l $6 Natural Magick, ‘ Boot ^ io .

drawn out of the Leaves of Basil gentle, ( especially, beingaromatized with Cirronor Cloves) by the heat of a gentle Bath, heightened by degrees, an^ then exposingic to the Sun for some time, There is an odoriferous Water extracted out of theFlowers of Azadaret, or bastard Sicaraorc, very thin and full of favor. The way tofinde out whether the odor be settled in the lubstance of a Plane, or else in the su-perficies or outward parts, is this : Rub the Leaves of Flowers with your fingers}if they retain the same sent, or cast a more fragrant breath , then the odour lieth inthe whole substance B it on the contrary, if after your rubbing, they do not ouelylose their natural sent, but begin to stink, it sheweth that their odour resideth onelyin their superficies, which being mixed with other ill favoured parts, are not onelyabated, but become imperceptible. In distilling of these, we must use another Art.As for example,

'I’o extraCl fwtet skater out os Gtll’flowcri, Violets , and fas//ike , and

Li Hies.

First draw the juice out of some wi de Musk Roses, with a gentle he4t in Balneo ;then remove them, and add others: for if you let them stand too long, the sentwhich resideth in the superficies is not onely consumed, but the dull (firkin ’ vapourwhich lieth in the inward parts Is drawn forth. In this water, let other Roses beinfused for some hours , and then taken out and fresh put in , which the oftner youdo, the sweeter it will smell j but stop the Vessel close, lest the thin sent flic out andbe dispersed in the Air; and so you will have a most odoriferous Water of Mo«k»Roses. The fame I advi'.t to be donewkh Jasmine, Gilliflowers, Liliies, and Vio-lets, and Crcws-toes, and the like. But if youare not willing to macerate them intheir own waters,the fame may be done in Rose-water. By this Art, I have madeWaters our of Flowers of a most fragrant smell, to the admiration of Artist-of nosmall account. But because it happeneth lometimes by the negligence of the Ope-rator, that it is infected with a stiok of burning, I will teach you

How to correCl the stink of burning.

Because that part which lieth at the bottom f elerh more heat then the top, whenceit cometh to pass, that before the one be warm, the other is burnt , and oftentimesstinketh of the fire, and cssendeth the nose ; Therefore distil your Waters in BalntOwith a gentle fire, that the pure clear Water may ascend , and the dregs fettle in thebottom with the Oyi, a great cause of the ill favour.

How to draw a great quantity of Water by IDijl illation.

Fasten some Plates of Iron or Tin round the top of the Stillatory ; set them Upright jand set them be of the fame height with it , and in the bottom fasten a Spigget.Wnen the Stillatory waxeth hot, and the elevated vapors are gathered into the Cap,if that be hor, they fall down again into the bottom, and are hardly condensed intodrops: but if it be cold, it presently turneth them into Water. Therefore pourcold Water between those plates , which by condensing the vapours, may drivedown larger currents hr. j the Receiver. When the Cap, and the Watrf upon icbegin to be hot, pull out the Spigget, that the hot Water may run out, aud frern coldWater be put in. Thus the Witer being often changed, that it may always be cold*and the warm drawn out by the Spigget, you will much augment the quantity of ynufWater,

Chap. 111.

Of extracting Aqua Vitas.

I T is thus done : T ake strong rich Wine growing in dry places , as on Viseuvius,'commonly called Greck-wine, or the tears or first running of the Grape. Distilthis in a Glass-Retort with Cinders , or in Balneo , or else in a long neckedSrilLDraw oik the third part of ir, and reserve the rest ; for k is turned into a perfect

(harp