1. Plants and their parts ought to be fresh gathered. When they are
directed fresh, such only must be employed; but some are allowed to
be used dry, as being easily procurable in this state at all times of
the year, though rather more elegant waters might be obtained from
them whilst green.
2. Having bruised the subjects a little, pour thereon thrice their
quantity of spring water.
This quantity is to be diminished or increased, according as the
plants are more or less juicy than ordinary.
When fresh and juicy herbs are to be distilled, thrice their weight
of water will be fully sufficient, but dry ones require a much larger
quantity.
In general, there should be so much water, that after all intended to
be distilled has come over, there may be liquor enough to prevent the
matter from burning to the still.
3. Formerly, some vegetables were slightly fermented with the
addition of yeast, previous to their distillation.
4. If any drops of oil swim on the surface of the water, they are to
be carefully taken off.
5. That the waters may be kept the better, about one-twentieth part
of their weight of proof spirit may be added to each after they are
distilled.