APHORISMS—BOOK II ON THE INTERPRETATION OF NATURE, OR THE REIGN OF MAN

infusion of rhubarb the purgative property is first extracted, and then the astringent; we have experienced something of the same kind in steeping violets in vinegar, which first extracts the sweet and delicate odor of the flower, and then the more earthy part, which disturbs the perfume; so that if the violets be steeped a whole day, a much fainter perfume is extracted than if they were steeped for a quarter of an hour only, and then taken out; and since the odoriferous spirit in the violet is not abundant, let other and fresh violets be steeped in the vinegar every quarter of an hour, as many as six times, when the infusion becomes so strengthened, that although the violets have not altogether remained there for more than one hour and a half, there remains a most pleasing perfume, not inferior to the flower itself, for a whole year. It must be observed, however, that the perfume does not acquire its full strength till about a month after the infusion. In the distillation of aromatic plants macerated in spirits of wine, it is well known that an aqueous and useless phlegm rises first, then water containing more of the spirit, and, lastly, water containing more of the aroma; and many observations of the like kind, well worthy of notice, are to be made in distillations. But let these suffice as examples.¹⁵⁰