and agitation among the insensible parts of any body whatsoever, detaches them, divides them, and procures a passage to the spirits which are concealed in it, by freeing them from the faint or terraqueous qualities with which they are employed.
Considered in that point of view, distilling may become worthy of engaging the attention of the learned, and be the object of their studies.
Infinite are the parts which this art embraces; every thing which the earth produces, whether flowers, fruits, grains, spices, aromatical or vulnerary plants, and perfumed oils or essences. We shall not undertake to defend its utility nor its charm; it is from the course of this work we hope it may and will be deduced wherewith to make and justify its encomium.
Of Distilling in particular.
After having defined distilling in general, we must say something more particular on that article.
They reckon generally three different species of distilling. The first, called distilling per ascensum, that is to say, by raising, is made by placing the still on the fire or other hot matters, such as gravel, horse dung, boiling water, &c. which promotes a rising of the spirits. This method is the most common and almost the only one distillers put in practice.
The second called per descensum, that is to say, by depressing or defrauding, is procured by placing the fire on the top of the vessel employed in distilling which precipitates the spirits. This
