i6o Natural M ag i c-k.\‘~ 2 > 00^10.

is made by another Art. Take fifty or sixty Eggs ; boyl them till they be hardsthen peal them,and take out the yelk, and set them over warm Coals in a tinned Potnet, till all their moysture be consumod ; still stirring them with a wooden.spattle ;then encrease the fire,but stir them uncessamly lest they burn. You will see the Oylswet out, when it is all come forth, take away the fire, and skim off the Oyl. Or,when the Oyl beginncth to swet out, as 1 said, put the Eggs into a press, and squeezethem very hard : they will yield more Oyl, but not so good.

C H A P. V I.

How to cxtrM Oyl with ffater.

N Ow I will declare how to extract Oyl without Expression: and first, out ofSpices, Seeds, Leaves, Sticks, or any thing else. Oyl being to be drawn outonely by the violence of fire, and very unapt to ascend, because it is dense: con-sidering also, That Aromatick Seeds are very subtile and delicate : so that if they beused too roughly in the fire, they will stink of smoak, and burning: therefore, thatthey may endure a stronger fire, and be secure from burning, we must take the as-sistance of water. Those kinde of Seeds, as I said, are endued with an Airy, thin,volatile Essence; and by the propriety of their Nature,elevated on high ; so, thatin Distillation, they are easily carried upward, accompanied with water j and beingcondensed in the Cap of the Stillatory, the oyly and the wateiish vapours, run downtogether into the Receiver. Chuse your Seeds of a full ripeness $ neither too new,nor too old .. but of a mature age: beat them and macerate them in four times theirweight of water ; or so, that the water may arise the breadth of four fingers abovethem: then put them into a Brass-pot, that they may endure the greater fire ; andkindle your Coals unto a vehement heat, that the Water and Oyl may promiscuous-ly ascend and flow down : separate the Oyl from the Water, as you may easily do.As for example,

How to draw Oyl ottt of Cinnamon.

If you first distil Fountain water twice or thrice, you may extract a greater quantityof Oyl with it i for being made more sobtile, and apt to penetrate, it pierceth theCinnamon, and drawerh the Oyl more forcibly out of its Retirements. Thereforetake CXXXV'pound of Fountain-water, distil it in a Glass-Alembick : when fortypound is drawn, distil that until fifteen flow out: then cast away the rest, and drawfive out of those fiftteen. This being done, macerate one pound of Cinnamon infive of Water, and distil them in a Retort or Alembick. First, a Milky water willflow out with Oyl, next deer Water : cast the Water in over the Oyl, and separatethem as we shall teach you. Of a pound of Cinnamon, yon will scarce receive adrachm of Oy l.

How to draw a greater quantity of Oyl out of Cinnamon

I do use to do it in this manner,to.the wonder of the best and subtillest Artists: Fro-vide aPdcendatory out of the Bath, (the making of which, I will shew hereafter)and put your Cinnamon, being grossly beaten into a Class-Retort: set it in its pro-per place, and put water into the Bath; the heat of the fire by degrees, will draw alittle water in many days : receive it careful, and ppur it again into the Cinnamonthat it may re- imbibe its own water ; so let k remain a while : afterwards, kindlethe fire, and youfhall receive a little Water and Oyl. Do this third and fourth time,and you will gain an incredible quanity. You may try the fame 'm other things^- ■

Oyl of Cloves

may be extracted in the same manner: To every pound of Cloves, you must addten of Water - distil them as before: so shall you have both Water and Oyl. IcWill yield a twelfth part. The Oyl is good for Medicines, and theVVatcr so*Sawccs. So also is Made

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