Book X, chapters 1–6: Distillation

THE TENTH BOOK OF Natural Magick: Of Distillation.

THE PROEME.

NOw I am come to the Arts, and I shall begin from Distillation, an Invention of later times, a wonderful thing, to be praised beyond the power of man; not that which the vulgar and unskilful men use: for they do but corrupt and destroy what is good: but that which is done by skilful Artists. This admirable Art, teacheth how to make Spirits, and sublime gross Bodies; and how to condense, and make Spirits become gross Bodies: and to draw forth of Plants, Minerals, Stones and Jewels, the Strength of them, that are involved and overwhelmed with great bulk, lying hid, as it were, in their Chests: and to make them more pure, and thin, and more noble, as not being content with their common condition, and to lift them up as high as Heaven. We can by Chymical Instruments, search out the Vertues of Plants, and better then the Ancients could do by tasting them. What therefore could be thought on that is greater? It is Natures part to produce things, and give them faculties; but Art may ennoble them when they are produced, and give them many several qualities. Let one that loves Learning, and to search Natures Secrets, enter upon this: for a dull Fellow will never attain to this Art of Distilling. First, we shall extract Waters and Oyls: then, the Essences, Tinctures, Elixirs, Salts, and such-like: then we shall shew how to resolve mix'd Bodies into the Elements, and make them all more pure, to separate their divers and contrary qualities, and draw them forth, that we may use them at pleasure: and other things, that will never repent us to know and do.

CHAP. I.

What Distillation is, and of how many sorts.

WHether the Art of Distillation were known to the Learned Ancients, or no, I will not undertake to dispute; yet there is another kinde of Art to be read in Dioscorides, then what we use. He saith thus: There is an Oyl extracted out of Pitch, by separating the watry part, which swimmeth on the top, like Whey in Milk? and hanging clean flocks of Wool, in the vapor arising from it while the Pitch boyls; and when they are moyst, squeezing them into some Vessel. This must be done as long as it boyleth. Geber defineth it thus: Distillation is the Elevation of moist vapors in a proper Vessel: but we will declare the true definition of it elsewhere. He maketh three sorts of it; by Ascent, by Descent, and by Filtration. But I cannot but confess, that Filtration is not properly a species of Distillation. But I say, by Ascent, by Descent, and by Inclination, which is a middle between both, and is very necessary: for when a thing is unwilling to ascend, we teach it by this to rise by degrees, by inclining the Vessel; and raise it by little and little, until it become thinner, and know how to ascend. The Instructions for Distillation shall be these: First, Provide a Glass or Brazen Vessel, with a Belly swelling out like a Cupping-Glass, and sharpened upward like a Top or a Pear: fit it to the under-Vessel like a Cap; so that the neck of that lower Vessel may come into the belly of the upper. A Pipe must run about the Bottom of the Cap, which must send forth a Beak; under which, there must stand another Vessel, called the Receiver, from receiving the distilling water. Stop all the vents close with Stawmortar, or rags of Linen, that the spirituous Aery matter may not pass out. The fire being put under this Stillatory, the inclosed matter will be dissolved by the heat of the fire into a dewy vapor, and ascendeth to the top; where, meeting with the cold sides of the Head, it sticketh there; being condensed by the cold, swelleth into little bubbles, bedeweth the roof and sides, then gathereth into moyst pearls, runneth down in drops, turneth into water, and by the Pipe and Nose is conveyed into the Receiver. But both the Vessels and the Receiver must be considered, according to the Nature of the things to be distilled. For if they be of a flatulent vaporous Nature, they will require large and low Vessels, and a more capacious Receiver: for when the Heat shall have raised up the flatulent matter, and that finde it self straitned in the narrow cavities, it will seek some other vent, and so tear the Vessels in pieces, (which will flie about with a great bounce and crack, not without endamaging the standers by) and being at liberty, will save it self from further harm. But if the things be hot and thin, you must have Vessels with a long and small neck. Things of a middle temper, require Vessels of a middle size: All which the industrious Artificer may easily learn by the imitation of Nature, who hath given angry and furious Creatures, as the Lion and Bear, thick bodies, but short necks; to shew, that flatulent humours would pass out of Vessels of a larger bulk, and the thicker part settle to the bottom: but then, the Stag, the Estrich, the Camil-Panther, gentle Creatures, and of thin Spirits, have slender bodies and long necks; to shew that thin, subtile Spirits, must be drawn through a much longer and narrower passage, and be elevated higher to purifie them. There is one thing which I must especially inform you of, which is, that there may be a threefold moysture extracted out of Plants: The Nutritive, whereby they live, and all dried Herbs want; it differeth little from Fountain or Ditch-water: The Substantial, whereby the parts are joyned together; and this is of a more solid Nature: And the third is the Radical humor, fat and oyly, wherein the strength and vertue lieth. There is another thing, which I cannot pass over in silence, it being one of the Principles of the Art, which I have observed in divers Experiments; which is, that some mixt bodies do exhale thin and hot vapors first, and afterwards moyst and thick: on the contrary, others exhale earthy and phlegmatick parts first, and then the hot and fiery; which being fixed in the inmost parts, are expelled at last by the force of the fire. But because there can be no constant and certain Rule given for them, some I will mark unto you; others, your own more quick ingenuity must take the pains to observe.

CHAP. II.

Of the Extraction of Waters.

THe Extraction of Waters, because it is common, I will dispatch in a few words. If you would extract sweet Waters out of hot Plants, and such as are earthy, and retain a sweet savour in their very substance; these being cast into a Stillatory, without any Art, and a fire made under them, yield their odors: as you may draw sweet Waters out of

Roses, Orange-flowers, Myrtle and Lavender, and such-like,

either with Cinders, or in Balneo Mariae; but onely, observe to kindle the fire by degrees, lest they burn. There are also in some Plants, sweet Leaves, as in Myrtle, Lavender, Citron, and such-like; which, if you mix with the Flowers, will no way hinder the savour of them, but add a pleasantness to the Waters: and in places where Flowers cannot be gotten, I have seen very sweet Waters extracted out of the Tendrils of them: especially, when they have been set abroad a sunning in a close Vessel for some dayes before. There is a Water, of no contemptible sent, drawn out of the Leaves of Basil gentle, (especially, being aromatized with Citron or Cloves) by the heat of a gentle Bath, heightened by degrees, and then exposing it to the Sun for some time. There is an odoriserous Water extracted out of the Flowers of Azadaret, or bastard Sicamore, very thin and full of savor. The way to finde out whether the odor be settled in the substance of a Plant, or else in the superficies or outward parts, is this: Rub the Leaves of Flowers with your fingers; if they retain the same sent, or cast a more fragrant breath, then the odour lieth in the whole substance. But on the contrary, if after your rubbing, they do not onely lose their natural sent, but begin to stink, it sheweth that their odour resideth onely in their superficies, which being mixed with other ill savoured parts, are not onely abated, but become imperceptible. In distilling of these, we must use another Art. As for example,

To extract sweet Water out of Gill[…]flowers, Musk, Roses, Violets, and Jasmine, and Lillies.

First draw the juice out of some wilde Musk Roses, with a gentle heat in Balneo; then remove them, and add others: for if you let them stand too long, the sent which resid[…]th in the superficies is not onely consumed, but the dull stinking vapour which lieth in the inward parts is drawn forth. In this water, let other Roses be infused for some hours, and then taken out and fresh put in, which the oftner you do, the sweeter it will smell: but stop the Vessel close, lest the thin sent flie out and be dispersed in the Air; and so you will have a most odoriferous Water of Musk-Roses. The same I advise to be done with Jasmine, Gilliflowers, Lillies, and Violets, and Crows-toes, and the like. But if you are not willing to macerate them in their own waters, the same may be done in Rose-water. By this Art, I have made Waters out of Flowers of a most fragrant smell, to the admiration of Artists of no small account. But because it happeneth sometimes by the negligence of the Operator, that it is infected with a stink of burning, I will teach you

How to correct the stink of burning.

Because that part which lieth at the bottom f[…]eleth more heat then the top, whence it cometh to pass, that before the one be warm, the other is burnt, and oftentimes stinketh of the fire, and offendeth the nose; Therefore distil your Waters in Balneo with a gentle fire, that the pure clear Water may ascend, and the dregs settle in the bottom with the Oyl, a great cause of the ill savour.

How to draw a great quantity of Water by Distillation.

Fasten some Plates of Iron or Tin round the top of the Stillatory; set them upright, and let them be of the same height with it, and in the bottom fasten a Spigget. When the Stillatory waxeth hot, and the elevated vapors are gathered into the Cap, if that be hot, they fall down again into the bottom, and are hardly condensed into drops: but if it be cold, it presently turneth them into Water. Therefore pour cold Water between those plates, which by condensing the vapours, may drive down larger currents into the Receiver. When the Cap, and the Water upon it begin to be hot, pull out the Spigget, that the hot Water may run out, and fresh cold Water be put in. Thus the Water being often changed, that it may always be cold, and the warm drawn out by the Spigget, you will much augment the quantity of your Water.

CHAP. III.

Of extracting Aqua Vitae.

IT is thus done: Take strong rich Wine growing in dry places, as on Viseuvius, commonly called Greek-wine, or the tears or first running of the Grape. Distil this in a Glass-Retort with Cinders, or in Balneo, or else in a long necked Still. Draw out the third part of it, and reserve the rest; for it is turned into a perfect sharp Vinegar; there remaining onely the carcase of the Wine: for the life and tenuous part is taken out. Then distil the same again, an the third time; alwayes drawing off but a third part. Then prepare a Vessel with a longer and straighter neck, of three cubits, and distil it again in this: at last, put it into the mouth of the Vessel, cover it with Parchment, and set on the Cap of the Stillatory, and kindle the fire: the thin spirits of the Wine, will pass through all, and fall down into the Receiver; and the phlegm, which cannot get passage, will settle to the bottom. The note of perfect deputation from phlegm, will be, if a rag being dipt in it, and set on fire, do burn quite away: or, if some of it, being dropt on a plain boa[…], be kindled into flame, doth leave no moysture or mark of it. But all the work dependeth on this, that the mouth of the Vessel be exactly stopped and closed, so that the least Spirit may not finde vent and flie into Air. The fittest thing to stop them with, is an Ox's Bladder, or some other Beasts; for being cut into broad fi[…]ets, and while they be wet, rolled and tied about where the mouths of the Vessels meet; it will alone keep in the expiring vapors. You may observe this in the Distillation of it. The Coals being hot, the Vessel boyleth, and a most burning Spirit of the Wine, ascendeth through the neck of the Vessel: it is hot below, and cold on the top, till it getteth up into the Cap, then, encountring with cold, it turneth into water, and runneth down by the nose into the Receiver: and what was a long time ascending, then, in a small interval of time, flows down again to the under-placed Glass. Then, the Cap being cold, sendeth down that quality through the neck into the very belly of the Stillatory, until the Spirit, being separated from the phlegm, worketh the same eff[…]ct again. I use to suffer the Wine to ascend, so long as the Spirit runneth invisible into the Receiver: for when the phlegm ascendeth, there will appear bubbles in the Cap, and streams, which will run into the water through the nose. Then I take away that dead carcase of the Wine, and pour in fresh VVine, and extract the Spirit out of the same way.

To do the same a more compendious way.

Those who desire to do this in a shorter time, must make a Brass Vessel, of the bigness of an ordinary Barrel, in the form of a Gourd; but the nose of the Cap must be made of Glass, or Brass of fifteen or twenty foot, winding about with circling Revolutions, or mutual crossings, or as it were with the circling of Snakes, which they must set in wooden Vessels, full of cold water, that passing through, it may be received into the Receiver. For when it hath distilled the third part of the VVine in three hours, they must cast out the residue, and put that which is distilled into the Stillatory again; and the second time di[…]ill out a third part: so also the third time in the same day. At length, they put it into a Stillatory with a longer neck, and separate the phlegm from it, Some make the Cap with three or four heads, setting one upon another, all being pervious but the uppermost: and every one having his nose, and his particular Receiver. They fit them to the Vessel with a long neck, set them on, binde them and lute them, that they have no vent: the water which distilleth out of the uppermost head, is cleerest and most perfect: that out of the lowest, more imperfect, and must be reserved asunder; for they will be of different estimation: the highest will be cleere from all phlegm, the lower full of it, the middle in a mean between both.

How to make Aqua Vitae of new Wine.

It may be done without the charge of Coals and VVood: for it may worthily be called [non-Latin script] neither doth it require the attendance of a learned Artist, but of an ignorant Clown, or a woman: for this Spirit is drawn out meerly by the vehement working of Nature, to free her self without any other help whatever. When the VVine is run out of the press into the Ho, shead, and other Vessels, and beginneth to purge, place an earthen neck, or one of wood, being two cubits in length, upon the bung-hole of the Vessel: set the Cap upon the neck, and lute the joynts very close, that there may be no vent: set the Receiver under the nose to take the Water which floweth down. Thus thine exhaltations being elevated by the working Spirits of the Wine, are converted into Water, meerly for the work of Nature, without the help of fire, which therefore hath his particular vertues, which we will pass over now, and mention them in another place.

CHAP IV.

How to distil with the heat of the Sun.

WE may distil not onely with fire, but with the Sun and Dung. But the last tainteth the distilled Waters with a scurvy sent. The Sun extracteth the best Water, and very useful for many Medicines. The heat of the fire changeth the Nature of things, and causeth hot and fiery qualities in them. Wherefore in all Medicines for the eyes, we must use Waters extracted from the Sun: for others do fret and corrode the eye, these are more gentle and soft. The Sun extracteth more Water then the fire, because the vapours do presently condense and drop down; which they do not over the fire, because they are driven up with a force, and stick to the sides of the Stillatory, and fall down again into the bottom. There are other advantages which shall be explicated in their proper places. Besides, it is good Husbandry: for the work is done without wood, or coals, or labour. It is but filling the Vessels with the Ingredients, and setting them in the Sun, and all the pains is past. Therefore to explain the manner in a few words: Prepare a Form of three foot in height, two in breadth, and of a length proportionable to the number of the Vessels you intend to set to Work: if many, make it longer; if a few, let it be shorter. Board up that side of the Form next the Sun, lest the heat do warm the Receivers, and make the Water ascend again. In the middle of the upper plank of the Form, make several holes for the necks of the Glasses to pass down through. When the Sun hath passed Gemini, (for this must be performed in the heat of Summer only) set your form abroad in the Sun. Gather your Herbs before Sun-rise, pick them and cleanse them from dust and durt of mens feet, from the urine and ordure of Worms and other Creatures, and such kind of fi[…]th and pollutions. Then, lest they should foul and soil the Water, shake them, and wipe them with clothes; and lastly, wash your hands, and then, them, and dry them in the shade: when they are dried, put them into the Glasses, take some wire-Cittern strings, and winde them into round clues; so that being let go, they may untwine themselves again: put one of these, into the mouth of each Glass, to binder the Herbs from falling out, when the Glasses are turned downwards. Then thurst the necks through the holes of the Form into the Receivers, which are placed underneath, and admit them into their bellies: fasten them together with linen bands, that there may be no[…]vent: and

[Figure]

place the Receivers in dishes of water, that the vapor may the sooner be condensed. All things being thus provided, expose them to most violent heat of Sun-beams; they will presently dissolve them into vapors, and slide down into the Receivers. In the evening, after Sun-set, remove them, and fill them with fresh Herbs. The Herb Polygonum, or Sparrows-tongue, bruised, and thus distilled, is excellent for the inflammation of the eyes, and other diseases. Out of S. Johns-wort, is drawn a water good against cramps, if you wash the part affected with it: and others also there are, too long to rehearse. The manner of Distilling, this Figure expresseth.

CHAP. V.

How to draw Oyl by Expression.

VVE have treated of Waters, now we will speak of Oyls, and next of Essences. These require the industry of a most ingenious Artificer: for many the most excellent Essences of things, do remain in the Oyl, as in the radical moysture, so close, that without the greatest Art, wit, cunning, and pains, they cannot be brought to light: so that the whole Art of Distillation dependeth on this. The cheifest means is by Expression; which, though it be different from the Art of Distillation, yet because it is very necessary to it, it will not be unnecessary to mention here. The general way of it, is this: Take the Seeds out of which you would draw Oyl, blanch them, and strip them of their upper Coats, either by rubbing them with your hands, or picking them off with your nails. When they are cleansed, cast them into a Marble-Morter, and beat them with a wodden Pestle: then sprinkle them with Wine, and change them into a Leaden-Morter: set them on the fire, and stir them with a wooden-Spoon. When they begin to yield forth a little Oyliness, take them from the fire, and prepare in readiness two plates of Iron of a fingers thickness, and a foot-square: let them be smooth and plain on one side, and heated so, that you can scarce lay your finger on them; or, if you had rather, that they may hiss a little when water is cast upon them, wrap the Almonds in a linen-cloth being wetted, squeeze them between these plates in a press: save the Expression, and then sprinkle more Wine on the pressed Almonds or Seeds: allow them some time to inbibe it: then set them on the fire, stir them, and squeeze them again, as before, until all their Oyl be drawn out. Others put the Seeds when they are bruised and warmed, into a bag that will not let the Oyl strain thorow; and by twining two sticks about, press them very hard and close: then they draw the Oyl out of them, when they are a little settled.

To draw Oyl out of Nutmegs.

Beat the Nutmegs very carefully in a Morter, put them into a Skillet, and warm them, and then press out the Oyl which will presently congeal. Wherefore, to make it fluide and apter to penetrate, distil it five or six times in a Retort, and it will be as you desire: or else, cast some burning Sand into it, and mix it, and make it into Rolls; which, being put into the neck of a Retort, and a fire kindled, will the first time remain liquid.

To extract Oyl out of Citron-seed

we must use the same means. Blanch and cleanse them: an Oyl of a Gold-colour will flow out: they yield a fourth part; and it is powerful Antidote against Poyson and Witchcraft; and it is the best Menstruum to extract the sent out of Musk, Civet and Amber, and to make sweet Oyntments of, because it not quickly grow rank.

Oyl of Poppy-Seed

is extracted the same way, and yields a third part of a Golden-colour, and useful in dormitive Medicines. Also, thus is made

Oyl of Coloquintida-Seeds.

The fairest yield a sixth part of a Golden-colour: it killeth Worms, and expelleth them from Children, being rubbed on the mouth of their Stomach. Also,

Oyl of Nattle-Seed.

An ounce and a half may be extracted out of a pound and a half of Seeds, being picked and blanched: it is very good to dye womens Hair of a Gold-colour.

Oyl of Eggs

is made by another Art. Take fifty or sixty Eggs; boyl them till they be hard: then peal them, and take out the yelk, and set them over warm Coals in a tinned Posnet, till all their moysture be consumod; still stirring them with a wooden-spattle: then encrease the fire, but stir them uncessantly lest they burn. You will see the Oyl swet out, when it is all come forth, take away the fire, and skim off the Oyl. Or, when the Oyl beginneth to swet out, as I said, put the Eggs into a press, and squeeze then very hard: they will yield more Oyl, but not so good.

CHAP. VI.

How to extract Oyl with Water.

NOw I will declare how to extract Oyl without Expression: and first, out of Spices, Seeds, Leaves, Sticks, or any thing else. Oyl being to be drawn out onely by the violence of fire, and very unapt to ascend, because it is dense: considering also, That Aromatick Seeds are very subtile and delicate: so that if they be used too roughly in the fire, they will stink of smoak, and burning: therefore, that they may endure a stronger fire, and be secure from burning, we must take the assistance of water. Those kinde of Seeds, as I said, are endued with an Airy, thin, volatile Essence; and by the propriety of their Nature, elevated on high; so, that in Distillation, they are easily carried upward, accompanied with water; and being condensed in the Cap of the Stillatory, the oyly and the waterish vapours, run down together into the Receiver. Chuse your Seeds of a full ripeness; neither too new, not too old; but of a mature age: beat them and macerate them in four times their weight of water; or so, that the water may arise the breadth of four fingers above them: then put them into a Brass-pot, that they may endure the greater fire; and kindle your Coals unto a vehement heat, that the Water and Oyl may promiscuously ascend and flow down: separate the Oyl from the Water, as you may easily do. As for example,

How to draw Oyl out of Cinnamon.

If you first distil Fountain-water twice or thrice, you may extract a greater quantity of Oyl with it: for being made more subtile, and apt to penetrate, it pierceth the Cinnamon, and draweth the Oyl more forcibly out of its Retirements. Therefore take CXXXV pound of Fountain-water, distil it in a Glass-Alembick: when forty pound is drawn, distil that until fifteen flow out: then cast away the rest, and draw five out of those fiftteen. This being done, macerate one pound of Cinnamon in five of Water, and distil them in a Retort or Alembick. First, a Milky water will flow out with Oyl, next cleer Water: cast the Water in over the Oyl, and separate them as we shall teach you. Of a pound of Cinnamon, you will scarce receive a drachm of Oyl.

How to draw a greater quantity of Oyl out of Cinnamon.

I do use to do it in this manner, to the wonder of the best and subtillest Artists: Provide a Descendatory out of the Bath, (the making of which, I will shew hereafter) and put your Cinnamon, being grossly beaten into a Glass-Retort: set it in its proper place, and put water into the Bath; the heat of the fire by degrees, will draw a little water in many days: receive it careful, and pour it again into the Cinnamon that it may re-imbibe its own water; so let it remain a while: afterwards, kindle the fire, and you shall receive a little Water and Oyl. Do this third and fourth time, and you will gain an incredible quanity. You may try the same in other things.

Oyl of Cloves

may be extracted in the same manner: To every pound of Cloves, you must add ten of Water; distil them as before: so shall you have both Water and Oyl. It will yield a twelfth part, The Oyl is good for Medicines, and the VVater for Sawces. So also is made

Liquid Oyl of Nutmegs.

If you bruise them, and put them with the VVater into a Vessel, and distil them as before, they will yield a sixth part.

Oyl of Mace and Pepper

is drawn in the same manner, much stronger, but in less quantity.

Oyl of Aniseed

may be thus extracted; an ounce out of a pound. It congealeth in VVinter like Camphire or Snow: in the Summer it dissolveth. Let the Seeds be macerated in the VVater for ten days at least: for the longer they lie there, the more Oyl they will yield.

Oyl of Fennel

is extracted in the same quantity: when the Seeds are ripe and fresh, they have most Oyl; for they yield as much more.

Oyl of Coriander

yieldeth but a small quantity, and is of very hard extraction: there is scarce one drachm drawn out of a pound: new Seeds yield most. And to be short; in the same manner are extracted the Oyls out of the Seeds of Carrot, Angelica, Marjoram, Rue, Rosemary, Parsely, Smallage and Dill, and such-like.

Oyl of Rosemary and Lavender-flowers, and

such-others, which being dried, afford no Oyl, may be thus extracted: Put the Flowers into a Receiver, and set it close stopt in the hot Sun for a month: there will they dissolve into Liquor, and flie up to the sides of the Glass: then being condensed again, fall down and macerate in themselves: at a fit time, add VVater to them and distil them, as the former: so shall you draw forth with the VVater a most excellent sweet Oyl.

Oyl of Juniper and Cypress-Wood

may de drawn out by the same Art, if you macerate the dust of them in their own or in Fountain-water for a month, and distil them in the same manner: the Oyl will come out by drops with the water, of a strong sent, and excellent vertue. These I have tried, the rest I leave to thee.