CHAP. V.
Of the Simple Waters commonly in Use.
Simple waters are not so much used at present as they were formerly; and perhaps one Reason for their being neglected, is the bad Methods used in distilling them; the Process is carried on in the same manner with every Herb; though some should be gently dried, and others distilled green; some should be drawn with the cold, and others with the hot Still.
The general Rule that should be observed with regard to the hot Still is, that all Herbs should have twice their Weight of Water added to them in the Still; and not above a fourth, or a sixth Part of it drawn off again; for simple Waters have their Faints, if drawn too low, as well as those that are spirituous.
Some Plants, particularly Balm, require to have the Water drawn from them cohobated, or poured several times on a fresh Parcel of the Herb, in order to give it a proper Degree of Strength or Richness. Others, on the contrary, abound too much with an essential Oil that floats on the distilled Water; in this case all the Oil should be carefully taken off. Lastly, those that contain a more fixed Oil, should be imperfectly fermented, in the manner laid down in the preceding Chapter, before they are distilled; of this Kind are Carduus, Chamomile, &c.
The simple Waters now commonly made, are Orange-flower-water, Rose-water, Cinnamon-water, Fennel-water, Pepper-mint-water, Spear-mint-water, Balm-water, Penny-royal-water, Jamaica Pepper-water, Castor-water, Simple-water of Orange-peel, and of Dill seed.