Chapter III: Part II

_Containing the Method of distilling Simple
Waters._

CHAP. I. _Of Waters drawn by the cold Still._ 109

II. _Of distilling Simple Waters by the Alembic._ 114

III. _Of increasing the Virtues of Simple Waters by means
of Cohobation._ 121

IV. _Of the Method of procuring a Simple Water from Vegetables,
by previously fermenting the Vegetable before Distillation._ 123

V. _Of the Simple Waters commonly in Use._ 125

VI. _Of Orange-flower Water._ 127

VII. _Of Rose Water._ 131

VIII. _Of Cinnamon Water._ 134

IX. _Of Fennel Water._ 135

X. _Of Pepper-mint Water._ 136

XI. _Of Spear-mint Water._ 137

XII. _Of Baum Water._ _ibid._

XIII. _Of Penny-royal Water._ 138

XIV. _Of_ Jamaica _Pepper Water_. 139

XV. _Of Castor Water._ 140

XVI. _Of Orange Peel Water._ 142

XVII. _Of the Water of Dill-seed._ 142