Still Life

My new still from Goosebay Workshops

I've wanted a still for some time (it was the best part of O-chem), and finally have the chance to play with a repro one. Huzzah!

The Elements of Materia Medica and Therapeutics (1843) mentions distallation of rosemary with water to recover rosemary oil (used externally as a "stimulating liniment" or perfume); it also discusses rosemary spirits, that is, rosemary essence in an alcohol base (without or without the distillation step) .

Mrs. Rundell's The New Family Receipt Book (1823) describes distilling rosemary in wine spirits to make hungary water, and rose petals in water for rosewater.

A Cyclopedia of Practical Receipts (1846) gives receipts for distilling rosemary, lavender, mint and other herbs in alcohol or vinegar.

The Dictionary of Practical Receipts (1848) includes "rules for the distillation of simple waters", without specifying particular herbs.

The Magazine of Science and Schools of Art (1842) uses rosemary as the example herb for co-distillation with water; it also gives instructions for cinnamon, peppermint, orange peal, orangeflower, and jasmine, among others.

The Domestic Dictionary (1842) goes into more detail about water-herb distillation, but does not list specific herbs. Between these last three, I'm feeling fairly historically justified in applying the technique to everything in the garden.

First attempt was made with fresh-cut lavender.
By visual approximation, there were
about 3 dry quarts of flowers and stems.

Still set up on the stove. The damp towel helps cool
the condensing cone, while an ice-water bath is used
to keep the collection cup from heating up.

Approximately 3 cups of lavender water was made.
It's definitely been my most successful herb.

I've tried lemon balm, and rosemary as well (yielding 1 cup and 1.5 cups from similar quantities of herbs over a similar time). The rosemary smelled nearly as strong as the lavender, while the lemon balm was relatively insipid. Here's hoping the mint works well!