By this Method, and carefully observing to change the Receiver, as soon as the first Water is all come over, a noble Liquor, highly impregnated with the Virtues of the Plant, will be obtained. And as this Operation may be repeated as often as desired, the Virtues of Plants may be thus exalted to any Degree the Artist shall think proper; which shews the extraordinary Power of Distillation. This Method I would particularly recommend for making the simple Water of Balm, Elder Flowers, Roses, and the like Simples, but sparingly furnished with an essential Oil.
CHAP. IV.
Of the Method of procuring a simple Water from Vegetables, by previously fermenting the Vegetable before Distillation.
By this elegant Method we obtain the Virtues of Plants very little altered from what they naturally are, though rendered much more penetrating and volatile. The Operation is performed in the following manner.
Take a sufficient Quantity of any recent Plant, cut it, and bruise it if necessary; put it into a Cask, leaving a Space empty at top of about four Inches deep; then take as much Water as would, when added, fill the Cask to the same Height, including the Plant, and mix therein about an eighth Part of Honey, if it be cold Winter Weather; or a twelfth Part, if it be warm: In the Summer the like Quantity of coarse, unrefined Sugar might be added instead of Honey, or half an Ounce of Yeast to each Pint of Water will have the same Effect; though most prefer Honey for this Purpose. When the proper Quantity of Honey is added to the Water, let it be warmed and poured into the Cask, and set it in a warm Place to ferment for two or three Days; but the Herb must not be suffered to fall to the Bottom, nor the Fermentation above half finished. The Whole must then be immediately committed to the Still, and the Fire raised by Degrees; for the Liquor, containing much fermenting Spirit, easily rarefies with the Fire, froths, swells, and therefore becomes very subject to boil over; we ought therefore to work slower, especially at first.
By this Method there will come over at first, a limpid, unctuous, penetrating, odorous, sapid Liquor, which is to be kept separate: After this there follows a milky, opake, turbid Liquor, still containing something of the same Taste and Odour; and at length comes one that is thin, acid, without either Smell, or scarce any Property of the Plant.
The first Water, or rather Spirit, may be kept several Years, in a close Vessel, without changing or growing ropy. It also excellently retains the Taste and Odour of the Plant, though a little altered; but if less Honey were added, less Heat employed, or the Fermentation continued for a smaller Time, the distilled Liquor of the first running would be white, thick, opake, unctuous, frothy, and perfectly retain the Scent and Taste of the Plant, or much less altered than in the former Case; though the Water will not be so sharp and penetrating. After this is drawn off, a tartish, limpid, inodorous Liquor will come over.
And thus may simple Waters be made fit for long keeping without spoiling; the Proportion of inflammable Spirit generated in the Fermentation, serving excellently to preserve them.
CHAP. V.
Of the Simple Waters commonly in Use.
Simple waters are not so much used at present as they were formerly; and perhaps one Reason for their being neglected, is the bad Methods used in distilling them; the Process is carried on in the same manner with every Herb; though some should be gently dried, and others distilled green; some should be drawn with the cold, and others with the hot Still.
The general Rule that should be observed with regard to the hot Still is, that all Herbs should have twice their Weight of Water added to them in the Still; and not above a fourth, or a sixth Part of it drawn off again; for simple Waters have their Faints, if drawn too low, as well as those that are spirituous.