salt of Wood (which abounds in the spirit of soot) the Liquor
immediately turn'd white, almost like Milke, and after a while let
fall a white sediment, as the other Liquor did a Yellow one. To all
this that I have said concerning the Difference of salts, I might add
what I Formerly told you, concerning the simple spirit of Box, and
such like Woods, which differ much from the other salts hitherto
mention'd, and yet would belong to the saline Principle, if Chymists
did truly teach that all Tasts proceed from it. And I might also
annex, what I noted to you out of _Helmont_[19] concerning Bodies,
which, though they consist in great part of Chymical Oyles, do yet
appear but Volatile salts; But to insist on these things, were to
repeat; and therefore I shall proceed.
[Footnote 18: _Error vero per distillationem nobis monstrat etiam
Spiritum salinum plane volatilem odore nequicquam ut nec gustu
distinguibilem a spiritu Urinae; In eo tamen essentialiter diversum,
quod spiritus talis cruoris curat Epilepsiam, non autem Spiritus salis
lotii._ Helmont. Aura Vitalis.]
[Footnote 19: _Aliquando oleum Cinnamomi, &c. suo sali Alcali miscetur
absque omni aqua, trium mensium Artificiosa occultaque circulatione,
totum in salem volatilem commutatum est. Helmont. Tria Prima
Chymicorum, &c. pag. 412._]
This Disparity is also highly eminent in the separated sulphurs or
Chymical Oyles of things. For they contain so much of the scent, and
tast, and vertues, of the Bodies whence they were drawn, that they
seem to be but the Material _Crasis_ (if I may so speak) of their
Concretes. Thus the Oyles of Cinnamon, Cloves, Nutmegs and other
spices, seem to be but the United Aromatick parts that did ennoble
those Bodies. And 'tis a known thing, that Oyl of Cinnamon, and oyle
of Cloves, (which I have likewise observ'd in the Oyles of several
Woods) will sink to the Bottom of Water: whereas those of Nutmegs and
divers other Vegetables will swim upon it. The Oyle (abusively call'd
spirit) of Roses swims at the Top of the Water in the forme of a white
butter, which I remember not to have observ'd in any other Oyle drawn
in any Limbeck; yet there is a way (not here to be declar'd) by which
I have seen it come over in the forme of other Aromatick Oyles, to the
Delight and Wonder of those that beheld it. In Oyle of Anniseeds,
which I drew both with, and without Fermentation, I observ'd the whole
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