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diff --git a/65020-0.txt b/65020-0.txt new file mode 100644 index 0000000..9b62561 --- /dev/null +++ b/65020-0.txt @@ -0,0 +1,7519 @@ +The Project Gutenberg eBook of The Complete Distiller, by A. Cooper
+
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world at no cost and with almost no restrictions
+whatsoever. You may copy it, give it away or re-use it under the terms
+of the Project Gutenberg License included with this eBook or online at
+www.gutenberg.org. If you are not located in the United States, you
+will have to check the laws of the country where you are located before
+using this eBook.
+
+Title: The Complete Distiller
+
+Author: A. Cooper
+
+Release Date: April 07, 2021 [eBook #65020]
+
+Language: English
+
+Character set encoding: UTF-8
+
+Produced by: Additional images from the Winterthur Library: Printed Book
+ and Periodical Collection. and the Online Distributed
+ Proofreading Team at https://www.pgdp.net (This file was
+ produced from images generously made available by The Internet
+ Archive)
+
+*** START OF THE PROJECT GUTENBERG EBOOK THE COMPLETE DISTILLER ***
+ 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
+Heat of boiling Water may at once be lessened to any assigned Degree of
+Warmth, by a proper Addition of cold Water; due Regard being had to the
+Season of the Year, and the Temperature of the Air. This Improvement,
+with that mentioned above, of reducing the two Operations of Brewing
+and Fermentation to one, will be attended with considerable Advantage.
+
+With regard to the proper Quantity of Water, it must be observed, that
+if too little be used, a viscid clammy Mixture will be produced,
+little disposed to ferment, nor capable of extracting all the soluble
+Parts of the Malt. On the other hand, too much Water renders the
+Tincture thin and aqueous, and by that means increases the Trouble and
+Expence in all Parts of the Operation. A due Medium, therefore, should
+be chosen; and Experience has shewn, that a Wash about the Goodness
+of that designed by the _London_ Brewers for Ten Shilling Beer, will
+best answer the Distiller’s Purpose. When a proper Quantity of Water
+is mixed with the Malt, the whole Mass must be well agitated, that
+all the soluble Parts of the Malt may often come in contact with the
+aqueous Fluid, which being well saturated after standing a proper time,
+must be drawn off, fresh Water poured on, and the Agitations repeated,
+till at last the whole Virtue, or saccharine Sweetness of the Malt is
+extracted, and only a fixed husky Matter remains, incapable of being
+dissolved by either hot or cold Water.
+
+The third requisite Particular is, that some certain Additions be
+used, or Alterations made according to the Season of the Year, or the
+Intention of the Operator. The Season of the Year is very necessary to
+be considered. In the Summer, the Water applied to the Malt must be
+colder than in the Winter; and in hot sultry Weather, the Tincture
+must be suddenly cooled, otherwise it will turn eager; and, in order to
+check the too great Tendency it has to Fermentation, when the Air is
+hot, it will be necessary to add a proper Quantity of unmalted Meal,
+which being much less disposed to Fermentation than Malt, will greatly
+moderate its Impetuosity, and render the Operation suitable to the
+Production of Spirits, which, by a too violent Fermentation, would, in
+a great Measure, be dissipated and lost.
+
+
+
+
+ CHAP. II.
+
+ _Of Fermentation._
+
+
+The tincture, or, as the Distillers call it, the Wash, being prepared,
+as in the foregoing Chapter, it is next to be fermented; for, without
+this Operation, no vinous Spirit can be produced.
+
+By Fermentation is meant that intestine Motion performed by the
+instrumental Efficacy of Water, whereby the Salt, Oil and Earth of a
+fermentable Subject, are separated, attenuated, transposed, and again
+collected, and recomposed in a particular Manner.
+
+The Doctrine of Fermentation, is of the greatest Use, and should be
+well understood by every Distiller, as it is the very Basis of the
+Art; and, perhaps, if more attended to, a much purer Spirit, 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 deliver the Practice.
+
+Every fermentable Subject is composed of Salt, Oil, and a subtile
+Earth; but these Particles are so small, that, when asunder, they are
+imperceptable to the Senses; and, therefore, when mixed with an aqueous
+Fluid, they leave it transparent; neither have fermentable Bodies any
+Taste, except that of Sweetness.
+
+These Particles are each composed of Salt, Oil and Earth, intimately
+mixed in an actual Cohesion, Connexion, and Union; and, therefore, when
+any one of those Principles too much abounds in any Subject, so that an
+intimate Union is prevented, the whole Efficacy of the Fermentation is
+either stopped or impaired, or at least limited to one certain Species.
+
+This equal Connexion of Salt, Oil and Earth into a single compound
+Particle, forms a Corpuscle soluble in Water; or, to speak more
+philosophically, this compound Corpuscle is, by means of its saline
+Particles, connected with the aqueous Corpuscles, and moved up and down
+with them. But where these Corpuscles are not thus connected with the
+Water, a Number of them join together, and form either a gross, or a
+loose, chaffy, and spungy Matter.
+
+When these compound Particles are diluted with a small Quantity of an
+aqueous Fluid, they feel slippery, clammy, and unctuous to the Touch,
+and affect the Taste with a kind of ropy Sweetness. And when a proper
+Quantity of the Fluid is added, a Commotion is presently excited, and
+afterwards a subtile Separation.
+
+This Commotion and Separation first begins in the whole Substance; for
+before the Addition of Water, the Subject may remain in dry, solid, and
+large Pieces, as in Malt, Sugar, _&c._ which being reduced to Powder,
+each Grain thereof is an Aggregate of many smaller compound Corpuscles;
+these being put into Water, dissolve, and separately float therein,
+till at length, they become so small as to be invisible, and only
+thicken the Consistence of the Liquor.
+
+These Corpuscles being thus separated from one another, there next
+ensues a Separation of their component Particles; that is, the Salt,
+the Oil, and the Earth, are divided by the Interposition of the aqueous
+Particles.
+
+The first Commotion is no more than a bare Solution; for the saline
+Particles being easily dissolvable in Water, they are immediately laid
+hold of by the aqueous Particles, and carried about with them. But the
+succeeding Separation, or fermentative Motion, is a very different
+thing; for by this the saline Particles are divided from those of Oil
+and Earth, partly by the Impulse of the others in their Motion, and
+partly by the Force of the aqueous Particles, which are now continually
+meeting and dashing against them.
+
+This Motion is performed by the Water, as a Fluid, or Aggregate of an
+infinite Number of Particles, in actual and perpetual Motion; their
+Smallness being proportionable to that of the fermenting Corpuscles,
+and their Motion, or constant Susceptibility of Motion, by Warmth, and
+the Motion of the Air, disposing them to move other subtile moveable
+Corpuscles also. The certain Agreement of Figure, or Size between the
+aqueous Particles, and those of the Salt in the fermentable Subject,
+tends greatly to increase this Commotion; for, by this means, they are
+readily and very closely connected together; and therefore move almost
+like one and the same compound Corpuscle; whilst the Water is not at
+all disposed to cohere immediately with either the Oil or Earth. And
+thus an unequal Concussion is excited in the compound Corpuscles of the
+fermentable Subject; which Concussion at length strikes out the saline
+Particle, loosens the others, and finally produces a Separation of the
+original Connexion of the Subject.
+
+An aqueous Fluid, therefore, is the true, and indeed the only,
+Instrument for procuring a fermentable Motion in these compound
+Corpuscles of the Subject: For were an oily Fluid poured upon any
+fermentable Subject, no vinous Fermentation would ensue; as the Oil
+could neither give a sufficient Impulse on the compound Corpuscles,
+which are grosser than its own constituent Particles, nor divide the
+oily or saline Particles of the Subject from their Connexion with the
+others, which detain, and, as it were, envelope, or defend them from
+its Action.
+
+The compound Corpuscles of the fermentable Subject being affected by
+the perpetual Motion of the Particles of the aqueous Fluid, a proper
+Degree of Motion is necessary, or that the Particles move with a
+proper Degree of Velocity, which principally depends on external Heat.
+A considerable Degree of Cold, indeed, will not absolutely prevent
+Fermentation, though it will greatly retard it; and a boiling Heat
+will prevent it still more. A tepid, or middle Degree of Heat between
+Freezing or Boiling, is therefore the most proper for promoting and
+quickening the Operation.
+
+The Admission of Air, also, though not of absolute Necessity, yet
+greatly promotes and quickens the Action, as being a capital Instrument
+in putting in a proper Degree of Motion the oily Particles of the
+Subject. But whilst the Air thus contributes to hasten the Effect, it
+causes at the same time by its Activity some remarkable Alterations in
+the oily Particles; for it not only moves, but absolutely dissolves
+and displaces them from their original Connexions; and thus carries
+them off with itself from the whole Mass. And, therefore, though the
+Consideration of the Air does not so properly belong to Fermentation in
+the general, yet it does in particular; as having an accidental Power
+to alter every Species of this Operation: Consequently its Agency ought
+to be well understood, either to procure Alterations at pleasure in the
+fermenting Mass, or to prevent and correct impending Dangers.
+
+The oily Particles thus separated and dissolved by the Air, are
+also elastic, though they probably derive that Property from their
+Intercourse with the Air itself, and their being rendered extremely
+minute.
+
+When, therefore, an aqueous Fluid is added to a fermentable Subject
+exposed to a temperate Heat, a fermentative Struggle immediately
+arises, the saline Part of the compound Particles being dissolved
+by the continual intestine Motion of the Water, and carried up and
+down with it in all Directions, amidst an infinite Number of other
+Particles, as well fermentable, as aqueous ones; whence, by this
+Collision and Attrition, the saline Particles are dissolved, and
+separated from their Connexion with the oily and earthy. And as the
+oily Particles are the most subtle and elastic, they would, by this
+means, be thrown up to the Surface of the Liquor, and carried off by
+the Air, were they not closely connected with the earthy ones, whose
+Gravity prevents their Evaporation, and, by coming in contact with
+others of the same kind, form Aggregations, and sink down, with the
+oily Particles, to the Bottom. But before these can form a Bulk too
+large to be supported by the Water, many of the oily Particles are,
+by their frequent Collisions with the aqueous Fluid, separated from
+the earthy ones; and, by Degrees, more strongly connected again with
+the saline ones; whilst, on the other hand, the same saline Particles
+imbibe some of the earthy ones, which being left single, upon their
+Separation from the oily Particles, floated about separately in the
+Fluid.
+
+And hence proceed the several different Consequences of Fermentation;
+_viz._ 1. From the Separation of the saline Particles of the
+fermentable Subject proceeds the tart, saline, or acid Taste of the
+Liquor; which is more sensible at first, before the Liquor is duly
+composed and settled, or the due Arrangement and Connection of the
+saline Particles with those of the oily and earthy Kinds, completed:
+After which the Liquor proves milder, softer, or less pungent. 2. From
+the oily Particles being set at liberty, proceeds the strong Smell
+of the Liquor, and the Head or shining Skin upon the Surface. 3. The
+earthy Particles collecting together in Clusters, cause the Fluid to
+appear turbid, and afterwards a visible earthy, or clay-like Matter
+to be precipitated: And some of the earthy Parts, in their Motion,
+arriving at the Head, or oily Skin on the Surface, cause it to thicken;
+and afterwards taking it down along with it, thus constitute the Lees
+which abound in Oil. 4. From this new Struggle or Collision, which
+is productive both of Solution, and a new Connection in the saline
+and earthy Corpuscles, proceeds the Ebullition in Fermentation. And,
+lastly, by the same repeated Coalition of the oily with the aqueous and
+saline Particles, the inflammable Spirit is produced.
+
+Having thus laid down a concise Theory of Fermentation, we shall now
+proceed to the Practice.
+
+The Wash being brought to a tepid, or lukewarm State in the Backs, a
+proper Quantity of a good-conditioned Ferment is added; but if the
+Ferment be solid, it should be previously broke into small Pieces, and
+gently thinned either with the Hand, Whisp, _&c._ in a little of the
+tepid Liquor. A complete and uniform Solution, however, should not be
+attempted, because that would greatly weaken the Power of the Ferment,
+or destroy its future Efficacy. The whole intended Quantity, therefore,
+being thus loosely mixed with a moderate Parcel of the Liquor, and kept
+in a tepid State, either by setting it near the Fire, or otherwise,
+and free from the too rude Commerce of the external Air; more of the
+insensibly warm Liquor ought to be added, at proper Intervals, till, at
+length, the whole Quantity is properly set to working together. And,
+thus, by dividing the Business into Parts, it may much more speedily
+and effectually be performed, than by attempting it all at once.
+
+The whole Quantity of Liquor being thus set to work, secured in a
+proper Degree of Warmth, and defended from a too free Intercourse of
+the external Air, Nature itself, as it were, finishes the Process, and
+renders the Liquor fit for the Still.
+
+By Ferments, we mean any Substance, which, being added to any rightly
+disposed fermentable Liquor, will cause it to ferment much sooner and
+faster than it would of itself; and, consequently, render the Operation
+shorter; in contradiction to those abusively called so, which only
+correct some Fault in the Liquor, or give it some Flavour. Hence we
+see, that the principal Use of Ferments is to save Time, and make
+Dispatch in Business; whilst they only occasionally, and, as it were,
+by Accident, give a Flavour, and increase the Quantity of Spirit. And,
+accordingly, any fermentable Liquor, may, without the Addition of any
+Ferment, by a proper Management of Heat alone, be brought to ferment,
+and even more perfectly, though much slower, than with their Assistance.
+
+These Ferments are, in general, the Flowers and Fæces of all
+fermentable Liquors, generated and thrown to the Surface, or deposited
+at the Bottom, either during the Act of Fermentation, or after the
+Operation is finished.
+
+Two of these are procurable in large Quantities, and at a small
+Expence; we mean, Beer-Yeast and Wine-Lees; a prudent and artificial
+Management, or Use of which, might render the Business of Distillation
+much more facile, certain and advantageous.
+
+It has been esteemed very difficult, and a great Discouragement, in
+the Business of Distillation, to procure a sufficient Stock of these
+Materials, and preserve them at all times ready for use. The whole
+Secret consists in dexterously freeing the Matter from its superfluous
+Moisture; because in its fluid State, it is subject to a farther
+Fermentation, which is productive of Corruption; in which State it
+becomes intolerably fœtid and cadaverous.
+
+The Method of exposing it to the Air till it has required a proper
+Consistence, is subject to great Inconveniencies; and so peculiar and
+careful a Management necessary, that it rarely succeeds.
+
+The best Way, therefore, is to press it very slowly and gradually, in
+a thick, close, and strong Canvas Bag, after the manner of Wine Lees,
+by the Tail-press, till it becomes a kind of Cake; which, though soft,
+will easily snap, or break dry and brittle between the Fingers. Being
+reduced to that Consistence, and closely packed up in a tight Cask,
+it will remain a long Time uncorrupted, preserve its Fragrancy, and
+consequently, fit to be used for fermenting the finest Liquor.
+
+The same Method is also practicable, and to the same Advantage, in the
+Flowers or Yeast of Wine; which may be thus commodiously imported from
+abroad: Or, if these cannot be procured, others of equal Efficacy may
+be procured from fresh Wine Lees, by barely mixing and stirring them
+into a proper warm Liquor; whence the lighter, or more volatile and
+active Parts of the Lees, will be thrown to the Surface, and may easily
+be taken off, and preserved, by the above-mentioned Method, in any
+desired Quantity. And hence, by a very easy Process, an inexhaustible
+Supply of the most useful Ferments may be readily and successively
+procured, so as to prevent for the future all Occasion of Complaint for
+want of them, in the Distiller’s Business.
+
+Experience has demonstrated, that all Ferments abound much more in
+essential Oil, than the Liquor which produced them; and consequently
+they retain, in a very high Degree, the Smell and Flavour of the
+Subject. It is therefore requisite, before the Ferment is applied, to
+consider what Flavour is intended to be introduced, or what Species of
+Ferment is most proper for the Liquor.
+
+The Alteration thus caused by Ferments is so considerable, as to render
+any neutral fermentable Liquor, of the same Flavour with that which
+yielded the Ferment. This Observation is of much greater Moment than
+will presently be conceived; for a new Scene is hereby opened, both in
+the Business of Distillation, and others depending upon Fermentation.
+It must, however, be observed, that its Benefit does not extend to
+Malt, treated in the common Method; nor to any other Subject but
+what affords a Spirit tolerably pure and tasteless: For, otherwise,
+instead of producing a simple, pure, and uniform Flavour, it causes
+a compound, mixed, and unnatural one. How far the fine Stiller may
+profit by it, well deserves his Attention; and whether our native Cyder
+Spirit, Crab Spirit, _&c._ which have very little Flavour of their own,
+may not, by this Artifice, be brought nearly, if not intirely, into the
+State of some foreign Brandies, so highly esteemed, is recommended to
+Experience.
+
+It is common with Distillers, in order to increase the Quantity of
+Spirit, give it a particular Flavour, or improve its Vinosity, to add
+several things to the Liquor, during the Time it is in a State of
+Fermentation; and these Additions may properly be reduced to Salts,
+Acids, Aromatics, and Oils.
+
+All rich vegetable Juices, as Treacle, Honey, _&c._ which either want
+a natural Acid, have been deprived of it, or contain it in too small
+a Quantity, will be greatly improved by adding, at the Beginning of
+the Operation, a small Quantity of the vegetable or fine mineral
+Acids; as Oil of Sulphur, Glauber’s Spirit of Salt, Juice of Lemons,
+or an aqueous Solution of Tartar. These Additions will either give, or
+greatly improve the vinous Acidity of the Subject, but not increase the
+Quantity of the Spirit, that Intention being performed by Aromatics
+and Oils.
+
+All pungent Aromatics have a surprising Quality of increasing the
+Quantity of the Spirit, as well as in altering, or improving the
+Flavour; but their Use requires that the Fermentation should be
+performed in close Vessels. And if a large Quantity be intended to be
+added, Care must be taken not to do it all at once, lest the Oiliness
+of the Ingredients should check the Operation. But if the Flavour be
+the principal Intention, they should not be added till the Operation
+is nearly finished. After the same Manner a very considerable Quantity
+of any essential vegetable Oil may be converted into a surprisingly
+large Quantity of inflammable Spirit; but great Caution is here also
+necessary not to drop it too fast, or add too large a Quantity at a
+time, which would damp the Fermentation; it being the surest Method
+of checking, or totally stopping this Operation, at any Point of Time
+required. The best Method, therefore, of adding the Oil, so as to
+avoid all Inconveniencies, is to rub the Oil in a Mortar with Sugar,
+which the Chemists call making an _Olæosaccharum_, by which Means the
+Tenacity of the Oil will be destroyed, and the whole readily mix with
+the Liquor, and immediately ferment with it. The Distiller would do
+well to consider these Observations attentively, as he may thence form
+an advantageous Method of increasing the Quantity of Spirits, and at
+the same Time greatly improve their Quality and Flavour.
+
+But in order to put these Observations in practice, particular Regard
+must be had to the containing Vessel in which the Fermentation is
+performed, the Exclusion of the Air, and the Degree of the external
+Heat or Cold.
+
+With regard to the containing Vessel; its Purity, and the Provision
+for rendering it occasionally close, are chiefly to be considered. In
+cleansing it, no Soap, or other unctuous Body 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 be employed for this Purpose, without producing
+any ill Effect; it will also be of great Service in destroying a
+prevailing acetous Salt, which is apt to generate in the Vessels when
+the warm Air has free Access to them; and tends to pervert the Order
+of Fermentation, and, instead of a Wine or Wash, produce a Vinegar.
+Special Care must also be had, that no Remains of Yeast, or cadaverous
+Remains of former fermented Matters, hang about the Vessels, which
+would infect whatever should be afterwards put into them; and cannot,
+without the utmost Difficulty, be perfectly cured and sweetened.
+
+The occasional Closeness of the Vessels may in the large way, be
+provided for by Covers properly adapted; and, in the small way, by
+Valves, placed in light Casks. These Valves will occasionally give
+the necessary Vent to preserve the Vessel, during the Height of the
+Fermentation; the Vessel otherwise remaining perfectly close, and
+impervious to the Air.
+
+It is a Mistake of a very prejudicial Nature, in the Business of
+Fermentation, to suppose, that there is an absolute Necessity for a
+free Admission of the external Air. The express contrary is the Truth,
+and very great Advantages will be found by practising according to
+this Supposition. A constant Influx of the external Air, if it does
+not carry off some Part of the Spirit already generated, yet certainly
+catches up and dissipates the fine, subtile, or oleaginous and saline
+Particles, whereof the Spirit is made, and thus considerably lessens
+the Quantity. By a close Fermentation this Inconveniency is avoided;
+all Air, except that included in the Vessel, being excluded. The whole
+Secret consists in leaving a moderate Space for the Air at the Top
+of the Vessel, unpossessed by the Liquor. When the Liquor is once
+fairly at work to bung it down close, and thus suffer it to finish
+the Fermentation, without opening or giving it any more Vent than
+that afforded it by a proper Valve placed in the Cask; which, however
+is not of absolute Necessity, when the empty Space, or rather that
+possessed by the Air, is about one tenth of the Gage; the artificial
+Air, generated in the Operation being then seldom sufficient to open a
+strong Valve, or at most not to endanger the Cask.
+
+This Method may be practised to good Advantage by those whose Business
+is not very large; but it requires too much Time to be used by the
+large Dealers, who are in a manner forced to admit the free Air, and
+thus sustain a considerable Loss in their Quantity of Spirit, that
+the Fermentation may be finished in the small Time allowed for that
+Purpose. It may, however, be said, that the silent, slow, and almost
+imperceptible vinous Fermentation, is universally the most perfect and
+advantageous.
+
+During the whole Course of this Operation, the Vessel should be kept
+from all external Cold, or considerable Heat, in an equal, uniform, and
+moderate Temperature. In the Winter, a Stove-Room, such as is common
+in _Germany_, would be very convenient for this Purpose; the Vessel
+being placed at a proper Distance from the Stove: But at other Seasons
+no particular Apparatus is necessary with us in _England_, if the Place
+allotted for the Business be but well defended from the Summer’s Heat,
+and the ill Effects of cold bleak northern Winds.
+
+The Operation is known to be perfected when the hissing, or small
+bubbling Noise can be no longer heard, upon applying the Ear to the
+Vessel; and also by the Liquor itself appearing clear to Eye, and
+having a pungent Sharpness on the Tongue. And that it may fully obtain
+these Properties, and be well fitted to yield a pure and perfectly
+vinous Spirit by Distillation, it should be suffered to stand at rest
+in a somewhat cooler Place, if practicable, than that in which it was
+fermented; till it has thoroughly deposited and cleansed itself of
+the gross Lee, and become perfectly transparent, vinous and fragrant;
+in which State it should be committed to the Still, and the Spirit
+obtained will not only exceed that obtained in the common Way in
+Quantity, but also in Fragrance, Pungency, and Vinosity.
+
+
+
+
+ CHAP. III.
+
+ _Of Distillation in general._
+
+
+Having in the two preceding Chapters laid down the best Methods of
+Brewing and Fermentation, we shall now proceed to the Method of
+Distillation.
+
+And in order to lead our Readers methodically through the Path which
+lies before them, we shall begin with explaining the Principles of
+Distillation; or, the Method of extracting the spirituous Parts of
+Bodies.
+
+To extract the Spirits is to cause such an Action by Heat, as to cause
+them to ascend in Vapour from the Bodies which detain them.
+
+If this Heat be natural to Bodies, so that the Separation be made
+without any adventitious Means, it is called Fermentation, which we
+have already explained.
+
+If it be produced by Fire, or other heating Power, in which the Alembic
+is placed, it is called Digestion, or Distillation: Digestion, if the
+Heat only prepares the Materials for the Distillation of their Spirits;
+and Distillation, where the Action is of sufficient Efficacy to cause
+them to ascend in Vapour, and distil.
+
+This Heat is that which puts the insensible Parts of a Body, whatever
+it be, into Motion, divides them, and causes a Passage for the Spirits
+inclosed herein, by disengaging them from the Phlegm and the earthy
+Particles by which they are inclosed.
+
+Distillation considered in this Light, is not unworthy the Attention
+and Countenance of the Learned. This Art is of infinite Extent;
+whatever the whole Earth produces, Flowers, Fruits, Seeds, Spices,
+aromatic and vulnerary Plants, odoriferous Drugs, _&c._ are its
+Objects, and come under its Cognizance; but we generally confine it to
+Liquids of Taste and Smell; and to the simple and spirituous Waters of
+aromatic and vulnerary Plants. With regard to its Utility, we shall
+omit saying any thing here, as we shall give sufficient Proofs of it in
+the Sequel.
+
+
+
+
+ CHAP. IV.
+
+ _Of particular Distillation._
+
+
+Distillation is generally divided into three Kinds; the first is called
+Distillation _per ascensum_, which is when the Fire, or other Heat,
+applied to the Alembic, containing the Materials, causes the Spirits to
+ascend. This is the most common, and indeed almost the only kind used
+by Distillers.
+
+The second is called Distillation _per descensum_; which is, when the
+Fire being placed upon the Vessel precipitates, or causes the Spirit to
+descend. This Kind is hardly ever used by Distillers, but to obtain the
+Essence or Oil of Cloves.
+
+The third is termed Distillation _per latus_, or oblique Distillation;
+but this being used only by the Chemists we shall say nothing farther
+of it here.
+
+With regard to the different Methods of Distillation, occasioned by the
+different Vessels, or Materials made use of to excite Heat, improperly
+called Distillation; they are of various Kinds, and shall be explained
+as they occur in the Work.
+
+There are various Kinds of Distillation, some of which arise from the
+different Constructions of Alembics; such are the Distillation by the
+common Alembic, with a Refrigeratory, the Glass Alembic, the serpentine
+Alembic, and the Retort: Others are produced from the Heat surrounding
+the Alembic; such as the Distillation in _Balneum Mariæ_, the Vapor,
+the Sand, the Dung, and the Lime Baths.
+
+These different Methods of Distilling, we shall explain in enumerating
+the Operations in which they are most proper; and proceed to treat of
+the different Forms of Alembics and their Constructions.
+
+
+
+
+ CHAP. V.
+
+ _Of_ ALEMBICS, _and their different Constructions._
+
+
+The Alembic is a Vessel usually of Copper tined, which serves for, and
+is essential to all Operations in the Distillery.
+
+There are several Sorts of Alembics, all different, either with regard
+to Matter or Form. As, the common Alembic with a Refrigeratory, the
+earthen and the glass Alembic, the _Balneum Mariæ_, and the Vapour-Bath
+Alembic.
+
+Every one of these being of a different Construction, are also used in
+different Operations.
+
+The common Alembic consists principally of two Parts, the lower Part
+called the Body, and the upper termed the Head.
+
+The Body consists of two Pieces, the lower called the Cucurbit, and the
+upper the Crown. The Cucurbit or lower Part of the Body, is a kind of
+Receptacle proportioned to the Size of the Alembic, in which the Bodies
+to be distilled are placed.
+
+The Crown, or upper Part of the Body, is also another Part of the
+Alembic; and is that Part of the Body to which the Head is immediately
+luted. But an Idea of these several Alembics will be much better
+attained from the following Figures, which represent them much stronger
+to the Imagination than is possible to be done by Words.
+
+_Fig. 1._ Is a common Alembic, as it appears before it is placed in a
+Furnace, where _a_ is the Bottom, _b_ the Crown, _c_ the Head.
+
+_Fig. 2._ Is the Body without the Head; _a_ the Rim or Top of the Crown
+where the Head is luted.
+
+_Fig. 3._ The Head; _a_ the Rim where it is to be luted to the Body;
+_b_ the Nose, or End which is luted into the Worm.
+
+_Fig. 4._ The Worm, as it appears when out of the Tub in which it is
+fixed when in use; _a_ the End into which the Still Head is inserted,
+_b_ that which conveys the Liquor into the Receiver.
+
+_Fig. 5._ Two Stills at work in one Refrigeratory; _a_, _b_ the two
+Still Heads, _c_, _d_ the Bodies inclosed in the Brick-Work; _e_, _e_
+the two Fire-Places; _f_, _f_ the two Ash-Holes; _g_ a Common Receiver;
+_h_ a Spout Receiver, called by Chemists a Separating-Glass, used in
+the Distillation of Herbs, in order to extract their essential Oil; _i_
+a Crane for drawing the Water out of the Refrigeratory.
+
+_Fig. 6._ A small Still with a Refrigeratory; _a_ the Body, _b_ the
+Head, _c_ the Refrigeratory filled with Water, _d_ the Receiver, luted
+to the Bec of the Alembic.
+
+_Fig. 7._ A Glass Alembic to be used as a _Balneum Mariæ_; _a_ the
+Body, _b_ the Head, _c_ the Bec, which is to be luted to the Receiver,
+_d_ a Trivet on which it is standing in the Water.
+
+_Fig. 8._ A proper Receiver for the Glass Alembic, called by Chemists a
+Bolt-Head, or Matrass.
+
+_Fig. 9._ The Glass Alembic placed in a Copper Vessel; _a_ the Copper
+Vessel filled with Water, _b_ the Body of the Glass Alembic, _c_ the
+Head, _d_ the Receiver luted at _c_ to the Bec of the Alembic.
+
+_Fig. 10._ A cold Still for distilling simple Waters; _a_ the Head, _b_
+the Bec, or Nose, _c_ the Receiver, _d_ the Plate on which Herbs are
+laid.
+
+_Fig. 11._ A Vessel for Digestion, called by Chemists a Pelican or
+circulatory Vessel; _a_ the Body, _b_ the Head, _c_, _c_ two Tubes,
+luted at _d_, _d_, by which the Liquor returns from the Head into the
+Body; _e_ a Furnace on which it is placed, _f_ the Fire-place, _g_ the
+Ash-hole.
+
+_Fig. 12._ Another Receiver, used when it is necessary to lute it to
+the End of the Worm, in order to prevent the most volatile Parts from
+being evaporated, and lost.
+
+
+
+
+ CHAP. VI.
+
+ _Of the_ ACCIDENTS _that too often happen in performing the Processes
+ of_ DISTILLATION.
+
+
+Among the Accidents which frequently happen in Distilling, the least of
+all is for the Operation to miscarry and the Ingredients to be lost.
+
+And this being a Subject of the greatest Importance we shall treat it
+with all possible Accuracy.
+
+All Accidents are occasioned by Fire, their primary Cause; by want of
+Attention they get too much Head, and Fear often suffers them to become
+irremediable.
+
+The first Accident which may happen by the Fire, is when a Distiller,
+by too great a Heat, causes the Ingredients to be burnt at the Bottom
+of the Still; by this Means his Liquor is spoiled by an empereumatic
+Taste, and the Tin is melted off from the Alembic. An Empereuma
+resembles the Smell of burnt Tobacco, and is produced in Liquors by too
+great a Degree of Heat. To illustrate this, distil any Fruit, Flowers,
+or any Aromatic whatever; but especially something whose Smell is very
+volatile, draw off only the best, unlute the Alembic, and what remains
+in the Still, will be found to have a very disagreeable Smell; whence
+it follows, that if a little more had been drawn off, it would have
+spoiled what was before obtained.
+
+If the Fire be too violent, the extraordinary Ebullition of the
+Contents causes them to ascend into the Head; and, if a Glass Alembic,
+they fall ignited into the Recipient; the Heat breaks it, the Spirits
+are dissipated, and often take Fire from the Heat of the Furnace.
+
+If the Fire be too strong, the Bottom of the Still becomes red hot, the
+Materials inflamed, and consequently the Fire reaches the Recipient.
+
+When an earthen Alembic is used, the closest Attention is requisite to
+keep the Fire from burning the Materials at the Bottom. The Head, which
+is always of Glass, bursts, and the Spirits are spilt, and often catch
+fire. And the Remedy becomes the more difficult, as Earth retains the
+Fire much longer than a common Alembic.
+
+If the Alembic be not firmly fixed, it is soon put out of Order, falls
+down and unlutes itself; thus the Liquor is spilt, and the Vapour sets
+the Spirits on fire.
+
+If all the Joints be not carefully luted, the Spirits at their first
+Effort issue through the least Aperture, run into the Fire, which is
+propagated into the Alembic by the Vapour.
+
+In Distillations where the Phlegm ascends first, its Humidity
+penetrates the Lute, and loosens it, so that when the spirituous
+Vapours ascend, they are exposed to the same Accident.
+
+Lastly, when the Recipient is unluted, especially if near full, without
+the greatest Circumspection the Spirits will be spilt, and so catch
+Fire.
+
+Hitherto I have only given a simple Account of what daily happens to
+Distillers; but the Consequences of these Accidents are infinitely more
+terrible than the Accidents themselves; for an Artist to lose his Time,
+his Labour and Goods, is no small Matter; but it follows from what we
+have premised, that both his Life and Fortune are in danger from these
+Conflagrations. Instances of the former are too common, as well as
+those of the latter, relating to the Danger to which the Operator is
+exposed. They are evident, and we have seen very lately three Instances
+sufficient to intimidate the most sanguine. The Spirits catch, the
+Alembic and Recipient fly, and the inflamed Vapour becomes present
+Death to all who breathe it.
+
+The Rectifiers, who perform the most dangerous Operations of
+Distillery, are particularly exposed to these terrible Accidents;
+the Fineness of the Spirit at the same time that it renders it more
+inflammable, also causes the Fire to spread with the greater Rapidity.
+And when their Store-houses are once on Fire, they are seldom or never
+saved.
+
+Possibly I may be censured for my Conciseness on this Head; indeed
+the Importance of it requires the most particular Discussion; but
+intending to speak of the Methods proper to prevent these Accidents,
+I shall close this Chapter, with recommending the Subject of it to
+the serious Reflection of all concerned in Distillation. And it being
+hitherto omitted, though of all others it requires the Attention
+of the Distiller, I shall further observe, that these Operations
+should never be left to Servants. What can be expected from ignorant
+Persons? Fear will seize them, when the greatest Presence of Mind is
+requisite.————Let us now proceed to the Methods of preventing, or at
+least lessening their Effects.
+
+
+
+
+ CHAP. VII.
+
+ _Of the Methods of preventing Accidents._
+
+
+To have informed the Reader of the Accidents which happen in
+Distilling, would have been of little Consequence, without shewing, at
+the same Time, the Methods of preventing them. In order therefore to
+fortify him against the Terror, which the foregoing Chapter may have
+excited, we will here point out the Remedies for all the Cases before
+specified.
+
+To prevent Accidents, two Things especially must be known, and adverted
+to.
+
+1. The Knowledge of the Fire, which depends on the Fuel, whether Wood
+or Coal.
+
+2. The Manner of luting so as to prevent the Vapours from escaping
+through it, and by that Means of setting the whole on fire.
+
+The hardest Wood generally makes the quickest Fire, such as Beech, Oak,
+Holm, Elm, _&c._ The white Woods, as the Ash, the Poplar, the Willow,
+and the Birch, make a milder Fire. This holds good also of the Coal
+made of these two kinds of Wood; and, consequently, the Nature of the
+Wood or Coals must determine the Fire, and the Action of this must be
+proportioned to the Effect intended to be produced by it. That is,
+the Capacity of the Alembic, the Matters to be distilled, and their
+Quantity. The same may also be said of Pit Coal, which is generally
+used in _England_.
+
+It is evident, that the larger the Alembic, the more Fire is necessary.
+What has not been digested, also, requires more Fire than that which
+has been prepared by that Operation. Spices require a stronger Fire
+than Flowers; a Distillation of Simple Waters more than that of
+spirituous Liquors.
+
+The surest Way of ascertaining the necessary Degree of Fire, is to
+regulate it by the Materials, as they are more or less disposed to
+yield them Spirits, _&c._ and this is done as follows. The Operator
+must not leave the Alembic, but attentively listen to what passes
+within, when the Fire begins to heat it. When the Ebulition becomes
+too vehement, the Fire must be lessened, either by taking out some of
+the Fuel, or covering it with Ashes or Sand.
+
+It requires a long Experience in the several Cases, before a Distiller
+can acquire a competent Knowledge in this important Point. Nor is it
+possible to determine the Degree of Fire from the Quantity of Fuel;
+Judgment, assisted by Experience, must supply this Defect.
+
+Every thing being determined with regard to the Degree of Fire, we
+shall now proceed to explain the Method of luting Alembics.
+
+By the Term luting an Alembic, we mean, the closing the Joints through
+which the Spirits might transpire.
+
+Lute is a Composition of common Ashes, well sifted, and soaked in
+Water; Clay, and a kind of Paste made of Meal or Starch are also used
+for this Purpose; which, as I before observed, is to close all the
+Joints, _&c._ in order to confine the Spirits from transpiring.
+
+Good Luting is one of the surest Methods of preventing Accidents. An
+Alembic, where all Transpiration is prevented, having nothing to fear
+but the too great Fierceness of the Fire; and that may be regulated by
+the Rules already laid down.
+
+The refrigerating Alembic is mostly used. The Body and the Head are
+joined to each other; but notwithstanding the greatest Care be taken in
+luting the Juncture, there will still be some imperceptable Interstice
+for Transpiration; and the least being of the greatest Consequence, a
+Piece of strong Paper, should be pasted over the Joint, and the Alembic
+never left, till the Spirits begin to flow into the Receiver, in order
+to apply fresh Paper, if the former should contract any Moisture. The
+Master himself should carefully attend to this, and whatever Precaution
+may have been previously used, the Eye must be constantly upon it.
+
+The Alembic, when vinous Spirits are distilled, should be luted with
+Clay, carefully spread round the Junctures, in order to prevent all
+Transpiration; because the Consequences here are terrible; for when
+the Fire catches a large Quantity, it is often irremediable. Besides,
+as this Earth cracks in drying, it must be often moistened, and fresh
+applied, on the first Appearance of any Occasion for it.
+
+The Retort is also luted with Clay; 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 luted with Paper and
+Paste as above.——Having thus explained the great Consequence of
+Circumspection with regard to Luting, and the Degree of Fire, we shall
+now proceed to a third Method of preventing them, and close this
+Chapter with a short Observation on portable Furnaces; which is, That
+Alembics being never thoroughly secure on this kind of Furnaces, a Hook
+should be fastened to the Refrigerant for fixing it to the Wall.
+
+
+
+
+ CHAP. VIII.
+
+ _Of the Remedies for Accidents, when they happen._
+
+
+Notwithstanding the best of Rules, and the strictest Observation, it
+is impossible entirely to prevent Accidents, and therefore it is of no
+less Importance to point out the Remedies on those Occasions.
+
+The most essential, are Courage and Presence of Mind; Fear only
+increasing the Misfortune.
+
+1. If the Fire be too violent it must be covered, but not so as totally
+to prevent its Action, as by that Means the Process of the Distillation
+would be interrupted, and render it more difficult and less perfect.
+
+2. When the Ingredients burn, which you will soon discover by the
+Smell, the Fire must be immediately put out, in order to prevent the
+whole Charge of the Still being entirely spoiled, which would otherwise
+inevitably be the Consequence.
+
+3. If the Spirits should catch fire, the first care is to unlute
+immediately the Receiver, and stop both the End of the Beak and Mouth
+of the Receiver with wet Clothes.
+
+The Fire must then be put out, and if the Flame issued through the
+Luting, the Joints must be closed with a wet Cloth, which, together
+with Water, should never be wanting in a Distil-house.
+
+4. If the Alembic be of Earth, and the Contents burn at the Bottom, the
+Fire must immediately be put out, the Alembic removed, and Water thrown
+upon it, till the Danger is over; and, for farther Security, covered
+with a wet Cloth.
+
+5. If after all your Care in closing the Junctures to prevent
+Transpiration, you perceive any thing amiss, while the Spirits are
+ascending, apply Clay, or any other Composition, in order to stop the
+Aperture, and have always a wet Cloth ready to stifle the Flame, if the
+Spirits should take fire.
+
+6. If the Heat detaches the Lute, or it becomes moist, immediately
+apply another, having always ready what is necessary for performing it.
+Should the Transpiration be so violent, that you cannot immediately
+apply a fresh Lute, clap a wet Cloth round the Joint, and keep it
+on firm and tight, till the Spirits have taken their Course. But if
+notwithstanding all your Efforts the Transpiration should increase, so
+that you fear a Conflagration, remove the Receiver as soon as possible
+from the Fire, and afterwards your Alembic, if portable; but if
+otherwise, put out the Fire immediately.
+
+7. The Charge being worked off, be cautious in luting the Receiver,
+that nothing be spilt on the Furnace, and carry it to some Distance
+from it, that the Spirits exhaling may not take fire.
+
+8. Lastly observe, that wherever a Remedy is required, there must be
+no Candle used; for the spirituous Vapours easily take fire, and
+propagate the Flame to the Vessels from whence they issue.
+
+All that has been hitherto said concerns only the Management of the
+Alembic; but what remains is still more interesting, and relates to
+those who work it, that they may not, by conquering the Accident,
+destroy themselves.
+
+On discovering any of the above Accidents, when the Flame has not yet
+reached the Spirits, let the Remedies already mentioned be applied,
+either with regard to the Lute, or the Violence of the Fire.
+
+But if the Flame has reached the Alembic, the following Precautions are
+to be used.
+
+The Operator must not approach the Alembic without a wet Cloth over his
+Mouth and Nostrils, it being immediate Death to inhale the inflamed
+Vapour.
+
+In hastening to stop any Accident, be careful to approach the Side
+opposite to that whither the Air impels the Flame; for, without this
+Precaution you would be involved in it, and could not, without the
+utmost Difficulty, extricate yourself from it.
+
+If notwithstanding this Precaution, the Eddy of the Air should force
+the Flame to your Side, quit the Place immediately, and do not return
+till its Direction be changed, always taking care to have a wet linen
+Cloth before your Nose and Mouth, and keep yourself on the Side
+opposite to the Direction of the Flame: And also to have another such
+Cloth, in order to smother the Flame, and close the Crevise through
+which the Spirits issue.
+
+Should it be your Misfortune to be covered with inflamed Spirits,
+wrap yourself in a wet Sheet, which should be always ready for that
+Purpose. Self-Preservation is of too great Importance that any of these
+Precautions should be omitted in such Variety of Dangers.
+
+If the Fire has acquired such a Head that it cannot be stopt, the
+Receiver must be broke, and the Alembic, if portable, thrown down; but
+no Person must be suffered to go near them, especially those who are
+Strangers to the Business.
+
+In a desperate Case, like that of a large Quantity of rectified Spirit
+taking Fire, if Time permit, the Communication of the Beak of the
+Alembic with the Recipient, which is usually a Cask, must be cut off,
+by closely stopping the Bung; and be sure no Candle come near the
+Receiver, leaving the rest, as the Danger would be too great to expose
+ones self to the Flames of a large Charge, and the Distiller’s Safety
+should be principally considered.
+
+I thought it my Duty to give my Reader these Informations, and hope
+that in the Practice of Distillation, he will find them of great
+Advantage.
+
+
+
+
+ CHAP. IX.
+
+ _On the Necessity of often cooling the Alembic, as another Means of
+ preventing Accidents._
+
+
+The Refrigerant is so essential a Part of the Alembic, that for want of
+it several other Expedients are made use of to perform its Office, for
+cooling those whose Capacity, Brittleness, or lastly the Construction,
+will not admit of their having any.
+
+The Refrigerant is usually in proportion to the Capacity of the
+Alembic, for which the following may serve as a Rule, that the Capacity
+of the Refrigerant should be to that of the Alembic, as 14 to 8.
+
+The Necessity of cooling the Head of the Alembic is self-evident to
+all who have the least Knowledge of Distillation, as it condenses the
+Spirits, cools them, and causes them to flow into the Receiver, which,
+if of Glass, would otherwise be broken by the Heat; and consequently
+serves to prevent Conflagrations.
+
+The Alembics of the _Balneum Mariæ_, and the Vapour Bath, ought also to
+have Refrigerants, like the common Alembic, unless they are of Glass.
+
+Those of Earth and Glass are cooled, as we have already observed, with
+a wet Cloth, which is also used to cool the Head of other kinds of
+Alembics. But it is not difficult to contrive one which may be placed
+in a Refrigerant; such as the following.
+
+To a common small Still apply and lute a Worm, or long tin or pewter
+Tube, forming several Circumvolutions, of the same Circumference with
+the Body, in order to give it some Elevation, place this Worm in a
+Refrigerant, proportioned to the Alembic. If the Capacity of this
+Alembic should make it bear too much on the Neck of the Matrass, it may
+be supported by a Trevit of the same Circumference as the Body itself:
+The Extremity of the Worm may have a Beak projecting beyond the Side of
+the Refrigerant, for conveying the Spirits into the Receiver.
+
+This Apparatus will be attended with little Expence, will save the
+Distiller the Trouble of being perpetually cooling the Head of the
+Alembic, and is such a Safe-guard against Accidents, that if the Worm
+be well luted, nothing need be apprehended but from the Violence of the
+Fire.
+
+This Method of Practice, therefore, is productive of three valuable
+Particulars: The first is, that by cooling the Spirits it preserves
+the Receiver, and obviates the Accidents arising from their Heat.
+The second is, that the Spirits being kept in a moderate Heat, the
+Transpiration is less, and consequently the Spirits procured by
+the Operation have more Taste, Smell and Fragrancy than they would
+otherwise have had.
+
+Experience demonstrates, that when the Spirits flow hot into the
+Receiver, however attentive the Distiller may be to lute the Junctures
+of the Alembic, there will be a very sensible Evaporation, which even
+in simple Waters greatly depreciates the Goodness of the Liquor.
+
+Lastly, the third is, that the Cooling of Alembics is what principally
+contributes to the Perfection of the Operation; because the Coolness
+of the Head precipitates the Phlegm, and in the Case of too great a
+Degree of Fire, and where the Ebullition is too vehement, if after
+taking away Part of the Fire, or covering it, the Ebullition should
+continue, the Head may be cooled with a wet Cloth, till the Ebullition
+is reduced.
+
+As there is a Necessity of cooling the Alembic, so what we have said
+cannot be too carefully observed. In fine, the Contrast of Cold and
+Heat, equally concurring, but by Methods directly opposite, to the same
+Process, and the Perfection of the Distillation, is a Phœnomenon, which
+deserves the Attention of all who study the Operations of Nature.
+
+
+
+
+ CHAP. X.
+
+ _Of the Necessity of putting Water into the Alembic, for several
+ Distillations._
+
+
+Two principal Advantages attend putting Water into the Alembic. The
+first is, to prevent the Loss the Distiller would incur without that
+Precaution, and so prevent any Alteration in the Liquor procured
+by Distillation. This we shall illustrate by an Example. Suppose a
+Distiller should attempt to rectify Spirits of Wine, without putting
+Water in the Alembic. It is evident, that the Fire will consume Part
+of it, which is entirely loss, because the same Quantity of Spirit
+cannot be procured from it, which might, had there been any thing to
+moderate the Action of the Fire, which now preyed upon it.
+
+_Secondly_, If Liquors are impregnated with strong Ingredients,
+especially Seeds, and the Quantity be sufficient to absorb all the
+Phlegm, a great Quantity of Spirit must be left in the Still, or the
+Ingredients will burn, and the Spirits contract an empyreumatic Taste,
+which is the more detrimental to the Spirit, as it is increased by Age.
+
+_Thirdly_, If no Water be put into the Alembic with the Ingredients,
+the Spirit will be rendered finer by them, and the Fire, if ever so
+little too strong, will cause the Ingredients to burn, and the Spirits
+to contract an Empyreuma; a Misfortune easily prevented by this
+Precaution.
+
+Thus it is a Safe-guard against Accidents: But besides, Water being
+mixed with the Ingredients, they are at once prevented from burning,
+and the Spirit not weakened; for no sooner are the Ingredients put in
+Motion by the Fire, than the Spirits immediately ascend, and the Liquor
+loses nothing of its Quality, provided the Receiver be removed as soon
+as the Phlegm begins to ascend.
+
+The Water therefore prevents the Waste of the Spirits, and thus the
+Distiller loses nothing of his Goods; whereas, without Water, the
+Spirits by impregnating the Materials, their Quantity must be less.
+With regard to the Phlegm, there is no Difficulty in finding when
+it begins to ascend, the first Drop being cloudy, and when it has
+continued dropping for some time, it is perceived by a milky Cast at
+the Bottom of the Receiver.
+
+_Lastly_, The Distiller is no Loser with regard to the Quality of his
+Liquor, which is not at all weakened thereby. Thus it is attended
+with the two capital Advantages, the Profit of the Distiller, and the
+Perfection of the Liquor. Let us now proceed to the different Manners
+of Distillation.
+
+
+
+
+ CHAP. XI.
+
+ _Of the particular Advantages attending every kind of Distillation._
+
+
+In the third Chapter we mentioned the several kinds of Distillation, we
+shall here enlarge on the particular Advantages of each, and in what
+Circumstances each is to be used.
+
+In order for Distillation, the Alembic must be charged with Materials,
+and placed on a Fire, or Substances capable of producing the same
+Effect.
+
+
+ _The Method of Distilling with the common refrigerant Alembic._
+
+This Method of Distilling is the most generally used, being one of the
+most speedy and profitable, as it requires fewer Preparatives, and less
+Time.
+
+To distil with the common Alembic, the Body of it must be thoroughly
+cleansed, that no Taste or Smell of any preceding Materials may remain.
+The Materials are then to be put into the Alembic; but care must be
+taken that the Alembic be not above half full, in order that the
+Materials may have sufficient Room to move, without choaking the Neck
+of the Alembic. The same Care must be taken with regard to the Head, it
+must be thoroughly cleansed and dried; for it often happens that some
+small Quantity of Water is left in the Rim, which renders the first
+Spirits foul, and, by endeavouring to separate it from the other, some,
+and that the most volatile Part of the Spirit, will be lost.
+
+After this the two Parts of the Alembic are to be carefully luted with
+strong brown Paper, well pasted on, and the Nose of the Alembic luted
+to the Worm; after which the Fire should be immediately made under the
+Still, lest too long an Infusion should prejudice the Liquor.
+
+This Alembic being worked on an open Fire, the Operation is quicker
+than any other; but the Degree of Fire requires a very close Attention;
+as a different Management is necessary to different Materials. The
+Water of the Refrigeratory must be changed from time to time, and if
+the Case requires it, the whole Head, but especially the Bec, must be
+kept cold.
+
+
+ _Of Distillation in Sand, and in what Cases it should be used._
+
+This Species of Distillation is performed in two different Manners.
+First, by covering the Fire with Sand or Ashes, and placing the Alembic
+upon it. This Method is very necessary in Digestion, and for the
+perfect Rectification of Spirits. Sand is absolutely necessary for
+moderating the Action of the Fire, when there is Reason to fear the
+Matter contained in the Bottom of the Alembic will burn.
+
+The second Method of Sand Distillation, is to take the finest River
+Sand, and after thoroughly washing it, put into the Alembic a Quantity
+sufficient to cover it three Fingers deep; after which the Still is to
+be charged with the Ingredients to be distilled. This serves instead
+of Water in certain Cases, where the Use of it would prejudice the
+Ingredients; as in the fine spirituous Waters impregnated with the
+aromatic Parts of Flowers; the Sand preventing the Ingredients from
+burning. It is also necessary in distilling rectified Spirits from
+Seeds.
+
+This Operation being finished, the Alembic must be thoroughly cleansed
+from the Sand, that the Taste or Smell contained therein, be not
+communicated to any other Charge of different Ingredients.
+
+
+ _Of Distilling in_ Balneum Mariæ, _and its Advantages_.
+
+This Method of Distillation is of great Use in several Cases. Its
+Operation is more perfect, and is subject to few, if any of those
+Accidents attending Distillations on an open Fire.
+
+In distilling sweet-scented Waters from Flowers, aromatic Plants,
+and others of that kind, where neither Water, nor Spirit ought to
+be mixed with them, there is an absolute Necessity for using the
+_Balneum Mariæ_; as by every other Distillation, on an open Fire, the
+Ingredients would infallibly burn.
+
+If Sand should be made use of, the Fire would melt the Tin from the
+Alembic, and the Contents be in the utmost Danger of being burnt.
+
+In distilling in _Balneum Mariæ_, a glass Alembic is generally used.
+This Alembic is to be placed in a Copper Vessel filled with Water. This
+Vessel ought at least to be of half the Height of the Alembic: at the
+Bottom of the Copper Vessel must be a Trivet on which the Alembic is to
+be placed, that it may not touch the Bottom of the Copper, because when
+the Water begins to boil, it disperses itself towards the Sides, and
+leaving the Bottom dry, the Ingredients would be in danger of burning.
+
+The Use of the _Balneum Mariæ_ is excellent for those Ingredients
+which require little Spirit; but if a Copper Alembic be used, be
+sure to place Sand at the Bottom, that the distilled Liquor may not
+contract any ill Taste or Smell. This Method is also adviseable in the
+Rectification of Spirits, on Account of the Danger attending this
+Operation when performed on a naked Fire.
+
+Were this Method of Distillation as expeditious as that performed on
+a naked Fire, no other ought to be used, because it is subject to no
+Accidents, and at the same Time the Spirit, &c. distilled is much more
+fragrant and grateful.
+
+
+ _In what Cases glass, or earthen Alembics are to be used; their
+ Advantages and Disadvantages._
+
+In the Chapter relating to Accidents, we have mentioned the earthen
+Alembic; we must now add, that it ought never to be used, except the
+Matter to be distilled have a strong and bad Smell, and then seldom
+above once, unless it be for Ingredients of the same or similar
+Qualities.
+
+This Alembic being very difficult to be managed, we can only recommend
+it in the Case above-mentioned.
+
+As a naked Fire is generally applied to this Alembic, it requires a
+Furnace where the Fire may be gradually increased, on account of the
+Accidents to which it is liable.
+
+The glass Alembic is more easily managed, as it is generally placed
+in a _Balneum Mariæ_. Its principal Use is for distilling Waters from
+Flowers, and making Quintessences; and were it not for the Length of
+the Operation, it would be preferable to any other Method.
+
+This Alembic hardly admitting of a Refrigerant, a wet linen Cloth must
+be placed on the Head, and often changed.
+
+The Receiver of this Alembic must not be very large, because of the
+Fragility of the Bec; but if it were ever so little bent into a Curve,
+the Largeness of the Receiver would be of no Prejudice; because then
+its whole Weight would be supported by its Stand.
+
+
+ _Advantages of Distillation performed by the Vapour Bath._
+
+This Method differs very little from the _Balneum Mariæ_, and is used
+nearly in the same Circumstances; but has greatly the Advantage of the
+_Balneum Mariæ_ in the Quickness of the Operation. And _Lemery_, in the
+first Part of his Course of Chemistry, affirms its Operation to be more
+perfect.
+
+However that be, its Use is equal to that of the _Balneum Mariæ_; but
+in distilling sweet-scented Waters, or Flowers, Sand must be placed at
+the Bottom, that the Liquor may not contract a Taste from the Copper.
+
+
+_Cases where Dung, Husks of Grapes, and Lime, are to be used._
+
+These Substances are rarely used except in Digestions; and therefore of
+no great Use to Distillers, they using only hot Ashes, or a Fire well
+covered for that Purpose.
+
+If Dung be used it must be of the hottest kind, _viz._ that of the
+Horse or Sheep, and the Quantity proportioned to the Heat intended. The
+Lime must be quick; and if the Heat required be moderate, Lime which
+has lain some time in the Air must be used. The same is to be observed
+with regard to the Husks of Grapes. But in whatever manner these are
+used, the Digestions must be performed in a close covered Vessel.
+
+
+
+
+ CHAP. XII.
+
+ _Of Bodies proper for Distillation._
+
+
+This Chapter alone might make a Volume, were we to make a particular
+Enumeration of all its Parts; but, as we have already observed, we
+shall confine ourselves to the Distillation of simple and compound
+Waters, _&c._
+
+If we acquit ourselves to the Satisfaction of the Public, we shall
+enjoy the Pleasure of having treated of one Part entirely new; and,
+indeed, the only one that has been overlooked.
+
+The Bodies proper for Distillation, are Flowers, Fruits, Seeds, Spices
+and aromatic Plants.
+
+By Distillation and Digestion, we extract the Colour and Smell of
+Flowers in simple Waters and Essences.
+
+We extract from Fruits, at least from some, Colour, Taste, _&c._
+
+From aromatic Plants, the Distiller draws Spirits, Essences, simple and
+compound Waters.
+
+From Spices are procured Essences, or in the Language of the Chemists,
+Oils, and Perfumes, and also pure Spirits.
+
+From Seeds or Berries are drawn simple Waters, pure Spirits; and from
+some, as those of Anise, Fennel, and Juniper, Oil.
+
+The Colour of Flowers is extracted by Infusion, and likewise by
+Digestion in Brandy or Spirit of Wine: The Smell is extracted by
+Distillation; the simple Water with Brandy or Spirit of Wine.
+
+What is extracted of the Colour of Flowers, by Infusion in Water by a
+gentle Heat, or by Digestion in Brandy or Spirits of Wine, is called,
+in the Distiller’s Phrase, 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 observed, that the Time of these Operations
+must be limited; for otherwise the Fruit, after Fermentation, would
+render it acid. The Taste is also extracted by Distillation in Spirit
+of Wine.
+
+From aromatic Plants are extracted by the Alembic pure Spirits,
+Odours, and simple Waters. But these require different Methods
+of Distillation. The first by Water or Brandy only, the second by
+rectified Spirit, which will give them the greatest Excellency they are
+capable of.
+
+The Plants themselves with their Flowers may also be distilled, which
+is still better.
+
+From Spices are drawn Spirits, and oily or spirituous Quintessences.
+The Spirits are drawn by Brandy, or Spirit of Wine, with very little
+Water: The Oils are distilled _per Descensum_; and the spirituous
+Quintessences by pounding the Spices, and after infusing them in Spirit
+of Wine, decanting it gently by inclination.
+
+From Seeds are extracted simple Waters, Spirits and Oils. Very few of
+the first and last, Spirits being what is generally extracted from
+Seeds and Berries.
+
+Some Distillers, through a Notion of Frugality, distil Seeds with
+Water; but their Liquors are not to be compared with those which are
+distilled with Spirits. When Oils are drawn from Seeds, the Operation
+is performed either by the _Balneum Mariæ_, or the Vapour Bath.
+
+We only deliver in this Place, the first Elements of each of these
+Operations, which will be farther illustrated in the Sequel, when we
+treat more particularly of these Subjects.
+
+
+
+
+ CHAP. XIII.
+
+ _Of what is procured by Distillation._
+
+
+By Distillation are procured Spirit, Essence, simple Waters and Phlegm.
+
+_Spirits_ are very difficult to be defined. I consider them as the most
+subtil and volatile Parts of a Body.
+
+All Bodies without Exception have Spirits more or less.
+
+These Parts are an ignited Substance, and consequently by their own
+Nature disposed to a violent Motion.
+
+These volatile Particles are more or less disposed to separate
+themselves, as the Bodies are more or less porous, or abound with a
+greater or lesser Quantity of Oil.
+
+By the Term _Essence_, we understand the oleaginous Parts of a Body. An
+essential Oil is found in all Bodies, being one of their constituent
+Principles. I have observed in all my Distillations, Spirit of Wine
+excepted, a soft unctuous Substance floating on the Phlegm; and this
+Substance is Oil, which we call Essence; and this is what we endeavour
+to extract.
+
+_Simple Waters_ are those distilled from Plants, Flowers, _&c._ without
+the Help of Water, Brandy, or Spirit of Wine. These Waters are commonly
+odoriferous, containing the Odour of the Body from whence it is
+extracted, and even exceeds in Smell the Body itself.
+
+_Phlegm_ is the aqueous Particles of Bodies; but whether an active or
+passive Principle, we shall leave to the Decision of Chemists.
+
+It is of the last Importance to a Distiller to be well acquainted with
+its Nature; many mistaking for Phlegm several white and clouded Drops,
+which first fall into the Receiver, when the Still begins to work.
+These, however, are often the most spirituous Particles of the Matter
+in the Alembic, and consequently ought to be preserved. What has given
+occasion to this Mistake, is some Humidity remaining in the Head, _&c._
+of the Alembic. And had it been thoroughly wiped, the first Drops would
+have been equally bright with any during the whole Operation.
+
+The following Remark deserves Attention. In Bodies that have been
+digested the Spirits ascend first; whereas in Charges not digested, the
+Phlegm ascends before the Spirits. The Reason of this is very plain and
+natural.
+
+In Substances previously digested, the Action of the Fire no sooner
+causes the Matter in the Alembic to boil, than the Spirits, being the
+most volatile Parts, detach themselves, and ascend into the Head of the
+Alembic. But when the Matter to be distilled has not undergone a proper
+Digestion, the Spirits being intangled in the Phlegm, are less disposed
+to ascend, till the Phlegm itself separates, and gives them room to fly
+upward. The Phlegm being aqueous rises first: This is more particularly
+observable in Spices. I am, however, inclined to believe, that were the
+Operation performed in an Alembic, whose Head was at a great Distance
+from the Surface of the Charge, they would not ascend high enough to
+come over the Helm, but fall back again by their own Gravity, and by
+that means leave the Spirits at Liberty to ascend. But in the common
+Refrigatory Alembic this always happens.
+
+If this Observation be not readily admitted, I appeal to Experience,
+which I desire may be the Test of every thing I shall advance.
+
+Another Observation, which has verified the above Assertion by
+innumerable Instances, is, that in an extraordinary Run of Business,
+when I had not time sufficient to digest the Substances, I used to
+bruise them in a Mortar; but notwithstanding the Trituration, the
+Phlegm first came over, and afterwards the Spirits. But I desire to be
+understood, that I speak here only of the volatile Parts of the Plants
+not drawn with vinous Spirits, but contained in a simple Water.
+
+Another Remark I must add, and which I hope will be acceptable to
+the Curious, as it has not yet been made public, though doubtless
+the Observation has often occurred to others; it is this: That in
+mixed Charges, consisting of Flowers, Fruits, and aromatic Plants,
+put into the Alembic without a previous Digestion, the Spirits of the
+Flowers ascend first; and notwithstanding the Mixture, they contracted
+nothing of the Smell or Taste of the Fruits and Plants. Next after
+the Spirits of the Flowers, those of the Fruits ascend, not in the
+least impregnated with the Smell or Taste of either of the Flowers or
+Plants. And in the last Place the Spirits of the Plants distil no less
+neat than the former. Should this appear strange to any one, Experience
+will convince him of the Truth.
+
+Another Observation I have made on aromatic Herbs, is, that whether
+they are, or are not digested; whether the Spirits or Phlegm ascend
+first; the Spirits contain very little of the Taste and Smell of the
+Plants from whence they were extracted; and I have always been obliged
+to put to these Spirits a greater or lesser Quantity of the Phlegm, in
+order to give the Spirits I had drawn the Taste of an aromatic Odour of
+the Plants; the Phlegm containing the greatest Quantity of both.
+
+This Observation I insert as of great Use to those who practice
+Distillation.
+
+As the Term Digestion often occurs in this Essay, I cannot avoid
+pointing out its Advantages, and even shew the Necessity of using it in
+several Circumstances.
+
+Substances are said to be in Digestion, when they are infused in a
+Menstruum, over a very slow Fire. This Preparation is often necessary
+in Distillation; for it tends to open the Bodies, and thereby free the
+Spirits from their Confinements, whereby they are the better enabled
+to ascend.
+
+Cold Digestions are the best; those made by Fire, or in hot Materials,
+diminish the Quality of the Goods, as some Part, as the most volatile,
+will be lost.
+
+In order to procure Essences, the Bodies must be prepared by Digestion.
+It is even of absolute Necessity for extracting the Spirits and
+Essences of Spices.
+
+
+
+
+ CHAP. XIV.
+
+ _Of the proper Season for Distilling._
+
+
+Flowers of all Kinds must be distilled in their proper Seasons. To
+begin with the Violet. Its Colour and Smell can only be extracted when
+it is in its greatest Vigour, which is not at its first Appearance, nor
+when it begins to decay. _April_ is the Month in which it is in its
+greatest Perfection; the Season being never so forward in _March_, as
+to give the Violet its whole Fragrancy.
+
+The same must be observed of all other Flowers. And let them be
+gathered at the hottest Time of the Day; the Odour and Fragrancy of
+Flowers being then in their greatest Perfection.
+
+The same Observation holds good, with regard to Fruits; to which
+must be added, that they are the finest, and of the most beautiful
+Colour, especially those from whence Tinctures are drawn; they must
+be free from all Defects, as the Goods would by that Means be greatly
+detrimented.
+
+Berries and Aromatics may be distilled at any Season, all that is
+necessary being a good Choice. But in this Distillers are sometimes
+mistaken, as may easily happen without a very accurate Knowledge. We
+shall therefore, in the Sequel, lay down more particular Directions for
+making a proper Choice of Materials.
+
+
+
+
+ CHAP. XV.
+
+ _Of the Filtration of Liquors._
+
+
+Filtration consists in passing Liquors thro’ some porous Substance, in
+order to free them from those Particles which obscure their Brightness.
+
+Nothing is finer than a Liquor newly distilled; but the Syrup and
+colouring Particles render it thick and opaque; in order, therefore,
+to restore their Brightness they are filtrated, which is done by
+passing them through Sand, Paper, Cloth, _&c._
+
+All the Attention of the Distiller cannot in ordinary Operations always
+prevent some aqueous Particles from rising with the Spirits, either in
+the Beginning of the Process, in those Compositions where they ascend
+first, or at the Conclusion when they rise last. As this is almost
+unavoidable, so it is also sometimes necessary.
+
+In distilling Flowers, or aromatic Plants, fresh gathered, the Phlegm
+rises first; and this Part cannot be taken out of the Receiver without
+depriving the Spirits of a considerable Part of their Fragrancy.
+
+In distilling Spices, their Odour being more entangled, will remain in
+the Alembic till Part of the Phlegm is drawn off. But when, instead of
+these Substances, their Quintessences are used, the Necessity ceases.
+But the Phlegm commonly causing a Cloudiness in the Liquor, it may
+be rendered tolerably fine, by pouring it gently off by Inclination,
+without the Trouble of Filtration the aqueous Particles, by their
+Gravity, falling to the Bottom. But to render it entirely bright and
+fine, put some Cotton in a Funnel, and pour the Liquor thro’ it, by
+which means the aqueous Particles will be retained in the Cotton. You
+must however remember to cover the Top of the Funnel, to prevent the
+most volatile Parts of the Spirits from evaporating.
+
+
+
+
+ CHAP. XVI.
+
+ _Of the Distillation of Malt Spirits._
+
+
+The Wash, or Liquor being prepared by Brewing and Fermentation, as
+directed in the first and second Chapters of this Treatise, the Still
+is to be charged with it, and worked off with a pretty brisk Fire. But
+it should be observed, that the only Apparatus used in this Process, is
+the Alembic with a Refrigeratory, as represented in _Fig. 1._
+
+The Wash being of a mucilaginous Nature, a particular Management is
+necessary to prevent its burning, and cause it to work kindly in the
+Still: If it should happen to be burnt in the Operation, the Spirit
+will have a most disagreeable Flavour, which can hardly ever be
+removed; and therefore to prevent this ill Effect, the Wash should be
+made dilute or thin, the Fire well regulated, and the whole kept in
+a continual Agitation during the whole Process. The most judicious
+Distillers always take care to have their Wash sufficiently diluted,
+and constantly find their Spirit the purer for it. With regard to
+the Fire, it may be easily kept regular by a constant Attendance,
+and observing never to stir it hastily, or throw on fresh Fuel; and
+the stirring of the Liquor in the Still is to be effected by Means
+of a Paddle, or Bar kept in the Liquor till it just begins to boil,
+which is the Time for luting on the Head; and after which there is
+no great Danger, but from the improper Management of the Fire: This
+is the common Way; but it is no easy Matter to hit the exact Time,
+and the doing it either too late, or too soon, is attended with great
+Inconvenience, so that several have discovered other Methods; some
+put more solid Bodies into the the Still with the Wash; others place
+some proper Matter at the Bottom and Sides of the Still, which are the
+Places where the Fire acts with the greatest Force.
+
+The Use of the Paddle would, however, answer better than either of
+these Methods, could it be continued during the whole Time the Still
+is working; and this may be done by the following Method: Let a short
+Tube of Iron or Copper be soldered in the Center of the Still-head, and
+let a cross Bar be placed below in the same Head, with a Hole in the
+Middle, corresponding to that at the Top; through both these let an
+iron Pipe be carried down in the Still, and let an iron Rod be passed
+through this with wooden Sweeps at its End; this Rod may be continually
+worked by a Winch at the Still-head, and the Sweeps will continually
+keep the Bottom and Sides scraped clean, the Interstices of the Tube
+being all the time well crammed with Tow to prevent any Evaporation of
+the Spirit.
+
+The same Effect may, in a great Measure, be produced by a less
+laborious Method, namely, by placing a Parcel of cylindrical Sticks
+lengthways, so as to cover the whole Bottom of the Still, or by
+throwing in a loose Parcel of Faggot Sticks at a Venture; for the
+Action of the Fire below moving the Liquor, at the same time gives
+Motion to the Sticks, making them act continually like a Parcel of
+Stirrers upon the Bottom and Sides of the Still, which might, if
+necessary, be furnished with Buttons and Loops, to prevent them from
+starting. Some also use a Parcel of fine Hay laid upon the loose
+Sticks, and secured down by two cross Poles, laid from Side to Side,
+and in the same Manner fastened down with Loops. Care is to be taken in
+this Case not to press the Hay against the Sides of the Still; for that
+would scorch nearly as soon as the Wash itself; but the Sticks never
+will: These are simple but effectual Contrivances, and in point of
+Elegance, they may be improved at Pleasure.
+
+There is another Inconvenience attending the distilling of Malt Spirit,
+which is, when all the Bottoms, or gross mealy Fœculence is put into
+the Still along with the Liquor, the thinner Part of the Wash going off
+in Form of Spirit; the mealy Mass grows by Degrees more and more stiff,
+so as to scorch towards the latter Part of the Operation. The best
+Method of remedying this is to have a Pipe with a Stop-cock, leading
+from the upper Part of the Worm-tub into the Still; so that upon a
+half, or a quarter Turn, it may continually supply a little Stream of
+hot Water, in the same Proportion as the Spirit runs off, by which
+Means the Danger of scorching is avoided, and the Operation, at the
+same time, not in the least retarded.
+
+In _Holland_, the Malt Distillers work all their Wash thick, with
+the whole Body of Meal among it; yet they are so careful in keeping
+their Stills clean, and so regular and nice in the Management of their
+Fires, that though they use no Artifice at all on this Head, only to
+charge the Still while it is hot and moist, they very rarely have the
+Misfortune to scorch, except now and then in the Depth of Winter.
+When such an Accident has once happened in a Still, they are extremely
+careful to scrape, scrub and scour off the Remains of the burnt Matter,
+otherwise they find the same Accident very liable to happen again
+in the same Place. But beyond all the other Methods in Use on this
+Occasion, would be the working the Stills not by a dry Heat, but in
+a _Balneum Mariæ_, which might possibly be so contrived by the Bason
+being large, and capable of working a great many stills at once, as to
+be extremely worth the Proprietor’s while in all respects.
+
+Another Requisite to be observed is, that the Water in the Worm-tub be
+kept cool; this may be affected, by placing in the middle of the Tub a
+wooden Pipe or Gutter, about three Inches square within, reaching from
+the Top almost to the Bottom; by this Contrivance cold Water may, as
+often as necessary, be conveyed to the Bottom of the Worm-tub, and the
+hot Water at the Top forced either over the Sides of the Tub, or, which
+is better, through a leaden Pipe of moderate Size, called a Waste-pipe,
+soldered into the Top of the Tub, and extended to the Gutter formed to
+carry away the Water.
+
+
+
+
+ CHAP. XVII.
+
+ _Of the Distillation of Molosses Spirits._
+
+
+The Spirit distilled from Molosses or Treacle, is very clean or pure.
+It is made from common Treacle dissolved in Water, and fermented in the
+same Manner as the Wash for the common Malt Spirit.
+
+But if some particular Art is not used in Distilling this Spirit, it
+will not prove so vinous as Malt Spirit, but more flat and less pungent
+and acid, though otherwise much cleaner tasted, as its essential Oil
+is of a less offensive Flavour. Therefore, if good fresh Wine-lees,
+abounding in Tartar, be added and duly fermented with the Molosses, the
+Spirit will acquire a much greater Vinosity and Briskness, and approach
+much nearer to the Nature of foreign Spirits.
+
+Where the Molosses Spirit is brought to the common Proof Strength, if
+it be found not to have a sufficient Vinosity, it will be very proper
+to add some good dulcified Spirit of Nitre; and if the Spirit be clean
+worked, it may, by this Addition only, be made to pass on ordinary
+Judges for _French_ Brandy.
+
+Great Quantities of this Spirit are used in adulterating foreign
+Brandy, Rum and Arrac. Much of it is also used alone in making
+Cherry-Brandy, and other Drams by Infusion; in all which many, and
+perhaps with Justice, prefer it to foreign Brandies.
+
+Molosses, like other Spirits, is entirely colourless when first
+extracted; but Distillers always give it, as nearly as possible, the
+Colour of foreign Spirits; the Methods of performing which we shall
+explain in a subsequent Chapter.
+
+
+
+
+ CHAP. XVIII.
+
+ _Of the Nature of Brandies, and Method of Distilling them in_ France.
+
+
+The general Method of distilling Brandies in _France_ need not be
+formally described, as it differs in nothing from that commonly
+practised here in working from Wash or Molosses; nor are they in the
+least more cleanly, or exact in the Operation.
+
+They only observe more particularly to throw a little of the natural
+Lee into the Still, along with the Wine, as finding this gives their
+Spirit the Flavour, for which it is generally admired abroad.
+
+But though Brandy is extracted from Wine, Experience tells us, that
+there is a great Difference in Grapes from which the Wine is made.
+Every Soil, every Climate, every kind of Grapes varies with regard to
+the Quantity and Quality of Spirits extracted from them. There are some
+Grapes which are only fit for eating; others for drying; as those of
+_Damascus_, _Corinth_, _Provence_, and _Avignon_; but not fit to make
+Wine.
+
+Some Wines very proper for Distillation, others much less so. The
+Wines of _Languedoc_ and _Provence_ afford a great deal of Brandy by
+Distillation, when the Operation is made in their full Strength: The
+_Orleans_ Wines, and those of _Blois_ afford yet more; but the best
+are those of the Territories of _Cogniac_ and of _Andaye_, which are
+however in the Number of those the least drank in _France_. Whereas
+those of _Burgundy_ and of _Champaign_, though of a very fine Flavour,
+are improper, because they yield but very little in Distillation.
+
+It must also be farther observed, that all the Wines for Distillation,
+as those of _Spain_, the _Canaries_, of _Alicant_, of _Cyprus_, of 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 than he could sell it for. What is
+drawn from them is indeed very good, always retaining the saccharine
+Quality, and rich Flavour of the Wine from whence it is drawn; but as
+it grows old, this Flavour often grows aromatic, and is not agreeable
+to all Palates.
+
+Hence we see, that Brandies always differ, according as they are
+extracted from different Species of Grapes. Nor would there be so
+great a Similarity as there is between the different kinds of _French_
+Brandies, were the strongest Wines used for this Purpose: But this
+is rarely the Case, the weakest and lowest-flavoured Wines only are
+distilled for their Spirit, or such as prove absolutely unfit for any
+other Use.
+
+A large Quantity of Brandies is distilled in _France_ during the
+Time of the Vintage; for all those poor Grapes that prove unfit for
+Wine, are usually first gathered, pressed, their Juice fermented,
+and directly distilled. This rids their Hands of their poor Wines at
+once, and leaves their Casks empty for the Reception of better. It is
+a general Rule with them not to distil any Wine, that will fetch any
+Price as Wine; for, in this State, the Profits upon them are vastly
+greater than when reduced to Brandies. This large Stock of small Wines,
+with which they are almost over-run in _France_, sufficiently accounts
+for their making such vast Quantities of Brandy in _France_, more than
+other Countries, which lie in warmer Climates, and are much better
+adapted to the Production of Grapes.
+
+Nor is this the only Fund of their Brandies; for all the Wine that
+turns eager, is also condemned to the Still; and, in short, all that
+they can neither export, nor consume at home, which amounts to a large
+Quantity; since much of the Wine, laid in for their Family Provision,
+is so poor, as not to keep during the Time in spending.
+
+Hence many of our _English_ Spirits, with proper Management, are
+convertible into Brandies, that shall hardly be distinguished from the
+foreign in many Respects, provided this Operation be neatly performed.
+And, in particular, how far a Cyder Spirit, and a Crab Spirit, may,
+even from the first Extraction, be made to resemble the fine and thin
+Brandies of _France_, we would recommend to those Distillers, whose
+Skill and Curiosity prompts them to Undertakings condemned by those who
+only work mechanically, and scorn to deviate from the beaten Tract,
+tho’ they have the fairest Prospect of acquiring Profit to themselves,
+and a lasting Emolument to their Country.
+
+
+
+
+ CHAP. XIX.
+
+ _Of the Distillation of Rum._
+
+
+Rum differs from what we simply call Sugar Spirit, as it contains
+more of the natural Flavour, or essential Oil of the Sugar Cane; a
+great deal of raw Juice, and even Parts of the Cane itself being often
+fermented in the Liquor, or Solution, of which the Rum is prepared.
+
+Hence we see from whence Rum derives its Flavour; namely, from the Cane
+itself. Some, indeed, are of Opinion, that the unctuous or oily Flavour
+of the Rum proceeds from the large Quantity of Fat used in boiling
+the Sugar. This Fat, indeed, if coarse, will give a stinking Flavour
+to the Spirit in our Distillations of the Sugar Liquor, or Wash, from
+our refining Sugar-houses; but this is nothing like the Flavour of the
+Rum; which, as we have already observed, is the Effect of the natural
+Flavour of the Cane.
+
+Great Quantities of Rum are made at _Jamaica_, _Barbadoes_, _Antigua_,
+and other Sugar Islands: The Method of making it is this:
+
+When a sufficient Stock of the Materials is got together, they add
+Water to them, and ferment them in the common Method, though the
+Fermentation is always carried on very slowly at first; because at
+the Beginning of the Season for making Rum in the Islands, they want
+Yeast, or some other Ferment to make it work; but after this, they,
+by Degrees, procure a sufficient Quantity of the Ferment, which
+rises up as a Head to the Liquor in the Operation; and thus they are
+able afterwards to ferment, and make their Rum with a great deal of
+Expedition, and in very large Quantities.
+
+When the Wash is fully fermented, or to a due Degree of Acidity, the
+Distillation is carried on in the common Way, and the Spirit is made
+up Proof; though sometimes it is reduced to a much greater Degree of
+Strength, nearly approaching to that of Alcohol, or Spirit of Wine; and
+it is then called double distilled Rum.
+
+It would be easy to rectify the Spirit, and bring it to a much greater
+Degree of Purity than we usually find it to be of; for it brings over
+in the Distillation a large Quantity of the Oil; and this is often so
+disagreeable, that the Rum must be suffered to lie by a long time to
+mellow before it can be used; whereas, if well rectified, its Flavour
+would be much less, and consequently much more agreeable to the Palate.
+
+The best State to keep Rum, both for Exportation, and other Uses, is
+doubtless that of Alcohol, or rectified Spirits. In this manner, it
+would be contained in half the Bulk it usually is, and might be let
+down to the common proof Strength with Water when necessary: For the
+common Use of making Punch, it would likewise serve much better in the
+State of Alcohol; as the Taste would be cleaner, and the Strength might
+always be regulated to a much greater Degree of Exactness than in the
+ordinary Way.
+
+If the Business of rectifying Rum was more nicely managed, it seems a
+very practicable Scheme to throw out so much of the Oil, as to reduce
+it to the fine light State of a clear Spirit, but lightly impregnated
+with the Oil; in this State it would nearly resemble Arrac, as is
+easily proved by mixing a very small Quantity of it with a tasteless
+Spirit; for it then bears a very near Resemblance to Arrac in Flavour.
+
+
+
+
+ CHAP. XX.
+
+ _Of Sugar-Spirit._
+
+
+We mean by a Sugar-Spirit, that extracted from the Washings, Scumings,
+Dross, and Waste of a Sugar-baker’s Refining-house.
+
+These recrementitious, or drossy Parts of the Sugar are to be diluted
+with Water, fermented in the same manner as Molosses or Wash, and then
+distilled in the common Method. And if the Operation be carefully
+performed, and the Spirit well rectified, it may be mixed with foreign
+Brandies, and even Arrac in a large Proportion, to great Advantage; for
+this Spirit will be found superior to that extracted from Treacle, and
+consequently more proper for these Uses.
+
+
+
+
+ CHAP. XXI.
+
+ _Of Raisin-Spirits._
+
+
+BY Raisin-Spirits, we understand, that extracted from Raisins, after a
+proper Fermentation.
+
+In order to extract this Spirit, the Raisins must be infused in a
+proper Quantity of Water, and fermented in the manner described in the
+Chapter on Fermentation. When the Fermentation is completed, the whole
+is to be thrown into the Still, and the Spirit extracted by a strong
+Fire.
+
+The Reason why we here direct a strong Fire, is, because by that
+Means a greater Quantity of the essential Oil will come over the Helm
+with the Spirit, which will render it much fitter for the Distiller’s
+Purpose; for this Spirit is generally used to mix with common Malt
+Goods; and it is surprizing how far it will go in this Respect, ten
+Gallons of it being often sufficient to give a determining Flavour, and
+agreeable Vinosity to a whole Piece of Malt Spirits.
+
+It is therefore well worth the Distiller’s while to endeavour at
+improving the common Method of extracting Spirits from Raisins; and
+perhaps the following Hint may merit Attention.
+
+When the Fermentation is completed, and the Still charged with
+fermented Liquor, as above directed, let the whole be drawn off
+with as brisk a Fire as possible; but instead of the Cask or Can,
+generally used by our _English_ Distillers for a Receiver, let a large
+Glass, called by Chemists, a Separating-Glass, be placed under the
+Nose of the Worm, and a common Receiver applied to the Spout of the
+Separating-Glass; by this means the essential Oil will swim upon the
+Top of the Spirit, or rather low Wine, in the Separating-Glass, and may
+be easily preserved at the End of the Operation.
+
+The Use of this limpid essential Oil is well known to Distillers; for
+in this resides the whole Flavour, and consequently may be used to
+the greatest Advantage in giving that distinguishing Taste, and true
+Vinosity, to the common Malt-Spirits.
+
+After the Oil is separated from the low Wine, the Liquor may be
+rectified in _Balneum Mariæ_ into a pure and almost tasteless Spirit,
+and therefore well adapted to make the finest compound Cordials, or to
+imitate or mix with the finest _French_ Brandies, Arracs, &c.
+
+In the same Manner a Spirit may be obtained from Cyder. But as its
+particular Flavour is not so desirable as that obtained from Raisins,
+it should be distilled in a more gentle Manner, and carefully rectified
+in the Manner we shall shew in the Chapter on Rectification; by which
+Means a very pure and almost insipid Spirit will be obtained, which
+may be used to very great Advantage in imitating the best Brandies of
+_France_, or in making the finest compound Waters or Cordials.
+
+
+
+
+ CHAP. XXII.
+
+ _Of Arracs._
+
+
+What is properly meant by the Term Arracs, are Spirits extracted from
+the fermented Juice of certain Trees common in the _East-Indies_,
+particularly those of the Cocoa, or Palm-tree. The whole Process of
+making Arrac, is performed in the following Manner.
+
+In order to procure the vegetable Juice for this Operation, the Person
+provides himself with a sufficient Number of small earthen Pots, with
+Bellies and Necks, resembling our common glass Bottles; a Number of
+these he fastens to his Girdle, or to a Belt across his Shoulders, and
+climbs up the tall Trunk of the Cocoa tree: Having reached the Boughs
+of the Tree, he cuts off with a Knife certain small Buds, or Buttons,
+applying immediately to the Wound one of his Bottles, and fastens it
+with a String to the Bough. In this Manner he proceeds till he has
+fixed his whole Number of Bottles, which serve as Receivers to the
+Juice distilling from the Wounds. This Operation is generally performed
+in the Evening, a greater Quantity of Juice flowing from the Tree in
+the Night than in the Day. The Bottles are next Morning taken off,
+and the Liquor emptied with a proper Vessel, where it spontaneously
+ferments. As soon as the Fermentation is completed, the Liquor is
+thrown into the Still, and drawn down to a low Wine; but so very poor
+and dilute, that they are obliged to rectify it in another Still,
+to that weak kind of Proof Spirit, we generally see it; for though
+it appears Bubble-Proof, it rarely contains more than a sixth, and
+sometimes only an eighth of Alcohol, all the rest being no more than
+an acidulated Water, which might be supplied from any common Spring.
+Why Arrac appears Bubble-Proof, when in reality so far below what we
+mean by Proof, is not so great a Mystery, as at first Sight it appears
+to be; for this kind of Proof is entirely owing to a certain Tenacity
+of the Parts of the Liquor, or to the particular Property of the Oil
+incorporated in the Spirit; as we shall abundantly shew in a subsequent
+Chapter.
+
+From this Account of Arrac, it should seem no very difficult Matter to
+imitate it here. And, perhaps, the whole Difficulty lies in procuring
+a pure and insipid Spirit; for it is ridiculous to attempt it with our
+common Malt-Spirit. With regard to the Flavour of the Arrac, it may be
+effectually imitated by some essential Oils easily procurable.
+
+Hence we see of what prodigious Advantage a pure and insipid Spirit
+would be of to Distillers, and consequently the great Encouragement
+there is to attempt the Discovery. Perhaps a Spirit of this kind may be
+extracted from Sugar properly refined. The Hint is worth prosecuting;
+and the Writer of this Essay, from repeated Experiments, is abundantly
+convinced that the Thing is practicable. Had he entirely succeeded,
+he would readily have communicated the Whole for the Benefit of his
+Country; but is now obliged to defer, to some future Opportunity, the
+Result of his Enquiries. In the mean Time, he would recommend the
+Prosecution of this Hint to those Distillers, who endeavour to improve
+their Art, and advance it nearer to Perfection.
+
+Since Arrac is a Spirit extracted from the Juice of the Cocoa tree, it
+might perhaps be worth enquiring how nearly it might be imitated by
+fermenting and distilling the Juices of the Birch and Sycamore-trees.
+We should by this Means obtain an _English_ Arrac; and, perhaps, a
+Spirit equal in Flavour to that imported from _Batavia_.
+
+When the Cask, in which the Arrac is imported happens to be decayed;
+or the Liquor touches any Nails, or other Iron, it dissolves Part of
+it, and at the same time extracts the resinous Parts of the Oak, by
+which means the whole Liquor in the Cask acquires an inky Colour. In
+order to whiten and clarify Arrac, which has contracted this Colour, a
+large Quantity of new or skimmed Milk must be put into the Cask, and
+the whole beat together, as Vintners do to whiten their brown Wines; by
+this means the inky Colour will be absorbed by the Milk, and fall with
+it to the Bottom, so that the greatest Part of the Arrac may be drawn
+off fine; and the Remainder procured in the same Condition by being
+filtrated through a conical Flannel Bag.
+
+
+
+
+ CHAP. XXIII.
+
+ _Of Rectification._
+
+
+There are several Methods of performing this Operation; though some,
+and indeed those in general practiced by our Distillers, hardly deserve
+the Name; because, instead of rectifying, that is freeing the Spirit
+from its essential Oil and Phlegm, they alter the natural Flavour of
+the Spirit that comes over in the Operation.
+
+The principal Business of Rectification is to separate the Spirit
+from the essential Oil of the Ingredient, which is very apt to adhere
+strongly to the Spirit. And in order to this, Care should be taken in
+the first Distillation; that is, the Spirit, especially that from Malt,
+should be drawn by a gentle Fire, by which means great Part of the
+essential Oil will be kept from mixing with the Spirit; for Experience
+has abundantly proved, that it is much easier to keep asunder, than to
+separate them when once mixed.
+
+But as it is almost impossible to draw low Wines without the Spirit
+being in some Measure impregnated with the essential Oil, it is
+absolutely necessary to be acquainted with some Methods of separating
+the Spirit from the Oil, and also of freeing it from its Phlegm. The
+best Methods of doing this to Perfection, are Re-distillation and
+Percolation.
+
+In order to rectify low Wines, they should be put into a tall Body or
+Alembic, and gently distilled in _Balneum Mariæ_; by this means a
+large Proportion, both of the Oil and Phlegm will remain in the Body.
+But if the Spirit should be found, after this Operation, to contain
+some of the essential Oil, it must be let down with fair Water, and
+re-distilled in the same gentle Manner. And thus it may be brought
+to any Degree of Purity; especially if in the working the Spirit be
+suffered to fall into a proper Quantity of clear Water, and the Spirit
+afterwards rectified to the Height proposed. The same Method should be
+used in freeing Proof Spirit, or even Alcohol, from this Oil; namely,
+by letting it down with clean Water to the Strength of low Wines,
+and re-distilling it in _Balneum Mariæ_. But it must be remembered,
+that it is much more difficult to cleanse Alcohol, or Proof-Spirit
+than low Wines, because the Oil is more intimately mixed with the two
+former than with the latter. This Oil may however be separated from
+Proof-Spirit, &c. by the Method already proposed, especially if it be
+previously filtrated through Paper, thick Flannel, Sand, Stone, _&c._
+
+But this Method, though it effectually answers the Intention, is
+generally rejected by our Distillers, because of the Slowness of the
+Operation; and others substituted in its stead, though instead of
+freeing the Spirit from the Oil, they only abolish the natural Flavour
+of the Spirit, and make a more intimate Mixture between the Particles
+of the Spirit, and those of the essential Oil.
+
+It is impossible to enumerate all the Methods practised by Distillers,
+as almost every one pretends to have a secret Nostrum for this Purpose.
+The principal Methods in use for rectifying Malt-Spirits, are however
+reducible to three, namely, by fixed alcaline Salts, by acid Spirits
+mixed with alcaline Salts, and by saline Bodies, and flavouring
+Additions.
+
+The Method of rectifying by alcaline Salts is thus performed. To every
+Piece of Proof Spirit, add fourteen Pounds of dry Salt of Tartar,
+fixed Nitre, or calcined Tartar; lute on the Head, and distil, by a
+gentle Heat, but be very careful to leave out the Faints. By this
+Method a large Proportion of the fœtid Oil will be left in the Still;
+and what comes over with the Spirit will be greatly attenuated. But
+this Operation is generally performed in a very different manner; for,
+instead of distilling the Spirit in a gentle and equable manner, the
+Still is worked in its full Force; by which means the Oil, which should
+have remained in the Still, is driven over, and intimately mixed with
+the Spirit; and, consequently, the whole Operation frustrated, and the
+Spirit rendered much harder to cleanse than it was before.
+
+But even when the Operation is performed according to the Rules of
+Art, it is far from being perfect; for it is well known, that Part
+of the fixed Salts become volatile in the Operation, pass over the
+Helm, and intimately mixes with the essential Oil still contained in
+the Spirits: by this means the Oil becomes more perfectly united with
+the Spirits, and consequently much harder to be separated by repeated
+Distillations. Nor is this all, for the Still being worked in its full
+Force, the bitter Oil of the Malt, formed into a kind of liquid Soap in
+the Still, by means of the alcaline Salt, is brought over the Helm with
+the Faints, and suffered to mix with the Spirit, whereby it is rendered
+almost as nauseous and ill-tasted as before the Operation. Besides, if
+this Operation were performed in its utmost Perfection, it would never
+answer the Intention; for the alcaline Salt destroys the Vinosity of
+the Spirit; and consequently deprives it of one of its most valuable
+Properties. Our Distillers are well acquainted with this Defect in the
+Operation, and endeavour to supply it by an Addition of Acids. This is
+what we call the second Method by Alcalies and Acids.
+
+The Operation of rectifying by the Method of fixed Alcalies and Acids
+is the same as that above described; the Spirit is drawn over from
+fixed Alcalies as before; but in order to mortify the Alcali in the
+Spirit, and restore its Vinosity, a proper Quantity of some acid
+Spirit is added. Various kinds of Acids are used on this Occasion; but
+principally those of the mineral Kind, because of their Cheapness;
+as Oil of Vitriol, Spirit of Nitre, Oil of Sulphur, and the like. We
+would, however, caution a young Distiller from being too busy with
+these corrosive Acids, the sulphurous Spirit of Vitriol, dulcified
+Spirit of Nitre, or Mr. _Boyle_’s acid Spirit of Wine well rectified,
+will much better answer his Purpose.
+
+The third Method of Rectification is that by saline Bodies, and
+flavouring Ingredients. There is no Difference in the Operation between
+this and the two foregoing Methods; fixed alcaline Salts, common Salt
+decrepitated or dried, calcined Vitriol, Sandiver, Allum, _&c._ is put
+into the Still with the low Wines, and the Spirit drawn over as before.
+When the Quantity is drawn off, the flavouring Ingredients are added
+to give the Spirit the Flavour intended. But as the Spirit is not by
+this means rendered sufficiently pure, the disagreeable Flavour of the
+Spirit generally overpowers that of the Ingredients, whereby the whole
+Intention is either destroyed, or a compound Flavour produced, very
+different from that intended.
+
+Some Distillers, instead of alcaline Salts, use quick Lime in
+rectifying their Malt Spirit; this Ingredient cleanses and dephlegmates
+the Spirit considerably; but like that rectified from alcaline Salts,
+it requires an alcaline Disposition, and also an nidorous Flavour.
+Acids, therefore, are as necessary to be mixed with those Spirits
+rectified with quick Lime, as with those rectified with an alcaline
+Salt. If Chalk, calcined and well purified animal Bones, _&c._ were
+used instead of quick Lime, the Spirit would have a much less alcaline
+or nidorous Flavour; and, consequently, the flavouring Ingredients
+might be added to it with more Success than can be expected from a
+Spirit rectified from alcaline Salts.
+
+But, perhaps, if neutral Salts were used instead of the alcaline ones,
+the Spirit might be rendered pure, without contracting an alcaline
+Flavour; soluble Tartar might be used for this Purpose, though the
+Spirit acquires from hence a little saponaceous Flavour. Dr. _Cox_ has
+mentioned another Method for this Purpose, namely, to deprive the
+volatile Salts of their Oil, by rendering them neutral with Spirit of
+Salt, and afterwards subliming them with Salt of Tartar: The Acid may
+be varied if the Spirit of Salt should not be found so well adapted
+to the Purpose as could be wished: But fine dry Sugar seems the best
+adapted to the Purpose of rectifying these Spirits; as it readily
+unites with the essential Oil, detains and fixes it, without imparting
+any urinous, alcaline, or other nauseous Flavour to the Spirits
+rectified upon it.
+
+Thus have I considered the principal Methods used by our Distillers
+in rectifying their Spirits; and shall conclude this Chapter with
+remarking, that there is no other Way of rectifying to Perfection
+besides what we first laid down, namely, by gentle Distillation.
+But then it must be remembered, that the whole Process must be of a
+Piece: We mean, that the first Distillation from the Wash must be
+performed in a gentle manner; for otherwise the essential Oil will be
+so intimately blended with the Spirit, as not to be easily separated
+by Re-distillation. Another good Property attending this Method is
+its Universality; all kinds of Spirits, from whatever Ingredients
+extracted, require Rectification; and this is adapted to all kinds.
+
+
+
+
+ CHAP. XXIV.
+
+ _Of the Flavouring of Spirits._
+
+
+We have observed in the preceding Chapter, that the common Method of
+rectifying Spirits from alcaline Salts, destroys their Vinosity, and
+in its stead introduces an urinous or lixivious Taste. But as it is
+absolutely necessary to restore, or at least to substitute in its room
+some Degree of Vinosity, several Methods have been proposed, and a
+Multitude of Experiments performed, in order to discover this great
+_Desideratum_: But none has succeeded equal to the Spirit of Nitre; and
+accordingly this Spirit, either strong or dulcified, has been used by
+most Distillers to give an agreeable Vinosity to their Spirits.
+
+Several Difficulties however occur in the Method of using it; the
+principal of which is, its being apt to quit the Liquor in a short
+Time, and consequently depriving the Liquor of that Vinosity it was
+intended to give. In order to remove this Difficulty, and prevent
+the Vinosity from quitting the Goods, the dulcified Spirit of Nitre,
+which is much better than the strong Spirit, should be prepared by a
+previous Digestion continued for some Time with Alcohol; the longer
+the Digestion is continued the more intimately will they be blended,
+and the Compound rendered the milder and softer.
+
+After a proper Digestion, the dulcified Spirit should be mixed with the
+Brandy, by which Means the Vinosity will be intimately blended with the
+Goods, and disposed not to fly off for a very considerable Time.
+
+No general Rule can be given for the Quantity of this mineral Acid
+requisite to be employed, because different Proportions of it are
+necessary in different Spirits. It should, however, be carefully
+adverted to, that though a small Quantity of it will undoubtedly give
+an agreeable Vinosity resembling that naturally found in the fine
+subtile Spirits drawn from Wines, yet an over large Dose of it will
+not only cause a disagreeable Flavour, but also render the whole
+Design abortive, by discovering the Imposition. Those, therefore, who
+endeavour to cover a foul Taste in Goods by large Doses of dulcified
+Spirit of Nitre, will find themselves deceived.
+
+But the best, and indeed the only Method of imitating _French_ Brandies
+to Perfection, is by an essential Oil of Wine; this being the very
+thing that gives the _French_ Brandies their Flavour. It must,
+however, be remembered, that in order to use even this Ingredient to
+Advantage, a pure, tasteless Spirit must be first procured; for it is
+ridiculous to expect that this essential Oil should be able to give the
+agreeable Flavour of _French_ Brandies, to our fulsome Malt Spirit,
+already loaded with its own nauseous Oil, or strongly impregnated with
+a lixivious Taste from the alcaline Salts used in Rectification. How a
+pure insipid Spirit may be obtained has been already considered in some
+of the preceding Chapters; it only therefore remains to shew the Method
+of procuring this essential Oil of Wine, which is this:
+
+Take some Cakes of dry Wine Lees, such as are used by our Hatters,
+dissolve them in six or eight times their Weight of Water, distil the
+Liquor with a slow Fire, and separate the Oil by the Separating Glass;
+reserving for the nicest Uses that only which comes over first, the
+succeeding Oil being coarser and more resinous.
+
+Having procured this fine Oil of Wine, it may be mixed into a
+Quintessence with pure Alcohol; by which Means it may be preserved a
+long time fully possessed of all its Flavour and Virtues; but without
+such Management, it will soon grow resinous and rancid.
+
+When a fine essential Oil of Wine is thus procured, and also a pure and
+insipid Spirit, _French_ Brandies may be imitated to Perfection with
+regard to the Flavour. It must, however, be remembered, 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, it will be necessary to distil the
+essential Oil from _Coniac_ Lees; and the same for any other kind of
+Brandy. For as different Brandies have different Flavours; and as these
+Flavours are owing entirely to the essential Oil of the Grape, it would
+be preposterous to endeavour to imitate the Flavour of _Coniac_ Brandy,
+with an essential Oil procured from the Lees of _Bourdeaux_ Wine.
+
+When the Flavour of the Brandy is well imitated by a proper Dose of the
+essential Oil, and the Whole reduced into one simple and homogeneous
+Fluid, other Difficulties are still behind: The Flavour, though the
+essential Part, is not however the only one; the Colour, the Proof and
+the Softness must be also regarded, before a Spirit, that perfectly
+resembles Brandy, can be procured. With regard to the Proof, it may
+be easily hit, by using a Spirit rectified above Proof; which, after
+being intimately mixed with the essential Oil of Wine, may be let down
+to a proper Standard by fair Water. And the Softness may in a great
+Measure be obtained by distilling and rectifying the Spirit with a
+gentle Fire; and what is wanting of this Criterion in the Liquor, when
+first made, will be supplied by Time; for it must be remembered, that
+it is Time alone that gives this Property to _French_ Brandies; they
+being at first, like our Spirits, acrid, foul, and fiery. But with
+regard to the Colour a particular Method is necessary to imitate it to
+Perfection: And how this may be done shall be considered in the next
+Chapter.
+
+
+
+
+ CHAP. XXV.
+
+ _Of the Methods of colouring Spirits._
+
+
+The Art of colouring Spirits owes its Rise to Observations on foreign
+Brandies. A Piece of _French_ Brandy that has acquired by Age a great
+Degree of Softness and Ripeness is observed, at the same time, to
+have acquired a yellowish brown Colour; and hence our Distillers have
+endeavoured to imitate this Colour in such Spirits as are intended to
+pass for _French_ Brandy. And in order to do this a great Variety of
+Experiments has been made on various Substances, in order to discover
+a direct and sure Method of imitating this Colour to Perfection. But,
+in order to do this, it is necessary to know from whence the _French_
+Brandies themselves acquire their Colour; for till we have made this
+Discovery, it will be in vain to attempt an Imitation; because, if
+we should be able to imitate exactly the Colour, which is indeed
+no difficult Task, the Spirit will not stand the Test of different
+Experiments, unless the Colour in both be produced from the same
+Ingredient.
+
+This being undeniably the Case, let us try if we cannot discover this
+mighty Secret; the Ingredient from whence the _French_ Brandy acquires
+its Colour.
+
+We have already observed, that this Colour is only found in such
+Brandies as have acquired a mellow Ripeness by Age; it is therefore not
+given it by the Distiller, but has gained it by lying long in the Cask.
+Consequently, the Ingredient from whence this Colour is extracted, is
+no other than the Wood of the Cask, and the Brandy in reality is become
+a dilute Tincture of Oak.
+
+The common Experiment used to prove the Genuineness of _French_ Brandy
+proves, that this Opinion is well founded. The Experiment is this:
+They pour into a Glass of Brandy a few Drops of a Solution of calcined
+Vitriol of Iron in a diluted Spirit of Sulphur, or any other mineral
+Acid, and the Whole turns of a blue Colour; in the same Manner, as we
+make Ink of a Tincture of Galls and Vitriol.
+
+Since, therefore, the Colour of _French_ Brandies is acquired from
+the Oak of the Cask, it is no Difficulty to imitate it to Perfection.
+A small Quantity of the Extract of Oak, or the Shavings of that Wood
+properly digested, will furnish us with a Tincture capable of giving
+the Spirit any Degree of Colour required. But it must be remembered,
+that as the Tincture is extracted from the Cask by Brandy, that is
+Alcohol and Water, it is necessary to use both in extracting the
+Tincture; for each of these Menstruums dissolves different Parts of the
+Wood. Let, therefore, a sufficient Quantity of Oak Shavings be digested
+in strong Spirit of Wine; and also at the same Time other Oak Shavings
+be digested in Water: And when the Liquors have acquired a strong
+Tincture from the Oak, let both be poured off from the Shavings, into
+different Vessels, and both placed over a gentle Fire till reduced to
+the Consistence of Treacle. In this Condition, let the two Extracts
+be intimately mixed together; which may be done effectually by adding
+a small Quantity of Loaf Sugar, in fine Powder, and well rubbing the
+Whole together. By this Means a liquid essential Extract of Oak will be
+procured, and always ready to be used as Occasion shall require.
+
+There are other Methods in Use for colouring Brandies; but the best,
+besides the Extract of Oak above-mentioned, are common Treacle and
+burnt Sugar.
+
+The Treacle gives the Spirits a fine Colour, nearly resembling that
+of _French_ Brandy; but as its Colour is but dilute, a large Quantity
+must be used; this is not however attended with any bad Consequences;
+for notwithstanding the Spirit is really weakened by this Addition, yet
+the bubble Proof, the general Criterion of Spirits, is greatly mended
+by the Tenacity imparted to the Liquor by the Treacle. The Spirit also
+acquires from this Mixture a sweetish or luscious Taste, and a Fulness
+in the Mouth; both which Properties render it very agreeable to the
+Palates of the common People, who are, in fact, the principle Consumers
+of these Spirits.
+
+A much smaller Quantity of burnt Sugar than of Treacle will be
+sufficient for colouring the same Quantity of Spirits; the Taste
+is also very different; for, instead of the Sweetness imparted by
+the Treacle, the Spirit acquires from the burnt Sugar an agreeable
+Bitterness, and by that Means recommends itself to nicer Palates, which
+are offended with a luscious Spirit. The burnt Sugar is prepared by
+dissolving a proper Quantity of Sugar in a little Water, and scorching
+it over the Fire till it acquires a black Colour.
+
+Either of the above Ingredients, Treacle or burnt Sugar, will nearly
+imitate the genuine Colour of old _French_ Brandy; but neither of them
+will succeed, when put to the Test of the vitriolic Solution.
+
+Thus have I traced the Subject of Distillation from its Origin; shewn
+the Methods commonly made use of by Distillers, and pointed out
+various Improvements, that might be introduced into this Art with
+great Advantage; and shall conclude this Part with recommending the
+several Hints to those Distillers who are desirous of improving their
+Art, and proceeding on a rational Foundation, it being from such
+only that Improvements are to be expected; for where the Operations
+are constantly carried on in the same beaten Tract, it is in vain to
+expect Improvements, unless Chance should be kind enough to throw that
+in their Way, which a rational Theory would have easily led them to
+discover.
+
+
+
+
+ A
+ Complete System
+ OF
+ DISTILLATION.
+
+
+ PART II.
+
+ _Containing the Method of distilling Simple Waters._
+
+
+The Instruments chiefly used in the Distillation of Simple Waters, are
+of two Kinds, commonly called the _Hot Still_, or Alembic, and the
+_Cold Still_; the former is represented in _Fig. 5._ and the latter in
+_Fig. 10._
+
+The Waters drawn by the cold Still from odoriferous Plants are much
+more fragrant, and more fully impregnated with their Virtues than those
+drawn by the hot Still, or Alembic; but the Operation is much more
+slow and tedious by the former than the latter, so that very few care
+to comply with it: And, therefore a Method has been invented, to avoid
+the Tediousness of the one, and the Inconveniencies of the other. The
+Method is this:
+
+A Pewter Body is suspended in the Body of the Alembic, and the Head of
+the Still fitted to the Pewter Body: Into this Body the Ingredients to
+be distilled are put, the Alembic filled with Water, the Still Head
+luted to the Pewter Body, and the Nose luted into the Worm of the
+Refrigeratory or Worm.
+
+The same Intention will be answered, by putting the Ingredients into a
+Glass Alembic, and placing it in a Bath Heat, or _Balneum Mariæ_, as we
+have before directed, Chap. XI.
+
+By either of these Means, the Ingredients have greater Heat given them
+than in the cold Still; and yet, by the Interposition of the Water, in
+which the Vessel, containing them is placed, they are not so forcibly
+acted upon by the Fire, as in the common Way of the hot Still. So that
+all those Things which require a middle Way between the other; that is,
+those Simples which are of a Texture between very volatile, and very
+fixed, are treated very properly by this Method; but neither the very
+odoriferous Simples, nor those whose Parts are very heavy and fixed,
+can be treated this Way but to Disadvantage.
+
+One of the greatest Advantages of this Contrivance is, that Waters so
+drawn come over much cooler than from the hot Still; that is, they have
+not so much of the Fire in them, as the Distillers term it; so that a
+hot spicy Water, thus ordered, will taste as cool on the Palate when
+just drawn, as it would, when drawn by the hot Still, after it had
+acquired a considerable Age.
+
+
+
+
+ CHAP. I.
+
+ _Of Waters drawn by the cold Still._
+
+
+The cold Still is much best adapted to draw off the Virtues of Simples,
+which are valued for their fine Flavour when green, which is subject
+to be lost in drying. For when we want to extract from Plants a Spirit
+so light and volatile, as not to subsist in open Air any longer than
+while the Plant continues in its Growth, it is certainly the best
+Method to remove the Plant from its native Soil, into some proper
+Instrument, where, as it dries, these volatile Parts can be collected
+and preserved. And such an Instrument is what we call the cold Still,
+where the drying of the Plant or Flower, is only forwarded by a
+moderate Warmth, and all that rises is collected and preserved.
+
+As the Method of performing the Operation by the cold Still, is the
+very same, whatever Plant or Flower is used, the following Instance
+of procuring a Water from Rosemary, will be abundantly sufficient to
+instruct the young Practitioner in the manner of conducting the Process
+in all Cases whatever.
+
+Take Rosemary, fresh gathered, in its Perfection, with the Morning Dew
+upon it, and lay it lightly and unbruised upon the Plate, or Bottom
+of the Still. Cover the Plate with its conical Head, and apply a
+Glass Receiver to the Nose of it. Make a small Fire of Charcoal under
+the Plate, continuing it as long as any Liquor comes over into the
+Receiver. When nothing more comes over, take off the Still Head, and
+remove the Plant, putting fresh in its stead, and proceed as before;
+continue to repeat the Operation successively, till a sufficient
+Quantity of Water is procured. Let this distilled Water be kept at
+Rest, in clean Bottles close stopped, for some Days in a cold Place; by
+this Means it will become limpid, and powerfully impregnated with the
+Taste and Smell of the Plant.
+
+In this Water are contained the Liquor of Dew, consisting of its
+own proper Parts, which are not without Difficulty separated from
+the Plant, and cleave to it even in the drying. This Dew, also, by
+sticking to the Outside, receives the liquid Parts of the Plant,
+which being elaborated the Day before, and exhaling in the Night, are
+hereby detained; so that they concrete together into one external
+Liquid, which is often viscid, as appears in Manna, Honey, _&c._
+This Water also contains the Fluid, which exhales from the Vessels
+of the Rosemary, and which principally consists of simple Water, as
+appears upon long standing in an open Vessel, when the Taste and Odour
+vanishing, leave an insipid Water behind. Another Part of this Water
+is that subtile, volatile Substance, which give the Plant its peculiar
+Taste and Odour; for this the Senses discover in it; but what remains
+after the Process is finished, scarce afford any thing thereof. The
+same Water seems also to contain Seeds, or other little Bodies; which
+in a certain Time usually grows into a kind of thin, whitish Weed,
+suspended in the middle of the Water; and daily increasing or spreading
+itself, becomes a Mucilage, which did not appear at first.
+
+I have kept these Waters undisturbed in separate well closed Vessels,
+and observed that in a Year’s Time, they began to appear thick, which
+Thickness gradually increased every Year, till at length the Liquor
+grew ropy and mucilaginous. Hence we see, that this Water contains the
+elementary Water, and presiding Spirit of the Plant; a Spirit small
+in Bulk, but rich in Virtues, and exhibiting the specific Smell and
+Taste of the Subject. This Water, therefore, in exhaling, proves a
+Vehicle to that Spirit, which contains in a small, subtile, extremely
+volatile, and thence easily separable Substance, the particular Virtue
+of the Plant, leaving the Remainder exhausted in this Respect: and
+hence proceeds the medicinal Virtues of these Waters, which principally
+depend upon their native Spirit. For this Spirit, in most Plants,
+having a brisk Mobility, affects the Nerves, and raises the Spirits in
+case of their Depression.
+
+If the Vessel be close stopped, and set in a cool Place, the Waters
+drawn by the cold still will retain their Virtues for a Year; but
+if negligently kept, or any Crack should happen in the Glass, their
+extremely volatile Spirit secretly flies off, and leaves the Water
+vapid.
+
+Hence we learn what it is that Plants lose by being dried in the
+Summer-time; namely, the Water and Spirit we have been describing.
+Hence we also know the Nature of that Fluid, which first rises from
+Plants in Distillation, and what that Matter properly is in Plants,
+that gives their peculiar Odour; that is, their presiding Spirit.
+Lastly, we hence learn, in some measure at least, what those _Effluvia_
+are, which principally in the Summer-Season, and in the open Air,
+exhale from Vegetables; for it is highly probable, that these constant
+Exhalations of Plants, especially in the Day-time, have a near
+Agreement in their peculiar Nature, with the Liquor extracted by the
+cold Still, though differing in this, that the Exhalation made from the
+Parts is continually recruited by the Root; whilst by our Operation,
+those Parts alone are collected, which are driven off from the Plant,
+after being gathered, and no longer supplied with fresh Nourishment.
+
+
+
+
+ CHAP. II.
+
+ _Of the Distilling Simple Waters by the Alembic._
+
+
+The Plants designed for this Operation are to be gathered when their
+Leaves are at full Growth, and a little before the Flowers appear, or,
+at least, before the Seed comes on; because the Virtue of the Simple
+expected in these Waters is often little, after the Seed or Fruit is
+formed, at which Time Plants begin to languish: The Morning is best to
+gather them in, because the volatile Parts are then condensed by the
+Coldness of the Night, and kept in by the Tenacity of the Dew, not yet
+exhaled by the Sun.
+
+This is to be understood, when the Virtue of the distilled Water
+resides principally in the Leaves of Plants; as it does in Mint,
+Marjoram, Penny-royal, Rue, and many more; but the Case differs when
+the aromatic Virtue is only found in the Flowers, as in Roses, Lillies
+of the Valley, _&c._ in which Case we choose their flowery Parts,
+whilst they smell the sweetest, and gather them before they are quite
+opened, or begin to shed, the morning Dew still hanging on them.
+
+In other Plants the Seeds are to be preferred, as in Anise, Caraway,
+Cumin, _&c._ where the Herb and the Flower are indolent, and the whole
+resides in the Seed alone, where it manifests itself by its remarkable
+Fragrance, and aromatic Taste. We find that Seeds are more fully
+possessed of this Virtue, when they arrive at perfect Maturity.
+
+We must not omit that these desirable Properties are found only in
+the Roots of certain Plants, as appears in Avens and in Orpine, whose
+Roots smell like a Rose. Roots of this Kind should be gathered, for the
+present Purpose, at that Time when they are richest in these Virtues;
+which is generally at that Season of the Year, just before they begin
+to sprout, when they are to be dug up in a Morning.
+
+If the Virtues here required be contained in the Barks or Woods of
+Vegetables, then these Parts must be chosen for the Purpose.
+
+The Subject being chosen, let it be bruised, or cut, if there be
+occasion, and with it fill two thirds of a Still, leaving a third Part
+of it empty, without squeezing the Matter close; then pour 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 may pass through; and also lute the Nose
+of the Still-head to the Worm. Apply a Receiver to the Bottom of the
+Worm, that no Vapour may fly off in the Distillation; but that all the
+Vapour being condensed in the Worm, by cold Water in the Worm-tub, may
+be collected in the Receiver.
+
+Let the Plant remain thus in the Still to digest for twenty-four Hours,
+with a small Degree of Heat. Afterwards raise the Fire, so as to make
+the Water in the Still boil; which may be known by a certain hissing
+Noise, proceeding from the breaking Bubbles of the boiling Matter;
+as also by the Pipe of the Still-head, or the upper end of the Worm,
+becoming too hot to be handled; or the smoaking of the Water in the
+Worm-tub heated by the Top of the Worm; and, lastly, by the following
+of one Drop immediately after another, from the Nose of the Worm, so
+as to form an almost continual Stream. By all these Signs we know that
+the requisite Heat is given; if it be less than a gentle Ebullition,
+the Virtues of the Simple, here expected, will not be raised: On the
+contrary, when the Fire is too strong, the Water hastily rises into
+the Still-head, and fouls both the Worm and the distilled Liquor; and
+the Plant being also raised, it blocks up the Worm; for which Reason
+it is no bad Caution to fasten a-piece of fine Linen before the Pipe
+of the Still-head; that, in case of this Accident, the Plant may be
+kept from stopping up the Worm: But, notwithstanding this Precaution,
+if the Fire be too fierce, the Plant will stop up the Pipe of the
+Still-head; and, consequently, the rising Vapour finding no Passage,
+will blow off the Still-head, and throw the boiling Liquor about the
+Still-house, so as to do a great deal of Mischief, and even suffocate
+the Operator, without a proper Caution; and the more oily, tenacious,
+gummy, or resinous the Subject is, the greater the Danger, in case of
+this Accident; because the Liquor is the more frothy and explosive.
+
+Let the due Degree of Fire therefore be carefully observed, and equally
+kept up, as long as the Water, distilling into the Receiver, is
+white, thick, odorous, sapid, frothy and turbid; for this Water must
+be carefully kept separate from that which follows it. The Receiver,
+therefore, should be often changed, that the Operator may be certain
+that nothing but this first Water comes over; for there afterwards
+arises a Water that is transparent, thin, and without the peculiar
+Taste and Flavour of the Plant, but generally somewhat tartarish and
+limpid, though somewhat obscured and fouled by white dreggy Matter: And
+if the Head of the Still be of Copper, and not tinned, the Acidity of
+this last Water corrodes the Copper, so as to become green, nauseous,
+emetic and poisonous to those who use it, especially to Children, and
+Persons of weak Constitutions.
+
+The first Water above-described, principally contains the Oil and
+presiding Spirit of the Plant; for the Fire by boiling the Subject,
+dissolves its Oil, and reduces it into small Particles, which are
+carried upwards by the Assistance of the Water, along with those
+Parts of the Plant that become volatile with their Motion. And, if
+the Vessels are exactly closed, all these being united together, will
+be discharged without Loss, and without much Alteration, into the
+Receiver; and, consequently, furnish us with a Water richly impregnated
+with the Smell, Taste, and particular Virtues of the volatile Parts of
+the Plants it was extracted from.
+
+The Water of the second Running, wants the volatile Part above
+described, and has scarce any other Virtue than that of cooling.
+
+And this is the best Method of preparing simple Waters, provided the
+two sorts be not mixed together, for both of them would be spoiled by
+such a Mixture.
+
+Hence it plainly appears at what time, with the same Degree of Fire,
+quite contrary Virtues may arise from a Plant; for so long as a milk
+Water continues to come over from such Plants as are aromatic, so long
+the Water remains warming and attenuating; but when it comes to be thin
+and pellucid, it is acid and cooling.
+
+Hence we may also learn the true Foundation for conducting of
+Distillation; for if the Operation be stopped, as soon as ever the
+white Water ceases to come over, the Preparation will be valuable
+and perfect; but if, through a Desire of increasing that Quantity,
+more be drawn off, and the latter acid Part suffered to mix with the
+first Running, the whole will be spoiled, or at least rendered greatly
+inferior to what it would otherwise have been.
+
+Such is the general Method of procuring simple Waters, that shall
+contain the volatile Virtues of the Plants distilled; some Rules are
+however necessary to render it applicable to all Sorts of Plants;
+these Rules are the following:
+
+1. Let the aromatic, balsamic, oily, and strong-smelling Plants, which
+long retain their natural Fragrance, such as Balm, Hyssop, Juniper,
+Marjoram, Mint, Origanum, Penny-royal, Rosemary, Lavender, Sage, _&c._
+be gently dried a little in the Shade; then digest them, in the same
+manner as already mentioned, for twenty-four Hours, in a close Vessel,
+with a small Degree of Heat, and afterwards distil in the manner above
+delivered, and thus they will afford excellent Waters.
+
+2. When Waters are to be drawn from Barks, Roots, Seeds, or Woods that
+are very dense, ponderous, tough and resinous, let them be digested
+for three, four, or more Weeks, with a greater Degree of Heat, in a
+close Vessel, with a proper Quantity of Salt added, to open and prepare
+them the better for Distillation. The Quantity of Sea-salt is here
+added, partly to open the Subject the more, but chiefly to prevent
+Putrefaction, which otherwise would certainly happen in so long a Time,
+and with such a Heat as is necessary in this Case, and so destroy the
+Smell, Taste, and Virtues expected from the Process.
+
+3. Those Plants which diffuse their Odour to some Distance from them,
+and thus soon lose it, should immediately be distilled after being
+gathered in a proper Season, without any previous Digestion; thus
+Borage, Bugloss, Jessamin, white Lilies, Lilies of the Valley, Roses,
+_&c._ are hurt by Heat, Digestion, or lying in the Air.
+
+
+
+
+ CHAP. III.
+
+ _Of increasing the Virtues of Simple Waters by means of Cohobation._
+
+
+By Cohobation is meant the returning the distilled Water procured in
+the manner described in the preceding Chapter, upon more of the fresh
+Plant. The Operation is performed in the following manner:
+
+Take the Plant and Liquor remaining in the Still after the Operation
+described in the foregoing Chapter is performed, and press them
+strongly in a Bag for that Purpose, that all the Decoction may be
+obtained; and with this mix all the Water before drawn over. Return
+this Mixture into the Still, and a fresh Quantity of the same Plant,
+and if necessary, as much Water as will make the former Proportion to
+the Plant. Close all the Junctures exactly, and digest the whole in a
+gentle Degree of Heat for three Days and three Nights, that the Herb,
+being so long steeped in its own Liquor, may be opened, loosened, and
+disposed the easier to part with its Virtues. This Digestion is of
+great Service; but if protracted too long, introduces a Change tending
+to Putrefaction. Let the Water now be distilled off, in the same
+manner as before; only proceeding more cautiously, and somewhat more
+slowly at first; because the Liquor in the Still being now thicker,
+more impregnated with the Plant, and therefore more apt to smell upon
+feeling the Fire, it easily boils over; but after about half of the
+expected Water is come off, the Fire may be gradually raised.
+
+By this Method, and carefully observing to change the Receiver, as soon
+as the first Water is all come over, a noble Liquor, highly impregnated
+with the Virtues of the Plant, will be obtained. And as this Operation
+may be repeated as often as desired, the Virtues of Plants may be thus
+exalted to any Degree the Artist shall think proper; which shews the
+extraordinary Power of Distillation. This Method I would particularly
+recommend for making the simple Water of Balm, Elder Flowers, Roses,
+and the like Simples, but sparingly furnished with an essential Oil.
+
+
+
+
+ CHAP. IV.
+
+ _Of the Method of procuring a simple Water from Vegetables, by
+ previously fermenting the Vegetable before Distillation._
+
+
+By this elegant Method we obtain the Virtues of Plants very little
+altered from what they naturally are, though rendered much more
+penetrating and volatile. The Operation is performed in the following
+manner.
+
+Take a sufficient Quantity of any recent Plant, cut it, and bruise
+it if necessary; put it into a Cask, leaving a Space empty at top of
+about four Inches deep; then take as much Water as would, when added,
+fill the Cask to the same Height, including the Plant, and mix therein
+about an eighth Part of Honey, if it be cold Winter Weather; or a
+twelfth Part, if it be warm: In the Summer the like Quantity of coarse,
+unrefined Sugar might be added instead of Honey, or half an Ounce of
+Yeast to each Pint of Water will have the same Effect; though most
+prefer Honey for this Purpose. When the proper Quantity of Honey is
+added to the Water, let it be warmed and poured into the Cask, and
+set it in a warm Place to ferment for two or three Days; but the Herb
+must not be suffered to fall to the Bottom, nor the Fermentation above
+half finished. The Whole must then be immediately committed to the
+Still, and the Fire raised by Degrees; for the Liquor, containing much
+fermenting Spirit, easily rarefies with the Fire, froths, swells, and
+therefore becomes very subject to boil over; we ought therefore to work
+slower, especially at first.
+
+By this Method there will come over at first, a limpid, unctuous,
+penetrating, odorous, sapid Liquor, which is to be kept separate: After
+this there follows a milky, opake, turbid Liquor, still containing
+something of the same Taste and Odour; and at length comes one that is
+thin, acid, without either Smell, or scarce any Property of the Plant.
+
+The first Water, or rather Spirit, may be kept several Years, in a
+close Vessel, without changing or growing ropy. It also excellently
+retains the Taste and Odour of the Plant, though a little altered;
+but if less Honey were added, less Heat employed, or the Fermentation
+continued for a smaller Time, the distilled Liquor of the first
+running would be white, thick, opake, unctuous, frothy, and perfectly
+retain the Scent and Taste of the Plant, or much less altered than in
+the former Case; though the Water will not be so sharp and penetrating.
+After this is drawn off, a tartish, limpid, inodorous Liquor will come
+over.
+
+And thus may simple Waters be made fit for long keeping without
+spoiling; the Proportion of inflammable Spirit generated in the
+Fermentation, serving excellently to preserve them.
+
+
+
+
+ CHAP. V.
+
+ _Of the Simple Waters commonly in Use._
+
+
+Simple waters are not so much used at present as they were formerly;
+and perhaps one Reason for their being neglected, is the bad Methods
+used in distilling them; the Process is carried on in the same manner
+with every Herb; though some should be gently dried, and others
+distilled green; some should be drawn with the cold, and others with
+the hot Still.
+
+The general Rule that should be observed with regard to the hot Still
+is, that all Herbs should have twice their Weight of Water added to
+them in the Still; and not above a fourth, or a sixth Part of it drawn
+off again; for simple Waters have their Faints, if drawn too low, as
+well as those that are spirituous.
+
+Some Plants, particularly Balm, require to have the Water drawn from
+them cohobated, or poured several times on a fresh Parcel of the Herb,
+in order to give it a proper Degree of Strength or Richness. Others,
+on the contrary, abound too much with an essential Oil that floats on
+the distilled Water; in this case all the Oil should be carefully taken
+off. Lastly, those that contain a more fixed Oil, should be imperfectly
+fermented, in the manner laid down in the preceding Chapter, before
+they are distilled; of this Kind are Carduus, Chamomile, _&c._
+
+The simple Waters now commonly made, are Orange-flower-water,
+Rose-water, Cinnamon-water, Fennel-water, Pepper-mint-water,
+Spear-mint-water, Balm-water, Penny-royal-water, _Jamaica_
+Pepper-water, Castor-water, Simple-water of Orange-peel, and of Dill
+seed.
+
+
+
+
+ CHAP. VI.
+
+ _Of Orange flower-water._
+
+
+The Orange-tree grows plentifully in _Italy_, _Spain_, and _Portugal_,
+and bears Flowers and Fruit all the Year; but the Fruit is gathered
+chiefly in _October_ and _November_.
+
+The Flowers grow on the younger Shoots among the Leaves: They are
+white, and consist of a single cup-fashioned Leaf, cut into five
+Parts, with several yellow Stamina in the middle, and of a fragrant
+odoriferous Smell.
+
+Some Degree of Attention is requisite to draw a simple and odoriferous
+Water for the Orange Flowers; the Fire must be carefully regulated;
+for too small a Degree will not bring over the essential Oil of the
+Flowers, in which their odoriferous Flavour consists: and, on the
+contrary, too strong a Fire destroys the Fragrancy of the Water, and
+is very apt to scorch the Flowers, and give the Water an empyreumatic
+Smell. Care should also be taken to fasten the Receiver to the End
+of the Worm with a Bladder, to prevent the volatile Parts from
+evaporating. The Quantity of Water, also, should be carefully attended
+to, if you hope to succeed in the Operation. The following Receipts
+will answer the Intention.
+
+
+ _Receipt for Orange-flower-water._
+
+Take twelve Pounds of Orange-flowers, and twenty-four Quarts of Water,
+and draw over three Pints.
+
+ Or,
+
+Take twelve Pounds of Orange Flowers, and sixteen Quarts of Water; draw
+over fifteen Quarts, carefully observing what has been observed at the
+beginning of the Chapter with regard to the Regulation of the Fire.
+
+
+ _The Manner of making Double Orange-flower-water, and the essential
+ Oil, or Quintescence of Orange Flowers._
+
+Having shewn how to make simple Orange-flower-water, we shall now shew
+how to make double Orange-flower-water, and the essential Oil, or
+Quintessence of Orange Flowers.
+
+Double Orange-flower-water is made, by distilling the Orange Flowers in
+a cold Still; in the Manner laid down in the first Chapter. The Water
+extracted in this manner will be very odoriferous and grateful; being
+what is called Double Orange-flower-water. The same odoriferous Water
+will be obtained by distilling the Flowers in _Balneum Mariæ_, without
+any Water in the Still. If the cold Still be used put into it as many
+Flowers as the Head will well cover; and then make a gentle Fire under
+the Plate, and as soon as you perceive the Still is beginning to work,
+fasten the Receiver to the Beak of the Still with a Bladder. The same
+Caution must be observed if the Flowers are distilled in _Balneum
+Mariæ_.
+
+To make this Water to Perfection, the Flowers should be fresh gathered
+in the Morning with the Dew upon them, if possible; and carefully
+picked from the Leaves. You should likewise make Choice of the largest
+Flowers, because these yield most in Distillation. The Fire must be
+brisk when the Flowers are distilled in _Balneum Mariæ_; because the
+Operation is longer in performing than by the common Alembic, and the
+Flowers are not here in Danger of being burnt at the Bottom of the
+Cucurbit. If you would have your Water of a fine Smell, let it be
+cohobated on fresh Flowers.
+
+With this double Water, the essential Oil or Quintessence will come
+over, and float on the Surface of the Water. But a much larger
+Quantity of it will be obtained, by cohobating the Water on fresh
+Flowers in _Balneum Mariæ_. The essential Oil is at first of a green
+Colour, but after some Days it will turn reddish. The essential Oil
+is easily separated from the Water, by the separating Glass, in
+the following manner: Stop the Spout of the separating Glass with
+a Cork, and then fill it with the Orange-flower-water; when it has
+stood a small time the Oil will float on the Surface. Then pull
+out the Cork, and let the Water run out at the Spout into another
+Receiver placed for that Purpose. As the Water runs out at the Spout
+of the Separating-glass, let it be supplied at the Mouth, that the
+Separating-glass may be always full of Water, till the whole is in
+this manner poured into it. Then by gently inclining the Glass, pour
+out all the Water in it through the Spout, and the Oil will remain in
+the Separating-glass, and may be poured into another Bottle, and kept
+separate from the Water. The double Orange-flower water is odoriferous;
+but the essential Oil much more so.
+
+Orange-flower-water is not at present so much used as formerly; but as
+it is a very odoriferous Water, I thought the Method of making it would
+be not unacceptable to the young Distiller.
+
+The essential Oil, or Quintessence of Orange-flowers will make a very
+grateful Cordial, by mixing it with a clean proof Spirit: The Method of
+mixing it is this:
+
+Take some fine Loaf Sugar, and drop on it the Quantity of Oil you
+intend to dissolve in the Spirit, and rub them well together in a Glass
+Mortar, which is what the Chemists call making an Oleosaccharum. Put
+this Oleosaccharum into the Spirit; mix them well together, and dulcify
+it with Sugar to your Taste. If the Spirit be too strong, it may be
+lowered with Water; but you must observe, that if you add Water enough
+to bring the Spirit considerably below Proof, it will turn milky; and
+in order to render it fine, you must filtrate it thro’ thick Flannel,
+or thin Paper. Twenty Drops of the essential Oil will be sufficient for
+a Pint of Spirit, and the same Proportion to a larger Quantity.
+
+
+
+
+ CHAP. VII.
+
+ _Of Rose-water._
+
+
+The Damask Rose is the Species intended to be used in this Operation;
+it is of a very fragrant Smell, and flowers in _June_ and _July_. The
+Water may be made either by the hot Still, the cold Still, or the
+_Balneum Mariæ_. If the hot Still be used, the Leaves picked from the
+Stalks must be put into the Still with a sufficient Quantity of Water
+to prevent an Empyreuma, and the Water drawn off by a gentle Fire.
+The Receiver must be luted with a Bladder to the Nose of the Worm, to
+prevent the finest and most volatile Parts from evaporating, which they
+would otherwise do, to the great Prejudice of the Water.
+
+If the cold Still be used, the Rose Leaves either with the Dew on them,
+or sprinkled with Water, must be laid on the Iron Plate, and covered
+with the conical Head. A gentle Fire must then be made under the Plate,
+and a Receiver luted with a Bladder to the Nose of the Still. The Water
+will gradually distil into the Receiver, and be strongly impregnated
+with the odoriferous Parts of the Roses.
+
+The same Method with regard to the _Balneum Mariæ_ must be used in the
+Distillation of Roses as in that of Orange-flowers, and therefore need
+not be repeated here. We shall therefore only observe, that Rose-water
+drawn either by the cold Still, or the _Balneum Mariæ_, is much
+preferable to that drawn by the hot Still.
+
+The Essence, or essential Oil of Roses is looked upon as one of the
+most valuable Perfumes in the World; but at the same Time the most
+difficult to be procured in any Quantity. A small Quantity of it is
+made in _Italy_, but it has always been thought impossible to procure
+it here; and, therefore, a Method of acquiring this valuable Commodity
+will not, I presume, be disagreeable to the Reader.
+
+Take a Quantity of Damask Rose Leaves, put them into a proper Vessel,
+with a sufficient Quantity of Water, adding some mineral Acid, as
+Spirit of Salt, Vitriol, _&c._ In this Menstruum let the Roses be
+digested for fifteen Days; after which put the Whole into an Alembic,
+and draw off the Water with a pretty brisk Fire. But, instead of the
+common Receiver, a Separating-Glass must be placed under the Nose of
+the Worm, and a Receiver added to the Tube of the Separating-Glass.
+By this Means all the Oil or Essence will float on the Surface of the
+Water in the Separating-Glass, and may easily be separated from it,
+when the Operation is finished.
+
+
+
+
+ CHAP. VIII.
+
+ _Of Cinnamon-water._
+
+
+Cinnamon is a thin fine Bark, rolled up in a sort of little Pipes, from
+the thickness of a Goose-quill, to that of a Man’s Thumb, and sometimes
+more, and about two or three Feet long. Its Colour brownish, with a
+Mixture of red. It is of an extremely aromatic Smell, and of an acrid
+and pungent, but very agreeable Taste. It is the interior, or second
+Bark of a Tree that grows plentifully in _Ceylon_. The People who
+gather it take off the two Barks together, and immediately separating
+the outer one, which is rough, and has very little Fragrancy, they lay
+the other to dry in the Shade in an airy Place, where it rolls itself
+up into the Form wherein we see it.
+
+The greatest Cheats in the Sale of Cinnamon, are the selling such as
+has already had its essential Oil distilled from it, and dried again,
+and the imposing Cassia Lignea in its Place. The first of these is
+discovered by the want of Pungency in the Cinnamon; the second by
+this, that the Cassia, when held a little Time in the Mouth, becomes
+mucilaginous, which the true Cinnamon never does, Cinnamon is a noble
+Drug, endued, with many capital Virtues; it strengthens the Viscera,
+assists Concoction, dispels Flatulencies, and is a pleasant Cardiac.
+
+
+ _Recipe for one Gallon of simple Cinnamon-Water._
+
+Take a Pound of the best Cinnamon grosly powdered, digest for
+twenty-four Hours, in two Gallons of Water; put the Whole into an
+Alembic, and draw over one Gallon with a pretty brisk Fire.
+
+The Oil of Cinnamon, in which the specific Virtue of the Drug consists,
+is very ponderous, and therefore will not come over the Helm unless the
+Fire be pretty brisk, especially with a simple Water. It will therefore
+be in vain to attempt distilling simple Cinnamon-water by the _Balneum
+Mariæ_.
+
+
+
+
+ CHAP. IX.
+
+ _Of Fennel-water._
+
+
+Fennel-water is extracted from a Seed larger and more beautiful than
+that produced by our common Fennel; it is called _Sweet Fennel seed_,
+being of a fragrant Smell, and aromatic sweet Taste, and is cultivated
+in _France_ and _Italy_. It is to be chosen new, large and fair; but
+when damp or dusty to be rejected.
+
+
+ _Recipe for one Gallon of Fennel-water._
+
+Take one Pound of Sweet Fennel-seeds, and two Gallons of Water; put
+them into an Alembic, and draw off one Gallon with a gentle Fire.
+
+
+
+
+ CHAP. X.
+
+ _Of Pepper-mint-water._
+
+
+Pepper-mint is a very celebrated Stomachic, and on that account greatly
+used at present, and its Simple Water often called for.
+
+
+ _Recipe for a Gallon of Pepper-mint-water._
+
+Take of the Leaves of dried Pepper-mint, one Pound and a half; Water
+two Gallons and a half; put all into an Alembic, and draw off one
+Gallon, with a gentle Fire.
+
+The Water obtained from Pepper-mint by Distillation in _Balneum Mariæ_,
+is more fragrant and more fully impregnated with the Virtues of the
+Plant than that drawn by the Alembic. The same may be said with regard
+to that extracted by the cold Still; when the cold Still is used the
+Plant must be green, and if possible committed to the still with the
+Morning Dew upon it.
+
+
+
+
+ CHAP. XI.
+
+ _Of Spear-mint-water._
+
+
+Spear-mint is also like Pepper-mint a great Stomachic, and therefore
+constantly used.
+
+
+ _Recipe for one Gallon of Spear-mint-water._
+
+Take of the Leaves of dried Spear-mint one Pound and a half; Water two
+Gallons and a half; draw off by a gentle Fire one Gallon.
+
+This Water, like that drawn from Pepper-mint, will be more fragrant if
+distilled in _Balneum Mariæ_, or the cold Still; but if the latter be
+used, the same Caution must be observed of distilling the Plant green.
+
+
+
+
+ CHAP. XII.
+
+ _Of Baum-water._
+
+
+Baum is a plant well known in our Gardens. It flowers in _July_, and is
+of a fine cordial Flavour; but so weak, that it is soon dissipated and
+lost; nor is it easy to dry it so as to preserve its natural Scent.
+
+Baum-water, therefore should be drawn when the Plant is green; and in
+order to procure the Water in full Perfection, it should be cohobated,
+or returned several times upon fresh Parcels of the Plant; by this
+means a Water may be procured from Baum extremely rich, and of
+considerable Use as a Cordial.
+
+If the _Balneum Mariæ_ be used, the Water is much better than that
+drawn by an Alembic. The Water drawn from this Plant by the cold Still
+will also be very fragrant, and highly impregnated with the Virtues of
+the Plant.
+
+
+
+
+ CHAP. XIII.
+
+ _Of Penny-royal-water._
+
+
+Penny-royal, a Plant very common in _England_, is very warm, and its
+Parts very subtile and penetrating: It is one of the first Plants
+in Esteem in the present Practice, as well as in former Ages, as an
+Attenuant and Uterine. It is good in Flatulences and Suppressions of
+Urine, and by many is greatly recommended in Dropsies, Jaundices, and
+other chronic Distempers. It communicates its Virtues to Water in
+Infusion, and its simple Water has, perhaps, more Virtue than any
+other kept in the Shops. But as it is requisite in order to obtain a
+Water fully impregnated with the Virtues of Baum, to cohobate it on
+fresh Parcels of the Plant; the Water drawn from green Penny-royal, on
+the contrary, generally contains so large a Portion of the essential
+Oil, that it is necessary to separate what floats on the Surface of the
+Water, by the Separating-glass.
+
+
+ _Recipe for one Gallon of Penny-royal-water._
+
+Take of the dried Leaves of Penny-royal one Pound and a half, of Water
+three Gallons; draw off one Gallon with a gentle Fire.
+
+The Water drawn from green Penny-royal by the cold Still, is very
+fragrant, and fully impregnated with the Virtues of the Plant.
+
+
+
+
+ CHAP. XIV.
+
+ _Of_ Jamaica-_Pepper-water_.
+
+
+_Jamaica_-Pepper, or Pimento, is the Fruit of a tall Tree growing
+in the mountainous Parts of _Jamaica_, where it is much cultivated,
+because of the great Profit arising from the cured Fruit, sent in large
+Quantities annually into _Europe_.
+
+It is gathered, when green, and exposed to the Sun for many Days on
+Cloths, and frequently shaked and turned, till thoroughly dry; great
+Care is taken during the Time of drying to defend the Fruit from the
+Morning and Evening Dews; when thoroughly dried it is sent over to us.
+
+It is a very noble Aromatic, and deserves to be used more frequently
+than it is at present. The simple Water drawn from it is a better
+Carminative than any other simple Water at present in use.
+
+
+ _Recipe for a Gallon of_ Jamaica-_Pepper-water_.
+
+Take of _Jamaica_-Pepper half a Pound. Water two Gallons and a half;
+draw off one Gallon, with a pretty brisk Fire. The Oil of this Fruit is
+very ponderous, and therefore this Water is best made in an Alembic.
+
+
+
+
+ CHAP. XV.
+
+ _Of Castor-water._
+
+
+This Drug is brought to us in the Pods or Bags that naturally contained
+it, and these so much resemble the Testicles of an Animal, both in
+their dry State, and when on the Body of the Creatures, that it is
+no wonder People who did not examine their Situation on the Animal,
+really took them for such; it is, however, a peculiar secreted Matter,
+contained in Bags destined to receive it.
+
+Castor is an indurated Substance, formed of a Matter once fluid; the
+thinner Part of which has been evaporated by drying. It is a light and
+friable Matter, of a moderately lax Texture, and of a deep dusky brown
+Colour. It is of a somewhat acrid and bitterish Taste, and of a strong
+fœtid Smell, which, to many, is very disagreeable.
+
+The Animal that produces the Castor is by all Authors called Castor and
+Fiber, and by the Vulgar, the Beaver.
+
+The Castor of several Parts of the World differs in Goodness, and in
+regard to the Care taken in the drying. The _Russian_ Castor has long
+been the most esteemed, and the _New England_ kind the least.
+
+Castor-water is of great Use in hysteric Cases, and all Diseases of the
+Nerves; in Epilepsies, Palsies, and all Complaints of that kind.
+
+
+ _Recipe for making one Gallon of Castor-water._
+
+Take of _Russia_ Castor an Ounce, of Water three Gallons; draw off one
+Gallon with a pretty brisk Fire.
+
+
+
+
+ CHAP. XVI.
+
+ _Of Orange-peel-water._
+
+
+The Orange is a Fruit too well known to need a Description here. The
+Water is very grateful to the Taste, and often used in Fevers, &c.
+
+
+ _Recipe for one Gallon of Orange-peel-water._
+
+Take of the outward yellow Rind of _Seville_ Oranges, four Ounces;
+Water three Gallons and a half; draw off one Gallon by the Alembic,
+with a pretty brisk Fire.
+
+
+
+
+ CHAP. XVII.
+
+ _Of the Water of Dill-seed._
+
+
+Dill greatly resembles Fennel both in Root, Stalk, or Leaf, but rarely
+grows so tall, or is so much branched; it bears the same kind of yellow
+Umbels of Flowers, after which come Seeds rounder, broader, and
+flatter than those of Fennel. The whole Plant is of a strong Scent,
+less pleasant than Fennel. It grows in Gardens, and flowers and seeds
+in _July_ and _August_. The Water drawn from the Seeds is heating and
+carminative, good in Cholics, and all Disorders arising from Wind.
+
+
+ _Recipe for making a Gallon of the Water of Dill-seed._
+
+Take of Dill-seed one Pound, Water three Gallons; distil off by the
+Alembic one Gallon, with a pretty brisk Fire.
+
+The Waters we have enumerated in this Part are those now commonly in
+use; though there are many other Herbs, from whence Waters of great
+Use may be drawn; but as the Method of Distillation is the same in
+all, it would be of no Use to extend these Instructions to a greater
+length; we shall therefore only observe, that when unfavourable Seasons
+have prevented the Herbs from attaining a proper Degree of Perfection,
+it will be necessary to increase their Proportion in extracting the
+several Waters ordered to be drawn by the Alembic.
+
+
+
+
+ A
+ Complete System
+ OF
+ DISTILLATION.
+
+
+ PART III.
+
+ _Of making compound Waters and Cordials._
+
+
+The Perfection of this grand Branch of Distillery depends upon the
+Observation of the following general Rules, easy to be observed and
+practised.
+
+1. The Artist must always be careful to use a well cleansed Spirit, or
+one freed from its own essential Oil, as were before observed, Part
+I. Chap. xxiii. For as a compound Water is nothing more than a Spirit
+impregnated with the essential Oil of the Ingredients, it is necessary
+that the Spirit should have deposited its own.
+
+2. Let the Time of previous Digestion be proportioned to the Tenacity
+of the Ingredients, or the Ponderosity of their Oil. Thus Cloves and
+Cinnamon require a longer Digestion before they are distilled than
+Calamus Aromaticus or Orange-peel. Sometimes Cohobation (explained in
+Part II. Chap. iii.) is necessary; for Instance, in making the strong
+Cinnamon-water; because the essential Oil of Cinnamon is so extremely
+ponderous, that it is difficult to bring it over the Helm with the
+Spirit without Cohobation.
+
+3. Let the Strength of the Fire be proportioned to the Ponderosity of
+the Oil intended to be raised with the Spirit. Thus, for Instance, the
+strong Cinnamon Water requires a much greater Degree of Fire than that
+from lax Vegetables, as Mint, Baum, _&c._
+
+4. Let only a due Proportion of the finest Parts of the essential Oil
+be united with the Spirit; the grosser and less fragrant Parts of the
+Oil not giving the Spirit so agreeable a Flavour, and at the same Time
+renders it thick and unsightly. This may in a great Measure be effected
+by leaving out the Faints, and making up to Proof with fine soft Water
+in their stead.
+
+These four Rules carefully observed will render this extensive Part of
+Distillation far more perfect than it is at present. Nor will there
+be any Occasion for the use of burnt Allum, White of Eggs, Isinglass,
+_&c._ to fine down Cordial Waters; for they will presently be fine,
+sweet and pleasant tasted, without any farther Trouble.
+
+
+
+
+ CHAP. I.
+
+ _Of strong Cinnamon Water._
+
+
+We have already (Chap. viii. Part II.) described this Drug, and given
+some Directions for chusing the best Sort, to which the Reader is
+referred.
+
+
+ _Recipe for sixteen Gallons of strong Cinnamon Water._
+
+Take eight Pounds of fine Cinnamon bruised, seventeen Gallons of clean
+rectified Spirit, and two Gallons of Water. Put them into your Still,
+and digest them twenty-four Hours with a gentle Heat; after which draw
+off sixteen Gallons by a pretty strong Heat.
+
+I have ordered a much larger Quantity of Cinnamon than is common among
+Distillers, because when made in the Manner above directed, it is
+justly looked upon as one of the noblest Cordial Waters of the Shops;
+but when made in the common Way of two Pounds to twenty Gallons of
+Spirit, as some have ordered, is only an Imposition on the Buyer. Some
+also, to render the Goods cheaper, use equal Quantics of Cinnamon and
+Cassia Lignea; but by this means the Cordial is rendered much worse;
+and, therefore, if you desire a fine Cinnamon-water the above Recipe
+will answer your Intention: But if a cheaper Sort be desired you may
+lessen the Quantity of Cinnamon, and add Cassia Lignea in its stead.
+If you would dulcify your Cinnamon-water, take double refined Sugar,
+what Quantity you please, the general Proportion is, about two Pounds
+to a Gallon, and dissolve it in the Spirit after you have made it up
+Proof with clean Water. One general Caution is here necessary to be
+added; namely, that near the End of the Operation you carefully watch
+the Spirit as it runs into the Receiver, in order to prevent the Faints
+mixing with the Goods. This you may discover by often catching some of
+it, as it runs from the Worm in a Glass, and observing whether it is
+fine and transparent; for as soon as ever the Faints begin to rise,
+the Spirit will have an azure or bluish Cast. As soon therefore as you
+perceive this Alteration, change the Receiver immediately; for if you
+suffer the Faints to mix with your other Goods, the Value of the whole
+will be greatly lessened. With regard to the Faints, they are to be
+kept by themselves, and poured into the Still when a fresh Parcel of
+the same Goods is to be made.
+
+It is also necessary to observe here, once for all, that the Distillers
+call all Goods made up Proof, _double Goods_; and those which are below
+Proof, _single_. This Observation will be alone sufficient to instruct
+the young Distiller, how he may at any Time turn his Proof or double
+Goods into single.
+
+
+
+
+ CHAP. II.
+
+ _Of Clove Water._
+
+
+Cloves, from whence this Water takes its Name, are the Fruit of a Tree
+growing in the _Molucca_ Islands. The Figure of this Fruit is oblong,
+and not very thick, resembling in some measure, a Nail. The Surface of
+it is rough, and the Colour a dusky brown with an admixture of reddish.
+The whole Fruit is of an extremely fragrant Smell, and of an acrid,
+pungent, and very aromatic Taste. Cloves are to be chosen the largest,
+fairest, darkest coloured, the heaviest and most unctuous on the
+Surface, when pressed between the Fingers. Cloves are carminative, and
+good against all Distempers of the Head arising from cold Causes. They
+strengthen the Sight, and are good against Faintings, Palpitations of
+the Heart, and Crudities in the Stomach.
+
+
+ _Recipe for fifteen Gallons of Clove Water._
+
+Take of Cloves bruised four Pounds, Pimento or All-spice half a Pound,
+clean Proof of Spirit sixteen Gallons; let it digest twelve Hours in
+a gentle Heat, and then draw off fifteen Gallons with a pretty brisk
+Fire.
+
+ Or,
+
+Take _Winter_’s Bark, four Pounds, Pimento six Ounces, Cloves one Pound
+and a Quarter; clean Proof Spirits sixteen Gallons: Digest, and draw
+off as before.
+
+The _Winter_’s Bark, added in the second Recipe is the Bark of a large
+Tree, growing in several Parts of _America_, and has its name from
+its Discoverer Captain _Winter_. The outer Rind of it is of an uneven
+Surface, and of a loose Texture, very brittle, and easily powdered.
+The inner Part, in which the principal Virtue resides, is hard, and
+of a dusky reddish brown Colour. It is of an extremely fragrant and
+aromatic Smell, and of a sharp, pungent, and spicy Taste, much hotter
+than Cinnamon in the Mouth, and leaving in it a more lasting Flavour.
+It is to be chosen in Pieces not too large, having the inner or brown
+Part firm and sound, and of a very pungent Taste. It is apt to be
+worm-eaten; but in that Case it should be wholly rejected, as having
+lost the most essential Part of its Virtue.
+
+If you desire to have your Clove Water red, it may be coloured
+either by a strong Tincture of Cochineal, Alkanet-root, or
+Corn-poppy-flowers. The first gives the most elegant Colour, but it is
+not often used on Account of its Dearness.
+
+You may dulcify it to your Palate, by dissolving in it double refined
+Sugar. Some for Cheapness use a coarser Kind of Sugar; but this renders
+the Goods foul and unsightly. Some also, to save Expences, make what
+they call Clove Water, with Cloves and Caraway-seeds; the Proportion
+they generally use is half an Ounce of Cloves, and two Drams of
+Carraway-seeds to a Gallon of Spirit.
+
+
+
+
+ CHAP. III.
+
+ _Of Lemon Water._
+
+
+The Peel of the Lemon, the Part used in making this Water, is a very
+grateful bitter Aromatic, and on that Account very serviceable in
+repairing and strengthening the Stomach.
+
+
+ _Recipe for ten Gallons of Lemon Water._
+
+Take of dried Lemon-peel four Pounds, clean Proof Spirit ten Gallons
+and a Half, and one Gallon of Water. Draw off ten Gallons by a gentle
+Fire. Some dulcify Lemon-water, but by that means its Virtues as a
+Stomachic, are greatly impaired.
+
+
+
+
+ CHAP. IV.
+
+ _Of Hungary Water._
+
+
+Rosemary, the principal Ingredient in Hungary Water, has always been a
+favourite Shrub in Medicine; it is full of volatile Parts, as appears
+by its Taste and Smell. It is a very valuable Cephalic, and is good
+in all Disorders of the Nerves; in Hysteric and Hypocondriac Cases,
+in Palsies, Apoplexies, and Vertigoes. Some suppose that the Flowers
+possess the Virtues of the whole Plant in a more exalted Degree than
+any other Part; but the flowery Tops, Leaves, and Husks, together with
+the Flowers themselves, are much fitter for all Purposes, than the
+Flowers alone.
+
+
+ _Recipe for ten Gallons of Hungary Water._
+
+Take of the flowery Tops, with the Leaves and Flowers of Rosemary
+fourteen Pounds, rectified Spirit eleven Gallons and a Half, Water one
+Gallon, distil off ten Gallons with a moderate Fire. If you perform
+this Operation in Balneum Mariæ, your Hungary Water will be much finer,
+than if drawn by the common Alembic.
+
+This is called Hungary Water, from its being first made for a
+Princess of that Kingdom. Some add Lavender-flowers, and others
+Florentine-orice-root; but what is most esteemed is made with Rosemary
+only.
+
+
+
+
+ CHAP. V.
+
+ _Of Lavender Water._
+
+
+There are two Sorts of Lavender Water, the Simple and Compound; the
+first is much used externally on Account of its Fragrancy, and cephalic
+Virtues; the latter internally in a great Number of Disorders.
+
+
+ _Recipe for ten Gallons of simple Lavender Water._
+
+Take fourteen Pounds of Lavender-flowers, ten Gallons and a Half of
+rectified Spirit of Wine, and one Gallon of Water; draw off ten Gallons
+with a gentle Fire; or, which is much better, in Balneum Mariæ.
+
+Both the Hungary and Lavender Water, may be made at any Time of
+the Year without Distillation, by mixing the Oil of the Plant with
+highly rectified Spirit of Wine. In order to this, when the Plant
+is in Perfection, you should distill a large Quantity of it in Water
+with a very brisk Fire; placing under the Nose of the Worm the
+Separating-glass (described Page 31. Part I. of this Treatise) by which
+means you will obtain the essential Oil of the Plant, in which both
+its Fragrancy and Virtues reside. Having procured the essential Oil of
+the Plant, the Water may readily be made in the following Manner. Put
+the rectified Spirit into the Receiver (described Page 32. Fig. xii.)
+and let an Assistant shake it with a quick Motion; whilst the Spirit
+is thus agitated, drop in leisurely the essential Oil, and it will mix
+without any Foulness or Milkiness. The Oils of Lavender and Rosemary
+are imported cheaper from abroad, than they can be made here; but these
+Oils will not mix with the Spirit, without rendering it foul and milky;
+and therefore if you propose making Hungary or Lavender Water in this
+Manner; it will be necessary to extract the Oil yourself.
+
+
+ _Recipe for making three Gallons of compound Lavender Water._
+
+Take of Lavender Water above described two Gallons, of Hungary Water
+one Gallon, Cinnamon and Nutmegs of each three Ounces, and of red
+Saunders one Ounce; digest the whole three Days in a gentle Heat, and
+then filter it for use. Some add Saffron, Musk, and Ambergrease of each
+half a Scruple; but these are now generally omitted.
+
+This compound Lavender Water has been long celebrated in all nervous
+Cases. In all Kinds of Palsies, and Loss of Memory it is of the
+greatest Service; and has been so much remarked for its Efficacy in
+these Complaints, as almost universally to obtain the Name of _Palsy
+Drops_.
+
+
+
+
+ CHAP. VI.
+
+ _Of Citron Water._
+
+
+The Citron is an agreeable Fruit resembling a Lemon in Colour, Smell
+and Taste. The Inside is white, fleshy and thick, containing but a
+small Quantity of Pulp, in Proportion to the Bigness of the Fruit.
+
+
+ _Recipe for making ten Gallons of Citron Water._
+
+Take of dry yellow Rinds of Citron four Pounds, clean Proof Spirit ten
+Gallons and a Half, Water one Gallon, digest the whole twenty-four
+Hours with a gentle Heat; draw off ten Gallons, with a gentle Fire;
+or, which is much better, in Balneum Mariæ, and dulcify it with fine
+Sugar to your Palate.
+
+ Or,
+
+Take of dry yellow Rinds of Citrons three Pounds, of Orange-peel two
+Pounds, Nutmegs bruised three Quarters of a Pound; digest, draw off,
+and dulcify as before.
+
+This is one of the most pleasant Cordials we have; and the Addition of
+the Nutmegs, in the second Receipt, increases its Virtue as a Cephalic
+and Stomachic.
+
+
+
+
+ CHAP. VII.
+
+ _Of Aniseed Water._
+
+
+Aniseed is a small Seed of an oblong Shape, each way ending in an
+obtuse Point; its Surface is very deeply striated, and it is of a
+soft and lax Substance, very light and easily broken. Its colour is
+a Kind of pale olive, or greenish grey; it has a very strong and
+aromatic Smell, and a sweetish but acrid Taste, but in the whole not
+disagreeable. Aniseed should be chosen large, fair, new, and clean, of
+a good Smell, and acrid Taste. The Plant that produces it is cultivated
+in many Parts of _France_; but the finest Seed comes from the Island
+of _Malta_, where it is raised for Sale, and whence a great Part of
+_Europe_ is supplied.
+
+
+ _Recipe for ten Gallons of Aniseed Water._
+
+Take of Aniseed bruised two Pounds, Proof Spirits twelve Gallons and a
+Half, Water one Gallon; draw off ten Gallons with a moderate Fire.
+
+ Or,
+
+Take of the Seeds of Anise and Angelica, each two Pounds, Proof Spirits
+twelve Gallons and a half; draw off as before.
+
+Aniseed Water should never be reduced below Proof, because of the large
+Quantity of Oil with which the Spirit is impregnated, and which will
+render the Goods milky and foul, when brought down below Proof; but
+if there be a necessity for doing this, the Goods must be filtrated
+either thro’ Paper or the filtrating Bag, which will restore their
+Transparency.
+
+Aniseed Water is a good Carminative, and therefore in great Request
+among the common People against the Cholic.
+
+
+
+
+ CHAP. VIII.
+
+ _Of Caraway Water._
+
+
+Caraway-seed is of an oblong and slender Figure, pointed at both Ends,
+and thickest in the Middle. It is striated on the Surface, considerably
+heavy, of a deep brown Colour, and somewhat bright or glossy. It is of
+a very penetrating Smell, not disagreeable, and of a hot, acrid and
+bitterish Taste. Caraway-seed is to be chosen large, new and of a good
+Colour, not dusty, and of an agreeable Smell. The Plant which produces
+the Caraway-seed grows wild in the Meadows of _France_ and _Italy_, and
+in many other Places; but is sown in Fields for the sake of the Seeds
+in _Germany_, and many other Parts of _Europe_.
+
+
+ _Recipe for making ten Gallons of Caraway Water._
+
+Take of Caraway-seeds bruised three Pounds, Proof Spirit twelve
+Gallons, Water two Gallons; draw off ten Gallons, or till the Faints
+begin to rise; make the Goods up with clean Water, and dulcify with
+common Sugar to your Taste.
+
+ Or,
+
+Take of Caraway-seed bruised two Pounds and a Half, Orange or
+Lemon-peel dried one Pound, Proof Spirit twelve Gallons, Water two
+Gallons; draw off and dulcify as before.
+
+Caraway Water, like that of Aniseed, is a good Carminative; but not so
+much used, tho’ much pleasanter.
+
+
+
+
+ CHAP. IX.
+
+ _Of Cardamom Seed Water._
+
+
+The Seed from whence this Water takes its Name, is called by Botanists
+_Cardamomum Minus_, or the lesser Cardamom; to distinguish it from the
+_Cardamomum Majus_, or Grains of Paradise.
+
+The lesser Cardamom is a small short Fruit, or membranaceous Capsule,
+of a trigonal Form, about a third of an Inch long, and swelling out
+thick about the Middle; beginning small and narrow from the Stalk, and
+terminating in a small, but obtuse Point at the End. It is striated all
+over very deeply with longitudinal Furrows, and consists of a thin but
+very tough Membrane, of a fibrous Texture, and palebrown Colour, with
+a faint Cast of red. When the Fruit is thoroughly ripe, this Membrane
+opens at the three Edges all the way, and shews that it is internally
+divided by three thin Membranes into three Cells, in each of which is
+an Arrangement of Seeds, separately lodged in two Series. The Seeds
+are of an irregular angular Figure, rough, and of a dusky brown Colour
+on the Surface, with a Mixture of yellowish and reddish, and of white
+Colour within. They have not much Smell, unless first bruised, when
+they are much like Camphire under the Nose. They are of an acrid,
+aromatic and fiery hot Taste. They should be chosen sound, close shut
+on all Sides, and full of Seeds, of a good Smell, and of an acrid
+aromatic Taste.
+
+
+ _Recipe for ten Gallons of Cardamom Seed Water._
+
+Take of the lesser Cardamom Seeds husked two Pounds and a Half, of
+clean Proof Spirit ten Gallons and a Half, and of Water one Gallon;
+draw off ten Gallons by a gentle Heat. You may either dulcify it or not
+with fine Sugar at pleasure.
+
+This Water is Carminative, assists Digestion, and good to strengthen
+the Head and Stomach.
+
+
+
+
+ CHAP. X.
+
+ _Of Aqua Mirabilis; or, the Wonderful-Water._
+
+
+Most of the Ingredients in this Composition have already been
+described, and an Account of the Nutmegs will be given in Chap. xxv.
+But the Cubebs and Ginger remain to be mentioned.
+
+Cubebs are small dried Fruit resembling a Pepper-corn, but often
+somewhat longer; of a dark brown Colour, composed of a wrinkled
+external Bark; of an aromatic, tho’ not very strong Smell, and of an
+acrid and pungent Taste, tho’ less so than Pepper; but its Acrimony
+continues long on the Tongue, and draws forth a large Quantity of
+Saliva. We have two Kinds of Cubebs, which 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: But the ripe ones not so. Cubebs are brought from
+the Island _Java_, where they grow in great Abundance. They should be
+chosen large, fresh, and sound, and the heaviest possible. They are
+warm and carminative, and esteemed good in Vertigoes, Palsies, and
+Disorders of the Stomach.
+
+Ginger is a Root too well known to need a long Description; it is
+sufficient to observe that it is of a pale yellowish Colour when
+broken, of a fibrous Structure, and easily beat into a Sort of woolly
+or long thready Matter. It is of very hot, acrid, and very pungent
+Taste; but Aromatic withal, and of a very agreeable Smell. We have
+it both from the _East_ and _West Indies_; but the oriental is much
+superior to the occidental in its Flavour, of a firmer Substance,
+and does not beat out so much into Threads. Ginger is an excellent
+Carminative and Stomachic; it assists Digestion, dispells Flatus’s, and
+takes off Cholic Pains almost instantaneously.
+
+There are several Receipts for making this celebrated Cordial; but the
+following are allowed to be the best.
+
+Take of Cinnamon one Pound and a Quarter, Rind of Lemon-peels ten
+Ounces, Cubebs one Ounce and a Quarter, Leaves of Baum one Pound;
+bruise all these Ingredients, and pour on them eleven Gallons of clean
+Proof Spirit, and one Gallon of Water; digest the whole twenty-four
+Hours, and distil off ten Gallons with a pretty brisk Fire; and
+dulcify it with fine Sugar.
+
+ Or,
+
+Take of the lesser Cardamoms, Cloves, Cubebs, Galangal, Mace, Nutmeg,
+and Ginger, of each one Pound and three Quarters, of the yellow part of
+Citron-peel and Cinnamon of each three Pounds and a Half, of the Leaves
+of Balm one Pound; bruise these Ingredients, and pour on them eleven
+Gallons of Spirit and one Gallon of Water; digest, and draw off, _&c._
+as before.
+
+This Cordial has been long celebrated as a noble Stomachic, and
+therefore greatly called for.
+
+Some instead of all the Ingredients enumerated in the above Receipts
+use only Pimento; and this is the sort of Aqua Mirabilis which some
+sell so very cheap.
+
+
+
+
+ CHAP. XI.
+
+ _Of Mint Water._
+
+
+The Mint intended in this Recipe is the common Spear-mint, an Account
+of which has already been given, Page 137.
+
+
+ _Recipe for ten Gallons of Mint Water._
+
+Take of dry Spear-mint Leaves fourteen Pounds, Proof Spirit ten Gallons
+and a Half, Water two Gallons; draw off ten Gallons by a gentle Heat.
+You may dulcify it with Sugar if required.
+
+Mint Water is greatly recommended by the learned _Boerhaave_ and
+_Hoffman_, against Vomitting, Nauseas, and the Cholic.
+
+
+
+
+ CHAP. XII.
+
+ _Of Pepper Mint Water._
+
+
+The Pepper-mint has been already described Page 136, to which the
+Reader is referred.
+
+
+_Recipe for ten Gallons of Pepper Mint Water._
+
+Take of dry Pepper Mint Leaves fourteen Pounds, Proof Spirit ten
+Gallons and a Half, Water one Gallon; draw off ten Gallons by a gentle
+Fire, You may either dulcify it or not.
+
+Pepper Mint Water is a noble Stomachic, good against Vomiting, Nauseas,
+Cholic, and other griping Pains in the Bowels, in all which Intentions
+it greatly exceeds the common Spear Mint Water.
+
+
+
+
+ CHAP. XIII.
+
+ _Of Angelica Water._
+
+
+There are two Sorts of Angelica Water, the Single and the Compound.
+I shall give Receipts for making both Kinds; and with regard to
+the Nature of Angelica, it is sufficient to observe, that it is an
+excellent Carminative.
+
+
+ _Recipe for ten Gallons of single Angelica Water._
+
+Take of the Roots and Seed of Angelica cut and bruised, of each one
+Pound and a Half, Proof Spirit eleven Gallons, Water two Gallons; draw
+off ten Gallons, or till the Faints begin to rise, with a gentle Fire;
+and dulcify it, if required, with lump Sugar.
+
+This Angelica Water is a good Carminative, and therefore good against
+all Kinds of flatulent Cholics, and Gripings of the Bowels.
+
+
+ _Recipe for ten Gallons of Compound Angelica Water._
+
+Take of the Roots and Seeds of Angelica, and of sweet Fennel-seeds of
+each one Pound and a Half, of the dried Leaves of Baum and Sage of each
+one Pound; slice the Roots and bruise the Seeds and Herbs, and add to
+them of Cinnamon one Ounce, of Cloves, Cubebs, Galangals, and Mace, of
+each three Quarters of an Ounce, of Nutmegs, the lesser Cardamom-seed,
+Pimento, and Saffron of each half an Ounce; infuse all these in twelve
+Gallons of clean Proof Spirit, and draw off ten Gallons, with a pretty
+brisk Fire. It may be dulcified or not at pleasure.
+
+This is an excellent Composition, and a powerful Carminative; and good
+in all flatulent Cholics, and other griping Pains in the Bowels. It is
+also good in Nauseas, and other Disorders of the Stomach.
+
+It may not be amiss to observe here, that in distilling this and
+several other Compositions, abounding with oily Seeds, the Operator
+should be careful not to let the Faints mix with the other Goods, as
+they would by that means be rendered nauseous and unsightly; he should
+therefore be careful towards the letter End of the Operation, to catch
+some of the Spirit as it runs from the Worm in a Glass; and as soon as
+ever he perceives it the least cloudy, to remove the Receiver, and draw
+the Faints by themselves.
+
+
+
+
+ CHAP. XIV.
+
+ _Of Orange Water._
+
+
+This Water is made in the same Manner from the Peels of Oranges, as
+Citron Water; Chap. vi. is from the Peels of Citrons.
+
+
+ _Recipe for ten Gallons of Orange Water._
+
+Take of the yellow Part of fresh Orange-peels five Pounds, clean Proof
+Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons
+with a gentle Fire.
+
+This is a good Stomachic, and may also be used for making bitter
+Tinctures as that called _Stoughton_’s Drops.
+
+
+
+
+ CHAP. XV.
+
+ _Of Plague Water._
+
+
+There are several Receipts for making Plague Water; but the following
+are much the best.
+
+
+ _Recipe for ten Gallons of Plague Water._
+
+Take of the Roots of Masterwort and Butter-burr, of each one Pound
+and a Quarter, _Virginia_ Snake-root and Zedoary, of each ten Ounces,
+Angelica-seeds and Bay-seeds of each fourteen Ounces, and of the Leaves
+of Scordium one Pound and a Half. Cut or bruise these Ingredients and
+put them into the Still, with twelve Gallons of clean Proof Spirit, and
+two Gallons of Water; digest the whole for twenty-four Hours, and draw
+off ten Gallons.
+
+ Or,
+
+Take of the Leaves of Celandine, Rosemary, Rue, Sage, Roman Wormwood,
+Dragons Agrimony, Baum, Scordium, the lesser Centory, Carduus
+Benedictus, Betony, and Mint, of each twenty Handfuls; of dried
+Angelica-root, Zedoary and Gentian, of each ten Ounces, and of
+_Virginia_ Snake-root five Ounces; digest these twenty-four Hours, in
+twelve Gallons of clean Proof Spirit, and two Gallons of Water; and
+then draw off ten Gallons as before.
+
+ Or,
+
+Take of Rue, Rosemary, Baum, Carduus Benedictus, Scordium,
+Marigold-flowers, Dragons, Goat’s-rue, and Mint, of each ten Handfuls;
+Roots of Masterwort, Angelica, Butter-burr, and Peony, of each one
+Pound and a Quarter; and of Viper-grass ten Ounces; digest in twelve
+Gallons of Spirit, _&c._ as before.
+
+ Or,
+
+Take of the Roots of Masterwort, Gentian, and Snake-root, of each seven
+Ounces; green Walnuts bruised eighty; Venice-treacle and Mithridate
+of each three Ounces; Camphire six Drams; of the Roots of Rue and
+Elecampane, of each three Ounces; Horehound six Ounces; Saffron six
+Drams; Proof Spirit twelve Gallons; digest, _&c._ as before.
+
+ Or,
+
+Take Dragons, Rosemary, Wormwood, Sage, Scordium, Mugwort, Scabious,
+Baum, Carduus, Angelica, Marigold-flowers, Centory, Betony, Pimpernel,
+Celadine, Rue, and Agrimony, of each three Pounds; of the Roots of
+Gentian, Zedoary, Liquorice, and Elecampane, of each twelve Ounces;
+twelve Gallons of Spirits; digest, _&c._ as before.
+
+ Or,
+
+Take of green Walnuts, five Pounds; of Angelica-root two Pounds; of the
+Leaves of Angelica, Rue, Sage, and Scordium, of each ten Handfuls; of
+Nutmegs, Long Pepper, Ginger, Camphire, and Gentian-root, of each five
+Ounces; of Snake-root, Contrayerva, Elecampane, Zedoary, and Viper’s
+Flesh, of each thirteen Ounces; Venice Treacle and Mithridate of each
+thirteen Ounces; White-wine Vinegar seven Pounds; Proof Spirits twelve
+Gallons; digest, _&c._ as before.
+
+You may either dulcify your Plague-water, or not, as you see occasion.
+
+All the above Receipts for making Plague Water are in use; but the
+first the most elegant, 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
+Ingredients adding no Virtue at all to the Water. Of this Kind are the
+Celandine, Carduus, Centory, Gentian, Walnuts, _&c._
+
+Plague Water is a noble Alexipharmic, and a high Carminative Cordial
+in malignant Cases, and of great Use in Lowness of Spirits, and
+Depressions.
+
+
+
+
+ CHAP. XVI.
+
+ _Of Dr._ Stephens’s _Water_.
+
+
+This Water has its Name from its Inventor, a Physician of great
+Learning and Practice.
+
+
+ _Recipe for ten Gallons of Dr._ Stephens’_s Water_.
+
+Take of Cinnamon, Ginger, Galangal, Cloves, Nutmegs, Grains of
+Paradise, the Seeds of Anise, sweet Fennel, and Caraway, of each one
+Ounce; of the Leaves of Thyme, Mother of Thyme, Mint, Sage, Penniroyal,
+Rosemary, Flowers of red Roses, Camomile, Origanum, and Lavender, of
+each eight Handfuls; of clean Proof Spirit twelve Gallons, Water two
+Gallons; digest all twenty-four Hours, and then draw off ten Gallons,
+or till the Faints begin to rise. Dulcify with fine Sugar to your
+Palate.
+
+This is a noble Cephalic Cordial and Carminative; and also in some
+Degree an Hysteric; good in all cholic Pains in the Stomach and Bowels,
+and Diseases of the Nerves.
+
+
+
+
+ CHAP. XVII.
+
+ _Of Surfeit Water._
+
+
+There are two Kinds of Surfeit-water, one made by Distillation, and
+the other by Infusion, the former is generally called white _Surfeit
+Water_, and latter red _Surfeit Water_.
+
+
+ _Recipe for ten Gallons of white Surfeit Water._
+
+Take Marigold-flowers, Mint, Centory, Rosemary, Scordium, Mugwort,
+Carduus, Rue, St. John’s-wort, Baum, and Dragons, of each seven
+Handfuls; of the Roots of Peony, Viper-grass, Butter-burr, and
+Angelica, of each one Pound and a Half; of Galangal, Calamus
+Aromaticus, and of the Seeds of Angelica and Caraway, of each four
+Ounces; of the Flowers of red Poppies ten Handfuls; Proof Spirit twelve
+Gallons, Water two Gallons; digest for twenty-four Hours, and then draw
+off ten Gallons, or till the Faints begin to rise; and dulcify with
+fine Sugar.
+
+This is a good Cordial, but would not be the worse, if the Carduus,
+Mugwort, Rue and St. John’s-wort, were omitted, as little of their
+Virtues can be obtained by Distillation. It is, however, a good
+Alexipharmic, Carminative, and Stomachic; and therefore good in all
+flatulent Pains in the Stomach and Bowels, in Nauseas and Surfeits,
+from whence it had its Name.
+
+
+ _Recipe for making ten Gallons of red Surfeit Water._
+
+Take of the Flowers of red Poppies, two Bushels, eleven Gallons of
+clean Proof Spirit, and digest them with a gentle Heat for three Days,
+or till the Spirit has extracted all the Colour of the Flowers: Then
+press out the Liquor from the Flowers, and add to the Tincture of the
+Seeds of Caraway and Coriander, and Liquorice-root sliced, of each ten
+Ounces; of Cardamoms and Cubebs of each four Ounces; of Raisins stoned
+five Pounds; of Cinnamon five Ounces; of Nutmegs, Mace, and Ginger,
+of each three Ounces; of Cloves two Drams; of Juniper-berries three
+Ounces; let the whole be digested three Days, then press out the Liquor
+adding to it a Gallon of Rose-water; and then strain or filter the
+whole through a Flannel Bag.
+
+This Water is much Superior to the preceding, as all the Ingredients
+will give their Virtues to the Tincture, tho’ they will not rise in
+Distillation. It is a noble Alexipharmic, it strengthens the Stomach,
+and greatly assists Digestion; it is also an excellent Carminative and
+good against the Cholic and Gripes: Its Cordial Virtues renders it
+serviceable in all Tremblings of the Nerves, and Depressions of the
+Spirits.
+
+
+
+
+ CHAP. XVIII.
+
+ _Of Wormwood Water._
+
+
+There are two Sorts of Wormwood Water, distinguished by the Epithets of
+_greater_ and _lesser_.
+
+
+ _Recipe for making ten Gallons of the lesser Composition of Wormwood
+ Water._
+
+Take of the Leaves of dried Wormwood five Pounds; of the lesser
+Cardamom-seeds five Ounces; of Coriander seeds one Pound; of clean
+Proof Spirit eleven Gallons; Water one Gallon; draw off ten Gallons, or
+till the Faints begin to rise, with a gentle Fire. It may be dulcified
+with Sugar, or not, at pleasure.
+
+This is a good Stomachic and Carminative; and on that Account often
+called for.
+
+
+_Recipe for ten Gallons of the greater Composition of Wormwood Water._
+
+Take of the common and Sea Wormwood, dried, of each ten Pounds; of
+Sage, Mint, and Baum dried, of each twenty Handfuls; of the Roots of
+Galangal, Ginger, Calamus Aromaticus, and Elecampane; of the Seed of
+sweet Fennel and Coriander, of each three Ounces; of Cinnamon, Cloves,
+and Nutmegs, the lesser Cardamoms and Cubebs, of each two Ounces. Cut
+and bruise the Ingredients as they require; digest them twenty-four
+Hours, in eleven Gallons of fine Proof Spirit, and two Gallons of
+Water, and draw off ten Gallons, or till the Faints begin to rise, with
+a pretty brisk Fire.
+
+This is an excellent Composition, and good in all Diseases of the
+Stomach arising either from Wind or a bad Digestion. It is greatly in
+use in some Parts of _England_, but comes too dear for the common Sort
+of People; on which account a Cordial Water is often sold under the
+Title of _the greater Composition of Wormwood Water_; drawn from the
+Leaves of Wormwood, Orange and Lemon-peel, Calamus Aromaticus, Pimento,
+and the Seeds of Anise and Caraway; which being all cheap Ingredients,
+the Composition may be sold at a moderate Price. A Water drawn in this
+manner is a good Carminative; but far inferior to that made by the
+above Recipe.
+
+
+
+
+ CHAP. XIX.
+
+ _Of Antiscorbutic Water._
+
+
+The Scurvy being a Disease very common in _England_, this Antiscorbutic
+Water will be of great use.
+
+
+ _Recipe for making ten Gallons of Antiscorbutic Water._
+
+Take of the Leaves of Water-cresses, Garden and Sea Scurvy-grass, and
+Brook-lime of each twenty Handfuls; of Pine-tops, Germander, Horehound,
+and the lesser Centory, of each sixteen Handfuls; of the Roots of
+Briony and sharp-pointed Dock, of each six Pounds; of Mustard-seed one
+Pound and a Half. Digest the whole in ten Gallons of Proof Spirit, and
+two Gallons of Water, and draw off by a gentle Fire.
+
+This is a good Water for the Purposes expressed in the Title, _viz._
+against Scorbutic Disorders. It is also good in Tremblings and
+Disorders of the Nerves.
+
+
+
+
+ CHAP. XX.
+
+ _Of compound Horse-radish Water._
+
+
+There are several Methods of making this compound Water; but the three
+following Recipes are the best that has hitherto appeared.
+
+
+ _Recipe for making ten Gallons of compound Horse-radish Water._
+
+Take of the Leaves of fresh Garden Scurvy-grass sixteen Pounds; of
+fresh Horse-radish Root, and the yellow Part of Seville Orange-peel
+of each eight Pounds; of Nutmegs two Pounds. Cut and bruise these
+Ingredients, and digest them twenty-four Hours in ten Gallons of Proof
+Spirit and two Gallons of Water; after which draw off ten Gallons with
+a gentle Fire.
+
+ Or,
+
+Take of the fresh Roots of Horse-radish nine Pounds; of the Leaves of
+Water-cresses and of Garden Scurvy-grass, of each six Pounds; of the
+outward, or yellow Peel of Oranges and Lemons, of each nine Ounces; of
+_Winter_’s Bark twelve Ounces; of Nutmegs three Ounces. Cut, bruise and
+digest the Ingredients in ten Gallons of Proof Spirit, and two Gallons
+of Water, and draw off ten Gallons as before.
+
+ Or,
+
+Take of the Leaves of Garden and Sea Scurvy-grass fresh gathered in
+the Spring, of each seven Pounds; Brook-lime, Water-cresses, and
+Horse-radish-root of each ten Pounds; of _Winter_’s Bark and Nutmegs of
+each ten Ounces; of the outer Peel of Lemons one Pound; of Arum-root
+fresh gathered two Pounds; Proof Spirit ten Gallons, Water two Gallons.
+Bruise and slice the Ingredients; digest the whole, and draw off ten
+Gallons as before.
+
+Either of the above Recipes will produce an excellent Water, against
+all Obstructions of the Kidnies and other Viscera. It is also of great
+Service in the Jaundice, Cachexies and Dropsies; and in all Scorbutic
+Cases, it is equal to any Medicine; as it opens the minute Passages,
+promotes Transpiration, and cleanses the Skin, and other small Glands,
+which are filled with gross Particles to the Detriment of their proper
+Offices.
+
+
+
+
+ CHAP. XXI.
+
+ _Of Treacle Water._
+
+
+This Water is made in a very different Manner, by different Persons;
+but the following Recipes are the best for this Purpose.
+
+
+_Recipe for making ten Gallons of Treacle Water._
+
+Take of the fresh and green Husks of Walnuts four Pounds and a Half;
+of the Roots of Butter-burr, three Pounds; of Angelica and Masterwort,
+of each one Pound and a Half; of Zedoary twelve Ounces; of the Leaves
+of Rue and Scordium of each eighteen Ounces; of Venice Treacle three
+Pounds; digest them together four Days in twelve Gallons of Proof
+Spirit, and two Gallons of Water; after which draw off ten Gallons; to
+which add a Gallon and a Half of distilled Vinegar.
+
+ Or,
+
+Take of the Rind of green Walnuts five Pounds; of Rue four Pounds; of
+Carduus, Marigold, and Balm, of each three Pounds; of fresh gathered
+Butter-burr-roots two Pounds and a Half; of Burdock-root one Pound
+and a Half; of green Scordium twelve Handfuls; of Venice Treacle and
+Mithridate of each two Pounds and a Half; Proof Spirit twelve Gallons;
+and Water two Gallons. Digest, and draw off ten Gallons, as before; to
+which add a Gallon and a Half of distilled Vinegar.
+
+Some instead of distilled Vinegar unadvisedly add a proportional
+Quantity of Spirit of Vitriol, or other Mineral Acid, to their Treacle
+Water; but this Practice is very pernicious; and intirely alters
+the Nature of the Medicine. Vinegar is an Acid made by a double
+Fermentation, and therefore of a different Nature from the acid
+Juices of Vegetables, whether Oranges, Lemons, Citrons, Limes, Crabs,
+Barberies, _&c._ as also from those of Minerals, whether Vitriol,
+Sulphur, _&c._ It is indeed, like them, acid on the Tongue; but then it
+liquifies the Blood, is antipestilential, suddenly cures Drunkenness,
+Surfeits, the Plague, and does a thousand Things both as a Menstruum
+and Medicine, which they will not. This is an admirable and sprightly
+Alexipharmic and Sudorific, to which the Vinegar added, greatly
+contributes, and therefore good in Fevers, the Small-pox, Measles, and
+other pestilential Disorders.
+
+
+
+
+ CHAP. XXII.
+
+ _Compound Camomile-flower Water._
+
+
+The Camomile-flowers generally used are the double Sort, consisting
+wholly of Petals or Flower Leaves, without any Appearance of Stamina
+or Pistil, or the other Parts of Fructification, which in the single
+Flowers shew themselves in the Middle in Form of yellow Threads. But
+tho’ the double Flowers are the Sort commonly used, they are not the
+best, or those which ought to be chosen. The single Flowers, or those
+which consist of only a single Series of Leaves, or Petals, in Form of
+Rays, surrounding a Cluster of yellow Threads or Stamina, have much
+more Virtue. It is indeed in these Stamina and their Apices, that great
+Part of the Virtue of the Flower resides, and these are wanting in the
+double Flowers.
+
+
+ _Recipe for making ten Gallons of compound Camomile-flower Water._
+
+Take of dried Camomile-flowers, five Pounds; of the outer Peel of
+Oranges, ten Ounces; of the Leaves of common Wormwood, and Penny-royal,
+of each twenty Handfuls; of the Seeds of Anise, Cummin, and sweet
+Fennel, the Berries of Bay and Juniper, of each five Ounces. Digest
+these Ingredients two Days in ten Gallons of Proof Spirit, and three
+Gallons of Water, and draw off ten Gallons with a gentle Fire.
+
+This is a very good Carminative and Stomachic; good in all Cholics
+and other Disorders of the Bowels from Wind. It also provokes the
+Appetite and promotes a good Digestion. Its Virtues as a Stomachic will
+not be less when made from the double Flowers; but if intended as a
+Carminative it should be made with the single Flowers.
+
+
+
+
+ CHAP. XXIII.
+
+ _Imperial Water._
+
+
+This Cordial Water has its Name from the great Opinion conceived of it
+by its first Inventors; and tho’ their Opinion was, perhaps, justly
+founded, yet it is not at present so much in use as formerly.
+
+
+ _Recipe for making ten Gallons of Imperial Water._
+
+Take of the dried Peels of Citrons and Oranges, of Nutmegs, Cloves,
+and Cinnamon, of each one Pound; of the Roots of Cypress, Florintine
+Orrice, Calamus Aromaticus, of each eight Ounces; of Zedoary, Galangal
+and Ginger, of each four Ounces; of the Tops of Lavender and Rosemary,
+of each sixteen Handfuls; of the Leaves of Marjoram, Mint, and Thyme,
+of each eight Handfuls; of the Leaves of white and damask Roses, of
+each twelve Handfuls. Digest the whole two Days in ten Gallons of Proof
+Spirit, and four Gallons of damask Rose Water; after which draw off ten
+Gallons.
+
+All the Ingredients in Composition coincide in one intention, and
+are such as will give their Virtues by Distillation; Circumstances
+that cannot be said of many other compound Waters. It is a very good
+Cephalic, and of great use in all nervous Cases. It is also a very
+pleasant Dram, especially if dulcified with fine Sugar, and good upon
+any sudden Sickness of the Stomach.
+
+
+
+
+ CHAP. XXIV.
+
+ _Of Compound Piony Water._
+
+
+The Piony, from whence this Compound Water takes its Name, is a Plant
+divided into Male and Female; but the former is the Sort intended to be
+used in this Composition. The Male and Female Plants are distinguished
+both by their Roots and Leaves. The Male has a shining blackish Leaf,
+from which the Female differs by being lighter coloured. The Root of
+the Male kind is more bulbous, shorter, and branched than that of the
+Female, whose Shoots are much longer and thinner.
+
+
+ _Recipe for making ten Gallons of compound Piony Water._
+
+Take of the Roots of Male Piony, twelve Ounces; of those wild of
+Valerian, nine Ounces; and of those of white Dittany six Ounces; of
+Piony-seed four Ounces and a Half; of the fresh Flowers of Lilly of the
+Valley, one Pound and a Half; of those of Lavender, Arabian Stæchus,
+and Rosemary, of each nine Ounces; of the Tops of Betony, Marjoram, Rue
+and Sage, of each six Ounces; slice and bruise the Ingredients, and
+digest them four Days in ten Gallons of Proof Spirit and two Gallons of
+Water; after which draw off ten Gallons.
+
+ Or,
+
+Take of the Flowers of Lillies of the Valley fresh gathered, and Male
+Piony-root, of each two Pounds; of Cinnamon and Cubebs, of each eight
+Ounces; of Rosemary and Lavender Flowers, of each two Handfuls; of
+damask Rose Water two Gallons. Digest these four Days in ten Gallons of
+Proof Spirit, and draw off ten Gallons as before.
+
+This is an excellent Cordial, and can be exceeded by nothing in all
+Nervous Cases, both in Children and grown Persons.
+
+
+
+
+ CHAP. XXV.
+
+ _Of Nutmeg Water._
+
+
+The Nutmeg is a Kernel of a large Fruit not unlike the Peach, and is
+separated from that and its investient Coat the Mace, before it is sent
+over to us; except when the whole Fruit is sent over in Preserve, by
+way of Sweet-meat, or as a Curiosity. There are two Kinds of Nutmegs,
+the one called by Authors the Male, and the other the Female. The
+Female is the Kind in common use, and is of the Shape of an Olive: The
+Male is long and cylindric, and has less of the fine aromatic Flavour
+than the other, so that it is much less esteemed, and People who trade
+largely in Nutmegs will seldom buy it. Besides this oblong kind of
+Nutmeg we sometimes meet with others of very irregular Figures; but
+these are mere _Lusus Naturæ_, being produced by the same Tree. The
+long or Male Nutmeg, as we term it, is, by the _Dutch_, called the
+wild Nutmeg. It is always distinguishable from the others as well
+by its want of Fragrancy as by its Shape: It is very subject to be
+worm-eaten, and is strictly forbid by the _Dutch_ to be packed up among
+the other, because it will be the means of their being worm-eaten also
+by the Insects getting from it into them, and breeding in all Parts of
+the Parcel. The largest, heaviest, and most unctuous of the Nutmegs are
+to be chosen, such as are of the Shape of an Olive, and of the most
+fragrant Smell.
+
+
+ _Recipe for making ten Gallons of Nutmeg Water._
+
+Take of Nutmegs bruised one Pound; Proof Spirit ten Gallons; Water two
+Gallons. Digest them two Days, and then draw off ten Gallons with a
+brisk Fire. You may either dulcify it or not as occasion offers.
+
+ Or,
+
+Take of Nutmegs bruised one Pound; Orange-peel two Ounces; Spirit ten
+Gallons; Water two Gallons. Digest, and distil as before.
+
+This is an excellent Cephalic and Cordial Water; agreeable to the
+Palate, comfortable to the Stomach, and grateful to the Nerves. It
+powerfully discusses Wind and Vapours the Stomach and Bowels, and is
+therefore of great Service in the Cholic, and Griping of the Bowels.
+
+
+
+
+ CHAP. XXVI.
+
+ _Of Compound Bryony Water._
+
+
+The white Bryony-root, from whence this Water takes its Name, is one
+of the largest Roots we are acquainted with. It is of an oblong Shape,
+and is frequently met with of the Thickness of a Man’s Arm, sometimes
+of twice or three times that Bigness. Its Texture is somewhat lax and
+spungy; considerably heavy, but so soft that the thickest Pieces are
+easily cut through with one Stroke of a Knife: It is very juicy, and is
+externally of a brownish or yellowish white Colour, and of a pure white
+within: It is of a disagreeable Smell, and an acrid and nauseous Taste.
+
+
+ _Recipe for ten Gallons of Compound Bryony Water._
+
+Take of the Roots of Bryony four Pounds; wild Valerian-root one
+Pound; of Penny-royal and Rue, of each two Pounds; of the Flowers of
+Fever-few, and Tops of Savin, of each four Ounces; of the Rind of fresh
+Orange-peel, and Lovage-seeds, of each Half a Pound: Cut or bruise
+these Ingredients and infuse them in eleven Gallons of Proof Spirit,
+and two Gallons of Water, and draw off ten Gallons with a gentle Heat.
+
+ Or,
+
+Take of fresh Bryony-root four Pounds; of the Leaves of Rue and
+Mugwort, of each four Pounds; of the Tops of Savin six Handfuls;
+of Fever-few, Catmint and Penny-royal, of each four Handfuls; of
+Orange-peel eight Ounces; of Myrrh four Ounces; of _Russia_ Castor, two
+Ounces; Proof Spirit eleven Gallons, Water two Gallons. Digest, and
+distil as before.
+
+This Composition is very unpalatable, but excellently adapted to the
+Intention of an Hysteric, in which Cases it is used with Success. It is
+very forcing upon the Uterus, and therefore given to promote Delivery,
+and forward the proper Cleansings afterwards; as also to open Menstrual
+Obstructions, and in abundance of other Female Complaints. It is also
+good against Convulsions in Children, and of service in all nervous
+Complaints in either Sex.
+
+It may not be amiss to observe here, that the oily Parts of the
+Ingredients will often render the Water foul and milky. If therefore
+the Distiller desires to have it fine and transparent, the Receiver
+must be removed as soon as the Liquor at the Worm appears the least
+turbid, which will be long before the Faints begin to rise. The Water,
+however, is not the worse for being milky, with regard to its Medicinal
+Virtue. Some, when the Liquor is milky, throw in a little burnt Allum
+to fine it; but this should never be done, because it spoils the
+Medicine.
+
+
+
+
+ CHAP. XXVII.
+
+ _Of compound Baum Water, commonly called_ Eau de Carmes.
+
+
+This has its Name (_Eau de Carmes_) from the Carmelite Friars who were
+the Inventors of it. The great Profit accruing to these Fathers, from
+the Sale of this Cordial, induced them to keep the Method of making it
+a Secret; but notwithstanding all their Care the Secret has at last
+been discovered, and the following is the Method by which they prepare
+it.
+
+
+ _Recipe for two Gallons of_ Eau de Carmes.
+
+Take of the fresh Leaves of Baum four Pounds; of the yellow Peel, or
+Rind of Lemons, two Pounds; of Nutmegs and Coriander-seeds of each one
+Pound; of Cloves, Cinnamon, and Angelica-root, of each Half a Pound.
+Pound the Leaves, bruise the other Ingredients, and put them with two
+Gallons of fine Proof Spirit into a large Glass Alembic (the Figure
+of which with its Head is represented on the Plate, Fig. 7.) stop the
+Mouth, and place it in a Bath-Heat to digest two or three Days. Then
+open the Mouth of the Alembic, and add a Gallon of Baum Water, and
+shake the whole well together. After this place the Alembic in Balneum
+Mariæ, and distil till the Ingredients are almost dry; and preserve the
+Water thus obtained in Bottles well stopped.
+
+This Water has been long famous both at _London_ and _Paris_, and
+carried thence to most Parts of _Europe_. It is a very elegant
+Cordial, and very extraordinary Virtues are attributed to it; for it
+is esteemed very efficacious not only in Lowness of Spirits, but even
+in Apoplexies; and is greatly commended in Cases of the Gout in the
+Stomach.
+
+
+
+
+ CHAP. XXVIII.
+
+ _Of Ladies Water._
+
+
+This Water has its Name from its Dearness, being much fitter for the
+Closet than to be sold in a Shop; but as it is an excellent Cordial, I
+could not omit giving it a Place here.
+
+
+ _Recipe for one Quart of Ladies Water._
+
+Take of Sugar-candy one Pound; of Canary Wine six Ounces, Rose Water
+four Ounces; boil them into a Syrup, and mix with it of Heavenly Water
+(described Chap. xxx.) one Quart; of Ambergrise and Musk of each
+eighteen Grains; of Saffron fifteen Grains; yellow Saunders two Drams.
+Digest the whole three Days in a Vessel close stoped, and decant the
+clear for use.
+
+This is an extraordinary Cordial where the Perfumes are not offensive.
+It is too rich to be drank alone, and therefore should be mixed with
+Water, or some other Liquid.
+
+
+
+
+ CHAP. XXIX.
+
+ _Of Cephalic Water._
+
+
+This Water has its Name from its use, being one of the best Cephalic
+Waters known.
+
+
+ _Recipe for ten Gallons of Cephalic Water._
+
+Take of Male Piony-root twelve Ounces; of Angelica and Valerian of each
+four Ounces and a Half; of the Leaves of Rosemary, Marjoram and Baum;
+of the Flowers of Lavender, Betony, Piony, Marigolds, Sage, Rosemary,
+Lilies of the Valley, and of the Lime Tree, of each three Handfuls; of
+Stæchus, or _French_ Lavender, four Ounces and a Half; of red Roses and
+Cowslips, of each six Handfuls; of Rhodium Wood and yellow Saunders,
+of each two Ounces and a Half; of Nutmegs four Ounces and a Half; of
+Galangals, an Ounce and a Half; of Cardamoms and Cubebs, of each one
+Ounce. Bruise these Ingredients, and digest them ten Days in eleven
+Gallons of Proof Spirit, and two Gallons of Water, after which add
+three Pounds of Cinnamon, and digest two Days more; and then draw off
+ten Gallons with a pretty brisk Fire, and dulcify it to your Palate
+with fine Sugar.
+
+This is an excellent Cordial, of great Use in Faintings or Sinking
+of the Spirits, and to remove any sudden Nauseas or Sickness at the
+Stomach.
+
+
+
+
+ CHAP. XXX.
+
+ _Of Heavenly Water; or, Aqua Cœlestis._
+
+
+This Water has its Name from the great opinion its Inventors had of it;
+but at present it is not so much called for as formerly.
+
+
+ _Recipe for ten Gallons of Heavenly Water._
+
+Take of Cinnamon, Mace, and Cubebs, of each three Ounces; Ginger one
+Ounce and a Half; Cloves, Galangal, Nutmegs, and Cardamoms, of each
+one Ounce; Zedoary one Ounce and a Half; Fennel-seeds one Ounce; of
+the Seeds of Anise, wild Carrot and Basil, of each Half an Ounce;
+Roots of Angelica, Valerian, Calamus Aromaticus, Leaves of Thyme,
+Calamint, Penniroyal, Mint, Mother of Thyme, and Marjoram, of each an
+Ounce; Flowers of red Roses, Sage, Rosemary, and Stæchus, of each six
+Drams; Citron-peel an Ounce: bruise all these Ingredients and digest
+them three Days in eleven Gallons of Proof Spirit, and four Gallons of
+Water; after which draw off ten Gallons, with a pretty brisk Fire; and
+dulcify the Goods with fine Sugar, adding Ambergrise and Musk of each
+three Scruples.
+
+The Perfumes ordered to be added with the Sugar, rendering the Medicine
+offensive to some People, they may be omitted at pleasure. It is
+esteemed very efficacious in all nervous Complaints, particularly
+Palsies, Loss of Memory, and the like. In all Decays of Age, and
+languishing Constitutions, it is exceeded by nothing in suddenly
+raising the Spirits, and warming the Blood.
+
+
+
+
+ CHAP. XXXI.
+
+ _Of Spirituous Penniroyal Water._
+
+
+The Plant from whence this Water has its Name has been already
+described Chap. xiii. Part II.
+
+
+ _Recipe for ten Gallons of Spirituous Penniroyal Water._
+
+Take of the Leaves of Penniroyal dried fifteen Pounds; Proof Spirit ten
+Gallons; Water two Gallons: draw off ten Gallons with a gentle Fire.
+
+This is a good Carminative, of use in Cholics and Gripings of the
+Bowels; also in Plurisies and the Jaundice: It is of known Efficacy in
+promoting the Menses and other Disorders of the Female Sex.
+
+
+
+
+ CHAP. XXXII.
+
+ _Of Compound Parsley Water._
+
+
+This Plant from whence the Water is denominated is the common Parsley
+of our Gardens, an Herb too well known to need Description.
+
+
+ _Recipe for ten Gallons of compound Parsley Water._
+
+Take of Parsley-root, one Pound and a Quarter; fresh Horse-radish
+Root, and Juniper-berries, of each fifteen Ounces; the Tops of St.
+John’s-wort, biting Arsmart, and Elder-flowers, of each ten Ounces; the
+Seeds of wild Carrot, sweet Fennel, and Parsley, of each seven Ounces
+and a Half; slice and bruise the Ingredients, and digest them four Days
+in eleven Gallons of Spirit, and two Gallons of Water; after which draw
+off ten Gallons.
+
+This is a very good Diuretic, frees the Kidnies from Sand and other
+Matter, which often forms Gravel and Stones. It is also good in cholic
+Pains arising from a Stone in the Bladder, and drains off all ill
+Humours by Urine.
+
+
+
+
+ CHAP. XXXIII.
+
+ _Of Carminative Water._
+
+
+This Water has its Name from its use, being an excellent Carminative.
+
+
+ _Recipe for ten Gallons of Carminative Water._
+
+Take of fresh Camomile-flowers, four Pounds; Dill seed two Pounds and a
+Half; Leaves of Baum, Origany, and Thyme, of each one Pound; Seeds of
+Anise and Fennel of each six Ounces; Cummin-seed four Ounces; Peels of
+Oranges and Citrons, of each eight Ounces; Juniper and Bayberries, of
+each six Ounces; Cinnamon eight Ounces; Mace four Ounces. Digest these
+Ingredients, bruised in eleven Gallons of Proof Spirit, and two Gallons
+of Water; after which draw off ten Gallons; and dulcify it with fine
+Sugar.
+
+This is an admirable Carminative, and therefore good in all Cholicky
+Pains and Gripings of the Bowels; and to remove Sickness and Nauseas
+from the Stomach.
+
+
+
+
+ CHAP. XXXIV.
+
+ _Of Gout Water._
+
+
+This Water also has its Name from its use, being of great Service in
+that Distemper.
+
+
+ _Recipe for ten Gallons of Gout Water._
+
+Take of the Flowers of Camomile, Leaves of Penniroyal, Lavender,
+Marjoram, Rosemary, Sage, and Ground-pine, of each eight Ounces; Myrrh
+four Ounces; Cloves and Cinnamon of each one Ounce; Roots of Piony two
+Ounces; Pellitory of _Spain_, and Cypress Orrice, of each one Ounce;
+the lesser Cardamoms and Cubebs, of each Half an Ounce; Nutmegs, two
+Ounces: Cut and bruise these Ingredients and digest them four Days in
+eleven Gallons of Proof Spirit and two Gallons of Water; then draw off
+ten Gallons, and dulcify with fine Sugar.
+
+This is a very good Water in all nervous Cases; and a continued
+moderate Use of it will comfort and fortify the Fibres, so as to
+prevent the Discharge of such Juices upon the Joints as cause
+arthritic Pains and Swellings. It is also of excellent Use in Palsies,
+Epilepsies, and Loss of Memory; particularly when these Distempers
+proceed from old Age, or when the principal Springs of Life begin to
+decay.
+
+
+
+
+ CHAP. XXXV.
+
+ _Of Anhalt Water._
+
+
+This Water is supposed to have been invented by a celebrated Physician
+of _Anhalt_, a Province of the Circle of Upper _Saxony_.
+
+
+ _Recipe for making ten Gallons of Anhalt Water._
+
+Take of the best Turpentine a Pound and a Half; Olibanum three Ounces;
+Aloes-wood powdered one Ounce; Grains of Mastick, Cloves, July-flowers,
+or Rosemary-flowers, Nutmegs and Cinnamon of each two Ounces and a
+Half; Saffron one Ounce; powder the whole and digest them six Days in
+eleven Gallons of Spirit of Wine; adding two Scruples of Musk tied up
+in a Rag; and draw off in Balneum Mariæ till it begins to run foul.
+
+This Water is a high aromatic Cordial, invigorates the Intestines, and
+thereby promotes Digestion and dispels Flatulencies. It is also in
+great Repute as a sovereign Remedy for Catarrhs and Pains arising from
+Colds; as also in Palsies, Epilepsies, Apoplexies and Lethargies, the
+Parts affected being well rubbed with it.
+
+
+
+
+ CHAP. XXXVI.
+
+ _Of Vulnerary Water, or, Eau d’ Arquebusade._
+
+
+This Vulnerary Water is greatly esteemed 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 and Roots of Comfrey, Leaves of Mugwort,
+Sage, and Bugle, of each eight Handfuls; Leaves of Betony, Sanicle,
+or Ox-eye Daisy, the greater Figwort, Plantain, Agrimony, Vervain,
+Wormwood, and Fennel, of each four Handfuls; St. John’s-wort,
+Birth-wort, Orpine, Paul’s-betony, the lessor Centory, Yarrow, Tobacco,
+Mouse-ear, Mint, and Hyssop, of each two Handfuls: Cut them, bruise
+them well in a Mortar, and pour on them three Gallons of white Wine and
+two Gallons and a Half of Proof Spirit; digest the whole six Days with
+a gentle Heat, in a Vessel close stopped: after which distil off with
+gentle Fire, about five Gallons, or till it begins to run milky from
+the Worm.
+
+This Water is of excellent Service in Contusions, Tumors attending
+Dislocations, Fractures and Mortifications, the Part affected being
+bathed with it. Some also use it to deterge foul Ulcers, and incarn
+Wounds; from whence it was called Vulnerary Water.
+
+
+
+
+ CHAP. XXXVII.
+
+ _Of Cedrat Water._
+
+
+The Fruit called _Cedrat_ by the _French_ is a Species of the Citron,
+called by Botanists _Citratum Florentinum_, _fructu Mucronato &
+recurvo_, _Cortice verrucoso Odoratissimo_, Florentine Citron, with
+a pointed Fruit, which is recurved, and a warted sweet smelling
+Rind. This Fruit is in so great Esteem, that they have been sold at
+_Florence_ for two Shillings each, and are often sent as Presents to
+the Courts of Princes. It is only found in Perfection, in the Plain
+between _Pisa_ and _Leghorn_; and tho’ the Trees which produce this
+Fruit have been transplanted into other Parts of _Italy_, yet they are
+found to lose much of that excellent Taste with which they abound in
+those Parts.
+
+
+ _Recipe for a Gallon of Cedrat Water._
+
+Take the yellow Rinds of five Cedrats, a Gallon of fine Proof Spirit,
+and two Quarts of Water: Digest the whole twenty-four Hours in a Vessel
+close stoped; after which draw off one Gallon in Balneum Mariæ, and
+dulcify with fine Loaf Sugar.
+
+This is esteemed the finest Cordial yet known; but as it is very
+difficult to procure the Fruit here, I shall give the Method of making
+this celebrated Cordial, with the Essence or essential Oil of the
+Cedrat, which is often imported from _Italy_.
+
+
+ _Recipe for a Gallon of Cedrat Water with the Essence of the Fruit._
+
+Take of the finest Loaf Sugar reduced to Powder a Quarter of a Pound,
+put into it a Glass Mortar, with one Hundred and twenty Drops of the
+Essence of Cedrat, rub them together with a Glass Pestle, put them into
+a Glass Alembic with a Gallon of fine Proof Spirits and a Quart of
+Water. Place the Alembic in Balneum Mariæ, and draw off one Gallon, or
+till the Faints begin to rise; and dulcify with fine Sugar.
+
+You may make this Water without Distillation, by mixing the Essence
+with the Sugar, as before directed, and dissolving it in the Spirit
+and Water directed as above. But the Water will be foul and milky, and
+therefore you must filtrate it thro’ Paper, which will restore its
+Brightness and Transparency.
+
+But whatever Method is used, you must be very careful that the Spirit
+been tirely freed from its essential Oil; and therefore if your Spirit
+be not very cleanly rectified, it will be adviseable to use _French_
+Brandy, lest the fine Flavour so highly esteemed in this Cordial be
+destroyed by the Spirit.
+
+
+
+
+ CHAP. XXXVIII.
+
+ _Of Bergamot Water._
+
+
+The Bergamot is a Species of the Citron, produced at first casually by
+an _Italian_’s Grafting a Citron on the Stock of a Burgamot Pear Tree,
+whence the Fruit produced by this Union participated both of the Citron
+Tree and Pear Tree. The Inventor is said to have kept the Discovery a
+long Time a Secret, and enriched himself by it.
+
+The Bergamot is a very fine Fruit both in Taste and Smell; and its
+Essence or essential Oil highly esteemed.
+
+
+ _Recipe for a Gallon of Bergamot Water._
+
+Take the outer Rind of three Bergamots, a Gallon of Proof Spirit, and
+two Quarts of Water. Draw off one Gallon in Balneum Mariæ, and dulcify
+with fine Sugar.
+
+If you make your Bergamot Water from the Essence or essential Oil,
+observe the same Directions as given in the preceeding Chapter for
+making Cedrat Water. One Hundred and sixty Drops of the Essence will be
+sufficient for a Gallon of Spirit, and so in Proportion for a greater
+or smaller Quantity.
+
+
+
+
+ CHAP. XXXIX.
+
+ _Of Orange Cordial Water; or, Eau de Bigarade._
+
+
+The Orange called by the _French_ Bigarade, is called by Botanists
+_Aurantium maximum_, _verrucoso Cortice_, the large worted Orange.
+
+It is a large and beautiful Fruit, and greatly esteemed for the
+Fragrancy of its Essence. It is common in diverse Parts of _Italy_,
+_Spain_, and _Provence_ in _France_.
+
+
+ _Recipe for making a Gallon of Orange Cordial._
+
+Take of the outer or yellow Part of the Rinds of fourteen Bigarades;
+Half an Ounce of Nutmegs; a Quarter of an Ounce of Mace, a Gallon of
+fine Proof Spirit, and two Quarts of Water. Digest all these together
+two Days in a close Vessel; after which draw off a Gallon with a gentle
+Fire, and dulcify with fine Sugar.
+
+This Cordial is greatly esteemed abroad, and would be the same here if
+sufficiently known.
+
+If the Orange Peels are not easily procured, one Hundred and forty
+Drops of the Essence may be used in their stead, and the Water will be
+nearly equal to that made from the Peels.
+
+
+
+
+ CHAP. XL.
+
+ _Of Jasmine Water._
+
+
+There are several Species of Jasmine, but that Sort intended here is
+what the Gardeners call, _Spanish_ White or _Catalonian_ Jasmine. This
+is one of the most Beautiful of all the Species of Jasmine; the Flowers
+much larger than any of the others, of a red Colour on the Outside,
+and extremely fragrant. But if the Flowers of this Species cannot be
+procured, those of the common Sort may be used, but the Quantity must
+be considerably augmented.
+
+
+ _Recipe for a Gallon of Jasmine Water._
+
+Take of _Spanish_ Jasmine-flowers twelve Ounces; Essence of Florentine
+Citron, or Burgamot, eight Drops; fine Proof Spirit a Gallon, Water two
+Quarts. Digest two Days in a close Vessel, after which draw off one
+Gallon, and dulcify with fine Loaf Sugar.
+
+This is a most excellent Cordial, and deserves to be more known here
+than it is at present.
+
+
+
+
+ CHAP. XLI.
+
+ _Of the Cordial Water of_ Montpelier.
+
+
+This Water has its Name from the Place where it was first made, and
+what is now brought from thence is still in great Reputation.
+
+
+ _Recipe for a Gallon of the Cordial Water of_ Montpelier.
+
+Take of the yellow Rinds of two Bergamots, or fifty Drops of the
+Essence of that Fruit; Cloves and Mace of each Half an Ounce; Proof
+Spirit a Gallon; Water one Quart: Digest two Days in a close Vessel,
+draw off a Gallon, and dulcify with fine Sugar.
+
+
+
+
+ CHAP. XLII.
+
+ _Of Father_ Andrew’_s Water_.
+
+
+This Water has its Name from its Inventor; and is greatly esteemed in
+_France_.
+
+
+ _Recipe for a Gallon of Father_ Andrew’_s Water_.
+
+Take of white Lilly-flowers eight Handfuls; Orange-flowers four Ounces;
+Rose Water a Quart; Proof Spirit a Gallon; Water a Quart: Draw off a
+Gallon in Balneum Mariæ, and dulcify with fine Sugar.
+
+
+
+
+ CHAP. XLIII.
+
+ _Of the Water of Father_ Barnabas.
+
+
+This Water has also its Name from its Inventor, a Jesuit of _Paris_.
+
+
+ _Recipe for a Gallon of the Water of Father_ Barnabas.
+
+Take of the Roots of Angelica four Ounces; of Cinnamon and Orris-root,
+of each Half an Ounce; bruise these Ingredients in a Mortar; put them
+into an Alembic, with a Gallon of Proof Spirit and two Quarts of Water;
+draw off a Gallon with a pretty brisk Fire.
+
+
+
+
+ CHAP. XLIV.
+
+ _Of the Water of the four Fruits._
+
+
+This Water has its Name from the four Fruits in its Composition, namely
+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
+to be chosen, bruised, and in that Condition suffered to remain some
+Days to ferment. The Juice is then to be strained off, the Quantity
+of Sugar and Brandy added, and the whole put into a Cask and close
+stopped. A Lee or Sediment will fall to the Bottom of the Cask, which
+Sediment will be of great Use in preserving the Ratafia.
+
+The Proportion of black Cherries must be large in this Ratafia, because
+the Colour, which this is greatly valued for, chiefly comes from the
+Juice of that Fruit.
+
+The Sugar must not be put in at once, because the Acidness of the
+Liquor would cause a considerable Effervescence, but by a little at a
+time.
+
+These Instructions being observed, a Ratafia of this Kind may be easily
+made: And as the Spirit is not to be mixed with it, till the Ratafia
+is called for, a large Quantity of it may be made at a small Expence,
+when the Fruits are in Perfection, which cannot be done by the common
+Methods.
+
+
+ _Recipe for making mixed Ratafia._
+
+Take of common Cherries, thoroughly ripe, four Hundred and fifty
+Pounds; Gooseberries, large and ripe, two Hundred and twenty-five
+Pounds; black Cherries ripe and large, fifty Pounds. Bruise these
+Fruits, and in that Condition let them continue three or four Days to
+ferment. Then press out the Juice, and add one fifth Part of Spirit;
+that is, if you have two Hundred and fifty Pints of Juice you must add
+to it fifty Pints of Spirit. When your Spirit and Juice are mixed put
+them into a Cask, and for every Pint add three Ounces of Sugar. By this
+means your Ratafia will be always ready to mix with Spirit.
+
+But as the Proportion of Spirit is but small, it will be necessary to
+taste your Ratafia at least every Month, lest it should ferment, and
+by that means lose both its Flavour and Colour. As soon therefore as
+you perceive the least Alteration in your Ratafia, more Spirit must be
+added to stop the Fermentation; and by this Method it may be kept the
+whole Year.
+
+If you have any Ratafia remaining at the End of the Year, you must mix
+it with that just made, adding a large Proportion of black Cherries;
+because the Colour in the old Ratafia will not be equal to that of
+the new. Or you may add to your old Ratafia a proper Quantity of the
+fresh Juice of black Cherries, which will restore its Colour, and, in
+a great Measure its Flavour too: So that if your Ratafia has been well
+preserved, it will, when mixed with fresh Juice of black Cherries, be
+but little inferior to the new.
+
+
+ 4. _Of white Ratafia._
+
+As red Fruits are the Basis of that called red Ratafia, so, on the
+contrary, that made from the Juices of white Fruits is denominated
+white Ratafia.
+
+There are various Kinds of Ratafia made from various Fruits; but I
+shall only give Recipes for making three or four Sorts, which 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 of Grape are large, and grow extremely
+close upon the Bunches, which are very long, and have commonly two
+Shoulders: The Fruit, when ripe, has a rich musky Flavour; but it is
+commonly very late in Autumn, before these Grapes are in Perfection;
+and the Berries being so very close upon the Bunches, detain the
+Moisture in the Centre; so that they often perish: To prevent which
+some curious Persons look over their Vines, soon after the Grapes are
+formed, and, with a Pair of Scissars, cut out all small ones, so as
+to leave the others at a moderate Distance, whereby the Sun and Air
+are easily admitted, which dissipates the Moisture, and prevents their
+perishing. There is another Kind of this Grape, called by some the
+white Frontiniac of _Alexandria_, and by others the _Jerusalem_ Muscat,
+which is a very large Grape, and, when ripe, an excellent Fruit; but
+is rarely brought to Perfection in _England_. The Berries of the
+_Jerusalem_ Muscat, are of an oval Shape, and very large. They grow
+very loose on the Bunches, are very fleshy and firm, and, when ripe,
+are of greenish white, and a delicate Flavour.
+
+Either of these Kinds of Grapes will make very fine Ratafia; but which
+ever of them are chosen, they must be picked from the Stalks, and only
+the finest Berries made use of. The Stones must also be picked out; for
+if they are bruised with the Berries, the fine Flavour of the Juice
+will be greatly diminished.
+
+When you have picked the Grapes from the Stalks, and taken out the
+Stones, press out the Juice, and filtrate it through a Flannel Bag.
+Then add the Quantity of Sugar and Spirit, and flavour it to your mind
+with a Spirit distilled from Spices, in the manner explained below.
+
+The general Proportion of Sugar and Spirit, is, to twenty Pints of the
+Juice, five Pounds and a Half of Sugar, ten Pints of Spirit, and what
+Quantity you please of the spicy Spirit.
+
+To make the spicy Spirit, take of Mace one Pound, Nutmegs four Ounces,
+Spirit three Gallons, and draw off the whole in Balneum Mariæ.
+
+By the same Method you may make red Ratafia from the red Frontiniac;
+except that the Grapes, when bruised, must be suffered to ferment three
+or four Days, before the Juice is pressed out; because the Colour,
+which resides principally in the Skins of the Grapes, will, by that
+means, be extracted.
+
+The Berries of the red Muscat, or red Frontiniac, are about the Size of
+those of the white; but grow much thinner on the Bunches. This Grape,
+when thoroughly ripe, has the richest and highest Flavour of any
+yet known; but it must have a dry Soil and a South Aspect, otherwise
+it seldom ripens well in _England_. Besides the above Grape, there
+is another called by some red Muscat of _Alexandria_, and by others
+red _Jerusalem_ Muscat. This is not quite so late in ripening as the
+white Muscat of _Alexandria_ above described; and for that reason more
+esteemed. The Berries of this Kind are not quite so large as those of
+the white, but of the same Form, and equal in Goodness.
+
+
+ 5. _Of Ratafia from Peaches._
+
+The Ratafia made from the Peach is the finest and richest Flavour of
+any made from stoned Fruits. It is however necessary to gather the
+Peach when thoroughly ripe, but, at the same time not to suffer it to
+hang too long on the Tree: For as, on the one hand, it will not acquire
+its delicious Flavour and Smell till thoroughly ripe, so, on the
+other, it will lose both if suffered to hang on the Tree, after it has
+attained to a full Maturity. Another necessary Caution is, to gather it
+in fine warm Weather, and near the Middle of the Day; because then both
+the Flavour and Smell are in the greatest Perfection.
+
+It is also requisite to make Choice of the proper Sorts of Peaches;
+for there is a remarkable Difference in the Flavour of these Fruits.
+Gardeners reckon above thirty Sorts of Peaches, but not more than half
+that number are proper for making Ratafia. I shall therefore give
+a short Description of those that are most proper, that the young
+Distiller may not be disappointed in making Ratafia from Peaches.
+
+1. The early Purple (called by the _French_ _La Pourprée hâtive_.) This
+Tree hath smooth Leaves: The Flowers large, and open: The Fruit is
+large, round, and of a fine red Colour: The Flesh is white, but very
+red at the Stone; very full of Juice, which has a rich vinous Flavour.
+This Peach is ripe about the Middle of _August_.
+
+2. The large, or _French_ Mignon. The Leaves of this Tree are smooth,
+and the Flowers large and open. The Fruit is a little oblong, generally
+swelling out on one Side, and of a fine Colour. The Juice is very
+sweet, and of a high Flavour; the Flesh white, but very red at the
+Stone, which is small, and easily separates from the Flesh. This Peach
+is ripe in the middle of _August_.
+
+3. The Chevreuse; or, belle Chevreuse. This Tree hath smooth Leaves,
+and its Flowers are small and contracted. The Fruit is of a middling
+Size, a little oblong, and of an elegant Colour. The Flesh is white,
+but very red at the Stone, from which it separates; full of a rich
+sugary Juice, and ripens towards the latter End of _August_.
+
+4. The red Magdalen, called by the _French_ about _Paris_, _Magdeleine
+de Courson_. The Leaves of this Tree are deeply sawed, and the Flowers
+large and open. The Fruit is large, round, and of a fine red Colour.
+The Flesh is white, but very red at the Stone, from which it separates.
+The Juice is very sugary, and of a rich Flavour. It is ripe the latter
+End of _August_.
+
+5. _Smith_’s _Newington_. This Tree hath sawed Leaves, and large open
+Flowers. The Fruit is of a middling Size, and of a fine red, next the
+Sun. The Flesh is very firm and white, but very red at the Stone, to
+which it closely adheres. It has a rich sugary Juice, and is ripe the
+latter End of _August_.
+
+6. The Chancellor. The Leaves of this Tree are smooth, and the Flowers
+small and contracted. The Fruit is shaped somewhat like the Belle
+Chevreuse, but rounder. The Flesh is white and melting, and separates
+from the Stone, where it is of a fine red Colour. The Skin is very
+thin, and the Juice remarkably rich. It ripens about the End of
+_August_.
+
+7. The Bellegarde; or, as the _French_ call it, the _Gallande_. This
+Tree hath narrow Leaves, and small contracted Flowers. The Fruit is
+very large and round, and of a deep purple Colour, on the Side exposed
+to the Sun. The Flesh is white, melting, and separates from the Stone,
+where it is of a deep red Colour. The Juice is very rich. This Peach is
+ripe about the beginning of _September_.
+
+8. The Bourdine. The Leaves of this Tree are smooth, and the Flowers
+small and contracted. The Fruit is large, round, and of a fine red
+Colour next the Sun. The Flesh is white, melting, and separates from
+the Stone, where it is of a fine red Colour. The Juice is vinous and
+rich. It is ripe the beginning of _September_, and greatly esteemed by
+the curious.
+
+9. The Lisle; or, as the _French_ call it, _la petite Violette Hâtive_.
+This Tree hath smooth Leaves, and small contracted Flowers. The Fruit
+is of a middle Size, and next the Sun of a fine violet Colour. The
+Flesh is of a pale yellow, melting, full of a rich vinous Juice; but
+adheres to the Stone, where it is very red. This Fruit is ripe the
+Beginning of _September_.
+
+10. The old _Newington_. The Leaves of this Tree are sawed, and the
+Flowers large and open. The Fruit is fair, large, and of a beautiful
+red Colour next the Sun. The Flesh is white, melting, and closely
+adheres to the Stone, where it is of a deep red Colour. The Juice is
+very rich and vinous. It is ripe about the Middle of _September_.
+
+11. The Rambouillet, commonly called the Rambullion. This Tree has
+smooth Leaves, and large open Flowers. The Fruit is of a middling Size,
+rather round than long, deeply divided by a Furrow in the Middle; of
+a fine red Colour next the Sun, but of a light Yellow next the Wall.
+The Flesh is melting, of a bright yellow Colour, except near the
+Stone, from which it separates, where it is of a deep red. The Juice
+is rich and of a vinous Flavour. This Fruit ripens about the Middle of
+_September_.
+
+12. The Pourprée; or, as the _French_ generally call it _Pourprée
+tardive_, the late Purple. The Leaves of this Tree are very large, and
+sawed, the Shoots strong, and the Flowers small and contracted. The
+Flesh, except near the Stone, from which it separates, and where it is
+red, is white, melting, and of a rich sugary Juice. It is not ripe till
+near the End of _September_.
+
+13. The Nevette. The Leaves of this Tree are sawed, and the Flowers
+small and contracted. The Fruit is large, somewhat longer than round,
+of a bright red Colour next the Sun, and of a pale yellow on the other.
+The Flesh is melting, full of a rich Juice, and very red at the Stone,
+from which it separates. It ripens about the Middle of _September_, and
+is esteemed one of the best Peaches.
+
+14. The Royal. This Tree hath smooth Leaves, and small contracted
+Flowers. The Fruit is large, round, and of a deep red on the Side
+exposed to the Sun, but of a pale yellow on the other. The Flesh is
+white, melting, and full of a rich Juice, of a white Colour, except
+near the Stone from which it separates, where it is of a deep red. This
+Fruit is ripe about the Middle of _September_.
+
+15. The monstrous Pavy of Pomponne. The Leaves of this Tree are smooth;
+the Flowers large and open. The Fruit is very large and round, many
+times fourteen Inches in Circumference. The Flesh is white, melting,
+and closely adheres to the Stone, where it is of a deep red Colour. The
+Side next the Sun is a beautiful red, and the other of a pale flesh
+Colour. It ripens about the End of _October_, and when the Autumn is
+warm, is an excellent Peach.
+
+The above Description of the different Kinds of Peaches proper for
+making Ratafia, will be of use to the young Artist, as the fine Flavour
+of this Liquor in a great Measure depends on a proper Choice of the
+Fruits used in the Composition; and if the Instructions relating to the
+Perfections and Ripeness of these Fruits are observed, an excellent
+Cordial may be easily made in the following manner.
+
+Take your Peaches, bruise them, and instantly strain out their Juice
+thro’ a Piece of strong Linen. In this Juice, without any Mixture of
+Water, dissolve your Sugar. And when the Sugar is melted, add the
+Quantity of Spirit. No Spices must be used in this Ratafia, the fine
+Flavour of the Peach being far preferable to all Spices in the World.
+The Quantity of either the Sugar or Spirit may be augmented or lessened
+according to your own Judgment, or in Proportion to the Price of your
+Ratafia.
+
+As soon as the Spirit is added to the dulcified Juice of the Peaches,
+the whole must be filtrated thro’ a Flannel Bag, put into Bottles
+close stopped; for the fine Flavour of the Peach will soon be lost
+unless the Bottles are very well corked. Some also cover the Cork with
+Sealing-wax, which is not a bad Caution.
+
+If you would have your Ratafia of a bright red Colour, your must let
+your bruised Peaches ferment a Day or two; by which means the Colour of
+the Skin, and that of the Flesh near the Stone, will be extracted, and
+give your Ratafia the Colour desired.
+
+
+ 4. _Of Orange-flower Ratafia._
+
+The Orange-flower has been already described, Page 127. I shall
+therefore only add, that the Orange-flowers used in making Ratafia
+should be large, in their full Perfection, gathered before the Rising
+of the Sun, and carefully picked from their Stalks, _&c._ Some blanch
+the Orange-flowers, by putting them into a small Quantity of Water,
+and boiling them a few Minutes over the Fire. But by this Method the
+most volatile Parts of the Flower are evaporated, by which the Ratafia
+will lose much of its delicate Flavour.
+
+The best way therefore is to use the Orange-flowers without any
+previous Boiling.
+
+
+ _Recipe for making ten Gallons of Orange-flower Ratafia._
+
+Take of Orange-flowers fresh gathered, and clean picked from their
+Stalks, _&c._ five Pounds, and infuse them six Days in five Gallons of
+clean Proof Spirit. Dissolve fourteen Pounds of Sugar in five Gallons
+of Water; and after straining the Spirit from the Flowers, mix it with
+the Syrup, and filtrate the whole thro’ a Flannel Bag.
+
+Some instead of common Water use the Orange-flower Water; but it will
+be necessary in pursuing that Method to take care that the Water be
+fresh made, and very fragrant; for otherwise instead of improving, you
+will greatly injure the fine Flavour of your Ratafia.
+
+The foreign Distillers keep two Sorts of Orange-flower Ratafia,
+one they call _single_ and the other _double_. The former is made
+according to the above Recipe; but in making the latter they use double
+the Quantity of Orange-flowers, and considerably augment the Proportion
+of Sugar. It will be needless to give a Recipe for making that Sort of
+Ratafia, which they call _double_, as the Process is exactly the same.
+
+
+ 5. _Ratafia of_ Portugal _Orange_.
+
+Ratafia may be made from any Sort of Orange; but that of the _Portugal_
+Orange is reckoned the best.
+
+The Oranges must be chosen fair, large, and ripe; and the outer or
+yellow Peel be carefully taken off. The Juice of the Oranges must be
+then pressed out, dulcified with Sugar, and mixed with the Spirit:
+after which the outer Rinds are to be added, and after a proper
+Infusion, the whole filtrated through a Flannel Bag.
+
+ _Recipe for making three Gallons of_ Portugal _Orange Ratafia_.
+
+Take of the Juice of _Portugal_ Oranges two Gallons; clean rectified
+Spirit one Gallon; four Pounds of Sugar; and the outer Peel of ten
+Oranges. Let the whole infuse a Fortnight, and then filter the Liquor
+through a Flannel Bag.
+
+Some instead of infusing the Peel as directed in the above Recipe, put
+the Peel into the Spirit, and distil it in Balneum Mariæ; after which
+they add the Spirit to the dulcified Orange-juice, and filtrate as
+before.
+
+The foregoing Recipes for making Ratafia from different Fruits, _&c._
+will be sufficient to instruct the young Distiller in the Method
+necessary to be pursued for making Cordials of this Kind; for it would
+be tedious to give Formula’s for making all the Kinds of Ratafia kept
+by different Distillers. The Method in all is nearly the same; and
+the Proportion of Sugar and Spirit may be easily discovered by a few
+Experiments. I shall therefore conclude this Chapter with giving a
+Recipe for making what is called by our _English_ Distillers Ratafia,
+tho’ a very bad Composition.
+
+
+ _Recipe for making ten Gallons of common Ratafia._
+
+Take of Nutmegs eight Ounces; bitter Almonds ten Pounds; _Lisbon_ Sugar
+eight Pounds; Ambergrise ten Grains: Infuse these Ingredients three
+Days in ten Gallons of clean Proof Spirit, and filter thro’ a Flannel
+Bag for use.
+
+The Nutmegs and bitter Almonds must be bruised; and the Ambergrise
+rubbed with the _Lisbon_ Sugar in a Marble Mortar, before they are
+infused in the Spirit.
+
+
+
+
+ CHAP. LIII.
+
+ _Of Gold Cordial._
+
+
+This Cordial has its Name from Leaf Gold being formerly used in its
+Composition; but as later Experiments have abundantly demonstrated that
+Gold can add nothing to its Virtues, it is now generally omitted.
+
+
+ _Recipe for making ten Gallons of Gold Cordial._
+
+Take of the Roots of Angelica, four Pounds; Raisins stoned, two Pounds;
+Coriander-seeds, Half a Pound; Caraway-seeds and Cinnamon, of each
+Half a Pound; Cloves two Ounces; Figs and Liquorice-root, of each one
+Pound; Proof Spirit eleven Gallons; Water two Gallons: The Angelica,
+Liquorice, and Figs must be sliced, before they are added. Digest two
+Days, and draw off by gentle Heat, till the Faints begin to rise,
+hanging in a Piece of Linen fastened to the Mouth of the Worm an
+Ounce of _English_ Saffron. Then dissolve eight Pounds of Sugar in
+three Quarts of Rose Water, and add it to the distilled Liquor. Some
+Distillers instead of Saffron colour their Goods with burnt Sugar, but
+by this means the Cordial is greatly impaired in its Virtues.
+
+ Or,
+
+Take of the Juice of Alchermes five Ounces; Cloves two Ounces and a
+Half; Musk and Ambergrise, of each Half a Dram; Loaf Sugar ten Pounds;
+Proof Spirit eleven Gallons; digest the whole a Fortnight in a close
+Vessel, and filter thro’ a Flannel Bag for use. Some add thirty Leaves
+of Gold; but the Medicine is not at all the better for it.
+
+
+Either of the above Recipes will produce an excellent Cordial; good in
+Tremblings, Faintings, and Lowness of Spirits, _&c_. Also in Nauseas
+and Griping Pains of the Stomach and Bowels.
+
+
+
+
+ CHAP. LIV.
+
+ _Of Cardamum, or All-fours._
+
+
+This Water has its Name from the four Ingredients in its Composition;
+and in some Countries is greatly used by the poorer Sort of People.
+
+
+ _Recipe for making ten Gallons of Cardamum._
+
+Take of Pimento, Caraway and Coriander-seeds, and Lemon-peel, of each
+three Pounds; of Malt Spirits eleven Gallons; Water three Gallons. Draw
+off with a gentle Fire, dulcify with ordinary Sugar, and make up the
+Goods, to the Strength you desire with clean Water.
+
+This is rarely called for unless by the poor Sort of People, who are
+induced to use it from its Cheapness; tho’ it is a better Cordial than
+many drawn from dearer Ingredients. It is an excellent Carminative, and
+is often sold for Aqua Mirabilis.
+
+
+
+
+ CHAP. LV.
+
+ _Of Geneva._
+
+
+There was formerly kept in the Apothecaries Shops a distilled
+spirituous Water of Juniper; but the Vulgar being fond of it as a Dram,
+the Distillers supplanted the Apothecaries, and sold it under the Name
+of Geneva. The common Sort however is not made from Juniper-berries
+as it ought to be, but from Oil of Turpentine; the Method of which we
+shall give in the Sequel of this Chapter.
+
+Juniper-berries are a roundish Fruit, of the Size of a Pea. They wither
+and wrinkle in the drying, and we meet with them variously corrugated,
+and usually covered with a bluish resinous Dust when fresh. They should
+be chosen fresh, plump, full of Pulp, and of a strong Taste and Smell.
+They are usually imported from _Germany_, tho’ we have plenty of the
+Trees in _England_. It is but small with us, rarely rising to more than
+three or four Feet in Height, and scarce ever exceeding five 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 full of Farina; the Females produce
+none of these Juli but only the Berries, which do not ripen till the
+second Year, and then do not immediately fall off, so that it is no
+uncommon thing to see three Sets of Berries, or the Berries of three
+different Years at once on the same Tree.
+
+If you make use of _English_ Berries, let them be fully ripe before
+they are gathered; and in order to preserve them, spread them very thin
+on a boarded Floor, leaving the Windows and Doors open, and turn them
+once a Day till they are dry; after which pack them up in Barrels, so
+that no Air may come to them, and they will keep good all the Year.
+Some, when they are dry, throw them altogether in a Heap in a Corner of
+the Room, where they continue till wanted for use; but the Berries will
+not keep so well by this Method as by being packed in Casks; they are
+subject to contract a Mouldiness, which will give a Taste to the Goods,
+greatly to their Disadvantage.
+
+Some Distillers as soon as their Berries are gathered, put them into
+Casks, and cover them with Spirits of Wine; by this Method the Berries
+are indeed well preserved, without any Danger of contracting an ill
+Smell, which they are very apt to do by the other Methods unless the
+greatest Care be taken; but then it must be remembered, that the Spirit
+will extract great Part of their essential Oil, in which their Virtues
+consist, and consequently the Berries themselves will be rendered of
+little Value. If, therefore, you preserve your Berries in this manner,
+you should put into each Cask or Jarr, only the Quantity you use for
+one Charge of your Still; and when you have occasion to use them, put
+both the Spirits and Berries into your Alembic.
+
+Thus your Berries will be finely preserved, without any Loss either of
+their essential Oil, or the Spirits made use of to preserve.
+
+
+ _Recipe for making ten Gallons of Geneva._
+
+Take of Juniper-berries three Pounds, Proof Spirit ten Gallons; Water
+four Gallons. Draw off by a gentle Fire till the Faints begin to rise,
+and make up your Goods to the Strength required with clean Water.
+
+The Distillers generally call those Goods which are made up Proof by
+the Name of Royal Geneva; for the common Sort is much below Proof, ten
+Gallons of Spirit being sufficient for fifteen Gallons of Geneva. Nay,
+what is generally sold at the common Alehouses is made in the following
+manner.
+
+Take of the ordinary Malt Spirits ten Gallons; Oil of Turpentine two
+Ounces, Bay Salt three Handfuls, Draw off by a gentle Fire till the
+Faints begin to rise, and make up your Goods to the Strength required
+with clean Water.
+
+In this manner is the common Geneva made, and it is suprizing that
+People should accustom themselves to drink it for pleasure.
+
+There is a Sort of this Liquor called _Holland_’s Geneva, from it being
+imported from _Holland_, which is greatly esteemed.
+
+The Ingredients used by the _Dutch_ are, however, the same as those
+given in the first Recipe of this Chapter, only instead of Malt Spirit
+they use _French_ Brandy. In the first Part of this Treatise we have
+sufficiently shewn the Nature of _French_ Brandy, and in what its
+Excellence consists; and, also, that by the Help of a clean Spirit,
+Cordial Waters may be made with the same Goodness as those drawn with
+_French_ Brandy. If therefore the Distiller be careful in distilling
+and rectifying his Malt Spirit, he may make Geneva equal to that of
+the _Dutch_, provided it be kept to a proper Age; for all spirituous
+Liquors contract a Softness and Mellowness by Age, impossible to be
+imitated by Art.
+
+
+
+
+ CHAP. LVI.
+
+ _Of Cherry Brandy._
+
+
+This Liquor is greatly called for in the Country; and is made different
+ways. Some press out the Juice of the Cherries, and having dulcified
+it with Sugar, add as much Spirit to it as the Goods will bear, or
+the Price it is intended to be sold for. But the common Method is to
+put the Cherries clean picked into a Cask, with a proper Quantity of
+Proof Spirit, and after standing eighteen or twenty Days, the Goods
+are drawn off into another Cask for Sale, and about two thirds of the
+first Quantity of Spirits poured into the Cask upon the Cherries. This
+is suffered to stand about a Month to extract the whole Virtue from
+the Cherries, after which it is drawn off as before; and the Cherries
+pressed to take out the Spirit they had absorbed. The Proportion of
+Cherries and Spirit is not very nicely observed; the general Rule is
+to let the Cask be about half filled with Cherries, and then filled up
+with Proof Spirits. Some add to every twenty Gallons of Spirit half an
+Ounce of Cinnamon, an Ounce of Cloves, and about three Pounds of Sugar,
+by which the Flavour of the Goods is considerably increased. But in
+order to save Expences, not only the Spices and Sugar are generally
+omitted, but also great Part of the Cherries, and the Deficience
+supplied by the Juice of Elder-berries. Your own Reason therefore, and
+the Price you can sell your Goods for, must direct you in the Choice of
+your Ingredients.
+
+By the same Method you may make Rasberry Brandy; and if the Colour of
+the Goods be not deep enough, it may be improved by an Addition of
+Cherry Brandy.
+
+
+
+
+ CHAP. LVII.
+
+ _Of Honey Water._
+
+
+This Water has its Name from the Honey in its Composition; tho’
+that Ingredient is but of very little Service to the Water, if made
+according to the usual Method.
+
+
+ _Recipe for making a Gallon of Honey Water._
+
+Take of the best Honey and Coriander-seeds, of each one Pound; Cloves,
+one Ounce and a Half; Nutmegs and Gum Benjamin, of each an Ounce;
+Vanilloes Number four. The yellow Rind of three large Lemons: Bruise
+the Cloves, Nutmegs, Coriander-seed, and Benjamin; cut the Vanilloes
+in pieces, and put all into a Glass Alembic, with one Gallon of clean
+rectified Spirit, and after digesting forty eight Hours, draw off the
+Spirit in Balneum Mariæ. To a Gallon of the above Spirit, add of damask
+Rose Water and Orange-flower Water, of each a Pound and a Half; Musk
+and Ambergrise of each five Grains. Grind the Musk and Ambergrise with
+some of the Water in a Glass Mortar, and afterwards put all together
+into a digesting Vessel, shaking them well together, and let them
+circulate three Days and three Nights in a gentle Heat: Then let all
+cool; filter and keep the Water in Bottles well stopped for use.
+
+This Water was first made by that faithful Chemist Mr. _George Wilson_,
+for King _James_ II. It is an Antiparalitic, smooths the Skin, and
+gives one of the most agreeable Scents imaginable. Forty or sixty
+Drops put into a Pint of clean Water, are sufficient for washing the
+Hands and Face; and the same Proportion to Punch, or any Cordial Water,
+gives a very agreeable Flavour.
+
+
+
+
+ CHAP. LVIII.
+
+ _Of Unequalled Water, generally sold by the French Name_ l’Eau sans
+ Pareille.
+
+
+There are two Sorts of this Water, one drawn considerably below Proof,
+and rendered fine by Filtration, and the other without the Faints, the
+Receiver being removed as soon as they begin to rise. The latter is
+much the best, tho’ dearer than the former.
+
+
+ _Recipe for making a Gallon of the common_ Eau sans Pareille.
+
+Take the outer Peels of twelve Citrons, three Quarts of fine Proof
+Spirit, and a Quart of Water. Put all into a Glass Alembic, and distil
+to a Dryness in Balneum Mariæ; filtre the Water, and put it into
+Bottles well stopped.
+
+This is the common Sort, and what is generally sold here under the Name
+_Eau sans Pareille_.
+
+
+ _Recipe for making a Gallon of the best Sort of_ Eau sans Pareille.
+
+Take of the Essence of Cedrat, Bergamot, Orange, and Lemon, of each
+two Drams; rectified Spirit a Gallon; Water two Quarts. Put all into
+a Glass Alembic, and distil in Balneum Mariæ till the Faints begin to
+rise, when the Receiver must be immediately removed.
+
+Some to save the Trouble and Expence of Distillation, mix the Essences
+with the Spirit of Wine, in the manner before mentioned in the Chapter
+for making Hungary Water; but this is greatly inferior to that made by
+Distillation.
+
+
+
+
+ CHAP. LIX.
+
+ _Of the Water of Bouquet._
+
+
+This Water has its Name from its Inventor, and is greatly esteemed
+abroad for its Smell. It is indeed drawn from the most odoriferous
+Flowers, and therefore it is no wonder that it is held in great Esteem.
+
+
+ _Recipe for making a Gallon of Bouquet’s Water._
+
+Take of the Flowers of white Lillies, and _Spanish_ Jessamin, of each
+Half a Pound; Orange-flowers and those of the Jonquil and Pink of each
+four Ounces; damask Roses one Pound. Let those be fresh gathered, and
+immediately put into a Glass Alembic with a Gallon of clean Proof
+Spirit, and two Quarts of Water. Place the Alembic in Balneum Mariæ,
+draw off till the Faints begin to rise. You may use Spirit of Wine,
+instead of Proof Spirit; but it will be absolutely necessary that it
+be entirely inodorous; for otherwise your Water will fall short of the
+desired Perfection.
+
+
+
+
+ CHAP. LX.
+
+ _Of Cyprus Water._
+
+
+This Water is only a dilute Tincture of Ambergrise; but as it is used
+by those who are fond of that Perfume, and known by the Name of Cyprus
+Water, or _Eau de Chypre_, I would not omit giving the Recipe here,
+intending to give a full Account of Ambergrise in a succeeding Chapter.
+
+
+ _Recipe for making a Gallon of Cyprus Water._
+
+Take of the Essence of Ambergrise Half an Ounce; put it into a Glass
+Alembic with a Gallon of Spirit of Wine and two Quarts of Water. Place
+the Alembic in Balneum Mariæ, and draw off till the Faints begin to
+rise.
+
+
+
+
+ CHAP. LXI.
+
+ _Of Vestal Water, or_ Eau de Vestale.
+
+
+This is a very agreeable Water, and has been long in use in several
+Parts of _Europe_.
+
+
+ _Recipe for a Gallon of Vestal Water._
+
+Take of the Seeds of Daucus Creticus or Candy Carrots, two Ounces;
+Spirit of Wine a Gallon; Water two Quarts. Distil in Balneum Mariæ till
+the Faints begin to rise. Then add to the Spirit drawn over an Ounce
+of the Essence of Lemons, and four Drops of the Essence of Ambergrise;
+redistil in Balneum Mariæ, and keep the Water in Bottles well stoped
+for use.
+
+
+
+
+ CHAP. LXII.
+
+ _Of Beauty Water, or_ Eau de Beauté.
+
+
+This Water has it Name from its use in washing the Face, and giving an
+agreeable Smell. It is drawn from Thyme and Marjoram, which gives it a
+very elegant Odour.
+
+
+ _Recipe for making a Gallon of Beauty Water._
+
+Take of the flowery Tops of Thyme and Marjoram, of each one Pound;
+Proof Spirits five Quarts; Water one Quart. Draw off in Balneum Mariæ,
+till the Faints begin to rise, and keep it close stopped for use.
+
+
+
+
+ CHAP. LXIII.
+
+ _Of Royal Water._
+
+
+This Water has its Name from being considered as the most excellent
+of all scented Waters. It is compounded of the Cedrat, Nutmegs and
+Mace, from whence the most elegant Smell is produced; and no Water is
+at present thought equal to this. There are two Sorts of Royal Water,
+one produced by a single Distillation, and the other by a double
+Distillation, and thence called rectified, or double distilled Royal
+Water.
+
+
+ _Recipe for a Gallon of Royal Water._
+
+Take of Mace one Ounce; Nutmegs Half an Ounce; Essence of Cedrat, or
+Bergamot two Drams: Put these into a Glass Alembic (after bruising the
+Spices) with five Quarts of fine Proof Spirit, and draw off one Gallon
+in Balneum Mariæ.
+
+
+ _Recipe for making a Gallon of double distilled Royal Water._
+
+Take of Mace one Ounce; Nutmegs Half an Ounce; bruise them, and put
+them into an Alembic with six Quarts of fine Proof Spirit, and draw off
+five Quarts with a gentle Fire. Then take the Spirit drawn off and put
+it into a Glass Alembic, with two Drams of the Essence of Cedrat, or
+Bergamot, and draw off a Gallon in Balneum Mariæ.
+
+Either of these Recipes will produce an elegant Water; but the latter
+greatly exceeds the former.
+
+
+
+
+ CHAP. LXIV.
+
+ _Of the Tincture, or Essence of Ambergrise, Musk and Civet._
+
+
+1. Authors have been long divided with regard to the Origin of
+Ambergrise; some taking it for a vegetable Juice, which either dropped
+into the Water from the Trunks or Branches of some Trees growing on
+the Sea-coast, or exudated from their Roots which ran out of the Earth
+into the Sea; some for an animal Production, and formed either by a
+secret Process from Honey-combs, or the Dung of Birds; and others
+have very circumstantially recorded that it is produced in the Whale.
+These Opinions are however now looked upon as false; Ambergrise being
+universally allowed to be a Mineral Production, of the Number of
+Bitumens. It is a light and frothy Substance, which generally bubbles
+up out of the Earth in a fluid Form, principally under Water, where it
+is by Degrees hardened into the Masses we see it in.
+
+Ambergrise in its natural, or common Form is a lax and coarse Substance
+of an irregular Structure, friable, and so light as to swim upon
+Water. It is of a pale gray Colour, with a faint Tinge of brown in
+it; but Pieces perfectly and uniformly of this Colour are rare, what
+we usually meet with is composed of whitish, yellowish, and blackish
+Granules; and in Proportion as there is more or less of this whitish
+Matter in these Masses, it is more or less scented and valuable. It is
+found in Pieces of perfectly irregular Figures, and from the Bigness
+of a Pea to those of ten, twenty, or more Pounds; nay there have been
+Masses found of more than two Hundred Weight.
+
+It should be chosen in clean and not over friable Pieces, of a pale
+grey Colour, and as uniform as possible in its Structure, with small
+black Specks within.
+
+There are two Sorts of Essences made from this Perfume; one without
+Addition of any other odoriferous Substance, and the other from
+Ambergrise compounded with Musk and Civet.
+
+
+ _Recipe for making the Essence of Ambergrise._
+
+Take of Ambergrise and white Sugar-candy, of each three Drams; grind
+them well together in a Glass Mortar, adding to them by slow Degrees,
+five Ounces of rectified Spirit of Wine, digest the whole in a Martrass
+(represented Fig. 8.) well stopped for four Days, and then separate the
+clear Tincture or Essence, which keep in a Bottle well stopt for use.
+
+
+ _Recipe for making the compound Essence of Ambergrise._
+
+Take of Ambergrise and white Sugar-candy of each two Drams; Musk twelve
+Grains; Civet two Grains; grind all these well together in a Glass
+Mortar, adding by Degrees four Ounces of rectified Spirit of Wine;
+digest and separate the clear Essence for use, as in the preceding
+Recipe.
+
+2. Musk is a dry, light, and friable Substance; of a dark blackish
+Colour, with some Tinge of a purplish or blood Colour in it. It is
+soft, and somewhat smooth and unctuous to the Touch, and of a highly
+perfumed Smell. It is brought to us sewed up in a Kind of Bladders or
+Cases of Skin, covered with a brownish Hair, which are the real Bags in
+which the Musk is lodged while on the Animal. Musk should be chosen of
+a very strong Scent, and in dry sound Bladders; and must be kept close
+shut down in a Leaden Box, by which means it will retain its Smell, and
+not grow too dry.
+
+
+ _Recipe for making the Essence of Musk._
+
+Take of Musk and white Sugar-candy of each one Dram; rub them well
+together in a Marble Mortar, adding by Degrees during the rubbing
+five Ounces of rectified Spirit of Wine: Put the whole into a Matrass,
+digest three Days in a gentle Heat, and pour off the clear Essence,
+which keep in a Bottle well stopt for use. Some add a few Grains
+of Civet to their Essence of Musk, which considerably augments the
+Fineness of the perfume.
+
+3. Civet is produced, like Musk, in Bags growing to the lower Part of
+the Belly of an Animal. It is of different Colours from a pure lively
+whitish, to a black; but the nearer it approaches to the white the
+better it is; of an extremely strong Smell, and a bitterish pungent
+Taste.
+
+The Essence of Civet is rarely used alone, but of great service in
+making Additions to other odoriferous Waters, and therefore I shall
+here give the Method of making it.
+
+
+ _Recipe for making the Essence of Civet._
+
+Take of Civet and double refined Sugar, of each two Drams; rub them
+well together in a Glass Mortar, adding by Degrees five Ounces of
+rectified Spirit of Wine: Put the whole into a Matrass, digest three
+Days in a gentle Heat, and pour off the clear Essence for use. Tho’
+the Essences in this Chapter are, properly speaking, Chemical
+Preparations, and therefore foreign to the Business of the Distiller;
+yet as they are often added to perfumed Waters, and easily made, I
+thought the above Recipes would not be unacceptable to the Reader.
+
+
+
+
+ CHAP. LXV.
+
+ _Of Faints, and the Uses they may be applied to._
+
+
+In many of the preceding Recipes I have ordered the Receiver to be
+removed as soon as the Faints begin to rise; because otherwise the
+Goods would contract a disagreeable Taste and Smell. It is not however
+to be understood that these Faints are to be thrown away, nor the
+Working of the Still immediately stopped; for they are far from being
+of no Value, notwithstanding they would be of great Disadvantage if
+suffered to run among the more spirituous Parts of the Goods before
+drawn off. As soon therefore as you find the clear Colour of the Goods
+begins to change of a bluish or whitish Colour, remove the Receiver,
+place another under the Nose of the Worm, and continue the Distillation
+as long as the Liquor running from the Worm is spirituous, which may
+be known by pouring a little of it on the Still Head, and applying
+a lighted Candle to it; for if it is spirituous it will burn, but
+otherwise not. When the Faints will no longer burn on the Still Head,
+put out the Fire, and pour the Faints in a Cask for that Purpose; and
+when, from repeated Distillations, you have procured a sufficient
+Quantity of these Faints, let the Still be charged with them almost to
+the Top. Then throw into the Still three or four Pounds of Salt, 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
+ Use of, _ibid._
+
+ _Spices_, Water of the four, 210
+
+ _Spirits_, Distillation of, 2
+ not to be extracted without a previous
+ Fermentation, 2
+ from Malt, how extracted, 70
+ from Molosses, how distilled, 75
+ how extracted from Sugar, 83
+ from Raisins, _ibid._
+ how flavoured, 97
+ how coloured, 101
+ of Plants, what, 113
+
+ _Stephens_’s (Dr.) Water, 172
+
+ _Still_ cold, described, 32
+ its Uses, 109
+ the Operations of it how performed, 110
+
+ _Stock_ of Ferments how procured, 17
+
+ _Subject_, fermentable, what composed of, 8
+
+ _Sugar_ Spirit, what, and how extracted, 80
+ burnt, its Use in colouring Brandy, 105
+
+ _Sulphur_, Oil of, its Use, 20
+
+ _Surfeit_ Water, 173
+
+
+ T.
+
+ _Tartar_, an aqueous Solution of, its Use, 20
+
+ _Theory_ of Fermentation, 8
+
+ _Treacle_, its Use as an Addition, 20
+ Spirit from, 75
+ its Use in colouring Brandy, 104
+ Water, 108
+
+ _Turin_ Ros solis, 217
+
+
+ V.
+
+ _Vapour_ Bath, its Use, 57
+
+ _Vestal_ Water, 258
+
+ _Unequalled_ Water, 255
+
+ _Usquebaugh_, common, 218
+ Royal, 219
+ by Digestion, _ibid._
+ _French_, 220
+
+ _Vulnerary_ Water, 200
+
+
+ W.
+
+ _Wash_, what so called by the Distillers, 7
+
+ _Water_, what fittest for brewing, 4
+ why necessary in several Distillations, 49
+
+ _Waters_, Simple, what, 63
+ how distilled, 107 _seq._
+ drawn from fermented Plants, 123
+ from Baum, _ibid._
+ from Castor, 140
+ from Cinnamon, 135
+ from Dill-seed, 142
+ from Fennel-seed, 136
+ from _Jamaica_ Pepper, 139
+ Simple from Orange-flowers, 127
+ double of Orange-flowers, 128
+ from Orange-peel, 142
+ from Penny-royal, 138
+ from Pepper-mint, 136
+ from Roses, 132
+ from Spear-mint, 137
+
+ _Water, Spirituous_, of Father _Andrew_, 207
+ from Angelica, 166
+ of Anhalt, 199
+ from Aniseeds, 157
+ called _Barbadoes_, 214
+ of Father _Barnabas_, 208
+ from Baum, 190
+ from Bergamot, 203
+ from the Begarade, 204
+ of Beauty, 259
+ of Bouquet, 256
+ from Bryony-root, 188
+ from Camomile-flowers, 182
+ from Caraway-seed, 159
+ from Cardamom-seed, 160
+ called Cardamum, 247
+ from the Cedrat, 201
+ called Cephalic, 193
+ from Cinnamon, 147
+ from Cloves, 150
+ from Citron-peel, 156
+ of Cyprus, 257
+ called Divine, 212
+ called Eau sans Pareille, 255
+ from four Fruits, 209
+ from four Seeds, 211
+ from four Spices, 210
+ called Gold Cordial, 245
+ against the Gout, 198
+ called Heavenly, 194
+ from Honey, _&c._, 253
+ from Horse-radish, 178
+ from Jasmine-flowers, 206
+ called Imperial, 183
+ from Juniper-berries, 248
+ for Ladies, 192
+ from Lavender, 154
+ from Lemon-peel, 152
+ of Montpelier, 207
+ from Nutmegs, 186
+ from Orange-peel, 168
+ from Parsley, 196
+ from Penny-royal, 195
+ from Pepper-mint, 165
+ from Piony, _&c._, 184
+ against the Plague, 169
+ called Ratafia, 221
+ called Roman, 213
+ from Rosemary, 153
+ from Ros Solis, 215
+ called Royal, 259
+ against a Scurvy, 177
+ from Spear-mint, 164
+ of Dr. _Stephens_, 172
+ against a Surfeit, 173
+ from Venice Treacle, 180
+ called Vestal, 258
+ called Usquebaugh, 218
+ against Wind, 197
+ the Wonderful, 162
+ from Wormwood, 175
+ against Wounds, 200
+
+ _Wine_, Oil of, how procured, 99
+ its Use, 100
+
+ _Winter_’s Bark, Description of, 151
+
+ _Wonderful_ Water, how made, 162
+
+ _Wormwood_ Water, lesser Composition, 175
+ greater Composition, 176
+
+
+ FINIS.
+
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+<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The Complete Distiller, by A. Cooper</div>
+
+<div style='display:block; margin:1em 0'>
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world at no cost and with almost no restrictions
+whatsoever. You may copy it, give it away or re-use it under the terms
+of the Project Gutenberg License included with this eBook or online
+at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you
+are not located in the United States, you will have to check the laws of the
+country where you are located before using this eBook.
+</div>
+
+<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The Complete Distiller</div>
+
+<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: A. Cooper</div>
+
+<div style='display:block; margin:1em 0'>Release Date: April 07, 2021 [eBook #65020]</div>
+
+<div style='display:block; margin:1em 0'>Language: English</div>
+
+<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div>
+
+<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Additional images from the Winterthur Library: Printed Book and Periodical Collection. and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</div>
+
+<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE COMPLETE DISTILLER ***</div>
+
+<div class="transnote">
+<h3>Transcriber’s Notes</h3>
+
+<p>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
+<a href="#Staechus">Stæchas</a> and Zedoary sometimes spelled <a href="#Zedoary">Zeadory</a>.
+</p>
+
+<p>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. </p>
+
+<p>The cover was prepared by the transcriber and is placed in the public domain.
+</p>
+</div>
+
+<div class="chapter"></div>
+
+<div class="mwidth">
+
+<h1>THE<br />
+
+COMPLETE<br />
+
+DISTILLER:</h1>
+
+<p class="center">CONTAINING,</p>
+
+
+<table class="standard" summary="">
+<col width="45%" /><col width="45%" />
+<tr>
+<td class="tdl">
+<p class="hang"><span class="fs2">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, <i>&c.</i> and
+of rectifying them: With
+Instructions for imitating
+to the greatest Perfection
+both the Colour and Flavour
+of <i>French</i> Brandies.</span></p></td>
+
+<td class="tdl_l"><p class="hang"><span class="fs2">II. The manner of distilling
+all Kinds of Simple Waters
+from Plants, Flowers,
+<i>&c.</i></span></p>
+
+<p class="hang"><span class="fs2">III. The Method of making
+all the compound Waters
+and rich Cordials so largely
+imported from <i>France</i> and
+<i>Italy</i>; as likewise all those
+now made in <i>Great Britain</i>.</span></p></td>
+</tr>
+</table>
+
+
+<p class="center">To which are added,</p>
+
+<p class="hang"><span class="fs2">Accurate Descriptions of the several Drugs,
+Plants, Flowers, Fruits, &c. used by Distillers,
+and Instructions for chusing the best of
+each Kind.</span></p>
+
+<p class="hang"><span class="fs2">The Whole delivered in the plainest manner, for the
+Use both of <i>Distillers</i> and <i>Private Families</i>.</span></p>
+
+<div class="bt bb">
+<p class="center">
+By <i>A. COOPER</i>, DISTILLER.</p>
+</div>
+
+<p class="center"><i>LONDON</i>:</p>
+
+<p class="center"><span class="fs2">Printed for <span class="smcap">P. Vaillant</span> in the <i>Strand</i>; and <span class="smcap">R.<br />
+Griffiths</span> in <i>Pater-Noster-Row</i>.<br />
+<br />
+M.DCC.LVII.</span></p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<div class="figcenter illowp100" id="i005" style="max-width: 50em;">
+ <img class="w100" src="images/i005.jpg" alt="Decorative border" />
+</div>
+
+
+<h2 class="nobreak" id="THE_PREFACE"><small>THE</small><br />
+
+PREFACE.</h2>
+</div>
+
+
+<p class="drop-cap"><span class="smcap"><i>It</i></span> <i>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</i>
+French <i>Treatise of Distillation<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> 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,</i>
+&c. <i>has never before been published
+in the</i> English <i>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</i> French <i>and</i> Italians, <i>imported
+at so great an Expence, and
+such Detriment to the Trade of this
+Nation, may be made in</i> England,
+<i>equal to those manufactured abroad.</i></p>
+
+<div class="footnote">
+
+<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> This Treatise is intitled <i>Traité Raisonné de
+la Distillation; ou La Distillation réduite en
+Principes: Avec un Traité des Odeurs</i>. <i>Par M.
+</i> <span class="smcap">De’jean</span>, <i>Distillateur</i>. Printed at <i>Paris</i>, in the
+Year, <span class="smcap">M.dcc.liii</span>.</p>
+
+</div>
+
+<p><i>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.</i></p>
+
+<p><i>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.</i></p>
+
+<p><i>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.</i></p>
+
+<p><i>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.</i></p>
+
+<p><i>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.</i></p>
+
+<div class="figcenter illowp100" id="i010" style="max-width: 21.875em;">
+ <img class="w100" src="images/i010.jpg" alt="Decoration" />
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<div class="figcenter illowp100" id="i011" style="max-width: 56.25em;">
+ <img class="w100" src="images/i011.jpg" alt="Decoration" />
+</div>
+<h2 class="nobreak" id="THE_CONTENTS">THE<br />
+
+CONTENTS.</h2>
+</div>
+
+<table class="standard" summary="">
+<tr>
+<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_I">Part I</a>.</span></td>
+</tr>
+<tr>
+<td class="tdc" colspan="3"><i>Of the Distillation of Spirits.</i></td>
+</tr>
+<tr>
+<td class="tdr"><span class="smcap">Chap.</span> <a href="#CHAP_I">I</a>.</td>
+<td class="tdl"><i>Of Brewing in order to the Production
+of inflammable Spirits.</i></td>
+<td class="tdr"><span class="smcap">Page</span> 2</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_II">II</a>.</td>
+<td class="tdl"><i>Of Fermentation.</i></td>
+<td class="tdr">7</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_III">III</a>.</td>
+<td class="tdl"><i>Of Distillation in general.</i></td>
+<td class="tdr">26</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IV">IV</a>.</td>
+<td class="tdl"><i>Of particular Distillation.</i></td>
+<td class="tdr">27</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_V">V</a>.</td>
+<td class="tdl"><i>Of Alembics, and their different
+Constructions.</i></td>
+<td class="tdr">29</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VI">VI</a>.</td>
+<td class="tdl"><i>Of the Accidents that too often
+happen in performing the Processes
+of Distillation.</i></td>
+<td class="tdr">33</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VII">VII</a>.</td>
+<td class="tdl"><i>Of the Methods of preventing Accidents.</i></td>
+<td class="tdr">37</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VIII">VIII</a>.</td>
+<td class="tdl"><i>Of the Remedies for Accidents,
+when they happen.</i></td>
+<td class="tdr">41</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IX">IX</a>.</td>
+<td class="tdl"><i>Of the Necessity of often cooling
+the Alembic, as another means
+of preventing Accidents.</i></td>
+<td class="tdr">46</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_X">X</a>.</td>
+<td class="tdl"><i>Of the Necessity of putting Water
+into the Alembic for several
+Distillations.</i></td>
+<td class="tdr">49</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XI">XI</a>.</td>
+<td class="tdl"><i>Of the particular Advantages attending
+every Kind of Distillation.</i></td>
+<td class="tdr">51</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XII">XII</a>.</td>
+<td class="tdl"><i>Of Bodies proper for Distillation.</i></td>
+<td class="tdr">59</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIII">XIII</a>.</td>
+<td class="tdl"><i>Of what is procured by Distillation.</i></td>
+<td class="tdr">62</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIV">XIV</a>.</td>
+<td class="tdl"><i>Of the proper Season for Distillation.</i></td>
+<td class="tdr">67</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XV">XV</a>.</td>
+<td class="tdl"><i>Of the Filtration of Liquors.</i></td>
+<td class="tdr">68</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVI">XVI</a>.</td>
+<td class="tdl"><i>Of the Distillation of Malt Spirits.</i></td>
+<td class="tdr">70</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVII">XVII</a>.</td>
+<td class="tdl"><i>Of the Distillation of Molosses
+Spirits.</i></td>
+<td class="tdr">75</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVIII">XVIII</a>.</td>
+<td class="tdl"><i>Of the Nature of Brandies, and
+the Method of distilling them in</i> France.</td>
+<td class="tdr">76</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIX">XIX</a>.</td>
+<td class="tdl"><i>Of the Distillation of Rum.</i></td>
+<td class="tdr">80</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XX">XX</a>.</td>
+<td class="tdl"><i>Of Sugar Spirits.</i></td>
+<td class="tdr">83</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXI">XXI</a>.</td>
+<td class="tdl"><i>Of Raisin Spirits.</i></td>
+<td class="tdl"><i>ibid.</i></td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXII">XXII</a>.</td>
+<td class="tdl"><i>Of Arracs.</i></td>
+<td class="tdr">86</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXIII">XXIII</a>.</td>
+<td class="tdl"><i>Of Rectification.</i></td>
+<td class="tdr">89</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXIV">XXIV</a>.</td>
+<td class="tdl"><i>Of the Flavouring of Spirits.</i></td>
+<td class="tdr">97</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXV">XXV</a>.</td>
+<td class="tdl"><i>Of the Methods of colouring Spirits.</i></td>
+<td class="tdr">101</td>
+</tr>
+<tr>
+<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_II">Part II</a>.</span></td>
+</tr>
+<tr>
+<td class="tdc" colspan="3"><i>Containing the Method of distilling Simple<br />Waters.</i></td>
+</tr>
+<tr>
+<td class="tdr"><span class="smcap">Chap.</span><a href="#CHAP_I_2"> I</a>.</td>
+<td class="tdl"><i>Of Waters drawn by the cold Still.</i></td>
+<td class="tdr">109</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_II_2">II</a>.</td>
+<td class="tdl"><i>Of distilling Simple Waters by the Alembic.</i></td>
+<td class="tdr">114</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_III_2">III</a>.</td>
+<td class="tdl"><i>Of increasing the Virtues of Simple Waters by means of Cohobation.</i></td>
+<td class="tdr">121</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IV_2">IV</a>.</td>
+<td class="tdl"><i>Of the Method of procuring a
+Simple Water from Vegetables,
+by previously fermenting the Vegetable
+before Distillation.</i></td>
+<td class="tdr">123</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_V_2">V</a>.</td>
+<td class="tdl"><i>Of the Simple Waters commonly in Use.</i></td>
+<td class="tdr">125</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VI_2">VI</a>.</td>
+<td class="tdl"><i>Of Orange-flower Water.</i></td>
+<td class="tdr">127</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VII_2">VII</a>.</td>
+<td class="tdl"><i>Of Rose Water.</i></td>
+<td class="tdr">131</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VIII_2">VIII</a>.</td>
+<td class="tdl"><i>Of Cinnamon Water.</i></td>
+<td class="tdr">134</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IX_2">IX</a>.</td>
+<td class="tdl"><i>Of Fennel Water.</i></td>
+<td class="tdr">135</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_X_2">X</a>.</td>
+<td class="tdl"><i>Of Pepper-mint Water.</i></td>
+<td class="tdr">136</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XI_2">XI</a>.</td>
+<td class="tdl"><i>Of Spear-mint Water.</i></td>
+<td class="tdr">137</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XII_2">XII</a>.</td>
+<td class="tdl"><i>Of Baum Water.</i></td>
+<td class="tdr"><i>ibid.</i></td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIII_2">XIII</a>.</td>
+<td class="tdl"><i>Of Penny-royal Water.</i></td>
+<td class="tdr">138</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIV_2">XIV</a>.</td>
+<td class="tdl"><i>Of</i> Jamaica <i>Pepper Water</i>.</td>
+<td class="tdr">139</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XV_2">XV</a>.</td>
+<td class="tdl"><i>Of Castor Water.</i></td>
+<td class="tdr">140</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVI_2">XVI</a>.</td>
+<td class="tdl"><i>Of Orange Peel Water.</i></td>
+<td class="tdr">142</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVII_2">XVII</a>.</td>
+<td class="tdl"><i>Of the Water of Dill-seed.</i></td>
+<td class="tdr">142</td>
+</tr>
+<tr>
+<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_III">Part III</a>.</span></td>
+</tr>
+<tr>
+<td class="tdc" colspan="3"><i>Of making Compound Waters and Cordials.</i></td>
+</tr>
+<tr>
+<td class="tdr"><span class="smcap">Chap.</span><a href="#CHAP_I_3"> I</a>.</td>
+<td class="tdl"><i>Of strong Cinnamon Water.</i></td>
+<td class="tdr">147</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_II_3">II</a>.</td>
+<td class="tdl"><i>Of Clove Water.</i></td>
+<td class="tdr">150</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_III_3">III</a>.</td>
+<td class="tdl"><i>Of Lemon Water.</i></td>
+<td class="tdr">152</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IV_3">IV</a>.</td>
+<td class="tdl"><i>Of Hungary Water.</i></td>
+<td class="tdr">153</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_V_3">V</a>.</td>
+<td class="tdl"><i>Of Lavender Water.</i></td>
+<td class="tdr">154</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VI_3">VI</a>.</td>
+<td class="tdl"><i>Of Citron Water.</i></td>
+<td class="tdr">156</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VII_3">VII</a>.</td>
+<td class="tdl"><i>Of Aniseed Water.</i></td>
+<td class="tdr">157</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_VIII_3">VIII</a>.</td>
+<td class="tdl"><i>Of Caraway Water.</i></td>
+<td class="tdr">159</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_IX_3">IX</a>.</td>
+<td class="tdl"><i>Of Cardamom-seed Water.</i></td>
+<td class="tdr">160</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_X_3">X</a>.</td>
+<td class="tdl"><i>Of Aqua Mirabilis.</i></td>
+<td class="tdr">162</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XI_3">XI</a>.</td>
+<td class="tdl"><i>Of Mint Water.</i></td>
+<td class="tdr">164</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XII_3">XII</a>.</td>
+<td class="tdl"><i>Of Pepper-mint Water.</i></td>
+<td class="tdr">165</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIII_3">XIII</a>.</td>
+<td class="tdl"><i>Of Angelica Water.</i></td>
+<td class="tdr">166</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIV_3">XIV</a>.</td>
+<td class="tdl"><i>Of Orange Water.</i></td>
+<td class="tdr">168</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XV_3">XV</a>.</td>
+<td class="tdl"><i>Of Plague Water.</i></td>
+<td class="tdr">169</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVI_3">XVI</a>.</td>
+<td class="tdl"><i>Of Dr.</i> Stephens<i>’s Water</i>.</td>
+<td class="tdr">172</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVII_3">XVII</a>.</td>
+<td class="tdl"><i>Of Surfeit Water.</i></td>
+<td class="tdr">173</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XVIII_3">XVIII</a>.</td>
+<td class="tdl"><i>Of Wormwood Water.</i></td>
+<td class="tdr">175</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XIX_3">XIX</a>.</td>
+<td class="tdl"><i>Of Antiscorbutic Water.</i></td>
+<td class="tdr">177</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XX_3">XX</a>.</td>
+<td class="tdl"><i>Of Compound Horse-radish Water.</i></td>
+<td class="tdr">178</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXI_3">XXI</a>.</td>
+<td class="tdl"><i>Of Treacle Water.</i></td>
+<td class="tdr">180</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXII_3">XXII</a>.</td>
+<td class="tdl"><i>Of Compound Camomile-flower Water.</i></td>
+<td class="tdr">182</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXIII_3">XXIII</a>.</td>
+<td class="tdl"><i>Of Imperial Water.</i></td>
+<td class="tdr">183</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXIV_3">XXIV</a>.</td>
+<td class="tdl"><i>Of Compound Piony Water.</i></td>
+<td class="tdr">184</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXV_3">XXV</a>.</td>
+<td class="tdl"><i>Of Nutmeg Water.</i></td>
+<td class="tdr">186</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXVI_3">XXVI</a>.</td>
+<td class="tdl"><i>Of Compound Bryony Water.</i></td>
+<td class="tdr">188</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXVII_3">XXVII</a>.</td>
+<td class="tdl"><i>Of Compound Baum Water; or</i>
+Eau de Carmes.</td>
+<td class="tdr">190</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXVIII_3">XXVIII</a>.</td>
+<td class="tdl"><i>Of Ladies Water.</i></td>
+<td class="tdr">192</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXIX_3">XXIX</a>.</td>
+<td class="tdl"><i>Of Cephalic Water.</i></td>
+<td class="tdr">193</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXX_3">XXX</a>.</td>
+<td class="tdl"><i>Of Heavenly Water; or Aqua
+Cœlestis.</i></td>
+<td class="tdr">194</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXI_3">XXXI</a>.</td>
+<td class="tdl"><i>Of Spirituous Penniroyal Water.</i></td>
+<td class="tdr">195</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXII_3">XXXII</a>.</td>
+<td class="tdl"><i>Of Compound Parsley Water.</i></td>
+<td class="tdr">196</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXIII_3">XXXIII</a>.</td>
+<td class="tdl"><i>Of Carminative Water.</i></td>
+<td class="tdr">197</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXIV_3">XXXIV</a>.</td>
+<td class="tdl"><i>Of Gout Water.</i></td>
+<td class="tdr">198</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXV_3">XXXV</a>.</td>
+<td class="tdl"><i>Of Anhalt Water.</i></td>
+<td class="tdr">199</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXVI_3">XXXVI</a>.</td>
+<td class="tdl"><i>Of Vulnerary Water; or</i> Eau d’
+Arquebusade.</td>
+<td class="tdr">200</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXVII_3">XXXVII</a>.</td>
+<td class="tdl"><i>Of Cedrat Water.</i></td>
+<td class="tdr">201</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXVIII_3">XXXVIII</a>.</td>
+<td class="tdl"><i>Of Bergamot Water.</i></td>
+<td class="tdr">203</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XXXIX_3">XXXIX</a>.</td>
+<td class="tdl"><i>Of Orange cordial Water; or</i>
+Eau de Bigarade.</td>
+<td class="tdr">204</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XL_3">XL</a>.</td>
+<td class="tdl"><i>Of Jasmine Water.</i></td>
+<td class="tdr">206</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLI_3">XLI</a>.</td>
+<td class="tdl"><i>Of the Cordial Water of</i> Montpelier.</td>
+<td class="tdr">207</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLII_3">XLII</a>.</td>
+<td class="tdl"><i>Of Father</i> Andrew<i>’s Water</i>.</td>
+<td class="tdr">207</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLIII_3">XLIII</a>.</td>
+<td class="tdl"><i>Of the Water of Father</i> Barnabas.</td>
+<td class="tdr">208</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLIV_3">XLIV</a>.</td>
+<td class="tdl"><i>Of the Water of the four Fruits.</i></td>
+<td class="tdr">209</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLV_3">XLV</a>.</td>
+<td class="tdl"><i>Of the Water of the four Spices.</i></td>
+<td class="tdr">210</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLVI_3">XLVI</a>.</td>
+<td class="tdl"><i>Of the Water of the four Seeds.</i></td>
+<td class="tdr">211</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLVII_3">XLVII</a>.</td>
+<td class="tdl"><i>Of the divine Water.</i></td>
+<td class="tdr">212</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLVIII_3">XLVIII</a>.</td>
+<td class="tdl"><i>Of</i> Roman <i>Water</i>.</td>
+<td class="tdr">213</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_XLIX_3">XLIX</a>.</td>
+<td class="tdl"><i>Of</i> Barbadoes <i>Water</i>.</td>
+<td class="tdr">214</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_L_3">L</a>.</td>
+<td class="tdl"><i>Of Ros Solis.</i></td>
+<td class="tdr">215</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LI_3">LI</a>.</td>
+<td class="tdl"><i>Of Usquebaugh.</i></td>
+<td class="tdr">218</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LII_3">LII</a>.</td>
+<td class="tdl"><i>Of Ratafia.</i></td>
+<td class="tdr">221</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LIII_3">LIII</a>.</td>
+<td class="tdl"><i>Of Gold Cordial.</i></td>
+<td class="tdr">245</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LIV_3">LIV</a>.</td>
+<td class="tdl"><i>Of Cardamum, or All-fours.</i></td>
+<td class="tdr">247</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LV_3">LV</a>.</td>
+<td class="tdl"><i>Of Geneva.</i></td>
+<td class="tdr">248</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LVI_3">LVI</a>.</td>
+<td class="tdl"><i>Of Cherry Brandy.</i></td>
+<td class="tdr">252</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LVII_3">LVII</a>.</td>
+<td class="tdl"><i>Of Honey Water.</i></td>
+<td class="tdr">253</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LVIII_3">LVIII</a>.</td>
+<td class="tdl"><i>Of Unequalled Water; or</i> Eau
+sans Pareille.</td>
+<td class="tdr">255</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LIX_3">LIX</a>.</td>
+<td class="tdl"><i>Of the Water of Bouquet.</i></td>
+<td class="tdr">256</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LX_3">LX</a>.</td>
+<td class="tdl"><i>Of Cyprus Water.</i></td>
+<td class="tdr">257</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LXI_3">LXI</a>.</td>
+<td class="tdl"><i>Of Vestal Water.</i></td>
+<td class="tdr">259</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LXII_3">LXII</a>.</td>
+<td class="tdl"><i>Of Beauty Water.</i></td>
+<td class="tdr">260</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LXIII_3">LXIII</a>.</td>
+<td class="tdl"><i>Of Royal Water.</i></td>
+<td class="tdr">261</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LXIV_3">LXIV</a>.</td>
+<td class="tdl"><i>Of the Essence of Ambergrise,
+Musk, and Civet.</i></td>
+<td class="tdr">262</td>
+</tr>
+<tr>
+<td class="tdr"><a href="#CHAP_LXV_3">LXV</a>.</td>
+<td class="tdl"><i>Of Faints.</i></td>
+<td class="tdr">263</td>
+</tr>
+</table>
+
+<div class="figcenter illowp100" id="i016" style="max-width: 12.5em;">
+ <img class="w100" src="images/i016.jpg" alt="Decoration" />
+</div>
+
+<div class="chapter"></div>
+
+
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_1"> 1</span></p>
+
+<div class="figcenter illowp100" id="i019" style="max-width: 56.25em;">
+ <img class="w100" src="images/i019.jpg" alt="Decoration" />
+</div>
+
+
+<p class="half-title"><small>A</small><br />
+
+Complete System<br />
+
+<small>OF</small><br />
+
+DISTILLATION.</p>
+</div>
+
+<p class="drop-cap"><span class="smcap">Distillation</span> 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.</p>
+
+<p>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.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_2"> 2</span></p>
+
+<h2 class="nobreak" id="PART_I">PART I.<br />
+
+<small><i>Of the Distillation of Spirits.</i></small></h2>
+</div>
+
+<p class="drop-cap"><span class="smcap">By</span> 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.</p>
+
+<p>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.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_I">CHAP. I.<br />
+
+<small><i>Of Brewing, in order to the Production of
+inflammable Spirits.</i></small></h3>
+</div>
+
+<p class="drop-cap"><span class="smcap">By</span> 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.</p>
+
+<p><span class="pagenum" id="Page_3"> 3</span></p>
+
+<p>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,
+<i>&c.</i> 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 <i>England</i>,
+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.</p>
+
+<p>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<span class="pagenum" id="Page_4"> 4</span>
+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.</p>
+
+<p>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<span class="pagenum" id="Page_5"> 5</span>
+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.</p>
+
+<p>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
+Heat of boiling Water may at once be
+lessened to any assigned Degree of Warmth,
+by a proper Addition of cold Water; due
+Regard being had to the Season of the Year,
+and the Temperature of the Air. This Improvement,
+with that mentioned above, of
+reducing the two Operations of Brewing
+and Fermentation to one, will be attended
+with considerable Advantage.</p>
+
+<p>With regard to the proper Quantity of
+Water, it must be observed, that if too little
+be used, a viscid clammy Mixture will be<span class="pagenum" id="Page_6"> 6</span>
+produced, little disposed to ferment, nor
+capable of extracting all the soluble Parts
+of the Malt. On the other hand, too much
+Water renders the Tincture thin and aqueous,
+and by that means increases the Trouble
+and Expence in all Parts of the Operation.
+A due Medium, therefore, should
+be chosen; and Experience has shewn, that
+a Wash about the Goodness of that designed
+by the <i>London</i> Brewers for Ten Shilling
+Beer, will best answer the Distiller’s Purpose.
+When a proper Quantity of Water
+is mixed with the Malt, the whole Mass
+must be well agitated, that all the soluble
+Parts of the Malt may often come in contact
+with the aqueous Fluid, which being
+well saturated after standing a proper time,
+must be drawn off, fresh Water poured on,
+and the Agitations repeated, till at last the
+whole Virtue, or saccharine Sweetness of
+the Malt is extracted, and only a fixed
+husky Matter remains, incapable of being
+dissolved by either hot or cold Water.</p>
+
+<p>The third requisite Particular is, that
+some certain Additions be used, or Alterations
+made according to the Season of the
+Year, or the Intention of the Operator.
+The Season of the Year is very necessary to
+be considered. In the Summer, the Water
+applied to the Malt must be colder than in
+the Winter; and in hot sultry Weather,<span class="pagenum" id="Page_7"> 7</span>
+the Tincture must be suddenly cooled, otherwise
+it will turn eager; and, in order to
+check the too great Tendency it has to Fermentation,
+when the Air is hot, it will be
+necessary to add a proper Quantity of unmalted
+Meal, which being much less disposed
+to Fermentation than Malt, will
+greatly moderate its Impetuosity, and render
+the Operation suitable to the Production of
+Spirits, which, by a too violent Fermentation,
+would, in a great Measure, be dissipated
+and lost.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_II">CHAP. II.<br />
+
+<small><i>Of Fermentation.</i></small></h3>
+</div>
+
+<p class="drop-cap"><span class="smcap">The</span> tincture, or, as the Distillers call
+it, the Wash, being prepared, as in
+the foregoing Chapter, it is next to be fermented;
+for, without this Operation, no
+vinous Spirit can be produced.</p>
+
+<p>By Fermentation is meant that intestine
+Motion performed by the instrumental Efficacy
+of Water, whereby the Salt, Oil and
+Earth of a fermentable Subject, are separated,
+attenuated, transposed, and again
+collected, and recomposed in a particular
+Manner.</p>
+
+<p><span class="pagenum" id="Page_8"> 8</span></p>
+
+<p>The Doctrine of Fermentation, is of the
+greatest Use, and should be well understood
+by every Distiller, as it is the very Basis of
+the Art; and, perhaps, if more attended
+to, a much purer Spirit, 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 deliver
+the Practice.</p>
+
+<p>Every fermentable Subject is composed of
+Salt, Oil, and a subtile Earth; but these
+Particles are so small, that, when asunder,
+they are imperceptable to the Senses; and,
+therefore, when mixed with an aqueous
+Fluid, they leave it transparent; neither
+have fermentable Bodies any Taste, except
+that of Sweetness.</p>
+
+<p>These Particles are each composed of
+Salt, Oil and Earth, intimately mixed in an
+actual Cohesion, Connexion, and Union;
+and, therefore, when any one of those
+Principles too much abounds in any Subject,
+so that an intimate Union is prevented,
+the whole Efficacy of the Fermentation is
+either stopped or impaired, or at least limited
+to one certain Species.</p>
+
+<p><span class="pagenum" id="Page_9"> 9</span></p>
+
+<p>This equal Connexion of Salt, Oil and
+Earth into a single compound Particle, forms
+a Corpuscle soluble in Water; or, to speak
+more philosophically, this compound Corpuscle
+is, by means of its saline Particles,
+connected with the aqueous Corpuscles,
+and moved up and down with them. But
+where these Corpuscles are not thus connected
+with the Water, a Number of them
+join together, and form either a gross, or a
+loose, chaffy, and spungy Matter.</p>
+
+<p>When these compound Particles are diluted
+with a small Quantity of an aqueous
+Fluid, they feel slippery, clammy, and
+unctuous to the Touch, and affect the Taste
+with a kind of ropy Sweetness. And when
+a proper Quantity of the Fluid is added, a
+Commotion is presently excited, and afterwards
+a subtile Separation.</p>
+
+<p>This Commotion and Separation first begins
+in the whole Substance; for before the
+Addition of Water, the Subject may remain
+in dry, solid, and large Pieces, as in Malt,
+Sugar, <i>&c.</i> which being reduced to Powder,
+each Grain thereof is an Aggregate of
+many smaller compound Corpuscles; these
+being put into Water, dissolve, and separately
+float therein, till at length, they be<span class="pagenum" id="Page_10"> 10</span>come
+so small as to be invisible, and only
+thicken the Consistence of the Liquor.</p>
+
+<p>These Corpuscles being thus separated
+from one another, there next ensues a Separation
+of their component Particles; that
+is, the Salt, the Oil, and the Earth, are divided
+by the Interposition of the aqueous
+Particles.</p>
+
+<p>The first Commotion is no more than a
+bare Solution; for the saline Particles being
+easily dissolvable in Water, they are immediately
+laid hold of by the aqueous Particles,
+and carried about with them. But the succeeding
+Separation, or fermentative Motion,
+is a very different thing; for by this the
+saline Particles are divided from those of
+Oil and Earth, partly by the Impulse of the
+others in their Motion, and partly by the
+Force of the aqueous Particles, which are
+now continually meeting and dashing against
+them.</p>
+
+<p>This Motion is performed by the Water,
+as a Fluid, or Aggregate of an infinite
+Number of Particles, in actual and perpetual
+Motion; their Smallness being proportionable
+to that of the fermenting Corpuscles,
+and their Motion, or constant Susceptibility
+of Motion, by Warmth, and the Motion
+of the Air, disposing them to move<span class="pagenum" id="Page_11"> 11</span>
+other subtile moveable Corpuscles also. The
+certain Agreement of Figure, or Size between
+the aqueous Particles, and those of
+the Salt in the fermentable Subject, tends
+greatly to increase this Commotion; for, by
+this means, they are readily and very closely
+connected together; and therefore move
+almost like one and the same compound
+Corpuscle; whilst the Water is not at all
+disposed to cohere immediately with either
+the Oil or Earth. And thus an unequal
+Concussion is excited in the compound Corpuscles
+of the fermentable Subject; which
+Concussion at length strikes out the saline
+Particle, loosens the others, and finally produces
+a Separation of the original Connexion
+of the Subject.</p>
+
+<p>An aqueous Fluid, therefore, is the true,
+and indeed the only, Instrument for procuring
+a fermentable Motion in these compound
+Corpuscles of the Subject: For were
+an oily Fluid poured upon any fermentable
+Subject, no vinous Fermentation would ensue;
+as the Oil could neither give a sufficient
+Impulse on the compound Corpuscles,
+which are grosser than its own constituent
+Particles, nor divide the oily or saline Particles
+of the Subject from their Connexion
+with the others, which detain, and, as it
+were, envelope, or defend them from its
+Action.</p>
+
+<p><span class="pagenum" id="Page_12"> 12</span></p>
+
+<p>The compound Corpuscles of the fermentable
+Subject being affected by the perpetual
+Motion of the Particles of the aqueous
+Fluid, a proper Degree of Motion is
+necessary, or that the Particles move with
+a proper Degree of Velocity, which principally
+depends on external Heat. A considerable
+Degree of Cold, indeed, will not
+absolutely prevent Fermentation, though it
+will greatly retard it; and a boiling Heat
+will prevent it still more. A tepid, or middle
+Degree of Heat between Freezing or
+Boiling, is therefore the most proper for
+promoting and quickening the Operation.</p>
+
+<p>The Admission of Air, also, though not
+of absolute Necessity, yet greatly promotes
+and quickens the Action, as being a capital
+Instrument in putting in a proper Degree of
+Motion the oily Particles of the Subject.
+But whilst the Air thus contributes to hasten
+the Effect, it causes at the same time by its
+Activity some remarkable Alterations in
+the oily Particles; for it not only moves, but
+absolutely dissolves and displaces them from
+their original Connexions; and thus carries
+them off with itself from the whole Mass.
+And, therefore, though the Consideration
+of the Air does not so properly belong to
+Fermentation in the general, yet it does in
+particular; as having an accidental Power<span class="pagenum" id="Page_13"> 13</span>
+to alter every Species of this Operation:
+Consequently its Agency ought to be well
+understood, either to procure Alterations at
+pleasure in the fermenting Mass, or to prevent
+and correct impending Dangers.</p>
+
+<p>The oily Particles thus separated and dissolved
+by the Air, are also elastic, though
+they probably derive that Property from
+their Intercourse with the Air itself, and
+their being rendered extremely minute.</p>
+
+<p>When, therefore, an aqueous Fluid is
+added to a fermentable Subject exposed to
+a temperate Heat, a fermentative Struggle
+immediately arises, the saline Part of the
+compound Particles being dissolved by the
+continual intestine Motion of the Water,
+and carried up and down with it in all Directions,
+amidst an infinite Number of other
+Particles, as well fermentable, as aqueous
+ones; whence, by this Collision and Attrition,
+the saline Particles are dissolved,
+and separated from their Connexion with
+the oily and earthy. And as the oily Particles
+are the most subtle and elastic, they
+would, by this means, be thrown up to the
+Surface of the Liquor, and carried off by the
+Air, were they not closely connected with
+the earthy ones, whose Gravity prevents
+their Evaporation, and, by coming in contact
+with others of the same kind, form<span class="pagenum" id="Page_14"> 14</span>
+Aggregations, and sink down, with the
+oily Particles, to the Bottom. But before
+these can form a Bulk too large to be supported
+by the Water, many of the oily Particles
+are, by their frequent Collisions
+with the aqueous Fluid, separated from
+the earthy ones; and, by Degrees, more
+strongly connected again with the saline
+ones; whilst, on the other hand, the same
+saline Particles imbibe some of the earthy
+ones, which being left single, upon their
+Separation from the oily Particles, floated
+about separately in the Fluid.</p>
+
+<p>And hence proceed the several different
+Consequences of Fermentation; <i>viz.</i> 1.
+From the Separation of the saline Particles
+of the fermentable Subject proceeds the tart,
+saline, or acid Taste of the Liquor; which
+is more sensible at first, before the Liquor
+is duly composed and settled, or the due Arrangement
+and Connection of the saline
+Particles with those of the oily and earthy
+Kinds, completed: After which the Liquor
+proves milder, softer, or less pungent. 2.
+From the oily Particles being set at liberty,
+proceeds the strong Smell of the Liquor,
+and the Head or shining Skin upon the Surface.
+3. The earthy Particles collecting
+together in Clusters, cause the Fluid to appear
+turbid, and afterwards a visible earthy,
+or clay-like Matter to be precipitated: And<span class="pagenum" id="Page_15"> 15</span>
+some of the earthy Parts, in their Motion,
+arriving at the Head, or oily Skin on the
+Surface, cause it to thicken; and afterwards
+taking it down along with it, thus constitute
+the Lees which abound in Oil. 4. From
+this new Struggle or Collision, which is productive
+both of Solution, and a new Connection
+in the saline and earthy Corpuscles,
+proceeds the Ebullition in Fermentation.
+And, lastly, by the same repeated Coalition
+of the oily with the aqueous and saline
+Particles, the inflammable Spirit is produced.</p>
+
+<p>Having thus laid down a concise Theory
+of Fermentation, we shall now proceed to
+the Practice.</p>
+
+<p>The Wash being brought to a tepid, or lukewarm
+State in the Backs, a proper Quantity
+of a good-conditioned Ferment is added; but
+if the Ferment be solid, it should be previously
+broke into small Pieces, and gently
+thinned either with the Hand, Whisp, <i>&c.</i>
+in a little of the tepid Liquor. A complete
+and uniform Solution, however, should not
+be attempted, because that would greatly
+weaken the Power of the Ferment, or destroy
+its future Efficacy. The whole intended
+Quantity, therefore, being thus
+loosely mixed with a moderate Parcel of the
+Liquor, and kept in a tepid State, either<span class="pagenum" id="Page_16"> 16</span>
+by setting it near the Fire, or otherwise, and
+free from the too rude Commerce of the
+external Air; more of the insensibly warm
+Liquor ought to be added, at proper Intervals,
+till, at length, the whole Quantity is
+properly set to working together. And,
+thus, by dividing the Business into Parts, it
+may much more speedily and effectually
+be performed, than by attempting it all at
+once.</p>
+
+<p>The whole Quantity of Liquor being thus
+set to work, secured in a proper Degree of
+Warmth, and defended from a too free Intercourse
+of the external Air, Nature itself,
+as it were, finishes the Process, and renders
+the Liquor fit for the Still.</p>
+
+<p>By Ferments, we mean any Substance,
+which, being added to any rightly disposed
+fermentable Liquor, will cause it to ferment
+much sooner and faster than it would of itself;
+and, consequently, render the Operation
+shorter; in contradiction to those abusively
+called so, which only correct some
+Fault in the Liquor, or give it some Flavour.
+Hence we see, that the principal Use
+of Ferments is to save Time, and make Dispatch
+in Business; whilst they only occasionally,
+and, as it were, by Accident, give
+a Flavour, and increase the Quantity of
+Spirit. And, accordingly, any fermentable<span class="pagenum" id="Page_17"> 17</span>
+Liquor, may, without the Addition of any
+Ferment, by a proper Management of Heat
+alone, be brought to ferment, and even
+more perfectly, though much slower, than
+with their Assistance.</p>
+
+<p>These Ferments are, in general, the Flowers
+and Fæces of all fermentable Liquors,
+generated and thrown to the Surface, or deposited
+at the Bottom, either during the
+Act of Fermentation, or after the Operation
+is finished.</p>
+
+<p>Two of these are procurable in large
+Quantities, and at a small Expence; we
+mean, Beer-Yeast and Wine-Lees; a prudent
+and artificial Management, or Use of
+which, might render the Business of Distillation
+much more facile, certain and advantageous.</p>
+
+<p>It has been esteemed very difficult, and a
+great Discouragement, in the Business of
+Distillation, to procure a sufficient Stock of
+these Materials, and preserve them at all
+times ready for use. The whole Secret consists
+in dexterously freeing the Matter from
+its superfluous Moisture; because in its fluid
+State, it is subject to a farther Fermentation,
+which is productive of Corruption; in
+which State it becomes intolerably fœtid
+and cadaverous.</p>
+
+<p><span class="pagenum" id="Page_18"> 18</span></p>
+
+<p>The Method of exposing it to the Air
+till it has required a proper Consistence, is
+subject to great Inconveniencies; and so peculiar
+and careful a Management necessary,
+that it rarely succeeds.</p>
+
+<p>The best Way, therefore, is to press it
+very slowly and gradually, in a thick, close,
+and strong Canvas Bag, after the manner of
+Wine Lees, by the Tail-press, till it becomes
+a kind of Cake; which, though soft,
+will easily snap, or break dry and brittle between
+the Fingers. Being reduced to that
+Consistence, and closely packed up in a
+tight Cask, it will remain a long Time uncorrupted,
+preserve its Fragrancy, and consequently,
+fit to be used for fermenting the
+finest Liquor.</p>
+
+<p>The same Method is also practicable, and
+to the same Advantage, in the Flowers or
+Yeast of Wine; which may be thus commodiously
+imported from abroad: Or, if
+these cannot be procured, others of equal
+Efficacy may be procured from fresh Wine
+Lees, by barely mixing and stirring them
+into a proper warm Liquor; whence the
+lighter, or more volatile and active Parts
+of the Lees, will be thrown to the Surface,
+and may easily be taken off, and preserved,
+by the above-mentioned Method, in any<span class="pagenum" id="Page_19"> 19</span>
+desired Quantity. And hence, by a very
+easy Process, an inexhaustible Supply of the
+most useful Ferments may be readily and
+successively procured, so as to prevent for
+the future all Occasion of Complaint for
+want of them, in the Distiller’s Business.</p>
+
+<p>Experience has demonstrated, that all
+Ferments abound much more in essential
+Oil, than the Liquor which produced them;
+and consequently they retain, in a very high
+Degree, the Smell and Flavour of the Subject.
+It is therefore requisite, before the
+Ferment is applied, to consider what Flavour
+is intended to be introduced, or what
+Species of Ferment is most proper for the
+Liquor.</p>
+
+<p>The Alteration thus caused by Ferments
+is so considerable, as to render any neutral
+fermentable Liquor, of the same Flavour
+with that which yielded the Ferment. This
+Observation is of much greater Moment
+than will presently be conceived; for a new
+Scene is hereby opened, both in the Business
+of Distillation, and others depending
+upon Fermentation. It must, however, be
+observed, that its Benefit does not extend
+to Malt, treated in the common Method;
+nor to any other Subject but what affords
+a Spirit tolerably pure and tasteless: For,
+otherwise, instead of producing a simple,<span class="pagenum" id="Page_20"> 20</span>
+pure, and uniform Flavour, it causes a
+compound, mixed, and unnatural one. How
+far the fine Stiller may profit by it, well deserves
+his Attention; and whether our native
+Cyder Spirit, Crab Spirit, <i>&c.</i> which
+have very little Flavour of their own, may
+not, by this Artifice, be brought nearly, if
+not intirely, into the State of some foreign
+Brandies, so highly esteemed, is recommended
+to Experience.</p>
+
+<p>It is common with Distillers, in order to
+increase the Quantity of Spirit, give it a particular
+Flavour, or improve its Vinosity, to
+add several things to the Liquor, during
+the Time it is in a State of Fermentation;
+and these Additions may properly be reduced
+to Salts, Acids, Aromatics, and Oils.</p>
+
+<p>All rich vegetable Juices, as Treacle,
+Honey, <i>&c.</i> which either want a natural
+Acid, have been deprived of it, or contain
+it in too small a Quantity, will be greatly
+improved by adding, at the Beginning of
+the Operation, a small Quantity of the vegetable
+or fine mineral Acids; as Oil of Sulphur,
+Glauber’s Spirit of Salt, Juice of Lemons,
+or an aqueous Solution of Tartar.
+These Additions will either give, or greatly
+improve the vinous Acidity of the Subject,
+but not increase the Quantity of the Spirit,<span class="pagenum" id="Page_21"> 21</span>
+that Intention being performed by Aromatics
+and Oils.</p>
+
+<p>All pungent Aromatics have a surprising
+Quality of increasing the Quantity of the
+Spirit, as well as in altering, or improving
+the Flavour; but their Use requires that the
+Fermentation should be performed in close
+Vessels. And if a large Quantity be intended
+to be added, Care must be taken not
+to do it all at once, lest the Oiliness of the
+Ingredients should check the Operation. But
+if the Flavour be the principal Intention,
+they should not be added till the Operation
+is nearly finished. After the same Manner
+a very considerable Quantity of any essential
+vegetable Oil may be converted into a surprisingly
+large Quantity of inflammable
+Spirit; but great Caution is here also necessary
+not to drop it too fast, or add too large
+a Quantity at a time, which would damp
+the Fermentation; it being the surest Method
+of checking, or totally stopping this
+Operation, at any Point of Time required.
+The best Method, therefore, of adding the
+Oil, so as to avoid all Inconveniencies, is to
+rub the Oil in a Mortar with Sugar, which
+the Chemists call making an <i>Olæosaccharum</i>,
+by which Means the Tenacity of the Oil
+will be destroyed, and the whole readily
+mix with the Liquor, and immediately ferment
+with it. The Distiller would do well<span class="pagenum" id="Page_22"> 22</span>
+to consider these Observations attentively,
+as he may thence form an advantageous
+Method of increasing the Quantity of Spirits,
+and at the same Time greatly improve
+their Quality and Flavour.</p>
+
+<p>But in order to put these Observations in
+practice, particular Regard must be had to
+the containing Vessel in which the Fermentation
+is performed, the Exclusion of the
+Air, and the Degree of the external Heat
+or Cold.</p>
+
+<p>With regard to the containing Vessel; its
+Purity, and the Provision for rendering it
+occasionally close, are chiefly to be considered.
+In cleansing it, no Soap, or other
+unctuous Body 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 be employed
+for this Purpose, without producing
+any ill Effect; it will also be of great Service
+in destroying a prevailing acetous Salt,
+which is apt to generate in the Vessels when
+the warm Air has free Access to them; and
+tends to pervert the Order of Fermentation,
+and, instead of a Wine or Wash, produce
+a Vinegar. Special Care must also be had,
+that no Remains of Yeast, or cadaverous
+Remains of former fermented Matters, hang<span class="pagenum" id="Page_23"> 23</span>
+about the Vessels, which would infect whatever
+should be afterwards put into them;
+and cannot, without the utmost Difficulty,
+be perfectly cured and sweetened.</p>
+
+<p>The occasional Closeness of the Vessels
+may in the large way, be provided for by
+Covers properly adapted; and, in the small
+way, by Valves, placed in light Casks.
+These Valves will occasionally give the necessary
+Vent to preserve the Vessel, during
+the Height of the Fermentation; the Vessel
+otherwise remaining perfectly close, and
+impervious to the Air.</p>
+
+<p>It is a Mistake of a very prejudicial Nature,
+in the Business of Fermentation, to
+suppose, that there is an absolute Necessity
+for a free Admission of the external Air.
+The express contrary is the Truth, and very
+great Advantages will be found by practising
+according to this Supposition. A constant
+Influx of the external Air, if it does not
+carry off some Part of the Spirit already
+generated, yet certainly catches up and dissipates
+the fine, subtile, or oleaginous and
+saline Particles, whereof the Spirit is made,
+and thus considerably lessens the Quantity.
+By a close Fermentation this Inconveniency
+is avoided; all Air, except that included in
+the Vessel, being excluded. The whole Secret
+consists in leaving a moderate Space for<span class="pagenum" id="Page_24"> 24</span>
+the Air at the Top of the Vessel, unpossessed
+by the Liquor. When the Liquor is once
+fairly at work to bung it down close, and
+thus suffer it to finish the Fermentation,
+without opening or giving it any more Vent
+than that afforded it by a proper Valve
+placed in the Cask; which, however is not
+of absolute Necessity, when the empty
+Space, or rather that possessed by the Air,
+is about one tenth of the Gage; the artificial
+Air, generated in the Operation being
+then seldom sufficient to open a strong
+Valve, or at most not to endanger the Cask.</p>
+
+<p>This Method may be practised to good
+Advantage by those whose Business is not
+very large; but it requires too much Time
+to be used by the large Dealers, who are
+in a manner forced to admit the free Air,
+and thus sustain a considerable Loss in their
+Quantity of Spirit, that the Fermentation
+may be finished in the small Time allowed
+for that Purpose. It may, however, be
+said, that the silent, slow, and almost imperceptible
+vinous Fermentation, is universally
+the most perfect and advantageous.</p>
+
+<p>During the whole Course of this Operation,
+the Vessel should be kept from all external
+Cold, or considerable Heat, in an equal,
+uniform, and moderate Temperature. In
+the Winter, a Stove-Room, such as is com<span class="pagenum" id="Page_25"> 25</span>mon
+in <i>Germany</i>, would be very convenient
+for this Purpose; the Vessel being
+placed at a proper Distance from the Stove:
+But at other Seasons no particular Apparatus
+is necessary with us in <i>England</i>, if the Place
+allotted for the Business be but well defended
+from the Summer’s Heat, and the
+ill Effects of cold bleak northern Winds.</p>
+
+<p>The Operation is known to be perfected
+when the hissing, or small bubbling Noise
+can be no longer heard, upon applying the
+Ear to the Vessel; and also by the Liquor
+itself appearing clear to Eye, and having a
+pungent Sharpness on the Tongue. And
+that it may fully obtain these Properties,
+and be well fitted to yield a pure and perfectly
+vinous Spirit by Distillation, it should
+be suffered to stand at rest in a somewhat
+cooler Place, if practicable, than that in
+which it was fermented; till it has thoroughly
+deposited and cleansed itself of the
+gross Lee, and become perfectly transparent,
+vinous and fragrant; in which State it
+should be committed to the Still, and the
+Spirit obtained will not only exceed that obtained
+in the common Way in Quantity,
+but also in Fragrance, Pungency, and Vinosity.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_26"> 26</span></p>
+
+<h3 class="nobreak" id="CHAP_III">CHAP. III.<br />
+
+<small><i>Of Distillation in general.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Having</span> in the two preceding Chapters
+laid down the best Methods of Brewing
+and Fermentation, we shall now proceed
+to the Method of Distillation.</p>
+
+<p>And in order to lead our Readers methodically
+through the Path which lies before
+them, we shall begin with explaining the
+Principles of Distillation; or, the Method
+of extracting the spirituous Parts of Bodies.</p>
+
+<p>To extract the Spirits is to cause such an
+Action by Heat, as to cause them to ascend
+in Vapour from the Bodies which detain
+them.</p>
+
+<p>If this Heat be natural to Bodies, so that
+the Separation be made without any adventitious
+Means, it is called Fermentation,
+which we have already explained.</p>
+
+<p>If it be produced by Fire, or other heating
+Power, in which the Alembic is placed,
+it is called Digestion, or Distillation: Digestion,
+if the Heat only prepares the Materials
+for the Distillation of their Spirits;
+and Distillation, where the Action is of<span class="pagenum" id="Page_27"> 27</span>
+sufficient Efficacy to cause them to ascend in
+Vapour, and distil.</p>
+
+<p>This Heat is that which puts the insensible
+Parts of a Body, whatever it be, into
+Motion, divides them, and causes a Passage
+for the Spirits inclosed herein, by disengaging
+them from the Phlegm and the earthy
+Particles by which they are inclosed.</p>
+
+<p>Distillation considered in this Light, is not
+unworthy the Attention and Countenance of
+the Learned. This Art is of infinite Extent;
+whatever the whole Earth produces, Flowers,
+Fruits, Seeds, Spices, aromatic and
+vulnerary Plants, odoriferous Drugs, <i>&c.</i>
+are its Objects, and come under its Cognizance;
+but we generally confine it to Liquids
+of Taste and Smell; and to the simple
+and spirituous Waters of aromatic and
+vulnerary Plants. With regard to its Utility,
+we shall omit saying any thing here,
+as we shall give sufficient Proofs of it in the
+Sequel.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IV">CHAP. IV.<br />
+
+<small><i>Of particular Distillation.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Distillation</span> is generally divided into three
+Kinds; the first is called Distillation
+<i>per ascensum</i>, which is when the Fire, or<span class="pagenum" id="Page_28"> 28</span>
+other Heat, applied to the Alembic, containing
+the Materials, causes the Spirits to
+ascend. This is the most common, and indeed
+almost the only kind used by Distillers.</p>
+
+<p>The second is called Distillation <i>per descensum</i>;
+which is, when the Fire being
+placed upon the Vessel precipitates, or causes
+the Spirit to descend. This Kind is hardly
+ever used by Distillers, but to obtain the
+Essence or Oil of Cloves.</p>
+
+<p>The third is termed Distillation <i>per latus</i>,
+or oblique Distillation; but this being used
+only by the Chemists we shall say nothing
+farther of it here.</p>
+
+<p>With regard to the different Methods of
+Distillation, occasioned by the different Vessels,
+or Materials made use of to excite Heat,
+improperly called Distillation; they are of
+various Kinds, and shall be explained as
+they occur in the Work.</p>
+
+<p>There are various Kinds of Distillation,
+some of which arise from the different Constructions
+of Alembics; such are the Distillation
+by the common Alembic, with a
+Refrigeratory, the Glass Alembic, the serpentine
+Alembic, and the Retort: Others
+are produced from the Heat surrounding<span class="pagenum" id="Page_29"> 29</span>
+the Alembic; such as the Distillation in
+<i>Balneum Mariæ</i>, the Vapor, the Sand, the
+Dung, and the Lime Baths.</p>
+
+<p>These different Methods of Distilling,
+we shall explain in enumerating the Operations
+in which they are most proper; and
+proceed to treat of the different Forms of
+Alembics and their Constructions.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_V">CHAP. V.<br />
+
+<small><i>Of <span class="smcap">Alembics</span>, and their different
+Constructions.</i></small></h3></div>
+
+<div class="figcenter illowp100" id="i018" style="max-width: 156.25em;">
+ <img class="w100" src="images/i018.jpg" alt="" />
+ <div class="caption">Various Alembics</div>
+</div>
+
+<p class="drop-cap"><span class="smcap">The</span> Alembic is a Vessel usually of
+Copper tined, which serves for, and
+is essential to all Operations in the Distillery.</p>
+
+<p>There are several Sorts of Alembics, all
+different, either with regard to Matter or
+Form. As, the common Alembic with a
+Refrigeratory, the earthen and the glass
+Alembic, the <i>Balneum Mariæ</i>, and the Vapour-Bath
+Alembic.</p>
+
+<p>Every one of these being of a different
+Construction, are also used in different Operations.</p>
+
+<p><span class="pagenum" id="Page_30"> 30</span></p>
+
+<p>The common Alembic consists principally
+of two Parts, the lower Part called the Body,
+and the upper termed the Head.</p>
+
+<p>The Body consists of two Pieces, the
+lower called the Cucurbit, and the upper
+the Crown. The Cucurbit or lower Part
+of the Body, is a kind of Receptacle
+proportioned to the Size of the Alembic,
+in which the Bodies to be distilled are
+placed.</p>
+
+<p>The Crown, or upper Part of the Body,
+is also another Part of the Alembic; and is
+that Part of the Body to which the Head is
+immediately luted. But an Idea of these several
+Alembics will be much better attained
+from the following Figures, which represent
+them much stronger to the Imagination
+than is possible to be done by Words.</p>
+
+<p><i>Fig. 1.</i> Is a common Alembic, as it appears
+before it is placed in a Furnace, where
+<i>a</i> is the Bottom, <i>b</i> the Crown, <i>c</i> the Head.</p>
+
+<p><i>Fig. 2.</i> Is the Body without the Head; <i>a</i>
+the Rim or Top of the Crown where the
+Head is luted.</p>
+
+<p><span class="pagenum" id="Page_31"> 31</span></p>
+
+<p><i>Fig. 3.</i> The Head; <i>a</i> the Rim where it
+is to be luted to the Body; <i>b</i> the Nose, or
+End which is luted into the Worm.</p>
+
+<p><i>Fig. 4.</i> The Worm, as it appears when
+out of the Tub in which it is fixed when
+in use; <i>a</i> the End into which the Still Head
+is inserted, <i>b</i> that which conveys the Liquor
+into the Receiver.</p>
+
+<p><i>Fig. 5.</i> Two Stills at work in one Refrigeratory;
+<i>a</i>, <i>b</i> the two Still Heads, <i>c</i>, <i>d</i> the
+Bodies inclosed in the Brick-Work; <i>e</i>, <i>e</i> the
+two Fire-Places; <i>f</i>, <i>f</i> the two Ash-Holes;
+<i>g</i> a Common Receiver; <i>h</i> a Spout Receiver,
+called by Chemists a Separating-Glass, used
+in the Distillation of Herbs, in order to extract
+their essential Oil; <i>i</i> a Crane for drawing
+the Water out of the Refrigeratory.</p>
+
+<p><i>Fig. 6.</i> A small Still with a Refrigeratory;
+<i>a</i> the Body, <i>b</i> the Head, <i>c</i> the Refrigeratory
+filled with Water, <i>d</i> the Receiver, luted to
+the Bec of the Alembic.</p>
+
+<p><i>Fig. 7.</i> A Glass Alembic to be used as a
+<i>Balneum Mariæ</i>; <i>a</i> the Body, <i>b</i> the Head,
+<i>c</i> the Bec, which is to be luted to the Receiver,
+<i>d</i> a Trivet on which it is standing in
+the Water.</p>
+
+<p><span class="pagenum" id="Page_32"> 32</span></p>
+
+<p><i>Fig. 8.</i> A proper Receiver for the Glass
+Alembic, called by Chemists a Bolt-Head,
+or Matrass.</p>
+
+<p><i>Fig. 9.</i> The Glass Alembic placed in a
+Copper Vessel; <i>a</i> the Copper Vessel filled
+with Water, <i>b</i> the Body of the Glass Alembic,
+<i>c</i> the Head, <i>d</i> the Receiver luted at <i>c</i>
+to the Bec of the Alembic.</p>
+
+<p><i>Fig. 10.</i> A cold Still for distilling simple
+Waters; <i>a</i> the Head, <i>b</i> the Bec, or Nose,
+<i>c</i> the Receiver, <i>d</i> the Plate on which Herbs
+are laid.</p>
+
+<p><i>Fig. 11.</i> A Vessel for Digestion, called
+by Chemists a Pelican or circulatory Vessel;
+<i>a</i> the Body, <i>b</i> the Head, <i>c</i>, <i>c</i> two Tubes,
+luted at <i>d</i>, <i>d</i>, by which the Liquor returns
+from the Head into the Body; <i>e</i> a Furnace
+on which it is placed, <i>f</i> the Fire-place, <i>g</i>
+the Ash-hole.</p>
+
+<p><i>Fig. 12.</i> Another Receiver, used when
+it is necessary to lute it to the End of the
+Worm, in order to prevent the most volatile
+Parts from being evaporated, and lost.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_33"> 33</span></p>
+
+<h3 class="nobreak" id="CHAP_VI">CHAP. VI.<br />
+
+<small><i>Of the</i> <span class="smcap">Accidents</span>
+<i>that too often happen in performing the Processes of</i>
+<span class="smcap">Distillation</span>.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Among</span> the Accidents which frequently
+happen in Distilling, the least
+of all is for the Operation to miscarry and
+the Ingredients to be lost.</p>
+
+<p>And this being a Subject of the greatest
+Importance we shall treat it with all possible
+Accuracy.</p>
+
+<p>All Accidents are occasioned by Fire,
+their primary Cause; by want of Attention
+they get too much Head, and Fear often
+suffers them to become irremediable.</p>
+
+<p>The first Accident which may happen
+by the Fire, is when a Distiller, by too
+great a Heat, causes the Ingredients to be
+burnt at the Bottom of the Still; by this
+Means his Liquor is spoiled by an empereumatic
+Taste, and the Tin is melted off from
+the Alembic. An Empereuma resembles
+the Smell of burnt Tobacco, and is produced
+in Liquors by too great a Degree of Heat.
+To illustrate this, distil any Fruit, Flowers,
+or any Aromatic whatever; but especially<span class="pagenum" id="Page_34"> 34</span>
+something whose Smell is very volatile, draw
+off only the best, unlute the Alembic, and
+what remains in the Still, will be found to
+have a very disagreeable Smell; whence it
+follows, that if a little more had been drawn
+off, it would have spoiled what was before
+obtained.</p>
+
+<p>If the Fire be too violent, the extraordinary
+Ebullition of the Contents causes them
+to ascend into the Head; and, if a Glass
+Alembic, they fall ignited into the Recipient;
+the Heat breaks it, the Spirits are dissipated,
+and often take Fire from the Heat of the
+Furnace.</p>
+
+<p>If the Fire be too strong, the Bottom of
+the Still becomes red hot, the Materials inflamed,
+and consequently the Fire reaches
+the Recipient.</p>
+
+<p>When an earthen Alembic is used, the
+closest Attention is requisite to keep the Fire
+from burning the Materials at the Bottom.
+The Head, which is always of Glass, bursts,
+and the Spirits are spilt, and often catch
+fire. And the Remedy becomes the more
+difficult, as Earth retains the Fire much
+longer than a common Alembic.</p>
+
+<p>If the Alembic be not firmly fixed, it is
+soon put out of Order, falls down and un<span class="pagenum" id="Page_35"> 35</span>lutes
+itself; thus the Liquor is spilt, and the
+Vapour sets the Spirits on fire.</p>
+
+<p>If all the Joints be not carefully luted,
+the Spirits at their first Effort issue through
+the least Aperture, run into the Fire, which
+is propagated into the Alembic by the Vapour.</p>
+
+<p>In Distillations where the Phlegm ascends
+first, its Humidity penetrates the Lute, and
+loosens it, so that when the spirituous Vapours
+ascend, they are exposed to the same
+Accident.</p>
+
+<p>Lastly, when the Recipient is unluted,
+especially if near full, without the greatest
+Circumspection the Spirits will be spilt, and
+so catch Fire.</p>
+
+<p>Hitherto I have only given a simple Account
+of what daily happens to Distillers;
+but the Consequences of these Accidents
+are infinitely more terrible than the Accidents
+themselves; for an Artist to lose
+his Time, his Labour and Goods, is no
+small Matter; but it follows from what we
+have premised, that both his Life and Fortune
+are in danger from these Conflagrations.
+Instances of the former are too common, as
+well as those of the latter, relating to the<span class="pagenum" id="Page_36"> 36</span>
+Danger to which the Operator is exposed.
+They are evident, and we have seen very
+lately three Instances sufficient to intimidate
+the most sanguine. The Spirits catch, the
+Alembic and Recipient fly, and the inflamed
+Vapour becomes present Death to all who
+breathe it.</p>
+
+<p>The Rectifiers, who perform the most
+dangerous Operations of Distillery, are particularly
+exposed to these terrible Accidents;
+the Fineness of the Spirit at the same
+time that it renders it more inflammable,
+also causes the Fire to spread with the
+greater Rapidity. And when their Store-houses
+are once on Fire, they are seldom or
+never saved.</p>
+
+<p>Possibly I may be censured for my Conciseness
+on this Head; indeed the Importance
+of it requires the most particular Discussion;
+but intending to speak of the Methods
+proper to prevent these Accidents, I
+shall close this Chapter, with recommending
+the Subject of it to the serious Reflection
+of all concerned in Distillation. And it being
+hitherto omitted, though of all others it
+requires the Attention of the Distiller, I shall
+further observe, that these Operations should
+never be left to Servants. What can be expected
+from ignorant Persons? Fear will<span class="pagenum" id="Page_37"> 37</span>
+seize them, when the greatest Presence of
+Mind is requisite.————Let us now proceed
+to the Methods of preventing, or at least
+lessening their Effects.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_VII">CHAP. VII.<br />
+
+<small><i>Of the Methods of preventing Accidents.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">To</span> have informed the Reader of the Accidents
+which happen in Distilling,
+would have been of little Consequence,
+without shewing, at the same Time, the
+Methods of preventing them. In order
+therefore to fortify him against the Terror,
+which the foregoing Chapter may have
+excited, we will here point out the Remedies
+for all the Cases before specified.</p>
+
+<p>To prevent Accidents, two Things especially
+must be known, and adverted to.</p>
+
+<p>1. The Knowledge of the Fire, which
+depends on the Fuel, whether Wood or
+Coal.</p>
+
+<p>2. The Manner of luting so as to prevent
+the Vapours from escaping through it,
+and by that Means of setting the whole on
+fire.</p>
+
+<p><span class="pagenum" id="Page_38"> 38</span></p>
+
+<p>The hardest Wood generally makes the
+quickest Fire, such as Beech, Oak, Holm,
+Elm, <i>&c.</i> The white Woods, as the Ash,
+the Poplar, the Willow, and the Birch,
+make a milder Fire. This holds good also
+of the Coal made of these two kinds of
+Wood; and, consequently, the Nature of
+the Wood or Coals must determine the
+Fire, and the Action of this must be proportioned
+to the Effect intended to be produced
+by it. That is, the Capacity of the Alembic,
+the Matters to be distilled, and their
+Quantity. The same may also be said of
+Pit Coal, which is generally used in <i>England</i>.</p>
+
+<p>It is evident, that the larger the Alembic,
+the more Fire is necessary. What has not
+been digested, also, requires more Fire
+than that which has been prepared by that
+Operation. Spices require a stronger Fire
+than Flowers; a Distillation of Simple Waters
+more than that of spirituous Liquors.</p>
+
+<p>The surest Way of ascertaining the
+necessary Degree of Fire, is to regulate
+it by the Materials, as they are more or
+less disposed to yield them Spirits, <i>&c.</i>
+and this is done as follows. The Operator
+must not leave the Alembic, but attentively
+listen to what passes within, when
+the Fire begins to heat it. When the Ebu<span class="pagenum" id="Page_39"> 39</span>lition
+becomes too vehement, the Fire must
+be lessened, either by taking out some of
+the Fuel, or covering it with Ashes or
+Sand.</p>
+
+<p>It requires a long Experience in the several
+Cases, before a Distiller can acquire a
+competent Knowledge in this important
+Point. Nor is it possible to determine the
+Degree of Fire from the Quantity of Fuel;
+Judgment, assisted by Experience, must supply
+this Defect.</p>
+
+<p>Every thing being determined with regard
+to the Degree of Fire, we shall now
+proceed to explain the Method of luting
+Alembics.</p>
+
+<p>By the Term luting an Alembic, we
+mean, the closing the Joints through which
+the Spirits might transpire.</p>
+
+<p>Lute is a Composition of common Ashes,
+well sifted, and soaked in Water; Clay, and
+a kind of Paste made of Meal or Starch are
+also used for this Purpose; which, as I before
+observed, is to close all the Joints, <i>&c.</i>
+in order to confine the Spirits from transpiring.</p>
+
+<p>Good Luting is one of the surest Methods
+of preventing Accidents. An Alembic,<span class="pagenum" id="Page_40"> 40</span>
+where all Transpiration is prevented, having
+nothing to fear but the too great Fierceness
+of the Fire; and that may be regulated
+by the Rules already laid down.</p>
+
+<p>The refrigerating Alembic is mostly used.
+The Body and the Head are joined to each
+other; but notwithstanding the greatest
+Care be taken in luting the Juncture, there
+will still be some imperceptable Interstice
+for Transpiration; and the least being of
+the greatest Consequence, a Piece of strong
+Paper, should be pasted over the Joint, and
+the Alembic never left, till the Spirits begin
+to flow into the Receiver, in order to
+apply fresh Paper, if the former should
+contract any Moisture. The Master himself
+should carefully attend to this, and
+whatever Precaution may have been previously
+used, the Eye must be constantly upon
+it.</p>
+
+<p>The Alembic, when vinous Spirits are
+distilled, should be luted with Clay, carefully
+spread round the Junctures, in order
+to prevent all Transpiration; because the
+Consequences here are terrible; for when
+the Fire catches a large Quantity, it is often
+irremediable. Besides, as this Earth cracks
+in drying, it must be often moistened, and
+fresh applied, on the first Appearance of
+any Occasion for it.</p>
+
+<p><span class="pagenum" id="Page_41"> 41</span></p>
+
+<p>The Retort is also luted with Clay; 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.</p>
+
+<p>Lastly, the earthen and glass Alembics
+are luted with Paper and Paste as above.——Having
+thus explained the great Consequence
+of Circumspection with regard to
+Luting, and the Degree of Fire, we shall
+now proceed to a third Method of preventing
+them, and close this Chapter with a
+short Observation on portable Furnaces;
+which is, That Alembics being never thoroughly
+secure on this kind of Furnaces, a
+Hook should be fastened to the Refrigerant
+for fixing it to the Wall.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_VIII">CHAP. VIII.<br />
+
+<small><i>Of the Remedies for Accidents, when they
+happen.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Notwithstanding</span> the best of Rules, and
+the strictest Observation, it is impossible
+entirely to prevent Accidents, and therefore
+it is of no less Importance to point out
+the Remedies on those Occasions.</p>
+
+<p>The most essential, are Courage and Presence
+of Mind; Fear only increasing the
+Misfortune.</p>
+
+<p><span class="pagenum" id="Page_42"> 42</span></p>
+
+<p>1. If the Fire be too violent it must be
+covered, but not so as totally to prevent its
+Action, as by that Means the Process of the
+Distillation would be interrupted, and render
+it more difficult and less perfect.</p>
+
+<p>2. When the Ingredients burn, which
+you will soon discover by the Smell, the Fire
+must be immediately put out, in order to
+prevent the whole Charge of the Still being
+entirely spoiled, which would otherwise inevitably
+be the Consequence.</p>
+
+<p>3. If the Spirits should catch fire, the
+first care is to unlute immediately the Receiver,
+and stop both the End of the Beak
+and Mouth of the Receiver with wet
+Clothes.</p>
+
+<p>The Fire must then be put out, and if the
+Flame issued through the Luting, the Joints
+must be closed with a wet Cloth, which,
+together with Water, should never be wanting
+in a Distil-house.</p>
+
+<p>4. If the Alembic be of Earth, and the
+Contents burn at the Bottom, the Fire must
+immediately be put out, the Alembic removed,
+and Water thrown upon it, till the Danger
+is over; and, for farther Security, covered
+with a wet Cloth.</p>
+
+<p><span class="pagenum" id="Page_43"> 43</span></p>
+
+<p>5. If after all your Care in closing the
+Junctures to prevent Transpiration, you
+perceive any thing amiss, while the Spirits
+are ascending, apply Clay, or any other
+Composition, in order to stop the Aperture,
+and have always a wet Cloth ready to stifle
+the Flame, if the Spirits should take fire.</p>
+
+<p>6. If the Heat detaches the Lute, or it
+becomes moist, immediately apply another,
+having always ready what is necessary for
+performing it. Should the Transpiration be
+so violent, that you cannot immediately apply
+a fresh Lute, clap a wet Cloth round the
+Joint, and keep it on firm and tight, till
+the Spirits have taken their Course. But if
+notwithstanding all your Efforts the Transpiration
+should increase, so that you fear
+a Conflagration, remove the Receiver as
+soon as possible from the Fire, and afterwards
+your Alembic, if portable; but if
+otherwise, put out the Fire immediately.</p>
+
+<p>7. The Charge being worked off, be
+cautious in luting the Receiver, that nothing
+be spilt on the Furnace, and carry it to some
+Distance from it, that the Spirits exhaling
+may not take fire.</p>
+
+<p>8. Lastly observe, that wherever a Remedy
+is required, there must be no Candle<span class="pagenum" id="Page_44"> 44</span>
+used; for the spirituous Vapours easily take
+fire, and propagate the Flame to the Vessels
+from whence they issue.</p>
+
+<p>All that has been hitherto said concerns
+only the Management of the Alembic; but
+what remains is still more interesting, and
+relates to those who work it, that they may
+not, by conquering the Accident, destroy
+themselves.</p>
+
+<p>On discovering any of the above Accidents,
+when the Flame has not yet reached
+the Spirits, let the Remedies already mentioned
+be applied, either with regard to the
+Lute, or the Violence of the Fire.</p>
+
+<p>But if the Flame has reached the Alembic,
+the following Precautions are to be
+used.</p>
+
+<p>The Operator must not approach the
+Alembic without a wet Cloth over his
+Mouth and Nostrils, it being immediate
+Death to inhale the inflamed Vapour.</p>
+
+<p>In hastening to stop any Accident, be
+careful to approach the Side opposite to that
+whither the Air impels the Flame; for,
+without this Precaution you would be involved
+in it, and could not, without the utmost
+Difficulty, extricate yourself from it.</p>
+
+<p><span class="pagenum" id="Page_45"> 45</span></p>
+
+<p>If notwithstanding this Precaution, the
+Eddy of the Air should force the Flame to
+your Side, quit the Place immediately, and
+do not return till its Direction be changed,
+always taking care to have a wet linen Cloth
+before your Nose and Mouth, and keep yourself
+on the Side opposite to the Direction of
+the Flame: And also to have another such
+Cloth, in order to smother the Flame, and
+close the Crevise through which the Spirits
+issue.</p>
+
+<p>Should it be your Misfortune to be covered
+with inflamed Spirits, wrap yourself
+in a wet Sheet, which should be always
+ready for that Purpose. Self-Preservation
+is of too great Importance that any of these
+Precautions should be omitted in such Variety
+of Dangers.</p>
+
+<p>If the Fire has acquired such a Head
+that it cannot be stopt, the Receiver must
+be broke, and the Alembic, if portable,
+thrown down; but no Person must be suffered
+to go near them, especially those who
+are Strangers to the Business.</p>
+
+<p>In a desperate Case, like that of a large
+Quantity of rectified Spirit taking Fire, if
+Time permit, the Communication of the
+Beak of the Alembic with the Recipient,
+which is usually a Cask, must be cut off, by<span class="pagenum" id="Page_46"> 46</span>
+closely stopping the Bung; and be sure no
+Candle come near the Receiver, leaving the
+rest, as the Danger would be too great to
+expose ones self to the Flames of a large
+Charge, and the Distiller’s Safety should be
+principally considered.</p>
+
+<p>I thought it my Duty to give my Reader
+these Informations, and hope that in the
+Practice of Distillation, he will find them
+of great Advantage.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IX">CHAP. IX.<br />
+
+<small><i>On the Necessity of often cooling the Alembic,
+as another Means of preventing Accidents.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Refrigerant is so essential a Part
+of the Alembic, that for want of it
+several other Expedients are made use of to
+perform its Office, for cooling those whose
+Capacity, Brittleness, or lastly the Construction,
+will not admit of their having any.</p>
+
+<p>The Refrigerant is usually in proportion
+to the Capacity of the Alembic, for which
+the following may serve as a Rule, that the
+Capacity of the Refrigerant should be to that
+of the Alembic, as 14 to 8.</p>
+
+<p>The Necessity of cooling the Head of the
+Alembic is self-evident to all who have<span class="pagenum" id="Page_47"> 47</span>
+the least Knowledge of Distillation, as it
+condenses the Spirits, cools them, and causes
+them to flow into the Receiver, which, if of
+Glass, would otherwise be broken by the
+Heat; and consequently serves to prevent
+Conflagrations.</p>
+
+<p>The Alembics of the <i>Balneum Mariæ</i>,
+and the Vapour Bath, ought also to have
+Refrigerants, like the common Alembic,
+unless they are of Glass.</p>
+
+<p>Those of Earth and Glass are cooled, as
+we have already observed, with a wet Cloth,
+which is also used to cool the Head of other
+kinds of Alembics. But it is not difficult to
+contrive one which may be placed in a Refrigerant;
+such as the following.</p>
+
+<p>To a common small Still apply and lute a
+Worm, or long tin or pewter Tube, forming
+several Circumvolutions, of the same
+Circumference with the Body, in order to
+give it some Elevation, place this Worm in
+a Refrigerant, proportioned to the Alembic.
+If the Capacity of this Alembic should make
+it bear too much on the Neck of the Matrass,
+it may be supported by a Trevit of the same
+Circumference as the Body itself: The Extremity
+of the Worm may have a Beak projecting
+beyond the Side of the Refrigerant,
+for conveying the Spirits into the Receiver.</p>
+
+<p><span class="pagenum" id="Page_48"> 48</span></p>
+
+<p>This Apparatus will be attended with little
+Expence, will save the Distiller the
+Trouble of being perpetually cooling the
+Head of the Alembic, and is such a Safe-guard
+against Accidents, that if the Worm
+be well luted, nothing need be apprehended
+but from the Violence of the Fire.</p>
+
+<p>This Method of Practice, therefore, is
+productive of three valuable Particulars:
+The first is, that by cooling the Spirits it
+preserves the Receiver, and obviates the Accidents
+arising from their Heat. The second
+is, that the Spirits being kept in a
+moderate Heat, the Transpiration is less,
+and consequently the Spirits procured by
+the Operation have more Taste, Smell and
+Fragrancy than they would otherwise have
+had.</p>
+
+<p>Experience demonstrates, that when the
+Spirits flow hot into the Receiver, however
+attentive the Distiller may be to lute the
+Junctures of the Alembic, there will be a
+very sensible Evaporation, which even in
+simple Waters greatly depreciates the Goodness
+of the Liquor.</p>
+
+<p>Lastly, the third is, that the Cooling of
+Alembics is what principally contributes to
+the Perfection of the Operation; because<span class="pagenum" id="Page_49"> 49</span>
+the Coolness of the Head precipitates the
+Phlegm, and in the Case of too great a Degree
+of Fire, and where the Ebullition is
+too vehement, if after taking away Part of
+the Fire, or covering it, the Ebullition should
+continue, the Head may be cooled with
+a wet Cloth, till the Ebullition is reduced.</p>
+
+<p>As there is a Necessity of cooling the
+Alembic, so what we have said cannot be
+too carefully observed. In fine, the Contrast
+of Cold and Heat, equally concurring,
+but by Methods directly opposite, to the
+same Process, and the Perfection of the
+Distillation, is a Phœnomenon, which deserves
+the Attention of all who study the
+Operations of Nature.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_X">CHAP. X.<br />
+
+<small><i>Of the Necessity of putting Water into the
+Alembic, for several Distillations.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Two</span> principal Advantages attend putting
+Water into the Alembic. The
+first is, to prevent the Loss the Distiller
+would incur without that Precaution, and so
+prevent any Alteration in the Liquor procured
+by Distillation. This we shall illustrate
+by an Example. Suppose a Distiller
+should attempt to rectify Spirits of Wine,
+without putting Water in the Alembic. It<span class="pagenum" id="Page_50"> 50</span>
+is evident, that the Fire will consume Part
+of it, which is entirely loss, because the
+same Quantity of Spirit cannot be procured
+from it, which might, had there been any
+thing to moderate the Action of the Fire,
+which now preyed upon it.</p>
+
+<p><i>Secondly</i>, If Liquors are impregnated with
+strong Ingredients, especially Seeds, and the
+Quantity be sufficient to absorb all the
+Phlegm, a great Quantity of Spirit must
+be left in the Still, or the Ingredients will
+burn, and the Spirits contract an empyreumatic
+Taste, which is the more detrimental
+to the Spirit, as it is increased by Age.</p>
+
+<p><i>Thirdly</i>, If no Water be put into the Alembic
+with the Ingredients, the Spirit will
+be rendered finer by them, and the Fire, if
+ever so little too strong, will cause the Ingredients
+to burn, and the Spirits to contract an
+Empyreuma; a Misfortune easily prevented
+by this Precaution.</p>
+
+<p>Thus it is a Safe-guard against Accidents:
+But besides, Water being mixed with the Ingredients,
+they are at once prevented from
+burning, and the Spirit not weakened; for
+no sooner are the Ingredients put in Motion
+by the Fire, than the Spirits immediately
+ascend, and the Liquor loses nothing of its
+Quality, provided the Receiver be removed
+as soon as the Phlegm begins to ascend.</p>
+
+<p><span class="pagenum" id="Page_51"> 51</span></p>
+
+<p>The Water therefore prevents the Waste of
+the Spirits, and thus the Distiller loses nothing
+of his Goods; whereas, without Water, the
+Spirits by impregnating the Materials, their
+Quantity must be less. With regard to the
+Phlegm, there is no Difficulty in finding
+when it begins to ascend, the first Drop being
+cloudy, and when it has continued dropping
+for some time, it is perceived by a
+milky Cast at the Bottom of the Receiver.</p>
+
+<p><i>Lastly</i>, The Distiller is no Loser with
+regard to the Quality of his Liquor, which
+is not at all weakened thereby. Thus it is
+attended with the two capital Advantages,
+the Profit of the Distiller, and the Perfection
+of the Liquor. Let us now proceed to the
+different Manners of Distillation.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XI">CHAP. XI.<br />
+
+<small><i>Of the particular Advantages attending every
+kind of Distillation.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">In</span> the third Chapter we mentioned the
+several kinds of Distillation, we shall
+here enlarge on the particular Advantages
+of each, and in what Circumstances each
+is to be used.</p>
+
+<p><span class="pagenum" id="Page_52"> 52</span></p>
+
+<p>In order for Distillation, the Alembic must
+be charged with Materials, and placed on
+a Fire, or Substances capable of producing
+the same Effect.</p>
+
+
+<h4><i>The Method of Distilling with the common
+refrigerant Alembic.</i></h4>
+
+<p>This Method of Distilling is the most
+generally used, being one of the most speedy
+and profitable, as it requires fewer Preparatives,
+and less Time.</p>
+
+<p>To distil with the common Alembic,
+the Body of it must be thoroughly cleansed,
+that no Taste or Smell of any preceding
+Materials may remain. The Materials
+are then to be put into the Alembic;
+but care must be taken that the Alembic
+be not above half full, in order that the
+Materials may have sufficient Room to
+move, without choaking the Neck of the
+Alembic. The same Care must be taken
+with regard to the Head, it must be thoroughly
+cleansed and dried; for it often
+happens that some small Quantity of Water
+is left in the Rim, which renders the first
+Spirits foul, and, by endeavouring to separate
+it from the other, some, and that the
+most volatile Part of the Spirit, will be lost.</p>
+
+<p><span class="pagenum" id="Page_53"> 53</span></p>
+
+<p>After this the two Parts of the Alembic
+are to be carefully luted with strong brown
+Paper, well pasted on, and the Nose of the
+Alembic luted to the Worm; after which
+the Fire should be immediately made under
+the Still, lest too long an Infusion should
+prejudice the Liquor.</p>
+
+<p>This Alembic being worked on an open
+Fire, the Operation is quicker than any
+other; but the Degree of Fire requires a
+very close Attention; as a different Management
+is necessary to different Materials.
+The Water of the Refrigeratory must be
+changed from time to time, and if the Case
+requires it, the whole Head, but especially
+the Bec, must be kept cold.</p>
+
+
+<h4><i>Of Distillation in Sand, and in what Cases
+it should be used.</i></h4>
+
+<p>This Species of Distillation is performed
+in two different Manners. First, by covering
+the Fire with Sand or Ashes, and
+placing the Alembic upon it. This Method
+is very necessary in Digestion, and for
+the perfect Rectification of Spirits. Sand is
+absolutely necessary for moderating the Action
+of the Fire, when there is Reason to
+fear the Matter contained in the Bottom of
+the Alembic will burn.</p>
+
+<p><span class="pagenum" id="Page_54"> 54</span></p>
+
+<p>The second Method of Sand Distillation,
+is to take the finest River Sand, and after
+thoroughly washing it, put into the Alembic
+a Quantity sufficient to cover it three
+Fingers deep; after which the Still is to be
+charged with the Ingredients to be distilled.
+This serves instead of Water in certain
+Cases, where the Use of it would prejudice
+the Ingredients; as in the fine spirituous
+Waters impregnated with the aromatic Parts
+of Flowers; the Sand preventing the Ingredients
+from burning. It is also necessary in
+distilling rectified Spirits from Seeds.</p>
+
+<p>This Operation being finished, the Alembic
+must be thoroughly cleansed from the
+Sand, that the Taste or Smell contained
+therein, be not communicated to any other
+Charge of different Ingredients.</p>
+
+
+<h4><i>Of Distilling in</i> Balneum Mariæ, <i>and its
+Advantages</i>.</h4>
+
+<p>This Method of Distillation is of great
+Use in several Cases. Its Operation is more
+perfect, and is subject to few, if any of
+those Accidents attending Distillations on an
+open Fire.</p>
+
+<p>In distilling sweet-scented Waters from
+Flowers, aromatic Plants, and others of<span class="pagenum" id="Page_55"> 55</span>
+that kind, where neither Water, nor Spirit
+ought to be mixed with them, there is
+an absolute Necessity for using the <i>Balneum
+Mariæ</i>; as by every other Distillation, on
+an open Fire, the Ingredients would infallibly
+burn.</p>
+
+<p>If Sand should be made use of, the Fire
+would melt the Tin from the Alembic, and
+the Contents be in the utmost Danger of being
+burnt.</p>
+
+<p>In distilling in <i>Balneum Mariæ</i>, a glass Alembic
+is generally used. This Alembic is to
+be placed in a Copper Vessel filled with
+Water. This Vessel ought at least to be of
+half the Height of the Alembic: at the
+Bottom of the Copper Vessel must be a
+Trivet on which the Alembic is to be
+placed, that it may not touch the Bottom of
+the Copper, because when the Water begins
+to boil, it disperses itself towards the
+Sides, and leaving the Bottom dry, the Ingredients
+would be in danger of burning.</p>
+
+<p>The Use of the <i>Balneum Mariæ</i> is excellent
+for those Ingredients which require
+little Spirit; but if a Copper Alembic be
+used, be sure to place Sand at the Bottom,
+that the distilled Liquor may not contract
+any ill Taste or Smell. This Method is
+also adviseable in the Rectification of Spirits,<span class="pagenum" id="Page_56"> 56</span>
+on Account of the Danger attending this
+Operation when performed on a naked
+Fire.</p>
+
+<p>Were this Method of Distillation as expeditious
+as that performed on a naked Fire,
+no other ought to be used, because it is subject
+to no Accidents, and at the same Time
+the Spirit, &c. distilled is much more fragrant
+and grateful.</p>
+
+
+<div class="blockquot">
+
+<h4><i>In what Cases glass, or earthen Alembics are
+to be used; their Advantages and Disadvantages.</i></h4>
+</div>
+
+<p>In the Chapter relating to Accidents, we
+have mentioned the earthen Alembic; we
+must now add, that it ought never to be
+used, except the Matter to be distilled have
+a strong and bad Smell, and then seldom
+above once, unless it be for Ingredients of
+the same or similar Qualities.</p>
+
+<p>This Alembic being very difficult to be
+managed, we can only recommend it in the
+Case above-mentioned.</p>
+
+<p>As a naked Fire is generally applied to
+this Alembic, it requires a Furnace where the
+Fire may be gradually increased, on account
+of the Accidents to which it is liable.</p>
+
+<p><span class="pagenum" id="Page_57"> 57</span></p>
+
+<p>The glass Alembic is more easily managed,
+as it is generally placed in a <i>Balneum
+Mariæ</i>. Its principal Use is for distilling
+Waters from Flowers, and making Quintessences;
+and were it not for the Length of
+the Operation, it would be preferable to
+any other Method.</p>
+
+<p>This Alembic hardly admitting of a Refrigerant,
+a wet linen Cloth must be placed
+on the Head, and often changed.</p>
+
+<p>The Receiver of this Alembic must not
+be very large, because of the Fragility of
+the Bec; but if it were ever so little bent
+into a Curve, the Largeness of the Receiver
+would be of no Prejudice; because then its
+whole Weight would be supported by its
+Stand.</p>
+
+
+<h4><i>Advantages of Distillation performed by the
+Vapour Bath.</i></h4>
+
+<p>This Method differs very little from the
+<i>Balneum Mariæ</i>, and is used nearly in the
+same Circumstances; but has greatly the
+Advantage of the <i>Balneum Mariæ</i> in the
+Quickness of the Operation. And <i>Lemery</i>,
+in the first Part of his Course of Chemistry,
+affirms its Operation to be more perfect.</p>
+
+<p><span class="pagenum" id="Page_58"> 58</span></p>
+
+<p>However that be, its Use is equal to that
+of the <i>Balneum Mariæ</i>; but in distilling
+sweet-scented Waters, or Flowers, Sand
+must be placed at the Bottom, that the Liquor
+may not contract a Taste from the
+Copper.</p>
+
+
+<h4><i>Cases where Dung, Husks of Grapes, and
+Lime, are to be used.</i></h4>
+
+<p>These Substances are rarely used except
+in Digestions; and therefore of no great
+Use to Distillers, they using only hot Ashes,
+or a Fire well covered for that Purpose.</p>
+
+<p>If Dung be used it must be of the hottest
+kind, <i>viz.</i> that of the Horse or Sheep, and
+the Quantity proportioned to the Heat intended.
+The Lime must be quick; and if
+the Heat required be moderate, Lime which
+has lain some time in the Air must be
+used. The same is to be observed with regard
+to the Husks of Grapes. But in whatever
+manner these are used, the Digestions
+must be performed in a close covered Vessel.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_59"> 59</span></p>
+
+<h3 class="nobreak" id="CHAP_XII">CHAP. XII.<br />
+
+<small><i>Of Bodies proper for Distillation.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Chapter alone might make a Volume,
+were we to make a particular
+Enumeration of all its Parts; but, as we
+have already observed, we shall confine ourselves
+to the Distillation of simple and compound
+Waters, <i>&c.</i></p>
+
+<p>If we acquit ourselves to the Satisfaction
+of the Public, we shall enjoy the Pleasure
+of having treated of one Part entirely new;
+and, indeed, the only one that has been
+overlooked.</p>
+
+<p>The Bodies proper for Distillation, are
+Flowers, Fruits, Seeds, Spices and aromatic
+Plants.</p>
+
+<p>By Distillation and Digestion, we extract
+the Colour and Smell of Flowers in simple
+Waters and Essences.</p>
+
+<p>We extract from Fruits, at least from
+some, Colour, Taste, <i>&c.</i></p>
+
+<p>From aromatic Plants, the Distiller draws
+Spirits, Essences, simple and compound
+Waters.</p>
+
+<p><span class="pagenum" id="Page_60"> 60</span></p>
+
+<p>From Spices are procured Essences, or in
+the Language of the Chemists, Oils, and
+Perfumes, and also pure Spirits.</p>
+
+<p>From Seeds or Berries are drawn simple
+Waters, pure Spirits; and from some, as
+those of Anise, Fennel, and Juniper, Oil.</p>
+
+<p>The Colour of Flowers is extracted by
+Infusion, and likewise by Digestion in Brandy
+or Spirit of Wine: The Smell is extracted
+by Distillation; the simple Water with
+Brandy or Spirit of Wine.</p>
+
+<p>What is extracted of the Colour of Flowers,
+by Infusion in Water by a gentle Heat,
+or by Digestion in Brandy or Spirits of
+Wine, is called, in the Distiller’s Phrase,
+Tincture of Flowers.</p>
+
+<p>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 observed, that
+the Time of these Operations must be limited;
+for otherwise the Fruit, after Fermentation,
+would render it acid. The Taste is
+also extracted by Distillation in Spirit of
+Wine.</p>
+
+<p>From aromatic Plants are extracted by
+the Alembic pure Spirits, Odours, and sim<span class="pagenum" id="Page_61"> 61</span>ple
+Waters. But these require different
+Methods of Distillation. The first by Water
+or Brandy only, the second by rectified
+Spirit, which will give them the greatest
+Excellency they are capable of.</p>
+
+<p>The Plants themselves with their Flowers
+may also be distilled, which is still
+better.</p>
+
+<p>From Spices are drawn Spirits, and oily
+or spirituous Quintessences. The Spirits are
+drawn by Brandy, or Spirit of Wine, with
+very little Water: The Oils are distilled <i>per
+Descensum</i>; and the spirituous Quintessences
+by pounding the Spices, and after infusing
+them in Spirit of Wine, decanting it gently
+by inclination.</p>
+
+<p>From Seeds are extracted simple Waters,
+Spirits and Oils. Very few of the first and
+last, Spirits being what is generally extracted
+from Seeds and Berries.</p>
+
+<p>Some Distillers, through a Notion of
+Frugality, distil Seeds with Water; but
+their Liquors are not to be compared with
+those which are distilled with Spirits. When
+Oils are drawn from Seeds, the Operation
+is performed either by the <i>Balneum Mariæ</i>,
+or the Vapour Bath.</p>
+
+<p><span class="pagenum" id="Page_62"> 62</span></p>
+
+<p>We only deliver in this Place, the first
+Elements of each of these Operations, which
+will be farther illustrated in the Sequel,
+when we treat more particularly of these
+Subjects.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIII">CHAP. XIII.<br />
+
+<small><i>Of what is procured by Distillation.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">By</span> Distillation are procured Spirit, Essence,
+simple Waters and Phlegm.</p>
+
+<p><i>Spirits</i> are very difficult to be defined. I
+consider them as the most subtil and volatile
+Parts of a Body.</p>
+
+<p>All Bodies without Exception have Spirits
+more or less.</p>
+
+<p>These Parts are an ignited Substance, and
+consequently by their own Nature disposed
+to a violent Motion.</p>
+
+<p>These volatile Particles are more or less
+disposed to separate themselves, as the Bodies
+are more or less porous, or abound
+with a greater or lesser Quantity of Oil.</p>
+
+<p>By the Term <i>Essence</i>, we understand the
+oleaginous Parts of a Body. An essential<span class="pagenum" id="Page_63"> 63</span>
+Oil is found in all Bodies, being one of their
+constituent Principles. I have observed in
+all my Distillations, Spirit of Wine excepted,
+a soft unctuous Substance floating on the
+Phlegm; and this Substance is Oil, which
+we call Essence; and this is what we endeavour
+to extract.</p>
+
+<p><i>Simple Waters</i> are those distilled from
+Plants, Flowers, <i>&c.</i> without the Help of
+Water, Brandy, or Spirit of Wine. These
+Waters are commonly odoriferous, containing
+the Odour of the Body from whence it
+is extracted, and even exceeds in Smell the
+Body itself.</p>
+
+<p><i>Phlegm</i> is the aqueous Particles of Bodies;
+but whether an active or passive Principle,
+we shall leave to the Decision of Chemists.</p>
+
+<p>It is of the last Importance to a Distiller
+to be well acquainted with its Nature; many
+mistaking for Phlegm several white and
+clouded Drops, which first fall into the Receiver,
+when the Still begins to work.
+These, however, are often the most spirituous
+Particles of the Matter in the Alembic,
+and consequently ought to be preserved.
+What has given occasion to this Mistake, is
+some Humidity remaining in the Head, <i>&c.</i>
+of the Alembic. And had it been thoroughly
+wiped, the first Drops would have<span class="pagenum" id="Page_64"> 64</span>
+been equally bright with any during the
+whole Operation.</p>
+
+<p>The following Remark deserves Attention.
+In Bodies that have been digested
+the Spirits ascend first; whereas in Charges
+not digested, the Phlegm ascends before
+the Spirits. The Reason of this is very
+plain and natural.</p>
+
+<p>In Substances previously digested, the
+Action of the Fire no sooner causes the
+Matter in the Alembic to boil, than the
+Spirits, being the most volatile Parts, detach
+themselves, and ascend into the Head
+of the Alembic. But when the Matter to
+be distilled has not undergone a proper Digestion,
+the Spirits being intangled in the
+Phlegm, are less disposed to ascend, till
+the Phlegm itself separates, and gives them
+room to fly upward. The Phlegm being
+aqueous rises first: This is more particularly
+observable in Spices. I am, however,
+inclined to believe, that were the Operation
+performed in an Alembic, whose Head was
+at a great Distance from the Surface of the
+Charge, they would not ascend high enough
+to come over the Helm, but fall back again
+by their own Gravity, and by that means
+leave the Spirits at Liberty to ascend. But
+in the common Refrigatory Alembic this
+always happens.</p>
+
+<p><span class="pagenum" id="Page_65"> 65</span></p>
+
+<p>If this Observation be not readily admitted,
+I appeal to Experience, which I desire
+may be the Test of every thing I shall advance.</p>
+
+<p>Another Observation, which has verified
+the above Assertion by innumerable Instances,
+is, that in an extraordinary Run of Business,
+when I had not time sufficient to digest the
+Substances, I used to bruise them in a Mortar;
+but notwithstanding the Trituration,
+the Phlegm first came over, and afterwards
+the Spirits. But I desire to be understood,
+that I speak here only of the volatile Parts
+of the Plants not drawn with vinous Spirits,
+but contained in a simple Water.</p>
+
+<p>Another Remark I must add, and which
+I hope will be acceptable to the Curious,
+as it has not yet been made public, though
+doubtless the Observation has often occurred
+to others; it is this: That in mixed Charges,
+consisting of Flowers, Fruits, and aromatic
+Plants, put into the Alembic without a previous
+Digestion, the Spirits of the Flowers
+ascend first; and notwithstanding the Mixture,
+they contracted nothing of the Smell
+or Taste of the Fruits and Plants. Next
+after the Spirits of the Flowers, those of the
+Fruits ascend, not in the least impregnated
+with the Smell or Taste of either of the<span class="pagenum" id="Page_66"> 66</span>
+Flowers or Plants. And in the last Place
+the Spirits of the Plants distil no less neat
+than the former. Should this appear strange
+to any one, Experience will convince him
+of the Truth.</p>
+
+<p>Another Observation I have made on
+aromatic Herbs, is, that whether they are,
+or are not digested; whether the Spirits or
+Phlegm ascend first; the Spirits contain
+very little of the Taste and Smell of the
+Plants from whence they were extracted;
+and I have always been obliged to put to
+these Spirits a greater or lesser Quantity of
+the Phlegm, in order to give the Spirits I
+had drawn the Taste of an aromatic Odour
+of the Plants; the Phlegm containing the
+greatest Quantity of both.</p>
+
+<p>This Observation I insert as of great Use
+to those who practice Distillation.</p>
+
+<p>As the Term Digestion often occurs in
+this Essay, I cannot avoid pointing out its
+Advantages, and even shew the Necessity
+of using it in several Circumstances.</p>
+
+<p>Substances are said to be in Digestion,
+when they are infused in a Menstruum, over
+a very slow Fire. This Preparation is often
+necessary in Distillation; for it tends to
+open the Bodies, and thereby free the Spi<span class="pagenum" id="Page_67"> 67</span>rits
+from their Confinements, whereby they
+are the better enabled to ascend.</p>
+
+<p>Cold Digestions are the best; those made
+by Fire, or in hot Materials, diminish the
+Quality of the Goods, as some Part, as the
+most volatile, will be lost.</p>
+
+<p>In order to procure Essences, the Bodies
+must be prepared by Digestion. It is even
+of absolute Necessity for extracting the
+Spirits and Essences of Spices.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIV">CHAP. XIV.<br />
+
+<small><i>Of the proper Season for Distilling.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Flowers</span> of all Kinds must be
+distilled in their proper Seasons. To
+begin with the Violet. Its Colour and Smell
+can only be extracted when it is in its greatest
+Vigour, which is not at its first Appearance,
+nor when it begins to decay. <i>April</i> is the
+Month in which it is in its greatest Perfection;
+the Season being never so forward in
+<i>March</i>, as to give the Violet its whole Fragrancy.</p>
+
+<p>The same must be observed of all other
+Flowers. And let them be gathered at the
+hottest Time of the Day; the Odour and<span class="pagenum" id="Page_68"> 68</span>
+Fragrancy of Flowers being then in their
+greatest Perfection.</p>
+
+<p>The same Observation holds good, with
+regard to Fruits; to which must be added,
+that they are the finest, and of the most
+beautiful Colour, especially those from
+whence Tinctures are drawn; they must
+be free from all Defects, as the Goods
+would by that Means be greatly detrimented.</p>
+
+<p>Berries and Aromatics may be distilled
+at any Season, all that is necessary being a
+good Choice. But in this Distillers are
+sometimes mistaken, as may easily happen
+without a very accurate Knowledge. We
+shall therefore, in the Sequel, lay down
+more particular Directions for making a
+proper Choice of Materials.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XV">CHAP. XV.<br />
+
+<small><i>Of the Filtration of Liquors.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Filtration</span> consists in passing Liquors thro’
+some porous Substance, in order to free
+them from those Particles which obscure
+their Brightness.</p>
+
+<p>Nothing is finer than a Liquor newly distilled;
+but the Syrup and colouring Par<span class="pagenum" id="Page_69"> 69</span>ticles
+render it thick and opaque; in order,
+therefore, to restore their Brightness they
+are filtrated, which is done by passing them
+through Sand, Paper, Cloth, <i>&c.</i></p>
+
+<p>All the Attention of the Distiller cannot
+in ordinary Operations always prevent some
+aqueous Particles from rising with the Spirits,
+either in the Beginning of the Process,
+in those Compositions where they ascend
+first, or at the Conclusion when they
+rise last. As this is almost unavoidable, so
+it is also sometimes necessary.</p>
+
+<p>In distilling Flowers, or aromatic Plants,
+fresh gathered, the Phlegm rises first; and
+this Part cannot be taken out of the Receiver
+without depriving the Spirits of a
+considerable Part of their Fragrancy.</p>
+
+<p>In distilling Spices, their Odour being
+more entangled, will remain in the Alembic
+till Part of the Phlegm is drawn off.
+But when, instead of these Substances, their
+Quintessences are used, the Necessity ceases.
+But the Phlegm commonly causing a Cloudiness
+in the Liquor, it may be rendered
+tolerably fine, by pouring it gently off by
+Inclination, without the Trouble of Filtration
+the aqueous Particles, by their
+Gravity, falling to the Bottom. But to render
+it entirely bright and fine, put some Cot<span class="pagenum" id="Page_70"> 70</span>ton
+in a Funnel, and pour the Liquor thro’
+it, by which means the aqueous Particles
+will be retained in the Cotton. You must
+however remember to cover the Top of
+the Funnel, to prevent the most volatile
+Parts of the Spirits from evaporating.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XVI">CHAP. XVI.<br />
+
+<small><i>Of the Distillation of Malt Spirits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Wash, or Liquor being prepared
+by Brewing and Fermentation, as directed
+in the first and second Chapters of
+this Treatise, the Still is to be charged with
+it, and worked off with a pretty brisk Fire.
+But it should be observed, that the only Apparatus
+used in this Process, is the Alembic
+with a Refrigeratory, as represented in
+<i>Fig. 1.</i></p>
+
+<p>The Wash being of a mucilaginous Nature,
+a particular Management is necessary
+to prevent its burning, and cause it to work
+kindly in the Still: If it should happen to be
+burnt in the Operation, the Spirit will have a
+most disagreeable Flavour, which can hardly
+ever be removed; and therefore to prevent
+this ill Effect, the Wash should be made
+dilute or thin, the Fire well regulated, and
+the whole kept in a continual Agitation
+during the whole Process. The most judi<span class="pagenum" id="Page_71"> 71</span>cious
+Distillers always take care to have
+their Wash sufficiently diluted, and constantly
+find their Spirit the purer for it.
+With regard to the Fire, it may be easily
+kept regular by a constant Attendance, and
+observing never to stir it hastily, or throw
+on fresh Fuel; and the stirring of the Liquor
+in the Still is to be effected by Means
+of a Paddle, or Bar kept in the Liquor till it
+just begins to boil, which is the Time for
+luting on the Head; and after which there
+is no great Danger, but from the improper
+Management of the Fire: This is the common
+Way; but it is no easy Matter to hit the
+exact Time, and the doing it either too late, or
+too soon, is attended with great Inconvenience,
+so that several have discovered other
+Methods; some put more solid Bodies into the
+the Still with the Wash; others place some
+proper Matter at the Bottom and Sides of
+the Still, which are the Places where the
+Fire acts with the greatest Force.</p>
+
+<p>The Use of the Paddle would, however,
+answer better than either of these Methods,
+could it be continued during the whole
+Time the Still is working; and this may be
+done by the following Method: Let a short
+Tube of Iron or Copper be soldered in the
+Center of the Still-head, and let a cross Bar
+be placed below in the same Head, with a
+Hole in the Middle, corresponding to that<span class="pagenum" id="Page_72"> 72</span>
+at the Top; through both these let an iron
+Pipe be carried down in the Still, and let an
+iron Rod be passed through this with wooden
+Sweeps at its End; this Rod may be continually
+worked by a Winch at the Still-head,
+and the Sweeps will continually keep
+the Bottom and Sides scraped clean, the Interstices
+of the Tube being all the time well
+crammed with Tow to prevent any Evaporation
+of the Spirit.</p>
+
+<p>The same Effect may, in a great Measure,
+be produced by a less laborious Method,
+namely, by placing a Parcel of cylindrical
+Sticks lengthways, so as to cover the whole
+Bottom of the Still, or by throwing in a
+loose Parcel of Faggot Sticks at a Venture;
+for the Action of the Fire below moving
+the Liquor, at the same time gives Motion
+to the Sticks, making them act continually
+like a Parcel of Stirrers upon the Bottom and
+Sides of the Still, which might, if necessary,
+be furnished with Buttons and Loops, to
+prevent them from starting. Some also
+use a Parcel of fine Hay laid upon the loose
+Sticks, and secured down by two cross Poles,
+laid from Side to Side, and in the same
+Manner fastened down with Loops. Care is
+to be taken in this Case not to press the Hay
+against the Sides of the Still; for that would
+scorch nearly as soon as the Wash itself;
+but the Sticks never will: These are simple<span class="pagenum" id="Page_73"> 73</span>
+but effectual Contrivances, and in point of
+Elegance, they may be improved at Pleasure.</p>
+
+<p>There is another Inconvenience attending
+the distilling of Malt Spirit, which is, when
+all the Bottoms, or gross mealy Fœculence
+is put into the Still along with the Liquor,
+the thinner Part of the Wash going off in
+Form of Spirit; the mealy Mass grows by
+Degrees more and more stiff, so as to scorch
+towards the latter Part of the Operation.
+The best Method of remedying this is to
+have a Pipe with a Stop-cock, leading from
+the upper Part of the Worm-tub into the
+Still; so that upon a half, or a quarter Turn,
+it may continually supply a little Stream of
+hot Water, in the same Proportion as the
+Spirit runs off, by which Means the Danger
+of scorching is avoided, and the Operation,
+at the same time, not in the least
+retarded.</p>
+
+<p>In <i>Holland</i>, the Malt Distillers work all
+their Wash thick, with the whole Body of
+Meal among it; yet they are so careful in
+keeping their Stills clean, and so regular
+and nice in the Management of their Fires,
+that though they use no Artifice at all on
+this Head, only to charge the Still while it
+is hot and moist, they very rarely have the
+Misfortune to scorch, except now and then<span class="pagenum" id="Page_74"> 74</span>
+in the Depth of Winter. When such an
+Accident has once happened in a Still, they
+are extremely careful to scrape, scrub and
+scour off the Remains of the burnt Matter,
+otherwise they find the same Accident very
+liable to happen again in the same Place.
+But beyond all the other Methods in Use on
+this Occasion, would be the working the
+Stills not by a dry Heat, but in a <i>Balneum
+Mariæ</i>, which might possibly be so contrived
+by the Bason being large, and capable
+of working a great many stills at once,
+as to be extremely worth the Proprietor’s
+while in all respects.</p>
+
+<p>Another Requisite to be observed is, that
+the Water in the Worm-tub be kept cool;
+this may be affected, by placing in the middle
+of the Tub a wooden Pipe or Gutter,
+about three Inches square within, reaching
+from the Top almost to the Bottom; by
+this Contrivance cold Water may, as often
+as necessary, be conveyed to the Bottom of
+the Worm-tub, and the hot Water at the
+Top forced either over the Sides of the Tub,
+or, which is better, through a leaden Pipe
+of moderate Size, called a Waste-pipe, soldered
+into the Top of the Tub, and extended
+to the Gutter formed to carry away
+the Water.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_75"> 75</span></p>
+
+<h3 class="nobreak" id="CHAP_XVII">CHAP. XVII.<br />
+
+<small><i>Of the Distillation of Molosses Spirits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Spirit distilled from Molosses or
+Treacle, is very clean or pure. It is
+made from common Treacle dissolved in
+Water, and fermented in the same Manner
+as the Wash for the common Malt Spirit.</p>
+
+<p>But if some particular Art is not used in
+Distilling this Spirit, it will not prove so vinous
+as Malt Spirit, but more flat and less
+pungent and acid, though otherwise much
+cleaner tasted, as its essential Oil is of a less
+offensive Flavour. Therefore, if good fresh
+Wine-lees, abounding in Tartar, be added and
+duly fermented with the Molosses, the Spirit
+will acquire a much greater Vinosity and
+Briskness, and approach much nearer to the
+Nature of foreign Spirits.</p>
+
+<p>Where the Molosses Spirit is brought to
+the common Proof Strength, if it be found
+not to have a sufficient Vinosity, it will be
+very proper to add some good dulcified
+Spirit of Nitre; and if the Spirit be clean
+worked, it may, by this Addition only, be
+made to pass on ordinary Judges for <i>French</i>
+Brandy.</p>
+
+<p><span class="pagenum" id="Page_76"> 76</span></p>
+
+<p>Great Quantities of this Spirit are used in
+adulterating foreign Brandy, Rum and Arrac.
+Much of it is also used alone in making
+Cherry-Brandy, and other Drams by
+Infusion; in all which many, and perhaps
+with Justice, prefer it to foreign Brandies.</p>
+
+<p>Molosses, like other Spirits, is entirely
+colourless when first extracted; but Distillers
+always give it, as nearly as possible,
+the Colour of foreign Spirits; the Methods
+of performing which we shall explain in a
+subsequent Chapter.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XVIII">CHAP. XVIII.<br />
+
+<small><i>Of the Nature of Brandies, and Method of
+Distilling them in</i> France.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> general Method of distilling
+Brandies in <i>France</i> need not be formally
+described, as it differs in nothing from
+that commonly practised here in working
+from Wash or Molosses; nor are they in the
+least more cleanly, or exact in the Operation.</p>
+
+<p>They only observe more particularly to
+throw a little of the natural Lee into the
+Still, along with the Wine, as finding this<span class="pagenum" id="Page_77"> 77</span>
+gives their Spirit the Flavour, for which it
+is generally admired abroad.</p>
+
+<p>But though Brandy is extracted from
+Wine, Experience tells us, that there is a
+great Difference in Grapes from which the
+Wine is made. Every Soil, every Climate,
+every kind of Grapes varies with regard to
+the Quantity and Quality of Spirits extracted
+from them. There are some Grapes which
+are only fit for eating; others for drying;
+as those of <i>Damascus</i>, <i>Corinth</i>, <i>Provence</i>,
+and <i>Avignon</i>; but not fit to make Wine.</p>
+
+<p>Some Wines very proper for Distillation,
+others much less so. The Wines of <i>Languedoc</i>
+and <i>Provence</i> afford a great deal of
+Brandy by Distillation, when the Operation
+is made in their full Strength: The
+<i>Orleans</i> Wines, and those of <i>Blois</i> afford
+yet more; but the best are those of the Territories
+of <i>Cogniac</i> and of <i>Andaye</i>, which
+are however in the Number of those the
+least drank in <i>France</i>. Whereas those of
+<i>Burgundy</i> and of <i>Champaign</i>, though of a
+very fine Flavour, are improper, because
+they yield but very little in Distillation.</p>
+
+<p>It must also be farther observed, that all
+the Wines for Distillation, as those of <i>Spain</i>,
+the <i>Canaries</i>, of <i>Alicant</i>, of <i>Cyprus</i>, of St.
+<i>Perés</i>, of <i>Toquet</i>, of <i>Grave</i>, of <i>Hungary</i>,<span class="pagenum" id="Page_78"> 78</span>
+and others of the same kind, yield very little
+Brandy by Distillation; and consequently
+would cost the Distiller considerably more
+than he could sell it for. What is drawn
+from them is indeed very good, always retaining
+the saccharine Quality, and rich Flavour
+of the Wine from whence it is drawn;
+but as it grows old, this Flavour often grows
+aromatic, and is not agreeable to all Palates.</p>
+
+<p>Hence we see, that Brandies always differ,
+according as they are extracted from different
+Species of Grapes. Nor would there
+be so great a Similarity as there is between
+the different kinds of <i>French</i> Brandies, were
+the strongest Wines used for this Purpose:
+But this is rarely the Case, the weakest and
+lowest-flavoured Wines only are distilled for
+their Spirit, or such as prove absolutely unfit
+for any other Use.</p>
+
+<p>A large Quantity of Brandies is distilled
+in <i>France</i> during the Time of the Vintage;
+for all those poor Grapes that prove unfit
+for Wine, are usually first gathered, pressed,
+their Juice fermented, and directly distilled.
+This rids their Hands of their poor Wines
+at once, and leaves their Casks empty for
+the Reception of better. It is a general
+Rule with them not to distil any Wine, that
+will fetch any Price as Wine; for, in this<span class="pagenum" id="Page_79"> 79</span>
+State, the Profits upon them are vastly
+greater than when reduced to Brandies.
+This large Stock of small Wines, with which
+they are almost over-run in <i>France</i>, sufficiently
+accounts for their making such vast
+Quantities of Brandy in <i>France</i>, more than
+other Countries, which lie in warmer Climates,
+and are much better adapted to the
+Production of Grapes.</p>
+
+<p>Nor is this the only Fund of their Brandies;
+for all the Wine that turns eager,
+is also condemned to the Still; and, in
+short, all that they can neither export, nor
+consume at home, which amounts to a
+large Quantity; since much of the Wine,
+laid in for their Family Provision, is so
+poor, as not to keep during the Time in
+spending.</p>
+
+<p>Hence many of our <i>English</i> Spirits, with
+proper Management, are convertible into
+Brandies, that shall hardly be distinguished
+from the foreign in many Respects, provided
+this Operation be neatly performed. And, in
+particular, how far a Cyder Spirit, and a Crab
+Spirit, may, even from the first Extraction,
+be made to resemble the fine and thin
+Brandies of <i>France</i>, we would recommend
+to those Distillers, whose Skill and Curiosity
+prompts them to Undertakings condemned
+by those who only work mechanically, and<span class="pagenum" id="Page_80"> 80</span>
+scorn to deviate from the beaten Tract, tho’
+they have the fairest Prospect of acquiring
+Profit to themselves, and a lasting Emolument
+to their Country.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIX">CHAP. XIX.<br />
+
+<small><i>Of the Distillation of Rum.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Rum</span> differs from what we simply call
+Sugar Spirit, as it contains more of the
+natural Flavour, or essential Oil of the Sugar
+Cane; a great deal of raw Juice, and
+even Parts of the Cane itself being often
+fermented in the Liquor, or Solution, of
+which the Rum is prepared.</p>
+
+<p>Hence we see from whence Rum derives
+its Flavour; namely, from the Cane itself.
+Some, indeed, are of Opinion, that the
+unctuous or oily Flavour of the Rum proceeds
+from the large Quantity of Fat used
+in boiling the Sugar. This Fat, indeed, if
+coarse, will give a stinking Flavour to the
+Spirit in our Distillations of the Sugar Liquor,
+or Wash, from our refining Sugar-houses;
+but this is nothing like the Flavour
+of the Rum; which, as we have already
+observed, is the Effect of the natural Flavour
+of the Cane.</p>
+
+<p><span class="pagenum" id="Page_81"> 81</span></p>
+
+<p>Great Quantities of Rum are made at
+<i>Jamaica</i>, <i>Barbadoes</i>, <i>Antigua</i>, and other
+Sugar Islands: The Method of making it
+is this:</p>
+
+<p>When a sufficient Stock of the Materials
+is got together, they add Water to them,
+and ferment them in the common Method,
+though the Fermentation is always carried
+on very slowly at first; because at the Beginning
+of the Season for making Rum in
+the Islands, they want Yeast, or some other
+Ferment to make it work; but after this,
+they, by Degrees, procure a sufficient Quantity
+of the Ferment, which rises up as a
+Head to the Liquor in the Operation; and
+thus they are able afterwards to ferment,
+and make their Rum with a great deal of
+Expedition, and in very large Quantities.</p>
+
+<p>When the Wash is fully fermented, or to
+a due Degree of Acidity, the Distillation is
+carried on in the common Way, and the
+Spirit is made up Proof; though sometimes
+it is reduced to a much greater Degree of
+Strength, nearly approaching to that of Alcohol,
+or Spirit of Wine; and it is then
+called double distilled Rum.</p>
+
+<p>It would be easy to rectify the Spirit, and
+bring it to a much greater Degree of Purity<span class="pagenum" id="Page_82"> 82</span>
+than we usually find it to be of; for it brings
+over in the Distillation a large Quantity of
+the Oil; and this is often so disagreeable,
+that the Rum must be suffered to lie by a
+long time to mellow before it can be used;
+whereas, if well rectified, its Flavour would
+be much less, and consequently much more
+agreeable to the Palate.</p>
+
+<p>The best State to keep Rum, both for
+Exportation, and other Uses, is doubtless
+that of Alcohol, or rectified Spirits. In this
+manner, it would be contained in half the
+Bulk it usually is, and might be let down
+to the common proof Strength with Water
+when necessary: For the common Use of
+making Punch, it would likewise serve
+much better in the State of Alcohol; as
+the Taste would be cleaner, and the Strength
+might always be regulated to a much greater
+Degree of Exactness than in the ordinary
+Way.</p>
+
+<p>If the Business of rectifying Rum was
+more nicely managed, it seems a very practicable
+Scheme to throw out so much of the
+Oil, as to reduce it to the fine light State of a
+clear Spirit, but lightly impregnated with the
+Oil; in this State it would nearly resemble
+Arrac, as is easily proved by mixing a very
+small Quantity of it with a tasteless Spirit;<span class="pagenum" id="Page_83"> 83</span>
+for it then bears a very near Resemblance to
+Arrac in Flavour.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XX">CHAP. XX.<br />
+
+<small><i>Of Sugar-Spirit.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">We</span> mean by a Sugar-Spirit, that extracted
+from the Washings, Scumings,
+Dross, and Waste of a Sugar-baker’s
+Refining-house.</p>
+
+<p>These recrementitious, or drossy Parts of
+the Sugar are to be diluted with Water, fermented
+in the same manner as Molosses or
+Wash, and then distilled in the common
+Method. And if the Operation be carefully
+performed, and the Spirit well rectified,
+it may be mixed with foreign Brandies, and
+even Arrac in a large Proportion, to great
+Advantage; for this Spirit will be found
+superior to that extracted from Treacle,
+and consequently more proper for these
+Uses.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXI">CHAP. XXI.<br />
+
+<small><i>Of Raisin-Spirits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">By</span> Raisin-Spirits, we understand, that
+extracted from Raisins, after a proper
+Fermentation.</p>
+
+<p><span class="pagenum" id="Page_84"> 84</span></p>
+
+<p>In order to extract this Spirit, the Raisins
+must be infused in a proper Quantity of
+Water, and fermented in the manner described
+in the Chapter on Fermentation.
+When the Fermentation is completed, the
+whole is to be thrown into the Still, and the
+Spirit extracted by a strong Fire.</p>
+
+<p>The Reason why we here direct a strong
+Fire, is, because by that Means a greater
+Quantity of the essential Oil will come over
+the Helm with the Spirit, which will render
+it much fitter for the Distiller’s Purpose;
+for this Spirit is generally used to mix with
+common Malt Goods; and it is surprizing
+how far it will go in this Respect, ten Gallons
+of it being often sufficient to give a determining
+Flavour, and agreeable Vinosity to a
+whole Piece of Malt Spirits.</p>
+
+<p>It is therefore well worth the Distiller’s
+while to endeavour at improving the common
+Method of extracting Spirits from Raisins;
+and perhaps the following Hint may
+merit Attention.</p>
+
+<p>When the Fermentation is completed,
+and the Still charged with fermented Liquor,
+as above directed, let the whole be
+drawn off with as brisk a Fire as possible;
+but instead of the Cask or Can, generally<span class="pagenum" id="Page_85"> 85</span>
+used by our <i>English</i> Distillers for a Receiver,
+let a large Glass, called by Chemists, a Separating-Glass,
+be placed under the Nose
+of the Worm, and a common Receiver
+applied to the Spout of the Separating-Glass;
+by this means the essential Oil will swim
+upon the Top of the Spirit, or rather low
+Wine, in the Separating-Glass, and may be
+easily preserved at the End of the Operation.</p>
+
+<p>The Use of this limpid essential Oil is well
+known to Distillers; for in this resides the
+whole Flavour, and consequently may be
+used to the greatest Advantage in giving that
+distinguishing Taste, and true Vinosity, to
+the common Malt-Spirits.</p>
+
+<p>After the Oil is separated from the low
+Wine, the Liquor may be rectified in <i>Balneum
+Mariæ</i> into a pure and almost tasteless
+Spirit, and therefore well adapted to make
+the finest compound Cordials, or to imitate
+or mix with the finest <i>French</i> Brandies,
+Arracs, &c.</p>
+
+<p>In the same Manner a Spirit may be obtained
+from Cyder. But as its particular
+Flavour is not so desirable as that obtained
+from Raisins, it should be distilled in a more
+gentle Manner, and carefully rectified in the
+Manner we shall shew in the Chapter on<span class="pagenum" id="Page_86"> 86</span>
+Rectification; by which Means a very pure
+and almost insipid Spirit will be obtained,
+which may be used to very great Advantage
+in imitating the best Brandies of <i>France</i>, or
+in making the finest compound Waters or
+Cordials.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXII">CHAP. XXII.<br />
+
+<small><i>Of Arracs.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">What</span> is properly meant by the Term
+Arracs, are Spirits extracted from the
+fermented Juice of certain Trees common
+in the <i>East-Indies</i>, particularly those of the
+Cocoa, or Palm-tree. The whole Process
+of making Arrac, is performed in the following
+Manner.</p>
+
+<p>In order to procure the vegetable Juice
+for this Operation, the Person provides
+himself with a sufficient Number of small
+earthen Pots, with Bellies and Necks, resembling
+our common glass Bottles; a
+Number of these he fastens to his Girdle,
+or to a Belt across his Shoulders, and climbs
+up the tall Trunk of the Cocoa tree: Having
+reached the Boughs of the Tree, he
+cuts off with a Knife certain small Buds, or
+Buttons, applying immediately to the Wound
+one of his Bottles, and fastens it with a
+String to the Bough. In this Manner he<span class="pagenum" id="Page_87"> 87</span>
+proceeds till he has fixed his whole Number
+of Bottles, which serve as Receivers
+to the Juice distilling from the Wounds.
+This Operation is generally performed in
+the Evening, a greater Quantity of Juice
+flowing from the Tree in the Night than in
+the Day. The Bottles are next Morning
+taken off, and the Liquor emptied with a
+proper Vessel, where it spontaneously ferments.
+As soon as the Fermentation is
+completed, the Liquor is thrown into the
+Still, and drawn down to a low Wine; but
+so very poor and dilute, that they are obliged
+to rectify it in another Still, to that
+weak kind of Proof Spirit, we generally see
+it; for though it appears Bubble-Proof, it
+rarely contains more than a sixth, and sometimes
+only an eighth of Alcohol, all the
+rest being no more than an acidulated Water,
+which might be supplied from any common
+Spring. Why Arrac appears Bubble-Proof,
+when in reality so far below what
+we mean by Proof, is not so great a Mystery,
+as at first Sight it appears to be; for this
+kind of Proof is entirely owing to a certain
+Tenacity of the Parts of the Liquor, or to
+the particular Property of the Oil incorporated
+in the Spirit; as we shall abundantly
+shew in a subsequent Chapter.</p>
+
+<p>From this Account of Arrac, it should
+seem no very difficult Matter to imitate it<span class="pagenum" id="Page_88"> 88</span>
+here. And, perhaps, the whole Difficulty lies
+in procuring a pure and insipid Spirit; for
+it is ridiculous to attempt it with our common
+Malt-Spirit. With regard to the Flavour
+of the Arrac, it may be effectually
+imitated by some essential Oils easily procurable.</p>
+
+<p>Hence we see of what prodigious Advantage
+a pure and insipid Spirit would be
+of to Distillers, and consequently the great
+Encouragement there is to attempt the Discovery.
+Perhaps a Spirit of this kind may
+be extracted from Sugar properly refined.
+The Hint is worth prosecuting; and the
+Writer of this Essay, from repeated Experiments,
+is abundantly convinced that the
+Thing is practicable. Had he entirely succeeded,
+he would readily have communicated
+the Whole for the Benefit of his Country;
+but is now obliged to defer, to some
+future Opportunity, the Result of his Enquiries.
+In the mean Time, he would recommend
+the Prosecution of this Hint to
+those Distillers, who endeavour to improve
+their Art, and advance it nearer to Perfection.</p>
+
+<p>Since Arrac is a Spirit extracted from the
+Juice of the Cocoa tree, it might perhaps
+be worth enquiring how nearly it might be
+imitated by fermenting and distilling the<span class="pagenum" id="Page_89"> 89</span>
+Juices of the Birch and Sycamore-trees.
+We should by this Means obtain an <i>English</i>
+Arrac; and, perhaps, a Spirit equal in
+Flavour to that imported from <i>Batavia</i>.</p>
+
+<p>When the Cask, in which the Arrac is
+imported happens to be decayed; or the
+Liquor touches any Nails, or other Iron, it
+dissolves Part of it, and at the same time
+extracts the resinous Parts of the Oak,
+by which means the whole Liquor in the
+Cask acquires an inky Colour. In order to
+whiten and clarify Arrac, which has contracted
+this Colour, a large Quantity of new
+or skimmed Milk must be put into the Cask,
+and the whole beat together, as Vintners do
+to whiten their brown Wines; by this means
+the inky Colour will be absorbed by the
+Milk, and fall with it to the Bottom, so
+that the greatest Part of the Arrac may
+be drawn off fine; and the Remainder procured
+in the same Condition by being filtrated
+through a conical Flannel Bag.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXIII">CHAP. XXIII.<br />
+
+<small><i>Of Rectification.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are several Methods of performing
+this Operation; though some,
+and indeed those in general practiced by our
+Distillers, hardly deserve the Name; because,<span class="pagenum" id="Page_90"> 90</span>
+instead of rectifying, that is freeing the Spirit
+from its essential Oil and Phlegm, they
+alter the natural Flavour of the Spirit that
+comes over in the Operation.</p>
+
+<p>The principal Business of Rectification is
+to separate the Spirit from the essential Oil
+of the Ingredient, which is very apt to adhere
+strongly to the Spirit. And in order
+to this, Care should be taken in the first
+Distillation; that is, the Spirit, especially
+that from Malt, should be drawn by a gentle
+Fire, by which means great Part of the
+essential Oil will be kept from mixing with
+the Spirit; for Experience has abundantly
+proved, that it is much easier to keep asunder,
+than to separate them when once
+mixed.</p>
+
+<p>But as it is almost impossible to draw low
+Wines without the Spirit being in some Measure
+impregnated with the essential Oil, it
+is absolutely necessary to be acquainted with
+some Methods of separating the Spirit from
+the Oil, and also of freeing it from its
+Phlegm. The best Methods of doing this
+to Perfection, are Re-distillation and Percolation.</p>
+
+<p>In order to rectify low Wines, they should
+be put into a tall Body or Alembic, and
+gently distilled in <i>Balneum Mariæ</i>; by this<span class="pagenum" id="Page_91"> 91</span>
+means a large Proportion, both of the Oil
+and Phlegm will remain in the Body. But
+if the Spirit should be found, after this Operation,
+to contain some of the essential Oil,
+it must be let down with fair Water, and
+re-distilled in the same gentle Manner. And
+thus it may be brought to any Degree of
+Purity; especially if in the working the
+Spirit be suffered to fall into a proper Quantity
+of clear Water, and the Spirit afterwards
+rectified to the Height proposed.
+The same Method should be used in
+freeing Proof Spirit, or even Alcohol,
+from this Oil; namely, by letting it down
+with clean Water to the Strength of low
+Wines, and re-distilling it in <i>Balneum Mariæ</i>.
+But it must be remembered, that it
+is much more difficult to cleanse Alcohol, or
+Proof-Spirit than low Wines, because the
+Oil is more intimately mixed with the two
+former than with the latter. This Oil may
+however be separated from Proof-Spirit, &c.
+by the Method already proposed, especially
+if it be previously filtrated through Paper,
+thick Flannel, Sand, Stone, <i>&c.</i></p>
+
+<p>But this Method, though it effectually
+answers the Intention, is generally rejected
+by our Distillers, because of the Slowness of
+the Operation; and others substituted in its
+stead, though instead of freeing the Spirit
+from the Oil, they only abolish the natural<span class="pagenum" id="Page_92"> 92</span>
+Flavour of the Spirit, and make a more intimate
+Mixture between the Particles of the
+Spirit, and those of the essential Oil.</p>
+
+<p>It is impossible to enumerate all the Methods
+practised by Distillers, as almost every
+one pretends to have a secret Nostrum for
+this Purpose. The principal Methods in
+use for rectifying Malt-Spirits, are however
+reducible to three, namely, by fixed alcaline
+Salts, by acid Spirits mixed with alcaline
+Salts, and by saline Bodies, and flavouring
+Additions.</p>
+
+<p>The Method of rectifying by alcaline
+Salts is thus performed. To every Piece of
+Proof Spirit, add fourteen Pounds of dry
+Salt of Tartar, fixed Nitre, or calcined Tartar;
+lute on the Head, and distil, by a gentle
+Heat, but be very careful to leave out
+the Faints. By this Method a large Proportion
+of the fœtid Oil will be left in the
+Still; and what comes over with the Spirit
+will be greatly attenuated. But this Operation
+is generally performed in a very different
+manner; for, instead of distilling the
+Spirit in a gentle and equable manner,
+the Still is worked in its full Force; by
+which means the Oil, which should have
+remained in the Still, is driven over, and intimately
+mixed with the Spirit; and, consequently,
+the whole Operation frustrated,<span class="pagenum" id="Page_93"> 93</span>
+and the Spirit rendered much harder to
+cleanse than it was before.</p>
+
+<p>But even when the Operation is performed
+according to the Rules of Art, it
+is far from being perfect; for it is well
+known, that Part of the fixed Salts become
+volatile in the Operation, pass over the
+Helm, and intimately mixes with the essential
+Oil still contained in the Spirits: by this
+means the Oil becomes more perfectly united
+with the Spirits, and consequently much
+harder to be separated by repeated Distillations.
+Nor is this all, for the Still being
+worked in its full Force, the bitter Oil of
+the Malt, formed into a kind of liquid Soap
+in the Still, by means of the alcaline Salt,
+is brought over the Helm with the Faints,
+and suffered to mix with the Spirit, whereby
+it is rendered almost as nauseous and ill-tasted
+as before the Operation. Besides, if
+this Operation were performed in its utmost
+Perfection, it would never answer the Intention;
+for the alcaline Salt destroys the
+Vinosity of the Spirit; and consequently
+deprives it of one of its most valuable Properties.
+Our Distillers are well acquainted
+with this Defect in the Operation, and endeavour
+to supply it by an Addition of Acids.
+This is what we call the second Method by
+Alcalies and Acids.</p>
+
+<p><span class="pagenum" id="Page_94"> 94</span></p>
+
+<p>The Operation of rectifying by the Method
+of fixed Alcalies and Acids is the same
+as that above described; the Spirit is drawn
+over from fixed Alcalies as before; but in
+order to mortify the Alcali in the Spirit, and
+restore its Vinosity, a proper Quantity of
+some acid Spirit is added. Various kinds of
+Acids are used on this Occasion; but principally
+those of the mineral Kind, because
+of their Cheapness; as Oil of Vitriol, Spirit
+of Nitre, Oil of Sulphur, and the like. We
+would, however, caution a young Distiller
+from being too busy with these corrosive
+Acids, the sulphurous Spirit of Vitriol, dulcified
+Spirit of Nitre, or Mr. <i>Boyle</i>’s acid Spirit
+of Wine well rectified, will much better
+answer his Purpose.</p>
+
+<p>The third Method of Rectification is that
+by saline Bodies, and flavouring Ingredients.
+There is no Difference in the Operation between
+this and the two foregoing Methods;
+fixed alcaline Salts, common Salt decrepitated
+or dried, calcined Vitriol, Sandiver, Allum,
+<i>&c.</i> is put into the Still with the low
+Wines, and the Spirit drawn over as before.
+When the Quantity is drawn off, the flavouring
+Ingredients are added to give the
+Spirit the Flavour intended. But as the
+Spirit is not by this means rendered sufficiently
+pure, the disagreeable Flavour of<span class="pagenum" id="Page_95"> 95</span>
+the Spirit generally overpowers that of the
+Ingredients, whereby the whole Intention
+is either destroyed, or a compound Flavour
+produced, very different from that intended.</p>
+
+<p>Some Distillers, instead of alcaline Salts,
+use quick Lime in rectifying their Malt Spirit;
+this Ingredient cleanses and dephlegmates
+the Spirit considerably; but like that
+rectified from alcaline Salts, it requires an
+alcaline Disposition, and also an nidorous
+Flavour. Acids, therefore, are as necessary
+to be mixed with those Spirits rectified
+with quick Lime, as with those rectified
+with an alcaline Salt. If Chalk, calcined
+and well purified animal Bones, <i>&c.</i> were
+used instead of quick Lime, the Spirit
+would have a much less alcaline or nidorous
+Flavour; and, consequently, the
+flavouring Ingredients might be added to
+it with more Success than can be expected
+from a Spirit rectified from alcaline
+Salts.</p>
+
+<p>But, perhaps, if neutral Salts were used
+instead of the alcaline ones, the Spirit might
+be rendered pure, without contracting an
+alcaline Flavour; soluble Tartar might be
+used for this Purpose, though the Spirit acquires
+from hence a little saponaceous Flavour.
+Dr. <i>Cox</i> has mentioned another Me<span class="pagenum" id="Page_96"> 96</span>thod
+for this Purpose, namely, to deprive the
+volatile Salts of their Oil, by rendering
+them neutral with Spirit of Salt, and afterwards
+subliming them with Salt of Tartar:
+The Acid may be varied if the Spirit of Salt
+should not be found so well adapted to the
+Purpose as could be wished: But fine dry
+Sugar seems the best adapted to the Purpose
+of rectifying these Spirits; as it readily unites
+with the essential Oil, detains and fixes it,
+without imparting any urinous, alcaline, or
+other nauseous Flavour to the Spirits rectified
+upon it.</p>
+
+<p>Thus have I considered the principal
+Methods used by our Distillers in rectifying
+their Spirits; and shall conclude this Chapter
+with remarking, that there is no other
+Way of rectifying to Perfection besides what
+we first laid down, namely, by gentle Distillation.
+But then it must be remembered,
+that the whole Process must be of a Piece:
+We mean, that the first Distillation from
+the Wash must be performed in a gentle
+manner; for otherwise the essential Oil will
+be so intimately blended with the Spirit, as
+not to be easily separated by Re-distillation.
+Another good Property attending this Method
+is its Universality; all kinds of Spirits,
+from whatever Ingredients extracted, require
+Rectification; and this is adapted to all
+kinds.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_97"> 97</span></p>
+
+<h3 class="nobreak" id="CHAP_XXIV">CHAP. XXIV.<br />
+
+<small><i>Of the Flavouring of Spirits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">We</span> have observed in the preceding
+Chapter, that the common Method
+of rectifying Spirits from alcaline Salts,
+destroys their Vinosity, and in its stead introduces
+an urinous or lixivious Taste. But
+as it is absolutely necessary to restore, or at
+least to substitute in its room some Degree
+of Vinosity, several Methods have
+been proposed, and a Multitude of Experiments
+performed, in order to discover this
+great <i>Desideratum</i>: But none has succeeded
+equal to the Spirit of Nitre; and accordingly
+this Spirit, either strong or dulcified,
+has been used by most Distillers to give an
+agreeable Vinosity to their Spirits.</p>
+
+<p>Several Difficulties however occur in the
+Method of using it; the principal of which
+is, its being apt to quit the Liquor in a short
+Time, and consequently depriving the Liquor
+of that Vinosity it was intended to give.
+In order to remove this Difficulty, and prevent
+the Vinosity from quitting the Goods,
+the dulcified Spirit of Nitre, which is
+much better than the strong Spirit, should
+be prepared by a previous Digestion continued
+for some Time with Alcohol; the<span class="pagenum" id="Page_98"> 98</span>
+longer the Digestion is continued the more
+intimately will they be blended, and the
+Compound rendered the milder and softer.</p>
+
+<p>After a proper Digestion, the dulcified
+Spirit should be mixed with the Brandy, by
+which Means the Vinosity will be intimately
+blended with the Goods, and disposed not
+to fly off for a very considerable Time.</p>
+
+<p>No general Rule can be given for the
+Quantity of this mineral Acid requisite to be
+employed, because different Proportions of
+it are necessary in different Spirits. It should,
+however, be carefully adverted to, that
+though a small Quantity of it will undoubtedly
+give an agreeable Vinosity resembling
+that naturally found in the fine subtile
+Spirits drawn from Wines, yet an over
+large Dose of it will not only cause a disagreeable
+Flavour, but also render the whole
+Design abortive, by discovering the Imposition.
+Those, therefore, who endeavour
+to cover a foul Taste in Goods by large
+Doses of dulcified Spirit of Nitre, will find
+themselves deceived.</p>
+
+<p>But the best, and indeed the only Method
+of imitating <i>French</i> Brandies to Perfection,
+is by an essential Oil of Wine;
+this being the very thing that gives the
+<i>French</i> Brandies their Flavour. It must,<span class="pagenum" id="Page_99"> 99</span>
+however, be remembered, that in order to
+use even this Ingredient to Advantage, a
+pure, tasteless Spirit must be first procured;
+for it is ridiculous to expect that this essential
+Oil should be able to give the agreeable
+Flavour of <i>French</i> Brandies, to our fulsome
+Malt Spirit, already loaded with its own
+nauseous Oil, or strongly impregnated with
+a lixivious Taste from the alcaline Salts
+used in Rectification. How a pure insipid
+Spirit may be obtained has been already considered
+in some of the preceding Chapters;
+it only therefore remains to shew the Method
+of procuring this essential Oil of Wine,
+which is this:</p>
+
+<p>Take some Cakes of dry Wine Lees, such
+as are used by our Hatters, dissolve them in
+six or eight times their Weight of Water,
+distil the Liquor with a slow Fire, and separate
+the Oil by the Separating Glass; reserving
+for the nicest Uses that only which
+comes over first, the succeeding Oil being
+coarser and more resinous.</p>
+
+<p>Having procured this fine Oil of Wine, it
+may be mixed into a Quintessence with pure
+Alcohol; by which Means it may be preserved
+a long time fully possessed of all its
+Flavour and Virtues; but without such
+Management, it will soon grow resinous
+and rancid.</p>
+
+<p><span class="pagenum" id="Page_100"> 100</span></p>
+
+<p>When a fine essential Oil of Wine is thus
+procured, and also a pure and insipid Spirit,
+<i>French</i> Brandies may be imitated to Perfection
+with regard to the Flavour. It must,
+however, be remembered, 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 <i>Coniac</i> Brandy,
+it will be necessary to distil the essential Oil
+from <i>Coniac</i> Lees; and the same for any
+other kind of Brandy. For as different
+Brandies have different Flavours; and as
+these Flavours are owing entirely to the
+essential Oil of the Grape, it would be preposterous
+to endeavour to imitate the Flavour
+of <i>Coniac</i> Brandy, with an essential
+Oil procured from the Lees of <i>Bourdeaux</i>
+Wine.</p>
+
+<p>When the Flavour of the Brandy is well
+imitated by a proper Dose of the essential
+Oil, and the Whole reduced into one simple
+and homogeneous Fluid, other Difficulties
+are still behind: The Flavour, though
+the essential Part, is not however the
+only one; the Colour, the Proof and the
+Softness must be also regarded, before a
+Spirit, that perfectly resembles Brandy,
+can be procured. With regard to the Proof,
+it may be easily hit, by using a Spirit rec<span class="pagenum" id="Page_101"> 101</span>tified
+above Proof; which, after being intimately
+mixed with the essential Oil of
+Wine, may be let down to a proper Standard
+by fair Water. And the Softness may
+in a great Measure be obtained by distilling
+and rectifying the Spirit with a gentle Fire;
+and what is wanting of this Criterion in the
+Liquor, when first made, will be supplied
+by Time; for it must be remembered, that
+it is Time alone that gives this Property to
+<i>French</i> Brandies; they being at first, like
+our Spirits, acrid, foul, and fiery. But with
+regard to the Colour a particular Method is
+necessary to imitate it to Perfection: And
+how this may be done shall be considered in
+the next Chapter.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXV">CHAP. XXV.<br />
+
+<small><i>Of the Methods of colouring Spirits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Art of colouring Spirits owes its
+Rise to Observations on foreign Brandies.
+A Piece of <i>French</i> Brandy that has
+acquired by Age a great Degree of Softness
+and Ripeness is observed, at the same time,
+to have acquired a yellowish brown Colour;
+and hence our Distillers have endeavoured
+to imitate this Colour in such Spirits as are
+intended to pass for <i>French</i> Brandy. And
+in order to do this a great Variety of Experiments
+has been made on various Substances,<span class="pagenum" id="Page_102"> 102</span>
+in order to discover a direct and sure Method
+of imitating this Colour to Perfection.
+But, in order to do this, it is necessary to
+know from whence the <i>French</i> Brandies
+themselves acquire their Colour; for till we
+have made this Discovery, it will be in vain
+to attempt an Imitation; because, if we
+should be able to imitate exactly the Colour,
+which is indeed no difficult Task,
+the Spirit will not stand the Test of different
+Experiments, unless the Colour in both
+be produced from the same Ingredient.</p>
+
+<p>This being undeniably the Case, let us
+try if we cannot discover this mighty Secret;
+the Ingredient from whence the
+<i>French</i> Brandy acquires its Colour.</p>
+
+<p>We have already observed, that this Colour
+is only found in such Brandies as have
+acquired a mellow Ripeness by Age; it is
+therefore not given it by the Distiller, but
+has gained it by lying long in the Cask.
+Consequently, the Ingredient from whence
+this Colour is extracted, is no other than
+the Wood of the Cask, and the Brandy in
+reality is become a dilute Tincture of Oak.</p>
+
+<p>The common Experiment used to prove
+the Genuineness of <i>French</i> Brandy proves,
+that this Opinion is well founded. The<span class="pagenum" id="Page_103"> 103</span>
+Experiment is this: They pour into a Glass
+of Brandy a few Drops of a Solution of calcined
+Vitriol of Iron in a diluted Spirit of
+Sulphur, or any other mineral Acid, and
+the Whole turns of a blue Colour; in the
+same Manner, as we make Ink of a Tincture
+of Galls and Vitriol.</p>
+
+<p>Since, therefore, the Colour of <i>French</i>
+Brandies is acquired from the Oak of the
+Cask, it is no Difficulty to imitate it to
+Perfection. A small Quantity of the Extract
+of Oak, or the Shavings of that Wood
+properly digested, will furnish us with a
+Tincture capable of giving the Spirit any
+Degree of Colour required. But it must be
+remembered, that as the Tincture is extracted
+from the Cask by Brandy, that is Alcohol
+and Water, it is necessary to use both in
+extracting the Tincture; for each of these
+Menstruums dissolves different Parts of the
+Wood. Let, therefore, a sufficient Quantity
+of Oak Shavings be digested in strong
+Spirit of Wine; and also at the same Time
+other Oak Shavings be digested in Water:
+And when the Liquors have acquired a
+strong Tincture from the Oak, let both be
+poured off from the Shavings, into different
+Vessels, and both placed over a gentle
+Fire till reduced to the Consistence of
+Treacle. In this Condition, let the two<span class="pagenum" id="Page_104"> 104</span>
+Extracts be intimately mixed together;
+which may be done effectually by adding
+a small Quantity of Loaf Sugar, in fine
+Powder, and well rubbing the Whole together.
+By this Means a liquid essential
+Extract of Oak will be procured, and always
+ready to be used as Occasion shall
+require.</p>
+
+<p>There are other Methods in Use for colouring
+Brandies; but the best, besides the
+Extract of Oak above-mentioned, are common
+Treacle and burnt Sugar.</p>
+
+<p>The Treacle gives the Spirits a fine Colour,
+nearly resembling that of <i>French</i>
+Brandy; but as its Colour is but dilute, a
+large Quantity must be used; this is not
+however attended with any bad Consequences;
+for notwithstanding the Spirit is
+really weakened by this Addition, yet the
+bubble Proof, the general Criterion of Spirits,
+is greatly mended by the Tenacity imparted
+to the Liquor by the Treacle. The
+Spirit also acquires from this Mixture a
+sweetish or luscious Taste, and a Fulness in
+the Mouth; both which Properties render
+it very agreeable to the Palates of the common
+People, who are, in fact, the principle
+Consumers of these Spirits.</p>
+
+<p><span class="pagenum" id="Page_105"> 105</span></p>
+
+<p>A much smaller Quantity of burnt Sugar
+than of Treacle will be sufficient for colouring
+the same Quantity of Spirits; the
+Taste is also very different; for, instead of
+the Sweetness imparted by the Treacle, the
+Spirit acquires from the burnt Sugar an
+agreeable Bitterness, and by that Means
+recommends itself to nicer Palates, which
+are offended with a luscious Spirit. The
+burnt Sugar is prepared by dissolving a proper
+Quantity of Sugar in a little Water,
+and scorching it over the Fire till it acquires
+a black Colour.</p>
+
+<p>Either of the above Ingredients, Treacle
+or burnt Sugar, will nearly imitate the genuine
+Colour of old <i>French</i> Brandy; but
+neither of them will succeed, when put to
+the Test of the vitriolic Solution.</p>
+
+<p>Thus have I traced the Subject of Distillation
+from its Origin; shewn the Methods
+commonly made use of by Distillers,
+and pointed out various Improvements, that
+might be introduced into this Art with
+great Advantage; and shall conclude this
+Part with recommending the several Hints
+to those Distillers who are desirous of improving
+their Art, and proceeding on a rational
+Foundation, it being from such only<span class="pagenum" id="Page_106"> 106</span>
+that Improvements are to be expected; for
+where the Operations are constantly carried
+on in the same beaten Tract, it is in vain
+to expect Improvements, unless Chance
+should be kind enough to throw that in their
+Way, which a rational Theory would have
+easily led them to discover.</p>
+
+<div class="figcenter illowp97" id="i124" style="max-width: 21.875em;">
+ <img class="w100" src="images/i124.jpg" alt="Decoration" />
+</div>
+
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_107"> 107</span></p>
+
+<div class="figcenter illowp100" id="i125" style="max-width: 53.125em;">
+ <img class="w100" src="images/i125.jpg" alt="Decoration" />
+</div>
+
+
+
+<p class="half-title">
+<small>A</small><br />
+Complete System<br />
+<small>OF</small><br />
+DISTILLATION.</p>
+
+<hr class="full" />
+
+<h2 class="nobreak" id="PART_II">PART II.<br />
+
+<small><i>Containing the Method of distilling
+Simple Waters.</i></small></h2></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Instruments chiefly used in the
+Distillation of Simple Waters, are
+of two Kinds, commonly called
+the <i>Hot Still</i>, or Alembic, and the <i>Cold
+Still</i>; the former is represented in <i>Fig. 5.</i>
+and the latter in <i>Fig. 10.</i></p>
+
+<p><span class="pagenum" id="Page_108"> 108</span></p>
+
+<p>The Waters drawn by the cold Still from
+odoriferous Plants are much more fragrant,
+and more fully impregnated with their Virtues
+than those drawn by the hot Still, or
+Alembic; but the Operation is much more
+slow and tedious by the former than the
+latter, so that very few care to comply with
+it: And, therefore a Method has been invented,
+to avoid the Tediousness of the
+one, and the Inconveniencies of the other.
+The Method is this:</p>
+
+<p>A Pewter Body is suspended in the Body
+of the Alembic, and the Head of the Still
+fitted to the Pewter Body: Into this Body
+the Ingredients to be distilled are put, the
+Alembic filled with Water, the Still Head
+luted to the Pewter Body, and the Nose
+luted into the Worm of the Refrigeratory
+or Worm.</p>
+
+<p>The same Intention will be answered,
+by putting the Ingredients into a Glass Alembic,
+and placing it in a Bath Heat, or
+<i>Balneum Mariæ</i>, as we have before directed,
+Chap. XI.</p>
+
+<p>By either of these Means, the Ingredients
+have greater Heat given them than
+in the cold Still; and yet, by the Interposition
+of the Water, in which the Vessel,<span class="pagenum" id="Page_109"> 109</span>
+containing them is placed, they are not so
+forcibly acted upon by the Fire, as in the
+common Way of the hot Still. So that all
+those Things which require a middle Way
+between the other; that is, those Simples
+which are of a Texture between very volatile,
+and very fixed, are treated very properly
+by this Method; but neither the very
+odoriferous Simples, nor those whose Parts
+are very heavy and fixed, can be treated this
+Way but to Disadvantage.</p>
+
+<p>One of the greatest Advantages of this
+Contrivance is, that Waters so drawn come
+over much cooler than from the hot Still;
+that is, they have not so much of the Fire
+in them, as the Distillers term it; so that
+a hot spicy Water, thus ordered, will taste
+as cool on the Palate when just drawn, as it
+would, when drawn by the hot Still, after
+it had acquired a considerable Age.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_I_2">CHAP. I.<br />
+
+<small><i>Of Waters drawn by the cold Still.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> cold Still is much best adapted
+to draw off the Virtues of Simples,
+which are valued for their fine Flavour
+when green, which is subject to be lost in
+drying. For when we want to extract from
+Plants a Spirit so light and volatile, as not<span class="pagenum" id="Page_110"> 110</span>
+to subsist in open Air any longer than while
+the Plant continues in its Growth, it is certainly
+the best Method to remove the Plant
+from its native Soil, into some proper Instrument,
+where, as it dries, these volatile
+Parts can be collected and preserved. And
+such an Instrument is what we call the
+cold Still, where the drying of the Plant
+or Flower, is only forwarded by a moderate
+Warmth, and all that rises is collected and
+preserved.</p>
+
+<p>As the Method of performing the Operation
+by the cold Still, is the very same,
+whatever Plant or Flower is used, the following
+Instance of procuring a Water from
+Rosemary, will be abundantly sufficient to
+instruct the young Practitioner in the manner
+of conducting the Process in all Cases whatever.</p>
+
+<p>Take Rosemary, fresh gathered, in its
+Perfection, with the Morning Dew upon
+it, and lay it lightly and unbruised upon the
+Plate, or Bottom of the Still. Cover the
+Plate with its conical Head, and apply a
+Glass Receiver to the Nose of it. Make a
+small Fire of Charcoal under the Plate,
+continuing it as long as any Liquor comes
+over into the Receiver. When nothing
+more comes over, take off the Still Head,
+and remove the Plant, putting fresh in its<span class="pagenum" id="Page_111"> 111</span>
+stead, and proceed as before; continue to
+repeat the Operation successively, till a sufficient
+Quantity of Water is procured. Let this
+distilled Water be kept at Rest, in clean Bottles
+close stopped, for some Days in a cold
+Place; by this Means it will become limpid,
+and powerfully impregnated with the
+Taste and Smell of the Plant.</p>
+
+<p>In this Water are contained the Liquor of
+Dew, consisting of its own proper Parts,
+which are not without Difficulty separated
+from the Plant, and cleave to it even in the
+drying. This Dew, also, by sticking to
+the Outside, receives the liquid Parts of the
+Plant, which being elaborated the Day before,
+and exhaling in the Night, are hereby
+detained; so that they concrete together
+into one external Liquid, which is often
+viscid, as appears in Manna, Honey, <i>&c.</i>
+This Water also contains the Fluid, which
+exhales from the Vessels of the Rosemary,
+and which principally consists of simple
+Water, as appears upon long standing in an
+open Vessel, when the Taste and Odour
+vanishing, leave an insipid Water behind.
+Another Part of this Water is that subtile,
+volatile Substance, which give the Plant its
+peculiar Taste and Odour; for this the
+Senses discover in it; but what remains after
+the Process is finished, scarce afford any
+thing thereof. The same Water seems<span class="pagenum" id="Page_112"> 112</span>
+also to contain Seeds, or other little Bodies;
+which in a certain Time usually grows into
+a kind of thin, whitish Weed, suspended in
+the middle of the Water; and daily increasing
+or spreading itself, becomes a Mucilage,
+which did not appear at first.</p>
+
+<p>I have kept these Waters undisturbed in
+separate well closed Vessels, and observed
+that in a Year’s Time, they began to appear
+thick, which Thickness gradually increased
+every Year, till at length the Liquor
+grew ropy and mucilaginous. Hence we
+see, that this Water contains the elementary
+Water, and presiding Spirit of the Plant;
+a Spirit small in Bulk, but rich in Virtues,
+and exhibiting the specific Smell and Taste
+of the Subject. This Water, therefore, in
+exhaling, proves a Vehicle to that Spirit,
+which contains in a small, subtile, extremely
+volatile, and thence easily separable Substance,
+the particular Virtue of the Plant,
+leaving the Remainder exhausted in this
+Respect: and hence proceeds the medicinal
+Virtues of these Waters, which principally
+depend upon their native Spirit. For this
+Spirit, in most Plants, having a brisk Mobility,
+affects the Nerves, and raises the
+Spirits in case of their Depression.</p>
+
+<p>If the Vessel be close stopped, and set in
+a cool Place, the Waters drawn by the cold<span class="pagenum" id="Page_113"> 113</span>
+still will retain their Virtues for a Year;
+but if negligently kept, or any Crack should
+happen in the Glass, their extremely volatile
+Spirit secretly flies off, and leaves the
+Water vapid.</p>
+
+<p>Hence we learn what it is that Plants
+lose by being dried in the Summer-time;
+namely, the Water and Spirit we have been
+describing. Hence we also know the Nature
+of that Fluid, which first rises from
+Plants in Distillation, and what that Matter
+properly is in Plants, that gives their
+peculiar Odour; that is, their presiding
+Spirit. Lastly, we hence learn, in some
+measure at least, what those <i>Effluvia</i> are,
+which principally in the Summer-Season,
+and in the open Air, exhale from Vegetables;
+for it is highly probable, that these constant
+Exhalations of Plants, especially in the
+Day-time, have a near Agreement in their
+peculiar Nature, with the Liquor extracted
+by the cold Still, though differing in this,
+that the Exhalation made from the Parts
+is continually recruited by the Root; whilst
+by our Operation, those Parts alone are collected,
+which are driven off from the
+Plant, after being gathered, and no longer
+supplied with fresh Nourishment.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_114"> 114</span></p>
+
+<h3 class="nobreak" id="CHAP_II_2">CHAP. II.<br />
+
+<small><i>Of the Distilling Simple Waters by the
+Alembic.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Plants designed for this Operation
+are to be gathered when their
+Leaves are at full Growth, and a little before
+the Flowers appear, or, at least, before
+the Seed comes on; because the Virtue of
+the Simple expected in these Waters is often
+little, after the Seed or Fruit is formed,
+at which Time Plants begin to languish:
+The Morning is best to gather them in,
+because the volatile Parts are then condensed
+by the Coldness of the Night, and
+kept in by the Tenacity of the Dew, not
+yet exhaled by the Sun.</p>
+
+<p>This is to be understood, when the Virtue
+of the distilled Water resides principally
+in the Leaves of Plants; as it does in Mint,
+Marjoram, Penny-royal, Rue, and many
+more; but the Case differs when the aromatic
+Virtue is only found in the Flowers,
+as in Roses, Lillies of the Valley, <i>&c.</i> in
+which Case we choose their flowery Parts,
+whilst they smell the sweetest, and gather
+them before they are quite opened, or begin
+to shed, the morning Dew still hanging
+on them.</p>
+
+<p><span class="pagenum" id="Page_115"> 115</span></p>
+
+<p>In other Plants the Seeds are to be preferred,
+as in Anise, Caraway, Cumin, <i>&c.</i> where
+the Herb and the Flower are indolent, and
+the whole resides in the Seed alone, where it
+manifests itself by its remarkable Fragrance,
+and aromatic Taste. We find that Seeds
+are more fully possessed of this Virtue, when
+they arrive at perfect Maturity.</p>
+
+<p>We must not omit that these desirable
+Properties are found only in the Roots of
+certain Plants, as appears in Avens and in
+Orpine, whose Roots smell like a Rose.
+Roots of this Kind should be gathered, for
+the present Purpose, at that Time when
+they are richest in these Virtues; which is
+generally at that Season of the Year, just
+before they begin to sprout, when they are
+to be dug up in a Morning.</p>
+
+<p>If the Virtues here required be contained
+in the Barks or Woods of Vegetables,
+then these Parts must be chosen for
+the Purpose.</p>
+
+<p>The Subject being chosen, let it be bruised,
+or cut, if there be occasion, and with it
+fill two thirds of a Still, leaving a third
+Part of it empty, without squeezing the
+Matter close; then pour as much Rain or
+River Water into the Still as will fill it to<span class="pagenum" id="Page_116"> 116</span>
+the same Height; that is, two thirds together
+with the Plant: Fit on the Head,
+luting the Juncture, so that no Vapour may
+pass through; and also lute the Nose of the
+Still-head to the Worm. Apply a Receiver
+to the Bottom of the Worm, that no Vapour
+may fly off in the Distillation; but
+that all the Vapour being condensed in the
+Worm, by cold Water in the Worm-tub,
+may be collected in the Receiver.</p>
+
+<p>Let the Plant remain thus in the Still to
+digest for twenty-four Hours, with a small
+Degree of Heat. Afterwards raise the Fire,
+so as to make the Water in the Still boil;
+which may be known by a certain hissing
+Noise, proceeding from the breaking Bubbles
+of the boiling Matter; as also by the
+Pipe of the Still-head, or the upper end of
+the Worm, becoming too hot to be handled;
+or the smoaking of the Water in the Worm-tub
+heated by the Top of the Worm; and,
+lastly, by the following of one Drop immediately
+after another, from the Nose of
+the Worm, so as to form an almost continual
+Stream. By all these Signs we know
+that the requisite Heat is given; if it be less
+than a gentle Ebullition, the Virtues of the
+Simple, here expected, will not be raised:
+On the contrary, when the Fire is too
+strong, the Water hastily rises into the
+Still-head, and fouls both the Worm and<span class="pagenum" id="Page_117"> 117</span>
+the distilled Liquor; and the Plant being
+also raised, it blocks up the Worm; for
+which Reason it is no bad Caution to fasten
+a-piece of fine Linen before the Pipe of the
+Still-head; that, in case of this Accident,
+the Plant may be kept from stopping up the
+Worm: But, notwithstanding this Precaution,
+if the Fire be too fierce, the Plant
+will stop up the Pipe of the Still-head;
+and, consequently, the rising Vapour finding
+no Passage, will blow off the Still-head,
+and throw the boiling Liquor about the
+Still-house, so as to do a great deal of Mischief,
+and even suffocate the Operator, without
+a proper Caution; and the more oily,
+tenacious, gummy, or resinous the Subject
+is, the greater the Danger, in case of this
+Accident; because the Liquor is the more
+frothy and explosive.</p>
+
+<p>Let the due Degree of Fire therefore
+be carefully observed, and equally kept up,
+as long as the Water, distilling into the Receiver,
+is white, thick, odorous, sapid, frothy
+and turbid; for this Water must be
+carefully kept separate from that which follows
+it. The Receiver, therefore, should
+be often changed, that the Operator may
+be certain that nothing but this first Water
+comes over; for there afterwards arises a
+Water that is transparent, thin, and without
+the peculiar Taste and Flavour of the<span class="pagenum" id="Page_118"> 118</span>
+Plant, but generally somewhat tartarish and
+limpid, though somewhat obscured and
+fouled by white dreggy Matter: And if the
+Head of the Still be of Copper, and not
+tinned, the Acidity of this last Water corrodes
+the Copper, so as to become green,
+nauseous, emetic and poisonous to those
+who use it, especially to Children, and
+Persons of weak Constitutions.</p>
+
+<p>The first Water above-described, principally
+contains the Oil and presiding Spirit
+of the Plant; for the Fire by boiling the
+Subject, dissolves its Oil, and reduces it into
+small Particles, which are carried upwards
+by the Assistance of the Water, along with
+those Parts of the Plant that become volatile
+with their Motion. And, if the Vessels
+are exactly closed, all these being united
+together, will be discharged without Loss,
+and without much Alteration, into the Receiver;
+and, consequently, furnish us with
+a Water richly impregnated with the Smell,
+Taste, and particular Virtues of the volatile
+Parts of the Plants it was extracted
+from.</p>
+
+<p>The Water of the second Running,
+wants the volatile Part above described, and
+has scarce any other Virtue than that of
+cooling.</p>
+
+<p><span class="pagenum" id="Page_119"> 119</span></p>
+
+<p>And this is the best Method of preparing
+simple Waters, provided the two sorts be
+not mixed together, for both of them would
+be spoiled by such a Mixture.</p>
+
+<p>Hence it plainly appears at what time,
+with the same Degree of Fire, quite contrary
+Virtues may arise from a Plant; for so
+long as a milk Water continues to come
+over from such Plants as are aromatic, so
+long the Water remains warming and attenuating;
+but when it comes to be thin and
+pellucid, it is acid and cooling.</p>
+
+<p>Hence we may also learn the true Foundation
+for conducting of Distillation; for if
+the Operation be stopped, as soon as ever the
+white Water ceases to come over, the Preparation
+will be valuable and perfect; but if,
+through a Desire of increasing that Quantity,
+more be drawn off, and the latter acid
+Part suffered to mix with the first Running,
+the whole will be spoiled, or at least rendered
+greatly inferior to what it would otherwise
+have been.</p>
+
+<p>Such is the general Method of procuring
+simple Waters, that shall contain the volatile
+Virtues of the Plants distilled; some
+Rules are however necessary to render it<span class="pagenum" id="Page_120"> 120</span>
+applicable to all Sorts of Plants; these
+Rules are the following:</p>
+
+<p>1. Let the aromatic, balsamic, oily, and
+strong-smelling Plants, which long retain
+their natural Fragrance, such as Balm,
+Hyssop, Juniper, Marjoram, Mint, Origanum,
+Penny-royal, Rosemary, Lavender,
+Sage, <i>&c.</i> be gently dried a little in the
+Shade; then digest them, in the same manner
+as already mentioned, for twenty-four
+Hours, in a close Vessel, with a small Degree
+of Heat, and afterwards distil in the
+manner above delivered, and thus they will
+afford excellent Waters.</p>
+
+<p>2. When Waters are to be drawn from
+Barks, Roots, Seeds, or Woods that are
+very dense, ponderous, tough and resinous,
+let them be digested for three, four, or more
+Weeks, with a greater Degree of Heat, in
+a close Vessel, with a proper Quantity of
+Salt added, to open and prepare them the
+better for Distillation. The Quantity of
+Sea-salt is here added, partly to open the
+Subject the more, but chiefly to prevent
+Putrefaction, which otherwise would certainly
+happen in so long a Time, and with
+such a Heat as is necessary in this Case, and
+so destroy the Smell, Taste, and Virtues
+expected from the Process.</p>
+
+<p><span class="pagenum" id="Page_121"> 121</span></p>
+
+<p>3. Those Plants which diffuse their Odour
+to some Distance from them, and thus
+soon lose it, should immediately be distilled
+after being gathered in a proper Season,
+without any previous Digestion; thus Borage,
+Bugloss, Jessamin, white Lilies, Lilies
+of the Valley, Roses, <i>&c.</i> are hurt by
+Heat, Digestion, or lying in the Air.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_III_2">CHAP. III.<br />
+
+<small><i>Of increasing the Virtues of Simple Waters
+by means of Cohobation.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">By</span> Cohobation is meant the returning
+the distilled Water procured in the manner
+described in the preceding Chapter,
+upon more of the fresh Plant. The Operation
+is performed in the following manner:</p>
+
+<p>Take the Plant and Liquor remaining
+in the Still after the Operation described in
+the foregoing Chapter is performed, and
+press them strongly in a Bag for that Purpose,
+that all the Decoction may be obtained;
+and with this mix all the Water
+before drawn over. Return this Mixture
+into the Still, and a fresh Quantity of the
+same Plant, and if necessary, as much Water
+as will make the former Proportion to<span class="pagenum" id="Page_122"> 122</span>
+the Plant. Close all the Junctures exactly,
+and digest the whole in a gentle Degree of
+Heat for three Days and three Nights, that
+the Herb, being so long steeped in its own
+Liquor, may be opened, loosened, and
+disposed the easier to part with its Virtues.
+This Digestion is of great Service; but if
+protracted too long, introduces a Change
+tending to Putrefaction. Let the Water
+now be distilled off, in the same manner
+as before; only proceeding more cautiously,
+and somewhat more slowly at first; because
+the Liquor in the Still being now thicker,
+more impregnated with the Plant, and
+therefore more apt to smell upon feeling
+the Fire, it easily boils over; but after about
+half of the expected Water is come off,
+the Fire may be gradually raised.</p>
+
+<p>By this Method, and carefully observing
+to change the Receiver, as soon as the first
+Water is all come over, a noble Liquor,
+highly impregnated with the Virtues of the
+Plant, will be obtained. And as this Operation
+may be repeated as often as desired,
+the Virtues of Plants may be thus exalted
+to any Degree the Artist shall think proper;
+which shews the extraordinary Power of
+Distillation. This Method I would particularly
+recommend for making the simple
+Water of Balm, Elder Flowers, Roses,<span class="pagenum" id="Page_123"> 123</span>
+and the like Simples, but sparingly furnished
+with an essential Oil.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IV_2">CHAP. IV.<br />
+
+<small><i>Of the Method of procuring a simple Water
+from Vegetables, by previously fermenting
+the Vegetable before Distillation.</i></small></h3>
+</div>
+
+
+<p class="drop-cap"><span class="smcap">By</span> this elegant Method we obtain the
+Virtues of Plants very little altered from
+what they naturally are, though rendered
+much more penetrating and volatile. The
+Operation is performed in the following
+manner.</p>
+
+<p>Take a sufficient Quantity of any recent
+Plant, cut it, and bruise it if necessary;
+put it into a Cask, leaving a Space empty
+at top of about four Inches deep; then
+take as much Water as would, when added,
+fill the Cask to the same Height, including
+the Plant, and mix therein about an eighth
+Part of Honey, if it be cold Winter Weather;
+or a twelfth Part, if it be warm: In
+the Summer the like Quantity of coarse,
+unrefined Sugar might be added instead of
+Honey, or half an Ounce of Yeast to each
+Pint of Water will have the same Effect;
+though most prefer Honey for this Purpose.
+When the proper Quantity of Honey is
+added to the Water, let it be warmed and<span class="pagenum" id="Page_124"> 124</span>
+poured into the Cask, and set it in a warm
+Place to ferment for two or three Days;
+but the Herb must not be suffered to fall
+to the Bottom, nor the Fermentation above
+half finished. The Whole must then be
+immediately committed to the Still, and
+the Fire raised by Degrees; for the Liquor,
+containing much fermenting Spirit, easily
+rarefies with the Fire, froths, swells, and
+therefore becomes very subject to boil over;
+we ought therefore to work slower, especially
+at first.</p>
+
+<p>By this Method there will come over at
+first, a limpid, unctuous, penetrating, odorous,
+sapid Liquor, which is to be kept separate:
+After this there follows a milky,
+opake, turbid Liquor, still containing something
+of the same Taste and Odour; and
+at length comes one that is thin, acid, without
+either Smell, or scarce any Property of
+the Plant.</p>
+
+<p>The first Water, or rather Spirit, may
+be kept several Years, in a close Vessel,
+without changing or growing ropy. It
+also excellently retains the Taste and Odour
+of the Plant, though a little altered; but
+if less Honey were added, less Heat employed,
+or the Fermentation continued for
+a smaller Time, the distilled Liquor of the<span class="pagenum" id="Page_125"> 125</span>
+first running would be white, thick, opake,
+unctuous, frothy, and perfectly retain the
+Scent and Taste of the Plant, or much less
+altered than in the former Case; though the
+Water will not be so sharp and penetrating.
+After this is drawn off, a tartish, limpid,
+inodorous Liquor will come over.</p>
+
+<p>And thus may simple Waters be made
+fit for long keeping without spoiling; the
+Proportion of inflammable Spirit generated
+in the Fermentation, serving excellently to
+preserve them.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_V_2">CHAP. V.<br />
+
+<small><i>Of the Simple Waters commonly in Use.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Simple</span> waters are not so much used
+at present as they were formerly; and
+perhaps one Reason for their being neglected,
+is the bad Methods used in distilling
+them; the Process is carried on in the same
+manner with every Herb; though some
+should be gently dried, and others distilled
+green; some should be drawn with the
+cold, and others with the hot Still.</p>
+
+<p>The general Rule that should be observed
+with regard to the hot Still is, that all Herbs
+should have twice their Weight of Water<span class="pagenum" id="Page_126"> 126</span>
+added to them in the Still; and not above
+a fourth, or a sixth Part of it drawn off
+again; for simple Waters have their Faints,
+if drawn too low, as well as those that are
+spirituous.</p>
+
+<p>Some Plants, particularly Balm, require
+to have the Water drawn from them cohobated,
+or poured several times on a fresh
+Parcel of the Herb, in order to give it a
+proper Degree of Strength or Richness.
+Others, on the contrary, abound too much
+with an essential Oil that floats on the distilled
+Water; in this case all the Oil should
+be carefully taken off. Lastly, those that
+contain a more fixed Oil, should be imperfectly
+fermented, in the manner laid down
+in the preceding Chapter, before they are
+distilled; of this Kind are Carduus, Chamomile,
+<i>&c.</i></p>
+
+<p>The simple Waters now commonly made,
+are Orange-flower-water, Rose-water, Cinnamon-water,
+Fennel-water, Pepper-mint-water,
+Spear-mint-water, Balm-water, Penny-royal-water,
+<i>Jamaica</i> Pepper-water,
+Castor-water, Simple-water of Orange-peel,
+and of Dill seed.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_127"> 127</span></p>
+
+<h3 class="nobreak" id="CHAP_VI_2">CHAP. VI.<br />
+
+<small><i>Of Orange flower-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Orange-tree grows plentifully in
+<i>Italy</i>, <i>Spain</i>, and <i>Portugal</i>, and bears
+Flowers and Fruit all the Year; but the
+Fruit is gathered chiefly in <i>October</i> and
+<i>November</i>.</p>
+
+<p>The Flowers grow on the younger Shoots
+among the Leaves: They are white, and
+consist of a single cup-fashioned Leaf, cut
+into five Parts, with several yellow Stamina
+in the middle, and of a fragrant odoriferous
+Smell.</p>
+
+<p>Some Degree of Attention is requisite to
+draw a simple and odoriferous Water for the
+Orange Flowers; the Fire must be carefully
+regulated; for too small a Degree will not
+bring over the essential Oil of the Flowers,
+in which their odoriferous Flavour consists:
+and, on the contrary, too strong a Fire
+destroys the Fragrancy of the Water, and is
+very apt to scorch the Flowers, and give the
+Water an empyreumatic Smell. Care should
+also be taken to fasten the Receiver to the
+End of the Worm with a Bladder, to prevent
+the volatile Parts from evaporating.
+The Quantity of Water, also, should be<span class="pagenum" id="Page_128"> 128</span>
+carefully attended to, if you hope to succeed
+in the Operation. The following Receipts
+will answer the Intention.</p>
+
+
+<h4><i>Receipt for Orange-flower-water.</i></h4>
+
+<p>Take twelve Pounds of Orange-flowers,
+and twenty-four Quarts of Water, and draw
+over three Pints.</p>
+
+<p class="center">Or,</p>
+
+<p>Take twelve Pounds of Orange Flowers,
+and sixteen Quarts of Water; draw over
+fifteen Quarts, carefully observing what has
+been observed at the beginning of the
+Chapter with regard to the Regulation of
+the Fire.</p>
+
+
+<h4><i>The Manner of making Double Orange-flower-water,
+and the essential Oil, or Quintescence
+of Orange Flowers.</i></h4>
+
+<p>Having shewn how to make simple
+Orange-flower-water, we shall now shew
+how to make double Orange-flower-water,
+and the essential Oil, or Quintessence of
+Orange Flowers.</p>
+
+<p>Double Orange-flower-water is made, by
+distilling the Orange Flowers in a cold
+Still; in the Manner laid down in the first
+Chapter. The Water extracted in this
+manner will be very odoriferous and grate<span class="pagenum" id="Page_129"> 129</span>ful;
+being what is called Double Orange-flower-water.
+The same odoriferous Water
+will be obtained by distilling the Flowers in
+<i>Balneum Mariæ</i>, without any Water in the
+Still. If the cold Still be used put into it as
+many Flowers as the Head will well cover;
+and then make a gentle Fire under the Plate,
+and as soon as you perceive the Still is beginning
+to work, fasten the Receiver to the
+Beak of the Still with a Bladder. The same
+Caution must be observed if the Flowers
+are distilled in <i>Balneum Mariæ</i>.</p>
+
+<p>To make this Water to Perfection, the
+Flowers should be fresh gathered in the
+Morning with the Dew upon them, if
+possible; and carefully picked from the
+Leaves. You should likewise make Choice
+of the largest Flowers, because these yield
+most in Distillation. The Fire must be
+brisk when the Flowers are distilled in <i>Balneum
+Mariæ</i>; because the Operation is
+longer in performing than by the common
+Alembic, and the Flowers are not here in
+Danger of being burnt at the Bottom of the
+Cucurbit. If you would have your Water
+of a fine Smell, let it be cohobated on
+fresh Flowers.</p>
+
+<p>With this double Water, the essential
+Oil or Quintessence will come over, and
+float on the Surface of the Water. But a<span class="pagenum" id="Page_130"> 130</span>
+much larger Quantity of it will be obtained,
+by cohobating the Water on fresh Flowers
+in <i>Balneum Mariæ</i>. The essential Oil is at
+first of a green Colour, but after some Days
+it will turn reddish. The essential Oil is
+easily separated from the Water, by the separating
+Glass, in the following manner:
+Stop the Spout of the separating Glass with
+a Cork, and then fill it with the Orange-flower-water;
+when it has stood a small
+time the Oil will float on the Surface. Then
+pull out the Cork, and let the Water run
+out at the Spout into another Receiver placed
+for that Purpose. As the Water runs out
+at the Spout of the Separating-glass, let it
+be supplied at the Mouth, that the Separating-glass
+may be always full of Water,
+till the whole is in this manner poured into
+it. Then by gently inclining the Glass,
+pour out all the Water in it through the
+Spout, and the Oil will remain in the Separating-glass,
+and may be poured into another
+Bottle, and kept separate from the
+Water. The double Orange-flower water
+is odoriferous; but the essential Oil much
+more so.</p>
+
+<p>Orange-flower-water is not at present so
+much used as formerly; but as it is a very
+odoriferous Water, I thought the Method
+of making it would be not unacceptable
+to the young Distiller.</p>
+
+<p><span class="pagenum" id="Page_131"> 131</span></p>
+
+<p>The essential Oil, or Quintessence of
+Orange-flowers will make a very grateful
+Cordial, by mixing it with a clean proof
+Spirit: The Method of mixing it is this:</p>
+
+<p>Take some fine Loaf Sugar, and drop on
+it the Quantity of Oil you intend to dissolve
+in the Spirit, and rub them well together
+in a Glass Mortar, which is what the Chemists
+call making an Oleosaccharum. Put
+this Oleosaccharum into the Spirit; mix
+them well together, and dulcify it with Sugar
+to your Taste. If the Spirit be too
+strong, it may be lowered with Water; but
+you must observe, that if you add Water
+enough to bring the Spirit considerably below
+Proof, it will turn milky; and in order
+to render it fine, you must filtrate it thro’
+thick Flannel, or thin Paper. Twenty
+Drops of the essential Oil will be sufficient
+for a Pint of Spirit, and the same Proportion
+to a larger Quantity.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_VII_2">CHAP. VII.<br />
+
+<small><i>Of Rose-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Damask Rose is the Species intended
+to be used in this Operation;
+it is of a very fragrant Smell, and
+flowers in <i>June</i> and <i>July</i>. The Water may<span class="pagenum" id="Page_132"> 132</span>
+be made either by the hot Still, the cold
+Still, or the <i>Balneum Mariæ</i>. If the hot
+Still be used, the Leaves picked from the
+Stalks must be put into the Still with a sufficient
+Quantity of Water to prevent an Empyreuma,
+and the Water drawn off by a
+gentle Fire. The Receiver must be luted
+with a Bladder to the Nose of the Worm,
+to prevent the finest and most volatile Parts
+from evaporating, which they would otherwise
+do, to the great Prejudice of the Water.</p>
+
+<p>If the cold Still be used, the Rose Leaves
+either with the Dew on them, or sprinkled
+with Water, must be laid on the Iron Plate,
+and covered with the conical Head. A
+gentle Fire must then be made under the
+Plate, and a Receiver luted with a Bladder
+to the Nose of the Still. The Water
+will gradually distil into the Receiver,
+and be strongly impregnated with the odoriferous
+Parts of the Roses.</p>
+
+<p>The same Method with regard to the
+<i>Balneum Mariæ</i> must be used in the Distillation
+of Roses as in that of Orange-flowers,
+and therefore need not be repeated here. We
+shall therefore only observe, that Rose-water
+drawn either by the cold Still, or the
+<i>Balneum Mariæ</i>, is much preferable to that
+drawn by the hot Still.</p>
+
+<p><span class="pagenum" id="Page_133"> 133</span></p>
+
+<p>The Essence, or essential Oil of Roses is
+looked upon as one of the most valuable
+Perfumes in the World; but at the same
+Time the most difficult to be procured in
+any Quantity. A small Quantity of it is
+made in <i>Italy</i>, but it has always been
+thought impossible to procure it here;
+and, therefore, a Method of acquiring
+this valuable Commodity will not, I presume,
+be disagreeable to the Reader.</p>
+
+<p>Take a Quantity of Damask Rose Leaves,
+put them into a proper Vessel, with a sufficient
+Quantity of Water, adding some mineral
+Acid, as Spirit of Salt, Vitriol, <i>&c.</i>
+In this Menstruum let the Roses be digested
+for fifteen Days; after which put the
+Whole into an Alembic, and draw off the
+Water with a pretty brisk Fire. But, instead
+of the common Receiver, a Separating-Glass
+must be placed under the Nose of the
+Worm, and a Receiver added to the Tube
+of the Separating-Glass. By this Means
+all the Oil or Essence will float on the
+Surface of the Water in the Separating-Glass,
+and may easily be separated from it,
+when the Operation is finished.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_134"> 134</span></p>
+
+<h3 class="nobreak" id="CHAP_VIII_2">CHAP. VIII.<br />
+
+<small><i>Of Cinnamon-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Cinnamon</span> is a thin fine Bark, rolled up
+in a sort of little Pipes, from the thickness
+of a Goose-quill, to that of a Man’s
+Thumb, and sometimes more, and about
+two or three Feet long. Its Colour brownish,
+with a Mixture of red. It is of an extremely
+aromatic Smell, and of an acrid and
+pungent, but very agreeable Taste. It is
+the interior, or second Bark of a Tree that
+grows plentifully in <i>Ceylon</i>. The People
+who gather it take off the two Barks together,
+and immediately separating the outer one,
+which is rough, and has very little Fragrancy,
+they lay the other to dry in the
+Shade in an airy Place, where it rolls itself
+up into the Form wherein we see it.</p>
+
+<p>The greatest Cheats in the Sale of Cinnamon,
+are the selling such as has already
+had its essential Oil distilled from it, and
+dried again, and the imposing Cassia Lignea
+in its Place. The first of these is discovered
+by the want of Pungency in the Cinnamon;
+the second by this, that the Cassia, when
+held a little Time in the Mouth, becomes
+mucilaginous, which the true Cinnamon
+never does, Cinnamon is a noble Drug, endued,<span class="pagenum" id="Page_135"> 135</span>
+with many capital Virtues; it strengthens
+the Viscera, assists Concoction, dispels Flatulencies,
+and is a pleasant Cardiac.</p>
+
+
+<h4><i>Recipe for one Gallon of simple Cinnamon-Water.</i></h4>
+
+<p>Take a Pound of the best Cinnamon
+grosly powdered, digest for twenty-four
+Hours, in two Gallons of Water; put the
+Whole into an Alembic, and draw over one
+Gallon with a pretty brisk Fire.</p>
+
+<p>The Oil of Cinnamon, in which the specific
+Virtue of the Drug consists, is very
+ponderous, and therefore will not come
+over the Helm unless the Fire be pretty
+brisk, especially with a simple Water. It
+will therefore be in vain to attempt distilling
+simple Cinnamon-water by the <i>Balneum
+Mariæ</i>.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IX_2">CHAP. IX.<br />
+
+<small><i>Of Fennel-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Fennel</span>-water is extracted from a Seed
+larger and more beautiful than that produced
+by our common Fennel; it is called
+<i>Sweet Fennel seed</i>, being of a fragrant Smell,
+and aromatic sweet Taste, and is cultivated
+in <i>France</i> and <i>Italy</i>. It is to be chosen new,
+large and fair; but when damp or dusty to
+be rejected.</p>
+
+<p><span class="pagenum" id="Page_136"> 136</span></p>
+
+
+<h4><i>Recipe for one Gallon of Fennel-water.</i></h4>
+
+<p>Take one Pound of Sweet Fennel-seeds,
+and two Gallons of Water; put them into
+an Alembic, and draw off one Gallon with
+a gentle Fire.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_X_2">CHAP. X.<br />
+
+<small><i>Of Pepper-mint-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Pepper</span>-mint is a very celebrated Stomachic,
+and on that account greatly used
+at present, and its Simple Water often called
+for.</p>
+
+
+<h4><i>Recipe for a Gallon of Pepper-mint-water.</i></h4>
+
+<p>Take of the Leaves of dried Pepper-mint,
+one Pound and a half; Water two Gallons
+and a half; put all into an Alembic, and
+draw off one Gallon, with a gentle Fire.</p>
+
+<p>The Water obtained from Pepper-mint
+by Distillation in <i>Balneum Mariæ</i>, is more
+fragrant and more fully impregnated with
+the Virtues of the Plant than that drawn by
+the Alembic. The same may be said with
+regard to that extracted by the cold Still;
+when the cold Still is used the Plant must
+be green, and if possible committed to the
+still with the Morning Dew upon it.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_137"> 137</span></p>
+
+<h3 class="nobreak" id="CHAP_XI_2">CHAP. XI.<br />
+
+<small><i>Of Spear-mint-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Spear</span>-mint is also like Pepper-mint a great
+Stomachic, and therefore constantly
+used.</p>
+
+
+<h4><i>Recipe for one Gallon of Spear-mint-water.</i></h4>
+
+<p>Take of the Leaves of dried Spear-mint
+one Pound and a half; Water two Gallons
+and a half; draw off by a gentle Fire one
+Gallon.</p>
+
+<p>This Water, like that drawn from Pepper-mint,
+will be more fragrant if distilled
+in <i>Balneum Mariæ</i>, or the cold Still; but
+if the latter be used, the same Caution must
+be observed of distilling the Plant green.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XII_2">CHAP. XII.<br />
+
+<small><i>Of Baum-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Baum</span> is a plant well known in our
+Gardens. It flowers in <i>July</i>, and is of
+a fine cordial Flavour; but so weak, that
+it is soon dissipated and lost; nor is it easy
+to dry it so as to preserve its natural Scent.</p>
+
+<p><span class="pagenum" id="Page_138"> 138</span></p>
+
+<p>Baum-water, therefore should be drawn
+when the Plant is green; and in order to
+procure the Water in full Perfection, it
+should be cohobated, or returned several
+times upon fresh Parcels of the Plant; by
+this means a Water may be procured from
+Baum extremely rich, and of considerable
+Use as a Cordial.</p>
+
+<p>If the <i>Balneum Mariæ</i> be used, the Water
+is much better than that drawn by an
+Alembic. The Water drawn from this
+Plant by the cold Still will also be very fragrant,
+and highly impregnated with the
+Virtues of the Plant.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIII_2">CHAP. XIII.<br />
+
+<small><i>Of Penny-royal-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Penny</span>-royal, a Plant very common in
+<i>England</i>, is very warm, and its Parts
+very subtile and penetrating: It is one of
+the first Plants in Esteem in the present
+Practice, as well as in former Ages, as an
+Attenuant and Uterine. It is good in Flatulences
+and Suppressions of Urine, and by
+many is greatly recommended in Dropsies,
+Jaundices, and other chronic Distempers.
+It communicates its Virtues to Water in Infusion,
+and its simple Water has, perhaps,<span class="pagenum" id="Page_139"> 139</span>
+more Virtue than any other kept in the
+Shops. But as it is requisite in order to
+obtain a Water fully impregnated with the
+Virtues of Baum, to cohobate it on fresh
+Parcels of the Plant; the Water drawn
+from green Penny-royal, on the contrary,
+generally contains so large a Portion of the
+essential Oil, that it is necessary to separate
+what floats on the Surface of the Water, by
+the Separating-glass.</p>
+
+
+<h4><i>Recipe for one Gallon of Penny-royal-water.</i></h4>
+
+<p>Take of the dried Leaves of Penny-royal
+one Pound and a half, of Water three Gallons;
+draw off one Gallon with a gentle Fire.</p>
+
+<p>The Water drawn from green Penny-royal
+by the cold Still, is very fragrant, and
+fully impregnated with the Virtues of the
+Plant.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIV_2">CHAP. XIV.<br />
+
+<small><i>Of</i> Jamaica-<i>Pepper-water</i>.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap"><i>Jamaica</i></span>-Pepper, or Pimento, is the Fruit
+of a tall Tree growing in the mountainous
+Parts of <i>Jamaica</i>, where it is much
+cultivated, because of the great Profit arising
+from the cured Fruit, sent in large Quantities
+annually into <i>Europe</i>.</p>
+
+<p><span class="pagenum" id="Page_140"> 140</span></p>
+
+<p>It is gathered, when green, and exposed
+to the Sun for many Days on Cloths, and
+frequently shaked and turned, till thoroughly
+dry; great Care is taken during the Time
+of drying to defend the Fruit from the
+Morning and Evening Dews; when thoroughly
+dried it is sent over to us.</p>
+
+<p>It is a very noble Aromatic, and deserves
+to be used more frequently than it is at present.
+The simple Water drawn from it is
+a better Carminative than any other simple
+Water at present in use.</p>
+
+
+<h4><i>Recipe for a Gallon of</i> Jamaica-<i>Pepper-water</i>.</h4>
+
+<p>Take of <i>Jamaica</i>-Pepper half a Pound.
+Water two Gallons and a half; draw off
+one Gallon, with a pretty brisk Fire. The
+Oil of this Fruit is very ponderous, and
+therefore this Water is best made in an Alembic.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XV_2">CHAP. XV.<br />
+
+<small><i>Of Castor-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Drug is brought to us in the
+Pods or Bags that naturally contained
+it, and these so much resemble the Testicles<span class="pagenum" id="Page_141"> 141</span>
+of an Animal, both in their dry State, and
+when on the Body of the Creatures, that it
+is no wonder People who did not examine
+their Situation on the Animal, really took
+them for such; it is, however, a peculiar
+secreted Matter, contained in Bags destined
+to receive it.</p>
+
+<p>Castor is an indurated Substance, formed
+of a Matter once fluid; the thinner Part of
+which has been evaporated by drying. It
+is a light and friable Matter, of a moderately
+lax Texture, and of a deep dusky brown
+Colour. It is of a somewhat acrid and bitterish
+Taste, and of a strong fœtid Smell,
+which, to many, is very disagreeable.</p>
+
+<p>The Animal that produces the Castor is
+by all Authors called Castor and Fiber, and
+by the Vulgar, the Beaver.</p>
+
+<p>The Castor of several Parts of the World
+differs in Goodness, and in regard to the
+Care taken in the drying. The <i>Russian</i>
+Castor has long been the most esteemed, and
+the <i>New England</i> kind the least.</p>
+
+<p>Castor-water is of great Use in hysteric
+Cases, and all Diseases of the Nerves; in
+Epilepsies, Palsies, and all Complaints of
+that kind.</p>
+
+<p><span class="pagenum" id="Page_142"> 142</span></p>
+
+
+<h4><i>Recipe for making one Gallon of Castor-water.</i></h4>
+
+<p>Take of <i>Russia</i> Castor an Ounce, of Water
+three Gallons; draw off one Gallon
+with a pretty brisk Fire.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XVI_2">CHAP. XVI.<br />
+
+<small><i>Of Orange-peel-water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Orange is a Fruit too well known
+to need a Description here. The Water
+is very grateful to the Taste, and often
+used in Fevers, &c.</p>
+
+
+<h4><i>Recipe for one Gallon of Orange-peel-water.</i></h4>
+
+<p>Take of the outward yellow Rind of <i>Seville</i>
+Oranges, four Ounces; Water three
+Gallons and a half; draw off one Gallon by
+the Alembic, with a pretty brisk Fire.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XVII_2">CHAP. XVII.<br />
+
+<small><i>Of the Water of Dill-seed.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Dill</span> greatly resembles Fennel both in
+Root, Stalk, or Leaf, but rarely grows
+so tall, or is so much branched; it bears the
+same kind of yellow Umbels of Flowers,
+after which come Seeds rounder, broader,<span class="pagenum" id="Page_143"> 143</span>
+and flatter than those of Fennel. The
+whole Plant is of a strong Scent, less pleasant
+than Fennel. It grows in Gardens,
+and flowers and seeds in <i>July</i> and <i>August</i>.
+The Water drawn from the Seeds is heating
+and carminative, good in Cholics, and all
+Disorders arising from Wind.</p>
+
+
+<h4><i>Recipe for making a Gallon of the Water of
+Dill-seed.</i></h4>
+
+<p>Take of Dill-seed one Pound, Water
+three Gallons; distil off by the Alembic
+one Gallon, with a pretty brisk Fire.</p>
+
+<p>The Waters we have enumerated in this
+Part are those now commonly in use;
+though there are many other Herbs, from
+whence Waters of great Use may be drawn;
+but as the Method of Distillation is the
+same in all, it would be of no Use to extend
+these Instructions to a greater length;
+we shall therefore only observe, that when
+unfavourable Seasons have prevented the
+Herbs from attaining a proper Degree of
+Perfection, it will be necessary to increase
+their Proportion in extracting the several
+Waters ordered to be drawn by the Alembic.</p>
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_145"> 145</span></p>
+
+<div class="figcenter illowp100" id="i163" style="max-width: 53.125em;">
+ <img class="w100" src="images/i163.jpg" alt="Decoration" />
+</div>
+
+<p class="half-title">
+<small>A</small><br />
+Complete System<br />
+<small>OF</small><br />
+DISTILLATION.</p>
+
+<hr class="full" />
+
+
+<h2 class="nobreak" id="PART_III">PART III.<br />
+
+<small><i>Of making compound Waters and
+Cordials.</i></small></h2>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Perfection of this grand Branch
+of Distillery depends upon the Observation
+of the following general Rules,
+easy to be observed and practised.</p>
+
+<p><span class="pagenum" id="Page_146"> 146</span></p>
+
+<p>1. The Artist must always be careful to
+use a well cleansed Spirit, or one freed
+from its own essential Oil, as were before
+observed, Part I. Chap. xxiii. For as a compound
+Water is nothing more than a Spirit
+impregnated with the essential Oil of the
+Ingredients, it is necessary that the Spirit
+should have deposited its own.</p>
+
+<p>2. Let the Time of previous Digestion
+be proportioned to the Tenacity of the Ingredients,
+or the Ponderosity of their Oil.
+Thus Cloves and Cinnamon require a
+longer Digestion before they are distilled
+than Calamus Aromaticus or Orange-peel.
+Sometimes Cohobation (explained in Part
+II. Chap. iii.) is necessary; for Instance, in
+making the strong Cinnamon-water; because
+the essential Oil of Cinnamon is so
+extremely ponderous, that it is difficult to
+bring it over the Helm with the Spirit without
+Cohobation.</p>
+
+<p>3. Let the Strength of the Fire be proportioned
+to the Ponderosity of the Oil
+intended to be raised with the Spirit. Thus,
+for Instance, the strong Cinnamon Water
+requires a much greater Degree of Fire
+than that from lax Vegetables, as Mint,
+Baum, <i>&c.</i></p>
+
+<p><span class="pagenum" id="Page_147"> 147</span></p>
+
+<p>4. Let only a due Proportion of the finest
+Parts of the essential Oil be united with the
+Spirit; the grosser and less fragrant Parts
+of the Oil not giving the Spirit so agreeable
+a Flavour, and at the same Time renders
+it thick and unsightly. This may in
+a great Measure be effected by leaving out
+the Faints, and making up to Proof with
+fine soft Water in their stead.</p>
+
+<p>These four Rules carefully observed will
+render this extensive Part of Distillation far
+more perfect than it is at present. Nor will
+there be any Occasion for the use of burnt
+Allum, White of Eggs, Isinglass, <i>&c.</i> to
+fine down Cordial Waters; for they will
+presently be fine, sweet and pleasant tasted,
+without any farther Trouble.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_I_3">CHAP. I.<br />
+
+<small><i>Of strong Cinnamon Water.</i></small></h3></div>
+
+
+<p>We have already (Chap. viii. Part II.)
+described this Drug, and given some
+Directions for chusing the best Sort, to
+which the Reader is referred.</p>
+
+<p><span class="pagenum" id="Page_148"> 148</span></p>
+
+
+<h4><i>Recipe for sixteen Gallons of strong Cinnamon
+Water.</i></h4>
+
+<p>Take eight Pounds of fine Cinnamon
+bruised, seventeen Gallons of clean rectified
+Spirit, and two Gallons of Water. Put
+them into your Still, and digest them twenty-four
+Hours with a gentle Heat; after
+which draw off sixteen Gallons by a pretty
+strong Heat.</p>
+
+<p>I have ordered a much larger Quantity
+of Cinnamon than is common among Distillers,
+because when made in the Manner
+above directed, it is justly looked upon as
+one of the noblest Cordial Waters of the
+Shops; but when made in the common
+Way of two Pounds to twenty Gallons of
+Spirit, as some have ordered, is only an
+Imposition on the Buyer. Some also, to
+render the Goods cheaper, use equal Quantics
+of Cinnamon and Cassia Lignea; but
+by this means the Cordial is rendered much
+worse; and, therefore, if you desire a fine
+Cinnamon-water the above Recipe will
+answer your Intention: But if a cheaper
+Sort be desired you may lessen the Quantity
+of Cinnamon, and add Cassia Lignea
+in its stead. If you would dulcify your
+Cinnamon-water, take double refined Sugar,
+what Quantity you please, the general Pro<span class="pagenum" id="Page_149"> 149</span>portion
+is, about two Pounds to a Gallon,
+and dissolve it in the Spirit after you have
+made it up Proof with clean Water. One
+general Caution is here necessary to be added;
+namely, that near the End of the Operation
+you carefully watch the Spirit as it
+runs into the Receiver, in order to prevent
+the Faints mixing with the Goods. This
+you may discover by often catching some
+of it, as it runs from the Worm in a Glass,
+and observing whether it is fine and transparent;
+for as soon as ever the Faints begin
+to rise, the Spirit will have an azure
+or bluish Cast. As soon therefore as you perceive
+this Alteration, change the Receiver
+immediately; for if you suffer the Faints
+to mix with your other Goods, the Value
+of the whole will be greatly lessened.
+With regard to the Faints, they are to be
+kept by themselves, and poured into the
+Still when a fresh Parcel of the same Goods
+is to be made.</p>
+
+<p>It is also necessary to observe here, once
+for all, that the Distillers call all Goods
+made up Proof, <i>double Goods</i>; and those
+which are below Proof, <i>single</i>. This Observation
+will be alone sufficient to instruct
+the young Distiller, how he may at any
+Time turn his Proof or double Goods into
+single.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_150"> 150</span></p>
+
+<h3 class="nobreak" id="CHAP_II_3">CHAP. II.<br />
+
+<small><i>Of Clove Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Cloves</span>, from whence this Water
+takes its Name, are the Fruit of a Tree
+growing in the <i>Molucca</i> Islands. The
+Figure of this Fruit is oblong, and not
+very thick, resembling in some measure, a
+Nail. The Surface of it is rough, and the
+Colour a dusky brown with an admixture
+of reddish. The whole Fruit is of an extremely
+fragrant Smell, and of an acrid,
+pungent, and very aromatic Taste. Cloves
+are to be chosen the largest, fairest, darkest
+coloured, the heaviest and most unctuous
+on the Surface, when pressed between the
+Fingers. Cloves are carminative, and good
+against all Distempers of the Head arising
+from cold Causes. They strengthen the
+Sight, and are good against Faintings, Palpitations
+of the Heart, and Crudities in the
+Stomach.</p>
+
+
+<h4><i>Recipe for fifteen Gallons of Clove Water.</i></h4>
+
+<p>Take of Cloves bruised four Pounds,
+Pimento or All-spice half a Pound, clean
+Proof of Spirit sixteen Gallons; let it digest
+twelve Hours in a gentle Heat, and then<span class="pagenum" id="Page_151"> 151</span>
+draw off fifteen Gallons with a pretty brisk
+Fire.</p>
+
+<p class="center">Or,</p>
+
+<p>Take <i>Winter</i>’s Bark, four Pounds, Pimento
+six Ounces, Cloves one Pound and a
+Quarter; clean Proof Spirits sixteen Gallons:
+Digest, and draw off as before.</p>
+
+<p>The <i>Winter</i>’s Bark, added in the second
+Recipe is the Bark of a large Tree, growing
+in several Parts of <i>America</i>, and has its
+name from its Discoverer Captain <i>Winter</i>.
+The outer Rind of it is of an uneven Surface,
+and of a loose Texture, very brittle,
+and easily powdered. The inner Part, in
+which the principal Virtue resides, is hard,
+and of a dusky reddish brown Colour. It
+is of an extremely fragrant and aromatic
+Smell, and of a sharp, pungent, and spicy
+Taste, much hotter than Cinnamon in the
+Mouth, and leaving in it a more lasting
+Flavour. It is to be chosen in Pieces not
+too large, having the inner or brown Part
+firm and sound, and of a very pungent
+Taste. It is apt to be worm-eaten; but in
+that Case it should be wholly rejected, as
+having lost the most essential Part of its
+Virtue.</p>
+
+<p>If you desire to have your Clove Water
+red, it may be coloured either by a strong
+Tincture of Cochineal, Alkanet-root, or<span class="pagenum" id="Page_152"> 152</span>
+Corn-poppy-flowers. The first gives the
+most elegant Colour, but it is not often used
+on Account of its Dearness.</p>
+
+<p>You may dulcify it to your Palate, by dissolving
+in it double refined Sugar. Some
+for Cheapness use a coarser Kind of Sugar;
+but this renders the Goods foul and unsightly.
+Some also, to save Expences, make
+what they call Clove Water, with Cloves
+and Caraway-seeds; the Proportion they
+generally use is half an Ounce of Cloves,
+and two Drams of Carraway-seeds to a
+Gallon of Spirit.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_III_3">CHAP. III.<br />
+
+<small><i>Of Lemon Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Peel of the Lemon, the Part used
+in making this Water, is a very grateful
+bitter Aromatic, and on that Account
+very serviceable in repairing and strengthening
+the Stomach.</p>
+
+
+<h4><i>Recipe for ten Gallons of Lemon Water.</i></h4>
+
+<p>Take of dried Lemon-peel four Pounds,
+clean Proof Spirit ten Gallons and a Half,
+and one Gallon of Water. Draw off ten
+Gallons by a gentle Fire. Some dulcify<span class="pagenum" id="Page_153"> 153</span>
+Lemon-water, but by that means its Virtues
+as a Stomachic, are greatly impaired.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IV_3">CHAP. IV.<br />
+
+<small><i>Of Hungary Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Rosemary</span>, the principal Ingredient
+in Hungary Water, has always been a
+favourite Shrub in Medicine; it is full of
+volatile Parts, as appears by its Taste and
+Smell. It is a very valuable Cephalic, and
+is good in all Disorders of the Nerves; in
+Hysteric and Hypocondriac Cases, in Palsies,
+Apoplexies, and Vertigoes. Some suppose
+that the Flowers possess the Virtues of the
+whole Plant in a more exalted Degree than
+any other Part; but the flowery Tops,
+Leaves, and Husks, together with the
+Flowers themselves, are much fitter for all
+Purposes, than the Flowers alone.</p>
+
+
+<h4><i>Recipe for ten Gallons of Hungary Water.</i></h4>
+
+<p>Take of the flowery Tops, with the
+Leaves and Flowers of Rosemary fourteen
+Pounds, rectified Spirit eleven Gallons and
+a Half, Water one Gallon, distil off ten
+Gallons with a moderate Fire. If you perform
+this Operation in Balneum Mariæ,
+your Hungary Water will be much finer,
+than if drawn by the common Alembic.</p>
+
+<p><span class="pagenum" id="Page_154"> 154</span></p>
+
+<p>This is called Hungary Water, from its
+being first made for a Princess of that Kingdom.
+Some add Lavender-flowers, and
+others Florentine-orice-root; but what is
+most esteemed is made with Rosemary
+only.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_V_3">CHAP. V.<br />
+
+<small><i>Of Lavender Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Lavender
+Water, the Simple and Compound; the
+first is much used externally on Account of
+its Fragrancy, and cephalic Virtues; the
+latter internally in a great Number of Disorders.</p>
+
+
+<h4><i>Recipe for ten Gallons of simple Lavender
+Water.</i></h4>
+
+<p>Take fourteen Pounds of Lavender-flowers,
+ten Gallons and a Half of rectified
+Spirit of Wine, and one Gallon of
+Water; draw off ten Gallons with a gentle
+Fire; or, which is much better, in Balneum
+Mariæ.</p>
+
+<p>Both the Hungary and Lavender Water,
+may be made at any Time of the Year
+without Distillation, by mixing the Oil of
+the Plant with highly rectified Spirit of<span class="pagenum" id="Page_155"> 155</span>
+Wine. In order to this, when the Plant
+is in Perfection, you should distill a large
+Quantity of it in Water with a very brisk
+Fire; placing under the Nose of the Worm
+the Separating-glass (described Page 31.
+Part I. of this Treatise) by which means
+you will obtain the essential Oil of the
+Plant, in which both its Fragrancy and Virtues
+reside. Having procured the essential
+Oil of the Plant, the Water may readily be
+made in the following Manner. Put the
+rectified Spirit into the Receiver (described
+Page 32. Fig. xii.) and let an Assistant
+shake it with a quick Motion; whilst the
+Spirit is thus agitated, drop in leisurely the
+essential Oil, and it will mix without any
+Foulness or Milkiness. The Oils of Lavender
+and Rosemary are imported cheaper
+from abroad, than they can be made here;
+but these Oils will not mix with the Spirit,
+without rendering it foul and milky; and
+therefore if you propose making Hungary
+or Lavender Water in this Manner; it will
+be necessary to extract the Oil yourself.</p>
+
+
+<h4><i>Recipe for making three Gallons of compound
+Lavender Water.</i></h4>
+
+<p>Take of Lavender Water above described
+two Gallons, of Hungary Water one Gallon,
+Cinnamon and Nutmegs of each three
+Ounces, and of red Saunders one Ounce;<span class="pagenum" id="Page_156"> 156</span>
+digest the whole three Days in a gentle
+Heat, and then filter it for use. Some add
+Saffron, Musk, and Ambergrease of each
+half a Scruple; but these are now generally
+omitted.</p>
+
+<p>This compound Lavender Water has been
+long celebrated in all nervous Cases. In all
+Kinds of Palsies, and Loss of Memory it is of
+the greatest Service; and has been so much
+remarked for its Efficacy in these Complaints,
+as almost universally to obtain the
+Name of <i>Palsy Drops</i>.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_VI_3">CHAP. VI.<br />
+
+<small><i>Of Citron Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Citron is an agreeable Fruit resembling
+a Lemon in Colour, Smell
+and Taste. The Inside is white, fleshy
+and thick, containing but a small Quantity
+of Pulp, in Proportion to the Bigness of
+the Fruit.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Citron
+Water.</i></h4>
+
+<p>Take of dry yellow Rinds of Citron four
+Pounds, clean Proof Spirit ten Gallons and
+a Half, Water one Gallon, digest the whole
+twenty-four Hours with a gentle Heat;<span class="pagenum" id="Page_157"> 157</span>
+draw off ten Gallons, with a gentle Fire;
+or, which is much better, in Balneum
+Mariæ, and dulcify it with fine Sugar to
+your Palate.</p>
+
+<p>Or,</p>
+
+<p>Take of dry yellow Rinds of Citrons
+three Pounds, of Orange-peel two Pounds,
+Nutmegs bruised three Quarters of a Pound;
+digest, draw off, and dulcify as before.</p>
+
+<p>This is one of the most pleasant Cordials
+we have; and the Addition of the
+Nutmegs, in the second Receipt, increases
+its Virtue as a Cephalic and Stomachic.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_VII_3">CHAP. VII.<br />
+
+<small><i>Of Aniseed Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Aniseed</span> is a small Seed of an oblong
+Shape, each way ending in an obtuse
+Point; its Surface is very deeply striated,
+and it is of a soft and lax Substance, very
+light and easily broken. Its colour is a
+Kind of pale olive, or greenish grey; it
+has a very strong and aromatic Smell, and
+a sweetish but acrid Taste, but in the whole
+not disagreeable. Aniseed should be
+chosen large, fair, new, and clean, of a
+good Smell, and acrid Taste. The Plant
+that produces it is cultivated in many Parts
+of <i>France</i>; but the finest Seed comes from<span class="pagenum" id="Page_158"> 158</span>
+the Island of <i>Malta</i>, where it is raised for
+Sale, and whence a great Part of <i>Europe</i> is
+supplied.</p>
+
+
+<h4><i>Recipe for ten Gallons of Aniseed Water.</i></h4>
+
+<p>Take of Aniseed bruised two Pounds,
+Proof Spirits twelve Gallons and a Half,
+Water one Gallon; draw off ten Gallons
+with a moderate Fire.</p>
+
+<p class="center">Or,</p>
+
+<p>Take of the Seeds of Anise and Angelica,
+each two Pounds, Proof Spirits twelve
+Gallons and a half; draw off as before.</p>
+
+<p>Aniseed Water should never be reduced
+below Proof, because of the large Quantity
+of Oil with which the Spirit is impregnated,
+and which will render the Goods milky
+and foul, when brought down below Proof;
+but if there be a necessity for doing this,
+the Goods must be filtrated either thro’
+Paper or the filtrating Bag, which will restore
+their Transparency.</p>
+
+<p>Aniseed Water is a good Carminative,
+and therefore in great Request among the
+common People against the Cholic.</p>
+
+<p><span class="pagenum" id="Page_159"> 159</span></p>
+
+<p><a id="CHAP_VIII_3"></a>CHAP. VIII.</p>
+
+<h4><i>Of Caraway Water.</i></h4>
+
+
+<p>Caraway-seed is of an oblong
+and slender Figure, pointed at both
+Ends, and thickest in the Middle. It is
+striated on the Surface, considerably heavy,
+of a deep brown Colour, and somewhat
+bright or glossy. It is of a very penetrating
+Smell, not disagreeable, and of a hot, acrid
+and bitterish Taste. Caraway-seed is to be
+chosen large, new and of a good Colour,
+not dusty, and of an agreeable Smell.
+The Plant which produces the Caraway-seed
+grows wild in the Meadows of <i>France</i>
+and <i>Italy</i>, and in many other Places; but
+is sown in Fields for the sake of the Seeds
+in <i>Germany</i>, and many other Parts of
+<i>Europe</i>.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Caraway
+Water.</i></h4>
+
+<p>Take of Caraway-seeds bruised three
+Pounds, Proof Spirit twelve Gallons, Water
+two Gallons; draw off ten Gallons, or
+till the Faints begin to rise; make the Goods
+up with clean Water, and dulcify with
+common Sugar to your Taste.</p>
+
+<p><span class="pagenum" id="Page_160"> 160</span></p>
+
+<p>Or,</p>
+
+<p>Take of Caraway-seed bruised two Pounds
+and a Half, Orange or Lemon-peel dried
+one Pound, Proof Spirit twelve Gallons,
+Water two Gallons; draw off and dulcify as
+before.</p>
+
+<p>Caraway Water, like that of Aniseed, is a
+good Carminative; but not so much used,
+tho’ much pleasanter.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_IX_3">CHAP. IX.<br />
+
+<small><i>Of Cardamom Seed Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Seed from whence this Water
+takes its Name, is called by Botanists
+<i>Cardamomum Minus</i>, or the lesser Cardamom;
+to distinguish it from the <i>Cardamomum Majus</i>,
+or Grains of Paradise.</p>
+
+<p>The lesser Cardamom is a small short
+Fruit, or membranaceous Capsule, of a trigonal
+Form, about a third of an Inch long,
+and swelling out thick about the Middle;
+beginning small and narrow from
+the Stalk, and terminating in a small, but
+obtuse Point at the End. It is striated all
+over very deeply with longitudinal Furrows,
+and consists of a thin but very tough Membrane,
+of a fibrous Texture, and pale<span class="pagenum" id="Page_161"> 161</span>brown
+Colour, with a faint Cast of red.
+When the Fruit is thoroughly ripe, this
+Membrane opens at the three Edges all the
+way, and shews that it is internally divided
+by three thin Membranes into three
+Cells, in each of which is an Arrangement
+of Seeds, separately lodged in two Series.
+The Seeds are of an irregular angular
+Figure, rough, and of a dusky brown
+Colour on the Surface, with a Mixture of
+yellowish and reddish, and of white Colour
+within. They have not much Smell, unless
+first bruised, when they are much like
+Camphire under the Nose. They are of an
+acrid, aromatic and fiery hot Taste. They
+should be chosen sound, close shut on all
+Sides, and full of Seeds, of a good Smell,
+and of an acrid aromatic Taste.</p>
+
+
+<h4><i>Recipe for ten Gallons of Cardamom Seed
+Water.</i></h4>
+
+<p>Take of the lesser Cardamom Seeds husked
+two Pounds and a Half, of clean Proof
+Spirit ten Gallons and a Half, and of Water
+one Gallon; draw off ten Gallons by a
+gentle Heat. You may either dulcify it or
+not with fine Sugar at pleasure.</p>
+
+<p>This Water is Carminative, assists Digestion,
+and good to strengthen the Head and
+Stomach.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_162"> 162</span></p>
+
+<h3 class="nobreak" id="CHAP_X_3">CHAP. X.<br />
+
+<small><i>Of Aqua Mirabilis; or, the Wonderful-Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Most</span> of the Ingredients in this Composition
+have already been described,
+and an Account of the Nutmegs will be
+given in Chap. xxv. But the Cubebs and
+Ginger remain to be mentioned.</p>
+
+<p>Cubebs are small dried Fruit resembling
+a Pepper-corn, but often somewhat longer;
+of a dark brown Colour, composed of a
+wrinkled external Bark; of an aromatic,
+tho’ not very strong Smell, and of an acrid
+and pungent Taste, tho’ less so than Pepper;
+but its Acrimony continues long on the
+Tongue, and draws forth a large Quantity
+of Saliva. We have two Kinds of Cubebs,
+which 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: But the ripe
+ones not so. Cubebs are brought from the
+Island <i>Java</i>, where they grow in great Abundance.
+They should be chosen large,
+fresh, and sound, and the heaviest possible.
+They are warm and carminative, and e<span class="pagenum" id="Page_163"> 163</span>steemed
+good in Vertigoes, Palsies, and
+Disorders of the Stomach.</p>
+
+<p>Ginger is a Root too well known to need
+a long Description; it is sufficient to observe
+that it is of a pale yellowish Colour
+when broken, of a fibrous Structure, and
+easily beat into a Sort of woolly or long
+thready Matter. It is of very hot, acrid,
+and very pungent Taste; but Aromatic
+withal, and of a very agreeable Smell.
+We have it both from the <i>East</i> and <i>West
+Indies</i>; but the oriental is much superior
+to the occidental in its Flavour, of a
+firmer Substance, and does not beat out so
+much into Threads. Ginger is an excellent
+Carminative and Stomachic; it assists Digestion,
+dispells Flatus’s, and takes off Cholic
+Pains almost instantaneously.</p>
+
+<p>There are several Receipts for making
+this celebrated Cordial; but the following
+are allowed to be the best.</p>
+
+<p>Take of Cinnamon one Pound and a
+Quarter, Rind of Lemon-peels ten Ounces,
+Cubebs one Ounce and a Quarter, Leaves
+of Baum one Pound; bruise all these Ingredients,
+and pour on them eleven Gallons
+of clean Proof Spirit, and one Gallon
+of Water; digest the whole twenty-four
+Hours, and distil off ten Gallons with a<span class="pagenum" id="Page_164"> 164</span>
+pretty brisk Fire; and dulcify it with fine
+Sugar.</p>
+
+<p>Or,</p>
+
+<p>Take of the lesser Cardamoms, Cloves,
+Cubebs, Galangal, Mace, Nutmeg, and Ginger,
+of each one Pound and three Quarters,
+of the yellow part of Citron-peel and
+Cinnamon of each three Pounds and a
+Half, of the Leaves of Balm one Pound;
+bruise these Ingredients, and pour on them
+eleven Gallons of Spirit and one Gallon of
+Water; digest, and draw off, <i>&c.</i> as before.</p>
+
+<p>This Cordial has been long celebrated as a
+noble Stomachic, and therefore greatly called
+for.</p>
+
+<p>Some instead of all the Ingredients enumerated
+in the above Receipts use only Pimento;
+and this is the sort of Aqua Mirabilis
+which some sell so very cheap.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XI_3">CHAP. XI.<br />
+
+<small><i>Of Mint Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Mint intended in this Recipe is
+the common Spear-mint, an Account
+of which has already been given,
+Page 137.</p>
+
+<p><span class="pagenum" id="Page_165"> 165</span></p>
+
+
+<h4><i>Recipe for ten Gallons of Mint Water.</i></h4>
+
+<p>Take of dry Spear-mint Leaves fourteen
+Pounds, Proof Spirit ten Gallons and a
+Half, Water two Gallons; draw off ten
+Gallons by a gentle Heat. You may dulcify
+it with Sugar if required.</p>
+
+<p>Mint Water is greatly recommended by
+the learned <i>Boerhaave</i> and <i>Hoffman</i>, against
+Vomitting, Nauseas, and the Cholic.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XII_3">CHAP. XII.<br />
+
+<small><i>Of Pepper Mint Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Pepper-mint has been already
+described Page 136, to which the Reader
+is referred.</p>
+
+
+<h4><i>Recipe for ten Gallons of Pepper Mint
+Water.</i></h4>
+
+<p>Take of dry Pepper Mint Leaves fourteen
+Pounds, Proof Spirit ten Gallons and
+a Half, Water one Gallon; draw off ten
+Gallons by a gentle Fire, You may either
+dulcify it or not.</p>
+
+<p>Pepper Mint Water is a noble Stomachic,
+good against Vomiting, Nauseas, Cholic,<span class="pagenum" id="Page_166"> 166</span>
+and other griping Pains in the Bowels, in
+all which Intentions it greatly exceeds the
+common Spear Mint Water.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIII_3">CHAP. XIII.<br />
+
+<small><i>Of Angelica Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Angelica
+Water, the Single and the Compound.
+I shall give Receipts for making both Kinds;
+and with regard to the Nature of Angelica,
+it is sufficient to observe, that it is an excellent
+Carminative.</p>
+
+
+<h4><i>Recipe for ten Gallons of single Angelica
+Water.</i></h4>
+
+<p>Take of the Roots and Seed of Angelica
+cut and bruised, of each one Pound and a
+Half, Proof Spirit eleven Gallons, Water
+two Gallons; draw off ten Gallons, or till
+the Faints begin to rise, with a gentle Fire;
+and dulcify it, if required, with lump
+Sugar.</p>
+
+<p>This Angelica Water is a good Carminative,
+and therefore good against all Kinds
+of flatulent Cholics, and Gripings of the
+Bowels.</p>
+
+<p><span class="pagenum" id="Page_167"> 167</span></p>
+
+
+<h4><i>Recipe for ten Gallons of Compound Angelica
+Water.</i></h4>
+
+<p>Take of the Roots and Seeds of Angelica,
+and of sweet Fennel-seeds of each
+one Pound and a Half, of the dried Leaves
+of Baum and Sage of each one Pound; slice
+the Roots and bruise the Seeds and Herbs,
+and add to them of Cinnamon one Ounce, of
+Cloves, Cubebs, Galangals, and Mace, of each
+three Quarters of an Ounce, of Nutmegs,
+the lesser Cardamom-seed, Pimento, and
+Saffron of each half an Ounce; infuse all
+these in twelve Gallons of clean Proof Spirit,
+and draw off ten Gallons, with a pretty
+brisk Fire. It may be dulcified or not at
+pleasure.</p>
+
+<p>This is an excellent Composition, and a
+powerful Carminative; and good in all
+flatulent Cholics, and other griping Pains
+in the Bowels. It is also good in Nauseas,
+and other Disorders of the Stomach.</p>
+
+<p>It may not be amiss to observe here,
+that in distilling this and several other Compositions,
+abounding with oily Seeds, the
+Operator should be careful not to let the
+Faints mix with the other Goods, as they
+would by that means be rendered nauseous
+and unsightly; he should therefore be care<span class="pagenum" id="Page_168"> 168</span>ful
+towards the letter End of the Operation,
+to catch some of the Spirit as it runs
+from the Worm in a Glass; and as soon as
+ever he perceives it the least cloudy, to remove
+the Receiver, and draw the Faints by
+themselves.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIV_3">CHAP. XIV.<br />
+
+<small><i>Of Orange Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water is made in the same
+Manner from the Peels of Oranges, as
+Citron Water; Chap. vi. is from the Peels of
+Citrons.</p>
+
+
+<h4><i>Recipe for ten Gallons of Orange Water.</i></h4>
+
+<p>Take of the yellow Part of fresh Orange-peels
+five Pounds, clean Proof Spirit ten
+Gallons and a Half, Water two Gallons;
+draw off ten Gallons with a gentle Fire.</p>
+
+<p>This is a good Stomachic, and may also
+be used for making bitter Tinctures as that
+called <i>Stoughton</i>’s Drops.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_169"> 169</span></p>
+
+<h3 class="nobreak" id="CHAP_XV_3">CHAP. XV.<br />
+
+<small><i>Of Plague Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are several Receipts for making
+Plague Water; but the following
+are much the best.</p>
+
+
+<h4><i>Recipe for ten Gallons of Plague Water.</i></h4>
+
+<p>Take of the Roots of Masterwort and
+Butter-burr, of each one Pound and a
+Quarter, <i>Virginia</i> Snake-root and <a id="Zedoary"></a>Zedoary,
+of each ten Ounces, Angelica-seeds and
+Bay-seeds of each fourteen Ounces, and of
+the Leaves of Scordium one Pound and a
+Half. Cut or bruise these Ingredients and
+put them into the Still, with twelve Gallons
+of clean Proof Spirit, and two Gallons of
+Water; digest the whole for twenty-four
+Hours, and draw off ten Gallons.</p>
+
+<p>Or,</p>
+
+<p>Take of the Leaves of Celandine, Rosemary,
+Rue, Sage, Roman Wormwood, Dragons
+Agrimony, Baum, Scordium, the lesser
+Centory, Carduus Benedictus, Betony,
+and Mint, of each twenty Handfuls; of
+dried Angelica-root, Zedoary and Gentian,
+of each ten Ounces, and of <i>Virginia</i> Snake-root
+five Ounces; digest these twenty-four
+Hours, in twelve Gallons of clean Proof<span class="pagenum" id="Page_170"> 170</span>
+Spirit, and two Gallons of Water; and
+then draw off ten Gallons as before.</p>
+
+<p>Or,</p>
+
+<p>Take of Rue, Rosemary, Baum, Carduus
+Benedictus, Scordium, Marigold-flowers,
+Dragons, Goat’s-rue, and Mint, of each
+ten Handfuls; Roots of Masterwort, Angelica,
+Butter-burr, and Peony, of each one
+Pound and a Quarter; and of Viper-grass
+ten Ounces; digest in twelve Gallons of
+Spirit, <i>&c.</i> as before.</p>
+
+<p>Or,</p>
+
+<p>Take of the Roots of Masterwort, Gentian,
+and Snake-root, of each seven Ounces;
+green Walnuts bruised eighty; Venice-treacle
+and Mithridate of each three Ounces;
+Camphire six Drams; of the Roots of Rue
+and Elecampane, of each three Ounces;
+Horehound six Ounces; Saffron six Drams;
+Proof Spirit twelve Gallons; digest, <i>&c.</i> as
+before.</p>
+
+<p>Or,</p>
+
+<p>Take Dragons, Rosemary, Wormwood,
+Sage, Scordium, Mugwort, Scabious, Baum,
+Carduus, Angelica, Marigold-flowers, Centory,
+Betony, Pimpernel, Celadine, Rue,
+and Agrimony, of each three Pounds; of
+the Roots of Gentian, Zedoary, Liquorice,
+and Elecampane, of each twelve Ounces;
+twelve Gallons of Spirits; digest, <i>&c.</i> as
+before.</p>
+
+<p><span class="pagenum" id="Page_171"> 171</span></p>
+
+<p>Or,</p>
+
+<p>Take of green Walnuts, five Pounds;
+of Angelica-root two Pounds; of the
+Leaves of Angelica, Rue, Sage, and Scordium,
+of each ten Handfuls; of Nutmegs,
+Long Pepper, Ginger, Camphire, and Gentian-root,
+of each five Ounces; of Snake-root,
+Contrayerva, Elecampane, Zedoary,
+and Viper’s Flesh, of each thirteen Ounces;
+Venice Treacle and Mithridate of each thirteen
+Ounces; White-wine Vinegar seven
+Pounds; Proof Spirits twelve Gallons; digest,
+<i>&c.</i> as before.</p>
+
+<p>You may either dulcify your Plague-water,
+or not, as you see occasion.</p>
+
+<p>All the above Receipts for making Plague
+Water are in use; but the first the most elegant,
+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 Ingredients adding no Virtue
+at all to the Water. Of this Kind are
+the Celandine, Carduus, Centory, Gentian,
+Walnuts, <i>&c.</i></p>
+
+<p>Plague Water is a noble Alexipharmic,
+and a high Carminative Cordial in malignant
+Cases, and of great Use in Lowness
+of Spirits, and Depressions.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_172"> 172</span></p>
+
+<h3 class="nobreak" id="CHAP_XVI_3">CHAP. XVI.<br />
+
+<small><i>Of Dr.</i> Stephens’s <i>Water</i>.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Inventor,
+a Physician of great Learning
+and Practice.</p>
+
+
+<h4><i>Recipe for ten Gallons of Dr. </i>Stephens’<i>s
+Water</i>.</h4>
+
+<p>Take of Cinnamon, Ginger, Galangal,
+Cloves, Nutmegs, Grains of Paradise,
+the Seeds of Anise, sweet Fennel, and
+Caraway, of each one Ounce; of the Leaves
+of Thyme, Mother of Thyme, Mint, Sage,
+Penniroyal, Rosemary, Flowers of red
+Roses, Camomile, Origanum, and Lavender,
+of each eight Handfuls; of clean Proof
+Spirit twelve Gallons, Water two Gallons;
+digest all twenty-four Hours, and then draw
+off ten Gallons, or till the Faints begin to
+rise. Dulcify with fine Sugar to your
+Palate.</p>
+
+<p>This is a noble Cephalic Cordial and Carminative;
+and also in some Degree an
+Hysteric; good in all cholic Pains in the
+Stomach and Bowels, and Diseases of the
+Nerves.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_173"> 173</span></p>
+
+<h3 class="nobreak" id="CHAP_XVII_3">CHAP. XVII.<br />
+
+<small><i>Of Surfeit Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are two Kinds of Surfeit-water,
+one made by Distillation, and
+the other by Infusion, the former is generally
+called white <i>Surfeit Water</i>, and latter
+red <i>Surfeit Water</i>.</p>
+
+
+<h4><i>Recipe for ten Gallons of white Surfeit
+Water.</i></h4>
+
+<p>Take Marigold-flowers, Mint, Centory,
+Rosemary, Scordium, Mugwort, Carduus,
+Rue, St. John’s-wort, Baum, and Dragons,
+of each seven Handfuls; of the Roots of
+Peony, Viper-grass, Butter-burr, and Angelica,
+of each one Pound and a Half; of
+Galangal, Calamus Aromaticus, and of the
+Seeds of Angelica and Caraway, of each
+four Ounces; of the Flowers of red Poppies
+ten Handfuls; Proof Spirit twelve
+Gallons, Water two Gallons; digest for
+twenty-four Hours, and then draw off ten
+Gallons, or till the Faints begin to rise;
+and dulcify with fine Sugar.</p>
+
+<p>This is a good Cordial, but would not be
+the worse, if the Carduus, Mugwort, Rue
+and St. John’s-wort, were omitted, as little<span class="pagenum" id="Page_174"> 174</span>
+of their Virtues can be obtained by Distillation.
+It is, however, a good Alexipharmic, Carminative,
+and Stomachic; and therefore
+good in all flatulent Pains in the Stomach
+and Bowels, in Nauseas and Surfeits, from
+whence it had its Name.</p>
+
+
+<h4><i>Recipe for making ten Gallons of red Surfeit
+Water.</i></h4>
+
+<p>Take of the Flowers of red Poppies,
+two Bushels, eleven Gallons of clean Proof
+Spirit, and digest them with a gentle Heat
+for three Days, or till the Spirit has extracted
+all the Colour of the Flowers: Then
+press out the Liquor from the Flowers, and
+add to the Tincture of the Seeds of Caraway
+and Coriander, and Liquorice-root
+sliced, of each ten Ounces; of Cardamoms
+and Cubebs of each four Ounces; of Raisins
+stoned five Pounds; of Cinnamon five
+Ounces; of Nutmegs, Mace, and Ginger,
+of each three Ounces; of Cloves two
+Drams; of Juniper-berries three Ounces;
+let the whole be digested three Days, then
+press out the Liquor adding to it a Gallon
+of Rose-water; and then strain or filter
+the whole through a Flannel Bag.</p>
+
+<p>This Water is much Superior to the preceding,
+as all the Ingredients will give
+their Virtues to the Tincture, tho’ they will
+not rise in Distillation. It is a noble Alexi<span class="pagenum" id="Page_175"> 175</span>pharmic,
+it strengthens the Stomach, and
+greatly assists Digestion; it is also an excellent
+Carminative and good against the Cholic
+and Gripes: Its Cordial Virtues renders
+it serviceable in all Tremblings of the
+Nerves, and Depressions of the Spirits.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XVIII_3">CHAP. XVIII.<br />
+
+<small><i>Of Wormwood Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Wormwood
+Water, distinguished by the Epithets
+of <i>greater</i> and <i>lesser</i>.</p>
+
+
+<h4><i>Recipe for making ten Gallons of the lesser
+Composition of Wormwood Water.</i></h4>
+
+<p>Take of the Leaves of dried Wormwood
+five Pounds; of the lesser Cardamom-seeds
+five Ounces; of Coriander seeds one
+Pound; of clean Proof Spirit eleven Gallons;
+Water one Gallon; draw off ten
+Gallons, or till the Faints begin to rise,
+with a gentle Fire. It may be dulcified
+with Sugar, or not, at pleasure.</p>
+
+<p>This is a good Stomachic and Carminative;
+and on that Account often called
+for.</p>
+
+<p><span class="pagenum" id="Page_176"> 176</span></p>
+
+
+<h4><i>Recipe for ten Gallons of the greater Composition
+of Wormwood Water.</i></h4>
+
+<p>Take of the common and Sea Wormwood,
+dried, of each ten Pounds; of Sage,
+Mint, and Baum dried, of each twenty
+Handfuls; of the Roots of Galangal,
+Ginger, Calamus Aromaticus, and Elecampane;
+of the Seed of sweet Fennel and
+Coriander, of each three Ounces; of Cinnamon,
+Cloves, and Nutmegs, the lesser
+Cardamoms and Cubebs, of each two
+Ounces. Cut and bruise the Ingredients as
+they require; digest them twenty-four
+Hours, in eleven Gallons of fine Proof
+Spirit, and two Gallons of Water, and draw
+off ten Gallons, or till the Faints begin to
+rise, with a pretty brisk Fire.</p>
+
+<p>This is an excellent Composition, and
+good in all Diseases of the Stomach arising
+either from Wind or a bad Digestion. It
+is greatly in use in some Parts of <i>England</i>,
+but comes too dear for the common Sort
+of People; on which account a Cordial
+Water is often sold under the Title of <i>the
+greater Composition of Wormwood Water</i>; drawn
+from the Leaves of Wormwood, Orange
+and Lemon-peel, Calamus Aromaticus, Pimento,
+and the Seeds of Anise and Caraway;
+which being all cheap Ingredients,<span class="pagenum" id="Page_177"> 177</span>
+the Composition may be sold at a moderate
+Price. A Water drawn in this manner is
+a good Carminative; but far inferior to
+that made by the above Recipe.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XIX_3">CHAP. XIX.<br />
+
+<small><i>Of Antiscorbutic Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Scurvy being a Disease very common
+in <i>England</i>, this Antiscorbutic
+Water will be of great use.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Antiscorbutic
+Water.</i></h4>
+
+<p>Take of the Leaves of Water-cresses,
+Garden and Sea Scurvy-grass, and Brook-lime
+of each twenty Handfuls; of Pine-tops,
+Germander, Horehound, and the lesser
+Centory, of each sixteen Handfuls; of
+the Roots of Briony and sharp-pointed Dock,
+of each six Pounds; of Mustard-seed one
+Pound and a Half. Digest the whole in
+ten Gallons of Proof Spirit, and two Gallons
+of Water, and draw off by a gentle
+Fire.</p>
+
+<p>This is a good Water for the Purposes
+expressed in the Title, <i>viz.</i> against Scorbutic
+Disorders. It is also good in Tremblings
+and Disorders of the Nerves.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_178"> 178</span></p>
+
+<h3 class="nobreak" id="CHAP_XX_3">CHAP. XX.<br />
+
+<small><i>Of compound Horse-radish Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are several Methods of making
+this compound Water; but the
+three following Recipes are the best that
+has hitherto appeared.</p>
+
+
+<h4><i>Recipe for making ten Gallons of compound
+Horse-radish Water.</i></h4>
+
+<p>Take of the Leaves of fresh Garden
+Scurvy-grass sixteen Pounds; of fresh
+Horse-radish Root, and the yellow Part of
+Seville Orange-peel of each eight Pounds;
+of Nutmegs two Pounds. Cut and bruise
+these Ingredients, and digest them twenty-four
+Hours in ten Gallons of Proof Spirit
+and two Gallons of Water; after which
+draw off ten Gallons with a gentle Fire.</p>
+
+<p>Or,</p>
+
+<p>Take of the fresh Roots of Horse-radish
+nine Pounds; of the Leaves of Water-cresses
+and of Garden Scurvy-grass, of each
+six Pounds; of the outward, or yellow Peel
+of Oranges and Lemons, of each nine
+Ounces; of <i>Winter</i>’s Bark twelve Ounces;
+of Nutmegs three Ounces. Cut, bruise
+and digest the Ingredients in ten Gallons of<span class="pagenum" id="Page_179"> 179</span>
+Proof Spirit, and two Gallons of Water,
+and draw off ten Gallons as before.</p>
+
+<p>Or,</p>
+
+<p>Take of the Leaves of Garden and Sea
+Scurvy-grass fresh gathered in the Spring, of
+each seven Pounds; Brook-lime, Water-cresses,
+and Horse-radish-root of each ten Pounds;
+of <i>Winter</i>’s Bark and Nutmegs of each ten
+Ounces; of the outer Peel of Lemons one
+Pound; of Arum-root fresh gathered two
+Pounds; Proof Spirit ten Gallons, Water
+two Gallons. Bruise and slice the Ingredients;
+digest the whole, and draw off ten
+Gallons as before.</p>
+
+<p>Either of the above Recipes will produce
+an excellent Water, against all Obstructions
+of the Kidnies and other Viscera.
+It is also of great Service in the Jaundice,
+Cachexies and Dropsies; and in all Scorbutic
+Cases, it is equal to any Medicine; as
+it opens the minute Passages, promotes
+Transpiration, and cleanses the Skin, and
+other small Glands, which are filled with
+gross Particles to the Detriment of their proper
+Offices.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_180"> 180</span></p>
+
+<h3 class="nobreak" id="CHAP_XXI_3">CHAP. XXI.<br />
+
+<small><i>Of Treacle Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water is made in a very different
+Manner, by different Persons; but
+the following Recipes are the best for this
+Purpose.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Treacle
+Water.</i></h4>
+
+<p>Take of the fresh and green Husks of
+Walnuts four Pounds and a Half; of the
+Roots of Butter-burr, three Pounds; of
+Angelica and Masterwort, of each one
+Pound and a Half; of Zedoary twelve
+Ounces; of the Leaves of Rue and Scordium
+of each eighteen Ounces; of Venice
+Treacle three Pounds; digest them together
+four Days in twelve Gallons of Proof
+Spirit, and two Gallons of Water; after
+which draw off ten Gallons; to which add
+a Gallon and a Half of distilled Vinegar.</p>
+
+<p>Or,</p>
+
+<p>Take of the Rind of green Walnuts five
+Pounds; of Rue four Pounds; of Carduus,
+Marigold, and Balm, of each three Pounds;
+of fresh gathered Butter-burr-roots two
+Pounds and a Half; of Burdock-root one
+Pound and a Half; of green Scordium
+twelve Handfuls; of Venice Treacle and<span class="pagenum" id="Page_181"> 181</span>
+Mithridate of each two Pounds and a Half;
+Proof Spirit twelve Gallons; and Water two
+Gallons. Digest, and draw off ten Gallons,
+as before; to which add a Gallon and a
+Half of distilled Vinegar.</p>
+
+<p>Some instead of distilled Vinegar unadvisedly
+add a proportional Quantity of Spirit of Vitriol,
+or other Mineral Acid, to their Treacle Water;
+but this Practice is very pernicious; and
+intirely alters the Nature of the Medicine.
+Vinegar is an Acid made by a double Fermentation,
+and therefore of a different Nature
+from the acid Juices of Vegetables,
+whether Oranges, Lemons, Citrons, Limes,
+Crabs, Barberies, <i>&c.</i> as also from those
+of Minerals, whether Vitriol, Sulphur, <i>&c.</i>
+It is indeed, like them, acid on the Tongue;
+but then it liquifies the Blood, is antipestilential,
+suddenly cures Drunkenness, Surfeits,
+the Plague, and does a thousand Things
+both as a Menstruum and Medicine, which
+they will not. This is an admirable and
+sprightly Alexipharmic and Sudorific, to
+which the Vinegar added, greatly contributes,
+and therefore good in Fevers, the
+Small-pox, Measles, and other pestilential
+Disorders.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_182"> 182</span></p>
+
+<h3 class="nobreak" id="CHAP_XXII_3">CHAP. XXII.<br />
+
+<small><i>Compound Camomile-flower Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Camomile-flowers generally used
+are the double Sort, consisting wholly
+of Petals or Flower Leaves, without any Appearance
+of Stamina or Pistil, or the other
+Parts of Fructification, which in the single
+Flowers shew themselves in the Middle in
+Form of yellow Threads. But tho’ the
+double Flowers are the Sort commonly
+used, they are not the best, or those which
+ought to be chosen. The single Flowers,
+or those which consist of only a single
+Series of Leaves, or Petals, in Form of
+Rays, surrounding a Cluster of yellow
+Threads or Stamina, have much more Virtue.
+It is indeed in these Stamina and their
+Apices, that great Part of the Virtue of
+the Flower resides, and these are wanting
+in the double Flowers.</p>
+
+
+<h4><i>Recipe for making ten Gallons of compound
+Camomile-flower Water.</i></h4>
+
+<p>Take of dried Camomile-flowers, five
+Pounds; of the outer Peel of Oranges, ten
+Ounces; of the Leaves of common Wormwood,
+and Penny-royal, of each twenty
+Handfuls; of the Seeds of Anise, Cum<span class="pagenum" id="Page_183"> 183</span>min,
+and sweet Fennel, the Berries of Bay
+and Juniper, of each five Ounces. Digest
+these Ingredients two Days in ten Gallons
+of Proof Spirit, and three Gallons of Water,
+and draw off ten Gallons with a gentle
+Fire.</p>
+
+<p>This is a very good Carminative and
+Stomachic; good in all Cholics and other
+Disorders of the Bowels from Wind. It
+also provokes the Appetite and promotes a
+good Digestion. Its Virtues as a Stomachic
+will not be less when made from the double
+Flowers; but if intended as a Carminative it
+should be made with the single Flowers.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXIII_3">CHAP. XXIII.<br />
+
+<small><i>Imperial Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Cordial Water has its Name from
+the great Opinion conceived of it by
+its first Inventors; and tho’ their Opinion
+was, perhaps, justly founded, yet it is not at
+present so much in use as formerly.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Imperial
+Water.</i></h4>
+
+<p>Take of the dried Peels of Citrons and
+Oranges, of Nutmegs, Cloves, and Cinnamon,
+of each one Pound; of the Roots of<span class="pagenum" id="Page_184"> 184</span>
+Cypress, Florintine Orrice, Calamus Aromaticus,
+of each eight Ounces; of Zedoary,
+Galangal and Ginger, of each four Ounces;
+of the Tops of Lavender and Rosemary,
+of each sixteen Handfuls; of the Leaves
+of Marjoram, Mint, and Thyme, of each
+eight Handfuls; of the Leaves of white
+and damask Roses, of each twelve Handfuls.
+Digest the whole two Days in ten
+Gallons of Proof Spirit, and four Gallons
+of damask Rose Water; after which draw
+off ten Gallons.</p>
+
+<p>All the Ingredients in Composition coincide
+in one intention, and are such as will give
+their Virtues by Distillation; Circumstances
+that cannot be said of many other compound
+Waters. It is a very good Cephalic, and
+of great use in all nervous Cases. It is also
+a very pleasant Dram, especially if dulcified
+with fine Sugar, and good upon any sudden
+Sickness of the Stomach.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXIV_3">CHAP. XXIV.<br />
+
+<small><i>Of Compound Piony Water.</i></small></h3></div>
+
+
+<p>The Piony, from whence this Compound
+Water takes its Name, is a Plant
+divided into Male and Female; but the former
+is the Sort intended to be used in
+this Composition. The Male and Female<span class="pagenum" id="Page_185"> 185</span>
+Plants are distinguished both by their Roots
+and Leaves. The Male has a shining
+blackish Leaf, from which the Female differs
+by being lighter coloured. The Root
+of the Male kind is more bulbous, shorter,
+and branched than that of the Female,
+whose Shoots are much longer and thinner.</p>
+
+
+<h4><i>Recipe for making ten Gallons of compound
+Piony Water.</i></h4>
+
+<p>Take of the Roots of Male Piony,
+twelve Ounces; of those wild of Valerian,
+nine Ounces; and of those of white Dittany
+six Ounces; of Piony-seed four Ounces
+and a Half; of the fresh Flowers of Lilly
+of the Valley, one Pound and a Half; of
+those of Lavender, Arabian <a id="Staechus"></a>Stæchus, and
+Rosemary, of each nine Ounces; of the
+Tops of Betony, Marjoram, Rue and Sage,
+of each six Ounces; slice and bruise the
+Ingredients, and digest them four Days in
+ten Gallons of Proof Spirit and two Gallons
+of Water; after which draw off ten Gallons.</p>
+
+<p>Or,</p>
+
+<p>Take of the Flowers of Lillies of the
+Valley fresh gathered, and Male Piony-root,
+of each two Pounds; of Cinnamon and
+Cubebs, of each eight Ounces; of Rosemary
+and Lavender Flowers, of each two<span class="pagenum" id="Page_186"> 186</span>
+Handfuls; of damask Rose Water two Gallons.
+Digest these four Days in ten Gallons
+of Proof Spirit, and draw off ten Gallons
+as before.</p>
+
+<p>This is an excellent Cordial, and can be
+exceeded by nothing in all Nervous Cases,
+both in Children and grown Persons.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXV_3">CHAP. XXV.<br />
+
+<small><i>Of Nutmeg Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Nutmeg is a Kernel of a large
+Fruit not unlike the Peach, and is
+separated from that and its investient Coat
+the Mace, before it is sent over to us; except
+when the whole Fruit is sent over in
+Preserve, by way of Sweet-meat, or as a
+Curiosity. There are two Kinds of Nutmegs,
+the one called by Authors the Male,
+and the other the Female. The Female is
+the Kind in common use, and is of the
+Shape of an Olive: The Male is long and
+cylindric, and has less of the fine aromatic
+Flavour than the other, so that it is much
+less esteemed, and People who trade largely
+in Nutmegs will seldom buy it. Besides
+this oblong kind of Nutmeg we sometimes
+meet with others of very irregular Figures;
+but these are mere <i>Lusus Naturæ</i>, being produced
+by the same Tree. The long or Male
+Nutmeg, as we term it, is, by the <i>Dutch</i>,<span class="pagenum" id="Page_187"> 187</span>
+called the wild Nutmeg. It is always distinguishable
+from the others as well by its
+want of Fragrancy as by its Shape: It is
+very subject to be worm-eaten, and is strictly
+forbid by the <i>Dutch</i> to be packed up
+among the other, because it will be the
+means of their being worm-eaten also by
+the Insects getting from it into them, and
+breeding in all Parts of the Parcel. The
+largest, heaviest, and most unctuous of the
+Nutmegs are to be chosen, such as are of
+the Shape of an Olive, and of the most
+fragrant Smell.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Nutmeg
+Water.</i></h4>
+
+<p>Take of Nutmegs bruised one Pound;
+Proof Spirit ten Gallons; Water two Gallons.
+Digest them two Days, and then draw
+off ten Gallons with a brisk Fire. You
+may either dulcify it or not as occasion offers.</p>
+
+<p>Or,</p>
+
+<p>Take of Nutmegs bruised one Pound;
+Orange-peel two Ounces; Spirit ten Gallons;
+Water two Gallons. Digest, and distil
+as before.</p>
+
+<p>This is an excellent Cephalic and Cordial
+Water; agreeable to the Palate, comfortable
+to the Stomach, and grateful to the Nerves.
+It powerfully discusses Wind and Vapours<span class="pagenum" id="Page_188"> 188</span>
+the Stomach and Bowels, and is therefore
+of great Service in the Cholic, and Griping
+of the Bowels.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXVI_3">CHAP. XXVI.<br />
+
+<small><i>Of Compound Bryony Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> white Bryony-root, from whence this
+Water takes its Name, is one of the largest
+Roots we are acquainted with. It is of an
+oblong Shape, and is frequently met with
+of the Thickness of a Man’s Arm, sometimes
+of twice or three times that Bigness. Its
+Texture is somewhat lax and spungy; considerably
+heavy, but so soft that the thickest
+Pieces are easily cut through with one Stroke
+of a Knife: It is very juicy, and is externally
+of a brownish or yellowish white
+Colour, and of a pure white within: It is
+of a disagreeable Smell, and an acrid and
+nauseous Taste.</p>
+
+
+<h4><i>Recipe for ten Gallons of Compound Bryony
+Water.</i></h4>
+
+<p>Take of the Roots of Bryony four
+Pounds; wild Valerian-root one Pound; of
+Penny-royal and Rue, of each two Pounds;
+of the Flowers of Fever-few, and Tops of
+Savin, of each four Ounces; of the Rind
+of fresh Orange-peel, and Lovage-seeds,<span class="pagenum" id="Page_189"> 189</span>
+of each Half a Pound: Cut or bruise these
+Ingredients and infuse them in eleven Gallons
+of Proof Spirit, and two Gallons of
+Water, and draw off ten Gallons with a
+gentle Heat.</p>
+
+<p>Or,</p>
+
+<p>Take of fresh Bryony-root four Pounds;
+of the Leaves of Rue and Mugwort, of
+each four Pounds; of the Tops of Savin
+six Handfuls; of Fever-few, Catmint and
+Penny-royal, of each four Handfuls; of
+Orange-peel eight Ounces; of Myrrh
+four Ounces; of <i>Russia</i> Castor, two Ounces;
+Proof Spirit eleven Gallons, Water two Gallons.
+Digest, and distil as before.</p>
+
+<p>This Composition is very unpalatable, but
+excellently adapted to the Intention of an
+Hysteric, in which Cases it is used with
+Success. It is very forcing upon the Uterus,
+and therefore given to promote Delivery,
+and forward the proper Cleansings afterwards;
+as also to open Menstrual Obstructions,
+and in abundance of other Female
+Complaints. It is also good against
+Convulsions in Children, and of service in all
+nervous Complaints in either Sex.</p>
+
+<p>It may not be amiss to observe here, that
+the oily Parts of the Ingredients will often
+render the Water foul and milky. If
+therefore the Distiller desires to have it fine<span class="pagenum" id="Page_190"> 190</span>
+and transparent, the Receiver must be removed
+as soon as the Liquor at the Worm
+appears the least turbid, which will be long
+before the Faints begin to rise. The Water,
+however, is not the worse for being
+milky, with regard to its Medicinal Virtue.
+Some, when the Liquor is milky, throw in a
+little burnt Allum to fine it; but this should
+never be done, because it spoils the Medicine.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXVII_3">CHAP. XXVII.<br />
+
+<small><i>Of compound Baum Water, commonly called</i>
+Eau de Carmes.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> has its Name (<i>Eau de Carmes</i>)
+from the Carmelite Friars who were
+the Inventors of it. The great Profit accruing
+to these Fathers, from the Sale of
+this Cordial, induced them to keep the Method
+of making it a Secret; but notwithstanding
+all their Care the Secret has at last
+been discovered, and the following is the
+Method by which they prepare it.</p>
+
+
+<h4><i>Recipe for two Gallons of</i> Eau de Carmes.</h4>
+
+<p>Take of the fresh Leaves of Baum four
+Pounds; of the yellow Peel, or Rind of
+Lemons, two Pounds; of Nutmegs and
+Coriander-seeds of each one Pound; of<span class="pagenum" id="Page_191"> 191</span>
+Cloves, Cinnamon, and Angelica-root, of
+each Half a Pound. Pound the Leaves,
+bruise the other Ingredients, and put them
+with two Gallons of fine Proof Spirit into
+a large Glass Alembic (the Figure of which
+with its Head is represented on the Plate, Fig.
+7.) stop the Mouth, and place it in a Bath-Heat
+to digest two or three Days. Then
+open the Mouth of the Alembic, and add
+a Gallon of Baum Water, and shake the
+whole well together. After this place the
+Alembic in Balneum Mariæ, and distil till
+the Ingredients are almost dry; and preserve
+the Water thus obtained in Bottles
+well stopped.</p>
+
+<p>This Water has been long famous both
+at <i>London</i> and <i>Paris</i>, and carried thence to
+most Parts of <i>Europe</i>. It is a very elegant
+Cordial, and very extraordinary Virtues are
+attributed to it; for it is esteemed very
+efficacious not only in Lowness of Spirits,
+but even in Apoplexies; and is greatly
+commended in Cases of the Gout in the
+Stomach.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_192"> 192</span></p>
+
+<h3 class="nobreak" id="CHAP_XXVIII_3">CHAP. XXVIII.<br />
+
+<small><i>Of Ladies Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Dearness,
+being much fitter for the Closet
+than to be sold in a Shop; but as it is an
+excellent Cordial, I could not omit giving
+it a Place here.</p>
+
+
+<h4><i>Recipe for one Quart of Ladies Water.</i></h4>
+
+<p>Take of Sugar-candy one Pound; of
+Canary Wine six Ounces, Rose Water four
+Ounces; boil them into a Syrup, and mix
+with it of Heavenly Water (described Chap.
+xxx.) one Quart; of Ambergrise and Musk
+of each eighteen Grains; of Saffron fifteen
+Grains; yellow Saunders two Drams. Digest
+the whole three Days in a Vessel close
+stoped, and decant the clear for use.</p>
+
+<p>This is an extraordinary Cordial where
+the Perfumes are not offensive. It is too
+rich to be drank alone, and therefore should
+be mixed with Water, or some other Liquid.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_193"> 193</span></p>
+
+<h3 class="nobreak" id="CHAP_XXIX_3">CHAP. XXIX.<br />
+
+<small><i>Of Cephalic Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its use,
+being one of the best Cephalic Waters
+known.</p>
+
+
+<h4><i>Recipe for ten Gallons of Cephalic Water.</i></h4>
+
+<p>Take of Male Piony-root twelve Ounces;
+of Angelica and Valerian of each four
+Ounces and a Half; of the Leaves of Rosemary,
+Marjoram and Baum; of the Flowers
+of Lavender, Betony, Piony, Marigolds,
+Sage, Rosemary, Lilies of the Valley, and
+of the Lime Tree, of each three Handfuls;
+of Stæchus, or <i>French</i> Lavender, four Ounces
+and a Half; of red Roses and Cowslips, of
+each six Handfuls; of Rhodium Wood and
+yellow Saunders, of each two Ounces and
+a Half; of Nutmegs four Ounces and a
+Half; of Galangals, an Ounce and a Half;
+of Cardamoms and Cubebs, of each one
+Ounce. Bruise these Ingredients, and digest
+them ten Days in eleven Gallons of
+Proof Spirit, and two Gallons of Water,
+after which add three Pounds of Cinnamon,
+and digest two Days more; and then
+draw off ten Gallons with a pretty brisk<span class="pagenum" id="Page_194"> 194</span>
+Fire, and dulcify it to your Palate with fine
+Sugar.</p>
+
+<p>This is an excellent Cordial, of great Use
+in Faintings or Sinking of the Spirits, and to
+remove any sudden Nauseas or Sickness at
+the Stomach.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXX_3">CHAP. XXX.<br />
+
+<small><i>Of Heavenly Water; or, Aqua Cœlestis.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the great
+opinion its Inventors had of it; but at
+present it is not so much called for as formerly.</p>
+
+
+<h4><i>Recipe for ten Gallons of Heavenly Water.</i></h4>
+
+<p>Take of Cinnamon, Mace, and Cubebs,
+of each three Ounces; Ginger one Ounce
+and a Half; Cloves, Galangal, Nutmegs, and
+Cardamoms, of each one Ounce; Zedoary
+one Ounce and a Half; Fennel-seeds one
+Ounce; of the Seeds of Anise, wild Carrot and
+Basil, of each Half an Ounce; Roots of Angelica,
+Valerian, Calamus Aromaticus, Leaves
+of Thyme, Calamint, Penniroyal, Mint, Mother
+of Thyme, and Marjoram, of each an
+Ounce; Flowers of red Roses, Sage, Rosemary,
+and Stæchus, of each six Drams;
+Citron-peel an Ounce: bruise all these Ingredients
+and digest them three Days in eleven
+Gallons of Proof Spirit, and four Gallons
+of Water; after which draw off ten Gal<span class="pagenum" id="Page_195"> 195</span>lons,
+with a pretty brisk Fire; and dulcify
+the Goods with fine Sugar, adding Ambergrise
+and Musk of each three Scruples.</p>
+
+<p>The Perfumes ordered to be added with
+the Sugar, rendering the Medicine offensive
+to some People, they may be omitted at
+pleasure. It is esteemed very efficacious in
+all nervous Complaints, particularly Palsies,
+Loss of Memory, and the like. In all Decays
+of Age, and languishing Constitutions,
+it is exceeded by nothing in suddenly raising
+the Spirits, and warming the Blood.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXI_3">CHAP. XXXI.<br />
+
+<small><i>Of Spirituous Penniroyal Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Plant from whence this Water
+has its Name has been already described
+Chap. xiii. Part II.</p>
+
+
+<h4><i>Recipe for ten Gallons of Spirituous Penniroyal
+Water.</i></h4>
+
+<p>Take of the Leaves of Penniroyal dried
+fifteen Pounds; Proof Spirit ten Gallons;
+Water two Gallons: draw off ten Gallons
+with a gentle Fire.</p>
+
+<p>This is a good Carminative, of use in
+Cholics and Gripings of the Bowels; also
+in Plurisies and the Jaundice: It is of known<span class="pagenum" id="Page_196"> 196</span>
+Efficacy in promoting the Menses and other
+Disorders of the Female Sex.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXII_3">CHAP. XXXII.<br />
+
+<small><i>Of Compound Parsley Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Plant from whence the Water is
+denominated is the common Parsley
+of our Gardens, an Herb too well known to
+need Description.</p>
+
+
+<h4><i>Recipe for ten Gallons of compound Parsley
+Water.</i></h4>
+
+<p>Take of Parsley-root, one Pound and a
+Quarter; fresh Horse-radish Root, and Juniper-berries,
+of each fifteen Ounces; the
+Tops of St. John’s-wort, biting Arsmart,
+and Elder-flowers, of each ten Ounces;
+the Seeds of wild Carrot, sweet Fennel,
+and Parsley, of each seven Ounces and a
+Half; slice and bruise the Ingredients, and
+digest them four Days in eleven Gallons
+of Spirit, and two Gallons of Water; after
+which draw off ten Gallons.</p>
+
+<p>This is a very good Diuretic, frees the
+Kidnies from Sand and other Matter, which
+often forms Gravel and Stones. It is also
+good in cholic Pains arising from a Stone in<span class="pagenum" id="Page_197"> 197</span>
+the Bladder, and drains off all ill Humours
+by Urine.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXIII_3">CHAP. XXXIII.<br />
+
+<small><i>Of Carminative Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its use,
+being an excellent Carminative.</p>
+
+
+<h4><i>Recipe for ten Gallons of Carminative Water.</i></h4>
+
+<p>Take of fresh Camomile-flowers, four
+Pounds; Dill seed two Pounds and a Half;
+Leaves of Baum, Origany, and Thyme, of
+each one Pound; Seeds of Anise and Fennel
+of each six Ounces; Cummin-seed
+four Ounces; Peels of Oranges and Citrons,
+of each eight Ounces; Juniper and Bayberries,
+of each six Ounces; Cinnamon
+eight Ounces; Mace four Ounces. Digest
+these Ingredients, bruised in eleven Gallons
+of Proof Spirit, and two Gallons of Water;
+after which draw off ten Gallons; and dulcify
+it with fine Sugar.</p>
+
+<p>This is an admirable Carminative, and
+therefore good in all Cholicky Pains and
+Gripings of the Bowels; and to remove
+Sickness and Nauseas from the Stomach.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_198"> 198</span></p>
+
+<h3 class="nobreak" id="CHAP_XXXIV_3">CHAP. XXXIV.<br />
+
+<small><i>Of Gout Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water also has its Name from its
+use, being of great Service in that
+Distemper.</p>
+
+
+<h4><i>Recipe for ten Gallons of Gout Water.</i></h4>
+
+<p>Take of the Flowers of Camomile,
+Leaves of Penniroyal, Lavender, Marjoram,
+Rosemary, Sage, and Ground-pine, of each
+eight Ounces; Myrrh four Ounces; Cloves
+and Cinnamon of each one Ounce; Roots
+of Piony two Ounces; Pellitory of <i>Spain</i>,
+and Cypress Orrice, of each one Ounce;
+the lesser Cardamoms and Cubebs, of each
+Half an Ounce; Nutmegs, two Ounces:
+Cut and bruise these Ingredients and digest
+them four Days in eleven Gallons of Proof
+Spirit and two Gallons of Water; then draw
+off ten Gallons, and dulcify with fine Sugar.</p>
+
+<p>This is a very good Water in all nervous
+Cases; and a continued moderate Use of it
+will comfort and fortify the Fibres, so as
+to prevent the Discharge of such Juices
+upon the Joints as cause arthritic Pains and
+Swellings. It is also of excellent Use in
+Palsies, Epilepsies, and Loss of Memory;
+particularly when these Distempers proceed<span class="pagenum" id="Page_199"> 199</span>
+from old Age, or when the principal Springs
+of Life begin to decay.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXV_3">CHAP. XXXV.<br />
+
+<small><i>Of Anhalt Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water is supposed to have been
+invented by a celebrated Physician of
+<i>Anhalt</i>, a Province of the Circle of Upper
+<i>Saxony</i>.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Anhalt
+Water.</i></h4>
+
+<p>Take of the best Turpentine a Pound and
+a Half; Olibanum three Ounces; Aloes-wood
+powdered one Ounce; Grains of
+Mastick, Cloves, July-flowers, or Rosemary-flowers,
+Nutmegs and Cinnamon of each
+two Ounces and a Half; Saffron one Ounce;
+powder the whole and digest them six Days
+in eleven Gallons of Spirit of Wine; adding
+two Scruples of Musk tied up in a
+Rag; and draw off in Balneum Mariæ till
+it begins to run foul.</p>
+
+<p>This Water is a high aromatic Cordial,
+invigorates the Intestines, and thereby promotes
+Digestion and dispels Flatulencies.
+It is also in great Repute as a sovereign
+Remedy for Catarrhs and Pains arising from<span class="pagenum" id="Page_200"> 200</span>
+Colds; as also in Palsies, Epilepsies, Apoplexies
+and Lethargies, the Parts affected
+being well rubbed with it.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXVI_3">CHAP. XXXVI.<br />
+
+<small><i>Of Vulnerary Water, or, Eau d’ Arquebusade.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Vulnerary Water is greatly esteemed
+abroad; and if properly tried, there
+is no doubt of its obtaining the same Reputation
+here.</p>
+
+
+<h4><i>Recipe for five Gallons of Vulnerary Water.</i></h4>
+
+<p>Take of the Leaves, Flowers and Roots
+of Comfrey, Leaves of Mugwort, Sage, and
+Bugle, of each eight Handfuls; Leaves of
+Betony, Sanicle, or Ox-eye Daisy, the greater
+Figwort, Plantain, Agrimony, Vervain,
+Wormwood, and Fennel, of each four
+Handfuls; St. John’s-wort, Birth-wort, Orpine,
+Paul’s-betony, the lessor Centory, Yarrow,
+Tobacco, Mouse-ear, Mint, and Hyssop,
+of each two Handfuls: Cut them,
+bruise them well in a Mortar, and pour on
+them three Gallons of white Wine and
+two Gallons and a Half of Proof Spirit;
+digest the whole six Days with a gentle
+Heat, in a Vessel close stopped: after which
+distil off with gentle Fire, about five Gal<span class="pagenum" id="Page_201"> 201</span>lons,
+or till it begins to run milky from the
+Worm.</p>
+
+<p>This Water is of excellent Service in
+Contusions, Tumors attending Dislocations,
+Fractures and Mortifications, the
+Part affected being bathed with it. Some
+also use it to deterge foul Ulcers, and incarn
+Wounds; from whence it was called Vulnerary
+Water.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXVII_3">CHAP. XXXVII.<br />
+
+<small><i>Of Cedrat Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Fruit called <i>Cedrat</i> by the <i>French</i>
+is a Species of the Citron, called by
+Botanists <i>Citratum Florentinum</i>, <i>fructu
+Mucronato & recurvo</i>, <i>Cortice verrucoso Odoratissimo</i>,
+Florentine Citron, with a pointed
+Fruit, which is recurved, and a warted
+sweet smelling Rind. This Fruit is in so
+great Esteem, that they have been sold at
+<i>Florence</i> for two Shillings each, and are
+often sent as Presents to the Courts of
+Princes. It is only found in Perfection, in
+the Plain between <i>Pisa</i> and <i>Leghorn</i>; and
+tho’ the Trees which produce this Fruit
+have been transplanted into other Parts of
+<i>Italy</i>, yet they are found to lose much of
+that excellent Taste with which they abound
+in those Parts.</p>
+
+<p><span class="pagenum" id="Page_202"> 202</span></p>
+
+
+<h4><i>Recipe for a Gallon of Cedrat Water.</i></h4>
+
+<p>Take the yellow Rinds of five Cedrats, a
+Gallon of fine Proof Spirit, and two Quarts
+of Water: Digest the whole twenty-four
+Hours in a Vessel close stoped; after which
+draw off one Gallon in Balneum Mariæ, and
+dulcify with fine Loaf Sugar.</p>
+
+<p>This is esteemed the finest Cordial yet
+known; but as it is very difficult to procure
+the Fruit here, I shall give the Method of
+making this celebrated Cordial, with the
+Essence or essential Oil of the Cedrat, which
+is often imported from <i>Italy</i>.</p>
+
+
+<h4><i>Recipe for a Gallon of Cedrat Water with
+the Essence of the Fruit.</i></h4>
+
+<p>Take of the finest Loaf Sugar reduced to
+Powder a Quarter of a Pound, put into it a
+Glass Mortar, with one Hundred and twenty
+Drops of the Essence of Cedrat, rub them
+together with a Glass Pestle, put them into
+a Glass Alembic with a Gallon of fine
+Proof Spirits and a Quart of Water. Place
+the Alembic in Balneum Mariæ, and draw
+off one Gallon, or till the Faints begin to
+rise; and dulcify with fine Sugar.</p>
+
+<p><span class="pagenum" id="Page_203"> 203</span></p>
+
+<p>You may make this Water without Distillation,
+by mixing the Essence with the
+Sugar, as before directed, and dissolving it
+in the Spirit and Water directed as above.
+But the Water will be foul and milky, and
+therefore you must filtrate it thro’ Paper,
+which will restore its Brightness and Transparency.</p>
+
+<p>But whatever Method is used, you must be
+very careful that the Spirit been tirely freed
+from its essential Oil; and therefore if your
+Spirit be not very cleanly rectified, it will be
+adviseable to use <i>French</i> Brandy, lest the fine
+Flavour so highly esteemed in this Cordial
+be destroyed by the Spirit.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXVIII_3">CHAP. XXXVIII.<br />
+
+<small><i>Of Bergamot Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Bergamot is a Species of the Citron,
+produced at first casually by an
+<i>Italian</i>’s Grafting a Citron on the Stock of
+a Burgamot Pear Tree, whence the Fruit
+produced by this Union participated both of
+the Citron Tree and Pear Tree. The Inventor
+is said to have kept the Discovery a
+long Time a Secret, and enriched himself
+by it.</p>
+
+<p><span class="pagenum" id="Page_204"> 204</span></p>
+
+<p>The Bergamot is a very fine Fruit both
+in Taste and Smell; and its Essence or essential
+Oil highly esteemed.</p>
+
+
+<h4><i>Recipe for a Gallon of Bergamot Water.</i></h4>
+
+<p>Take the outer Rind of three Bergamots,
+a Gallon of Proof Spirit, and two Quarts
+of Water. Draw off one Gallon in Balneum
+Mariæ, and dulcify with fine Sugar.</p>
+
+<p>If you make your Bergamot Water from
+the Essence or essential Oil, observe the
+same Directions as given in the preceeding
+Chapter for making Cedrat Water. One
+Hundred and sixty Drops of the Essence
+will be sufficient for a Gallon of Spirit, and
+so in Proportion for a greater or smaller
+Quantity.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XXXIX_3">CHAP. XXXIX.<br />
+
+<small><i>Of Orange Cordial Water; or, Eau de Bigarade.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">The</span> Orange called by the <i>French</i> Bigarade,
+is called by Botanists <i>Aurantium
+maximum</i>, <i>verrucoso Cortice</i>, the large
+worted Orange.</p>
+
+<p><span class="pagenum" id="Page_205"> 205</span></p>
+
+<p>It is a large and beautiful Fruit, and
+greatly esteemed for the Fragrancy of its
+Essence. It is common in diverse Parts of
+<i>Italy</i>, <i>Spain</i>, and <i>Provence</i> in <i>France</i>.</p>
+
+
+<h4><i>Recipe for making a Gallon of Orange
+Cordial.</i></h4>
+
+<p>Take of the outer or yellow Part of the
+Rinds of fourteen Bigarades; Half an Ounce
+of Nutmegs; a Quarter of an Ounce of
+Mace, a Gallon of fine Proof Spirit, and
+two Quarts of Water. Digest all these
+together two Days in a close Vessel; after
+which draw off a Gallon with a gentle Fire,
+and dulcify with fine Sugar.</p>
+
+<p>This Cordial is greatly esteemed abroad,
+and would be the same here if sufficiently
+known.</p>
+
+<p>If the Orange Peels are not easily procured,
+one Hundred and forty Drops of
+the Essence may be used in their stead, and
+the Water will be nearly equal to that made
+from the Peels.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_206"> 206</span></p>
+
+<h3 class="nobreak" id="CHAP_XL_3">CHAP. XL.<br />
+
+<small><i>Of Jasmine Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are several Species of Jasmine,
+but that Sort intended here is
+what the Gardeners call, <i>Spanish</i> White or
+<i>Catalonian</i> Jasmine. This is one of the
+most Beautiful of all the Species of Jasmine;
+the Flowers much larger than any of the
+others, of a red Colour on the Outside, and
+extremely fragrant. But if the Flowers of
+this Species cannot be procured, those of
+the common Sort may be used, but the
+Quantity must be considerably augmented.</p>
+
+
+<h4><i>Recipe for a Gallon of Jasmine Water.</i></h4>
+
+<p>Take of <i>Spanish</i> Jasmine-flowers twelve
+Ounces; Essence of Florentine Citron, or
+Burgamot, eight Drops; fine Proof Spirit
+a Gallon, Water two Quarts. Digest two
+Days in a close Vessel, after which draw
+off one Gallon, and dulcify with fine Loaf
+Sugar.</p>
+
+<p>This is a most excellent Cordial, and deserves
+to be more known here than it is at
+present.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_207"> 207</span></p>
+
+<h3 class="nobreak" id="CHAP_XLI_3">CHAP. XLI.<br />
+
+<small><i>Of the Cordial Water of</i> Montpelier.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the
+Place where it was first made, and
+what is now brought from thence is still in
+great Reputation.</p>
+
+
+<h4><i>Recipe for a Gallon of the Cordial Water of</i>
+Montpelier.</h4>
+
+<p>Take of the yellow Rinds of two Bergamots,
+or fifty Drops of the Essence of that
+Fruit; Cloves and Mace of each Half an
+Ounce; Proof Spirit a Gallon; Water one
+Quart: Digest two Days in a close Vessel,
+draw off a Gallon, and dulcify with fine
+Sugar.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XLII_3">CHAP. XLII.<br />
+
+<small><i>Of Father</i> Andrew’<i>s Water</i>.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Inventor;
+and is greatly esteemed in
+<i>France</i>.</p>
+
+<p><span class="pagenum" id="Page_208"> 208</span></p>
+
+
+<h4><i>Recipe for a Gallon of Father</i> Andrew’<i>s
+Water</i>.</h4>
+
+<p>Take of white Lilly-flowers eight Handfuls;
+Orange-flowers four Ounces; Rose
+Water a Quart; Proof Spirit a Gallon;
+Water a Quart: Draw off a Gallon in Balneum
+Mariæ, and dulcify with fine Sugar.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_XLIII_3">CHAP. XLIII.<br />
+
+<small><i>Of the Water of Father</i> Barnabas.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has also its Name from its
+Inventor, a Jesuit of <i>Paris</i>.</p>
+
+
+<h4><i>Recipe for a Gallon of the Water of Father</i>
+Barnabas.</h4>
+
+<p>Take of the Roots of Angelica four
+Ounces; of Cinnamon and Orris-root,
+of each Half an Ounce; bruise these Ingredients
+in a Mortar; put them into an
+Alembic, with a Gallon of Proof Spirit
+and two Quarts of Water; draw off a
+Gallon with a pretty brisk Fire.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_209"> 209</span></p>
+
+<h3 class="nobreak" id="CHAP_XLIV_3">CHAP. XLIV.<br />
+
+<small><i>Of the Water of the four Fruits.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the
+four Fruits in its Composition, namely
+the Cedrat or Florentine Citron, the Bergamot,
+the common Citron, and the <i>Portugal</i>
+Orange.</p>
+
+
+<h4><i>Recipe for a Gallon of the Water of the four
+Fruits.</i></h4>
+
+<p>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 <i>Portugal</i>
+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.</p>
+
+<p>This is a very pleasant and odoriferous
+Cordial, and in great Esteem in <i>France</i>.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_210"> 210</span></p>
+
+<h3 class="nobreak" id="CHAP_XLV_3">CHAP. XLV.<br />
+
+<small><i>Of the Water of the four Spices.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water also derives its Name from
+the four Spices from whence it is
+drawn, <i>viz.</i> Cloves, Mace, Nutmegs, and
+Cinnamon.</p>
+
+
+<h4><i>Recipe for a Gallon of the Water of the four
+Spices.</i></h4>
+
+<p>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.</p>
+
+<p>This is an excellent Stomachic, good in
+all Depressions of the Spirits and paralytic
+Disorders.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_211"> 211</span></p>
+
+<h3 class="nobreak" id="CHAP_XLVI_3">CHAP. XLVI.<br />
+
+<small><i>Of the Water of the four Seeds.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the four
+Seeds from whence is it drawn, <i>viz.</i>
+the Seeds of sweet Fennel, Coriander, Angelica,
+and Anise.</p>
+
+
+<h4><i>Recipe for ten Gallons of the Water of the
+four Seeds.</i></h4>
+
+<p>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.</p>
+
+<p>This Water is a very good Carminative,
+good in Cholics, Nauseas of the Stomach,
+and Gripings of the Bowels.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_212"> 212</span></p>
+
+<h3 class="nobreak" id="CHAP_XLVII_3">CHAP. XLVII.<br />
+
+<small><i>Of the Divine Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> 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.</p>
+
+
+<h4><i>Recipe for a Gallon of Divine Water.</i></h4>
+
+<p>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.</p>
+
+<p>This is a very pleasant Cordial, both
+with regard to its Smell and Taste; and
+on that Account in great Esteem abroad.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_213"> 213</span></p>
+
+<h3 class="nobreak" id="CHAP_XLVIII_3">CHAP. XLVIII.<br />
+
+<small><i>Of Roman Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its being
+made first at <i>Rome</i>; and from
+whence great Quantities are still exported
+to different Parts of <i>Europe</i>.</p>
+
+
+<h4><i>Recipe for a Gallon of Roman Water.</i></h4>
+
+<p>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.</p>
+
+<p>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.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_214"> 214</span></p>
+
+<h3 class="nobreak" id="CHAP_XLIX_3">CHAP. XLIX.<br />
+
+<small><i>Of</i> Barbadoes <i>Water</i>.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> 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.</p>
+
+
+<h4><i>Recipe for a Gallon of rectified</i> Barbadoes
+<i>Water</i>.</h4>
+
+<p>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.</p>
+
+
+<h4><i>Recipe for making a Gallon of amber-coloured</i>
+Barbadoes <i>Water</i>.</h4>
+
+<p>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<span class="pagenum" id="Page_215"> 215</span>
+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.</p>
+
+<p>After the same manner may be made
+<i>Barbadoes</i> Waters of different Kinds, by
+adding Lemon, or Orange peels instead of
+those of Citron or Bergamot; or, by varying
+the Spices.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_L_3">CHAP. L.<br />
+
+<small><i>Of Ros Solis.</i></small></h3></div>
+
+<p class="drop-cap"><span class="smcap">The</span> 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 <i>May</i>.</p>
+
+
+<h4><i>Recipe for ten Gallons of Ros Solis.</i></h4>
+
+<p>Take of Ros Solis picked clean, four
+Pounds; Cinnamon, Cloves, and Nutmegs,
+of each three Ounces and a Half; Mari<span class="pagenum" id="Page_216"> 216</span>gold-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.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Ros Solis
+by Digestion.</i></h4>
+
+<p>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.</p>
+
+<p>Or,</p>
+
+<p>Take Ros Solis picked three Pounds;
+Cinnamon and Nutmegs, Caraway and Coriander-seeds,
+of each three Ounces; Cloves,<span class="pagenum" id="Page_217"> 217</span>
+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.</p>
+
+
+<h4><i>Recipe for ten Gallons of</i> Turin <i>Ros Solis</i>.</h4>
+
+<p>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.</p>
+
+<p>All these different Kinds of Ros Solis
+are excellent Cordials, good in all Depressions
+of the Spirits, Nauseas, and paralytic
+Disorders.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_218"> 218</span></p>
+
+<h3 class="nobreak" id="CHAP_LI_3">CHAP. LI.<br />
+
+<small><i>Of Usquebaugh.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Usquebaugh</span> 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.</p>
+
+
+<h4><i>Recipe for ten Gallons of common Usquebaugh.</i></h4>
+
+<p>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 <i>English</i> 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.</p>
+
+<p><span class="pagenum" id="Page_219"> 219</span></p>
+
+
+<h4><i>Recipe for making ten Gallons of Royal Usquebaugh.</i></h4>
+
+<p>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 <i>English</i> 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.</p>
+
+
+<h4><i>Recipe for ten Gallons of Usquebaugh by
+Digestion.</i></h4>
+
+<p>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 Li<span class="pagenum" id="Page_220"> 220</span>quorice,
+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 <i>Canary</i> Wine, and Half
+an Ounce of the Tincture of Ambergrease.</p>
+
+
+<h4><i>Recipe for making ten Gallons of</i> French
+<i>Usquebaugh</i>.</h4>
+
+<p>Take of Saffron three Ounces, of the
+essential Oil or Essence of Florentine Citron,
+Bergamot, <i>Portugal</i> 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.</p>
+
+<p>These Waters are excellent Cephalic
+Cordials, and Alexipharmics; and are excelled
+by nothing in suddenly reviving the Spirits
+when depressed by Sickness, <i>&c.</i></p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_221"> 221</span></p>
+
+<h3 class="nobreak" id="CHAP_LII_3">CHAP. LII.<br />
+
+<small><i>Of Ratafia.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">Ratafia</span> 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.</p>
+
+
+<p>1. <i>Of red Ratafia</i>.</p>
+
+<p>There are three Sorts of Ratafia drawn
+from red Fruits, distinguished by the Epithets
+<i>fine</i>, <i>dry</i>, and <i>common</i>.</p>
+
+<p>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.</p>
+
+<p>These Fruits should be gathered in the
+Height of their respective Seasons and the
+largest and most beautiful of them chosen
+for the purpose.</p>
+
+<p><span class="pagenum" id="Page_222"> 222</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_223"> 223</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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<span class="pagenum" id="Page_224"> 224</span>
+brisk and agreeable. It must be fresh gathered,
+full ripe, and free from Spots and
+Mouldness, which this Fruit is particularly
+subject to.</p>
+
+<p>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.</p>
+
+
+<h4><i>Recipe for making red Ratafia, fine and soft.</i></h4>
+
+<p>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<span class="pagenum" id="Page_225"> 225</span>
+agreeable to your Palate; about one fourth
+is the usual Proportion.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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<span class="pagenum" id="Page_226"> 226</span>
+Liquor is generally rendered less bright and
+transparent.</p>
+
+<p>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.</p>
+
+
+<p>2. <i>Of making fine and dry Ratafia from red Fruit.</i></p>
+
+<p>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.</p>
+
+<p>Dry Ratafia is prepared in the same manner
+as the preceding, but the Ingredients
+are different.</p>
+
+<p>An equal Quantity of Cherries and Gooseberries
+are necessary in making dry or sharp<span class="pagenum" id="Page_227"> 227</span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_228"> 228</span></p>
+
+
+<h4><i>Recipe for making red Ratafia, fine and dry.</i></h4>
+
+<p>Take of Cherries and Gooseberries, of
+each thirty Pounds; Mulberries seven
+Pounds; Rasberries ten Pounds. Pick all
+these Fruits clean from their Stalks, <i>&c.</i>
+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.</p>
+
+<p>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.</p>
+
+
+<p>3. <i>Of mixed Ratafia.</i></p>
+
+<p>By mixed Ratafia is meant the Juices of
+Fruits prepared, and ready to be mixed with
+the Spirit when called for.</p>
+
+<p><span class="pagenum" id="Page_229"> 229</span></p>
+
+
+<h4><i>Recipe for making mixed Ratafia.</i></h4>
+
+<p>Ratafia is composed of Cherries and
+Gooseberries; of these the best are to be
+chosen, bruised, and in that Condition suffered
+to remain some Days to ferment. The
+Juice is then to be strained off, the Quantity
+of Sugar and Brandy added, and the whole
+put into a Cask and close stopped. A Lee
+or Sediment will fall to the Bottom of the
+Cask, which Sediment will be of great
+Use in preserving the Ratafia.</p>
+
+<p>The Proportion of black Cherries must
+be large in this Ratafia, because the Colour,
+which this is greatly valued for, chiefly
+comes from the Juice of that Fruit.</p>
+
+<p>The Sugar must not be put in at once,
+because the Acidness of the Liquor would
+cause a considerable Effervescence, but by a
+little at a time.</p>
+
+<p>These Instructions being observed, a Ratafia
+of this Kind may be easily made: And
+as the Spirit is not to be mixed with it, till
+the Ratafia is called for, a large Quantity
+of it may be made at a small Expence, when
+the Fruits are in Perfection, which cannot
+be done by the common Methods.</p>
+
+<p><span class="pagenum" id="Page_230"> 230</span></p>
+
+
+<h4><i>Recipe for making mixed Ratafia.</i></h4>
+
+<p>Take of common Cherries, thoroughly
+ripe, four Hundred and fifty Pounds; Gooseberries,
+large and ripe, two Hundred and
+twenty-five Pounds; black Cherries ripe
+and large, fifty Pounds. Bruise these Fruits,
+and in that Condition let them continue
+three or four Days to ferment. Then press
+out the Juice, and add one fifth Part of
+Spirit; that is, if you have two Hundred
+and fifty Pints of Juice you must add to it
+fifty Pints of Spirit. When your Spirit and
+Juice are mixed put them into a Cask,
+and for every Pint add three Ounces of
+Sugar. By this means your Ratafia will be
+always ready to mix with Spirit.</p>
+
+<p>But as the Proportion of Spirit is but
+small, it will be necessary to taste your
+Ratafia at least every Month, lest it should
+ferment, and by that means lose both its
+Flavour and Colour. As soon therefore as
+you perceive the least Alteration in your
+Ratafia, more Spirit must be added to stop the
+Fermentation; and by this Method it may
+be kept the whole Year.</p>
+
+<p>If you have any Ratafia remaining at the
+End of the Year, you must mix it with
+that just made, adding a large Proportion<span class="pagenum" id="Page_231"> 231</span>
+of black Cherries; because the Colour in
+the old Ratafia will not be equal to that of
+the new. Or you may add to your old
+Ratafia a proper Quantity of the fresh Juice
+of black Cherries, which will restore its
+Colour, and, in a great Measure its Flavour
+too: So that if your Ratafia has been well
+preserved, it will, when mixed with fresh
+Juice of black Cherries, be but little inferior
+to the new.</p>
+
+
+<p>4. <i>Of white Ratafia.</i></p>
+
+<p>As red Fruits are the Basis of that called
+red Ratafia, so, on the contrary, that made
+from the Juices of white Fruits is denominated
+white Ratafia.</p>
+
+<p>There are various Kinds of Ratafia made
+from various Fruits; but I shall only give
+Recipes for making three or four Sorts,
+which will be sufficient for all the rest, as
+the Method is nearly the same in all.</p>
+
+
+<h4><i>Recipe for making Ratafia from the Muscat,
+or white Frontiniac Grape.</i></h4>
+
+<p>The Berries of this Kind of Grape are
+large, and grow extremely close upon the
+Bunches, which are very long, and have
+commonly two Shoulders: The Fruit,
+when ripe, has a rich musky Flavour;<span class="pagenum" id="Page_232"> 232</span>
+but it is commonly very late in Autumn,
+before these Grapes are in Perfection; and
+the Berries being so very close upon the
+Bunches, detain the Moisture in the Centre;
+so that they often perish: To prevent which
+some curious Persons look over their Vines,
+soon after the Grapes are formed, and,
+with a Pair of Scissars, cut out all small
+ones, so as to leave the others at a moderate
+Distance, whereby the Sun and Air are
+easily admitted, which dissipates the Moisture,
+and prevents their perishing. There
+is another Kind of this Grape, called by
+some the white Frontiniac of <i>Alexandria</i>,
+and by others the <i>Jerusalem</i> Muscat, which
+is a very large Grape, and, when ripe, an
+excellent Fruit; but is rarely brought to
+Perfection in <i>England</i>. The Berries of the
+<i>Jerusalem</i> Muscat, are of an oval Shape,
+and very large. They grow very loose on
+the Bunches, are very fleshy and firm, and,
+when ripe, are of greenish white, and a
+delicate Flavour.</p>
+
+<p>Either of these Kinds of Grapes will
+make very fine Ratafia; but which ever of
+them are chosen, they must be picked from
+the Stalks, and only the finest Berries made
+use of. The Stones must also be picked
+out; for if they are bruised with the Berries,
+the fine Flavour of the Juice will be
+greatly diminished.</p>
+
+<p><span class="pagenum" id="Page_233"> 233</span></p>
+
+<p>When you have picked the Grapes from
+the Stalks, and taken out the Stones, press
+out the Juice, and filtrate it through a Flannel
+Bag. Then add the Quantity of Sugar
+and Spirit, and flavour it to your mind
+with a Spirit distilled from Spices, in the
+manner explained below.</p>
+
+<p>The general Proportion of Sugar and
+Spirit, is, to twenty Pints of the Juice, five
+Pounds and a Half of Sugar, ten Pints of
+Spirit, and what Quantity you please of the
+spicy Spirit.</p>
+
+<p>To make the spicy Spirit, take of Mace
+one Pound, Nutmegs four Ounces, Spirit
+three Gallons, and draw off the whole in
+Balneum Mariæ.</p>
+
+<p>By the same Method you may make red
+Ratafia from the red Frontiniac; except that
+the Grapes, when bruised, must be suffered
+to ferment three or four Days, before the
+Juice is pressed out; because the Colour,
+which resides principally in the Skins of the
+Grapes, will, by that means, be extracted.</p>
+
+<p>The Berries of the red Muscat, or red
+Frontiniac, are about the Size of those of
+the white; but grow much thinner on the
+Bunches. This Grape, when thoroughly<span class="pagenum" id="Page_234"> 234</span>
+ripe, has the richest and highest Flavour
+of any yet known; but it must have a dry
+Soil and a South Aspect, otherwise it seldom
+ripens well in <i>England</i>. Besides the above
+Grape, there is another called by some red
+Muscat of <i>Alexandria</i>, and by others red
+<i>Jerusalem</i> Muscat. This is not quite so
+late in ripening as the white Muscat of
+<i>Alexandria</i> above described; and for that
+reason more esteemed. The Berries of this
+Kind are not quite so large as those of the
+white, but of the same Form, and equal in
+Goodness.</p>
+
+
+<p>5. <i>Of Ratafia from Peaches.</i></p>
+
+<p>The Ratafia made from the Peach is the
+finest and richest Flavour of any made from
+stoned Fruits. It is however necessary to gather
+the Peach when thoroughly ripe, but, at
+the same time not to suffer it to hang too long
+on the Tree: For as, on the one hand, it
+will not acquire its delicious Flavour and
+Smell till thoroughly ripe, so, on the
+other, it will lose both if suffered to hang
+on the Tree, after it has attained to a full
+Maturity. Another necessary Caution is,
+to gather it in fine warm Weather, and near
+the Middle of the Day; because then both
+the Flavour and Smell are in the greatest
+Perfection.</p>
+
+<p><span class="pagenum" id="Page_235"> 235</span></p>
+
+<p>It is also requisite to make Choice of the
+proper Sorts of Peaches; for there is a
+remarkable Difference in the Flavour of these
+Fruits. Gardeners reckon above thirty Sorts
+of Peaches, but not more than half that
+number are proper for making Ratafia. I
+shall therefore give a short Description of
+those that are most proper, that the young
+Distiller may not be disappointed in making
+Ratafia from Peaches.</p>
+
+<p>1. The early Purple (called by the <i>French</i>
+<i>La Pourprée hâtive</i>.) This Tree hath
+smooth Leaves: The Flowers large, and
+open: The Fruit is large, round, and of a
+fine red Colour: The Flesh is white, but
+very red at the Stone; very full of Juice,
+which has a rich vinous Flavour. This
+Peach is ripe about the Middle of <i>August</i>.</p>
+
+<p>2. The large, or <i>French</i> Mignon. The
+Leaves of this Tree are smooth, and the
+Flowers large and open. The Fruit is a
+little oblong, generally swelling out on one
+Side, and of a fine Colour. The Juice is
+very sweet, and of a high Flavour; the
+Flesh white, but very red at the Stone,
+which is small, and easily separates from the
+Flesh. This Peach is ripe in the middle
+of <i>August</i>.</p>
+
+<p><span class="pagenum" id="Page_236"> 236</span></p>
+
+<p>3. The Chevreuse; or, belle Chevreuse.
+This Tree hath smooth Leaves, and its
+Flowers are small and contracted. The
+Fruit is of a middling Size, a little oblong,
+and of an elegant Colour. The Flesh is
+white, but very red at the Stone, from
+which it separates; full of a rich sugary
+Juice, and ripens towards the latter End of
+<i>August</i>.</p>
+
+<p>4. The red Magdalen, called by the
+<i>French</i> about <i>Paris</i>, <i>Magdeleine de Courson</i>.
+The Leaves of this Tree are deeply sawed,
+and the Flowers large and open. The Fruit
+is large, round, and of a fine red Colour.
+The Flesh is white, but very red at the
+Stone, from which it separates. The Juice
+is very sugary, and of a rich Flavour. It
+is ripe the latter End of <i>August</i>.</p>
+
+<p>5. <i>Smith</i>’s <i>Newington</i>. This Tree hath
+sawed Leaves, and large open Flowers.
+The Fruit is of a middling Size, and of a
+fine red, next the Sun. The Flesh is very
+firm and white, but very red at the Stone,
+to which it closely adheres. It has a rich
+sugary Juice, and is ripe the latter End of
+<i>August</i>.</p>
+
+<p>6. The Chancellor. The Leaves of this
+Tree are smooth, and the Flowers small<span class="pagenum" id="Page_237"> 237</span>
+and contracted. The Fruit is shaped somewhat
+like the Belle Chevreuse, but rounder.
+The Flesh is white and melting, and separates
+from the Stone, where it is of a fine
+red Colour. The Skin is very thin, and
+the Juice remarkably rich. It ripens about
+the End of <i>August</i>.</p>
+
+<p>7. The Bellegarde; or, as the <i>French</i>
+call it, the <i>Gallande</i>. This Tree hath narrow
+Leaves, and small contracted Flowers.
+The Fruit is very large and round, and of
+a deep purple Colour, on the Side exposed
+to the Sun. The Flesh is white, melting,
+and separates from the Stone, where it is
+of a deep red Colour. The Juice is very
+rich. This Peach is ripe about the beginning
+of <i>September</i>.</p>
+
+<p>8. The Bourdine. The Leaves of this
+Tree are smooth, and the Flowers small
+and contracted. The Fruit is large, round,
+and of a fine red Colour next the Sun.
+The Flesh is white, melting, and separates
+from the Stone, where it is of a fine red
+Colour. The Juice is vinous and rich. It
+is ripe the beginning of <i>September</i>, and
+greatly esteemed by the curious.</p>
+
+<p>9. The Lisle; or, as the <i>French</i> call it,
+<i>la petite Violette Hâtive</i>. This Tree hath
+smooth Leaves, and small contracted Flow<span class="pagenum" id="Page_238"> 238</span>ers.
+The Fruit is of a middle Size, and
+next the Sun of a fine violet Colour. The
+Flesh is of a pale yellow, melting, full of a
+rich vinous Juice; but adheres to the Stone,
+where it is very red. This Fruit is ripe
+the Beginning of <i>September</i>.</p>
+
+<p>10. The old <i>Newington</i>. The Leaves
+of this Tree are sawed, and the Flowers
+large and open. The Fruit is fair, large,
+and of a beautiful red Colour next the Sun.
+The Flesh is white, melting, and closely
+adheres to the Stone, where it is of a deep
+red Colour. The Juice is very rich and
+vinous. It is ripe about the Middle of <i>September</i>.</p>
+
+<p>11. The Rambouillet, commonly called
+the Rambullion. This Tree has smooth
+Leaves, and large open Flowers. The
+Fruit is of a middling Size, rather round
+than long, deeply divided by a Furrow in
+the Middle; of a fine red Colour next the
+Sun, but of a light Yellow next the Wall.
+The Flesh is melting, of a bright yellow
+Colour, except near the Stone, from which
+it separates, where it is of a deep red.
+The Juice is rich and of a vinous Flavour.
+This Fruit ripens about the Middle of <i>September</i>.</p>
+
+<p><span class="pagenum" id="Page_239"> 239</span></p>
+
+<p>12. The Pourprée; or, as the <i>French</i>
+generally call it <i>Pourprée tardive</i>, the late
+Purple. The Leaves of this Tree are very
+large, and sawed, the Shoots strong, and
+the Flowers small and contracted. The
+Flesh, except near the Stone, from which
+it separates, and where it is red, is white,
+melting, and of a rich sugary Juice. It is
+not ripe till near the End of <i>September</i>.</p>
+
+<p>13. The Nevette. The Leaves of this
+Tree are sawed, and the Flowers small and
+contracted. The Fruit is large, somewhat
+longer than round, of a bright red Colour
+next the Sun, and of a pale yellow on the
+other. The Flesh is melting, full of a rich
+Juice, and very red at the Stone, from
+which it separates. It ripens about the
+Middle of <i>September</i>, and is esteemed one
+of the best Peaches.</p>
+
+<p>14. The Royal. This Tree hath smooth
+Leaves, and small contracted Flowers. The
+Fruit is large, round, and of a deep red on the
+Side exposed to the Sun, but of a pale yellow
+on the other. The Flesh is white,
+melting, and full of a rich Juice, of a white
+Colour, except near the Stone from which
+it separates, where it is of a deep red. This
+Fruit is ripe about the Middle of <i>September</i>.</p>
+
+<p><span class="pagenum" id="Page_240"> 240</span></p>
+
+<p>15. The monstrous Pavy of Pomponne.
+The Leaves of this Tree are smooth; the
+Flowers large and open. The Fruit is very
+large and round, many times fourteen Inches
+in Circumference. The Flesh is white,
+melting, and closely adheres to the Stone,
+where it is of a deep red Colour. The Side
+next the Sun is a beautiful red, and the
+other of a pale flesh Colour. It ripens
+about the End of <i>October</i>, and when the
+Autumn is warm, is an excellent Peach.</p>
+
+<p>The above Description of the different
+Kinds of Peaches proper for making Ratafia,
+will be of use to the young Artist, as the
+fine Flavour of this Liquor in a great Measure
+depends on a proper Choice of the
+Fruits used in the Composition; and if the
+Instructions relating to the Perfections and
+Ripeness of these Fruits are observed, an excellent
+Cordial may be easily made in the
+following manner.</p>
+
+<p>Take your Peaches, bruise them, and instantly
+strain out their Juice thro’ a Piece of
+strong Linen. In this Juice, without any
+Mixture of Water, dissolve your Sugar.
+And when the Sugar is melted, add the
+Quantity of Spirit. No Spices must be
+used in this Ratafia, the fine Flavour of the
+Peach being far preferable to all Spices in<span class="pagenum" id="Page_241"> 241</span>
+the World. The Quantity of either the
+Sugar or Spirit may be augmented or lessened
+according to your own Judgment, or in
+Proportion to the Price of your Ratafia.</p>
+
+<p>As soon as the Spirit is added to the dulcified
+Juice of the Peaches, the whole must
+be filtrated thro’ a Flannel Bag, put into
+Bottles close stopped; for the fine Flavour
+of the Peach will soon be lost unless the
+Bottles are very well corked. Some also
+cover the Cork with Sealing-wax, which is
+not a bad Caution.</p>
+
+<p>If you would have your Ratafia of a bright
+red Colour, your must let your bruised
+Peaches ferment a Day or two; by which
+means the Colour of the Skin, and that
+of the Flesh near the Stone, will be extracted,
+and give your Ratafia the Colour desired.</p>
+
+
+<p>4. <i>Of Orange-flower Ratafia.</i></p>
+
+<p>The Orange-flower has been already described,
+Page 127. I shall therefore only
+add, that the Orange-flowers used in making
+Ratafia should be large, in their full
+Perfection, gathered before the Rising of the
+Sun, and carefully picked from their Stalks,
+<i>&c.</i> Some blanch the Orange-flowers,
+by putting them into a small Quantity of<span class="pagenum" id="Page_242"> 242</span>
+Water, and boiling them a few Minutes
+over the Fire. But by this Method the
+most volatile Parts of the Flower are evaporated,
+by which the Ratafia will lose
+much of its delicate Flavour.</p>
+
+<p>The best way therefore is to use the
+Orange-flowers without any previous Boiling.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Orange-flower
+Ratafia.</i></h4>
+
+<p>Take of Orange-flowers fresh gathered,
+and clean picked from their Stalks, <i>&c.</i>
+five Pounds, and infuse them six Days in
+five Gallons of clean Proof Spirit. Dissolve
+fourteen Pounds of Sugar in five Gallons
+of Water; and after straining the Spirit
+from the Flowers, mix it with the Syrup,
+and filtrate the whole thro’ a Flannel Bag.</p>
+
+<p>Some instead of common Water use the
+Orange-flower Water; but it will be necessary
+in pursuing that Method to take
+care that the Water be fresh made, and
+very fragrant; for otherwise instead of improving,
+you will greatly injure the fine
+Flavour of your Ratafia.</p>
+
+<p>The foreign Distillers keep two Sorts of
+Orange-flower Ratafia, one they call <i>single</i>
+and the other <i>double</i>. The former is made<span class="pagenum" id="Page_243"> 243</span>
+according to the above Recipe; but in making
+the latter they use double the Quantity
+of Orange-flowers, and considerably augment
+the Proportion of Sugar. It will be
+needless to give a Recipe for making that
+Sort of Ratafia, which they call <i>double</i>, as
+the Process is exactly the same.</p>
+
+
+<p>5. <i>Ratafia of</i> Portugal <i>Orange</i>.</p>
+
+<p>Ratafia may be made from any Sort of
+Orange; but that of the <i>Portugal</i> Orange is
+reckoned the best.</p>
+
+<p>The Oranges must be chosen fair, large,
+and ripe; and the outer or yellow Peel be
+carefully taken off. The Juice of the
+Oranges must be then pressed out, dulcified
+with Sugar, and mixed with the Spirit:
+after which the outer Rinds are to be added,
+and after a proper Infusion, the whole
+filtrated through a Flannel Bag.</p>
+
+<h4><i>Recipe for making three Gallons of</i> Portugal
+<i>Orange Ratafia</i>.</h4>
+
+<p>Take of the Juice of <i>Portugal</i> Oranges
+two Gallons; clean rectified Spirit one Gallon;
+four Pounds of Sugar; and the outer
+Peel of ten Oranges. Let the whole infuse
+a Fortnight, and then filter the Liquor
+through a Flannel Bag.</p>
+
+<p><span class="pagenum" id="Page_244"> 244</span></p>
+
+<p>Some instead of infusing the Peel as
+directed in the above Recipe, put the Peel
+into the Spirit, and distil it in Balneum
+Mariæ; after which they add the Spirit to
+the dulcified Orange-juice, and filtrate as
+before.</p>
+
+<p>The foregoing Recipes for making Ratafia
+from different Fruits, <i>&c.</i> will be
+sufficient to instruct the young Distiller in
+the Method necessary to be pursued for
+making Cordials of this Kind; for it would
+be tedious to give Formula’s for making all
+the Kinds of Ratafia kept by different Distillers.
+The Method in all is nearly the
+same; and the Proportion of Sugar and
+Spirit may be easily discovered by a few Experiments.
+I shall therefore conclude this
+Chapter with giving a Recipe for making
+what is called by our <i>English</i> Distillers Ratafia,
+tho’ a very bad Composition.</p>
+
+
+<h4><i>Recipe for making ten Gallons of common
+Ratafia.</i></h4>
+
+<p>Take of Nutmegs eight Ounces; bitter
+Almonds ten Pounds; <i>Lisbon</i> Sugar eight
+Pounds; Ambergrise ten Grains: Infuse
+these Ingredients three Days in ten Gallons
+of clean Proof Spirit, and filter thro’ a
+Flannel Bag for use.</p>
+
+<p><span class="pagenum" id="Page_245"> 245</span></p>
+
+<p>The Nutmegs and bitter Almonds must
+be bruised; and the Ambergrise rubbed
+with the <i>Lisbon</i> Sugar in a Marble Mortar,
+before they are infused in the Spirit.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LIII_3">CHAP. LIII.<br />
+
+<small><i>Of Gold Cordial.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Cordial has its Name from Leaf
+Gold being formerly used in its Composition;
+but as later Experiments have
+abundantly demonstrated that Gold can add
+nothing to its Virtues, it is now generally
+omitted.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Gold Cordial.</i></h4>
+
+<p>Take of the Roots of Angelica, four
+Pounds; Raisins stoned, two Pounds; Coriander-seeds,
+Half a Pound; Caraway-seeds
+and Cinnamon, of each Half a Pound;
+Cloves two Ounces; Figs and Liquorice-root,
+of each one Pound; Proof Spirit
+eleven Gallons; Water two Gallons: The
+Angelica, Liquorice, and Figs must be sliced,
+before they are added. Digest two Days,
+and draw off by gentle Heat, till the Faints
+begin to rise, hanging in a Piece of Linen
+fastened to the Mouth of the Worm an<span class="pagenum" id="Page_246"> 246</span>
+Ounce of <i>English</i> Saffron. Then dissolve
+eight Pounds of Sugar in three Quarts of
+Rose Water, and add it to the distilled
+Liquor. Some Distillers instead of Saffron
+colour their Goods with burnt Sugar, but
+by this means the Cordial is greatly impaired
+in its Virtues.</p>
+
+<p>Or,</p>
+
+<p>Take of the Juice of Alchermes five
+Ounces; Cloves two Ounces and a Half;
+Musk and Ambergrise, of each Half a
+Dram; Loaf Sugar ten Pounds; Proof
+Spirit eleven Gallons; digest the whole a
+Fortnight in a close Vessel, and filter thro’ a
+Flannel Bag for use. Some add thirty
+Leaves of Gold; but the Medicine is not
+at all the better for it.</p>
+
+
+<p>Either of the above Recipes will produce
+an excellent Cordial; good in Tremblings,
+Faintings, and Lowness of Spirits, <i>&c</i>. Also
+in Nauseas and Griping Pains of the
+Stomach and Bowels.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_247"> 247</span></p>
+
+<h3 class="nobreak" id="CHAP_LIV_3">CHAP. LIV.<br />
+
+<small><i>Of Cardamum, or All-fours.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the
+four Ingredients in its Composition;
+and in some Countries is greatly used by
+the poorer Sort of People.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Cardamum.</i></h4>
+
+<p>Take of Pimento, Caraway and Coriander-seeds,
+and Lemon-peel, of each three
+Pounds; of Malt Spirits eleven Gallons;
+Water three Gallons. Draw off with a
+gentle Fire, dulcify with ordinary Sugar,
+and make up the Goods, to the Strength
+you desire with clean Water.</p>
+
+<p>This is rarely called for unless by the
+poor Sort of People, who are induced to
+use it from its Cheapness; tho’ it is a better
+Cordial than many drawn from dearer Ingredients.
+It is an excellent Carminative,
+and is often sold for Aqua Mirabilis.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_248"> 248</span></p>
+
+<h3 class="nobreak" id="CHAP_LV_3">CHAP. LV.<br />
+
+<small><i>Of Geneva.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> was formerly kept in the Apothecaries
+Shops a distilled spirituous Water
+of Juniper; but the Vulgar being fond of it as
+a Dram, the Distillers supplanted the Apothecaries,
+and sold it under the Name of
+Geneva. The common Sort however is
+not made from Juniper-berries as it ought
+to be, but from Oil of Turpentine; the Method
+of which we shall give in the Sequel
+of this Chapter.</p>
+
+<p>Juniper-berries are a roundish Fruit, of
+the Size of a Pea. They wither and wrinkle
+in the drying, and we meet with them
+variously corrugated, and usually covered
+with a bluish resinous Dust when fresh.
+They should be chosen fresh, plump, full
+of Pulp, and of a strong Taste and Smell.
+They are usually imported from <i>Germany</i>,
+tho’ we have plenty of the Trees in <i>England</i>.
+It is but small with us, rarely rising
+to more than three or four Feet in Height,
+and scarce ever exceeding five or six. Some
+of the Juniper Shrubs are Males, some
+Females of the same Species; the Male
+Shrubs produce in <i>April</i> or <i>May</i> a small
+Kind of Juli with Apices on them very<span class="pagenum" id="Page_249"> 249</span>
+large, and full of Farina; the Females
+produce none of these Juli but only the
+Berries, which do not ripen till the second
+Year, and then do not immediately fall off,
+so that it is no uncommon thing to see three
+Sets of Berries, or the Berries of three different
+Years at once on the same Tree.</p>
+
+<p>If you make use of <i>English</i> Berries, let
+them be fully ripe before they are gathered;
+and in order to preserve them, spread
+them very thin on a boarded Floor, leaving
+the Windows and Doors open, and
+turn them once a Day till they are dry;
+after which pack them up in Barrels, so
+that no Air may come to them, and they
+will keep good all the Year. Some, when
+they are dry, throw them altogether in a
+Heap in a Corner of the Room, where they
+continue till wanted for use; but the Berries
+will not keep so well by this Method as
+by being packed in Casks; they are subject
+to contract a Mouldiness, which will give
+a Taste to the Goods, greatly to their Disadvantage.</p>
+
+<p>Some Distillers as soon as their Berries
+are gathered, put them into Casks, and
+cover them with Spirits of Wine; by this
+Method the Berries are indeed well preserved,
+without any Danger of contracting
+an ill Smell, which they are very apt to<span class="pagenum" id="Page_250"> 250</span>
+do by the other Methods unless the greatest
+Care be taken; but then it must be remembered,
+that the Spirit will extract great
+Part of their essential Oil, in which their
+Virtues consist, and consequently the Berries
+themselves will be rendered of little
+Value. If, therefore, you preserve your
+Berries in this manner, you should put into
+each Cask or Jarr, only the Quantity you
+use for one Charge of your Still; and when
+you have occasion to use them, put both
+the Spirits and Berries into your Alembic.</p>
+
+<p>Thus your Berries will be finely preserved,
+without any Loss either of their essential
+Oil, or the Spirits made use of to preserve.</p>
+
+
+<h4><i>Recipe for making ten Gallons of Geneva.</i></h4>
+
+<p>Take of Juniper-berries three Pounds,
+Proof Spirit ten Gallons; Water four Gallons.
+Draw off by a gentle Fire till the
+Faints begin to rise, and make up your
+Goods to the Strength required with clean
+Water.</p>
+
+<p>The Distillers generally call those Goods
+which are made up Proof by the Name
+of Royal Geneva; for the common Sort
+is much below Proof, ten Gallons of Spirit<span class="pagenum" id="Page_251"> 251</span>
+being sufficient for fifteen Gallons of Geneva.
+Nay, what is generally sold at the common
+Alehouses is made in the following
+manner.</p>
+
+<p>Take of the ordinary Malt Spirits ten
+Gallons; Oil of Turpentine two Ounces,
+Bay Salt three Handfuls, Draw off by a
+gentle Fire till the Faints begin to rise, and
+make up your Goods to the Strength required
+with clean Water.</p>
+
+<p>In this manner is the common Geneva
+made, and it is suprizing that People should
+accustom themselves to drink it for pleasure.</p>
+
+<p>There is a Sort of this Liquor called
+<i>Holland</i>’s Geneva, from it being imported
+from <i>Holland</i>, which is greatly esteemed.</p>
+
+<p>The Ingredients used by the <i>Dutch</i> are,
+however, the same as those given in the first
+Recipe of this Chapter, only instead of
+Malt Spirit they use <i>French</i> Brandy. In
+the first Part of this Treatise we have sufficiently
+shewn the Nature of <i>French</i> Brandy,
+and in what its Excellence consists; and,
+also, that by the Help of a clean Spirit,
+Cordial Waters may be made with the
+same Goodness as those drawn with <i>French</i><span class="pagenum" id="Page_252"> 252</span>
+Brandy. If therefore the Distiller be careful
+in distilling and rectifying his Malt
+Spirit, he may make Geneva equal to that
+of the <i>Dutch</i>, provided it be kept to a
+proper Age; for all spirituous Liquors contract
+a Softness and Mellowness by Age, impossible
+to be imitated by Art.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LVI_3">CHAP. LVI.<br />
+
+<small><i>Of Cherry Brandy.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Liquor is greatly called for in
+the Country; and is made different
+ways. Some press out the Juice of the
+Cherries, and having dulcified it with Sugar,
+add as much Spirit to it as the Goods
+will bear, or the Price it is intended to be
+sold for. But the common Method is to
+put the Cherries clean picked into a Cask,
+with a proper Quantity of Proof Spirit,
+and after standing eighteen or twenty Days,
+the Goods are drawn off into another Cask
+for Sale, and about two thirds of the first
+Quantity of Spirits poured into the Cask
+upon the Cherries. This is suffered to
+stand about a Month to extract the whole
+Virtue from the Cherries, after which it is
+drawn off as before; and the Cherries pressed
+to take out the Spirit they had absorbed.
+The Proportion of Cherries and Spirit is
+not very nicely observed; the general Rule<span class="pagenum" id="Page_253"> 253</span>
+is to let the Cask be about half filled with
+Cherries, and then filled up with Proof
+Spirits. Some add to every twenty Gallons
+of Spirit half an Ounce of Cinnamon, an
+Ounce of Cloves, and about three Pounds
+of Sugar, by which the Flavour of the
+Goods is considerably increased. But in
+order to save Expences, not only the Spices
+and Sugar are generally omitted, but also
+great Part of the Cherries, and the Deficience
+supplied by the Juice of Elder-berries.
+Your own Reason therefore, and the
+Price you can sell your Goods for, must
+direct you in the Choice of your Ingredients.</p>
+
+<p>By the same Method you may make Rasberry
+Brandy; and if the Colour of the
+Goods be not deep enough, it may be improved
+by an Addition of Cherry Brandy.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LVII_3">CHAP. LVII.<br />
+
+<small><i>Of Honey Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the
+Honey in its Composition; tho’ that
+Ingredient is but of very little Service to the
+Water, if made according to the usual Method.</p>
+
+<p><span class="pagenum" id="Page_254"> 254</span></p>
+
+
+<h4><i>Recipe for making a Gallon of Honey Water.</i></h4>
+
+<p>Take of the best Honey and Coriander-seeds,
+of each one Pound; Cloves, one
+Ounce and a Half; Nutmegs and Gum
+Benjamin, of each an Ounce; Vanilloes
+Number four. The yellow Rind of three
+large Lemons: Bruise the Cloves, Nutmegs,
+Coriander-seed, and Benjamin; cut the Vanilloes
+in pieces, and put all into a Glass Alembic,
+with one Gallon of clean rectified
+Spirit, and after digesting forty eight Hours,
+draw off the Spirit in Balneum Mariæ.
+To a Gallon of the above Spirit, add of
+damask Rose Water and Orange-flower
+Water, of each a Pound and a Half; Musk
+and Ambergrise of each five Grains. Grind
+the Musk and Ambergrise with some of
+the Water in a Glass Mortar, and afterwards
+put all together into a digesting Vessel,
+shaking them well together, and let
+them circulate three Days and three Nights
+in a gentle Heat: Then let all cool; filter
+and keep the Water in Bottles well stopped
+for use.</p>
+
+<p>This Water was first made by that faithful
+Chemist Mr. <i>George Wilson</i>, for King
+<i>James</i> II. It is an Antiparalitic, smooths
+the Skin, and gives one of the most agreeable
+Scents imaginable. Forty or sixty<span class="pagenum" id="Page_255"> 255</span>
+Drops put into a Pint of clean Water, are
+sufficient for washing the Hands and Face;
+and the same Proportion to Punch, or any
+Cordial Water, gives a very agreeable Flavour.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LVIII_3">CHAP. LVIII.<br />
+
+<small><i>Of Unequalled Water, generally sold by the
+French Name</i> l’Eau sans Pareille.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">There</span> are two Sorts of this Water, one
+drawn considerably below Proof, and rendered
+fine by Filtration, and the other without
+the Faints, the Receiver being removed
+as soon as they begin to rise. The latter
+is much the best, tho’ dearer than the
+former.</p>
+
+
+<h4><i>Recipe for making a Gallon of the common</i>
+Eau sans Pareille.</h4>
+
+<p>Take the outer Peels of twelve Citrons,
+three Quarts of fine Proof Spirit, and a
+Quart of Water. Put all into a Glass
+Alembic, and distil to a Dryness in Balneum
+Mariæ; filtre the Water, and put it into
+Bottles well stopped.</p>
+
+<p>This is the common Sort, and what is
+generally sold here under the Name <i>Eau
+sans Pareille</i>.</p>
+
+<p><span class="pagenum" id="Page_256"> 256</span></p>
+
+
+<h4><i>Recipe for making a Gallon of the best Sort
+of</i> Eau sans Pareille.</h4>
+
+<p>Take of the Essence of Cedrat, Bergamot,
+Orange, and Lemon, of each two
+Drams; rectified Spirit a Gallon; Water
+two Quarts. Put all into a Glass Alembic,
+and distil in Balneum Mariæ till the Faints
+begin to rise, when the Receiver must be
+immediately removed.</p>
+
+<p>Some to save the Trouble and Expence of
+Distillation, mix the Essences with the Spirit
+of Wine, in the manner before mentioned
+in the Chapter for making Hungary Water;
+but this is greatly inferior to that made by
+Distillation.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LIX_3">CHAP. LIX.<br />
+
+<small><i>Of the Water of Bouquet.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its
+Inventor, and is greatly esteemed abroad
+for its Smell. It is indeed drawn
+from the most odoriferous Flowers, and
+therefore it is no wonder that it is held in
+great Esteem.</p>
+
+<p><span class="pagenum" id="Page_257"> 257</span></p>
+
+
+<h4><i>Recipe for making a Gallon of Bouquet’s
+Water.</i></h4>
+
+<p>Take of the Flowers of white Lillies, and
+<i>Spanish</i> Jessamin, of each Half a Pound;
+Orange-flowers and those of the Jonquil
+and Pink of each four Ounces; damask
+Roses one Pound. Let those be fresh gathered,
+and immediately put into a Glass
+Alembic with a Gallon of clean Proof
+Spirit, and two Quarts of Water. Place
+the Alembic in Balneum Mariæ, draw off
+till the Faints begin to rise. You may use
+Spirit of Wine, instead of Proof Spirit; but
+it will be absolutely necessary that it be entirely
+inodorous; for otherwise your Water
+will fall short of the desired Perfection.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LX_3">CHAP. LX.<br />
+
+<small><i>Of Cyprus Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water is only a dilute Tincture
+of Ambergrise; but as it is used by
+those who are fond of that Perfume, and
+known by the Name of Cyprus Water, or
+<i>Eau de Chypre</i>, I would not omit giving
+the Recipe here, intending to give a full
+Account of Ambergrise in a succeeding
+Chapter.</p>
+
+<p><span class="pagenum" id="Page_258"> 258</span></p>
+
+
+<h4><i>Recipe for making a Gallon of Cyprus Water.</i></h4>
+
+<p>Take of the Essence of Ambergrise Half
+an Ounce; put it into a Glass Alembic
+with a Gallon of Spirit of Wine and two
+Quarts of Water. Place the Alembic in
+Balneum Mariæ, and draw off till the Faints
+begin to rise.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LXI_3">CHAP. LXI.<br />
+
+<small><i>Of Vestal Water, or</i> Eau de Vestale.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> is a very agreeable Water, and
+has been long in use in several Parts of
+<i>Europe</i>.</p>
+
+
+<h4><i>Recipe for a Gallon of Vestal Water.</i></h4>
+
+<p>Take of the Seeds of Daucus Creticus or
+Candy Carrots, two Ounces; Spirit of Wine
+a Gallon; Water two Quarts. Distil in
+Balneum Mariæ till the Faints begin to
+rise. Then add to the Spirit drawn over
+an Ounce of the Essence of Lemons, and
+four Drops of the Essence of Ambergrise;
+redistil in Balneum Mariæ, and keep the
+Water in Bottles well stoped for use.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_259"> 259</span></p>
+
+<h3 class="nobreak" id="CHAP_LXII_3">CHAP. LXII.<br />
+
+<small><i>Of Beauty Water, or</i> Eau de Beauté.</small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has it Name from its use
+in washing the Face, and giving an
+agreeable Smell. It is drawn from Thyme
+and Marjoram, which gives it a very elegant
+Odour.</p>
+
+
+<h4><i>Recipe for making a Gallon of Beauty Water.</i></h4>
+
+<p>Take of the flowery Tops of Thyme
+and Marjoram, of each one Pound; Proof
+Spirits five Quarts; Water one Quart. Draw
+off in Balneum Mariæ, till the Faints begin
+to rise, and keep it close stopped for use.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LXIII_3">CHAP. LXIII.<br />
+
+<small><i>Of Royal Water.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">This</span> Water has its Name from being
+considered as the most excellent of
+all scented Waters. It is compounded of
+the Cedrat, Nutmegs and Mace, from
+whence the most elegant Smell is produced;
+and no Water is at present thought
+equal to this. There are two Sorts of Royal
+Water, one produced by a single Distillation,
+and the other by a double Distillation,<span class="pagenum" id="Page_260"> 260</span>
+and thence called rectified, or double distilled
+Royal Water.</p>
+
+
+<h4><i>Recipe for a Gallon of Royal Water.</i></h4>
+
+<p>Take of Mace one Ounce; Nutmegs
+Half an Ounce; Essence of Cedrat, or Bergamot
+two Drams: Put these into a Glass
+Alembic (after bruising the Spices) with five
+Quarts of fine Proof Spirit, and draw off
+one Gallon in Balneum Mariæ.</p>
+
+
+<h4><i>Recipe for making a Gallon of double distilled
+Royal Water.</i></h4>
+
+<p>Take of Mace one Ounce; Nutmegs
+Half an Ounce; bruise them, and put them
+into an Alembic with six Quarts of fine
+Proof Spirit, and draw off five Quarts
+with a gentle Fire. Then take the Spirit
+drawn off and put it into a Glass Alembic,
+with two Drams of the Essence of Cedrat,
+or Bergamot, and draw off a Gallon in
+Balneum Mariæ.</p>
+
+<p>Either of these Recipes will produce an
+elegant Water; but the latter greatly exceeds
+the former.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_261"> 261</span></p>
+
+<h3 class="nobreak" id="CHAP_LXIV_3">CHAP. LXIV.<br />
+
+<small><i>Of the Tincture, or Essence of Ambergrise,
+Musk and Civet.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">1. Authors</span> have been long divided
+with regard to the Origin of Ambergrise;
+some taking it for a vegetable Juice,
+which either dropped into the Water from
+the Trunks or Branches of some Trees
+growing on the Sea-coast, or exudated from
+their Roots which ran out of the Earth into
+the Sea; some for an animal Production,
+and formed either by a secret Process
+from Honey-combs, or the Dung of Birds;
+and others have very circumstantially recorded
+that it is produced in the Whale. These
+Opinions are however now looked upon
+as false; Ambergrise being universally allowed
+to be a Mineral Production, of the
+Number of Bitumens. It is a light and
+frothy Substance, which generally bubbles
+up out of the Earth in a fluid Form, principally
+under Water, where it is by Degrees
+hardened into the Masses we see it in.</p>
+
+<p>Ambergrise in its natural, or common
+Form is a lax and coarse Substance of an irregular
+Structure, friable, and so light as to
+swim upon Water. It is of a pale gray
+Colour, with a faint Tinge of brown in it;
+but Pieces perfectly and uniformly of this<span class="pagenum" id="Page_262"> 262</span>
+Colour are rare, what we usually meet
+with is composed of whitish, yellowish, and
+blackish Granules; and in Proportion as
+there is more or less of this whitish Matter
+in these Masses, it is more or less scented and
+valuable. It is found in Pieces of perfectly
+irregular Figures, and from the Bigness of
+a Pea to those of ten, twenty, or more
+Pounds; nay there have been Masses found
+of more than two Hundred Weight.</p>
+
+<p>It should be chosen in clean and not over
+friable Pieces, of a pale grey Colour, and
+as uniform as possible in its Structure, with
+small black Specks within.</p>
+
+<p>There are two Sorts of Essences made
+from this Perfume; one without Addition
+of any other odoriferous Substance, and the
+other from Ambergrise compounded with
+Musk and Civet.</p>
+
+
+<h4><i>Recipe for making the Essence of Ambergrise.</i></h4>
+
+<p>Take of Ambergrise and white Sugar-candy,
+of each three Drams; grind them
+well together in a Glass Mortar, adding to
+them by slow Degrees, five Ounces of rectified
+Spirit of Wine, digest the whole in a
+Martrass (represented Fig. 8.) well stopped
+for four Days, and then separate the clear
+Tincture or Essence, which keep in a Bottle
+well stopt for use.</p>
+
+<p><span class="pagenum" id="Page_263"> 263</span></p>
+
+
+<h4><i>Recipe for making the compound Essence of
+Ambergrise.</i></h4>
+
+<p>Take of Ambergrise and white Sugar-candy
+of each two Drams; Musk twelve
+Grains; Civet two Grains; grind all these
+well together in a Glass Mortar, adding by
+Degrees four Ounces of rectified Spirit of
+Wine; digest and separate the clear Essence
+for use, as in the preceding Recipe.</p>
+
+<p>2. Musk is a dry, light, and friable Substance;
+of a dark blackish Colour, with
+some Tinge of a purplish or blood Colour
+in it. It is soft, and somewhat smooth and
+unctuous to the Touch, and of a highly
+perfumed Smell. It is brought to us sewed
+up in a Kind of Bladders or Cases of Skin,
+covered with a brownish Hair, which are
+the real Bags in which the Musk is lodged
+while on the Animal. Musk should be
+chosen of a very strong Scent, and in dry
+sound Bladders; and must be kept close
+shut down in a Leaden Box, by which
+means it will retain its Smell, and not grow
+too dry.</p>
+
+
+<h4><i>Recipe for making the Essence of Musk.</i></h4>
+
+<p>Take of Musk and white Sugar-candy
+of each one Dram; rub them well together<span class="pagenum" id="Page_264"> 264</span>
+in a Marble Mortar, adding by Degrees
+during the rubbing five Ounces of rectified
+Spirit of Wine: Put the whole into a
+Matrass, digest three Days in a gentle Heat,
+and pour off the clear Essence, which keep
+in a Bottle well stopt for use. Some add a
+few Grains of Civet to their Essence of Musk,
+which considerably augments the Fineness of
+the perfume.</p>
+
+<p>3. Civet is produced, like Musk, in Bags
+growing to the lower Part of the Belly of
+an Animal. It is of different Colours from
+a pure lively whitish, to a black; but the
+nearer it approaches to the white the better
+it is; of an extremely strong Smell, and a
+bitterish pungent Taste.</p>
+
+<p>The Essence of Civet is rarely used alone,
+but of great service in making Additions to
+other odoriferous Waters, and therefore I
+shall here give the Method of making it.</p>
+
+
+<h4><i>Recipe for making the Essence of Civet.</i></h4>
+
+<p>Take of Civet and double refined Sugar,
+of each two Drams; rub them well together
+in a Glass Mortar, adding by Degrees
+five Ounces of rectified Spirit of Wine:
+Put the whole into a Matrass, digest three
+Days in a gentle Heat, and pour off the
+clear Essence for use. Tho’ the Essences<span class="pagenum" id="Page_265"> 265</span>
+in this Chapter are, properly speaking, Chemical
+Preparations, and therefore foreign
+to the Business of the Distiller; yet as they
+are often added to perfumed Waters, and
+easily made, I thought the above Recipes
+would not be unacceptable to the Reader.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h3 class="nobreak" id="CHAP_LXV_3">CHAP. LXV.<br />
+
+<small><i>Of Faints, and the Uses they may be applied
+to.</i></small></h3></div>
+
+
+<p class="drop-cap"><span class="smcap">In</span> many of the preceding Recipes I have ordered
+the Receiver to be removed as soon
+as the Faints begin to rise; because otherwise
+the Goods would contract a disagreeable
+Taste and Smell. It is not however
+to be understood that these Faints are to be
+thrown away, nor the Working of the Still
+immediately stopped; for they are far from
+being of no Value, notwithstanding they
+would be of great Disadvantage if suffered
+to run among the more spirituous Parts of
+the Goods before drawn off. As soon
+therefore as you find the clear Colour of the
+Goods begins to change of a bluish or
+whitish Colour, remove the Receiver, place
+another under the Nose of the Worm, and
+continue the Distillation as long as the Liquor
+running from the Worm is spirituous,
+which may be known by pouring a little of<span class="pagenum" id="Page_266"> 266</span>
+it on the Still Head, and applying a lighted
+Candle to it; for if it is spirituous it will
+burn, but otherwise not. When the Faints
+will no longer burn on the Still Head, put
+out the Fire, and pour the Faints in a Cask
+for that Purpose; and when, from repeated
+Distillations, you have procured a sufficient
+Quantity of these Faints, let the Still be
+charged with them almost to the Top.
+Then throw into the Still three or four
+Pounds of Salt, 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.</p>
+
+<p>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.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+
+<p><span class="pagenum" id="Page_267"> 267</span></p>
+
+<div class="figcenter illowp100" id="i285" style="max-width: 53.125em;">
+ <img class="w100" src="images/i285.jpg" alt="Decoration" />
+</div>
+
+
+
+
+
+<h2 class="nobreak" id="THE_INDEX">
+<small>THE</small><br />
+INDEX</h2>
+
+
+<div class="index">
+<ul class="index">
+
+<li class="ifrst">A.</li>
+
+<li class="indx"><i>Accidents</i> often attending Distillation, <a href='#Page_33'>33</a></li>
+<li class="isub1">how prevented, <a href='#Page_37'>37</a></li>
+<li class="isub1">Remedies for, <a href='#Page_41'>41</a></li>
+
+<li class="indx"><i>Additions</i>, their Use, <a href='#Page_20'>20</a></li>
+
+<li class="indx"><i>Advantages</i> attending the different Kinds of Distillation, <a href='#Page_51'>51</a></li>
+
+<li class="indx"><i>Air</i>, promotes and quickens Fermentation, <a href='#Page_12'>12</a></li>
+
+<li class="indx"><i>Alembics</i>, different Sorts of, <a href='#Page_29'>29</a></li>
+<li class="isub1">described, <a href='#Page_30'>30</a></li>
+<li class="isub1">the common, how used, <a href='#Page_52'>52</a></li>
+<li class="isub1">Glass, its Use, <a href='#Page_57'>57</a></li>
+<li class="isub1">Simple Waters how distilled by, <a href='#Page_114'>114</a></li>
+
+<li class="indx"><i>All-fours</i>, or Cardamom————, <a href='#Page_247'>247</a></li>
+
+<li class="indx"><i>Ambergrise</i>, Description of, <a href='#Page_261'>261</a></li>
+<li class="isub1">Essence of, <a href='#Page_262'>262</a></li>
+
+<li class="indx"><i>Andrew</i>’s (Father) Water, <a href='#Page_207'>207</a></li>
+
+<li class="indx"><i>Angelica</i> Water, spirituous, <a href='#Page_166'>166</a></li>
+<li class="isub1">compound, <a href='#Page_167'>167</a></li>
+
+<li class="indx"><i>Anhalt</i> Water, <a href='#Page_199'>199</a></li>
+
+<li class="indx"><i>Aniseed</i> described, <a href='#Page_157'>157</a></li>
+<li class="indx">———— Water, <a href='#Page_158'>158</a>
+<span class="pagenum" id="Page_268"> 268</span></li>
+<li class="indx"><i>Antiscorbutic</i> Water, <a href='#Page_177'>177</a></li>
+
+<li class="indx"><i>Aqua Cœlestis</i>, <a href='#Page_194'>194</a></li>
+<li class="isub1"><i>Mirabilis</i>, <a href='#Page_162'>162</a></li>
+
+<li class="indx"><i>Aromatics</i> their Use, <a href='#Page_21'>21</a></li>
+
+<li class="indx"><i>Arracs</i> how procured in the <i>East Indies</i>, <a href='#Page_86'>86</a></li>
+<li class="isub1">how they may be imitated, <a href='#Page_88'>88</a></li>
+<li class="isub1">how clarified, <a href='#Page_89'>89</a></li>
+
+
+<li class="ifrst">B.</li>
+
+<li class="indx"><i>Balneum Mariæ</i>, described, <a href='#Page_55'>55</a></li>
+<li class="isub1">its Uses, <a href='#Page_108'>108</a></li>
+
+<li class="indx"><i>Barbadoes</i> Water, <a href='#Page_214'>214</a></li>
+
+<li class="indx"><i>Barnabas</i> (Father) Water of, <a href='#Page_208'>208</a></li>
+
+<li class="indx"><i>Baum</i> Water, <a href='#Page_138'>138</a></li>
+<li class="isub1">Water, compound, <a href='#Page_190'>190</a></li>
+
+<li class="indx"><i>Beauty</i> Water, <a href='#Page_259'>259</a></li>
+
+<li class="indx"><i>Bergamot</i>, described, <a href='#Page_203'>203</a></li>
+<li class="isub1">a spirituous Water from, <a href='#Page_204'>204</a></li>
+
+<li class="indx"><i>Bodies</i> proper for Distillation, <a href='#Page_59'>59</a></li>
+
+<li class="indx"><i>Bouquet</i>, Water of, <a href='#Page_256'>256</a></li>
+
+<li class="indx"><i>Brandies</i> how distilled in <i>France</i>, <a href='#Page_76'>76</a></li>
+<li class="isub1">how to convert <i>English</i> Spirits into <i>French</i>, <a href='#Page_77'>77</a></li>
+<li class="isub1">whence they acquire their Colour, <a href='#Page_102'>102</a></li>
+
+<li class="indx"><i>Brewing</i> defined, <a href='#Page_2'>2</a></li>
+<li class="isub1">Water proper for, <a href='#Page_4'>4</a></li>
+<li class="isub1">how performed, <a href='#Page_5'>5</a></li>
+
+<li class="indx"><i>Bryony</i>-root described, <a href='#Page_188'>188</a></li>
+<li class="isub1">a compound Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Burnt</i> Sugar its use in colouring Brandy, <a href='#Page_105'>105</a></li>
+
+<li class="indx"><i>Camomile</i>-flowers, Description of, <a href='#Page_182'>182</a></li>
+<li class="isub1">a compound Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Caraway</i>-seed, Description of, <a href='#Page_159'>159</a></li>
+<li class="isub1">Water, <i>ibid.</i></li>
+<li class="indx"><span class="pagenum" id="Page_269"> 269</span></li>
+<li class="indx"><i>Cardamom</i>-seed, Description of, <a href='#Page_160'>160</a></li>
+<li class="isub1">Water, <a href='#Page_161'>161</a></li>
+
+<li class="indx"><i>Cardamum</i>, or All-fours, <a href='#Page_247'>247</a></li>
+
+<li class="indx"><i>Carminative</i> Water, <a href='#Page_197'>197</a></li>
+
+<li class="indx"><i>Castor</i>, Description of, <a href='#Page_140'>140</a></li>
+<li class="isub1">a Simple Water from, <a href='#Page_141'>141</a></li>
+
+<li class="indx"><i>Cautions</i> in distilling Vegetables, <a href='#Page_116'>116</a></li>
+
+<li class="indx"><i>Cedrat</i>, described, <a href='#Page_201'>201</a></li>
+<li class="isub1">a spirituous Water from, <a href='#Page_202'>202</a></li>
+
+<li class="indx"><i>Cephalic</i> Water, <a href='#Page_193'>193</a></li>
+
+<li class="indx"><i>Cherry</i> Brandy, <a href='#Page_252'>252</a></li>
+
+<li class="indx"><i>Cinnamon</i>, Description of, <a href='#Page_134'>134</a></li>
+<li class="isub1">Simple Water drawn from, <a href='#Page_135'>135</a></li>
+<li class="isub1">Water, spirituous, <a href='#Page_147'>147</a></li>
+
+<li class="indx"><i>Citron</i> Water how made, <a href='#Page_257'>257</a></li>
+
+<li class="indx"><i>Civet</i>, Description of, <a href='#Page_264'>264</a></li>
+<li class="isub1">Essence of, <i>ibid.</i></li>
+
+<li class="indx"><i>Cloves</i>, Description of, <a href='#Page_150'>150</a></li>
+<li class="isub1">Virtues of, <i>ibid.</i></li>
+<li class="isub1">a spirituous Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Cohobation</i>, what, <a href='#Page_221'>221</a></li>
+
+<li class="indx"><i>Cold</i> Still described, <a href='#Page_32'>32</a></li>
+<li class="isub1">its Uses, <a href='#Page_109'>109</a></li>
+
+<li class="indx"><i>Colouring</i> of Spirits, how performed, <a href='#Page_101'>101</a></li>
+
+<li class="indx"><i>Cordial</i> Waters, Rules for making, <a href='#Page_146'>146</a></li>
+<li class="isub1">Water of <i>Montpelier</i>, <a href='#Page_207'>207</a></li>
+
+<li class="indx"><i>Cubebs</i>, Description of <a href='#Page_162'>162</a></li>
+
+<li class="indx"><i>Cyprus</i> Water <a href='#Page_257'>257</a></li>
+
+
+<li class="ifrst">D.</li>
+
+<li class="indx"><i>Definition</i> of Distillation, <a href='#Page_1'>1</a></li>
+<li class="isub1">of Brewing, <a href='#Page_2'>2</a></li>
+<li class="isub1">of Fermentation, <a href='#Page_7'>7</a></li>
+<li class="indx">of Spirits, <a href='#Page_62'>62</a>
+<span class="pagenum" id="Page_270"> 270</span></li>
+<li class="isub1">of Essence, <a href='#Page_62'>62</a></li>
+<li class="isub1">of Simple Waters, <a href='#Page_63'>63</a></li>
+<li class="isub1">of Phlegm, <i>ibid.</i></li>
+<li class="isub1">of Filtration, <a href='#Page_68'>68</a></li>
+
+<li class="indx"><i>Digestion</i>, what, and how performed, <a href='#Page_66'>66</a></li>
+
+<li class="indx"><i>Dill</i>-seed, Description of, <a href='#Page_142'>142</a></li>
+<li class="isub1">a Simple Water from, <a href='#Page_143'>143</a></li>
+
+<li class="indx"><i>Distillation</i>, defined, <a href='#Page_1'>1</a></li>
+<li class="isub1">of Spirits, <a href='#Page_2'>2</a></li>
+<li class="isub1">Principles of explained, <a href='#Page_26'>26</a></li>
+<li class="isub1">worthy the Attention of the learned, <a href='#Page_27'>27</a></li>
+<li class="isub1">how divided, <i>ibid.</i></li>
+<li class="isub1">per ascensum, what, <i>ibid.</i></li>
+<li class="isub1">per descensum, what, <a href='#Page_28'>28</a></li>
+<li class="isub1">per latus, what, <i>ibid.</i></li>
+<li class="isub1">Accidents attending the Processes of, <a href='#Page_33'>33</a></li>
+<li class="isub1">particular Advantages attending every Kind of, <a href='#Page_51'>51</a></li>
+<li class="isub1">how performed in the common Alembic, <a href='#Page_52'>52</a></li>
+<li class="isub1">how performed in Sand, <a href='#Page_53'>53</a></li>
+<li class="isub1">in Balneum Mariæ, <a href='#Page_54'>54</a></li>
+<li class="isub1">in Glass Alembics, <a href='#Page_56'>56</a></li>
+<li class="isub1">by the vapour Bath, <a href='#Page_57'>57</a></li>
+<li class="isub1">Bodies proper for, <a href='#Page_59'>59</a></li>
+<li class="isub1">what procured by, <a href='#Page_62'>62</a></li>
+<li class="isub1">the proper Season for, <a href='#Page_67'>67</a></li>
+<li class="isub1">of Malt Spirits, <a href='#Page_70'>70</a></li>
+<li class="isub1">of Molosses Spirits, <a href='#Page_76'>76</a></li>
+<li class="isub1">of Rum, <a href='#Page_80'>80</a></li>
+<li class="isub1">of Sugar Spirits, <a href='#Page_83'>83</a></li>
+<li class="isub1">of Raisin Spirits, <i>ibid.</i>
+<span class="pagenum" id="Page_271"> 271</span></li>
+<li class="isub1">of Simple Waters how to be conducted, <a href='#Page_116'>116</a></li>
+<li class="isub1">Rules for, <a href='#Page_120'>120</a></li>
+<li class="isub1">of compound Waters, <a href='#Page_145'>145</a></li>
+
+<li class="indx"><i>Divine</i> Water, <a href='#Page_212'>212</a></li>
+
+<li class="indx"><i>Double</i> Goods what, <a href='#Page_149'>149</a></li>
+
+<li class="indx"><i>Drying</i> of Plants why often prejudicial, <a href='#Page_113'>113</a></li>
+
+
+<li class="ifrst">E.</li>
+
+<li class="indx"><i>Eau</i> d’Arquebusade, <a href='#Page_200'>200</a></li>
+<li class="isub1">de Bigarde, <a href='#Page_204'>204</a></li>
+<li class="isub1">de Carmes, <a href='#Page_190'>190</a></li>
+<li class="isub1">sans Pareille, <a href='#Page_255'>255</a></li>
+
+<li class="indx"><i>Essence</i>, what, <a href='#Page_62'>62</a></li>
+
+
+<li class="ifrst">F.</li>
+
+<li class="indx"><i>Faints</i>, their use, <a href='#Page_265'>265</a></li>
+
+<li class="indx"><i>Father Andrew</i>’s Water, <a href='#Page_207'>207</a></li>
+
+<li class="indx"><i>Father Barnabas</i>’s Water, <a href='#Page_208'>208</a></li>
+
+<li class="indx"><i>Fennel</i>-seed, Description of, <a href='#Page_135'>135</a></li>
+<li class="isub1">Simple Water, <a href='#Page_136'>136</a></li>
+
+<li class="indx"><i>Fermentation</i> necessary to the Extraction of Spirits, <a href='#Page_2'>2</a></li>
+<li class="isub1">defined, <a href='#Page_7'>7</a></li>
+<li class="isub1">Theory of, <a href='#Page_8'>8</a></li>
+<li class="isub1">Practice of, <a href='#Page_15'>15</a></li>
+<li class="isub1">how performed to the greatest Advantage, <a href='#Page_23'>23</a></li>
+<li class="isub1">how known to be perfected, <a href='#Page_25'>25</a></li>
+<li class="isub1">its Use in drawing Simple Waters, <a href='#Page_123'>123</a></li>
+
+<li class="indx"><i>Ferments</i>, what, <a href='#Page_16'>16</a></li>
+<li class="isub1">how to procure a Stock of, <a href='#Page_17'>17</a>
+<span class="pagenum" id="Page_272"> 272</span></li>
+<li class="isub1">the Alteration they cause in any neutral fermentable Liquor, <a href='#Page_19'>19</a></li>
+
+<li class="indx"><i>Filtration</i>, how performed, <a href='#Page_68'>68</a></li>
+
+<li class="indx"><i>Fire</i>, how to be regulated, <a href='#Page_116'>116</a></li>
+
+<li class="indx"><i>Flavouring</i> of Spirits how performed, <a href='#Page_99'>99</a></li>
+
+<li class="indx"><i>Fruits</i>, Water of the four, <a href='#Page_209'>209</a></li>
+
+
+<li class="ifrst">G.</li>
+
+<li class="indx"><i>Geneva</i>, <a href='#Page_248'>248</a></li>
+
+<li class="indx"><i>Ginger</i>, Description of, <a href='#Page_163'>163</a></li>
+
+<li class="indx"><i>Gold</i> Cordial, <a href='#Page_245'>245</a></li>
+
+<li class="indx"><i>Goods</i> double, what, <a href='#Page_149'>149</a></li>
+<li class="isub1">single, what, <i>ibid.</i></li>
+
+<li class="indx"><i>Gout</i> Water, <a href='#Page_198'>198</a></li>
+
+
+<li class="ifrst">H.</li>
+
+<li class="indx"><i>Heat</i> necessary in brewing, <a href='#Page_5'>5</a></li>
+
+<li class="indx"><i>Heavenly</i> Water, <a href='#Page_194'>194</a></li>
+
+<li class="indx"><i>Honey</i>, its use as an Addition, <a href='#Page_20'>20</a></li>
+<li class="isub1">Water, <a href='#Page_253'>253</a></li>
+
+<li class="indx"><i>Horse-radish</i> Water, <a href='#Page_178'>178</a></li>
+
+<li class="indx"><i>Hungary</i> Water, how made, <a href='#Page_153'>153</a></li>
+
+
+<li class="ifrst">I.</li>
+
+<li class="indx"><i>Jamaica</i>-pepper, Description of, <a href='#Page_129'>129</a></li>
+<li class="isub1">how cured, <a href='#Page_130'>130</a></li>
+<li class="isub1">its Uses, <i>ibid.</i></li>
+<li class="isub1">a Simple Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Jasmine</i> Water, <a href='#Page_206'>206</a></li>
+
+<li class="indx"><i>Imperial</i> Water, <a href='#Page_133'>133</a></li>
+
+<li class="indx"><i>Juniper</i>-berries, Description of, <a href='#Page_248'>248</a></li>
+<li class="isub1">the best Methods of preserving, <a href='#Page_249'>249</a></li>
+<li class="indx"><span class="pagenum" id="Page_273"> 273</span></li>
+
+<li class="ifrst">L.</li>
+
+<li class="indx"><i>Ladies</i> Water, <a href='#Page_192'>192</a></li>
+
+<li class="indx"><i>Lavender</i>, Virtues of, <a href='#Page_154'>154</a></li>
+<li class="isub1">a spirituous Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Lemon</i>-peel, a spirituous Water from, <a href='#Page_152'>152</a></li>
+
+
+<li class="ifrst">M.</li>
+
+<li class="indx"><i>Malt</i>, why preferred in <i>England</i>, <a href='#Page_3'>3</a></li>
+<li class="isub1">how to brew with it to Advantage, <i>ibid.</i></li>
+<li class="isub1">what Parts of it dissolve in Water, <a href='#Page_4'>4</a></li>
+<li class="isub1">Spirits how distilled, <a href='#Page_70'>70</a></li>
+
+<li class="indx"><i>Mint</i> Water, spirituous, <a href='#Page_165'>165</a></li>
+
+<li class="indx"><i>Molosses</i>, Spirits how distilled, <a href='#Page_75'>75</a></li>
+
+<li class="indx"><i>Montpelier</i> Cordial Water, <a href='#Page_207'>207</a></li>
+
+<li class="indx"><i>Motion</i> in Fermentation, whence, <a href='#Page_10'>10</a></li>
+
+<li class="indx"><i>Musk</i> Description of, <a href='#Page_263'>263</a></li>
+<li class="isub1">Essence of, <i>ibid.</i></li>
+
+
+<li class="ifrst">N.</li>
+
+<li class="indx"><i>Nitre</i>, Spirit of, its Use, <a href='#Page_97'>97</a></li>
+
+<li class="indx"><i>Nutmegs</i>, Description of, <a href='#Page_186'>186</a></li>
+<li class="isub1">a spirituous Water from, <a href='#Page_187'>187</a></li>
+
+
+<li class="ifrst">O.</li>
+
+<li class="indx"><i>Oak</i>, Extract of, how made, <a href='#Page_103'>103</a></li>
+<li class="isub1">its Use, <i>ibid.</i></li>
+
+<li class="indx"><i>Oil</i>, Essential, its Use, <a href='#Page_21'>21</a></li>
+<li class="isub1">of Wine, how procured, <a href='#Page_99'>99</a></li>
+<li class="isub1">its Use, <a href='#Page_100'>100</a></li>
+<li class="isub1">Essential, of Orange-flowers, <a href='#Page_130'>130</a></li>
+
+<li class="indx"><i>Oleosaccharum</i>, what, <a href='#Page_21'>21</a></li>
+
+<li class="indx"><i>Orange</i> Water, spirituous, <a href='#Page_168'>168</a></li>
+<li class="isub1">Cordial Water, <a href='#Page_204'>204</a></li>
+<li class="indx">Flowers, Description of, <a href='#Page_127'>127</a>
+<span class="pagenum" id="Page_274"> 274</span></li>
+<li class="indx"><i>Orange-flowers</i>, Simple Water of, <a href='#Page_127'>127</a></li>
+<li class="isub1">double Water of, <a href='#Page_128'>128</a></li>
+<li class="isub1">Essential Oil of, <a href='#Page_129'>129</a></li>
+<li class="isub1">Cordial Water from, <a href='#Page_131'>131</a></li>
+<li class="isub1">Peel, a Simple Water from, <a href='#Page_111'>111</a></li>
+
+
+<li class="ifrst">P.</li>
+
+<li class="indx"><i>Parsley</i> Water, compound, <a href='#Page_196'>196</a></li>
+
+<li class="indx"><i>Penny royal</i>, its Uses, <a href='#Page_138'>138</a></li>
+<li class="isub1">a Simple Water from, <a href='#Page_139'>139</a></li>
+<li class="isub1">Water, spirituous, <a href='#Page_195'>195</a></li>
+
+<li class="indx"><i>Pepper-mint</i> Water, <a href='#Page_136'>136</a></li>
+<li class="isub1">spirituous, <a href='#Page_165'>165</a></li>
+
+<li class="indx"><i>Phlegm</i>, what, <a href='#Page_63'>63</a></li>
+
+<li class="indx"><i>Pimento</i>, Description of, <a href='#Page_139'>139</a></li>
+
+<li class="indx"><i>Piony</i>, Description of, <a href='#Page_184'>184</a></li>
+<li class="isub1">a compound Water from, <a href='#Page_185'>185</a></li>
+
+<li class="indx"><i>Plague</i> Water, <a href='#Page_169'>169</a></li>
+
+<li class="indx"><i>Plants</i>, Spirit of, what, <a href='#Page_113'>113</a></li>
+<li class="isub1">what they lose in drying, <i>ibid.</i></li>
+
+<li class="indx"><i>Practice</i> of Fermentation, <a href='#Page_15'>15</a></li>
+
+<li class="indx"><i>Principles</i> of Distillation explained, <a href='#Page_27'>27</a></li>
+
+
+<li class="ifrst">R.</li>
+
+<li class="indx"><i>Raisin</i> Spirits how extracted, <a href='#Page_83'>83</a></li>
+<li class="isub1">great Use of, <a href='#Page_85'>85</a></li>
+
+<li class="indx"><i>Ratafia</i>, common, <a href='#Page_221'>221</a></li>
+<li class="isub1">red, <a href='#Page_224'>224</a></li>
+<li class="isub1">fine and dry, <a href='#Page_226'>226</a></li>
+<li class="isub1">mixed, <a href='#Page_228'>228</a></li>
+<li class="isub1">white from Grapes, <a href='#Page_230'>230</a></li>
+<li class="isub1">from Peaches, <a href='#Page_234'>234</a></li>
+<li class="isub1">from Orange-flowers, <a href='#Page_241'>241</a></li>
+<li class="isub1">from the <i>Portugal</i> Orange, <a href='#Page_243'>243</a></li>
+<li class="isub1"><i>English</i>, <a href='#Page_244'>244</a></li>
+
+<li class="indx"><i>Rectification</i>, what, <a href='#Page_89'>89</a>
+<span class="pagenum" id="Page_275"> 275</span></li>
+<li class="isub1">how performed to the greatest Advantage, <a href='#Page_90'>90</a></li>
+<li class="isub1">by alcaline Salts, <a href='#Page_92'>92</a></li>
+<li class="isub1">by Alcalies and Acids, <a href='#Page_94'>94</a></li>
+<li class="isub1">by saline Bodies, <i>ibid.</i></li>
+<li class="isub1">by quick Lime, <a href='#Page_95'>95</a></li>
+<li class="isub1">by neutral Salts, <i>ibid.</i></li>
+
+<li class="indx"><i>Roman</i> Water, <a href='#Page_213'>213</a></li>
+
+<li class="indx"><i>Rose</i>, Description of, <a href='#Page_131'>131</a></li>
+<li class="isub1">a Water drawn from, <a href='#Page_132'>132</a></li>
+<li class="isub1">Essence of, <a href='#Page_133'>133</a></li>
+
+<li class="indx"><i>Rosemary</i>, a Simple Water of, <a href='#Page_110'>110</a></li>
+<li class="isub1">Virtues of, <a href='#Page_153'>153</a></li>
+<li class="isub1">a spirituous Water from, <i>ibid.</i></li>
+
+<li class="indx"><i>Ros solis</i>, Description of, <a href='#Page_215'>215</a></li>
+<li class="isub1">compound Water, <i>ibid.</i></li>
+
+<li class="indx"><i>Royal</i> Water, <a href='#Page_260'>260</a></li>
+
+<li class="indx"><i>Rules</i> for conducting Simple Distillation, <a href='#Page_120'>120</a></li>
+<li class="isub1">for making Cordial Waters, <a href='#Page_146'>146</a></li>
+
+<li class="indx"><i>Rum</i>, how distilled, <a href='#Page_80'>80</a></li>
+<li class="isub1">whence it derives its Flavour, <i>ibid.</i></li>
+<li class="isub1">how it may be made to resemble Arrac, <a href='#Page_82'>82</a></li>
+
+
+<li class="ifrst">S.</li>
+
+<li class="indx"><i>Sand</i>, its use in Distillation, <a href='#Page_53'>53</a></li>
+
+<li class="indx"><i>Salt, Glauber</i>’s, Spirit of, its Use, <a href='#Page_20'>20</a></li>
+
+<li class="indx"><i>Season</i> proper for distilling, <a href='#Page_67'>67</a></li>
+
+<li class="indx"><i>Seeds</i>, Water of the four, <a href='#Page_211'>211</a></li>
+
+<li class="indx"><i>Simple</i> Waters, what, <a href='#Page_63'>63</a></li>
+<li class="isub1">how distilled, <a href='#Page_107'>107</a> <i>seq.</i></li>
+<li class="isub1">their Contents, <a href='#Page_112'>112</a></li>
+<li class="isub1">how distilled by the Alembic, <a href='#Page_114'>114</a></li>
+<li class="isub1">drawn from a fermented Plant, <a href='#Page_123'>123</a></li>
+<li class="isub1">of Baum, <a href='#Page_137'>137</a></li>
+<li class="isub1">of Castor, <a href='#Page_140'>140</a></li>
+<li class="isub1">of Cinnamon, <a href='#Page_135'>135</a></li>
+<li class="isub1">of Dill-seed, <a href='#Page_142'>142</a>
+<span class="pagenum" id="Page_276"> 276</span></li>
+<li class="isub1">Water of Fennel-seed, <a href='#Page_136'>136</a></li>
+<li class="isub1">of <i>Jamaica</i> Pepper, <a href='#Page_139'>139</a></li>
+<li class="isub1">of Orange-peel, <a href='#Page_142'>142</a></li>
+<li class="isub1">of Penny-royal, <a href='#Page_138'>138</a></li>
+<li class="isub1">of Pepper-mint, <a href='#Page_136'>136</a></li>
+<li class="isub1">of Roses, <a href='#Page_132'>132</a></li>
+<li class="isub1">of Spear-mint, <a href='#Page_137'>137</a></li>
+
+<li class="indx"><i>Single</i> Goods, what, <a href='#Page_149'>149</a></li>
+
+<li class="indx"><i>Spear-mint</i> Water, <a href='#Page_137'>137</a></li>
+<li class="isub1">Use of, <i>ibid.</i></li>
+
+<li class="indx"><i>Spices</i>, Water of the four, <a href='#Page_210'>210</a></li>
+
+<li class="indx"><i>Spirits</i>, Distillation of, <a href='#Page_2'>2</a></li>
+<li class="isub1">not to be extracted without a previous Fermentation, <a href='#Page_2'>2</a></li>
+<li class="isub1">from Malt, how extracted, <a href='#Page_70'>70</a></li>
+<li class="isub1">from Molosses, how distilled, <a href='#Page_75'>75</a></li>
+<li class="isub1">how extracted from Sugar, <a href='#Page_83'>83</a></li>
+<li class="isub1">from Raisins, <i>ibid.</i></li>
+<li class="isub1">how flavoured, <a href='#Page_97'>97</a></li>
+<li class="isub1">how coloured, <a href='#Page_101'>101</a></li>
+<li class="isub1">of Plants, what, <a href='#Page_113'>113</a></li>
+
+<li class="indx"><i>Stephens</i>’s (Dr.) Water, <a href='#Page_172'>172</a></li>
+
+<li class="indx"><i>Still</i> cold, described, <a href='#Page_32'>32</a></li>
+<li class="isub1">its Uses, <a href='#Page_109'>109</a></li>
+<li class="isub1">the Operations of it how performed, <a href='#Page_110'>110</a></li>
+
+<li class="indx"><i>Stock</i> of Ferments how procured, <a href='#Page_17'>17</a></li>
+
+<li class="indx"><i>Subject</i>, fermentable, what composed of, <a href='#Page_8'>8</a></li>
+
+<li class="indx"><i>Sugar</i> Spirit, what, and how extracted, <a href='#Page_80'>80</a></li>
+<li class="isub1">burnt, its Use in colouring Brandy, <a href='#Page_105'>105</a></li>
+
+<li class="indx"><i>Sulphur</i>, Oil of, its Use, <a href='#Page_20'>20</a></li>
+
+<li class="indx"><i>Surfeit</i> Water, <a href='#Page_173'>173</a></li>
+<li class="indx"><span class="pagenum" id="Page_277"> 277</span></li>
+
+<li class="ifrst">T.</li>
+
+<li class="indx"><i>Tartar</i>, an aqueous Solution of, its Use, <a href='#Page_20'>20</a></li>
+
+<li class="indx"><i>Theory</i> of Fermentation, <a href='#Page_8'>8</a></li>
+
+<li class="indx"><i>Treacle</i>, its Use as an Addition, <a href='#Page_20'>20</a></li>
+<li class="isub1">Spirit from, <a href='#Page_75'>75</a></li>
+<li class="isub1">its Use in colouring Brandy, <a href='#Page_104'>104</a></li>
+<li class="isub1">Water, <a href='#Page_108'>108</a></li>
+
+<li class="indx"><i>Turin</i> Ros solis, <a href='#Page_217'>217</a></li>
+
+
+<li class="ifrst">V.</li>
+
+<li class="indx"><i>Vapour</i> Bath, its Use, <a href='#Page_57'>57</a></li>
+
+<li class="indx"><i>Vestal</i> Water, <a href='#Page_258'>258</a></li>
+
+<li class="indx"><i>Unequalled</i> Water, <a href='#Page_255'>255</a></li>
+
+<li class="indx"><i>Usquebaugh</i>, common, <a href='#Page_218'>218</a></li>
+<li class="isub1">Royal, <a href='#Page_219'>219</a></li>
+<li class="isub1">by Digestion, <i>ibid.</i></li>
+<li class="isub1"><i>French</i>, <a href='#Page_220'>220</a></li>
+
+<li class="indx"><i>Vulnerary</i> Water, <a href='#Page_200'>200</a></li>
+
+
+<li class="ifrst">W.</li>
+
+<li class="indx"><i>Wash</i>, what so called by the Distillers, <a href='#Page_7'>7</a></li>
+
+<li class="indx"><i>Water</i>, what fittest for brewing, <a href='#Page_4'>4</a></li>
+<li class="isub1">why necessary in several Distillations, <a href='#Page_49'>49</a></li>
+
+<li class="indx"><i>Waters</i>, Simple, what, <a href='#Page_63'>63</a></li>
+<li class="isub1">how distilled, <a href='#Page_107'>107</a> <i>seq.</i></li>
+<li class="isub1">drawn from fermented Plants, <a href='#Page_123'>123</a></li>
+<li class="isub1">from Baum, <i>ibid.</i></li>
+<li class="isub1">from Castor, <a href='#Page_140'>140</a></li>
+<li class="isub1">from Cinnamon, <a href='#Page_135'>135</a></li>
+<li class="isub1">from Dill-seed, <a href='#Page_142'>142</a></li>
+<li class="isub1">from Fennel-seed, <a href='#Page_136'>136</a></li>
+<li class="isub1">from <i>Jamaica</i> Pepper, <a href='#Page_139'>139</a>
+<span class="pagenum" id="Page_278"> 278</span></li>
+<li class="isub1">Simple from Orange-flowers, <a href='#Page_127'>127</a></li>
+<li class="isub1">double of Orange-flowers, <a href='#Page_128'>128</a></li>
+<li class="isub1">from Orange-peel, <a href='#Page_142'>142</a></li>
+<li class="isub1">from Penny-royal, <a href='#Page_138'>138</a></li>
+<li class="isub1">from Pepper-mint, <a href='#Page_136'>136</a></li>
+<li class="isub1">from Roses, <a href='#Page_132'>132</a></li>
+<li class="isub1">from Spear-mint, <a href='#Page_137'>137</a></li>
+
+<li class="indx"><i>Water, Spirituous</i>, of Father <i>Andrew</i>, <a href='#Page_207'>207</a></li>
+<li class="isub1">from Angelica, <a href='#Page_166'>166</a></li>
+<li class="isub1">of Anhalt, <a href='#Page_199'>199</a></li>
+<li class="isub1">from Aniseeds, <a href='#Page_157'>157</a></li>
+<li class="isub1">called <i>Barbadoes</i>, <a href='#Page_214'>214</a></li>
+<li class="isub1">of Father <i>Barnabas</i>, <a href='#Page_208'>208</a></li>
+<li class="isub1">from Baum, <a href='#Page_190'>190</a></li>
+<li class="isub1">from Bergamot, <a href='#Page_203'>203</a></li>
+<li class="isub1">from the Begarade, <a href='#Page_204'>204</a></li>
+<li class="isub1">of Beauty, <a href='#Page_259'>259</a></li>
+<li class="isub1">of Bouquet, <a href='#Page_256'>256</a></li>
+<li class="isub1">from Bryony-root, <a href='#Page_188'>188</a></li>
+<li class="isub1">from Camomile-flowers, <a href='#Page_182'>182</a></li>
+<li class="isub1">from Caraway-seed, <a href='#Page_159'>159</a></li>
+<li class="isub1">from Cardamom-seed, <a href='#Page_160'>160</a></li>
+<li class="isub1">called Cardamum, <a href='#Page_247'>247</a></li>
+<li class="isub1">from the Cedrat, <a href='#Page_201'>201</a></li>
+<li class="isub1">called Cephalic, <a href='#Page_193'>193</a></li>
+<li class="isub1">from Cinnamon, <a href='#Page_147'>147</a></li>
+<li class="isub1">from Cloves, <a href='#Page_150'>150</a></li>
+<li class="isub1">from Citron-peel, <a href='#Page_156'>156</a></li>
+<li class="isub1">of Cyprus, <a href='#Page_257'>257</a></li>
+<li class="isub1">called Divine, <a href='#Page_212'>212</a></li>
+<li class="isub1">called Eau sans Pareille, <a href='#Page_255'>255</a></li>
+<li class="isub1">from four Fruits, <a href='#Page_209'>209</a></li>
+<li class="isub1">from four Seeds, <a href='#Page_211'>211</a></li>
+<li class="isub1">from four Spices, <a href='#Page_210'>210</a>
+<span class="pagenum" id="Page_279"> 279</span></li>
+<li class="isub1">called Gold Cordial, <a href='#Page_245'>245</a></li>
+<li class="isub1">against the Gout, <a href='#Page_198'>198</a></li>
+<li class="isub1">called Heavenly, <a href='#Page_194'>194</a></li>
+<li class="isub1">from Honey, <i>&c.</i>, <a href='#Page_253'>253</a></li>
+<li class="isub1">from Horse-radish, <a href='#Page_178'>178</a></li>
+<li class="isub1">from Jasmine-flowers, <a href='#Page_206'>206</a></li>
+<li class="isub1">called Imperial, <a href='#Page_183'>183</a></li>
+<li class="isub1">from Juniper-berries, <a href='#Page_248'>248</a></li>
+<li class="isub1">for Ladies, <a href='#Page_192'>192</a></li>
+<li class="isub1">from Lavender, <a href='#Page_154'>154</a></li>
+<li class="isub1">from Lemon-peel, <a href='#Page_152'>152</a></li>
+<li class="isub1">of Montpelier, <a href='#Page_207'>207</a></li>
+<li class="isub1">from Nutmegs, <a href='#Page_186'>186</a></li>
+<li class="isub1">from Orange-peel, <a href='#Page_168'>168</a></li>
+<li class="isub1">from Parsley, <a href='#Page_196'>196</a></li>
+<li class="isub1">from Penny-royal, <a href='#Page_195'>195</a></li>
+<li class="isub1">from Pepper-mint, <a href='#Page_165'>165</a></li>
+<li class="isub1">from Piony, <i>&c.</i>, <a href='#Page_184'>184</a></li>
+<li class="isub1">against the Plague, <a href='#Page_169'>169</a></li>
+<li class="isub1">called Ratafia, <a href='#Page_221'>221</a></li>
+<li class="isub1">called Roman, <a href='#Page_213'>213</a></li>
+<li class="isub1">from Rosemary, <a href='#Page_153'>153</a></li>
+<li class="isub1">from Ros Solis, <a href='#Page_215'>215</a></li>
+<li class="isub1">called Royal, <a href='#Page_259'>259</a></li>
+<li class="isub1">against a Scurvy, <a href='#Page_177'>177</a></li>
+<li class="isub1">from Spear-mint, <a href='#Page_164'>164</a></li>
+<li class="isub1">of Dr. <i>Stephens</i>, <a href='#Page_172'>172</a></li>
+<li class="isub1">against a Surfeit, <a href='#Page_173'>173</a></li>
+<li class="isub1">from Venice Treacle, <a href='#Page_180'>180</a></li>
+<li class="isub1">called Vestal, <a href='#Page_258'>258</a></li>
+<li class="isub1">called Usquebaugh, <a href='#Page_218'>218</a></li>
+<li class="isub1">against Wind, <a href='#Page_197'>197</a></li>
+<li class="isub1">the Wonderful, <a href='#Page_162'>162</a></li>
+<li class="isub1">from Wormwood, <a href='#Page_175'>175</a>
+<span class="pagenum" id="Page_280"> 280</span></li>
+<li class="isub1">against Wounds, <a href='#Page_200'>200</a></li>
+
+<li class="indx"><i>Wine</i>, Oil of, how procured, <a href='#Page_99'>99</a></li>
+<li class="isub1">its Use, <a href='#Page_100'>100</a></li>
+
+<li class="indx"><i>Winter</i>’s Bark, Description of, <a href='#Page_151'>151</a></li>
+
+<li class="indx"><i>Wonderful</i> Water, how made, <a href='#Page_162'>162</a></li>
+
+<li class="indx"><i>Wormwood</i> Water, lesser Composition, <a href='#Page_175'>175</a></li>
+<li class="isub1">greater Composition, <a href='#Page_176'>176</a></li>
+</ul>
+</div>
+
+<p class="center">FINIS.</p>
+
+<div class="figcenter illowp100" id="i298" style="max-width: 18.75em;">
+ <img class="w100" src="images/i298.jpg" alt="Decoration" />
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