Take of what ſeeds you pleaſe, bruiſed, two pound, of ſpring-water twenty pints, Ict them be macerated for the ſpace of 24. houres, and then be diſtilled in a Copper Still with a worme, or Alembick with its refrigerating. The oyle extracted with the water, being ſeparated with a tunnell, keep the water, for a new diſtillation.
This water after three or four diſtillations, is a very excellent water, and better then is drawn any way out of that vegetable whereof theſe are ſeeds; I mean for vertue, though not alwayes for ſmell.
After the ſame manner are made oyles out of ſpices, and aromaticall woods.
Take of what Berries you pleaſe, being freſh 25. pound, bruiſe them, and put them into a wooden veſſell with 12. pints of ſpring-water, and a pound of the ſtrongeſt leaven; let them be put in a cellar (the veſſell being cloſe ſtopped) for the ſpace of three moneths, then let them be diſtilled in an Alembick, or Copper Still with their refrigeratory, with as much ſpring-water as is ſufficient. After the ſeparation of the oyle, let the water be kept for a new diſtillation. Note that the water being uſed in two or three diſtillations is a very excellent water, and full of the vertue of the Berries.
Take of what Wood you pleaſe, made into groſſe powder, as much as you will, let it be put into a Retort, and diſtilled in ſand. The oyle which firſt diſtils, as being the thinner, and ſweeter, muſt be kept a part; which with rectifying with much water may yet be made more pleaſant; the acid water or Spirit, which in diſtilling comes firſt forth, being ſeparated; which alſo (being rectified from the flegme with the heat of a Balneum) may be
