TAke of what vegetable you pleaſe, two pound, macerate it in fix Gallons of Aqua vite or low Wines, or Sack, for the ſpace of 24. houres, then let them be diſtilled by an Alembick, or hot Still, putting to every pound of the Spirit two, ounces of moſt. pure Sugar.
Note that the two firſt pints may be called the ſtronger Spirit, and the reſt the weaker Spirit, or indeed the water, but if they be both mixed together, they will make an excellent midling Spirit, for the former hath more of the Spirit of Wine, and the latter more of the vertue and odour of the vegetable,
After this manner may be made the Spirit of
Hearbs, Fowers, Roots of Vegetables the Seeds Berries, Barks, Rinds, and Spices.
Note that the Hearbs and Flowers muſt be cut ſmall, thereſt bruiſed.
If you would make it ſtronger, then take all the foreſaid Spirit, and as much more Sack or low Wines and put them upon the ſame quantity of freſh vegetables and diſtill them; repeat this three or four times if thou pleaſeſt.
Note alſo that the Vegetable muſt be dryed; becauſe elſe the Spirit will not be ſo good, as if otherwiſe.
