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Full Title
Botanologia
Author
Salmon, William, 1644-1713. Other Author(s): Dawks, Ichabod, 1661-1730, Rhodes, Henry, Taylor, John, bookseller.
Date Added
10 January 2014
Language
English
Publish Date
1710
Publisher
London : Printed by I. Dawks for H. Rhodes ... and J. Taylor ...
Source
Botanologia
Alternate Title
the English Herbal, or, History of Plants : containing ... : Adorned with Exquisite Icons or Figures, of the most Considerable Species, Representing to the Life, the True Forms of Those Several Plants : the Whole in Alphabetical Order
Topic
Botany > Pre-Linnean works. Botany, Medical > Early works to 1800. Plants > Dictionaries > Early works to 1800.
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Disclaimers
Disclaimer of Liability Disclaimer of Endorsement
OCR
XVIII
Higeif cl‘ofe Iiopt gDays, (train, filth r, and
keep it for ufe. Then talec the Ingredient: a: he-
fore prepared, which put into a Moira]: or halt
head, and ofttfe thereon of the former Splrltus
Intimus, a: touch a: my: over-top the Ingredtent:
4. or 5 Inches: digell cold (heing clo e [topt) for
2 or 3 Day:, jhahing 'the Veji’l twice aDa -, let
' it jeitle for one or two Doyr; decont t e clear
from the Execs, which filter thro’ Brown jilmng
Paper, and keep it in a Glof: clo e flop! for life.
tDofe front bag, a Dram, to I or 2 Dl‘dIIIJ', Morn-
ing and Nig t, in a Glaft of Cane , or jitnte
other proper Vehicle. Where note, [Idt hy this
Meniiruum; yoit may extrat'l the TinQure from
any Root, Bark, Herh, flower, or Seed, a: well
green or dry, and that in a manner externporanee.
III. E X T R A C T S; I. Take the Spiri-
tttottt Tingttre of any thing yott dehgn to have
the Extrall of 3 put it‘ into a Bolt-head, with- it:
Alemhiclz and Receiver, and lating the faint:
well -, hy a gentle heat ahjiral? the Spirit in Bal-
nco; the Magma at bottom it the Extrall. 2. Ex-
traas are either foft, fit either to he diholved in
any proper Vehicle, or to he made up with Poa-
derr, if very fift, into on Eletflaaty, hot if of
a more thiek ody,’to he made withfoader: into
Pills: Or they are of a htlid hody, fo that they
may he ornted into Pill: of thentfclver,'withont
any ad ition. 3. And therefore according to the
confillenee you dehgn the Extrall to he of, to fuch
a degree you Intel? ahflrat? the Spirit. 4.. The oh-
jiralled Spirit 1': fotnething. more than the fmple
Spirit of Wine, and may very well he called the
Spirit of that Ingredient, or Matter, of which the
Extrall i: made, and eontain: fonte of the weft“
volatil Spirit: and Particle: thereof. .
IV. W A T E R S. I. They are Dijlilled in
Gunman Stillr, patting. good Store of Ajhe: under-
neath, -to avoid an Empyr'euma, or Stnell and
Tafle if Burning; or in an Alemhicli, in Bulnco.
2. If at; Dijiil in an’Alenthielt, i! will he, good
that t e Rootr, Herht, Flowers, he hrteiled, and:
[y adding contnton Salt, or Levon, ,to he. mixed
with them to ,he digejied -, then putting Spring
Woterjo them, to Dijlil them in an-Alernhich
with it: Worn; or Refrigeratoty, till the’cha'nge of
the Tajie fhew: the Virtue to he drawn of, fepa-
rating ,the Oil if any he.’ . 3. By adding the Salt
or Leven, or Tefi, and digejiing the-Herhr there-
with, till they have a kind of lViney Smell; by
which mean: the Water is rnode twice or; thrice
a: (lrong, and Smell: mach ,[ironger of the Ilerhs,
roam, 23cc. 4. Waters from dried Herbs. Let
then! he cal and infttfed a while in hot hVater,
anddigelied with Salt, Levon, or RH, and then
dijiilled in Balneo; and if it he cohohated upon
were dried Herhr, it will he fo math‘the hctter
and more nohle. 5. Water: from tender Herhr
and Howe”, and from cold Plan”, are dijlilled
in' Balneo, with Cohohation upon frtjfh Herlu.
6. .IVater: from hot Seeds, Spices, alclheat or
hrmfe then; grafly', infafethern in a little warm
Il'ate-r, then difiil them by a Copper Veiica, Tin’d
within : Tote may aw [leep them in Wine, fh will
the Water he were excellent, with font: Oil.
7, if front green Root: or Barht,.hrt.t1]e or [have
them ; hat tf from dried Roan, Barlct, m p thorn,
or gmjlybeat them in a-Mortar, and in ofe them
in a 'Jittle warn: Water, acc. .
.v. s P I R I T's. 1. Takethe Herbs, Flow-
‘ ers, 8" c. heat theta tn o Mortar, and Pickle thorn
INTRODU$Tlom
with, Salt, ,in an Earthen Ve el h ntixin th?
Salt therewith 5 pat all into ojfwhll glazed Earth-
en for, prwing then; well’down : It‘op the-refit!
very clofe,‘ and put it into a Cellar for 3 or 4.
Alonthr, till they have a fharp or Wine-like Smell ;
then dtjitl'tn a Veiica, in Balneo, or Sand, or
.Afhee, to drtntjs .- cohohate the Spirit and diflil
agatn, after which ret‘lify it in a Glo]: Illatrofr',
III-a gentle Balnpo, orSand-heat. 2. Spirits from
Juices: -Bt'o! the Roots, Herbs, Flowere, Fruit:
if fatty, and prefi- forth their juice .- Bot i;
they he not fancy, [prinhle hot Water on then;
and then exprefr the fnice. Steep in this faice’
frcjh Iderhr, and pref: out again, which work re-
peat till you have faice enough, this fniee jkr-
ment with Sugar, Leven, or Tejt‘, diJolved in a
, little H’ator, and then dijlil it a: hefore. Where
note, that the fermentation o the nice to
done in Wooden thfelr. g.fSpitirs7fr0tit Frliii:
which have a‘Pulp, as Black Cherries, Elderber-
ries, Goesberries, Mulbenies, Rafpberries, Straw-
berries, ED’c. Either make a Wine of them, which
let grow a little Acid; and diliil it a: hefore di-
relled, or or you dijlil Brandy, orf Spirit ofIVing
from lVine : 0r elje take their Pttlp, freed f)”;
their Staner or Kernels, to which pot worn: Wa.
”44.19, make it thin, then with Leven, thi or
Sugar, dijjolved alfo in warm Water, catrfe imp;
to ferment 5 after which dihil. '4. Spirits from
hot Seeds, Spires, E9’c. Bruife them well, Md
macerate the Mafr with Wine, eaitfe them to f5;
went with Leven, 8mm and then dijii], fa will
you have a Spirit mixt with a great deal of Wu.
ter: cohohate and dijlil again, fo will the Spirit
he much hetter-,‘ which after feparg'tg' from th e
Water by Dijiillation: referve‘the S irit h it
[elf, and the Water hy it fe% a: I oter of] the
[ante Seedr, Spica, ac. '
VI. OI L S Difiilled. I. OiIs from green
or dr'y Roots, Herbs, 'Flowersn Broife thern well
in a Stone or Iron. Mortar, digejl then: 14 1,9,”,
more in Water, and' let them patrify ,2 then dill”
by 1-,. Vehca-withva great Fire; 'fo will ’11,,” h av:
Wat'e’r‘and Oil corne.over,. which you are to 1239.1.
rate‘.’ '2;.If youxdiftil Oils fromAngelicrt, Anife
Baw'myCaraway,‘ DillrFennel, Lavender, M3,:
joram, Mint, Origanu'm, Pennyroyal, Rofemary
Sage, Savory, Sourhernwood , Thyme, Worm:
wood, 'and the likehot Herhr: It i: to he done
.when in Flower, .attdyotc are onhr to take the upper
Branches with the Flower:, for then they yield the
greatejt‘ plenty of Otl,‘ and thee part: of ,5:
Plant: the tndl; the Leaver, Stake, ,&c. [in]: or
none at all. 3.. Oils from hot Seeds, aS'Annife
Cardamoms, Cubcbs, Caraways, ‘Coriatrder, D11 ’
Fennel, Muitard, Partly, Rocker, U'c. Bram; ”mg
gmfly, afnfe on then; hot Water; add jltm: sap,
or Crude Tartar in Ponder, liege]? .10.or 20 D 3’ .
then difiil with a Copper-V3.5”, with rt: Head 4,“;
Receiver well lnted , ht will yett have. Water and
Oil together, which you are to jhparate,‘ kft’flltg
the on hy it felfs and the Water for Antfegd
Water, Cardamom, Caraway Wei”, 8m 4. Oils
from Roots being dried. Brittfe then: well, 0,.
heat then! into graft Fold”; 111.44? ”It”! with W4.
ter and Salt,’ then ‘tltlltl : Icohehote the dillllle ,1
Water, digell ““1 d’lhl.”g"”; fawn”? the Oil ‘
from the Water: and tn that Water, digty) my”
fh‘flj Roots, and ft on continually. 5. Oils from
Citron, Limon, and Orange Peels. Let them' ,1-
my or rot, add Water to them; then difiiltf”,
(t! the forrner Root: , h’ will you have Oil and
Miter, ’tchieh feparale. The Water may he 11f“
1?!