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36
Of the Art of Diſtillation.
Book.1.

kept for uſe, being full of the vertue of the wood.

After the ſame manner are made the oyle and Spirit of Tartar; but thus much note, that both are more pure, and pleaſant being made out of the Cryſtals, then cut of the crude Tartar.

To make a moſt excellent Oyle out of any Wood, or Gummes in a ſhort time, without much coſt.

Take of what Wood you pleaſe, or Gamme bruiſed ſmall, put it into a veſſell fit for it, then poure on ſo much of ſpirit of ſalt as will cover your matter, then ſet it in ſand with an Alembick, make the ſpirit boyle, ſo all the Oil flyeth over with a litle phlegme, for the ſpirit of ſalt by its ſharpeneſſe freeth the Oyle, ſo that it flyeth over very eaſily.

The Spirit of ſalt being rectified may ſerve again.

To make vegetables yeeld their Oyle eaſily.

Diſtill them being firſt bruiſed, in ſalt water, for ſalt freeth the oyle from its body; Let them firſt be macerated three or four dayes in the faid water.

Oyle or Spirit of Turpentine is made thus.

Take of Venice Turpentine, as much as you pleaſe, of ſpring-water four times as much, let them be put into an Alembick, or copper Still with its refrigeratory, then put fire under it: ſo there will diſtill a thin white Oyle like water, and in the bottome of the veſſell will remain a hard gum called Colophonia, which is called boyled Turpentine: That white Oyle may be better and freer from the ſmell of the fire if it be drawn in Balneo, with a gourd, and glaſſe-head.

Common Oyle Olive may be diſtilled after this manner, and be made very pleaſant and ſweet, alſo moſt unctious things, as Sperma ceti, ſtorax liquid, and alſo many gummes.

Oyle