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diff --git a/old/65020-0.txt b/old/65020-0.txt deleted file mode 100644 index b101c8d..0000000 --- a/old/65020-0.txt +++ /dev/null @@ -1,7519 +0,0 @@ -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. - -*** END OF THE PROJECT GUTENBERG EBOOK THE COMPLETE DISTILLER *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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