ehind, by dipping in a piece of writing paper, and lighting it at the
candle. As pure spirit is much lighter than water, put a hollow ivory
ball into it: the deeper the ball sinks, the lighter the liquor, and
consequently the more spirituous.

SPIRITS OF CLARY. Distil a peck of clary flowers in a cold still, and
then another peck of flowers, adding to them the distilled liquor. Put
to this a bottle of sack or sweet wine, and another peck of flowers, and
put all together into a glass still. Let it distil on white sugar candy,
with the addition of a little ambergris.

SPIRITS OF LAVENDER. Take fourteen pounds of lavender flowers, ten
gallons and a half of rectified spirits of wine, and one gallon of
water. Draw off ten gallons by a gentle fire, or which is much better,
by a sand-bath heat. To convert this into the red liquid known by the
name of compound lavender spirits, take of the above lavender spirits
two gallons, of Hungary water one gallon, cinnamon and nutmegs three
ounces each, and of red saunders one ounce. Digest the whole for three
days in a gentle heat, and then filtre it for use. Some add saffron,
musk, and ambergris, of each half a scruple; but these are now generally
omitted.

SPIRITS OF SAFFRON. Pick eight ounces of English saffron very clean, cut
it fine, and steep it twenty-four hours in a gallon of the best white
wine. Put it into an alembic with three gallons of water, draw it off
gently so long as the saffron tastes, and sweeten it with white sugar
candy. Dissolve the candy in some of the weaker extract, after the
stronger part is drawn off, by setting it on the fire, and then mix the
whole together.

SPITS. Roasting spits require to be kept bright and clean, and should be
scoured with nothing but sand and water. If they are wiped clean, as
soon as the meat is drawn from them, and while they are hot, a very
little cleaning will be necessary. A very useful kind of spit is sold at
the ironmongers, which sustains the meat without the necessity of
passing it through, which is much to be preferred.

SPITCHCOCK EELS. Take one or two large eels, leave the skin on, cut them
into pieces of three inches long, open them on the belly side, and clean
them nicely. Wipe them dry, smear them over with egg, and strew on both
sides chopped parsley, pepper and salt; a very little sage, and a bit of
mace pounded fine and mixed with the seasoning. Rub the gridiron with a
bit of suet, broil the fish of a fi