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
Transcriber’s Notes
Obvious typographical errors have been silently corrected. Variations
in hyphenation have been standardised but other spelling and
punctuation remains unchanged. Variable spelling of the names of herbs
have been corrected in the case of Stæchus which was sometimes spelled
Stæchas and Zedoary sometimes spelled Zeadory.
The introductory text to Part II appears to have been erroneously
headed Chapter I. It has no subtitle and is not listed in the Contents.
To avoid the confusion of duplicated Chapter numbers, this heading has
been removed.
Italics are represented thus _italic_.
THE
COMPLETE
DISTILLER:
CONTAINING,
I. The Method of performing the various Processes of Distillation,
with Descriptions of the several Instruments: The whole Doctrine
of Fermentation: The manner of drawing Spirits from Malt, Raisins,
Molosses, Sugar, _&c._ and of rectifying them: With Instructions for
imitating to the greatest Perfection both the Colour and Flavour of
_French_ Brandies.
II. The manner of distilling all Kinds of Simple Waters from Plants,
Flowers, _&c._
III. The Method of making all the compound Waters and rich Cordials so
largely imported from _France_ and _Italy_; as likewise all those now
made in _Great Britain_.
To which are added,
Accurate Descriptions of the several Drugs, Plants, Flowers, Fruits,
&c. used by Distillers, and Instructions for chusing the best of each
Kind.
The Whole delivered in the plainest manner, for the Use both of
_Distillers_ and _Private Families_.
By _A. COOPER_, DISTILLER.
_LONDON_:
Printed for P. VAILLANT in the _Strand_; and R.
GRIFFITHS in _Pater-Noster-Row_.
M.DCC.LVII.
THE
PREFACE.
_It is now some Years since I first formed a Design of compiling a
complete System of Distillation; and accordingly read most of the
Treatises on that Subject, and extracted from each what I thought
necessary for my Purpose, proposing to supply the Defects from my own
Experience. It is, however, more than probable, that this Design had
never been executed, had not a_ French _Treatise of Distillation[1]
fell into my Hands; but finding in that Book many useful Observations,
and a great Number of Recipes for making various Sorts of compound
Waters and Cordials, I determined to finish the Work I had begun, being
now enabled to render it much more useful than it was possible for
me otherwise to have done. What I have translated from this Author,
will, I dare say, be kindly received by our Distillers, as the manner
of making many of the foreign Compound Waters,_ &c. _has never before
been published in the_ English _Language. And I flatter myself, if the
several Hints interspersed through this Treatise are carefully adverted
to, Distillation may be carried to a much greater Degree of Perfection
than it is at present; and the celebrated Compound Waters and Cordials
of the_ French _and_ Italians,_ imported at so great an Expence, and
such Detriment to the Trade of this Nation, may be made in_ England,
_equal to those manufactured abroad._
[Footnote 1: This Treatise is intitled _Traité Raisonné de la
Distillation; ou La Distillation réduite en Principes: Avec un Traité
des Odeurs_. _Par M._ DE’JEAN, _Distillateur_. Printed at _Paris_,
in the Year, M.DCC.LIII.]
_My principal Intention being to render this Treatise useful to all,
I have endeavoured to deliver every thing in the plainest and most
intelligible Manner. Beauty of Stile is not, indeed, to be expected in
a Work of this Nature; and therefore if Perspicuity be not wanting, I
presume the Reader will forgive me, if he meets with some Passages that
might 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._
_Distillation, tho’ long practised, has not been carried to the Degree
of Perfection that might reasonably have been expected. Nor will
this appear surprising, if it be considered, that the Generality of
Distillers proceed in the same beaten Tract, without hardly suspecting
their Art capable of Improvements; or giving themselves any Trouble to
enquire into the Rationale of the several Processes they daily perform.
They imagine, that the Theory of Distillation is very abstruse, and
above the Reach of common Capacities; or, at least, that it requires a
long and very assiduous Study to comprehend it; and, therefore, content
themselves with repeating the Processes, without the least Variation.
This Opinion, however ridiculous it may appear to those not acquainted
with the present Practice of Distillers, has, I am satisfied, been
the principal Cause why Distillation has not been carried to the
Height it would otherwise have been. I have therefore endeavoured
in the following Treatise to destroy this idle Opinion, and shew
the Distiller how he may proceed on rational Principles, and direct
his Enquiries in such a manner as cannot fail of leading him to such
Discoveries in his Profession, as will be attended with Advantage both
to himself and his Country._
_But it is not to those only who make Distillation their Profession,
that I have laboured to render this Treatise useful; I have also
endeavoured to extend its Utility to those who distil Simple and
Compound Waters for their own Use, or to distribute to their indigent
Neighbours. And for this Reason I have adapted most of the Recipes to
small Quantities, and briefly enumerated the Virtues and Uses of each
Composition._
_The short Descriptions of the most capital Ingredients, and the
Directions for chusing the best of each Kind, I flatter myself
will not be considered as improper: Because the Goodness of every
Composition, must, in a great Measure, depend on the Goodness of the
Ingredients._
_As Typographical Errors are almost impossible to be avoided, the
Reader will, I hope, pardon any he may chance to meet with in the
ensuing Treatise; and the rather as, I dare say, there are none but
what he may himself very easily correct._
THE
CONTENTS.
PART I.
_Of the Distillation of Spirits._
CHAP. I. _Of Brewing in order to the Production
of inflammable Spirits._ PAGE 2
II. _Of Fermentation._ 7
III. _Of Distillation in general._ 26
IV. _Of particular Distillation._ 27
V. _Of Alembics, and their different Constructions._ 29
VI. _Of the Accidents that too often happen in performing
the Processes of Distillation._ 33
VII. _Of the Methods of preventing Accidents._ 37
VIII. _Of the Remedies for Accidents, when they happen._ 41
IX. _Of the Necessity of often cooling the Alembic, as
another means of preventing Accidents._ 46
X. _Of the Necessity of putting Water into the Alembic for
several Distillations._ 49
XI. _Of the particular Advantages attending every Kind
of Distillation._ 51
XII. _Of Bodies proper for Distillation._ 59
XIII. _Of what is procured by Distillation._ 62
XIV. _Of the proper Season for Distillation._ 67
XV. _Of the Filtration of Liquors._ 68
XVI. _Of the Distillation of Malt Spirits._ 70
XVII. _Of the Distillation of Molosses Spirits._ 75
XVIII. _Of the Nature of Brandies, and the Method of
distilling them in_ France. 76
XIX. _Of the Distillation of Rum._ 80
XX. _Of Sugar Spirits._ 83
XXI. _Of Raisin Spirits._ _ibid._
XXII. _Of Arracs._ 86
XXIII. _Of Rectification._ 89
XXIV. _Of the Flavouring of Spirits._ 97
XXV. _Of the Methods of colouring Spirits._ 101
PART II.
_Containing the Method of distilling Simple
Waters._
CHAP. I. _Of Waters drawn by the cold Still._ 109
II. _Of distilling Simple Waters by the Alembic._ 114
III. _Of increasing the Virtues of Simple Waters by means
of Cohobation._ 121
IV. _Of the Method of procuring a Simple Water from Vegetables,
by previously fermenting the Vegetable before Distillation._ 123
V. _Of the Simple Waters commonly in Use._ 125
VI. _Of Orange-flower Water._ 127
VII. _Of Rose Water._ 131
VIII. _Of Cinnamon Water._ 134
IX. _Of Fennel Water._ 135
X. _Of Pepper-mint Water._ 136
XI. _Of Spear-mint Water._ 137
XII. _Of Baum Water._ _ibid._
XIII. _Of Penny-royal Water._ 138
XIV. _Of_ Jamaica _Pepper Water_. 139
XV. _Of Castor Water._ 140
XVI. _Of Orange Peel Water._ 142
XVII. _Of the Water of Dill-seed._ 142
PART III.
_Of making Compound Waters and Cordials._
CHAP. I. _Of strong Cinnamon Water._ 147
II. _Of Clove Water._ 150
III. _Of Lemon Water._ 152
IV. _Of Hungary Water._ 153
V. _Of Lavender Water._ 154
VI. _Of Citron Water._ 156
VII. _Of Aniseed Water._ 157
VIII. _Of Caraway Water._ 159
IX. _Of Cardamom-seed Water._ 160
X. _Of Aqua Mirabilis._ 162
XI. _Of Mint Water._ 164
XII. _Of Pepper-mint Water._ 165
XIII. _Of Angelica Water._ 166
XIV. _Of Orange Water._ 168
XV. _Of Plague Water._ 169
XVI. _Of Dr._ Stephens_’s Water_. 172
XVII. _Of Surfeit Water._ 173
XVIII. _Of Wormwood Water._ 175
XIX. _Of Antiscorbutic Water._ 177
XX. _Of Compound Horse-radish Water._ 178
XXI. _Of Treacle Water._ 180
XXII. _Of Compound Camomile-flower Water._ 182
XXIII. _Of Imperial Water._ 183
XXIV. _Of Compound Piony Water._ 184
XXV. _Of Nutmeg Water._ 186
XXVI. _Of Compound Bryony Water._ 188
XXVII. _Of Compound Baum Water; or_ Eau de Carmes. 190
XXVIII. _Of Ladies Water._ 192
XXIX. _Of Cephalic Water._ 193
XXX. _Of Heavenly Water; or Aqua Cœlestis._ 194
XXXI. _Of Spirituous Penniroyal Water._ 195
XXXII. _Of Compound Parsley Water._ 196
XXXIII. _Of Carminative Water._ 197
XXXIV. _Of Gout Water._ 198
XXXV. _Of Anhalt Water._ 199
XXXVI. _Of Vulnerary Water; or_ Eau d’Arquebusade. 200
XXXVII. _Of Cedrat Water._ 201
XXXVIII. _Of Bergamot Water._ 203
XXXIX. _Of Orange cordial Water; or_ Eau de Bigarade. 204
XL. _Of Jasmine Water._ 206
XLI. _Of the Cordial Water of_ Montpelier. 207
XLII. _Of Father_ Andrew_’s Water_. 207
XLIII. _Of the Water of Father_ Barnabas. 208
XLIV. _Of the Water of the four Fruits._ 209
XLV. _Of the Water of the four Spices._ 210
XLVI. _Of the Water of the four Seeds._ 211
XLVII. _Of the divine Water._ 212
XLVIII. _Of_ Roman _Water_. 213
XLIX. _Of_ Barbadoes _Water_. 214
L. _Of Ros Solis._ 215
LI. _Of Usquebaugh._ 218
LII. _Of Ratafia._ 221
LIII. _Of Gold Cordial._ 245
LIV. _Of Cardamum, or All-fours._ 247
LV. _Of Geneva._ 248
LVI. _Of Cherry Brandy._ 252
LVII. _Of Honey Water._ 253
LVIII. _Of Unequalled Water; or_ Eau sans Pareille. 255
LIX. _Of the Water of Bouquet._ 256
LX. _Of Cyprus Water._ 257
LXI. _Of Vestal Water._ 259
LXII. _Of Beauty Water._ 260
LXIII. _Of Royal Water._ 261
LXIV. _Of the Essence of Ambergrise, Musk, and Civet._ 262
LXV. _Of Faints._ 263
[Illustration: Various forms of alembic]
A
Complete System
OF
DISTILLATION.
Distillation is the Art of separating, or drawing off the spirituous,
aqueous, and oleaginous Parts of a mixt Body from the grosser, and more
terrestrial Parts, by means of Fire, and condensing them again by Cold.
We shall therefore divide this Treatise into three Parts; in the
first, we shall explain the Method of distilling Spirits from various
Substances; in the second, the manner of drawing simple Waters; and in
the third, the best Methods of making cordial or compound Waters.
PART I.
_Of the Distillation of Spirits._
By the Distillation of Spirits is to be understood the Art by which
all inflammable Spirits, Brandies, Rums, Arracks, and the like,
are procured from vegetable Substances, by the means of a previous
Fermentation, and a subsequent Treatment of the fermented Liquor by the
Alembic, or hot Still, with its proper Worm and Refrigeratory.
But as it is impossible to extract vinous Spirits from any vegetable
Subject without Fermentation, and previous to this Brewing is often
necessary, it will be requisite first to consider these Operations.
CHAP. I.
_Of Brewing, in order to the Production of inflammable Spirits._
By Brewing, we mean the extracting a Tincture from some vegetable
Substance, or dissolving it in hot Water, by which means it becomes
proper for a vinous Fermentation.
A Solution, or fermentable Tincture of this kind, may be procured, with
proper Management, from any vegetable Substance, but the more readily
and totally it dissolves in the Fluid, the better it is fitted for
Fermentation, and the larger its Produce of Spirits. All inspissated
vegetable Juices therefore, as Sugar, Honey, Treacle, Manna, _&c._ are
very proper for this Use, as they totally dissolve in Water, forming a
clear and uniform Solution; but Malt, for its Cheapness, is generally
preferred in _England_, though it but imperfectly dissolves in hot
Water. The worst sort is commonly chosen for this Purpose; and the
Tincture, without the Addition of Hops, or Trouble of boiling it, is
directly cooled and fermented.
But in order to brew with Malt to the greatest Advantage, the three
following Particulars should be carefully attended to: 1. the Subject
should be well prepared; that is, it should be justly malted, and well
ground: For if it be too little malted, it will prove hard and flinty;
and consequently, only a small Part of it dissolve in the Water: And,
on the other hand, if too much malted, a great Part of the finer
Particles, or fermentable Matter, will be lost in the Operation. With
regard to grinding, the Malt should be reduced to a kind of coarse
Meal; for Experience has shewn, that by this means, the whole Substance
of the Malt may, through the whole Process, continue mixed with the
Tincture, and be distilled with it; whereby a larger Quantity of Spirit
will be obtained, and also great Part of the Trouble, Time and Expence
in Brewing saved. This Secret depends upon thoroughly mixing, or
briskly agitating the Meal, first in cold Water, and then in hot; and
repeating this Agitation after the Fermentation is finished: When the
thick turbid Wash must be immediately committed to the Still. And thus
the two Operations of Brewing and Fermenting may very commodiously be
reduced to one, to the no small Profit and Advantage of the Distiller.
The second Particular to be attended to, is, that the Water be good,
and properly applied. Rain Water is the best adapted to Brewing; for
it not only extracts the Tincture of the Malt better than any other;
but also abounds in fermentable Parts, whereby the Operation is
quickened, and the Yield of the Spirit increased. The next to that of
Rain, is the Water of Rivers and Lakes, particularly such as wash any
large Tract of a fertile Country, or receive the Sullage of populous
Towns. But whatever Water is used, it must stand in a hot State upon
the prepared Malt, especially if a clear Tincture be desired; but the
greatest Care must be taken to prevent the Malt from running into Lumps
or Clods; and, indeed, the best Way to prevent this, is to put a small
Quantity of cold Water to the Malt first, and mix them well together,
after which the remaining Quantity of Water may be added in a State of
boiling, without the least Danger of coagulating the Malt, or what the
Distillers call, making a Pudding.
It has been found by Experience, that a certain Degree of Heat is
necessary to extract the whole Virtue of the Malt: This Degree may,
by the above Method, be determined to the greatest Exactness, as the
SOURCES & PROVENANCE
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