Eau de. Carmelite water, called also magisterial water of Baume'. It hath its name from being invented by the Carmelites at Paris.

Take of fresh baum, six ounces; fresh lemon peel, the yellow part, two ounces; nutmegs and coriander seeds, of each half an ounce; bruise them, and put them into rectified spirit of wine and pure water, of each a pint and a half: let them stand in a moderate heat for three days, then draw off two pints and a half in a vapour bath. Rectify the distilled liquor by a second distillation in a water bath, drawing off only two pints.

Mr. Beaume observes, that all aromatic spirits ought to be prepared in the same manner; that in this rectification only the more volatile, subtile, aromatic parts, arise; a white, acrid, bitter liquor, loaded with the grosser oil, deprived of all the specific flavour of the ingredients, remains. He further observes, that aromatic spirituous waters have less odour when newly distilled than after they have been kept about six months; and he found that the good effects of age were produced in a short time by means of cold; and that, by plunging quart bottles of the liquor into a mixture of pounded ice and sea salt for six or eight hours, it proves as grateful as that which hath been kept many years. Simple waters also, after having been frozen, prove far more agreeable than they were before. Geoffroy takes notice of this melioration by frost. See Hist. Acad. 1713.