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ReviewsWe haven't found any reviews in the usual places.Write review Common terms and phrasesAgrimony Alembic Alexipharmic alfo Ambergrife Anife aromatic Balneum Maria Barbadoes becaufe beft begin to rife Bergamot Berries Betony black Cherries Brandy bruife Cafk Calamus Caraway Cardamoms caufe CHAP Cherries chofen Cinnamon Citron Civet clean Proof Spirit clofe Cloves Cohobation Colour confequently Cordial Coriander Cubebs Cyprus Diftillation digeft Drams draw off ten dulcify eafily Eflence eflential Oil efteemed eleven Gallons Faints begin faline fame Fennel feparates Fermentation feven fhould filtrating fimple fine Sugar firft flatulent Flavour Flefh Flowers fmall fome foon four Ounces frefh Fruit ftrong fufficient Galangal Gallons of Proof gentle Fire Glafs Grapes Half Hungary Water inftead Ingredients John's-wort Juice lefs Liquor Liquorice luted Mace Malt Marjoram Method moft mould muft Mugwort neceflary neum Nutmegs obferved off ten Gallons Orange Ounces Particles Peaches Phlegm Pimento Plant Portugal Pounds Purpofe Quantity Quarts quick Lime Ratafia Recife Recipe for ten rectified rectified Spirit red Saunders ripe Rofe Saffron Seeds Smell Spices Spirit of Nitre Spirit of Wine Sugar tafia Tafle Tafte Take thefe thofe three Ounces Thyme till the Faints Tincture ufed Venice Treacle Vulnerary Water Worm Wormwood Zedoary References from web pagesThe Complete Distiller by Ambrose Cooper (1757) « L’ Absinthe Rend Fou Paper read at the Thirteenth Annual Corporate Meeting, held at the ... Popular passagesThis large stock of small wines, with which they are almost overrun in France, sufficiently accounts for their making such vast quantities of brandy in that country, more than in others which lie in warmer climates, and are much better adapted to the production of grapes. — Nor is this the only fund of... Page 77 ... sliced, half a pound; bruise the seeds and spices, and put them together with the liquorice into the still, with eleven gallons of proof spirits, and two gallons of water ; distil with a pretty brisk fire. Page 216 ... same for any other kind of brandy. For as different brandies have different flavours, and as these flavours are entirely owing 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,... Page 98 When a sufficient stock of the materials are 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... Page 79 ... process in all cases whatever. Take rosemary, fresh gathered in its perfection, with the morning dew upon it, and lay it lightly and unbruised upon the plate or bottom of the still ; cover the plate with its conical head, and apply a glass receiver to the nose of it. Make a small fire of charcoal under the plate, continuing it as long as any liquor comes over into the receiver. When nothing more comes over, take off the still head, and remove the plant, putting fresh in its stead, and proceed... Page 108 Orange flower water 1 1 pounds Musk 5 grains Ambergris 5 grains Grind the musk and ambergris in a glass mortar, and afterwards put all together into a digesting vessel, and let them circulate 3 days and 3 nights in a gentle heat; then let all cool. Filter, and keep the water in bottles well stoppered. II. — Oil of cloves 2} drachms Oil of bergamot .... 10 drachms English oil of lavender 2i drachms Musk 4 grains Yellow sandal wood. Page 252 ... to make it work; but after this, they, by degrees, procure a sufficient quantity of the ferment, which arises 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,... Page 79 ... and volatile, as not to subsist in open air any longer than while the plant continues in its growth, it is certainly the best method to remove the plant from its native soil, into some proper instrument, where, as it dies, these volatile parts can be collected and preserved. Page 108 It must, however, be remembered, that in order to use even this ingredient to advantage, -a pure tasteless spirit must first be procured ; for it is ridiculous to expect that this essential oil should be able to give the agreeable flavour of French brandies to our... Page 96 ... procured. With regard to the proof, it may be easily accomplished, 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 with 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... Page 99 Contents
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