The cold still is much the best adapted to draw off the virtues of simples, which are valued for their fine flavour when green, which is subject to be lost in drying; for when we want to extract a spirit from plants so light and volatile, as not to subsist in open air any longer than while the plant continues in its growth, it is certainly the best method to remove the plant from its native soil, into some proper instrument, where, as it dies, these votile parts may be collected and preserved. And such an instrument is what we call the cold still, where the drying of the plant, or flower, is only forwarded by a moderate warmth, and all that rises is collected and preserved. 343. EXPEDITIOUS MODE OF DISTILLING SIMPLE WATERS. Tie a piece of muslin or gauze over a glazed earthern pot, whose mouth is just large enough to receive the bottom of a warming-pan; on this cloth lay the herb, clipped; then place upon them the warming-pan, with live coals in it, to cause heat just enough to prevent burning, by which means as the steam issuing out of the herb cannot mount upwards, by reason of the bottom of the pan just fitting the brim of the vessel below it, it must necessarily descend, and collect into water at the bottom of the receiver, and that strongly impregnated with the essential oil, and the salt of the vegetable thus distilled; which, if wanted to make spirituous or compound water, is easily done, by simply adding some good spirits, or French brandy to it, which will keep good for a long time, and be much better than if the spirits had passed through a still, which must, of necessity, waste some of their strength. Care should be taken not to let the fire be too strong, lest it scorch the plants; and to be made of charcoal, for continuance and better regulation, which must be managed by lifting up and laying down the lid, as wanted to increase or decrease the degrees of heat. The deeper the earthen pan, the cooler the season, and the less fire at first (afterwards to be gradually raised), in the greater perfection will the distilled water be obtained. As the more moveable, or volatile parts of vegetables, are the aqueous, the oily, the gummy, the resinous, and the saline, these are to be expected in the waters of this process; the heat here employed being so great as to burst the vessels of the plants, some of which contain so large a quantity of oil, that it may be seen swimming on the surface of the water. Although a small quantity only of distilled waters can be obtained at a time by this confined operation, yet it compensates in strength what is deficient in quantity. Such liquors, if well corked up from the air, will keep good a long time, especially if about a twentieth part of any spirits be added, in order to preserve the same more effectually. 344. ROSEMARY WATER.