Before thou distil the aforesaid vegetables prepared by the help of fermentation, diligently weigh, and accurately observe whether the mixture be sufficiently fermented, for sometimes there is too much cold, or hot water put to it; sometimes the vessel is not well covered, by which means the cold air is let in, whence the fermentation is hindred, and consequently the distillation of the spirit: For by the help of fermentation the burning spirit of the vegetables is set at liberty, without which it cannot be done; also the distillation is hindred by too much hast, as well as by too much delay; for if you begin to distill before the time, _viz._ fermentation not being yet perfected, thou shalt have but few spirits; wherefore also the better part is, by many that are unskilful, cast to the swine, but without any great loss, if the matter were malt, because that swine are fed therewith; but not so if other vegetables were the matter of the distillation. Also too much slowness where the matter begins to be sowre before it be distilled, yields very few spirits, that which often happens, whilst hearbs, and flowers, _&c._ are out of ignorance left in fermentation 3, 4, 5. and more weeks, before they be distilled, for the greatest part of the spirit is then turned to vinegar, which would not be so very ill done, if so be these men knew how to clarifie the remainders, and turn it into vinegar, that nothing thereof might be lost; for the vinegars of hearbs, flowers, seeds, and roots are not to be contemned. And so often times (a thing to be lamented) the better part, if they be spices, and pretious things, is lost. The matter of the distillation, and other choice things, as seeds and hearbs are cast away with loss; wherefore for admonition sake I was willing to add such things that the operators may have an opportunity to consider the matter a little more profoundly with themselves, or at least of learning the art of distilling from countrymen, who do not suffer their malt to putrefy, grow sower or mouldy, before they fall upon their distillations, but presently fermentation being made (the third or the fourth day) begin their distillation.