)
2. A network _______ typically contains computers, networked peripherals, or network devices.
(Answer: node)
3. When connected to a network, a personal computer can be referred to as a(n) ___________.
(Answer: workstation)

2. Assign a Project: Ask students to conduct Internet research into the similarities and differences
between Ethernet and FireWire. Ask them to prepare a concise report, concluding with their
identification of a preference (if any) and a rationale for their preference or non-preference.

114444:: W
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Wiirreelleessss N
Neettw
woorrkkss –– A
A CCoom
mppaarriissoonn
LECTURE NOTES
• Define communications channel and describe wired and wireless networks.
• Discuss the limitations of a wired network.
• Discuss why a wired network is more secure than a wireless network.
• Compare the differences in the speed of a wireless versus wired network. Discuss situations in
which speed might matter.
• Demonstrate checking the strength of a wireless signal.
• Discuss the factors that can have an impact on a wireless signal’s strength.
• Describe how data travels through a wireless network, using one of three signals.
• Discuss the components required for a wireless network.
• Explain why Wi-Fi is the most popular technology for wireless networks.
• Discuss MiFi and demonstrate it, if possible.

FIGURES: F-8, F-9, F-10, F-11, F-12, F-13, F-14

BOXES:
1. Clues to Use: Bluetooth technology
Bluetooth is a short-range (3–300 feet or 1–91 meters) wireless network technology that’s designed to
make its own connections between electronic devices, for example a printer, a mouse, keyboard, a PC,
or a cell phone without wires, cables, or any direct action from a user. See Figure F-14. Bluetooth
networks, called piconets, form automatically when two or more Bluetooth devices come within range
of each other because a Bluetooth device can search for other Bluetooth devices within range. Bluetooth
devices have to exchange passkeys, or PINs, to form a trusted pair. Bluetooth operates at the unlicensed
2.4 GHz frequency. Bluetooth can be used to link devices in a PAN, connect home entertainment
system components, provide hands-free cell phone operation in an automobile, link a cell phone to a
wireless headset, and synchronize PDAs with desktop base stations.

CLASSROOM ACTIVITIES
1. Quick Quiz:
1. What does MIMO stand for? (Answer: multiple-input multiple-output)
2. Wi-Fi and Bluetooth are examples of _______. (Answer: wireless LAN technology)
3. A communications channel is also called a(n) ________. (Answer: network link)
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 5 of 12

2. Class Discussion: Ask students which type of network they use most often: wired or wireless. Do they
use one type at home and the other at work or school? If they’ve had experience playing games on
wired and wireless networks, have they noticed a significant difference in speed?

114466:: H
Hoow
w ttoo SSeett U
Upp aa N
Neettw
woorrkk
LECTURE NOTES:
• Describe the steps involved in setting up a wired network.
• Describe the process for setting up a wireless network.
• Discuss the next steps required after hooking up the hardware.
• Define SSID and describe its function.
• Discuss how to configure the router.
• Demonstrate how to check whether the network is connected.
• Define workgroup and homegroup.

FIGURES: F-15, F-16, F-17, F-18, F-19

BOXES:
1. Clues to Use: How computers track devices on networks
Every node on a network has an address. Every packet of data that travels over a network also has an
address, which helps to route a packet to its destination. A physical address is built into the circuitry of
each network device at the time it is manufactured. In many cases a network device is also assigned a
logical address. Network software keeps track of which physical address corresponds to each logical
address. Two commonly used addresses are MAC (Media Access Control) addresses and IP addresses. A
MAC address is a physical address, a unique number assigned to a network interface card when it is
manufactured. MAC addresses are used for some low-level network functions and can also be employed
to establish network security. An IP address (a logical address) is a series of numbers used to identify a
network device. IP addresses are assigned to network computers, servers, peripherals, and devices.

TEACHER TIP
If possible, demonstrate setting up a simple wired network (e.g. 2 computers and server), a simple
wireless network, and/or configuring a router.

CLASSROOM ACTIVITIES
1. Class Discussion: Lead a discussion regarding when you might want to connect both wired and
wireless devices on the same network. Ask students if their home networks contain both wired and
wireless, or if they have ever experienced such a network in other settings.

LAB ACTIVITIES
Divide the class into four working groups. Assign ‘network node’ to one; ‘logical address’ to another;
‘MAC address’ to the third; and ‘IP address’ to the fourth. Have them conduct a Web search for
information on their term. When you’ve called time, ask each group to present a mini-lesson to the
whole class on their definitions/findings.
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 6 of 12

114488:: H
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w ttoo U
Ussee aa N
Neettw
woorrkk
LECTURE NOTES:
• Explain the process for accessing the network, and demonstrate connecting with the school’s
network.
• Demonstrate using a wireless network with a smartphone, notebook, or tablet computer, if
possible.
• Explain how to secure a network.
• Describe options available to users for accessing shared resources.
• Demonstrate the Drive Mapping dialog box.
• Discuss sharing files and folders on a network.
• Discuss the options available for sharing a printer over the network.

FIGURES: F-20, F-21, F-22, F-23

BOXES:
1. Clues to Use: Troubleshooting a network
Cables. Make sure all network cables are firmly connected. If only one network computer is not
accessing the network, you can try swapping cables with another network computer.
Signal strength. In a wireless network, check the signal strength. If the signal is weak, move the
network computer closer to the access point.
Security. Make sure you are using the correct password and that your password has not expired.
Interference. If you have intermittent network outages, look for sources of interference, such as
cordless phones or baby monitors.
Network devices. Make sure your network hub, switch, router, or wireless access point is plugged in
and functioning properly. Check the activity lights.
Settings. Make sure the network is enabled and then use the Control Panel to check the drivers for your
network equipment.

TEACHER TIP
Demonstrate trouble-shooting a network, as described in the Clues to Use box on page 149 of the text.

CLASSROOM ACTIVITIES
1. Quick Quiz
1. True or False: Three ways to connect a printer to a network are (a) Direct-to-router method;
(b) Print-server method; (c) One-computer method. (Answer: True)
2. Put the file sharing steps in the correct order:
1. Select who can access the shared files
2. Set access
3. Right-click the file or folder you want to share, and then select Share
(Answer: 3, 1, 2)
3. True or False: The term ‘drive mapping’ refers to the schematic of shared computers on the
network. (Answer: False. Drive mapping assigns a drive letter to a storage device located on a
networked computer.)
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 7 of 12

2. Critical Thinking: Have students analyze the three options for sharing a printer over a network.
What are the benefits of each option? What are the drawbacks? If they were setting up a network with
printing capabilities, which option would they select and why?

LAB ACTIVITIES
1. Have students troubleshoot their networked computer in the lab or classroom by checking cables;
checking signal strength; looking for potential sources of interference; checking network devices; and
checking settings. Note that checking password would be another consideration in a real-life situation.

115500:: W
Wiirreedd IInntteerrnneett CCoonnnneeccttiioonn O
Oppttiioonnss
LECTURE NOTES:
• Define Internet backbone.
• Describe how the Internet is similar to a home network, and define network service providers
(NSPs) and network access points (NAPs).
• Demonstrate accessing the Internet.
• Discuss what ISPs are and the services they provide.
• Explain fixed Internet access.
• Describe connecting to the Internet using a dial-up connection. If possible, demonstrate using dial-
up.
• Discuss that when using dial-up, a voiceband modem converts analog to digital signals.
• Compare and contrast DSL, cable, and satellite Internet connections.
• Explain what an always-on connection is.
• Compare broadband and narrowband communications systems.
• Discuss how the various Internet connections options affect connection speed.
• Discuss upstream speed and downstream speed.

FIGURES: F-24, F-25, F-26, F-27, F-28

TEACHER TIP
It’s likely that students will be familiar with ISPs, but if not, explain how they work and list some
examples of popular ISPs. Ask students which ISPs they use and how they chose them.

CLASSROOM ACTIVITIES
1. Quick Quiz:
1. True or False: Your Internet connection does not affect connection speed. (Answer: False)
2. What does Kbps stand for? (Answer: kilobits per second)
3. POTS is the acronym for ________. (Answer: plain old telephone service)
4. When using a dial-up connection, a voiceband modem does what? (Answer: It converts the
computer’s digital signals into analog signals.)

2. Class Discussion: What types of wired Internet connections have students used? What types of
connections do students currently have at home? What degree of satisfaction or dissatisfaction do they
have with their current system? If dissatisfied, what connection would they like to have?
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 8 of 12

115522:: W
Wiirreelleessss IInntteerrnneett C
Coonnnneeccttiioonn O
Oppttiioonnss
LECTURE NOTES:
• Describe that a wireless connection allows more flexibility in where you can access the Internet
than fixed connection.
• Discuss the difference between portable and mobile Internet access. Provide examples of each.
• Define WiMAX. Note the factors that can impact WiMAX speed.
• Discuss Wi-Fi and Wi-Fi hotspots.
• Demonstrate how to access the Internet using a cell phone or tablet.
• Discuss Mobile WiMAX and portable satellite Internet service and provide examples of locations
where they might be necessary to connect to the Internet.
• Refer to Table F-2 to explain the main protocols used on the Internet.

FIGURES: F-29, F-30, F-31, F-32, F-33

TABLE: Table F-2

BOXES:
1. Clues to Use: The “Eye-triple-E” and wireless standards
The nonprofit organization, IEEE (pronounced Eye-triple-E) is the world’s leading professional
association for the advancement of technology. Network technologies are standardized by the Institute
of Electrical and Electronics Engineers (IEEE) Project 802- Local Network Standards. IEEE standards
are available for most types of commercial networks. IEEE uses numbers to designate different network
standards. IEEE Wireless Communication Standards include 802.11, 802.15, and 802.16. An IEEE
designation number, such as IEEE 802.3, is sometimes used in articles and advertisements. When you’re
shopping for equipment to connect your computer to a network, these designation numbers help you
identify compatible network technologies.

TEACHER TIP
Review the vocabulary terms in this section with students to ensure that they are clear about the
various types of wireless connection systems available.

CLASSROOM ACTIVITIES
1. Assign a Project: Have students create a list of locations where Wi-Fi is available in your community.
Have them note locations that provide free Wi-Fi. Note: you might want to (1) assign this project to
small working groups, or (2) lead a class brainstorming session to develop the list.

2. Quick Quiz:
1. Fixed wireless Internet service is also called ___________. (Answer: wireless broadband service)
2. True or False: WiMAX is an Ethernet-compatible network standard. (Answer: True)
3. True or False: The terms portable Internet access and mobile Internet access are interchangeable.
(Answer: False.)

LAB ACTIVITIES
Using their favorite search engine, have students research Mobile WiMAX and portable satellite
Internet service. Ask them to write a concise report − it could be in table format − that provides
information about providers, services, benefits, limitations, and costs.
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 9 of 12

115544:: IIPP A
Addddrreesssseess aanndd D
Doom
maaiinn N
Naam
meess
LECTURE NOTES:
• Define IP address. Explain how the numbers in IP addresses are determined (e.g., cannot exceed
255; each section requires 8 bits). Write a few examples of IP addresses on a white board or flipchart
to illustrate.
• Describe the functions of the Internet Corporation for Assigned Names and Numbers – ICANN.
• Discuss how a computer is assigned an IP address and how you can find the number if needed.
• Define domain name. Note that while domain names have their own IP addresses, they are not the
same thing.
• Refer to Table F-3 to discuss top-level domains.

FIGURES: F-34, F-35, F-36

TABLES: F-3

BOXES:
1. Clues to Use: How to register a domain name
You might want a domain name if you plan to operate your own Web server or if you establish a Web
site using servers provided by a Web site hosting service. Organizations or individuals can select a
domain name and register it by using an online registration ser- vice. The first step in registering a
domain name is to find out whether the name is currently in use or reserved for future use. See Figure
F-36. Some domain names are not currently in use, yet they are not available because they are reserved.
If a domain name is not available, consider using a different top-level domain, such as biz instead of
com. After you have found an available domain name you like, you can continue the registration
process by filling out a simple online form. You can register a domain name for a minimal annual fee.

CLASSROOM ACTIVITIES
1. Quick Quiz:
1. Who oversees IP addresses? (Answer: ICANN, Internet Corporation for Assigned Names and
Numbers)
2. True or False: Dynamic IP addresses are permanent and assigned by the Dynamic Host
Configuration Protocol. (Answer: False. They are temporary, but are assigned by the DHCP.)

2. Class Discussion: Ask students if they have, or have had, domain names. Ask them to describe how
they acquired their domain names.

E
Enndd ooff U
Unniitt M
Maatteerriiaall
•• Talking Points: Why Pay for Internet Access?
•• End of Unit Exercises – Provides key terms from the unit and review questions on the concepts
covered.
•• Independent Challenges 1, 2, and 3 – Case projects that require critical thinking and application of
the unit skills. The Independent Challenges increase in difficulty, with the first being the easiest
(with the most step-by-step detailed instructions). Independent Challenges 2 and 3 become
increasingly more open-ended.
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 10 of 12

•• Real World Independent Challenge – Using a real world focus to apply the unit skills, students fill
in a table to complete a Buyer’s Guide.
•• Visual Workshop – a practical, self-graded capstone project that requires independent problem
solving.

G
Glloossssaarryy ooff K
Keeyy TTeerrm
mss
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 11 of 12

• Always-on connection (151) • Modem (143)

• Application server (142) • NAN (neighborhood area network) (141)
• Bandwidth (151) • Narrowband (151)
• Bluetooth (145) • Network (140)
• Bridge (143) • Network access point (NAP) (150)
• Broadband (151) • Network attached storage (NAS) (143)
• Client (142) • Network device (142)
• Client/server network (142) • Network hub (143)
• Communications channel (144) • Network interface card (NIC) (143)
• Dynamic Host Configuration Protocol • Network print server device (149)
(DHCP) (154) • Network router (143)
• Dial-Up connection (150) • Network service provider (NSP) (150)
• Domain name (155) • Network switch (143)
• Domain name server (155) • Networked peripheral (143)
• Domain Name System (155) • Node (142)
• Downstream speed (151) • PAN (personal area network) (141)
• Drive mapping (148) • Peer-to-peer (P2P) network (142)
• Digital Subscriber Line (DSL) (150) • Physical address (147)
• Dynamic IP address (154) • Piconet (145)
• Email server (142) • Portable Internet access (152)
• Ethernet (140) • Portable satellite Internet service (153)
• Ethernet adapter (143) • Print server (142)
• Ethernet card (143) • Protocol (153)
• File server (142) • Public Wi-Fi network (152)
• Fixed Internet access (150) • Radio frequency (RF) signals (145)
• Fixed wireless Internet service (152) • Server (142)
• Fully qualified domain name (FQDN) (155) • SSID (service set identifier) (146)
• Gateway (143) • Static IP address (154)
• Homegroup (147) • TCP (Transmission Control Protocol) (154)
• Infared signal (145) • Top-level domain (155)
• Internet backbone (150) • Transceiver (145)
• Internet service provider (ISP) (150) • Upstream speed (151)
• IP (Internet Protocol) (153) • Voiceband modem (150)
• IP address (154) • WAN (wide area network) (141)
• Kbps (kilobits per second) (151) • Wi-Fi (Wireless fidelity) (145)
• LAN (local area network) (141) • Wi-Fi adapter (145)
• Logical address (147) • Wi-Fi card (145)
• MAC address (147) • Wi-Fi hotspot (152)
• MAN (metropolitan area network) (141) • WiMAX (152)
• Mbps (megabits per second) (151) • Wired network (144)
• Microwave signal (145) • Wireless access point (145)
• MIMO (multiple-input multiple-output) • Wireless broadband service (152)
technology (145) • Wireless network (144)
• Mobile broadband (153) • Wireless router (145)
• Mobile Internet access (152) • Workgroup (147)
• Mobile WiMAX (153) • Workstation (142)
Computer Concepts – Illustrated 9th Edition Instructor’s Manual Page 12 of 12

Top of Document
Another Random Scribd Document
with Unrelated Content
one ounce; Cloves, Cinnamon, and Angelica Root, of each half an
ounce: having pounded the spices and seeds; and bruised the leaves
and roots, put them with a quart of Brandy into a glass cucurbit, of
which stop the mouth, and set it in a warm place, where let it
remain two or three days. Then add a pint of simple Balm-water, and
shake the whole well together; after which distil in a vapour bath till
the ingredients are left almost dry; and preserve the water thus
obtained, in bottles well stopped.
This water has been long famous at Paris and London, and
carried thence to most parts of Europe. It has the reputation of
being a cordial of very extraordinary virtues, and not only of availing
in all lowness of spirits, but even in apoplexies. It is also much
esteemed in cases of the gout in the stomach; whence the Carmelite
Friars, who originally were in possession of the secret, have reaped
great benefit from the sale of this water.

61. Sweet Honey-Water.

Take of good French Brandy, a gallon; of the best Virgin Honey
and Coriander-seeds, each a pound; Cloves, an ounce and half;
Nutmegs, an ounce; Gum Benjamin and Storax, of each an ounce;
Vanilloes No. 4; the Yellow Rind of three large Lemons: bruise the
Spices and Benjamin, cut the Vanilloes into small pieces, put all into
a cucurbit, and pour the Brandy on them. After they have digested
forty-eight hours, distil off the Spirit in a retort with a gentle heat.
To a gallon of this water, add of Damask Rose-water and Orange
Flower-water, of each a pint and a half; Musk and Ambergrise, of
each five grains; first grind the Musk and Ambergrise with some of
the water, and afterwards put all into a large matrass, shake them
well together, and let them circulate three days and nights in a
gentle heat. Then, letting the water cool, filtre and keep it for use, in
a bottle well stopped.
It is an antiparalytic, smooths the skin, and gives one of the most
agreeable scents imaginable. Forty or sixty drops put into a pint of
clear water, are sufficient to wash the hands and face.

62. Sweet-scented Water.

Take Orange Flower-water and Rose-water, of each an equal
quantity; put them into a large wide-mouthed glass, and strew upon
the surface gently as much Jasmine Flowers as will cover it; then tie
the mouth of the glass so carefully that the Flowers be not shook
down to the bottom. Repeat the process, letting each quantity of the
Flowers remain five or six days, until the water is strongly scented
with them. Then dissolve Ambergrise and Musk, of each a scruple, in
a few ounces of the water, which filtre and put to the rest.
This water may also be made by putting the whole into a retort
with a sufficient quantity of Jasmine Flowers, and drawing it off in a
vapour bath into a receiver well luted.
This is an excellent perfume, and taken inwardly, is of service in
some nervous cases and languors.

63. German sweet-scented Water.

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
bruised, into a stone jar, and add to them the Vinegar infusion, the
distilled 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 liquor;
lute on the head, place it in a sand heat, and begin your distillation
with a very 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 spirituous 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.

64. Imperial Water.

Take five quarts of Brandy, in which dissolve an ounce of
Frankincense, Mastic, Benjamin, and Gum Arabic; add half an ounce
of Cloves and Nutmegs; an ounce and a half of Pine-nut Kernels,
and sweet Almonds; with three grains of Musk. Bruise these
ingredients in a marble mortar, distil in a vapour bath, and keep the
water that is drawn off in a glass bottle, close stopped.
This water takes away wrinkles, and renders the skin extremely
delicate; it also whitens the Teeth, and abates the tooth-ache,
sweetens the breath, and strengthens the gums. Foreign ladies prize
it highly.
 65. Odoriferous Water.
Take sweet Basil, Mint, sweet Marjoram, Florentine Orrice-root,
Hyssop, Balm, Savory, Lavender, and Rosemary, of each a handful;
Cloves, Cinnamon, and Nutmegs, of each half an ounce; three or
four Lemons, cut in thick slices; infuse them three days in a good
quantity of Rose-water; distil in a water bath with a gentle fire, and
add to the distilled water a scruple of Musk.

66. Or,
Take sweet Marjoram, Thyme, Lavender, Rosemary, Pennyroyal-
buds, red Roses, Violet-flowers, Clove-july-flowers, Savory, and
Orange-peels, of each equal parts; infuse in White Wine till they
entirely sink to the bottom of the Wine; then distil in an alembic, two
or three times. Keep the Water in bottles well corked; and preserve
the residuum as a perfume.

67. The Ladies Water.

Take two handfuls and a half of Red Roses; Rosemary Flowers,
Lavender, and Spikenard, of each a handful; Thyme, Chamomile
Flowers, Sage of Virtue, Pennyroyal, and Marjoram, of each a
handful; infuse in White Wine twenty-four hours; then put the whole
into an alembic; sprinkle it with good White Wine, and throw on it a
powder, composed of an ounce and a half of choice Cloves, Gum
Benjamin, and Storax, strained, each two drachms. The distilled
Water is to be kept in a bottle well stopped.

68. A beautifying Wash.

Take equal parts of White Tansey, and Rhubarb Water, and to
every half pint add two drachms of Sal Ammoniac.
This fluid is applied with a feather or hair pencil, three or four
times a day, to pimples or tetters, on any part of the body.
 69. A Cosmetic Water.
Wash the face with the tears that issue from the Vine, during the
months of May and June.

70. An Excellent Cosmetic.

Pimpernel Water is so sovereign a beautifier of the complexion,
that it ought always to have a place on a Lady's toilet.

71. Venice Water, highly esteemed.

In the month of May, take two quarts of Cow's Milk, which pour
into a bottle with eight Lemons and four Oranges, sliced; add an
ounce of Sugar Candy, and half an ounce of Borax; distil in a water
bath or sand heat.
This water is counterfeited at Bagdat in Persia, in the following
manner. Take twelve Lemons peeled and sliced, twelve new-laid
Eggs, six Sheeps Trotters, four ounces of Sugar Candy, a large slice
of Melon, and another of Pompion, with two drachms of Borax; distil
in a large glass alembic with a leaden head.

72. A Balsamic Water.

Take a pound of Venice Turpentine; Oil of Bays, Galbanum, Gum
Arabic, Ivy Gum, Frankincense, Myrrh, Hepatic Aloes, Aloes-wood,
Galangals, Cloves, Comfrey, Cinnamon, Nutmegs, Zedoary, Ginger,
and White Dittany, each three ounces; Borax, four ounces; Musk, a
drachm; Ambergrise, a scruple; after bruising such of the ingredients
as are capable of being powdered, infuse the whole in six quarts of
Brandy; and distil it. The Balsamic Water drawn off will be good to
strengthen the limbs, and cause that beauty and vigour which so
much delights the eye.

73. Angelic Water, of a most agreeable Scent.

 Put into a large alembic the following ingredients, Benjamin, four
ounces; Storax, two ounces; Yellow Sanders, an ounce; Cloves, two
drachms; two or three bits of Florentine Orrice, half the Peel of a
Lemon, two Nutmegs, half an ounce of Cinnamon, two quarts of
Rose-water, a pint of Orange Flower-water, and a pint of Magisterial
Balm-water. Put the whole into an alembic well luted; distil in a
water bath; and what you draw off will prove an exquisite Angelic
Water.

74. Nosegay or Toilet Water.

Take Honey-water, an ounce; Eau sans Pareille, two ounces;
Jasmine-water, not quite five drachms; Clove-water, and Violet-water,
of each half an ounce; Cyprus-water, sweet Calamus-water, and
Lavender-water, of each two drachms; Spirit of Neroli or Oranges ten
drops; mix all these Waters together, and keep the mixture in a vial
close corked.
This water has a delightful scent; but its use is only for the toilet.

75. Spirit of Guaiacum.

Spirit of Guaiacum is prepared by infusing two ounces of
Guaiacum Shavings in a quart of Brandy, ten or twelve days, shaking
the vessel now and then. The Tincture is then filtred through paper,
and used to gargle the mouth in the same manner as the Vulnerary-
water.

76. The Divine Cordial.

To make this, take, in the beginning of the month of March, two
ounces of the Roots of the true Acorus, Betony, Florentine Orrice-
roots, Cyprus, Gentian, and sweet Scabious; an ounce of Cinnamon,
and as much Yellow Sanders; two drachms of Mace; an ounce of
Juniper-berries; and six drachms of Coriander-seeds; beat these
ingredients, in a mortar, to a coarse powder, and add thereto the
outer Peel of six fine China Oranges; put them all into a large vessel,
with a gallon and a half of Spirit of Wine; shake them well, and then
cork the vessel tight till the season for Flowers. When these are in
full vigour, add half a handful of the following: viz. Violets,
Hyacinths, Jonquils, Wall Flowers, Red, Damask, White, and Musk
Roses, Clove-july-flowers, Orange Flowers, Jasmine, Tuberoses,
Rosemary, Sage, Thyme, Lavender, sweet Marjoram, Broom, Elder,
St. John's-wort, Marigold, Chamomile, Lilies of the Valley,
Narcissuses, Honeysuckle, Borage, and Bugloss.
Three seasons are required to procure all these Flowers in
perfection; Spring, Summer, and Autumn. Every time you gather any
of these Flowers, add them immediately to the infusion, mixing them
thoroughly with the other ingredients; and three days after you have
put in the last Flowers, put the whole into a glass cucurbit, lute on
the head carefully, place it in a water bath over a slow fire, keep the
receiver cool, and draw off five quarts of Spirit, which will prove of a
rare quality. As a medicine, it is far more efficacious than Balm-
water; and for its fine scent, one of the best perfumes.

77. Compound Cyprus Water.

Take a gallon of Spirit of Jasmine, infuse in it half an ounce of
Florentine Orrice grossly powdered, a quarter of an ounce of bruised
Angelica-seeds, three scraped Nutmegs, three ounces of White
Musk-roses bruised, a drachm of Spirit of Orange, and fifteen drops
of Essence of Ambergrise. If it is not the season for Roses, when you
make this Water, put instead of them a pint of Rose-water scented
with Musk, and if that cannot be procured, use common Rose-water;
draw off the Spirit in a water bath, and in a stream like a thread;
taking care to place the receiver in cold water, that the Spirit may
cool as fast as possible and thereby the better preserve its perfume.

78. Imperial Water.

 Put into a gallon of Brandy, a quarter of a pound of picked
Violets, an ounce of Florentine Orrice, a quarter of a pound of
Double Jonquils, two ounces of picked Orange Flowers, two Ounces
of White Musk-roses, three ounces of Tuberoses, a drachm of Mace,
half a drachm of Cloves, an ounce of Quintessence of Bergamot, and
an ounce of Quintessence of Oranges. All the Flowers must be
gathered in their proper season. Observe to put into the Brandy at
the same time with the Violets, the Orrice, Mace, and Cloves, in
gross powder, then add the different Flowers as they come in
season, remembering not to add the quintessences, till after the
Tuberoses, which are the last Flower. Every time you put in a fresh
Flower, shake the vessel, and cork it very tight. Eight days after the
Tuberoses have been infused, put the whole into a glass body, lute
on the head carefully, and place under the receiver an earthen
vessel filled with cold water, that the Spirit may cool as fast as it
comes over, by which means its scent will be the better preserved.
You may draw off two quarts of a rectified Spirit, that will give
perfect satisfaction to the most delicate judge.

79. All Flower Water.

Pour into a large vessel five quarts of strong Spirit of Wine, and
infuse in it the following Flowers, as they come in season: Violets,
Hyacinths, and Wall Flowers, of each a quarter of a pound; single
and double Jonquils, of each two ounces; a quarter of a pound of
Lilies of the Valley, and the same quantity of Spanish Jasmine; half
an ounce of Rosemary Flowers; an ounce of Elder Flowers; two
ounces of Wild, Damask, and White Roses, bruised; three ounces of
Orange Flowers; a quarter of a pound of Clove-july-flowers, Syringo
Blossoms, Tuberoses, and Tops of Mint in Flower; and thirty drops of
Quintessence of Musk-seed. The latter, however, need not be added
till the time of distillation, which must not be till three days after the
last Flowers have been infused. Perform the operation in a water
bath, and having carefully luted the head and receiver, which must
be placed in a tub of cold water, to preserve the scent, draw off
about three quarts and a pint with a moderate fire, then change the
receiver, fix on another, and draw off another pint, which, though of
an inferior quality, is well worth preserving.

80. A curious Water, known by the Name of

the Spring Nosegay.
Take six ounces of Hyacinths, a quarter of a pound of picked
Violets, the same quantity of Wall Flowers picked, and Jonquils; an
ounce of Florentine Orrice bruised; half an ounce of Mace grossly
powdered; and two ounces of Quintessense of Orange. Put the
whole (the Jonquils, Wall Flowers, and Lilies of the Valley excepted)
about the end of March, into a glass body, with a gallon of strong
Spirit of Wine; bruise the Hyacinths, Violets, Orrice, and Mace; and
towards the end of April, add the Jonquils, when in their perfection,
that is to say, when full blown. A few days after, put in the Wall
Flowers, the Petals only; then add the Lilies of the Valley, carefully
picked, and shake all the ingredients well: Eight days after having
put in this last Flower, empty the infusion into an alembic, lute on a
head and receiver, which must be placed in cold water, and distil in a
water bath, with a gentle fire. From the above quantity three quarts
of excellent Spirit may be drawn off, that justly deserves the
appellation of the Spring Nosegay.

81. A Cosmetic Water, of great Use to prevent

Pits after the Small-Pox.
Dissolve an ounce and a half of Salt in a pint of Mint-water; boil
them together, and skim the Liquor. This is a very useful Wash for
the face after the Small-Pox, in order to clear away the scabs, allay
the itching, and remove the redness.

82. A Cooling Wash.

Infuse in a sufficient quantity of clear Water, some Bran, Yolks of
Eggs, and a grain or two of Ambergrise, for three or four hours; then
distil the Water, which will prove an excellent Cosmetic, and clear the
skin surprisingly. It is of service to keep it in the sun eight or ten
days, in a bottle well corked.
The distilled Waters of Melons, Bean Flowers, the Wild-Vine,
green or unripe Barley, and the Water that is found in vesicles on the
leaves of the elm-tree, may also be used for the same intention.

83. An excellent Water to clear the Skin, and

take away Pimples.
Take two quarts of Water, in which a quantity of Horse-beans has
been boiled till quite soft; put it into an alembic, and add two
handfuls of Pimpernel, the same quantity of White Tansy, a pound of
Veal minced small, six new-laid Eggs, and a pint of White-Wine
Vinegar; distil this mixture in a water-bath, and it will afford an
excellent Lotion to remove all eruptions on the face, if washed with
it every night and morning.

84. Another.
Knead a Loaf with three pounds of Wheaten Flour, a pound of
Bean Flour, and Goats Milk, with Mild Yeast or Leaven. Bake it in an
oven, scoop out the crumb, and soak it thoroughly in new Goats Milk
and six Whites of Eggs; add an ounce of calcined Egg-shells. Mix all
well together, and distil in a sand heat. You will obtain an excellent
cosmetic water, by washing with which every day, the face will
become smooth and clear.

85. Venetian Water to clear a Sun-burnt

Complexion.
Take a pint of Cow's Milk, or, in the month of May, a pint of the
Water that distils from the Vine when wounded, eight Lemons and
four Seville Oranges cut in thin slices, two ounces of Sugar Candy,
half an ounce of Borax in fine powder, and four Narcissus Roots
beaten to a paste; distil these ingredients in a vapour-bath. Rectify
the distilled Liquor by the same method, and keep it in a bottle
closely corked.

86. A Water for Pimples in the Face.

Boil together a handful of the herbs Patience, and Pimpernel in
Water; and wash yourself every day with the decoction.

87. A Fluid to clear a tanned Skin.

Take unripe Grapes, soak them in Water, sprinkle them with Alum
and Salt, then Wrap them up in paper, and roast them in hot ashes;
squeeze out the Juice, and wash the face with it every morning, it
will soon remove the Tan.

88. A Fluid to whiten the Skin.

Take equal parts of the Roots of Centaury and the White Vine, a
pint of Cow's Milk, and the crumb of a Wheaten Loaf; distil in a glass
alembic. The distilled Water, for use, must be mixed with an equal
quantity of Hungary Water: it then admirably clears the complexion.
The distilled Waters of Fennel, and White Lilies, with a little Gum
Mastic, will produce the same effect.

89. A Beautifying Wash.

Put into a cucurbit five pints of French Brandy; add to it a pound
and a half of Crumb of Bread, three ounces of Plum-tree-gum, two
ounces of Litharge of Silver in fine powder, and four ounces of sweet
Almonds. The ingredients are to be beat together into a paste, and
left to digest in the Spirit eight days; then distil in a vapour-bath,
and wash the face and hands with the water thus obtained. It must
be suffered to dry on the skin without being wiped off, and the
complexion will presently become clear and glossy.
 90. A distilled Water that tinges the Cheeks a
beautiful Carnation Hue.
Take two quarts of White Wine Vinegar, three ounces of Isinglass,
two ounces of bruised Nutmegs, and six ounces of Honey; distil with
a gentle fire, and add to the distilled Water a small quantity of Red
Sanders, in order to colour it. Before the Tincture is used, a Lady
should wash herself with Elder-flower Water, and then the cheeks
will become of a fine lively vermillion, that cannot be distinguished
from the natural bloom of youth.

91. A Cosmetic Water.

Take three Aron Roots minced small, three Melons of a middling
size, three Cucumbers, four new laid Eggs, a slice of a Pumkin, two
Lemons, a pint of Whey, a gallon of Rose-water, a quart of Water-
lily-water, a pint of Plantain, as much White Tansy-water, and half an
ounce of Borax. Distil the whole together in a vapour-bath.

92. A Water, christened, The Fountain of

Youth.
Take an ounce of Sulphur Vivum; Olibanum and Myrrh, each two
ounces; six drachms of Amber; a quart of Rose-water; distil the
whole in a vapour-bath, and wash yourself with the Water every
night going to rest: the next morning wash yourself with weak
Barley-water, and your complexion will have a youthful air.
It is asserted also that the distilled Water of green Pine-apples
takes away wrinkles, and gives the complexion an air of youth.

93. A Water to preserve the Complexion.

Mix together Water-lily Water, Bean-flower Water, Melon Water,
Cucumber Water, and Lemon Juice, of each an ounce; to which add,
of Bryony, Wild Succory, White Lilies, Borrage and Bean Flowers,
each a handful. Take seven or eight White Pigeons, pick them, and
cut off their heads and pinions, mince the rest of them small, and
put them into an alembic with the other ingredients. To these add
four ounces of Sugar Candy in powder, as much Camphor, and the
Crumb of three small Wheaten Loaves, each weighing about half a
pound; digest the whole eighteen or twenty days in an alembic, then
distil, and keep the Water that is drawn off in proper vessels for use.
Before washing with it, carefully observe to cleanse the face with the
following composition.
Take a quarter of a pound of the Crumb of Rye Bread hot from
the oven, the Whites of four new laid Eggs, and a pint of White Wine
Vinegar; beat the whole well together, and strain through a linen
rag. The use of these two preparations perfectly cleanses and clears
the skin, preserves its freshness, and prevents wrinkles.

94. A Water that gives a Gloss to the Skin.

Take a handful of Bean, Elder, and Bugloss Flowers, a small
Pigeon clean drawn, the Juice of two Lemons, four ounces of Salt,
and five ounces of Camphor; distil them in a vapour-bath; add to the
distilled Water a few grains of Musk, and expose it to the sun for the
space of a month, observing to take the vessel within doors every
night. The way to use this Water, is to dip the corner of a fine napkin
in it, and gently rub the face.

95. A Preservative from Tanning.

Infuse in clean Water for three days a pound of Lupines, then
take them out, and boil them in a copper vessel with five quarts of
fresh Water. When the Lupines are boiled tender, and the Water
grows rather ropy, press out the Liquor, and keep it for use.
Whenever you are under a necessity of exposing yourself to the sun,
wash the face and neck with this preparation.
 The Oil of unripe Olives, in which a small quantity of Gum Mastic
has been dissolved, possesses the same virtue.

96. To remove Freckles.

Take Houseleek, and Celandine, of each an equal quantity; distil
in a sand heat, and wash with the distilled Water.

97. Or,
Apply the Juice of Onions to the part affected.

98. Or,
Boil Ivy Leaves in Wine, and foment the face with the decoction.

99. A Water to prevent Freckles, or Blotches in

the Face.
Take Wild Cucumber-roots and Narcissus-roots, of each an equal
quantity; dry them in the shade, and reduce them to a very fine
powder, putting them afterwards into strong French Brandy, with
which wash the face, till it begins to itch; and then wash it with cold
water. This method must be repeated every day till a perfect cure is
obtained, which will soon happen, for this water has a slight caustic
property, and of course must remove all spots on the skin.

100. Or,
Take a handful of fresh Wood-ashes, boil them in a pint of clear
Water, till one half is wasted away, then pour off the Liquor as long
as it runs clear; boil it again a little while, and filter it through coarse
paper.

101. A Water to improve the Complexion.

 Take Snakeweed-roots and Narcissus-roots, of each an equal
quantity; a pint of Cow's Milk, and the Crumb of a Wheaten Loaf;
distil these ingredients in a glass alembic. This Water should be
mixed with an equal quantity of Hungary-water.

102. Or,
Take Chick Peas, French Beans, and Garden Beans, of each four
ounces; peel off their skins, powder them, and infuse in a quart of
White Wine; add the Gall of an Ox, and the Whites of fifteen new
laid Eggs. Mix the ingredients thoroughly, distil in a glass alembic
with a sand heat; and wash the face with the distilled Water, as
occasion requires.

103. A Cosmetic Water.

Take a pound and a half of fine Wheaten Bread, four ounces of
Peach Kernels, the same quantity of the four Cold Seeds, viz. Gourd-
seed, Cucumber-seed, Melon-seed, and Lettuce-seed; the Whites of
twelve new laid Eggs, the Juice of four Lemons, three ounces of
Sugar Candy, a gallon of Goat's Milk; mix the whole together, and
distil in a vapour-bath. To every two quarts of the distilled Water,
add a quarter of a pint of Spirit of Cherries.

104. Or,
Take six Aron Roots minced small, six ounces of Bran, four
ounces and a half of Myrrh in powder, three pints of Milk, and the
same quantity of Wine; distil according to the rules of art; and to the
distilled Water add a small bit of Alum.

105. A simple Balsamic Water, which removes

Wrinkles.
Take Barley-water, strained through a piece of fine linen cloth,
and drop into it a few drops of Balm of Gilead; shake the bottle for
several hours, until the Balsam is entirely incorporated with the
Water, which is known by the turbid milky appearance of the
Mixture. This greatly improves the complexion, and preserves the
bloom of youth. If used only once a day, it takes away wrinkles, and
gives the skin a surprising lustre. Before this fluid is used, the face
should be washed clean with rain water.

106. A Water to change the Eye-brows black.

First wash your eyebrows with a decoction of Gall Nuts; then wet
them with a pencil or little brush dipped in a solution of Green
Vitriol, in which a little Gum Arabic has been dissolved, and when
dry, they will appear of a beautiful black colour.

107. To remove Worms in the Face.

Make use of the distilled Waters of the Whites of Eggs, Bean
Flowers, Water Lilies, White Lilies, Melon Seeds, Iris Roots,
Solomon's Seal, White Roses, or crumb of Wheaten Bread, either
mixed together, or separately, with the addition of the White of a
new-laid Egg.

108. The Duchess de la Vrilliere's Mouth-

Water.
Take Cinnamon, two ounces; Cloves, six drachms; Water Cresses,
six ounces; fresh Lemon Peel, an ounce and a half; Red Rose
Leaves, an ounce; Scurvy Grass, half a pound; Spirit of Wine, three
pints. Bruise the Spices, cut the Water Cresses and Scurvy Grass
small, and macerate the whole in Spirit of Wine, in a bottle well
corked, during twenty-four hours; then distil to dryness in a vapour-
bath, and afterwards rectify the distilled Water, by repeating the
same process.
This Water strengthens the gums, prevents the scurvy, and cures
aphthæ, or little ulcerations in the mouth. It is used to gargle the
mouth with, either by itself, or diluted with water, as occasion may
require.

109. Another Water for the Teeth, called

Spirituous Vulnerary Water.
For this intention are commonly used Spirituous Waters, that are
no ways disagreeable; waters proper to strengthen and fortify the
gums, as Spirituous Vulnerary Water tinctured with Cochineal, or
Seed Lac; Guaiacum Water, or the Duchess de la Vrilliere's Water
above described.
To tinge Vulnerary Water, put any quantity into a glass matrass,
and infuse in it some bruised Cochineal; then filter the Vulnerary
Water, and use it to gargle the mouth, after which the teeth are to
be cleaned with Tooth Powder. This, when found too strong, may be
lowered by the addition of Spring Water.

110. Receipt to make Vulnerary Water.

Take fresh gathered Leaves of Sage, Angelica, Wormwood,
Savory, Fennel, and spiked Mint, of each four ounces; Leaves of
Hyssop, Balm, Sweet Basil, Rue, Thyme, Marjoram, Rosemary,
Origanum, Calamint, and Wild Thyme, fresh gathered, of each four
ounces; the same quantity of Lavender Flowers, and a gallon of
rectified Spirit of Wine.
Cut the Herbs small, infuse them ten or twelve hours in Spirit of
Wine, and then distil in a vapour-bath. Preserve the Spirit drawn off,
in a bottle well corked.

111. A Water for the Gums.

Take of the best Cinnamon, an ounce; Cloves, three drachms; the
Yellow Peel of two Lemons; Red Rose Leaves, half an ounce; Water
Cresses, half a pound; Scurvy Grass, four ounces; rectified Spirit of
Wine, three gallons: bruise the Spices, and infuse the whole a
sufficient time in the Spirit in a glass vessel; then distil off the Spirit
for use, in a vapour-bath.

112. Another, prepared by Infusion.

Take two drachms of Cinnamon, finely powdered; half a drachm
of Cloves, in fine powder; and half an ounce of Roch Alum; pour on
them three gallons of boiling Water; when cold, add six ounces of
Plantain Water, half an ounce of Orange-flower Water, a quarter of
an ounce of Essence of Lemons, and a gill and a half of rectified
Spirit of Wine; let the whole stand together in digestion four and
twenty hours, then filter through paper, and reserve the clear water
for use.

113. Or,
Take Mace, Cinnamon, Cloves, Pellitory of Spain, and Terra
Sigillata, or Sealed Earth, of each half an ounce; beat the whole
together in a mortar, and infuse it a month in a quart of Spirit of
Wine. Strain off the Spirit, and add eight ounces of Spirit of Scurvy
Grass. Drop six or seven drops in a glass of very clear Water, and
rince the mouth; afterwards rubbing the gums with conserve of Hips
acidulated with five or six drops of Spirit of Vitriol.

114. Another Water for the Gums.

Take of the best Cinnamon, an ounce; Cloves, three drachms; the
Peel of two Lemons; half an ounce of Red Rose Leaves; half a pound
of Water Cresses, four ounces of Scurvy Grass, and three gallons of
rectified Spirit of Wine. Bruise the Spices, and let the whole stand in
digestion in a glass vessel twenty-four hours; then distil in a vapour-
bath.

115. A simple Depilatory.

 Oil of Walnuts frequently rubbed on a child's forehead, will
prevent the hair from growing on that part.

116. Prepared Sponges for the Face.

Steep in Water some time the finest and thinnest Sponges you
can pick out; wash them well, dry them, and soak them in Brandy a
whole day; then squeeze the Brandy out, and dry them again. Lastly,
dip them in Orange-flower Water, and let them remain in it eleven or
twelve hours. When squeezed, and thoroughly dried, they are fit for
use.

117. Spirit of Roses.

To make the inflammable Spirit of Roses, take twenty pounds of
Damask Roses, beat them to a Paste, in a marble mortar; put this
Paste, layer by layer, with sea salt, into a large stone jar, or two jars,
if one is not large enough to contain the whole quantity; that is to
say, sprinkle every layer of the Paste about half an inch thick with
Salt; and press the layers of Roses as close together as possible.
Cork the jar with a waxed cork, cover the upper-most end of the
cork, and the edges of the mouth of the jar, with wax also, and place
it six weeks, or two months, in a vault, or some other cool place. At
the expiration of this period, open the jar; if it exhales a strong
vinous smell, the fermentation has arrived at its proper height; but if
you do not perceive such an odour, throw into the jar a little Yeast,
and stop it close in the same manner as before. A strong
fermentation having been excited, take five or six pounds of your
fermented Rose Paste, put it into a common cucurbit, and distil it
with a very gentle fire in a vapour-bath. When you have drawn off as
much water as you can, unlute the alembic; throw away what
remains in the cucurbit, take five or six pounds more of the
fermented Paste of Roses, and put it into the cucurbit, with the
Water already drawn; distil in a vapour-bath with such a degree of
fire, as will cause the distilled Water to run off in a middling sized
stream. When you can draw off no more, empty the cucurbit, fill it
again with fresh fermented Paste of Roses, and pour on it all the
distilled Water that the preceding distillations have produced. Distil
as before; and repeat these operations, till you have used all your
fermented Paste of Roses. Every time you open the jar, be careful to
cork it close, otherwise the most spirituous particles will evaporate.
After the last distillation, you will have obtained a very fine scented
Water, but not very spirituous, because loaded with a considerable
quantity of phlegm; and it must therefore be rectified.
For this purpose make choice of a very long necked glass matrass
of a reasonable size, fill it about three parts full with your unrectified
Spirit of Roses; fit on a bolt-head, and receiver; lute the joints
carefully, and distil in a vapour-bath with a very slow fire. When you
have drawn off about a tenth part of what was put into the matrass,
let the vessel cool, and set apart the Spirit that is found in the
receiver. What remains in the matrass must not be thrown away as
useless, for it is a Rose-water far superior to what is prepared
according to the usual method.
After the first rectification of a part of the Spirit, repeat the same
operation with another part, till the whole is rectified, and then
rectify them all together once more. After this last operation, you will
obtain a highly penetrating and inflammable Spirit of Roses. The
phlegmatic part that remains in the matrass may be added to that
procured from the preceding rectifications, and the whole kept for
use in a cellar or other cool place in a bottle, well corked.
The scent of inflammable Spirit of Roses is extremely sweet; if
only two drops of it are mixed with a glass of Water, they impart to
the Water so high a perfume, that it exceeds the very best Rose-
water.

118. Inflammable Spirits of all Kinds of

Flowers.
 To distil an inflammable Spirit from Flowers of all kinds, the
preceding method must be used; as also to procure one from all
kinds of vegetables. Only observe that in plants, and dried flowers,
as Thyme, Betony, Mint, Stechas, Violets, and Jasmine, the Seeds
must be bruised with the Flowers and Roots; as they also must with
the Flowers of the Tuberose Lily, Angelica, Iris; in odoriferous Fruits,
as Oranges, Lemons, Citrons, &c. add the Rind of those Fruits to the
Flowers; and to the Flowers of Elder, Juniper, Lily of the Valley, and
Acacia, &c. add the Berries well moistened; whether green or dry is
of no signification.
 ESSENCES.
119. Method of extracting Essences from
Flowers.
Procure a wooden box lined with tin, that the wood may not
communicate any disagreeable flavour to the Flowers, nor imbibe
the Essence. Make several straining frames to fit the Box, each
about two inches thick, and drive in them a number of hooks, on
which fix a piece of callicoe stretched tight. The utmost care is
requisite, to have the straining cloths perfectly clean and dry before
they are used.
After having caused the cloths to imbibe as much Oil of Ben as
possible, squeeze them a little, then stretch and fix them on the
hooks of the frames; put one frame thus completed at the bottom of
the box, and upon its cloth strow equally those flowers, the essence
of which you intend to extract; cover them with another frame, on
the cloth of which you are to strow more flowers, and continue to
act in the same manner till the box is quite filled. The frames being
each about two inches thick, the flowers undergo very little
pressure, though they lye between the cloths. At the expiration of
twelve hours, apply fresh flowers in the same manner, and continue
so to do for some days. When you think the scent powerful enough,
take the cloths from the frames, fold them in four, roll them up, and
tie them tight with a piece of whip-cord, to prevent their stretching
out too much, then put them into a press, and squeeze out the oil.
The press must be lined with tin, that the wood may not imbibe any
part of the oil. Place underneath a very clean earthen or glass vessel
to receive the essence, which is to be kept in bottles nicely corked.
The essence of one kind of flower only, can be made in a box at
the same time, for the scent of one would impair that of another. For
the same reason, the cloths that have been used to extract the
essence of any particular flower, cannot be used to extract the
essence of another, till washed clean in a strong lye, and thoroughly
dried in the open air. This method is of great use to obtain the scent
of flowers which afford no Essential Oil by distillation, such as
Tuberoses, Jasmine, and several others.

120. Or,
Take any flowers you please, and put them in a large jar, layer by
layer, mixed with Salt, as directed for inflammable Spirit of Roses, till
the jar is quite full; then cork it tight, and let it stand in a cellar, or
some other cool place, for forty days; at the expiration of which
time, empty the whole into a sieve, or straining cloth, stretched over
the mouth of a glazed earthen or stone pan, to receive the essence
that drains from the flowers upon squeezing them gently. Afterwards
put the essence into a glass bottle, which must not be filled above
two thirds; cork it tight, and expose it to the heat of the sun in fine
weather, five and twenty or thirty days, to purify the essence, a
single drop of which will be capable of scenting a quart of Water or
any other Liquid.

121. Essence of Ambergrise.

Take of Ambergrise a quarter of an ounce; the same quantity of
Sugar Candy; Musk, half a drachm; and Civet, two grains; rub them
together, and put the mixture into a Phial: pour upon it a quarter of
a pint of tartarised Spirit of Wine, stop close the Phial, which set in a
gentle sand heat for four or five days, and then decant the clear
Tincture for use. This makes the best of perfumes; the least touch of
it leaves its scent upon any thing a great time; and in constitutions
where such sweets are not offensive to the head, nothing can be a
more immediate Cordial.
 122. A Remedy for St. Anthony's Fire or
Erysipelatous Eruptions on the Face.
Take Narcissus Roots, an ounce; fresh Nettle-seeds, half an
ounce; beat them together into a soft Paste with a sufficient quantity
of White Wine Vinegar, and anoint the eruptions therewith every
night; or, bathe the part affected with the Juice of Cresses.
 FLOWERS.
123. Manner of drying Flowers, so as to
preserve their natural Colours.
Take fine White Sand, wash it repeatedly, till it contains not the
least earth or salt, then dry it for use. When thoroughly dry, fill a
glass or stone jar half full of Sand, in which stick the Flowers in their
natural situation, and afterwards cover them gently with the same,
about the eighth part of an inch above the Flower. Place the glass in
the sun, or, if in winter-time, in a room where a constant fire is kept,
till the Flower is perfectly dried. Then remove the Sand with the
utmost precaution, and clean the Leaves with a feather brush.
Particular Flowers lose in some measure their natural lively colours,
but this may be helped by the assistance of art.
Roses and other Flowers of a delicate colour, recover their natural
lustre by being exposed to a moderate vapour of Brimstone; but
Crimson or Scarlet Flowers, by being exposed to the vapour of a
solution of Tin in Spirit of Nitre. The vapour of a solution of Filings of
Steel in Spirit of Vitriol, restores to the Leaves and Stalk, their
primitive green colour. This method succeeds perfectly well in single
Flowers. There are some difficulties with respect to Pinks,
Carnations, and other double Flowers; to succeed with them, split
the cup on each side, and when the Flower is quire dry, glue it
together with Gum-water; or prick the cup in different parts with a
large pin.
As to the scent, which is in great measure lost in drying, it may
be restored, by dropping into the middle of the Flower a drop of its
Essential Oil; for instance, a drop of Oil of Roses on a Rose, Oil of
Cloves on a Clove-july-flower, Oil of Jasmine on a Jasmine Flower.
 124. A Secret to preserve Flowers.
Fill an earthen, copper, or wooden vessel half full of sifted Sand,
then fill it up to the brim with clear Spring Water, and stir the Sand
well with a stick in order to detach the earthy particles. When the
Sand has thoroughly settled, pour off the turbid Water by inclination,
add fresh Water, and continue to wash the Sand, till all the Water
that floats on its surface remains perfectly clear. The Sand being
thus cleansed, expose it to the heat of the sun a sufficient time, to
exhale entirely its humidity. Prepare for every Flower an earthen or
tin vessel of a proper size, make choice of the finest, most perfect,
and driest Flowers of their respective kinds, and be careful to leave
the stalks of a good length. Place them upright in the vessel, with
one hand as lightly as possible, about two or three inches below the
rims, so as not to touch the sides, or each other; and with the other
hand gradually pour on them the Sand till the stalk is quite covered;
then lightly cover the Flower itself, separating the Leaves a little. The
Tulip requires a farther operation. The triangular top that rises out of
the middle of the cup, must be cut off, by which means the Leaves
of the Flower will adhere better to the Stalk. When the vessel is filled
with Flowers, leave it a month or two exposed to the rays of the
sun; and the Flowers when taken out, though dry, will be very little
inferior in beauty to new-blown Flowers, but will have lost their
scent.

125. Another Secret to preserve Flowers.

Take the finest River Sand you can get, after having sifted it
several times through a fine sieve, throw it into a glass vessel full of
clear Water, and rub it a good while between your fingers to render
it still finer; then pour off the Water by inclination, and dry the Sand
in the sun. The Sand being thus prepared, bury the Flowers gently in
it with their Leaves and Stalk, disposing them in such a manner that
their form may not be in the least injured. After having thus kept
Flowers some time, till their humid particles are entirely evaporated,
take them out, and inclose them in bottles, well corked; secure them
from all changes of the atmosphere, but let them enjoy a temperate
warmth; for if the heat is too great, the colours fade; and if not kept
sufficiently warm, the humidity of the Flowers will not wholly
evaporate.

126. Another Method of preserving Flowers a

long while, in their natural Shape and Colour.
Take the finest River Sand, divested of whatever impurities it may
contain; then dry it in the sun or a stove, sift it through a sieve, and
only make use of the finest part. Procure a Tin Box, or a Wooden
Box lined with Tin, of any size you think proper, cover the bottom of
the Box three or four inches deep with prepared Sand, and stick in it
the Stalks of the Flowers in rows, but in such a manner that none of
the Flowers may touch each other, afterwards filling the vacuities
between the Stalks with Sand. Then spread the Sand all round the
Flowers, which cover with a layer about two or three inches thick.
Put this Box in a place exposed to the sun, or in some warm
situation, for the space of a month. With respect to Tulips, the pistil
that rises in the middle, and contains the Seed, must be dexterously
cut out, and the empty space filled with Sand: too many Flowers
should not be put into the same Box, nor should the Box be too
large.
 GLOVES.
127. White Gloves Scented With Jasmine after
the Italian manner.
Take half an ounce of White Wax; dissolve it over a gentle fire in
two ounces of Oil of Ben. Dress your skins with this Liquid, dry them
on lines, and clean them well with the purest water; when they are
dried and properly stretched, make them up into gloves, which are
to have the Jasmine Flowers applied to them eight days according to
the usual method; then bring them into shape, and fold them
smooth. This manner of working them up, communicates to the
gloves the property of retaining the scent of the Flowers much better
than those that are drest otherwise, and likewise imparts to them
the virtue of preserving the hands and arms delicately soft and
white.

128. Gloves scented without Flowers.

Take an ounce of Liquid Storax, an ounce of Rose-wood, the
same quantity of Florentine Orrice, and half an ounce of Yellow
Sanders. Beat the three last articles into a very fine powder, and add
to it the Storax, with the earths that you use to dye your gloves, and
a little Gum Arabic. Then take an equal quantity of Rose and Orange
Flower Water, to temper this composition which you lay on your
gloves; when they are dry, rub them well, and fold them up; then
dress them afresh with a little Gum Water, in which has been
dissolved some powder of Florentine Orrice; hang them up to dry,
and afterwards bring them into form, and fold them up as fit for use.
 129. White Gloves scented with Ketmia or
Musk Seed.
Take an ounce of Yellow Sanders, an ounce of Florentine Orrice,
an ounce of Gum Benjamin, two ounces of Rose-wood, and a
drachm of Storax; reduce the whole to fine powder, with as much
Ceruss as you choose. Mix them with Rose-water, and dress your
gloves with the mixture as neatly as you can for the first coat; then
rub them well, and open them when they are thoroughly dry. Use
the same for the second coat, with the addition of a little Gum
Arabic. For the third coat, levigate on a marble, eight grains of
Ketmia Seed, four grains of Civet, a little Oil of Ben, and a very little
Gum Tragacanth, dissolved in Rose-water; add to this composition a
quarter of a pint of Orange Flower Water; after having applied this
third coat to your gloves, bring them into form, before they get
thoroughly dry.

130. To colour Gloves a curious French Yellow.

Take Chalk and Wood Ashes, of each an equal quantity, and
make a strong Lye of them; then strain off the clear Liquor, and
simmer it over the fire with a little Turmeric in powder, and a very
little Saffron, till it becomes pretty thick; after which set the liquor by
to cool, and it is fit for use.

131. An excellent Perfume for Gloves.

Take Ambergrise, a drachm; the same quantity of Civet; and of
Orange Flower Butter, a quarter of an ounce; mix these ingredients
well, and rub them into the gloves with fine Cotton Wool, pressing
the perfume into them.

132. Or,
 Take of Essence of Roses, half an ounce; Oil of Cloves and Mace,
of each a drachm; Frankincense, a quarter of an ounce; mix them,
and lay them in papers between your gloves. Being hard pressed,
the gloves will take the scent in twenty-four hours, and afterwards
hardly ever lose it.

133. An excellent Receipt to clear a tanned

Complexion.
At night going to rest, bathe the face with the Juice of
Strawberries, and let it lie on the part all night, and in the morning
wash yourself with Chervil Water. The skin will soon become fair and
smooth.

134. Or,
Wash yourself with the Mucilage of Linseed, Fleawort, Gum
Tragacanth, or Juice of Purslain mixed with the White of an Egg.
 BREATH.
135. To sweeten the Breath.
At night, going to bed, chew about the quantity of a small Nut of
fine Myrrh.

136. Or,
Chew every night and morning a Clove, a piece of Florentine
Orrice-root, about the size of a small bean, or the same quantity of
Burnt Alum.
 OILS.
137. A Cosmetic Oil.
Take a quarter of a pint of Oil of Sweet Almonds, fresh drawn;
two ounces of Oil of Tartar per Deliquium; and four drops of Oil of
Rhodium: mix the whole together, and make use of it to cleanse and
soften the skin.

138. Another Cosmetic Oil.

Take a pint of Cream, infuse in it a few Water Lilies, Bean
Flowers, and Roses; simmer the whole together in a vapour-bath,
and keep the Oil that proceeds from it in a vial, which is to be left
for some time exposed to the evening dews.

139. Oil of Wheat.

This Oil is extracted by an Iron Press, in the same manner as Oil
of Almonds. It is excellent for Chaps in either the lips or hands,
tetterous eruptions, and rigidity of the skin.

140. Compound Oil, or Essence of Fennel.

Take five pints of the best French Brandy, and the same quantity
of White-Wine; three quarters of a pound of bruised Fennel Seeds,
and half an ounce of Liquorice Root sliced and bruised. Put the
whole into an alembic, close the mouth with Parchment, and set it in
a hot house, or in hot ashes, two days; then distil off the Liquor with
an uniform middling fire. What remains after the distillation of the
Essence, and is called the White Drops, is only fit to wash the hands
with.
 141. To make Oil of Tuberoses and Jasmine.
Bruise a little the Tuberoses or Jasmine Flowers in a marble
mortar with a wooden pestle; put them into a proper vessel, with a
sufficient quantity of Oil of Olives, and let them stand in the sun in a
close stopped vessel twelve or fifteen days to infuse; at the
expiration of which time, squeeze the Oil from the Flowers. Let the
Oil stand in the sun to settle, then pour it clear off the dregs. This
Oil is very fragrant, and well impregnated with the Essential Oil of
these Flowers. Infuse a fresh parcel of Flowers, newly gathered, in
the same Oil, and proceed as before: repeat this operation twelve or
fourteen times, or even oftener if necessary, till the Oil is fully
impregnated with the flavour of the Flowers. Some people use Oil of
Ben instead of Sallad Oil, which in our opinion is preferable, being
infinitely less apt to grow rancid. The Oils of Tuberoses, and Jasmine
Flowers are of use for the Toilet on account of their fragrancy. There
are cases in which they may be successfully used externally by way
of friction, to comfort and strengthen the nerves, and brace up the
skin when too much relaxed.

142. An Oil scented with Flowers for the Hair.

Sallad Oil, Oil of Sweet Almonds, and Oil of Nuts, are the only
ones used for scenting the hair.
Blanch your Almonds in Hot Water, and when dry, reduce them to
powder; sift them through a fine sieve, strewing a thin layer of
Almond-powder, and one of Flowers, over the bottom of the Box
lined with Tin. When the box is full, leave them in this situation
about twelve hours; then throw away the Flowers, and add fresh
ones in the same manner as before, repeating the operation every
day for eight successive days. When the Almond-powder is
thoroughly impregnated with the scent of the Flower made choice of,
put it into a new clean Linen Cloth, and with an Iron Press extract
the Oil, which will be strongly scented with the fragrant perfume of
the Flower.
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