The Art of Distillation/Book 1

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Art of Distillation
by John French

Book 1

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4629877Art of Distillation — Book 1John French

THE
CONTENTS
of the first Book.

What Distillation is, and the kinds thereofpage 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Of the matter and forme of Furnaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.2
Of vessels fit for Distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.3
Of Lutes, for coating of glasses, & for closures, as also wayes of flopping glasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.4
An explanation of such hard words, and tearms of art which are used in this ensuing Treatise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.8
The manner of nipping, or sealing up a glasse hermetically . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.7
Rules to be considered in Distillation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.12
The making of common Distilled waters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.17
To make waters in a cold Still that shall have the full smel, and taste of the vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Another way to make water taste and smel strong of its vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.18
To make water at any time of the year, in a cold Still without green hearbs, so that the water shal smel strong of the hearb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.18
Another way to make a water taste, and smel strong of its Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make the water of the flowers of Jasmin, Honey-suckles, or Woodbine, Violets, Lillies, &c. retaine the smel of their flower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.19
How water out of Berries is made . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.21
A sweating water made of Elder-berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
How to wake a water out of rotten apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.24
How to make Aqua vitæ, and spirit of Wine out of Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
How to make Aqua vitæ out of Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.25
How to rectifie spirit of Wine or Aqua vitæ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.26
To make the Magistery of Wine, which will be one of the greatest Cordials, and most odoriferous Liquor in the world . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make another Magistery of Wine, that few drops thereof shall turne water into wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.27
To make an Oile of Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To extract the spirit of Wine by the spirit of Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.28
To make a very subtle spirit of Wine at the first distilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
The manner of distilling in wooden vessels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.29
The manner of making the spirit of any vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.30
The manner of making the spirit of any vegetable suddenly, or at any time of the year . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.31
To make any vegetable yeeld its spirit quickly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To reduce the whole hearb into a Liquor, which may well be called the essence thereof . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.32
To make an essence of any hearb, which being put into a glass and held over a gentle fire, the lively forme and Idea of the hearb will appear in the glasse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.32
How the true essence, or rather quintessence of any hearb is made . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To extract the quintessence of all vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.33
To make an excellent essence of any vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make the water, or spirit of Manna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
The manner of making the Chymicall oil of hearbs and flowers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.34
The oil commonly called the spirit of Roses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make oils out of seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.35
Oils out of berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Oil out of any solid Wood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make a most excellent oil out of any wood or gummes in a short time, without much cost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.36
To make vegetables yeeld their oil easily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make oil of spirit of Turpentine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make oil of gums, rosins, fat, and oily things . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.37
Oil of Camphire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Another way to make Oil of Camphire that shall never be reduced again . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Another way to make oil of Camphire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
A true oil of Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.38
Oil of Amber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Oil of Myrrhe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Oil of Myrrhe per deliquium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.39
Oil of Tartar per deliquium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
How oils by expression are made . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
A vomiting and purging oil made by expression. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
Oil of Iasmine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.40
To make oils per descensum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		Ibid.
To make oil and water out of Soot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.41
How to rectifie spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.42
How to rectifie all stinking thick black oils that are made by Retort, and to takeaway their stink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		p.43

What Distillation is, and the kinds thereof.

Shall not stand here to shew whence the Art of Distillation had its originall, and if known, yet little conducing to our ensuing Discourse. But let us understand what Distillation is, of which there are three principall, and chief definitions, or descriptions.

Distillation is a certain Art of extracting the Liquor, or the humid part of things by vertue of heat (as the matter shall require) being first resolved into a vapour, and then condensed again by cold.
Distillation is the art of extracting the spirituall, and essential humidity from the flegmatick, or of the flegmatick, from the spirituall.
Distillation is the changing of gross thick bodies into a thinner, and liquid substance, or separation of the pure liquor from the impure feces.

I shall treat of Distillation according to all these three acceptions, and no otherwise, hence I shall exclude Sublimation, and Calcination, which are of dry substances, unless I shall by the way make use of either in relation to the perfecting of any kind of Distillation.

Now because all, or mosl of these Distillations are to bee performed by heat, it will be necessary to understand how many degrees of heat there are, and which are convenient for every operation, and they are principally four.

The first is only a warmth, as is that of Horse dung of the Sun, of warm water, and the vapour thereof, which kind of heat serves for putrefaction, and digestion.
The second is of seething water, and the vapour thereof, as also of ashes, and serves to distill those things which are subtile, and moist, as also for the rectifying of any Spirit or Oil.
The third is of sand and filings of Iron, which serves to distill things subtle, and dry, or gross and moist.
The fourth is of a naked fire, close, open, or with a blast which serves to distill Metals and Minerals, and hard gummie things, as Amber; &c. I doe not say serves only to distill these, for many of the former Distillations are performed by this heat, as the distilling of Spirits and Oils, &c. in a Copper still over a naked fire; but these may be distilled by the two former degrees of heat; but Minerals and such like cannot but by this fourth degree alone.

Of the matter and form of Furnaces.

THe matter of Furnaces is various, for they may be made either of brick and clay, or clay alone with whites of Eggs, hair, and filings of Iron, (and of these if the clay be fat are made the best, and most durable Furnaces) or of Iron, or Copper cast or forged. The forms also of Furnaces are various. The fittest form for Distillation is round; for so the heat of the fire being carryed up equally diffuseth it self every way, which happens not in a Furnace of another figure, as four square or triangular, for the corners disperse and separate the force of the fire. Their magnitude must be such as shall be fit for the receiving of the vessel; their thickness so great as necessity shall seem to require; only thus much observe, that if they be made of forged Iron or Copper, they must be coated within side, especially if you intend to use them for a strong fire. They must be made with two bottomes distinguisht as it were into two forges, the one below which may receive the ashes, the other above to contain the fire. The bottom of this upper must either be an Iron grate, or else an Iron plate perforated with many holes, that so the ashes may the more easily fall down into the bottom, which otherwise would put out the fire. Yet some Furnaces have three partitions, as the Furnace for Reverberation, and the Register Furnace. In the first and lowest the ashes are received. In the second the fire is put, and in the third of the Furnace for Reverberation the matter which is to be reverberated. This third ought to have a semicircular Cover, that so the heat may be reflected upon the contained matter. The bottom of the third and uppermost partition of the Register Furnace must be either a plate of Iron, or a smooth stone perforated with holes, having stopples of stones fitted thereunto, which you may take out or put in, as you would have the heat increased or decreased. In the top or upper part of all these Furnaces where it shall seem most fit, there must be two or three holes made, that by them the smoak may more freely pass out, & the air let in to make the fire burn the stronger if need require, or else which are to be shut with stopples made fit to them. The mouths of the forementioned partitions must have shutters, just like an Ovens-mouth, with which you may shut them close, or leave them open if you would have the fire burn stronger. But in defect of a Furnace, or fit matter to make one, we may use a Kettle or a Pot set upon a Trefoot, as we shall show when we come to give you a description of the Furnace and Vessels. The truth is, a good Artist will make any shift, yea and in half a dayes time make a Furnace or something equivalent to it for any operations.

Of Vessels fit for Distillation.

VEssels for Distillation are of various matter, and form. For they may be either of lead, which I altogether disapprove of, for that they turn the Liquors into a white and milky substance, beside the malignity they give to them; or they may be of Copper, Iron, or Tin, which are better then the former; or of Jug-metall, or Potters-metall glazed, or Glass, which are the best of all, where they may be used without fear of breaking or melting. Some make them of silver, but they are very chargeable. They that are able and willing may have the benefit of them.

Of Lutes, for coating of glasses, and for Closures, as also severall wayes of stopping Glasses.

THe best Lute is made thus, viz. Take of Loame and sand tempered with salt water (which keeps it from cleaving) to these adde the Caput Mortuum of Vitriall, or Aqua fortis, and scaling of Iron, and temper them well together, and this serveth to coat Retorts or any Glass vessels that must endure a most strong fire, and will never fail if well made. Some add Flax, beaten Glass, and Pots and flint, &c.

Take unslaked Lime, and Linseed Oil, mix them well together and make thereof a Lute which will be so hard that no spirit will peirce it, and this serves for the closure of Glasses.

Or,

Take Loam and the white of an Egge, mixe them into a Past, and spread it on a cloth. This also is a good closure.

Or,

Moisten an Oxe Bladder in the white of an Egge beaten to water, or in defect of a Bladder, use Paper, and bind them round where the Vessels are joined together, one over another two or three times.

Or,

If the spirits in the Glass be exeecding corrosive, then use the Caput mortuum of Aqua fortis, Linseed Oil, and chalk mixed together.

If a Glass be cracked, then wet a linnen cloth in the white of an Egge beaten to water, and lay upon it, an upon that presently whilest it is wet sift some unslaked Lime, and press it close with your hand, when that is dry lay on another cloth thus wet as before, and on it sift more Lime.

A vessell may be stopt so close with Quick-silver that no Spirit can breathe forth, by which means the Glass will be preserved from breaking by the inclosed Spirits, (for the head will first yeeld before the Glass breaks) the Vessel must be made thus. This also is a good way to preserve Spirits already distilled from the air,

Signifies the head or cover.
The body or vessel it self.
The little Glass to take out the Liquor that is in the Vessell because it cannot well be poured out, as by reason of the Quick-silver which will be apt to be lost, so by reason of the form of the Vessel it self.
A false bottom where the Quick-silver must lye, into which the head must be set upon the Quick-silver that so the Quick-silver may come above the bottome of the Head.

Also, you may make stoples of Glasses ground so smooth that no vapour can get forth by them, as you may see by this pattern.

Signifies the stopple of Glass ground very smooth and fit to the mouth of the Vessell.
The Glass-Body.

But the best way is to have a Crooked Pipe, which may have Quick-silver in it, and be well luted to the body that no Spirit can get forth: and by this means the Glass will never break, for the Quick-silver will first yeeld.

The crooked pipe.
The Glasse-body.
Or upon the top of a Glasse-stopple there may be fastened some lead, that if the spirit be too strong it will onely heave up the Stopple and let it fall down again.
The Glasse-stopple with lead on the top.
The mouth of the vessell itself.

Now the way to nip up a glasse, or seal it up Hermetically is after this manner.

PUt what matter you please into a bolt head with a long neck or pipe, put this pipe through a pan that hath a little hole made in the bottome thereof, that the top of it may be three or four inches above the pan, close up the hole round about the pipe with clay, then put coals in the pan and kindle first those that are furthest off from the pipe that the heat may come by degrees to the pipe (for otherwise a suddain heat will break it) when the pipe is hot, blow the coals about it til it melt, then with a pair of sheares cut it off where it is melted, and then with a pair of tongs close it together.

Note that after you have closed it you must put the burning coals upon the top thereof, and let it thus stand till all be cold which must be done by degrees otherwise the glasse will certainly crack in the place where it is nipped.

Note that the pan must stand upon some frame or some hollow place that there may be a passage for the pipe to come through it.

Also the bolt head must stand upon a trefoot or some other firme place according to this figure.

An Explanation of such hard words, and tearms of art, which are used in this ensuing Treatise.

AMalgamation, is a calcining or corroding metals with quick-silver, and is done thus. Take any metall except iron, beaten into thin leaves, or very small powder, mix it with about 8 parts of quick-silver (which may the better be done if both be heated first) that they may become one uniform masse; evaportae the quick-silver over the fire, and the metall wil be left in the bottome as a thin calx.

Calcination, is a reducing of any thing into a Calx, and making it friable, and it may be done two waies

	by firing		By reducing into ashes,
			By reverberating.
			By amalgamation,
	by Corosion		Precipitation,
			Fumigation or vaporation,
			Cementation or stratification.

Circulation, is when any liquor is so placed in digestion, that it shall rise up and fall down, rise up and fall down, and so doe continually, and thereby become more digested, and mature, for which use for the most part we use a Pellican.

Clarification, is the separating of the gross feces from any decoction or juice, and it is done three wayes

	By the white of an egge,
	By digestion,
	By filtration.

Coagulation, is the reducing of any liquid thing to a thicker substance by evaporating the humidity.

Cohobation, is the frequent abstraction of any liquor, poured oft-times on the feces from whence it was distilled, by distillation.

Congelation, is when any liquor being decocted to the hight, is afterward by settling into any cold place turned into a transparent substance like unto yce.

Corrosion, is the Calcining of bodies by corrosive things.

D.

Decantation, is the pouring off of any liquor which hath a setling by inclination.

Deliquium, is the dissolving of a hard body into a liquor, as salt, or the powder of any calcined matter, &c. in a moist, cold place.

Descension, is when the essential juice dissolved from the matter to be distilled doth descend, or fall downward.

Despumation, is the taking off the froth that floats on the top with a spoon or feather, or by percolation.

Distillation, is the extracting of the humid part of things by vertue of heat, being first resolved into a vapour, and then condensed again by cold. Thus it is generally taken, but how more particularly, I shall afterward shew.

Digestion, is a concocting^{[errata 1]}, or maturation of crude things by an easie, and gentle heat.

Dissolution, is the turning of bodies into a liquor by the addition of some humidity.

Dulcoration, or dulcification is either the washing off the salt from any matter that was calcined therewith, with warm water, in which the salt is dissolved, and the matter dulcified: or it is sweetening of things with sugar or honey, or syrup.

E.

Elevation, is the rising of any matter in manner of fume, or vapour by vertue of heat.

Evaporation, or Exhalation, is the vapouring away of any moisture.

Exaltation, is when any matter doth by digestion attain to a greater purity.

Expression, is the extracting of any liquor by the hand, or by a presse.

Extraction, is the drawing forth of an essence from a corporeall matter by some fit liquor as spirit of wine, the feces remaining in the bottome.

F.

Fermentation, is when any thing is resolved into itself, and is rarified, and ripened, whether it be done by any ferment added to it or by digestion only.

Filtration, is the separation of any liquid matter from its feces by making it run through a brown paper made like a tunnell, or a little bag of wollen cloth, or through shreds.

Fixation, is the making of any volatile, spirituall body endure the fire, and not fly away, whether it be done by often reiterated distillations, or sublimations, or by the adding of some fixing thing to it.

Fumigation, is the calcining of bodies by the fume of sharp spirits whether vegetable or minerall, the bodies being laid over the mouth of the vessell wherein the sharp spirits are.

H.

Hemectation, or Irrigation, is a sprinkling of moisture upon any thing.

I.

Imbibition, is when any dry body drinks in any moisture that is put upon it.

Impregnation, is when any dry body hath drank in so much moisture that it will admit of no more.

Incorporation, is a mixtion^{[errata 2]} of a dry and moist body together, so as to make a uniform masse of them.

Infusion, is the putting of any hard matter into liquor, for the vertue thereof to be extracted.

Insolation, is digesting of things in the sun.

L.

Levigation, is the reducing of any hard matter into a most fine powder.

Liquation, is a melting, or making anything fluid.

Lutation, is either the stoppings of the orifices of vessels, that no vapor passe out, or the coating of any vessell to preserve it from breaking in the fire.

M.

Maceration, is the same as digestion.

Maturation, is the exalting of a substance that is immature, and crude to be ripened, and concocted.

Menstruum, is any Liquor that serves for the extracting the essence of any thing.

P.

Precipitation, is when bodies corroded by corrosive spirits either by the evaporating of the Spirits remaine in the bottome, or by pouring something upon the spirit, as Oile of Tartar, or a good quantity of water, doe fall to the bottome.

Purification, is a separation of any Liquor from its feces whether it be done by clarification, filtration, or digestion.

Putrefaction, is the resolution of a mixt body into it self by a naturall gentle heat.

Q.

Quintessence, is an absolute, pure and well digested medicine, drawne from any substance, either animall, vegetable, or minerall.

R.

Rectification, is either the drawing of the flegme from the Spirit, or of the Spirit from the flegme, or the exaltation of any Liquor by a reiterated distillation.

Reverberation, is the reducing of bodies into a Calx by a reflecting flame.

S.

Solution, is a dissolving or attenuating of bodies.

Stratification, is a strewing of corroding powder on plates of metall by course.

Sublimation, is an elevating, or raising of the matter to the upper part of the vessell by way of a subtle powder.

Subtiliation, is the turning of a body into a Liquor, or into a fine powder.

T.

Transmutation, is the changing of a thing in substance, colour, and quality.

V.

Volatile, is that which flyeth the fire.

Rules to be considered in Distillation.

Make choyce of a fit place in your house for the furnace, so that it may neither hinder any thing, nor be in danger of the falling of any thing into it that shall lye over it: for a forcing furnace, it will be best to set it in a chymnie, because a strong heat is used to it, and many times there are used brands which will smoak, and the fire being great the danger thereof may be prevented, and of things of a maligne and venenate quality being distilled in such a furnace the fume, or vapour if the glasse should break may be carryed up into the cymnie which otherwise will flie about the roome to thy prejudice.
In all kinds of distillation the vessels are not to be filled too full, for if you distill Liquors they will run over, if other solider things the one part will be burnt before the other part be at all worked upon, but fill the fourth part of gourds, the halfe of Retorts, the third part of copper vessels, and in rectifying of spirits fill the vessel half full.
Let those things which are flatulent, as wax, rosin, and such like, as also those things which doe easily boyle up, as honey, be put in a lesser quantity, and be distilled in greater vessels, with the addition of salt, sand, or such like.
There be some things which require a strong fire, yet you must have a care that the fire be not too vehement for feare their nature should be destroyed.
You must have a care that the lute with which vessels are closed do not give vent, and alter the nature of the Liquor, especiallywhen a strong fire is to be used.
Acid Liquors have this peculiar property that the weaker part goes forth first, and the stronger last, but in fermented and Liquors the Spirit goeth first, then the phlegme.
If the Liquor retain a certain Empyreuma, or smatch of the fire, thou shalt help it by putting it into a glasse close stopt, and so exposing it to the heat of the sun, and now and then opening the glasse that the fiery impression may exhale, or else let the glasse stand in a cold moist place.
When you put water into a seething Balneum wherein there are glasses, let it be hot or else thou wilt endanger the breaking or the glasses.
When thou takest any earthen, or glasse vessell from the fire, expose it not to the cold aire too suddenly for feare it should break.
If thou wouldest have a Balneum as hot as ashes,' put sand or sawdust into it, that the heat of the water may be therewith kept in, and made more intense.
If you would make a heat with horse-dung, the manner is this, viz. make a hole in the ground, then lay one course of horse-dung a foot thick, then a course of unslaked lime halfe a foot thick, then another of dung, as before, then let in your vessell, and lay round it lime, and horse-dung mixt together; presse it downe very hard; you must sprinkle it every other day with water, and when it ceaseth to be hot, then take it out and put in more.
Note that alwayes sand or ashes must be well sifted, for otherwise a coal or stone therein may break your glasse.
The time for putrefaction of things is various, for if the thing to be putrefied be vegetables and green, lesse time is required, if dry, a longer, if Minerals the longest of all. Thus much note,that|things are sooner putrefied in cloudy weather then in faire.
If thou wouldest keep vegetables fresh and green all the year, gather them in a dry day, and put them into an earthen vessell, which you must stop close, and set in a cold place: and they will as saith Glauberus keep fresh a whole year.
Doe not expect to extract the essence of any vegetable unlesse by making use of the feces, left after distillation: for if you take those feces, as for example of a nettle, and make a decoction thereof, and strain it and set it in the frost, it will be congealed and in it will appear a thousand leaves of nettles with their prickles, which when the decoction is again resolved by heat, vanish away, which shewes that the essence of the vegetables lies in the salt thereof.
In all your operations, diligently observe the processes which you read, and vary not a title^{[errata 3]} from them, for sometimes a small mistake or neglect spoiles the whole operation, and frustrates your expectation.
Try not at first experiments of great cost or great difficulty, for it will be a great discouragement to thee, and thou wilt be very apt to mistake.
If any one would enter upon the practices of Chymistry, let him apply himself to some expert artist for to be instructed in the manuall operation of things, for by this means he will learn more in 2.moneths, then he can by his practise and study in 7.years, as also avoid much paines and cost, and redeem much time which else of necessity he will loose.
Enter not upon any operation, unlesse it be consistent with the possibility of nature, which therefore thou must endeavor as much as possibly may be, to understand well.
Doe not interpret all things thou readest according to the literal sense, for philosophers when they wrote anything too excellent for the vulgar to know, expressed it enigmatically, that the sonnes of Art only might understand it.
In all thy operations propose a good end to thy selfe, as not to use any excellent experiment that thon shalt discover, to any ill end, but for the publick good.
It will be necessary that thou know all ssuch instruments that thou shalt use about thy furnace and glasses, whereof some are already expressed, and some more shall be here described.

Signifies an iron rod with two iron rings at the ends thereof, which must be heated red hot and applyed to that part of the glasse which thou wouldest break off. When thou hast held it there so long till the glasse be very hot, then take it off, and drop some cold water, where thou wouldest have it break off, and it will presently crack in sunder. These rings are for such glasses as will goe into them: Thou must have divers of this sort, even of all sizes.
An iron hook which must be heated hot and applyed to any great glasse that will not goe into a ring, this hook hath a wooden handle.
A paire of tongs which are for divers uses.
A crooked iron to rake betwixt the grates to clear them.
An iron rake to rake the ashes out of the ash hole.

A thread dipt in melted brimstone and tyed about a glass, and then fired, may serve in stead of the iron rings, and the hook.

Common Distilled simple waters are made thus.

TAke what hearbs or flowers you please, put them into a common cold still, and let them distill gently.

This is the form of a common cold Still.

But note that this kind of water is but the flegme of the vegetable which you distill, and hath very little vertue or odour in it; only roses and mints and two or three more have an odour, but all besides have as little vertue as common distilled water.

I doe not deny but that it may be so ordered that these kinds of waters may partake both of the smell and strength of their vegetables in a good measure, and it is thus.

To make waters in a cold Still that shall have the full smell and vertue of the vegetable.

TAke what hearbs, flowers, or roots you please (so that they be green) bruise them and mix with them some leaven, and let them stand close covered for four or five dayes: then distill them after the manner aforesaid.

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

WHen 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 tast^{[errata 4]}, 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 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.

To make the water of the flowers of Jasmin, Honey-suckles, or Woodbine, Violets, Lillies, &c. retain the smell of their flowers.

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.

Note that in defect of Wine, Aqua vitæ will serve; also strong-beer, but not altogether so well, because there is more grosse earthinesse in it then in wine.

The water of either of these flowers is a most fragrant perfume, and may be used as a very delicate sweet water, and is no small secret.

A Furnace with his vessels to distill liquors with the steam of boyling water.

Shewes the head of the Alembick.
the body thereof, placed in a brasse vessell made for that purpose.
A brasse vessell perforated in many places to receive the vapour of the water. This vessell shall contain the Alembick compassed about with sawdust, not only that it may the better and longer retain the heat of the vapour, but also lest it should be broken by the hard touch of the brasen vessell.
Shewes the brass vessell containing the water as it is plac't in the Furnace.
The Furnace containing the vessell.
A Funnell by which 'you may now and then powere in water, in stead of that which is vanisht and dissipated by the heat of the fire.
The Receiver.

The delineation of a Balneum Ma. w^ch may also serve for to distil with ashes

Shewes the Furwith the hole to take forth the Ashes.

Shewes another furnace, as it were set in the other: now it is of Brass, & runs through the midst of the kettle made also of brass, that so the conteined water or ashes may be the more eastly heated.

The kettle wherein the water, ashes, or sand are contained.

The Alembick set in the water, ashes, or sand, with the mouthes of the receivers.

The bottome of the second brass Furnace, whose top is marked with B, which contains the fire.

A water out of Berries, is made thus.

TAke of what berries you please being full ripe, put them into a gourd glasse, strewing upon them a good quantity of powdered sugar, cover them close, let them stand three weekes or a moneth, then distill them in Balneo.

After this manner Strawberries, Raspberries, Elderberries, and Black-cherries may be distilled: But note that such as have stones must first be bruised together, with their stones.

A sweating water made of Elder-berries.

TAke of Elder-berries as many as you please, presse out the juce thereof, to every gallon thereof put a pint of Whitewine-vinegar, of the lees of Whitewine a pint, let them stand in a wooden vessell, which thou must then set in some warme place neer the fire side for the space of a weeke, then distill them in a hot Still, or Alembick.

The Furnace for a Balneum Mariæ with the Alembicks and their receivers.

Shewes the brasse kettle full of water.
The cover of the kettle perforated in two places, to give passage forth to the Vessels.
A pipe or Chimney added to the kettle, wherein the fire is contained to heat the water.
The Alembeck consesting of its body and head.
The receiver whereinto the distilled liquor runs.

The effigies of another Balneum Mariæ not so easie to be removed as the former.

Shewes the vessell or Copper that contains the water.

The Alembick set in water.

But left the bottome of the Alembick being half ful, should float up and down in the water, & so strike against the sides of the Kettle, I have thought good to shew you the way and means to prevent that danger.

Shewes the Vessell or glass Alembick.
A plate of Lead whereon it stands.
Strings that bind the Alembick to the on plate.
Rings through which the strings are put, to fasten the Alembick.

In defect of a Furnace for a Balneum, you may make use of a pot set upon a trefoot after this manner.

An ounce or 2. of this water of Elder-berries is a very excellent Sudorifick, and is very good in all diseases that require sweat^{[errata 5]}; as also in hydropicall diseases.

A Water out of rotten Apples is made thus.

TAke as many rotten Apples as you please, bruise them, and distill them either in a common cold Still, or gourd glasses in Balneo.

This water is of greater use in feavers, and hot distempers then the common distilled waters of any cold vegetables.

It is very good in any hot distemper of the reines, and sharpness of Urine.

It is very good in the inflamations of the eyes.

How to make Aqua vitæ, and spirit of wine out of wine.

TAke of what wine you please, put it into a copper Still, two parts of three being empty, distill it with a worme, untill no more spirit come off, then this Spirit will serve for the making of any Spirits out of vegetables: but if thou wouldest have it stronger distill it again, and half will remain behind as an insipid flegme: and it thou wouldest have it yet stronger, distill it again, for every Distillation will leave behind one moity of flegme or thereabouts; So shalt thou have a most pure and strong Spirit of wine.

A hot Still.

Sheweth the bottome which ought to be of Copper.
The head.
The barrell filled with cold water to refrigerate and condensate the water and oyle that run through the pipe or worme that is put through it.
A pipe of brasse or pewter, or rather a Worme of Tin running through the barrell.
The Alembick set in the furnace with the fire under it.

How to make Aqua vitæ out of Beer.

TAke of stale strong-beer or rather the grounds thereof, put it into a Copper Still with a worme, distill it gently (or otherwise it will make the head of the Still fly up) and there will come forth a weak Spirit, which is called low Wine: of which when thon hast a good quantity thou maist distill it again of it self, and there will come forth a good Aqua vitæ. And if thou distillest it two or three times more, thou shall have as strong a Spirit as out of Wine, and indeed betwixt which, and the Spirit of Wine thou shalt perceive none or very little difference.

How to rectifie Spirit of Wine, or Aqua vitæ.

DIstill it in Balneo untill the last drop that comes off be hot, and full of Spirit.

Note that every time there will remain in the bottom a quantity as weak as water.

Note also that every time thou distillest it, when thou perceivest that a very weak water comes over, thou shalt then end that Distillation.

To make the Magistery of Wine, which will be one of the greatest Cordialls, and most odoriferous Liquor in the World.

TAke good old rich Canary Wine, put it into a Glass-vessell that it may fill the third part thereof, nip it up and set it in a continuall heat of Horse-dung for the space of four months: then in frosty weather set it forth into the coldest place of the air you can, for the space of a month, that it be congealed: And so the cold will drive in the true Spirit of the Wine into the Center thereof, and separate it perfectly from its flegan. That which is congealed cast away; but that which is not congealed esteem was the true Spirit of Wine. Circulate this in a Pellican with a moderate heat for the space of a month, and thou shalt have the true magistery or Spirit of Wine, which as it is most cordiall, so also most Balsamicall, exceeding all balsomes for the cure of Wounds.

The form of a Pellican.

The matter must be put in at the top which afterwerds must be closed up.

To make an other Mogistery of Wine that a few drops thereof shall turn Water into perfect Wine.

TAke of the best Canary Wine as much as you please, let it stand in putrefaction forty dayes, then distill it in Balneo, and there will come forth a Spirit, and at last an Oil, separate the one from the other, and rectifie the Spirit. Set the Oil again in putrefaction forty dayes, and then distill it. The feces that are left after the first Distillation will yeeld a volatile salt, which must be extracted without Calcination, with the flegm of the Spirit, purifie it well, then impregnate the Salt with its Spirit, and digest them, then adde the Oil, and digest them together till they become a red powder, which you may use as it is, or else set it in a cellar till it be dissolved into a liquor, and a few drops thereof will doe as abovesaid.

To make an Oil of Wine.

TAke weak Spirit of Wine, distill it in a vessell of a long neck, then pour on this Spirit again upon the flegm, distill it again, doe this severall times, and you shall see the oil of the Wine swim on the flegm, which flegm you must separate from the oil by a tunnell.

If this Oil be afterward circulated for a month, it will thereby become most odoriferous, and of singular vertue, and good being both very Cordiall, and Balsamicall.

To extract the Spirit out of Wine by the Spirit of Wine.

PUt Spirit of Wine well rectified upon Canary or Rhenish Wine, so cautiously that it may not mix with, but swin upon the Wine, let them stand without stirring the space of 48 houres. Then will the Spirit that is in the Wine rife up and join it self to the Spirit that swims on the top, which you shall perceive by the weakness of the flegm, which you must let run out at a tap, which must be made in the bottom of the vessell for that purpose, and so be separated from the Spirit.

To make a very subtill Spirit of Wine at the first distilling.

TAke white, or wheaten bread as soon as it comes forth of the Oven, break it in the middle (i) the upper side from the lower side, and hang it hot in a Glass-vessell over Canary Wine, but so that it touch not the Wine, then cover the vessell, and let it so stand untill the bread swell and be sufficiently impregnated with the Spirit of Wine, which it will attract from the Wine: then take out that bread and put in more: till you have a considerable quantity of bread thus moistned. Then put this bread into a Glass-body, and distill it in Balneo, and shall have a very subtile Spirit, which you may yet rectific by Circulation.

By Furnaces and Vessels made after this insuing figure there may be made four rectifications of any Spirit at once.

These vessels may either stand in ashes, or in Balneo.

The manner of Distilling in Wooden Vessels.

Signifieth the vessel wherein the copper vessell lyeth.
The Copper vessell, part of which is in the Furnace, and part in the vessell of Wood.
The vessel of Wood wherein the matter must be that is distilled.
The cooling vessell with the worm.
The Receiver.
The Trefoot whereon the vessell standeth.

Note that the greater the Copper vessell is, and the lesse the woodden is, the sooner will the Liquor boil.

This Furnace shows how to draw forth Spirits and Waters out of Vegetables, and Animalls with little cost and in short time.

A Balneum and a boiling Vessell made of Wood.

Note that on the right hand, these vessels have a copper vessell hanging forth which must be set into a Furnace as is above shewed; and on the left hand is a Cock or Tap to let out the water.

The vessell on the left hand is for a Balneum, the holes in the cover thereof are either to set in vessels over the fume of the water, or for the necks of the glasses set in the Balneo to pass through.

The vessell on your right hand is to boil water in for any use, also to brew in.

The Spirit of any Vegetable is made thus.

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.

The Form of an Alembick

Signifies the vessell which must be of Copper, in which the matter is contained, and which must be set over a naked fire.
Signifies the Belly that is fastned to the Neck, that the Neck may the more commodiously be applyed to the large mouth of the vessell. But it may be so ordered that the mouth of the upper vessell and lower vessell may bee so fitted that they shall not neede this Belly.
The long Neck of the upper vessel where by the Spirit or water passing is somewhat cooled.
the Head.
The vessell that compasseth the Head, into which cold water is continually poured after the heating.
The long receiver.
The top or Cock letting out the water when it is hot.

The Spirit of any vegetable may sodainly, at any time of the year be made thus.

Take of what Hearb, Flower, Seeds, or Roots you please. Fill the head of the Still therewith, then cover the mouth thereof with a course Canvas and set it on the Still, having first put into it Sack, or low Wines. Then give it fire.

If at any time thou wouldst have the Spirit be of the colour of its Vegetable, then put of the flowers thereof dryed a good quantity in the nose of the Still.

To make any Vegatable yeeld its Spirit quickly.

Take of what Vegetables you please, whether it be the Seed, flower, root, fruit, or leaves thereof, cut or bruise them small, then put them into warm water, put yest or barm to them, and cover them warm, & let them work three dayes as doth Beer, then distill them and they will yeeld their Spirit easily.

To reduce the whole Hearb into a Liquor which may well be called the Essence thereof.

Take the whole Hearb with flowers, and roots, make it very clean: then bruise it in a Stone Morter, put it into a large Glass vessell, so that two parts of three may be empty: then cover it exceeding close, and let it stand in putrefaction in a moderate heat the space of half a year, and it will be all turned into a water.

To make an Essence of any Hearb, which being put into a Glass, and held over a gentle fire, the lively form and Idea of the Hearb will appear in the Glass.

Take the foregoing water, and distill it in a gourd Glass (the joints being well closed) in ashes, and there will come forth a Water and an Oil, and in the upper part of the vessell will hang a volatile Salt. The Oil separate from the Water, and keep by it self; with the water purifie the volatile Salt by dissolving, filtring, and coagulating. The Salt being thus purified imbibe with the said Oil, untill it will imbibe no more, digest them well together for a month in a Vessell hermetically sealed. And by this means you shall have a most subtill essence, which being held over a gentle heat will fly up into the Glass, and represent the perfect Idea of that Vegetable whereof it is the essence.

The true Essence, or rather Quintessence of any Hearb is made thus.

When thou hast made the water, and Oil of any Vegetable, first calcine (i) burn to ashes the remainder of the Hearb; with the Ashes make a Lye by pouring its own water thereon; when thou haft drawn out all the strength of the Ashes, then take all the Lye, being first filtred and vapour it away, and at the bottome thou shalt find a black Salt: which thou must take and put into a Crucible and melt it in a strong fire (covering the Crucible all the time it is melting) after it is melted let it boil half an houre or more, then take it out: and beat it sinall, and set it in a Cellar on a Marble stone or in a broad Glass, and it will all be resolved into a Liquor; this Liquor filter, and vapour away the humidity till it be very dry, and as white as snow. Then let this Salt imbibe as much of the Oil of the same Vegetable as it can, but no more, lest thou labour in vain. Then digest them together till the Oil will not rise from the Salt, but both become a fixed powder melting with an easie heat.

To extract the Quintessence of all Vegetables.

Take of what Spices, Flowers, Seeds, Hearbs, woods you please, put them into rectified Spirit of Wine; let the Spirit extract in digestion till no more feces fall to the bottom, but all their essence is gone into the Spirit of Wine, upon which being thus impregnated pour a strong Spirit of Salt and digest it in Balneo till an Oil swim above, which separate with a Tunnell, or draw of the Spirit of Wine in Balneo, and the Oil will remain clear at the bottom, but before the Spirit of Wine is abstracted, the Oil is bloud red, and a true Quintessence.

An excellent Essence of any Vegetable may be made thus.

Take of the distilled Oil of any Vegetable, with it imbibe the best Manna being very well depurated, untill it will imbibe no more, then digest them a month, and thou shalt have the true balsome and excellent Essence of any vegetable.

This hath the vertues of the Vegetable whereof it was made but in a more eminent manner.

The depuration of Manna for this use is a great secret.

Water or Spirit of Manna is made thus.

Take of the best Manna one part, of Nitre two parts, put them into an Oxe Bladder, and tying it close, put it into warm water to be dissolved. Distill this water in an Alembick, and there will come forth an insipid water, sudorificall and laxative,

The Chymicall Oil of the Hearb or Flower of any Vegetable is made thus.

Take of the hearb or flower dryed one pound, of Spring water twenty four pints, distill them in a great Alembick, with its cooler or Copper Still with a worm passing through a vessell of cold water. Let the Oil that is drawn with the Water be separated with a Tunnell or seperating Glass, and let the water that is separated be kept for a new distillation.

Note that if this Water be used two or three times in the drawing of the Oil, it will be an excellent water of that vegetable from which it is distilled,, and as good as most that shall be drawn any other way.

After the same manner are made Oil of the dry rinds of

Orenges,

Citrons,

Lemons.

But note that these Rinds must be fresh, and(the inward whiteness being separated) be bruised.

The Oil commonly called the Spirit of Roses.

Take of Damask, or red Roses, being fresh, as many as you please, infuse them in as much warm water as is sufficient for the space of twenty four houres. Then strain, and press them, and repeat the infusion severall times with pressing, untill the liquor become fully impregnated, which then must be distilled in an Alembick with a refrigeratory or Copper Stil with a worm, let the Spirit which swims on the Water be separated, and the water kept for a new infusion.

This kind of Spirit may be made by bruising the Roses with Salt, or laying a lane of Roses and an other of Salt, and so keeping them half a year or more, which then must be distilled in as much Common water, or Rose-water as is sufficient.

Oyles are made out of seeds thus.

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.

Oyles are made out of Berries thus.

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.

Oyle is made out of any solid Wood thus.

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 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 of Gummes, Resines, fat and oily things may be drawn thus.

Take of either of these which you please, being melted, a pound, mix it with three pound of the powder of tiles, or unflaked lime; put them into a Retort, and extract an Oyle, which with plenty of water may be rectified.

Note that the water from whence the Oyle is separated, is of excellent vertue, according to the nature of the matter from whence it is drawn.

Oyle of Camphire is made thus.

Take of Camphire sliced thin as much as you please, put it into a double quantity of Aqua fortis or Spirit of wine, let the glasse having a narrow neck, be set by the fire, or on sand or ashes the space of five or fix houres, shaking the glasse every half houre, and the Camphire will all be dissolved and swim on the Aqua fortis or spirit of Wine like an Oyle.

Note that if you separate it, it will all be hard again presently, but not otherwise.

Another way to make Oyle of Camphire, that it shall not be reduced again.

Take of Camphire powdered as much as you please, put it into a glasse like a Urinall, put upon it another urinall-glasse inverted, the joynts being close shutten sublime it in ashes, inverting those urinalls so often till the Camphire be turned into an oyle, then circulate it for the space of a moneth, and it will be so subtle, that it will all presently vapour away in the aire, if the glasse be open.

Another way to make Oyle of Camphire.

Take two ounces of Camphire, dissolve it in four ounces of pure Oyle olive, then put them into four pints of fair water, distill them all together in a glasse gourd, either in ashes or Balneo, and there will distill both water, and Oyle, which separate and keep by it self.

All these kinds of oil of Camphire are very good against putrefaction, fits of the Mother, passions of the heart, &c. A few drops thereof may be taken in any liquor, or the brest be anointed therewith; Also the fume thereof may be taken in at the mouth.

A true Oyle of Sugar.

Take of the best white Sugar-candie, imbibe it with the best Spirit of Wine ten times, after every time drying it again, then hang it in a white silken bag in a moist cellar over a glasse vessell that it may dissolve, and drop into it. Evaporate the water in Balneo, and in the bottome will the Oyle remain.

This is very excellent in all distempers of the Lungs.

Oyle of Amber is made thus.

Take of yellow Anber one part, of the powder of flints calcined, or the powder of tiles two parts; mingle them, and them into a Retort, and distill them in sand; The oyle which is white, and clear, which first distilled off, keep by it selfe, continuing the distillation as long as any oyle distils off; then let both oyles be rectified apart in a good quantity of water.

The salt of Amber, which adheres to the neck of the Retort withinside, being gathered let be purified by solution, filtration, and coagulation according to art, and be kept for use.

After this manner may be made Oyles out of any Gummes which may be powdered.

Oyle of Myrrhe is made thus.

Take of Myrrhe bruised, of Bay-salt, of each fix pound, let them be dissolved in sixty pints of spring-water and be distilled in an Alembick, or copper Still according to Art.

Oyle of Myrrke per deliquium or by dissolution is made thus.

Take Hen-egs boyled hard, and cut in the middle length-wayes, take out the yelks, then fill up the hollow halfe way with powder of Myrrhe, and joine the parts together again, binding them with a thread, and so set them upon a grate betwixt two platters, in a cold moist place, so the liquor of the Myrrhe dissolved will distill into the lower platter.

Oyle of Tartar per deliquium (i.) by dissolution.

Take of the best Tartar calcined white according to Art, put it into a cotten bag, hang it in the cellar or some moist place, putting under a receiver.

Oyles by expression are made thus.

Take of what things you please, such as will afford an Oyle by expression, bruise them, then put them into a bag, and presse them strongly putting a vessell under to receive the oyle.

Note that they must stand in the presse some houres, because the Oyle drops by little, and little.

Note also that if you warm them before you put them into the presse, they will yeeld more oyle, but then it will not keep good so long as otherwise.

After this manner are made Oyles of

Nutmegs,

Mace,

Almonds,

Linseed, and such like.

A vomiting, and purging Oyle made by expression.

Take of the Berries of Ebulus or Dwarfe Elder, as many as you please, let them be dryed but not over much, then bruise them, and in bruising them, moisten them with the best Spirit of Wine, untill they begin to be Oily; then warm them by the fire, and press forth the Oil, and set it in the Sun to be purified.

Ten drops of this Oil taken inwardly worketh upward and downward, and is very good against the dropsie, and all watcrish diseases.

The belly being therewith anointed, is made thereby soluble.

Any part that is much pained with the gout or any such grief, is presently eased by being anointed with this Oil.

Oyle of Jasmine is made thus.

Take of flowers of Jasmine as many as you please, put them into as much sweet mature Oil as you please, put them into a glasse close stopt, and set them into the Sun to be infused for the space of twenty dayes, then take them out, and straine the Oil from the flowers: and if thou wouldest have the Oil yet stronger, put in new flowers,and do as before.

This is a pleasant perfume, and being mixt with Oils and ointments, gives them a gratefull smell, It is also used in the perfuming of Leather.

After this manner may be made Oil of any flowers, but because I shall keep my self to the Art of distillation only, I shall not so farre digresse as to speak of these kinds of Oils, only I thought good to set downe the Oil of Jasmine because by reason of its fragrancy it hath some analogie with Chymicall Oils that are made by distillation.

To make any Oil, or Water per descensum.

Take an earthen gourd, fill it full with wood or hearbs, or what you please, being cut small, then invert it (i) turn it upside down, and set it in the furnace, lute it well thereunto, then set another gourd of earth under it with a wider mouth that the uppermost may go into it, before you put the one into the other, you must have a little vessell or instrument of Tin with brimmes round about on the top, by which it must hang into the lower gourd, the body thereof being 2 or 3. inches deep, and full of holes, that the Oil or water may drop through, and not the vegetable it selfe. Into this instrument being first set into the lower gourd, put the mouth of the upper gourd, then make thy fire on the top, and keep it burning as long as any liquor will drop.

The figure of this furnace is thus.

Signifies the gourd containing the matter to be distilled.
The Furnace containing the Coals, so that they surround the upper gourd.
The lower gourd or recipient set upon straw-rings.
The vessell of Tin with holes, and brims which must be set in the recipient.

How to make an Oil and water out of Soot.

This may be distilled per descensum, or by retort as thus, viz. Take of the best Soot (which shines like jeat) fill with it a glasse retort coated, or earthen retort to the neck, distill it with a strong fire by degrees into a large receiver, and there will come forth a yellowish Spirit with a black Oil, which thou maist separate and digest.

How to rectifie Spirits.

You must set them in the Sun in glasses well stopped, and half filled, being set in sand to the third part of their height that the water waxing hot by the heat of the Sun may separate it self from the flegm mixed therewith, which will be performed in twelve or fifteen dayes. There is another better way to doe this, which is to distill them again in Balneo with a gentle fire, or if you will put them into a retort furnished with its receiver, and set them upon crystall or iron bowles, or in an iron morter directly opposite to the beams of the Sun, as you may learn by these insuing signs.

A Retort with its receiver standing upon Crystall bowles just opposite to the Sun-beams.

Another Retort with its receiver standing in a Marble or Iron Mortar, directly opposite to the Sun.

Shews the Retort.
The Receiver.
The Cryftall Bowles.

Shews the Retort.
The Marble or Iron Mortar.
The receiver.

How to rectifie all stinking, thick black Oils that are made by a Retort, and to take away their stink.

Take Oil of Amber, or any such stinking Oil, put it into a glass retort, the fourth part only being full, poure on it drop by drop the Spirit of Salt, (or any other acid Spirit) and they will boil together; and when so much of the Spirit is poured on that it boileth no more, then cease and distill it. First cometh over a stinking water, then a clear white, well smelling Oil, and after that a yellow Oil which is indifferent good: but the spirit of Salt hath loft its sharpness: the volatile Salt of the Oil remaineth coagulated with the Spirit of Salt, and is black, and tasteth like salt Armoniack, and hath no smell being sublimed from it. Now the reason of all this is, because the volatile salt of the Oil which is the cause of the stink thereof, is fixed by the acid Spirit of the Salt: for acid Spirits, and volatile Salts are contrary the one to the other, and spirit of Urine or any volatile salt will precipitate any metall as well as salt of Tartar.

These Oils will remain clear, and have far more vertue, then the ordinary fort of Oils have.

As for common ordinary distilled Oils, they need not, if they be wel separated from the water with which they were distilled, any rectifying at all; and if you goe about to rectifie them, you will loose good part of them, and make that which remains not at all the better. But if there be any better then another for rectifying of them it is by digestion, by which means there will be a separation of what is flegmatick which you may separate afterwards, and by this means you shall loose none of the Oils.

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[3] Original: little was amended to title

[4] Original: last was amended to tast

[5] Original: smeat was amended to sweat

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