some of the Volatile 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 HelmontAliquando 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. 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.
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 Body of the Oyle in a coole