Chap.47- Of Perfuming Vnguents. 3-1
um\ dislilling thus for six days: draw off the water in
Balneo i and the essence remaining express in a press *,
which being a week fermented in dung, will yield the
perfect scent, colour and vertues of the matter desired.
VII. to extrast the essence out of Salts*
Calcine the Salt, and grind it very small, then lay it
upon a marble in a moil! Cellar, setting under it a pan
to receive the dissblution i therein let it serment for a
month, then with a gentle fire distil in Balneo: cast a-
way the insipid water, which comes from it, and sct
that which remains in the bottom, to ferment another
month, then distil out the insipid water as before i re-
peating this work so long as any insipid water may be
drawn: then evaporate away all the moisture, and
what remains is the quintessence of Salt.
Where note i.Tbat these Saline quintessences as they
may be used>mll draw sorth theperseU and compleat essence
of any vegetable whatsoever. 2. that the essence os Salts
thus drawn mllscarcely come to two ounces in a pound.
CHAP. XLVIL
Of Tersuming Unguents*
I, ~Y~0 makg Unguentum, Pomatum, or Oyntment
I of Apples.
Take Hogs Lard three pound, Sheeps Suet nine
ounces,brused Cloves one drachm, Aqua Rosarum two
ounces, Pomwaters pared and iliced one pound, boil
all to the Consumption of the Rose water i then ilrain
without pressing, to every pound of which add oil of
Rhodmm and Cinnamon of each thirty drops.
Z 4 II. %>
um\ dislilling thus for six days: draw off the water in
Balneo i and the essence remaining express in a press *,
which being a week fermented in dung, will yield the
perfect scent, colour and vertues of the matter desired.
VII. to extrast the essence out of Salts*
Calcine the Salt, and grind it very small, then lay it
upon a marble in a moil! Cellar, setting under it a pan
to receive the dissblution i therein let it serment for a
month, then with a gentle fire distil in Balneo: cast a-
way the insipid water, which comes from it, and sct
that which remains in the bottom, to ferment another
month, then distil out the insipid water as before i re-
peating this work so long as any insipid water may be
drawn: then evaporate away all the moisture, and
what remains is the quintessence of Salt.
Where note i.Tbat these Saline quintessences as they
may be used>mll draw sorth theperseU and compleat essence
of any vegetable whatsoever. 2. that the essence os Salts
thus drawn mllscarcely come to two ounces in a pound.
CHAP. XLVIL
Of Tersuming Unguents*
I, ~Y~0 makg Unguentum, Pomatum, or Oyntment
I of Apples.
Take Hogs Lard three pound, Sheeps Suet nine
ounces,brused Cloves one drachm, Aqua Rosarum two
ounces, Pomwaters pared and iliced one pound, boil
all to the Consumption of the Rose water i then ilrain
without pressing, to every pound of which add oil of
Rhodmm and Cinnamon of each thirty drops.
Z 4 II. %>