7 2 
A Treatise on 
three Pints only are to be put by for Ufe, 
the Water which comes over afterwards be- 
ing too weak. 
This Water is foul and whitifh, or milky, as it 
were, from a Mixture of the oily Parts of the Cin- 
namon with the Water. Some require a Water of 
Cinnamon hordeated, that is, a Water drawn from 
a Decodtion of Barley, wherein a certain Quantity 
of Cinnamon has been macerated. But the Parti- 
cles of Barley are entirely ufelefs in this Menjlru - 
am , fince they rather hinder the Evolution of the 
Salino-oleous Parts of the Cinnamon, than promote 
it ; neither are they capable of rifing in Diftillation. 
It is therefore better, if we would obtund the Force 
of the Cinnamon, to give the Water above de- 
fcribed in a Decodtion or Cream of Barley, or an 
Emulfion. 
A Syrup of Cinnamon is prepared as follows. 
Take of the fpirituous Water of Cinnamon Ifcj. 
Cinnamon bruifed ^ij. Let them ftand in Di- 
geftion 24 Hours, and decant the Tindture. 
Then diffolve ft ij. of fine white Sugar in 
Baum- Water, and boil to the Confiftence of a 
folid Eledtuary *, upon which pour the Tinc- 
ture gradually and make a Syrup f. a. The 
Dofe is %j. 
The eflential Oil is obtained in the fame Manner 
as other eflential Oils ; namely, by macerating the 
Cinnamon in a large Quantity of Water, and draw- 
ing it off with a Fire fufficjently ftrong. The Wa- 
ter comes over foul and milky, but after fome 
Time becomes limpid from a Separation of the 
Oil, whereof the greater Part fubfides to the Bot- 
tom* and the other rifes to the Top. The yellowifh 
