The Complete Distiller Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

PART II.

Chapter 2110 wordsPublic domain

_Containing the Method of distilling Simple Waters._

CHAP. I. _Of Waters drawn by the cold Still._ 109

II. _Of distilling Simple Waters by the Alembic._ 114

III. _Of increasing the Virtues of Simple Waters by means of Cohobation._ 121

IV. _Of the Method of procuring a Simple Water from Vegetables, by previously fermenting the Vegetable before Distillation._ 123

V. _Of the Simple Waters commonly in Use._ 125

VI. _Of Orange-flower Water._ 127

VII. _Of Rose Water._ 131

VIII. _Of Cinnamon Water._ 134

IX. _Of Fennel Water._ 135

X. _Of Pepper-mint Water._ 136

XI. _Of Spear-mint Water._ 137

XII. _Of Baum Water._ _ibid._

XIII. _Of Penny-royal Water._ 138

XIV. _Of_ Jamaica _Pepper Water_. 139

XV. _Of Castor Water._ 140

XVI. _Of Orange Peel Water._ 142

XVII. _Of the Water of Dill-seed._ 142