BALNEUM MARIÆ.
(From Peter Morwyng’s “Treasure of Enonymus,” 1559.)
FURNACE WITH STILLS.
(From Peter Morwyng’s “Treasure of Enonymus,” 1559.)
During the course of the distillation, the water in the refrigerator should be renewed by ordinary means when distilling essences which remain fluid at a normal temperature. Whilst, as for the crystallizable essences such as aniseed, China-aniseed, caraway, fennel, peppermint, and roses, care should be taken to keep the worm at about 30° or 40° Centigrade.
Distilling can be effected by steam or direct fire heat, by taking the precaution in the latter case to place an interior grating in the copper so as to hinder the substances from sticking to the bottom.
The aqueous vapours mixed with those of the essences become condensed in the worm, and the produce of these condensations is gathered in a special vase, known as a Florentine receiver, where the oil becomes separated from the distilled water, by reason of the different densities of the two bodies. According to the nature of the essence, whether lighter or heavier than water, this recipient is supplied either in its upper or lower part with a side spout, by which the overflow of the water passes and leaves the essence to accumulate in the vase in measure as it is produced.