The Complete Distiller

THE CONTENTS.

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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 from 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, molasses, 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...

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.