Book.1.
Of the Art of Diſtillation.
17
Common Diſtilled ſimple waters are made thus.
TAke what hearbs or flowers you pleaſe, put them into a common cold ſtill, and let them diſtill gently.
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This is the form of a common cold Still.
But note that this kind of water is but the flegme of the vegetable which you diſtill, and hath very little vertue or odour in it; only roſes and mints and two or three more have an odour, but all beſides have as little vertue as common diſtilled water.
I doe not deny but that it may be ſo ordered that theſe kinds of waters may partake both of the ſmell and ſtrength of their vegetables in a good meaſure, and it is thus.
To make waters in a cold Still that ſhall have the full ſmell and vertue of the vegetable.
TAke what hearbs, flowers, or roots you pleaſe (ſo that they be green) bruiſe them and mix with them ſome leaven, and let them ſtand cloſe covered for four or five dayes: then diſtill them after the manner aforeſaid.
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