neroly

neroly

1. Obsolete spelling of neroli
   • [1724, N[athan] Bailey, “NEROLY”, in An Universal Etymological English Dictionary: […], 2nd edition, London: Printed for E. Bell, J. Darby, […], OCLC 819943732, column 2:

     NEROLY, a ſort of Perfume.]

   • 1770, [Mr. Borella], “On Distilling in General. [To Make the Neroly and Orange Flower Water Double.]”, in The Court and Country Confectioner: Or, The House-keeper’s Guide; […], London: Printed for G. Riley, and A. Cooke, […]; J. Bell, […]; J. Wheble, […]; York, Yorkshire: C. Etherington, OCLC 938353878, pages 26 and 27:

     [page 26] Along with that double orange flower water, the neroly or quinteſſence of orange flowers will come alſo; but as this quinteſſence is the oily part it will ſwim at top; that neroly is firſt of a green colour, but after a few days it turns of a reddiſh one. [...] [page 27] [T]he neroly is ſtill infinitely ſuperior to that double water itſelf, and can admit of no compariſon at all; for half a gill of neroly does more than a quart and more of double water; [...]

   • 1862, Jerry Thomas; Christian Schultz, “424. Orgeat (or Almond) Syrup.”, in How to Mix Drinks, or The Bon-vivant’s Companion, […], New York, N.Y.: Dick & Fitzgerald, publishers, […], OCLC 166594648, page 223:

     [P]our in a small portion of the tincture of orange flowers, or the least drop of the essence of neroly, and pass the mixture again through a cloth; [...]

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