G I ( 240 ) Cl 
of Cinnamon, and its M- 
therial-water, is made in 
the following manner : 
Bruife four Pounds of good 
Cinnamon, and infufe it in 
fix Quarts of hot Water ; 
leave it in digeftion in an 
Earthen Veflfel,weil Hop’d, 
two Days , pour the Infu- 
fion into a large Copper 
Limbeck, and fitting a Re- 
ceiver^ it, and luting clofe 
the Junctures with a wet 
Bladder, deftil with a pret- 
ty good Fire three or four 
Pints of the Liquor ; then 
unlute the Limbeck, and 
pour into it by Inclination 
the deftifd Waters ; you 
will find at Bottom a little 
Oyl, which you muft pour 
into a Viol* and Hop it 
clofe 3 deftil the Liquor as 
before 3 then retnrning the 
Water into the Limbeck, 
take the Oyl you find at 
the bottom of the Receiver, 
and mix it with the firft : 
Repeat this Cohobation, 
until there rifes no more 
Oyl $ then take away the 
Fire. Tindhire of Cinna- 
mon is made in the follow- 
ing manner i Take what 
quantity of bridled Cinna- 
mon you pleafe, put it into 
aMatrafs, and pour upon 
it Spirit of Wine, one Fin” 
ger above it ; ftop you 1 - 
Matrafs clofe, and let it in 
Digeftion in Horfe-dung 
four or five Days ; the Spi- 
rit of Wine will be impreg- 
nated with the Tincfture 
of Cinnamon, and become 
red ; feparate it from the 
Cinnamon, and after it is 
filtrated, keep the Tincfture 
in a Viol well Hop’d. ’Tis 
an admirable Cardiack - 3 it 
fortifies the Stomach, and 
reioices all the Vital Parts. 
It may be ufed like Cinna- 
mon-water , in a little 
fmaller Dofe. Cinnamon- 
water is made in the fol- 
lowing manner: Take of 
bruifed Cinnamon a Pound 
and an half, Spanijh Wine 
a Quart ; infufe the Cin- 
namon in the Wine twenty 
four Hours, then deftil 
them in a Limbeck, draw 
off three pints; of Strong- 
water, fweeten’d with Su- 
gar, and keep it for ufe* 
’Tis good in a weak Sto- 
mach, and is Cordiah Sy- 
rup of Cinnamon 6f the 
London-Difpcnfatoryisma.de. 
in the following manner : 
Take of the beft Cinna- 
mon, beaten a little, three 
Ounces 3 infufe it three 
Eja^S 
