Chapter IX: Front Matter (9)

_Now this Instrument is made of strong Copper plates after the
following manner. You must make two strong hemispheares of Copper or
Latten of the bigness of a mans head (or thereabout) and join them
together with a most strong soder, and that without tin, whereof the
one must have a pipe: Now the pipe must be of a most exact roundness,
that it may most accurately fit the hole that is made with an auger
or wimble to keep the water from flowing out like to a tap, of the
length of one span at least, wider on the hinder part towards the
globe, than on the forepart, which also must be according to the
bigness of the globe, greater or lesser, and be exactly joined with
the best soder to its hemisphear, and the diameter of the forepart
being very round like a tap, and most exactly filling the round hole
must be of two fingers breath. Now there is required to the foresaid
instrument or globe, a certain peculiar little furnace made of iron
or copper, =viz.= most strong copper plates, covered within with
stones or the best lute, into which is put that globe like a retort,
so that it may ly upon two iron bars of the distance of a span, or
span and half from the grate; the neck whereof (that pipe) goeth
forth of the furnace one span at least. The furnace also must have
below a place for the ashes, and above a cover with its hole for the
letting forth of the smoke, and for regulating the fire, as you may
see by the annexed figure. It must also below have a treefoot, on
which the furnace must be set, and on the sides two handles by the
help whereof it may be removed from place to place; the which is very
necessary; for it is not only used for the distilling of burning
spirits by wooden Vessels instead of copper, but also for such
distillation, and digestion that is performed in gourds, bolt-heads,
and other instruments of glass, stone, copper, tin, =&c.= which are
to be set in Balneo: also in the boyling of beer, metheglin, wine,
and other drinks, which are to be performed by the help of wooden
Vessels._

_Of Wooden Instruments that are to be used instead of Stills, Baths, and Cauldrons._

_In the first Figure_, _A_ represents the Furnace with a Copper
Globe. _B._ The Copper Globe. _C._ The distilling Vessel. _D._
The Refrigeratory with a Worm. _E._ The Receiver. _F._ Stools on
which the Vessels stand. _The Second_, _A_ Balneum with a Cover
having Holes in it for the Glasses, set upon a Tree-foot.

_The Third_, A Wooden Vessel for the making of Beer. _The Fourth_,
A Tub for a moist Bath, which is to be warmed by the Copper
Globe. _The Fifth_, A wooden Box for a dry Bath to provoke sweat
with Volatile Spirits.

In the first place I shall speak of wooden Vessels that are to be used instead of Copper stills, in the distilling of burning spirits out of wine, beer, lees, malt, wheat, meal, roots, hearbs, flowers, seeds, and other vegetables, as also oyls of vegetables.

See that thou hast an oken barrel, like to those wherein wine and beer are kept, of a just bigness, _viz._ answerable to the bigness of the globe, as is sufficient for the coction: for a barrel that is too big will make the coction slow, and tedious. A greater globe may be fitted to a lesser barrel, but not on the contrary, a great barrel to a little globe: For by how much the bigger the globe is, and the less the barrel, so much the sooner is the work hastned. Now seeing that this Art was invented for the saving of costs, which otherwise would have been expended in providing of stils, cauldrons, furnaces, _&c._ it is best not to have too great a globe, which requires a greater furnace, and is more hardly to be carryed, because it is to be covered within with lute, or a wall; for it is sufficient if it be big enough for the coction. Wherefore I will give you a just and due proportion of both, _viz._ of the globe, and vessel, which in distillations and other operations, the curteous reader may imitate.

A globe of the bigness of a mans head, containing three or four cannes, whereof each containeth four pints, is sufficient for the heating of a barrel of 30, 40, 50, 60. and 100 gallons, which by how much the more remote from 100 and nearer to 30, so much the sooner is it heated, and the coction furthered; and on the contrary, by how much the nearer it is to 100 and more remote from 30, so much the slower is the coction. I do not therefore advise that a huge barrel be chosen for a small globe, by reason of a long and tedious operation: And if all and every thing be not so accurately observed to a hair, yet it matters not much, because it sufficeth to do the same thing by the help of one small copper instrument of divers forms. For in this way of distilling, wooden vessels that are requisite to the distilling of spirits, and boyling of Bear, and for baths are more easily provided, then so many copper vessels in the common way. For by this means not only costs are spared, but also it is in stead of building of furnaces, because when any barrel hath been used, you may remove it, and set another in the place of it for another operation, the which cannot be done with stills and cauldrons fastened into a furnace. And this invention is for those that want Artificers, as Coppersmiths, _&c._ because wooden instruments are more easily provided: also by the help of this globe may most secret operations be performed.

For the furnace with the copper globe may be built in one place, and in another place the _Balneum_, _viz._ the places divided with a wall, so that he that looks to the fire may not know what is done in the Elaboratory; for oftentimes the care of the fire is committed to heedless servants, that break glass instruments by their carelesseness, by which means oftentimes a most pretious medicine is lost; which danger this invention is without.

Wherefore this copper globe with its wooden vessels is more convenient then those copper stills and cauldrons. But this I would have thee know that this new invented distillation is slower, then the common way which is performed by stills, and consequently requires a long fire. I desire therefore the rich that dwell in large and spacious houses, that they would use the old way of distilling; but the poor, who have but little houshold conveniences, and the covetous, that they would use this little copper globe with its wooden vessels: for although there be a longer fire required, yet these are not to be compared to those costs which are otherwise expended upon so many copper vessels of so many divers forms. Let him therefore keep to his copper vessels, who cannot understand me, for it concernes not me. Without doubt there are some whom this my new invented way of distilling will please, before other, being communicated for the sake of the poor labouring house-keepers, that cannot boyl Beer, and distill burning spirits for lack of vessels: for a globe of five or four pound is more easily provided, then other copper vessels of 60, 80, 100 pound: also those wooden vessels are more easily provided than furnaces, which some for want of place only cannot build. Choose therefore which way thou wilt, for these things which I have wrote, I have wrote for the poors sake rather than for the rich. Certainly rich men that have spacious Elaboratories need not to be ashamed to follow this way, for it is free for every man to go a shorter way, unless they had rather prefer the old way before a new and compendious, whom I cannot help, being contented with a publication which is made for the sake of my neighbour, whether it be taken well or ill, with a good minde, certainly knowing that more profit then disprofit may be obtained by the help thereof. It shall not therefore repent him of his labor, who knows rightly to prepare and use this copper, and wooden vessels.

_There follows now the preparation of the vessel._

The vessel being made is to be placed with one bottom, upon a stool that is fitted for it, which being done, make a hole with a wimble neer the bottom, for the receiving of the neck of the copper globe, which is to be covered over with a linnen cloth: make also about the lower bottom another hole for a tap, by the help whereof the remainder of the distillation is drawn forth: also you must make a large hole in the upper bottom, the diameter whereof must be one span for to pour in the water to be distilled, with a funnel. Also there must be made a hole near the upper bottom of two or three fingers breadth, into which is to be put a copper pipe of a span long, which is to be fastened closely therein; and to this pipe another oaken vessel with a copper worm and cold water like to other refrigeratories, must be applyed. Also the joints of the aforesaid short pipe, _viz._ of the first barrel, and of the second barrel, _viz._ the refrigeratory must be straightly, and closely united together, which afterward may be the better joyned together with a fit lute for the distilling. And this is the form and fashion of the wooden vessel, that is to be used in the place of copper vessels, in the distilling of burning spirits and oyls. But thou wilt object that these kind of wooden vessels are porous, and drink up great part of the spirit and oyls.

I answer; none of the spirits seeketh a violent passage out, in case the ways be open. There is no danger therefore, when there is passage enough given them by a pipe that is wide enough. Neither doth oyl stick to them in distillation, for whatsoever is by force of the boyling water to be separated from the spices, and seeds that also is sublimable by the force of the seething water, so as to distill in, so that in the refrigeratory no more is lost than in the stills. Distillation being made, the aforesaid spirits may be rectified in these wooden vessels, (being first washed) as well as in copper stills.

_The making of a wooden vessel for a Balneum, which is to be used
in stead of copper and leaden Cauldrons for digestion, and
distillation by glass vessels._

Make an oaken vessel as big or as little as you please, according to the greatness, or littleness, multitude, or fewness of the vessels, of two or three spans high, a little narrower above then below, and so fashioned above, that a cover of wood, copper, or lead, may most closely be joyned to it: the cover must have holes greater or lesser, according to the glasses, as is wont to be in the making of a _Balneum_, as you may see by the annexed figure. This vessel also must be placed upon a stool of the height of an ell, or such height as is required for the joyning of the copper globe with the _Balneum_, which must have a hole near the lower bottom, for the receiving of the neck of the aforesaid globe. In defect of such a vessel, which yet you may provide easily enough, take a wine or bear vessel divided in the middle, and make a hole near the bottom for the neck of the globe, make also a wooden cover with holes, &c. He that will be curious may provide all things according to the best Art.

_A wooden vessel serving for boyling of bear, metheglin, vinegar,
=&c.= as well as copper, iron, and tin vessels._

Make a wooden vessel, which shall be more high than broad, a little wider above than below, as you please: or take a wine or bear barrel divided in the middle, and near the bottom make a hole for the neck of the globe, which is to be covered with boards, which serves as well for the boyling of bear, _&c._ as those of copper.

_A wooden vessel for a bath for sweet, or mineral water, which may
be according as you please, kept warm, for the preserving of
health._

Make a long wooden tub convenient to sit in, which is to be set upon a stool of a just height, _viz._ that the bottom of the vessel may answer the neck of the globe which is put into the furnace: you may also have a cover, that may cover the whole tub, which may be divided and united in that place where the head goes forth, as appears by the annexed figure, or you may cover it with a cloth, laying it upon small crooked sticks fastned to the tub, yet so that the head may have its liberty, especially in a vaporous bath of common sweet, or medicinal water; or make a high wooden cover shutting very close, for a dry sweat, where it is no matter whether the head be shut in or no.

_Of the use of wooden vessels in distilling, boyling, bathing,
=&c.= And first of the distilling vessel._

He that will distill any burning spirit by help of the distilling vessel, out of wine, metheglin, bear, barley, wheat, meal, apples, pears, cherries, figs, _&c._ also out of flowers, seeds, and other vegetables, hath need so to prepare his materials, that they may yield their spirit. Where I thought it convenient, and indeed necessary to say something of the preparation of each vegetable, for better information sake, or else a profitable distillation is not to be expected, but labour in vain to be feared.

_And first of the preparation of the lees of wine, bear, hydromel,
and other drinks._

The lees of wine, bear, hydromel, _&c._ have no need to be prepared, because they do easily enough of themselves yield their spirit, unless haply having lost all their humidity they be dryed, which you may make moist again by the admixion of common water, lest they be burnt in distilling & stick to the vessel; of which thing more in the distillation it self. Now flowers, roots, hearbs, seeds, fruits, apples, pears, cannot be distilled without a foregoing preparation. You must therefore first prepare them, as followeth.

_Of the preparation of all kind of corn, as Wheat, Oats, Barly,
=&c.= which must go before the distilling of the spirit._

And first of all a malt must be made of the corn, as it is wont to be in the making of bear. Now the manner of making of malt is known almost to all, wherefore I need not speak much of that, because in all places that have no wine, there is scarce any house found in which Malt and Bear is not made, as well in the country as cities. But however, there is a great deal of difference of making of it, for a long knife doth not make a good Cook, nor all drinkers of wine are good planters. For many have perswaded themselves, that, if they follow the footsteps of their fathers, they have done well (although they have been in an errour) and being scornful, refuse instruction. Wherefore something is to be said of the difference of malting. Although I never exercised the Art of making Beer, yet I am certain I do in that excel all other Distillers, and Brewers. For I often saw, and indeed with admiration, the simplicity of many in their operations, although common, and dayly, to whom though an age should be granted, yet they would never be more thrifty, being content with their ancient customes. Good God! How perverse is the world, where no body labours to find out any good, neither is there any one that thinks of perfecting, and amending things already found out: Where all things run to ruin, and all manner of vice increase: for now almost every one seeks only after riches _by right or wrong_; for it is all one with them, if they have them, not thinking that things ill gotten shall perish, and that the third heir shall not injoy them, and that unjust riches shall devour those that have been honestly gotten, with danger also of eternal damnation. I pray you, if our Ancestors had been so negligent, and had left nothing to us: I pray you, I say, what Arts and Sciences should we have had now? It is come to this pass now, that vertues decrease, and vices increase.

_Of the difference of malting._

The difference of malt, by reason whereof it yields better or worse beer, and spirit, consists for the most part in the preparation thereof: for being made after the vulgar way it retains its tast, wherefore it cannot yield good spirit, nor good beer, which is observed of very few, wherefore they could not draw forth good spirit out of corn, but such as savours of the tast and smell of the malt. Which is not the fault of the corn, but of the artificer not operating aright in the preparation of his malt, in distilling and rectifying. For if it were prepared a right in all things, corn yields a very good spirit, not unlike to that which is made out of the lees of wine, in tast, odour, and other vertues. Which Art, although it be not known to all, yet it doth not follow that it is impossible: Now I did not say that it is that common way, whereby that spirit, which is like to the spirit of wine, is distilled, but another which is more subtil, and witty. Out of all vegetables is drawn a burning spirit, yet such as is perceived by some difference of the tast, and odour, but that is not the spirits faults, but of the vegetable, as of hearbs, seeds, corn, _&c._ communicating their vertues, tast, and odour to the spirit: whence that spirit deserves to be called not simple, but compounded, for else all the burning spirit (being rightly rectified from its flegm) is made out of any thing, having the same vertues with the spirit of wine, although it seem improbable to some. I do not deny that one simple may yield more or less sweet spirit than another. For sweeter wines yields sweeter spirits: Also clear wine yields a sweeter spirit than the lees of wine, although they come forth out of one and the same vessel: For clarified wine, and that which is separated from the fæces yields a sweeter spirit than the Lees, and impure and heterogeneal sediment, which corrupts the simple, and sweet spirit, with a strong tast and smell: so that that may deservedly, being as it were simple, be preferred before this which is accidentally corrupted. And this is to be understood of all other spirits. What hath hitherto been said, hath been spoken for the sakes of them, who have perswaded themselves that they could not perform chymical operations so well by the spirit of corn, as with the spirit of wine, for I never found any difference of them in the extraction of minerals or vegetables. Let him therefore that can, receive my opinion, and experience, seeing I will have nothing to do with contradicting Carpers: Without hurt to others I dare not reveal the Art of distilling a sweet spirit with great profit out of corn, in all things like to that which is made of the fæces of wine, _viz._ without the preparation or grinding of the malt, which shall haply be [* _See Explicat. Mirac. Mundi_] communicated elsewhere at some time or other. For this Book is not written for the publishing of secrets, but of a new invented distillation. But thou that wilt make a sweet burning spirit out of malt or honey; know this, that the corn must be brought after a certain peculiar manner into malt, and lose its ungrateful savour before its distilling, and fermenting, or else after the wonted manner a certain ungrateful spirit will be drawn from thence, that cannot be compared to the spirit of wine. The whole Art thereof consists in a true preparation; for ungrateful things are by Art brought into gratefulness, and on the contrary grateful things are made ungrateful by negligence. And thus much for information sake.

_Of the fermentation of Malt._

Take of Malt ground in a Mill as much as you please, upon which in a wooden vessel set up right, pour cold water, as much as will moysten it, and serve for mixtion and comminution; then also pour as much warm water as will suffice for the making the mixture moist and thin, and also warm; for it must be neither hot nor cold: which being done mix with it some new barm, and cover it with a cloth, and in a short space, being exposed to heat, it will begin to ferment (wherefore the vessel is not to be filled to the top) and leave it so long in fermentation, until the mixture descends, which for the most part is wont to be done the third day, and the malt will be ready for distillation.

_Of the fermentation of Honey._

Neither hath honey any need of a singular Art in its fermentation, because being mixed with 6, 7, 8, or 10. parts of warm water, it is dissolved, and unto the solution is added ferment, as has been spoken concerning malt, which afterward is left covered in some heat for to be fermented, being fit for distillation when it becomes to wax hot. Now know that too great a quantity of honey makes a very slow fermentation, _viz._ of some weeks and months; wherefore for acceleration sake, I advise that a greater quantity of water be added; although otherwise it yields plenty of spirits, but ungrateful, which therefore I advise nobody to distil as being unprofitable, unless any one know how to take away the [1]ungratefulness thereof.

[1] [_See the Consolat. of Navigators._]

_Of the preparation of Fruits, Seeds, Flowers, Herbs, Roots_, &c.

The fruits of trees, as Cherries, Plumbs, Apples, Pears, Figs, Juniper-berries, Elder-berries, Dwarf-elder, and Mulberries, _&c._ are bruised in wooden vessels, with wooden pestils; and upon them being bruised, is poured warm water, and ferment added to quicken it, as hath been above said of malt. Seeds are broken in a mill; flowers, hearbs and roots, are cut small, and are stirred up to fermentation by mixing of warm water, and barm or yest.

_An Annotation._

Before thou distil the aforesaid vegetables prepared by the help of fermentation, diligently weigh, and accurately observe whether the mixture be sufficiently fermented, for sometimes there is too much cold, or hot water put to it; sometimes the vessel is not well covered, by which means the cold air is let in, whence the fermentation is hindred, and consequently the distillation of the spirit: For by the help of fermentation the burning spirit of the vegetables is set at liberty, without which it cannot be done; also the distillation is hindred by too much hast, as well as by too much delay; for if you begin to distill before the time, _viz._ fermentation not being yet perfected, thou shalt have but few spirits; wherefore also the better part is, by many that are unskilful, cast to the swine, but without any great loss, if the matter were malt, because that swine are fed therewith; but not so if other vegetables were the matter of the distillation. Also too much slowness where the matter begins to be sowre before it be distilled, yields very few spirits, that which often happens, whilst hearbs, and flowers, _&c._ are out of ignorance left in fermentation 3, 4, 5. and more weeks, before they be distilled, for the greatest part of the spirit is then turned to vinegar, which would not be so very ill done, if so be these men knew how to clarifie the remainders, and turn it into vinegar, that nothing thereof might be lost; for the vinegars of hearbs, flowers, seeds, and roots are not to be contemned. And so often times (a thing to be lamented) the better part, if they be spices, and pretious things, is lost.

The matter of the distillation, and other choice things, as seeds and hearbs are cast away with loss; wherefore for admonition sake I was willing to add such things that the operators may have an opportunity to consider the matter a little more profoundly with themselves, or at least of learning the art of distilling from countrymen, who do not suffer their malt to putrefy, grow sower or mouldy, before they fall upon their distillations, but presently fermentation being made (the third or the fourth day) begin their distillation.

But some one will object, that my vegetable spirits are not pure by reason of the ferment that is mixed, having in it self a spirit. I answer, there is not so great a portion of the ferment mixed which can corrupt the vegetable spirit. For although some spoonfuls of ferment yielding but a few drops of spirits be added to a great quantity of the vegetables; yet there can come no hurt or detriment to so many quarts of the vegetable spirit. I have seen some supercilious men that would not add ferment to the matter of their spirit, but sugar or honey, by which they would promote fermentation, and so have thought to get a pure spirit, not considering that honey and sugar, after fermentation are made to yield their spirit also, whereof one spoonful yields more than ten or twenty of Barm: But hony and sugar fermenting not without difficulty themselves, how can they promote the fermentation of other things? Who also have had experience, that the addition of their ferment hath been superfluous, whilst their flowers and hearbs have stood some weeks in maceration, before they begun to ferment, and that often times they have contracted an acidity, mustiness and stink, the reason of which was an unsutable ferment. There are indeed the fruits of some trees that have a sweet and full juice, as grapes, cherries, apples, pears, figs, _&c._ which need not the addition of any ferment, having a natural ferment of their own, but other vegetables not so, being lean, as hearbs, flowers and roots. It is necessary there to promote the fermentation of them by the addition of a sutable ferment, lest in length of time these hearbs and seeds lose their spirit exhaling in maceration. And thus much I was willing to say for information sake, and indeed for the sake of them who seek after the best and choicest medicines, wanting a good burning spirit as a companion applicable to them. For this spirit came not only by it self, as _Aqua vitæ_, into a medicinal use as well internal as external, especially that which is prepared of cordial, and cephalick hearbs; but also being united with the proper oyls of those hearbs in many desperate diseases, where it could put forth its vertues eminently.

And thus much sufficeth concerning the preparation of vegetables that goes before the distillation of burning spirits.

_The manner of distilling in general followeth._

He that is going to distil, hath need to stir his fermented matter very well with a stick, that the thicker parts may be well mixed with the thinner, and then he must fill therewith his distilling vessel set upon a treefoot, and joyned to the copper globe in the furnace on one side, and to the refrigeratory on the other, the joints in all places being well closed either with Oxe-bladders, or with starch and paper. Also the interiour part of the globe in the distilling vessel must be fenced with a copper or wooden basket, that the herbs, seeds, and other things enter not into the globe, into which only water must come. Also the upper hole must be close stopped with a fitting stopple wrapt about with linnen clouts, (_viz._ that hole by which the matter to be distilled is put in) like to vessels of wine that are stopped. Which being well done, you must kindle the fire in the furnace under the globe, until all the matter in the whole vessel boyl well, and that burning spirit rise, and go out, through the refrigeratory (where it is condensed) into the glass receiver that is set under it, no less than that distilled out of a still; and you must continue the fire till all the spirit be come forth, which you may know by the taste. Which being done, and all things being cold, let the remainders be taken out by the lower large tap-hole, for meat for swine, or other uses. The spirit that is drawn off may be exalted, and rectified at your pleasure in the same vessel, being first made clean together with the refrigeratory. Note well, that sometimes there is left a fat oyl with the flegm in rectifying of the spirit, proceeding from that hearb of which that was the spirit, which did distil off with the spirit from the matter with a strong fire in the first distillation, but in the rectifying could not ascend with the spirit in a gentle fire, but is constrained to remain with the insipid flegm. And this oyl also hath its vertues, especially that which is rectified by a glass gourd in Balneo, with the spirit of salt, and clarified. Now the like oyl is got almost from all hearbs, roots, seeds, flowers, and fruits, but out of one subject more than another, according to the hot and cold temper thereof. Especially the sediment of wines yields a good quantity of such oyl, which being rectified is a medicinal true oyl of wine, but not before endued with a sweet savour, and it is an excellent cordial, although I know no body that knew this before.

And thus I have shewed the general way of distilling, burning spirits, by help of the aforesaid wooden distillatory. Now also follows,

_The manner of distilling Spices, Seeds, Flowers, Hearbs, Roots,
Woods_, &c.

First, the seeds must be broken in a mill, flowers, hearbs, and roots cut small, the woods broken or rasped, upon which afterwards a good quantity of water (in which they may swim) must be poured for the maceration of them, so that when the distillation is ended there may remain some water, lest for want of water they be burnt in the distilling, and yield an oyl savouring of an _empyreuma_, and not sweet. Neither is too great a quantity to be poured upon them, but as much as shall serve to prevent the burning of the aforesaid vegetables in the distilling of the oyl thereof. And indeed fresh vegetables may presently without any foregoing maceration, being put with their proper waters into the distilling vessel be distilled. But they that be dry may for the space of some dayes be macerated before they be distilled. Also the water appointed for maceration must be salted, for the better mollifing, and opening the aforesaid materials, that they may sooner yield their oyl. Now green and fresh need not any salt water, yet it will not be hurtful to mix some therewith, because salt helps the boyling water, so as to make the oyl more easily to ascend. It also helps and furthers distillation as doth Tartar and Allome, if they be rightly mixed and ordered. Which being all rightly done, the materials that are macerated must be put by a funnel into the distilling vessel, and fire must be given as hath been spoken concerning the burning spirit, and the oyl of the seed, or wood macerated in the water will come forth in the distillation together with the water. And although by this way more oyl comes forth, _viz._ Maceration being made by the addition of salt, than without salt, by the help of the sweet water alone, as is the fashion in all places almost to distill oyls of spices; yet much remaines inseparable by the water, and consequently not to be sublimed with the water. Therefore the better way is that which I shewed in the first part to be performed with the spirit of salt, which if you please you may follow. All the oyl being come forth (which is perceived by the changing of the receivers) the fire is to be extinguished, and the remainder is to be taken out, which if it be of seeds, hearbs, or fruits, may, being yet warm, be fermented by the addition of ferment for the distilling of the spirit, of which there cannot be so great a quantity by reason of taking away of the oyl, as otherwise is drawn out of things that have not lost their oyl: For all burning spirit partakes of much oyl, of the essence, and nature whereof more a little after. Now spirits must be made without the addition of any salt, for salt hinders the fermentation, without which the burning spirit cannot be had. But the water that is distilled together with the oyl, is to be set in a certain temperate place, until the oyl ascend, and swim upon the water, from whence it is to be separated with a Tunnel (of which in the fifth part,) also there are some oyls which do not ascend, but fall to the bottom, which are also to be separated with a Tunnel, and kept for their uses. Now how these oyls may be kept clear long, and not contract any clamminess, shall be taught in the fifth part: but how they may after they have lost their clearness by long standing, and are become tenacious, be restored and clarified again, is taught in the first part, wherefore I need not here repeat it.

_How Oyls are to be coagulated into Balsames._

It hath been the custom a long time to turn aromatical oyls into Balsams, where always one hath been willing to excel another in this Art, which nevertheless was nothing hitherto, but for a washing and cleansing; for they could not be used inwardly, but only outwardly for their odour to comfort the heart and brain. Now the aforesaid oyls are coagulated many ways, and are made portable in Tin, Silver, and ivory boxes.

Some have mixed the fat of a lamb with them by help of heat, and have turned them into a liniment, which they have coloured with divers colours; as for example, they have corrupted the oyls of green hearbs; as rosemary, marjoram, lavender, rue, sage, with a green colour, by the admixtion of verdigrease (which is noxious to the head and heart) where one corroborates and refresheth, another destroys. They have tinged the Balsam of Cinnamon, and _lignum Rhodium_ with a red colour by the help of a poysonous Cinnabar. Others that are more industrious, have tinged their Oyls with extracted colours of vegetables, which balsams are more safely taken inward: But they are not durable, acquiring a sliminess and stink; wherefore they have mixed white wax to coagulate them: By which means they are become more durable without stinking; but yet in length of time so tenacious, that being smeared or rubbed upon the skin, they stick fast by reason of the wax that is mixed with them: at last others have found out a better way of coagulating aromatical oyls, and other things, _viz._ by the addition of the oyl of Nutmeg made by expression, having lost its odour and colour by spirit of wine; which they called the _Mother of Balsames_. And this way hath been a long time concealed by Apothecaries as a great secret, until at length it is become common, so that balsames prepared after this manner are sold almost in all shops: But although that be the best way, yet they are not durable balsames that are made that way, because they lack salt. I do not contemn and disapprove of Balsames made after this way, for if a better way had been known, better had been made, for no man is obliged beyond his power. Wherefore they are not only to be excused, that have used Lambs fat, Wax, and the oyl of Nutmegs in the making of their Balsames, but also to be honoured for their communication. Now seeing the aforesaid Balsames cannot be taken inwardly, nor be so well outwardly administred by reason of their unctuosity, others have consulted to congeal the Oyls by the admixtion of their own proper fix-salts: And Balsames prepared after this manner are made free from clamminess, or tenaciousness, and may be dissolved in wine, beer, or any liquor.

Wherefore they may be not only conveniently taken inward, but also more fitly than those old, be rubed outwardly for the odours sake, because they are easily washed off again with water. They do not only give a most sweet odour being rubbed, but also by reason of the admixtion of the fixed salt, having the nature of salt of Tartar, do beautify the skin. Wherefore they are to be commended, being dissolved in fair warm water for a lotion for the head, and face; not only because they beautify, but corroborate with their excellent odour; which those fat Balsames cannot do. Wherefore this way is to be preferred far before the other.

Let him therefore that will, receive what I have said, for _rare and new things are not alwayes accepted_, especially _being obscure_: but I hope for the approbation of the age to come.

_The manner of preparing follows._

Take the remains of the burning spirit, and being put into a sack, press it hard: reduce the water pressed out into vinegar, and of roses thou shalt have a rose vinegar, and of other things another, being the best in a Family for to season meats: then take the remains out of the sack, and reduce it to white ashes in a potters furnace, upon which pour the flegm of its own burning spirit (being separated) to extract the salt, from which evaporate again all the humidity in a glazed earthen pot: calcine the coagulated salt gently in a clean crucible, and it will be white and be like to salt of tartar in tast; from which abstract, sometimes its own proper burning spirit, calcining the salt first every time; and the spirit will be so exalted by its proper salt, that it will presently assume its proper oyl, and will, being poured upon it, associate it to it self so as to be perceived no more in the spirit, which will remain very clear: Which being done, calcine the salt yet once more very well in a crucible, and dissolve so much of it in its proper flegm, as sufficeth for the coagulation of the oyl, then mix this solution with the burning spirit, mixed with its oyl, and set it in a vial of a long neck well stopt, in Balneo, that the spirit may not exhale, in the coction of it, and in the space of a few hours there will be an union of the mixture which will be as white as milk. Which being done, let the glass cool, for there is a conjunction of the spirit, oyl, and salt, so that neither can be discerned from another, which is to be poured into a vessel of a wide mouth, and it will be congealed in the cold like a white ointment, not only to be anointed withal, but also to be dissolved in any liquor, being of an excellent odour, which may also be given inwardly very conveniently, and being used outwardly it makes the skin beautiful and sweet; wherefore this is that most desired balsame of Princes and Ladies. And by this way the three principles of vegetables, being separated, and purified, are again reunited, in which union there is found the whole vertue, tast, and odour of the vegetable.

Note well, That he that will colour balsames, must draw the colour out of vegetables with spirit of wine, which he must make to be coagulated together with it. After this aforesaid manner, therefore you may draw out of any vegetable that hath in it salt, spirit and oyl, soluble and well smelling balsomes without the addition of any other strange thing, which are not to be contemned.

And because here also is taught that most odoriferous balsame of roses, for roses yield but a little oyl, without which that cannot be done, know that not only roses or rose leaves also are to be taken for the making the aforesaid balsome, but also together with the leaves those whole knots; for that yellow that is in them yields that oyl, not the rose leaves, _&c._ And let what hath been said suffice concerning our preparation of balsames, which if they be rightly made, are not I suppose, to be contemned, neither do I reject those that are made without salt: Let him that hath better communicate them, and not carp at ours. And so I would that all and each process should be comprehended under some one general, _viz._ of distilling burning spirits, and oyls, by the help of a wooden distilling vessel, and their conjunction by the help of their proper fixed salt, I could here add more things concerning the use, and vertues of spirits of wine, and of those most sweet vegetable oyls; but because they are clearly enough spoken of by others, I account it a superfluous thing to repeat the sayings of others, being contented with the description of one only general process, which you may imitate in other particulars.

_There follows now the use of the second wooden vessel, which
is to be used instead of those of copper or lead, serving for
distillations, digestions, extractions, and fixations._

The vessel being made ready according to the prescription set down before, there is nothing else to do, than to fit the furnace with the globe, and at your pleasure to heat water in it, with a government of the fire in the furnace. Now all things may here be done, which otherwise are done in a common _Balneo_; where there is no other difference but of vessels; here is used a wooden vessel, there a copper, leaden, or iron, _&c._ In this operation also is used the same furnace with the same globe, which was used above in the distillation, wherefore you need add nothing else beside, for nothing is more common than a _Balneum_ in distillation; let the demonstration therefore of the use of the copper globe suffice. Now I thought it worth while to set down some Chymical medicinal extracts, not common, which may be made by the help of this _Balneum_, which being rightly prepared do many things in many diseases.

_And first of a vomitive Extract._

Take an ounce of the flowers of Antimony, of purifyed Tartar ℥ ij. of sugar-candy ℥ vj. of rain water two pints, being mixed together, set them in a strong vial in _Balneo_ for to be cocted, and make them to boyl strongly the space of ten or twelve hours. Then the _Balneum_ being cold, take out the glass, and pour forth the decoction, and filter it through a brown paper put into a tunnel; the filtred water will be reddish betwixt sweet and sowre, which take (the fæces in the filtre being cast away) and in a small gourd glass draw off all the moisture with a gentle fire in _Balneo_ unto the consistency of honey of a brownish colour, upon which again pour a pint of spirit of wine, poured forth into a vial with a long neck; and set it on _Balneo_ with a moderate heat the space of eight or sixteen hours, and then the spirit of wine will separate, and extract the essence, which will be more pure and noble, the fæces being left in the bottom; which after all things are cold are to be separated by the Help of Filtration through a double brown paper. Then take the red tincture that is filtred, and in a gourd glass in a gentle Balneo draw off almost all the spirit of wine until there remain a matter like a very sweet syrup, which being taken out keep as a most excellent vomitive, most profitable in many diseases, where other Catharticks can do nothing. For this medicine works most gently, wherefore it may be given to children of a year and half old without danger, and also to old men. This medicine purgeth and attracts all humors from the nerves, and veins, opens all obstructions of the liver, spleen, lungs, and kidneys, by which means many most grievous diseases are cured.

I never found a vomitive comparable to this, which works quickly and safely. The dose of it is from grain 1, 2, 3, 4. to 10. and 30. according to the age and sickness. It may be taken by it self, or in wine, beer, _&c._ and it will within a quarter of an hour begin to work, and ceaseth within two hours. Sometimes it doth not provoke vomit at all, but only stools, where a glyster is very helpful if it be given a little before the administring of the aforsaid medicine, being made of two or three spoonful of oyl Olive, and salt water; for the glyster prepares the way below, so that it seldome then works by way of vomit: when also the patient may presently after the taking of the medicine hold hot tosted bread to his mouth and nose, which hinders vomiting and promotes the operation by stool. But in my judgment it is better not to hinder the medicine seeking a spontaneous way of operation, and not forced: For vomiting is more convenient for some, than purging by stool. Now these things I have spoken for the sake of those, who although they abhor vomiting, yet desire to be purged by the essence of Antimony, which is of all that I know the most safe, and sweet Cathartick. For it searcheth the whole body far better than all others, and frees it from many occult diseases, the which all other vegetable Catharticks could not do. It hath also this commodity in it, that although by littleness of the dose, or the strong nature of the patient it doth not work by vomit or stool, yet it doth not like other medicines hurt the body, but works either by sweat or urine, so that Antimony being rightly prepared is seldome administred without profit. When as on the contrary, vegetable Catharticks being given in less dose or by reason of some other causes do not work, although they do not make the body swell, and produce manifest diseases, yet they threaten to the body occult sicknesses.

Now the _Arcanum_ of Antimony doth not onely not do hurt, if it do not sensibly operate, but by insensible working doth much good to the body of man. Wherefore there is a great difference betwixt purging minerals, and vegetables. For minerals are given in a less dose without nauseousness, but vegetables with a great deal of nauseousness, and sometimes with danger to the sick in a greater dose. Now that nauseousness also proceeding oftentimes from the great dose of the ungrateful bitter potions does more hurt than the potion it self. I wish that such kind of gross medicines were abolished, and the sweet Extracts of Vegetables and Essences of Minerals were substituted in their place.

_A purging Extract._

Take of the roots of black Hellebore gatherd in fit time, and dryed in the air, one pound, the roots of Mechoacan, Jallap, of each four ounces; Cinnamon, Annisseed, and Fennelseed, of each one ounce; of English Saffron a dram, powder all these Ingredients, then pour upon them the best rectified spirit of Wine, in a high glass gourd, and upon this put a blind Alembick, and set it in digestion; in Balneo until the Spirit of wine be tinged red, which then decant off: and pour on fresh, and set it again in digestion; until the spirit be red, then pour on fresh again, and do this so often until the spirit will no more be tinged red, which commonly is done at three Times. Mix these tinged spirits, filter them, and in Balneo by a glass Alembick, with a gentle heat draw them off from the Tincture, and a thick juice will remain at the bottom of a brownish colour, which you must take out whilst it is yet hot, and keep it in a clean glass for its uses. The Spirit of Wine drawn off from the extract may be reserved for the same use. Now this extract is given from grains 3, 6, 9, 12. to 31. according to the age, and strength, being mixed with Sugar, it hath not an ungrateful tast, and it works gently, and safely, if it be not given in too great a dose. And if thou wilt have it in the form of a Pill, mix with it being yet hot, an ounce of clear Aloes, and half an ounce of Diagridium powdered, being mixed bring it into a mass for Pills, and keep it for your use. The dose is from grain 1. to a scruple. It evacuates all superfluous humors, but it is not to be compared with the medicine of Antimony. And this extract I put down for the sakes of those that fear Minerals, and abhor Vomits, which in my judgment is the best of all vegetable Catharticks.

_A Diaphoretical Extract._

Take the wood Sassafras, Sarssaparilla, of each six ounces; Ginger, Galengal, Zedoary, of each three ounces; long Pepper, Cardamoms, Cubebs, of each an ounce; Cinnamon, Mace, of each half an ounce; English Saffron, Nutmeg, Cloves, of each a dram: Let the woods be rasped, the roots and spices poudered, pour upon them, being mixed, the spirit of wine, and let the tincture be drawn forth in Balneo, as hath been abovesaid of the purging Extract, evaporate away the spirit to the consistency of honey, which keep for your use. It is good in the Plague, Feavers, Scorbute, Leprosie, Frenchpox, and other diseases proceeding, from the impurity of the blood, curing them by sweat. The Dose of this Extract is from a scruple to a dram with proper vehicles: it provoketh sweat presently, driveth away all venenosities from the heart, and mundifies the blood.

And although it be a most effectual vegetable Diaphoretick yet it may not be compared to those subtile spirits of minerals, of which in the second part. Also animal diaphoreticks have their commendations, as the flesh of vipers, the fixed salt of spiders and toads, in their peculiar operations, where each alone without the mixture of any other thing puts forth and sheweth its operations; neither are animal and vegetable diaphoreticks to be compared to the mineral, as _Bezoarticum minerale_, _Antimomum diaphoreticum_, and _Aurum diaphoreticum_.

_A Diuretical Extract._

Take the seeds of Saxifrage, Carraway, Fennel, Parsly, Netles, of each 3. ounces, the root of liquorish, the greater burr, of each an ounce, the powder of woodlice half an ounce. Let these being mixed and powdered be extracted with spirit of Juniper according to art: then mix these following things with the extracted matter: Take the salt of Ambar, Soot, Netles, of each half a dram, purified Nitre a dram: Let these be powdered, and mixed with the extract and this mixture be kept for use. The dose is from a scruple to a dram, in the water of parsly fennel, _&c._ This extract forceth urin, opens the ureters, purgeth the reines, and bladder from all viscous flegme (the mother of all tartareous coagulation) _viz._ if it be used timely: In this case is commended also the solution of flints, and crystals, made with spirit of salt. A greater commendation have salts of nephritick hearbs made by expression, and crystallisation, without calcination, the preparation whereof shall not here, but elsewhere be taught.

_A somniferous Extract._