PART I.

_Of the Distillation of Spirits._

By the Distillation of Spirits is to be understood the Art by which all inflammable Spirits, Brandies, Rums, Arracks, and the like, are procured from vegetable Substances, by the means of a previous Fermentation, and a subsequent Treatment of the fermented Liquor by the Alembic, or hot Still, with its proper Worm and Refrigeratory.

But as it is impossible to extract vinous Spirits from any vegetable Subject without Fermentation, and previous to this Brewing is often necessary, it will be requisite first to consider these Operations.

CHAP. I.

_Of Brewing, in order to the Production of inflammable Spirits._

By Brewing, we mean the extracting a Tincture from some vegetable Substance, or dissolving it in hot Water, by which means it becomes proper for a vinous Fermentation.

A Solution, or fermentable Tincture of this kind, may be procured, with proper Management, from any vegetable Substance, but the more readily and totally it dissolves in the Fluid, the better it is fitted for Fermentation, and the larger its Produce of Spirits. All inspissated vegetable Juices therefore, as Sugar, Honey, Treacle, Manna, _&c._ are very proper for this Use, as they totally dissolve in Water, forming a clear and uniform Solution; but Malt, for its Cheapness, is generally preferred in _England_, though it but imperfectly dissolves in hot Water. The worst sort is commonly chosen for this Purpose; and the Tincture, without the Addition of Hops, or Trouble of boiling it, is directly cooled and fermented.

But in order to brew with Malt to the greatest Advantage, the three following Particulars should be carefully attended to: 1. the Subject should be well prepared; that is, it should be justly malted, and well ground: For if it be too little malted, it will prove hard and flinty; and consequently, only a small Part of it dissolve in the Water: And, on the other hand, if too much malted, a great Part of the finer Particles, or fermentable Matter, will be lost in the Operation. With regard to grinding, the Malt should be reduced to a kind of coarse Meal; for Experience has shewn, that by this means, the whole Substance of the Malt may, through the whole Process, continue mixed with the Tincture, and be distilled with it; whereby a larger Quantity of Spirit will be obtained, and also great Part of the Trouble, Time and Expence in Brewing saved. This Secret depends upon thoroughly mixing, or briskly agitating the Meal, first in cold Water, and then in hot; and repeating this Agitation after the Fermentation is finished: When the thick turbid Wash must be immediately committed to the Still. And thus the two Operations of Brewing and Fermenting may very commodiously be reduced to one, to the no small Profit and Advantage of the Distiller.

The second Particular to be attended to, is, that the Water be good, and properly applied. Rain Water is the best adapted to Brewing; for it not only extracts the Tincture of the Malt better than any other; but also abounds in fermentable Parts, whereby the Operation is quickened, and the Yield of the Spirit increased. The next to that of Rain, is the Water of Rivers and Lakes, particularly such as wash any large Tract of a fertile Country, or receive the Sullage of populous Towns. But whatever Water is used, it must stand in a hot State upon the prepared Malt, especially if a clear Tincture be desired; but the greatest Care must be taken to prevent the Malt from running into Lumps or Clods; and, indeed, the best Way to prevent this, is to put a small Quantity of cold Water to the Malt first, and mix them well together, after which the remaining Quantity of Water may be added in a State of boiling, without the least Danger of coagulating the Malt, or what the Distillers call, making a Pudding.

It has been found by Experience, that a certain Degree of Heat is necessary to extract the whole Virtue of the Malt: This Degree may, by the above Method, be determined to the greatest Exactness, as the Heat of boiling Water may at once be lessened to any assigned Degree of Warmth, by a proper Addition of cold Water; due Regard being had to the Season of the Year, and the Temperature of the Air. This Improvement, with that mentioned above, of reducing the two Operations of Brewing and Fermentation to one, will be attended with considerable Advantage.

With regard to the proper Quantity of Water, it must be observed, that if too little be used, a viscid clammy Mixture will be produced, little disposed to ferment, nor capable of extracting all the soluble Parts of the Malt. On the other hand, too much Water renders the Tincture thin and aqueous, and by that means increases the Trouble and Expence in all Parts of the Operation. A due Medium, therefore, should be chosen; and Experience has shewn, that a Wash about the Goodness of that designed by the _London_ Brewers for Ten Shilling Beer, will best answer the Distiller’s Purpose. When a proper Quantity of Water is mixed with the Malt, the whole Mass must be well agitated, that all the soluble Parts of the Malt may often come in contact with the aqueous Fluid, which being well saturated after standing a proper time, must be drawn off, fresh Water poured on, and the Agitations repeated, till at last the whole Virtue, or saccharine Sweetness of the Malt is extracted, and only a fixed husky Matter remains, incapable of being dissolved by either hot or cold Water.

The third requisite Particular is, that some certain Additions be used, or Alterations made according to the Season of the Year, or the Intention of the Operator. The Season of the Year is very necessary to be considered. In the Summer, the Water applied to the Malt must be colder than in the Winter; and in hot sultry Weather, the Tincture must be suddenly cooled, otherwise it will turn eager; and, in order to check the too great Tendency it has to Fermentation, when the Air is hot, it will be necessary to add a proper Quantity of unmalted Meal, which being much less disposed to Fermentation than Malt, will greatly moderate its Impetuosity, and render the Operation suitable to the Production of Spirits, which, by a too violent Fermentation, would, in a great Measure, be dissipated and lost.

CHAP. II.

_Of Fermentation._

The tincture, or, as the Distillers call it, the Wash, being prepared, as in the foregoing Chapter, it is next to be fermented; for, without this Operation, no vinous Spirit can be produced.

By Fermentation is meant that intestine Motion performed by the instrumental Efficacy of Water, whereby the Salt, Oil and Earth of a fermentable Subject, are separated, attenuated, transposed, and again collected, and recomposed in a particular Manner.

The Doctrine of Fermentation, is of the greatest Use, and should be well understood by every Distiller, as it is the very Basis of the Art; and, perhaps, if more attended to, a much purer Spirit, as well as a greater Quantity of it, might be procured from the same Materials than at present. We shall therefore lay down a concise Theory of Fermentation, before we proceed to deliver the Practice.

Every fermentable Subject is composed of Salt, Oil, and a subtile Earth; but these Particles are so small, that, when asunder, they are imperceptable to the Senses; and, therefore, when mixed with an aqueous Fluid, they leave it transparent; neither have fermentable Bodies any Taste, except that of Sweetness.

These Particles are each composed of Salt, Oil and Earth, intimately mixed in an actual Cohesion, Connexion, and Union; and, therefore, when any one of those Principles too much abounds in any Subject, so that an intimate Union is prevented, the whole Efficacy of the Fermentation is either stopped or impaired, or at least limited to one certain Species.

This equal Connexion of Salt, Oil and Earth into a single compound Particle, forms a Corpuscle soluble in Water; or, to speak more philosophically, this compound Corpuscle is, by means of its saline Particles, connected with the aqueous Corpuscles, and moved up and down with them. But where these Corpuscles are not thus connected with the Water, a Number of them join together, and form either a gross, or a loose, chaffy, and spungy Matter.

When these compound Particles are diluted with a small Quantity of an aqueous Fluid, they feel slippery, clammy, and unctuous to the Touch, and affect the Taste with a kind of ropy Sweetness. And when a proper Quantity of the Fluid is added, a Commotion is presently excited, and afterwards a subtile Separation.

This Commotion and Separation first begins in the whole Substance; for before the Addition of Water, the Subject may remain in dry, solid, and large Pieces, as in Malt, Sugar, _&c._ which being reduced to Powder, each Grain thereof is an Aggregate of many smaller compound Corpuscles; these being put into Water, dissolve, and separately float therein, till at length, they become so small as to be invisible, and only thicken the Consistence of the Liquor.

These Corpuscles being thus separated from one another, there next ensues a Separation of their component Particles; that is, the Salt, the Oil, and the Earth, are divided by the Interposition of the aqueous Particles.

The first Commotion is no more than a bare Solution; for the saline Particles being easily dissolvable in Water, they are immediately laid hold of by the aqueous Particles, and carried about with them. But the succeeding Separation, or fermentative Motion, is a very different thing; for by this the saline Particles are divided from those of Oil and Earth, partly by the Impulse of the others in their Motion, and partly by the Force of the aqueous Particles, which are now continually meeting and dashing against them.

This Motion is performed by the Water, as a Fluid, or Aggregate of an infinite Number of Particles, in actual and perpetual Motion; their Smallness being proportionable to that of the fermenting Corpuscles, and their Motion, or constant Susceptibility of Motion, by Warmth, and the Motion of the Air, disposing them to move other subtile moveable Corpuscles also. The certain Agreement of Figure, or Size between the aqueous Particles, and those of the Salt in the fermentable Subject, tends greatly to increase this Commotion; for, by this means, they are readily and very closely connected together; and therefore move almost like one and the same compound Corpuscle; whilst the Water is not at all disposed to cohere immediately with either the Oil or Earth. And thus an unequal Concussion is excited in the compound Corpuscles of the fermentable Subject; which Concussion at length strikes out the saline Particle, loosens the others, and finally produces a Separation of the original Connexion of the Subject.

An aqueous Fluid, therefore, is the true, and indeed the only, Instrument for procuring a fermentable Motion in these compound Corpuscles of the Subject: For were an oily Fluid poured upon any fermentable Subject, no vinous Fermentation would ensue; as the Oil could neither give a sufficient Impulse on the compound Corpuscles, which are grosser than its own constituent Particles, nor divide the oily or saline Particles of the Subject from their Connexion with the others, which detain, and, as it were, envelope, or defend them from its Action.

The compound Corpuscles of the fermentable Subject being affected by the perpetual Motion of the Particles of the aqueous Fluid, a proper Degree of Motion is necessary, or that the Particles move with a proper Degree of Velocity, which principally depends on external Heat. A considerable Degree of Cold, indeed, will not absolutely prevent Fermentation, though it will greatly retard it; and a boiling Heat will prevent it still more. A tepid, or middle Degree of Heat between Freezing or Boiling, is therefore the most proper for promoting and quickening the Operation.

The Admission of Air, also, though not of absolute Necessity, yet greatly promotes and quickens the Action, as being a capital Instrument in putting in a proper Degree of Motion the oily Particles of the Subject. But whilst the Air thus contributes to hasten the Effect, it causes at the same time by its Activity some remarkable Alterations in the oily Particles; for it not only moves, but absolutely dissolves and displaces them from their original Connexions; and thus carries them off with itself from the whole Mass. And, therefore, though the Consideration of the Air does not so properly belong to Fermentation in the general, yet it does in particular; as having an accidental Power to alter every Species of this Operation: Consequently its Agency ought to be well understood, either to procure Alterations at pleasure in the fermenting Mass, or to prevent and correct impending Dangers.

The oily Particles thus separated and dissolved by the Air, are also elastic, though they probably derive that Property from their Intercourse with the Air itself, and their being rendered extremely minute.

When, therefore, an aqueous Fluid is added to a fermentable Subject exposed to a temperate Heat, a fermentative Struggle immediately arises, the saline Part of the compound Particles being dissolved by the continual intestine Motion of the Water, and carried up and down with it in all Directions, amidst an infinite Number of other Particles, as well fermentable, as aqueous ones; whence, by this Collision and Attrition, the saline Particles are dissolved, and separated from their Connexion with the oily and earthy. And as the oily Particles are the most subtle and elastic, they would, by this means, be thrown up to the Surface of the Liquor, and carried off by the Air, were they not closely connected with the earthy ones, whose Gravity prevents their Evaporation, and, by coming in contact with others of the same kind, form Aggregations, and sink down, with the oily Particles, to the Bottom. But before these can form a Bulk too large to be supported by the Water, many of the oily Particles are, by their frequent Collisions with the aqueous Fluid, separated from the earthy ones; and, by Degrees, more strongly connected again with the saline ones; whilst, on the other hand, the same saline Particles imbibe some of the earthy ones, which being left single, upon their Separation from the oily Particles, floated about separately in the Fluid.

And hence proceed the several different Consequences of Fermentation; _viz._ 1. From the Separation of the saline Particles of the fermentable Subject proceeds the tart, saline, or acid Taste of the Liquor; which is more sensible at first, before the Liquor is duly composed and settled, or the due Arrangement and Connection of the saline Particles with those of the oily and earthy Kinds, completed: After which the Liquor proves milder, softer, or less pungent. 2. From the oily Particles being set at liberty, proceeds the strong Smell of the Liquor, and the Head or shining Skin upon the Surface. 3. The earthy Particles collecting together in Clusters, cause the Fluid to appear turbid, and afterwards a visible earthy, or clay-like Matter to be precipitated: And some of the earthy Parts, in their Motion, arriving at the Head, or oily Skin on the Surface, cause it to thicken; and afterwards taking it down along with it, thus constitute the Lees which abound in Oil. 4. From this new Struggle or Collision, which is productive both of Solution, and a new Connection in the saline and earthy Corpuscles, proceeds the Ebullition in Fermentation. And, lastly, by the same repeated Coalition of the oily with the aqueous and saline Particles, the inflammable Spirit is produced.

Having thus laid down a concise Theory of Fermentation, we shall now proceed to the Practice.

The Wash being brought to a tepid, or lukewarm State in the Backs, a proper Quantity of a good-conditioned Ferment is added; but if the Ferment be solid, it should be previously broke into small Pieces, and gently thinned either with the Hand, Whisp, _&c._ in a little of the tepid Liquor. A complete and uniform Solution, however, should not be attempted, because that would greatly weaken the Power of the Ferment, or destroy its future Efficacy. The whole intended Quantity, therefore, being thus loosely mixed with a moderate Parcel of the Liquor, and kept in a tepid State, either by setting it near the Fire, or otherwise, and free from the too rude Commerce of the external Air; more of the insensibly warm Liquor ought to be added, at proper Intervals, till, at length, the whole Quantity is properly set to working together. And, thus, by dividing the Business into Parts, it may much more speedily and effectually be performed, than by attempting it all at once.

The whole Quantity of Liquor being thus set to work, secured in a proper Degree of Warmth, and defended from a too free Intercourse of the external Air, Nature itself, as it were, finishes the Process, and renders the Liquor fit for the Still.

By Ferments, we mean any Substance, which, being added to any rightly disposed fermentable Liquor, will cause it to ferment much sooner and faster than it would of itself; and, consequently, render the Operation shorter; in contradiction to those abusively called so, which only correct some Fault in the Liquor, or give it some Flavour. Hence we see, that the principal Use of Ferments is to save Time, and make Dispatch in Business; whilst they only occasionally, and, as it were, by Accident, give a Flavour, and increase the Quantity of Spirit. And, accordingly, any fermentable Liquor, may, without the Addition of any Ferment, by a proper Management of Heat alone, be brought to ferment, and even more perfectly, though much slower, than with their Assistance.

These Ferments are, in general, the Flowers and Fæces of all fermentable Liquors, generated and thrown to the Surface, or deposited at the Bottom, either during the Act of Fermentation, or after the Operation is finished.

Two of these are procurable in large Quantities, and at a small Expence; we mean, Beer-Yeast and Wine-Lees; a prudent and artificial Management, or Use of which, might render the Business of Distillation much more facile, certain and advantageous.

It has been esteemed very difficult, and a great Discouragement, in the Business of Distillation, to procure a sufficient Stock of these Materials, and preserve them at all times ready for use. The whole Secret consists in dexterously freeing the Matter from its superfluous Moisture; because in its fluid State, it is subject to a farther Fermentation, which is productive of Corruption; in which State it becomes intolerably fœtid and cadaverous.

The Method of exposing it to the Air till it has required a proper Consistence, is subject to great Inconveniencies; and so peculiar and careful a Management necessary, that it rarely succeeds.

The best Way, therefore, is to press it very slowly and gradually, in a thick, close, and strong Canvas Bag, after the manner of Wine Lees, by the Tail-press, till it becomes a kind of Cake; which, though soft, will easily snap, or break dry and brittle between the Fingers. Being reduced to that Consistence, and closely packed up in a tight Cask, it will remain a long Time uncorrupted, preserve its Fragrancy, and consequently, fit to be used for fermenting the finest Liquor.

The same Method is also practicable, and to the same Advantage, in the Flowers or Yeast of Wine; which may be thus commodiously imported from abroad: Or, if these cannot be procured, others of equal Efficacy may be procured from fresh Wine Lees, by barely mixing and stirring them into a proper warm Liquor; whence the lighter, or more volatile and active Parts of the Lees, will be thrown to the Surface, and may easily be taken off, and preserved, by the above-mentioned Method, in any desired Quantity. And hence, by a very easy Process, an inexhaustible Supply of the most useful Ferments may be readily and successively procured, so as to prevent for the future all Occasion of Complaint for want of them, in the Distiller’s Business.

Experience has demonstrated, that all Ferments abound much more in essential Oil, than the Liquor which produced them; and consequently they retain, in a very high Degree, the Smell and Flavour of the Subject. It is therefore requisite, before the Ferment is applied, to consider what Flavour is intended to be introduced, or what Species of Ferment is most proper for the Liquor.

The Alteration thus caused by Ferments is so considerable, as to render any neutral fermentable Liquor, of the same Flavour with that which yielded the Ferment. This Observation is of much greater Moment than will presently be conceived; for a new Scene is hereby opened, both in the Business of Distillation, and others depending upon Fermentation. It must, however, be observed, that its Benefit does not extend to Malt, treated in the common Method; nor to any other Subject but what affords a Spirit tolerably pure and tasteless: For, otherwise, instead of producing a simple, pure, and uniform Flavour, it causes a compound, mixed, and unnatural one. How far the fine Stiller may profit by it, well deserves his Attention; and whether our native Cyder Spirit, Crab Spirit, _&c._ which have very little Flavour of their own, may not, by this Artifice, be brought nearly, if not intirely, into the State of some foreign Brandies, so highly esteemed, is recommended to Experience.

It is common with Distillers, in order to increase the Quantity of Spirit, give it a particular Flavour, or improve its Vinosity, to add several things to the Liquor, during the Time it is in a State of Fermentation; and these Additions may properly be reduced to Salts, Acids, Aromatics, and Oils.

All rich vegetable Juices, as Treacle, Honey, _&c._ which either want a natural Acid, have been deprived of it, or contain it in too small a Quantity, will be greatly improved by adding, at the Beginning of the Operation, a small Quantity of the vegetable or fine mineral Acids; as Oil of Sulphur, Glauber’s Spirit of Salt, Juice of Lemons, or an aqueous Solution of Tartar. These Additions will either give, or greatly improve the vinous Acidity of the Subject, but not increase the Quantity of the Spirit, that Intention being performed by Aromatics and Oils.

All pungent Aromatics have a surprising Quality of increasing the Quantity of the Spirit, as well as in altering, or improving the Flavour; but their Use requires that the Fermentation should be performed in close Vessels. And if a large Quantity be intended to be added, Care must be taken not to do it all at once, lest the Oiliness of the Ingredients should check the Operation. But if the Flavour be the principal Intention, they should not be added till the Operation is nearly finished. After the same Manner a very considerable Quantity of any essential vegetable Oil may be converted into a surprisingly large Quantity of inflammable Spirit; but great Caution is here also necessary not to drop it too fast, or add too large a Quantity at a time, which would damp the Fermentation; it being the surest Method of checking, or totally stopping this Operation, at any Point of Time required. The best Method, therefore, of adding the Oil, so as to avoid all Inconveniencies, is to rub the Oil in a Mortar with Sugar, which the Chemists call making an _Olæosaccharum_, by which Means the Tenacity of the Oil will be destroyed, and the whole readily mix with the Liquor, and immediately ferment with it. The Distiller would do well to consider these Observations attentively, as he may thence form an advantageous Method of increasing the Quantity of Spirits, and at the same Time greatly improve their Quality and Flavour.

But in order to put these Observations in practice, particular Regard must be had to the containing Vessel in which the Fermentation is performed, the Exclusion of the Air, and the Degree of the external Heat or Cold.

With regard to the containing Vessel; its Purity, and the Provision for rendering it occasionally close, are chiefly to be considered. In cleansing it, no Soap, or other unctuous Body should be used, for fear of checking the Fermentation; and, for the same Reason, all strong alkaline Lixiviums should be avoided. Lime-water, or a turbid Solution of quick Lime may be employed for this Purpose, without producing any ill Effect; it will also be of great Service in destroying a prevailing acetous Salt, which is apt to generate in the Vessels when the warm Air has free Access to them; and tends to pervert the Order of Fermentation, and, instead of a Wine or Wash, produce a Vinegar. Special Care must also be had, that no Remains of Yeast, or cadaverous Remains of former fermented Matters, hang about the Vessels, which would infect whatever should be afterwards put into them; and cannot, without the utmost Difficulty, be perfectly cured and sweetened.

The occasional Closeness of the Vessels may in the large way, be provided for by Covers properly adapted; and, in the small way, by Valves, placed in light Casks. These Valves will occasionally give the necessary Vent to preserve the Vessel, during the Height of the Fermentation; the Vessel otherwise remaining perfectly close, and impervious to the Air.

It is a Mistake of a very prejudicial Nature, in the Business of Fermentation, to suppose, that there is an absolute Necessity for a free Admission of the external Air. The express contrary is the Truth, and very great Advantages will be found by practising according to this Supposition. A constant Influx of the external Air, if it does not carry off some Part of the Spirit already generated, yet certainly catches up and dissipates the fine, subtile, or oleaginous and saline Particles, whereof the Spirit is made, and thus considerably lessens the Quantity. By a close Fermentation this Inconveniency is avoided; all Air, except that included in the Vessel, being excluded. The whole Secret consists in leaving a moderate Space for the Air at the Top of the Vessel, unpossessed by the Liquor. When the Liquor is once fairly at work to bung it down close, and thus suffer it to finish the Fermentation, without opening or giving it any more Vent than that afforded it by a proper Valve placed in the Cask; which, however is not of absolute Necessity, when the empty Space, or rather that possessed by the Air, is about one tenth of the Gage; the artificial Air, generated in the Operation being then seldom sufficient to open a strong Valve, or at most not to endanger the Cask.

This Method may be practised to good Advantage by those whose Business is not very large; but it requires too much Time to be used by the large Dealers, who are in a manner forced to admit the free Air, and thus sustain a considerable Loss in their Quantity of Spirit, that the Fermentation may be finished in the small Time allowed for that Purpose. It may, however, be said, that the silent, slow, and almost imperceptible vinous Fermentation, is universally the most perfect and advantageous.

During the whole Course of this Operation, the Vessel should be kept from all external Cold, or considerable Heat, in an equal, uniform, and moderate Temperature. In the Winter, a Stove-Room, such as is common in _Germany_, would be very convenient for this Purpose; the Vessel being placed at a proper Distance from the Stove: But at other Seasons no particular Apparatus is necessary with us in _England_, if the Place allotted for the Business be but well defended from the Summer’s Heat, and the ill Effects of cold bleak northern Winds.

The Operation is known to be perfected when the hissing, or small bubbling Noise can be no longer heard, upon applying the Ear to the Vessel; and also by the Liquor itself appearing clear to Eye, and having a pungent Sharpness on the Tongue. And that it may fully obtain these Properties, and be well fitted to yield a pure and perfectly vinous Spirit by Distillation, it should be suffered to stand at rest in a somewhat cooler Place, if practicable, than that in which it was fermented; till it has thoroughly deposited and cleansed itself of the gross Lee, and become perfectly transparent, vinous and fragrant; in which State it should be committed to the Still, and the Spirit obtained will not only exceed that obtained in the common Way in Quantity, but also in Fragrance, Pungency, and Vinosity.

CHAP. III.

_Of Distillation in general._

Having in the two preceding Chapters laid down the best Methods of Brewing and Fermentation, we shall now proceed to the Method of Distillation.

And in order to lead our Readers methodically through the Path which lies before them, we shall begin with explaining the Principles of Distillation; or, the Method of extracting the spirituous Parts of Bodies.

To extract the Spirits is to cause such an Action by Heat, as to cause them to ascend in Vapour from the Bodies which detain them.

If this Heat be natural to Bodies, so that the Separation be made without any adventitious Means, it is called Fermentation, which we have already explained.

If it be produced by Fire, or other heating Power, in which the Alembic is placed, it is called Digestion, or Distillation: Digestion, if the Heat only prepares the Materials for the Distillation of their Spirits; and Distillation, where the Action is of sufficient Efficacy to cause them to ascend in Vapour, and distil.

This Heat is that which puts the insensible Parts of a Body, whatever it be, into Motion, divides them, and causes a Passage for the Spirits inclosed herein, by disengaging them from the Phlegm and the earthy Particles by which they are inclosed.

Distillation considered in this Light, is not unworthy the Attention and Countenance of the Learned. This Art is of infinite Extent; whatever the whole Earth produces, Flowers, Fruits, Seeds, Spices, aromatic and vulnerary Plants, odoriferous Drugs, _&c._ are its Objects, and come under its Cognizance; but we generally confine it to Liquids of Taste and Smell; and to the simple and spirituous Waters of aromatic and vulnerary Plants. With regard to its Utility, we shall omit saying any thing here, as we shall give sufficient Proofs of it in the Sequel.

CHAP. IV.

_Of particular Distillation._

Distillation is generally divided into three Kinds; the first is called Distillation _per ascensum_, which is when the Fire, or other Heat, applied to the Alembic, containing the Materials, causes the Spirits to ascend. This is the most common, and indeed almost the only kind used by Distillers.

The second is called Distillation _per descensum_; which is, when the Fire being placed upon the Vessel precipitates, or causes the Spirit to descend. This Kind is hardly ever used by Distillers, but to obtain the Essence or Oil of Cloves.

The third is termed Distillation _per latus_, or oblique Distillation; but this being used only by the Chemists we shall say nothing farther of it here.

With regard to the different Methods of Distillation, occasioned by the different Vessels, or Materials made use of to excite Heat, improperly called Distillation; they are of various Kinds, and shall be explained as they occur in the Work.

There are various Kinds of Distillation, some of which arise from the different Constructions of Alembics; such are the Distillation by the common Alembic, with a Refrigeratory, the Glass Alembic, the serpentine Alembic, and the Retort: Others are produced from the Heat surrounding the Alembic; such as the Distillation in _Balneum Mariæ_, the Vapor, the Sand, the Dung, and the Lime Baths.

These different Methods of Distilling, we shall explain in enumerating the Operations in which they are most proper; and proceed to treat of the different Forms of Alembics and their Constructions.

CHAP. V.

_Of_ ALEMBICS, _and their different Constructions._

The Alembic is a Vessel usually of Copper tined, which serves for, and is essential to all Operations in the Distillery.

There are several Sorts of Alembics, all different, either with regard to Matter or Form. As, the common Alembic with a Refrigeratory, the earthen and the glass Alembic, the _Balneum Mariæ_, and the Vapour-Bath Alembic.

Every one of these being of a different Construction, are also used in different Operations.

The common Alembic consists principally of two Parts, the lower Part called the Body, and the upper termed the Head.

The Body consists of two Pieces, the lower called the Cucurbit, and the upper the Crown. The Cucurbit or lower Part of the Body, is a kind of Receptacle proportioned to the Size of the Alembic, in which the Bodies to be distilled are placed.

The Crown, or upper Part of the Body, is also another Part of the Alembic; and is that Part of the Body to which the Head is immediately luted. But an Idea of these several Alembics will be much better attained from the following Figures, which represent them much stronger to the Imagination than is possible to be done by Words.

_Fig. 1._ Is a common Alembic, as it appears before it is placed in a Furnace, where _a_ is the Bottom, _b_ the Crown, _c_ the Head.

_Fig. 2._ Is the Body without the Head; _a_ the Rim or Top of the Crown where the Head is luted.

_Fig. 3._ The Head; _a_ the Rim where it is to be luted to the Body; _b_ the Nose, or End which is luted into the Worm.

_Fig. 4._ The Worm, as it appears when out of the Tub in which it is fixed when in use; _a_ the End into which the Still Head is inserted, _b_ that which conveys the Liquor into the Receiver.

_Fig. 5._ Two Stills at work in one Refrigeratory; _a_, _b_ the two Still Heads, _c_, _d_ the Bodies inclosed in the Brick-Work; _e_, _e_ the two Fire-Places; _f_, _f_ the two Ash-Holes; _g_ a Common Receiver; _h_ a Spout Receiver, called by Chemists a Separating-Glass, used in the Distillation of Herbs, in order to extract their essential Oil; _i_ a Crane for drawing the Water out of the Refrigeratory.

_Fig. 6._ A small Still with a Refrigeratory; _a_ the Body, _b_ the Head, _c_ the Refrigeratory filled with Water, _d_ the Receiver, luted to the Bec of the Alembic.

_Fig. 7._ A Glass Alembic to be used as a _Balneum Mariæ_; _a_ the Body, _b_ the Head, _c_ the Bec, which is to be luted to the Receiver, _d_ a Trivet on which it is standing in the Water.

_Fig. 8._ A proper Receiver for the Glass Alembic, called by Chemists a Bolt-Head, or Matrass.

_Fig. 9._ The Glass Alembic placed in a Copper Vessel; _a_ the Copper Vessel filled with Water, _b_ the Body of the Glass Alembic, _c_ the Head, _d_ the Receiver luted at _c_ to the Bec of the Alembic.

_Fig. 10._ A cold Still for distilling simple Waters; _a_ the Head, _b_ the Bec, or Nose, _c_ the Receiver, _d_ the Plate on which Herbs are laid.

_Fig. 11._ A Vessel for Digestion, called by Chemists a Pelican or circulatory Vessel; _a_ the Body, _b_ the Head, _c_, _c_ two Tubes, luted at _d_, _d_, by which the Liquor returns from the Head into the Body; _e_ a Furnace on which it is placed, _f_ the Fire-place, _g_ the Ash-hole.

_Fig. 12._ Another Receiver, used when it is necessary to lute it to the End of the Worm, in order to prevent the most volatile Parts from being evaporated, and lost.

CHAP. VI.

_Of the_ ACCIDENTS _that too often happen in performing the Processes of_ DISTILLATION.

Among the Accidents which frequently happen in Distilling, the least of all is for the Operation to miscarry and the Ingredients to be lost.

And this being a Subject of the greatest Importance we shall treat it with all possible Accuracy.

All Accidents are occasioned by Fire, their primary Cause; by want of Attention they get too much Head, and Fear often suffers them to become irremediable.

The first Accident which may happen by the Fire, is when a Distiller, by too great a Heat, causes the Ingredients to be burnt at the Bottom of the Still; by this Means his Liquor is spoiled by an empereumatic Taste, and the Tin is melted off from the Alembic. An Empereuma resembles the Smell of burnt Tobacco, and is produced in Liquors by too great a Degree of Heat. To illustrate this, distil any Fruit, Flowers, or any Aromatic whatever; but especially something whose Smell is very volatile, draw off only the best, unlute the Alembic, and what remains in the Still, will be found to have a very disagreeable Smell; whence it follows, that if a little more had been drawn off, it would have spoiled what was before obtained.

If the Fire be too violent, the extraordinary Ebullition of the Contents causes them to ascend into the Head; and, if a Glass Alembic, they fall ignited into the Recipient; the Heat breaks it, the Spirits are dissipated, and often take Fire from the Heat of the Furnace.

If the Fire be too strong, the Bottom of the Still becomes red hot, the Materials inflamed, and consequently the Fire reaches the Recipient.

When an earthen Alembic is used, the closest Attention is requisite to keep the Fire from burning the Materials at the Bottom. The Head, which is always of Glass, bursts, and the Spirits are spilt, and often catch fire. And the Remedy becomes the more difficult, as Earth retains the Fire much longer than a common Alembic.

If the Alembic be not firmly fixed, it is soon put out of Order, falls down and unlutes itself; thus the Liquor is spilt, and the Vapour sets the Spirits on fire.

If all the Joints be not carefully luted, the Spirits at their first Effort issue through the least Aperture, run into the Fire, which is propagated into the Alembic by the Vapour.

In Distillations where the Phlegm ascends first, its Humidity penetrates the Lute, and loosens it, so that when the spirituous Vapours ascend, they are exposed to the same Accident.

Lastly, when the Recipient is unluted, especially if near full, without the greatest Circumspection the Spirits will be spilt, and so catch Fire.

Hitherto I have only given a simple Account of what daily happens to Distillers; but the Consequences of these Accidents are infinitely more terrible than the Accidents themselves; for an Artist to lose his Time, his Labour and Goods, is no small Matter; but it follows from what we have premised, that both his Life and Fortune are in danger from these Conflagrations. Instances of the former are too common, as well as those of the latter, relating to the Danger to which the Operator is exposed. They are evident, and we have seen very lately three Instances sufficient to intimidate the most sanguine. The Spirits catch, the Alembic and Recipient fly, and the inflamed Vapour becomes present Death to all who breathe it.

The Rectifiers, who perform the most dangerous Operations of Distillery, are particularly exposed to these terrible Accidents; the Fineness of the Spirit at the same time that it renders it more inflammable, also causes the Fire to spread with the greater Rapidity. And when their Store-houses are once on Fire, they are seldom or never saved.

Possibly I may be censured for my Conciseness on this Head; indeed the Importance of it requires the most particular Discussion; but intending to speak of the Methods proper to prevent these Accidents, I shall close this Chapter, with recommending the Subject of it to the serious Reflection of all concerned in Distillation. And it being hitherto omitted, though of all others it requires the Attention of the Distiller, I shall further observe, that these Operations should never be left to Servants. What can be expected from ignorant Persons? Fear will seize them, when the greatest Presence of Mind is requisite.————Let us now proceed to the Methods of preventing, or at least lessening their Effects.

CHAP. VII.

_Of the Methods of preventing Accidents._

To have informed the Reader of the Accidents which happen in Distilling, would have been of little Consequence, without shewing, at the same Time, the Methods of preventing them. In order therefore to fortify him against the Terror, which the foregoing Chapter may have excited, we will here point out the Remedies for all the Cases before specified.

To prevent Accidents, two Things especially must be known, and adverted to.

1. The Knowledge of the Fire, which depends on the Fuel, whether Wood or Coal.

2. The Manner of luting so as to prevent the Vapours from escaping through it, and by that Means of setting the whole on fire.

The hardest Wood generally makes the quickest Fire, such as Beech, Oak, Holm, Elm, _&c._ The white Woods, as the Ash, the Poplar, the Willow, and the Birch, make a milder Fire. This holds good also of the Coal made of these two kinds of Wood; and, consequently, the Nature of the Wood or Coals must determine the Fire, and the Action of this must be proportioned to the Effect intended to be produced by it. That is, the Capacity of the Alembic, the Matters to be distilled, and their Quantity. The same may also be said of Pit Coal, which is generally used in _England_.

It is evident, that the larger the Alembic, the more Fire is necessary. What has not been digested, also, requires more Fire than that which has been prepared by that Operation. Spices require a stronger Fire than Flowers; a Distillation of Simple Waters more than that of spirituous Liquors.

The surest Way of ascertaining the necessary Degree of Fire, is to regulate it by the Materials, as they are more or less disposed to yield them Spirits, _&c._ and this is done as follows. The Operator must not leave the Alembic, but attentively listen to what passes within, when the Fire begins to heat it. When the Ebulition becomes too vehement, the Fire must be lessened, either by taking out some of the Fuel, or covering it with Ashes or Sand.

It requires a long Experience in the several Cases, before a Distiller can acquire a competent Knowledge in this important Point. Nor is it possible to determine the Degree of Fire from the Quantity of Fuel; Judgment, assisted by Experience, must supply this Defect.

Every thing being determined with regard to the Degree of Fire, we shall now proceed to explain the Method of luting Alembics.

By the Term luting an Alembic, we mean, the closing the Joints through which the Spirits might transpire.

Lute is a Composition of common Ashes, well sifted, and soaked in Water; Clay, and a kind of Paste made of Meal or Starch are also used for this Purpose; which, as I before observed, is to close all the Joints, _&c._ in order to confine the Spirits from transpiring.

Good Luting is one of the surest Methods of preventing Accidents. An Alembic, where all Transpiration is prevented, having nothing to fear but the too great Fierceness of the Fire; and that may be regulated by the Rules already laid down.

The refrigerating Alembic is mostly used. The Body and the Head are joined to each other; but notwithstanding the greatest Care be taken in luting the Juncture, there will still be some imperceptable Interstice for Transpiration; and the least being of the greatest Consequence, a Piece of strong Paper, should be pasted over the Joint, and the Alembic never left, till the Spirits begin to flow into the Receiver, in order to apply fresh Paper, if the former should contract any Moisture. The Master himself should carefully attend to this, and whatever Precaution may have been previously used, the Eye must be constantly upon it.

The Alembic, when vinous Spirits are distilled, should be luted with Clay, carefully spread round the Junctures, in order to prevent all Transpiration; because the Consequences here are terrible; for when the Fire catches a large Quantity, it is often irremediable. Besides, as this Earth cracks in drying, it must be often moistened, and fresh applied, on the first Appearance of any Occasion for it.

The Retort is also luted with Clay; but as glass Retorts are also used, they are often coated with the same Clay, to prevent their melting by the Intenseness of the Fire.

Lastly, the earthen and glass Alembics are luted with Paper and Paste as above.——Having thus explained the great Consequence of Circumspection with regard to Luting, and the Degree of Fire, we shall now proceed to a third Method of preventing them, and close this Chapter with a short Observation on portable Furnaces; which is, That Alembics being never thoroughly secure on this kind of Furnaces, a Hook should be fastened to the Refrigerant for fixing it to the Wall.

CHAP. VIII.

_Of the Remedies for Accidents, when they happen._

Notwithstanding the best of Rules, and the strictest Observation, it is impossible entirely to prevent Accidents, and therefore it is of no less Importance to point out the Remedies on those Occasions.

The most essential, are Courage and Presence of Mind; Fear only increasing the Misfortune.

1. If the Fire be too violent it must be covered, but not so as totally to prevent its Action, as by that Means the Process of the Distillation would be interrupted, and render it more difficult and less perfect.

2. When the Ingredients burn, which you will soon discover by the Smell, the Fire must be immediately put out, in order to prevent the whole Charge of the Still being entirely spoiled, which would otherwise inevitably be the Consequence.

3. If the Spirits should catch fire, the first care is to unlute immediately the Receiver, and stop both the End of the Beak and Mouth of the Receiver with wet Clothes.

The Fire must then be put out, and if the Flame issued through the Luting, the Joints must be closed with a wet Cloth, which, together with Water, should never be wanting in a Distil-house.

4. If the Alembic be of Earth, and the Contents burn at the Bottom, the Fire must immediately be put out, the Alembic removed, and Water thrown upon it, till the Danger is over; and, for farther Security, covered with a wet Cloth.

5. If after all your Care in closing the Junctures to prevent Transpiration, you perceive any thing amiss, while the Spirits are ascending, apply Clay, or any other Composition, in order to stop the Aperture, and have always a wet Cloth ready to stifle the Flame, if the Spirits should take fire.

6. If the Heat detaches the Lute, or it becomes moist, immediately apply another, having always ready what is necessary for performing it. Should the Transpiration be so violent, that you cannot immediately apply a fresh Lute, clap a wet Cloth round the Joint, and keep it on firm and tight, till the Spirits have taken their Course. But if notwithstanding all your Efforts the Transpiration should increase, so that you fear a Conflagration, remove the Receiver as soon as possible from the Fire, and afterwards your Alembic, if portable; but if otherwise, put out the Fire immediately.

7. The Charge being worked off, be cautious in luting the Receiver, that nothing be spilt on the Furnace, and carry it to some Distance from it, that the Spirits exhaling may not take fire.

8. Lastly observe, that wherever a Remedy is required, there must be no Candle used; for the spirituous Vapours easily take fire, and propagate the Flame to the Vessels from whence they issue.

All that has been hitherto said concerns only the Management of the Alembic; but what remains is still more interesting, and relates to those who work it, that they may not, by conquering the Accident, destroy themselves.

On discovering any of the above Accidents, when the Flame has not yet reached the Spirits, let the Remedies already mentioned be applied, either with regard to the Lute, or the Violence of the Fire.

But if the Flame has reached the Alembic, the following Precautions are to be used.

The Operator must not approach the Alembic without a wet Cloth over his Mouth and Nostrils, it being immediate Death to inhale the inflamed Vapour.

In hastening to stop any Accident, be careful to approach the Side opposite to that whither the Air impels the Flame; for, without this Precaution you would be involved in it, and could not, without the utmost Difficulty, extricate yourself from it.

If notwithstanding this Precaution, the Eddy of the Air should force the Flame to your Side, quit the Place immediately, and do not return till its Direction be changed, always taking care to have a wet linen Cloth before your Nose and Mouth, and keep yourself on the Side opposite to the Direction of the Flame: And also to have another such Cloth, in order to smother the Flame, and close the Crevise through which the Spirits issue.

Should it be your Misfortune to be covered with inflamed Spirits, wrap yourself in a wet Sheet, which should be always ready for that Purpose. Self-Preservation is of too great Importance that any of these Precautions should be omitted in such Variety of Dangers.

If the Fire has acquired such a Head that it cannot be stopt, the Receiver must be broke, and the Alembic, if portable, thrown down; but no Person must be suffered to go near them, especially those who are Strangers to the Business.

In a desperate Case, like that of a large Quantity of rectified Spirit taking Fire, if Time permit, the Communication of the Beak of the Alembic with the Recipient, which is usually a Cask, must be cut off, by closely stopping the Bung; and be sure no Candle come near the Receiver, leaving the rest, as the Danger would be too great to expose ones self to the Flames of a large Charge, and the Distiller’s Safety should be principally considered.

I thought it my Duty to give my Reader these Informations, and hope that in the Practice of Distillation, he will find them of great Advantage.

CHAP. IX.

_On the Necessity of often cooling the Alembic, as another Means of preventing Accidents._

The Refrigerant is so essential a Part of the Alembic, that for want of it several other Expedients are made use of to perform its Office, for cooling those whose Capacity, Brittleness, or lastly the Construction, will not admit of their having any.

The Refrigerant is usually in proportion to the Capacity of the Alembic, for which the following may serve as a Rule, that the Capacity of the Refrigerant should be to that of the Alembic, as 14 to 8.

The Necessity of cooling the Head of the Alembic is self-evident to all who have the least Knowledge of Distillation, as it condenses the Spirits, cools them, and causes them to flow into the Receiver, which, if of Glass, would otherwise be broken by the Heat; and consequently serves to prevent Conflagrations.

The Alembics of the _Balneum Mariæ_, and the Vapour Bath, ought also to have Refrigerants, like the common Alembic, unless they are of Glass.

Those of Earth and Glass are cooled, as we have already observed, with a wet Cloth, which is also used to cool the Head of other kinds of Alembics. But it is not difficult to contrive one which may be placed in a Refrigerant; such as the following.

To a common small Still apply and lute a Worm, or long tin or pewter Tube, forming several Circumvolutions, of the same Circumference with the Body, in order to give it some Elevation, place this Worm in a Refrigerant, proportioned to the Alembic. If the Capacity of this Alembic should make it bear too much on the Neck of the Matrass, it may be supported by a Trevit of the same Circumference as the Body itself: The Extremity of the Worm may have a Beak projecting beyond the Side of the Refrigerant, for conveying the Spirits into the Receiver.

This Apparatus will be attended with little Expence, will save the Distiller the Trouble of being perpetually cooling the Head of the Alembic, and is such a Safe-guard against Accidents, that if the Worm be well luted, nothing need be apprehended but from the Violence of the Fire.

This Method of Practice, therefore, is productive of three valuable Particulars: The first is, that by cooling the Spirits it preserves the Receiver, and obviates the Accidents arising from their Heat. The second is, that the Spirits being kept in a moderate Heat, the Transpiration is less, and consequently the Spirits procured by the Operation have more Taste, Smell and Fragrancy than they would otherwise have had.

Experience demonstrates, that when the Spirits flow hot into the Receiver, however attentive the Distiller may be to lute the Junctures of the Alembic, there will be a very sensible Evaporation, which even in simple Waters greatly depreciates the Goodness of the Liquor.

Lastly, the third is, that the Cooling of Alembics is what principally contributes to the Perfection of the Operation; because the Coolness of the Head precipitates the Phlegm, and in the Case of too great a Degree of Fire, and where the Ebullition is too vehement, if after taking away Part of the Fire, or covering it, the Ebullition should continue, the Head may be cooled with a wet Cloth, till the Ebullition is reduced.

As there is a Necessity of cooling the Alembic, so what we have said cannot be too carefully observed. In fine, the Contrast of Cold and Heat, equally concurring, but by Methods directly opposite, to the same Process, and the Perfection of the Distillation, is a Phœnomenon, which deserves the Attention of all who study the Operations of Nature.

CHAP. X.

_Of the Necessity of putting Water into the Alembic, for several Distillations._

Two principal Advantages attend putting Water into the Alembic. The first is, to prevent the Loss the Distiller would incur without that Precaution, and so prevent any Alteration in the Liquor procured by Distillation. This we shall illustrate by an Example. Suppose a Distiller should attempt to rectify Spirits of Wine, without putting Water in the Alembic. It is evident, that the Fire will consume Part of it, which is entirely loss, because the same Quantity of Spirit cannot be procured from it, which might, had there been any thing to moderate the Action of the Fire, which now preyed upon it.

_Secondly_, If Liquors are impregnated with strong Ingredients, especially Seeds, and the Quantity be sufficient to absorb all the Phlegm, a great Quantity of Spirit must be left in the Still, or the Ingredients will burn, and the Spirits contract an empyreumatic Taste, which is the more detrimental to the Spirit, as it is increased by Age.

_Thirdly_, If no Water be put into the Alembic with the Ingredients, the Spirit will be rendered finer by them, and the Fire, if ever so little too strong, will cause the Ingredients to burn, and the Spirits to contract an Empyreuma; a Misfortune easily prevented by this Precaution.

Thus it is a Safe-guard against Accidents: But besides, Water being mixed with the Ingredients, they are at once prevented from burning, and the Spirit not weakened; for no sooner are the Ingredients put in Motion by the Fire, than the Spirits immediately ascend, and the Liquor loses nothing of its Quality, provided the Receiver be removed as soon as the Phlegm begins to ascend.

The Water therefore prevents the Waste of the Spirits, and thus the Distiller loses nothing of his Goods; whereas, without Water, the Spirits by impregnating the Materials, their Quantity must be less. With regard to the Phlegm, there is no Difficulty in finding when it begins to ascend, the first Drop being cloudy, and when it has continued dropping for some time, it is perceived by a milky Cast at the Bottom of the Receiver.

_Lastly_, The Distiller is no Loser with regard to the Quality of his Liquor, which is not at all weakened thereby. Thus it is attended with the two capital Advantages, the Profit of the Distiller, and the Perfection of the Liquor. Let us now proceed to the different Manners of Distillation.

CHAP. XI.

_Of the particular Advantages attending every kind of Distillation._

In the third Chapter we mentioned the several kinds of Distillation, we shall here enlarge on the particular Advantages of each, and in what Circumstances each is to be used.

In order for Distillation, the Alembic must be charged with Materials, and placed on a Fire, or Substances capable of producing the same Effect.

_The Method of Distilling with the common refrigerant Alembic._

This Method of Distilling is the most generally used, being one of the most speedy and profitable, as it requires fewer Preparatives, and less Time.

To distil with the common Alembic, the Body of it must be thoroughly cleansed, that no Taste or Smell of any preceding Materials may remain. The Materials are then to be put into the Alembic; but care must be taken that the Alembic be not above half full, in order that the Materials may have sufficient Room to move, without choaking the Neck of the Alembic. The same Care must be taken with regard to the Head, it must be thoroughly cleansed and dried; for it often happens that some small Quantity of Water is left in the Rim, which renders the first Spirits foul, and, by endeavouring to separate it from the other, some, and that the most volatile Part of the Spirit, will be lost.

After this the two Parts of the Alembic are to be carefully luted with strong brown Paper, well pasted on, and the Nose of the Alembic luted to the Worm; after which the Fire should be immediately made under the Still, lest too long an Infusion should prejudice the Liquor.

This Alembic being worked on an open Fire, the Operation is quicker than any other; but the Degree of Fire requires a very close Attention; as a different Management is necessary to different Materials. The Water of the Refrigeratory must be changed from time to time, and if the Case requires it, the whole Head, but especially the Bec, must be kept cold.

_Of Distillation in Sand, and in what Cases it should be used._

This Species of Distillation is performed in two different Manners. First, by covering the Fire with Sand or Ashes, and placing the Alembic upon it. This Method is very necessary in Digestion, and for the perfect Rectification of Spirits. Sand is absolutely necessary for moderating the Action of the Fire, when there is Reason to fear the Matter contained in the Bottom of the Alembic will burn.

The second Method of Sand Distillation, is to take the finest River Sand, and after thoroughly washing it, put into the Alembic a Quantity sufficient to cover it three Fingers deep; after which the Still is to be charged with the Ingredients to be distilled. This serves instead of Water in certain Cases, where the Use of it would prejudice the Ingredients; as in the fine spirituous Waters impregnated with the aromatic Parts of Flowers; the Sand preventing the Ingredients from burning. It is also necessary in distilling rectified Spirits from Seeds.

This Operation being finished, the Alembic must be thoroughly cleansed from the Sand, that the Taste or Smell contained therein, be not communicated to any other Charge of different Ingredients.

_Of Distilling in_ Balneum Mariæ, _and its Advantages_.

This Method of Distillation is of great Use in several Cases. Its Operation is more perfect, and is subject to few, if any of those Accidents attending Distillations on an open Fire.

In distilling sweet-scented Waters from Flowers, aromatic Plants, and others of that kind, where neither Water, nor Spirit ought to be mixed with them, there is an absolute Necessity for using the _Balneum Mariæ_; as by every other Distillation, on an open Fire, the Ingredients would infallibly burn.

If Sand should be made use of, the Fire would melt the Tin from the Alembic, and the Contents be in the utmost Danger of being burnt.

In distilling in _Balneum Mariæ_, a glass Alembic is generally used. This Alembic is to be placed in a Copper Vessel filled with Water. This Vessel ought at least to be of half the Height of the Alembic: at the Bottom of the Copper Vessel must be a Trivet on which the Alembic is to be placed, that it may not touch the Bottom of the Copper, because when the Water begins to boil, it disperses itself towards the Sides, and leaving the Bottom dry, the Ingredients would be in danger of burning.

The Use of the _Balneum Mariæ_ is excellent for those Ingredients which require little Spirit; but if a Copper Alembic be used, be sure to place Sand at the Bottom, that the distilled Liquor may not contract any ill Taste or Smell. This Method is also adviseable in the Rectification of Spirits, on Account of the Danger attending this Operation when performed on a naked Fire.

Were this Method of Distillation as expeditious as that performed on a naked Fire, no other ought to be used, because it is subject to no Accidents, and at the same Time the Spirit, &c. distilled is much more fragrant and grateful.

_In what Cases glass, or earthen Alembics are to be used; their Advantages and Disadvantages._

In the Chapter relating to Accidents, we have mentioned the earthen Alembic; we must now add, that it ought never to be used, except the Matter to be distilled have a strong and bad Smell, and then seldom above once, unless it be for Ingredients of the same or similar Qualities.

This Alembic being very difficult to be managed, we can only recommend it in the Case above-mentioned.

As a naked Fire is generally applied to this Alembic, it requires a Furnace where the Fire may be gradually increased, on account of the Accidents to which it is liable.

The glass Alembic is more easily managed, as it is generally placed in a _Balneum Mariæ_. Its principal Use is for distilling Waters from Flowers, and making Quintessences; and were it not for the Length of the Operation, it would be preferable to any other Method.

This Alembic hardly admitting of a Refrigerant, a wet linen Cloth must be placed on the Head, and often changed.

The Receiver of this Alembic must not be very large, because of the Fragility of the Bec; but if it were ever so little bent into a Curve, the Largeness of the Receiver would be of no Prejudice; because then its whole Weight would be supported by its Stand.

_Advantages of Distillation performed by the Vapour Bath._

This Method differs very little from the _Balneum Mariæ_, and is used nearly in the same Circumstances; but has greatly the Advantage of the _Balneum Mariæ_ in the Quickness of the Operation. And _Lemery_, in the first Part of his Course of Chemistry, affirms its Operation to be more perfect.

However that be, its Use is equal to that of the _Balneum Mariæ_; but in distilling sweet-scented Waters, or Flowers, Sand must be placed at the Bottom, that the Liquor may not contract a Taste from the Copper.

_Cases where Dung, Husks of Grapes, and Lime, are to be used._

These Substances are rarely used except in Digestions; and therefore of no great Use to Distillers, they using only hot Ashes, or a Fire well covered for that Purpose.

If Dung be used it must be of the hottest kind, _viz._ that of the Horse or Sheep, and the Quantity proportioned to the Heat intended. The Lime must be quick; and if the Heat required be moderate, Lime which has lain some time in the Air must be used. The same is to be observed with regard to the Husks of Grapes. But in whatever manner these are used, the Digestions must be performed in a close covered Vessel.

CHAP. XII.

_Of Bodies proper for Distillation._

This Chapter alone might make a Volume, were we to make a particular Enumeration of all its Parts; but, as we have already observed, we shall confine ourselves to the Distillation of simple and compound Waters, _&c._

If we acquit ourselves to the Satisfaction of the Public, we shall enjoy the Pleasure of having treated of one Part entirely new; and, indeed, the only one that has been overlooked.

The Bodies proper for Distillation, are Flowers, Fruits, Seeds, Spices and aromatic Plants.

By Distillation and Digestion, we extract the Colour and Smell of Flowers in simple Waters and Essences.

We extract from Fruits, at least from some, Colour, Taste, _&c._

From aromatic Plants, the Distiller draws Spirits, Essences, simple and compound Waters.

From Spices are procured Essences, or in the Language of the Chemists, Oils, and Perfumes, and also pure Spirits.

From Seeds or Berries are drawn simple Waters, pure Spirits; and from some, as those of Anise, Fennel, and Juniper, Oil.

The Colour of Flowers is extracted by Infusion, and likewise by Digestion in Brandy or Spirit of Wine: The Smell is extracted by Distillation; the simple Water with Brandy or Spirit of Wine.

What is extracted of the Colour of Flowers, by Infusion in Water by a gentle Heat, or by Digestion in Brandy or Spirits of Wine, is called, in the Distiller’s Phrase, Tincture of Flowers.

The Colour of Fruits is extracted in the same manner, either by Infusion or Digestion: Their Taste is also procured by the same Processes. But let it be observed, that the Time of these Operations must be limited; for otherwise the Fruit, after Fermentation, would render it acid. The Taste is also extracted by Distillation in Spirit of Wine.

From aromatic Plants are extracted by the Alembic pure Spirits, Odours, and simple Waters. But these require different Methods of Distillation. The first by Water or Brandy only, the second by rectified Spirit, which will give them the greatest Excellency they are capable of.

The Plants themselves with their Flowers may also be distilled, which is still better.

From Spices are drawn Spirits, and oily or spirituous Quintessences. The Spirits are drawn by Brandy, or Spirit of Wine, with very little Water: The Oils are distilled _per Descensum_; and the spirituous Quintessences by pounding the Spices, and after infusing them in Spirit of Wine, decanting it gently by inclination.

From Seeds are extracted simple Waters, Spirits and Oils. Very few of the first and last, Spirits being what is generally extracted from Seeds and Berries.

Some Distillers, through a Notion of Frugality, distil Seeds with Water; but their Liquors are not to be compared with those which are distilled with Spirits. When Oils are drawn from Seeds, the Operation is performed either by the _Balneum Mariæ_, or the Vapour Bath.

We only deliver in this Place, the first Elements of each of these Operations, which will be farther illustrated in the Sequel, when we treat more particularly of these Subjects.

CHAP. XIII.

_Of what is procured by Distillation._

By Distillation are procured Spirit, Essence, simple Waters and Phlegm.

_Spirits_ are very difficult to be defined. I consider them as the most subtil and volatile Parts of a Body.

All Bodies without Exception have Spirits more or less.

These Parts are an ignited Substance, and consequently by their own Nature disposed to a violent Motion.

These volatile Particles are more or less disposed to separate themselves, as the Bodies are more or less porous, or abound with a greater or lesser Quantity of Oil.

By the Term _Essence_, we understand the oleaginous Parts of a Body. An essential Oil is found in all Bodies, being one of their constituent Principles. I have observed in all my Distillations, Spirit of Wine excepted, a soft unctuous Substance floating on the Phlegm; and this Substance is Oil, which we call Essence; and this is what we endeavour to extract.

_Simple Waters_ are those distilled from Plants, Flowers, _&c._ without the Help of Water, Brandy, or Spirit of Wine. These Waters are commonly odoriferous, containing the Odour of the Body from whence it is extracted, and even exceeds in Smell the Body itself.

_Phlegm_ is the aqueous Particles of Bodies; but whether an active or passive Principle, we shall leave to the Decision of Chemists.

It is of the last Importance to a Distiller to be well acquainted with its Nature; many mistaking for Phlegm several white and clouded Drops, which first fall into the Receiver, when the Still begins to work. These, however, are often the most spirituous Particles of the Matter in the Alembic, and consequently ought to be preserved. What has given occasion to this Mistake, is some Humidity remaining in the Head, _&c._ of the Alembic. And had it been thoroughly wiped, the first Drops would have been equally bright with any during the whole Operation.

The following Remark deserves Attention. In Bodies that have been digested the Spirits ascend first; whereas in Charges not digested, the Phlegm ascends before the Spirits. The Reason of this is very plain and natural.

In Substances previously digested, the Action of the Fire no sooner causes the Matter in the Alembic to boil, than the Spirits, being the most volatile Parts, detach themselves, and ascend into the Head of the Alembic. But when the Matter to be distilled has not undergone a proper Digestion, the Spirits being intangled in the Phlegm, are less disposed to ascend, till the Phlegm itself separates, and gives them room to fly upward. The Phlegm being aqueous rises first: This is more particularly observable in Spices. I am, however, inclined to believe, that were the Operation performed in an Alembic, whose Head was at a great Distance from the Surface of the Charge, they would not ascend high enough to come over the Helm, but fall back again by their own Gravity, and by that means leave the Spirits at Liberty to ascend. But in the common Refrigatory Alembic this always happens.

If this Observation be not readily admitted, I appeal to Experience, which I desire may be the Test of every thing I shall advance.

Another Observation, which has verified the above Assertion by innumerable Instances, is, that in an extraordinary Run of Business, when I had not time sufficient to digest the Substances, I used to bruise them in a Mortar; but notwithstanding the Trituration, the Phlegm first came over, and afterwards the Spirits. But I desire to be understood, that I speak here only of the volatile Parts of the Plants not drawn with vinous Spirits, but contained in a simple Water.

Another Remark I must add, and which I hope will be acceptable to the Curious, as it has not yet been made public, though doubtless the Observation has often occurred to others; it is this: That in mixed Charges, consisting of Flowers, Fruits, and aromatic Plants, put into the Alembic without a previous Digestion, the Spirits of the Flowers ascend first; and notwithstanding the Mixture, they contracted nothing of the Smell or Taste of the Fruits and Plants. Next after the Spirits of the Flowers, those of the Fruits ascend, not in the least impregnated with the Smell or Taste of either of the Flowers or Plants. And in the last Place the Spirits of the Plants distil no less neat than the former. Should this appear strange to any one, Experience will convince him of the Truth.

Another Observation I have made on aromatic Herbs, is, that whether they are, or are not digested; whether the Spirits or Phlegm ascend first; the Spirits contain very little of the Taste and Smell of the Plants from whence they were extracted; and I have always been obliged to put to these Spirits a greater or lesser Quantity of the Phlegm, in order to give the Spirits I had drawn the Taste of an aromatic Odour of the Plants; the Phlegm containing the greatest Quantity of both.

This Observation I insert as of great Use to those who practice Distillation.

As the Term Digestion often occurs in this Essay, I cannot avoid pointing out its Advantages, and even shew the Necessity of using it in several Circumstances.

Substances are said to be in Digestion, when they are infused in a Menstruum, over a very slow Fire. This Preparation is often necessary in Distillation; for it tends to open the Bodies, and thereby free the Spirits from their Confinements, whereby they are the better enabled to ascend.

Cold Digestions are the best; those made by Fire, or in hot Materials, diminish the Quality of the Goods, as some Part, as the most volatile, will be lost.

In order to procure Essences, the Bodies must be prepared by Digestion. It is even of absolute Necessity for extracting the Spirits and Essences of Spices.

CHAP. XIV.

_Of the proper Season for Distilling._

Flowers of all Kinds must be distilled in their proper Seasons. To begin with the Violet. Its Colour and Smell can only be extracted when it is in its greatest Vigour, which is not at its first Appearance, nor when it begins to decay. _April_ is the Month in which it is in its greatest Perfection; the Season being never so forward in _March_, as to give the Violet its whole Fragrancy.

The same must be observed of all other Flowers. And let them be gathered at the hottest Time of the Day; the Odour and Fragrancy of Flowers being then in their greatest Perfection.

The same Observation holds good, with regard to Fruits; to which must be added, that they are the finest, and of the most beautiful Colour, especially those from whence Tinctures are drawn; they must be free from all Defects, as the Goods would by that Means be greatly detrimented.

Berries and Aromatics may be distilled at any Season, all that is necessary being a good Choice. But in this Distillers are sometimes mistaken, as may easily happen without a very accurate Knowledge. We shall therefore, in the Sequel, lay down more particular Directions for making a proper Choice of Materials.

CHAP. XV.

_Of the Filtration of Liquors._

Filtration consists in passing Liquors thro’ some porous Substance, in order to free them from those Particles which obscure their Brightness.

Nothing is finer than a Liquor newly distilled; but the Syrup and colouring Particles render it thick and opaque; in order, therefore, to restore their Brightness they are filtrated, which is done by passing them through Sand, Paper, Cloth, _&c._

All the Attention of the Distiller cannot in ordinary Operations always prevent some aqueous Particles from rising with the Spirits, either in the Beginning of the Process, in those Compositions where they ascend first, or at the Conclusion when they rise last. As this is almost unavoidable, so it is also sometimes necessary.

In distilling Flowers, or aromatic Plants, fresh gathered, the Phlegm rises first; and this Part cannot be taken out of the Receiver without depriving the Spirits of a considerable Part of their Fragrancy.

In distilling Spices, their Odour being more entangled, will remain in the Alembic till Part of the Phlegm is drawn off. But when, instead of these Substances, their Quintessences are used, the Necessity ceases. But the Phlegm commonly causing a Cloudiness in the Liquor, it may be rendered tolerably fine, by pouring it gently off by Inclination, without the Trouble of Filtration the aqueous Particles, by their Gravity, falling to the Bottom. But to render it entirely bright and fine, put some Cotton in a Funnel, and pour the Liquor thro’ it, by which means the aqueous Particles will be retained in the Cotton. You must however remember to cover the Top of the Funnel, to prevent the most volatile Parts of the Spirits from evaporating.

CHAP. XVI.

_Of the Distillation of Malt Spirits._

The Wash, or Liquor being prepared by Brewing and Fermentation, as directed in the first and second Chapters of this Treatise, the Still is to be charged with it, and worked off with a pretty brisk Fire. But it should be observed, that the only Apparatus used in this Process, is the Alembic with a Refrigeratory, as represented in _Fig. 1._

The Wash being of a mucilaginous Nature, a particular Management is necessary to prevent its burning, and cause it to work kindly in the Still: If it should happen to be burnt in the Operation, the Spirit will have a most disagreeable Flavour, which can hardly ever be removed; and therefore to prevent this ill Effect, the Wash should be made dilute or thin, the Fire well regulated, and the whole kept in a continual Agitation during the whole Process. The most judicious Distillers always take care to have their Wash sufficiently diluted, and constantly find their Spirit the purer for it. With regard to the Fire, it may be easily kept regular by a constant Attendance, and observing never to stir it hastily, or throw on fresh Fuel; and the stirring of the Liquor in the Still is to be effected by Means of a Paddle, or Bar kept in the Liquor till it just begins to boil, which is the Time for luting on the Head; and after which there is no great Danger, but from the improper Management of the Fire: This is the common Way; but it is no easy Matter to hit the exact Time, and the doing it either too late, or too soon, is attended with great Inconvenience, so that several have discovered other Methods; some put more solid Bodies into the the Still with the Wash; others place some proper Matter at the Bottom and Sides of the Still, which are the Places where the Fire acts with the greatest Force.

The Use of the Paddle would, however, answer better than either of these Methods, could it be continued during the whole Time the Still is working; and this may be done by the following Method: Let a short Tube of Iron or Copper be soldered in the Center of the Still-head, and let a cross Bar be placed below in the same Head, with a Hole in the Middle, corresponding to that at the Top; through both these let an iron Pipe be carried down in the Still, and let an iron Rod be passed through this with wooden Sweeps at its End; this Rod may be continually worked by a Winch at the Still-head, and the Sweeps will continually keep the Bottom and Sides scraped clean, the Interstices of the Tube being all the time well crammed with Tow to prevent any Evaporation of the Spirit.

The same Effect may, in a great Measure, be produced by a less laborious Method, namely, by placing a Parcel of cylindrical Sticks lengthways, so as to cover the whole Bottom of the Still, or by throwing in a loose Parcel of Faggot Sticks at a Venture; for the Action of the Fire below moving the Liquor, at the same time gives Motion to the Sticks, making them act continually like a Parcel of Stirrers upon the Bottom and Sides of the Still, which might, if necessary, be furnished with Buttons and Loops, to prevent them from starting. Some also use a Parcel of fine Hay laid upon the loose Sticks, and secured down by two cross Poles, laid from Side to Side, and in the same Manner fastened down with Loops. Care is to be taken in this Case not to press the Hay against the Sides of the Still; for that would scorch nearly as soon as the Wash itself; but the Sticks never will: These are simple but effectual Contrivances, and in point of Elegance, they may be improved at Pleasure.

There is another Inconvenience attending the distilling of Malt Spirit, which is, when all the Bottoms, or gross mealy Fœculence is put into the Still along with the Liquor, the thinner Part of the Wash going off in Form of Spirit; the mealy Mass grows by Degrees more and more stiff, so as to scorch towards the latter Part of the Operation. The best Method of remedying this is to have a Pipe with a Stop-cock, leading from the upper Part of the Worm-tub into the Still; so that upon a half, or a quarter Turn, it may continually supply a little Stream of hot Water, in the same Proportion as the Spirit runs off, by which Means the Danger of scorching is avoided, and the Operation, at the same time, not in the least retarded.

In _Holland_, the Malt Distillers work all their Wash thick, with the whole Body of Meal among it; yet they are so careful in keeping their Stills clean, and so regular and nice in the Management of their Fires, that though they use no Artifice at all on this Head, only to charge the Still while it is hot and moist, they very rarely have the Misfortune to scorch, except now and then in the Depth of Winter. When such an Accident has once happened in a Still, they are extremely careful to scrape, scrub and scour off the Remains of the burnt Matter, otherwise they find the same Accident very liable to happen again in the same Place. But beyond all the other Methods in Use on this Occasion, would be the working the Stills not by a dry Heat, but in a _Balneum Mariæ_, which might possibly be so contrived by the Bason being large, and capable of working a great many stills at once, as to be extremely worth the Proprietor’s while in all respects.

Another Requisite to be observed is, that the Water in the Worm-tub be kept cool; this may be affected, by placing in the middle of the Tub a wooden Pipe or Gutter, about three Inches square within, reaching from the Top almost to the Bottom; by this Contrivance cold Water may, as often as necessary, be conveyed to the Bottom of the Worm-tub, and the hot Water at the Top forced either over the Sides of the Tub, or, which is better, through a leaden Pipe of moderate Size, called a Waste-pipe, soldered into the Top of the Tub, and extended to the Gutter formed to carry away the Water.

CHAP. XVII.

_Of the Distillation of Molosses Spirits._

The Spirit distilled from Molosses or Treacle, is very clean or pure. It is made from common Treacle dissolved in Water, and fermented in the same Manner as the Wash for the common Malt Spirit.

But if some particular Art is not used in Distilling this Spirit, it will not prove so vinous as Malt Spirit, but more flat and less pungent and acid, though otherwise much cleaner tasted, as its essential Oil is of a less offensive Flavour. Therefore, if good fresh Wine-lees, abounding in Tartar, be added and duly fermented with the Molosses, the Spirit will acquire a much greater Vinosity and Briskness, and approach much nearer to the Nature of foreign Spirits.

Where the Molosses Spirit is brought to the common Proof Strength, if it be found not to have a sufficient Vinosity, it will be very proper to add some good dulcified Spirit of Nitre; and if the Spirit be clean worked, it may, by this Addition only, be made to pass on ordinary Judges for _French_ Brandy.

Great Quantities of this Spirit are used in adulterating foreign Brandy, Rum and Arrac. Much of it is also used alone in making Cherry-Brandy, and other Drams by Infusion; in all which many, and perhaps with Justice, prefer it to foreign Brandies.

Molosses, like other Spirits, is entirely colourless when first extracted; but Distillers always give it, as nearly as possible, the Colour of foreign Spirits; the Methods of performing which we shall explain in a subsequent Chapter.

CHAP. XVIII.

_Of the Nature of Brandies, and Method of Distilling them in_ France.

The general Method of distilling Brandies in _France_ need not be formally described, as it differs in nothing from that commonly practised here in working from Wash or Molosses; nor are they in the least more cleanly, or exact in the Operation.

They only observe more particularly to throw a little of the natural Lee into the Still, along with the Wine, as finding this gives their Spirit the Flavour, for which it is generally admired abroad.

But though Brandy is extracted from Wine, Experience tells us, that there is a great Difference in Grapes from which the Wine is made. Every Soil, every Climate, every kind of Grapes varies with regard to the Quantity and Quality of Spirits extracted from them. There are some Grapes which are only fit for eating; others for drying; as those of _Damascus_, _Corinth_, _Provence_, and _Avignon_; but not fit to make Wine.

Some Wines very proper for Distillation, others much less so. The Wines of _Languedoc_ and _Provence_ afford a great deal of Brandy by Distillation, when the Operation is made in their full Strength: The _Orleans_ Wines, and those of _Blois_ afford yet more; but the best are those of the Territories of _Cogniac_ and of _Andaye_, which are however in the Number of those the least drank in _France_. Whereas those of _Burgundy_ and of _Champaign_, though of a very fine Flavour, are improper, because they yield but very little in Distillation.

It must also be farther observed, that all the Wines for Distillation, as those of _Spain_, the _Canaries_, of _Alicant_, of _Cyprus_, of St. _Perés_, of _Toquet_, of _Grave_, of _Hungary_, and others of the same kind, yield very little Brandy by Distillation; and consequently would cost the Distiller considerably more than he could sell it for. What is drawn from them is indeed very good, always retaining the saccharine Quality, and rich Flavour of the Wine from whence it is drawn; but as it grows old, this Flavour often grows aromatic, and is not agreeable to all Palates.

Hence we see, that Brandies always differ, according as they are extracted from different Species of Grapes. Nor would there be so great a Similarity as there is between the different kinds of _French_ Brandies, were the strongest Wines used for this Purpose: But this is rarely the Case, the weakest and lowest-flavoured Wines only are distilled for their Spirit, or such as prove absolutely unfit for any other Use.

A large Quantity of Brandies is distilled in _France_ during the Time of the Vintage; for all those poor Grapes that prove unfit for Wine, are usually first gathered, pressed, their Juice fermented, and directly distilled. This rids their Hands of their poor Wines at once, and leaves their Casks empty for the Reception of better. It is a general Rule with them not to distil any Wine, that will fetch any Price as Wine; for, in this State, the Profits upon them are vastly greater than when reduced to Brandies. This large Stock of small Wines, with which they are almost over-run in _France_, sufficiently accounts for their making such vast Quantities of Brandy in _France_, more than other Countries, which lie in warmer Climates, and are much better adapted to the Production of Grapes.

Nor is this the only Fund of their Brandies; for all the Wine that turns eager, is also condemned to the Still; and, in short, all that they can neither export, nor consume at home, which amounts to a large Quantity; since much of the Wine, laid in for their Family Provision, is so poor, as not to keep during the Time in spending.

Hence many of our _English_ Spirits, with proper Management, are convertible into Brandies, that shall hardly be distinguished from the foreign in many Respects, provided this Operation be neatly performed. And, in particular, how far a Cyder Spirit, and a Crab Spirit, may, even from the first Extraction, be made to resemble the fine and thin Brandies of _France_, we would recommend to those Distillers, whose Skill and Curiosity prompts them to Undertakings condemned by those who only work mechanically, and scorn to deviate from the beaten Tract, tho’ they have the fairest Prospect of acquiring Profit to themselves, and a lasting Emolument to their Country.

CHAP. XIX.

_Of the Distillation of Rum._

Rum differs from what we simply call Sugar Spirit, as it contains more of the natural Flavour, or essential Oil of the Sugar Cane; a great deal of raw Juice, and even Parts of the Cane itself being often fermented in the Liquor, or Solution, of which the Rum is prepared.

Hence we see from whence Rum derives its Flavour; namely, from the Cane itself. Some, indeed, are of Opinion, that the unctuous or oily Flavour of the Rum proceeds from the large Quantity of Fat used in boiling the Sugar. This Fat, indeed, if coarse, will give a stinking Flavour to the Spirit in our Distillations of the Sugar Liquor, or Wash, from our refining Sugar-houses; but this is nothing like the Flavour of the Rum; which, as we have already observed, is the Effect of the natural Flavour of the Cane.

Great Quantities of Rum are made at _Jamaica_, _Barbadoes_, _Antigua_, and other Sugar Islands: The Method of making it is this:

When a sufficient Stock of the Materials is got together, they add Water to them, and ferment them in the common Method, though the Fermentation is always carried on very slowly at first; because at the Beginning of the Season for making Rum in the Islands, they want Yeast, or some other Ferment to make it work; but after this, they, by Degrees, procure a sufficient Quantity of the Ferment, which rises up as a Head to the Liquor in the Operation; and thus they are able afterwards to ferment, and make their Rum with a great deal of Expedition, and in very large Quantities.

When the Wash is fully fermented, or to a due Degree of Acidity, the Distillation is carried on in the common Way, and the Spirit is made up Proof; though sometimes it is reduced to a much greater Degree of Strength, nearly approaching to that of Alcohol, or Spirit of Wine; and it is then called double distilled Rum.

It would be easy to rectify the Spirit, and bring it to a much greater Degree of Purity than we usually find it to be of; for it brings over in the Distillation a large Quantity of the Oil; and this is often so disagreeable, that the Rum must be suffered to lie by a long time to mellow before it can be used; whereas, if well rectified, its Flavour would be much less, and consequently much more agreeable to the Palate.

The best State to keep Rum, both for Exportation, and other Uses, is doubtless that of Alcohol, or rectified Spirits. In this manner, it would be contained in half the Bulk it usually is, and might be let down to the common proof Strength with Water when necessary: For the common Use of making Punch, it would likewise serve much better in the State of Alcohol; as the Taste would be cleaner, and the Strength might always be regulated to a much greater Degree of Exactness than in the ordinary Way.

If the Business of rectifying Rum was more nicely managed, it seems a very practicable Scheme to throw out so much of the Oil, as to reduce it to the fine light State of a clear Spirit, but lightly impregnated with the Oil; in this State it would nearly resemble Arrac, as is easily proved by mixing a very small Quantity of it with a tasteless Spirit; for it then bears a very near Resemblance to Arrac in Flavour.

CHAP. XX.

_Of Sugar-Spirit._

We mean by a Sugar-Spirit, that extracted from the Washings, Scumings, Dross, and Waste of a Sugar-baker’s Refining-house.

These recrementitious, or drossy Parts of the Sugar are to be diluted with Water, fermented in the same manner as Molosses or Wash, and then distilled in the common Method. And if the Operation be carefully performed, and the Spirit well rectified, it may be mixed with foreign Brandies, and even Arrac in a large Proportion, to great Advantage; for this Spirit will be found superior to that extracted from Treacle, and consequently more proper for these Uses.

CHAP. XXI.

_Of Raisin-Spirits._

BY Raisin-Spirits, we understand, that extracted from Raisins, after a proper Fermentation.

In order to extract this Spirit, the Raisins must be infused in a proper Quantity of Water, and fermented in the manner described in the Chapter on Fermentation. When the Fermentation is completed, the whole is to be thrown into the Still, and the Spirit extracted by a strong Fire.

The Reason why we here direct a strong Fire, is, because by that Means a greater Quantity of the essential Oil will come over the Helm with the Spirit, which will render it much fitter for the Distiller’s Purpose; for this Spirit is generally used to mix with common Malt Goods; and it is surprizing how far it will go in this Respect, ten Gallons of it being often sufficient to give a determining Flavour, and agreeable Vinosity to a whole Piece of Malt Spirits.

It is therefore well worth the Distiller’s while to endeavour at improving the common Method of extracting Spirits from Raisins; and perhaps the following Hint may merit Attention.

When the Fermentation is completed, and the Still charged with fermented Liquor, as above directed, let the whole be drawn off with as brisk a Fire as possible; but instead of the Cask or Can, generally used by our _English_ Distillers for a Receiver, let a large Glass, called by Chemists, a Separating-Glass, be placed under the Nose of the Worm, and a common Receiver applied to the Spout of the Separating-Glass; by this means the essential Oil will swim upon the Top of the Spirit, or rather low Wine, in the Separating-Glass, and may be easily preserved at the End of the Operation.

The Use of this limpid essential Oil is well known to Distillers; for in this resides the whole Flavour, and consequently may be used to the greatest Advantage in giving that distinguishing Taste, and true Vinosity, to the common Malt-Spirits.

After the Oil is separated from the low Wine, the Liquor may be rectified in _Balneum Mariæ_ into a pure and almost tasteless Spirit, and therefore well adapted to make the finest compound Cordials, or to imitate or mix with the finest _French_ Brandies, Arracs, &c.

In the same Manner a Spirit may be obtained from Cyder. But as its particular Flavour is not so desirable as that obtained from Raisins, it should be distilled in a more gentle Manner, and carefully rectified in the Manner we shall shew in the Chapter on Rectification; by which Means a very pure and almost insipid Spirit will be obtained, which may be used to very great Advantage in imitating the best Brandies of _France_, or in making the finest compound Waters or Cordials.

CHAP. XXII.

_Of Arracs._

What is properly meant by the Term Arracs, are Spirits extracted from the fermented Juice of certain Trees common in the _East-Indies_, particularly those of the Cocoa, or Palm-tree. The whole Process of making Arrac, is performed in the following Manner.

In order to procure the vegetable Juice for this Operation, the Person provides himself with a sufficient Number of small earthen Pots, with Bellies and Necks, resembling our common glass Bottles; a Number of these he fastens to his Girdle, or to a Belt across his Shoulders, and climbs up the tall Trunk of the Cocoa tree: Having reached the Boughs of the Tree, he cuts off with a Knife certain small Buds, or Buttons, applying immediately to the Wound one of his Bottles, and fastens it with a String to the Bough. In this Manner he proceeds till he has fixed his whole Number of Bottles, which serve as Receivers to the Juice distilling from the Wounds. This Operation is generally performed in the Evening, a greater Quantity of Juice flowing from the Tree in the Night than in the Day. The Bottles are next Morning taken off, and the Liquor emptied with a proper Vessel, where it spontaneously ferments. As soon as the Fermentation is completed, the Liquor is thrown into the Still, and drawn down to a low Wine; but so very poor and dilute, that they are obliged to rectify it in another Still, to that weak kind of Proof Spirit, we generally see it; for though it appears Bubble-Proof, it rarely contains more than a sixth, and sometimes only an eighth of Alcohol, all the rest being no more than an acidulated Water, which might be supplied from any common Spring. Why Arrac appears Bubble-Proof, when in reality so far below what we mean by Proof, is not so great a Mystery, as at first Sight it appears to be; for this kind of Proof is entirely owing to a certain Tenacity of the Parts of the Liquor, or to the particular Property of the Oil incorporated in the Spirit; as we shall abundantly shew in a subsequent Chapter.

From this Account of Arrac, it should seem no very difficult Matter to imitate it here. And, perhaps, the whole Difficulty lies in procuring a pure and insipid Spirit; for it is ridiculous to attempt it with our common Malt-Spirit. With regard to the Flavour of the Arrac, it may be effectually imitated by some essential Oils easily procurable.

Hence we see of what prodigious Advantage a pure and insipid Spirit would be of to Distillers, and consequently the great Encouragement there is to attempt the Discovery. Perhaps a Spirit of this kind may be extracted from Sugar properly refined. The Hint is worth prosecuting; and the Writer of this Essay, from repeated Experiments, is abundantly convinced that the Thing is practicable. Had he entirely succeeded, he would readily have communicated the Whole for the Benefit of his Country; but is now obliged to defer, to some future Opportunity, the Result of his Enquiries. In the mean Time, he would recommend the Prosecution of this Hint to those Distillers, who endeavour to improve their Art, and advance it nearer to Perfection.

Since Arrac is a Spirit extracted from the Juice of the Cocoa tree, it might perhaps be worth enquiring how nearly it might be imitated by fermenting and distilling the Juices of the Birch and Sycamore-trees. We should by this Means obtain an _English_ Arrac; and, perhaps, a Spirit equal in Flavour to that imported from _Batavia_.

When the Cask, in which the Arrac is imported happens to be decayed; or the Liquor touches any Nails, or other Iron, it dissolves Part of it, and at the same time extracts the resinous Parts of the Oak, by which means the whole Liquor in the Cask acquires an inky Colour. In order to whiten and clarify Arrac, which has contracted this Colour, a large Quantity of new or skimmed Milk must be put into the Cask, and the whole beat together, as Vintners do to whiten their brown Wines; by this means the inky Colour will be absorbed by the Milk, and fall with it to the Bottom, so that the greatest Part of the Arrac may be drawn off fine; and the Remainder procured in the same Condition by being filtrated through a conical Flannel Bag.

CHAP. XXIII.

_Of Rectification._

There are several Methods of performing this Operation; though some, and indeed those in general practiced by our Distillers, hardly deserve the Name; because, instead of rectifying, that is freeing the Spirit from its essential Oil and Phlegm, they alter the natural Flavour of the Spirit that comes over in the Operation.

The principal Business of Rectification is to separate the Spirit from the essential Oil of the Ingredient, which is very apt to adhere strongly to the Spirit. And in order to this, Care should be taken in the first Distillation; that is, the Spirit, especially that from Malt, should be drawn by a gentle Fire, by which means great Part of the essential Oil will be kept from mixing with the Spirit; for Experience has abundantly proved, that it is much easier to keep asunder, than to separate them when once mixed.

But as it is almost impossible to draw low Wines without the Spirit being in some Measure impregnated with the essential Oil, it is absolutely necessary to be acquainted with some Methods of separating the Spirit from the Oil, and also of freeing it from its Phlegm. The best Methods of doing this to Perfection, are Re-distillation and Percolation.

In order to rectify low Wines, they should be put into a tall Body or Alembic, and gently distilled in _Balneum Mariæ_; by this means a large Proportion, both of the Oil and Phlegm will remain in the Body. But if the Spirit should be found, after this Operation, to contain some of the essential Oil, it must be let down with fair Water, and re-distilled in the same gentle Manner. And thus it may be brought to any Degree of Purity; especially if in the working the Spirit be suffered to fall into a proper Quantity of clear Water, and the Spirit afterwards rectified to the Height proposed. The same Method should be used in freeing Proof Spirit, or even Alcohol, from this Oil; namely, by letting it down with clean Water to the Strength of low Wines, and re-distilling it in _Balneum Mariæ_. But it must be remembered, that it is much more difficult to cleanse Alcohol, or Proof-Spirit than low Wines, because the Oil is more intimately mixed with the two former than with the latter. This Oil may however be separated from Proof-Spirit, &c. by the Method already proposed, especially if it be previously filtrated through Paper, thick Flannel, Sand, Stone, _&c._

But this Method, though it effectually answers the Intention, is generally rejected by our Distillers, because of the Slowness of the Operation; and others substituted in its stead, though instead of freeing the Spirit from the Oil, they only abolish the natural Flavour of the Spirit, and make a more intimate Mixture between the Particles of the Spirit, and those of the essential Oil.

It is impossible to enumerate all the Methods practised by Distillers, as almost every one pretends to have a secret Nostrum for this Purpose. The principal Methods in use for rectifying Malt-Spirits, are however reducible to three, namely, by fixed alcaline Salts, by acid Spirits mixed with alcaline Salts, and by saline Bodies, and flavouring Additions.

The Method of rectifying by alcaline Salts is thus performed. To every Piece of Proof Spirit, add fourteen Pounds of dry Salt of Tartar, fixed Nitre, or calcined Tartar; lute on the Head, and distil, by a gentle Heat, but be very careful to leave out the Faints. By this Method a large Proportion of the fœtid Oil will be left in the Still; and what comes over with the Spirit will be greatly attenuated. But this Operation is generally performed in a very different manner; for, instead of distilling the Spirit in a gentle and equable manner, the Still is worked in its full Force; by which means the Oil, which should have remained in the Still, is driven over, and intimately mixed with the Spirit; and, consequently, the whole Operation frustrated, and the Spirit rendered much harder to cleanse than it was before.

But even when the Operation is performed according to the Rules of Art, it is far from being perfect; for it is well known, that Part of the fixed Salts become volatile in the Operation, pass over the Helm, and intimately mixes with the essential Oil still contained in the Spirits: by this means the Oil becomes more perfectly united with the Spirits, and consequently much harder to be separated by repeated Distillations. Nor is this all, for the Still being worked in its full Force, the bitter Oil of the Malt, formed into a kind of liquid Soap in the Still, by means of the alcaline Salt, is brought over the Helm with the Faints, and suffered to mix with the Spirit, whereby it is rendered almost as nauseous and ill-tasted as before the Operation. Besides, if this Operation were performed in its utmost Perfection, it would never answer the Intention; for the alcaline Salt destroys the Vinosity of the Spirit; and consequently deprives it of one of its most valuable Properties. Our Distillers are well acquainted with this Defect in the Operation, and endeavour to supply it by an Addition of Acids. This is what we call the second Method by Alcalies and Acids.

The Operation of rectifying by the Method of fixed Alcalies and Acids is the same as that above described; the Spirit is drawn over from fixed Alcalies as before; but in order to mortify the Alcali in the Spirit, and restore its Vinosity, a proper Quantity of some acid Spirit is added. Various kinds of Acids are used on this Occasion; but principally those of the mineral Kind, because of their Cheapness; as Oil of Vitriol, Spirit of Nitre, Oil of Sulphur, and the like. We would, however, caution a young Distiller from being too busy with these corrosive Acids, the sulphurous Spirit of Vitriol, dulcified Spirit of Nitre, or Mr. _Boyle_’s acid Spirit of Wine well rectified, will much better answer his Purpose.

The third Method of Rectification is that by saline Bodies, and flavouring Ingredients. There is no Difference in the Operation between this and the two foregoing Methods; fixed alcaline Salts, common Salt decrepitated or dried, calcined Vitriol, Sandiver, Allum, _&c._ is put into the Still with the low Wines, and the Spirit drawn over as before. When the Quantity is drawn off, the flavouring Ingredients are added to give the Spirit the Flavour intended. But as the Spirit is not by this means rendered sufficiently pure, the disagreeable Flavour of the Spirit generally overpowers that of the Ingredients, whereby the whole Intention is either destroyed, or a compound Flavour produced, very different from that intended.

Some Distillers, instead of alcaline Salts, use quick Lime in rectifying their Malt Spirit; this Ingredient cleanses and dephlegmates the Spirit considerably; but like that rectified from alcaline Salts, it requires an alcaline Disposition, and also an nidorous Flavour. Acids, therefore, are as necessary to be mixed with those Spirits rectified with quick Lime, as with those rectified with an alcaline Salt. If Chalk, calcined and well purified animal Bones, _&c._ were used instead of quick Lime, the Spirit would have a much less alcaline or nidorous Flavour; and, consequently, the flavouring Ingredients might be added to it with more Success than can be expected from a Spirit rectified from alcaline Salts.

But, perhaps, if neutral Salts were used instead of the alcaline ones, the Spirit might be rendered pure, without contracting an alcaline Flavour; soluble Tartar might be used for this Purpose, though the Spirit acquires from hence a little saponaceous Flavour. Dr. _Cox_ has mentioned another Method for this Purpose, namely, to deprive the volatile Salts of their Oil, by rendering them neutral with Spirit of Salt, and afterwards subliming them with Salt of Tartar: The Acid may be varied if the Spirit of Salt should not be found so well adapted to the Purpose as could be wished: But fine dry Sugar seems the best adapted to the Purpose of rectifying these Spirits; as it readily unites with the essential Oil, detains and fixes it, without imparting any urinous, alcaline, or other nauseous Flavour to the Spirits rectified upon it.

Thus have I considered the principal Methods used by our Distillers in rectifying their Spirits; and shall conclude this Chapter with remarking, that there is no other Way of rectifying to Perfection besides what we first laid down, namely, by gentle Distillation. But then it must be remembered, that the whole Process must be of a Piece: We mean, that the first Distillation from the Wash must be performed in a gentle manner; for otherwise the essential Oil will be so intimately blended with the Spirit, as not to be easily separated by Re-distillation. Another good Property attending this Method is its Universality; all kinds of Spirits, from whatever Ingredients extracted, require Rectification; and this is adapted to all kinds.

CHAP. XXIV.

_Of the Flavouring of Spirits._

We have observed in the preceding Chapter, that the common Method of rectifying Spirits from alcaline Salts, destroys their Vinosity, and in its stead introduces an urinous or lixivious Taste. But as it is absolutely necessary to restore, or at least to substitute in its room some Degree of Vinosity, several Methods have been proposed, and a Multitude of Experiments performed, in order to discover this great _Desideratum_: But none has succeeded equal to the Spirit of Nitre; and accordingly this Spirit, either strong or dulcified, has been used by most Distillers to give an agreeable Vinosity to their Spirits.

Several Difficulties however occur in the Method of using it; the principal of which is, its being apt to quit the Liquor in a short Time, and consequently depriving the Liquor of that Vinosity it was intended to give. In order to remove this Difficulty, and prevent the Vinosity from quitting the Goods, the dulcified Spirit of Nitre, which is much better than the strong Spirit, should be prepared by a previous Digestion continued for some Time with Alcohol; the longer the Digestion is continued the more intimately will they be blended, and the Compound rendered the milder and softer.

After a proper Digestion, the dulcified Spirit should be mixed with the Brandy, by which Means the Vinosity will be intimately blended with the Goods, and disposed not to fly off for a very considerable Time.

No general Rule can be given for the Quantity of this mineral Acid requisite to be employed, because different Proportions of it are necessary in different Spirits. It should, however, be carefully adverted to, that though a small Quantity of it will undoubtedly give an agreeable Vinosity resembling that naturally found in the fine subtile Spirits drawn from Wines, yet an over large Dose of it will not only cause a disagreeable Flavour, but also render the whole Design abortive, by discovering the Imposition. Those, therefore, who endeavour to cover a foul Taste in Goods by large Doses of dulcified Spirit of Nitre, will find themselves deceived.

But the best, and indeed the only Method of imitating _French_ Brandies to Perfection, is by an essential Oil of Wine; this being the very thing that gives the _French_ Brandies their Flavour. It must, however, be remembered, that in order to use even this Ingredient to Advantage, a pure, tasteless Spirit must be first procured; for it is ridiculous to expect that this essential Oil should be able to give the agreeable Flavour of _French_ Brandies, to our fulsome Malt Spirit, already loaded with its own nauseous Oil, or strongly impregnated with a lixivious Taste from the alcaline Salts used in Rectification. How a pure insipid Spirit may be obtained has been already considered in some of the preceding Chapters; it only therefore remains to shew the Method of procuring this essential Oil of Wine, which is this:

Take some Cakes of dry Wine Lees, such as are used by our Hatters, dissolve them in six or eight times their Weight of Water, distil the Liquor with a slow Fire, and separate the Oil by the Separating Glass; reserving for the nicest Uses that only which comes over first, the succeeding Oil being coarser and more resinous.

Having procured this fine Oil of Wine, it may be mixed into a Quintessence with pure Alcohol; by which Means it may be preserved a long time fully possessed of all its Flavour and Virtues; but without such Management, it will soon grow resinous and rancid.

When a fine essential Oil of Wine is thus procured, and also a pure and insipid Spirit, _French_ Brandies may be imitated to Perfection with regard to the Flavour. It must, however, be remembered, and carefully adverted to, that the essential Oil be drawn from the same sort of Lees, as the Brandy to be imitated was procured from; we mean, in order to imitate _Coniac_ Brandy, it will be necessary to distil the essential Oil from _Coniac_ Lees; and the same for any other kind of Brandy. For as different Brandies have different Flavours; and as these Flavours are owing entirely to the essential Oil of the Grape, it would be preposterous to endeavour to imitate the Flavour of _Coniac_ Brandy, with an essential Oil procured from the Lees of _Bourdeaux_ Wine.

When the Flavour of the Brandy is well imitated by a proper Dose of the essential Oil, and the Whole reduced into one simple and homogeneous Fluid, other Difficulties are still behind: The Flavour, though the essential Part, is not however the only one; the Colour, the Proof and the Softness must be also regarded, before a Spirit, that perfectly resembles Brandy, can be procured. With regard to the Proof, it may be easily hit, by using a Spirit rectified above Proof; which, after being intimately mixed with the essential Oil of Wine, may be let down to a proper Standard by fair Water. And the Softness may in a great Measure be obtained by distilling and rectifying the Spirit with a gentle Fire; and what is wanting of this Criterion in the Liquor, when first made, will be supplied by Time; for it must be remembered, that it is Time alone that gives this Property to _French_ Brandies; they being at first, like our Spirits, acrid, foul, and fiery. But with regard to the Colour a particular Method is necessary to imitate it to Perfection: And how this may be done shall be considered in the next Chapter.

CHAP. XXV.

_Of the Methods of colouring Spirits._

The Art of colouring Spirits owes its Rise to Observations on foreign Brandies. A Piece of _French_ Brandy that has acquired by Age a great Degree of Softness and Ripeness is observed, at the same time, to have acquired a yellowish brown Colour; and hence our Distillers have endeavoured to imitate this Colour in such Spirits as are intended to pass for _French_ Brandy. And in order to do this a great Variety of Experiments has been made on various Substances, in order to discover a direct and sure Method of imitating this Colour to Perfection. But, in order to do this, it is necessary to know from whence the _French_ Brandies themselves acquire their Colour; for till we have made this Discovery, it will be in vain to attempt an Imitation; because, if we should be able to imitate exactly the Colour, which is indeed no difficult Task, the Spirit will not stand the Test of different Experiments, unless the Colour in both be produced from the same Ingredient.

This being undeniably the Case, let us try if we cannot discover this mighty Secret; the Ingredient from whence the _French_ Brandy acquires its Colour.

We have already observed, that this Colour is only found in such Brandies as have acquired a mellow Ripeness by Age; it is therefore not given it by the Distiller, but has gained it by lying long in the Cask. Consequently, the Ingredient from whence this Colour is extracted, is no other than the Wood of the Cask, and the Brandy in reality is become a dilute Tincture of Oak.

The common Experiment used to prove the Genuineness of _French_ Brandy proves, that this Opinion is well founded. The Experiment is this: They pour into a Glass of Brandy a few Drops of a Solution of calcined Vitriol of Iron in a diluted Spirit of Sulphur, or any other mineral Acid, and the Whole turns of a blue Colour; in the same Manner, as we make Ink of a Tincture of Galls and Vitriol.

Since, therefore, the Colour of _French_ Brandies is acquired from the Oak of the Cask, it is no Difficulty to imitate it to Perfection. A small Quantity of the Extract of Oak, or the Shavings of that Wood properly digested, will furnish us with a Tincture capable of giving the Spirit any Degree of Colour required. But it must be remembered, that as the Tincture is extracted from the Cask by Brandy, that is Alcohol and Water, it is necessary to use both in extracting the Tincture; for each of these Menstruums dissolves different Parts of the Wood. Let, therefore, a sufficient Quantity of Oak Shavings be digested in strong Spirit of Wine; and also at the same Time other Oak Shavings be digested in Water: And when the Liquors have acquired a strong Tincture from the Oak, let both be poured off from the Shavings, into different Vessels, and both placed over a gentle Fire till reduced to the Consistence of Treacle. In this Condition, let the two Extracts be intimately mixed together; which may be done effectually by adding a small Quantity of Loaf Sugar, in fine Powder, and well rubbing the Whole together. By this Means a liquid essential Extract of Oak will be procured, and always ready to be used as Occasion shall require.

There are other Methods in Use for colouring Brandies; but the best, besides the Extract of Oak above-mentioned, are common Treacle and burnt Sugar.

The Treacle gives the Spirits a fine Colour, nearly resembling that of _French_ Brandy; but as its Colour is but dilute, a large Quantity must be used; this is not however attended with any bad Consequences; for notwithstanding the Spirit is really weakened by this Addition, yet the bubble Proof, the general Criterion of Spirits, is greatly mended by the Tenacity imparted to the Liquor by the Treacle. The Spirit also acquires from this Mixture a sweetish or luscious Taste, and a Fulness in the Mouth; both which Properties render it very agreeable to the Palates of the common People, who are, in fact, the principle Consumers of these Spirits.

A much smaller Quantity of burnt Sugar than of Treacle will be sufficient for colouring the same Quantity of Spirits; the Taste is also very different; for, instead of the Sweetness imparted by the Treacle, the Spirit acquires from the burnt Sugar an agreeable Bitterness, and by that Means recommends itself to nicer Palates, which are offended with a luscious Spirit. The burnt Sugar is prepared by dissolving a proper Quantity of Sugar in a little Water, and scorching it over the Fire till it acquires a black Colour.

Either of the above Ingredients, Treacle or burnt Sugar, will nearly imitate the genuine Colour of old _French_ Brandy; but neither of them will succeed, when put to the Test of the vitriolic Solution.

Thus have I traced the Subject of Distillation from its Origin; shewn the Methods commonly made use of by Distillers, and pointed out various Improvements, that might be introduced into this Art with great Advantage; and shall conclude this Part with recommending the several Hints to those Distillers who are desirous of improving their Art, and proceeding on a rational Foundation, it being from such only that Improvements are to be expected; for where the Operations are constantly carried on in the same beaten Tract, it is in vain to expect Improvements, unless Chance should be kind enough to throw that in their Way, which a rational Theory would have easily led them to discover.

A Complete System OF DISTILLATION.