Book.1.Of the Art of Diſtillation. 13
prevented, and of things of a maligne and venenate quality being diſtilled in ſuch a furnace the fume, or vapour if the glaſſe ſhould break may be carryed up into the cymnie which otherwiſe will flie about the roome to thy prejudice.
2.
In all kinds of diſtillation the veſſels are not to be filled too full, for if you diſtill Liquors they will run over, if other ſolider things the one part will be burnt before the other part be at all worked upon, but fill the fourth part of gourds, the halfe of Retorts, the third part of copper veſſels, and in rectifying of ſpirits fill the veſſel half full.
3.
Let thoſe things which are flatulent, as wax, roſin, and ſuch like, as alſo thoſe things which doe eaſily boyle up, as honey, be put in a leſſer quantity, and be diſtilled in greater veſſels, with the addition of ſalt, ſand, or ſuch like.
4.
There be ſome things which require a ſtrong fire, yet you muſt have a care that the fire be not too vehement for feare their nature ſhould be deſtroyed.
5.
You muſt have a care that the lute with which veſſels are cloſed do not give vent, and alter the nature of the Liquor, eſpeciallywhen a ſtrong fire is to be uſed.
6.
Acid Liquors have this peculiar property that the weaker part goes forth firſt, and the ſtronger laſt, but in fermented and Liquors the Spirit goeth firſt, then the phlegme.
7.
If the Liquor retain a certain Empyreuma, or ſmatch of the fire, thou ſhalt help it by putting it into a glaſſe cloſe ſtopt, and ſo expoſing it to the heat of the ſun, and now and then opening the glaſſe that the fiery impreſſion may exhale, or elſe let the glaſſe ſtand in a cold moiſt place.
