THE COMPLETE DISTILLER TEXT

the Cedrat or Florentine Citron, the Bergamot, the common Citron, and the _Portugal_ Orange. _Recipe for a Gallon of the Water of the four Fruits._ Take of the Essence of Cedrat, fifty Drops; of the Essence of Bergamot thirty-six Drops; of the Essence of Citron sixty Drops; and of the Essence of _Portugal_ Orange sixty-four Drops; fine Proof Spirit one Gallon; Water two Quarts; draw off with a pretty brisk Fire till the Faints begin to rise, and dulcify with fine Sugar. This is a very pleasant and odoriferous Cordial, and in great Esteem in _France_. CHAP. XLV. _Of the Water of the four Spices._ This Water also derives its Name from the four Spices from whence it is drawn, _viz._ Cloves, Mace, Nutmegs, and Cinnamon. _Recipe for a Gallon of the Water of the four Spices._ Take of Cinnamon two Ounces; Nutmegs and Cloves, of each three Drams; Mace six Drams; bruise the Spices in a Mortar, and add Proof Spirit a Gallon, and Water two Quarts. Digest twenty-four Hours in a close Vessel, and distil with a brisk Fire till the Faints begin to rise; and dulcify with fine Sugar. This is an excellent Stomachic, good in all Depressions of the Spirits and paralytic Disorders. CHAP. XLVI. _Of the Water of the four Seeds._ This Water has its Name from the four Seeds from whence is it drawn, _viz._ the Seeds of sweet Fennel, Coriander, Angelica, and Anise. _Recipe for ten Gallons of the Water of the four Seeds._ Take of sweet Fennel-seed seven Ounces; Coriander-seed nine Ounces; of the Seeds of Angelica and Anise, of each three Ounces; bruise all these in a Mortar, and put them into the Still with ten Gallons and a Half of Proof Spirits, and two Gallons of Water; draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar. This Water is a very good Carminative, good in Cholics, Nauseas of the Stomach, and Gripings of the Bowels. CHAP. XLVII. _Of the Divine Water._ This is one of those Waters whose Names have rendered them famous. The Basis of this Water is Orange flowers, the other Ingredients being added to diversify the Flavour, and render it more agreeable. _Recipe for a Gallon of Divine Water._ Take of Orange-flowers fresh gathered two Pounds; Coriander-seed three Ounces; Nutmegs Half an Ounce; bruise the Nutmegs and Coriander-seeds; and put them, together with the Orange-flowers, into an Alembic with a Gallon of Proof Spirit and two Quarts of Water; draw off the Liquor with a gentle Fire, till the Faints begin to rise, and dulcify with fine Sugar. This is a very pleasant Cordial, both with regard to its Smell and Taste; and on that Account in great Esteem abroad. CHAP. XLVIII. _Of Roman Water._ This Water has its Name from its being made first at _Rome_; and from whence great Quantities are still exported to different Parts of _Europe_. _Recipe for a Gallon of Roman Water._ Take the outer or yellow Peels of six Citrons; two Drams of Mace bruised; a Gallon of Proof Spirit, and two Quarts of Water: Draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar. This Water is generally of a red or purple Colour, the former of which may be easily given by infusing in it a few Grains of Cochineal, or the red Parts of Clove Gilly-flowers; and the latter by adding to the above a few Violets. When the Colour is extracted, run the Liquor through the filtrating Bag, and it will be very bright and clear. CHAP. XLIX. _Of_ Barbadoes _Water_. There is a great Variety of Waters called by this Name, made by foreign Distillers; but the following Recipes will be sufficient to shew the Distiller the Method of making them, and how to vary the Flavour of his Waters, so as to adapt them to the Taste of his Customers. _Recipe for a Gallon of rectified_ Barbadoes _Water_. Take the outer Rind of eight large Florentine Citrons; Half an Ounce of Cinnamon bruised, and a Gallon of rectified Spirit. Distil to a Dryness in Balneum Mariæ. Then dissolve two Pounds of Sugar in a Quart of Water, and mix it with the distilled Liquor, and run it thro’ the filtrating Bag, which will render it bright and fine. _Recipe for making a Gallon of amber-coloured_ Barbadoes _Water_. Take of the yellow Rinds of six Bergamots, Half an Ounce of Cinnamon, and two Drams of Cloves. Bruise the Spices and digest the whole six Days in a Gallon of rectified Spirit; and then add a Dram of Saffron, and let the whole stand six Days longer in Digestion; dissolve two Pounds of fine Sugar in a Quart of Water, add it to the Tincture, and run it thro’ the filtrating Bag. After the same manner may be made _Barbadoes_ Waters of different Kinds, by adding Lemon, or Orange peels instead of those of Citron or Bergamot; or, by varying the Spices. CHAP. L. _Of Ros Solis._ The Ros Solis or Sun-dew, from whence this Cordial Water has its Name, is a small low Plant, with a fibrous Root, from whence spring small round hollowish Leaves, on Foot stalks about an Inch long, covered and fringed with short red Hairs, which give a red Cast to the whole Leaf. It grows in champaign and mossy Grounds, in a pale red Moss, and flowers in _May_. _Recipe for ten Gallons of Ros Solis._ Take of Ros Solis picked clean, four Pounds; Cinnamon, Cloves, and Nutmegs, of each three Ounces and a Half; Marigold-flowers one Pound; Caraway-seeds ten Ounces; Proof Spirit ten Gallons, and of Water three Gallons. Distil with a pretty brisk Fire, till the Faints begin to rise. Then take of Liquorice Root sliced Half a Pound; Raisins stoned two Pounds; red Saunders Half a Pound; digest these three Days in two Quarts of Water, and strain out the clear Liquor, in which dissolve three Pounds of fine Sugar, and mix it with the Spirit drawn by Distillation. _Recipe for making ten Gallons of Ros Solis by Digestion._ Take Ros Solis clean picked three Pounds; Nutmegs, Mace, Cloves, and Cinnamon, the Seeds of Caraway and Coriander of each three Ounces; Ginger, the lesser Cardamom, Zedoary, and Calamus Aromaticus, of each one Ounce; Cubebs and yellow Saunders of each Half and Ounce; red Saunders three Ounces; red Rose Leaves dried three Handfuls. Proof Spirit ten Gallons; digest the whole six Days in a Vessel close stoped, and then strain off the clear Liquor, and dulcify it with fine Sugar. Or, Take Ros Solis picked three Pounds; Cinnamon and Nutmegs, Caraway and Coriander-seeds, of each three Ounces; Cloves, Mace, and Ginger, of each one Ounce and a Quarter; Cubebs, Cardamoms, Zedoary, and Calamus Aromaticus, of each Half an Ounce; red Roses dried three Ounces; Liquorice Root sliced, six Ounces; Raisins stoned one Pound and a Half; Cochineal and Saffron, of each three Drams; digest the whole eight Days in ten Gallons of Proof Spirits; strain off, and dulcify as before. _Recipe for ten Gallons of_ Turin _Ros Solis_. Take of damask Roses, Orange-flowers, Lilies of the Valley, and Jasmine-flowers, of each two Pounds and a Half; Cinnamon five Ounces; Cloves three Drams: Put these Ingredients into an Alembic, with four Gallons and a Half of Water, and draw off three Gallons, with a moderate Fire; to this Water add seven Gallons of Proof Spirit, in which a Dram of Cochineal and two Drams of Saffron has been infused; dulcify with fine Sugar, and run the whole through the filtrating Bag. All these different Kinds of Ros Solis are excellent Cordials, good in all Depressions of the Spirits, Nauseas, and paralytic Disorders. CHAP. LI. _Of Usquebaugh._ Usquebaugh is a very celebrated Cordial, the Basis of which is Saffron. There are different Ways of making this famous Compound; but the following are equal to any I have seen. _Recipe for ten Gallons of common Usquebaugh._ Take of Nutmegs, Cloves, and Cinnamon, of each two Ounces; of the Seeds of Anise, Caraway and Coriander, of each four Ounces; Liquorice Root sliced Half a Pound; bruise the Seeds and Spices, and put them together with the Liquorice into the Still with eleven Gallons of Proof Spirits, and two Gallons of Water; distil with a pretty brisk Fire till the Faints begin to rise. But as soon as your Still begins to work, fasten to the Nose of the Worm two Ounces of _English_ Saffron tied up in a Cloth, that the Liquor may run thro’ it, and extract all its Tincture, and in order to this you should often press the Saffron with your Fingers. When the Operation is finished, dulcify your Goods with fine Sugar. _Recipe for making ten Gallons of Royal Usquebaugh._ Take of Cinnamon, Ginger, and Coriander-seed, of each three Ounces; Nutmegs four Ounces and a Half; Mace, Cloves and Cubebs, of each one Ounce and a Half. Bruise these ingredients, and put them into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and distil till the Faints begin to rise; fastening four Ounces and a Half of _English_ Saffron tied in a Cloth to the End of the Worm, as directed in the preceding Recipe. Take Raisins stoned four Pounds and a Half; Dates three Pounds, Liquorice Root sliced two Pounds; digest these twelve Hours in two Gallons of Water; strain out the clear Liquor, add it to that obtained by Distillation, and dulcify the whole with fine Sugar. _Recipe for ten Gallons of Usquebaugh by Digestion._ Take of Raisins stoned five Pounds; Figs sliced one Pound and a Half; Cinnamon Half a Pound; Nutmegs three Ounces; Cloves and Mace, of each one Ounce and a Half; Liquorice two Pounds; Saffron four Ounces; bruise the Spices, slice the Liquorice, and pull the Saffron in pieces; digest these Ingredients eight Days in ten Gallons of Proof Spirit, in a Vessel close stoped; then filter the Liquor, and add to it two Gallons of _Canary_ Wine, and Half an Ounce of the Tincture of Ambergrease. _Recipe for making ten Gallons of_ French _Usquebaugh_. Take of Saffron three Ounces, of the essential Oil or Essence of Florentine Citron, Bergamot, _Portugal_ Orange, and Lemon, of each a Hundred Drops; Angelica-seed, Vanellos and Mace, of each one Ounce and a Half; Cloves and Coriander-seed of each three Quarters of an Ounce; bruise the Seeds and Spices, and put all into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and draw off with a gentle Fire till the Faints begin to rise, fastening to the Nose of the Worm four Ounces of Saffron in a Cloth. When the Operation is finished dulcify the Goods with fine Sugar. These Waters are excellent Cephalic Cordials, and Alexipharmics; and are excelled by nothing in suddenly reviving the Spirits when depressed by Sickness, _&c._ CHAP. LII. _Of Ratafia._ Ratafia is a Liquor in great Esteem, and most Persons are acquainted with it; tho’ the true Method of making it is known only to a few. There are various Kinds of Ratafia made from different Fruits. I shall give Recipes for making those which are at present in most Esteem; which may serve as Instances for making these Goods from any other Kinds of Fruit. 1. _Of red Ratafia_. There are three Sorts of Ratafia drawn from red Fruits, distinguished by the Epithets _fine_, _dry_, and _common_. The Fruits most proper to make the red Ratafia are the black Heart Cherry, the common red Cherry, the black Cherry, the Merry or Honey Cherry, the Strawberry, the Rasberry, the red Gooseberry, and the Mulberry. These Fruits should be gathered in the Height of their respective Seasons and the largest and most beautiful of them chosen for the purpose. Thus with regard to the Heart Cherry, it should be large, fleshy, and thorough but not over ripe; for then a Part of its Juice will be evaporated on the Tree: Care must be also taken, that its Colour be not decayed; but clear and almost transparent, and well tasted. The black Cherry, or as it is often called, the black Arvon, must be extremely ripe, because it is used to colour the Ratafia when that of the other fails. The Criterion of judging when it is thoroughly ripe is its Blackness; for, when in Perfection, it is perfectly black. It should also be remembered that this Fruit is better and more profitable in Proportion to its Sweetness; as the Flavour of the Ratafia will be rendered more agreeable, and a less Quantity of Sugar necessary. As the Gooseberry is an acid Fruit, it must be chosen as ripe as possible. The Fruit large, and the Skin and Husk so transparent as to see the Seeds through it. The Gooseberry should be used immediately after its being gathered; for it is very liable to ferment, which will inevitably spoil the Ratafia. Gooseberries are chiefly used to render the Ratafia dry or sharp, and consequently less soft; and therefore their Quantity should always be proportioned to that Intention. The Merry to be good should be small, black, the Skin transparent, full of Liquor of deep black Purple Colour. The greatest Care should be taken, that it be fresh gathered, and not rotten. It corrects the acid Juices of the other Fruits by its Sweetness, softens the Composition; and is of great Service in colouring the Ratafia. The Mulberry is of the greatest Service in colouring the Ratafia. It should be chosen large, and fully ripe, at which time it is of a black Purple Colour. Its Taste also greatly contributes to render the Ratafia of a pleasant and agreeable Flavour. The Strawberry greatly contributes to increase the rich Flavour of the Ratafia; but it must be chosen ripe, and large; fresh gathered and not bruised. Another Caution necessary to this Fruit is, that they are gathered in dry warm Weather; for if gathered in rainy Weather they will want that fine Taste, for which they are so greatly valued. The Rasberry is also added to augment the Richness of the Liquor, to which its elegant perfumy Taste greatly contributes; by its agreeable Acidity it renders the Flavour more brisk and agreeable. It must be fresh gathered, full ripe, and free from Spots and Mouldness, which this Fruit is particularly subject to. Having thus concisely enumerated the Qualities requisite in the several Fruits, to render the Ratafia of a rich and elegant Flavour, we shall proceed to give the best Methods for making Ratafia from them. _Recipe for making red Ratafia, fine and soft._ Take of the black Heart Cherries twenty-four Pounds; black Cherries four Pounds; Rasberries and Strawberries, of each three Pounds: Pick these Fruits from their Stalks, and bruise them, in which Condition let them continue twelve Hours; press out the Juice, and, to every Pint of it add a Quarter of a Pound of Sugar. When the Sugar is dissolved run the whole through the filtrating Bag, and add to it three Quarts of clean Proof Spirits. Then take of Cinnamon four Ounces; of Mace an Ounce; and of Cloves two Drams. Bruise these Spices, put them into an Alembic with a Gallon of clean Proof Spirits and two Quarts of Water, and draw off a Gallon with a brisk Fire. Add as much of this spicy Spirit to your Ratafia as will render it agreeable to your Palate; about one fourth is the usual Proportion. Ratafia made according to the above Recipe will be of a very rich Flavour, and elegant Colour. It may be rendered more or less of a spicy Flavour, by adding or diminishing the Quantity of Spirit distilled from the Spices. Some in making Ratafia suffer the expressed Juices of their Fruits to ferment several Days; by this means the Vinosity of the Ratafia is increased; but, at the same time, the elegant Flavour of the Fruits greatly diminished. Wherefore if the Ratafia be desired stronger or more vinous, it may be done by adding more Spirits to the expressed Juice; by which means the Flavour of the Fruits may be preserved, as well as the Ratafia rendered stronger. It is also a Method with some to tie the Spices in a Linen Rag, and suspend them in the Ratafia. But if this Method be taken it will be necessary to augment the Quantity of Spirit first added to the expressed Juice. There is no great Difference in the two Methods of adding the Spices, except that by suspending them in the Ratafia, the Liquor is generally rendered less bright and transparent. There is also another Method practised in making Ratafia, which is this: Take the Quantity of Fruit proposed, bruise it, and immediately pour the Spirit on the Pulp. After standing a Day or two express the Juice and Spirit, filtrate it, and add the Sugar and Spices as before. But this Method requires more Spirit than the former, as it will be impossible to press it all out of the Skins and other Parts of the Fruit remaining after the Juice is extracted. 2. _Of making fine and dry Ratafia from red Fruit._ Tho’ the Ratafia we have just mentioned will doubtless please the Palates of many People; yet there are others who would prefer a different Sort; it is therefore necessary to know how to make dry as well as sweet Ratafia, if we are desirous of pleasing all Sorts of Palates. Dry Ratafia is prepared in the same manner as the preceding, but the Ingredients are different. An equal Quantity of Cherries and Gooseberries are necessary in making dry or sharp Ratafia; because the Acidity of the Gooseberries gives the requisite Flavour to this Sort of Liquor. But, at the same time, care must be taken that the Gooseberries be fully ripe; for otherwise, tho’ Gooseberries are more acid before they are ripe than afterwards; yet that Acidity is not the Flavour desired; it is acerb and rough, and will render the Flavour of the Ratafia disagreeable. The same Observation holds good also with regard to the Cherries; they must be fully ripe as in making the soft Ratafia. Instead of black Cherries used in the Composition of the preceding Ratafia, Mulberries should be used in this: The reason for this Change is, that the Juice of the black Cherry is more sweet and glutinous than that of the Mulberry, and therefore less fit for making dry Ratafia. But the Mulberries must be the ripest and blackest possible, in order to give the better Colour to the Liquor. More Spirit and less Sugar in proportion to the Juice of the Fruit, is also required in this Composition than in the foregoing; but with regard to the Spices, the same Quantity is generally added to both. _Recipe for making red Ratafia, fine and dry._ Take of Cherries and Gooseberries, of each thirty Pounds; Mulberries seven Pounds; Rasberries ten Pounds. Pick all these Fruits clean from their Stalks, _&c._ bruise them, and let them stand twelve Hours; but do not suffer them to ferment. Press out the Juice, and to every Pint add three Ounces of Sugar; when the Sugar is dissolved run it thro’ the filtrating Bag, and to every five Pints of Liquor add four Pints of clean Proof Spirit; together with the same Proportion of Spirit drawn from the Spices in the foregoing Composition. But it may not be amiss to observe here, that different Distillers use different Quantities of the Spirit drawn from the Spices. The best Method therefore is to imitate the Flavour most universally approved of, which may be easily done by adding a greater or less Proportion of the spiced Spirit. 3. _Of mixed Ratafia._ By mixed Ratafia is meant the Juices of Fruits prepared, and ready to be mixed with the Spirit when called for. _Recipe for making mixed Ratafia._ Ratafia is composed of Cherries and Gooseberries; of these the best are