Before thou distil the aforesaid vegetables prepared by the help of fermentation, diligently weigh, and accurately observe whether the mixture be sufficiently fermented, for sometimes there is too much cold, or hot water put to it; sometimes the vessel is not well covered, by which means the cold air is let in, whence the fermentation is hindred, and consequently the distillation of the spirit: For by the help of fermentation the burning spirit of the vegetables is set at liberty, without which it cannot be done; also the distillation is hindred by too much hast, as well as by too much delay; for if you begin to distill before the time, viz. fermentation not being yet perfected, thou shalt have but few spirits; wherefore also the better part is, by many that are unskilful, cast to the swine, but without any great loss, if the matter were malt, because that swine are fed therewith; but not so if other vegetables were the matter of the distillation. Also too much slowness where the matter begins to be sowre before it be distilled, yields very few spirits, that which often happens, whilst hearbs, and flowers, &c. are out of ignorance left in fermentation 3, 4, 5. and more weeks, before they be distilled, for the greatest part of the spirit is then turned to vinegar, which would not be so very ill done, if so be these men knew how to clarifie the remainders, and turn it into vinegar, that nothing thereof might be lost; for the vinegars of hearbs, flowers, seeds, and roots are not to be contemned. And so often times (a thing to be lamented) the better part, if they be spices, and pretious things, is lost.
The matter of the distillation, and other choice things, as seeds and hearbs are cast away with loss; wherefore for admonition sake I was willing to add such things that the operators may have an opportunity to consider the matter a little more profoundly with themselves, or at least of learning the art of distilling from countrymen, who do not suffer their malt to putrefy, grow sower or mouldy, before they fall upon their distillations, but presently fermentation being made (the third or the fourth day) begin their distillation.
But some one will object, that my vegetable spirits are not pure by reason of the ferment that is mixed, having in it self a spirit. I answer, there is not so great a portion of the ferment mixed which can corrupt the vegetable spirit. For although some spoonfuls of ferment yielding but a few drops of spirits be added to a great quantity of the vegetables; yet there can come no hurt or detriment to so many quarts of the vegetable spirit. I have seen some supercilious men that would not add ferment to the matter of their spirit, but sugar or honey, by which they would promote fermentation, and so have thought to get a pure spirit, not considering that honey and sugar, after fermentation are made to yield their spirit also, whereof one spoonful yields more than ten or twenty of Barm: But hony and sugar fermenting not without difficulty themselves, how can they promote the fermentation of other things? Who also have had experience, that the addition of their ferment hath been superfluous, whilst their flowers and hearbs have stood some weeks in maceration, before they begun to ferment, and that often times they have contracted an acidity, mustiness and stink, the reason of which was an unsutable ferment. There are indeed the fruits of some trees that have a sweet and full juice, as grapes, cherries, apples, pears, figs, &c. which need not the addition of any ferment, having a natural ferment of their own, but other vegetables not so, being lean, as hearbs, flowers and roots. It is necessary there to promote the fermentation of them by the addition of a sutable ferment, lest in length of time these hearbs and seeds lose their spirit exhaling in maceration. And thus much I was willing to say for information sake, and indeed for the sake of them who seek after the best and choicest medicines, wanting a good burning spirit as a companion applicable to them. For this spirit came not only by it self, as Aqua vitæ, into a medicinal use as well internal as external, especially that which is prepared of cordial, and cephalick hearbs; but also being united with the proper oyls of those hearbs in many desperate diseases, where it could put forth its vertues eminently.
And thus much sufficeth concerning the preparation of vegetables that goes before the distillation of burning spirits.
The manner of distilling in general followeth.
He that is going to distil, hath need to stir his fermented matter very well with a stick, that the thicker parts may be well mixed with the thinner, and then he must fill therewith his distilling vessel set upon a treefoot, and joyned to the copper globe in the furnace on one side, and to the refrigeratory on the other, the joints in all places being well closed either with Oxe-bladders, or with starch and paper. Also the interiour part of the globe in the distilling vessel must be fenced with a copper or wooden basket, that the herbs, seeds, and other things enter not into the globe, into which only water must come. Also the upper hole must be close stopped with a fitting stopple wrapt about with linnen clouts, (viz. that hole by which the matter to be distilled is put in) like to vessels of wine that are stopped. Which being well done, you must kindle the fire in the furnace under the globe, until all the matter in the whole vessel boyl well, and that burning spirit rise, and go out, through the refrigeratory (where it is condensed) into the glass receiver that is set under it, no less than that distilled out of a still; and you must continue the fire till all the spirit be come forth, which you may know by the taste. Which being done, and all things being cold, let the remainders be taken out by the lower large tap-hole, for meat for swine, or other uses. The spirit that is drawn off may be exalted, and rectified at your pleasure in the same vessel, being first made clean together with the refrigeratory. Note well, that sometimes there is left a fat oyl with the flegm in rectifying of the spirit, proceeding from that hearb of which that was the spirit, which did distil off with the spirit from the matter with a strong fire in the first distillation, but in the rectifying could not ascend with the spirit in a gentle fire, but is constrained to remain with the insipid flegm. And this oyl also hath its vertues, especially that which is rectified by a glass gourd in Balneo, with the spirit of salt, and clarified. Now the like oyl is got almost from all hearbs, roots, seeds, flowers, and fruits, but out of one subject more than another, according to the hot and cold temper thereof. Especially the sediment of wines yields a good quantity of such oyl, which being rectified is a medicinal true oyl of wine, but not before endued with a sweet savour, and it is an excellent cordial, although I know no body that knew this before.
And thus I have shewed the general way of distilling, burning spirits, by help of the aforesaid wooden distillatory. Now also follows,
The manner of distilling Spices, Seeds, Flowers, Hearbs, Roots, Woods, &c.
First, the seeds must be broken in a mill, flowers, hearbs, and roots cut small, the woods broken or rasped, upon which afterwards a good quantity of water (in which they may swim) must be poured for the maceration of them, so that when the distillation is ended there may remain some water, lest for want of water they be burnt in the distilling, and yield an oyl savouring of an empyreuma, and not sweet. Neither is too great a quantity to be poured upon them, but as much as shall serve to prevent the burning of the aforesaid vegetables in the distilling of the oyl thereof. And indeed fresh vegetables may presently without any foregoing maceration, being put with their proper waters into the distilling vessel be distilled. But they that be dry may for the space of some dayes be macerated before they be distilled. Also the water appointed for maceration must be salted, for the better mollifing, and opening the aforesaid materials, that they may sooner yield their oyl. Now green and fresh need not any salt water, yet it will not be hurtful to mix some therewith, because salt helps the boyling water, so as to make the oyl more easily to ascend. It also helps and furthers distillation as doth Tartar and Allome, if they be rightly mixed and ordered. Which being all rightly done, the materials that are macerated must be put by a funnel into the distilling vessel, and fire must be given as hath been spoken concerning the burning spirit, and the oyl of the seed, or wood macerated in the water will come forth in the distillation together with the water. And although by this way more oyl comes forth, viz. Maceration being made by the addition of salt, than without salt, by the help of the sweet water alone, as is the fashion in all places almost to distill oyls of spices; yet much remaines inseparable by the water, and consequently not to be sublimed with the water. Therefore the better way is that which I shewed in the first part to be performed with the spirit of salt, which if you please you may follow. All the oyl being come forth (which is perceived by the changing of the receivers) the fire is to be extinguished, and the remainder is to be taken out, which if it be of seeds, hearbs, or fruits, may, being yet warm, be fermented by the addition of ferment for the distilling of the spirit, of which there cannot be so great a quantity by reason of taking away of the oyl, as otherwise is drawn out of things that have not lost their oyl: For all burning spirit partakes of much oyl, of the essence, and nature whereof more a little after. Now spirits must be made without the addition of any salt, for salt hinders the fermentation, without which the burning spirit cannot be had. But the water that is distilled together with the oyl, is to be set in a certain temperate place, until the oyl ascend, and swim upon the water, from whence it is to be separated with a Tunnel (of which in the fifth part,) also there are some oyls which do not ascend, but fall to the bottom, which are also to be separated with a Tunnel, and kept for their uses. Now how these oyls may be kept clear long, and not contract any clamminess, shall be taught in the fifth part: but how they may after they have lost their clearness by long standing, and are become tenacious, be restored and clarified again, is taught in the first part, wherefore I need not here repeat it.