VI ( Hi ) VI 
hom the Flegm, and rifes 
pure ; continue this De- 
gree of Fire, until nothing 
more deftils : Thus you 
will have a Deflegmated 
Spirit of Wine at the firft 
Deftillation. It ferves for 
a Menftruum to a great 
many Things in Chy miftry. 
Half a Spoonful of it is 
given to Apople&ical and 
Lethargical Perfons , to 
make them come to them- 
felves : Likewife their 
Wrifts, Breaft and Face 
are rub’d with ir. ’Tis a 
good Remedy for Burns, 
if applied fo loon as they 
happen. And it is good 
for Cold Pains , for the 
Pallie, Contufions, and o- 
ther Maladies, wherein it 
is requilite to difcufs and 
open the Pores. Spirit of 
Wine Tartariz’d is made 
in the following manner : 
put a pound of Salt of 
Tartar into a long Glafs- 
Body, pour upon it four 
pints of Spirit of Wine 
prepar’d as above ; place 
your Veflel in Sand, and 
cover it with an Head, to 
which fit a Receiver ; lute 
well the Junctures with a 
wet Bladder, and give it a 
gradual Fire, which conti- 
nue until three parts of the 
Spirit ofWine are rifen ; 
then remove the Fire, and 
keep this Spirit in a Viol 
well ftop’d : It has the 
fame Virtues as the other, 
but is more fubtile. The 
Liquor that remains in the 
Body may be evaporated, 
and a Salt of Tartar got, 
as good as before. The 
Queen'of Hungarie s Water 
is made in the following 
manner : Fill a Glafs or 
Earthen Cucurbite half full 
with Rofemary-flowers 
gather’d when they are at 
beft, pour upon thetn a 
fufficient quantity of Spi^ 
rit ofWine to infufetheirf^ 
fettheCucurbite in a Bath, 
and joyning its Head and 
Receiver, Jute clofe the 
Jun&ures, and give it a 
digefting Fire for three 
Days; after which; un- 
lute them, and pour into 
the Cucurbite that which 
may have been deftill’d ; 
re-fit your Limbeck, and 
increase the Fire fo as to 
make the Liquor to deftii 
Drop by Drop ; when you 
have drawn about two 
Thirds of it, put out the 
Fire, let the VelTeis cool, 
and unlute them, and put 
the 
