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Page:The Art of Distillation, 1651.djvu/151

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Book.5.
Of the Art of Diſtillation.
127

of Benjamin two ounces, of Storax an ounce, of labdanum fix drams, of Lavender flowers two pugills, of ſweet Majoram as much, of Calemus Aromaticus a dram, diſtill all theſe in a Glaſſe Still in Balneo, the veſſels being very well cloſed that no vapour breath forth.

Note that you may make a ſweet, Water in an inſtant by putting a few drops of ſome diſtilled Oils together into ſome Roſe-water, and brewing them well together.

To purifie and to give an excellent ſmell, and taſt unto Oil Olive that they that loath it may delight to eat it.

Take of a good fort of Oil Olive though not of the beſt, put the fame into a veſſell of earth or copper, that hath a little hole in the bottome thereof, which you may ſtop with waxe or a cork to open at your pleaſure. In this veſſell for every quart of Oil adde four quarts of fair water, and with a wooden ſpatle, or spoon, beat them well together for a quarter of an houres ſpace, and when you have ſo done, open the hole in the bottome, and let out the water, for the Oil doth naturally fleet above, as being the lighter body: and aſſoone as the water is paſſed away, ſtop the hole, and put in other cold water, and begin a new agitation as before, and worke in the like manner divers times as you did at the firſt, till in the end the Oil be well cleanſed, and clarified. If the laſt time you worke it with Roſe-water it will be ſo much the better, then hang in the midſt of the Oil a courſe bag full of Nutmegs ſliced, and Cloves bruiſed, and the rinds of Orenges and Lemons cut ſmall, and ſet the veſſell in Balneo for two or three houres, and I ſuppoſe he that loaths Oil will be eaſily by this meanes drawn to a liking of it.

Another way.

Set Oil Olive in the ſunne in ſummer-time untill there ſettle