THE COMPLETE DISTILLER
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ht have been delivered in a more elegant Manner. I have also, for the same Reason, avoided, as much as possible, Terms of Art, and given all the Recipes in Words at length._ _Distilla
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irit, as well as a greater Quantity of it, might be procured from the same Materials than at present. We shall therefore lay down a concise Theory of Fermentation, before we proceed to
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y should be used, for fear of checking the Fermentation; and, for the same Reason, all strong alkaline Lixiviums should be avoided. Lime-water, or a turbid Solution of quick Lime may b
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y; but as glass Retorts are also used, they are often coated with the same Clay, to prevent their melting by the Intenseness of the Fire. Lastly, the earthen and glass Alembics are lu
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hrase, Tincture of Flowers. The Colour of Fruits is extracted in the same manner, either by Infusion or Digestion: Their Taste is also procured by the same Processes. But let it be ob
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St. _Perés_, of _Toquet_, of _Grave_, of _Hungary_, and others of the same kind, yield very little Brandy by Distillation; and consequently would cost the Distiller considerably more t
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, and carefully adverted to, that the essential Oil be drawn from the same sort of Lees, as the Brandy to be imitated was procured from; we mean, in order to imitate _Coniac_ Brandy, i
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our as much Rain or River Water into the Still as will fill it to the same Height; that is, two thirds together with the Plant: Fit on the Head, luting the Juncture, so that no Vapour
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of the essential Oil will be sufficient for a Pint of Spirit, and the same Proportion to a larger Quantity. CHAP. VII. _Of
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differ only in their Periods of gathering, both are produced from the same Plant. The unripe Cubebs are small, very wrinkled on the Surface, and their Nucleus, when broken, is flacid:
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t, containing nothing but what is proper in the Intention, and at the same time adapted to give its Virtues by Distillation; which cannot be said of any of the rest, several of the Ing
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abroad; and if properly tried, there is no doubt of its obtaining the same Reputation here. _Recipe for five Gallons of Vulnerary Water._ Take of the Leaves, Flowers an
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d 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 o
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hich will be sufficient for all the rest, as the Method is nearly the same in all. _Recipe for making Ratafia from the Muscat, or white Frontiniac Grape._ The Berries of this Kind o
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ive or six. Some of the Juniper Shrubs are Males, some Females of the same Species; the Male Shrubs produce in _April_ or _May_ a small Kind of Juli with Apices on them very large, and
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
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