In _Barbadoes_ the Rum is made of the Scum and Offal of the Sugar, of which they put one ninth part, or eighth part, to common Water, about eighteen Gallons, all together, in a wooden open Vessel or Tub; cover this with dry Leaves of Palm, or for want of them, with the Leaves of _Platanus_ or the Leaves of Fern in _England_, or the Parts or Leaves which Flagg-Brooms are made of. Let this remain for nine Days, till it changes of a clean yellow Colour, and it will be then fit to distil; then put it into an Alembic, and you will have what we call the Low-Wines. A Day or two after distil it again, and in the Cap of the Still, hang a small muslin Bag of sweet Fennel-Seeds, and the Spirit will be of a fine Flavour. Some will use Anniseed in the Bag, and some use a little Musk with the sweet Fennel Seeds, or else distil the Spirit twice, _viz._, once with the sweet Fennel-Seeds, and the next with a little Musk. _N.B._ The wooden Vessels, or open Tubs, must not be made of any Wood that is unwholesome, or sweet-scented; such as Deal, Firr, or Manchineel. In _England_, Treacle may be used with equal Success, and is cheap enough to get a good livelihood; as appears by the several Ways mention'd above, that have been privately experienced. To make _Citron-Water,_ from _Barbadoes._ Take Citron, or Lemon Flowers, for the word Citron in _French_ signifies Lemon; though we generally in _England_ esteem the large Lemons to be Citrons, and the middle-siz'd we call Lemons, and the smallest of that race is call'd the Lime. In these, however, there are as many varieties as we have in Apples, one is finer flavour'd than the other. The Oranges too are of as many different Sorts, the Rind of one pleasanter than the other, and the Juice likewise, and so are the Flowers various in their Smells, some more odorous than others; yet all these are used indifferently, according to the Kinds that happen to grow upon the several Estates, where the Citron-Water is made, and this is the Reason why one Sort is better than another; and therefore, those who have the most pleasant Sorts, make the best Waters of this Kind. We must take, either of Citron, Lemon, or Orange-Flowers, four Ounces to a Gallon of clean Spirit, or _French_-Brandy; put these in the Spirits, with two Pounds of white Sugar-Candy, beaten fine: then take of the best Citron-Peels, or Lemon-Peels, six Ounces, and let them steep in the Spirits till the Liquor is strong enough of every Ingredient; and when that is done, pour it off, through a Sieve. And in some places they put about half a Drachm of Musk to six Gallons of Liquor; and this has been sold for sixteen Shillings the Quart in _London_. To make fine _Vinegar._ There is no doubt but the making of Vinegar will be a considerable Article, seeing that few of our fine Preparations for the Table can be made without it. A Gentleman of great note has given me the following Receipt for it, _viz._