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

PART III.

Chapter 6129 wordsPublic domain

_Of making compound Waters and Cordials._

The Perfection of this grand Branch of Distillery depends upon the Observation of the following general Rules, easy to be observed and practised.

1. The Artist must always be careful to use a well cleansed Spirit, or one freed from its own essential Oil, as were before observed, Part I. Chap. xxiii. For as a compound Water is nothing more than a Spirit impregnated with the essential Oil of the Ingredients, it is necessary that the Spirit should have deposited its own.

2. Let the Time of previous Digestion be proportioned to the Tenacity of the Ingredients, or the Ponderosity of their Oil. Thus Cloves and Cinnamon require a longer Digestion before they are distilled than Calamus Aromaticus or Orange-peel. Sometimes Cohobation (explained in