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Take the ripe berries, express the juice, at least break them together, and let them stand in a wood vessel till they begin to ferment; and that they may work the sooner, some add a little of the yiest of beer or wine: some add none, but keep the same process. D. Finck. keeps in the extracting of the Spirit of black sweet Cherries, En∣chiridii, c. 6. After the fermentation let them be distilled in a Vesica, and rectified acording to Art.
The rectification is best accom∣plished first in a Vesica, and then in Bal∣neo; where in place of a Concurbit use a long-necked Viol, then the most spiritous part will de abstracted, the phlegm beating again the sides of the Viol will again fall down.
Others prepare it thus;
Take the ripe berries of the Elder dryed in the weak heat of an oven, be∣ing pulverised grosly with a third part of Barley meal with them; being well mixed, put them in an Oken Bar∣rel, and put boyling water on them, in which some hops have been before macerated; stop the Vessel close, and suffer them to ferment some four or five days: To hasten the fermentation and digestion add some dreggs of Wine or Beer, (as we have said before) distill and rectifie it.
But the first way is preferred de∣servedly by most, as more simple and pure: The Purging water, as it is ex∣tracted by Quercetan and others, out of the berries, is set down sect. 3. c. 24.