THE COMPLETE DISTILLER TEXT

draw off as you would any other Charge as long as the Spirit extracted is of a sufficient Strength; after which the Receiver is to be removed, and the Faints saved by themselves as before. The Spirits thus extracted from the Faints will serve in several Compositions as well as fresh; but they are generally used in Aniseed Water, because the predominant Taste of the Aniseeds will entirely cover that they had before acquired from other Ingredients. THE INDEX A. _Page._ _Accidents_ often attending Distillation, 33 how prevented, 37 Remedies for, 41 _Additions_, their Use, 20 _Advantages_ attending the different Kinds of Distillation, 51 _Air_, promotes and quickens Fermentation, 12 _Alembics_, different Sorts of, 29 described, 30 the common, how used, 52 Glass, its Use, 57 Simple Waters how distilled by, 114 _All-fours_, or Cardamom————, 247 _Ambergrise_, Description of, 261 Essence of, 262 _Andrew_’s (Father) Water, 207 _Angelica_ Water, spirituous, 166 compound, 167 _Anhalt_ Water, 199 _Aniseed_ described, 157 ———— Water, 158 _Antiscorbutic_ Water, 177 _Aqua Cœlestis_, 194 _Mirabilis_, 162 _Aromatics_ their Use, 21 _Arracs_ how procured in the _East Indies_, 86 how they may be imitated, 88 how clarified, 89 B. _Balneum Mariæ_, described, 55 its Uses, 108 _Barbadoes_ Water, 214 _Barnabas_ (Father) Water of, 208 _Baum_ Water, 138 Water, compound, 190 _Beauty_ Water, 259 _Bergamot_, described, 203 a spirituous Water from, 204 _Bodies_ proper for Distillation, 59 _Bouquet_, Water of, 256 _Brandies_ how distilled in _France_, 76 how to convert _English_ Spirits into _French_, 77 whence they acquire their Colour, 102 _Brewing_ defined, 2 Water proper for, 4 how performed, 5 _Bryony_-root described, 188 a compound Water from, _ibid._ _Burnt_ Sugar its use in colouring Brandy, 105 _Camomile_-flowers, Description of, 182 a compound Water from, _ibid._ _Caraway_-seed, Description of, 159 Water, _ibid._ _Cardamom_-seed, Description of, 160 Water, 161 _Cardamum_, or All-fours, 247 _Carminative_ Water, 197 _Castor_, Description of, 140 a Simple Water from, 141 _Cautions_ in distilling Vegetables, 116 _Cedrat_, described, 201 a spirituous Water from, 202 _Cephalic_ Water, 193 _Cherry_ Brandy, 252 _Cinnamon_, Description of, 134 Simple Water drawn from, 135 Water, spirituous, 147 _Citron_ Water how made, 257 _Civet_, Description of, 264 Essence of, _ibid._ _Cloves_, Description of, 150 Virtues of, _ibid._ a spirituous Water from, _ibid._ _Cohobation_, what, 221 _Cold_ Still described, 32 its Uses, 109 _Colouring_ of Spirits, how performed, 101 _Cordial_ Waters, Rules for making, 146 Water of _Montpelier_, 207 _Cubebs_, Description of 162 _Cyprus_ Water 257 D. _Definition_ of Distillation, 1 of Brewing, 2 of Fermentation, 7 of Spirits, 62 of Essence, 62 of Simple Waters, 63 of Phlegm, _ibid._ of Filtration, 68 _Digestion_, what, and how performed, 66 _Dill_-seed, Description of, 142 a Simple Water from, 143 _Distillation_, defined, 1 of Spirits, 2 Principles of explained, 26 worthy the Attention of the learned, 27 how divided, _ibid._ per ascensum, what, _ibid._ per descensum, what, 28 per latus, what, _ibid._ Accidents attending the Processes of, 33 particular Advantages attending every Kind of, 51 how performed in the common Alembic, 52 how performed in Sand, 53 in Balneum Mariæ, 54 in Glass Alembics, 56 by the vapour Bath, 57 Bodies proper for, 59 what procured by, 62 the proper Season for, 67 of Malt Spirits, 70 of Molosses Spirits, 76 of Rum, 80 of Sugar Spirits, 83 of Raisin Spirits, _ibid._ of Simple Waters how to be conducted, 116 Rules for, 120 of compound Waters, 145 _Divine_ Water, 212 _Double_ Goods what, 149 _Drying_ of Plants why often prejudicial, 113 E. _Eau_ d’Arquebusade, 200 de Bigarde, 204 de Carmes, 190 sans Pareille, 255 _Essence_, what, 62 F. _Faints_, their use, 265 _Father Andrew_’s Water, 207 _Father Barnabas_’s Water, 208 _Fennel_-seed, Description of, 135 Simple Water, 136 _Fermentation_ necessary to the Extraction of Spirits, 2 defined, 7 Theory of, 8 Practice of, 15 how performed to the greatest Advantage, 23 how known to be perfected, 25 its Use in drawing Simple Waters, 123 _Ferments_, what, 16 how to procure a Stock of, 17 the Alteration they cause in any neutral fermentable Liquor, 19 _Filtration_, how performed, 68 _Fire_, how to be regulated, 116 _Flavouring_ of Spirits how performed, 99 _Fruits_, Water of the four, 209 G. _Geneva_, 248 _Ginger_, Description of, 163 _Gold_ Cordial, 245 _Goods_ double, what, 149 single, what, _ibid._ _Gout_ Water, 198 H. _Heat_ necessary in brewing, 5 _Heavenly_ Water, 194 _Honey_, its use as an Addition, 20 Water, 253 _Horse-radish_ Water, 178 _Hungary_ Water, how made, 153 I. _Jamaica_-pepper, Description of, 129 how cured, 130 its Uses, _ibid._ a Simple Water from, _ibid._ _Jasmine_ Water, 206 _Imperial_ Water, 133 _Juniper_-berries, Description of, 248 the best Methods of preserving, 249 L. _Ladies_ Water, 192 _Lavender_, Virtues of, 154 a spirituous Water from, _ibid._ _Lemon_-peel, a spirituous Water from, 152 M. _Malt_, why preferred in _England_, 3 how to brew with it to Advantage, _ibid._ what Parts of it dissolve in Water, 4 Spirits how distilled, 70 _Mint_ Water, spirituous, 165 _Molosses_, Spirits how distilled, 75 _Montpelier_ Cordial Water, 207 _Motion_ in Fermentation, whence, 10 _Musk_ Description of, 263 Essence of, _ibid._ N. _Nitre_, Spirit of, its Use, 97 _Nutmegs_, Description of, 186 a spirituous Water from, 187 O. _Oak_, Extract of, how made, 103 its Use, _ibid._ _Oil_, Essential, its Use, 21 of Wine, how procured, 99 its Use, 100 Essential, of Orange-flowers, 130 _Oleosaccharum_, what, 21 _Orange_ Water, spirituous, 168 Cordial Water, 204 Flowers, Description of, 127 _Orange-flowers_, Simple Water of, 127 double Water of, 128 Essential Oil of, 129 Cordial Water from, 131 Peel, a Simple Water from, 111 P. _Parsley_ Water, compound, 196 _Penny royal_, its Uses, 138 a Simple Water from, 139 Water, spirituous, 195 _Pepper-mint_ Water, 136 spirituous, 165 _Phlegm_, what, 63 _Pimento_, Description of, 139 _Piony_, Description of, 184 a compound Water from, 185 _Plague_ Water, 169 _Plants_, Spirit of, what, 113 what they lose in drying, _ibid._ _Practice_ of Fermentation, 15 _Principles_ of Distillation explained, 27 R. _Raisin_ Spirits how extracted, 83 great Use of, 85 _Ratafia_, common, 221 red, 224 fine and dry, 226 mixed, 228 white from Grapes, 230 from Peaches, 234 from Orange-flowers, 241 from the _Portugal_ Orange, 243 _English_, 244 _Rectification_, what, 89 how performed to the greatest Advantage, 90 by alcaline Salts, 92 by Alcalies and Acids, 94 by saline Bodies, _ibid._ by quick Lime, 95 by neutral Salts, _ibid._ _Roman_ Water, 213 _Rose_, Description of, 131 a Water drawn from, 132 Essence of, 133 _Rosemary_, a Simple Water of, 110 Virtues of, 153 a spirituous Water from, _ibid._ _Ros solis_, Description of, 215 compound Water, _ibid._ _Royal_ Water, 260 _Rules_ for conducting Simple Distillation, 120 for making Cordial Waters, 146 _Rum_, how distilled, 80 whence it derives its Flavour, _ibid._ how it may be made to resemble Arrac, 82 S. _Sand_, its use in Distillation, 53 _Salt, Glauber_’s, Spirit of, its Use, 20 _Season_ proper for distilling, 67 _Seeds_, Water of the four, 211 _Simple_ Waters, what, 63 how distilled, 107 _seq._ their Contents, 112 how distilled by the Alembic, 114 drawn from a fermented Plant, 123 of Baum, 137 of Castor, 140 of Cinnamon, 135 of Dill-seed, 142 Water of Fennel-seed, 136 of _Jamaica_ Pepper, 139 of Orange-peel, 142 of Penny-royal, 138 of Pepper-mint, 136 of Roses, 132 of Spear-mint, 137 _Single_ Goods, what, 149 _Spear-mint_ Water, 137