1. The plants and their parts ought to be moderately and newly dried,
except such as are ordered to be fresh gathered.
2. After the ingredients have been steeped in the spirit for the time
prescribed, add as much water as is sufficient to prevent a burnt
flavour, or rather more.
3. The liquor which comes over first in distillation is by some kept
by itself, under the title of spirit; and the other runnings, which
prove milky, are fined down by art. But it is preferable to mix all
the runnings together, without fining them, that the waters may
possess the virtues of the plant entire.
4. In the distillation of these waters, the genuine brandy obtained
from wine is directed.
Where this is not to be procured, take, instead of that proof spirit,
half its quantity of a well rectified spirit, prepared from any other
fermented liquors. In this steep the ingredients, and then add spring
water enough, both to make up the quantity ordered to be drawn off,
and to prevent burning.