Page:The Art of Distillation, 1651.djvu/42

Another way to make Water taſt and ſmell ſtrong of its vegetable.

VVHen you have diſtilled any vegetable in a cold Still after the uſuall manner (ſo that you take heed you dry not the hearb too much, which you may prevent by putting a brown paper in the bottome of the Still, giving it a gentle fire, and turning the cake before it be quite dryed) take the cakes that remain in the bottome of the Still, and the water that is diſtilled from thence (having a good quantity thereof) and put them into a hot Still, and let them ſtand warme for the ſpace of 24. houres, then diſtill them. Then if you would have the water ſtrong, put the ſaid water into more freſh cakes, caſting away the other, and doe as before. This is the trueſt and beſt way to have the water of any vegetables. Alſo thou ſhalt by this way purchaſe ſome oyle which is to be ſeparated and to be kept by it ſelf.

To make water at any time of the year in a cold Still without green hearbs, ſo that the water ſhall ſmell ſtrong of the hearb.

PUt fair water into the body of the cold Still, then hang a bag full of that hearb that thou wouldeſt have the water of, being firſt dryed, or ſeed or root thereof firſt bruiſed, then make a ſtrong fire under the Still.

Note that thoſe vegetables of which the water is made after this and the former manner, muſt be of a fragrant ſmell, for ſuch as have but little or no ſmell cannot yeeld a water of any conſiderable odour.

Another way to make a water laſt^{[errata 1]}, and ſmell ſtrong of its vegetables.

TAke of the dry hearb, or ſeed or root bruiſed, to a pound of each, put 12. pints of ſpring water, diſtill them in a hot Still or Alembick, and the water that is distilled off put upon

1. Correction: laſt should be amended to taſt