Distillation of Cherry gum
A dry distillation of ground Cherry sap. The original mass inflated to approximately 5x, leaving a fluffy, silvery streaked biochar, or Earth. The furthest travelling mercury, or Air, a white/yellow sharp acidic menstruum. The middle condensate would dry as flakes along the glassware, this dissolved in an aqueous ethyl solution afterward as the fixed sulfur, or Water. Then a deep rubedo solution dripping over into the retort, incredibly potent smelling, this sweat over for hours during the caramelisation phase 180-210•c, the furfural Sulfur, or Fire.
Now to digest and soon recombine. A fair yield of acetic acid I will note, especially interesting as depending on which tree gum the menstruum will have a planetary sympathy. For about a handful of dried gum, approx 10ml of concentrated acid.
The acetyl, relates to almost animal. The organics and resins, relating to almost plant. The crystalline form of the gum, almost mineral. 4 elements from a bit of each kingdom.
Another user made a Voynich related post mentioning use of bitter orange gum, thanks for inspiration, and I can half recall I think Bartlett talking about using pine gum in Spagyria. Anyone else working with resins and saps, any pointers or words of advice?