Chemical Furnaces & Vessels — Wecher, 17th-Century French MS

ff. The two canaux pipes through which the smoke exits and which pass through the water.

b. The glass courge gourd which contains the matter that one wishes to distill.

a. The copper vessel full of water.

The door through which one puts the
c. lamp and which is closed
afterward.

d. The lamp having three or four wicks placed beneath the uessie vessel.

ee. The two pertuis openings through which the air enters.

g. The cross where the 4 wicks of the lamp are located.

Portrait of another bath suitable for extracting the sues juices from meats.

a. the glass courge gourd where the meats, cut into small pieces, are placed; its orifice is sealed with an ox bladder so that nothing s'exhale evaporates or escapes.

b. the earthenware vessel or cauldron full of water.

A hand-colored technical drawing of a water bath apparatus. It consists of a red cylindrical furnace on three feet. Inside, a copper vessel labeled "a" is filled with water, which in turn holds a glass gourd labeled "b" containing a brownish substance. A green glass distillation head with a long neck, labeled "f", emerges from the top. A flame labeled "d" burns at the base of the vessel, and air vents labeled "e" are situated on the sides of the furnace. To the right is a small circular diagram labeled "g" showing a cross with four dots, representing the four-wick lamp mentioned in the text.

A hand-colored technical drawing of a bath suitable for distilling meats. It shows a tan-colored earthenware pot labeled "B" filled with water. A glass gourd with a green neck, labeled "A", is suspended inside the pot by three cords tied to its rim. The neck of the gourd is sealed with a light-colored membrane tied with string. The caption is repeated below the illustration.