these oyles were very dark, and smell’d (as Chymists speak) so strongly of the Fire, that their Odour did not betray from what Vegetables they had been forc’d; the other Aromatick Oyle was enrich’d with the genuine smell and tast of the Concrete; and spontaneously coagulating it self into white butter did manifest self to be the true Oyle of Annisseeds; which Concrete I therefore chose to employ about this Experiment, that the Difference of these Oyles might be more conspicuous then it would have been, had I instead of it destill’d another Vegetable.
I had almost forgot to take notice, that there is another sort of Bodies, which though not obtain’d from Concretes by Distillation, many Chymists are wont to call their Sulphur; not only because such substances are, for the most part, high colour’d (whence they are also, and that more properly, called Tinctures) as dissolv’d Sulphurs are wont to be; but especially because they are, for the most part, abstracted and separated from the rest of the Masse by Spirit of Wine: which Liquor those men supposing to be Sulphureous, they conclude, that what it works upon, and abstracts, must be a Sulphur also. And upon this account they presume, that they can sequester the sulphur even of Minerals and Metalls; from which ’tis known that they cannot by Fire alone separate it. To all This I shall answer; That if these sequestred substances where indeed the sulphurs of the Bodies whence they are drawn, there would as well be a great Disparity betwixt Chymical Sulphurs obtain’d by Spirit of Wine, as I have already shewn there is betwixt those obtain’d by Distillation in the forme of Oyles: which will be evident from hence, that not to urge that themselves ascribe distinct vertues to Mineral Tinctures, extolling the Tincture of Gold against such and such Diseases; the Tincture of Antimony, or of its Glass, against others; and the Tincture of Emerauld against others; ’tis plain, that in Tinctures drawn from Vegetables, if the superfluous spirit of Wine be distill’d off, it leaves at the bottom that thicker substance which Chymists use to call the Extract of the Vegetable. And that these Extracts