He that is going to distil, hath need to stir his fermented matter very well with a stick, that the thicker parts may be well mixed with the thinner, and then he must fill therewith his distilling vessel set upon a treefoot, and joyned to the copper globe in the furnace on one side, and to the refrigeratory on the other, the joints in all places being well closed either with Oxe-bladders, or with starch and paper. Also the interiour part of the globe in the distilling vessel must be fenced with a copper or wooden basket, that the herbs, seeds, and other things enter not into the globe, into which only water must come. Also the upper hole must be close stopped with a fitting stopple wrapt about with linnen clouts, (_viz._ that hole by which the matter to be distilled is put in) like to vessels of wine that are stopped. Which being well done, you must kindle the fire in the furnace under the globe, until all the matter in the whole vessel boyl well, and that burning spirit rise, and go out, through the refrigeratory (where it is condensed) into the glass receiver that is set under it, no less than that distilled out of a still; and you must continue the fire till all the spirit be come forth, which you may know by the taste. Which being done, and all things being cold, let the remainders be taken out by the lower large tap-hole, for meat for swine, or other uses. The spirit that is drawn off may be exalted, and rectified at your pleasure in the same vessel, being first made clean together with the refrigeratory. Note well, that sometimes there is left a fat oyl with the flegm in rectifying of the spirit, proceeding from that hearb of which that was the spirit, which did distil off with the spirit from the matter with a strong fire in the first distillation, but in the rectifying could not ascend with the spirit in a gentle fire, but is constrained to remain with the insipid flegm. And this oyl also hath its vertues, especially that which is rectified by a glass gourd in Balneo, with the spirit of salt, and clarified. Now the like oyl is got almost from all hearbs, roots, seeds, flowers, and fruits, but out of one subject more than another, according to the hot and cold temper thereof. Especially the sediment of wines yields a good quantity of such oyl, which being rectified is a medicinal true oyl of wine, but not before endued with a sweet savour, and it is an excellent cordial, although I know no body that knew this before. And thus I have shewed the general way of distilling, burning spirits, by help of the aforesaid wooden distillatory. Now also follows, _The manner of distilling Spices, Seeds, Flowers, Hearbs, Roots, Woods_, &c.