INTRODUCTION. 
digeft clofe ftopt 3 Days, ftrain, filte r, and 
keep it for ufe. Then take the Ingredients as be- 
fore prepared , which put into a Matrafs or Bolt 
bead , and ajfufe thereon oj the former Spiritus 
Intimus, as much as may over-top the Ingredients 
4 or 5 Inches: digeft cold (being clofe ftopt) for 
2 or 3 Days, Jhaking the Veffel twice a Day - let 
it fettle for one or two Days * decant the clear 
from the Faeces* which filter thro' Brown Jiltring 
Paper , and keep it in a Glafs clofe Jlopt for ufe. 
Dofe from half a Dram , to 1 or 2 Drams ; Morn- 
ing and Night , in a Glafs of Canary , or fame 
other proper Vehicle. Where note , that by this 
Menftruum, you may extrail //j<?*Tin&ure from 
any Root , Bark , LferA, flower , or <mi «>*// 
£/re/f ox dry, an'd that in a manner extemporanee. 
IU. EXTRACTS. 1. Take^ the Spiri- 
tuous Pi nil ure df any thing you defign to have 
the Extrait of • put it into a Bolt-head, with its 
Alembick and Receiver , and luting the Joints 
\ well ; by a gentle heat ab frail the Spirit in Bal- 
neo-, 7 he Magma at bottom is the Extrail. 2. Ex- 
trafts are either foft , fit either to be diffolved in 
any proper Vehicle , or to be made up with Pon- 
ders, if very foft , into an EleHuary * but if of 
a more thick body , /o be made with Ponders into 
Pills: Or they are of a folid body , fo that they 
may be formed into Pills of the mf elves, without 
any addition. 3. And therefore according to the 
confidence you defign the Extrail to be of tofuch 
a degree you mud abftrait the Spirit. 4. The ab- 
fl railed Spirit is fame thing more than the fimple 
Spirit of Wine , and may very well be called the 
Spirit of that Ingredient , or Matter , of which the 
Extrail is made , and contains fome of the moft 
volatil Spirits and Particles thereof. 
IV. WATER S. 1. They are Di filled in 
Common Stills , putting good Store of AJhes under- 
neath, to avoid an Empyreuma, 'or Smell and 
Tafte of Burning-, or in an Alembick, in Balneo. 
2. If you Diftil in an Alembick, it will be good 
that the Roots, Herbs , Flowers, be bruifed, and 
by adding common Salt, or Leven, to be mixed 
with them to be digeft ed -, then putting Spring 
Water to them , to Diftil them in an Alembick 
with its Worm or Refrigeratory, till the change of 
the Tafte fhews the Virtue to be drawn of, fepa- 
rating the Oil if any be. 3 By adding the Salt 
or Leven , or left, and digefting the Herbs there- 
with, till they have a kind of Winey Smell -, by 
which means the Water is made twice or thrice 
as ftrong , and Smells much ftronger of the Herbs, 
Flowers, &c. 4. Waters from dried Herbs. Let 
them be cut and inf ufe d a while in hot Water, 
and digeft ed with Salt, Leven , or Ted, and then 
diftilled in Balneo* and if it be 9 cohob a ted upon 
More dried Herbs, it will be fo much the better 
and more noble. y. Waters from tender Herbs 
and Flowers, and from cold Plants, are diftilled 
in Balneo, zvith Cohobaticn upon frefh Herbs. 
6 . Waters from hot Seeds, Spices , &c. beat or 
bruife them grofly , infufe them in a little warm 
Water ° then diftil them by a Copper Vefica, Tid'd 
within : Ton may alfo fteep them in Wine , fo will 
the Water be more excellent , with fome Oil. 
7. If from green Roots or Barks , bruife or fhave 
them * but if front dried Roots, Barks, rafp them, 
or grofly beat them in a Mortar, and infufe them 
in a little warm Water, StC. 
V. SPIRITS. 1. Take the Herbs, Flow- 
ers, L'’c. beat them in a Mortar, and Pickle them 
with Salt, in an Earthen Veffel, by mixing the 
Salt therewith * put all into a well glazed Earth- 
en Jar, pr effing them well down : ft op the Veffel 
very clofe, and put it into a Cellar for 3 or 4 
Months, till they have a fharp or Wine-like Smell * 
then diftil in a Vefica, in Balneo, or Sand, or 
AJhes, to drinejs : cohobate the Spirit and diftil 
again, after which reflify it in a Glafs Alatrafs, 
in a gentle Balneo, or Sand-heat. 2. Spirits from 
Juices. Beat the Roots , Herbs, Flowers, Fruits, 
if Juicy, and prefs forth their Juice : But if 
they be not Juicy, fprinkle hot Water on them, 
find then exprefs the Juice. Steep in this Juice 
frefh Herbs, and prefs out again, which work re- 
peat till you have Juice enough * jbis Juice fer- 
ment with Sugar, Leven, or left, diffolved in a 
little Water , and then diftil it as before. Where 
note , that the Fermentation of the Juice, is beff 
done in Wooden Veffels. 3. Spirits from Fruits 
which have a Pulp, as Black Cherries, Elderber- 
ries, Goosberries, Mulberries. Raspberries,' Straw- 
berries, Cf c. Either make a Wine of them , which 
let grow a little Acid * and diftil -it as before di- 
retied, or as you diftil Bfandy, or Spirit of Wine 
from Wine : Or elfe take their Pulp, freed from 
their Stones or Kernels, to which put warm Wa- 
ter, to make it thin * then with Leven, left, or 
Sugar, diffolved alfo in warm Water, caufe them 
to ferment * after which diftil. 4. Spirits from 
hot Seeds, Spices, &c. Bruife them well, and 
macerate the Mafs with Wine, caufe them to fer- 
ment with -Leven, &c. and then diftil fo will 
you have a Spirit mixt with a great deal of Wa- 
ter : cohobate and diftil again, fo will the Spirit 
be much better * which after feparate from the 
Water by Dift illation : referve the Spirit by it 
felf and the Water by it Jelf, as Water of the 
fame Seeds, Spices, &c. 
VI. OILS Diftilled. 1. Oils from green 
or dry Roots, Herbs, Flowers. Bruife them well 
in a Stone or Iron Mortar, digefi them 14 days or 
more in Water, and let them putrify * then diftil 
by a Vefica with a great Fire * fo will you- have 
Water and Oil come over, which you are to fepa- 
rate. 2. If you diftil Oils from Angelica, Anife, 
Bawm, Caraway, Dill, Fennel, Lavender, Mar- 
joram, Mint, Origanum, Pennyroyal, Rofemary, 
Sage, Savory , Southernwood , Thyme, Worm- 
wood, and the like hot Herbs : It is to„ be done 
when in Flower, and you are only to take the upper 
Branches with the Flowers, for then they yield the 
great eft plenty of Oil, and thofe parts of the 
Plants the moft * the Leaves, Stalks, &c. little or 
none at all. 3 - Oils from hot Seeds, as Annife, 
Cardamoms, Cubebs, Caraways,' Coriander, Dill J 
Fennel, Muftard, Parlly, Rocker, C Sic. Bruife them 
grofly, affufe on them hot Water * add fome Salt 
or Crude Tartar in Pouder , digeft 10 or 20 Days, 
then diftil with a Copper Vefica, with its Head and 
Receiver well luted * fo will you have Water and 
Oil together, which you are to feparate, keeping 
the Oil by it felf * and # the Water for An feed 
Water , Cardamom , Caraway Water , dec- 4. Oils 
from Roots being dried. Bruife them well , or 
beat them into gr of s Pouder , digeft them with Wa- 
ter and Salt, then diftil : cohobate the diftilled 
Water, digeft and diftil again * feparate the Oil 
from the Water : and in that Water, digeft more 
frefh Roots, and fo on continually, y. Oils from 
Cirrort} Limon, and Orange Peels. Let them pu- 
trify or rot-, add Water to them * then diftil them 
as the former Roots , fo will you have Oil and 
Water, which feparate. The Water may be ufed 
