As many Distillers as hitherto have been, have been ignorant of a better way to distill Oyles of Spices, Woods, and Seeds, than by a vesica or alembick, with a great quantity of water. And altho’ they may also be made by retort, yet there is a great deal of care required, or else they contract an _Empyreuma_; wherefore that way, by a still, is alwayes accounted the better, which way indeed is not to be slighted, if you distill Vegetables of a low price, and such as be oleaginous; but not so in the distillation of Spices, and of other things that are of a greater value, as are Cinnamon, Mace, Saffron, _&c._ which cannot be distilled in a gourd still without loss, because then there is required a great quantity of water, and by consequence great, and large vessels, to which something adheres, wherefore we lose almost half, which is not to be so much valued in vegetables that are oleaginous, as in Annisseed, Fennel, and Caryoway-seed, _&c._ But the loss made in the distilling of dryer and dearer vegetables, as of Cinnamon, _Lignum Rhodii_, _Cassia_, is evident enough, and by consequence not to be slighted. Neither can it be, that all things can be distilled that way, for a good quantity by coction acquireth a gummy tenaciousness, which cannot ascend with the water. But that this way for the future may be prevented, I will shew another way to distill the Oyles of Spices, and other precious things, which is done with spirit of salt, whereby all the Oyle is drawn forth without any loss, the process whereof is this, _viz._ Fill a gourd with Cinnamon or any other Wood, or Seed, upon which pour so much of the spirit of salt, as will be sufficient to cover the wood, then place it with its Alembick in Sand, and give it fire by degrees that the spirit of salt may boyl, and all the Oyle will distill off with a little flegme; for the spirit of salt doth with its acrimony penetrate the wood, and freeth the Oyle that it may distill off the better and easier. And by this way the Oyle is not lost by the addition of that great quantity of water in those great and large vessels, but is drawn in lesser glass vessels with the addition of a little moysture. Distillation being finished the spirit is poured off by inclination from the wood, being again useful for the same work. And if it hath contracted any impurity from the wood, it may be rectified: but the residue of the spirit which remains in the wood ye may recover, if that wood be cast into the aforesaid furnace upon burning coals, by which means it may come forth again pure, and clear: and by this means we lose none of the spirit of Salt. And after this way by help of the spirit of Salt, are drawn forth Oyls of dearer Vegetables together with their Fruit, which cannot be done by a still. There are made also by means thereof Oyles of Gumms and Rosins, clear, and perspicuous. _The clear Oyle of Mastick, and Frankincense._