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Secrets in Diſstillation
1. How to make true ſpirit of wine.
TAke the fineſt Paper you can get, or elſe ſome Virgine parchment, ſtrayne it verie right and ſtiffe ouer the glaſſe bodie, wherein you put your ſacke, malmſie or muſkadine, oyle the paper or virgin parchment with a penſil moiſtned in the oile of Ben, and diſtill it in the Balneo with a gentle fire, and by this means you ſhall purchaſe only the true ſpirit of wine. You ſhall not haue aboue two or three ounces at the moſte out of a gallon of wine, which aſcendeth in the forme of a cloude, without any dewe or veins in the helme, lute all the ioyntes well in this diſtillation. This ſpirit will vaniſh in the ayre, if the glaſſe ſtand open.
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1. How to make true spirit of wine.
Take the finest Paper you can get, or else some Virgin parchment, strain it very right and stiff over the glass body, wherein you put your sack, malmsey or muskadine, oil the paper or virgin parchment with a pencil moistened in the boil of Ben, and distill it in the Balneo with a gentle fire, and by this means you shall purchase only the true spirit of wine. You shall not have above two or three ounces at the most out of a gallon of wine, which ascends in the form of a cloud, without any dew in the veins in the helm, lute all the joints well in this distillation. The spirit will vanish in the air, if the glass stands open.
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2. How to make the ordinarie ſpirit of wine that i-s ſolde for 5. ſhillings, & a noble, a pinte.
PVt ſacke, malmeſie, or muskadine into a glaſſe bodie, leauing one thirde or more of your glaſe empty, ſet it into balneo, or in a pan of aſhes, keeping a ſofte and gentle fire, draw no longer than till all or moſt part wil burne away, which you may proue nowe and then, by ſetting a ſpoone full thereof on fire with paper as it droppeth from the noſe or pipe of the helme, and if your ſpirit thus drawn haue any phlegme therein, thē reify or rediſtil yr ſpirit again in a leſser body, or in a bolt receiuer in ſted of another body, luting a ſmall head on the top of the ſteel thereof, and ſo you ſhall haue a verie ſtrong ſpirit, or elſe for more expedition, diſtill fiue or ſixe gallons of wine by a Limbecke, and that ſpirit which aſcendeth afterward rediſtil in glaſſe as before.
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2. How to make the ordinary spirit of wine that is sold for 5. shillings, and a noble, a pint.
Put sack, malmsey, or muskadine into a glass body, leaving one third or more of your glass empty, set it into balneo, or in a pan of ashes, keeping a soft and gentle fire, draw no longer than till all or most part will burn away, which you may prove now and then, by setting a spoonful thereof on fore with paper as it drops from the nose or pipe of the helm, and if your spirit thus drawn have any phlegm therein, then rectify or redistill your spirit again in a lesser body, or in a bolt receiver instead of another body, luting a small head on the top of the steel thereof, and so you shall have a very strong spirit, or else for more expedition, distill five or six gallons of wine by an Alembic, and that spirit which ascends afterwards redistill in glass as before.
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DIſtill with a gentle heat either in balneo, or aſhes, the ſtrong and ſweete water, wherewith you haue drawen oile of cloues, mace, nutmegs, Iuniper, Roſemarie, &c. after it hath ſtoode one moneth cloſe ſtops, and ſo your ſhall purchaſe a moſt delicate Spirite of each of the ſaide aromaticall bodies.
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3. Spirits of Spices.
Distill with gentle heat either in balneo, or in ashes, the strong and sweet water, wherewith you have drawn oil of cloves, mace, nutmegs, juniper, Rosemary, etc. after it has stood one month close stoppered, and so you shall purchase a most delicate Spirit of each of the said aromatic bodies.
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4. Spirit of wine taſting of what vegetable you pleaſe.
MAcerate Roſemarie, Sage, ſweet fennel ſeedes, Marierom, Lēmon or Orenge pils, &c. in ſpirit of wine a day or two, and then diſtill it ouer againe, vnleſſe you had rather haue in his proper colour: ſo you ſhall haue it vpon the firſt infuſion without any farther diſtillation, and ſome young Alchimiſts doe holde theſe for the true ſpirits of vegetables.
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4. Spirit of wine tasting of what vegetable you please.
Macerate Rosemary, Sage, sweet fennel seeds, Marjoram, Lemon or Orange peels, etc. in spirit of wine a day or two, and then distill it over again, unless you had rather have [it] in its proper colour: so you shall have it upon its firs infusion without any further distillation, and some young Alchemists do hold these for the true spirits of vegetables.
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5. How to make the water which is uſually called Balm-water.
TO euery gallon of claret wine put one pound of green balm. Keep that which commeth firſt & is cleareſt, by itſelfe: and the ſecond & whiter ſort which is weakeſt, and commeth laſt, by it ſelfe, diſtill in a pweter limbecke luted with paſte to a braſſe pot. Drawe this in May or Iune whē the herb is in its prime.
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5. How to make the water which is usually called Balmewater.
To every gallon of claret wine put one pound of green balm. Keep that which comes first and is clearest, by itself: and the second and whiter sort which is weakest, and comes last, by itself, distill in a pewter alembic luted with paste to a brass pot. Draw this in May or June when the herb is in its prime.
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TAke of the hearbe Roſāſolis, gathered in Iuly one gallon, pick out all the black mosts from the leaues, dates halfe a pounde, Cinamon, Ginger, cloues, of each one ounce, graines half an ounce, fine ſugar a pound and a halfe, red roſe leaues, greene or dryed foure handfuls, ſteepe all theſe in a gallon of good Aqua Compoſita in a glaſe cloſe ſtopped with waxe, during twentie daies, ſhake it wel together once euerie two daies. Your ſugar muſt be powdered, your ſpices bruiſed onely, or groſſelie beaten, your dates but in long ſlices the ſtones taken awaie. If you adde two or three graines of Amber greece, and as much muske in your glaſſe amongſt the reſt of the ingredientes, it will haue a pleaſant ſmel. Some adde the gum amber with coral and pearl finely poudred, and fine leafe golde. Some vse to boyle Ferdinando buck in Roſewater, till they haue purchaſed a faire deepe crimſon colour, and when the ſ.ame is cold, they colour their Roſāſolis and Aqua Rubea therewith.
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6. Rosa-solis.
Take of the herb, Rosa-solis, gathered in July one gallon, pick out all the black motes from the leaves, dates half a pound, Cinnamon, Ginger, cloves, of each an ounce, grains half an ounce, fine sugar a pound and a half, red rose leaves, green or dried four handfuls, steep all these in a gallon of good Aqua Composita in a glass close stoppered with wax, during twenty days, shake it well together once every two days. Your sugar must be powdered, your spices bruised only, or grossly beaten, your dates cut in long slices the stones taken away. If you add two or three grains of Ambergris, and as much musk in your glasses amongst the rest of the ingredients, it will have a pleasant smell. Some add the gum amber with coral and pearl finely powdered, and fine leaf gold. Some use to boil Ferdinando buck in Rose water, till they have purchased a fair deep crimson colour, and when the same is cold, they colour their Rosa-solis and Aqua Rubea therewith.
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Take of muske ſixe graines, of Cinamon and ginger of each one ounce, white ſugar candy one pounde, pouder the ſugar, and bruise the ſpices groſſely, binde them vp in a cleane linnen cloth, and put them to infuſe in a gallon of Aqua cōpoſita in glaſſe cloſe ſtopped twentie foure houres, ſhaking them togither diuers times, then put thereto of turneſole one dran, ſuffer it to ſtand one houre, and then ſhake al together, then if the colour like you after it is ſetled, poure the cleereſt forth into an other glaſſe: but if you wil haue it deeper coloured, ſuffer it to worke longer vppon the turneſole.
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7. Aqua Rubea.
Take of musk six grains, of Cinnamon and ginger of each one ounce, white sugar candy one pound, powder the sugar, and bruise the spices grossly, bind then up in a clean linen cloth, and put them to infuse in a gallon of Aqua composita in glass close stoppered twenty four hours, shaking them together diverse times, then put thereto of turnesole one dram, suffer it to stand one hour, and then shake all together, then if the colour like you after it is settle, pour the clearest forth into another glass: but if you will have it deeper coloured, suffer it to work longer upon the turnesole.
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8. Steeuens Aqua composita.
TAke a gallō of Gaſcoign wine, of ginger, galingale, cinamō, nutmegs & graines, Annis ſeeds, fennel ſeeds, and carroway ſeeds, of each a dram, of Sage, mints, red Roſes, Time, Pellitorie, Roſemary, wild thime, camomil, lauender, of each a handfull, braie the ſpies small, and bruiſe the herbs, letting them macerate 12. houres, ſtirring it now and then, then diſtill by a limbecke of pewter, keeping the firſt cleare water that cōmeth by it ſelf, & ſo likewiſe the ſecond. You ſhal draw much about a pinte of the better ſort from euery gallon of wine.
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8. Stevens Aqua composita.
Take a gallon of Gascon wine, of ginger, galingale, cinnamon, nutmegs and grains, Aniseeds, fennel seeds, and caraway seeds, of each a dram, of Sage, mints, red Roses, Thyme, Pellitory, Rosemary, wild thyme, camomile, lavender, of each a handful, chop the spices small, and bruise the herbs, letting them macerate 12 hours, stirring it now and then, then distill by an alembic of pewter, keeping the first clear water that comes by itself, and so likewise the second. You shall draw much about a pint of the better sort from every gallon of wine.
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9. Vſquebath, or Iriſh aqua vitæ.
TO euery gallon of good Aqua compoſita, put two ounces of choſen liquerice bruiſed, and cut into ſmall peeces, but firſt blenſed from all his filth, and two ounces of Annis ſeeds that are cleane & bruiſed, let them macerate fiue or ſixe daies in a wodden Veſſel, ſtopping the ſame cloſe, and then draw off as much as will runne cleere, diſſoluing in that cleare Aqua vitæ fiue or ſix ſpoonfuls of the beſt Malaſſoes you can get, Spaniſh cute if you can get it, is thought better then Malaſſoes, then put this into another veſſell; and after three or foure daies (the more the better) when the liquor hath fined itſelf, you may vſe the ſame: ſome adde Dates & Raiſons of the ſun to this receipt; thoſe groundes which remaine you may rediſtill and make more Aqua compoſita of them, & of that Aqua cōpoſita you may make more Vſquebath.
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9. Uisquebah, or Irish aqua vitæ.
To every gallon of good Aqua composita, put two ounces of chosen liquorice bruised, and cut into small pieces, but first cleansed from all his filth, and two ounces of Aniseeds that are clean and bruised, let them macerate five or six days in a wooden Vessel, stopping the same close, and then draw off as much as will run clear, dissolving in that clear Aqua vitæ five or six spoonfuls of the best Molasses you can get, Spanish cut if you can get it, is thought better than Molasses, then put this into another vessel; and after three or four days (the more the better) when the liquor has fined itself, you may use the same: some add Dates and Sultanas to this receipt; those grounds which remain you may redistill and make more Aqua composita of them, and of that Aqua composita you may make more Usquebah.
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HAuing a Copper bodie or braſſe pot that will holde 12. gallons, you may well make 2. or 3. gallons of Cinamon water at once. Put into your body ouernight 6. gallons of conduit water, and two gallons of ſpirit of wine, or to ſaue charge two gallons of ſpirit drawne from wine lees, Ale, or lowe wine, or ſixe pound of the beſt and largeſt Cinamon you can get, or elſe eight pound of the ſecond ſort wel bruſed, but not beaten into pouder: lute your Lymbeck, & begin with a good fire of wood & coals, till the veſſel begin to diſtil, then moderate your fire, ſo as your pipe may drop apace, and run trickling into the receiuer, but not blow at anie time: it helpeth much heerein to keep the water in the bucket, not too hot, by often change thereof, it muſt neuer be ſo hot but that you may well indure your finger therein. The ndiuide into quart Glaſses the ſpirit vvhich firſt aſcendeth, and vvherein you finde either no taſte or a very ſmalle taſte of the Cynamon, then may you boldely after the ſpirit once beginneth to come ſtrong of the cinamō, draw vntill you haue gotten at the leaſt a Gallon in the receiuer, and then diuide often by halfe pintes and quarters of pintes, leaſt you drawe too long : which you ſhall knowe by the faynte saſte and murky colour which diſtilleth in the ende : this you muſt now and then taſte in a ſpoone. Now, when you haue drawen ſo much as you finde good, you may adde thereunto ſo much of your ſpirit that came before your Cinamon water, as the ſame will well beare : which you muſt find by your taſte. But if your ſpirit and your Cinamō be both good, you may of the aforesaid proportion wil make vp two tallons, or two gallons and a quarter of good Cinamon water. Heere note that it is not amiſſe to obſerue which glaſſe was firſt filled with the Spirit that aſcended, and ſo of the ſecond, thirde, and fourth: and when you mix, begin with the laſt glaſſe firſt, & ſo with the next, becauſe thoſe haue more taſte of the Cinamon then that which came firſt, and therefore more fit to bee mixed with your Cinamon water. And if you meane to make but 8. or 9 pintes at once, then begin but with the halfe of this proportion. Alſo that ſpirit which remaineth vnmixed doth ſerue to make Cinamon water the ſecond time. This way I haue often poured & found moſt excellent: take heede that your Limbecke be cleane and haue no maner of ſent in it, but of wine or Cinamon, and ſo likewiſe of the glaſſes, funnelles and pots which you you ſhall vſe about this worke.
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10. Cinnamon water.
Having a Copper body or brass pot that will hold 12 gallons, you may well make 2 or 3 gallons of Cinnamon water at once. Put into your body over night 6 gallons of conduit water, and two gallons of spirit of wine, or so save charge two gallons of spirit drawn from wine lees, Ale, or low wine, or six pound of the best and largest Cinnamon you can get, or else eight pound of the second sort well bruised, but not beaten into powder: lute your Alembic, and begin with a good fire of wood and coals, till the vessel begin to distil, then moderate your fire, so as your pipe may drop apace, and run trickling into the receiver, but not blow at any time: it helps much herein to keep the water in the bucket, not too hot, by often change thereof, it must never be so hot but that you may well endure your finger therein. Then divide into quart Glasses the spirit which first ascends, and wherein you find either no taste or very small taste of the Cinnamon, then may you boldly after the spirit once begins to come strong of the cinnamon, draw until you have gotten at the least a Gallon in the receiver, and then divide often by half pints and quarters of pints, least you draw too long : which you shall know by the faint taste and murky colour which distills in the end : this you must now and then taste in a spoon. Now, when you have drawn so much as you find good, you may add thereunto so much of your spirit that came before your Cinnamon water, as the same will well bear : which you must find by your taste. But if your spirit and your Cinnamon be both good, you may of the aforesaid proportion will make up two gallons, or two gallons and a quart of good Cinnamon water. Here note that it is not amiss to observe which glass was first filled with the Spirit that ascended, and so of the second, third, and fourth : and when you mix, begin with the last glass first, and so with the next, because those have more taste of the Cinnamon than that which came first, and therefore more fit to be mixed with your Cinnamon water. And if you mean to make but eight or nine pints at once, then begin but with the half of this proportion. Also that spirit which remains unmixed doth serve to make Cinnamon water the second time. This way I have often poured and found most excellent: take heed that your Alembic be clean and have no manner of scent in it, but of wine or Cinnamon, and so likewise of the glasses, funnels and pots which you
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11. How to diſtill Iſop, thime, lauender, Roſemary, &c. after a new and excellent manner.
HAuing a large Pot containing 12. or 14 gallons, with a Limbecke to it, or elſe a copper body with a ſerpentine of 20 or 24 gallons, and a copper heade, beeing ſuch a veſſell as is commonly vſed in the drawing of Aqua vitæ, fill two partes thereof with faire water, and one other thirde part with ſuch hearbes as you woulde diſtill, the hearbes being eyther moiſt or drie it skilleth not greatly whether, let the hearbes macerate all night, and in the morning begin your fire, then diſtil as before in Cinamon water, beeing carefull to giue change of waters to your colour alwaies as it needeth: drawe no longer then you feele a ſtrong and senſible taſte of ye hearb which you diſtill, alwayes diuiding the ſtronger from the weaker, and by this meanes you ſhall purchaſe a water farre excelling any that is drawen by a common pewter ſtill: you may alſo gather the oyle of each hearb which you ſhall finde fleeting on the top of ſummity of your water: This courſe agreeth beſt with ſuch herbs as are not in taſte, will yeels their oile by diſtillation.
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11. How to distill hyssop, thyme, lavender, Rosemary, &c. after a new and excellent manner.
Having a large Pot containing 12 or 14 gallons, with an Alembic to it, or else a copper body with a serpentine of 20 to 24 gallons, and a copper head, being such a vessel as is commonly used in the drawing of Aqua vitæ, fill two parts thereof with fair water, and one other third part with such herbs as you would distill, the herbs being either moist or dry it skills not greatly whether, let the herbs macerate all night, and in the morning begin your fire, then distill as before in Cinnamon water, being careful to give change of waters to your colour always as it requires: draw no longer than you feel a strong and sensible taste of the herb which you distill, always dividing the stronger from the weaker, and by this means you shall purchase a water far excelling any that is drawn by a common pewter still: you may also gather the oil of each herb which you shal find floating on the top or summit of your water: This course agrees best with such herbs as are not in taste, and will yield their oil by distillation.
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12. How to make the ſalt of hearbs.
BVrne whole bundles of dryed Roſemary, Sage, Iſop, &c; in a cleane ouen, and when you haue gathered good ſtore of the aſhes of the hearb, infuſe warme water vpon them, making a ſtrong and ſarpe Lee of thoſe aſhes, then euaporate that Lee, & the reſidēce or ſetling wich you finde in the bottō thereof, is the ſalt which you ſeek for. Some vſe to filter this lee diuers times before euaporation, that their ſalt may be the clearer and more tranſparēt. This ſalt according to the nature of the hearb hath great effes in phyſicke.
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12. How to make the salt of herbs.
Burn whole bundles of dried Rosemary, Sage, Hyssop, etc; in a clean oven, and when you have gathered good store of the ashes of the herb, infuse warm water upon them, making a strong and sharp Lee of those ashes, then evaporate that Lee, and the residence or settling which you find in the bottom thereof, is the salt which you seek for. Some use to filter this lee diverse times before evaporation, that their salt may be the clearer and more transparent. This salt according to the nature of the herb has great effects in physick.
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PVt one part of honey to 5. parts of water, when the water boileth, diſsolue your honey therein, skimme it, and hauing ſodden an houre or two, put it into a wodden veſsell, and when it is but bloud warme, ſet it on worke with yeaſte after the vſuall manner of Beere and Ale, tun it, and when it hath lyen ſome time, it will yeelde his ſpirit by diſtillation; as wine, beer and ale will do.
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13. Spirit of honey.
Put one part of honey to five parts of water, when the water boils, dissolve your honey therein, skim it, and having sodden an hour or two, put into a wooden vessel, and when it is but blood warm, set it on work with yeast after the usual manner of Beer and Ale, tun it, and when it has lain some time, it will yield its spirit by distillation; as wine, beer and ale will do.
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14. To diſtil Roſewater at Michaelmas and to haue a good yeeld as at any other time of the yeare.
IN the pulling of your Roſes, firſt diuide all the blaſted leaues, thē take the other freſh leaues, and lay them abroad vpon your table or winndowes with ſome cleane linnen vnder them, let them ly 3. or four houres , or if they bee dewy vntil the dewe be fully vaniſhed, put theſe roſe leaues in great ſtone pottes , hauing narrowe mouthes, and well leaded within, (ſuch as the Goldfiners call their hookers, & ſerue to receiue their Aqua fortis, bee the beſt of all others that I know) and when they are well filled, ſtop their mouthes with good corkes, eyther couered all ouer with waxe, or molten brimſtone, and then ſet your pot in ſome coole place, and they wil keepe a long time good, and you may diſtil them at your beſt leaſure. This waie you may diſtill Roſewater good cheape, if you buy ſtore of Roſes, when you find a glutte of them in the market, whereby they are ſolde for 7. pence or 8. pence the buſhell, and then engroſſe the flower. And ſome hold opinion, that if in the midſt of theſe leaues you put ſome broken leauen, and after fill vp the pot with Roſe leaues to the top, that ſo in your diſtillatiō of them you ſhal haue a perfe Roſe vinegar without the addition of anie common viengar. I haue knowen Reſeleaues kept well in Rondlets, that haue been firſt well ſeaſoned with ſome liquor and Roſeleaues boiled together, and the ſame pitched ouer on the outſide, ſo as no aire might penetrate or pearce the veſſell.
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14. To distill Rosewater at Michaelmas and to have a good yield as at any other time of the year.
In the pulling of your Roses, first divide all the blasted leaves, then take the other fresh leaves, and lay them abroad upon your table or windows with some clean linen under them, let them lie three or four hours, or if they are dewy, until the dew has fully vanished, put these rose leaves in great stone pots, having narrow mouths, and well leaded within, (such as the Goldfiners call their hookers, and serve to receive their Aqua fortis, are the best of all others that I know) and when they are well filled, stop their mouths with good corks, either covered all over with wax, or molten brimstone, and then set your pot in some cool place, and they will keep a long time good, and you may distill them at your best pleasure. This way you may distill Rosewater good cheap, if you bey store Roses, when you find a glut of them in the market, whereby they are sold for 7 pence or 8 pence the bushel, you then engross the flower. And some hold opinion, that if in the midst of these leaves you put some broken leaven, and after fill up the pot with Rose leaves to the top, that so in your distillation of them you shall have perfect Rose vinegar without the addition of any common vinegar. I have known Roseleaves kept well in Rondlets, that have been first well seasoned with some hot liquor and Roseleaves boiled together, and the same pitched over on the outside, so as no air might penetrate or pierce the vessel.
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15. A ſpeedy diſtillation of Roſewater.
STampe the leaues, and firſt diſtill the iuice being expreſed, and after diſtil the leaues, and ſo you shall diſpatch more with one Stil, then others do with three or foure ſtils. And this water is euerie way as medicinable as the other, ſeruing in all ſirrups, decoions, &c. ſufficiently, but not altogether ſo pleaſing in ſmell.
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15. A speedy distillation of Rosewater.
Stamp the leaves, and first distill the juice being expressed, and after distill the leaves, and so you shall dispatch more with one Still, than others do with three or four stills. And this water is every way as medicinable as the other, serving in all syrups, decoctions, etc. sufficiently, but not altogether so pleasing in smell.
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16. How to diſtill wine vinegar or good Aligar, that it may be both clear & ſharpe.
IKnowe it is an vſuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadē still, and ſo to diſtill it as they do all other waters. But this way I do vtterly diſlike, both for that heere is no ſeparation made at all, and alſo becauſe I feare that the Vinegar doth cary an ill touch with it, either frō the leaden bottō or pewter head or both. And therefore I could wiſh rather that the ſame were diſtilled in a large bodie of glaſſe with a head or receiuer, the ſame being placed in ſande or aſhes. Note that the beſt part of the vinegar is the middle part that ariſeth, for the firſt is fainte and phlegmatick, and the laſt will taſte of aduſtion, becauſe it groweth heauie toward the latter end, and muſt be vrged vp with great fire, and therefore muſt nowe and then taſte of that which commeth both in the beginning & towards the latter end, that you may receiue the beſt by it ſelfe.
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16. How to distill wine vinegar or good Aligar, that it may be both clear and ſharp.
I know it is an usual manner among the Novices of our time to put a quart or two of good vinegar into an ordinary leaden still, and so to distill it as they do all other waters. But this way I do utterly dislike, both for that here is no separation made at all, and also because I fear that the Vinegar doth carry an ill touch with it, either from the leaden bottom or pewter head or both. And therefore I could wish rather that the same were distilled in a large body of glass with a head or receiver, the same being placed in sand or ashes. Note that the best part of the vinegar is the middle part that arises, for the first is faint and phlegmatic, and the last will taste of adustion, because it grows heavy towards the latter end, and must be urged up with great fire, and therefore you must now and then taste of that which comes both in the beginning and towards the latter end, that you may receive the best by itself.
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17. How to draw the true ſpirit of roſes, and ſo of all other hearbs and flowers.
MAcerate the Roſe in his own iuice, adding thereunto being tēperately warm, a conueniēt proportion either of yeaſt or ferment, leaue thē a few daies in fermentation, till they have gotten a ſtrōg & heady ſmel, beginning ot incline towards vinegar, thē diſtill them in balneo in glaſ bodies luted to their helms (happily a limbeck wil do better and rid faſter) and drawe ſo long as you find any ſent of the Roſe to come, then rēdiſtill or reifie the ſame ſo often till you haue purchaſed a perfe ſpirit of the Roſe. You may alſo ferment the iuice of Roſes onelie, and after diſtill the ſame.
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17. How do draw the true spirit of roses, and so of all other herbs and flowers.
Macerate the Rose in his own juice, adding thereunto being temperately warm, a convenient proportion either of yeast or ferment, leave them a few days in fermentation, till they have gotten a strong and heady smell, beginning to incline towards vinegar, then distill them in balneo in glass bodies luted to their helms (happily an alembic will do better and rid faster) and draw so long as you find any scent of the Rose to come, then re-distill or rectify the same so often till you have purchased a perfect spirit of the Rose. You may also ferment the juice of Roses only, and after distill the same.
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18. An excellent Roſewater.
UPon the top of your glaſſe bodie, ſtraine a haire cloth, and vpon that lay good ſtore of Roſēleaues, either drie, or half drie, and ſo your water will aſcend verie good both in ſmell and in colour. Diſtill either in balneo, or in a gentle fire in aſhes, you may reiterate the ſame water vppon freshs leaues. This may alſo be done in a leaden Still, ouer which by reaſon of the breadth you may place more leaues.
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18. An excellent Rosewater.
Upon the top of your glass body, strain a hair cloth, and upon that lay good store of Rose-leaves, either dry, or half-dry and so your water will ascend very good both in smell and in colour. Distill either in balneo, or in a gentle fire in ashes, you may reiterate the same water upon fresh leaves. This may also be done in a leaden Still, over which by reason of the breadth you may place more leaves.
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19. An excellent way to make the extra of all Vegetables.
Expreſſe a good quantity of the iuice thereof, ſet it on the fire, and giue it onely a walme or two, then it will grow cleere : before it be cooled, pour away the cleereſt, filter with a piece of cotton, and then euaporate your filtered iuice, till it come to a thicke ſubſtance, and thus you ſhal haue a moſt excellent extrae of the Roſe, Gilloflower, &c. with the perfe ſent and taſte of the flower, whereas the common waie is to make the extrae eyther by ſpirit of wine, faire water, the water of the plant, or ſome kind of menſtruum.
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19. An excellent way to make the extract of all Vegetables.
Express a good quantity of the juice thereof, set it on the fire, and give it only a fume or two, then it will grow clear : before it is cooled, pour away the clearest, filter with a piece of cotton, then evaporate your filtered juice, till it come to a thick substance, and thus you shall have a most excellent extract of the Rose, Giliflower, etc. with the perfect scent and taste of the flower, whereas the common way is to make the extract either by spirit of wine, fair water, the water of the plant, or some other kind of menstruum.
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20. To make water ſmelling of the Eglantine, Gilloflowers, &c.
DRie the hearbe or flower, and diſtill the ſame in faire water in a limbecke, draw no longer thē you find ſent in the water tiat iſſueth, reiterate that water vpon freſh herbes, and diſtil as before, diuiding the ſweeteſt frō the reſt.
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20. To make water smelling of the Sweet Briar, Giliflowers, &c.
Dry the herb or flower, and distill the same in fair water in an alembic, draw no longer them you find sent in the water that issues, reiterate the water upon fresh herbs, and distil as before, dividing the sweetest from the rest.
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21. A scottiſh handwater.
PVt thyme, Lauender, and Roſemary confuſedly together, thē make a lay of thicke wine Lees in the bottom of a ſtone pot, vppon which make an other laye of the ſaid hearbes, & then a lay of Lees, and ſo forwarde, lute the pot wel, bury it in the ground for 6. weeks diſtill it, & it is called Dames water in Scotland. A little thereof put into a baſon of cōmon water maketh very ſweet waſhing water.
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21. A scottish handwater.
Put thyme, Lavender, and Rosemary confusedly together, then make a lay of thick wine Lees in the bottom of a ſtone pot, upon which make an other layer of the said herbes, & then a lay of Lees, and so forward, lute the pot well, bury it in the ground for six weeks distill it, and it is called Dames water in Scotland. A little thereof put into a basin of common water makes a very sweet washing water.
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22. How to draw the bloud of hearbes.
Stampe the hearb, put the ſame into a large glaſſe, leauing two parts emptie (ſome commend the iuice of the hearbe onely ) nit or elſe lute the glaſſe very wel, digeſt it in a baleno . 15. or 16. daies, and you ſhall fine the ſame very red, diuide the watriſh part, and that which remaineth is the bloud or eſence of the hearb.
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22. How to draw the blood of herbs.
Stamp the herb, put the same into a large glass, leaving two parts empty (some commend the juice of the herb only) nip or else lute the glass very well, digest it in balneo, 15 or 16 days, and you shall find the same very red, divide the watery part, and that which remains is the blood or essence of the herb.
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23. Roſewater, and yet the Roſeleaues not diſcoloured.
YOu muſt diſtill in balneo, and whē the bottom of your pewter Still is through hotte, put in a fewe leaues at once and diſtill them : watch your Still carefully, and as ſoone as thoſe are diſtilled put in more. I know not whether your profit will require your labour, yet accept of it as a newe concluſion.
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23. Rosewater, and yet the Rose-leaves not discoloured.
You must distill in balneo, and when the bottom of the pewter Still is thoroughly hot, put in a few leaves at once and distill them : watch your Still carefully, and as soon as those are distilled put in more. I know not whether your profit will requite your labour, yet accept of it as a new conclusion.
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24. How to recouer Roſewater, or any other diſtilled water that hath gotten a mother, and is is danger to be muſty.
INfuſe your water vpō freſh Roſe leaues, or vpon Roſe cakes broken all in peeces, and then after maceration for three or foure houres with a gentle fire, rediſtill your water. Do this in a Limbeck, take heed of drawing too long for burning, and vnleſſe your Limbecke ſtand in balneo.
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24. How to recover Rosewater, or any other distilled water that has gotten a mother, and is in danger to be musty.
Infuse your water upon fresh Rose leaves, or upon Rose cakes broken all to pieces, and then after maceration for three or four hours with a gentle fire, redistill your water. Do this in an Alembic, take heed of drawing too long for burning, unless your Alembic stands in balneo.
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25. To drawe both good Roſewater, and oyle of Roſes together.
AFter you have digeſted your Roſe leaues by the ſpace of 3. months, ficut ante, nam. 13 eyther in bottyls or hookers, then diſtill thē whith faire water in a limbeck, and ſo long as you finde anie excellent ſmell of the Roſe, then diuide the fatty oile that fleeteth on the top of the Roſewater, and ſo you haue both excellent oile of Roſes, and alſo good Roſewater togither, and you ſhall alſo haue more water then by the ordinarie waie, and this Roſewater extendeth farther in phyſicall compoſitions, and the other ſerueth beſt for perfumes and caſting bottles. You may alſo diſtill the oyle of Lignum Rhodium this way, ſauing that you ſhall not neede to macerate the ſame aboue 24 houres in your water or menſtruum before
you diſtill: this oyle hath a moſt pleaſing ſmell in a manner equall with the yole of Roſes.
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25. To draw both good Rosewater and oil of Roses together.
After you have digested your Rose leaves by the space of three months, ficut ante, nam. 13 either in bottles or hookers, then distill them with fair water in an alembic, and so long as you find any excellent smell of the Rose, then divide the fatty oil that fleets on the top of the Rosewater, and so you have both excellent oil of Roses, and also good Rosewater together, and you shall also have more water than by the ordinary way, and this Rosewater extends further in physical compositions, and the other serves best for perfumes and casting bottles. You may also distill the oil of Lignum Rhodum this way, excepting that you shall not need to macerate the same above 24 hours in your water or menstruum before your distill; this oil has a most pleasing smell in a manner equal with the oil of Roses.
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