Milk of Roses

Take 1 ounce of Jordan almonds; 5 ounces of distilled rose-water; 1 ounce of spirit of wine; ½ a drachm of Venetian soap, and 2 drops of otto of roses. Beat the almonds (previously blanched and well dried with a cloth) in a mortar, until they become a complete paste, then beat the soap and mix with the almonds, and afterwards add the rose-water and spirit. Strain through a very fine muslin or linen, and add the otto of roses.

The common milk of roses sold in the shops, frequently contains salt of tartar, or pearlash, combined with olive oil and rose-water, and therefore it is better to make it yourself to ensure it being good.

Source: The Ladies’ Book of Etiquette, and Manual of Politeness, Florence Hartley

Cold Cream

Take 2 1/2 ounces of sweet oil of almonds, 3 drachms of white wax, and the same of spermaceti, 2 1/2 ounces of rose-water, 1 drachm of oil of bergamot, and 15 drops each of oil of lavender, and otto of roses. Melt the wax and spermaceti in the oil of almonds, by placing them together in a jar, which should be plunged into boiling water. Heat a mortar (which should, if possible, be marble) by pouring boiling water into it, and letting it remain there until the mortar is uniformly heated; the water is to be poured away, and the mortar dried well. Pour the melted wax and spermaceti into the warm mortar, and add rose-water gradually, while the mixture is constantly stirred or whisked with an egg-whisp, until the whole is cold, and, when nearly finished, add the oils and otto of roses.

In the absence of a mortar, a basin plunged into another containing boiling water will answer the purpose.

Source: The Ladies’ Book of Etiquette, and Manual of Politeness, Florence Hartley

Milk of Roses

Take 2 ounces of blanched almonds; 12 ounces of rose-water; white soft-soap, or Windsor soap; white wax; and oil of almonds, of each 2 drachms; rectified spirit, 3 ounces; oil of bergamot, 1 drachm; oil of lavender, 15 drops; otto of roses, 8 drops. Beat the almonds well, and then add the rose-water gradually so as to form an emulsion, mix the soap, white wax, and oil together, by placing them in a covered jar upon the edge of the fire-place, then rub this mixture in a mortar with the emulsion. Strain the whole through very fine muslin, and add the essential oils, previously mixed with the spirit.

This is an excellent wash for “sunburns,” freckles, or for cooling the face and neck, or any part of the skin to which it is applied.

Source: The Ladies’ Book of Etiquette, and Manual of Politeness, Florence Hartley

Asses’ Milk

Asses’ milk, so beneficial in consumptive cases, should be milked into a glass that is kept warm, by being placed in a bason of hot water. The fixed air that it contains sometimes occasions pain in the stomach; at first therefore a tea-spoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed. The genuine milk far surpasses any imitation of it that can be made; but a substitute may be found in the following composition. Boil a quart of water with a quart of new milk, an ounce of white sugar-candy, half an ounce of eringo-root, and half an ounce of conserve of roses, till the quantity be half wasted. As this is an astringent, the doses must be proportioned accordingly, and the mixture is wholesome only while it remains sweet.

Another way. Mix two spoonfuls of boiling water, two of milk, and an egg well beaten. Sweeten with white sugar-candy pounded: this may be taken twice or thrice a day.

Or, boil two ounces of hartshorn-shavings, two ounces of pearl barley, two ounces of candied eringo-root, and one dozen of snails that have been bruised, in two quarts of water till reduced to one. Mix with an equal quantity of new milk, when taken, twice a day.

Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton

Violet Mouthwash

Mix equal quantities of tincture of orris, spirits of roses, and common spirit, with a few drops of otto of almonds.

Source: Recipes for the Million

Bandoline: or, Hair Fixature

Gum tragacanth, one dram ; water, half a pint ; proof spirit, three ounces ; otto of roses, ten drops. Soak for twenty-four hours, then strain.

Source: Recipes for the Million

A very excellent Receipt against Convulsions which cur’d one had 9 Fitts a Day

Take Race oynions and black pepper of each a little quantity stamp’d pretty small and lay it to y^e soals of y^e feet keep it on 7 houres, whilst y^e party is in y^e fitt force them not to take any thing inwardly but anoynt y^e wrists on y^e inside, y^e palmes of y^e hands, y^e Temples and y^e nostrills (if it be a childe) with Methridate (if not) with oyle or spirit of Amber, between y^e fitts let it drinke black cherrey water sweetned with syrrop of Cloves & syrrop of Pyonies for a weeks time after y^e fitts first and last let them ware a necklace of single pyonie roots alwayes about theire neck, avoid giving syrrop of Violets if you fear fitts, but syrrop of Roses and Succory is good to be given together when costive this may be given to children of any age.

Source: A Book of Simples, H.W. Lewer

Conserve of Red Roses

Doctor Glisson makes his conserve of red Roses thus: Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once; The Doctors Apothecary takes two pints) of Spring water; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very tender, and look pale like Linnen; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double refined Sugar in small Powder; which as soon as it is dissolved, put in a second pound; then a third, lastly a fourth, so that you have four pound of Sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once,) Boil these four pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near a candy height, (as high as it can be, not to flake or candy) Then put the pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire, or immediately upon the taking it off the fire. But presently take it from the fire, and stir them exceeding well together, to mix them uniformly; then let them stand till they be cold; then pot them up. If you put up your Conserve into pots, whiles it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy upon the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust, to take out some of the conserve.

The colour both of the Rose-leaves and the Syrup about them, will be exceeding beautiful and red, and the taste excellent; and the whole very tender and smoothing, and easie to digest in the stomack without clogging it, as doth the ordinary rough conserve made of raw Roses beaten with Sugar, which is very rough in the throat. The worst of it is, that if you put not a Paper to lie always close upon the top of the conserve, it will be apt to grow mouldy there on the top; especially aprés que le pot est entamé.

The Conserve of Roses, besides being good for Colds and Coughs, and for the Lunges, is exceeding good for sharpness and heat of Urine, and soreness of the bladder, eaten much by it self, or drunk with Milk, or distilled water of Mallows, and Plantaine, or of Milk.

Source: The Closet Of Sir Kenelm Digby Knight Opened, K. Digby

Lip Salve

Put into a wide-mouthed bottle four ounces of the best olive oil, with one ounce of the small parts of alkanet root. Stop up the bottle, and set it in the sun, (shaking it often,) till you find the liquid of a beautiful crimson. Then strain off the oil very clear from the alkanet root, put it into an earthen pipkin, and add to it an ounce of white wax, and an ounce and a half of the best mutton suet, which has been previously clarified, or boiled and skimmed. Set the mixture on the embers of coals, and melt it slowly: stirring it well. After it has simmered slowly far a little while, take it off; and while still hot, mix with it a few drops of oil of roses, or of oil of neroli, or tincture of musk.

Source: Directions for Cookery, in its Various Branches, Eliza Leslie

Rose-Water

Preferable to the distilled for a perfume, or for culinary purposes. Attar of rose, twelve drops; rub it up with half an ounce of white sugar and two drachms carbonate magnesia; then add gradually one quart of water and two ounces of proof spirit, and filter through paper.

Source: The White House Cookbook, F.L. Gillette