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Cooper</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The Complete Distiller</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: A. Cooper</div> - -<div style='display:block; margin:1em 0'>Release Date: April 07, 2021 [eBook #65020]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Additional images from the Winterthur Library: Printed Book and Periodical Collection. and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE COMPLETE DISTILLER ***</div> - -<div class="transnote"> -<h3>Transcriber’s Notes</h3> - -<p>Obvious typographical errors have been silently corrected. Variations -in hyphenation have been standardised but other spelling and -punctuation remains unchanged. Variable spelling of the names of herbs -have been corrected in the case of Stæchus which was sometimes spelled -<a href="#Staechus">Stæchas</a> and Zedoary sometimes spelled <a href="#Zedoary">Zeadory</a>. -</p> - -<p>The introductory text to Part II appears to have been erroneously -headed Chapter I. It has no subtitle and is not listed in the Contents. -To avoid the confusion of duplicated Chapter numbers, this heading has been -removed. </p> - -<p>The cover was prepared by the transcriber and is placed in the public domain. -</p> -</div> - -<div class="chapter"></div> - -<div class="mwidth"> - -<h1>THE<br /> - -COMPLETE<br /> - -DISTILLER:</h1> - -<p class="center">CONTAINING,</p> - - -<table class="standard" summary=""> -<col width="45%" /><col width="45%" /> -<tr> -<td class="tdl"> -<p class="hang"><span class="fs2">I. The Method of performing -the various Processes of -Distillation, with Descriptions -of the several Instruments: -The whole Doctrine -of Fermentation: -The manner of drawing -Spirits from Malt, Raisins, -Molosses, Sugar, <i>&c.</i> and -of rectifying them: With -Instructions for imitating -to the greatest Perfection -both the Colour and Flavour -of <i>French</i> Brandies.</span></p></td> - -<td class="tdl_l"><p class="hang"><span class="fs2">II. The manner of distilling -all Kinds of Simple Waters -from Plants, Flowers, -<i>&c.</i></span></p> - -<p class="hang"><span class="fs2">III. The Method of making -all the compound Waters -and rich Cordials so largely -imported from <i>France</i> and -<i>Italy</i>; as likewise all those -now made in <i>Great Britain</i>.</span></p></td> -</tr> -</table> - - -<p class="center">To which are added,</p> - -<p class="hang"><span class="fs2">Accurate Descriptions of the several Drugs, -Plants, Flowers, Fruits, &c. used by Distillers, -and Instructions for chusing the best of -each Kind.</span></p> - -<p class="hang"><span class="fs2">The Whole delivered in the plainest manner, for the -Use both of <i>Distillers</i> and <i>Private Families</i>.</span></p> - -<div class="bt bb"> -<p class="center"> -By <i>A. COOPER</i>, DISTILLER.</p> -</div> - -<p class="center"><i>LONDON</i>:</p> - -<p class="center"><span class="fs2">Printed for <span class="smcap">P. Vaillant</span> in the <i>Strand</i>; and <span class="smcap">R.<br /> -Griffiths</span> in <i>Pater-Noster-Row</i>.<br /> -<br /> -M.DCC.LVII.</span></p> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<div class="figcenter illowp100" id="i005" style="max-width: 50em;"> - <img class="w100" src="images/i005.jpg" alt="Decorative border" /> -</div> - - -<h2 class="nobreak" id="THE_PREFACE"><small>THE</small><br /> - -PREFACE.</h2> -</div> - - -<p class="drop-cap"><span class="smcap"><i>It</i></span> <i>is now some Years since I first -formed a Design of compiling a -complete System of Distillation; -and accordingly read most of the -Treatises on that Subject, and extracted -from each what I thought necessary -for my Purpose, proposing -to supply the Defects from my own -Experience. It is, however, more -than probable, that this Design had -never been executed, had not a</i> -French <i>Treatise of Distillation<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> fell -into my Hands; but finding in that -Book many useful Observations, and -a great Number of Recipes for making -various Sorts of compound Waters -and Cordials, I determined -to finish the Work I had begun, being -now enabled to render it much more -useful than it was possible for me otherwise -to have done. What I have translated -from this Author, will, I dare -say, be kindly received by our Distillers, -as the manner of making many -of the foreign Compound Waters,</i> -&c. <i>has never before been published -in the</i> English <i>Language. And -I flatter myself, if the several Hints -interspersed through this Treatise -are carefully adverted to, Distillation -may be carried to a much -greater Degree of Perfection than -it is at present; and the celebrated -Compound Waters and Cordials -of the</i> French <i>and</i> Italians, <i>imported -at so great an Expence, and -such Detriment to the Trade of this -Nation, may be made in</i> England, -<i>equal to those manufactured abroad.</i></p> - -<div class="footnote"> - -<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> This Treatise is intitled <i>Traité Raisonné de -la Distillation; ou La Distillation réduite en -Principes: Avec un Traité des Odeurs</i>. <i>Par M. -</i> <span class="smcap">De’jean</span>, <i>Distillateur</i>. Printed at <i>Paris</i>, in the -Year, <span class="smcap">M.dcc.liii</span>.</p> - -</div> - -<p><i>My principal Intention being to -render this Treatise useful to all, -I have endeavoured to deliver every -thing in the plainest and most intelligible -Manner. Beauty of Stile -is not, indeed, to be expected in a -Work of this Nature; and therefore -if Perspicuity be not wanting, -I presume the Reader will forgive -me, if he meets with some Passages -that might have been delivered in a -more elegant Manner. I have also, -for the same Reason, avoided, as -much as possible, Terms of Art, and -given all the Recipes in Words at -length.</i></p> - -<p><i>Distillation, tho’ long practised, -has not been carried to the Degree -of Perfection that might reasonably -have been expected. Nor will -this appear surprising, if it be considered, -that the Generality of Distillers -proceed in the same beaten Tract, -without hardly suspecting their Art -capable of Improvements; or giving -themselves any Trouble to enquire -into the Rationale of the several -Processes they daily perform. They -imagine, that the Theory of Distillation -is very abstruse, and above the -Reach of common Capacities; or, at -least, that it requires a long and very -assiduous Study to comprehend it; -and, therefore, content themselves -with repeating the Processes, without -the least Variation. This Opinion, -however ridiculous it may appear -to those not acquainted with the present -Practice of Distillers, has, I -am satisfied, been the principal Cause -why Distillation has not been carried -to the Height it would otherwise -have been. I have therefore endeavoured -in the following Treatise to -destroy this idle Opinion, and shew -the Distiller how he may proceed on -rational Principles, and direct his -Enquiries in such a manner as cannot -fail of leading him to such Discoveries -in his Profession, as will be -attended with Advantage both to -himself and his Country.</i></p> - -<p><i>But it is not to those only who -make Distillation their Profession, -that I have laboured to render -this Treatise useful; I have also endeavoured -to extend its Utility to -those who distil Simple and Compound -Waters for their own Use, or to -distribute to their indigent Neighbours. -And for this Reason I have -adapted most of the Recipes to small -Quantities, and briefly enumerated -the Virtues and Uses of each Composition.</i></p> - -<p><i>The short Descriptions of the most -capital Ingredients, and the Directions -for chusing the best of each -Kind, I flatter myself will not be -considered as improper: Because the -Goodness of every Composition, must, -in a great Measure, depend on the -Goodness of the Ingredients.</i></p> - -<p><i>As Typographical Errors are almost -impossible to be avoided, the -Reader will, I hope, pardon any he -may chance to meet with in the ensuing -Treatise; and the rather as, -I dare say, there are none but what -he may himself very easily correct.</i></p> - -<div class="figcenter illowp100" id="i010" style="max-width: 21.875em;"> - <img class="w100" src="images/i010.jpg" alt="Decoration" /> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<div class="figcenter illowp100" id="i011" style="max-width: 56.25em;"> - <img class="w100" src="images/i011.jpg" alt="Decoration" /> -</div> -<h2 class="nobreak" id="THE_CONTENTS">THE<br /> - -CONTENTS.</h2> -</div> - -<table class="standard" summary=""> -<tr> -<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_I">Part I</a>.</span></td> -</tr> -<tr> -<td class="tdc" colspan="3"><i>Of the Distillation of Spirits.</i></td> -</tr> -<tr> -<td class="tdr"><span class="smcap">Chap.</span> <a href="#CHAP_I">I</a>.</td> -<td class="tdl"><i>Of Brewing in order to the Production -of inflammable Spirits.</i></td> -<td class="tdr"><span class="smcap">Page</span> 2</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_II">II</a>.</td> -<td class="tdl"><i>Of Fermentation.</i></td> -<td class="tdr">7</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_III">III</a>.</td> -<td class="tdl"><i>Of Distillation in general.</i></td> -<td class="tdr">26</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IV">IV</a>.</td> -<td class="tdl"><i>Of particular Distillation.</i></td> -<td class="tdr">27</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_V">V</a>.</td> -<td class="tdl"><i>Of Alembics, and their different -Constructions.</i></td> -<td class="tdr">29</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VI">VI</a>.</td> -<td class="tdl"><i>Of the Accidents that too often -happen in performing the Processes -of Distillation.</i></td> -<td class="tdr">33</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VII">VII</a>.</td> -<td class="tdl"><i>Of the Methods of preventing Accidents.</i></td> -<td class="tdr">37</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VIII">VIII</a>.</td> -<td class="tdl"><i>Of the Remedies for Accidents, -when they happen.</i></td> -<td class="tdr">41</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IX">IX</a>.</td> -<td class="tdl"><i>Of the Necessity of often cooling -the Alembic, as another means -of preventing Accidents.</i></td> -<td class="tdr">46</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_X">X</a>.</td> -<td class="tdl"><i>Of the Necessity of putting Water -into the Alembic for several -Distillations.</i></td> -<td class="tdr">49</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XI">XI</a>.</td> -<td class="tdl"><i>Of the particular Advantages attending -every Kind of Distillation.</i></td> -<td class="tdr">51</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XII">XII</a>.</td> -<td class="tdl"><i>Of Bodies proper for Distillation.</i></td> -<td class="tdr">59</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIII">XIII</a>.</td> -<td class="tdl"><i>Of what is procured by Distillation.</i></td> -<td class="tdr">62</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIV">XIV</a>.</td> -<td class="tdl"><i>Of the proper Season for Distillation.</i></td> -<td class="tdr">67</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XV">XV</a>.</td> -<td class="tdl"><i>Of the Filtration of Liquors.</i></td> -<td class="tdr">68</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVI">XVI</a>.</td> -<td class="tdl"><i>Of the Distillation of Malt Spirits.</i></td> -<td class="tdr">70</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVII">XVII</a>.</td> -<td class="tdl"><i>Of the Distillation of Molosses -Spirits.</i></td> -<td class="tdr">75</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVIII">XVIII</a>.</td> -<td class="tdl"><i>Of the Nature of Brandies, and -the Method of distilling them in</i> France.</td> -<td class="tdr">76</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIX">XIX</a>.</td> -<td class="tdl"><i>Of the Distillation of Rum.</i></td> -<td class="tdr">80</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XX">XX</a>.</td> -<td class="tdl"><i>Of Sugar Spirits.</i></td> -<td class="tdr">83</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXI">XXI</a>.</td> -<td class="tdl"><i>Of Raisin Spirits.</i></td> -<td class="tdl"><i>ibid.</i></td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXII">XXII</a>.</td> -<td class="tdl"><i>Of Arracs.</i></td> -<td class="tdr">86</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXIII">XXIII</a>.</td> -<td class="tdl"><i>Of Rectification.</i></td> -<td class="tdr">89</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXIV">XXIV</a>.</td> -<td class="tdl"><i>Of the Flavouring of Spirits.</i></td> -<td class="tdr">97</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXV">XXV</a>.</td> -<td class="tdl"><i>Of the Methods of colouring Spirits.</i></td> -<td class="tdr">101</td> -</tr> -<tr> -<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_II">Part II</a>.</span></td> -</tr> -<tr> -<td class="tdc" colspan="3"><i>Containing the Method of distilling Simple<br />Waters.</i></td> -</tr> -<tr> -<td class="tdr"><span class="smcap">Chap.</span><a href="#CHAP_I_2"> I</a>.</td> -<td class="tdl"><i>Of Waters drawn by the cold Still.</i></td> -<td class="tdr">109</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_II_2">II</a>.</td> -<td class="tdl"><i>Of distilling Simple Waters by the Alembic.</i></td> -<td class="tdr">114</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_III_2">III</a>.</td> -<td class="tdl"><i>Of increasing the Virtues of Simple Waters by means of Cohobation.</i></td> -<td class="tdr">121</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IV_2">IV</a>.</td> -<td class="tdl"><i>Of the Method of procuring a -Simple Water from Vegetables, -by previously fermenting the Vegetable -before Distillation.</i></td> -<td class="tdr">123</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_V_2">V</a>.</td> -<td class="tdl"><i>Of the Simple Waters commonly in Use.</i></td> -<td class="tdr">125</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VI_2">VI</a>.</td> -<td class="tdl"><i>Of Orange-flower Water.</i></td> -<td class="tdr">127</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VII_2">VII</a>.</td> -<td class="tdl"><i>Of Rose Water.</i></td> -<td class="tdr">131</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VIII_2">VIII</a>.</td> -<td class="tdl"><i>Of Cinnamon Water.</i></td> -<td class="tdr">134</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IX_2">IX</a>.</td> -<td class="tdl"><i>Of Fennel Water.</i></td> -<td class="tdr">135</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_X_2">X</a>.</td> -<td class="tdl"><i>Of Pepper-mint Water.</i></td> -<td class="tdr">136</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XI_2">XI</a>.</td> -<td class="tdl"><i>Of Spear-mint Water.</i></td> -<td class="tdr">137</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XII_2">XII</a>.</td> -<td class="tdl"><i>Of Baum Water.</i></td> -<td class="tdr"><i>ibid.</i></td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIII_2">XIII</a>.</td> -<td class="tdl"><i>Of Penny-royal Water.</i></td> -<td class="tdr">138</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIV_2">XIV</a>.</td> -<td class="tdl"><i>Of</i> Jamaica <i>Pepper Water</i>.</td> -<td class="tdr">139</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XV_2">XV</a>.</td> -<td class="tdl"><i>Of Castor Water.</i></td> -<td class="tdr">140</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVI_2">XVI</a>.</td> -<td class="tdl"><i>Of Orange Peel Water.</i></td> -<td class="tdr">142</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVII_2">XVII</a>.</td> -<td class="tdl"><i>Of the Water of Dill-seed.</i></td> -<td class="tdr">142</td> -</tr> -<tr> -<td class="tdc" colspan="3"><span class="smcap"><a href="#PART_III">Part III</a>.</span></td> -</tr> -<tr> -<td class="tdc" colspan="3"><i>Of making Compound Waters and Cordials.</i></td> -</tr> -<tr> -<td class="tdr"><span class="smcap">Chap.</span><a href="#CHAP_I_3"> I</a>.</td> -<td class="tdl"><i>Of strong Cinnamon Water.</i></td> -<td class="tdr">147</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_II_3">II</a>.</td> -<td class="tdl"><i>Of Clove Water.</i></td> -<td class="tdr">150</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_III_3">III</a>.</td> -<td class="tdl"><i>Of Lemon Water.</i></td> -<td class="tdr">152</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IV_3">IV</a>.</td> -<td class="tdl"><i>Of Hungary Water.</i></td> -<td class="tdr">153</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_V_3">V</a>.</td> -<td class="tdl"><i>Of Lavender Water.</i></td> -<td class="tdr">154</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VI_3">VI</a>.</td> -<td class="tdl"><i>Of Citron Water.</i></td> -<td class="tdr">156</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VII_3">VII</a>.</td> -<td class="tdl"><i>Of Aniseed Water.</i></td> -<td class="tdr">157</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_VIII_3">VIII</a>.</td> -<td class="tdl"><i>Of Caraway Water.</i></td> -<td class="tdr">159</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_IX_3">IX</a>.</td> -<td class="tdl"><i>Of Cardamom-seed Water.</i></td> -<td class="tdr">160</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_X_3">X</a>.</td> -<td class="tdl"><i>Of Aqua Mirabilis.</i></td> -<td class="tdr">162</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XI_3">XI</a>.</td> -<td class="tdl"><i>Of Mint Water.</i></td> -<td class="tdr">164</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XII_3">XII</a>.</td> -<td class="tdl"><i>Of Pepper-mint Water.</i></td> -<td class="tdr">165</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIII_3">XIII</a>.</td> -<td class="tdl"><i>Of Angelica Water.</i></td> -<td class="tdr">166</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIV_3">XIV</a>.</td> -<td class="tdl"><i>Of Orange Water.</i></td> -<td class="tdr">168</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XV_3">XV</a>.</td> -<td class="tdl"><i>Of Plague Water.</i></td> -<td class="tdr">169</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVI_3">XVI</a>.</td> -<td class="tdl"><i>Of Dr.</i> Stephens<i>’s Water</i>.</td> -<td class="tdr">172</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVII_3">XVII</a>.</td> -<td class="tdl"><i>Of Surfeit Water.</i></td> -<td class="tdr">173</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XVIII_3">XVIII</a>.</td> -<td class="tdl"><i>Of Wormwood Water.</i></td> -<td class="tdr">175</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XIX_3">XIX</a>.</td> -<td class="tdl"><i>Of Antiscorbutic Water.</i></td> -<td class="tdr">177</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XX_3">XX</a>.</td> -<td class="tdl"><i>Of Compound Horse-radish Water.</i></td> -<td class="tdr">178</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXI_3">XXI</a>.</td> -<td class="tdl"><i>Of Treacle Water.</i></td> -<td class="tdr">180</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXII_3">XXII</a>.</td> -<td class="tdl"><i>Of Compound Camomile-flower Water.</i></td> -<td class="tdr">182</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXIII_3">XXIII</a>.</td> -<td class="tdl"><i>Of Imperial Water.</i></td> -<td class="tdr">183</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXIV_3">XXIV</a>.</td> -<td class="tdl"><i>Of Compound Piony Water.</i></td> -<td class="tdr">184</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXV_3">XXV</a>.</td> -<td class="tdl"><i>Of Nutmeg Water.</i></td> -<td class="tdr">186</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXVI_3">XXVI</a>.</td> -<td class="tdl"><i>Of Compound Bryony Water.</i></td> -<td class="tdr">188</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXVII_3">XXVII</a>.</td> -<td class="tdl"><i>Of Compound Baum Water; or</i> -Eau de Carmes.</td> -<td class="tdr">190</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXVIII_3">XXVIII</a>.</td> -<td class="tdl"><i>Of Ladies Water.</i></td> -<td class="tdr">192</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXIX_3">XXIX</a>.</td> -<td class="tdl"><i>Of Cephalic Water.</i></td> -<td class="tdr">193</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXX_3">XXX</a>.</td> -<td class="tdl"><i>Of Heavenly Water; or Aqua -Cœlestis.</i></td> -<td class="tdr">194</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXI_3">XXXI</a>.</td> -<td class="tdl"><i>Of Spirituous Penniroyal Water.</i></td> -<td class="tdr">195</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXII_3">XXXII</a>.</td> -<td class="tdl"><i>Of Compound Parsley Water.</i></td> -<td class="tdr">196</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXIII_3">XXXIII</a>.</td> -<td class="tdl"><i>Of Carminative Water.</i></td> -<td class="tdr">197</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXIV_3">XXXIV</a>.</td> -<td class="tdl"><i>Of Gout Water.</i></td> -<td class="tdr">198</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXV_3">XXXV</a>.</td> -<td class="tdl"><i>Of Anhalt Water.</i></td> -<td class="tdr">199</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXVI_3">XXXVI</a>.</td> -<td class="tdl"><i>Of Vulnerary Water; or</i> Eau d’ -Arquebusade.</td> -<td class="tdr">200</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXVII_3">XXXVII</a>.</td> -<td class="tdl"><i>Of Cedrat Water.</i></td> -<td class="tdr">201</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXVIII_3">XXXVIII</a>.</td> -<td class="tdl"><i>Of Bergamot Water.</i></td> -<td class="tdr">203</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XXXIX_3">XXXIX</a>.</td> -<td class="tdl"><i>Of Orange cordial Water; or</i> -Eau de Bigarade.</td> -<td class="tdr">204</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XL_3">XL</a>.</td> -<td class="tdl"><i>Of Jasmine Water.</i></td> -<td class="tdr">206</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLI_3">XLI</a>.</td> -<td class="tdl"><i>Of the Cordial Water of</i> Montpelier.</td> -<td class="tdr">207</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLII_3">XLII</a>.</td> -<td class="tdl"><i>Of Father</i> Andrew<i>’s Water</i>.</td> -<td class="tdr">207</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLIII_3">XLIII</a>.</td> -<td class="tdl"><i>Of the Water of Father</i> Barnabas.</td> -<td class="tdr">208</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLIV_3">XLIV</a>.</td> -<td class="tdl"><i>Of the Water of the four Fruits.</i></td> -<td class="tdr">209</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLV_3">XLV</a>.</td> -<td class="tdl"><i>Of the Water of the four Spices.</i></td> -<td class="tdr">210</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLVI_3">XLVI</a>.</td> -<td class="tdl"><i>Of the Water of the four Seeds.</i></td> -<td class="tdr">211</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLVII_3">XLVII</a>.</td> -<td class="tdl"><i>Of the divine Water.</i></td> -<td class="tdr">212</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLVIII_3">XLVIII</a>.</td> -<td class="tdl"><i>Of</i> Roman <i>Water</i>.</td> -<td class="tdr">213</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_XLIX_3">XLIX</a>.</td> -<td class="tdl"><i>Of</i> Barbadoes <i>Water</i>.</td> -<td class="tdr">214</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_L_3">L</a>.</td> -<td class="tdl"><i>Of Ros Solis.</i></td> -<td class="tdr">215</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LI_3">LI</a>.</td> -<td class="tdl"><i>Of Usquebaugh.</i></td> -<td class="tdr">218</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LII_3">LII</a>.</td> -<td class="tdl"><i>Of Ratafia.</i></td> -<td class="tdr">221</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LIII_3">LIII</a>.</td> -<td class="tdl"><i>Of Gold Cordial.</i></td> -<td class="tdr">245</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LIV_3">LIV</a>.</td> -<td class="tdl"><i>Of Cardamum, or All-fours.</i></td> -<td class="tdr">247</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LV_3">LV</a>.</td> -<td class="tdl"><i>Of Geneva.</i></td> -<td class="tdr">248</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LVI_3">LVI</a>.</td> -<td class="tdl"><i>Of Cherry Brandy.</i></td> -<td class="tdr">252</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LVII_3">LVII</a>.</td> -<td class="tdl"><i>Of Honey Water.</i></td> -<td class="tdr">253</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LVIII_3">LVIII</a>.</td> -<td class="tdl"><i>Of Unequalled Water; or</i> Eau -sans Pareille.</td> -<td class="tdr">255</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LIX_3">LIX</a>.</td> -<td class="tdl"><i>Of the Water of Bouquet.</i></td> -<td class="tdr">256</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LX_3">LX</a>.</td> -<td class="tdl"><i>Of Cyprus Water.</i></td> -<td class="tdr">257</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LXI_3">LXI</a>.</td> -<td class="tdl"><i>Of Vestal Water.</i></td> -<td class="tdr">259</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LXII_3">LXII</a>.</td> -<td class="tdl"><i>Of Beauty Water.</i></td> -<td class="tdr">260</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LXIII_3">LXIII</a>.</td> -<td class="tdl"><i>Of Royal Water.</i></td> -<td class="tdr">261</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LXIV_3">LXIV</a>.</td> -<td class="tdl"><i>Of the Essence of Ambergrise, -Musk, and Civet.</i></td> -<td class="tdr">262</td> -</tr> -<tr> -<td class="tdr"><a href="#CHAP_LXV_3">LXV</a>.</td> -<td class="tdl"><i>Of Faints.</i></td> -<td class="tdr">263</td> -</tr> -</table> - -<div class="figcenter illowp100" id="i016" style="max-width: 12.5em;"> - <img class="w100" src="images/i016.jpg" alt="Decoration" /> -</div> - -<div class="chapter"></div> - - -<div class="chapter"> - -<p><span class="pagenum" id="Page_1"> 1</span></p> - -<div class="figcenter illowp100" id="i019" style="max-width: 56.25em;"> - <img class="w100" src="images/i019.jpg" alt="Decoration" /> -</div> - - -<p class="half-title"><small>A</small><br /> - -Complete System<br /> - -<small>OF</small><br /> - -DISTILLATION.</p> -</div> - -<p class="drop-cap"><span class="smcap">Distillation</span> is the Art of separating, -or drawing off the spirituous, -aqueous, and oleaginous Parts of a -mixt Body from the grosser, and more terrestrial -Parts, by means of Fire, and condensing -them again by Cold.</p> - -<p>We shall therefore divide this Treatise -into three Parts; in the first, we shall explain -the Method of distilling Spirits from -various Substances; in the second, the manner -of drawing simple Waters; and in the -third, the best Methods of making cordial -or compound Waters.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_2"> 2</span></p> - -<h2 class="nobreak" id="PART_I">PART I.<br /> - -<small><i>Of the Distillation of Spirits.</i></small></h2> -</div> - -<p class="drop-cap"><span class="smcap">By</span> the Distillation of Spirits is to be understood -the Art by which all inflammable -Spirits, Brandies, Rums, Arracks, and -the like, are procured from vegetable Substances, -by the means of a previous Fermentation, -and a subsequent Treatment of -the fermented Liquor by the Alembic, or -hot Still, with its proper Worm and Refrigeratory.</p> - -<p>But as it is impossible to extract vinous -Spirits from any vegetable Subject without -Fermentation, and previous to this Brewing -is often necessary, it will be requisite first to -consider these Operations.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_I">CHAP. I.<br /> - -<small><i>Of Brewing, in order to the Production of -inflammable Spirits.</i></small></h3> -</div> - -<p class="drop-cap"><span class="smcap">By</span> Brewing, we mean the extracting a -Tincture from some vegetable Substance, -or dissolving it in hot Water, by -which means it becomes proper for a vinous -Fermentation.</p> - -<p><span class="pagenum" id="Page_3"> 3</span></p> - -<p>A Solution, or fermentable Tincture of -this kind, may be procured, with proper -Management, from any vegetable Substance, -but the more readily and totally it dissolves -in the Fluid, the better it is fitted for Fermentation, -and the larger its Produce of -Spirits. All inspissated vegetable Juices -therefore, as Sugar, Honey, Treacle, Manna, -<i>&c.</i> are very proper for this Use, as -they totally dissolve in Water, forming a -clear and uniform Solution; but Malt, for -its Cheapness, is generally preferred in <i>England</i>, -though it but imperfectly dissolves in -hot Water. The worst sort is commonly -chosen for this Purpose; and the Tincture, -without the Addition of Hops, or Trouble -of boiling it, is directly cooled and fermented.</p> - -<p>But in order to brew with Malt to the -greatest Advantage, the three following -Particulars should be carefully attended to: -1. the Subject should be well prepared; -that is, it should be justly malted, and well -ground: For if it be too little malted, it -will prove hard and flinty; and consequently, -only a small Part of it dissolve in the Water: -And, on the other hand, if too much malted, -a great Part of the finer Particles, or -fermentable Matter, will be lost in the Operation. -With regard to grinding, the Malt<span class="pagenum" id="Page_4"> 4</span> -should be reduced to a kind of coarse Meal; -for Experience has shewn, that by this -means, the whole Substance of the Malt -may, through the whole Process, continue -mixed with the Tincture, and be distilled -with it; whereby a larger Quantity of Spirit -will be obtained, and also great Part of -the Trouble, Time and Expence in Brewing -saved. This Secret depends upon thoroughly -mixing, or briskly agitating the -Meal, first in cold Water, and then in -hot; and repeating this Agitation after the -Fermentation is finished: When the thick -turbid Wash must be immediately committed -to the Still. And thus the two Operations -of Brewing and Fermenting may -very commodiously be reduced to one, to -the no small Profit and Advantage of the -Distiller.</p> - -<p>The second Particular to be attended to, -is, that the Water be good, and properly -applied. Rain Water is the best adapted -to Brewing; for it not only extracts the -Tincture of the Malt better than any other; -but also abounds in fermentable Parts, -whereby the Operation is quickened, and -the Yield of the Spirit increased. The -next to that of Rain, is the Water of Rivers -and Lakes, particularly such as wash -any large Tract of a fertile Country, or receive -the Sullage of populous Towns. But<span class="pagenum" id="Page_5"> 5</span> -whatever Water is used, it must stand in a -hot State upon the prepared Malt, especially -if a clear Tincture be desired; but the -greatest Care must be taken to prevent the -Malt from running into Lumps or Clods; -and, indeed, the best Way to prevent this, -is to put a small Quantity of cold Water to -the Malt first, and mix them well together, -after which the remaining Quantity of Water -may be added in a State of boiling, without -the least Danger of coagulating the -Malt, or what the Distillers call, making a -Pudding.</p> - -<p>It has been found by Experience, that a -certain Degree of Heat is necessary to extract -the whole Virtue of the Malt: This -Degree may, by the above Method, be determined -to the greatest Exactness, as the -Heat of boiling Water may at once be -lessened to any assigned Degree of Warmth, -by a proper Addition of cold Water; due -Regard being had to the Season of the Year, -and the Temperature of the Air. This Improvement, -with that mentioned above, of -reducing the two Operations of Brewing -and Fermentation to one, will be attended -with considerable Advantage.</p> - -<p>With regard to the proper Quantity of -Water, it must be observed, that if too little -be used, a viscid clammy Mixture will be<span class="pagenum" id="Page_6"> 6</span> -produced, little disposed to ferment, nor -capable of extracting all the soluble Parts -of the Malt. On the other hand, too much -Water renders the Tincture thin and aqueous, -and by that means increases the Trouble -and Expence in all Parts of the Operation. -A due Medium, therefore, should -be chosen; and Experience has shewn, that -a Wash about the Goodness of that designed -by the <i>London</i> Brewers for Ten Shilling -Beer, will best answer the Distiller’s Purpose. -When a proper Quantity of Water -is mixed with the Malt, the whole Mass -must be well agitated, that all the soluble -Parts of the Malt may often come in contact -with the aqueous Fluid, which being -well saturated after standing a proper time, -must be drawn off, fresh Water poured on, -and the Agitations repeated, till at last the -whole Virtue, or saccharine Sweetness of -the Malt is extracted, and only a fixed -husky Matter remains, incapable of being -dissolved by either hot or cold Water.</p> - -<p>The third requisite Particular is, that -some certain Additions be used, or Alterations -made according to the Season of the -Year, or the Intention of the Operator. -The Season of the Year is very necessary to -be considered. In the Summer, the Water -applied to the Malt must be colder than in -the Winter; and in hot sultry Weather,<span class="pagenum" id="Page_7"> 7</span> -the Tincture must be suddenly cooled, otherwise -it will turn eager; and, in order to -check the too great Tendency it has to Fermentation, -when the Air is hot, it will be -necessary to add a proper Quantity of unmalted -Meal, which being much less disposed -to Fermentation than Malt, will -greatly moderate its Impetuosity, and render -the Operation suitable to the Production of -Spirits, which, by a too violent Fermentation, -would, in a great Measure, be dissipated -and lost.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_II">CHAP. II.<br /> - -<small><i>Of Fermentation.</i></small></h3> -</div> - -<p class="drop-cap"><span class="smcap">The</span> tincture, or, as the Distillers call -it, the Wash, being prepared, as in -the foregoing Chapter, it is next to be fermented; -for, without this Operation, no -vinous Spirit can be produced.</p> - -<p>By Fermentation is meant that intestine -Motion performed by the instrumental Efficacy -of Water, whereby the Salt, Oil and -Earth of a fermentable Subject, are separated, -attenuated, transposed, and again -collected, and recomposed in a particular -Manner.</p> - -<p><span class="pagenum" id="Page_8"> 8</span></p> - -<p>The Doctrine of Fermentation, is of the -greatest Use, and should be well understood -by every Distiller, as it is the very Basis of -the Art; and, perhaps, if more attended -to, a much purer Spirit, as well as a greater -Quantity of it, might be procured from -the same Materials than at present. We -shall therefore lay down a concise Theory -of Fermentation, before we proceed to deliver -the Practice.</p> - -<p>Every fermentable Subject is composed of -Salt, Oil, and a subtile Earth; but these -Particles are so small, that, when asunder, -they are imperceptable to the Senses; and, -therefore, when mixed with an aqueous -Fluid, they leave it transparent; neither -have fermentable Bodies any Taste, except -that of Sweetness.</p> - -<p>These Particles are each composed of -Salt, Oil and Earth, intimately mixed in an -actual Cohesion, Connexion, and Union; -and, therefore, when any one of those -Principles too much abounds in any Subject, -so that an intimate Union is prevented, -the whole Efficacy of the Fermentation is -either stopped or impaired, or at least limited -to one certain Species.</p> - -<p><span class="pagenum" id="Page_9"> 9</span></p> - -<p>This equal Connexion of Salt, Oil and -Earth into a single compound Particle, forms -a Corpuscle soluble in Water; or, to speak -more philosophically, this compound Corpuscle -is, by means of its saline Particles, -connected with the aqueous Corpuscles, -and moved up and down with them. But -where these Corpuscles are not thus connected -with the Water, a Number of them -join together, and form either a gross, or a -loose, chaffy, and spungy Matter.</p> - -<p>When these compound Particles are diluted -with a small Quantity of an aqueous -Fluid, they feel slippery, clammy, and -unctuous to the Touch, and affect the Taste -with a kind of ropy Sweetness. And when -a proper Quantity of the Fluid is added, a -Commotion is presently excited, and afterwards -a subtile Separation.</p> - -<p>This Commotion and Separation first begins -in the whole Substance; for before the -Addition of Water, the Subject may remain -in dry, solid, and large Pieces, as in Malt, -Sugar, <i>&c.</i> which being reduced to Powder, -each Grain thereof is an Aggregate of -many smaller compound Corpuscles; these -being put into Water, dissolve, and separately -float therein, till at length, they be<span class="pagenum" id="Page_10"> 10</span>come -so small as to be invisible, and only -thicken the Consistence of the Liquor.</p> - -<p>These Corpuscles being thus separated -from one another, there next ensues a Separation -of their component Particles; that -is, the Salt, the Oil, and the Earth, are divided -by the Interposition of the aqueous -Particles.</p> - -<p>The first Commotion is no more than a -bare Solution; for the saline Particles being -easily dissolvable in Water, they are immediately -laid hold of by the aqueous Particles, -and carried about with them. But the succeeding -Separation, or fermentative Motion, -is a very different thing; for by this the -saline Particles are divided from those of -Oil and Earth, partly by the Impulse of the -others in their Motion, and partly by the -Force of the aqueous Particles, which are -now continually meeting and dashing against -them.</p> - -<p>This Motion is performed by the Water, -as a Fluid, or Aggregate of an infinite -Number of Particles, in actual and perpetual -Motion; their Smallness being proportionable -to that of the fermenting Corpuscles, -and their Motion, or constant Susceptibility -of Motion, by Warmth, and the Motion -of the Air, disposing them to move<span class="pagenum" id="Page_11"> 11</span> -other subtile moveable Corpuscles also. The -certain Agreement of Figure, or Size between -the aqueous Particles, and those of -the Salt in the fermentable Subject, tends -greatly to increase this Commotion; for, by -this means, they are readily and very closely -connected together; and therefore move -almost like one and the same compound -Corpuscle; whilst the Water is not at all -disposed to cohere immediately with either -the Oil or Earth. And thus an unequal -Concussion is excited in the compound Corpuscles -of the fermentable Subject; which -Concussion at length strikes out the saline -Particle, loosens the others, and finally produces -a Separation of the original Connexion -of the Subject.</p> - -<p>An aqueous Fluid, therefore, is the true, -and indeed the only, Instrument for procuring -a fermentable Motion in these compound -Corpuscles of the Subject: For were -an oily Fluid poured upon any fermentable -Subject, no vinous Fermentation would ensue; -as the Oil could neither give a sufficient -Impulse on the compound Corpuscles, -which are grosser than its own constituent -Particles, nor divide the oily or saline Particles -of the Subject from their Connexion -with the others, which detain, and, as it -were, envelope, or defend them from its -Action.</p> - -<p><span class="pagenum" id="Page_12"> 12</span></p> - -<p>The compound Corpuscles of the fermentable -Subject being affected by the perpetual -Motion of the Particles of the aqueous -Fluid, a proper Degree of Motion is -necessary, or that the Particles move with -a proper Degree of Velocity, which principally -depends on external Heat. A considerable -Degree of Cold, indeed, will not -absolutely prevent Fermentation, though it -will greatly retard it; and a boiling Heat -will prevent it still more. A tepid, or middle -Degree of Heat between Freezing or -Boiling, is therefore the most proper for -promoting and quickening the Operation.</p> - -<p>The Admission of Air, also, though not -of absolute Necessity, yet greatly promotes -and quickens the Action, as being a capital -Instrument in putting in a proper Degree of -Motion the oily Particles of the Subject. -But whilst the Air thus contributes to hasten -the Effect, it causes at the same time by its -Activity some remarkable Alterations in -the oily Particles; for it not only moves, but -absolutely dissolves and displaces them from -their original Connexions; and thus carries -them off with itself from the whole Mass. -And, therefore, though the Consideration -of the Air does not so properly belong to -Fermentation in the general, yet it does in -particular; as having an accidental Power<span class="pagenum" id="Page_13"> 13</span> -to alter every Species of this Operation: -Consequently its Agency ought to be well -understood, either to procure Alterations at -pleasure in the fermenting Mass, or to prevent -and correct impending Dangers.</p> - -<p>The oily Particles thus separated and dissolved -by the Air, are also elastic, though -they probably derive that Property from -their Intercourse with the Air itself, and -their being rendered extremely minute.</p> - -<p>When, therefore, an aqueous Fluid is -added to a fermentable Subject exposed to -a temperate Heat, a fermentative Struggle -immediately arises, the saline Part of the -compound Particles being dissolved by the -continual intestine Motion of the Water, -and carried up and down with it in all Directions, -amidst an infinite Number of other -Particles, as well fermentable, as aqueous -ones; whence, by this Collision and Attrition, -the saline Particles are dissolved, -and separated from their Connexion with -the oily and earthy. And as the oily Particles -are the most subtle and elastic, they -would, by this means, be thrown up to the -Surface of the Liquor, and carried off by the -Air, were they not closely connected with -the earthy ones, whose Gravity prevents -their Evaporation, and, by coming in contact -with others of the same kind, form<span class="pagenum" id="Page_14"> 14</span> -Aggregations, and sink down, with the -oily Particles, to the Bottom. But before -these can form a Bulk too large to be supported -by the Water, many of the oily Particles -are, by their frequent Collisions -with the aqueous Fluid, separated from -the earthy ones; and, by Degrees, more -strongly connected again with the saline -ones; whilst, on the other hand, the same -saline Particles imbibe some of the earthy -ones, which being left single, upon their -Separation from the oily Particles, floated -about separately in the Fluid.</p> - -<p>And hence proceed the several different -Consequences of Fermentation; <i>viz.</i> 1. -From the Separation of the saline Particles -of the fermentable Subject proceeds the tart, -saline, or acid Taste of the Liquor; which -is more sensible at first, before the Liquor -is duly composed and settled, or the due Arrangement -and Connection of the saline -Particles with those of the oily and earthy -Kinds, completed: After which the Liquor -proves milder, softer, or less pungent. 2. -From the oily Particles being set at liberty, -proceeds the strong Smell of the Liquor, -and the Head or shining Skin upon the Surface. -3. The earthy Particles collecting -together in Clusters, cause the Fluid to appear -turbid, and afterwards a visible earthy, -or clay-like Matter to be precipitated: And<span class="pagenum" id="Page_15"> 15</span> -some of the earthy Parts, in their Motion, -arriving at the Head, or oily Skin on the -Surface, cause it to thicken; and afterwards -taking it down along with it, thus constitute -the Lees which abound in Oil. 4. From -this new Struggle or Collision, which is productive -both of Solution, and a new Connection -in the saline and earthy Corpuscles, -proceeds the Ebullition in Fermentation. -And, lastly, by the same repeated Coalition -of the oily with the aqueous and saline -Particles, the inflammable Spirit is produced.</p> - -<p>Having thus laid down a concise Theory -of Fermentation, we shall now proceed to -the Practice.</p> - -<p>The Wash being brought to a tepid, or lukewarm -State in the Backs, a proper Quantity -of a good-conditioned Ferment is added; but -if the Ferment be solid, it should be previously -broke into small Pieces, and gently -thinned either with the Hand, Whisp, <i>&c.</i> -in a little of the tepid Liquor. A complete -and uniform Solution, however, should not -be attempted, because that would greatly -weaken the Power of the Ferment, or destroy -its future Efficacy. The whole intended -Quantity, therefore, being thus -loosely mixed with a moderate Parcel of the -Liquor, and kept in a tepid State, either<span class="pagenum" id="Page_16"> 16</span> -by setting it near the Fire, or otherwise, and -free from the too rude Commerce of the -external Air; more of the insensibly warm -Liquor ought to be added, at proper Intervals, -till, at length, the whole Quantity is -properly set to working together. And, -thus, by dividing the Business into Parts, it -may much more speedily and effectually -be performed, than by attempting it all at -once.</p> - -<p>The whole Quantity of Liquor being thus -set to work, secured in a proper Degree of -Warmth, and defended from a too free Intercourse -of the external Air, Nature itself, -as it were, finishes the Process, and renders -the Liquor fit for the Still.</p> - -<p>By Ferments, we mean any Substance, -which, being added to any rightly disposed -fermentable Liquor, will cause it to ferment -much sooner and faster than it would of itself; -and, consequently, render the Operation -shorter; in contradiction to those abusively -called so, which only correct some -Fault in the Liquor, or give it some Flavour. -Hence we see, that the principal Use -of Ferments is to save Time, and make Dispatch -in Business; whilst they only occasionally, -and, as it were, by Accident, give -a Flavour, and increase the Quantity of -Spirit. And, accordingly, any fermentable<span class="pagenum" id="Page_17"> 17</span> -Liquor, may, without the Addition of any -Ferment, by a proper Management of Heat -alone, be brought to ferment, and even -more perfectly, though much slower, than -with their Assistance.</p> - -<p>These Ferments are, in general, the Flowers -and Fæces of all fermentable Liquors, -generated and thrown to the Surface, or deposited -at the Bottom, either during the -Act of Fermentation, or after the Operation -is finished.</p> - -<p>Two of these are procurable in large -Quantities, and at a small Expence; we -mean, Beer-Yeast and Wine-Lees; a prudent -and artificial Management, or Use of -which, might render the Business of Distillation -much more facile, certain and advantageous.</p> - -<p>It has been esteemed very difficult, and a -great Discouragement, in the Business of -Distillation, to procure a sufficient Stock of -these Materials, and preserve them at all -times ready for use. The whole Secret consists -in dexterously freeing the Matter from -its superfluous Moisture; because in its fluid -State, it is subject to a farther Fermentation, -which is productive of Corruption; in -which State it becomes intolerably fœtid -and cadaverous.</p> - -<p><span class="pagenum" id="Page_18"> 18</span></p> - -<p>The Method of exposing it to the Air -till it has required a proper Consistence, is -subject to great Inconveniencies; and so peculiar -and careful a Management necessary, -that it rarely succeeds.</p> - -<p>The best Way, therefore, is to press it -very slowly and gradually, in a thick, close, -and strong Canvas Bag, after the manner of -Wine Lees, by the Tail-press, till it becomes -a kind of Cake; which, though soft, -will easily snap, or break dry and brittle between -the Fingers. Being reduced to that -Consistence, and closely packed up in a -tight Cask, it will remain a long Time uncorrupted, -preserve its Fragrancy, and consequently, -fit to be used for fermenting the -finest Liquor.</p> - -<p>The same Method is also practicable, and -to the same Advantage, in the Flowers or -Yeast of Wine; which may be thus commodiously -imported from abroad: Or, if -these cannot be procured, others of equal -Efficacy may be procured from fresh Wine -Lees, by barely mixing and stirring them -into a proper warm Liquor; whence the -lighter, or more volatile and active Parts -of the Lees, will be thrown to the Surface, -and may easily be taken off, and preserved, -by the above-mentioned Method, in any<span class="pagenum" id="Page_19"> 19</span> -desired Quantity. And hence, by a very -easy Process, an inexhaustible Supply of the -most useful Ferments may be readily and -successively procured, so as to prevent for -the future all Occasion of Complaint for -want of them, in the Distiller’s Business.</p> - -<p>Experience has demonstrated, that all -Ferments abound much more in essential -Oil, than the Liquor which produced them; -and consequently they retain, in a very high -Degree, the Smell and Flavour of the Subject. -It is therefore requisite, before the -Ferment is applied, to consider what Flavour -is intended to be introduced, or what -Species of Ferment is most proper for the -Liquor.</p> - -<p>The Alteration thus caused by Ferments -is so considerable, as to render any neutral -fermentable Liquor, of the same Flavour -with that which yielded the Ferment. This -Observation is of much greater Moment -than will presently be conceived; for a new -Scene is hereby opened, both in the Business -of Distillation, and others depending -upon Fermentation. It must, however, be -observed, that its Benefit does not extend -to Malt, treated in the common Method; -nor to any other Subject but what affords -a Spirit tolerably pure and tasteless: For, -otherwise, instead of producing a simple,<span class="pagenum" id="Page_20"> 20</span> -pure, and uniform Flavour, it causes a -compound, mixed, and unnatural one. How -far the fine Stiller may profit by it, well deserves -his Attention; and whether our native -Cyder Spirit, Crab Spirit, <i>&c.</i> which -have very little Flavour of their own, may -not, by this Artifice, be brought nearly, if -not intirely, into the State of some foreign -Brandies, so highly esteemed, is recommended -to Experience.</p> - -<p>It is common with Distillers, in order to -increase the Quantity of Spirit, give it a particular -Flavour, or improve its Vinosity, to -add several things to the Liquor, during -the Time it is in a State of Fermentation; -and these Additions may properly be reduced -to Salts, Acids, Aromatics, and Oils.</p> - -<p>All rich vegetable Juices, as Treacle, -Honey, <i>&c.</i> which either want a natural -Acid, have been deprived of it, or contain -it in too small a Quantity, will be greatly -improved by adding, at the Beginning of -the Operation, a small Quantity of the vegetable -or fine mineral Acids; as Oil of Sulphur, -Glauber’s Spirit of Salt, Juice of Lemons, -or an aqueous Solution of Tartar. -These Additions will either give, or greatly -improve the vinous Acidity of the Subject, -but not increase the Quantity of the Spirit,<span class="pagenum" id="Page_21"> 21</span> -that Intention being performed by Aromatics -and Oils.</p> - -<p>All pungent Aromatics have a surprising -Quality of increasing the Quantity of the -Spirit, as well as in altering, or improving -the Flavour; but their Use requires that the -Fermentation should be performed in close -Vessels. And if a large Quantity be intended -to be added, Care must be taken not -to do it all at once, lest the Oiliness of the -Ingredients should check the Operation. But -if the Flavour be the principal Intention, -they should not be added till the Operation -is nearly finished. After the same Manner -a very considerable Quantity of any essential -vegetable Oil may be converted into a surprisingly -large Quantity of inflammable -Spirit; but great Caution is here also necessary -not to drop it too fast, or add too large -a Quantity at a time, which would damp -the Fermentation; it being the surest Method -of checking, or totally stopping this -Operation, at any Point of Time required. -The best Method, therefore, of adding the -Oil, so as to avoid all Inconveniencies, is to -rub the Oil in a Mortar with Sugar, which -the Chemists call making an <i>Olæosaccharum</i>, -by which Means the Tenacity of the Oil -will be destroyed, and the whole readily -mix with the Liquor, and immediately ferment -with it. The Distiller would do well<span class="pagenum" id="Page_22"> 22</span> -to consider these Observations attentively, -as he may thence form an advantageous -Method of increasing the Quantity of Spirits, -and at the same Time greatly improve -their Quality and Flavour.</p> - -<p>But in order to put these Observations in -practice, particular Regard must be had to -the containing Vessel in which the Fermentation -is performed, the Exclusion of the -Air, and the Degree of the external Heat -or Cold.</p> - -<p>With regard to the containing Vessel; its -Purity, and the Provision for rendering it -occasionally close, are chiefly to be considered. -In cleansing it, no Soap, or other -unctuous Body should be used, for fear of -checking the Fermentation; and, for the -same Reason, all strong alkaline Lixiviums -should be avoided. Lime-water, or a -turbid Solution of quick Lime may be employed -for this Purpose, without producing -any ill Effect; it will also be of great Service -in destroying a prevailing acetous Salt, -which is apt to generate in the Vessels when -the warm Air has free Access to them; and -tends to pervert the Order of Fermentation, -and, instead of a Wine or Wash, produce -a Vinegar. Special Care must also be had, -that no Remains of Yeast, or cadaverous -Remains of former fermented Matters, hang<span class="pagenum" id="Page_23"> 23</span> -about the Vessels, which would infect whatever -should be afterwards put into them; -and cannot, without the utmost Difficulty, -be perfectly cured and sweetened.</p> - -<p>The occasional Closeness of the Vessels -may in the large way, be provided for by -Covers properly adapted; and, in the small -way, by Valves, placed in light Casks. -These Valves will occasionally give the necessary -Vent to preserve the Vessel, during -the Height of the Fermentation; the Vessel -otherwise remaining perfectly close, and -impervious to the Air.</p> - -<p>It is a Mistake of a very prejudicial Nature, -in the Business of Fermentation, to -suppose, that there is an absolute Necessity -for a free Admission of the external Air. -The express contrary is the Truth, and very -great Advantages will be found by practising -according to this Supposition. A constant -Influx of the external Air, if it does not -carry off some Part of the Spirit already -generated, yet certainly catches up and dissipates -the fine, subtile, or oleaginous and -saline Particles, whereof the Spirit is made, -and thus considerably lessens the Quantity. -By a close Fermentation this Inconveniency -is avoided; all Air, except that included in -the Vessel, being excluded. The whole Secret -consists in leaving a moderate Space for<span class="pagenum" id="Page_24"> 24</span> -the Air at the Top of the Vessel, unpossessed -by the Liquor. When the Liquor is once -fairly at work to bung it down close, and -thus suffer it to finish the Fermentation, -without opening or giving it any more Vent -than that afforded it by a proper Valve -placed in the Cask; which, however is not -of absolute Necessity, when the empty -Space, or rather that possessed by the Air, -is about one tenth of the Gage; the artificial -Air, generated in the Operation being -then seldom sufficient to open a strong -Valve, or at most not to endanger the Cask.</p> - -<p>This Method may be practised to good -Advantage by those whose Business is not -very large; but it requires too much Time -to be used by the large Dealers, who are -in a manner forced to admit the free Air, -and thus sustain a considerable Loss in their -Quantity of Spirit, that the Fermentation -may be finished in the small Time allowed -for that Purpose. It may, however, be -said, that the silent, slow, and almost imperceptible -vinous Fermentation, is universally -the most perfect and advantageous.</p> - -<p>During the whole Course of this Operation, -the Vessel should be kept from all external -Cold, or considerable Heat, in an equal, -uniform, and moderate Temperature. In -the Winter, a Stove-Room, such as is com<span class="pagenum" id="Page_25"> 25</span>mon -in <i>Germany</i>, would be very convenient -for this Purpose; the Vessel being -placed at a proper Distance from the Stove: -But at other Seasons no particular Apparatus -is necessary with us in <i>England</i>, if the Place -allotted for the Business be but well defended -from the Summer’s Heat, and the -ill Effects of cold bleak northern Winds.</p> - -<p>The Operation is known to be perfected -when the hissing, or small bubbling Noise -can be no longer heard, upon applying the -Ear to the Vessel; and also by the Liquor -itself appearing clear to Eye, and having a -pungent Sharpness on the Tongue. And -that it may fully obtain these Properties, -and be well fitted to yield a pure and perfectly -vinous Spirit by Distillation, it should -be suffered to stand at rest in a somewhat -cooler Place, if practicable, than that in -which it was fermented; till it has thoroughly -deposited and cleansed itself of the -gross Lee, and become perfectly transparent, -vinous and fragrant; in which State it -should be committed to the Still, and the -Spirit obtained will not only exceed that obtained -in the common Way in Quantity, -but also in Fragrance, Pungency, and Vinosity.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_26"> 26</span></p> - -<h3 class="nobreak" id="CHAP_III">CHAP. III.<br /> - -<small><i>Of Distillation in general.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Having</span> in the two preceding Chapters -laid down the best Methods of Brewing -and Fermentation, we shall now proceed -to the Method of Distillation.</p> - -<p>And in order to lead our Readers methodically -through the Path which lies before -them, we shall begin with explaining the -Principles of Distillation; or, the Method -of extracting the spirituous Parts of Bodies.</p> - -<p>To extract the Spirits is to cause such an -Action by Heat, as to cause them to ascend -in Vapour from the Bodies which detain -them.</p> - -<p>If this Heat be natural to Bodies, so that -the Separation be made without any adventitious -Means, it is called Fermentation, -which we have already explained.</p> - -<p>If it be produced by Fire, or other heating -Power, in which the Alembic is placed, -it is called Digestion, or Distillation: Digestion, -if the Heat only prepares the Materials -for the Distillation of their Spirits; -and Distillation, where the Action is of<span class="pagenum" id="Page_27"> 27</span> -sufficient Efficacy to cause them to ascend in -Vapour, and distil.</p> - -<p>This Heat is that which puts the insensible -Parts of a Body, whatever it be, into -Motion, divides them, and causes a Passage -for the Spirits inclosed herein, by disengaging -them from the Phlegm and the earthy -Particles by which they are inclosed.</p> - -<p>Distillation considered in this Light, is not -unworthy the Attention and Countenance of -the Learned. This Art is of infinite Extent; -whatever the whole Earth produces, Flowers, -Fruits, Seeds, Spices, aromatic and -vulnerary Plants, odoriferous Drugs, <i>&c.</i> -are its Objects, and come under its Cognizance; -but we generally confine it to Liquids -of Taste and Smell; and to the simple -and spirituous Waters of aromatic and -vulnerary Plants. With regard to its Utility, -we shall omit saying any thing here, -as we shall give sufficient Proofs of it in the -Sequel.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IV">CHAP. IV.<br /> - -<small><i>Of particular Distillation.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Distillation</span> is generally divided into three -Kinds; the first is called Distillation -<i>per ascensum</i>, which is when the Fire, or<span class="pagenum" id="Page_28"> 28</span> -other Heat, applied to the Alembic, containing -the Materials, causes the Spirits to -ascend. This is the most common, and indeed -almost the only kind used by Distillers.</p> - -<p>The second is called Distillation <i>per descensum</i>; -which is, when the Fire being -placed upon the Vessel precipitates, or causes -the Spirit to descend. This Kind is hardly -ever used by Distillers, but to obtain the -Essence or Oil of Cloves.</p> - -<p>The third is termed Distillation <i>per latus</i>, -or oblique Distillation; but this being used -only by the Chemists we shall say nothing -farther of it here.</p> - -<p>With regard to the different Methods of -Distillation, occasioned by the different Vessels, -or Materials made use of to excite Heat, -improperly called Distillation; they are of -various Kinds, and shall be explained as -they occur in the Work.</p> - -<p>There are various Kinds of Distillation, -some of which arise from the different Constructions -of Alembics; such are the Distillation -by the common Alembic, with a -Refrigeratory, the Glass Alembic, the serpentine -Alembic, and the Retort: Others -are produced from the Heat surrounding<span class="pagenum" id="Page_29"> 29</span> -the Alembic; such as the Distillation in -<i>Balneum Mariæ</i>, the Vapor, the Sand, the -Dung, and the Lime Baths.</p> - -<p>These different Methods of Distilling, -we shall explain in enumerating the Operations -in which they are most proper; and -proceed to treat of the different Forms of -Alembics and their Constructions.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_V">CHAP. V.<br /> - -<small><i>Of <span class="smcap">Alembics</span>, and their different -Constructions.</i></small></h3></div> - -<div class="figcenter illowp100" id="i018" style="max-width: 156.25em;"> - <img class="w100" src="images/i018.jpg" alt="" /> - <div class="caption">Various Alembics</div> -</div> - -<p class="drop-cap"><span class="smcap">The</span> Alembic is a Vessel usually of -Copper tined, which serves for, and -is essential to all Operations in the Distillery.</p> - -<p>There are several Sorts of Alembics, all -different, either with regard to Matter or -Form. As, the common Alembic with a -Refrigeratory, the earthen and the glass -Alembic, the <i>Balneum Mariæ</i>, and the Vapour-Bath -Alembic.</p> - -<p>Every one of these being of a different -Construction, are also used in different Operations.</p> - -<p><span class="pagenum" id="Page_30"> 30</span></p> - -<p>The common Alembic consists principally -of two Parts, the lower Part called the Body, -and the upper termed the Head.</p> - -<p>The Body consists of two Pieces, the -lower called the Cucurbit, and the upper -the Crown. The Cucurbit or lower Part -of the Body, is a kind of Receptacle -proportioned to the Size of the Alembic, -in which the Bodies to be distilled are -placed.</p> - -<p>The Crown, or upper Part of the Body, -is also another Part of the Alembic; and is -that Part of the Body to which the Head is -immediately luted. But an Idea of these several -Alembics will be much better attained -from the following Figures, which represent -them much stronger to the Imagination -than is possible to be done by Words.</p> - -<p><i>Fig. 1.</i> Is a common Alembic, as it appears -before it is placed in a Furnace, where -<i>a</i> is the Bottom, <i>b</i> the Crown, <i>c</i> the Head.</p> - -<p><i>Fig. 2.</i> Is the Body without the Head; <i>a</i> -the Rim or Top of the Crown where the -Head is luted.</p> - -<p><span class="pagenum" id="Page_31"> 31</span></p> - -<p><i>Fig. 3.</i> The Head; <i>a</i> the Rim where it -is to be luted to the Body; <i>b</i> the Nose, or -End which is luted into the Worm.</p> - -<p><i>Fig. 4.</i> The Worm, as it appears when -out of the Tub in which it is fixed when -in use; <i>a</i> the End into which the Still Head -is inserted, <i>b</i> that which conveys the Liquor -into the Receiver.</p> - -<p><i>Fig. 5.</i> Two Stills at work in one Refrigeratory; -<i>a</i>, <i>b</i> the two Still Heads, <i>c</i>, <i>d</i> the -Bodies inclosed in the Brick-Work; <i>e</i>, <i>e</i> the -two Fire-Places; <i>f</i>, <i>f</i> the two Ash-Holes; -<i>g</i> a Common Receiver; <i>h</i> a Spout Receiver, -called by Chemists a Separating-Glass, used -in the Distillation of Herbs, in order to extract -their essential Oil; <i>i</i> a Crane for drawing -the Water out of the Refrigeratory.</p> - -<p><i>Fig. 6.</i> A small Still with a Refrigeratory; -<i>a</i> the Body, <i>b</i> the Head, <i>c</i> the Refrigeratory -filled with Water, <i>d</i> the Receiver, luted to -the Bec of the Alembic.</p> - -<p><i>Fig. 7.</i> A Glass Alembic to be used as a -<i>Balneum Mariæ</i>; <i>a</i> the Body, <i>b</i> the Head, -<i>c</i> the Bec, which is to be luted to the Receiver, -<i>d</i> a Trivet on which it is standing in -the Water.</p> - -<p><span class="pagenum" id="Page_32"> 32</span></p> - -<p><i>Fig. 8.</i> A proper Receiver for the Glass -Alembic, called by Chemists a Bolt-Head, -or Matrass.</p> - -<p><i>Fig. 9.</i> The Glass Alembic placed in a -Copper Vessel; <i>a</i> the Copper Vessel filled -with Water, <i>b</i> the Body of the Glass Alembic, -<i>c</i> the Head, <i>d</i> the Receiver luted at <i>c</i> -to the Bec of the Alembic.</p> - -<p><i>Fig. 10.</i> A cold Still for distilling simple -Waters; <i>a</i> the Head, <i>b</i> the Bec, or Nose, -<i>c</i> the Receiver, <i>d</i> the Plate on which Herbs -are laid.</p> - -<p><i>Fig. 11.</i> A Vessel for Digestion, called -by Chemists a Pelican or circulatory Vessel; -<i>a</i> the Body, <i>b</i> the Head, <i>c</i>, <i>c</i> two Tubes, -luted at <i>d</i>, <i>d</i>, by which the Liquor returns -from the Head into the Body; <i>e</i> a Furnace -on which it is placed, <i>f</i> the Fire-place, <i>g</i> -the Ash-hole.</p> - -<p><i>Fig. 12.</i> Another Receiver, used when -it is necessary to lute it to the End of the -Worm, in order to prevent the most volatile -Parts from being evaporated, and lost.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_33"> 33</span></p> - -<h3 class="nobreak" id="CHAP_VI">CHAP. VI.<br /> - -<small><i>Of the</i> <span class="smcap">Accidents</span> -<i>that too often happen in performing the Processes of</i> -<span class="smcap">Distillation</span>.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">Among</span> the Accidents which frequently -happen in Distilling, the least -of all is for the Operation to miscarry and -the Ingredients to be lost.</p> - -<p>And this being a Subject of the greatest -Importance we shall treat it with all possible -Accuracy.</p> - -<p>All Accidents are occasioned by Fire, -their primary Cause; by want of Attention -they get too much Head, and Fear often -suffers them to become irremediable.</p> - -<p>The first Accident which may happen -by the Fire, is when a Distiller, by too -great a Heat, causes the Ingredients to be -burnt at the Bottom of the Still; by this -Means his Liquor is spoiled by an empereumatic -Taste, and the Tin is melted off from -the Alembic. An Empereuma resembles -the Smell of burnt Tobacco, and is produced -in Liquors by too great a Degree of Heat. -To illustrate this, distil any Fruit, Flowers, -or any Aromatic whatever; but especially<span class="pagenum" id="Page_34"> 34</span> -something whose Smell is very volatile, draw -off only the best, unlute the Alembic, and -what remains in the Still, will be found to -have a very disagreeable Smell; whence it -follows, that if a little more had been drawn -off, it would have spoiled what was before -obtained.</p> - -<p>If the Fire be too violent, the extraordinary -Ebullition of the Contents causes them -to ascend into the Head; and, if a Glass -Alembic, they fall ignited into the Recipient; -the Heat breaks it, the Spirits are dissipated, -and often take Fire from the Heat of the -Furnace.</p> - -<p>If the Fire be too strong, the Bottom of -the Still becomes red hot, the Materials inflamed, -and consequently the Fire reaches -the Recipient.</p> - -<p>When an earthen Alembic is used, the -closest Attention is requisite to keep the Fire -from burning the Materials at the Bottom. -The Head, which is always of Glass, bursts, -and the Spirits are spilt, and often catch -fire. And the Remedy becomes the more -difficult, as Earth retains the Fire much -longer than a common Alembic.</p> - -<p>If the Alembic be not firmly fixed, it is -soon put out of Order, falls down and un<span class="pagenum" id="Page_35"> 35</span>lutes -itself; thus the Liquor is spilt, and the -Vapour sets the Spirits on fire.</p> - -<p>If all the Joints be not carefully luted, -the Spirits at their first Effort issue through -the least Aperture, run into the Fire, which -is propagated into the Alembic by the Vapour.</p> - -<p>In Distillations where the Phlegm ascends -first, its Humidity penetrates the Lute, and -loosens it, so that when the spirituous Vapours -ascend, they are exposed to the same -Accident.</p> - -<p>Lastly, when the Recipient is unluted, -especially if near full, without the greatest -Circumspection the Spirits will be spilt, and -so catch Fire.</p> - -<p>Hitherto I have only given a simple Account -of what daily happens to Distillers; -but the Consequences of these Accidents -are infinitely more terrible than the Accidents -themselves; for an Artist to lose -his Time, his Labour and Goods, is no -small Matter; but it follows from what we -have premised, that both his Life and Fortune -are in danger from these Conflagrations. -Instances of the former are too common, as -well as those of the latter, relating to the<span class="pagenum" id="Page_36"> 36</span> -Danger to which the Operator is exposed. -They are evident, and we have seen very -lately three Instances sufficient to intimidate -the most sanguine. The Spirits catch, the -Alembic and Recipient fly, and the inflamed -Vapour becomes present Death to all who -breathe it.</p> - -<p>The Rectifiers, who perform the most -dangerous Operations of Distillery, are particularly -exposed to these terrible Accidents; -the Fineness of the Spirit at the same -time that it renders it more inflammable, -also causes the Fire to spread with the -greater Rapidity. And when their Store-houses -are once on Fire, they are seldom or -never saved.</p> - -<p>Possibly I may be censured for my Conciseness -on this Head; indeed the Importance -of it requires the most particular Discussion; -but intending to speak of the Methods -proper to prevent these Accidents, I -shall close this Chapter, with recommending -the Subject of it to the serious Reflection -of all concerned in Distillation. And it being -hitherto omitted, though of all others it -requires the Attention of the Distiller, I shall -further observe, that these Operations should -never be left to Servants. What can be expected -from ignorant Persons? Fear will<span class="pagenum" id="Page_37"> 37</span> -seize them, when the greatest Presence of -Mind is requisite.————Let us now proceed -to the Methods of preventing, or at least -lessening their Effects.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_VII">CHAP. VII.<br /> - -<small><i>Of the Methods of preventing Accidents.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">To</span> have informed the Reader of the Accidents -which happen in Distilling, -would have been of little Consequence, -without shewing, at the same Time, the -Methods of preventing them. In order -therefore to fortify him against the Terror, -which the foregoing Chapter may have -excited, we will here point out the Remedies -for all the Cases before specified.</p> - -<p>To prevent Accidents, two Things especially -must be known, and adverted to.</p> - -<p>1. The Knowledge of the Fire, which -depends on the Fuel, whether Wood or -Coal.</p> - -<p>2. The Manner of luting so as to prevent -the Vapours from escaping through it, -and by that Means of setting the whole on -fire.</p> - -<p><span class="pagenum" id="Page_38"> 38</span></p> - -<p>The hardest Wood generally makes the -quickest Fire, such as Beech, Oak, Holm, -Elm, <i>&c.</i> The white Woods, as the Ash, -the Poplar, the Willow, and the Birch, -make a milder Fire. This holds good also -of the Coal made of these two kinds of -Wood; and, consequently, the Nature of -the Wood or Coals must determine the -Fire, and the Action of this must be proportioned -to the Effect intended to be produced -by it. That is, the Capacity of the Alembic, -the Matters to be distilled, and their -Quantity. The same may also be said of -Pit Coal, which is generally used in <i>England</i>.</p> - -<p>It is evident, that the larger the Alembic, -the more Fire is necessary. What has not -been digested, also, requires more Fire -than that which has been prepared by that -Operation. Spices require a stronger Fire -than Flowers; a Distillation of Simple Waters -more than that of spirituous Liquors.</p> - -<p>The surest Way of ascertaining the -necessary Degree of Fire, is to regulate -it by the Materials, as they are more or -less disposed to yield them Spirits, <i>&c.</i> -and this is done as follows. The Operator -must not leave the Alembic, but attentively -listen to what passes within, when -the Fire begins to heat it. When the Ebu<span class="pagenum" id="Page_39"> 39</span>lition -becomes too vehement, the Fire must -be lessened, either by taking out some of -the Fuel, or covering it with Ashes or -Sand.</p> - -<p>It requires a long Experience in the several -Cases, before a Distiller can acquire a -competent Knowledge in this important -Point. Nor is it possible to determine the -Degree of Fire from the Quantity of Fuel; -Judgment, assisted by Experience, must supply -this Defect.</p> - -<p>Every thing being determined with regard -to the Degree of Fire, we shall now -proceed to explain the Method of luting -Alembics.</p> - -<p>By the Term luting an Alembic, we -mean, the closing the Joints through which -the Spirits might transpire.</p> - -<p>Lute is a Composition of common Ashes, -well sifted, and soaked in Water; Clay, and -a kind of Paste made of Meal or Starch are -also used for this Purpose; which, as I before -observed, is to close all the Joints, <i>&c.</i> -in order to confine the Spirits from transpiring.</p> - -<p>Good Luting is one of the surest Methods -of preventing Accidents. An Alembic,<span class="pagenum" id="Page_40"> 40</span> -where all Transpiration is prevented, having -nothing to fear but the too great Fierceness -of the Fire; and that may be regulated -by the Rules already laid down.</p> - -<p>The refrigerating Alembic is mostly used. -The Body and the Head are joined to each -other; but notwithstanding the greatest -Care be taken in luting the Juncture, there -will still be some imperceptable Interstice -for Transpiration; and the least being of -the greatest Consequence, a Piece of strong -Paper, should be pasted over the Joint, and -the Alembic never left, till the Spirits begin -to flow into the Receiver, in order to -apply fresh Paper, if the former should -contract any Moisture. The Master himself -should carefully attend to this, and -whatever Precaution may have been previously -used, the Eye must be constantly upon -it.</p> - -<p>The Alembic, when vinous Spirits are -distilled, should be luted with Clay, carefully -spread round the Junctures, in order -to prevent all Transpiration; because the -Consequences here are terrible; for when -the Fire catches a large Quantity, it is often -irremediable. Besides, as this Earth cracks -in drying, it must be often moistened, and -fresh applied, on the first Appearance of -any Occasion for it.</p> - -<p><span class="pagenum" id="Page_41"> 41</span></p> - -<p>The Retort is also luted with Clay; but -as glass Retorts are also used, they are often -coated with the same Clay, to prevent their -melting by the Intenseness of the Fire.</p> - -<p>Lastly, the earthen and glass Alembics -are luted with Paper and Paste as above.——Having -thus explained the great Consequence -of Circumspection with regard to -Luting, and the Degree of Fire, we shall -now proceed to a third Method of preventing -them, and close this Chapter with a -short Observation on portable Furnaces; -which is, That Alembics being never thoroughly -secure on this kind of Furnaces, a -Hook should be fastened to the Refrigerant -for fixing it to the Wall.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_VIII">CHAP. VIII.<br /> - -<small><i>Of the Remedies for Accidents, when they -happen.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Notwithstanding</span> the best of Rules, and -the strictest Observation, it is impossible -entirely to prevent Accidents, and therefore -it is of no less Importance to point out -the Remedies on those Occasions.</p> - -<p>The most essential, are Courage and Presence -of Mind; Fear only increasing the -Misfortune.</p> - -<p><span class="pagenum" id="Page_42"> 42</span></p> - -<p>1. If the Fire be too violent it must be -covered, but not so as totally to prevent its -Action, as by that Means the Process of the -Distillation would be interrupted, and render -it more difficult and less perfect.</p> - -<p>2. When the Ingredients burn, which -you will soon discover by the Smell, the Fire -must be immediately put out, in order to -prevent the whole Charge of the Still being -entirely spoiled, which would otherwise inevitably -be the Consequence.</p> - -<p>3. If the Spirits should catch fire, the -first care is to unlute immediately the Receiver, -and stop both the End of the Beak -and Mouth of the Receiver with wet -Clothes.</p> - -<p>The Fire must then be put out, and if the -Flame issued through the Luting, the Joints -must be closed with a wet Cloth, which, -together with Water, should never be wanting -in a Distil-house.</p> - -<p>4. If the Alembic be of Earth, and the -Contents burn at the Bottom, the Fire must -immediately be put out, the Alembic removed, -and Water thrown upon it, till the Danger -is over; and, for farther Security, covered -with a wet Cloth.</p> - -<p><span class="pagenum" id="Page_43"> 43</span></p> - -<p>5. If after all your Care in closing the -Junctures to prevent Transpiration, you -perceive any thing amiss, while the Spirits -are ascending, apply Clay, or any other -Composition, in order to stop the Aperture, -and have always a wet Cloth ready to stifle -the Flame, if the Spirits should take fire.</p> - -<p>6. If the Heat detaches the Lute, or it -becomes moist, immediately apply another, -having always ready what is necessary for -performing it. Should the Transpiration be -so violent, that you cannot immediately apply -a fresh Lute, clap a wet Cloth round the -Joint, and keep it on firm and tight, till -the Spirits have taken their Course. But if -notwithstanding all your Efforts the Transpiration -should increase, so that you fear -a Conflagration, remove the Receiver as -soon as possible from the Fire, and afterwards -your Alembic, if portable; but if -otherwise, put out the Fire immediately.</p> - -<p>7. The Charge being worked off, be -cautious in luting the Receiver, that nothing -be spilt on the Furnace, and carry it to some -Distance from it, that the Spirits exhaling -may not take fire.</p> - -<p>8. Lastly observe, that wherever a Remedy -is required, there must be no Candle<span class="pagenum" id="Page_44"> 44</span> -used; for the spirituous Vapours easily take -fire, and propagate the Flame to the Vessels -from whence they issue.</p> - -<p>All that has been hitherto said concerns -only the Management of the Alembic; but -what remains is still more interesting, and -relates to those who work it, that they may -not, by conquering the Accident, destroy -themselves.</p> - -<p>On discovering any of the above Accidents, -when the Flame has not yet reached -the Spirits, let the Remedies already mentioned -be applied, either with regard to the -Lute, or the Violence of the Fire.</p> - -<p>But if the Flame has reached the Alembic, -the following Precautions are to be -used.</p> - -<p>The Operator must not approach the -Alembic without a wet Cloth over his -Mouth and Nostrils, it being immediate -Death to inhale the inflamed Vapour.</p> - -<p>In hastening to stop any Accident, be -careful to approach the Side opposite to that -whither the Air impels the Flame; for, -without this Precaution you would be involved -in it, and could not, without the utmost -Difficulty, extricate yourself from it.</p> - -<p><span class="pagenum" id="Page_45"> 45</span></p> - -<p>If notwithstanding this Precaution, the -Eddy of the Air should force the Flame to -your Side, quit the Place immediately, and -do not return till its Direction be changed, -always taking care to have a wet linen Cloth -before your Nose and Mouth, and keep yourself -on the Side opposite to the Direction of -the Flame: And also to have another such -Cloth, in order to smother the Flame, and -close the Crevise through which the Spirits -issue.</p> - -<p>Should it be your Misfortune to be covered -with inflamed Spirits, wrap yourself -in a wet Sheet, which should be always -ready for that Purpose. Self-Preservation -is of too great Importance that any of these -Precautions should be omitted in such Variety -of Dangers.</p> - -<p>If the Fire has acquired such a Head -that it cannot be stopt, the Receiver must -be broke, and the Alembic, if portable, -thrown down; but no Person must be suffered -to go near them, especially those who -are Strangers to the Business.</p> - -<p>In a desperate Case, like that of a large -Quantity of rectified Spirit taking Fire, if -Time permit, the Communication of the -Beak of the Alembic with the Recipient, -which is usually a Cask, must be cut off, by<span class="pagenum" id="Page_46"> 46</span> -closely stopping the Bung; and be sure no -Candle come near the Receiver, leaving the -rest, as the Danger would be too great to -expose ones self to the Flames of a large -Charge, and the Distiller’s Safety should be -principally considered.</p> - -<p>I thought it my Duty to give my Reader -these Informations, and hope that in the -Practice of Distillation, he will find them -of great Advantage.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IX">CHAP. IX.<br /> - -<small><i>On the Necessity of often cooling the Alembic, -as another Means of preventing Accidents.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Refrigerant is so essential a Part -of the Alembic, that for want of it -several other Expedients are made use of to -perform its Office, for cooling those whose -Capacity, Brittleness, or lastly the Construction, -will not admit of their having any.</p> - -<p>The Refrigerant is usually in proportion -to the Capacity of the Alembic, for which -the following may serve as a Rule, that the -Capacity of the Refrigerant should be to that -of the Alembic, as 14 to 8.</p> - -<p>The Necessity of cooling the Head of the -Alembic is self-evident to all who have<span class="pagenum" id="Page_47"> 47</span> -the least Knowledge of Distillation, as it -condenses the Spirits, cools them, and causes -them to flow into the Receiver, which, if of -Glass, would otherwise be broken by the -Heat; and consequently serves to prevent -Conflagrations.</p> - -<p>The Alembics of the <i>Balneum Mariæ</i>, -and the Vapour Bath, ought also to have -Refrigerants, like the common Alembic, -unless they are of Glass.</p> - -<p>Those of Earth and Glass are cooled, as -we have already observed, with a wet Cloth, -which is also used to cool the Head of other -kinds of Alembics. But it is not difficult to -contrive one which may be placed in a Refrigerant; -such as the following.</p> - -<p>To a common small Still apply and lute a -Worm, or long tin or pewter Tube, forming -several Circumvolutions, of the same -Circumference with the Body, in order to -give it some Elevation, place this Worm in -a Refrigerant, proportioned to the Alembic. -If the Capacity of this Alembic should make -it bear too much on the Neck of the Matrass, -it may be supported by a Trevit of the same -Circumference as the Body itself: The Extremity -of the Worm may have a Beak projecting -beyond the Side of the Refrigerant, -for conveying the Spirits into the Receiver.</p> - -<p><span class="pagenum" id="Page_48"> 48</span></p> - -<p>This Apparatus will be attended with little -Expence, will save the Distiller the -Trouble of being perpetually cooling the -Head of the Alembic, and is such a Safe-guard -against Accidents, that if the Worm -be well luted, nothing need be apprehended -but from the Violence of the Fire.</p> - -<p>This Method of Practice, therefore, is -productive of three valuable Particulars: -The first is, that by cooling the Spirits it -preserves the Receiver, and obviates the Accidents -arising from their Heat. The second -is, that the Spirits being kept in a -moderate Heat, the Transpiration is less, -and consequently the Spirits procured by -the Operation have more Taste, Smell and -Fragrancy than they would otherwise have -had.</p> - -<p>Experience demonstrates, that when the -Spirits flow hot into the Receiver, however -attentive the Distiller may be to lute the -Junctures of the Alembic, there will be a -very sensible Evaporation, which even in -simple Waters greatly depreciates the Goodness -of the Liquor.</p> - -<p>Lastly, the third is, that the Cooling of -Alembics is what principally contributes to -the Perfection of the Operation; because<span class="pagenum" id="Page_49"> 49</span> -the Coolness of the Head precipitates the -Phlegm, and in the Case of too great a Degree -of Fire, and where the Ebullition is -too vehement, if after taking away Part of -the Fire, or covering it, the Ebullition should -continue, the Head may be cooled with -a wet Cloth, till the Ebullition is reduced.</p> - -<p>As there is a Necessity of cooling the -Alembic, so what we have said cannot be -too carefully observed. In fine, the Contrast -of Cold and Heat, equally concurring, -but by Methods directly opposite, to the -same Process, and the Perfection of the -Distillation, is a Phœnomenon, which deserves -the Attention of all who study the -Operations of Nature.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_X">CHAP. X.<br /> - -<small><i>Of the Necessity of putting Water into the -Alembic, for several Distillations.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Two</span> principal Advantages attend putting -Water into the Alembic. The -first is, to prevent the Loss the Distiller -would incur without that Precaution, and so -prevent any Alteration in the Liquor procured -by Distillation. This we shall illustrate -by an Example. Suppose a Distiller -should attempt to rectify Spirits of Wine, -without putting Water in the Alembic. It<span class="pagenum" id="Page_50"> 50</span> -is evident, that the Fire will consume Part -of it, which is entirely loss, because the -same Quantity of Spirit cannot be procured -from it, which might, had there been any -thing to moderate the Action of the Fire, -which now preyed upon it.</p> - -<p><i>Secondly</i>, If Liquors are impregnated with -strong Ingredients, especially Seeds, and the -Quantity be sufficient to absorb all the -Phlegm, a great Quantity of Spirit must -be left in the Still, or the Ingredients will -burn, and the Spirits contract an empyreumatic -Taste, which is the more detrimental -to the Spirit, as it is increased by Age.</p> - -<p><i>Thirdly</i>, If no Water be put into the Alembic -with the Ingredients, the Spirit will -be rendered finer by them, and the Fire, if -ever so little too strong, will cause the Ingredients -to burn, and the Spirits to contract an -Empyreuma; a Misfortune easily prevented -by this Precaution.</p> - -<p>Thus it is a Safe-guard against Accidents: -But besides, Water being mixed with the Ingredients, -they are at once prevented from -burning, and the Spirit not weakened; for -no sooner are the Ingredients put in Motion -by the Fire, than the Spirits immediately -ascend, and the Liquor loses nothing of its -Quality, provided the Receiver be removed -as soon as the Phlegm begins to ascend.</p> - -<p><span class="pagenum" id="Page_51"> 51</span></p> - -<p>The Water therefore prevents the Waste of -the Spirits, and thus the Distiller loses nothing -of his Goods; whereas, without Water, the -Spirits by impregnating the Materials, their -Quantity must be less. With regard to the -Phlegm, there is no Difficulty in finding -when it begins to ascend, the first Drop being -cloudy, and when it has continued dropping -for some time, it is perceived by a -milky Cast at the Bottom of the Receiver.</p> - -<p><i>Lastly</i>, The Distiller is no Loser with -regard to the Quality of his Liquor, which -is not at all weakened thereby. Thus it is -attended with the two capital Advantages, -the Profit of the Distiller, and the Perfection -of the Liquor. Let us now proceed to the -different Manners of Distillation.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XI">CHAP. XI.<br /> - -<small><i>Of the particular Advantages attending every -kind of Distillation.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">In</span> the third Chapter we mentioned the -several kinds of Distillation, we shall -here enlarge on the particular Advantages -of each, and in what Circumstances each -is to be used.</p> - -<p><span class="pagenum" id="Page_52"> 52</span></p> - -<p>In order for Distillation, the Alembic must -be charged with Materials, and placed on -a Fire, or Substances capable of producing -the same Effect.</p> - - -<h4><i>The Method of Distilling with the common -refrigerant Alembic.</i></h4> - -<p>This Method of Distilling is the most -generally used, being one of the most speedy -and profitable, as it requires fewer Preparatives, -and less Time.</p> - -<p>To distil with the common Alembic, -the Body of it must be thoroughly cleansed, -that no Taste or Smell of any preceding -Materials may remain. The Materials -are then to be put into the Alembic; -but care must be taken that the Alembic -be not above half full, in order that the -Materials may have sufficient Room to -move, without choaking the Neck of the -Alembic. The same Care must be taken -with regard to the Head, it must be thoroughly -cleansed and dried; for it often -happens that some small Quantity of Water -is left in the Rim, which renders the first -Spirits foul, and, by endeavouring to separate -it from the other, some, and that the -most volatile Part of the Spirit, will be lost.</p> - -<p><span class="pagenum" id="Page_53"> 53</span></p> - -<p>After this the two Parts of the Alembic -are to be carefully luted with strong brown -Paper, well pasted on, and the Nose of the -Alembic luted to the Worm; after which -the Fire should be immediately made under -the Still, lest too long an Infusion should -prejudice the Liquor.</p> - -<p>This Alembic being worked on an open -Fire, the Operation is quicker than any -other; but the Degree of Fire requires a -very close Attention; as a different Management -is necessary to different Materials. -The Water of the Refrigeratory must be -changed from time to time, and if the Case -requires it, the whole Head, but especially -the Bec, must be kept cold.</p> - - -<h4><i>Of Distillation in Sand, and in what Cases -it should be used.</i></h4> - -<p>This Species of Distillation is performed -in two different Manners. First, by covering -the Fire with Sand or Ashes, and -placing the Alembic upon it. This Method -is very necessary in Digestion, and for -the perfect Rectification of Spirits. Sand is -absolutely necessary for moderating the Action -of the Fire, when there is Reason to -fear the Matter contained in the Bottom of -the Alembic will burn.</p> - -<p><span class="pagenum" id="Page_54"> 54</span></p> - -<p>The second Method of Sand Distillation, -is to take the finest River Sand, and after -thoroughly washing it, put into the Alembic -a Quantity sufficient to cover it three -Fingers deep; after which the Still is to be -charged with the Ingredients to be distilled. -This serves instead of Water in certain -Cases, where the Use of it would prejudice -the Ingredients; as in the fine spirituous -Waters impregnated with the aromatic Parts -of Flowers; the Sand preventing the Ingredients -from burning. It is also necessary in -distilling rectified Spirits from Seeds.</p> - -<p>This Operation being finished, the Alembic -must be thoroughly cleansed from the -Sand, that the Taste or Smell contained -therein, be not communicated to any other -Charge of different Ingredients.</p> - - -<h4><i>Of Distilling in</i> Balneum Mariæ, <i>and its -Advantages</i>.</h4> - -<p>This Method of Distillation is of great -Use in several Cases. Its Operation is more -perfect, and is subject to few, if any of -those Accidents attending Distillations on an -open Fire.</p> - -<p>In distilling sweet-scented Waters from -Flowers, aromatic Plants, and others of<span class="pagenum" id="Page_55"> 55</span> -that kind, where neither Water, nor Spirit -ought to be mixed with them, there is -an absolute Necessity for using the <i>Balneum -Mariæ</i>; as by every other Distillation, on -an open Fire, the Ingredients would infallibly -burn.</p> - -<p>If Sand should be made use of, the Fire -would melt the Tin from the Alembic, and -the Contents be in the utmost Danger of being -burnt.</p> - -<p>In distilling in <i>Balneum Mariæ</i>, a glass Alembic -is generally used. This Alembic is to -be placed in a Copper Vessel filled with -Water. This Vessel ought at least to be of -half the Height of the Alembic: at the -Bottom of the Copper Vessel must be a -Trivet on which the Alembic is to be -placed, that it may not touch the Bottom of -the Copper, because when the Water begins -to boil, it disperses itself towards the -Sides, and leaving the Bottom dry, the Ingredients -would be in danger of burning.</p> - -<p>The Use of the <i>Balneum Mariæ</i> is excellent -for those Ingredients which require -little Spirit; but if a Copper Alembic be -used, be sure to place Sand at the Bottom, -that the distilled Liquor may not contract -any ill Taste or Smell. This Method is -also adviseable in the Rectification of Spirits,<span class="pagenum" id="Page_56"> 56</span> -on Account of the Danger attending this -Operation when performed on a naked -Fire.</p> - -<p>Were this Method of Distillation as expeditious -as that performed on a naked Fire, -no other ought to be used, because it is subject -to no Accidents, and at the same Time -the Spirit, &c. distilled is much more fragrant -and grateful.</p> - - -<div class="blockquot"> - -<h4><i>In what Cases glass, or earthen Alembics are -to be used; their Advantages and Disadvantages.</i></h4> -</div> - -<p>In the Chapter relating to Accidents, we -have mentioned the earthen Alembic; we -must now add, that it ought never to be -used, except the Matter to be distilled have -a strong and bad Smell, and then seldom -above once, unless it be for Ingredients of -the same or similar Qualities.</p> - -<p>This Alembic being very difficult to be -managed, we can only recommend it in the -Case above-mentioned.</p> - -<p>As a naked Fire is generally applied to -this Alembic, it requires a Furnace where the -Fire may be gradually increased, on account -of the Accidents to which it is liable.</p> - -<p><span class="pagenum" id="Page_57"> 57</span></p> - -<p>The glass Alembic is more easily managed, -as it is generally placed in a <i>Balneum -Mariæ</i>. Its principal Use is for distilling -Waters from Flowers, and making Quintessences; -and were it not for the Length of -the Operation, it would be preferable to -any other Method.</p> - -<p>This Alembic hardly admitting of a Refrigerant, -a wet linen Cloth must be placed -on the Head, and often changed.</p> - -<p>The Receiver of this Alembic must not -be very large, because of the Fragility of -the Bec; but if it were ever so little bent -into a Curve, the Largeness of the Receiver -would be of no Prejudice; because then its -whole Weight would be supported by its -Stand.</p> - - -<h4><i>Advantages of Distillation performed by the -Vapour Bath.</i></h4> - -<p>This Method differs very little from the -<i>Balneum Mariæ</i>, and is used nearly in the -same Circumstances; but has greatly the -Advantage of the <i>Balneum Mariæ</i> in the -Quickness of the Operation. And <i>Lemery</i>, -in the first Part of his Course of Chemistry, -affirms its Operation to be more perfect.</p> - -<p><span class="pagenum" id="Page_58"> 58</span></p> - -<p>However that be, its Use is equal to that -of the <i>Balneum Mariæ</i>; but in distilling -sweet-scented Waters, or Flowers, Sand -must be placed at the Bottom, that the Liquor -may not contract a Taste from the -Copper.</p> - - -<h4><i>Cases where Dung, Husks of Grapes, and -Lime, are to be used.</i></h4> - -<p>These Substances are rarely used except -in Digestions; and therefore of no great -Use to Distillers, they using only hot Ashes, -or a Fire well covered for that Purpose.</p> - -<p>If Dung be used it must be of the hottest -kind, <i>viz.</i> that of the Horse or Sheep, and -the Quantity proportioned to the Heat intended. -The Lime must be quick; and if -the Heat required be moderate, Lime which -has lain some time in the Air must be -used. The same is to be observed with regard -to the Husks of Grapes. But in whatever -manner these are used, the Digestions -must be performed in a close covered Vessel.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_59"> 59</span></p> - -<h3 class="nobreak" id="CHAP_XII">CHAP. XII.<br /> - -<small><i>Of Bodies proper for Distillation.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Chapter alone might make a Volume, -were we to make a particular -Enumeration of all its Parts; but, as we -have already observed, we shall confine ourselves -to the Distillation of simple and compound -Waters, <i>&c.</i></p> - -<p>If we acquit ourselves to the Satisfaction -of the Public, we shall enjoy the Pleasure -of having treated of one Part entirely new; -and, indeed, the only one that has been -overlooked.</p> - -<p>The Bodies proper for Distillation, are -Flowers, Fruits, Seeds, Spices and aromatic -Plants.</p> - -<p>By Distillation and Digestion, we extract -the Colour and Smell of Flowers in simple -Waters and Essences.</p> - -<p>We extract from Fruits, at least from -some, Colour, Taste, <i>&c.</i></p> - -<p>From aromatic Plants, the Distiller draws -Spirits, Essences, simple and compound -Waters.</p> - -<p><span class="pagenum" id="Page_60"> 60</span></p> - -<p>From Spices are procured Essences, or in -the Language of the Chemists, Oils, and -Perfumes, and also pure Spirits.</p> - -<p>From Seeds or Berries are drawn simple -Waters, pure Spirits; and from some, as -those of Anise, Fennel, and Juniper, Oil.</p> - -<p>The Colour of Flowers is extracted by -Infusion, and likewise by Digestion in Brandy -or Spirit of Wine: The Smell is extracted -by Distillation; the simple Water with -Brandy or Spirit of Wine.</p> - -<p>What is extracted of the Colour of Flowers, -by Infusion in Water by a gentle Heat, -or by Digestion in Brandy or Spirits of -Wine, is called, in the Distiller’s Phrase, -Tincture of Flowers.</p> - -<p>The Colour of Fruits is extracted in the -same manner, either by Infusion or Digestion: -Their Taste is also procured by the -same Processes. But let it be observed, that -the Time of these Operations must be limited; -for otherwise the Fruit, after Fermentation, -would render it acid. The Taste is -also extracted by Distillation in Spirit of -Wine.</p> - -<p>From aromatic Plants are extracted by -the Alembic pure Spirits, Odours, and sim<span class="pagenum" id="Page_61"> 61</span>ple -Waters. But these require different -Methods of Distillation. The first by Water -or Brandy only, the second by rectified -Spirit, which will give them the greatest -Excellency they are capable of.</p> - -<p>The Plants themselves with their Flowers -may also be distilled, which is still -better.</p> - -<p>From Spices are drawn Spirits, and oily -or spirituous Quintessences. The Spirits are -drawn by Brandy, or Spirit of Wine, with -very little Water: The Oils are distilled <i>per -Descensum</i>; and the spirituous Quintessences -by pounding the Spices, and after infusing -them in Spirit of Wine, decanting it gently -by inclination.</p> - -<p>From Seeds are extracted simple Waters, -Spirits and Oils. Very few of the first and -last, Spirits being what is generally extracted -from Seeds and Berries.</p> - -<p>Some Distillers, through a Notion of -Frugality, distil Seeds with Water; but -their Liquors are not to be compared with -those which are distilled with Spirits. When -Oils are drawn from Seeds, the Operation -is performed either by the <i>Balneum Mariæ</i>, -or the Vapour Bath.</p> - -<p><span class="pagenum" id="Page_62"> 62</span></p> - -<p>We only deliver in this Place, the first -Elements of each of these Operations, which -will be farther illustrated in the Sequel, -when we treat more particularly of these -Subjects.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIII">CHAP. XIII.<br /> - -<small><i>Of what is procured by Distillation.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">By</span> Distillation are procured Spirit, Essence, -simple Waters and Phlegm.</p> - -<p><i>Spirits</i> are very difficult to be defined. I -consider them as the most subtil and volatile -Parts of a Body.</p> - -<p>All Bodies without Exception have Spirits -more or less.</p> - -<p>These Parts are an ignited Substance, and -consequently by their own Nature disposed -to a violent Motion.</p> - -<p>These volatile Particles are more or less -disposed to separate themselves, as the Bodies -are more or less porous, or abound -with a greater or lesser Quantity of Oil.</p> - -<p>By the Term <i>Essence</i>, we understand the -oleaginous Parts of a Body. An essential<span class="pagenum" id="Page_63"> 63</span> -Oil is found in all Bodies, being one of their -constituent Principles. I have observed in -all my Distillations, Spirit of Wine excepted, -a soft unctuous Substance floating on the -Phlegm; and this Substance is Oil, which -we call Essence; and this is what we endeavour -to extract.</p> - -<p><i>Simple Waters</i> are those distilled from -Plants, Flowers, <i>&c.</i> without the Help of -Water, Brandy, or Spirit of Wine. These -Waters are commonly odoriferous, containing -the Odour of the Body from whence it -is extracted, and even exceeds in Smell the -Body itself.</p> - -<p><i>Phlegm</i> is the aqueous Particles of Bodies; -but whether an active or passive Principle, -we shall leave to the Decision of Chemists.</p> - -<p>It is of the last Importance to a Distiller -to be well acquainted with its Nature; many -mistaking for Phlegm several white and -clouded Drops, which first fall into the Receiver, -when the Still begins to work. -These, however, are often the most spirituous -Particles of the Matter in the Alembic, -and consequently ought to be preserved. -What has given occasion to this Mistake, is -some Humidity remaining in the Head, <i>&c.</i> -of the Alembic. And had it been thoroughly -wiped, the first Drops would have<span class="pagenum" id="Page_64"> 64</span> -been equally bright with any during the -whole Operation.</p> - -<p>The following Remark deserves Attention. -In Bodies that have been digested -the Spirits ascend first; whereas in Charges -not digested, the Phlegm ascends before -the Spirits. The Reason of this is very -plain and natural.</p> - -<p>In Substances previously digested, the -Action of the Fire no sooner causes the -Matter in the Alembic to boil, than the -Spirits, being the most volatile Parts, detach -themselves, and ascend into the Head -of the Alembic. But when the Matter to -be distilled has not undergone a proper Digestion, -the Spirits being intangled in the -Phlegm, are less disposed to ascend, till -the Phlegm itself separates, and gives them -room to fly upward. The Phlegm being -aqueous rises first: This is more particularly -observable in Spices. I am, however, -inclined to believe, that were the Operation -performed in an Alembic, whose Head was -at a great Distance from the Surface of the -Charge, they would not ascend high enough -to come over the Helm, but fall back again -by their own Gravity, and by that means -leave the Spirits at Liberty to ascend. But -in the common Refrigatory Alembic this -always happens.</p> - -<p><span class="pagenum" id="Page_65"> 65</span></p> - -<p>If this Observation be not readily admitted, -I appeal to Experience, which I desire -may be the Test of every thing I shall advance.</p> - -<p>Another Observation, which has verified -the above Assertion by innumerable Instances, -is, that in an extraordinary Run of Business, -when I had not time sufficient to digest the -Substances, I used to bruise them in a Mortar; -but notwithstanding the Trituration, -the Phlegm first came over, and afterwards -the Spirits. But I desire to be understood, -that I speak here only of the volatile Parts -of the Plants not drawn with vinous Spirits, -but contained in a simple Water.</p> - -<p>Another Remark I must add, and which -I hope will be acceptable to the Curious, -as it has not yet been made public, though -doubtless the Observation has often occurred -to others; it is this: That in mixed Charges, -consisting of Flowers, Fruits, and aromatic -Plants, put into the Alembic without a previous -Digestion, the Spirits of the Flowers -ascend first; and notwithstanding the Mixture, -they contracted nothing of the Smell -or Taste of the Fruits and Plants. Next -after the Spirits of the Flowers, those of the -Fruits ascend, not in the least impregnated -with the Smell or Taste of either of the<span class="pagenum" id="Page_66"> 66</span> -Flowers or Plants. And in the last Place -the Spirits of the Plants distil no less neat -than the former. Should this appear strange -to any one, Experience will convince him -of the Truth.</p> - -<p>Another Observation I have made on -aromatic Herbs, is, that whether they are, -or are not digested; whether the Spirits or -Phlegm ascend first; the Spirits contain -very little of the Taste and Smell of the -Plants from whence they were extracted; -and I have always been obliged to put to -these Spirits a greater or lesser Quantity of -the Phlegm, in order to give the Spirits I -had drawn the Taste of an aromatic Odour -of the Plants; the Phlegm containing the -greatest Quantity of both.</p> - -<p>This Observation I insert as of great Use -to those who practice Distillation.</p> - -<p>As the Term Digestion often occurs in -this Essay, I cannot avoid pointing out its -Advantages, and even shew the Necessity -of using it in several Circumstances.</p> - -<p>Substances are said to be in Digestion, -when they are infused in a Menstruum, over -a very slow Fire. This Preparation is often -necessary in Distillation; for it tends to -open the Bodies, and thereby free the Spi<span class="pagenum" id="Page_67"> 67</span>rits -from their Confinements, whereby they -are the better enabled to ascend.</p> - -<p>Cold Digestions are the best; those made -by Fire, or in hot Materials, diminish the -Quality of the Goods, as some Part, as the -most volatile, will be lost.</p> - -<p>In order to procure Essences, the Bodies -must be prepared by Digestion. It is even -of absolute Necessity for extracting the -Spirits and Essences of Spices.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIV">CHAP. XIV.<br /> - -<small><i>Of the proper Season for Distilling.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Flowers</span> of all Kinds must be -distilled in their proper Seasons. To -begin with the Violet. Its Colour and Smell -can only be extracted when it is in its greatest -Vigour, which is not at its first Appearance, -nor when it begins to decay. <i>April</i> is the -Month in which it is in its greatest Perfection; -the Season being never so forward in -<i>March</i>, as to give the Violet its whole Fragrancy.</p> - -<p>The same must be observed of all other -Flowers. And let them be gathered at the -hottest Time of the Day; the Odour and<span class="pagenum" id="Page_68"> 68</span> -Fragrancy of Flowers being then in their -greatest Perfection.</p> - -<p>The same Observation holds good, with -regard to Fruits; to which must be added, -that they are the finest, and of the most -beautiful Colour, especially those from -whence Tinctures are drawn; they must -be free from all Defects, as the Goods -would by that Means be greatly detrimented.</p> - -<p>Berries and Aromatics may be distilled -at any Season, all that is necessary being a -good Choice. But in this Distillers are -sometimes mistaken, as may easily happen -without a very accurate Knowledge. We -shall therefore, in the Sequel, lay down -more particular Directions for making a -proper Choice of Materials.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XV">CHAP. XV.<br /> - -<small><i>Of the Filtration of Liquors.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Filtration</span> consists in passing Liquors thro’ -some porous Substance, in order to free -them from those Particles which obscure -their Brightness.</p> - -<p>Nothing is finer than a Liquor newly distilled; -but the Syrup and colouring Par<span class="pagenum" id="Page_69"> 69</span>ticles -render it thick and opaque; in order, -therefore, to restore their Brightness they -are filtrated, which is done by passing them -through Sand, Paper, Cloth, <i>&c.</i></p> - -<p>All the Attention of the Distiller cannot -in ordinary Operations always prevent some -aqueous Particles from rising with the Spirits, -either in the Beginning of the Process, -in those Compositions where they ascend -first, or at the Conclusion when they -rise last. As this is almost unavoidable, so -it is also sometimes necessary.</p> - -<p>In distilling Flowers, or aromatic Plants, -fresh gathered, the Phlegm rises first; and -this Part cannot be taken out of the Receiver -without depriving the Spirits of a -considerable Part of their Fragrancy.</p> - -<p>In distilling Spices, their Odour being -more entangled, will remain in the Alembic -till Part of the Phlegm is drawn off. -But when, instead of these Substances, their -Quintessences are used, the Necessity ceases. -But the Phlegm commonly causing a Cloudiness -in the Liquor, it may be rendered -tolerably fine, by pouring it gently off by -Inclination, without the Trouble of Filtration -the aqueous Particles, by their -Gravity, falling to the Bottom. But to render -it entirely bright and fine, put some Cot<span class="pagenum" id="Page_70"> 70</span>ton -in a Funnel, and pour the Liquor thro’ -it, by which means the aqueous Particles -will be retained in the Cotton. You must -however remember to cover the Top of -the Funnel, to prevent the most volatile -Parts of the Spirits from evaporating.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XVI">CHAP. XVI.<br /> - -<small><i>Of the Distillation of Malt Spirits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Wash, or Liquor being prepared -by Brewing and Fermentation, as directed -in the first and second Chapters of -this Treatise, the Still is to be charged with -it, and worked off with a pretty brisk Fire. -But it should be observed, that the only Apparatus -used in this Process, is the Alembic -with a Refrigeratory, as represented in -<i>Fig. 1.</i></p> - -<p>The Wash being of a mucilaginous Nature, -a particular Management is necessary -to prevent its burning, and cause it to work -kindly in the Still: If it should happen to be -burnt in the Operation, the Spirit will have a -most disagreeable Flavour, which can hardly -ever be removed; and therefore to prevent -this ill Effect, the Wash should be made -dilute or thin, the Fire well regulated, and -the whole kept in a continual Agitation -during the whole Process. The most judi<span class="pagenum" id="Page_71"> 71</span>cious -Distillers always take care to have -their Wash sufficiently diluted, and constantly -find their Spirit the purer for it. -With regard to the Fire, it may be easily -kept regular by a constant Attendance, and -observing never to stir it hastily, or throw -on fresh Fuel; and the stirring of the Liquor -in the Still is to be effected by Means -of a Paddle, or Bar kept in the Liquor till it -just begins to boil, which is the Time for -luting on the Head; and after which there -is no great Danger, but from the improper -Management of the Fire: This is the common -Way; but it is no easy Matter to hit the -exact Time, and the doing it either too late, or -too soon, is attended with great Inconvenience, -so that several have discovered other -Methods; some put more solid Bodies into the -the Still with the Wash; others place some -proper Matter at the Bottom and Sides of -the Still, which are the Places where the -Fire acts with the greatest Force.</p> - -<p>The Use of the Paddle would, however, -answer better than either of these Methods, -could it be continued during the whole -Time the Still is working; and this may be -done by the following Method: Let a short -Tube of Iron or Copper be soldered in the -Center of the Still-head, and let a cross Bar -be placed below in the same Head, with a -Hole in the Middle, corresponding to that<span class="pagenum" id="Page_72"> 72</span> -at the Top; through both these let an iron -Pipe be carried down in the Still, and let an -iron Rod be passed through this with wooden -Sweeps at its End; this Rod may be continually -worked by a Winch at the Still-head, -and the Sweeps will continually keep -the Bottom and Sides scraped clean, the Interstices -of the Tube being all the time well -crammed with Tow to prevent any Evaporation -of the Spirit.</p> - -<p>The same Effect may, in a great Measure, -be produced by a less laborious Method, -namely, by placing a Parcel of cylindrical -Sticks lengthways, so as to cover the whole -Bottom of the Still, or by throwing in a -loose Parcel of Faggot Sticks at a Venture; -for the Action of the Fire below moving -the Liquor, at the same time gives Motion -to the Sticks, making them act continually -like a Parcel of Stirrers upon the Bottom and -Sides of the Still, which might, if necessary, -be furnished with Buttons and Loops, to -prevent them from starting. Some also -use a Parcel of fine Hay laid upon the loose -Sticks, and secured down by two cross Poles, -laid from Side to Side, and in the same -Manner fastened down with Loops. Care is -to be taken in this Case not to press the Hay -against the Sides of the Still; for that would -scorch nearly as soon as the Wash itself; -but the Sticks never will: These are simple<span class="pagenum" id="Page_73"> 73</span> -but effectual Contrivances, and in point of -Elegance, they may be improved at Pleasure.</p> - -<p>There is another Inconvenience attending -the distilling of Malt Spirit, which is, when -all the Bottoms, or gross mealy Fœculence -is put into the Still along with the Liquor, -the thinner Part of the Wash going off in -Form of Spirit; the mealy Mass grows by -Degrees more and more stiff, so as to scorch -towards the latter Part of the Operation. -The best Method of remedying this is to -have a Pipe with a Stop-cock, leading from -the upper Part of the Worm-tub into the -Still; so that upon a half, or a quarter Turn, -it may continually supply a little Stream of -hot Water, in the same Proportion as the -Spirit runs off, by which Means the Danger -of scorching is avoided, and the Operation, -at the same time, not in the least -retarded.</p> - -<p>In <i>Holland</i>, the Malt Distillers work all -their Wash thick, with the whole Body of -Meal among it; yet they are so careful in -keeping their Stills clean, and so regular -and nice in the Management of their Fires, -that though they use no Artifice at all on -this Head, only to charge the Still while it -is hot and moist, they very rarely have the -Misfortune to scorch, except now and then<span class="pagenum" id="Page_74"> 74</span> -in the Depth of Winter. When such an -Accident has once happened in a Still, they -are extremely careful to scrape, scrub and -scour off the Remains of the burnt Matter, -otherwise they find the same Accident very -liable to happen again in the same Place. -But beyond all the other Methods in Use on -this Occasion, would be the working the -Stills not by a dry Heat, but in a <i>Balneum -Mariæ</i>, which might possibly be so contrived -by the Bason being large, and capable -of working a great many stills at once, -as to be extremely worth the Proprietor’s -while in all respects.</p> - -<p>Another Requisite to be observed is, that -the Water in the Worm-tub be kept cool; -this may be affected, by placing in the middle -of the Tub a wooden Pipe or Gutter, -about three Inches square within, reaching -from the Top almost to the Bottom; by -this Contrivance cold Water may, as often -as necessary, be conveyed to the Bottom of -the Worm-tub, and the hot Water at the -Top forced either over the Sides of the Tub, -or, which is better, through a leaden Pipe -of moderate Size, called a Waste-pipe, soldered -into the Top of the Tub, and extended -to the Gutter formed to carry away -the Water.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_75"> 75</span></p> - -<h3 class="nobreak" id="CHAP_XVII">CHAP. XVII.<br /> - -<small><i>Of the Distillation of Molosses Spirits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Spirit distilled from Molosses or -Treacle, is very clean or pure. It is -made from common Treacle dissolved in -Water, and fermented in the same Manner -as the Wash for the common Malt Spirit.</p> - -<p>But if some particular Art is not used in -Distilling this Spirit, it will not prove so vinous -as Malt Spirit, but more flat and less -pungent and acid, though otherwise much -cleaner tasted, as its essential Oil is of a less -offensive Flavour. Therefore, if good fresh -Wine-lees, abounding in Tartar, be added and -duly fermented with the Molosses, the Spirit -will acquire a much greater Vinosity and -Briskness, and approach much nearer to the -Nature of foreign Spirits.</p> - -<p>Where the Molosses Spirit is brought to -the common Proof Strength, if it be found -not to have a sufficient Vinosity, it will be -very proper to add some good dulcified -Spirit of Nitre; and if the Spirit be clean -worked, it may, by this Addition only, be -made to pass on ordinary Judges for <i>French</i> -Brandy.</p> - -<p><span class="pagenum" id="Page_76"> 76</span></p> - -<p>Great Quantities of this Spirit are used in -adulterating foreign Brandy, Rum and Arrac. -Much of it is also used alone in making -Cherry-Brandy, and other Drams by -Infusion; in all which many, and perhaps -with Justice, prefer it to foreign Brandies.</p> - -<p>Molosses, like other Spirits, is entirely -colourless when first extracted; but Distillers -always give it, as nearly as possible, -the Colour of foreign Spirits; the Methods -of performing which we shall explain in a -subsequent Chapter.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XVIII">CHAP. XVIII.<br /> - -<small><i>Of the Nature of Brandies, and Method of -Distilling them in</i> France.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> general Method of distilling -Brandies in <i>France</i> need not be formally -described, as it differs in nothing from -that commonly practised here in working -from Wash or Molosses; nor are they in the -least more cleanly, or exact in the Operation.</p> - -<p>They only observe more particularly to -throw a little of the natural Lee into the -Still, along with the Wine, as finding this<span class="pagenum" id="Page_77"> 77</span> -gives their Spirit the Flavour, for which it -is generally admired abroad.</p> - -<p>But though Brandy is extracted from -Wine, Experience tells us, that there is a -great Difference in Grapes from which the -Wine is made. Every Soil, every Climate, -every kind of Grapes varies with regard to -the Quantity and Quality of Spirits extracted -from them. There are some Grapes which -are only fit for eating; others for drying; -as those of <i>Damascus</i>, <i>Corinth</i>, <i>Provence</i>, -and <i>Avignon</i>; but not fit to make Wine.</p> - -<p>Some Wines very proper for Distillation, -others much less so. The Wines of <i>Languedoc</i> -and <i>Provence</i> afford a great deal of -Brandy by Distillation, when the Operation -is made in their full Strength: The -<i>Orleans</i> Wines, and those of <i>Blois</i> afford -yet more; but the best are those of the Territories -of <i>Cogniac</i> and of <i>Andaye</i>, which -are however in the Number of those the -least drank in <i>France</i>. Whereas those of -<i>Burgundy</i> and of <i>Champaign</i>, though of a -very fine Flavour, are improper, because -they yield but very little in Distillation.</p> - -<p>It must also be farther observed, that all -the Wines for Distillation, as those of <i>Spain</i>, -the <i>Canaries</i>, of <i>Alicant</i>, of <i>Cyprus</i>, of St. -<i>Perés</i>, of <i>Toquet</i>, of <i>Grave</i>, of <i>Hungary</i>,<span class="pagenum" id="Page_78"> 78</span> -and others of the same kind, yield very little -Brandy by Distillation; and consequently -would cost the Distiller considerably more -than he could sell it for. What is drawn -from them is indeed very good, always retaining -the saccharine Quality, and rich Flavour -of the Wine from whence it is drawn; -but as it grows old, this Flavour often grows -aromatic, and is not agreeable to all Palates.</p> - -<p>Hence we see, that Brandies always differ, -according as they are extracted from different -Species of Grapes. Nor would there -be so great a Similarity as there is between -the different kinds of <i>French</i> Brandies, were -the strongest Wines used for this Purpose: -But this is rarely the Case, the weakest and -lowest-flavoured Wines only are distilled for -their Spirit, or such as prove absolutely unfit -for any other Use.</p> - -<p>A large Quantity of Brandies is distilled -in <i>France</i> during the Time of the Vintage; -for all those poor Grapes that prove unfit -for Wine, are usually first gathered, pressed, -their Juice fermented, and directly distilled. -This rids their Hands of their poor Wines -at once, and leaves their Casks empty for -the Reception of better. It is a general -Rule with them not to distil any Wine, that -will fetch any Price as Wine; for, in this<span class="pagenum" id="Page_79"> 79</span> -State, the Profits upon them are vastly -greater than when reduced to Brandies. -This large Stock of small Wines, with which -they are almost over-run in <i>France</i>, sufficiently -accounts for their making such vast -Quantities of Brandy in <i>France</i>, more than -other Countries, which lie in warmer Climates, -and are much better adapted to the -Production of Grapes.</p> - -<p>Nor is this the only Fund of their Brandies; -for all the Wine that turns eager, -is also condemned to the Still; and, in -short, all that they can neither export, nor -consume at home, which amounts to a -large Quantity; since much of the Wine, -laid in for their Family Provision, is so -poor, as not to keep during the Time in -spending.</p> - -<p>Hence many of our <i>English</i> Spirits, with -proper Management, are convertible into -Brandies, that shall hardly be distinguished -from the foreign in many Respects, provided -this Operation be neatly performed. And, in -particular, how far a Cyder Spirit, and a Crab -Spirit, may, even from the first Extraction, -be made to resemble the fine and thin -Brandies of <i>France</i>, we would recommend -to those Distillers, whose Skill and Curiosity -prompts them to Undertakings condemned -by those who only work mechanically, and<span class="pagenum" id="Page_80"> 80</span> -scorn to deviate from the beaten Tract, tho’ -they have the fairest Prospect of acquiring -Profit to themselves, and a lasting Emolument -to their Country.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIX">CHAP. XIX.<br /> - -<small><i>Of the Distillation of Rum.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Rum</span> differs from what we simply call -Sugar Spirit, as it contains more of the -natural Flavour, or essential Oil of the Sugar -Cane; a great deal of raw Juice, and -even Parts of the Cane itself being often -fermented in the Liquor, or Solution, of -which the Rum is prepared.</p> - -<p>Hence we see from whence Rum derives -its Flavour; namely, from the Cane itself. -Some, indeed, are of Opinion, that the -unctuous or oily Flavour of the Rum proceeds -from the large Quantity of Fat used -in boiling the Sugar. This Fat, indeed, if -coarse, will give a stinking Flavour to the -Spirit in our Distillations of the Sugar Liquor, -or Wash, from our refining Sugar-houses; -but this is nothing like the Flavour -of the Rum; which, as we have already -observed, is the Effect of the natural Flavour -of the Cane.</p> - -<p><span class="pagenum" id="Page_81"> 81</span></p> - -<p>Great Quantities of Rum are made at -<i>Jamaica</i>, <i>Barbadoes</i>, <i>Antigua</i>, and other -Sugar Islands: The Method of making it -is this:</p> - -<p>When a sufficient Stock of the Materials -is got together, they add Water to them, -and ferment them in the common Method, -though the Fermentation is always carried -on very slowly at first; because at the Beginning -of the Season for making Rum in -the Islands, they want Yeast, or some other -Ferment to make it work; but after this, -they, by Degrees, procure a sufficient Quantity -of the Ferment, which rises up as a -Head to the Liquor in the Operation; and -thus they are able afterwards to ferment, -and make their Rum with a great deal of -Expedition, and in very large Quantities.</p> - -<p>When the Wash is fully fermented, or to -a due Degree of Acidity, the Distillation is -carried on in the common Way, and the -Spirit is made up Proof; though sometimes -it is reduced to a much greater Degree of -Strength, nearly approaching to that of Alcohol, -or Spirit of Wine; and it is then -called double distilled Rum.</p> - -<p>It would be easy to rectify the Spirit, and -bring it to a much greater Degree of Purity<span class="pagenum" id="Page_82"> 82</span> -than we usually find it to be of; for it brings -over in the Distillation a large Quantity of -the Oil; and this is often so disagreeable, -that the Rum must be suffered to lie by a -long time to mellow before it can be used; -whereas, if well rectified, its Flavour would -be much less, and consequently much more -agreeable to the Palate.</p> - -<p>The best State to keep Rum, both for -Exportation, and other Uses, is doubtless -that of Alcohol, or rectified Spirits. In this -manner, it would be contained in half the -Bulk it usually is, and might be let down -to the common proof Strength with Water -when necessary: For the common Use of -making Punch, it would likewise serve -much better in the State of Alcohol; as -the Taste would be cleaner, and the Strength -might always be regulated to a much greater -Degree of Exactness than in the ordinary -Way.</p> - -<p>If the Business of rectifying Rum was -more nicely managed, it seems a very practicable -Scheme to throw out so much of the -Oil, as to reduce it to the fine light State of a -clear Spirit, but lightly impregnated with the -Oil; in this State it would nearly resemble -Arrac, as is easily proved by mixing a very -small Quantity of it with a tasteless Spirit;<span class="pagenum" id="Page_83"> 83</span> -for it then bears a very near Resemblance to -Arrac in Flavour.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XX">CHAP. XX.<br /> - -<small><i>Of Sugar-Spirit.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">We</span> mean by a Sugar-Spirit, that extracted -from the Washings, Scumings, -Dross, and Waste of a Sugar-baker’s -Refining-house.</p> - -<p>These recrementitious, or drossy Parts of -the Sugar are to be diluted with Water, fermented -in the same manner as Molosses or -Wash, and then distilled in the common -Method. And if the Operation be carefully -performed, and the Spirit well rectified, -it may be mixed with foreign Brandies, and -even Arrac in a large Proportion, to great -Advantage; for this Spirit will be found -superior to that extracted from Treacle, -and consequently more proper for these -Uses.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXI">CHAP. XXI.<br /> - -<small><i>Of Raisin-Spirits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">By</span> Raisin-Spirits, we understand, that -extracted from Raisins, after a proper -Fermentation.</p> - -<p><span class="pagenum" id="Page_84"> 84</span></p> - -<p>In order to extract this Spirit, the Raisins -must be infused in a proper Quantity of -Water, and fermented in the manner described -in the Chapter on Fermentation. -When the Fermentation is completed, the -whole is to be thrown into the Still, and the -Spirit extracted by a strong Fire.</p> - -<p>The Reason why we here direct a strong -Fire, is, because by that Means a greater -Quantity of the essential Oil will come over -the Helm with the Spirit, which will render -it much fitter for the Distiller’s Purpose; -for this Spirit is generally used to mix with -common Malt Goods; and it is surprizing -how far it will go in this Respect, ten Gallons -of it being often sufficient to give a determining -Flavour, and agreeable Vinosity to a -whole Piece of Malt Spirits.</p> - -<p>It is therefore well worth the Distiller’s -while to endeavour at improving the common -Method of extracting Spirits from Raisins; -and perhaps the following Hint may -merit Attention.</p> - -<p>When the Fermentation is completed, -and the Still charged with fermented Liquor, -as above directed, let the whole be -drawn off with as brisk a Fire as possible; -but instead of the Cask or Can, generally<span class="pagenum" id="Page_85"> 85</span> -used by our <i>English</i> Distillers for a Receiver, -let a large Glass, called by Chemists, a Separating-Glass, -be placed under the Nose -of the Worm, and a common Receiver -applied to the Spout of the Separating-Glass; -by this means the essential Oil will swim -upon the Top of the Spirit, or rather low -Wine, in the Separating-Glass, and may be -easily preserved at the End of the Operation.</p> - -<p>The Use of this limpid essential Oil is well -known to Distillers; for in this resides the -whole Flavour, and consequently may be -used to the greatest Advantage in giving that -distinguishing Taste, and true Vinosity, to -the common Malt-Spirits.</p> - -<p>After the Oil is separated from the low -Wine, the Liquor may be rectified in <i>Balneum -Mariæ</i> into a pure and almost tasteless -Spirit, and therefore well adapted to make -the finest compound Cordials, or to imitate -or mix with the finest <i>French</i> Brandies, -Arracs, &c.</p> - -<p>In the same Manner a Spirit may be obtained -from Cyder. But as its particular -Flavour is not so desirable as that obtained -from Raisins, it should be distilled in a more -gentle Manner, and carefully rectified in the -Manner we shall shew in the Chapter on<span class="pagenum" id="Page_86"> 86</span> -Rectification; by which Means a very pure -and almost insipid Spirit will be obtained, -which may be used to very great Advantage -in imitating the best Brandies of <i>France</i>, or -in making the finest compound Waters or -Cordials.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXII">CHAP. XXII.<br /> - -<small><i>Of Arracs.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">What</span> is properly meant by the Term -Arracs, are Spirits extracted from the -fermented Juice of certain Trees common -in the <i>East-Indies</i>, particularly those of the -Cocoa, or Palm-tree. The whole Process -of making Arrac, is performed in the following -Manner.</p> - -<p>In order to procure the vegetable Juice -for this Operation, the Person provides -himself with a sufficient Number of small -earthen Pots, with Bellies and Necks, resembling -our common glass Bottles; a -Number of these he fastens to his Girdle, -or to a Belt across his Shoulders, and climbs -up the tall Trunk of the Cocoa tree: Having -reached the Boughs of the Tree, he -cuts off with a Knife certain small Buds, or -Buttons, applying immediately to the Wound -one of his Bottles, and fastens it with a -String to the Bough. In this Manner he<span class="pagenum" id="Page_87"> 87</span> -proceeds till he has fixed his whole Number -of Bottles, which serve as Receivers -to the Juice distilling from the Wounds. -This Operation is generally performed in -the Evening, a greater Quantity of Juice -flowing from the Tree in the Night than in -the Day. The Bottles are next Morning -taken off, and the Liquor emptied with a -proper Vessel, where it spontaneously ferments. -As soon as the Fermentation is -completed, the Liquor is thrown into the -Still, and drawn down to a low Wine; but -so very poor and dilute, that they are obliged -to rectify it in another Still, to that -weak kind of Proof Spirit, we generally see -it; for though it appears Bubble-Proof, it -rarely contains more than a sixth, and sometimes -only an eighth of Alcohol, all the -rest being no more than an acidulated Water, -which might be supplied from any common -Spring. Why Arrac appears Bubble-Proof, -when in reality so far below what -we mean by Proof, is not so great a Mystery, -as at first Sight it appears to be; for this -kind of Proof is entirely owing to a certain -Tenacity of the Parts of the Liquor, or to -the particular Property of the Oil incorporated -in the Spirit; as we shall abundantly -shew in a subsequent Chapter.</p> - -<p>From this Account of Arrac, it should -seem no very difficult Matter to imitate it<span class="pagenum" id="Page_88"> 88</span> -here. And, perhaps, the whole Difficulty lies -in procuring a pure and insipid Spirit; for -it is ridiculous to attempt it with our common -Malt-Spirit. With regard to the Flavour -of the Arrac, it may be effectually -imitated by some essential Oils easily procurable.</p> - -<p>Hence we see of what prodigious Advantage -a pure and insipid Spirit would be -of to Distillers, and consequently the great -Encouragement there is to attempt the Discovery. -Perhaps a Spirit of this kind may -be extracted from Sugar properly refined. -The Hint is worth prosecuting; and the -Writer of this Essay, from repeated Experiments, -is abundantly convinced that the -Thing is practicable. Had he entirely succeeded, -he would readily have communicated -the Whole for the Benefit of his Country; -but is now obliged to defer, to some -future Opportunity, the Result of his Enquiries. -In the mean Time, he would recommend -the Prosecution of this Hint to -those Distillers, who endeavour to improve -their Art, and advance it nearer to Perfection.</p> - -<p>Since Arrac is a Spirit extracted from the -Juice of the Cocoa tree, it might perhaps -be worth enquiring how nearly it might be -imitated by fermenting and distilling the<span class="pagenum" id="Page_89"> 89</span> -Juices of the Birch and Sycamore-trees. -We should by this Means obtain an <i>English</i> -Arrac; and, perhaps, a Spirit equal in -Flavour to that imported from <i>Batavia</i>.</p> - -<p>When the Cask, in which the Arrac is -imported happens to be decayed; or the -Liquor touches any Nails, or other Iron, it -dissolves Part of it, and at the same time -extracts the resinous Parts of the Oak, -by which means the whole Liquor in the -Cask acquires an inky Colour. In order to -whiten and clarify Arrac, which has contracted -this Colour, a large Quantity of new -or skimmed Milk must be put into the Cask, -and the whole beat together, as Vintners do -to whiten their brown Wines; by this means -the inky Colour will be absorbed by the -Milk, and fall with it to the Bottom, so -that the greatest Part of the Arrac may -be drawn off fine; and the Remainder procured -in the same Condition by being filtrated -through a conical Flannel Bag.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXIII">CHAP. XXIII.<br /> - -<small><i>Of Rectification.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are several Methods of performing -this Operation; though some, -and indeed those in general practiced by our -Distillers, hardly deserve the Name; because,<span class="pagenum" id="Page_90"> 90</span> -instead of rectifying, that is freeing the Spirit -from its essential Oil and Phlegm, they -alter the natural Flavour of the Spirit that -comes over in the Operation.</p> - -<p>The principal Business of Rectification is -to separate the Spirit from the essential Oil -of the Ingredient, which is very apt to adhere -strongly to the Spirit. And in order -to this, Care should be taken in the first -Distillation; that is, the Spirit, especially -that from Malt, should be drawn by a gentle -Fire, by which means great Part of the -essential Oil will be kept from mixing with -the Spirit; for Experience has abundantly -proved, that it is much easier to keep asunder, -than to separate them when once -mixed.</p> - -<p>But as it is almost impossible to draw low -Wines without the Spirit being in some Measure -impregnated with the essential Oil, it -is absolutely necessary to be acquainted with -some Methods of separating the Spirit from -the Oil, and also of freeing it from its -Phlegm. The best Methods of doing this -to Perfection, are Re-distillation and Percolation.</p> - -<p>In order to rectify low Wines, they should -be put into a tall Body or Alembic, and -gently distilled in <i>Balneum Mariæ</i>; by this<span class="pagenum" id="Page_91"> 91</span> -means a large Proportion, both of the Oil -and Phlegm will remain in the Body. But -if the Spirit should be found, after this Operation, -to contain some of the essential Oil, -it must be let down with fair Water, and -re-distilled in the same gentle Manner. And -thus it may be brought to any Degree of -Purity; especially if in the working the -Spirit be suffered to fall into a proper Quantity -of clear Water, and the Spirit afterwards -rectified to the Height proposed. -The same Method should be used in -freeing Proof Spirit, or even Alcohol, -from this Oil; namely, by letting it down -with clean Water to the Strength of low -Wines, and re-distilling it in <i>Balneum Mariæ</i>. -But it must be remembered, that it -is much more difficult to cleanse Alcohol, or -Proof-Spirit than low Wines, because the -Oil is more intimately mixed with the two -former than with the latter. This Oil may -however be separated from Proof-Spirit, &c. -by the Method already proposed, especially -if it be previously filtrated through Paper, -thick Flannel, Sand, Stone, <i>&c.</i></p> - -<p>But this Method, though it effectually -answers the Intention, is generally rejected -by our Distillers, because of the Slowness of -the Operation; and others substituted in its -stead, though instead of freeing the Spirit -from the Oil, they only abolish the natural<span class="pagenum" id="Page_92"> 92</span> -Flavour of the Spirit, and make a more intimate -Mixture between the Particles of the -Spirit, and those of the essential Oil.</p> - -<p>It is impossible to enumerate all the Methods -practised by Distillers, as almost every -one pretends to have a secret Nostrum for -this Purpose. The principal Methods in -use for rectifying Malt-Spirits, are however -reducible to three, namely, by fixed alcaline -Salts, by acid Spirits mixed with alcaline -Salts, and by saline Bodies, and flavouring -Additions.</p> - -<p>The Method of rectifying by alcaline -Salts is thus performed. To every Piece of -Proof Spirit, add fourteen Pounds of dry -Salt of Tartar, fixed Nitre, or calcined Tartar; -lute on the Head, and distil, by a gentle -Heat, but be very careful to leave out -the Faints. By this Method a large Proportion -of the fœtid Oil will be left in the -Still; and what comes over with the Spirit -will be greatly attenuated. But this Operation -is generally performed in a very different -manner; for, instead of distilling the -Spirit in a gentle and equable manner, -the Still is worked in its full Force; by -which means the Oil, which should have -remained in the Still, is driven over, and intimately -mixed with the Spirit; and, consequently, -the whole Operation frustrated,<span class="pagenum" id="Page_93"> 93</span> -and the Spirit rendered much harder to -cleanse than it was before.</p> - -<p>But even when the Operation is performed -according to the Rules of Art, it -is far from being perfect; for it is well -known, that Part of the fixed Salts become -volatile in the Operation, pass over the -Helm, and intimately mixes with the essential -Oil still contained in the Spirits: by this -means the Oil becomes more perfectly united -with the Spirits, and consequently much -harder to be separated by repeated Distillations. -Nor is this all, for the Still being -worked in its full Force, the bitter Oil of -the Malt, formed into a kind of liquid Soap -in the Still, by means of the alcaline Salt, -is brought over the Helm with the Faints, -and suffered to mix with the Spirit, whereby -it is rendered almost as nauseous and ill-tasted -as before the Operation. Besides, if -this Operation were performed in its utmost -Perfection, it would never answer the Intention; -for the alcaline Salt destroys the -Vinosity of the Spirit; and consequently -deprives it of one of its most valuable Properties. -Our Distillers are well acquainted -with this Defect in the Operation, and endeavour -to supply it by an Addition of Acids. -This is what we call the second Method by -Alcalies and Acids.</p> - -<p><span class="pagenum" id="Page_94"> 94</span></p> - -<p>The Operation of rectifying by the Method -of fixed Alcalies and Acids is the same -as that above described; the Spirit is drawn -over from fixed Alcalies as before; but in -order to mortify the Alcali in the Spirit, and -restore its Vinosity, a proper Quantity of -some acid Spirit is added. Various kinds of -Acids are used on this Occasion; but principally -those of the mineral Kind, because -of their Cheapness; as Oil of Vitriol, Spirit -of Nitre, Oil of Sulphur, and the like. We -would, however, caution a young Distiller -from being too busy with these corrosive -Acids, the sulphurous Spirit of Vitriol, dulcified -Spirit of Nitre, or Mr. <i>Boyle</i>’s acid Spirit -of Wine well rectified, will much better -answer his Purpose.</p> - -<p>The third Method of Rectification is that -by saline Bodies, and flavouring Ingredients. -There is no Difference in the Operation between -this and the two foregoing Methods; -fixed alcaline Salts, common Salt decrepitated -or dried, calcined Vitriol, Sandiver, Allum, -<i>&c.</i> is put into the Still with the low -Wines, and the Spirit drawn over as before. -When the Quantity is drawn off, the flavouring -Ingredients are added to give the -Spirit the Flavour intended. But as the -Spirit is not by this means rendered sufficiently -pure, the disagreeable Flavour of<span class="pagenum" id="Page_95"> 95</span> -the Spirit generally overpowers that of the -Ingredients, whereby the whole Intention -is either destroyed, or a compound Flavour -produced, very different from that intended.</p> - -<p>Some Distillers, instead of alcaline Salts, -use quick Lime in rectifying their Malt Spirit; -this Ingredient cleanses and dephlegmates -the Spirit considerably; but like that -rectified from alcaline Salts, it requires an -alcaline Disposition, and also an nidorous -Flavour. Acids, therefore, are as necessary -to be mixed with those Spirits rectified -with quick Lime, as with those rectified -with an alcaline Salt. If Chalk, calcined -and well purified animal Bones, <i>&c.</i> were -used instead of quick Lime, the Spirit -would have a much less alcaline or nidorous -Flavour; and, consequently, the -flavouring Ingredients might be added to -it with more Success than can be expected -from a Spirit rectified from alcaline -Salts.</p> - -<p>But, perhaps, if neutral Salts were used -instead of the alcaline ones, the Spirit might -be rendered pure, without contracting an -alcaline Flavour; soluble Tartar might be -used for this Purpose, though the Spirit acquires -from hence a little saponaceous Flavour. -Dr. <i>Cox</i> has mentioned another Me<span class="pagenum" id="Page_96"> 96</span>thod -for this Purpose, namely, to deprive the -volatile Salts of their Oil, by rendering -them neutral with Spirit of Salt, and afterwards -subliming them with Salt of Tartar: -The Acid may be varied if the Spirit of Salt -should not be found so well adapted to the -Purpose as could be wished: But fine dry -Sugar seems the best adapted to the Purpose -of rectifying these Spirits; as it readily unites -with the essential Oil, detains and fixes it, -without imparting any urinous, alcaline, or -other nauseous Flavour to the Spirits rectified -upon it.</p> - -<p>Thus have I considered the principal -Methods used by our Distillers in rectifying -their Spirits; and shall conclude this Chapter -with remarking, that there is no other -Way of rectifying to Perfection besides what -we first laid down, namely, by gentle Distillation. -But then it must be remembered, -that the whole Process must be of a Piece: -We mean, that the first Distillation from -the Wash must be performed in a gentle -manner; for otherwise the essential Oil will -be so intimately blended with the Spirit, as -not to be easily separated by Re-distillation. -Another good Property attending this Method -is its Universality; all kinds of Spirits, -from whatever Ingredients extracted, require -Rectification; and this is adapted to all -kinds.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_97"> 97</span></p> - -<h3 class="nobreak" id="CHAP_XXIV">CHAP. XXIV.<br /> - -<small><i>Of the Flavouring of Spirits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">We</span> have observed in the preceding -Chapter, that the common Method -of rectifying Spirits from alcaline Salts, -destroys their Vinosity, and in its stead introduces -an urinous or lixivious Taste. But -as it is absolutely necessary to restore, or at -least to substitute in its room some Degree -of Vinosity, several Methods have -been proposed, and a Multitude of Experiments -performed, in order to discover this -great <i>Desideratum</i>: But none has succeeded -equal to the Spirit of Nitre; and accordingly -this Spirit, either strong or dulcified, -has been used by most Distillers to give an -agreeable Vinosity to their Spirits.</p> - -<p>Several Difficulties however occur in the -Method of using it; the principal of which -is, its being apt to quit the Liquor in a short -Time, and consequently depriving the Liquor -of that Vinosity it was intended to give. -In order to remove this Difficulty, and prevent -the Vinosity from quitting the Goods, -the dulcified Spirit of Nitre, which is -much better than the strong Spirit, should -be prepared by a previous Digestion continued -for some Time with Alcohol; the<span class="pagenum" id="Page_98"> 98</span> -longer the Digestion is continued the more -intimately will they be blended, and the -Compound rendered the milder and softer.</p> - -<p>After a proper Digestion, the dulcified -Spirit should be mixed with the Brandy, by -which Means the Vinosity will be intimately -blended with the Goods, and disposed not -to fly off for a very considerable Time.</p> - -<p>No general Rule can be given for the -Quantity of this mineral Acid requisite to be -employed, because different Proportions of -it are necessary in different Spirits. It should, -however, be carefully adverted to, that -though a small Quantity of it will undoubtedly -give an agreeable Vinosity resembling -that naturally found in the fine subtile -Spirits drawn from Wines, yet an over -large Dose of it will not only cause a disagreeable -Flavour, but also render the whole -Design abortive, by discovering the Imposition. -Those, therefore, who endeavour -to cover a foul Taste in Goods by large -Doses of dulcified Spirit of Nitre, will find -themselves deceived.</p> - -<p>But the best, and indeed the only Method -of imitating <i>French</i> Brandies to Perfection, -is by an essential Oil of Wine; -this being the very thing that gives the -<i>French</i> Brandies their Flavour. It must,<span class="pagenum" id="Page_99"> 99</span> -however, be remembered, that in order to -use even this Ingredient to Advantage, a -pure, tasteless Spirit must be first procured; -for it is ridiculous to expect that this essential -Oil should be able to give the agreeable -Flavour of <i>French</i> Brandies, to our fulsome -Malt Spirit, already loaded with its own -nauseous Oil, or strongly impregnated with -a lixivious Taste from the alcaline Salts -used in Rectification. How a pure insipid -Spirit may be obtained has been already considered -in some of the preceding Chapters; -it only therefore remains to shew the Method -of procuring this essential Oil of Wine, -which is this:</p> - -<p>Take some Cakes of dry Wine Lees, such -as are used by our Hatters, dissolve them in -six or eight times their Weight of Water, -distil the Liquor with a slow Fire, and separate -the Oil by the Separating Glass; reserving -for the nicest Uses that only which -comes over first, the succeeding Oil being -coarser and more resinous.</p> - -<p>Having procured this fine Oil of Wine, it -may be mixed into a Quintessence with pure -Alcohol; by which Means it may be preserved -a long time fully possessed of all its -Flavour and Virtues; but without such -Management, it will soon grow resinous -and rancid.</p> - -<p><span class="pagenum" id="Page_100"> 100</span></p> - -<p>When a fine essential Oil of Wine is thus -procured, and also a pure and insipid Spirit, -<i>French</i> Brandies may be imitated to Perfection -with regard to the Flavour. It must, -however, be remembered, and carefully -adverted to, that the essential Oil be drawn -from the same sort of Lees, as the Brandy -to be imitated was procured from; we -mean, in order to imitate <i>Coniac</i> Brandy, -it will be necessary to distil the essential Oil -from <i>Coniac</i> Lees; and the same for any -other kind of Brandy. For as different -Brandies have different Flavours; and as -these Flavours are owing entirely to the -essential Oil of the Grape, it would be preposterous -to endeavour to imitate the Flavour -of <i>Coniac</i> Brandy, with an essential -Oil procured from the Lees of <i>Bourdeaux</i> -Wine.</p> - -<p>When the Flavour of the Brandy is well -imitated by a proper Dose of the essential -Oil, and the Whole reduced into one simple -and homogeneous Fluid, other Difficulties -are still behind: The Flavour, though -the essential Part, is not however the -only one; the Colour, the Proof and the -Softness must be also regarded, before a -Spirit, that perfectly resembles Brandy, -can be procured. With regard to the Proof, -it may be easily hit, by using a Spirit rec<span class="pagenum" id="Page_101"> 101</span>tified -above Proof; which, after being intimately -mixed with the essential Oil of -Wine, may be let down to a proper Standard -by fair Water. And the Softness may -in a great Measure be obtained by distilling -and rectifying the Spirit with a gentle Fire; -and what is wanting of this Criterion in the -Liquor, when first made, will be supplied -by Time; for it must be remembered, that -it is Time alone that gives this Property to -<i>French</i> Brandies; they being at first, like -our Spirits, acrid, foul, and fiery. But with -regard to the Colour a particular Method is -necessary to imitate it to Perfection: And -how this may be done shall be considered in -the next Chapter.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXV">CHAP. XXV.<br /> - -<small><i>Of the Methods of colouring Spirits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Art of colouring Spirits owes its -Rise to Observations on foreign Brandies. -A Piece of <i>French</i> Brandy that has -acquired by Age a great Degree of Softness -and Ripeness is observed, at the same time, -to have acquired a yellowish brown Colour; -and hence our Distillers have endeavoured -to imitate this Colour in such Spirits as are -intended to pass for <i>French</i> Brandy. And -in order to do this a great Variety of Experiments -has been made on various Substances,<span class="pagenum" id="Page_102"> 102</span> -in order to discover a direct and sure Method -of imitating this Colour to Perfection. -But, in order to do this, it is necessary to -know from whence the <i>French</i> Brandies -themselves acquire their Colour; for till we -have made this Discovery, it will be in vain -to attempt an Imitation; because, if we -should be able to imitate exactly the Colour, -which is indeed no difficult Task, -the Spirit will not stand the Test of different -Experiments, unless the Colour in both -be produced from the same Ingredient.</p> - -<p>This being undeniably the Case, let us -try if we cannot discover this mighty Secret; -the Ingredient from whence the -<i>French</i> Brandy acquires its Colour.</p> - -<p>We have already observed, that this Colour -is only found in such Brandies as have -acquired a mellow Ripeness by Age; it is -therefore not given it by the Distiller, but -has gained it by lying long in the Cask. -Consequently, the Ingredient from whence -this Colour is extracted, is no other than -the Wood of the Cask, and the Brandy in -reality is become a dilute Tincture of Oak.</p> - -<p>The common Experiment used to prove -the Genuineness of <i>French</i> Brandy proves, -that this Opinion is well founded. The<span class="pagenum" id="Page_103"> 103</span> -Experiment is this: They pour into a Glass -of Brandy a few Drops of a Solution of calcined -Vitriol of Iron in a diluted Spirit of -Sulphur, or any other mineral Acid, and -the Whole turns of a blue Colour; in the -same Manner, as we make Ink of a Tincture -of Galls and Vitriol.</p> - -<p>Since, therefore, the Colour of <i>French</i> -Brandies is acquired from the Oak of the -Cask, it is no Difficulty to imitate it to -Perfection. A small Quantity of the Extract -of Oak, or the Shavings of that Wood -properly digested, will furnish us with a -Tincture capable of giving the Spirit any -Degree of Colour required. But it must be -remembered, that as the Tincture is extracted -from the Cask by Brandy, that is Alcohol -and Water, it is necessary to use both in -extracting the Tincture; for each of these -Menstruums dissolves different Parts of the -Wood. Let, therefore, a sufficient Quantity -of Oak Shavings be digested in strong -Spirit of Wine; and also at the same Time -other Oak Shavings be digested in Water: -And when the Liquors have acquired a -strong Tincture from the Oak, let both be -poured off from the Shavings, into different -Vessels, and both placed over a gentle -Fire till reduced to the Consistence of -Treacle. In this Condition, let the two<span class="pagenum" id="Page_104"> 104</span> -Extracts be intimately mixed together; -which may be done effectually by adding -a small Quantity of Loaf Sugar, in fine -Powder, and well rubbing the Whole together. -By this Means a liquid essential -Extract of Oak will be procured, and always -ready to be used as Occasion shall -require.</p> - -<p>There are other Methods in Use for colouring -Brandies; but the best, besides the -Extract of Oak above-mentioned, are common -Treacle and burnt Sugar.</p> - -<p>The Treacle gives the Spirits a fine Colour, -nearly resembling that of <i>French</i> -Brandy; but as its Colour is but dilute, a -large Quantity must be used; this is not -however attended with any bad Consequences; -for notwithstanding the Spirit is -really weakened by this Addition, yet the -bubble Proof, the general Criterion of Spirits, -is greatly mended by the Tenacity imparted -to the Liquor by the Treacle. The -Spirit also acquires from this Mixture a -sweetish or luscious Taste, and a Fulness in -the Mouth; both which Properties render -it very agreeable to the Palates of the common -People, who are, in fact, the principle -Consumers of these Spirits.</p> - -<p><span class="pagenum" id="Page_105"> 105</span></p> - -<p>A much smaller Quantity of burnt Sugar -than of Treacle will be sufficient for colouring -the same Quantity of Spirits; the -Taste is also very different; for, instead of -the Sweetness imparted by the Treacle, the -Spirit acquires from the burnt Sugar an -agreeable Bitterness, and by that Means -recommends itself to nicer Palates, which -are offended with a luscious Spirit. The -burnt Sugar is prepared by dissolving a proper -Quantity of Sugar in a little Water, -and scorching it over the Fire till it acquires -a black Colour.</p> - -<p>Either of the above Ingredients, Treacle -or burnt Sugar, will nearly imitate the genuine -Colour of old <i>French</i> Brandy; but -neither of them will succeed, when put to -the Test of the vitriolic Solution.</p> - -<p>Thus have I traced the Subject of Distillation -from its Origin; shewn the Methods -commonly made use of by Distillers, -and pointed out various Improvements, that -might be introduced into this Art with -great Advantage; and shall conclude this -Part with recommending the several Hints -to those Distillers who are desirous of improving -their Art, and proceeding on a rational -Foundation, it being from such only<span class="pagenum" id="Page_106"> 106</span> -that Improvements are to be expected; for -where the Operations are constantly carried -on in the same beaten Tract, it is in vain -to expect Improvements, unless Chance -should be kind enough to throw that in their -Way, which a rational Theory would have -easily led them to discover.</p> - -<div class="figcenter illowp97" id="i124" style="max-width: 21.875em;"> - <img class="w100" src="images/i124.jpg" alt="Decoration" /> -</div> - - -<div class="chapter"> -<p><span class="pagenum" id="Page_107"> 107</span></p> - -<div class="figcenter illowp100" id="i125" style="max-width: 53.125em;"> - <img class="w100" src="images/i125.jpg" alt="Decoration" /> -</div> - - - -<p class="half-title"> -<small>A</small><br /> -Complete System<br /> -<small>OF</small><br /> -DISTILLATION.</p> - -<hr class="full" /> - -<h2 class="nobreak" id="PART_II">PART II.<br /> - -<small><i>Containing the Method of distilling -Simple Waters.</i></small></h2></div> - - -<p class="drop-cap"><span class="smcap">The</span> Instruments chiefly used in the -Distillation of Simple Waters, are -of two Kinds, commonly called -the <i>Hot Still</i>, or Alembic, and the <i>Cold -Still</i>; the former is represented in <i>Fig. 5.</i> -and the latter in <i>Fig. 10.</i></p> - -<p><span class="pagenum" id="Page_108"> 108</span></p> - -<p>The Waters drawn by the cold Still from -odoriferous Plants are much more fragrant, -and more fully impregnated with their Virtues -than those drawn by the hot Still, or -Alembic; but the Operation is much more -slow and tedious by the former than the -latter, so that very few care to comply with -it: And, therefore a Method has been invented, -to avoid the Tediousness of the -one, and the Inconveniencies of the other. -The Method is this:</p> - -<p>A Pewter Body is suspended in the Body -of the Alembic, and the Head of the Still -fitted to the Pewter Body: Into this Body -the Ingredients to be distilled are put, the -Alembic filled with Water, the Still Head -luted to the Pewter Body, and the Nose -luted into the Worm of the Refrigeratory -or Worm.</p> - -<p>The same Intention will be answered, -by putting the Ingredients into a Glass Alembic, -and placing it in a Bath Heat, or -<i>Balneum Mariæ</i>, as we have before directed, -Chap. XI.</p> - -<p>By either of these Means, the Ingredients -have greater Heat given them than -in the cold Still; and yet, by the Interposition -of the Water, in which the Vessel,<span class="pagenum" id="Page_109"> 109</span> -containing them is placed, they are not so -forcibly acted upon by the Fire, as in the -common Way of the hot Still. So that all -those Things which require a middle Way -between the other; that is, those Simples -which are of a Texture between very volatile, -and very fixed, are treated very properly -by this Method; but neither the very -odoriferous Simples, nor those whose Parts -are very heavy and fixed, can be treated this -Way but to Disadvantage.</p> - -<p>One of the greatest Advantages of this -Contrivance is, that Waters so drawn come -over much cooler than from the hot Still; -that is, they have not so much of the Fire -in them, as the Distillers term it; so that -a hot spicy Water, thus ordered, will taste -as cool on the Palate when just drawn, as it -would, when drawn by the hot Still, after -it had acquired a considerable Age.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_I_2">CHAP. I.<br /> - -<small><i>Of Waters drawn by the cold Still.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> cold Still is much best adapted -to draw off the Virtues of Simples, -which are valued for their fine Flavour -when green, which is subject to be lost in -drying. For when we want to extract from -Plants a Spirit so light and volatile, as not<span class="pagenum" id="Page_110"> 110</span> -to subsist in open Air any longer than while -the Plant continues in its Growth, it is certainly -the best Method to remove the Plant -from its native Soil, into some proper Instrument, -where, as it dries, these volatile -Parts can be collected and preserved. And -such an Instrument is what we call the -cold Still, where the drying of the Plant -or Flower, is only forwarded by a moderate -Warmth, and all that rises is collected and -preserved.</p> - -<p>As the Method of performing the Operation -by the cold Still, is the very same, -whatever Plant or Flower is used, the following -Instance of procuring a Water from -Rosemary, will be abundantly sufficient to -instruct the young Practitioner in the manner -of conducting the Process in all Cases whatever.</p> - -<p>Take Rosemary, fresh gathered, in its -Perfection, with the Morning Dew upon -it, and lay it lightly and unbruised upon the -Plate, or Bottom of the Still. Cover the -Plate with its conical Head, and apply a -Glass Receiver to the Nose of it. Make a -small Fire of Charcoal under the Plate, -continuing it as long as any Liquor comes -over into the Receiver. When nothing -more comes over, take off the Still Head, -and remove the Plant, putting fresh in its<span class="pagenum" id="Page_111"> 111</span> -stead, and proceed as before; continue to -repeat the Operation successively, till a sufficient -Quantity of Water is procured. Let this -distilled Water be kept at Rest, in clean Bottles -close stopped, for some Days in a cold -Place; by this Means it will become limpid, -and powerfully impregnated with the -Taste and Smell of the Plant.</p> - -<p>In this Water are contained the Liquor of -Dew, consisting of its own proper Parts, -which are not without Difficulty separated -from the Plant, and cleave to it even in the -drying. This Dew, also, by sticking to -the Outside, receives the liquid Parts of the -Plant, which being elaborated the Day before, -and exhaling in the Night, are hereby -detained; so that they concrete together -into one external Liquid, which is often -viscid, as appears in Manna, Honey, <i>&c.</i> -This Water also contains the Fluid, which -exhales from the Vessels of the Rosemary, -and which principally consists of simple -Water, as appears upon long standing in an -open Vessel, when the Taste and Odour -vanishing, leave an insipid Water behind. -Another Part of this Water is that subtile, -volatile Substance, which give the Plant its -peculiar Taste and Odour; for this the -Senses discover in it; but what remains after -the Process is finished, scarce afford any -thing thereof. The same Water seems<span class="pagenum" id="Page_112"> 112</span> -also to contain Seeds, or other little Bodies; -which in a certain Time usually grows into -a kind of thin, whitish Weed, suspended in -the middle of the Water; and daily increasing -or spreading itself, becomes a Mucilage, -which did not appear at first.</p> - -<p>I have kept these Waters undisturbed in -separate well closed Vessels, and observed -that in a Year’s Time, they began to appear -thick, which Thickness gradually increased -every Year, till at length the Liquor -grew ropy and mucilaginous. Hence we -see, that this Water contains the elementary -Water, and presiding Spirit of the Plant; -a Spirit small in Bulk, but rich in Virtues, -and exhibiting the specific Smell and Taste -of the Subject. This Water, therefore, in -exhaling, proves a Vehicle to that Spirit, -which contains in a small, subtile, extremely -volatile, and thence easily separable Substance, -the particular Virtue of the Plant, -leaving the Remainder exhausted in this -Respect: and hence proceeds the medicinal -Virtues of these Waters, which principally -depend upon their native Spirit. For this -Spirit, in most Plants, having a brisk Mobility, -affects the Nerves, and raises the -Spirits in case of their Depression.</p> - -<p>If the Vessel be close stopped, and set in -a cool Place, the Waters drawn by the cold<span class="pagenum" id="Page_113"> 113</span> -still will retain their Virtues for a Year; -but if negligently kept, or any Crack should -happen in the Glass, their extremely volatile -Spirit secretly flies off, and leaves the -Water vapid.</p> - -<p>Hence we learn what it is that Plants -lose by being dried in the Summer-time; -namely, the Water and Spirit we have been -describing. Hence we also know the Nature -of that Fluid, which first rises from -Plants in Distillation, and what that Matter -properly is in Plants, that gives their -peculiar Odour; that is, their presiding -Spirit. Lastly, we hence learn, in some -measure at least, what those <i>Effluvia</i> are, -which principally in the Summer-Season, -and in the open Air, exhale from Vegetables; -for it is highly probable, that these constant -Exhalations of Plants, especially in the -Day-time, have a near Agreement in their -peculiar Nature, with the Liquor extracted -by the cold Still, though differing in this, -that the Exhalation made from the Parts -is continually recruited by the Root; whilst -by our Operation, those Parts alone are collected, -which are driven off from the -Plant, after being gathered, and no longer -supplied with fresh Nourishment.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_114"> 114</span></p> - -<h3 class="nobreak" id="CHAP_II_2">CHAP. II.<br /> - -<small><i>Of the Distilling Simple Waters by the -Alembic.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Plants designed for this Operation -are to be gathered when their -Leaves are at full Growth, and a little before -the Flowers appear, or, at least, before -the Seed comes on; because the Virtue of -the Simple expected in these Waters is often -little, after the Seed or Fruit is formed, -at which Time Plants begin to languish: -The Morning is best to gather them in, -because the volatile Parts are then condensed -by the Coldness of the Night, and -kept in by the Tenacity of the Dew, not -yet exhaled by the Sun.</p> - -<p>This is to be understood, when the Virtue -of the distilled Water resides principally -in the Leaves of Plants; as it does in Mint, -Marjoram, Penny-royal, Rue, and many -more; but the Case differs when the aromatic -Virtue is only found in the Flowers, -as in Roses, Lillies of the Valley, <i>&c.</i> in -which Case we choose their flowery Parts, -whilst they smell the sweetest, and gather -them before they are quite opened, or begin -to shed, the morning Dew still hanging -on them.</p> - -<p><span class="pagenum" id="Page_115"> 115</span></p> - -<p>In other Plants the Seeds are to be preferred, -as in Anise, Caraway, Cumin, <i>&c.</i> where -the Herb and the Flower are indolent, and -the whole resides in the Seed alone, where it -manifests itself by its remarkable Fragrance, -and aromatic Taste. We find that Seeds -are more fully possessed of this Virtue, when -they arrive at perfect Maturity.</p> - -<p>We must not omit that these desirable -Properties are found only in the Roots of -certain Plants, as appears in Avens and in -Orpine, whose Roots smell like a Rose. -Roots of this Kind should be gathered, for -the present Purpose, at that Time when -they are richest in these Virtues; which is -generally at that Season of the Year, just -before they begin to sprout, when they are -to be dug up in a Morning.</p> - -<p>If the Virtues here required be contained -in the Barks or Woods of Vegetables, -then these Parts must be chosen for -the Purpose.</p> - -<p>The Subject being chosen, let it be bruised, -or cut, if there be occasion, and with it -fill two thirds of a Still, leaving a third -Part of it empty, without squeezing the -Matter close; then pour as much Rain or -River Water into the Still as will fill it to<span class="pagenum" id="Page_116"> 116</span> -the same Height; that is, two thirds together -with the Plant: Fit on the Head, -luting the Juncture, so that no Vapour may -pass through; and also lute the Nose of the -Still-head to the Worm. Apply a Receiver -to the Bottom of the Worm, that no Vapour -may fly off in the Distillation; but -that all the Vapour being condensed in the -Worm, by cold Water in the Worm-tub, -may be collected in the Receiver.</p> - -<p>Let the Plant remain thus in the Still to -digest for twenty-four Hours, with a small -Degree of Heat. Afterwards raise the Fire, -so as to make the Water in the Still boil; -which may be known by a certain hissing -Noise, proceeding from the breaking Bubbles -of the boiling Matter; as also by the -Pipe of the Still-head, or the upper end of -the Worm, becoming too hot to be handled; -or the smoaking of the Water in the Worm-tub -heated by the Top of the Worm; and, -lastly, by the following of one Drop immediately -after another, from the Nose of -the Worm, so as to form an almost continual -Stream. By all these Signs we know -that the requisite Heat is given; if it be less -than a gentle Ebullition, the Virtues of the -Simple, here expected, will not be raised: -On the contrary, when the Fire is too -strong, the Water hastily rises into the -Still-head, and fouls both the Worm and<span class="pagenum" id="Page_117"> 117</span> -the distilled Liquor; and the Plant being -also raised, it blocks up the Worm; for -which Reason it is no bad Caution to fasten -a-piece of fine Linen before the Pipe of the -Still-head; that, in case of this Accident, -the Plant may be kept from stopping up the -Worm: But, notwithstanding this Precaution, -if the Fire be too fierce, the Plant -will stop up the Pipe of the Still-head; -and, consequently, the rising Vapour finding -no Passage, will blow off the Still-head, -and throw the boiling Liquor about the -Still-house, so as to do a great deal of Mischief, -and even suffocate the Operator, without -a proper Caution; and the more oily, -tenacious, gummy, or resinous the Subject -is, the greater the Danger, in case of this -Accident; because the Liquor is the more -frothy and explosive.</p> - -<p>Let the due Degree of Fire therefore -be carefully observed, and equally kept up, -as long as the Water, distilling into the Receiver, -is white, thick, odorous, sapid, frothy -and turbid; for this Water must be -carefully kept separate from that which follows -it. The Receiver, therefore, should -be often changed, that the Operator may -be certain that nothing but this first Water -comes over; for there afterwards arises a -Water that is transparent, thin, and without -the peculiar Taste and Flavour of the<span class="pagenum" id="Page_118"> 118</span> -Plant, but generally somewhat tartarish and -limpid, though somewhat obscured and -fouled by white dreggy Matter: And if the -Head of the Still be of Copper, and not -tinned, the Acidity of this last Water corrodes -the Copper, so as to become green, -nauseous, emetic and poisonous to those -who use it, especially to Children, and -Persons of weak Constitutions.</p> - -<p>The first Water above-described, principally -contains the Oil and presiding Spirit -of the Plant; for the Fire by boiling the -Subject, dissolves its Oil, and reduces it into -small Particles, which are carried upwards -by the Assistance of the Water, along with -those Parts of the Plant that become volatile -with their Motion. And, if the Vessels -are exactly closed, all these being united -together, will be discharged without Loss, -and without much Alteration, into the Receiver; -and, consequently, furnish us with -a Water richly impregnated with the Smell, -Taste, and particular Virtues of the volatile -Parts of the Plants it was extracted -from.</p> - -<p>The Water of the second Running, -wants the volatile Part above described, and -has scarce any other Virtue than that of -cooling.</p> - -<p><span class="pagenum" id="Page_119"> 119</span></p> - -<p>And this is the best Method of preparing -simple Waters, provided the two sorts be -not mixed together, for both of them would -be spoiled by such a Mixture.</p> - -<p>Hence it plainly appears at what time, -with the same Degree of Fire, quite contrary -Virtues may arise from a Plant; for so -long as a milk Water continues to come -over from such Plants as are aromatic, so -long the Water remains warming and attenuating; -but when it comes to be thin and -pellucid, it is acid and cooling.</p> - -<p>Hence we may also learn the true Foundation -for conducting of Distillation; for if -the Operation be stopped, as soon as ever the -white Water ceases to come over, the Preparation -will be valuable and perfect; but if, -through a Desire of increasing that Quantity, -more be drawn off, and the latter acid -Part suffered to mix with the first Running, -the whole will be spoiled, or at least rendered -greatly inferior to what it would otherwise -have been.</p> - -<p>Such is the general Method of procuring -simple Waters, that shall contain the volatile -Virtues of the Plants distilled; some -Rules are however necessary to render it<span class="pagenum" id="Page_120"> 120</span> -applicable to all Sorts of Plants; these -Rules are the following:</p> - -<p>1. Let the aromatic, balsamic, oily, and -strong-smelling Plants, which long retain -their natural Fragrance, such as Balm, -Hyssop, Juniper, Marjoram, Mint, Origanum, -Penny-royal, Rosemary, Lavender, -Sage, <i>&c.</i> be gently dried a little in the -Shade; then digest them, in the same manner -as already mentioned, for twenty-four -Hours, in a close Vessel, with a small Degree -of Heat, and afterwards distil in the -manner above delivered, and thus they will -afford excellent Waters.</p> - -<p>2. When Waters are to be drawn from -Barks, Roots, Seeds, or Woods that are -very dense, ponderous, tough and resinous, -let them be digested for three, four, or more -Weeks, with a greater Degree of Heat, in -a close Vessel, with a proper Quantity of -Salt added, to open and prepare them the -better for Distillation. The Quantity of -Sea-salt is here added, partly to open the -Subject the more, but chiefly to prevent -Putrefaction, which otherwise would certainly -happen in so long a Time, and with -such a Heat as is necessary in this Case, and -so destroy the Smell, Taste, and Virtues -expected from the Process.</p> - -<p><span class="pagenum" id="Page_121"> 121</span></p> - -<p>3. Those Plants which diffuse their Odour -to some Distance from them, and thus -soon lose it, should immediately be distilled -after being gathered in a proper Season, -without any previous Digestion; thus Borage, -Bugloss, Jessamin, white Lilies, Lilies -of the Valley, Roses, <i>&c.</i> are hurt by -Heat, Digestion, or lying in the Air.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_III_2">CHAP. III.<br /> - -<small><i>Of increasing the Virtues of Simple Waters -by means of Cohobation.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">By</span> Cohobation is meant the returning -the distilled Water procured in the manner -described in the preceding Chapter, -upon more of the fresh Plant. The Operation -is performed in the following manner:</p> - -<p>Take the Plant and Liquor remaining -in the Still after the Operation described in -the foregoing Chapter is performed, and -press them strongly in a Bag for that Purpose, -that all the Decoction may be obtained; -and with this mix all the Water -before drawn over. Return this Mixture -into the Still, and a fresh Quantity of the -same Plant, and if necessary, as much Water -as will make the former Proportion to<span class="pagenum" id="Page_122"> 122</span> -the Plant. Close all the Junctures exactly, -and digest the whole in a gentle Degree of -Heat for three Days and three Nights, that -the Herb, being so long steeped in its own -Liquor, may be opened, loosened, and -disposed the easier to part with its Virtues. -This Digestion is of great Service; but if -protracted too long, introduces a Change -tending to Putrefaction. Let the Water -now be distilled off, in the same manner -as before; only proceeding more cautiously, -and somewhat more slowly at first; because -the Liquor in the Still being now thicker, -more impregnated with the Plant, and -therefore more apt to smell upon feeling -the Fire, it easily boils over; but after about -half of the expected Water is come off, -the Fire may be gradually raised.</p> - -<p>By this Method, and carefully observing -to change the Receiver, as soon as the first -Water is all come over, a noble Liquor, -highly impregnated with the Virtues of the -Plant, will be obtained. And as this Operation -may be repeated as often as desired, -the Virtues of Plants may be thus exalted -to any Degree the Artist shall think proper; -which shews the extraordinary Power of -Distillation. This Method I would particularly -recommend for making the simple -Water of Balm, Elder Flowers, Roses,<span class="pagenum" id="Page_123"> 123</span> -and the like Simples, but sparingly furnished -with an essential Oil.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IV_2">CHAP. IV.<br /> - -<small><i>Of the Method of procuring a simple Water -from Vegetables, by previously fermenting -the Vegetable before Distillation.</i></small></h3> -</div> - - -<p class="drop-cap"><span class="smcap">By</span> this elegant Method we obtain the -Virtues of Plants very little altered from -what they naturally are, though rendered -much more penetrating and volatile. The -Operation is performed in the following -manner.</p> - -<p>Take a sufficient Quantity of any recent -Plant, cut it, and bruise it if necessary; -put it into a Cask, leaving a Space empty -at top of about four Inches deep; then -take as much Water as would, when added, -fill the Cask to the same Height, including -the Plant, and mix therein about an eighth -Part of Honey, if it be cold Winter Weather; -or a twelfth Part, if it be warm: In -the Summer the like Quantity of coarse, -unrefined Sugar might be added instead of -Honey, or half an Ounce of Yeast to each -Pint of Water will have the same Effect; -though most prefer Honey for this Purpose. -When the proper Quantity of Honey is -added to the Water, let it be warmed and<span class="pagenum" id="Page_124"> 124</span> -poured into the Cask, and set it in a warm -Place to ferment for two or three Days; -but the Herb must not be suffered to fall -to the Bottom, nor the Fermentation above -half finished. The Whole must then be -immediately committed to the Still, and -the Fire raised by Degrees; for the Liquor, -containing much fermenting Spirit, easily -rarefies with the Fire, froths, swells, and -therefore becomes very subject to boil over; -we ought therefore to work slower, especially -at first.</p> - -<p>By this Method there will come over at -first, a limpid, unctuous, penetrating, odorous, -sapid Liquor, which is to be kept separate: -After this there follows a milky, -opake, turbid Liquor, still containing something -of the same Taste and Odour; and -at length comes one that is thin, acid, without -either Smell, or scarce any Property of -the Plant.</p> - -<p>The first Water, or rather Spirit, may -be kept several Years, in a close Vessel, -without changing or growing ropy. It -also excellently retains the Taste and Odour -of the Plant, though a little altered; but -if less Honey were added, less Heat employed, -or the Fermentation continued for -a smaller Time, the distilled Liquor of the<span class="pagenum" id="Page_125"> 125</span> -first running would be white, thick, opake, -unctuous, frothy, and perfectly retain the -Scent and Taste of the Plant, or much less -altered than in the former Case; though the -Water will not be so sharp and penetrating. -After this is drawn off, a tartish, limpid, -inodorous Liquor will come over.</p> - -<p>And thus may simple Waters be made -fit for long keeping without spoiling; the -Proportion of inflammable Spirit generated -in the Fermentation, serving excellently to -preserve them.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_V_2">CHAP. V.<br /> - -<small><i>Of the Simple Waters commonly in Use.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Simple</span> waters are not so much used -at present as they were formerly; and -perhaps one Reason for their being neglected, -is the bad Methods used in distilling -them; the Process is carried on in the same -manner with every Herb; though some -should be gently dried, and others distilled -green; some should be drawn with the -cold, and others with the hot Still.</p> - -<p>The general Rule that should be observed -with regard to the hot Still is, that all Herbs -should have twice their Weight of Water<span class="pagenum" id="Page_126"> 126</span> -added to them in the Still; and not above -a fourth, or a sixth Part of it drawn off -again; for simple Waters have their Faints, -if drawn too low, as well as those that are -spirituous.</p> - -<p>Some Plants, particularly Balm, require -to have the Water drawn from them cohobated, -or poured several times on a fresh -Parcel of the Herb, in order to give it a -proper Degree of Strength or Richness. -Others, on the contrary, abound too much -with an essential Oil that floats on the distilled -Water; in this case all the Oil should -be carefully taken off. Lastly, those that -contain a more fixed Oil, should be imperfectly -fermented, in the manner laid down -in the preceding Chapter, before they are -distilled; of this Kind are Carduus, Chamomile, -<i>&c.</i></p> - -<p>The simple Waters now commonly made, -are Orange-flower-water, Rose-water, Cinnamon-water, -Fennel-water, Pepper-mint-water, -Spear-mint-water, Balm-water, Penny-royal-water, -<i>Jamaica</i> Pepper-water, -Castor-water, Simple-water of Orange-peel, -and of Dill seed.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_127"> 127</span></p> - -<h3 class="nobreak" id="CHAP_VI_2">CHAP. VI.<br /> - -<small><i>Of Orange flower-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Orange-tree grows plentifully in -<i>Italy</i>, <i>Spain</i>, and <i>Portugal</i>, and bears -Flowers and Fruit all the Year; but the -Fruit is gathered chiefly in <i>October</i> and -<i>November</i>.</p> - -<p>The Flowers grow on the younger Shoots -among the Leaves: They are white, and -consist of a single cup-fashioned Leaf, cut -into five Parts, with several yellow Stamina -in the middle, and of a fragrant odoriferous -Smell.</p> - -<p>Some Degree of Attention is requisite to -draw a simple and odoriferous Water for the -Orange Flowers; the Fire must be carefully -regulated; for too small a Degree will not -bring over the essential Oil of the Flowers, -in which their odoriferous Flavour consists: -and, on the contrary, too strong a Fire -destroys the Fragrancy of the Water, and is -very apt to scorch the Flowers, and give the -Water an empyreumatic Smell. Care should -also be taken to fasten the Receiver to the -End of the Worm with a Bladder, to prevent -the volatile Parts from evaporating. -The Quantity of Water, also, should be<span class="pagenum" id="Page_128"> 128</span> -carefully attended to, if you hope to succeed -in the Operation. The following Receipts -will answer the Intention.</p> - - -<h4><i>Receipt for Orange-flower-water.</i></h4> - -<p>Take twelve Pounds of Orange-flowers, -and twenty-four Quarts of Water, and draw -over three Pints.</p> - -<p class="center">Or,</p> - -<p>Take twelve Pounds of Orange Flowers, -and sixteen Quarts of Water; draw over -fifteen Quarts, carefully observing what has -been observed at the beginning of the -Chapter with regard to the Regulation of -the Fire.</p> - - -<h4><i>The Manner of making Double Orange-flower-water, -and the essential Oil, or Quintescence -of Orange Flowers.</i></h4> - -<p>Having shewn how to make simple -Orange-flower-water, we shall now shew -how to make double Orange-flower-water, -and the essential Oil, or Quintessence of -Orange Flowers.</p> - -<p>Double Orange-flower-water is made, by -distilling the Orange Flowers in a cold -Still; in the Manner laid down in the first -Chapter. The Water extracted in this -manner will be very odoriferous and grate<span class="pagenum" id="Page_129"> 129</span>ful; -being what is called Double Orange-flower-water. -The same odoriferous Water -will be obtained by distilling the Flowers in -<i>Balneum Mariæ</i>, without any Water in the -Still. If the cold Still be used put into it as -many Flowers as the Head will well cover; -and then make a gentle Fire under the Plate, -and as soon as you perceive the Still is beginning -to work, fasten the Receiver to the -Beak of the Still with a Bladder. The same -Caution must be observed if the Flowers -are distilled in <i>Balneum Mariæ</i>.</p> - -<p>To make this Water to Perfection, the -Flowers should be fresh gathered in the -Morning with the Dew upon them, if -possible; and carefully picked from the -Leaves. You should likewise make Choice -of the largest Flowers, because these yield -most in Distillation. The Fire must be -brisk when the Flowers are distilled in <i>Balneum -Mariæ</i>; because the Operation is -longer in performing than by the common -Alembic, and the Flowers are not here in -Danger of being burnt at the Bottom of the -Cucurbit. If you would have your Water -of a fine Smell, let it be cohobated on -fresh Flowers.</p> - -<p>With this double Water, the essential -Oil or Quintessence will come over, and -float on the Surface of the Water. But a<span class="pagenum" id="Page_130"> 130</span> -much larger Quantity of it will be obtained, -by cohobating the Water on fresh Flowers -in <i>Balneum Mariæ</i>. The essential Oil is at -first of a green Colour, but after some Days -it will turn reddish. The essential Oil is -easily separated from the Water, by the separating -Glass, in the following manner: -Stop the Spout of the separating Glass with -a Cork, and then fill it with the Orange-flower-water; -when it has stood a small -time the Oil will float on the Surface. Then -pull out the Cork, and let the Water run -out at the Spout into another Receiver placed -for that Purpose. As the Water runs out -at the Spout of the Separating-glass, let it -be supplied at the Mouth, that the Separating-glass -may be always full of Water, -till the whole is in this manner poured into -it. Then by gently inclining the Glass, -pour out all the Water in it through the -Spout, and the Oil will remain in the Separating-glass, -and may be poured into another -Bottle, and kept separate from the -Water. The double Orange-flower water -is odoriferous; but the essential Oil much -more so.</p> - -<p>Orange-flower-water is not at present so -much used as formerly; but as it is a very -odoriferous Water, I thought the Method -of making it would be not unacceptable -to the young Distiller.</p> - -<p><span class="pagenum" id="Page_131"> 131</span></p> - -<p>The essential Oil, or Quintessence of -Orange-flowers will make a very grateful -Cordial, by mixing it with a clean proof -Spirit: The Method of mixing it is this:</p> - -<p>Take some fine Loaf Sugar, and drop on -it the Quantity of Oil you intend to dissolve -in the Spirit, and rub them well together -in a Glass Mortar, which is what the Chemists -call making an Oleosaccharum. Put -this Oleosaccharum into the Spirit; mix -them well together, and dulcify it with Sugar -to your Taste. If the Spirit be too -strong, it may be lowered with Water; but -you must observe, that if you add Water -enough to bring the Spirit considerably below -Proof, it will turn milky; and in order -to render it fine, you must filtrate it thro’ -thick Flannel, or thin Paper. Twenty -Drops of the essential Oil will be sufficient -for a Pint of Spirit, and the same Proportion -to a larger Quantity.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_VII_2">CHAP. VII.<br /> - -<small><i>Of Rose-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Damask Rose is the Species intended -to be used in this Operation; -it is of a very fragrant Smell, and -flowers in <i>June</i> and <i>July</i>. The Water may<span class="pagenum" id="Page_132"> 132</span> -be made either by the hot Still, the cold -Still, or the <i>Balneum Mariæ</i>. If the hot -Still be used, the Leaves picked from the -Stalks must be put into the Still with a sufficient -Quantity of Water to prevent an Empyreuma, -and the Water drawn off by a -gentle Fire. The Receiver must be luted -with a Bladder to the Nose of the Worm, -to prevent the finest and most volatile Parts -from evaporating, which they would otherwise -do, to the great Prejudice of the Water.</p> - -<p>If the cold Still be used, the Rose Leaves -either with the Dew on them, or sprinkled -with Water, must be laid on the Iron Plate, -and covered with the conical Head. A -gentle Fire must then be made under the -Plate, and a Receiver luted with a Bladder -to the Nose of the Still. The Water -will gradually distil into the Receiver, -and be strongly impregnated with the odoriferous -Parts of the Roses.</p> - -<p>The same Method with regard to the -<i>Balneum Mariæ</i> must be used in the Distillation -of Roses as in that of Orange-flowers, -and therefore need not be repeated here. We -shall therefore only observe, that Rose-water -drawn either by the cold Still, or the -<i>Balneum Mariæ</i>, is much preferable to that -drawn by the hot Still.</p> - -<p><span class="pagenum" id="Page_133"> 133</span></p> - -<p>The Essence, or essential Oil of Roses is -looked upon as one of the most valuable -Perfumes in the World; but at the same -Time the most difficult to be procured in -any Quantity. A small Quantity of it is -made in <i>Italy</i>, but it has always been -thought impossible to procure it here; -and, therefore, a Method of acquiring -this valuable Commodity will not, I presume, -be disagreeable to the Reader.</p> - -<p>Take a Quantity of Damask Rose Leaves, -put them into a proper Vessel, with a sufficient -Quantity of Water, adding some mineral -Acid, as Spirit of Salt, Vitriol, <i>&c.</i> -In this Menstruum let the Roses be digested -for fifteen Days; after which put the -Whole into an Alembic, and draw off the -Water with a pretty brisk Fire. But, instead -of the common Receiver, a Separating-Glass -must be placed under the Nose of the -Worm, and a Receiver added to the Tube -of the Separating-Glass. By this Means -all the Oil or Essence will float on the -Surface of the Water in the Separating-Glass, -and may easily be separated from it, -when the Operation is finished.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_134"> 134</span></p> - -<h3 class="nobreak" id="CHAP_VIII_2">CHAP. VIII.<br /> - -<small><i>Of Cinnamon-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Cinnamon</span> is a thin fine Bark, rolled up -in a sort of little Pipes, from the thickness -of a Goose-quill, to that of a Man’s -Thumb, and sometimes more, and about -two or three Feet long. Its Colour brownish, -with a Mixture of red. It is of an extremely -aromatic Smell, and of an acrid and -pungent, but very agreeable Taste. It is -the interior, or second Bark of a Tree that -grows plentifully in <i>Ceylon</i>. The People -who gather it take off the two Barks together, -and immediately separating the outer one, -which is rough, and has very little Fragrancy, -they lay the other to dry in the -Shade in an airy Place, where it rolls itself -up into the Form wherein we see it.</p> - -<p>The greatest Cheats in the Sale of Cinnamon, -are the selling such as has already -had its essential Oil distilled from it, and -dried again, and the imposing Cassia Lignea -in its Place. The first of these is discovered -by the want of Pungency in the Cinnamon; -the second by this, that the Cassia, when -held a little Time in the Mouth, becomes -mucilaginous, which the true Cinnamon -never does, Cinnamon is a noble Drug, endued,<span class="pagenum" id="Page_135"> 135</span> -with many capital Virtues; it strengthens -the Viscera, assists Concoction, dispels Flatulencies, -and is a pleasant Cardiac.</p> - - -<h4><i>Recipe for one Gallon of simple Cinnamon-Water.</i></h4> - -<p>Take a Pound of the best Cinnamon -grosly powdered, digest for twenty-four -Hours, in two Gallons of Water; put the -Whole into an Alembic, and draw over one -Gallon with a pretty brisk Fire.</p> - -<p>The Oil of Cinnamon, in which the specific -Virtue of the Drug consists, is very -ponderous, and therefore will not come -over the Helm unless the Fire be pretty -brisk, especially with a simple Water. It -will therefore be in vain to attempt distilling -simple Cinnamon-water by the <i>Balneum -Mariæ</i>.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IX_2">CHAP. IX.<br /> - -<small><i>Of Fennel-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Fennel</span>-water is extracted from a Seed -larger and more beautiful than that produced -by our common Fennel; it is called -<i>Sweet Fennel seed</i>, being of a fragrant Smell, -and aromatic sweet Taste, and is cultivated -in <i>France</i> and <i>Italy</i>. It is to be chosen new, -large and fair; but when damp or dusty to -be rejected.</p> - -<p><span class="pagenum" id="Page_136"> 136</span></p> - - -<h4><i>Recipe for one Gallon of Fennel-water.</i></h4> - -<p>Take one Pound of Sweet Fennel-seeds, -and two Gallons of Water; put them into -an Alembic, and draw off one Gallon with -a gentle Fire.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_X_2">CHAP. X.<br /> - -<small><i>Of Pepper-mint-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Pepper</span>-mint is a very celebrated Stomachic, -and on that account greatly used -at present, and its Simple Water often called -for.</p> - - -<h4><i>Recipe for a Gallon of Pepper-mint-water.</i></h4> - -<p>Take of the Leaves of dried Pepper-mint, -one Pound and a half; Water two Gallons -and a half; put all into an Alembic, and -draw off one Gallon, with a gentle Fire.</p> - -<p>The Water obtained from Pepper-mint -by Distillation in <i>Balneum Mariæ</i>, is more -fragrant and more fully impregnated with -the Virtues of the Plant than that drawn by -the Alembic. The same may be said with -regard to that extracted by the cold Still; -when the cold Still is used the Plant must -be green, and if possible committed to the -still with the Morning Dew upon it.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_137"> 137</span></p> - -<h3 class="nobreak" id="CHAP_XI_2">CHAP. XI.<br /> - -<small><i>Of Spear-mint-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Spear</span>-mint is also like Pepper-mint a great -Stomachic, and therefore constantly -used.</p> - - -<h4><i>Recipe for one Gallon of Spear-mint-water.</i></h4> - -<p>Take of the Leaves of dried Spear-mint -one Pound and a half; Water two Gallons -and a half; draw off by a gentle Fire one -Gallon.</p> - -<p>This Water, like that drawn from Pepper-mint, -will be more fragrant if distilled -in <i>Balneum Mariæ</i>, or the cold Still; but -if the latter be used, the same Caution must -be observed of distilling the Plant green.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XII_2">CHAP. XII.<br /> - -<small><i>Of Baum-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Baum</span> is a plant well known in our -Gardens. It flowers in <i>July</i>, and is of -a fine cordial Flavour; but so weak, that -it is soon dissipated and lost; nor is it easy -to dry it so as to preserve its natural Scent.</p> - -<p><span class="pagenum" id="Page_138"> 138</span></p> - -<p>Baum-water, therefore should be drawn -when the Plant is green; and in order to -procure the Water in full Perfection, it -should be cohobated, or returned several -times upon fresh Parcels of the Plant; by -this means a Water may be procured from -Baum extremely rich, and of considerable -Use as a Cordial.</p> - -<p>If the <i>Balneum Mariæ</i> be used, the Water -is much better than that drawn by an -Alembic. The Water drawn from this -Plant by the cold Still will also be very fragrant, -and highly impregnated with the -Virtues of the Plant.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIII_2">CHAP. XIII.<br /> - -<small><i>Of Penny-royal-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Penny</span>-royal, a Plant very common in -<i>England</i>, is very warm, and its Parts -very subtile and penetrating: It is one of -the first Plants in Esteem in the present -Practice, as well as in former Ages, as an -Attenuant and Uterine. It is good in Flatulences -and Suppressions of Urine, and by -many is greatly recommended in Dropsies, -Jaundices, and other chronic Distempers. -It communicates its Virtues to Water in Infusion, -and its simple Water has, perhaps,<span class="pagenum" id="Page_139"> 139</span> -more Virtue than any other kept in the -Shops. But as it is requisite in order to -obtain a Water fully impregnated with the -Virtues of Baum, to cohobate it on fresh -Parcels of the Plant; the Water drawn -from green Penny-royal, on the contrary, -generally contains so large a Portion of the -essential Oil, that it is necessary to separate -what floats on the Surface of the Water, by -the Separating-glass.</p> - - -<h4><i>Recipe for one Gallon of Penny-royal-water.</i></h4> - -<p>Take of the dried Leaves of Penny-royal -one Pound and a half, of Water three Gallons; -draw off one Gallon with a gentle Fire.</p> - -<p>The Water drawn from green Penny-royal -by the cold Still, is very fragrant, and -fully impregnated with the Virtues of the -Plant.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIV_2">CHAP. XIV.<br /> - -<small><i>Of</i> Jamaica-<i>Pepper-water</i>.</small></h3></div> - - -<p class="drop-cap"><span class="smcap"><i>Jamaica</i></span>-Pepper, or Pimento, is the Fruit -of a tall Tree growing in the mountainous -Parts of <i>Jamaica</i>, where it is much -cultivated, because of the great Profit arising -from the cured Fruit, sent in large Quantities -annually into <i>Europe</i>.</p> - -<p><span class="pagenum" id="Page_140"> 140</span></p> - -<p>It is gathered, when green, and exposed -to the Sun for many Days on Cloths, and -frequently shaked and turned, till thoroughly -dry; great Care is taken during the Time -of drying to defend the Fruit from the -Morning and Evening Dews; when thoroughly -dried it is sent over to us.</p> - -<p>It is a very noble Aromatic, and deserves -to be used more frequently than it is at present. -The simple Water drawn from it is -a better Carminative than any other simple -Water at present in use.</p> - - -<h4><i>Recipe for a Gallon of</i> Jamaica-<i>Pepper-water</i>.</h4> - -<p>Take of <i>Jamaica</i>-Pepper half a Pound. -Water two Gallons and a half; draw off -one Gallon, with a pretty brisk Fire. The -Oil of this Fruit is very ponderous, and -therefore this Water is best made in an Alembic.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XV_2">CHAP. XV.<br /> - -<small><i>Of Castor-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Drug is brought to us in the -Pods or Bags that naturally contained -it, and these so much resemble the Testicles<span class="pagenum" id="Page_141"> 141</span> -of an Animal, both in their dry State, and -when on the Body of the Creatures, that it -is no wonder People who did not examine -their Situation on the Animal, really took -them for such; it is, however, a peculiar -secreted Matter, contained in Bags destined -to receive it.</p> - -<p>Castor is an indurated Substance, formed -of a Matter once fluid; the thinner Part of -which has been evaporated by drying. It -is a light and friable Matter, of a moderately -lax Texture, and of a deep dusky brown -Colour. It is of a somewhat acrid and bitterish -Taste, and of a strong fœtid Smell, -which, to many, is very disagreeable.</p> - -<p>The Animal that produces the Castor is -by all Authors called Castor and Fiber, and -by the Vulgar, the Beaver.</p> - -<p>The Castor of several Parts of the World -differs in Goodness, and in regard to the -Care taken in the drying. The <i>Russian</i> -Castor has long been the most esteemed, and -the <i>New England</i> kind the least.</p> - -<p>Castor-water is of great Use in hysteric -Cases, and all Diseases of the Nerves; in -Epilepsies, Palsies, and all Complaints of -that kind.</p> - -<p><span class="pagenum" id="Page_142"> 142</span></p> - - -<h4><i>Recipe for making one Gallon of Castor-water.</i></h4> - -<p>Take of <i>Russia</i> Castor an Ounce, of Water -three Gallons; draw off one Gallon -with a pretty brisk Fire.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XVI_2">CHAP. XVI.<br /> - -<small><i>Of Orange-peel-water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Orange is a Fruit too well known -to need a Description here. The Water -is very grateful to the Taste, and often -used in Fevers, &c.</p> - - -<h4><i>Recipe for one Gallon of Orange-peel-water.</i></h4> - -<p>Take of the outward yellow Rind of <i>Seville</i> -Oranges, four Ounces; Water three -Gallons and a half; draw off one Gallon by -the Alembic, with a pretty brisk Fire.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XVII_2">CHAP. XVII.<br /> - -<small><i>Of the Water of Dill-seed.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Dill</span> greatly resembles Fennel both in -Root, Stalk, or Leaf, but rarely grows -so tall, or is so much branched; it bears the -same kind of yellow Umbels of Flowers, -after which come Seeds rounder, broader,<span class="pagenum" id="Page_143"> 143</span> -and flatter than those of Fennel. The -whole Plant is of a strong Scent, less pleasant -than Fennel. It grows in Gardens, -and flowers and seeds in <i>July</i> and <i>August</i>. -The Water drawn from the Seeds is heating -and carminative, good in Cholics, and all -Disorders arising from Wind.</p> - - -<h4><i>Recipe for making a Gallon of the Water of -Dill-seed.</i></h4> - -<p>Take of Dill-seed one Pound, Water -three Gallons; distil off by the Alembic -one Gallon, with a pretty brisk Fire.</p> - -<p>The Waters we have enumerated in this -Part are those now commonly in use; -though there are many other Herbs, from -whence Waters of great Use may be drawn; -but as the Method of Distillation is the -same in all, it would be of no Use to extend -these Instructions to a greater length; -we shall therefore only observe, that when -unfavourable Seasons have prevented the -Herbs from attaining a proper Degree of -Perfection, it will be necessary to increase -their Proportion in extracting the several -Waters ordered to be drawn by the Alembic.</p> - -<div class="chapter"></div> -<p><span class="pagenum" id="Page_145"> 145</span></p> - -<div class="figcenter illowp100" id="i163" style="max-width: 53.125em;"> - <img class="w100" src="images/i163.jpg" alt="Decoration" /> -</div> - -<p class="half-title"> -<small>A</small><br /> -Complete System<br /> -<small>OF</small><br /> -DISTILLATION.</p> - -<hr class="full" /> - - -<h2 class="nobreak" id="PART_III">PART III.<br /> - -<small><i>Of making compound Waters and -Cordials.</i></small></h2> - - -<p class="drop-cap"><span class="smcap">The</span> Perfection of this grand Branch -of Distillery depends upon the Observation -of the following general Rules, -easy to be observed and practised.</p> - -<p><span class="pagenum" id="Page_146"> 146</span></p> - -<p>1. The Artist must always be careful to -use a well cleansed Spirit, or one freed -from its own essential Oil, as were before -observed, Part I. Chap. xxiii. For as a compound -Water is nothing more than a Spirit -impregnated with the essential Oil of the -Ingredients, it is necessary that the Spirit -should have deposited its own.</p> - -<p>2. Let the Time of previous Digestion -be proportioned to the Tenacity of the Ingredients, -or the Ponderosity of their Oil. -Thus Cloves and Cinnamon require a -longer Digestion before they are distilled -than Calamus Aromaticus or Orange-peel. -Sometimes Cohobation (explained in Part -II. Chap. iii.) is necessary; for Instance, in -making the strong Cinnamon-water; because -the essential Oil of Cinnamon is so -extremely ponderous, that it is difficult to -bring it over the Helm with the Spirit without -Cohobation.</p> - -<p>3. Let the Strength of the Fire be proportioned -to the Ponderosity of the Oil -intended to be raised with the Spirit. Thus, -for Instance, the strong Cinnamon Water -requires a much greater Degree of Fire -than that from lax Vegetables, as Mint, -Baum, <i>&c.</i></p> - -<p><span class="pagenum" id="Page_147"> 147</span></p> - -<p>4. Let only a due Proportion of the finest -Parts of the essential Oil be united with the -Spirit; the grosser and less fragrant Parts -of the Oil not giving the Spirit so agreeable -a Flavour, and at the same Time renders -it thick and unsightly. This may in -a great Measure be effected by leaving out -the Faints, and making up to Proof with -fine soft Water in their stead.</p> - -<p>These four Rules carefully observed will -render this extensive Part of Distillation far -more perfect than it is at present. Nor will -there be any Occasion for the use of burnt -Allum, White of Eggs, Isinglass, <i>&c.</i> to -fine down Cordial Waters; for they will -presently be fine, sweet and pleasant tasted, -without any farther Trouble.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_I_3">CHAP. I.<br /> - -<small><i>Of strong Cinnamon Water.</i></small></h3></div> - - -<p>We have already (Chap. viii. Part II.) -described this Drug, and given some -Directions for chusing the best Sort, to -which the Reader is referred.</p> - -<p><span class="pagenum" id="Page_148"> 148</span></p> - - -<h4><i>Recipe for sixteen Gallons of strong Cinnamon -Water.</i></h4> - -<p>Take eight Pounds of fine Cinnamon -bruised, seventeen Gallons of clean rectified -Spirit, and two Gallons of Water. Put -them into your Still, and digest them twenty-four -Hours with a gentle Heat; after -which draw off sixteen Gallons by a pretty -strong Heat.</p> - -<p>I have ordered a much larger Quantity -of Cinnamon than is common among Distillers, -because when made in the Manner -above directed, it is justly looked upon as -one of the noblest Cordial Waters of the -Shops; but when made in the common -Way of two Pounds to twenty Gallons of -Spirit, as some have ordered, is only an -Imposition on the Buyer. Some also, to -render the Goods cheaper, use equal Quantics -of Cinnamon and Cassia Lignea; but -by this means the Cordial is rendered much -worse; and, therefore, if you desire a fine -Cinnamon-water the above Recipe will -answer your Intention: But if a cheaper -Sort be desired you may lessen the Quantity -of Cinnamon, and add Cassia Lignea -in its stead. If you would dulcify your -Cinnamon-water, take double refined Sugar, -what Quantity you please, the general Pro<span class="pagenum" id="Page_149"> 149</span>portion -is, about two Pounds to a Gallon, -and dissolve it in the Spirit after you have -made it up Proof with clean Water. One -general Caution is here necessary to be added; -namely, that near the End of the Operation -you carefully watch the Spirit as it -runs into the Receiver, in order to prevent -the Faints mixing with the Goods. This -you may discover by often catching some -of it, as it runs from the Worm in a Glass, -and observing whether it is fine and transparent; -for as soon as ever the Faints begin -to rise, the Spirit will have an azure -or bluish Cast. As soon therefore as you perceive -this Alteration, change the Receiver -immediately; for if you suffer the Faints -to mix with your other Goods, the Value -of the whole will be greatly lessened. -With regard to the Faints, they are to be -kept by themselves, and poured into the -Still when a fresh Parcel of the same Goods -is to be made.</p> - -<p>It is also necessary to observe here, once -for all, that the Distillers call all Goods -made up Proof, <i>double Goods</i>; and those -which are below Proof, <i>single</i>. This Observation -will be alone sufficient to instruct -the young Distiller, how he may at any -Time turn his Proof or double Goods into -single.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_150"> 150</span></p> - -<h3 class="nobreak" id="CHAP_II_3">CHAP. II.<br /> - -<small><i>Of Clove Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Cloves</span>, from whence this Water -takes its Name, are the Fruit of a Tree -growing in the <i>Molucca</i> Islands. The -Figure of this Fruit is oblong, and not -very thick, resembling in some measure, a -Nail. The Surface of it is rough, and the -Colour a dusky brown with an admixture -of reddish. The whole Fruit is of an extremely -fragrant Smell, and of an acrid, -pungent, and very aromatic Taste. Cloves -are to be chosen the largest, fairest, darkest -coloured, the heaviest and most unctuous -on the Surface, when pressed between the -Fingers. Cloves are carminative, and good -against all Distempers of the Head arising -from cold Causes. They strengthen the -Sight, and are good against Faintings, Palpitations -of the Heart, and Crudities in the -Stomach.</p> - - -<h4><i>Recipe for fifteen Gallons of Clove Water.</i></h4> - -<p>Take of Cloves bruised four Pounds, -Pimento or All-spice half a Pound, clean -Proof of Spirit sixteen Gallons; let it digest -twelve Hours in a gentle Heat, and then<span class="pagenum" id="Page_151"> 151</span> -draw off fifteen Gallons with a pretty brisk -Fire.</p> - -<p class="center">Or,</p> - -<p>Take <i>Winter</i>’s Bark, four Pounds, Pimento -six Ounces, Cloves one Pound and a -Quarter; clean Proof Spirits sixteen Gallons: -Digest, and draw off as before.</p> - -<p>The <i>Winter</i>’s Bark, added in the second -Recipe is the Bark of a large Tree, growing -in several Parts of <i>America</i>, and has its -name from its Discoverer Captain <i>Winter</i>. -The outer Rind of it is of an uneven Surface, -and of a loose Texture, very brittle, -and easily powdered. The inner Part, in -which the principal Virtue resides, is hard, -and of a dusky reddish brown Colour. It -is of an extremely fragrant and aromatic -Smell, and of a sharp, pungent, and spicy -Taste, much hotter than Cinnamon in the -Mouth, and leaving in it a more lasting -Flavour. It is to be chosen in Pieces not -too large, having the inner or brown Part -firm and sound, and of a very pungent -Taste. It is apt to be worm-eaten; but in -that Case it should be wholly rejected, as -having lost the most essential Part of its -Virtue.</p> - -<p>If you desire to have your Clove Water -red, it may be coloured either by a strong -Tincture of Cochineal, Alkanet-root, or<span class="pagenum" id="Page_152"> 152</span> -Corn-poppy-flowers. The first gives the -most elegant Colour, but it is not often used -on Account of its Dearness.</p> - -<p>You may dulcify it to your Palate, by dissolving -in it double refined Sugar. Some -for Cheapness use a coarser Kind of Sugar; -but this renders the Goods foul and unsightly. -Some also, to save Expences, make -what they call Clove Water, with Cloves -and Caraway-seeds; the Proportion they -generally use is half an Ounce of Cloves, -and two Drams of Carraway-seeds to a -Gallon of Spirit.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_III_3">CHAP. III.<br /> - -<small><i>Of Lemon Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Peel of the Lemon, the Part used -in making this Water, is a very grateful -bitter Aromatic, and on that Account -very serviceable in repairing and strengthening -the Stomach.</p> - - -<h4><i>Recipe for ten Gallons of Lemon Water.</i></h4> - -<p>Take of dried Lemon-peel four Pounds, -clean Proof Spirit ten Gallons and a Half, -and one Gallon of Water. Draw off ten -Gallons by a gentle Fire. Some dulcify<span class="pagenum" id="Page_153"> 153</span> -Lemon-water, but by that means its Virtues -as a Stomachic, are greatly impaired.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IV_3">CHAP. IV.<br /> - -<small><i>Of Hungary Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Rosemary</span>, the principal Ingredient -in Hungary Water, has always been a -favourite Shrub in Medicine; it is full of -volatile Parts, as appears by its Taste and -Smell. It is a very valuable Cephalic, and -is good in all Disorders of the Nerves; in -Hysteric and Hypocondriac Cases, in Palsies, -Apoplexies, and Vertigoes. Some suppose -that the Flowers possess the Virtues of the -whole Plant in a more exalted Degree than -any other Part; but the flowery Tops, -Leaves, and Husks, together with the -Flowers themselves, are much fitter for all -Purposes, than the Flowers alone.</p> - - -<h4><i>Recipe for ten Gallons of Hungary Water.</i></h4> - -<p>Take of the flowery Tops, with the -Leaves and Flowers of Rosemary fourteen -Pounds, rectified Spirit eleven Gallons and -a Half, Water one Gallon, distil off ten -Gallons with a moderate Fire. If you perform -this Operation in Balneum Mariæ, -your Hungary Water will be much finer, -than if drawn by the common Alembic.</p> - -<p><span class="pagenum" id="Page_154"> 154</span></p> - -<p>This is called Hungary Water, from its -being first made for a Princess of that Kingdom. -Some add Lavender-flowers, and -others Florentine-orice-root; but what is -most esteemed is made with Rosemary -only.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_V_3">CHAP. V.<br /> - -<small><i>Of Lavender Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Lavender -Water, the Simple and Compound; the -first is much used externally on Account of -its Fragrancy, and cephalic Virtues; the -latter internally in a great Number of Disorders.</p> - - -<h4><i>Recipe for ten Gallons of simple Lavender -Water.</i></h4> - -<p>Take fourteen Pounds of Lavender-flowers, -ten Gallons and a Half of rectified -Spirit of Wine, and one Gallon of -Water; draw off ten Gallons with a gentle -Fire; or, which is much better, in Balneum -Mariæ.</p> - -<p>Both the Hungary and Lavender Water, -may be made at any Time of the Year -without Distillation, by mixing the Oil of -the Plant with highly rectified Spirit of<span class="pagenum" id="Page_155"> 155</span> -Wine. In order to this, when the Plant -is in Perfection, you should distill a large -Quantity of it in Water with a very brisk -Fire; placing under the Nose of the Worm -the Separating-glass (described Page 31. -Part I. of this Treatise) by which means -you will obtain the essential Oil of the -Plant, in which both its Fragrancy and Virtues -reside. Having procured the essential -Oil of the Plant, the Water may readily be -made in the following Manner. Put the -rectified Spirit into the Receiver (described -Page 32. Fig. xii.) and let an Assistant -shake it with a quick Motion; whilst the -Spirit is thus agitated, drop in leisurely the -essential Oil, and it will mix without any -Foulness or Milkiness. The Oils of Lavender -and Rosemary are imported cheaper -from abroad, than they can be made here; -but these Oils will not mix with the Spirit, -without rendering it foul and milky; and -therefore if you propose making Hungary -or Lavender Water in this Manner; it will -be necessary to extract the Oil yourself.</p> - - -<h4><i>Recipe for making three Gallons of compound -Lavender Water.</i></h4> - -<p>Take of Lavender Water above described -two Gallons, of Hungary Water one Gallon, -Cinnamon and Nutmegs of each three -Ounces, and of red Saunders one Ounce;<span class="pagenum" id="Page_156"> 156</span> -digest the whole three Days in a gentle -Heat, and then filter it for use. Some add -Saffron, Musk, and Ambergrease of each -half a Scruple; but these are now generally -omitted.</p> - -<p>This compound Lavender Water has been -long celebrated in all nervous Cases. In all -Kinds of Palsies, and Loss of Memory it is of -the greatest Service; and has been so much -remarked for its Efficacy in these Complaints, -as almost universally to obtain the -Name of <i>Palsy Drops</i>.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_VI_3">CHAP. VI.<br /> - -<small><i>Of Citron Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Citron is an agreeable Fruit resembling -a Lemon in Colour, Smell -and Taste. The Inside is white, fleshy -and thick, containing but a small Quantity -of Pulp, in Proportion to the Bigness of -the Fruit.</p> - - -<h4><i>Recipe for making ten Gallons of Citron -Water.</i></h4> - -<p>Take of dry yellow Rinds of Citron four -Pounds, clean Proof Spirit ten Gallons and -a Half, Water one Gallon, digest the whole -twenty-four Hours with a gentle Heat;<span class="pagenum" id="Page_157"> 157</span> -draw off ten Gallons, with a gentle Fire; -or, which is much better, in Balneum -Mariæ, and dulcify it with fine Sugar to -your Palate.</p> - -<p>Or,</p> - -<p>Take of dry yellow Rinds of Citrons -three Pounds, of Orange-peel two Pounds, -Nutmegs bruised three Quarters of a Pound; -digest, draw off, and dulcify as before.</p> - -<p>This is one of the most pleasant Cordials -we have; and the Addition of the -Nutmegs, in the second Receipt, increases -its Virtue as a Cephalic and Stomachic.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_VII_3">CHAP. VII.<br /> - -<small><i>Of Aniseed Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Aniseed</span> is a small Seed of an oblong -Shape, each way ending in an obtuse -Point; its Surface is very deeply striated, -and it is of a soft and lax Substance, very -light and easily broken. Its colour is a -Kind of pale olive, or greenish grey; it -has a very strong and aromatic Smell, and -a sweetish but acrid Taste, but in the whole -not disagreeable. Aniseed should be -chosen large, fair, new, and clean, of a -good Smell, and acrid Taste. The Plant -that produces it is cultivated in many Parts -of <i>France</i>; but the finest Seed comes from<span class="pagenum" id="Page_158"> 158</span> -the Island of <i>Malta</i>, where it is raised for -Sale, and whence a great Part of <i>Europe</i> is -supplied.</p> - - -<h4><i>Recipe for ten Gallons of Aniseed Water.</i></h4> - -<p>Take of Aniseed bruised two Pounds, -Proof Spirits twelve Gallons and a Half, -Water one Gallon; draw off ten Gallons -with a moderate Fire.</p> - -<p class="center">Or,</p> - -<p>Take of the Seeds of Anise and Angelica, -each two Pounds, Proof Spirits twelve -Gallons and a half; draw off as before.</p> - -<p>Aniseed Water should never be reduced -below Proof, because of the large Quantity -of Oil with which the Spirit is impregnated, -and which will render the Goods milky -and foul, when brought down below Proof; -but if there be a necessity for doing this, -the Goods must be filtrated either thro’ -Paper or the filtrating Bag, which will restore -their Transparency.</p> - -<p>Aniseed Water is a good Carminative, -and therefore in great Request among the -common People against the Cholic.</p> - -<p><span class="pagenum" id="Page_159"> 159</span></p> - -<p><a id="CHAP_VIII_3"></a>CHAP. VIII.</p> - -<h4><i>Of Caraway Water.</i></h4> - - -<p>Caraway-seed is of an oblong -and slender Figure, pointed at both -Ends, and thickest in the Middle. It is -striated on the Surface, considerably heavy, -of a deep brown Colour, and somewhat -bright or glossy. It is of a very penetrating -Smell, not disagreeable, and of a hot, acrid -and bitterish Taste. Caraway-seed is to be -chosen large, new and of a good Colour, -not dusty, and of an agreeable Smell. -The Plant which produces the Caraway-seed -grows wild in the Meadows of <i>France</i> -and <i>Italy</i>, and in many other Places; but -is sown in Fields for the sake of the Seeds -in <i>Germany</i>, and many other Parts of -<i>Europe</i>.</p> - - -<h4><i>Recipe for making ten Gallons of Caraway -Water.</i></h4> - -<p>Take of Caraway-seeds bruised three -Pounds, Proof Spirit twelve Gallons, Water -two Gallons; draw off ten Gallons, or -till the Faints begin to rise; make the Goods -up with clean Water, and dulcify with -common Sugar to your Taste.</p> - -<p><span class="pagenum" id="Page_160"> 160</span></p> - -<p>Or,</p> - -<p>Take of Caraway-seed bruised two Pounds -and a Half, Orange or Lemon-peel dried -one Pound, Proof Spirit twelve Gallons, -Water two Gallons; draw off and dulcify as -before.</p> - -<p>Caraway Water, like that of Aniseed, is a -good Carminative; but not so much used, -tho’ much pleasanter.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_IX_3">CHAP. IX.<br /> - -<small><i>Of Cardamom Seed Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Seed from whence this Water -takes its Name, is called by Botanists -<i>Cardamomum Minus</i>, or the lesser Cardamom; -to distinguish it from the <i>Cardamomum Majus</i>, -or Grains of Paradise.</p> - -<p>The lesser Cardamom is a small short -Fruit, or membranaceous Capsule, of a trigonal -Form, about a third of an Inch long, -and swelling out thick about the Middle; -beginning small and narrow from -the Stalk, and terminating in a small, but -obtuse Point at the End. It is striated all -over very deeply with longitudinal Furrows, -and consists of a thin but very tough Membrane, -of a fibrous Texture, and pale<span class="pagenum" id="Page_161"> 161</span>brown -Colour, with a faint Cast of red. -When the Fruit is thoroughly ripe, this -Membrane opens at the three Edges all the -way, and shews that it is internally divided -by three thin Membranes into three -Cells, in each of which is an Arrangement -of Seeds, separately lodged in two Series. -The Seeds are of an irregular angular -Figure, rough, and of a dusky brown -Colour on the Surface, with a Mixture of -yellowish and reddish, and of white Colour -within. They have not much Smell, unless -first bruised, when they are much like -Camphire under the Nose. They are of an -acrid, aromatic and fiery hot Taste. They -should be chosen sound, close shut on all -Sides, and full of Seeds, of a good Smell, -and of an acrid aromatic Taste.</p> - - -<h4><i>Recipe for ten Gallons of Cardamom Seed -Water.</i></h4> - -<p>Take of the lesser Cardamom Seeds husked -two Pounds and a Half, of clean Proof -Spirit ten Gallons and a Half, and of Water -one Gallon; draw off ten Gallons by a -gentle Heat. You may either dulcify it or -not with fine Sugar at pleasure.</p> - -<p>This Water is Carminative, assists Digestion, -and good to strengthen the Head and -Stomach.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_162"> 162</span></p> - -<h3 class="nobreak" id="CHAP_X_3">CHAP. X.<br /> - -<small><i>Of Aqua Mirabilis; or, the Wonderful-Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Most</span> of the Ingredients in this Composition -have already been described, -and an Account of the Nutmegs will be -given in Chap. xxv. But the Cubebs and -Ginger remain to be mentioned.</p> - -<p>Cubebs are small dried Fruit resembling -a Pepper-corn, but often somewhat longer; -of a dark brown Colour, composed of a -wrinkled external Bark; of an aromatic, -tho’ not very strong Smell, and of an acrid -and pungent Taste, tho’ less so than Pepper; -but its Acrimony continues long on the -Tongue, and draws forth a large Quantity -of Saliva. We have two Kinds of Cubebs, -which differ only in their Periods of gathering, -both are produced from the same Plant. -The unripe Cubebs are small, very wrinkled -on the Surface, and their Nucleus, -when broken, is flacid: But the ripe -ones not so. Cubebs are brought from the -Island <i>Java</i>, where they grow in great Abundance. -They should be chosen large, -fresh, and sound, and the heaviest possible. -They are warm and carminative, and e<span class="pagenum" id="Page_163"> 163</span>steemed -good in Vertigoes, Palsies, and -Disorders of the Stomach.</p> - -<p>Ginger is a Root too well known to need -a long Description; it is sufficient to observe -that it is of a pale yellowish Colour -when broken, of a fibrous Structure, and -easily beat into a Sort of woolly or long -thready Matter. It is of very hot, acrid, -and very pungent Taste; but Aromatic -withal, and of a very agreeable Smell. -We have it both from the <i>East</i> and <i>West -Indies</i>; but the oriental is much superior -to the occidental in its Flavour, of a -firmer Substance, and does not beat out so -much into Threads. Ginger is an excellent -Carminative and Stomachic; it assists Digestion, -dispells Flatus’s, and takes off Cholic -Pains almost instantaneously.</p> - -<p>There are several Receipts for making -this celebrated Cordial; but the following -are allowed to be the best.</p> - -<p>Take of Cinnamon one Pound and a -Quarter, Rind of Lemon-peels ten Ounces, -Cubebs one Ounce and a Quarter, Leaves -of Baum one Pound; bruise all these Ingredients, -and pour on them eleven Gallons -of clean Proof Spirit, and one Gallon -of Water; digest the whole twenty-four -Hours, and distil off ten Gallons with a<span class="pagenum" id="Page_164"> 164</span> -pretty brisk Fire; and dulcify it with fine -Sugar.</p> - -<p>Or,</p> - -<p>Take of the lesser Cardamoms, Cloves, -Cubebs, Galangal, Mace, Nutmeg, and Ginger, -of each one Pound and three Quarters, -of the yellow part of Citron-peel and -Cinnamon of each three Pounds and a -Half, of the Leaves of Balm one Pound; -bruise these Ingredients, and pour on them -eleven Gallons of Spirit and one Gallon of -Water; digest, and draw off, <i>&c.</i> as before.</p> - -<p>This Cordial has been long celebrated as a -noble Stomachic, and therefore greatly called -for.</p> - -<p>Some instead of all the Ingredients enumerated -in the above Receipts use only Pimento; -and this is the sort of Aqua Mirabilis -which some sell so very cheap.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XI_3">CHAP. XI.<br /> - -<small><i>Of Mint Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Mint intended in this Recipe is -the common Spear-mint, an Account -of which has already been given, -Page 137.</p> - -<p><span class="pagenum" id="Page_165"> 165</span></p> - - -<h4><i>Recipe for ten Gallons of Mint Water.</i></h4> - -<p>Take of dry Spear-mint Leaves fourteen -Pounds, Proof Spirit ten Gallons and a -Half, Water two Gallons; draw off ten -Gallons by a gentle Heat. You may dulcify -it with Sugar if required.</p> - -<p>Mint Water is greatly recommended by -the learned <i>Boerhaave</i> and <i>Hoffman</i>, against -Vomitting, Nauseas, and the Cholic.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XII_3">CHAP. XII.<br /> - -<small><i>Of Pepper Mint Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Pepper-mint has been already -described Page 136, to which the Reader -is referred.</p> - - -<h4><i>Recipe for ten Gallons of Pepper Mint -Water.</i></h4> - -<p>Take of dry Pepper Mint Leaves fourteen -Pounds, Proof Spirit ten Gallons and -a Half, Water one Gallon; draw off ten -Gallons by a gentle Fire, You may either -dulcify it or not.</p> - -<p>Pepper Mint Water is a noble Stomachic, -good against Vomiting, Nauseas, Cholic,<span class="pagenum" id="Page_166"> 166</span> -and other griping Pains in the Bowels, in -all which Intentions it greatly exceeds the -common Spear Mint Water.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIII_3">CHAP. XIII.<br /> - -<small><i>Of Angelica Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Angelica -Water, the Single and the Compound. -I shall give Receipts for making both Kinds; -and with regard to the Nature of Angelica, -it is sufficient to observe, that it is an excellent -Carminative.</p> - - -<h4><i>Recipe for ten Gallons of single Angelica -Water.</i></h4> - -<p>Take of the Roots and Seed of Angelica -cut and bruised, of each one Pound and a -Half, Proof Spirit eleven Gallons, Water -two Gallons; draw off ten Gallons, or till -the Faints begin to rise, with a gentle Fire; -and dulcify it, if required, with lump -Sugar.</p> - -<p>This Angelica Water is a good Carminative, -and therefore good against all Kinds -of flatulent Cholics, and Gripings of the -Bowels.</p> - -<p><span class="pagenum" id="Page_167"> 167</span></p> - - -<h4><i>Recipe for ten Gallons of Compound Angelica -Water.</i></h4> - -<p>Take of the Roots and Seeds of Angelica, -and of sweet Fennel-seeds of each -one Pound and a Half, of the dried Leaves -of Baum and Sage of each one Pound; slice -the Roots and bruise the Seeds and Herbs, -and add to them of Cinnamon one Ounce, of -Cloves, Cubebs, Galangals, and Mace, of each -three Quarters of an Ounce, of Nutmegs, -the lesser Cardamom-seed, Pimento, and -Saffron of each half an Ounce; infuse all -these in twelve Gallons of clean Proof Spirit, -and draw off ten Gallons, with a pretty -brisk Fire. It may be dulcified or not at -pleasure.</p> - -<p>This is an excellent Composition, and a -powerful Carminative; and good in all -flatulent Cholics, and other griping Pains -in the Bowels. It is also good in Nauseas, -and other Disorders of the Stomach.</p> - -<p>It may not be amiss to observe here, -that in distilling this and several other Compositions, -abounding with oily Seeds, the -Operator should be careful not to let the -Faints mix with the other Goods, as they -would by that means be rendered nauseous -and unsightly; he should therefore be care<span class="pagenum" id="Page_168"> 168</span>ful -towards the letter End of the Operation, -to catch some of the Spirit as it runs -from the Worm in a Glass; and as soon as -ever he perceives it the least cloudy, to remove -the Receiver, and draw the Faints by -themselves.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIV_3">CHAP. XIV.<br /> - -<small><i>Of Orange Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water is made in the same -Manner from the Peels of Oranges, as -Citron Water; Chap. vi. is from the Peels of -Citrons.</p> - - -<h4><i>Recipe for ten Gallons of Orange Water.</i></h4> - -<p>Take of the yellow Part of fresh Orange-peels -five Pounds, clean Proof Spirit ten -Gallons and a Half, Water two Gallons; -draw off ten Gallons with a gentle Fire.</p> - -<p>This is a good Stomachic, and may also -be used for making bitter Tinctures as that -called <i>Stoughton</i>’s Drops.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_169"> 169</span></p> - -<h3 class="nobreak" id="CHAP_XV_3">CHAP. XV.<br /> - -<small><i>Of Plague Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are several Receipts for making -Plague Water; but the following -are much the best.</p> - - -<h4><i>Recipe for ten Gallons of Plague Water.</i></h4> - -<p>Take of the Roots of Masterwort and -Butter-burr, of each one Pound and a -Quarter, <i>Virginia</i> Snake-root and <a id="Zedoary"></a>Zedoary, -of each ten Ounces, Angelica-seeds and -Bay-seeds of each fourteen Ounces, and of -the Leaves of Scordium one Pound and a -Half. Cut or bruise these Ingredients and -put them into the Still, with twelve Gallons -of clean Proof Spirit, and two Gallons of -Water; digest the whole for twenty-four -Hours, and draw off ten Gallons.</p> - -<p>Or,</p> - -<p>Take of the Leaves of Celandine, Rosemary, -Rue, Sage, Roman Wormwood, Dragons -Agrimony, Baum, Scordium, the lesser -Centory, Carduus Benedictus, Betony, -and Mint, of each twenty Handfuls; of -dried Angelica-root, Zedoary and Gentian, -of each ten Ounces, and of <i>Virginia</i> Snake-root -five Ounces; digest these twenty-four -Hours, in twelve Gallons of clean Proof<span class="pagenum" id="Page_170"> 170</span> -Spirit, and two Gallons of Water; and -then draw off ten Gallons as before.</p> - -<p>Or,</p> - -<p>Take of Rue, Rosemary, Baum, Carduus -Benedictus, Scordium, Marigold-flowers, -Dragons, Goat’s-rue, and Mint, of each -ten Handfuls; Roots of Masterwort, Angelica, -Butter-burr, and Peony, of each one -Pound and a Quarter; and of Viper-grass -ten Ounces; digest in twelve Gallons of -Spirit, <i>&c.</i> as before.</p> - -<p>Or,</p> - -<p>Take of the Roots of Masterwort, Gentian, -and Snake-root, of each seven Ounces; -green Walnuts bruised eighty; Venice-treacle -and Mithridate of each three Ounces; -Camphire six Drams; of the Roots of Rue -and Elecampane, of each three Ounces; -Horehound six Ounces; Saffron six Drams; -Proof Spirit twelve Gallons; digest, <i>&c.</i> as -before.</p> - -<p>Or,</p> - -<p>Take Dragons, Rosemary, Wormwood, -Sage, Scordium, Mugwort, Scabious, Baum, -Carduus, Angelica, Marigold-flowers, Centory, -Betony, Pimpernel, Celadine, Rue, -and Agrimony, of each three Pounds; of -the Roots of Gentian, Zedoary, Liquorice, -and Elecampane, of each twelve Ounces; -twelve Gallons of Spirits; digest, <i>&c.</i> as -before.</p> - -<p><span class="pagenum" id="Page_171"> 171</span></p> - -<p>Or,</p> - -<p>Take of green Walnuts, five Pounds; -of Angelica-root two Pounds; of the -Leaves of Angelica, Rue, Sage, and Scordium, -of each ten Handfuls; of Nutmegs, -Long Pepper, Ginger, Camphire, and Gentian-root, -of each five Ounces; of Snake-root, -Contrayerva, Elecampane, Zedoary, -and Viper’s Flesh, of each thirteen Ounces; -Venice Treacle and Mithridate of each thirteen -Ounces; White-wine Vinegar seven -Pounds; Proof Spirits twelve Gallons; digest, -<i>&c.</i> as before.</p> - -<p>You may either dulcify your Plague-water, -or not, as you see occasion.</p> - -<p>All the above Receipts for making Plague -Water are in use; but the first the most elegant, -containing nothing but what is proper -in the Intention, and at the same time -adapted to give its Virtues by Distillation; -which cannot be said of any of the rest, -several of the Ingredients adding no Virtue -at all to the Water. Of this Kind are -the Celandine, Carduus, Centory, Gentian, -Walnuts, <i>&c.</i></p> - -<p>Plague Water is a noble Alexipharmic, -and a high Carminative Cordial in malignant -Cases, and of great Use in Lowness -of Spirits, and Depressions.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_172"> 172</span></p> - -<h3 class="nobreak" id="CHAP_XVI_3">CHAP. XVI.<br /> - -<small><i>Of Dr.</i> Stephens’s <i>Water</i>.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Inventor, -a Physician of great Learning -and Practice.</p> - - -<h4><i>Recipe for ten Gallons of Dr. </i>Stephens’<i>s -Water</i>.</h4> - -<p>Take of Cinnamon, Ginger, Galangal, -Cloves, Nutmegs, Grains of Paradise, -the Seeds of Anise, sweet Fennel, and -Caraway, of each one Ounce; of the Leaves -of Thyme, Mother of Thyme, Mint, Sage, -Penniroyal, Rosemary, Flowers of red -Roses, Camomile, Origanum, and Lavender, -of each eight Handfuls; of clean Proof -Spirit twelve Gallons, Water two Gallons; -digest all twenty-four Hours, and then draw -off ten Gallons, or till the Faints begin to -rise. Dulcify with fine Sugar to your -Palate.</p> - -<p>This is a noble Cephalic Cordial and Carminative; -and also in some Degree an -Hysteric; good in all cholic Pains in the -Stomach and Bowels, and Diseases of the -Nerves.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_173"> 173</span></p> - -<h3 class="nobreak" id="CHAP_XVII_3">CHAP. XVII.<br /> - -<small><i>Of Surfeit Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are two Kinds of Surfeit-water, -one made by Distillation, and -the other by Infusion, the former is generally -called white <i>Surfeit Water</i>, and latter -red <i>Surfeit Water</i>.</p> - - -<h4><i>Recipe for ten Gallons of white Surfeit -Water.</i></h4> - -<p>Take Marigold-flowers, Mint, Centory, -Rosemary, Scordium, Mugwort, Carduus, -Rue, St. John’s-wort, Baum, and Dragons, -of each seven Handfuls; of the Roots of -Peony, Viper-grass, Butter-burr, and Angelica, -of each one Pound and a Half; of -Galangal, Calamus Aromaticus, and of the -Seeds of Angelica and Caraway, of each -four Ounces; of the Flowers of red Poppies -ten Handfuls; Proof Spirit twelve -Gallons, Water two Gallons; digest for -twenty-four Hours, and then draw off ten -Gallons, or till the Faints begin to rise; -and dulcify with fine Sugar.</p> - -<p>This is a good Cordial, but would not be -the worse, if the Carduus, Mugwort, Rue -and St. John’s-wort, were omitted, as little<span class="pagenum" id="Page_174"> 174</span> -of their Virtues can be obtained by Distillation. -It is, however, a good Alexipharmic, Carminative, -and Stomachic; and therefore -good in all flatulent Pains in the Stomach -and Bowels, in Nauseas and Surfeits, from -whence it had its Name.</p> - - -<h4><i>Recipe for making ten Gallons of red Surfeit -Water.</i></h4> - -<p>Take of the Flowers of red Poppies, -two Bushels, eleven Gallons of clean Proof -Spirit, and digest them with a gentle Heat -for three Days, or till the Spirit has extracted -all the Colour of the Flowers: Then -press out the Liquor from the Flowers, and -add to the Tincture of the Seeds of Caraway -and Coriander, and Liquorice-root -sliced, of each ten Ounces; of Cardamoms -and Cubebs of each four Ounces; of Raisins -stoned five Pounds; of Cinnamon five -Ounces; of Nutmegs, Mace, and Ginger, -of each three Ounces; of Cloves two -Drams; of Juniper-berries three Ounces; -let the whole be digested three Days, then -press out the Liquor adding to it a Gallon -of Rose-water; and then strain or filter -the whole through a Flannel Bag.</p> - -<p>This Water is much Superior to the preceding, -as all the Ingredients will give -their Virtues to the Tincture, tho’ they will -not rise in Distillation. It is a noble Alexi<span class="pagenum" id="Page_175"> 175</span>pharmic, -it strengthens the Stomach, and -greatly assists Digestion; it is also an excellent -Carminative and good against the Cholic -and Gripes: Its Cordial Virtues renders -it serviceable in all Tremblings of the -Nerves, and Depressions of the Spirits.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XVIII_3">CHAP. XVIII.<br /> - -<small><i>Of Wormwood Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are two Sorts of Wormwood -Water, distinguished by the Epithets -of <i>greater</i> and <i>lesser</i>.</p> - - -<h4><i>Recipe for making ten Gallons of the lesser -Composition of Wormwood Water.</i></h4> - -<p>Take of the Leaves of dried Wormwood -five Pounds; of the lesser Cardamom-seeds -five Ounces; of Coriander seeds one -Pound; of clean Proof Spirit eleven Gallons; -Water one Gallon; draw off ten -Gallons, or till the Faints begin to rise, -with a gentle Fire. It may be dulcified -with Sugar, or not, at pleasure.</p> - -<p>This is a good Stomachic and Carminative; -and on that Account often called -for.</p> - -<p><span class="pagenum" id="Page_176"> 176</span></p> - - -<h4><i>Recipe for ten Gallons of the greater Composition -of Wormwood Water.</i></h4> - -<p>Take of the common and Sea Wormwood, -dried, of each ten Pounds; of Sage, -Mint, and Baum dried, of each twenty -Handfuls; of the Roots of Galangal, -Ginger, Calamus Aromaticus, and Elecampane; -of the Seed of sweet Fennel and -Coriander, of each three Ounces; of Cinnamon, -Cloves, and Nutmegs, the lesser -Cardamoms and Cubebs, of each two -Ounces. Cut and bruise the Ingredients as -they require; digest them twenty-four -Hours, in eleven Gallons of fine Proof -Spirit, and two Gallons of Water, and draw -off ten Gallons, or till the Faints begin to -rise, with a pretty brisk Fire.</p> - -<p>This is an excellent Composition, and -good in all Diseases of the Stomach arising -either from Wind or a bad Digestion. It -is greatly in use in some Parts of <i>England</i>, -but comes too dear for the common Sort -of People; on which account a Cordial -Water is often sold under the Title of <i>the -greater Composition of Wormwood Water</i>; drawn -from the Leaves of Wormwood, Orange -and Lemon-peel, Calamus Aromaticus, Pimento, -and the Seeds of Anise and Caraway; -which being all cheap Ingredients,<span class="pagenum" id="Page_177"> 177</span> -the Composition may be sold at a moderate -Price. A Water drawn in this manner is -a good Carminative; but far inferior to -that made by the above Recipe.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XIX_3">CHAP. XIX.<br /> - -<small><i>Of Antiscorbutic Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Scurvy being a Disease very common -in <i>England</i>, this Antiscorbutic -Water will be of great use.</p> - - -<h4><i>Recipe for making ten Gallons of Antiscorbutic -Water.</i></h4> - -<p>Take of the Leaves of Water-cresses, -Garden and Sea Scurvy-grass, and Brook-lime -of each twenty Handfuls; of Pine-tops, -Germander, Horehound, and the lesser -Centory, of each sixteen Handfuls; of -the Roots of Briony and sharp-pointed Dock, -of each six Pounds; of Mustard-seed one -Pound and a Half. Digest the whole in -ten Gallons of Proof Spirit, and two Gallons -of Water, and draw off by a gentle -Fire.</p> - -<p>This is a good Water for the Purposes -expressed in the Title, <i>viz.</i> against Scorbutic -Disorders. It is also good in Tremblings -and Disorders of the Nerves.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_178"> 178</span></p> - -<h3 class="nobreak" id="CHAP_XX_3">CHAP. XX.<br /> - -<small><i>Of compound Horse-radish Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are several Methods of making -this compound Water; but the -three following Recipes are the best that -has hitherto appeared.</p> - - -<h4><i>Recipe for making ten Gallons of compound -Horse-radish Water.</i></h4> - -<p>Take of the Leaves of fresh Garden -Scurvy-grass sixteen Pounds; of fresh -Horse-radish Root, and the yellow Part of -Seville Orange-peel of each eight Pounds; -of Nutmegs two Pounds. Cut and bruise -these Ingredients, and digest them twenty-four -Hours in ten Gallons of Proof Spirit -and two Gallons of Water; after which -draw off ten Gallons with a gentle Fire.</p> - -<p>Or,</p> - -<p>Take of the fresh Roots of Horse-radish -nine Pounds; of the Leaves of Water-cresses -and of Garden Scurvy-grass, of each -six Pounds; of the outward, or yellow Peel -of Oranges and Lemons, of each nine -Ounces; of <i>Winter</i>’s Bark twelve Ounces; -of Nutmegs three Ounces. Cut, bruise -and digest the Ingredients in ten Gallons of<span class="pagenum" id="Page_179"> 179</span> -Proof Spirit, and two Gallons of Water, -and draw off ten Gallons as before.</p> - -<p>Or,</p> - -<p>Take of the Leaves of Garden and Sea -Scurvy-grass fresh gathered in the Spring, of -each seven Pounds; Brook-lime, Water-cresses, -and Horse-radish-root of each ten Pounds; -of <i>Winter</i>’s Bark and Nutmegs of each ten -Ounces; of the outer Peel of Lemons one -Pound; of Arum-root fresh gathered two -Pounds; Proof Spirit ten Gallons, Water -two Gallons. Bruise and slice the Ingredients; -digest the whole, and draw off ten -Gallons as before.</p> - -<p>Either of the above Recipes will produce -an excellent Water, against all Obstructions -of the Kidnies and other Viscera. -It is also of great Service in the Jaundice, -Cachexies and Dropsies; and in all Scorbutic -Cases, it is equal to any Medicine; as -it opens the minute Passages, promotes -Transpiration, and cleanses the Skin, and -other small Glands, which are filled with -gross Particles to the Detriment of their proper -Offices.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_180"> 180</span></p> - -<h3 class="nobreak" id="CHAP_XXI_3">CHAP. XXI.<br /> - -<small><i>Of Treacle Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water is made in a very different -Manner, by different Persons; but -the following Recipes are the best for this -Purpose.</p> - - -<h4><i>Recipe for making ten Gallons of Treacle -Water.</i></h4> - -<p>Take of the fresh and green Husks of -Walnuts four Pounds and a Half; of the -Roots of Butter-burr, three Pounds; of -Angelica and Masterwort, of each one -Pound and a Half; of Zedoary twelve -Ounces; of the Leaves of Rue and Scordium -of each eighteen Ounces; of Venice -Treacle three Pounds; digest them together -four Days in twelve Gallons of Proof -Spirit, and two Gallons of Water; after -which draw off ten Gallons; to which add -a Gallon and a Half of distilled Vinegar.</p> - -<p>Or,</p> - -<p>Take of the Rind of green Walnuts five -Pounds; of Rue four Pounds; of Carduus, -Marigold, and Balm, of each three Pounds; -of fresh gathered Butter-burr-roots two -Pounds and a Half; of Burdock-root one -Pound and a Half; of green Scordium -twelve Handfuls; of Venice Treacle and<span class="pagenum" id="Page_181"> 181</span> -Mithridate of each two Pounds and a Half; -Proof Spirit twelve Gallons; and Water two -Gallons. Digest, and draw off ten Gallons, -as before; to which add a Gallon and a -Half of distilled Vinegar.</p> - -<p>Some instead of distilled Vinegar unadvisedly -add a proportional Quantity of Spirit of Vitriol, -or other Mineral Acid, to their Treacle Water; -but this Practice is very pernicious; and -intirely alters the Nature of the Medicine. -Vinegar is an Acid made by a double Fermentation, -and therefore of a different Nature -from the acid Juices of Vegetables, -whether Oranges, Lemons, Citrons, Limes, -Crabs, Barberies, <i>&c.</i> as also from those -of Minerals, whether Vitriol, Sulphur, <i>&c.</i> -It is indeed, like them, acid on the Tongue; -but then it liquifies the Blood, is antipestilential, -suddenly cures Drunkenness, Surfeits, -the Plague, and does a thousand Things -both as a Menstruum and Medicine, which -they will not. This is an admirable and -sprightly Alexipharmic and Sudorific, to -which the Vinegar added, greatly contributes, -and therefore good in Fevers, the -Small-pox, Measles, and other pestilential -Disorders.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_182"> 182</span></p> - -<h3 class="nobreak" id="CHAP_XXII_3">CHAP. XXII.<br /> - -<small><i>Compound Camomile-flower Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Camomile-flowers generally used -are the double Sort, consisting wholly -of Petals or Flower Leaves, without any Appearance -of Stamina or Pistil, or the other -Parts of Fructification, which in the single -Flowers shew themselves in the Middle in -Form of yellow Threads. But tho’ the -double Flowers are the Sort commonly -used, they are not the best, or those which -ought to be chosen. The single Flowers, -or those which consist of only a single -Series of Leaves, or Petals, in Form of -Rays, surrounding a Cluster of yellow -Threads or Stamina, have much more Virtue. -It is indeed in these Stamina and their -Apices, that great Part of the Virtue of -the Flower resides, and these are wanting -in the double Flowers.</p> - - -<h4><i>Recipe for making ten Gallons of compound -Camomile-flower Water.</i></h4> - -<p>Take of dried Camomile-flowers, five -Pounds; of the outer Peel of Oranges, ten -Ounces; of the Leaves of common Wormwood, -and Penny-royal, of each twenty -Handfuls; of the Seeds of Anise, Cum<span class="pagenum" id="Page_183"> 183</span>min, -and sweet Fennel, the Berries of Bay -and Juniper, of each five Ounces. Digest -these Ingredients two Days in ten Gallons -of Proof Spirit, and three Gallons of Water, -and draw off ten Gallons with a gentle -Fire.</p> - -<p>This is a very good Carminative and -Stomachic; good in all Cholics and other -Disorders of the Bowels from Wind. It -also provokes the Appetite and promotes a -good Digestion. Its Virtues as a Stomachic -will not be less when made from the double -Flowers; but if intended as a Carminative it -should be made with the single Flowers.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXIII_3">CHAP. XXIII.<br /> - -<small><i>Imperial Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Cordial Water has its Name from -the great Opinion conceived of it by -its first Inventors; and tho’ their Opinion -was, perhaps, justly founded, yet it is not at -present so much in use as formerly.</p> - - -<h4><i>Recipe for making ten Gallons of Imperial -Water.</i></h4> - -<p>Take of the dried Peels of Citrons and -Oranges, of Nutmegs, Cloves, and Cinnamon, -of each one Pound; of the Roots of<span class="pagenum" id="Page_184"> 184</span> -Cypress, Florintine Orrice, Calamus Aromaticus, -of each eight Ounces; of Zedoary, -Galangal and Ginger, of each four Ounces; -of the Tops of Lavender and Rosemary, -of each sixteen Handfuls; of the Leaves -of Marjoram, Mint, and Thyme, of each -eight Handfuls; of the Leaves of white -and damask Roses, of each twelve Handfuls. -Digest the whole two Days in ten -Gallons of Proof Spirit, and four Gallons -of damask Rose Water; after which draw -off ten Gallons.</p> - -<p>All the Ingredients in Composition coincide -in one intention, and are such as will give -their Virtues by Distillation; Circumstances -that cannot be said of many other compound -Waters. It is a very good Cephalic, and -of great use in all nervous Cases. It is also -a very pleasant Dram, especially if dulcified -with fine Sugar, and good upon any sudden -Sickness of the Stomach.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXIV_3">CHAP. XXIV.<br /> - -<small><i>Of Compound Piony Water.</i></small></h3></div> - - -<p>The Piony, from whence this Compound -Water takes its Name, is a Plant -divided into Male and Female; but the former -is the Sort intended to be used in -this Composition. The Male and Female<span class="pagenum" id="Page_185"> 185</span> -Plants are distinguished both by their Roots -and Leaves. The Male has a shining -blackish Leaf, from which the Female differs -by being lighter coloured. The Root -of the Male kind is more bulbous, shorter, -and branched than that of the Female, -whose Shoots are much longer and thinner.</p> - - -<h4><i>Recipe for making ten Gallons of compound -Piony Water.</i></h4> - -<p>Take of the Roots of Male Piony, -twelve Ounces; of those wild of Valerian, -nine Ounces; and of those of white Dittany -six Ounces; of Piony-seed four Ounces -and a Half; of the fresh Flowers of Lilly -of the Valley, one Pound and a Half; of -those of Lavender, Arabian <a id="Staechus"></a>Stæchus, and -Rosemary, of each nine Ounces; of the -Tops of Betony, Marjoram, Rue and Sage, -of each six Ounces; slice and bruise the -Ingredients, and digest them four Days in -ten Gallons of Proof Spirit and two Gallons -of Water; after which draw off ten Gallons.</p> - -<p>Or,</p> - -<p>Take of the Flowers of Lillies of the -Valley fresh gathered, and Male Piony-root, -of each two Pounds; of Cinnamon and -Cubebs, of each eight Ounces; of Rosemary -and Lavender Flowers, of each two<span class="pagenum" id="Page_186"> 186</span> -Handfuls; of damask Rose Water two Gallons. -Digest these four Days in ten Gallons -of Proof Spirit, and draw off ten Gallons -as before.</p> - -<p>This is an excellent Cordial, and can be -exceeded by nothing in all Nervous Cases, -both in Children and grown Persons.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXV_3">CHAP. XXV.<br /> - -<small><i>Of Nutmeg Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Nutmeg is a Kernel of a large -Fruit not unlike the Peach, and is -separated from that and its investient Coat -the Mace, before it is sent over to us; except -when the whole Fruit is sent over in -Preserve, by way of Sweet-meat, or as a -Curiosity. There are two Kinds of Nutmegs, -the one called by Authors the Male, -and the other the Female. The Female is -the Kind in common use, and is of the -Shape of an Olive: The Male is long and -cylindric, and has less of the fine aromatic -Flavour than the other, so that it is much -less esteemed, and People who trade largely -in Nutmegs will seldom buy it. Besides -this oblong kind of Nutmeg we sometimes -meet with others of very irregular Figures; -but these are mere <i>Lusus Naturæ</i>, being produced -by the same Tree. The long or Male -Nutmeg, as we term it, is, by the <i>Dutch</i>,<span class="pagenum" id="Page_187"> 187</span> -called the wild Nutmeg. It is always distinguishable -from the others as well by its -want of Fragrancy as by its Shape: It is -very subject to be worm-eaten, and is strictly -forbid by the <i>Dutch</i> to be packed up -among the other, because it will be the -means of their being worm-eaten also by -the Insects getting from it into them, and -breeding in all Parts of the Parcel. The -largest, heaviest, and most unctuous of the -Nutmegs are to be chosen, such as are of -the Shape of an Olive, and of the most -fragrant Smell.</p> - - -<h4><i>Recipe for making ten Gallons of Nutmeg -Water.</i></h4> - -<p>Take of Nutmegs bruised one Pound; -Proof Spirit ten Gallons; Water two Gallons. -Digest them two Days, and then draw -off ten Gallons with a brisk Fire. You -may either dulcify it or not as occasion offers.</p> - -<p>Or,</p> - -<p>Take of Nutmegs bruised one Pound; -Orange-peel two Ounces; Spirit ten Gallons; -Water two Gallons. Digest, and distil -as before.</p> - -<p>This is an excellent Cephalic and Cordial -Water; agreeable to the Palate, comfortable -to the Stomach, and grateful to the Nerves. -It powerfully discusses Wind and Vapours<span class="pagenum" id="Page_188"> 188</span> -the Stomach and Bowels, and is therefore -of great Service in the Cholic, and Griping -of the Bowels.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXVI_3">CHAP. XXVI.<br /> - -<small><i>Of Compound Bryony Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> white Bryony-root, from whence this -Water takes its Name, is one of the largest -Roots we are acquainted with. It is of an -oblong Shape, and is frequently met with -of the Thickness of a Man’s Arm, sometimes -of twice or three times that Bigness. Its -Texture is somewhat lax and spungy; considerably -heavy, but so soft that the thickest -Pieces are easily cut through with one Stroke -of a Knife: It is very juicy, and is externally -of a brownish or yellowish white -Colour, and of a pure white within: It is -of a disagreeable Smell, and an acrid and -nauseous Taste.</p> - - -<h4><i>Recipe for ten Gallons of Compound Bryony -Water.</i></h4> - -<p>Take of the Roots of Bryony four -Pounds; wild Valerian-root one Pound; of -Penny-royal and Rue, of each two Pounds; -of the Flowers of Fever-few, and Tops of -Savin, of each four Ounces; of the Rind -of fresh Orange-peel, and Lovage-seeds,<span class="pagenum" id="Page_189"> 189</span> -of each Half a Pound: Cut or bruise these -Ingredients and infuse them in eleven Gallons -of Proof Spirit, and two Gallons of -Water, and draw off ten Gallons with a -gentle Heat.</p> - -<p>Or,</p> - -<p>Take of fresh Bryony-root four Pounds; -of the Leaves of Rue and Mugwort, of -each four Pounds; of the Tops of Savin -six Handfuls; of Fever-few, Catmint and -Penny-royal, of each four Handfuls; of -Orange-peel eight Ounces; of Myrrh -four Ounces; of <i>Russia</i> Castor, two Ounces; -Proof Spirit eleven Gallons, Water two Gallons. -Digest, and distil as before.</p> - -<p>This Composition is very unpalatable, but -excellently adapted to the Intention of an -Hysteric, in which Cases it is used with -Success. It is very forcing upon the Uterus, -and therefore given to promote Delivery, -and forward the proper Cleansings afterwards; -as also to open Menstrual Obstructions, -and in abundance of other Female -Complaints. It is also good against -Convulsions in Children, and of service in all -nervous Complaints in either Sex.</p> - -<p>It may not be amiss to observe here, that -the oily Parts of the Ingredients will often -render the Water foul and milky. If -therefore the Distiller desires to have it fine<span class="pagenum" id="Page_190"> 190</span> -and transparent, the Receiver must be removed -as soon as the Liquor at the Worm -appears the least turbid, which will be long -before the Faints begin to rise. The Water, -however, is not the worse for being -milky, with regard to its Medicinal Virtue. -Some, when the Liquor is milky, throw in a -little burnt Allum to fine it; but this should -never be done, because it spoils the Medicine.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXVII_3">CHAP. XXVII.<br /> - -<small><i>Of compound Baum Water, commonly called</i> -Eau de Carmes.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> has its Name (<i>Eau de Carmes</i>) -from the Carmelite Friars who were -the Inventors of it. The great Profit accruing -to these Fathers, from the Sale of -this Cordial, induced them to keep the Method -of making it a Secret; but notwithstanding -all their Care the Secret has at last -been discovered, and the following is the -Method by which they prepare it.</p> - - -<h4><i>Recipe for two Gallons of</i> Eau de Carmes.</h4> - -<p>Take of the fresh Leaves of Baum four -Pounds; of the yellow Peel, or Rind of -Lemons, two Pounds; of Nutmegs and -Coriander-seeds of each one Pound; of<span class="pagenum" id="Page_191"> 191</span> -Cloves, Cinnamon, and Angelica-root, of -each Half a Pound. Pound the Leaves, -bruise the other Ingredients, and put them -with two Gallons of fine Proof Spirit into -a large Glass Alembic (the Figure of which -with its Head is represented on the Plate, Fig. -7.) stop the Mouth, and place it in a Bath-Heat -to digest two or three Days. Then -open the Mouth of the Alembic, and add -a Gallon of Baum Water, and shake the -whole well together. After this place the -Alembic in Balneum Mariæ, and distil till -the Ingredients are almost dry; and preserve -the Water thus obtained in Bottles -well stopped.</p> - -<p>This Water has been long famous both -at <i>London</i> and <i>Paris</i>, and carried thence to -most Parts of <i>Europe</i>. It is a very elegant -Cordial, and very extraordinary Virtues are -attributed to it; for it is esteemed very -efficacious not only in Lowness of Spirits, -but even in Apoplexies; and is greatly -commended in Cases of the Gout in the -Stomach.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_192"> 192</span></p> - -<h3 class="nobreak" id="CHAP_XXVIII_3">CHAP. XXVIII.<br /> - -<small><i>Of Ladies Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Dearness, -being much fitter for the Closet -than to be sold in a Shop; but as it is an -excellent Cordial, I could not omit giving -it a Place here.</p> - - -<h4><i>Recipe for one Quart of Ladies Water.</i></h4> - -<p>Take of Sugar-candy one Pound; of -Canary Wine six Ounces, Rose Water four -Ounces; boil them into a Syrup, and mix -with it of Heavenly Water (described Chap. -xxx.) one Quart; of Ambergrise and Musk -of each eighteen Grains; of Saffron fifteen -Grains; yellow Saunders two Drams. Digest -the whole three Days in a Vessel close -stoped, and decant the clear for use.</p> - -<p>This is an extraordinary Cordial where -the Perfumes are not offensive. It is too -rich to be drank alone, and therefore should -be mixed with Water, or some other Liquid.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_193"> 193</span></p> - -<h3 class="nobreak" id="CHAP_XXIX_3">CHAP. XXIX.<br /> - -<small><i>Of Cephalic Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its use, -being one of the best Cephalic Waters -known.</p> - - -<h4><i>Recipe for ten Gallons of Cephalic Water.</i></h4> - -<p>Take of Male Piony-root twelve Ounces; -of Angelica and Valerian of each four -Ounces and a Half; of the Leaves of Rosemary, -Marjoram and Baum; of the Flowers -of Lavender, Betony, Piony, Marigolds, -Sage, Rosemary, Lilies of the Valley, and -of the Lime Tree, of each three Handfuls; -of Stæchus, or <i>French</i> Lavender, four Ounces -and a Half; of red Roses and Cowslips, of -each six Handfuls; of Rhodium Wood and -yellow Saunders, of each two Ounces and -a Half; of Nutmegs four Ounces and a -Half; of Galangals, an Ounce and a Half; -of Cardamoms and Cubebs, of each one -Ounce. Bruise these Ingredients, and digest -them ten Days in eleven Gallons of -Proof Spirit, and two Gallons of Water, -after which add three Pounds of Cinnamon, -and digest two Days more; and then -draw off ten Gallons with a pretty brisk<span class="pagenum" id="Page_194"> 194</span> -Fire, and dulcify it to your Palate with fine -Sugar.</p> - -<p>This is an excellent Cordial, of great Use -in Faintings or Sinking of the Spirits, and to -remove any sudden Nauseas or Sickness at -the Stomach.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXX_3">CHAP. XXX.<br /> - -<small><i>Of Heavenly Water; or, Aqua Cœlestis.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the great -opinion its Inventors had of it; but at -present it is not so much called for as formerly.</p> - - -<h4><i>Recipe for ten Gallons of Heavenly Water.</i></h4> - -<p>Take of Cinnamon, Mace, and Cubebs, -of each three Ounces; Ginger one Ounce -and a Half; Cloves, Galangal, Nutmegs, and -Cardamoms, of each one Ounce; Zedoary -one Ounce and a Half; Fennel-seeds one -Ounce; of the Seeds of Anise, wild Carrot and -Basil, of each Half an Ounce; Roots of Angelica, -Valerian, Calamus Aromaticus, Leaves -of Thyme, Calamint, Penniroyal, Mint, Mother -of Thyme, and Marjoram, of each an -Ounce; Flowers of red Roses, Sage, Rosemary, -and Stæchus, of each six Drams; -Citron-peel an Ounce: bruise all these Ingredients -and digest them three Days in eleven -Gallons of Proof Spirit, and four Gallons -of Water; after which draw off ten Gal<span class="pagenum" id="Page_195"> 195</span>lons, -with a pretty brisk Fire; and dulcify -the Goods with fine Sugar, adding Ambergrise -and Musk of each three Scruples.</p> - -<p>The Perfumes ordered to be added with -the Sugar, rendering the Medicine offensive -to some People, they may be omitted at -pleasure. It is esteemed very efficacious in -all nervous Complaints, particularly Palsies, -Loss of Memory, and the like. In all Decays -of Age, and languishing Constitutions, -it is exceeded by nothing in suddenly raising -the Spirits, and warming the Blood.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXI_3">CHAP. XXXI.<br /> - -<small><i>Of Spirituous Penniroyal Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Plant from whence this Water -has its Name has been already described -Chap. xiii. Part II.</p> - - -<h4><i>Recipe for ten Gallons of Spirituous Penniroyal -Water.</i></h4> - -<p>Take of the Leaves of Penniroyal dried -fifteen Pounds; Proof Spirit ten Gallons; -Water two Gallons: draw off ten Gallons -with a gentle Fire.</p> - -<p>This is a good Carminative, of use in -Cholics and Gripings of the Bowels; also -in Plurisies and the Jaundice: It is of known<span class="pagenum" id="Page_196"> 196</span> -Efficacy in promoting the Menses and other -Disorders of the Female Sex.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXII_3">CHAP. XXXII.<br /> - -<small><i>Of Compound Parsley Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Plant from whence the Water is -denominated is the common Parsley -of our Gardens, an Herb too well known to -need Description.</p> - - -<h4><i>Recipe for ten Gallons of compound Parsley -Water.</i></h4> - -<p>Take of Parsley-root, one Pound and a -Quarter; fresh Horse-radish Root, and Juniper-berries, -of each fifteen Ounces; the -Tops of St. John’s-wort, biting Arsmart, -and Elder-flowers, of each ten Ounces; -the Seeds of wild Carrot, sweet Fennel, -and Parsley, of each seven Ounces and a -Half; slice and bruise the Ingredients, and -digest them four Days in eleven Gallons -of Spirit, and two Gallons of Water; after -which draw off ten Gallons.</p> - -<p>This is a very good Diuretic, frees the -Kidnies from Sand and other Matter, which -often forms Gravel and Stones. It is also -good in cholic Pains arising from a Stone in<span class="pagenum" id="Page_197"> 197</span> -the Bladder, and drains off all ill Humours -by Urine.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXIII_3">CHAP. XXXIII.<br /> - -<small><i>Of Carminative Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its use, -being an excellent Carminative.</p> - - -<h4><i>Recipe for ten Gallons of Carminative Water.</i></h4> - -<p>Take of fresh Camomile-flowers, four -Pounds; Dill seed two Pounds and a Half; -Leaves of Baum, Origany, and Thyme, of -each one Pound; Seeds of Anise and Fennel -of each six Ounces; Cummin-seed -four Ounces; Peels of Oranges and Citrons, -of each eight Ounces; Juniper and Bayberries, -of each six Ounces; Cinnamon -eight Ounces; Mace four Ounces. Digest -these Ingredients, bruised in eleven Gallons -of Proof Spirit, and two Gallons of Water; -after which draw off ten Gallons; and dulcify -it with fine Sugar.</p> - -<p>This is an admirable Carminative, and -therefore good in all Cholicky Pains and -Gripings of the Bowels; and to remove -Sickness and Nauseas from the Stomach.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_198"> 198</span></p> - -<h3 class="nobreak" id="CHAP_XXXIV_3">CHAP. XXXIV.<br /> - -<small><i>Of Gout Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water also has its Name from its -use, being of great Service in that -Distemper.</p> - - -<h4><i>Recipe for ten Gallons of Gout Water.</i></h4> - -<p>Take of the Flowers of Camomile, -Leaves of Penniroyal, Lavender, Marjoram, -Rosemary, Sage, and Ground-pine, of each -eight Ounces; Myrrh four Ounces; Cloves -and Cinnamon of each one Ounce; Roots -of Piony two Ounces; Pellitory of <i>Spain</i>, -and Cypress Orrice, of each one Ounce; -the lesser Cardamoms and Cubebs, of each -Half an Ounce; Nutmegs, two Ounces: -Cut and bruise these Ingredients and digest -them four Days in eleven Gallons of Proof -Spirit and two Gallons of Water; then draw -off ten Gallons, and dulcify with fine Sugar.</p> - -<p>This is a very good Water in all nervous -Cases; and a continued moderate Use of it -will comfort and fortify the Fibres, so as -to prevent the Discharge of such Juices -upon the Joints as cause arthritic Pains and -Swellings. It is also of excellent Use in -Palsies, Epilepsies, and Loss of Memory; -particularly when these Distempers proceed<span class="pagenum" id="Page_199"> 199</span> -from old Age, or when the principal Springs -of Life begin to decay.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXV_3">CHAP. XXXV.<br /> - -<small><i>Of Anhalt Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water is supposed to have been -invented by a celebrated Physician of -<i>Anhalt</i>, a Province of the Circle of Upper -<i>Saxony</i>.</p> - - -<h4><i>Recipe for making ten Gallons of Anhalt -Water.</i></h4> - -<p>Take of the best Turpentine a Pound and -a Half; Olibanum three Ounces; Aloes-wood -powdered one Ounce; Grains of -Mastick, Cloves, July-flowers, or Rosemary-flowers, -Nutmegs and Cinnamon of each -two Ounces and a Half; Saffron one Ounce; -powder the whole and digest them six Days -in eleven Gallons of Spirit of Wine; adding -two Scruples of Musk tied up in a -Rag; and draw off in Balneum Mariæ till -it begins to run foul.</p> - -<p>This Water is a high aromatic Cordial, -invigorates the Intestines, and thereby promotes -Digestion and dispels Flatulencies. -It is also in great Repute as a sovereign -Remedy for Catarrhs and Pains arising from<span class="pagenum" id="Page_200"> 200</span> -Colds; as also in Palsies, Epilepsies, Apoplexies -and Lethargies, the Parts affected -being well rubbed with it.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXVI_3">CHAP. XXXVI.<br /> - -<small><i>Of Vulnerary Water, or, Eau d’ Arquebusade.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Vulnerary Water is greatly esteemed -abroad; and if properly tried, there -is no doubt of its obtaining the same Reputation -here.</p> - - -<h4><i>Recipe for five Gallons of Vulnerary Water.</i></h4> - -<p>Take of the Leaves, Flowers and Roots -of Comfrey, Leaves of Mugwort, Sage, and -Bugle, of each eight Handfuls; Leaves of -Betony, Sanicle, or Ox-eye Daisy, the greater -Figwort, Plantain, Agrimony, Vervain, -Wormwood, and Fennel, of each four -Handfuls; St. John’s-wort, Birth-wort, Orpine, -Paul’s-betony, the lessor Centory, Yarrow, -Tobacco, Mouse-ear, Mint, and Hyssop, -of each two Handfuls: Cut them, -bruise them well in a Mortar, and pour on -them three Gallons of white Wine and -two Gallons and a Half of Proof Spirit; -digest the whole six Days with a gentle -Heat, in a Vessel close stopped: after which -distil off with gentle Fire, about five Gal<span class="pagenum" id="Page_201"> 201</span>lons, -or till it begins to run milky from the -Worm.</p> - -<p>This Water is of excellent Service in -Contusions, Tumors attending Dislocations, -Fractures and Mortifications, the -Part affected being bathed with it. Some -also use it to deterge foul Ulcers, and incarn -Wounds; from whence it was called Vulnerary -Water.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXVII_3">CHAP. XXXVII.<br /> - -<small><i>Of Cedrat Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Fruit called <i>Cedrat</i> by the <i>French</i> -is a Species of the Citron, called by -Botanists <i>Citratum Florentinum</i>, <i>fructu -Mucronato & recurvo</i>, <i>Cortice verrucoso Odoratissimo</i>, -Florentine Citron, with a pointed -Fruit, which is recurved, and a warted -sweet smelling Rind. This Fruit is in so -great Esteem, that they have been sold at -<i>Florence</i> for two Shillings each, and are -often sent as Presents to the Courts of -Princes. It is only found in Perfection, in -the Plain between <i>Pisa</i> and <i>Leghorn</i>; and -tho’ the Trees which produce this Fruit -have been transplanted into other Parts of -<i>Italy</i>, yet they are found to lose much of -that excellent Taste with which they abound -in those Parts.</p> - -<p><span class="pagenum" id="Page_202"> 202</span></p> - - -<h4><i>Recipe for a Gallon of Cedrat Water.</i></h4> - -<p>Take the yellow Rinds of five Cedrats, a -Gallon of fine Proof Spirit, and two Quarts -of Water: Digest the whole twenty-four -Hours in a Vessel close stoped; after which -draw off one Gallon in Balneum Mariæ, and -dulcify with fine Loaf Sugar.</p> - -<p>This is esteemed the finest Cordial yet -known; but as it is very difficult to procure -the Fruit here, I shall give the Method of -making this celebrated Cordial, with the -Essence or essential Oil of the Cedrat, which -is often imported from <i>Italy</i>.</p> - - -<h4><i>Recipe for a Gallon of Cedrat Water with -the Essence of the Fruit.</i></h4> - -<p>Take of the finest Loaf Sugar reduced to -Powder a Quarter of a Pound, put into it a -Glass Mortar, with one Hundred and twenty -Drops of the Essence of Cedrat, rub them -together with a Glass Pestle, put them into -a Glass Alembic with a Gallon of fine -Proof Spirits and a Quart of Water. Place -the Alembic in Balneum Mariæ, and draw -off one Gallon, or till the Faints begin to -rise; and dulcify with fine Sugar.</p> - -<p><span class="pagenum" id="Page_203"> 203</span></p> - -<p>You may make this Water without Distillation, -by mixing the Essence with the -Sugar, as before directed, and dissolving it -in the Spirit and Water directed as above. -But the Water will be foul and milky, and -therefore you must filtrate it thro’ Paper, -which will restore its Brightness and Transparency.</p> - -<p>But whatever Method is used, you must be -very careful that the Spirit been tirely freed -from its essential Oil; and therefore if your -Spirit be not very cleanly rectified, it will be -adviseable to use <i>French</i> Brandy, lest the fine -Flavour so highly esteemed in this Cordial -be destroyed by the Spirit.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXVIII_3">CHAP. XXXVIII.<br /> - -<small><i>Of Bergamot Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Bergamot is a Species of the Citron, -produced at first casually by an -<i>Italian</i>’s Grafting a Citron on the Stock of -a Burgamot Pear Tree, whence the Fruit -produced by this Union participated both of -the Citron Tree and Pear Tree. The Inventor -is said to have kept the Discovery a -long Time a Secret, and enriched himself -by it.</p> - -<p><span class="pagenum" id="Page_204"> 204</span></p> - -<p>The Bergamot is a very fine Fruit both -in Taste and Smell; and its Essence or essential -Oil highly esteemed.</p> - - -<h4><i>Recipe for a Gallon of Bergamot Water.</i></h4> - -<p>Take the outer Rind of three Bergamots, -a Gallon of Proof Spirit, and two Quarts -of Water. Draw off one Gallon in Balneum -Mariæ, and dulcify with fine Sugar.</p> - -<p>If you make your Bergamot Water from -the Essence or essential Oil, observe the -same Directions as given in the preceeding -Chapter for making Cedrat Water. One -Hundred and sixty Drops of the Essence -will be sufficient for a Gallon of Spirit, and -so in Proportion for a greater or smaller -Quantity.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XXXIX_3">CHAP. XXXIX.<br /> - -<small><i>Of Orange Cordial Water; or, Eau de Bigarade.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">The</span> Orange called by the <i>French</i> Bigarade, -is called by Botanists <i>Aurantium -maximum</i>, <i>verrucoso Cortice</i>, the large -worted Orange.</p> - -<p><span class="pagenum" id="Page_205"> 205</span></p> - -<p>It is a large and beautiful Fruit, and -greatly esteemed for the Fragrancy of its -Essence. It is common in diverse Parts of -<i>Italy</i>, <i>Spain</i>, and <i>Provence</i> in <i>France</i>.</p> - - -<h4><i>Recipe for making a Gallon of Orange -Cordial.</i></h4> - -<p>Take of the outer or yellow Part of the -Rinds of fourteen Bigarades; Half an Ounce -of Nutmegs; a Quarter of an Ounce of -Mace, a Gallon of fine Proof Spirit, and -two Quarts of Water. Digest all these -together two Days in a close Vessel; after -which draw off a Gallon with a gentle Fire, -and dulcify with fine Sugar.</p> - -<p>This Cordial is greatly esteemed abroad, -and would be the same here if sufficiently -known.</p> - -<p>If the Orange Peels are not easily procured, -one Hundred and forty Drops of -the Essence may be used in their stead, and -the Water will be nearly equal to that made -from the Peels.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_206"> 206</span></p> - -<h3 class="nobreak" id="CHAP_XL_3">CHAP. XL.<br /> - -<small><i>Of Jasmine Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are several Species of Jasmine, -but that Sort intended here is -what the Gardeners call, <i>Spanish</i> White or -<i>Catalonian</i> Jasmine. This is one of the -most Beautiful of all the Species of Jasmine; -the Flowers much larger than any of the -others, of a red Colour on the Outside, and -extremely fragrant. But if the Flowers of -this Species cannot be procured, those of -the common Sort may be used, but the -Quantity must be considerably augmented.</p> - - -<h4><i>Recipe for a Gallon of Jasmine Water.</i></h4> - -<p>Take of <i>Spanish</i> Jasmine-flowers twelve -Ounces; Essence of Florentine Citron, or -Burgamot, eight Drops; fine Proof Spirit -a Gallon, Water two Quarts. Digest two -Days in a close Vessel, after which draw -off one Gallon, and dulcify with fine Loaf -Sugar.</p> - -<p>This is a most excellent Cordial, and deserves -to be more known here than it is at -present.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_207"> 207</span></p> - -<h3 class="nobreak" id="CHAP_XLI_3">CHAP. XLI.<br /> - -<small><i>Of the Cordial Water of</i> Montpelier.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the -Place where it was first made, and -what is now brought from thence is still in -great Reputation.</p> - - -<h4><i>Recipe for a Gallon of the Cordial Water of</i> -Montpelier.</h4> - -<p>Take of the yellow Rinds of two Bergamots, -or fifty Drops of the Essence of that -Fruit; Cloves and Mace of each Half an -Ounce; Proof Spirit a Gallon; Water one -Quart: Digest two Days in a close Vessel, -draw off a Gallon, and dulcify with fine -Sugar.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XLII_3">CHAP. XLII.<br /> - -<small><i>Of Father</i> Andrew’<i>s Water</i>.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its Inventor; -and is greatly esteemed in -<i>France</i>.</p> - -<p><span class="pagenum" id="Page_208"> 208</span></p> - - -<h4><i>Recipe for a Gallon of Father</i> Andrew’<i>s -Water</i>.</h4> - -<p>Take of white Lilly-flowers eight Handfuls; -Orange-flowers four Ounces; Rose -Water a Quart; Proof Spirit a Gallon; -Water a Quart: Draw off a Gallon in Balneum -Mariæ, and dulcify with fine Sugar.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_XLIII_3">CHAP. XLIII.<br /> - -<small><i>Of the Water of Father</i> Barnabas.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has also its Name from its -Inventor, a Jesuit of <i>Paris</i>.</p> - - -<h4><i>Recipe for a Gallon of the Water of Father</i> -Barnabas.</h4> - -<p>Take of the Roots of Angelica four -Ounces; of Cinnamon and Orris-root, -of each Half an Ounce; bruise these Ingredients -in a Mortar; put them into an -Alembic, with a Gallon of Proof Spirit -and two Quarts of Water; draw off a -Gallon with a pretty brisk Fire.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_209"> 209</span></p> - -<h3 class="nobreak" id="CHAP_XLIV_3">CHAP. XLIV.<br /> - -<small><i>Of the Water of the four Fruits.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the -four Fruits in its Composition, namely -the Cedrat or Florentine Citron, the Bergamot, -the common Citron, and the <i>Portugal</i> -Orange.</p> - - -<h4><i>Recipe for a Gallon of the Water of the four -Fruits.</i></h4> - -<p>Take of the Essence of Cedrat, fifty -Drops; of the Essence of Bergamot thirty-six -Drops; of the Essence of Citron sixty -Drops; and of the Essence of <i>Portugal</i> -Orange sixty-four Drops; fine Proof Spirit -one Gallon; Water two Quarts; draw off -with a pretty brisk Fire till the Faints begin -to rise, and dulcify with fine Sugar.</p> - -<p>This is a very pleasant and odoriferous -Cordial, and in great Esteem in <i>France</i>.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_210"> 210</span></p> - -<h3 class="nobreak" id="CHAP_XLV_3">CHAP. XLV.<br /> - -<small><i>Of the Water of the four Spices.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water also derives its Name from -the four Spices from whence it is -drawn, <i>viz.</i> Cloves, Mace, Nutmegs, and -Cinnamon.</p> - - -<h4><i>Recipe for a Gallon of the Water of the four -Spices.</i></h4> - -<p>Take of Cinnamon two Ounces; Nutmegs -and Cloves, of each three Drams; -Mace six Drams; bruise the Spices in a -Mortar, and add Proof Spirit a Gallon, and -Water two Quarts. Digest twenty-four -Hours in a close Vessel, and distil with a -brisk Fire till the Faints begin to rise; and -dulcify with fine Sugar.</p> - -<p>This is an excellent Stomachic, good in -all Depressions of the Spirits and paralytic -Disorders.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_211"> 211</span></p> - -<h3 class="nobreak" id="CHAP_XLVI_3">CHAP. XLVI.<br /> - -<small><i>Of the Water of the four Seeds.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the four -Seeds from whence is it drawn, <i>viz.</i> -the Seeds of sweet Fennel, Coriander, Angelica, -and Anise.</p> - - -<h4><i>Recipe for ten Gallons of the Water of the -four Seeds.</i></h4> - -<p>Take of sweet Fennel-seed seven Ounces; -Coriander-seed nine Ounces; of the Seeds -of Angelica and Anise, of each three -Ounces; bruise all these in a Mortar, and -put them into the Still with ten Gallons -and a Half of Proof Spirits, and two Gallons -of Water; draw off with a gentle Fire -till the Faints begin to rise, and dulcify with -fine Sugar.</p> - -<p>This Water is a very good Carminative, -good in Cholics, Nauseas of the Stomach, -and Gripings of the Bowels.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_212"> 212</span></p> - -<h3 class="nobreak" id="CHAP_XLVII_3">CHAP. XLVII.<br /> - -<small><i>Of the Divine Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> is one of those Waters whose -Names have rendered them famous. -The Basis of this Water is Orange flowers, -the other Ingredients being added to diversify -the Flavour, and render it more agreeable.</p> - - -<h4><i>Recipe for a Gallon of Divine Water.</i></h4> - -<p>Take of Orange-flowers fresh gathered -two Pounds; Coriander-seed three Ounces; -Nutmegs Half an Ounce; bruise the Nutmegs -and Coriander-seeds; and put them, -together with the Orange-flowers, into an -Alembic with a Gallon of Proof Spirit and -two Quarts of Water; draw off the Liquor -with a gentle Fire, till the Faints begin to -rise, and dulcify with fine Sugar.</p> - -<p>This is a very pleasant Cordial, both -with regard to its Smell and Taste; and -on that Account in great Esteem abroad.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_213"> 213</span></p> - -<h3 class="nobreak" id="CHAP_XLVIII_3">CHAP. XLVIII.<br /> - -<small><i>Of Roman Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its being -made first at <i>Rome</i>; and from -whence great Quantities are still exported -to different Parts of <i>Europe</i>.</p> - - -<h4><i>Recipe for a Gallon of Roman Water.</i></h4> - -<p>Take the outer or yellow Peels of six -Citrons; two Drams of Mace bruised; a -Gallon of Proof Spirit, and two Quarts of -Water: Draw off with a gentle Fire till -the Faints begin to rise, and dulcify with -fine Sugar.</p> - -<p>This Water is generally of a red or purple -Colour, the former of which may be -easily given by infusing in it a few Grains -of Cochineal, or the red Parts of Clove -Gilly-flowers; and the latter by adding to -the above a few Violets. When the Colour -is extracted, run the Liquor through the -filtrating Bag, and it will be very bright -and clear.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_214"> 214</span></p> - -<h3 class="nobreak" id="CHAP_XLIX_3">CHAP. XLIX.<br /> - -<small><i>Of</i> Barbadoes <i>Water</i>.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> is a great Variety of Waters -called by this Name, made by foreign -Distillers; but the following Recipes will -be sufficient to shew the Distiller the Method -of making them, and how to vary -the Flavour of his Waters, so as to adapt -them to the Taste of his Customers.</p> - - -<h4><i>Recipe for a Gallon of rectified</i> Barbadoes -<i>Water</i>.</h4> - -<p>Take the outer Rind of eight large Florentine -Citrons; Half an Ounce of Cinnamon -bruised, and a Gallon of rectified Spirit. -Distil to a Dryness in Balneum Mariæ. Then -dissolve two Pounds of Sugar in a Quart of -Water, and mix it with the distilled Liquor, -and run it thro’ the filtrating Bag, which -will render it bright and fine.</p> - - -<h4><i>Recipe for making a Gallon of amber-coloured</i> -Barbadoes <i>Water</i>.</h4> - -<p>Take of the yellow Rinds of six Bergamots, -Half an Ounce of Cinnamon, and -two Drams of Cloves. Bruise the Spices -and digest the whole six Days in a Gallon<span class="pagenum" id="Page_215"> 215</span> -of rectified Spirit; and then add a Dram of -Saffron, and let the whole stand six Days -longer in Digestion; dissolve two Pounds -of fine Sugar in a Quart of Water, add it -to the Tincture, and run it thro’ the filtrating -Bag.</p> - -<p>After the same manner may be made -<i>Barbadoes</i> Waters of different Kinds, by -adding Lemon, or Orange peels instead of -those of Citron or Bergamot; or, by varying -the Spices.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_L_3">CHAP. L.<br /> - -<small><i>Of Ros Solis.</i></small></h3></div> - -<p class="drop-cap"><span class="smcap">The</span> Ros Solis or Sun-dew, from whence -this Cordial Water has its Name, is a -small low Plant, with a fibrous Root, from -whence spring small round hollowish Leaves, -on Foot stalks about an Inch long, covered -and fringed with short red Hairs, which -give a red Cast to the whole Leaf. It grows -in champaign and mossy Grounds, in a pale -red Moss, and flowers in <i>May</i>.</p> - - -<h4><i>Recipe for ten Gallons of Ros Solis.</i></h4> - -<p>Take of Ros Solis picked clean, four -Pounds; Cinnamon, Cloves, and Nutmegs, -of each three Ounces and a Half; Mari<span class="pagenum" id="Page_216"> 216</span>gold-flowers -one Pound; Caraway-seeds -ten Ounces; Proof Spirit ten Gallons, and -of Water three Gallons. Distil with a -pretty brisk Fire, till the Faints begin to -rise. Then take of Liquorice Root sliced -Half a Pound; Raisins stoned two Pounds; -red Saunders Half a Pound; digest these -three Days in two Quarts of Water, and -strain out the clear Liquor, in which dissolve -three Pounds of fine Sugar, and mix -it with the Spirit drawn by Distillation.</p> - - -<h4><i>Recipe for making ten Gallons of Ros Solis -by Digestion.</i></h4> - -<p>Take Ros Solis clean picked three Pounds; -Nutmegs, Mace, Cloves, and Cinnamon, -the Seeds of Caraway and Coriander of each -three Ounces; Ginger, the lesser Cardamom, -Zedoary, and Calamus Aromaticus, -of each one Ounce; Cubebs and yellow -Saunders of each Half and Ounce; red -Saunders three Ounces; red Rose Leaves -dried three Handfuls. Proof Spirit ten -Gallons; digest the whole six Days in a -Vessel close stoped, and then strain off the -clear Liquor, and dulcify it with fine Sugar.</p> - -<p>Or,</p> - -<p>Take Ros Solis picked three Pounds; -Cinnamon and Nutmegs, Caraway and Coriander-seeds, -of each three Ounces; Cloves,<span class="pagenum" id="Page_217"> 217</span> -Mace, and Ginger, of each one Ounce and -a Quarter; Cubebs, Cardamoms, Zedoary, -and Calamus Aromaticus, of each Half an -Ounce; red Roses dried three Ounces; -Liquorice Root sliced, six Ounces; Raisins -stoned one Pound and a Half; Cochineal -and Saffron, of each three Drams; digest -the whole eight Days in ten Gallons of -Proof Spirits; strain off, and dulcify as before.</p> - - -<h4><i>Recipe for ten Gallons of</i> Turin <i>Ros Solis</i>.</h4> - -<p>Take of damask Roses, Orange-flowers, -Lilies of the Valley, and Jasmine-flowers, -of each two Pounds and a Half; Cinnamon -five Ounces; Cloves three Drams: -Put these Ingredients into an Alembic, with -four Gallons and a Half of Water, and -draw off three Gallons, with a moderate -Fire; to this Water add seven Gallons of -Proof Spirit, in which a Dram of Cochineal -and two Drams of Saffron has been infused; -dulcify with fine Sugar, and run -the whole through the filtrating Bag.</p> - -<p>All these different Kinds of Ros Solis -are excellent Cordials, good in all Depressions -of the Spirits, Nauseas, and paralytic -Disorders.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_218"> 218</span></p> - -<h3 class="nobreak" id="CHAP_LI_3">CHAP. LI.<br /> - -<small><i>Of Usquebaugh.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Usquebaugh</span> is a very celebrated -Cordial, the Basis of which is Saffron. -There are different Ways of making this -famous Compound; but the following are -equal to any I have seen.</p> - - -<h4><i>Recipe for ten Gallons of common Usquebaugh.</i></h4> - -<p>Take of Nutmegs, Cloves, and Cinnamon, -of each two Ounces; of the Seeds -of Anise, Caraway and Coriander, of each -four Ounces; Liquorice Root sliced Half a -Pound; bruise the Seeds and Spices, and -put them together with the Liquorice into -the Still with eleven Gallons of Proof -Spirits, and two Gallons of Water; distil -with a pretty brisk Fire till the Faints begin -to rise. But as soon as your Still begins -to work, fasten to the Nose of the -Worm two Ounces of <i>English</i> Saffron tied -up in a Cloth, that the Liquor may run -thro’ it, and extract all its Tincture, and in -order to this you should often press the -Saffron with your Fingers. When the -Operation is finished, dulcify your Goods -with fine Sugar.</p> - -<p><span class="pagenum" id="Page_219"> 219</span></p> - - -<h4><i>Recipe for making ten Gallons of Royal Usquebaugh.</i></h4> - -<p>Take of Cinnamon, Ginger, and Coriander-seed, -of each three Ounces; Nutmegs -four Ounces and a Half; Mace, Cloves and -Cubebs, of each one Ounce and a Half. -Bruise these ingredients, and put them into -an Alembic with eleven Gallons of Proof -Spirit, and two Gallons of Water; and distil -till the Faints begin to rise; fastening -four Ounces and a Half of <i>English</i> Saffron -tied in a Cloth to the End of the Worm, -as directed in the preceding Recipe. Take -Raisins stoned four Pounds and a Half; -Dates three Pounds, Liquorice Root sliced -two Pounds; digest these twelve Hours in -two Gallons of Water; strain out the clear -Liquor, add it to that obtained by Distillation, -and dulcify the whole with fine Sugar.</p> - - -<h4><i>Recipe for ten Gallons of Usquebaugh by -Digestion.</i></h4> - -<p>Take of Raisins stoned five Pounds; Figs -sliced one Pound and a Half; Cinnamon -Half a Pound; Nutmegs three Ounces; -Cloves and Mace, of each one Ounce and a -Half; Liquorice two Pounds; Saffron four -Ounces; bruise the Spices, slice the Li<span class="pagenum" id="Page_220"> 220</span>quorice, -and pull the Saffron in pieces; digest -these Ingredients eight Days in ten -Gallons of Proof Spirit, in a Vessel close -stoped; then filter the Liquor, and add to -it two Gallons of <i>Canary</i> Wine, and Half -an Ounce of the Tincture of Ambergrease.</p> - - -<h4><i>Recipe for making ten Gallons of</i> French -<i>Usquebaugh</i>.</h4> - -<p>Take of Saffron three Ounces, of the -essential Oil or Essence of Florentine Citron, -Bergamot, <i>Portugal</i> Orange, and Lemon, -of each a Hundred Drops; Angelica-seed, -Vanellos and Mace, of each one Ounce -and a Half; Cloves and Coriander-seed of -each three Quarters of an Ounce; bruise -the Seeds and Spices, and put all into an -Alembic with eleven Gallons of Proof Spirit, -and two Gallons of Water; and draw off -with a gentle Fire till the Faints begin to -rise, fastening to the Nose of the Worm -four Ounces of Saffron in a Cloth. When -the Operation is finished dulcify the Goods -with fine Sugar.</p> - -<p>These Waters are excellent Cephalic -Cordials, and Alexipharmics; and are excelled -by nothing in suddenly reviving the Spirits -when depressed by Sickness, <i>&c.</i></p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_221"> 221</span></p> - -<h3 class="nobreak" id="CHAP_LII_3">CHAP. LII.<br /> - -<small><i>Of Ratafia.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">Ratafia</span> is a Liquor in great Esteem, -and most Persons are acquainted with -it; tho’ the true Method of making it is -known only to a few. There are various -Kinds of Ratafia made from different Fruits. -I shall give Recipes for making those which -are at present in most Esteem; which may -serve as Instances for making these Goods -from any other Kinds of Fruit.</p> - - -<p>1. <i>Of red Ratafia</i>.</p> - -<p>There are three Sorts of Ratafia drawn -from red Fruits, distinguished by the Epithets -<i>fine</i>, <i>dry</i>, and <i>common</i>.</p> - -<p>The Fruits most proper to make the red -Ratafia are the black Heart Cherry, the -common red Cherry, the black Cherry, the -Merry or Honey Cherry, the Strawberry, -the Rasberry, the red Gooseberry, and the -Mulberry.</p> - -<p>These Fruits should be gathered in the -Height of their respective Seasons and the -largest and most beautiful of them chosen -for the purpose.</p> - -<p><span class="pagenum" id="Page_222"> 222</span></p> - -<p>Thus with regard to the Heart Cherry, -it should be large, fleshy, and thorough -but not over ripe; for then a Part of its -Juice will be evaporated on the Tree: Care -must be also taken, that its Colour be not -decayed; but clear and almost transparent, -and well tasted.</p> - -<p>The black Cherry, or as it is often called, -the black Arvon, must be extremely ripe, -because it is used to colour the Ratafia -when that of the other fails. The Criterion -of judging when it is thoroughly ripe is -its Blackness; for, when in Perfection, it -is perfectly black. It should also be remembered -that this Fruit is better and more -profitable in Proportion to its Sweetness; -as the Flavour of the Ratafia will be rendered -more agreeable, and a less Quantity of -Sugar necessary.</p> - -<p>As the Gooseberry is an acid Fruit, it -must be chosen as ripe as possible. The -Fruit large, and the Skin and Husk so -transparent as to see the Seeds through it. -The Gooseberry should be used immediately -after its being gathered; for it is very -liable to ferment, which will inevitably -spoil the Ratafia. Gooseberries are chiefly -used to render the Ratafia dry or sharp, and -consequently less soft; and therefore their -Quantity should always be proportioned to -that Intention.</p> - -<p><span class="pagenum" id="Page_223"> 223</span></p> - -<p>The Merry to be good should be small, -black, the Skin transparent, full of Liquor -of deep black Purple Colour. The greatest -Care should be taken, that it be fresh gathered, -and not rotten. It corrects the acid Juices -of the other Fruits by its Sweetness, softens -the Composition; and is of great Service -in colouring the Ratafia.</p> - -<p>The Mulberry is of the greatest Service -in colouring the Ratafia. It should be -chosen large, and fully ripe, at which -time it is of a black Purple Colour. Its -Taste also greatly contributes to render the -Ratafia of a pleasant and agreeable Flavour.</p> - -<p>The Strawberry greatly contributes to increase -the rich Flavour of the Ratafia; but -it must be chosen ripe, and large; fresh -gathered and not bruised. Another Caution -necessary to this Fruit is, that they are gathered -in dry warm Weather; for if gathered -in rainy Weather they will want that -fine Taste, for which they are so greatly -valued.</p> - -<p>The Rasberry is also added to augment -the Richness of the Liquor, to which its elegant -perfumy Taste greatly contributes; by its -agreeable Acidity it renders the Flavour more<span class="pagenum" id="Page_224"> 224</span> -brisk and agreeable. It must be fresh gathered, -full ripe, and free from Spots and -Mouldness, which this Fruit is particularly -subject to.</p> - -<p>Having thus concisely enumerated the -Qualities requisite in the several Fruits, to -render the Ratafia of a rich and elegant -Flavour, we shall proceed to give the best -Methods for making Ratafia from them.</p> - - -<h4><i>Recipe for making red Ratafia, fine and soft.</i></h4> - -<p>Take of the black Heart Cherries twenty-four -Pounds; black Cherries four Pounds; -Rasberries and Strawberries, of each three -Pounds: Pick these Fruits from their Stalks, -and bruise them, in which Condition let -them continue twelve Hours; press out the -Juice, and, to every Pint of it add a Quarter -of a Pound of Sugar. When the -Sugar is dissolved run the whole through -the filtrating Bag, and add to it three Quarts -of clean Proof Spirits. Then take of Cinnamon -four Ounces; of Mace an Ounce; -and of Cloves two Drams. Bruise these -Spices, put them into an Alembic with a -Gallon of clean Proof Spirits and two -Quarts of Water, and draw off a Gallon -with a brisk Fire. Add as much of this -spicy Spirit to your Ratafia as will render it<span class="pagenum" id="Page_225"> 225</span> -agreeable to your Palate; about one fourth -is the usual Proportion.</p> - -<p>Ratafia made according to the above Recipe -will be of a very rich Flavour, and -elegant Colour. It may be rendered more -or less of a spicy Flavour, by adding or diminishing -the Quantity of Spirit distilled -from the Spices.</p> - -<p>Some in making Ratafia suffer the expressed -Juices of their Fruits to ferment -several Days; by this means the Vinosity of -the Ratafia is increased; but, at the same -time, the elegant Flavour of the Fruits -greatly diminished. Wherefore if the Ratafia -be desired stronger or more vinous, it -may be done by adding more Spirits to the -expressed Juice; by which means the Flavour -of the Fruits may be preserved, as -well as the Ratafia rendered stronger.</p> - -<p>It is also a Method with some to tie the -Spices in a Linen Rag, and suspend them -in the Ratafia. But if this Method be taken -it will be necessary to augment the Quantity -of Spirit first added to the expressed -Juice. There is no great Difference in the -two Methods of adding the Spices, except -that by suspending them in the Ratafia, the<span class="pagenum" id="Page_226"> 226</span> -Liquor is generally rendered less bright and -transparent.</p> - -<p>There is also another Method practised -in making Ratafia, which is this: Take the -Quantity of Fruit proposed, bruise it, and immediately -pour the Spirit on the Pulp. -After standing a Day or two express the -Juice and Spirit, filtrate it, and add the -Sugar and Spices as before. But this Method -requires more Spirit than the former, -as it will be impossible to press it all out of -the Skins and other Parts of the Fruit remaining -after the Juice is extracted.</p> - - -<p>2. <i>Of making fine and dry Ratafia from red Fruit.</i></p> - -<p>Tho’ the Ratafia we have just mentioned -will doubtless please the Palates of many -People; yet there are others who would -prefer a different Sort; it is therefore necessary -to know how to make dry as well as -sweet Ratafia, if we are desirous of pleasing -all Sorts of Palates.</p> - -<p>Dry Ratafia is prepared in the same manner -as the preceding, but the Ingredients -are different.</p> - -<p>An equal Quantity of Cherries and Gooseberries -are necessary in making dry or sharp<span class="pagenum" id="Page_227"> 227</span> -Ratafia; because the Acidity of the Gooseberries -gives the requisite Flavour to this Sort of Liquor. -But, at the same time, care must be -taken that the Gooseberries be fully ripe; for -otherwise, tho’ Gooseberries are more acid -before they are ripe than afterwards; yet -that Acidity is not the Flavour desired; it -is acerb and rough, and will render the -Flavour of the Ratafia disagreeable. The -same Observation holds good also with regard -to the Cherries; they must be fully -ripe as in making the soft Ratafia.</p> - -<p>Instead of black Cherries used in the -Composition of the preceding Ratafia, Mulberries -should be used in this: The reason -for this Change is, that the Juice of the -black Cherry is more sweet and glutinous -than that of the Mulberry, and therefore -less fit for making dry Ratafia. But the -Mulberries must be the ripest and blackest -possible, in order to give the better Colour to -the Liquor.</p> - -<p>More Spirit and less Sugar in proportion -to the Juice of the Fruit, is also required -in this Composition than in the foregoing; -but with regard to the Spices, the same -Quantity is generally added to both.</p> - -<p><span class="pagenum" id="Page_228"> 228</span></p> - - -<h4><i>Recipe for making red Ratafia, fine and dry.</i></h4> - -<p>Take of Cherries and Gooseberries, of -each thirty Pounds; Mulberries seven -Pounds; Rasberries ten Pounds. Pick all -these Fruits clean from their Stalks, <i>&c.</i> -bruise them, and let them stand twelve -Hours; but do not suffer them to ferment. -Press out the Juice, and to every Pint add -three Ounces of Sugar; when the Sugar -is dissolved run it thro’ the filtrating Bag, -and to every five Pints of Liquor add four -Pints of clean Proof Spirit; together with -the same Proportion of Spirit drawn from -the Spices in the foregoing Composition.</p> - -<p>But it may not be amiss to observe here, -that different Distillers use different Quantities -of the Spirit drawn from the Spices. -The best Method therefore is to imitate the -Flavour most universally approved of, which -may be easily done by adding a greater or -less Proportion of the spiced Spirit.</p> - - -<p>3. <i>Of mixed Ratafia.</i></p> - -<p>By mixed Ratafia is meant the Juices of -Fruits prepared, and ready to be mixed with -the Spirit when called for.</p> - -<p><span class="pagenum" id="Page_229"> 229</span></p> - - -<h4><i>Recipe for making mixed Ratafia.</i></h4> - -<p>Ratafia is composed of Cherries and -Gooseberries; of these the best are to be -chosen, bruised, and in that Condition suffered -to remain some Days to ferment. The -Juice is then to be strained off, the Quantity -of Sugar and Brandy added, and the whole -put into a Cask and close stopped. A Lee -or Sediment will fall to the Bottom of the -Cask, which Sediment will be of great -Use in preserving the Ratafia.</p> - -<p>The Proportion of black Cherries must -be large in this Ratafia, because the Colour, -which this is greatly valued for, chiefly -comes from the Juice of that Fruit.</p> - -<p>The Sugar must not be put in at once, -because the Acidness of the Liquor would -cause a considerable Effervescence, but by a -little at a time.</p> - -<p>These Instructions being observed, a Ratafia -of this Kind may be easily made: And -as the Spirit is not to be mixed with it, till -the Ratafia is called for, a large Quantity -of it may be made at a small Expence, when -the Fruits are in Perfection, which cannot -be done by the common Methods.</p> - -<p><span class="pagenum" id="Page_230"> 230</span></p> - - -<h4><i>Recipe for making mixed Ratafia.</i></h4> - -<p>Take of common Cherries, thoroughly -ripe, four Hundred and fifty Pounds; Gooseberries, -large and ripe, two Hundred and -twenty-five Pounds; black Cherries ripe -and large, fifty Pounds. Bruise these Fruits, -and in that Condition let them continue -three or four Days to ferment. Then press -out the Juice, and add one fifth Part of -Spirit; that is, if you have two Hundred -and fifty Pints of Juice you must add to it -fifty Pints of Spirit. When your Spirit and -Juice are mixed put them into a Cask, -and for every Pint add three Ounces of -Sugar. By this means your Ratafia will be -always ready to mix with Spirit.</p> - -<p>But as the Proportion of Spirit is but -small, it will be necessary to taste your -Ratafia at least every Month, lest it should -ferment, and by that means lose both its -Flavour and Colour. As soon therefore as -you perceive the least Alteration in your -Ratafia, more Spirit must be added to stop the -Fermentation; and by this Method it may -be kept the whole Year.</p> - -<p>If you have any Ratafia remaining at the -End of the Year, you must mix it with -that just made, adding a large Proportion<span class="pagenum" id="Page_231"> 231</span> -of black Cherries; because the Colour in -the old Ratafia will not be equal to that of -the new. Or you may add to your old -Ratafia a proper Quantity of the fresh Juice -of black Cherries, which will restore its -Colour, and, in a great Measure its Flavour -too: So that if your Ratafia has been well -preserved, it will, when mixed with fresh -Juice of black Cherries, be but little inferior -to the new.</p> - - -<p>4. <i>Of white Ratafia.</i></p> - -<p>As red Fruits are the Basis of that called -red Ratafia, so, on the contrary, that made -from the Juices of white Fruits is denominated -white Ratafia.</p> - -<p>There are various Kinds of Ratafia made -from various Fruits; but I shall only give -Recipes for making three or four Sorts, -which will be sufficient for all the rest, as -the Method is nearly the same in all.</p> - - -<h4><i>Recipe for making Ratafia from the Muscat, -or white Frontiniac Grape.</i></h4> - -<p>The Berries of this Kind of Grape are -large, and grow extremely close upon the -Bunches, which are very long, and have -commonly two Shoulders: The Fruit, -when ripe, has a rich musky Flavour;<span class="pagenum" id="Page_232"> 232</span> -but it is commonly very late in Autumn, -before these Grapes are in Perfection; and -the Berries being so very close upon the -Bunches, detain the Moisture in the Centre; -so that they often perish: To prevent which -some curious Persons look over their Vines, -soon after the Grapes are formed, and, -with a Pair of Scissars, cut out all small -ones, so as to leave the others at a moderate -Distance, whereby the Sun and Air are -easily admitted, which dissipates the Moisture, -and prevents their perishing. There -is another Kind of this Grape, called by -some the white Frontiniac of <i>Alexandria</i>, -and by others the <i>Jerusalem</i> Muscat, which -is a very large Grape, and, when ripe, an -excellent Fruit; but is rarely brought to -Perfection in <i>England</i>. The Berries of the -<i>Jerusalem</i> Muscat, are of an oval Shape, -and very large. They grow very loose on -the Bunches, are very fleshy and firm, and, -when ripe, are of greenish white, and a -delicate Flavour.</p> - -<p>Either of these Kinds of Grapes will -make very fine Ratafia; but which ever of -them are chosen, they must be picked from -the Stalks, and only the finest Berries made -use of. The Stones must also be picked -out; for if they are bruised with the Berries, -the fine Flavour of the Juice will be -greatly diminished.</p> - -<p><span class="pagenum" id="Page_233"> 233</span></p> - -<p>When you have picked the Grapes from -the Stalks, and taken out the Stones, press -out the Juice, and filtrate it through a Flannel -Bag. Then add the Quantity of Sugar -and Spirit, and flavour it to your mind -with a Spirit distilled from Spices, in the -manner explained below.</p> - -<p>The general Proportion of Sugar and -Spirit, is, to twenty Pints of the Juice, five -Pounds and a Half of Sugar, ten Pints of -Spirit, and what Quantity you please of the -spicy Spirit.</p> - -<p>To make the spicy Spirit, take of Mace -one Pound, Nutmegs four Ounces, Spirit -three Gallons, and draw off the whole in -Balneum Mariæ.</p> - -<p>By the same Method you may make red -Ratafia from the red Frontiniac; except that -the Grapes, when bruised, must be suffered -to ferment three or four Days, before the -Juice is pressed out; because the Colour, -which resides principally in the Skins of the -Grapes, will, by that means, be extracted.</p> - -<p>The Berries of the red Muscat, or red -Frontiniac, are about the Size of those of -the white; but grow much thinner on the -Bunches. This Grape, when thoroughly<span class="pagenum" id="Page_234"> 234</span> -ripe, has the richest and highest Flavour -of any yet known; but it must have a dry -Soil and a South Aspect, otherwise it seldom -ripens well in <i>England</i>. Besides the above -Grape, there is another called by some red -Muscat of <i>Alexandria</i>, and by others red -<i>Jerusalem</i> Muscat. This is not quite so -late in ripening as the white Muscat of -<i>Alexandria</i> above described; and for that -reason more esteemed. The Berries of this -Kind are not quite so large as those of the -white, but of the same Form, and equal in -Goodness.</p> - - -<p>5. <i>Of Ratafia from Peaches.</i></p> - -<p>The Ratafia made from the Peach is the -finest and richest Flavour of any made from -stoned Fruits. It is however necessary to gather -the Peach when thoroughly ripe, but, at -the same time not to suffer it to hang too long -on the Tree: For as, on the one hand, it -will not acquire its delicious Flavour and -Smell till thoroughly ripe, so, on the -other, it will lose both if suffered to hang -on the Tree, after it has attained to a full -Maturity. Another necessary Caution is, -to gather it in fine warm Weather, and near -the Middle of the Day; because then both -the Flavour and Smell are in the greatest -Perfection.</p> - -<p><span class="pagenum" id="Page_235"> 235</span></p> - -<p>It is also requisite to make Choice of the -proper Sorts of Peaches; for there is a -remarkable Difference in the Flavour of these -Fruits. Gardeners reckon above thirty Sorts -of Peaches, but not more than half that -number are proper for making Ratafia. I -shall therefore give a short Description of -those that are most proper, that the young -Distiller may not be disappointed in making -Ratafia from Peaches.</p> - -<p>1. The early Purple (called by the <i>French</i> -<i>La Pourprée hâtive</i>.) This Tree hath -smooth Leaves: The Flowers large, and -open: The Fruit is large, round, and of a -fine red Colour: The Flesh is white, but -very red at the Stone; very full of Juice, -which has a rich vinous Flavour. This -Peach is ripe about the Middle of <i>August</i>.</p> - -<p>2. The large, or <i>French</i> Mignon. The -Leaves of this Tree are smooth, and the -Flowers large and open. The Fruit is a -little oblong, generally swelling out on one -Side, and of a fine Colour. The Juice is -very sweet, and of a high Flavour; the -Flesh white, but very red at the Stone, -which is small, and easily separates from the -Flesh. This Peach is ripe in the middle -of <i>August</i>.</p> - -<p><span class="pagenum" id="Page_236"> 236</span></p> - -<p>3. The Chevreuse; or, belle Chevreuse. -This Tree hath smooth Leaves, and its -Flowers are small and contracted. The -Fruit is of a middling Size, a little oblong, -and of an elegant Colour. The Flesh is -white, but very red at the Stone, from -which it separates; full of a rich sugary -Juice, and ripens towards the latter End of -<i>August</i>.</p> - -<p>4. The red Magdalen, called by the -<i>French</i> about <i>Paris</i>, <i>Magdeleine de Courson</i>. -The Leaves of this Tree are deeply sawed, -and the Flowers large and open. The Fruit -is large, round, and of a fine red Colour. -The Flesh is white, but very red at the -Stone, from which it separates. The Juice -is very sugary, and of a rich Flavour. It -is ripe the latter End of <i>August</i>.</p> - -<p>5. <i>Smith</i>’s <i>Newington</i>. This Tree hath -sawed Leaves, and large open Flowers. -The Fruit is of a middling Size, and of a -fine red, next the Sun. The Flesh is very -firm and white, but very red at the Stone, -to which it closely adheres. It has a rich -sugary Juice, and is ripe the latter End of -<i>August</i>.</p> - -<p>6. The Chancellor. The Leaves of this -Tree are smooth, and the Flowers small<span class="pagenum" id="Page_237"> 237</span> -and contracted. The Fruit is shaped somewhat -like the Belle Chevreuse, but rounder. -The Flesh is white and melting, and separates -from the Stone, where it is of a fine -red Colour. The Skin is very thin, and -the Juice remarkably rich. It ripens about -the End of <i>August</i>.</p> - -<p>7. The Bellegarde; or, as the <i>French</i> -call it, the <i>Gallande</i>. This Tree hath narrow -Leaves, and small contracted Flowers. -The Fruit is very large and round, and of -a deep purple Colour, on the Side exposed -to the Sun. The Flesh is white, melting, -and separates from the Stone, where it is -of a deep red Colour. The Juice is very -rich. This Peach is ripe about the beginning -of <i>September</i>.</p> - -<p>8. The Bourdine. The Leaves of this -Tree are smooth, and the Flowers small -and contracted. The Fruit is large, round, -and of a fine red Colour next the Sun. -The Flesh is white, melting, and separates -from the Stone, where it is of a fine red -Colour. The Juice is vinous and rich. It -is ripe the beginning of <i>September</i>, and -greatly esteemed by the curious.</p> - -<p>9. The Lisle; or, as the <i>French</i> call it, -<i>la petite Violette Hâtive</i>. This Tree hath -smooth Leaves, and small contracted Flow<span class="pagenum" id="Page_238"> 238</span>ers. -The Fruit is of a middle Size, and -next the Sun of a fine violet Colour. The -Flesh is of a pale yellow, melting, full of a -rich vinous Juice; but adheres to the Stone, -where it is very red. This Fruit is ripe -the Beginning of <i>September</i>.</p> - -<p>10. The old <i>Newington</i>. The Leaves -of this Tree are sawed, and the Flowers -large and open. The Fruit is fair, large, -and of a beautiful red Colour next the Sun. -The Flesh is white, melting, and closely -adheres to the Stone, where it is of a deep -red Colour. The Juice is very rich and -vinous. It is ripe about the Middle of <i>September</i>.</p> - -<p>11. The Rambouillet, commonly called -the Rambullion. This Tree has smooth -Leaves, and large open Flowers. The -Fruit is of a middling Size, rather round -than long, deeply divided by a Furrow in -the Middle; of a fine red Colour next the -Sun, but of a light Yellow next the Wall. -The Flesh is melting, of a bright yellow -Colour, except near the Stone, from which -it separates, where it is of a deep red. -The Juice is rich and of a vinous Flavour. -This Fruit ripens about the Middle of <i>September</i>.</p> - -<p><span class="pagenum" id="Page_239"> 239</span></p> - -<p>12. The Pourprée; or, as the <i>French</i> -generally call it <i>Pourprée tardive</i>, the late -Purple. The Leaves of this Tree are very -large, and sawed, the Shoots strong, and -the Flowers small and contracted. The -Flesh, except near the Stone, from which -it separates, and where it is red, is white, -melting, and of a rich sugary Juice. It is -not ripe till near the End of <i>September</i>.</p> - -<p>13. The Nevette. The Leaves of this -Tree are sawed, and the Flowers small and -contracted. The Fruit is large, somewhat -longer than round, of a bright red Colour -next the Sun, and of a pale yellow on the -other. The Flesh is melting, full of a rich -Juice, and very red at the Stone, from -which it separates. It ripens about the -Middle of <i>September</i>, and is esteemed one -of the best Peaches.</p> - -<p>14. The Royal. This Tree hath smooth -Leaves, and small contracted Flowers. The -Fruit is large, round, and of a deep red on the -Side exposed to the Sun, but of a pale yellow -on the other. The Flesh is white, -melting, and full of a rich Juice, of a white -Colour, except near the Stone from which -it separates, where it is of a deep red. This -Fruit is ripe about the Middle of <i>September</i>.</p> - -<p><span class="pagenum" id="Page_240"> 240</span></p> - -<p>15. The monstrous Pavy of Pomponne. -The Leaves of this Tree are smooth; the -Flowers large and open. The Fruit is very -large and round, many times fourteen Inches -in Circumference. The Flesh is white, -melting, and closely adheres to the Stone, -where it is of a deep red Colour. The Side -next the Sun is a beautiful red, and the -other of a pale flesh Colour. It ripens -about the End of <i>October</i>, and when the -Autumn is warm, is an excellent Peach.</p> - -<p>The above Description of the different -Kinds of Peaches proper for making Ratafia, -will be of use to the young Artist, as the -fine Flavour of this Liquor in a great Measure -depends on a proper Choice of the -Fruits used in the Composition; and if the -Instructions relating to the Perfections and -Ripeness of these Fruits are observed, an excellent -Cordial may be easily made in the -following manner.</p> - -<p>Take your Peaches, bruise them, and instantly -strain out their Juice thro’ a Piece of -strong Linen. In this Juice, without any -Mixture of Water, dissolve your Sugar. -And when the Sugar is melted, add the -Quantity of Spirit. No Spices must be -used in this Ratafia, the fine Flavour of the -Peach being far preferable to all Spices in<span class="pagenum" id="Page_241"> 241</span> -the World. The Quantity of either the -Sugar or Spirit may be augmented or lessened -according to your own Judgment, or in -Proportion to the Price of your Ratafia.</p> - -<p>As soon as the Spirit is added to the dulcified -Juice of the Peaches, the whole must -be filtrated thro’ a Flannel Bag, put into -Bottles close stopped; for the fine Flavour -of the Peach will soon be lost unless the -Bottles are very well corked. Some also -cover the Cork with Sealing-wax, which is -not a bad Caution.</p> - -<p>If you would have your Ratafia of a bright -red Colour, your must let your bruised -Peaches ferment a Day or two; by which -means the Colour of the Skin, and that -of the Flesh near the Stone, will be extracted, -and give your Ratafia the Colour desired.</p> - - -<p>4. <i>Of Orange-flower Ratafia.</i></p> - -<p>The Orange-flower has been already described, -Page 127. I shall therefore only -add, that the Orange-flowers used in making -Ratafia should be large, in their full -Perfection, gathered before the Rising of the -Sun, and carefully picked from their Stalks, -<i>&c.</i> Some blanch the Orange-flowers, -by putting them into a small Quantity of<span class="pagenum" id="Page_242"> 242</span> -Water, and boiling them a few Minutes -over the Fire. But by this Method the -most volatile Parts of the Flower are evaporated, -by which the Ratafia will lose -much of its delicate Flavour.</p> - -<p>The best way therefore is to use the -Orange-flowers without any previous Boiling.</p> - - -<h4><i>Recipe for making ten Gallons of Orange-flower -Ratafia.</i></h4> - -<p>Take of Orange-flowers fresh gathered, -and clean picked from their Stalks, <i>&c.</i> -five Pounds, and infuse them six Days in -five Gallons of clean Proof Spirit. Dissolve -fourteen Pounds of Sugar in five Gallons -of Water; and after straining the Spirit -from the Flowers, mix it with the Syrup, -and filtrate the whole thro’ a Flannel Bag.</p> - -<p>Some instead of common Water use the -Orange-flower Water; but it will be necessary -in pursuing that Method to take -care that the Water be fresh made, and -very fragrant; for otherwise instead of improving, -you will greatly injure the fine -Flavour of your Ratafia.</p> - -<p>The foreign Distillers keep two Sorts of -Orange-flower Ratafia, one they call <i>single</i> -and the other <i>double</i>. The former is made<span class="pagenum" id="Page_243"> 243</span> -according to the above Recipe; but in making -the latter they use double the Quantity -of Orange-flowers, and considerably augment -the Proportion of Sugar. It will be -needless to give a Recipe for making that -Sort of Ratafia, which they call <i>double</i>, as -the Process is exactly the same.</p> - - -<p>5. <i>Ratafia of</i> Portugal <i>Orange</i>.</p> - -<p>Ratafia may be made from any Sort of -Orange; but that of the <i>Portugal</i> Orange is -reckoned the best.</p> - -<p>The Oranges must be chosen fair, large, -and ripe; and the outer or yellow Peel be -carefully taken off. The Juice of the -Oranges must be then pressed out, dulcified -with Sugar, and mixed with the Spirit: -after which the outer Rinds are to be added, -and after a proper Infusion, the whole -filtrated through a Flannel Bag.</p> - -<h4><i>Recipe for making three Gallons of</i> Portugal -<i>Orange Ratafia</i>.</h4> - -<p>Take of the Juice of <i>Portugal</i> Oranges -two Gallons; clean rectified Spirit one Gallon; -four Pounds of Sugar; and the outer -Peel of ten Oranges. Let the whole infuse -a Fortnight, and then filter the Liquor -through a Flannel Bag.</p> - -<p><span class="pagenum" id="Page_244"> 244</span></p> - -<p>Some instead of infusing the Peel as -directed in the above Recipe, put the Peel -into the Spirit, and distil it in Balneum -Mariæ; after which they add the Spirit to -the dulcified Orange-juice, and filtrate as -before.</p> - -<p>The foregoing Recipes for making Ratafia -from different Fruits, <i>&c.</i> will be -sufficient to instruct the young Distiller in -the Method necessary to be pursued for -making Cordials of this Kind; for it would -be tedious to give Formula’s for making all -the Kinds of Ratafia kept by different Distillers. -The Method in all is nearly the -same; and the Proportion of Sugar and -Spirit may be easily discovered by a few Experiments. -I shall therefore conclude this -Chapter with giving a Recipe for making -what is called by our <i>English</i> Distillers Ratafia, -tho’ a very bad Composition.</p> - - -<h4><i>Recipe for making ten Gallons of common -Ratafia.</i></h4> - -<p>Take of Nutmegs eight Ounces; bitter -Almonds ten Pounds; <i>Lisbon</i> Sugar eight -Pounds; Ambergrise ten Grains: Infuse -these Ingredients three Days in ten Gallons -of clean Proof Spirit, and filter thro’ a -Flannel Bag for use.</p> - -<p><span class="pagenum" id="Page_245"> 245</span></p> - -<p>The Nutmegs and bitter Almonds must -be bruised; and the Ambergrise rubbed -with the <i>Lisbon</i> Sugar in a Marble Mortar, -before they are infused in the Spirit.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LIII_3">CHAP. LIII.<br /> - -<small><i>Of Gold Cordial.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Cordial has its Name from Leaf -Gold being formerly used in its Composition; -but as later Experiments have -abundantly demonstrated that Gold can add -nothing to its Virtues, it is now generally -omitted.</p> - - -<h4><i>Recipe for making ten Gallons of Gold Cordial.</i></h4> - -<p>Take of the Roots of Angelica, four -Pounds; Raisins stoned, two Pounds; Coriander-seeds, -Half a Pound; Caraway-seeds -and Cinnamon, of each Half a Pound; -Cloves two Ounces; Figs and Liquorice-root, -of each one Pound; Proof Spirit -eleven Gallons; Water two Gallons: The -Angelica, Liquorice, and Figs must be sliced, -before they are added. Digest two Days, -and draw off by gentle Heat, till the Faints -begin to rise, hanging in a Piece of Linen -fastened to the Mouth of the Worm an<span class="pagenum" id="Page_246"> 246</span> -Ounce of <i>English</i> Saffron. Then dissolve -eight Pounds of Sugar in three Quarts of -Rose Water, and add it to the distilled -Liquor. Some Distillers instead of Saffron -colour their Goods with burnt Sugar, but -by this means the Cordial is greatly impaired -in its Virtues.</p> - -<p>Or,</p> - -<p>Take of the Juice of Alchermes five -Ounces; Cloves two Ounces and a Half; -Musk and Ambergrise, of each Half a -Dram; Loaf Sugar ten Pounds; Proof -Spirit eleven Gallons; digest the whole a -Fortnight in a close Vessel, and filter thro’ a -Flannel Bag for use. Some add thirty -Leaves of Gold; but the Medicine is not -at all the better for it.</p> - - -<p>Either of the above Recipes will produce -an excellent Cordial; good in Tremblings, -Faintings, and Lowness of Spirits, <i>&c</i>. Also -in Nauseas and Griping Pains of the -Stomach and Bowels.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_247"> 247</span></p> - -<h3 class="nobreak" id="CHAP_LIV_3">CHAP. LIV.<br /> - -<small><i>Of Cardamum, or All-fours.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the -four Ingredients in its Composition; -and in some Countries is greatly used by -the poorer Sort of People.</p> - - -<h4><i>Recipe for making ten Gallons of Cardamum.</i></h4> - -<p>Take of Pimento, Caraway and Coriander-seeds, -and Lemon-peel, of each three -Pounds; of Malt Spirits eleven Gallons; -Water three Gallons. Draw off with a -gentle Fire, dulcify with ordinary Sugar, -and make up the Goods, to the Strength -you desire with clean Water.</p> - -<p>This is rarely called for unless by the -poor Sort of People, who are induced to -use it from its Cheapness; tho’ it is a better -Cordial than many drawn from dearer Ingredients. -It is an excellent Carminative, -and is often sold for Aqua Mirabilis.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_248"> 248</span></p> - -<h3 class="nobreak" id="CHAP_LV_3">CHAP. LV.<br /> - -<small><i>Of Geneva.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> was formerly kept in the Apothecaries -Shops a distilled spirituous Water -of Juniper; but the Vulgar being fond of it as -a Dram, the Distillers supplanted the Apothecaries, -and sold it under the Name of -Geneva. The common Sort however is -not made from Juniper-berries as it ought -to be, but from Oil of Turpentine; the Method -of which we shall give in the Sequel -of this Chapter.</p> - -<p>Juniper-berries are a roundish Fruit, of -the Size of a Pea. They wither and wrinkle -in the drying, and we meet with them -variously corrugated, and usually covered -with a bluish resinous Dust when fresh. -They should be chosen fresh, plump, full -of Pulp, and of a strong Taste and Smell. -They are usually imported from <i>Germany</i>, -tho’ we have plenty of the Trees in <i>England</i>. -It is but small with us, rarely rising -to more than three or four Feet in Height, -and scarce ever exceeding five or six. Some -of the Juniper Shrubs are Males, some -Females of the same Species; the Male -Shrubs produce in <i>April</i> or <i>May</i> a small -Kind of Juli with Apices on them very<span class="pagenum" id="Page_249"> 249</span> -large, and full of Farina; the Females -produce none of these Juli but only the -Berries, which do not ripen till the second -Year, and then do not immediately fall off, -so that it is no uncommon thing to see three -Sets of Berries, or the Berries of three different -Years at once on the same Tree.</p> - -<p>If you make use of <i>English</i> Berries, let -them be fully ripe before they are gathered; -and in order to preserve them, spread -them very thin on a boarded Floor, leaving -the Windows and Doors open, and -turn them once a Day till they are dry; -after which pack them up in Barrels, so -that no Air may come to them, and they -will keep good all the Year. Some, when -they are dry, throw them altogether in a -Heap in a Corner of the Room, where they -continue till wanted for use; but the Berries -will not keep so well by this Method as -by being packed in Casks; they are subject -to contract a Mouldiness, which will give -a Taste to the Goods, greatly to their Disadvantage.</p> - -<p>Some Distillers as soon as their Berries -are gathered, put them into Casks, and -cover them with Spirits of Wine; by this -Method the Berries are indeed well preserved, -without any Danger of contracting -an ill Smell, which they are very apt to<span class="pagenum" id="Page_250"> 250</span> -do by the other Methods unless the greatest -Care be taken; but then it must be remembered, -that the Spirit will extract great -Part of their essential Oil, in which their -Virtues consist, and consequently the Berries -themselves will be rendered of little -Value. If, therefore, you preserve your -Berries in this manner, you should put into -each Cask or Jarr, only the Quantity you -use for one Charge of your Still; and when -you have occasion to use them, put both -the Spirits and Berries into your Alembic.</p> - -<p>Thus your Berries will be finely preserved, -without any Loss either of their essential -Oil, or the Spirits made use of to preserve.</p> - - -<h4><i>Recipe for making ten Gallons of Geneva.</i></h4> - -<p>Take of Juniper-berries three Pounds, -Proof Spirit ten Gallons; Water four Gallons. -Draw off by a gentle Fire till the -Faints begin to rise, and make up your -Goods to the Strength required with clean -Water.</p> - -<p>The Distillers generally call those Goods -which are made up Proof by the Name -of Royal Geneva; for the common Sort -is much below Proof, ten Gallons of Spirit<span class="pagenum" id="Page_251"> 251</span> -being sufficient for fifteen Gallons of Geneva. -Nay, what is generally sold at the common -Alehouses is made in the following -manner.</p> - -<p>Take of the ordinary Malt Spirits ten -Gallons; Oil of Turpentine two Ounces, -Bay Salt three Handfuls, Draw off by a -gentle Fire till the Faints begin to rise, and -make up your Goods to the Strength required -with clean Water.</p> - -<p>In this manner is the common Geneva -made, and it is suprizing that People should -accustom themselves to drink it for pleasure.</p> - -<p>There is a Sort of this Liquor called -<i>Holland</i>’s Geneva, from it being imported -from <i>Holland</i>, which is greatly esteemed.</p> - -<p>The Ingredients used by the <i>Dutch</i> are, -however, the same as those given in the first -Recipe of this Chapter, only instead of -Malt Spirit they use <i>French</i> Brandy. In -the first Part of this Treatise we have sufficiently -shewn the Nature of <i>French</i> Brandy, -and in what its Excellence consists; and, -also, that by the Help of a clean Spirit, -Cordial Waters may be made with the -same Goodness as those drawn with <i>French</i><span class="pagenum" id="Page_252"> 252</span> -Brandy. If therefore the Distiller be careful -in distilling and rectifying his Malt -Spirit, he may make Geneva equal to that -of the <i>Dutch</i>, provided it be kept to a -proper Age; for all spirituous Liquors contract -a Softness and Mellowness by Age, impossible -to be imitated by Art.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LVI_3">CHAP. LVI.<br /> - -<small><i>Of Cherry Brandy.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Liquor is greatly called for in -the Country; and is made different -ways. Some press out the Juice of the -Cherries, and having dulcified it with Sugar, -add as much Spirit to it as the Goods -will bear, or the Price it is intended to be -sold for. But the common Method is to -put the Cherries clean picked into a Cask, -with a proper Quantity of Proof Spirit, -and after standing eighteen or twenty Days, -the Goods are drawn off into another Cask -for Sale, and about two thirds of the first -Quantity of Spirits poured into the Cask -upon the Cherries. This is suffered to -stand about a Month to extract the whole -Virtue from the Cherries, after which it is -drawn off as before; and the Cherries pressed -to take out the Spirit they had absorbed. -The Proportion of Cherries and Spirit is -not very nicely observed; the general Rule<span class="pagenum" id="Page_253"> 253</span> -is to let the Cask be about half filled with -Cherries, and then filled up with Proof -Spirits. Some add to every twenty Gallons -of Spirit half an Ounce of Cinnamon, an -Ounce of Cloves, and about three Pounds -of Sugar, by which the Flavour of the -Goods is considerably increased. But in -order to save Expences, not only the Spices -and Sugar are generally omitted, but also -great Part of the Cherries, and the Deficience -supplied by the Juice of Elder-berries. -Your own Reason therefore, and the -Price you can sell your Goods for, must -direct you in the Choice of your Ingredients.</p> - -<p>By the same Method you may make Rasberry -Brandy; and if the Colour of the -Goods be not deep enough, it may be improved -by an Addition of Cherry Brandy.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LVII_3">CHAP. LVII.<br /> - -<small><i>Of Honey Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from the -Honey in its Composition; tho’ that -Ingredient is but of very little Service to the -Water, if made according to the usual Method.</p> - -<p><span class="pagenum" id="Page_254"> 254</span></p> - - -<h4><i>Recipe for making a Gallon of Honey Water.</i></h4> - -<p>Take of the best Honey and Coriander-seeds, -of each one Pound; Cloves, one -Ounce and a Half; Nutmegs and Gum -Benjamin, of each an Ounce; Vanilloes -Number four. The yellow Rind of three -large Lemons: Bruise the Cloves, Nutmegs, -Coriander-seed, and Benjamin; cut the Vanilloes -in pieces, and put all into a Glass Alembic, -with one Gallon of clean rectified -Spirit, and after digesting forty eight Hours, -draw off the Spirit in Balneum Mariæ. -To a Gallon of the above Spirit, add of -damask Rose Water and Orange-flower -Water, of each a Pound and a Half; Musk -and Ambergrise of each five Grains. Grind -the Musk and Ambergrise with some of -the Water in a Glass Mortar, and afterwards -put all together into a digesting Vessel, -shaking them well together, and let -them circulate three Days and three Nights -in a gentle Heat: Then let all cool; filter -and keep the Water in Bottles well stopped -for use.</p> - -<p>This Water was first made by that faithful -Chemist Mr. <i>George Wilson</i>, for King -<i>James</i> II. It is an Antiparalitic, smooths -the Skin, and gives one of the most agreeable -Scents imaginable. Forty or sixty<span class="pagenum" id="Page_255"> 255</span> -Drops put into a Pint of clean Water, are -sufficient for washing the Hands and Face; -and the same Proportion to Punch, or any -Cordial Water, gives a very agreeable Flavour.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LVIII_3">CHAP. LVIII.<br /> - -<small><i>Of Unequalled Water, generally sold by the -French Name</i> l’Eau sans Pareille.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">There</span> are two Sorts of this Water, one -drawn considerably below Proof, and rendered -fine by Filtration, and the other without -the Faints, the Receiver being removed -as soon as they begin to rise. The latter -is much the best, tho’ dearer than the -former.</p> - - -<h4><i>Recipe for making a Gallon of the common</i> -Eau sans Pareille.</h4> - -<p>Take the outer Peels of twelve Citrons, -three Quarts of fine Proof Spirit, and a -Quart of Water. Put all into a Glass -Alembic, and distil to a Dryness in Balneum -Mariæ; filtre the Water, and put it into -Bottles well stopped.</p> - -<p>This is the common Sort, and what is -generally sold here under the Name <i>Eau -sans Pareille</i>.</p> - -<p><span class="pagenum" id="Page_256"> 256</span></p> - - -<h4><i>Recipe for making a Gallon of the best Sort -of</i> Eau sans Pareille.</h4> - -<p>Take of the Essence of Cedrat, Bergamot, -Orange, and Lemon, of each two -Drams; rectified Spirit a Gallon; Water -two Quarts. Put all into a Glass Alembic, -and distil in Balneum Mariæ till the Faints -begin to rise, when the Receiver must be -immediately removed.</p> - -<p>Some to save the Trouble and Expence of -Distillation, mix the Essences with the Spirit -of Wine, in the manner before mentioned -in the Chapter for making Hungary Water; -but this is greatly inferior to that made by -Distillation.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LIX_3">CHAP. LIX.<br /> - -<small><i>Of the Water of Bouquet.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from its -Inventor, and is greatly esteemed abroad -for its Smell. It is indeed drawn -from the most odoriferous Flowers, and -therefore it is no wonder that it is held in -great Esteem.</p> - -<p><span class="pagenum" id="Page_257"> 257</span></p> - - -<h4><i>Recipe for making a Gallon of Bouquet’s -Water.</i></h4> - -<p>Take of the Flowers of white Lillies, and -<i>Spanish</i> Jessamin, of each Half a Pound; -Orange-flowers and those of the Jonquil -and Pink of each four Ounces; damask -Roses one Pound. Let those be fresh gathered, -and immediately put into a Glass -Alembic with a Gallon of clean Proof -Spirit, and two Quarts of Water. Place -the Alembic in Balneum Mariæ, draw off -till the Faints begin to rise. You may use -Spirit of Wine, instead of Proof Spirit; but -it will be absolutely necessary that it be entirely -inodorous; for otherwise your Water -will fall short of the desired Perfection.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LX_3">CHAP. LX.<br /> - -<small><i>Of Cyprus Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water is only a dilute Tincture -of Ambergrise; but as it is used by -those who are fond of that Perfume, and -known by the Name of Cyprus Water, or -<i>Eau de Chypre</i>, I would not omit giving -the Recipe here, intending to give a full -Account of Ambergrise in a succeeding -Chapter.</p> - -<p><span class="pagenum" id="Page_258"> 258</span></p> - - -<h4><i>Recipe for making a Gallon of Cyprus Water.</i></h4> - -<p>Take of the Essence of Ambergrise Half -an Ounce; put it into a Glass Alembic -with a Gallon of Spirit of Wine and two -Quarts of Water. Place the Alembic in -Balneum Mariæ, and draw off till the Faints -begin to rise.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LXI_3">CHAP. LXI.<br /> - -<small><i>Of Vestal Water, or</i> Eau de Vestale.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> is a very agreeable Water, and -has been long in use in several Parts of -<i>Europe</i>.</p> - - -<h4><i>Recipe for a Gallon of Vestal Water.</i></h4> - -<p>Take of the Seeds of Daucus Creticus or -Candy Carrots, two Ounces; Spirit of Wine -a Gallon; Water two Quarts. Distil in -Balneum Mariæ till the Faints begin to -rise. Then add to the Spirit drawn over -an Ounce of the Essence of Lemons, and -four Drops of the Essence of Ambergrise; -redistil in Balneum Mariæ, and keep the -Water in Bottles well stoped for use.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_259"> 259</span></p> - -<h3 class="nobreak" id="CHAP_LXII_3">CHAP. LXII.<br /> - -<small><i>Of Beauty Water, or</i> Eau de Beauté.</small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has it Name from its use -in washing the Face, and giving an -agreeable Smell. It is drawn from Thyme -and Marjoram, which gives it a very elegant -Odour.</p> - - -<h4><i>Recipe for making a Gallon of Beauty Water.</i></h4> - -<p>Take of the flowery Tops of Thyme -and Marjoram, of each one Pound; Proof -Spirits five Quarts; Water one Quart. Draw -off in Balneum Mariæ, till the Faints begin -to rise, and keep it close stopped for use.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LXIII_3">CHAP. LXIII.<br /> - -<small><i>Of Royal Water.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">This</span> Water has its Name from being -considered as the most excellent of -all scented Waters. It is compounded of -the Cedrat, Nutmegs and Mace, from -whence the most elegant Smell is produced; -and no Water is at present thought -equal to this. There are two Sorts of Royal -Water, one produced by a single Distillation, -and the other by a double Distillation,<span class="pagenum" id="Page_260"> 260</span> -and thence called rectified, or double distilled -Royal Water.</p> - - -<h4><i>Recipe for a Gallon of Royal Water.</i></h4> - -<p>Take of Mace one Ounce; Nutmegs -Half an Ounce; Essence of Cedrat, or Bergamot -two Drams: Put these into a Glass -Alembic (after bruising the Spices) with five -Quarts of fine Proof Spirit, and draw off -one Gallon in Balneum Mariæ.</p> - - -<h4><i>Recipe for making a Gallon of double distilled -Royal Water.</i></h4> - -<p>Take of Mace one Ounce; Nutmegs -Half an Ounce; bruise them, and put them -into an Alembic with six Quarts of fine -Proof Spirit, and draw off five Quarts -with a gentle Fire. Then take the Spirit -drawn off and put it into a Glass Alembic, -with two Drams of the Essence of Cedrat, -or Bergamot, and draw off a Gallon in -Balneum Mariæ.</p> - -<p>Either of these Recipes will produce an -elegant Water; but the latter greatly exceeds -the former.</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_261"> 261</span></p> - -<h3 class="nobreak" id="CHAP_LXIV_3">CHAP. LXIV.<br /> - -<small><i>Of the Tincture, or Essence of Ambergrise, -Musk and Civet.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">1. Authors</span> have been long divided -with regard to the Origin of Ambergrise; -some taking it for a vegetable Juice, -which either dropped into the Water from -the Trunks or Branches of some Trees -growing on the Sea-coast, or exudated from -their Roots which ran out of the Earth into -the Sea; some for an animal Production, -and formed either by a secret Process -from Honey-combs, or the Dung of Birds; -and others have very circumstantially recorded -that it is produced in the Whale. These -Opinions are however now looked upon -as false; Ambergrise being universally allowed -to be a Mineral Production, of the -Number of Bitumens. It is a light and -frothy Substance, which generally bubbles -up out of the Earth in a fluid Form, principally -under Water, where it is by Degrees -hardened into the Masses we see it in.</p> - -<p>Ambergrise in its natural, or common -Form is a lax and coarse Substance of an irregular -Structure, friable, and so light as to -swim upon Water. It is of a pale gray -Colour, with a faint Tinge of brown in it; -but Pieces perfectly and uniformly of this<span class="pagenum" id="Page_262"> 262</span> -Colour are rare, what we usually meet -with is composed of whitish, yellowish, and -blackish Granules; and in Proportion as -there is more or less of this whitish Matter -in these Masses, it is more or less scented and -valuable. It is found in Pieces of perfectly -irregular Figures, and from the Bigness of -a Pea to those of ten, twenty, or more -Pounds; nay there have been Masses found -of more than two Hundred Weight.</p> - -<p>It should be chosen in clean and not over -friable Pieces, of a pale grey Colour, and -as uniform as possible in its Structure, with -small black Specks within.</p> - -<p>There are two Sorts of Essences made -from this Perfume; one without Addition -of any other odoriferous Substance, and the -other from Ambergrise compounded with -Musk and Civet.</p> - - -<h4><i>Recipe for making the Essence of Ambergrise.</i></h4> - -<p>Take of Ambergrise and white Sugar-candy, -of each three Drams; grind them -well together in a Glass Mortar, adding to -them by slow Degrees, five Ounces of rectified -Spirit of Wine, digest the whole in a -Martrass (represented Fig. 8.) well stopped -for four Days, and then separate the clear -Tincture or Essence, which keep in a Bottle -well stopt for use.</p> - -<p><span class="pagenum" id="Page_263"> 263</span></p> - - -<h4><i>Recipe for making the compound Essence of -Ambergrise.</i></h4> - -<p>Take of Ambergrise and white Sugar-candy -of each two Drams; Musk twelve -Grains; Civet two Grains; grind all these -well together in a Glass Mortar, adding by -Degrees four Ounces of rectified Spirit of -Wine; digest and separate the clear Essence -for use, as in the preceding Recipe.</p> - -<p>2. Musk is a dry, light, and friable Substance; -of a dark blackish Colour, with -some Tinge of a purplish or blood Colour -in it. It is soft, and somewhat smooth and -unctuous to the Touch, and of a highly -perfumed Smell. It is brought to us sewed -up in a Kind of Bladders or Cases of Skin, -covered with a brownish Hair, which are -the real Bags in which the Musk is lodged -while on the Animal. Musk should be -chosen of a very strong Scent, and in dry -sound Bladders; and must be kept close -shut down in a Leaden Box, by which -means it will retain its Smell, and not grow -too dry.</p> - - -<h4><i>Recipe for making the Essence of Musk.</i></h4> - -<p>Take of Musk and white Sugar-candy -of each one Dram; rub them well together<span class="pagenum" id="Page_264"> 264</span> -in a Marble Mortar, adding by Degrees -during the rubbing five Ounces of rectified -Spirit of Wine: Put the whole into a -Matrass, digest three Days in a gentle Heat, -and pour off the clear Essence, which keep -in a Bottle well stopt for use. Some add a -few Grains of Civet to their Essence of Musk, -which considerably augments the Fineness of -the perfume.</p> - -<p>3. Civet is produced, like Musk, in Bags -growing to the lower Part of the Belly of -an Animal. It is of different Colours from -a pure lively whitish, to a black; but the -nearer it approaches to the white the better -it is; of an extremely strong Smell, and a -bitterish pungent Taste.</p> - -<p>The Essence of Civet is rarely used alone, -but of great service in making Additions to -other odoriferous Waters, and therefore I -shall here give the Method of making it.</p> - - -<h4><i>Recipe for making the Essence of Civet.</i></h4> - -<p>Take of Civet and double refined Sugar, -of each two Drams; rub them well together -in a Glass Mortar, adding by Degrees -five Ounces of rectified Spirit of Wine: -Put the whole into a Matrass, digest three -Days in a gentle Heat, and pour off the -clear Essence for use. Tho’ the Essences<span class="pagenum" id="Page_265"> 265</span> -in this Chapter are, properly speaking, Chemical -Preparations, and therefore foreign -to the Business of the Distiller; yet as they -are often added to perfumed Waters, and -easily made, I thought the above Recipes -would not be unacceptable to the Reader.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h3 class="nobreak" id="CHAP_LXV_3">CHAP. LXV.<br /> - -<small><i>Of Faints, and the Uses they may be applied -to.</i></small></h3></div> - - -<p class="drop-cap"><span class="smcap">In</span> many of the preceding Recipes I have ordered -the Receiver to be removed as soon -as the Faints begin to rise; because otherwise -the Goods would contract a disagreeable -Taste and Smell. It is not however -to be understood that these Faints are to be -thrown away, nor the Working of the Still -immediately stopped; for they are far from -being of no Value, notwithstanding they -would be of great Disadvantage if suffered -to run among the more spirituous Parts of -the Goods before drawn off. As soon -therefore as you find the clear Colour of the -Goods begins to change of a bluish or -whitish Colour, remove the Receiver, place -another under the Nose of the Worm, and -continue the Distillation as long as the Liquor -running from the Worm is spirituous, -which may be known by pouring a little of<span class="pagenum" id="Page_266"> 266</span> -it on the Still Head, and applying a lighted -Candle to it; for if it is spirituous it will -burn, but otherwise not. When the Faints -will no longer burn on the Still Head, put -out the Fire, and pour the Faints in a Cask -for that Purpose; and when, from repeated -Distillations, you have procured a sufficient -Quantity of these Faints, let the Still be -charged with them almost to the Top. -Then throw into the Still three or four -Pounds of Salt, and draw off as you would -any other Charge as long as the Spirit extracted -is of a sufficient Strength; after -which the Receiver is to be removed, and -the Faints saved by themselves as before.</p> - -<p>The Spirits thus extracted from the Faints -will serve in several Compositions as well as -fresh; but they are generally used in Aniseed -Water, because the predominant Taste -of the Aniseeds will entirely cover that they -had before acquired from other Ingredients.</p> -<hr class="chap x-ebookmaker-drop" /> - - -<p><span class="pagenum" id="Page_267"> 267</span></p> - -<div class="figcenter illowp100" id="i285" style="max-width: 53.125em;"> - <img class="w100" src="images/i285.jpg" alt="Decoration" /> -</div> - - - - - -<h2 class="nobreak" id="THE_INDEX"> -<small>THE</small><br /> -INDEX</h2> - - -<div class="index"> -<ul class="index"> - -<li class="ifrst">A.</li> - -<li class="indx"><i>Accidents</i> often attending Distillation, <a href='#Page_33'>33</a></li> -<li class="isub1">how prevented, <a href='#Page_37'>37</a></li> -<li class="isub1">Remedies for, <a href='#Page_41'>41</a></li> - -<li class="indx"><i>Additions</i>, their Use, <a href='#Page_20'>20</a></li> - -<li class="indx"><i>Advantages</i> attending the different Kinds of Distillation, <a href='#Page_51'>51</a></li> - -<li class="indx"><i>Air</i>, promotes and quickens Fermentation, <a href='#Page_12'>12</a></li> - -<li class="indx"><i>Alembics</i>, different Sorts of, <a href='#Page_29'>29</a></li> -<li class="isub1">described, <a href='#Page_30'>30</a></li> -<li class="isub1">the common, how used, <a href='#Page_52'>52</a></li> -<li class="isub1">Glass, its Use, <a href='#Page_57'>57</a></li> -<li class="isub1">Simple Waters how distilled by, <a href='#Page_114'>114</a></li> - -<li class="indx"><i>All-fours</i>, or Cardamom————, <a href='#Page_247'>247</a></li> - -<li class="indx"><i>Ambergrise</i>, Description of, <a href='#Page_261'>261</a></li> -<li class="isub1">Essence of, <a href='#Page_262'>262</a></li> - -<li class="indx"><i>Andrew</i>’s (Father) Water, <a href='#Page_207'>207</a></li> - -<li class="indx"><i>Angelica</i> Water, spirituous, <a href='#Page_166'>166</a></li> -<li class="isub1">compound, <a href='#Page_167'>167</a></li> - -<li class="indx"><i>Anhalt</i> Water, <a href='#Page_199'>199</a></li> - -<li class="indx"><i>Aniseed</i> described, <a href='#Page_157'>157</a></li> -<li class="indx">———— Water, <a href='#Page_158'>158</a> -<span class="pagenum" id="Page_268"> 268</span></li> -<li class="indx"><i>Antiscorbutic</i> Water, <a href='#Page_177'>177</a></li> - -<li class="indx"><i>Aqua Cœlestis</i>, <a href='#Page_194'>194</a></li> -<li class="isub1"><i>Mirabilis</i>, <a href='#Page_162'>162</a></li> - -<li class="indx"><i>Aromatics</i> their Use, <a href='#Page_21'>21</a></li> - -<li class="indx"><i>Arracs</i> how procured in the <i>East Indies</i>, <a href='#Page_86'>86</a></li> -<li class="isub1">how they may be imitated, <a href='#Page_88'>88</a></li> -<li class="isub1">how clarified, <a href='#Page_89'>89</a></li> - - -<li class="ifrst">B.</li> - -<li class="indx"><i>Balneum Mariæ</i>, described, <a href='#Page_55'>55</a></li> -<li class="isub1">its Uses, <a href='#Page_108'>108</a></li> - -<li class="indx"><i>Barbadoes</i> Water, <a href='#Page_214'>214</a></li> - -<li class="indx"><i>Barnabas</i> (Father) Water of, <a href='#Page_208'>208</a></li> - -<li class="indx"><i>Baum</i> Water, <a href='#Page_138'>138</a></li> -<li class="isub1">Water, compound, <a href='#Page_190'>190</a></li> - -<li class="indx"><i>Beauty</i> Water, <a href='#Page_259'>259</a></li> - -<li class="indx"><i>Bergamot</i>, described, <a href='#Page_203'>203</a></li> -<li class="isub1">a spirituous Water from, <a href='#Page_204'>204</a></li> - -<li class="indx"><i>Bodies</i> proper for Distillation, <a href='#Page_59'>59</a></li> - -<li class="indx"><i>Bouquet</i>, Water of, <a href='#Page_256'>256</a></li> - -<li class="indx"><i>Brandies</i> how distilled in <i>France</i>, <a href='#Page_76'>76</a></li> -<li class="isub1">how to convert <i>English</i> Spirits into <i>French</i>, <a href='#Page_77'>77</a></li> -<li class="isub1">whence they acquire their Colour, <a href='#Page_102'>102</a></li> - -<li class="indx"><i>Brewing</i> defined, <a href='#Page_2'>2</a></li> -<li class="isub1">Water proper for, <a href='#Page_4'>4</a></li> -<li class="isub1">how performed, <a href='#Page_5'>5</a></li> - -<li class="indx"><i>Bryony</i>-root described, <a href='#Page_188'>188</a></li> -<li class="isub1">a compound Water from, <i>ibid.</i></li> - -<li class="indx"><i>Burnt</i> Sugar its use in colouring Brandy, <a href='#Page_105'>105</a></li> - -<li class="indx"><i>Camomile</i>-flowers, Description of, <a href='#Page_182'>182</a></li> -<li class="isub1">a compound Water from, <i>ibid.</i></li> - -<li class="indx"><i>Caraway</i>-seed, Description of, <a href='#Page_159'>159</a></li> -<li class="isub1">Water, <i>ibid.</i></li> -<li class="indx"><span class="pagenum" id="Page_269"> 269</span></li> -<li class="indx"><i>Cardamom</i>-seed, Description of, <a href='#Page_160'>160</a></li> -<li class="isub1">Water, <a href='#Page_161'>161</a></li> - -<li class="indx"><i>Cardamum</i>, or All-fours, <a href='#Page_247'>247</a></li> - -<li class="indx"><i>Carminative</i> Water, <a href='#Page_197'>197</a></li> - -<li class="indx"><i>Castor</i>, Description of, <a href='#Page_140'>140</a></li> -<li class="isub1">a Simple Water from, <a href='#Page_141'>141</a></li> - -<li class="indx"><i>Cautions</i> in distilling Vegetables, <a href='#Page_116'>116</a></li> - -<li class="indx"><i>Cedrat</i>, described, <a href='#Page_201'>201</a></li> -<li class="isub1">a spirituous Water from, <a href='#Page_202'>202</a></li> - -<li class="indx"><i>Cephalic</i> Water, <a href='#Page_193'>193</a></li> - -<li class="indx"><i>Cherry</i> Brandy, <a href='#Page_252'>252</a></li> - -<li class="indx"><i>Cinnamon</i>, Description of, <a href='#Page_134'>134</a></li> -<li class="isub1">Simple Water drawn from, <a href='#Page_135'>135</a></li> -<li class="isub1">Water, spirituous, <a href='#Page_147'>147</a></li> - -<li class="indx"><i>Citron</i> Water how made, <a href='#Page_257'>257</a></li> - -<li class="indx"><i>Civet</i>, Description of, <a href='#Page_264'>264</a></li> -<li class="isub1">Essence of, <i>ibid.</i></li> - -<li class="indx"><i>Cloves</i>, Description of, <a href='#Page_150'>150</a></li> -<li class="isub1">Virtues of, <i>ibid.</i></li> -<li class="isub1">a spirituous Water from, <i>ibid.</i></li> - -<li class="indx"><i>Cohobation</i>, what, <a href='#Page_221'>221</a></li> - -<li class="indx"><i>Cold</i> Still described, <a href='#Page_32'>32</a></li> -<li class="isub1">its Uses, <a href='#Page_109'>109</a></li> - -<li class="indx"><i>Colouring</i> of Spirits, how performed, <a href='#Page_101'>101</a></li> - -<li class="indx"><i>Cordial</i> Waters, Rules for making, <a href='#Page_146'>146</a></li> -<li class="isub1">Water of <i>Montpelier</i>, <a href='#Page_207'>207</a></li> - -<li class="indx"><i>Cubebs</i>, Description of <a href='#Page_162'>162</a></li> - -<li class="indx"><i>Cyprus</i> Water <a href='#Page_257'>257</a></li> - - -<li class="ifrst">D.</li> - -<li class="indx"><i>Definition</i> of Distillation, <a href='#Page_1'>1</a></li> -<li class="isub1">of Brewing, <a href='#Page_2'>2</a></li> -<li class="isub1">of Fermentation, <a href='#Page_7'>7</a></li> -<li class="indx">of Spirits, <a href='#Page_62'>62</a> -<span class="pagenum" id="Page_270"> 270</span></li> -<li class="isub1">of Essence, <a href='#Page_62'>62</a></li> -<li class="isub1">of Simple Waters, <a href='#Page_63'>63</a></li> -<li class="isub1">of Phlegm, <i>ibid.</i></li> -<li class="isub1">of Filtration, <a href='#Page_68'>68</a></li> - -<li class="indx"><i>Digestion</i>, what, and how performed, <a href='#Page_66'>66</a></li> - -<li class="indx"><i>Dill</i>-seed, Description of, <a href='#Page_142'>142</a></li> -<li class="isub1">a Simple Water from, <a href='#Page_143'>143</a></li> - -<li class="indx"><i>Distillation</i>, defined, <a href='#Page_1'>1</a></li> -<li class="isub1">of Spirits, <a href='#Page_2'>2</a></li> -<li class="isub1">Principles of explained, <a href='#Page_26'>26</a></li> -<li class="isub1">worthy the Attention of the learned, <a href='#Page_27'>27</a></li> -<li class="isub1">how divided, <i>ibid.</i></li> -<li class="isub1">per ascensum, what, <i>ibid.</i></li> -<li class="isub1">per descensum, what, <a href='#Page_28'>28</a></li> -<li class="isub1">per latus, what, <i>ibid.</i></li> -<li class="isub1">Accidents attending the Processes of, <a href='#Page_33'>33</a></li> -<li class="isub1">particular Advantages attending every Kind of, <a href='#Page_51'>51</a></li> -<li class="isub1">how performed in the common Alembic, <a href='#Page_52'>52</a></li> -<li class="isub1">how performed in Sand, <a href='#Page_53'>53</a></li> -<li class="isub1">in Balneum Mariæ, <a href='#Page_54'>54</a></li> -<li class="isub1">in Glass Alembics, <a href='#Page_56'>56</a></li> -<li class="isub1">by the vapour Bath, <a href='#Page_57'>57</a></li> -<li class="isub1">Bodies proper for, <a href='#Page_59'>59</a></li> -<li class="isub1">what procured by, <a href='#Page_62'>62</a></li> -<li class="isub1">the proper Season for, <a href='#Page_67'>67</a></li> -<li class="isub1">of Malt Spirits, <a href='#Page_70'>70</a></li> -<li class="isub1">of Molosses Spirits, <a href='#Page_76'>76</a></li> -<li class="isub1">of Rum, <a href='#Page_80'>80</a></li> -<li class="isub1">of Sugar Spirits, <a href='#Page_83'>83</a></li> -<li class="isub1">of Raisin Spirits, <i>ibid.</i> -<span class="pagenum" id="Page_271"> 271</span></li> -<li class="isub1">of Simple Waters how to be conducted, <a href='#Page_116'>116</a></li> -<li class="isub1">Rules for, <a href='#Page_120'>120</a></li> -<li class="isub1">of compound Waters, <a href='#Page_145'>145</a></li> - -<li class="indx"><i>Divine</i> Water, <a href='#Page_212'>212</a></li> - -<li class="indx"><i>Double</i> Goods what, <a href='#Page_149'>149</a></li> - -<li class="indx"><i>Drying</i> of Plants why often prejudicial, <a href='#Page_113'>113</a></li> - - -<li class="ifrst">E.</li> - -<li class="indx"><i>Eau</i> d’Arquebusade, <a href='#Page_200'>200</a></li> -<li class="isub1">de Bigarde, <a href='#Page_204'>204</a></li> -<li class="isub1">de Carmes, <a href='#Page_190'>190</a></li> -<li class="isub1">sans Pareille, <a href='#Page_255'>255</a></li> - -<li class="indx"><i>Essence</i>, what, <a href='#Page_62'>62</a></li> - - -<li class="ifrst">F.</li> - -<li class="indx"><i>Faints</i>, their use, <a href='#Page_265'>265</a></li> - -<li class="indx"><i>Father Andrew</i>’s Water, <a href='#Page_207'>207</a></li> - -<li class="indx"><i>Father Barnabas</i>’s Water, <a href='#Page_208'>208</a></li> - -<li class="indx"><i>Fennel</i>-seed, Description of, <a href='#Page_135'>135</a></li> -<li class="isub1">Simple Water, <a href='#Page_136'>136</a></li> - -<li class="indx"><i>Fermentation</i> necessary to the Extraction of Spirits, <a href='#Page_2'>2</a></li> -<li class="isub1">defined, <a href='#Page_7'>7</a></li> -<li class="isub1">Theory of, <a href='#Page_8'>8</a></li> -<li class="isub1">Practice of, <a href='#Page_15'>15</a></li> -<li class="isub1">how performed to the greatest Advantage, <a href='#Page_23'>23</a></li> -<li class="isub1">how known to be perfected, <a href='#Page_25'>25</a></li> -<li class="isub1">its Use in drawing Simple Waters, <a href='#Page_123'>123</a></li> - -<li class="indx"><i>Ferments</i>, what, <a href='#Page_16'>16</a></li> -<li class="isub1">how to procure a Stock of, <a href='#Page_17'>17</a> -<span class="pagenum" id="Page_272"> 272</span></li> -<li class="isub1">the Alteration they cause in any neutral fermentable Liquor, <a href='#Page_19'>19</a></li> - -<li class="indx"><i>Filtration</i>, how performed, <a href='#Page_68'>68</a></li> - -<li class="indx"><i>Fire</i>, how to be regulated, <a href='#Page_116'>116</a></li> - -<li class="indx"><i>Flavouring</i> of Spirits how performed, <a href='#Page_99'>99</a></li> - -<li class="indx"><i>Fruits</i>, Water of the four, <a href='#Page_209'>209</a></li> - - -<li class="ifrst">G.</li> - -<li class="indx"><i>Geneva</i>, <a href='#Page_248'>248</a></li> - -<li class="indx"><i>Ginger</i>, Description of, <a href='#Page_163'>163</a></li> - -<li class="indx"><i>Gold</i> Cordial, <a href='#Page_245'>245</a></li> - -<li class="indx"><i>Goods</i> double, what, <a href='#Page_149'>149</a></li> -<li class="isub1">single, what, <i>ibid.</i></li> - -<li class="indx"><i>Gout</i> Water, <a href='#Page_198'>198</a></li> - - -<li class="ifrst">H.</li> - -<li class="indx"><i>Heat</i> necessary in brewing, <a href='#Page_5'>5</a></li> - -<li class="indx"><i>Heavenly</i> Water, <a href='#Page_194'>194</a></li> - -<li class="indx"><i>Honey</i>, its use as an Addition, <a href='#Page_20'>20</a></li> -<li class="isub1">Water, <a href='#Page_253'>253</a></li> - -<li class="indx"><i>Horse-radish</i> Water, <a href='#Page_178'>178</a></li> - -<li class="indx"><i>Hungary</i> Water, how made, <a href='#Page_153'>153</a></li> - - -<li class="ifrst">I.</li> - -<li class="indx"><i>Jamaica</i>-pepper, Description of, <a href='#Page_129'>129</a></li> -<li class="isub1">how cured, <a href='#Page_130'>130</a></li> -<li class="isub1">its Uses, <i>ibid.</i></li> -<li class="isub1">a Simple Water from, <i>ibid.</i></li> - -<li class="indx"><i>Jasmine</i> Water, <a href='#Page_206'>206</a></li> - -<li class="indx"><i>Imperial</i> Water, <a href='#Page_133'>133</a></li> - -<li class="indx"><i>Juniper</i>-berries, Description of, <a href='#Page_248'>248</a></li> -<li class="isub1">the best Methods of preserving, <a href='#Page_249'>249</a></li> -<li class="indx"><span class="pagenum" id="Page_273"> 273</span></li> - -<li class="ifrst">L.</li> - -<li class="indx"><i>Ladies</i> Water, <a href='#Page_192'>192</a></li> - -<li class="indx"><i>Lavender</i>, Virtues of, <a href='#Page_154'>154</a></li> -<li class="isub1">a spirituous Water from, <i>ibid.</i></li> - -<li class="indx"><i>Lemon</i>-peel, a spirituous Water from, <a href='#Page_152'>152</a></li> - - -<li class="ifrst">M.</li> - -<li class="indx"><i>Malt</i>, why preferred in <i>England</i>, <a href='#Page_3'>3</a></li> -<li class="isub1">how to brew with it to Advantage, <i>ibid.</i></li> -<li class="isub1">what Parts of it dissolve in Water, <a href='#Page_4'>4</a></li> -<li class="isub1">Spirits how distilled, <a href='#Page_70'>70</a></li> - -<li class="indx"><i>Mint</i> Water, spirituous, <a href='#Page_165'>165</a></li> - -<li class="indx"><i>Molosses</i>, Spirits how distilled, <a href='#Page_75'>75</a></li> - -<li class="indx"><i>Montpelier</i> Cordial Water, <a href='#Page_207'>207</a></li> - -<li class="indx"><i>Motion</i> in Fermentation, whence, <a href='#Page_10'>10</a></li> - -<li class="indx"><i>Musk</i> Description of, <a href='#Page_263'>263</a></li> -<li class="isub1">Essence of, <i>ibid.</i></li> - - -<li class="ifrst">N.</li> - -<li class="indx"><i>Nitre</i>, Spirit of, its Use, <a href='#Page_97'>97</a></li> - -<li class="indx"><i>Nutmegs</i>, Description of, <a href='#Page_186'>186</a></li> -<li class="isub1">a spirituous Water from, <a href='#Page_187'>187</a></li> - - -<li class="ifrst">O.</li> - -<li class="indx"><i>Oak</i>, Extract of, how made, <a href='#Page_103'>103</a></li> -<li class="isub1">its Use, <i>ibid.</i></li> - -<li class="indx"><i>Oil</i>, Essential, its Use, <a href='#Page_21'>21</a></li> -<li class="isub1">of Wine, how procured, <a href='#Page_99'>99</a></li> -<li class="isub1">its Use, <a href='#Page_100'>100</a></li> -<li class="isub1">Essential, of Orange-flowers, <a href='#Page_130'>130</a></li> - -<li class="indx"><i>Oleosaccharum</i>, what, <a href='#Page_21'>21</a></li> - -<li class="indx"><i>Orange</i> Water, spirituous, <a href='#Page_168'>168</a></li> -<li class="isub1">Cordial Water, <a href='#Page_204'>204</a></li> -<li class="indx">Flowers, Description of, <a href='#Page_127'>127</a> -<span class="pagenum" id="Page_274"> 274</span></li> -<li class="indx"><i>Orange-flowers</i>, Simple Water of, <a href='#Page_127'>127</a></li> -<li class="isub1">double Water of, <a href='#Page_128'>128</a></li> -<li class="isub1">Essential Oil of, <a href='#Page_129'>129</a></li> -<li class="isub1">Cordial Water from, <a href='#Page_131'>131</a></li> -<li class="isub1">Peel, a Simple Water from, <a href='#Page_111'>111</a></li> - - -<li class="ifrst">P.</li> - -<li class="indx"><i>Parsley</i> Water, compound, <a href='#Page_196'>196</a></li> - -<li class="indx"><i>Penny royal</i>, its Uses, <a href='#Page_138'>138</a></li> -<li class="isub1">a Simple Water from, <a href='#Page_139'>139</a></li> -<li class="isub1">Water, spirituous, <a href='#Page_195'>195</a></li> - -<li class="indx"><i>Pepper-mint</i> Water, <a href='#Page_136'>136</a></li> -<li class="isub1">spirituous, <a href='#Page_165'>165</a></li> - -<li class="indx"><i>Phlegm</i>, what, <a href='#Page_63'>63</a></li> - -<li class="indx"><i>Pimento</i>, Description of, <a href='#Page_139'>139</a></li> - -<li class="indx"><i>Piony</i>, Description of, <a href='#Page_184'>184</a></li> -<li class="isub1">a compound Water from, <a href='#Page_185'>185</a></li> - -<li class="indx"><i>Plague</i> Water, <a href='#Page_169'>169</a></li> - -<li class="indx"><i>Plants</i>, Spirit of, what, <a href='#Page_113'>113</a></li> -<li class="isub1">what they lose in drying, <i>ibid.</i></li> - -<li class="indx"><i>Practice</i> of Fermentation, <a href='#Page_15'>15</a></li> - -<li class="indx"><i>Principles</i> of Distillation explained, <a href='#Page_27'>27</a></li> - - -<li class="ifrst">R.</li> - -<li class="indx"><i>Raisin</i> Spirits how extracted, <a href='#Page_83'>83</a></li> -<li class="isub1">great Use of, <a href='#Page_85'>85</a></li> - -<li class="indx"><i>Ratafia</i>, common, <a href='#Page_221'>221</a></li> -<li class="isub1">red, <a href='#Page_224'>224</a></li> -<li class="isub1">fine and dry, <a href='#Page_226'>226</a></li> -<li class="isub1">mixed, <a href='#Page_228'>228</a></li> -<li class="isub1">white from Grapes, <a href='#Page_230'>230</a></li> -<li class="isub1">from Peaches, <a href='#Page_234'>234</a></li> -<li class="isub1">from Orange-flowers, <a href='#Page_241'>241</a></li> -<li class="isub1">from the <i>Portugal</i> Orange, <a href='#Page_243'>243</a></li> -<li class="isub1"><i>English</i>, <a href='#Page_244'>244</a></li> - -<li class="indx"><i>Rectification</i>, what, <a href='#Page_89'>89</a> -<span class="pagenum" id="Page_275"> 275</span></li> -<li class="isub1">how performed to the greatest Advantage, <a href='#Page_90'>90</a></li> -<li class="isub1">by alcaline Salts, <a href='#Page_92'>92</a></li> -<li class="isub1">by Alcalies and Acids, <a href='#Page_94'>94</a></li> -<li class="isub1">by saline Bodies, <i>ibid.</i></li> -<li class="isub1">by quick Lime, <a href='#Page_95'>95</a></li> -<li class="isub1">by neutral Salts, <i>ibid.</i></li> - -<li class="indx"><i>Roman</i> Water, <a href='#Page_213'>213</a></li> - -<li class="indx"><i>Rose</i>, Description of, <a href='#Page_131'>131</a></li> -<li class="isub1">a Water drawn from, <a href='#Page_132'>132</a></li> -<li class="isub1">Essence of, <a href='#Page_133'>133</a></li> - -<li class="indx"><i>Rosemary</i>, a Simple Water of, <a href='#Page_110'>110</a></li> -<li class="isub1">Virtues of, <a href='#Page_153'>153</a></li> -<li class="isub1">a spirituous Water from, <i>ibid.</i></li> - -<li class="indx"><i>Ros solis</i>, Description of, <a href='#Page_215'>215</a></li> -<li class="isub1">compound Water, <i>ibid.</i></li> - -<li class="indx"><i>Royal</i> Water, <a href='#Page_260'>260</a></li> - -<li class="indx"><i>Rules</i> for conducting Simple Distillation, <a href='#Page_120'>120</a></li> -<li class="isub1">for making Cordial Waters, <a href='#Page_146'>146</a></li> - -<li class="indx"><i>Rum</i>, how distilled, <a href='#Page_80'>80</a></li> -<li class="isub1">whence it derives its Flavour, <i>ibid.</i></li> -<li class="isub1">how it may be made to resemble Arrac, <a href='#Page_82'>82</a></li> - - -<li class="ifrst">S.</li> - -<li class="indx"><i>Sand</i>, its use in Distillation, <a href='#Page_53'>53</a></li> - -<li class="indx"><i>Salt, Glauber</i>’s, Spirit of, its Use, <a href='#Page_20'>20</a></li> - -<li class="indx"><i>Season</i> proper for distilling, <a href='#Page_67'>67</a></li> - -<li class="indx"><i>Seeds</i>, Water of the four, <a href='#Page_211'>211</a></li> - -<li class="indx"><i>Simple</i> Waters, what, <a href='#Page_63'>63</a></li> -<li class="isub1">how distilled, <a href='#Page_107'>107</a> <i>seq.</i></li> -<li class="isub1">their Contents, <a href='#Page_112'>112</a></li> -<li class="isub1">how distilled by the Alembic, <a href='#Page_114'>114</a></li> -<li class="isub1">drawn from a fermented Plant, <a href='#Page_123'>123</a></li> -<li class="isub1">of Baum, <a href='#Page_137'>137</a></li> -<li class="isub1">of Castor, <a href='#Page_140'>140</a></li> -<li class="isub1">of Cinnamon, <a href='#Page_135'>135</a></li> -<li class="isub1">of Dill-seed, <a href='#Page_142'>142</a> -<span class="pagenum" id="Page_276"> 276</span></li> -<li class="isub1">Water of Fennel-seed, <a href='#Page_136'>136</a></li> -<li class="isub1">of <i>Jamaica</i> Pepper, <a href='#Page_139'>139</a></li> -<li class="isub1">of Orange-peel, <a href='#Page_142'>142</a></li> -<li class="isub1">of Penny-royal, <a href='#Page_138'>138</a></li> -<li class="isub1">of Pepper-mint, <a href='#Page_136'>136</a></li> -<li class="isub1">of Roses, <a href='#Page_132'>132</a></li> -<li class="isub1">of Spear-mint, <a href='#Page_137'>137</a></li> - -<li class="indx"><i>Single</i> Goods, what, <a href='#Page_149'>149</a></li> - -<li class="indx"><i>Spear-mint</i> Water, <a href='#Page_137'>137</a></li> -<li class="isub1">Use of, <i>ibid.</i></li> - -<li class="indx"><i>Spices</i>, Water of the four, <a href='#Page_210'>210</a></li> - -<li class="indx"><i>Spirits</i>, Distillation of, <a href='#Page_2'>2</a></li> -<li class="isub1">not to be extracted without a previous Fermentation, <a href='#Page_2'>2</a></li> -<li class="isub1">from Malt, how extracted, <a href='#Page_70'>70</a></li> -<li class="isub1">from Molosses, how distilled, <a href='#Page_75'>75</a></li> -<li class="isub1">how extracted from Sugar, <a href='#Page_83'>83</a></li> -<li class="isub1">from Raisins, <i>ibid.</i></li> -<li class="isub1">how flavoured, <a href='#Page_97'>97</a></li> -<li class="isub1">how coloured, <a href='#Page_101'>101</a></li> -<li class="isub1">of Plants, what, <a href='#Page_113'>113</a></li> - -<li class="indx"><i>Stephens</i>’s (Dr.) Water, <a href='#Page_172'>172</a></li> - -<li class="indx"><i>Still</i> cold, described, <a href='#Page_32'>32</a></li> -<li class="isub1">its Uses, <a href='#Page_109'>109</a></li> -<li class="isub1">the Operations of it how performed, <a href='#Page_110'>110</a></li> - -<li class="indx"><i>Stock</i> of Ferments how procured, <a href='#Page_17'>17</a></li> - -<li class="indx"><i>Subject</i>, fermentable, what composed of, <a href='#Page_8'>8</a></li> - -<li class="indx"><i>Sugar</i> Spirit, what, and how extracted, <a href='#Page_80'>80</a></li> -<li class="isub1">burnt, its Use in colouring Brandy, <a href='#Page_105'>105</a></li> - -<li class="indx"><i>Sulphur</i>, Oil of, its Use, <a href='#Page_20'>20</a></li> - -<li class="indx"><i>Surfeit</i> Water, <a href='#Page_173'>173</a></li> -<li class="indx"><span class="pagenum" id="Page_277"> 277</span></li> - -<li class="ifrst">T.</li> - -<li class="indx"><i>Tartar</i>, an aqueous Solution of, its Use, <a href='#Page_20'>20</a></li> - -<li class="indx"><i>Theory</i> of Fermentation, <a href='#Page_8'>8</a></li> - -<li class="indx"><i>Treacle</i>, its Use as an Addition, <a href='#Page_20'>20</a></li> -<li class="isub1">Spirit from, <a href='#Page_75'>75</a></li> -<li class="isub1">its Use in colouring Brandy, <a href='#Page_104'>104</a></li> -<li class="isub1">Water, <a href='#Page_108'>108</a></li> - -<li class="indx"><i>Turin</i> Ros solis, <a href='#Page_217'>217</a></li> - - -<li class="ifrst">V.</li> - -<li class="indx"><i>Vapour</i> Bath, its Use, <a href='#Page_57'>57</a></li> - -<li class="indx"><i>Vestal</i> Water, <a href='#Page_258'>258</a></li> - -<li class="indx"><i>Unequalled</i> Water, <a href='#Page_255'>255</a></li> - -<li class="indx"><i>Usquebaugh</i>, common, <a href='#Page_218'>218</a></li> -<li class="isub1">Royal, <a href='#Page_219'>219</a></li> -<li class="isub1">by Digestion, <i>ibid.</i></li> -<li class="isub1"><i>French</i>, <a href='#Page_220'>220</a></li> - -<li class="indx"><i>Vulnerary</i> Water, <a href='#Page_200'>200</a></li> - - -<li class="ifrst">W.</li> - -<li class="indx"><i>Wash</i>, what so called by the Distillers, <a href='#Page_7'>7</a></li> - -<li class="indx"><i>Water</i>, what fittest for brewing, <a href='#Page_4'>4</a></li> -<li class="isub1">why necessary in several Distillations, <a href='#Page_49'>49</a></li> - -<li class="indx"><i>Waters</i>, Simple, what, <a href='#Page_63'>63</a></li> -<li class="isub1">how distilled, <a href='#Page_107'>107</a> <i>seq.</i></li> -<li class="isub1">drawn from fermented Plants, <a href='#Page_123'>123</a></li> -<li class="isub1">from Baum, <i>ibid.</i></li> -<li class="isub1">from Castor, <a href='#Page_140'>140</a></li> -<li class="isub1">from Cinnamon, <a href='#Page_135'>135</a></li> -<li class="isub1">from Dill-seed, <a href='#Page_142'>142</a></li> -<li class="isub1">from Fennel-seed, <a href='#Page_136'>136</a></li> -<li class="isub1">from <i>Jamaica</i> Pepper, <a href='#Page_139'>139</a> -<span class="pagenum" id="Page_278"> 278</span></li> -<li class="isub1">Simple from Orange-flowers, <a href='#Page_127'>127</a></li> -<li class="isub1">double of Orange-flowers, <a href='#Page_128'>128</a></li> -<li class="isub1">from Orange-peel, <a href='#Page_142'>142</a></li> -<li class="isub1">from Penny-royal, <a href='#Page_138'>138</a></li> -<li class="isub1">from Pepper-mint, <a href='#Page_136'>136</a></li> -<li class="isub1">from Roses, <a href='#Page_132'>132</a></li> -<li class="isub1">from Spear-mint, <a href='#Page_137'>137</a></li> - -<li class="indx"><i>Water, Spirituous</i>, of Father <i>Andrew</i>, <a href='#Page_207'>207</a></li> -<li class="isub1">from Angelica, <a href='#Page_166'>166</a></li> -<li class="isub1">of Anhalt, <a href='#Page_199'>199</a></li> -<li class="isub1">from Aniseeds, <a href='#Page_157'>157</a></li> -<li class="isub1">called <i>Barbadoes</i>, <a href='#Page_214'>214</a></li> -<li class="isub1">of Father <i>Barnabas</i>, <a href='#Page_208'>208</a></li> -<li class="isub1">from Baum, <a href='#Page_190'>190</a></li> -<li class="isub1">from Bergamot, <a href='#Page_203'>203</a></li> -<li class="isub1">from the Begarade, <a href='#Page_204'>204</a></li> -<li class="isub1">of Beauty, <a href='#Page_259'>259</a></li> -<li class="isub1">of Bouquet, <a href='#Page_256'>256</a></li> -<li class="isub1">from Bryony-root, <a href='#Page_188'>188</a></li> -<li class="isub1">from Camomile-flowers, <a href='#Page_182'>182</a></li> -<li class="isub1">from Caraway-seed, <a href='#Page_159'>159</a></li> -<li class="isub1">from Cardamom-seed, <a href='#Page_160'>160</a></li> -<li class="isub1">called Cardamum, <a href='#Page_247'>247</a></li> -<li class="isub1">from the Cedrat, <a href='#Page_201'>201</a></li> -<li class="isub1">called Cephalic, <a href='#Page_193'>193</a></li> -<li class="isub1">from Cinnamon, <a href='#Page_147'>147</a></li> -<li class="isub1">from Cloves, <a href='#Page_150'>150</a></li> -<li class="isub1">from Citron-peel, <a href='#Page_156'>156</a></li> -<li class="isub1">of Cyprus, <a href='#Page_257'>257</a></li> -<li class="isub1">called Divine, <a href='#Page_212'>212</a></li> -<li class="isub1">called Eau sans Pareille, <a href='#Page_255'>255</a></li> -<li class="isub1">from four Fruits, <a href='#Page_209'>209</a></li> -<li class="isub1">from four Seeds, <a href='#Page_211'>211</a></li> -<li class="isub1">from four Spices, <a href='#Page_210'>210</a> -<span class="pagenum" id="Page_279"> 279</span></li> -<li class="isub1">called Gold Cordial, <a href='#Page_245'>245</a></li> -<li class="isub1">against the Gout, <a href='#Page_198'>198</a></li> -<li class="isub1">called Heavenly, <a href='#Page_194'>194</a></li> -<li class="isub1">from Honey, <i>&c.</i>, <a href='#Page_253'>253</a></li> -<li class="isub1">from Horse-radish, <a href='#Page_178'>178</a></li> -<li class="isub1">from Jasmine-flowers, <a href='#Page_206'>206</a></li> -<li class="isub1">called Imperial, <a href='#Page_183'>183</a></li> -<li class="isub1">from Juniper-berries, <a href='#Page_248'>248</a></li> -<li class="isub1">for Ladies, <a href='#Page_192'>192</a></li> -<li class="isub1">from Lavender, <a href='#Page_154'>154</a></li> -<li class="isub1">from Lemon-peel, <a href='#Page_152'>152</a></li> -<li class="isub1">of Montpelier, <a href='#Page_207'>207</a></li> -<li class="isub1">from Nutmegs, <a href='#Page_186'>186</a></li> -<li class="isub1">from Orange-peel, <a href='#Page_168'>168</a></li> -<li class="isub1">from Parsley, <a href='#Page_196'>196</a></li> -<li class="isub1">from Penny-royal, <a href='#Page_195'>195</a></li> -<li class="isub1">from Pepper-mint, <a href='#Page_165'>165</a></li> -<li class="isub1">from Piony, <i>&c.</i>, <a href='#Page_184'>184</a></li> -<li class="isub1">against the Plague, <a href='#Page_169'>169</a></li> -<li class="isub1">called Ratafia, <a href='#Page_221'>221</a></li> -<li class="isub1">called Roman, <a href='#Page_213'>213</a></li> -<li class="isub1">from Rosemary, <a href='#Page_153'>153</a></li> -<li class="isub1">from Ros Solis, <a href='#Page_215'>215</a></li> -<li class="isub1">called Royal, <a href='#Page_259'>259</a></li> -<li class="isub1">against a Scurvy, <a href='#Page_177'>177</a></li> -<li class="isub1">from Spear-mint, <a href='#Page_164'>164</a></li> -<li class="isub1">of Dr. <i>Stephens</i>, <a href='#Page_172'>172</a></li> -<li class="isub1">against a Surfeit, <a href='#Page_173'>173</a></li> -<li class="isub1">from Venice Treacle, <a href='#Page_180'>180</a></li> -<li class="isub1">called Vestal, <a href='#Page_258'>258</a></li> -<li class="isub1">called Usquebaugh, <a href='#Page_218'>218</a></li> -<li class="isub1">against Wind, <a href='#Page_197'>197</a></li> -<li class="isub1">the Wonderful, <a href='#Page_162'>162</a></li> -<li class="isub1">from Wormwood, <a href='#Page_175'>175</a> -<span class="pagenum" id="Page_280"> 280</span></li> -<li class="isub1">against Wounds, <a href='#Page_200'>200</a></li> - -<li class="indx"><i>Wine</i>, Oil of, how procured, <a href='#Page_99'>99</a></li> -<li class="isub1">its Use, <a href='#Page_100'>100</a></li> - -<li class="indx"><i>Winter</i>’s Bark, Description of, <a href='#Page_151'>151</a></li> - -<li class="indx"><i>Wonderful</i> Water, how made, <a href='#Page_162'>162</a></li> - -<li class="indx"><i>Wormwood</i> Water, lesser Composition, <a href='#Page_175'>175</a></li> -<li class="isub1">greater Composition, <a href='#Page_176'>176</a></li> -</ul> -</div> - -<p class="center">FINIS.</p> - -<div class="figcenter illowp100" id="i298" style="max-width: 18.75em;"> - <img class="w100" src="images/i298.jpg" alt="Decoration" /> -</div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE COMPLETE DISTILLER ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -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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