Of Ter fuming. r8z

oneiyin the best AquaVita , that is, the Leaves of Lillies, Jasmine, Musk-Roses,and the rest ; hanging them on a threed, that when the Water h«h socked out theirodour, we may pluck them out, because their odour lieth onely on their superficies jso that if they should remain long in the tAqua Kit* , it would penetrate too deepinto them, and draw out a sent, which would not onely destroy their former sweet-ness, but taint them with an ill favour,which accompanieth those inward parts. Afterthese Leaves are taken out, supply them with fresh , until you perceive their sent isalso extracted. But take out the Violets and the Gilliflowers sooner then the rest,lest they colour the Water. This Water, being mixt with others, taketh away thescurvy sent of the Wine.

A sweet cempounded Water.

Take a great Glass-Receiver, and fill the third part almost of it with tAqua Kit*:put into it Lavender-Flowers , Jasmine, Roses, Orange and Lemmon. Flowers.Then add Roots of Iris, Cypress Sanders, Cinnamon, Storax, Labdanum, Cloves,Nutmegs,Calamus Aromaticus, with a little Musk, Amber, and Civet. Fill theGlass, and stop it well. But after you have filled the Glass with the Flowers, theywill wither and sink down: wherefore fill it up with more. Set it in a very hot Sunor in Balneo, until their sweetness be all extracted. Then strain out the Water; andone drop of it in Rose-water, or of Myrtle* Flowers, will perfume it all with a mostfragrant smell.

Chap. III.

How to make sweet Oylu

H Ow to extract Oyl our of Spices and sweet things, is declared before: now Iwill shew how to draw ferns our of other things with Oyl: or, as I said be-fore , to make Oyl the ground in which odours may be kept and preserved a longtime ; which is done either by imbibing the Oyl with odors, or the Almonds out ofwhich we afterwards express the Oyl.

^ Hew to makf Oyl es Beet)

which is the sweetest Oyl of alibied by the Genois: take an ounce of Ben, a drachmof Amber, as much Musk, half a drachm of Civet: put them in a Glass-boule wellstopt, and set it in the Sun for twenty days; thee you may use ir. But be sure thatit be close stopt: for the Nature of odors being volatile and fugitive, it quickly de-cayeth, loseth his fragrancy,andsmellcth dully.

A way to make oderiserotu OylofFlewers:

it is a common thing,but very commodious for Perfumers,and may be used for otherthings : he that knoweth how to use it tightly and properly, will sinde it an Oylvery profitable to him. Blanch your Almonds, and bruise them , and lay them be-tween two rows of Flowers. When the Flowers have lost their sent, and fade,remove them, and add fresh ones. Do this so long as the Flowers are in season:when they are past,squeeze out the Oyl with a press, and it will be most odoriferous.You may draw a sent with this way, out of those Flowers, from whom you cannotdraw sweet Water. Oyl of Jaiininc, Violets, Musk-Roses, Lillies , Crows-foot,Gilliflowers, Roses* and Orange-Flowers, and of others, being made this way, fmel-leth most fragrantly. Oyl of Amber, Musk, and Civet, may be thus made also: Cutthe Almonds, being blanched from the top to the bottom, into seven or eight slices,and enclose them in a Leaden Box with these perfumes for fix days, until they haveimbibed the sent: then press them , and they will yield a most sweet Oyl ; and yetperhaps not make the Musk much worse.