A compendious body of chymistry, which will serve as a guide and introduction both for understanding the authors which have treated of the theory of this science in general: and for making the way plain and easie to perform, according to art and method, all operations, which teach the practise of this art, upon animals, vegetables, and minerals, without losing any of the essential vertues contained in them. By N. le Fèbure apothecary in ordinary, and chymical distiller to the King of France, and at present to his Majesty of Great-Britain.

How to prepare the Aromatized Spirit of Wine.

℞ Galanga, Gloves, Cinnamon, Mace ana ʒ ij. Saffron ʒ j. s. Lignum aloes ʒ j. Ambergreese ℈ j, and Musk vj. grains, re∣duce all to powder and mix them; then extract their Tinctures in a Blindhead or double Vessel with good alkoholized spirit of Wine;

draw off the Tincture and proceed in the extraction, until the spirit of Wine drawes no more, join all together, and keep it in a bottle as a great Cordial and strengthener of the brain and stomach; as likewise to help digestion, and to correct Chymical Remedies, and particularly those that are extracted from Mercury and Antimony. We will not speak here of the Cinnabar or Vermilion of Antimo∣ny, though performed by sublimation, because we intend to speak of it hereafter, when we shall come to treat of the distillation of an∣timonial Butter, and the glasical Oyle of this Mineral; for these operations cannot be made asunder.