First, the seeds must be broken in a mill, flowers, hearbs, and roots cut small, the woods broken or rasped, upon which afterwards a good quantity of water (in which they may swim) must be poured for the maceration of them, so that when the distillation is ended there may remain some water, lest for want of water they be burnt in the distilling, and yield an oyl savouring of an _empyreuma_, and not sweet. Neither is too great a quantity to be poured upon them, but as much as shall serve to prevent the burning of the aforesaid vegetables in the distilling of the oyl thereof. And indeed fresh vegetables may presently without any foregoing maceration, being put with their proper waters into the distilling vessel be distilled. But they that be dry may for the space of some dayes be macerated before they be distilled. Also the water appointed for maceration must be salted, for the better mollifing, and opening the aforesaid materials, that they may sooner yield their oyl. Now green and fresh need not any salt water, yet it will not be hurtful to mix some therewith, because salt helps the boyling water, so as to make the oyl more easily to ascend. It also helps and furthers distillation as doth Tartar and Allome, if they be rightly mixed and ordered. Which being all rightly done, the materials that are macerated must be put by a funnel into the distilling vessel, and fire must be given as hath been spoken concerning the burning spirit, and the oyl of the seed, or wood macerated in the water will come forth in the distillation together with the water. And although by this way more oyl comes forth, _viz._ Maceration being made by the addition of salt, than without salt, by the help of the sweet water alone, as is the fashion in all places almost to distill oyls of spices; yet much remaines inseparable by the water, and consequently not to be sublimed with the water. Therefore the better way is that which I shewed in the first part to be performed with the spirit of salt, which if you please you may follow. All the oyl being come forth (which is perceived by the changing of the receivers) the fire is to be extinguished, and the remainder is to be taken out, which if it be of seeds, hearbs, or fruits, may, being yet warm, be fermented by the addition of ferment for the distilling of the spirit, of which there cannot be so great a quantity by reason of taking away of the oyl, as otherwise is drawn out of things that have not lost their oyl: For all burning spirit partakes of much oyl, of the essence, and nature whereof more a little after. Now spirits must be made without the addition of any salt, for salt hinders the fermentation, without which the burning spirit cannot be had. But the water that is distilled together with the oyl, is to be set in a certain temperate place, until the oyl ascend, and swim upon the water, from whence it is to be separated with a Tunnel (of which in the fifth part,) also there are some oyls which do