_Containing the Method of distilling Simple Waters._
The Instruments chiefly used in the Distillation of Simple Waters, are
of two Kinds, commonly called the _Hot Still_, or Alembic, and the
_Cold Still_; the former is represented in _Fig. 5._ and the latter in
_Fig. 10._
The Waters drawn by the cold Still from odoriferous Plants are much
more fragrant, and more fully impregnated with their Virtues than those
drawn by the hot Still, or Alembic; but the Operation is much more
slow and tedious by the former than the latter, so that very few care
to comply with it: And, therefore a Method has been invented, to avoid
the Tediousness of the one, and the Inconveniencies of the other. The
Method is this:
A Pewter Body is suspended in the Body of the Alembic, and the Head of
the Still fitted to the Pewter Body: Into this Body the Ingredients to
be distilled are put, the Alembic filled with Water, the Still Head
luted to the Pewter Body, and the Nose luted into the Worm of the
Refrigeratory or Worm.
The same Intention will be answered, by putting the Ingredients into a
Glass Alembic, and placing it in a Bath Heat, or _Balneum Mariæ_, as we
have before directed, Chap. XI.
By either of these Means, the Ingredients have greater Heat given them
than in the cold Still; and yet, by the Interposition of the Water, in
which the Vessel, containing them is placed, they are not so forcibly
acted upon by the Fire, as in the common Way of the hot Still. So that
all those Things which require a middle Way between the other; that is,
those Simples which are of a Texture between very volatile, and very
fixed, are treated very properly by this Method; but neither the very
odoriferous Simples, nor those whose Parts are very heavy and fixed,
can be treated this Way but to Disadvantage.
One of the greatest Advantages of this Contrivance is, that Waters so
drawn come over much cooler than from the hot Still; that is, they have
not so much of the Fire in them, as the Distillers term it; so that a
hot spicy Water, thus ordered, will taste as cool on the Palate when
just drawn, as it would, when drawn by the hot Still, after it had
acquired a considerable Age.
CHAP. I.
_Of Waters drawn by the cold Still._
The cold Still is much best adapted to draw off the Virtues of Simples,
which are valued for their fine Flavour when green, which is subject
to be lost in drying. For when we want to extract from Plants a Spirit
so light and volatile, as not to subsist in open Air any longer than
while the Plant continues in its Growth, it is certainly the best
Method to remove the Plant from its native Soil, into some proper
Instrument, where, as it dries, these volatile Parts can be collected
and preserved. And such an Instrument is what we call the cold Still,
where the drying of the Plant or Flower, is only forwarded by a
moderate Warmth, and all that rises is collected and preserved.
As the Method of performing the Operation by the cold Still, is the
very same, whatever Plant or Flower is used, the following Instance
of procuring a Water from Rosemary, will be abundantly sufficient to
instruct the young Practitioner in the manner of conducting the Process
in all Cases whatever.
Take Rosemary, fresh gathered, in its Perfection, with the Morning Dew
upon it, and lay it lightly and unbruised upon the Plate, or Bottom
of the Still. Cover the Plate with its conical Head, and apply a
Glass Receiver to the Nose of it. Make a small Fire of Charcoal under
the Plate, continuing it as long as any Liquor comes over into the
Receiver. When nothing more comes over, take off the Still Head, and
remove the Plant, putting fresh in its stead, and proceed as before;
continue to repeat the Operation successively, till a sufficient
Quantity of Water is procured. Let this distilled Water be kept at
Rest, in clean Bottles close stopped, for some Days in a cold Place; by
this Means it will become limpid, and powerfully impregnated with the
Taste and Smell of the Plant.
In this Water are contained the Liquor of Dew, consisting of its
own proper Parts, which are not without Difficulty separated from
the Plant, and cleave to it even in the drying. This Dew, also, by
sticking to the Outside, receives the liquid Parts of the Plant,
which being elaborated the Day before, and exhaling in the Night, are
hereby detained; so that they concrete together into one external
Liquid, which is often viscid, as appears in Manna, Honey, _&c._
This Water also contains the Fluid, which exhales from the Vessels
of the Rosemary, and which principally consists of simple Water, as
appears upon long standing in an open Vessel, when the Taste and Odour
vanishing, leave an insipid Water behind. Another Part of this Water
is that subtile, volatile Substance, which give the Plant its peculiar
Taste and Odour; for this the Senses discover in it; but what remains
after the Process is finished, scarce afford any thing thereof. The
same Water seems also to contain Seeds, or other little Bodies; which
in a certain Time usually grows into a kind of thin, whitish Weed,
suspended in the middle of the Water; and daily increasing or spreading
itself, becomes a Mucilage, which did not appear at first.
I have kept these Waters undisturbed in separate well closed Vessels,
and observed that in a Year’s Time, they began to appear thick, which
Thickness gradually increased every Year, till at length the Liquor
grew ropy and mucilaginous. Hence we see, that this Water contains the
elementary Water, and presiding Spirit of the Plant; a Spirit small
in Bulk, but rich in Virtues, and exhibiting the specific Smell and
Taste of the Subject. This Water, therefore, in exhaling, proves a
Vehicle to that Spirit, which contains in a small, subtile, extremely
volatile, and thence easily separable Substance, the particular Virtue
of the Plant, leaving the Remainder exhausted in this Respect: and
hence proceeds the medicinal Virtues of these Waters, which principally
depend upon their native Spirit. For this Spirit, in most Plants,
having a brisk Mobility, affects the Nerves, and raises the Spirits in
case of their Depression.
If the Vessel be close stopped, and set in a cool Place, the Waters
drawn by the cold still will retain their Virtues for a Year; but
if negligently kept, or any Crack should happen in the Glass, their
extremely volatile Spirit secretly flies off, and leaves the Water
vapid.
Hence we learn what it is that Plants lose by being dried in the
Summer-time; namely, the Water and Spirit we have been describing.
Hence we also know the Nature of that Fluid, which first rises from
Plants in Distillation, and what that Matter properly is in Plants,
that gives their peculiar Odour; that is, their presiding Spirit.
Lastly, we hence learn, in some measure at least, what those _Effluvia_
are, which principally in the Summer-Season, and in the open Air,
exhale from Vegetables; for it is highly probable, that these constant
Exhalations of Plants, especially in the Day-time, have a near
Agreement in their peculiar Nature, with the Liquor extracted by the
cold Still, though differing in this, that the Exhalation made from the
Parts is continually recruited by the Root; whilst by our Operation,
those Parts alone are collected, which are driven off from the Plant,
after being gathered, and no longer supplied with fresh Nourishment.
CHAP. II.
_Of the Distilling Simple Waters by the Alembic._
The Plants designed for this Operation are to be gathered when their
Leaves are at full Growth, and a little before the Flowers appear, or,
at least, before the Seed comes on; because the Virtue of the Simple
expected in these Waters is often little, after the Seed or Fruit is
formed, at which Time Plants begin to languish: The Morning is best to
gather them in, because the volatile Parts are then condensed by the
Coldness of the Night, and kept in by the Tenacity of the Dew, not yet
exhaled by the Sun.
This is to be understood, when the Virtue of the distilled Water
resides principally in the Leaves of Plants; as it does in Mint,
Marjoram, Penny-royal, Rue, and many more; but the Case differs when
the aromatic Virtue is only found in the Flowers, as in Roses, Lillies
of the Valley, _&c._ in which Case we choose their flowery Parts,
whilst they smell the sweetest, and gather them before they are quite
opened, or begin to shed, the morning Dew still hanging on them.
In other Plants the Seeds are to be preferred, as in Anise, Caraway,
Cumin, _&c._ where the Herb and the Flower are indolent, and the whole
resides in the Seed alone, where it manifests itself by its remarkable
Fragrance, and aromatic Taste. We find that Seeds are more fully
possessed of this Virtue, when they arrive at perfect Maturity.
We must not omit that these desirable Properties are found only in
the Roots of certain Plants, as appears in Avens and in Orpine, whose
Roots smell like a Rose. Roots of this Kind should be gathered, for the
present Purpose, at that Time when they are richest in these Virtues;
which is generally at that Season of the Year, just before they begin
to sprout, when they are to be dug up in a Morning.
If the Virtues here required be contained in the Barks or Woods of
Vegetables, then these Parts must be chosen for the Purpose.
The Subject being chosen, let it be bruised, or cut, if there be
occasion, and with it fill two thirds of a Still, leaving a third Part
of it empty, without squeezing the Matter close; then pour as much Rain
or River Water into the Still as will fill it to the same Height; that
is, two thirds together with the Plant: Fit on the Head, luting the
Juncture, so that no Vapour may pass through; and also lute the Nose
of the Still-head to the Worm. Apply a Receiver to the Bottom of the
Worm, that no Vapour may fly off in the Distillation; but that all the
Vapour being condensed in the Worm, by cold Water in the Worm-tub, may
be collected in the Receiver.
Let the Plant remain thus in the Still to digest for twenty-four Hours,
with a small Degree of Heat. Afterwards raise the Fire, so as to make
the Water in the Still boil; which may be known by a certain hissing
Noise, proceeding from the breaking Bubbles of the boiling Matter;
as also by the Pipe of the Still-head, or the upper end of the Worm,
becoming too hot to be handled; or the smoaking of the Water in the
Worm-tub heated by the Top of the Worm; and, lastly, by the following
of one Drop immediately after another, from the Nose of the Worm, so
as to form an almost continual Stream. By all these Signs we know that
the requisite Heat is given; if it be less than a gentle Ebullition,
the Virtues of the Simple, here expected, will not be raised: On the
contrary, when the Fire is too strong, the Water hastily rises into
the Still-head, and fouls both the Worm and the distilled Liquor; and
the Plant being also raised, it blocks up the Worm; for which Reason
it is no bad Caution to fasten a-piece of fine Linen before the Pipe
of the Still-head; that, in case of this Accident, the Plant may be
kept from stopping up the Worm: But, notwithstanding this Precaution,
if the Fire be too fierce, the Plant will stop up the Pipe of the
Still-head; and, consequently, the rising Vapour finding no Passage,
will blow off the Still-head, and throw the boiling Liquor about the
Still-house, so as to do a great deal of Mischief, and even suffocate
the Operator, without a proper Caution; and the more oily, tenacious,
gummy, or resinous the Subject is, the greater the Danger, in case of
this Accident; because the Liquor is the more frothy and explosive.
Let the due Degree of Fire therefore be carefully observed, and equally
kept up, as long as the Water, distilling into the Receiver, is
white, thick, odorous, sapid, frothy and turbid; for this Water must
be carefully kept separate from that which follows it. The Receiver,
therefore, should be often changed, that the Operator may be certain
that nothing but this first Water comes over; for there afterwards
arises a Water that is transparent, thin, and without the peculiar
Taste and Flavour of the Plant, but generally somewhat tartarish and
limpid, though somewhat obscured and fouled by white dreggy Matter: And
if the Head of the Still be of Copper, and not tinned, the Acidity of
this last Water corrodes the Copper, so as to become green, nauseous,
emetic and poisonous to those who use it, especially to Children, and
Persons of weak Constitutions.
The first Water above-described, principally contains the Oil and
presiding Spirit of the Plant; for the Fire by boiling the Subject,
dissolves its Oil, and reduces it into small Particles, which are
carried upwards by the Assistance of the Water, along with those
Parts of the Plant that become volatile with their Motion. And, if
the Vessels are exactly closed, all these being united together, will
be discharged without Loss, and without much Alteration, into the
Receiver; and, consequently, furnish us with a Water richly impregnated
with the Smell, Taste, and particular Virtues of the volatile Parts of
the Plants it was extracted from.
The Water of the second Running, wants the volatile Part above
described, and has scarce any other Virtue than that of cooling.
And this is the best Method of preparing simple Waters, provided the
two sorts be not mixed together, for both of them would be spoiled by
such a Mixture.
Hence it plainly appears at what time, with the same Degree of Fire,
quite contrary Virtues may arise from a Plant; for so long as a milk
Water continues to come over from such Plants as are aromatic, so long
the Water remains warming and attenuating; but when it comes to be thin
and pellucid, it is acid and cooling.
Hence we may also learn the true Foundation for conducting of
Distillation; for if the Operation be stopped, as soon as ever the
white Water ceases to come over, the Preparation will be valuable
and perfect; but if, through a Desire of increasing that Quantity,
more be drawn off, and the latter acid Part suffered to mix with the
first Running, the whole will be spoiled, or at least rendered greatly
inferior to what it would otherwise have been.
Such is the general Method of procuring simple Waters, that shall
contain the volatile Virtues of the Plants distilled; some Rules are
however necessary to render it applicable to all Sorts of Plants;
these Rules are the following:
1. Let the aromatic, balsamic, oily, and strong-smelling Plants, which
long retain their natural Fragrance, such as Balm, Hyssop, Juniper,
Marjoram, Mint, Origanum, Penny-royal, Rosemary, Lavender, Sage, _&c._
be gently dried a little in the Shade; then digest them, in the same
manner as already mentioned, for twenty-four Hours, in a close Vessel,
with a small Degree of Heat, and afterwards distil in the manner above
delivered, and thus they will afford excellent Waters.
2. When Waters are to be drawn from Barks, Roots, Seeds, or Woods that
are very dense, ponderous, tough and resinous, let them be digested
for three, four, or more Weeks, with a greater Degree of Heat, in a
close Vessel, with a proper Quantity of Salt added, to open and prepare
them the better for Distillation. The Quantity of Sea-salt is here
added, partly to open the Subject the more, but chiefly to prevent
Putrefaction, which otherwise would certainly happen in so long a Time,
and with such a Heat as is necessary in this Case, and so destroy the
Smell, Taste, and Virtues expected from the Process.
3. Those Plants which diffuse their Odour to some Distance from them,
and thus soon lose it, should immediately be distilled after being
gathered in a proper Season, without any previous Digestion; thus
Borage, Bugloss, Jessamin, white Lilies, Lilies of the Valley, Roses,
_&c._ are hurt by Heat, Digestion, or lying in the Air.
CHAP. III.
_Of increasing the Virtues of Simple Waters by means of Cohobation._
By Cohobation is meant the returning the distilled Water procured in
the manner described in the preceding Chapter, upon more of the fresh
Plant. The Operation is performed in the following manner:
Take the Plant and Liquor remaining in the Still after the Operation
described in the foregoing Chapter is performed, and press them
strongly in a Bag for that Purpose, that all the Decoction may be
obtained; and with this mix all the Water before drawn over. Return
this Mixture into the Still, and a fresh Quantity of the same Plant,
and if necessary, as much Water as will make the former Proportion to
the Plant. Close all the Junctures exactly, and digest the whole in a
gentle Degree of Heat for three Days and three Nights, that the Herb,
being so long steeped in its own Liquor, may be opened, loosened, and
disposed the easier to part with its Virtues. This Digestion is of
great Service; but if protracted too long, introduces a Change tending
to Putrefaction. Let the Water now be distilled off, in the same
manner as before; only proceeding more cautiously, and somewhat more
slowly at first; because the Liquor in the Still being now thicker,
more impregnated with the Plant, and therefore more apt to smell upon
feeling the Fire, it easily boils over; but after about half of the
expected Water is come off, the Fire may be gradually raised.
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.
Some Plants, particularly Balm, require to have the Water drawn from
them cohobated, or poured several times on a fresh Parcel of the Herb,
in order to give it a proper Degree of Strength or Richness. Others,
on the contrary, abound too much with an essential Oil that floats on
the distilled Water; in this case all the Oil should be carefully taken
off. Lastly, those that contain a more fixed Oil, should be imperfectly
fermented, in the manner laid down in the preceding Chapter, before
they are distilled; of this Kind are Carduus, Chamomile, _&c._
The simple Waters now commonly made, are Orange-flower-water,
Rose-water, Cinnamon-water, Fennel-water, Pepper-mint-water,
Spear-mint-water, Balm-water, Penny-royal-water, _Jamaica_
Pepper-water, Castor-water, Simple-water of Orange-peel, and of Dill
seed.
CHAP. VI.
_Of Orange flower-water._
The Orange-tree grows plentifully in _Italy_, _Spain_, and _Portugal_,
and bears Flowers and Fruit all the Year; but the Fruit is gathered
chiefly in _October_ and _November_.
The Flowers grow on the younger Shoots among the Leaves: They are
white, and consist of a single cup-fashioned Leaf, cut into five
Parts, with several yellow Stamina in the middle, and of a fragrant
odoriferous Smell.
Some Degree of Attention is requisite to draw a simple and odoriferous
Water for the Orange Flowers; the Fire must be carefully regulated;
for too small a Degree will not bring over the essential Oil of the
Flowers, in which their odoriferous Flavour consists: and, on the
contrary, too strong a Fire destroys the Fragrancy of the Water, and
is very apt to scorch the Flowers, and give the Water an empyreumatic
Smell. Care should also be taken to fasten the Receiver to the End
of the Worm with a Bladder, to prevent the volatile Parts from
evaporating. The Quantity of Water, also, should be carefully attended
to, if you hope to succeed in the Operation. The following Receipts
will answer the Intention.
_Receipt for Orange-flower-water._
Take twelve Pounds of Orange-flowers, and twenty-four Quarts of Water,
and draw over three Pints.
Or,
Take twelve Pounds of Orange Flowers, and sixteen Quarts of Water; draw
over fifteen Quarts, carefully observing what has been observed at the
beginning of the Chapter with regard to the Regulation of the Fire.
_The Manner of making Double Orange-flower-water, and the essential
Oil, or Quintescence of Orange Flowers._
Having shewn how to make simple Orange-flower-water, we shall now shew
how to make double Orange-flower-water, and the essential Oil, or
Quintessence of Orange Flowers.
Double Orange-flower-water is made, by distilling the Orange Flowers in
a cold Still; in the Manner laid down in the first Chapter. The Water
extracted in this manner will be very odoriferous and grateful; being
what is called Double Orange-flower-water. The same odoriferous Water
will be obtained by distilling the Flowers in _Balneum Mariæ_, without
any Water in the Still. If the cold Still be used put into it as many
Flowers as the Head will well cover; and then make a gentle Fire under
the Plate, and as soon as you perceive the Still is beginning to work,
fasten the Receiver to the Beak of the Still with a Bladder. The same
Caution must be observed if the Flowers are distilled in _Balneum
Mariæ_.
To make this Water to Perfection, the Flowers should be fresh gathered
in the Morning with the Dew upon them, if possible; and carefully
picked from the Leaves. You should likewise make Choice of the largest
Flowers, because these yield most in Distillation. The Fire must be
brisk when the Flowers are distilled in _Balneum Mariæ_; because the
Operation is longer in performing than by the common Alembic, and the
Flowers are not here in Danger of being burnt at the Bottom of the
Cucurbit. If you would have your Water of a fine Smell, let it be
cohobated on fresh Flowers.
With this double Water, the essential Oil or Quintessence will come
over, and float on the Surface of the Water. But a much larger
Quantity of it will be obtained, by cohobating the Water on fresh
Flowers in _Balneum Mariæ_. The essential Oil is at first of a green
Colour, but after some Days it will turn reddish. The essential Oil
is easily separated from the Water, by the separating Glass, in
the following manner: Stop the Spout of the separating Glass with
a Cork, and then fill it with the Orange-flower-water; when it has
stood a small time the Oil will float on the Surface. Then pull
out the Cork, and let the Water run out at the Spout into another
Receiver placed for that Purpose. As the Water runs out at the Spout
of the Separating-glass, let it be supplied at the Mouth, that the
Separating-glass may be always full of Water, till the whole is in
this manner poured into it. Then by gently inclining the Glass, pour
out all the Water in it through the Spout, and the Oil will remain in
the Separating-glass, and may be poured into another Bottle, and kept
separate from the Water. The double Orange-flower water is odoriferous;
but the essential Oil much more so.
Orange-flower-water is not at present so much used as formerly; but as
it is a very odoriferous Water, I thought the Method of making it would
be not unacceptable to the young Distiller.
The essential Oil, or Quintessence of Orange-flowers will make a very
grateful Cordial, by mixing it with a clean proof Spirit: The Method of
mixing it is this:
Take some fine Loaf Sugar, and drop on it the Quantity of Oil you
intend to dissolve in the Spirit, and rub them well together in a Glass
Mortar, which is what the Chemists call making an Oleosaccharum. Put
this Oleosaccharum into the Spirit; mix them well together, and dulcify
it with Sugar to your Taste. If the Spirit be too strong, it may be
lowered with Water; but you must observe, that if you add Water enough
to bring the Spirit considerably below Proof, it will turn milky; and
in order to render it fine, you must filtrate it thro’ thick Flannel,
or thin Paper. Twenty Drops of the essential Oil will be sufficient for
a Pint of Spirit, and the same Proportion to a larger Quantity.
CHAP. VII.
_Of Rose-water._
The Damask Rose is the Species intended to be used in this Operation;
it is of a very fragrant Smell, and flowers in _June_ and _July_. The
Water may be made either by the hot Still, the cold Still, or the
_Balneum Mariæ_. If the hot Still be used, the Leaves picked from the
Stalks must be put into the Still with a sufficient Quantity of Water
to prevent an Empyreuma, and the Water drawn off by a gentle Fire.
The Receiver must be luted with a Bladder to the Nose of the Worm, to
prevent the finest and most volatile Parts from evaporating, which they
would otherwise do, to the great Prejudice of the Water.
If the cold Still be used, the Rose Leaves either with the Dew on them,
or sprinkled with Water, must be laid on the Iron Plate, and covered
with the conical Head. A gentle Fire must then be made under the Plate,
and a Receiver luted with a Bladder to the Nose of the Still. The Water
will gradually distil into the Receiver, and be strongly impregnated
with the odoriferous Parts of the Roses.
The same Method with regard to the _Balneum Mariæ_ must be used in the
Distillation of Roses as in that of Orange-flowers, and therefore need
not be repeated here. We shall therefore only observe, that Rose-water
drawn either by the cold Still, or the _Balneum Mariæ_, is much
preferable to that drawn by the hot Still.
The Essence, or essential Oil of Roses is looked upon as one of the
most valuable Perfumes in the World; but at the same Time the most
difficult to be procured in any Quantity. A small Quantity of it is
made in _Italy_, but it has always been thought impossible to procure
it here; and, therefore, a Method of acquiring this valuable Commodity
will not, I presume, be disagreeable to the Reader.
Take a Quantity of Damask Rose Leaves, put them into a proper Vessel,
with a sufficient Quantity of Water, adding some mineral Acid, as
Spirit of Salt, Vitriol, _&c._ In this Menstruum let the Roses be
digested for fifteen Days; after which put the Whole into an Alembic,
and draw off the Water with a pretty brisk Fire. But, instead of the
common Receiver, a Separating-Glass must be placed under the Nose of
the Worm, and a Receiver added to the Tube of the Separating-Glass.
By this Means all the Oil or Essence will float on the Surface of the
Water in the Separating-Glass, and may easily be separated from it,
when the Operation is finished.
CHAP. VIII.
_Of Cinnamon-water._
Cinnamon is a thin fine Bark, rolled up in a sort of little Pipes, from
the thickness of a Goose-quill, to that of a Man’s Thumb, and sometimes
more, and about two or three Feet long. Its Colour brownish, with a
Mixture of red. It is of an extremely aromatic Smell, and of an acrid
and pungent, but very agreeable Taste. It is the interior, or second
Bark of a Tree that grows plentifully in _Ceylon_. The People who
gather it take off the two Barks together, and immediately separating
the outer one, which is rough, and has very little Fragrancy, they lay
the other to dry in the Shade in an airy Place, where it rolls itself
up into the Form wherein we see it.
The greatest Cheats in the Sale of Cinnamon, are the selling such as
has already had its essential Oil distilled from it, and dried again,
and the imposing Cassia Lignea in its Place. The first of these is
discovered by the want of Pungency in the Cinnamon; the second by
this, that the Cassia, when held a little Time in the Mouth, becomes
mucilaginous, which the true Cinnamon never does, Cinnamon is a noble
Drug, endued, with many capital Virtues; it strengthens the Viscera,
assists Concoction, dispels Flatulencies, and is a pleasant Cardiac.
_Recipe for one Gallon of simple Cinnamon-Water._
Take a Pound of the best Cinnamon grosly powdered, digest for
twenty-four Hours, in two Gallons of Water; put the Whole into an
Alembic, and draw over one Gallon with a pretty brisk Fire.
The Oil of Cinnamon, in which the specific Virtue of the Drug consists,
is very ponderous, and therefore will not come over the Helm unless the
Fire be pretty brisk, especially with a simple Water. It will therefore
be in vain to attempt distilling simple Cinnamon-water by the _Balneum
Mariæ_.
CHAP. IX.
_Of Fennel-water._
Fennel-water is extracted from a Seed larger and more beautiful than
that produced by our common Fennel; it is called _Sweet Fennel seed_,
being of a fragrant Smell, and aromatic sweet Taste, and is cultivated
in _France_ and _Italy_. It is to be chosen new, large and fair; but
when damp or dusty to be rejected.
_Recipe for one Gallon of Fennel-water._
Take one Pound of Sweet Fennel-seeds, and two Gallons of Water; put
them into an Alembic, and draw off one Gallon with a gentle Fire.
CHAP. X.
_Of Pepper-mint-water._
Pepper-mint is a very celebrated Stomachic, and on that account greatly
used at present, and its Simple Water often called for.
_Recipe for a Gallon of Pepper-mint-water._
Take of the Leaves of dried Pepper-mint, one Pound and a half; Water
two Gallons and a half; put all into an Alembic, and draw off one
Gallon, with a gentle Fire.
The Water obtained from Pepper-mint by Distillation in _Balneum Mariæ_,
is more fragrant and more fully impregnated with the Virtues of the
Plant than that drawn by the Alembic. The same may be said with regard
to that extracted by the cold Still; when the cold Still is used the
Plant must be green, and if possible committed to the still with the
Morning Dew upon it.
CHAP. XI.
_Of Spear-mint-water._
Spear-mint is also like Pepper-mint a great Stomachic, and therefore
constantly used.
_Recipe for one Gallon of Spear-mint-water._
Take of the Leaves of dried Spear-mint one Pound and a half; Water two
Gallons and a half; draw off by a gentle Fire one Gallon.
This Water, like that drawn from Pepper-mint, will be more fragrant if
distilled in _Balneum Mariæ_, or the cold Still; but if the latter be
used, the same Caution must be observed of distilling the Plant green.
CHAP. XII.
_Of Baum-water._
Baum is a plant well known in our Gardens. It flowers in _July_, and is
of a fine cordial Flavour; but so weak, that it is soon dissipated and
lost; nor is it easy to dry it so as to preserve its natural Scent.
Baum-water, therefore should be drawn when the Plant is green; and in
order to procure the Water in full Perfection, it should be cohobated,
or returned several times upon fresh Parcels of the Plant; by this
means a Water may be procured from Baum extremely rich, and of
considerable Use as a Cordial.
If the _Balneum Mariæ_ be used, the Water is much better than that
drawn by an Alembic. The Water drawn from this Plant by the cold Still
will also be very fragrant, and highly impregnated with the Virtues of
the Plant.
CHAP. XIII.
_Of Penny-royal-water._
Penny-royal, a Plant very common in _England_, is very warm, and its
Parts very subtile and penetrating: It is one of the first Plants
in Esteem in the present Practice, as well as in former Ages, as an
Attenuant and Uterine. It is good in Flatulences and Suppressions of
Urine, and by many is greatly recommended in Dropsies, Jaundices, and
other chronic Distempers. It communicates its Virtues to Water in
Infusion, and its simple Water has, perhaps, more Virtue than any
other kept in the Shops. But as it is requisite in order to obtain a
Water fully impregnated with the Virtues of Baum, to cohobate it on
fresh Parcels of the Plant; the Water drawn from green Penny-royal, on
the contrary, generally contains so large a Portion of the essential
Oil, that it is necessary to separate what floats on the Surface of the
Water, by the Separating-glass.
_Recipe for one Gallon of Penny-royal-water._
Take of the dried Leaves of Penny-royal one Pound and a half, of Water
three Gallons; draw off one Gallon with a gentle Fire.
The Water drawn from green Penny-royal by the cold Still, is very
fragrant, and fully impregnated with the Virtues of the Plant.
CHAP. XIV.
_Of_ Jamaica-_Pepper-water_.
_Jamaica_-Pepper, or Pimento, is the Fruit of a tall Tree growing
in the mountainous Parts of _Jamaica_, where it is much cultivated,
because of the great Profit arising from the cured Fruit, sent in large
Quantities annually into _Europe_.
It is gathered, when green, and exposed to the Sun for many Days on
Cloths, and frequently shaked and turned, till thoroughly dry; great
Care is taken during the Time of drying to defend the Fruit from the
Morning and Evening Dews; when thoroughly dried it is sent over to us.
It is a very noble Aromatic, and deserves to be used more frequently
than it is at present. The simple Water drawn from it is a better
Carminative than any other simple Water at present in use.
_Recipe for a Gallon of_ Jamaica-_Pepper-water_.
Take of _Jamaica_-Pepper half a Pound. Water two Gallons and a half;
draw off one Gallon, with a pretty brisk Fire. The Oil of this Fruit is
very ponderous, and therefore this Water is best made in an Alembic.
CHAP. XV.
_Of Castor-water._
This Drug is brought to us in the Pods or Bags that naturally contained
it, and these so much resemble the Testicles of an Animal, both in
their dry State, and when on the Body of the Creatures, that it is
no wonder People who did not examine their Situation on the Animal,
really took them for such; it is, however, a peculiar secreted Matter,
contained in Bags destined to receive it.
Castor is an indurated Substance, formed of a Matter once fluid; the
thinner Part of which has been evaporated by drying. It is a light and
friable Matter, of a moderately lax Texture, and of a deep dusky brown
Colour. It is of a somewhat acrid and bitterish Taste, and of a strong
fœtid Smell, which, to many, is very disagreeable.
The Animal that produces the Castor is by all Authors called Castor and
Fiber, and by the Vulgar, the Beaver.
The Castor of several Parts of the World differs in Goodness, and in
regard to the Care taken in the drying. The _Russian_ Castor has long
been the most esteemed, and the _New England_ kind the least.
Castor-water is of great Use in hysteric Cases, and all Diseases of the
Nerves; in Epilepsies, Palsies, and all Complaints of that kind.
_Recipe for making one Gallon of Castor-water._
Take of _Russia_ Castor an Ounce, of Water three Gallons; draw off one
Gallon with a pretty brisk Fire.
CHAP. XVI.
_Of Orange-peel-water._
The Orange is a Fruit too well known to need a Description here. The
Water is very grateful to the Taste, and often used in Fevers, &c.
_Recipe for one Gallon of Orange-peel-water._
Take of the outward yellow Rind of _Seville_ Oranges, four Ounces;
Water three Gallons and a half; draw off one Gallon by the Alembic,
with a pretty brisk Fire.
CHAP. XVII.
_Of the Water of Dill-seed._
Dill greatly resembles Fennel both in Root, Stalk, or Leaf, but rarely
grows so tall, or is so much branched; it bears the same kind of yellow
Umbels of Flowers, after which come Seeds rounder, broader, and
flatter than those of Fennel. The whole Plant is of a strong Scent,
less pleasant than Fennel. It grows in Gardens, and flowers and seeds
in _July_ and _August_. The Water drawn from the Seeds is heating and
carminative, good in Cholics, and all Disorders arising from Wind.
_Recipe for making a Gallon of the Water of Dill-seed._
Take of Dill-seed one Pound, Water three Gallons; distil off by the
Alembic one Gallon, with a pretty brisk Fire.
The Waters we have enumerated in this Part are those now commonly in
use; though there are many other Herbs, from whence Waters of great
Use may be drawn; but as the Method of Distillation is the same in
all, it would be of no Use to extend these Instructions to a greater
length; we shall therefore only observe, that when unfavourable Seasons
have prevented the Herbs from attaining a proper Degree of Perfection,
it will be necessary to increase their Proportion in extracting the
several Waters ordered to be drawn by the Alembic.
A
Complete System
OF
DISTILLATION.