Of ‘Distillation.

or Rcd-colour, and a white dust settle down co the bottom. We must then sepa-rate ihc Sale from the Menstruum : distoive ic, and let the liquor evaporate awayjand there will remain true potable Gold, the right Tincture, and that great Arca-num of Philoso r hers , disguised with so many Riddles ; so thin, that it Willeasily penetrate the Body, and perform thole wonders, which Antiquity could only

promise.

Tinflure of Roses.

Cut Red Rose-Leaves with a pair of Shears into small pieces ; lay them in AquaFtta^and they will presently dye it with a sanguine color. After three hours, change thoseLeaves, and put in fresh ones, until the water become very much coloUred : thenstrain it out, and let the Liquor evaporate quite away, and in the bottom wist remainthe Tincture of Roses. The fame may be done with Clove-Gilliflowers. Wemay also do ir another more perfect way, without AquaFtta. Fill a wide-mouthedGlass, with Red-Rofe-Leaves: set i into a Leaden-Limbeck, and fill ic with otherRoses: then set on the Head, and kindle the fire ; whereupon the vapours will ari e,and fall into the Glass, of a san^uine-colour. This is a new way of extracting Tin-ctures, which may be used in any ^oloured Flowers. So the

Tin slur es of UWarigolds^ Violets, Buglof, and Succorj-F lowers.

If you extract them the former way, the Tincture of Marygolds will be yellow jofBugoss, Violets, and Succory-Flowers, Red; became the colours ot thoseFlowers, is but thin and iuperheiary : so that it expireth with a little heat, and isred underneath.

TtnSlure of Or ange-F lowers of An excellent sent.

Cut theOrange-Flowers into small pieces, macerate them ya Aqua Vita •, andwhen the Water is turned yellow,and Flowers have lo ,J their sent, change them,andput in frefti, until the Water become vfcry sweet, and well-coloured, and otnewhacthick: then strain it, and let it evaporate : it will leave behinde it a Tincture , en-tiched with the sent and venues of the Flowers.

Ttn&ure of Coral,

Beat the Coral to Powder, and with a vehement fire turn it into Salt; add an equalquantity of Salt P ter to it: then extract the Salt with Aqua Vtt *, and it will bringout with it, the Tincture of a wonderful venue.

Chap. XVI.How to extratt Salts.

S Alts do retain the greatest part of the Venue of those things , from whence theyare extracted ; and therefore are used to season the sick persons meat : andtxbcrways, became they have a penetrative quality. It was a great Que iona-mongthe Amients, Whether Salts retained the venue of the things ; oi, whetherthey lo leme in the fire, and acquired others: but it is row manifested by a thousandExperiment^, that the venues do not oncly remain in them,but arc made quicker andstiorc efficacious.

Salt of Lemmons.

Distill the Lemmons with their Peels and Juice : reserve the Water, and dry therest in the Sur., if the season permit it z or in an Oven. Put them in a Pot close luted,and calcine i, in igne revtrberattonis . Then dissolve the Powder in the W*tcr , andboyl them in a perfect Lye : cleanse it with a Feather, that the Dregs may

fettle to^the bottom : purifieit, and let the Liquor evaporate: so the Salt willremain in the bottom j which is most excellent to break the Stone in the Blad-der.

Sals