not ascend, but fall to the bottom, which are also to be separated with a Tunnel, and kept for their uses. Now how these oyls may be kept clear long, and not contract any clamminess, shall be taught in the fifth part: but how they may after they have lost their clearness by long standing, and are become tenacious, be restored and clarified again, is taught in the first part, wherefore I need not here repeat it. _How Oyls are to be coagulated into Balsames._ It hath been the custom a long time to turn aromatical oyls into Balsams, where always one hath been willing to excel another in this Art, which nevertheless was nothing hitherto, but for a washing and cleansing; for they could not be used inwardly, but only outwardly for their odour to comfort the heart and brain. Now the aforesaid oyls are coagulated many ways, and are made portable in Tin, Silver, and ivory boxes. Some have mixed the fat of a lamb with them by help of heat, and have turned them into a liniment, which they have coloured with divers colours; as for example, they have corrupted the oyls of green hearbs; as rosemary, marjoram, lavender, rue, sage, with a green colour, by the admixtion of verdigrease (which is noxious to the head and heart) where one corroborates and refresheth, another destroys. They have tinged the Balsam of Cinnamon, and _lignum Rhodium_ with a red colour by the help of a poysonous Cinnabar. Others that are more industrious, have tinged their Oyls with extracted colours of vegetables, which balsams are more safely taken inward: But they are not durable, acquiring a sliminess and stink; wherefore they have mixed white wax to coagulate them: By which means they are become more durable without stinking; but yet in length of time so tenacious, that being smeared or rubbed upon the skin, they stick fast by reason of the wax that is mixed with them: at last others have found out a better way of coagulating aromatical oyls, and other things, _viz._ by the addition of the oyl of Nutmeg made by expression, having lost its odour and colour by spirit of wine; which they called the _Mother of Balsames_. And this way hath been a long time concealed by Apothecaries as a great secret, until at length it is become common, so that balsames prepared after this manner are sold almost in all shops: But although that be the best way, yet they are not durable balsames that are made that way, because they lack salt. I do not contemn and disapprove of Balsames made after this way, for if a better way had been known, better had been made, for no man is obliged beyond his power. Wherefore they are not only to be excused, that have used Lambs fat, Wax, and the oyl of Nutmegs in the making of their Balsames, but also to be honoured for their communication. Now seeing the aforesaid Balsames cannot be taken inwardly, nor be so well outwardly administred by reason of their unctuosity, others have consulted to congeal the Oyls by the admixtion of their own proper