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01 v E G ET ABL F. S.
Of lile SlIbJlnnCC! obtllil/cd frOlll VcgclnbtC¡ "–
E rpreiiol/ ol/ly.
'/'0aprefi and depurare ,he Jllice of o Plnn/, con/oill'
il/g i/I E.!foll/ial Saft . The Cryjlallifa/ioll o[ /ha/ Salt.
B EFORE fun·riCe, ~ather a goad quantity al the plant,
framwhich yau ddign ta expreCs the juice, in order tO
obtain its C~lt. Walh it well in running water, tOclcar
it of earth, inCeéts, and other adventilious mauers.
Bruile it in a m,trblc mortar i put it inta a bag oC new,
¡lrong, thick linen clath i tie the bag tight, and como
mit it tO a preCs. By prelTlng it llronglyyou will Cqueeze
uut a great quantity af greeo, thick juice, which will
, hal'e theCarne talle as the plant . Dilut. this juice with
~Ii x tÍ{Jles as much pure raio w.uer, aoo filter it rep~at~d.
Iv tllt8u gh a woalen bag, till it paCs clcar aod .I io~p,d.
Evaporate the fihered juite with a geotl. heat, ull " be
~Imoll as thick as before it was mixed with 1"I.\ler. Put
this infpiffated juice inta ajar, ar othec veffel of canh
or glars i 00 its Curface pour olive oil tO the depth of a
line, aod Cet it io a ~ell~r. Sevco or ei~ht mooths after
this p~ur 011' geotly the liquar cam~ioed ill lhe I'c(ld, dIe
infide of which you will find covered ",ith a cryllall, red
fdh. Sepame the cryll~ls geotl yi themquickly
\Vith a liule fai r cold water, and dry them: this is the
tffential ail af the plan!.
Every plaot is nat equally diCpoCed ta yielo its eITeo·
tial C. lt by the method here prapoC.d. Sllcculeot vege·
tables anly. whaCe juice, are aqucaus ano not too viC·
cous, are fit for this purpoCe. Sllch, far cxample. as
forrel, brook·lime, Cuccory, fumitory, water·ereITes,
plantain, Ór. An eITemial (" It eaonut be procured from
thofe that yield thick, viCcid, mllcilagi llous juice.s, fuch
as the feeds af Aea·\Van, uoleCs their juices be I'reviouOy
aneouated by fermeomiao, and th~t viCcofity dellroyed
which abllruéts the crvOalliCatiao of this Calt.
Nor can the effentiaí Cdh be obtaincd in aoy qllaotity
from I'egetable maners aboundiog in oil. 1I1011 kernrls
20d Ceed. areal this Curt : they.1I comaio a gre~t quanti.
ty oC fat ail, which Ca entaoglcs ano clags this Calt, tlm
Ihe particles th¿reoC cannot 0100t aWJy fram the teoa·
ciou. juices into eryOals.
The is to be of dry arom~1 ic pl.lntsi becauCe
they contain much eff_ntial oil, ar refinaus matIC' S that
produce the (,me ell'eét. lt is true, the eITcmia l Calt it·
felf contains a certain paniau af oil i far it is no athtr
than the a.:id of the plant incorporated .Ild cryOalliCeJ
Wlth part of its oil aod uf its emh : but then the oil
mul! not be in tOO gre", a qu.tmity i bec.ufe it Oleaths
the acid, n:ndcrs it c1ammy, as it were, and hinoers it
from extricating itCdC Co as tu be ~ble 10 exert its qu,li.
lics, and a~pear in the furm of fall.
The juic" uf plants obtained bycxprellion is velytl,ick i
b~c<ufe tt canta,ns many P,lrUells uf the bruiCed plant
Ih~t are uoavold.bly C'luet out along with i!. In
order to ele", it oCth& fupernlloos pam it is proper 10
lihcr it : bJt as ¡hat woulJ b~ dillicu:t, un ac ount uf the
s T n Y.
thickncfs'of the juice, it mun be thinned, by ~i1uting it
with a quamityaf water, Cu/licient 10 give it the requi·
fite degree of fluidity.
[nnead af thus diluting the expreffed juice, the pl<nt
may he graund with wm r beCore it is put into thepreCs :
it will by this means fu rnilh a more Ouid juice, that wi ll
eafily p. Cs thraugh the fiher. T his mtthad may be em·
played with CucceCs on dry plants, ar (uch as are not
,'cry fucculen!. I'or rhis opcration rain·water is 10 be
preferred to any othcr i becauCe it is the puren.
T he juice oC the plant, when diluted with ,he quami.
ty oC water f"llicient ta f.cilitate its fi hratian, is 100 a·
queaus to let the Calt it contains unite into crynals: It
mull thereCore be evaparm d till it hath recol'ered a
Comewhat thicker confillence. T he heat applied' Cor tlm
purpaCe mull be gentle i lell the aeid and oily parlS that
are to furm the Cah, be (poiled ar dillipatcd, as they
are nat very fixcd.
The ail poured an the liquor prcrems its fermenting,
pumC)'ing, or gra\Ving mouldy, du'ring the long Cpace af
time required for the cryilalliCdlion af tRe effential Cal!.
TheCe f.lts .re excellent medicioes, bcing .ndued
with the Came vinues as the pl. nls Cram which they
were obtained.
'/'0dra'UJ ¡he Oil! out of K,,"tlI, SUdl, alld [rui/J, by
Expr,1JiQII.
PauNo in a marble monar, or grind in a mili, the
kernels, Ceeds, or Cruits, out of which yau imend to ex·
preCs the oil. If your mmers be meagre, and grind ta
meal, Cufpend that meal inthe neam oEbailing water, in
order to moinen it a liule, and then dry il.
Tie up your mmers thus prepared in a new, nrong,
thick eanvaCs bag, and pUl it into a preCs, between t\Va
iron plJtes prcv;ouOy hemd in bailing water : Cqueeze
it ([rungly, and yau will Cee the ail run in nreams inta
the receiving vefl"el.
r o dra'UJ /he EJ(n/ial Oil o[ m/aill Frui/! hy
E"f'''Jlion.
T AKE the rind af a citron, lemon, or~nge, Bergamat.
pear, ar ather fruit oCthat kind¡cut it in Oices, and
doubling the Oices Cqueeze them betlVeetl your fingers
over againll a palilhed glaCs fet upright, with its lower
cnd in a veffd of eanh or porcehin . Evcry time you
fqueeze the peel in a nelV ply, lhere will Cquirt out of
it Ceveral fi ne jets af liquor, which, meeting lI'ith the
Cllrrace of the will be cond.nfed into drop., and
trickle down io Cmall llreams into tite recipient. Thls
liquor is the efl"ential oil aE tite fru it.
Of ó e Sulfln;¡ce¡ ob/ni1lerl fr01/l Vegetnbte¡
by Tri/lIrn/i01l .
'/'01IIn(, /he Ex/r.{/I o[ a N on/ b)' Tri/ura/iM.
BRlIISh the vegmble Cubll~nee of which you intend
ta make Ihe extraas i or, if it be hard and dry, grind it
to a powder : PUt the maHer thus prepared, tagether
with Ccven or eight times' as mllch rain water, imo an
cmlicn vcffcl i and into tbis \' íIi I 6t a churning naif. fo
tliar.