r8r Natural Magic k. c BooJ ^ n.

ounces of sweet Trifoil, one of Lavender t add to these, two ounces of Benjamin,one of Storax,the quantity of a Bean of Labdamim , r as much Macpand Clove , adrachm ofCinnairion,Sanders,and Lignum Aloes,an ounce of Spikenard: let these illbe grossly beaten, andboyled in a vernissied earthen Pipkin over a gefitle fire, for thespace of an hour ; then let them cool. Strain them through a Linen-cloth , andset it up in a Glass close stopt. But tye up the Cinnamon , Cloves, Lignum A-loes and Sanders in a thin Linen-cloth } and so put them into the pot, and boylthem, as I said before, and afterwards take out the bundle : for after the boyling ofthe warer,the remaining dust may be formed into Pills, and made into Cakes, whichmay be used in perfuming, as I shall reach hereafter. This Water is made diversways, but I have set down the best: yet in the boylingi it will turn coloured, and be-come red, so that Hankerchiefs or white Linen, if they be wetted in it, are stained, al-though they are made wonderfully sweet; which maketh many forbear the use of it.Wherefore, if we would have

tsTqttsl Nd»fa clarified ,

Take the former Water, and put it into a Glafs-Retort, and set it in Balneo, overa gentle site: the Water will become clear, and almost of the seme sent: onelya little weaker t keep the Water, and lay aside the rest of the Faces for sweetCakes.

Chap. II.

To make sweet Water bj Insttfion.

N Ow I will teach how to make perfumed Liquors , and what Liquors they are,which will receive odors best; for Water is unapt to keep sent, Oyl is bet-ter, and Wine, ( we may assign the reason out of Theophrastus: for Water is thin,void of taste orscnt, and so fine, that it can gather no sent) and those Liquors whichare thick, savory, and have a strong sent. VVine, although it be not sweet of it self,yet being placed nigh any odour, it will draw ir, because it is full of heat, whichdoth attract. Water, being cold by Nature, can neither attract, nor receive, norkeep any sent: for it is so fine, slender aud thin, that the odour fiieth out again, andvanisheth away , as if there were no foundation whereon it could fix and settle, asthere is in VVine and Oyl, who are more tenacious of sent, because they are os adenser and callous Body. Oyl is the best preserver and keeper of sent, because it isnot changeable : wherefore Perfumers steep their perfumes in Oyl, that it may fuckout their sweetness. We use Wine to extract the seat of Flowers, and especially,Aqua Vita ; for Wine, unless distilled, infecteth the Water too much with his ownsent.

MmkjVater.

This Water setteth oik all others , and maketh them richer ; wherefore it is firstto be made. Take the best Aqua V t<e, and put into it some Grains of Musk , Am-ber and Civet, and let them in the hot Sun for some dayes : but stop the Veffclvery close , and lute it,; for that will very much add to the fxangraocy of it. Adrop of this put into anyvotfier water,will presently make it sinell most pleasantly ofMbsk. .You may do the fame with Rose-water and Fountain-yvater osten distilled^that it may obtain a thinness and heat, which is very necestaty for the extraction ofEssences.; :

‘ Water of Jasmine^ Mmks^Koses , (j tilt flower Violets and LiBieiy

is extracted the (ame way : fox these Flowers fend forth bora thinodonr, ♦vbichdwelleth not in the substance of them, butonely lieth scatteredd»the superficies;so that if they remain too long on the fire, or in their Menstruum , their sweetnessdegenerateth from its former pleasantness, and is washed off by the tnixtur; of theSinking ill-favoured part of their substance. VVhawsore wc-moft lay tbeii- • v«