more of the fresh hearbs, ſeeds or roots; doe this three or four times, and thou ſhalt have a water full of the vertue of the vegetable, being almoſt as ſtrong as a ſpirit.
The reaſon why theſe flowers in the common way of diſtillation yeeld a water of no fragrancy at all, although they themſelves are very odoriferous, are either becauſe, if a ſtronger fire be made in the diſtilling of them, the groſſer, and more earthy Spirit commeth out with the finer, & troubleth it, as it is in caſe the flowers be crushed or bruiſed (where the odour upon the ſame account is loft) or becauſe the odoriferous Spirit thereof being thin, and very ſubtle riſeth with a gentle heat, but for lack of body vapours away. The art therefore that is here required is, to prevent the mixtion of the groſſer ſpirit, with the finer, and to give ſuch a body to the finer that ſhall not embaſe it: and it is thus.
Take of either of the aforeſaid flowers gathered fresh, and at noon in a fair day, let them not at all be bruised, Infuſe a handfull of them in two quarts of white-wine (which muſt be very good, or elſe you labour in vaine) for the ſpace of half an houre, then take them forth, and infuſe in the fame wine the fame quantity of fresh flowers, this do eight or ten times, but ſtill remember that they be not infuſed above halfe an an houre, (for according to the rule of infuſion, a ſhort ſtay of the body that hath a fine Spirit, in the liquor receiveth the Spirit: but a longer ſtay confoundeth it, becauſe it draweth forth the earthy part withall, which deſtroyeth the finer:) then diſtill this liquor (all the flowers being firſt taken out) in a glaſſe gourd in a very gentle Balneo, or over a vapour of hot water, the joynts of the glaſſe being very well cloſed, and thou ſhalt have a water of a moſt fragrant odour. Bythis means the Spirit of the wine which ſerves to body the fine odoriferous Spirit of the flowers ariſeth as ſoon as the fine Spirit it ſelf, without any earthineſſe mixed with it.
