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About Google Book Search Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web at http : //books . google . com/| c(^l^alltol&7i^ . OcCOTL • f TAYLOR INSTITUTION. BEQUEATHED 1 * TO THE UNIVERSITY 1 ■ BY ROBERT FINCH, M. A. OP BALLfOL COLLEGE, 1 1 google J Digitized by VjOOQIC 1 ,^.v-.i- -^^^^'s^ r^:"'^^' •':. ; }i' ^f 4>€^ ft i rrrrfi i iiii i rrn t .Irn l Bl Digitized by (/oogle Digitized by VjOOQIC Digitized by VjOOQIC ".'•*"» ."I" •w THE COMPLETE DISTILLER. Digitized by VjOO^IC mm Digitized by VjOOQIC j-^.jf Fiy.S. Digitized by VjOOQIC Digitized by Google THE COM P L E T E DISTILLER. CONTAINING, 1. The Method of perform- ing the various Proceiles of DiftillationY with Defcrip- tions of the feyeral Inflru- ments: The whole Doc- trine of Fermentation The manner of drawing Spirits from Malt, Raifin$, Moiofles, Sugar, (^c. and of reftifying them : With Inftru£tions for imitating to the greateft Perfe^on ' both the Colour and Flar vour of Frincb Brandies. II. The manner of diftilling all Kinds of Simple Wa- ters from Plants, Flowers^ IIL The Method of making all the compound Waters and rich Cordials fo largely imported from France and Itafy ; as likewife all thofe nowmade itiGreatBritain. To which are added^ Accurate Defcriptions of the fcveral Drugs, Plants, Flowers, Fruits, &ff. ufcd by Dxftil- lers, and Inftrudlions for chufing the bed of each Kind. The Whole delivered in the plaineft manner, for the Ufe both of DtflilUrs and Privati FamHigs. B y J.COOPER, DISTILLErT LONDON: I'rinted for P. Vaillant in the Strand; and R. Griffiths in Patir*N9fter''Rsw* mIdccxvTl Digitized by Google Digitized by VjOOQIC THE PREFACE. IT is nowfome Ye'a^s jfihce I firfi formed a Defign of (Ofnpiiing a complete Syflem of t)ifiillation\ 'and accordingly read moll of the Sreatifes on ibat SuhjeB^ and ex- iroBedfrom each what I thought, m- ce^ary for my Purpofe^ propofitig to fupply ibe DefeSls from my own $.xpefience. It is, however , more than provable, tbiat tbis Defign bad never been executed-, bad not a French Tredtife of DiJHllation* fell A3 iniq •, This Treatife is intitled Traite Raifinni de la t)iftillation\ ou La Difiillation rcduite en j^rincipes : Avte un Traiti des Odeurs. Par M. Ps*JKAH, Diftillateur. Printed at Par'tSt in th^ Year, M.pcc.i-ni. Digitized by Google PRE FA C E. mto niy Han^s ; hut finding in that Book many ufeful Ohfervations^ and a ^reat Number of Recipes for mak- ing various Sorts of compound Wa- ters and Cordials^ I determined tofinifh the Work I had begun^ being now enabled to render it much more ttfefulihanit waspoffibleformeiOther'r 'icife to have done. What I have trat^ Jlatedfrom this Author^ willy I dare fay^ be kindly received by our Difiil- ierSf as the maftn^r of making many of the foreign Compound Waters', &c. has never before been puhlifhed in the Englifli Ldnguc^ge, And I flatter myfelf if the fever al Hints interfperfed through . this Trea- fife are carefully adverted to, Dif- ,t illation may be carried to a much greater Degree of PerfeSiion than it is at prefent ; and the celebrat- ed Compound Waters and Cordials iff the Fi'ench and Italians, import- ed at fo great an Expenciy and ' fiich Detriment tq the Trade of this J^atiot% Digitized by Google PREFACE. ,^. Nation^ may be made in EnglancJJ equal to thofe mamfaBured a- broad. My principal Intention bein^ to render this Treatije ufeful to all^ I have endeavoured to deliver every thing in the plainefi and mofl intel- ligible Manner, Beauty of Stile is not, indeed, to be expeBed in a Work of this Nature ; and there- fore if Perfpicuity be not wanting, J prefume the Reader will forgive me, if he meets withfome Paffages that might have been delivered in a more elegant Manner, I have al- fo, for the fame Reafin, avoided, as much as poffible. Terms of Art, and given all the Recipes in Words at length, Difiillationy tho long praSlifed^ has not been carried to the Degree of PerfeBion that might reafon- ably have been expeBed, Nor will A 4 this Digitized by VjOOQ IC PR EF A C E; 4w appear furprixi*^, if it ke t^- dzredytkat tbeGw€ralityi)fDifiHhr^ proceed in the fame, beaten Tr&By without hardly fu/peSiing their Art 6apabk of Improvenunts 5 m pv- ing themfthes any Trouke t^ >«-» fuire int^ the Ratisnak itftisfevetai Proceffes thsy ^alfy pttfitr^. JUjt imagine^ that tbz Theory ^f.DifiiUa-. Hon is very ahfltufe^ .and aioixe the Reach ofesntmon Capacities ; $r^ at feafii that it requiret a long and very affidueus Study to tamprehend 1/ ; andi therefore, foment themfelvei *0oiih repeating the Profejfes, wtthoat the ieaft Fariatim, This Opinion^ however ridiculous it insf appear to thofe not acquainted with the pr^ fent PraSHce of Difl tilers^ hui,. i amjatisfiedy been the principal Caufe why Difi illation has not been carri-. ed to the Height it ueuld oth$rwife have been. 1 hoije therefore mdsft'^ •soured in the folk^»i?fg Treaiife to dyffroy this- idle Opinion^ €tnd fh^to the Digitized by Google PRE FAG E. the Difiiikr ivao hetntiy frQceed on raif»fiitl i^incipi0Sy 4Md direSi bit EnfUifi^ h Jmb- a mannsr as can-^ mi fail of leading him to fucb Dif- cover Us in his Frofeffim^ as mUht attended with Advantage both t$ himfelf ansd bis Countiy* But if is mt tfi thofe w^y *who make Diftiilation their Prdfiffion^ that t hatfe tahoured to rendet this Treatifi afifuhy 1 have atfo eri^ deatourtd to extend its Utitity f* thofe who diftil Simple and Compound Waters for their won Ufey or to dijlribute to their indigent Neigh* hours. And for this Reafon I have adapted moft of the Recipes to fmall ^antitieSy and briefly enitmerated th$ Virtues and Ufes of each Com" ppfition. , ,; >' The port Defcriptions of the moft cq,pital Ingredients^ and the Direc- tjqns for chujing the befl of each Kind^ Digitized by Google P R EF ACE, cohfidered as improper .:'• Becau/e tha Goodnefs of every Compofifioni tnufty in, a great Meafure^ depend on the Goodnefi of the Ingredients. As Typographical Errors are aU moji impoffible to be avoided, the Re^tder mil, I hope, pardon any ht ni0 chanqe to meet with in the enm fifing ^reatife ; and the rather as^ I dare fay y there are none but what lie may himf elf very eafily cor^ r0» T H B Digitized by VjOOQIC THE CONT EN TS. Part L. Of the Diflillation of Spirits. Chap, ^*/^F Brewing in order to the Pro- ^ duSlion 0/ inflammable Spirits* Page 2 II. Of Fermentation. J III. Of Diftillation in general. , «6 IV, Of particular Diftillation. ' 27 ' V, Of Alembicsy and their different ConfiruSiions. 29 VI. Of the Accidents that toor often happen in performing the Pro- ceffes of Liiflillation. 33 VII. Of the Methods of preventing Ac^ ci dents. 37 VIII. Of the Remedies for Accidents^ when they happen. 41 JX. Of the Necejfity of often cooling the Alembic^ as another means of preventing Accidents. 46 X Digitized by Google * ■■" '7' c" d 'Sr S'jE' N ^'^^^^^^^ XI. Of tbe particular jidvantages at^ tending cytry, Kind of Dijiilla- tion. 5 1 • \ Xtf-. Of mdieipropet for mji^mtibn.. • ~ :. - ' :•-> '•■■ 59i Xni. Of vahat^ is procured by Diftilla- tion, ■" 68 XIV. Of the proper Seafon for DipHa-- 'iiprit -'' • • • " ■■ "' "y 67 Xy. Of the Filtration of Liatfors. 68 ^ tVt. Of m puliation 'of, mh Spi^ . rits: - yck XVlI. Of the Difiillation ^ Mlojes XVHt Of ihe Nature of BranMet, and tht Method of dimming them in Frkhce. '; • . • 76 XIX. Cf the Biftinatim bf. Rum, So • ' XK-ZOf Sugar spirits. 83. XXi. Of mjin spirits^ ibid. '■■ XXII. Of Atrats. 86 * X^tlH. Of Rt^ificatioH. 8g^ •MIV,. Of f be BavoUi-ing of Spirits. 97 • JXXV. Of the Methods of cdhuring Spi- ftis^, - 101 ■"■•■•' ' " PAbt Digitized by Google C Q N T ^ K; T. S, Cot^aimi^ the MelAod of dr^iiUng Sim^ Heaters, v Chap. I.A) P Waien dr.awt 'by the cold ^ StilL • Page 109 II. Cy dijiilii»g SimpU Waters: fy tbe ^emUc,. ; 1 14 HI. of increa/Sm the Virtufs of Sim- ple. WatfTi by tueans o/O^a- tiott. . . . lii IV. Of the Method of procwing a Simple Water Jrom Vegetables ^ by preoioufiy fermenting tbe Fe- gefable before Difiillt^tion., 123 V, Of tbe Stipple fVat 127 S\\, Of B^fi Water. 131 VIII. Of Gmtmon Water, . 134 JX. Of Finay be procured, with proper ]VIanagi?.ment, from any vegetable Subftance^ but the more readily and totally it difiblves in the Fluids the better it is fitted for Fer* mentation, and the larger its Produce ot SfHrite. All infpiflkted vegetable Juices therefore, as Sugar, Honey, Treacle, Man-* oa, Gf^. are very ' proper for this. Ufe, as they totally, difldive in Water, forming a clear and uniform Solution \ but Malt, for its Cheapnefs, is generally preferred in Eng^ land^ though it but imperfedly di0blves in hot Water. The v^orft fort is commonly chofen for this Purpofe ; and the Tindlure, without the Addition of Hops, or Trouble of boiling it, is directly cooled and fer^ nented. Burin order to brew with Malt to. the greateft Advantage, the three following Particulars ihould be carefully attended to ; J . the Subjea (hould be well prepared j that is, it fhould be juflly malted, and well ground : For if it be too little malted, it will prove hard and flinty ; and confequently, only a fmall Part of it diflblve in the Water ; And, on the other band, if too much malt« cd, a great Past of the finer Particles, or fermentable Matter, will be loft in the Ope-* Titipn« With regard to grinding, the Malt B 2 0iou!d Digitized by Google 4 A Cmfitft^ Syftiffi 0iould be reduced to a kind of coarief Meat ;f tot Experience has fhcwn, that by thiV mcaiw^ the whofe Subftancc of the Malt may, through the whole Proccfe^ continiki mixed with the Tincture, aird be diftiHcd with it i tvhereby a lafrger Quantity of Sp|u fit will be obtained, and alfo great Part of the Trouble, Time and Expence in Brew*^ ing faved. T^his Secret depends upon tho^ roughly mixing, or brifkly agitating the Meal, firft in cold Water, and then iff hot ; and' repeating this Agitation after th0 Fermentation is finilhed : When the thick lurbid Wafh muft be imnnediately com- mitted to th? Still. And thus the two Ope- nations of Brewing and Fermenting may Very commodioufly be reduced to onie^ id the no fmall Profit and Advantage of- tlx€ The fecond Particular to be attended ta, Jb, that the Water be good, and properl^T applied. Rain Water h the beft adapted to Brewing j iot it i»t only cxtradlrs^ thir 'Fin^aiure of the Malt better than any other > but alfo bounds in fermentable Partsi tvhereby the .Operatio*i is <|uickened, and the Yield of the Spirk increafed* The ftext to chat of Rain^ is the Water of Ri- sers and Lake', particukiHy fuch as wa be de^ leriiHned to th^ greatetl Exa^nef^, a^ tha Heat of boiling Water may at once b« ledened to any affigncsd Degree df Warnrth^ by a proper Addition of cold Water i du^ Regard being had to the Seafon of tbeYear, and the Temperature Qi the Air, This Im- provement, with that mentioned above, of reducing the two Operations of Brewing and t'ertnentation to one, will be attendc^i With cqtnfiderable Advantage. With regard to th^, proper Quantify of Water,' it muft be obferved, tliat it too iittle be uftrd, a ^ifpid clamiaiy Mixture will be B 3 produced, Digitized by VjOOQIC 6 A Compute Syjhm prodUcedy Uttle diffkifcd to itxia^fA^ Her capable of extradiog all the folublr Parts prtlie Malt. On the other hand, loo much ^ater renders the Tindure thin ^d aqyer cus, and by that meani increafes the Trour ble and Expence in all Parts of the Opera- |ioq«* A dae, Med)um» therefore, ihould be chc^en ; and Experience has fhew9f that a Wa(h about the Goodnefa of that dei^gned i)y the l/mdon Brewers for Ten Shilling Beer, will beft anfwer the Diftillers Pur-^ pofe. When a proper .Quantity of Water IS mixed with . the Malt, the whole Maf$ muft be well agitated, that all the foluble Fart£ of the Mw may often come in con- t2&i with d)e aqueous. Fluid, which being w^U faturated atter ftanding a proper time* mfaft be drawn off, freih Water poured on, end the Agitations repeated, till at laft the whole Virtue, or faccharine Swcetnefs of the Malt is extradedt and only a fixed hujky Matter remains^ incts^able of being diffolved by either hot or qold Water, The third requUiite Particular is, that fome certain Additfobs be ufed, pr Altera- lions made according to the Seafon of the Year, or the Intention of the Operator^ The Seafon of thb Year is very ncceflary to be cdnfidefcd. In ^ho Summer, the Water applied to the Malt muft be colder than in $bc Winters ai\d in bqt foUry Weatheri . ? the Ofgitized Joy VjOOQ IC ' V: Diffillation. 7 the Tindture muft be fuddenly cooled, other* Xvife it v^ill turn eager ; and, in order tp check the too great Tendency it has to Fer^ mentation, when the Air is hot, it will be ncceflary to add a proper Quantity of un- malted Meal^ which being much lefs diC pofed to Fefincntation than Malt, .^wfl| greatly moderate its |lmpeluofity, and fender the Operation fuitable to the Produ6lion of Spirits, which, by a too violent FermcAta-i tion, would, in a great Mtafurc, ' be difll- pated and loft, r . . C H A P. IL Of Fermentation^ » ' np H E Tinfturc, or, as the Dlftillers call ^ it, the Wafti, being prepared, as itt the foregoing Chapter, it is next to be fer- mented 5 for, without this Opc^ration, jxo vinous Spirit can be produced. By Fermentation is meant that inteftine Motion performed by the inftrumental Effi- cacy of Water,' whereby the Salt, Oil and Earth of a fermentable Subjtft, are fepa- rated, attenuated, tranipofed, and again coHefled, and recompoledMn a particular Manner. B 4 The Digitized by VjOOQ IC The Doarinc of Fermentation,; is of thf thoftr principles, too much abound^ \n any Sub^r, je£t,- fo that an intimate Union is prevented, tJbe whole 'EiSicacy of the ]^ermentation i^ ^thef flopped pr^impaired^ or at leaft lipc^^T ^cd to one certain*^ Species* : This Digitized by VjOOQIC . ^f Diftillatioiu r 9 T\i» ^i|al Conneaioa of Salt^ Oi| ^nd Earth into a iingle compound Particle, form$ ft Corp«fde folt^e in Water 5 ot, tp fpieak jiKH'e philoibphacftlly^ thi? cqmpouncl.Cor**- fvSdt 46> ^ means ^itfi ikline Pacttcle9» XQimeded with the aqueou^ Corpufcle^ and mQved up and dowci with them. But where thefe Corpufcles are not tjius .cpn- neftcd with the Water, a Number of them joia together, and form either a grofe, or % loofe^ chaffy, and Cpwgy Matter. When thefe compound Particles are di* lilted with a fmfill Quantity of an aqueous Fliiid, they feel flippery, clammy, and wdtuous to the Touph, and affed the Tade with a kkad of ropy Swcctncfs, And whea a proper Quantity pf. the Fluid is added, a Commotion is prefently excited, and after* l^ards a fubtile Separation^ This Commotion ?ind Separation fitft be* gins in the whole Subftance ; for before tha Addition of Water, the Subjcfl: may ascmkin jn dry, folid, and large Pieces, ,as irt M^lt^ Sugar, &c. which being reduced 10 *Pow* der, each Grain thereof is an Aggregate of many fmallcr compound Corpufcles \ thefd being put into Water, diflblvc, arid fepa- f alcly float thercia;^ till at length, they be4 Digitized by Google ,10 A Complete Syjiem come {b fmall as to be invifible, and only thicken the Confiftenceof the Liquor. Tbefe Corpufcles being th«8 feparated irom one another^ there next enfues a Sepa- ration of their component Particleis ; that IS, the Salt, the Oil, and the Earth, are di* vided by the Interpoilkion of the aqueous Particles* The firft G>mmotion is no more than a bare Solution ; for the ialine Particles being eafily diffolvable in Water, they arc imme- diately laid hold of by the aqueous Particles, and carried about with them. But the fuc* cceding Separation^ or fermentative Motion, is a very different thing ; for by this the faline Particles are divided from thofe of Oil and Earth, partly by the Impulfe of the. others in their Motion, and partly by the Force of the aqueous {Articles, which are now continually meeting and dafhing againft them« * This Motion is performed by the Water, as a Fluid, or Aggragate of an infinite Number of Particles, in adhial and perpe- tual Motion } their Smallnefs being propor. tionable to that of the fermenting Corpuf- ^e&y and their Motion, or conftant Sufcepti- bility of Motion, by Warmth, and the Mo« tioh of the Air, difpoiing them to move other Digitized by Google \:jf DiftiUatiqp. ^ i other fubtUe moveable Corpufcles aUb. The pertaia^ Agre^piei^of Figure, or Size be- iweea the a^[uepus. Particles, and thofe of iko Salt in thie fermentable Subjed, tends greatly to in^reaietbis Cpfi^qotxon ; for, by thU means, t]aqr are readiily -and, yiery clofely (Qimeded tog^u^^r ; and therefore mpvc iimoA like oQe,and the fame compound Corpufcle }.j»rhdilik tb^ Wa^r, is rnot at aU difpoied to ^c^ere imniediately.with either the^ Oil or ^artttt And thus, an uqiequsl Gonpuflion » cjscxtcdia t^^^pniypciund Uor- pufcles of ^e ferinenfablQ ^St^^ed i which bohcu^on at' lefigth ikiJ^es . ^t the falinp^ Particle, lo^fens the others, an pc ttml Motipn of the r^rtlcfes ^ of the ^q tw^ bdsTluid, a proppr Degfte iX Matkm ft IbcCciSary, 'ot th«t tHc Par|iid!esvfpore H^^ a proper Tbcgnec of Velocity, whfcft {)fih-^ jcipally 'dtpehds bn eitemal; Ht^/ A tbh^ '^fohtely -ptcV^^m Fcirmehtrtipf!, tWiii it \?vin gffeafiy rietAtd, It { zn&k bdilijlg Heat W^^t^^%i^\H^. h\t^iA, oi-tiiid4 «re 0e^rfee '^^f Htat jbetWi^^h ' Ftcfeislng tX- BbJfing, is'-^erefbfc the tttoftr proper fjf proxnotingafld quidfopning ^e^Opcratrori, ' The Admiffion of Air, alfo, thongh mtrt of abfolute Neiceffity, yrt greatly promotes and quickens the Adion, its being a capital Inftrunieijt in putting in a proper Degree of Motion the blfy Particles of the -SubjeSr; )But Whilftthe Air thus contributes 'tb haftcii the EfFedt, it caufes at the fame tinie by tts Adiivity ibtnfe retnatkabld- Altefatrons iii jthe oily Particles j iot it nbt Only nioves,^ btli abfolutely diffolvps and di^iates them /Irani their original Connexions 5 and thus carried them off with itfelffrom the whole Mafs, And, therefore, * though the Corifideration ti the Air does hot fo properly belong to Fermentation in the general; yet it does in particular 5 as having an accidental Ptfvref to Digitized by VjOOglC' 4f JXMh^n. \ ij to ' alttiJ every .%eciccr crf'this Operation a Confcquenlly itfr Agency ought to be welf oaderft6od,eitt|er to procure Akeratbns at; pieafiirein tlie ifermenting Mais^ or to prc-^ v^nt and torred impenifi^ Dangers. The oify Pfttticlfes tlwis feparatcd and dif- folved by the Air, are aciib elafiic, though tbcy probably derive that Property from their Intercourie wkh the Air itfelf, and their being rendered esftrecfiely minute* Wbep^ therefore^ aft a^eous Fluid iy added to a fermentable Sulked: expofed to atem^Gcafie ifeat^ a fermcs^tative Struggli^ immediately arife!, the faline Part of the^ t&sfifiwnSt Fanicl<$ being diflblved by the^ ccndnaal iidteftiM Motion of the Water, and cairried up^anddown with it in all Di« teBaoDdy aimdft an infinite Number of other ForCicles, aft welt fermentable, a$ aqueous^ ones $ wherfoe, b^ thi& CoUifion and At* tiidon^ the fiiline P^tides are diiTolved, tndfejparat^ fcom their. Connexion with the ody zcsA eatthyw And a& the oily Par-^ tipies arc the raoft. fubtte and elaftic;: they would, by this mean9> be thrown up to the Sucface of the Liquor^ and carded off by the Air,^ were they not clofcly conncfted with the earthy ones, whofe Gravity prevents their Evaporation,, and, by coming in con- ta^ wit^ ^Kh«rs of i\» £une kind, form Aggregations^: Digitized by Google i4 A CdmpleU i^flim Aggregations, and fink dov^A, with the^ oily Particles, to the Bottom, Bttt before thefe can form a Bulk too large to be fap« ported by the Water, many of the bih' Par- ticles 2re> by their frequent CoUificms with the aqueous Fluid, feparated from die earthy ones ; ^nd, by Degrees, more ftrbngly connefted again with the faline onesj whilft, ontheoither hand, the fame &line Particles imbibe fome of the earthy ones, which being left fingle, upon thdf Separation from die oily Particles^ floated about feparately in the Fluid* And hence proceed the fevefal difierent Confequences of Fermentation j ^z. u From the Separation of the faliiie Particles of the fermentable Subjed {^oce^ the tart, faline, or acid Tafte of the Liquor ; which is more fenfible at firft, before the Liquor , is duly compofed and fettled, or the due Ar«* rangement and Conntdion of the faline Particles with thofe of the oily and earthy Kinds, completed : After which the Liquor proves milder, foftcr, or lefs pungent, a. From the oily Particles being fet at liberty^ > proceeds the ftrong Smell of the Liquor, and the Head or (hining Skii) upon the Sur* face. 3. The earthy Particles coUeding together in Clufters, caufe the Fluid to ap- pear turbid, and afterwards a vifibie edrthy» or clay-like Matter to be precipitated : And ibme Digitized by Google ^ J>iftiDation. 15^ fomc of the earthy Parts, in their Motion, arriving at the Head, or oily Skin on the Surface, caufeitto thicken 5 and afterwards taking it down along with it. thus confti* tute the Lees which abound in OiK 4. From this new Struggle or Coliifion, which is pro- ductive bottxJ Solution, and a new Con- nexion in the faline and earthy Corpufcles, proceeds the Ebullition in Fermentation. And, laflly, by the fame repeated Coalition of the oily with the aqueous and faline Particles, the inflammable Spirit is pro- duced. Having thus laid down a concife Theory of Fermentation, we fhall now proceed to the Praftice. The Wafh being brought to a tep:d,or luke- warm State in the Backs, a proper Quantity of a good- conditioned Ferment is added; but if the Ferment be folid, it fliould be previ-. oufly broke into fmall Pieces, and gently thinned either with the Hand^ Whifp, (Sc. in a little of the tepid Liquor. A complete and uniform Solution, however, fhould not be attempted, becaufe that would greatly weaken the Power of the Ferment, or de- ftroy its future Efficacy. The whole m« tended Quantity, therefore, being thus loofcly mixed virith^ moderate Parcel of the Liquor, and kept in a tepid State, either ty Digitized by VjOOQIC 1$ A Cpmplvu iSjfiiH^ t)y fcttiBg it ocar tjxc Firc» or otherwife, ani free from the too rude Commerce of fehd external Air j more of the inferiiGbly warm Liquor ought to be aiddcd, at proper Inter- nals, till, at length, the whole Quantity it properly fet to working togcthcF. And^ thus, by dividing the Bumiefe inta ParM^ it may much more fpeedily arid cjffedually be performed, than by attempting it ^ all once. The whole Quantity oi^ Li<][uor beirt|j fliuj fet to work, feeured in a proper Degree of Warmth, and defended from a too free In-* tercourfc of the external Air,, Nature itfelf, as it were, fifniflbes the Procefs, and renders the Liquor fit for the StilK By . Fermjents^ we mean any Subftancify which, being added to any rightly difpoied- fermentable Liquor, will caufe it to ferment much fooner and fafler than it would of it- fclf J and, confequwitly, render the C^era-- . tion (horter ; in contradidion to tho& abu-^ fively called fo, which only correft fome Fault in the Liquor, -or give it fome Fla- vour. Hence we fee, that the principal \J(c of Ferments is to favc Time, and make Dif- ■ patch in Bufinefs j whilft they only occafi- pnally, and, as it were, by Accident, give a Flayour, and increafe the Quantity of Spirit/ And, accordingly, any: fermentable LiquoTy Digitized by Google ^ Diftilladon. 17 Liquor, may, without the Addition of any Ferment^ by a proper Managemeht of Heat alone, be brought to ferment, and even more perfedly, though much flower, than with dieir AiEbftance. Thefc Ferments are, in general, thcFIow- ers and Fasces of all fermentable Liquors^ generated and thrown to the Sur:&ce, or de«* poiited at the Bottom, either during the A& of Fermentation, or after the Operation Is finifhed. Two of theie are procurable in large Quantities, and at a fmall Expence; we mean, Bcer^ Yeaft and Wine-Lees j a pru- dent and artificial Management, or Ufe of which, might render the Bufinefs of Diftil- lation much more facile, certain and advan** tageous. It has been edeemed very difficult, and a great Difcouragement, in the Bufinefs of Diflillation, to procure a fufficient Stock of thefe Materials, and preferve them at aU times ready for ufe. The whple Secret con« fifts in dexteroufly freeing the Matter from its fupcrfluous Moiilure ^ becaufe in it; fluid State, it isfubjed to a farther Fermentation, which is produ£Uve of Corruption 3 in which State it becomes intollerably fotid and cadaverous. C The Digitized by Google •f9 AGampkt^ Sjfiem Tlie Method' ofexpojfog it tq^tho Air liil It has reqoimd i proper Gohii^Qce^ li &ib}e£k to gTeatItiaonvdmencic&^ and; fb pe«- culiar and careful a Management isecefllryy that it rarely fucceeds,. The beA Way, therefbre, k to* ppe&k ▼ory flowly and- gradUaUy^ in a» thidb^clol^^ and ftrong Canvas 3^, after the ffiamier of Wine t.ee«, by the Tail pf eft^ till it be- comes a kind of Cake'; whichj though ib^ will eafily fnap, or break dry and brittle be- tween the Fingers. Being ceducedc to that Confift^ice> and clofely packed up^ in> ft tight Caik^ it will remain a. Ibng Time'tin^ corrupted^ pneftrye ife Fragrancy, and oon* fequently, fit to be ufid for^rmentii^' the fineft Liquor* The fame Method is all) pradicablc, and to the fame Advantage, in the Ek)\*er$ or Yeaft of Wine 5 which may be thus com- modioufly imported from abroaid: Or, if thefecannot be procured, others^ of equal Efficacy may be procured- ff om freih^ Wino Lees, by barely mixing and' ftiiring' tliem into a proper warm Liquor ; whence the iJghtcr, or more volatile and a<2iv* Partg ()f thef'Lces, wHl be thrown to the -Surfacej . and may eafily be taken off, and whether our na- tive Cyder Spirit,. Crab Spirit,' Gfr . which have very little Flavour of their own,- may not, by this Artifice, be brought nearly, if' Bot intirely, into the State "of fonie foreign Brandies, fo highly efteemed, is recom- mended to Experience. ^ It is oommon with Difiiiller^ in order to increafe the Quantity of Spirit,give it a par- ticular Flavour, or improve its Vinofity, to add Several things Xxy the Liquor, during the Time it is in a State of Fermentation; and thefe Additions may properly be reduced to Salts, Acids, Aromatics^ and Oils. *•■-»■■ All rich vegetable Juices, as Treacle, Honey, S?r. which cither want a natural Acid, have been deprived of it, or contain it in too fmall a Quantity^ will be greatly improved by adding, at the Beginning of the Operation, a fmall Q^ntity of the ve- getable or fine mineral Acids ; as Oil of Sul* phur, Glauber's Spirit of Salt, Juice of Le- inons, or an aqueous Solution of Tartar, Tbefe Additions will either give, or greatly improve the vinous Acidity of the Subjedt, ^ut not incrcafe the* Quantity of the Spirit, that Digitized by VjOOQIC tf Diftillation.' fi that Intention being performed by Aronta* tics and Oils. All pungent Aromatics have a furprifing Quality of increafing the Quantity of the Spirit, as well as in altering, or improving the Flavour \ but their Ufe requires that the Fermentation fliould be performed in clofe Veflcls. And if a large Quantity be in- tended to be added, Care muft be taken not to do it all at once, left the Qilinefs of the Ingredients (hould check the Operation. But if the Flavour be the principal Intention, they (hould not be added till the Operation is nearly finifhed. After the fame Manner a very confidcrable Quantity of any cflential vegetable Oil may be converted into a fur- prifingly large Quantity of inflammable ;Spirjt ; but great Caution is here alfo nnef^ fery not to drop it too faft, or add too large a Quantity at a time, which would damp the Fermentation ; it being the fureft Me- thod of checking, or totally flopping this Operation, at any Point of Time required. Tnebeft Method, therefore, of adding the Oil, fo as to avoid all Inconveniencies, is to rub the Oil in a Mortar with Sugar, which the Chemifts call making an Olaofaccharum^ by which Means the Tenacity of the Oil will be deftioyed, and the whole readily mix with the Liquor, and immediately -fer- ment with it. . ThcDiftiller wquld da.well C 3 ta Digitized by Google tt A Comphtt Syftem to confider the£b O^^ff^raidociG atttnthiel^, as he may thence form an advabtageous Method of increafing the Quantity of Spi- rite, and sU: the fame Time greatly improve thck Quality and Flayour. But in order to put tfaefe Qbfervations Sn practice, particular Regard muilbe had to the containing VcjfTel in which the Ferment ration is performed, the Eicclufion of the Air, and the Degree of the external Heat pr Cold, Wil^ regard to the containing Ve&I ; ite Purity, and the Provifion for rendering it ^ccaiionally clofe, ar$ chiefly to be confi-- •det-ed. In cleanfing it, no Koap, or other undhions flody fbould be ufed, for |ear (^ checking the Fermentation ; ^nd, for the fame Reafon, ajl ftrong alkaline Lixivi- ums fhbuld be avoided. Lime-water, or a turbid Solution of quick Lime may be em- ployed for this Purpofe^ without producing ,ahy ill EfFcft ; it Jwill alfo be of. great Ser- vice in dcftroying a prevailing acetous Salt^ which is apt to generate in the Veffels when the warm Air has free Accefs to them ; and tends to pervert the Order of Fermentation, and, infteadofa Wine or Waffi, produce f Vinegar. Special Care muft alfo be had,, •that no Remains' of Ycaft, or cadaverous Remains of former fermcmcd Matccrs,hang about Digitized by Google <>f Piilillatk)la. 13 't*c)W tfaeVeffels, which wociW infeS ^vhatt- -ever ftiould bt afterwards put inlothcm; :4MAcl Gtonot, without th^ utmoft DHficuhy^ ^ :perf«&Iy Cured and fweetenedv Hie «:cafioBal Clofcftefs of the Vcffels may in the lirge way, be provided for by Covers properly adapted j and, in the fmall way, by Valves, placed in light Cafks. Thefe Valves will occafionally give the ne- iseflary Vent to prcfcfve the Veffel, during the Height of the Fermentation ; the Vef- fel Cthetwife remaining pcrfedly clcfe, aind impervious to the Air. It is a Miftake of a very prejudicial Na- ture, in the Bufinefs of Fermentation, to fuppofe, that there is an abfolute Neccffity for a free Admiffion of the external Air, The exprefs contrary is the Truth, and very great Advantages will be found by pradiUng according to this Suppofition, A conftanc Influx of the external Air, if it does not carry off fome Part of the Spirit aheady generated, yet certainly catches up and difli- pates . the fine, fubtile, or oleaginous and faline Particles, whereof the Spirit is made, and thus confiderably leflcns the Quantity. By a clofe Fermentation this Inconvenicncy is avoided ; all Air, except that included in the Veffel, being excluded. The whole Se- cret cpnfifts in leaving a moderate Space for C 4 the Digitized by Google 94 ^ Complete Syftem the Air at the Top of the Veflel, unpof&flfed by the Liquor. When the Liquor is once fairly at work to bung it down clofe, and thus fufFer it to finifti the Fermentation^ without opening or giving it any more Vent than that afforded it by a proper Valve placed in the Calk i which, however is n6t of abfolute Neceffity, when the empty Space, or rather that poffcffed by the Air, is about one tenth of the Gage ; the af- tificial Air, generated in the Operation be- ing then feldom fufRcient to open a ftrong Valve, or at moft not to endanger the Caik. This Method may be praftifed to gopd Advantage by thofe whofe Bufinefs is not very large ; but it requires too much Time to be uled by the large Dealers, who are in a manner forced to admit the free Air, and thus faftain a confiderable Lofs in their Quantity of Spirit, that the Fermentation may be finifhed in the fmall Time allowed for that Purpofe. It may, however, be faid, that the filent, flow, and almofl im- perceptible vinous Fermentation, is univer-p? fally the moft perfcdt and advantageous. During the whole Courfe of this Opera-» tion, theVeflel (hould be kept'from all exter-r nal Cold, or confiderable Heat, in an equal, uniform, and moderate Temperature. Ivk {heWintfr, aStovcRpQm, fuch as is com^* WW Digitized by Google pf Diftillation. §5 mon in Germany^ would be very convenU cnt for this^Purpofe ; the Veflel being placM at a proper Diftance from the Stove ; But at other Seafons no particular Apparatus is necei&ry with us in England^ if the Place allotted for the Bufineis be but well de«- fended from the Summer's Heat, and the ill EiFeds of cold bleak northern Winds. The Operation is known to be perfeded ^hen the hiffing, or fmall bubbling Nolfe can be no longer heard, upon applying the Ear to the Vefiel ; and alfo by the Liquor itfelf appearing clear to Eye, and having a pungent Sharpnefs on the Tongue. And that it may fully obtain thefe Properties, and be well fittai to yield a pure and per- fe&Iy vinous Spirit by Diftillation, it fhould be fufFeired to ftand at reft in a ibmewhat cooler Place, if practicable^ than that in which it was fermented ; till it has tho- roughly depofited and cleanfed itfelf of the grofs Lee, and become perfedly tranfparent* vinous and fragrant ; in which State it ihould be committed to the Still, and the Spirit obtained will not only exceed that ob« tained in the common Way in Qjiantity, but aHb in Fragrance, Pungency, and Vi- nofity. CHAP. Digitized by VjOOQIC 9& . A Gvmpku Syflpn ■■' : 'C H AFv m,r ;' HAVING in the two precaedinig iChaptart laid 4own tht beft Modxxk of Brew- ing and Fermentation, vnt Ihall now pro- ceed to the Method of Diftillation. And in order to kad cnir Readers n^etho*^ dically through tine Fath which ties before theija^ we Ihall be^n with expkuning the Principles of DiiKUation ; or, the Method of cxtrading the fpirituoue Parts of Bodies. To extraft the Spirits is to caufe fuch an Adtion by Heat, as to ciufe them to afcehd in Vapour from the Bodies which detam tjaem. If this Heat be natural to Bodies^ fo that tile Separation be made without any advenr dtious Means, it is called Fermentation, which we have already earpldned. If it be produced by Fire, or other heal-r ing Poviser, in which the Alembic is placed, it is called Digeftion, or Diftillation : Di- geftion, if the Heat only prepares the Ma^ terials for the Diftillation of their Spirits ; and' Dili illation, where the Adlion is of fufEcient Digitized by VjOOQ IC €f DiftilktioiL' 17 kAdvuk EflEcacy to cauie tilcm to ticetid in Vapour, and diftil. Tbk H^at U that which puts the infeniU blc Parts of a Body, whatever it be, into Motion^ difidestkem, andcaufes a Paflage &r the Spirits inclofed herein, bydifengag^ ing them from the Phlegm and the earthy Particles by which they are inclofed. Diftiilation coniidered in^tbis Light, is not unworthy the Attention and Countenance of the Learned. Thia Art is of infinite Extent ; whatever the whole Earth preduces, Flow- ers, Fruits, Seeds, Spicea, aromatic and vulnerary Plants, odoriferous Drugs, fifr. are its Objefts, and come under its Cog- nizance ; but we generally confine it to Li- quids of Tafte and So^ell i and to the Am- ple and ffHrituous Waters of aromatic and vulnerary Plants. With regard to its Uti- lity, we (hall omit faying any thing here, ^8 we (hall give fufficicnt rroofs of it in the Sequel. CHAP. IV. Qf particular Difiillatiofif DTftillation is generally divided into three ^ Kinds ; the firft is called Diftillation j^r afcenfum^ which is when the Fire, or other Digitized by Google 2 8 A Complete SyJIem other Heat, applied to the AleihWc, con- taining the Materials, caufes the Spirits to afcend. This isthemoft common, and in- deed almoft the pnly Jkind ufed by DkStillers. The fecond is called Diftillation per def^ cenfumy which is, when the Fire being placed upon the Veflel precipitates, or caufes the Spirit to defcend. This Kind is hardly ever ufed by Diftillers, but to obtain the Effencc or Oil of Cloves. \ , The third is termed Diftilktion per latus^ or oblique Diftillation ; but this being ufed only by the Chemifl:s we (hall fay nothing farther of it here. With regard to the different Methods of Difl:i]lation, occafioncd by the different Vef- fels, or Materials made ufe of to excite Heat, improperly called Diftillation ; theji are of various Kinds, and fliali be explained as they occur in the Work. There are various Kinds of Difl:illation, fome of which arife from the different Con- ftrudlions of Alembics 5 fuch are the Dif- tillation by the common Alembic, with a Refrigeratory, the Glafs Alembic, the fer- pcntine Alembic, and the Retort : Others arc prvoduced from the Heat (lirrounding the Digitized by VjOOQIC • if Diftiflation* J9 the Alembic; fuch as the Diftillation in Balfiium Maria^ the Vapor, the Sand, the Dung, ' and the Lime Baths. Thefe different Methods of Diftilling, we (hall explain in enamerating the Opera- tions in wnich they are moft proper i and proceed to treat of the different Forms of Alembics and ther Conftrudions. CHAP. V. C!)/* A L 1 M B I c s, and their different ConftruSiiom. np H E Alembic is a Veifel ufually of •* Copper tined, which ferves for, anf4We &- veral Alembics will Ba muali better auai&ed from the following Figores, which reprefen* them much ftronger to the Imagination than is- poflible to be done by Wordsr • Fig^ I. Is a common Alembic>s as ittap-f pears before it is placed in.a-Furiuicc^.wl^era a is. thcfiottom,. ^' the Crowp, £ the Head. Fig. 2. Is the Body without the Head; d the.Rini ox Top of the Crowa whe«e the Head i* luted. » ^^>- 3- Digitized by VjOOQIC Eigm 3* The Head y 4^tbe lUav wkete it ifeto 1ie:ki«ed to thi» Body i b the Nofe^ 0r End which is luted into the Worm. Hg..^, ThifeWomir as it appeacs when oniD of tfaft : Tub in whieb it is fixed when ia uftj.^the End. into whieh the Still Head isrinftctttdy b that which conveys- the Lr* qaor into the R^Qciver* FVgS/ Two Stills at Work in one Refri- geratory?; tf^.^ the two Still Hbads» c^ diht Bfatdiesincloftdiathe Brick^Work*, e^ ^tho two Firc-Places ; f^f the two A(h-Holes ; g a Common Receiver ; b a Spout Rvciver, callisd hf^ Chemifts^ a. Sepa'raiting-Glafs> ufed ki: the DiftiUation of Herb$>, in order to ex^ tBadttheJTvd&QtialQil ; i a Crane for draw^'; mg the Watec out of ti» Refrigeratory. Fig^ 6. A fmalLStill with»a Refrigeratory > a the Body, b the Head, c the Refrigeratory filled with Water, d the Receiver, luted to the E^c of the: Alembic. Fig. p . A Glafs Alembic to be ufed as a Baltuum Maria ; atheBody^ ^the.Head^ c the Bee, which is to be luted to the Re- ceiver, d a Trivet on which it is Handing in the Water. . • -^ Fig,' * Digitized by VjOOQIC 33 A Complete Syfm Fig. 8. A proper kecei^er for the Olaft Alembic, called by Chemifts a Bolt^-Headl^ or Matrafs. IPig 9. The Glafs Alembic placed in a Copper Veflfcl j a the Copper Vcflfel filled with Water, b the Body of the Glafs Alem- bic, c the Head, d the Receiver luted at e to the Bee of the Alembic, Fig. 10. A cold Still for diftilling fimpic Waters j a the Head, b the Bee, or Nofe» c the Receiver, d the Plate on which Herbs are laid. Fig. II. A Veffel for Digeftion, called by Chemifts a Pelican or circulatory VeiTel 1 tf the Body, b the Head, r, c two Tubes» luted at dy 1/, by which the Liquor returns from the Head into the Body ^ e a Furnace on which it is placed, /the Fire-place, g the Afti-hole. Pig. 12. Another Receiver, ufed when it is neceifary to lute it to the End of the Worm, in order to prevent the moft yola- tile Parts from b^ing evaporatedi and loft. CHAP^ Digitized by VjOOQIC */^ Diftilktidh, 33 CHAP. VI. Of the Accidents that too often happen i«' performing the Trpcejfes of Distil lA- TION* A MONG the Accidents which frc- ^^ quently happen in Diftilling, the leaft ofallisfor the Operation to mifcarry and the Ingredients to be loft. And this being a Subjedof the|greateft Importance we (hall treat it with all poffiblc Accuracy* AH Accidents are occafioned by Fire» their primary Caufe ; by want of Attention they get too much Head, and Fear often fuiFcrsthem to become irremediable. The firft Accident which may happeft by the Fire, is when a Diftiller, by too great a Heat, caufes the Ingredients to be burnt at the Bottom of the Still ; by this Means his Liquor is fpoiled by an empereu* matic Taftc, and theTin is melted off from . the Alembic. Ari Empereuma refembles the Smell of burnt Tobacco, and is produccjj! in Liquors by too great a Degree of Heat. To illuftrate thiSj diftil any Fruit, Flowers, or any Aromatic whatever ^ but efpecially D Something Digitized by VaOOQlC ; 3+ ^ Con^pUu Syflem fomething whofe Smell is very volatile, draw off only the beft, unlutc the Alembic, and what remains in the Still, will be found to have a very difagreeable Smell ; whence it follows, that if a little more had been drawn off, it would have fpoiled what v^as before obtained. If the Fire be too violent, the extraordi- nary Ebullition of the Contents caufes them to afcend into the Head ; and, if a Glafs Alcmbicjthey fall ignited into the Recipient ; the Heat breaks it, the Spirits are diffipate4t and often take Fire from the Heat of the Furnace* If the Fire be too ftrong» the Bottom of the Still becomes red hot, the Materials in- flamed, and confequently the Fire reaches the Recipient. When an earthern Alembic is uied, the clofeft Attention is requifite to keep the Fire from burning the Materials at the Bottom* The Head, which is always of Glafs, burfts, and the Spirits are fpilt, 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 foon put out of Order, falls down and un* lutes - Digitized by VjOOQIC «/ Diftillation. .35 Tutes itfelf ; thus the Liquor is fpilt^ and the Vapour fets the Spirits on fire* If all the Joints he not carefully luted, the Spirits at their firft Effort iffue through the leafl: Aperture, run into the Fire, which is propagated into the Alembic by the Va- pour. In Dlflillations where the Phlegm afcendt firft, its Humidity penetrates the Lute, and loofens it, fo that when the fpirituous Va- pours afcend, they are expofed lo the lame Accident. Laflly, when the Recipient is unluted, cfpecially if near full, without the greatell Circumfpeftion the Spirits will be fpilt^ and ip catch Fire. Hitherto I have only given a fimple Ac- count of what daily happens to Diftillers i but the Confequences of thefe Accidents arc infinitely more terrible than the Ac- cidents themfelves ; for an Artift to lofe his Time, his Labour and Goods, is no fmall Matter; but it follows from what we have premifed, that both his Life and For- tune are in danger from thefe Conflagrations. Jnftances of the former arc too common, as well as thofe of the latter, relating to the D 2 Danger Digitized by VjOOQ IC jd A Compile Syflem Danger to which the Operator is e!Kpo(cd: They are evident, and wc have feen very lately three Inftances fufBcient to intimidate the moft fanguine. The Spirits catch, the Alembic and Recipient fly, and the inflamed Vapour becomes pref^nt Death to all who breathe it. The Reiftifiers, who perform the raoft dangerous Operaticms of Diftillcry, are par- ticularly expofed to thefe terrible Acci- dents ^ the Finenefs of the Spirit at the. fame time that it renders it more inflammable, alfo caufes the Fire to fpread with the greater Rapidity. And when their Store- houfes are once on firc^ they are feldom or never faved* Poffibly I may be cenfured for my Con- cifenefs on this Head 5 indeed the Impor- tance of it requires the moft particulai: Dif- cuffion ; but intending to fpeak of the Me- thods proper to prevent thefe Accidents, I fhall clofe this Chapter, with recommend-, ing the Subjedt of it to the ferious Reflection of all concerned in Diflillation. And it be- ing hitherto omitted, though of all others it requires theAttention of the Diftiller, 1 (hall further obferve, that thefe Operations (hould? never be left to Servants. What can be ex-' pcdlcd from ignorant Pcrfons ? Ftar . will- feize Digitized by Google 9f Diftiilation. ^7 fi^zc them, when the greatcft Prclgqce of Mind 18 rcquifite.— — Let us now proceed to the Methods of preventing, or at Icaft lejdening their Effect. . CH A P. yii. of the Methods of preventing AccUentu ^Tp O have informed the Reader of the Ac- -* cidents which happen in Diftilling, would have beea of little Confcquence, without {hewing, at the fame Time, the Methods of preventing them^ In order therefore to fortify him [againft the Ter- ror, which the foregoing Chapter may have excited, we will here point out the Reme* dies for all the Cafes before fpeciiied. To prevent Accidents, two Things eipe- dally muft be known, and adverted to. !• The Knowledge of the Fire, which depends on the Fuel, whether Wood or CoaL 2. The Manner of luting fo as to pre- vent the Vapours from efcaping through it, and by that Means of fetting the whole on fire. D y^ The y Google Digitized by V 38 A Complete Syftem The hardeft Wood generally makes the quickcft Fire, fuch as Beech, Oak, Holm^ Elm, (§€. The white Woods, as the Afh, the Poplar, the Willow, and the Birch, make a milder Fire. This hold< good alio of the Coal made of thefe two kinds of Wood ; and, confequently, the Nature of the Wood or Coals muft determine the Fire, and the Aftion of this muft be propor- tioned to the EfFeS intended to be produced by it. That is, the Capacity of the Alem- bic, the Matters to be diftillcd, and their Quantity. The fame may alfo be faid of Pit Coal, which is generally ufed in Eng^ land. It is evident, that the larger the Alembic> the more Fire is necefiary. What has not been digefted, alfo, requires more Fire than that which has been prepared by that Operation. Spices require a ftronger Fire than Flowers ; a Diftillation of Simple Wa- ters more than that of fpirituous Liquors. The fureft Way of afcertaining the ncceflary Degree olF Fire, is to r^ulatc it by the Matcrii^ls, as they arcrmore or lefs difpofed to yield them Spirits, Gfr. and this is done as follows. The Ope- rator muft not leave the Alembic, but at- tentively liften to what paflcs within, wheii the Fire begins to heat it. When the Ebu- ^ Ution Digitized by Google «/ Diftillation. .59 lition becomes too vehement, the Fire muil be leiTened, either by taking out fome of the Fuel^ or covering it with Afhes or Sand. It requires a long Experience in the fe- verai Cafes, before a Diftiller can acquire a competent Knowledge in this important Point. Npr is it poffible to determine the ^Degree of Fire from the Quantity of Fuel ; Judgment, afHfled by Experience, muft fup* ply this Defed. Every thing being determined with re- gard to the Degree of Fire, we fhall now proceed to explain the Method of luting Alembics. By the Term luting an Alembic, we mean, the cloiing the Joints through which the Spirits might tranfpire. Lute is a Compoiition of common Afhes, wellfiftted, and foaked in Water j Clay, and - a kind of Parte made of Meal or Starch arc alfo ufed for this Purpofe j which, as I be- fore obferved, is to clofe all the Joints, &c. in order to confine the Spirits from tran- ipiring. Good Luting is one of the fureft Methods of preventing Accidents, An Alembic, D 4 where Digitized by Google 40 AVofrtpkte )Syfiem where all ^raftfpiration'is prevented,' having ^notliingjo fear but the too great Fierceners '6f the Fire ; and that may be regulated by (he Rules already laid down. ' The refrigerating Alembic is moftlyufed. '•ifhd Body and the Head are Joined to each 'other ; ^biit notwithftanding the greateft ^Care be taken in luting the Junfture, there "will ftiirbe fome imperceptable InterftiCe for Tranfpiration ; and the leaft being of the greateft Confcquence, a Piece of ftrong Paper, fhould be pafted over the Joint, and the Alembic never left, till the Spirits 'be- gin' to flow into the Receiver, in ordef to «pply frefh Paper, if the former fhould contrail any Moifture. The M^fter hith- jfelf ihculd carefully attend to this, . and \vii4tever Precaution may have been previ- biifly ufed, the Eye muft be conftantly up- on it, ^The Alemb'c, when vinous Spirits are diflillecf, fllould be luted with Clay, care- fully fpread round the Jundures, in order to prevent all Tranfpiration ; becaufe the Confequences here are terrible 3 for when the Fire catches a large' Quantity, it is often irremediable. Befidcs, as this Earth cracks in drying, it muft be often moiftened, and frefti applied, on the firft Appearance of iny Occa'fion for it. The Digitized by Google ^^/Diftillation. 41 The Rietort 'is -alfo luted with Cl^y ; but *as glafs Retorts-arc nlfo ufcd, - they are often coated with ftir feme Clay, to prevent their melting by the Inteilfenefst>f the Fire. . Laftly, the earthern and glafs Alembics are luted with Paper and Pafte as above.-— Having thus explained the great Confc- quence of Circumfpeftion with regard to Luting, and the Degree of Fire, we fhall now proceed to a third Mediod of prevent- ing them, and clofc this Chapter with a fhort Obfervation on portable Furnaces ; wWch is. That Alembics being never tho- roughly fecure on this kind of Furnaces, a Hook mould be fattened to the Refrigerant for fixing it to the WalL CHAP- VIII. Of the Remedies Jor Accidents^ when they happen. ^VjOtwithftanding the beft of Rules, and -^^^ the ftrideft Obiervation, it is impoffi- ble entirely to prevent Accidents, and there* fore it is of nolcfs'Importance to point out the Remedies on thofe Occafions. The moft eflential, are Courage and Pre- fence of Mind j Fear only increafing the Misfortune* i. If Digitized by Google 43 A Complete Syfiem 1. If the Fire be too violent it muft be covered^ but not fo as totally to prevent its Aiflion, as by that Means the Procefs of the Diftillatlon would be interrupted^ and ren* der it more difficult and lefs perfe<3:. 2. When the Ingredients burn, which you will foon difcover by the Smell, the Fire muft be immediately put out, in order to prevent the whole Charge of the Still being entirely ^pHed. which would otherwife ine- vitably be the Confequence. 3. If the Spirits fhould catch fire, the fir ft care is to unlute immediately the Re- ceiver, and ftop both the End of the Beak and Mouth of the Receiver with wet Clothes. The Fire muft then be put out, and if the Flame ifiUed through the Luting, the Joints muft be clofed with a wet Cloth, which, together with Water, fhould never be want- ing in a Diftil-houfe. 4. If the Alembic be of Earth, and the Contents burn at the Bottom, the Fire muft immediately be putout, theAlembic remov- ed, and Water thrown upon it, till the Dan- ger is over ; and, for farther Security, cover- ed with a wet Cloth. 5.1f Digitized by VjOOQIC (tf Diftillation. 43 5. If after all your Care in doling the JunAures to prevent Tranfpiration, you perceive any thing amifs, while the Spirits are amending, apply Clay, or any other Compofition) in order to Aopthe Aperture^ And have always a wet Cloth ready to ftifle the Flame, if the Spirits ihould take fire. 6. If the Heat detaches the Lute, or it becomes moift, immediately apply another, having always ready what is necei&ry for performing it. Should the Tranfpiration be fo violent, that you cannot immediately ap» ply a frefli Lute, clap a wet Cloth round the Joint, and keep it on firm and tight, till the Spirits have taken their Courie. But if notwithftanding all your Efforts the Tran* fpiration ihould increafe, fo that you fear a Conflagration, remove the Receiver as foon as poflible from the Fire, and after-- wards your Alembic, if portable ; but if otherwUe, put out the Fire immediately. 7. The Charge being worked off, be cautious in luting the Receiver, that nothing be fpilt on the Furnace, and carry it to fome Diiltnce from it, that the Spirits exhaling may not take fire. 8. Laftly obferve, that wherever a Rc!^ medy is r^uired, there muft be no Candle ufed I Digitized by Google ufed ; for the fpirituous Vapours eafily take Ifire, and propagate-the-Flam^to thc^V^ffels from whence they* iffiie. Ail that has been hidlefto falcl cohceras ^nlyfhe Management of the Alembiq; b^ ^hat remains is flill mort intertftirtgl ^mA relates' to thofe ^/#ho woriclt,- fhaC^(^3;;^n>ay not, by conquering the Accident, deftroy •themfdves. On difcovcring ^y of » the above Acci*^ dents, when the Flkaie has not yetre^icheid the Spirits, let the Remtedics already men* tioned be applied, cither with regard to lh« Lute, ' or the Violence of 'the* Fire, Bat if the Flame has #eaehed the Alem- bic, the following Precautions ^ai* to be «fed. ' The Operator muft not approach the Alembic without a wet Cloth, over his Mouth and Noftrils,, it being immediate Death to inhale the inflamed Vapour. In haftening to ftop any Accident, be careful to approach- the Side oppolite to that whither the Air impels- the Flame ; for, without this Precaution you would be in- volved in it, and could not, without the ut- moft Difiiculty,. extricate yourfelf from it. If Digitized by Google ^ DiftiUaticMl/ 4;^ If notwitManding this. Precaution, tbo Eddy of the Air (hould force the. Flame ta your Side, quit the Place immediately, anc^ do not return till its Diroftion be changed,, always taking care to have a wet linen Cloth before your Nofc and Mouth,and keep your- felf ontb.e Side pppofit^ to the Diredion of the Flame : And alfo to have another fuch- Cloth, i» order to fmotherthe Flame, and clofe the Crcvifc throug^h which the Spirits iffue. Should it be your Misfortune to be co- vered with inflamed Spirits, wrap yourfclf in a wet Sheet, which fhould be always ready for that Purpiofe. Self-Prefervation is of. too great Importance that any of thefc Precautions Ihould be omitted in fuch Va- riety of Dangers. If the Fire has acquired fuch a Head that it cannot be ftopt, the Receiver mull be broke, and the Alembic, if portable, thrown down ; but no Perfon muft be fuf- fcred to go near them, cfpccially thofe who arC' Strangers to the Bufinefs. In a defperate Cafe, like that of a large Quantity of redlificd Spirit taking Fire, if Time permit, the Communication of the Beak of thc^ Alembic with the Recipient, which is uftially a Caifk) muil be cut off, by 1 clofcly Digitized by Google 46 ACompUttSyfitm clofely flopping the Bung ; and be fare no Candle come near the Receiver, leaving the teft, as the Danger v^rould be too great to cxpofe ones fclf to the Flames of a large Charge, and the Diftiller'k Safety fhould be principally confidered. I thought it my Duty to give my Reader thefe Informations, and hope that in the Praftice of Diflillation, he will find them of great Advantage. CHAP. IX.' Ori the Necejjity of often cooling the Altmbic^ as another Means of preventing Accident u np H E Refrigerant is fo efTential a Part ^ of the Alembic, that for want of it feveral other Expedients are made ufe of to perform its Office, for cooling thofe whofc Capacity, Brittlenefs, or laflly the Conftruc- ^ tion, will not admit of their having any. The Refrigerant is ufually in proportion to the Capacity of the Alembic, for which the following may ferve as a Rule, that the Capacity of the Refrigerant fhould be to that of the Alembic, as 14 to 8. The NecefEty of cooling the Head of the Alembic is felf«evident to ail who have thp Digitized by Google ^f Diftillation. 47 the leaft Knowledge of Diftillation, as it <:ondenfes the Spirits, cools them, and caufes them to flow into the Receiver, which, if of Glafs, would otherwife be broken by the Heat ; and confequently ierves to prevent Conflagrations. The Alembics of the Balneum Maria^ and the Vapour Bath, ought alio to have Refrigerants, like the common Alembic, unlefs they are of Giafs^ Thofe of Earth and Glafs are cooled, as we have already obferved, with a wet Cloth, which is alfo ufed to cool the Head of other kinds of Alembics. But it is not difficult to contrive one which may be placed in a Re* frigerant ; fuch as the following. To a common fmall Still apply and lute a Worm, or long tin .or pevrter Tube, form- ing feveral Circumvolutions, of the fame Circumference with the Body, in order to give it fome Elevation, place this Worm in a Refrigerant, proportioned to the Alembic. If the Capacity of this Alembic fliould make it bear too much on the Neck of theMatrafs, it may be fupported by a Trevit of the fame Circumference as the Body itfelf : The Ex- tremity of the Worm may have a Beak pro- je&ing beyond the Side of the Refrigerant, for qonveymg the Spirits into the Receiver. This Digitized by Google ^ A €omplm Syfitm This Apparatus will be attended with Ht^ tie l^pence^ will fave the DiftiUer the Trouble of bebg perpetbally cobUng thte Head of the Alembic^ and is fuch;a Safe^- guardagalnft Accidents, that if theWorin be well luted, nothing need be apprehended but from the Violence of the Fire« This Method of Praflice, therefore, is productive of three valuable Particulars;: The firft is, that by cooling the Spirits it preserves the Receiver, and obviates the Ac- cidents arifing from their Hdit. The fQ# cond is, that the Spirits being kept in a moderate Heat, the Tranfpiration is lefs^ and confequently the Spirits procured by the Operation have more Tafte, Smell and Fragrancy than they would otherwife have had. Experience demqnftrates, that when thd Spirits flow hot into the Receiver, howeven attentive the Diftiller maybe to lute the Jun<3:ures of the Alembic, there will bs^ a. very fenfible Evaporation, which even in fimple Waters greatly depreciates the Good* nefs of the Liquor. Laftly, the third is, that the Cooling of Alembics is what principally contributes ta the Pcrfedtion of the Operation ; b^cauf^j the Digitized by Google bf Diftilktioft.. ^^ iii6 Coolhefs of the Head precipitates th^ 3?hlegin, and in the Cafe of too great a De- gree of Firej and where the Ebullition is too vehement, if after taking away Part of the Fire, or covering it, the Ebullition Ihould continue, the Head may be cooled with ii wet Cloth, till the Ebullition is reduced. , As there is d Neceffity of cooling the .Aleitibic; fo what we hav^ faid cannot be too caii^cfully obferved. In fine^ the Cou- trajft of Cold and Heat, equally, concurring, -but ,by , Methods diredtly oppofitc, to thjs .fame Procefs, and the Perfciftion of thip Difiillation, is a Phcenomenonj which dc!- ferves the Attcnti9n of all who fludy the Operations of Nature- , * » C H A P. X. Of tbilSl^ceffit^ of putting Water into iik ' AlemiiCy for fever al Dijlillations. *; TW O pririclpal Advantages attend put- ting Water into the Alembic. The iirft is, to prevent the Lofs the Diftiller jwould incilr without that Precaution, and fo prevent any Alteration in the Liquor pro^ cured by. Diftillation- This we thall illuf^ trate by an Example* Suppofe.a Diftiller Aould attempt to redtify Spirits of Win*| without putting Water in the Alembic, U • E ' is Digitized by V3OOQ IC 5© A Complete Syfiem is evident, that the Fire will oonfume Part of it, \)^ich is entirely lofs, bccaufe the fame Quantity of Spirit cannot be procured from it, which might, had (here been any thing to moderate the Au^ Waters impregnated with the aromatic Part^ of Flowers ; the Sand preventing the Ingre- dients from burning. It is alfo neceifary in didilling re^^^d Spirit^ from Seeds. This Operation being finiflied, the Aleni* bic mnft be thoroughly cleanfed from the Sand, that theTafte or Smell contained therein, be. not communicated to any qthe^ Charge of different Ingredient;. Pf Diflilling in Balneum RJariae, and it^ Advantages. Thi? Method of DiflUlatioh is of great Pfe in feveral Cafes. Its Operation is more pel-fed, and is fubjedt to few, if any of thofe Accidents attending Diftillations on an ^^^n Fire. In diftjlling fwcet-fcented Waters fromi Flowers, aromatic Plants, and others of thae Digitized by Google o/ Diftillatioir. 55 that kind> where neither Water, nor Spi^ rit ought to be ihijced with them, there is an ablolufe Ncceflity foi" nfing the Balneum Maria > as by every other Diftillation, oa an open Fire, the Ingredients would infalH- biyburn. If Sand (hould bfe made ufc df, the Vitt would melt the Tin from the Alembic, and the Contents be in the utmoft Danger of be* ing burnt. In diftilling in Batneum Maria^ a glafs A« lembic is generally ufed. This Alembic is to be placed in a Copper VeiTel filled with Water. This Veffel ought at leaft to be of half the Height of the Alembic : at the Bottom of the Copper Veflel muft be a Trivet on which the Alembic is to be placed, that it may not touch the Bottom of the Copper, becaufe when the Water be-> gins to boil, it difperfes itfelf towards the Sides, and leaving the Bottom dry, the In- gredients would be in danger of burning., The life of the Balneum Maria is excel* lent for thofe Ingredients which require little Spirit ; but if a Copper Alembic be ufed> befure to place Sand at the Bottom^ that the diftilled Liquor may not contrad any ill Tafte or Smell. ^ This Method is alfo advifeable in the kedtification of Spirits, £4 oa Digitized by Google 56 A Complete Syftem on Account of the Danger attending thii^ Operation when performed on a naked' Fire, . Were this Method of Dlftillation as ex« ipeditious as that performed on a naked Fire, no Qther ought to b? ufc;d; becaufe it is fab* je£t to no Accidents, and at the fame Time ^ the Spirit, ^c. diftilled i$ much more fra- jgrant and graceful. Jn nvbaf Cafes ghfsj or earthen Alemiia are to be ufedi (heir y^vanfages and Dija4'' . vantages. In the Chapter relating to Accidents^ we . have mentioned the earthen Alembic ; we jnuft novvr add, that it . ought never to be ufed, except the Matter to be diftilled have a ftrong and bad Smell, and then feldon^ above once, unlefs it be for Ingredients of the fanje or fimiiar Qualities. This Alembic being very difficult to be managed, we can only recommend it in the Cafe above- mentioned. As a naked Fire is generally applied to this Alembic, it requires a Furnace where the JFire may be gradually increafcd, on account pf the Accidents to which it is liable. Tfef Google Digitized by «/* Diftillalion» ^j The glais Alembic ie more eafily ma* Haged, as it is generally placed in a Balneum Mi^riai Its principal Ufe is for diftilling Waters from Flowers, and making Qqin- teiTences ; and were it not for the Length of the Operation-, it would be preferable to apy other Method. This Alembic hardly admitting of a Re* frigerant, a wet linen Cloth muft be placed on the Head, and ofticn changed. Thp Receiver of this Alembic muft not be very large, becaufe of the Fragility of the Bee ; but if it were ever fo little bent ifitQ a Curve, the Largenefs of the Receiver; would be of no Prejudice 5 becaufe thep its whole Weight would be f(ipported by ita Stand. Advantages of DifiiUation performed hytbe Vapour Bath. This Method differs very little from the Balneum Maria^ and is uled nearly in the fame Circumftances ; but has greatly the Advantage of the Balneum .Maria in the Quicknefs of the Operation. And Lemery^ in the firft Pvt of his Courfe of Chemiftry, nffiruis iti Operation to be more perfed. However Google Digitized by 5S A Complae SyJUm Ho>yever that be, its Ufei is equal to that of the Balneum Maria i but in diAilling . fwee^fceIttcd Watery or FlowlJrs, Sand mufl be placed at ^e Bottom, that the IX^ quor may not contrad a Taft6 from the vopper. Cajes where Dung^ Husks df Grapes^ stud Lime^ are to be ufed. Thtfc Subftances ftre raitly ufcd tuttpt in Digeftions ; and therefore of nd gfckt Ufe to Diftiliers, they ufing only hot ^Aihes, or 4 Fire well covered for ttiat rurpofe. If Dung be ufed it muft be of the hotteft |pnd, w«. Aat of the Horfe or Sheep, ind the Quantity proportioned to the Heat in- tended. The Lime tnttft be quick ^ and if the Heat required be moderate, Lime which )ias lain fome time in the Air muft be lifed. The fame is to be obferved virlth re- gard to the Hufks of Grapes. But in what- ever manner thefe are ufed, the Digeftions Aiuft be performed in a clofe covered Vef^ ietc CHAF, Digitized by VjOOQIC C H A P. XII, Of Bodies proper f^ Dtfiillatim, THIS Chapter $lone might make aVo<» hifne, were we to mftke a particular ^numeration of all its Parts j but, as we tblve already obferved, we fiial) confine our- fdves to the piiliUatipn of fimple and cp^-r pound Waters, ^c. If we a&q|iit owfelves to the Satis&i^ioa pf the Public, we fliall enjoy the Pleafure pf having treated of one Part ei^tirely new s and, indeed, die Seeds^ Spices and aroms^- ftc Plants. • By Diftillatbn and Digeftion, we extraQi 0ie Colour and Smell of Flowers, in fimpic Waters and Efiences. We cxtradl from Fruits, at leaft front ibme. Colour, Tafte, Gff • From aromatic Plants, the Diftiller draws Spirits, Efliinces, fimjAe and compound Fron^ Digitized by VjOOQ IC 6a A Gompletfi Syfit^m From Spices arc procured Effences, or in the Language of the Chemii^s, Oils, aiiA Perfumes, and alfo pure Spirfts. From Seeds or Berries are drawn fimplc Waters,, pure Spirits ; and from fome, a» riiofe of Anife, Feonel, and Juniper, Oil/- The Colour of Flowers is extradled by^ lofufion, and likqwife by Digeftion in Brandy or Spirit of Wine : The Smell is extrafted by Diftiilation^ ; the fimple Water with* Brandy or Spirit of Wine. What is cxtraded of the Colour of Flow- ers, by Infufion in Water by ^ gentle Heat,, or by Digeftion in Brandy or Spirits o^ Wine, is called, in the Diftiller*s Phrafe, Tindure of Flowers. The Colour of Fruits is extradted in.the^ fame manner, either by Infufion or Dige- ftion : Their Tafte is alfo procured by the £utne ProcefieSA But let it be obferved, that the Time of thefe Operations muft be liaii- ted ; for otherwife the Fruit, after Fermei^* tetion, would render it acid. The Tafte is alfo cxtradled by OiftUUtion in Spirit gf Wine, From aromatic Plants are extradled'hy the Alembic pure Spirits, Odours, and £017 pie Digitized by VjOOQIC , #^ DiftillatioiH jSx pic. Waters. But thetc require different 'Methods of Diftilktion. The firft by Wa- ter or Brandy only, the fecond by redlifi«d Spirit, whicA will give them the greatcft Excellency they are capable of. The Plants themfelves with their Flow- ers may alfo, .be diftilled,. which is flill better. From Spices are drawn Spirits, anci oily or fpirituous Quinteflences. The Spirits arc drawn by Brandy, or Spirit of Wine,' with very little Water : The Oils are diftilled/>/r -Defcenfiimi and the fpiritnous QuinteiTences by pounding the Spices, and aftdr infufing them in Spirit of Wine, decanting it gently by Inclination. From Seeds are extraded fimple Waters, Spirits and Oils. Very few of the firft and laflt, * Spirits being what is generally ex- tracted from Seeds and Berries. Some DifHllers, through a Notion of Frugality, diftil Seeds with Water ; but their Liquors are not to be compared with thofe which are diftilled with Spirits. When Oils are drawn from Seeds, the Operation is performed cither by the Balneum Maria\ oj the Vapour Bath. . ^ / ■ . m Google Digitized by 6li A Comfieie ISyJiim Wc only deliver in this Wace, the M Elements of each of thefe Operations, which will be farther illnftrated m the Stqacl, when we treat mor^ particulailj of mef4. Subjeds. C H A t>. XllL Of ifobtt is procured by Dijlilltftion, BY Diftillation are procured Spirit^ tS^ fence^ fimple Waters and Phlegm. Spirits are very difficult to be defined. J confider them as the mod fubtil and voktilef Parts of a Body. All Bodies without Exception have Sjrt- rits more or Icfs. • Thefe Parts are an ignited Subffance, andr confequently by their own Nature difpofed to a violent Motion. Thefe volatile Particles are more or lefs difpofed to feparate themfelves, as the Bo- idles are more or lefs porous, or abound with a greater or leffer Quantity of Oil. By the Term EJfence^ we underfland the jQlcaginoDS Parts of a Body. Aa eflential Gil Digitized by VjOOQ IC I ^DiftilktloH. • 63 OA is. found in alf Bodies, being one of their conftituent Principles. I * hare obferved in all my Diftilla|ions» Spirit of Wine excepted, a &>h unftuous SubAance floating on the Hilegm ; and this Sobftgnce is Oii» which we call Effence ; and this is what we en- deavour to ejttraft. ^- 'Simple Waters are thofe diftillcd from Plants, Flowers, Gfr. without thq Help of Water, Brandy, or. Spirit of Wine, Thefe Waters are. commonly odoriferous, contain- ing the Odour of the Body from whence it is extra^ny Reipefts, provided this Operation be neatly performed. And, in particular, how far a Cyder Spirit, and a Crab Spirit, may, even from the firft Extradlion^ be made to refemble the fine and thin Brandies of France^ we would reconunend to thofe Diftillers, whofe Skill and Curiofity prompts them to Undertakings condemned by thofe who only work mechanically, and fcorn Digitized by VjOOQIC 8o A Complete Syjlem fporn to deviate from the beaten Tradt, tho' they have the faireft Profpedl of acquiring Profit to themfelvcs, and a lading Emolur ment to their Country. CHAP. XIX. Of the Bijiillation of Rum. "O U M differs from what we fimply call A^ Sugar Spirit, as it contains more of the natural Flavour, or effential Oil of the Su- gar Cane ; a great deal of raw Juice, and even Parts of the Cane itfelf being often fermented in the Liquor, or Solution, of ^hich the Rum is prepared. Hence we fee from whence Rum derives ^ts Flavour ; namely, from the Cane itfelf. Some, indeed, are of Opinion, that the undluous or oily Flavour of the Rum pro- ceeds from the large Quantity of Fat ufed in boiling the Sugar. This Fat, indeed, if coarfe, will give a ft inking Flavour to the Spirit in our Difl:illations of the Sugar Li- quor, or Wafh, from our refining Sugar- houfes ; but this is nothing like the Flavour of the Rum ; which, as we have already pbferved, is the Effed of the natural Fla- vour of the Cane. Great Digitized by VjOOQIC ^ 9/ Diftillation. 8i Great Quanddes of Rum are made at Jamaica^ Barbadoes^ Antigua^ and other- Sugar Iflands :. The Method of making it is this : When a fufHcient 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 flowly at firft \ becaufe at the Be- ginning of the Seafon for making Rum in. the Iflands, they want Yeaft, or lome other Ferment to make it work ; but after this, they, by Degrees, procure a fufficient Quan« tity of the Ferment, which rifes 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 Wa(h is fulty fermented, or ta a due Degree of Acidity, the Diftillation is carried on in the common Way, and the Spirit is made up Proof; though fometimes it is reduced to a much greater Degree of Strength, nearly approaching to that of Al- cohol, or Spirit of Wine ; and it is then, called double diftilled Rum, It would be eafy to redify the Spirit, and bring it to a much greater Degree of Purity G ' thaa> Digitized by VjOOQ IC r thanwc ufually findjt tobe qf s for itbrings oMer in the Diftillatioh a' large K^ahtity of the OilV stnd thiis is often fo difagrccable, thaf the Hun^ ttiuft be fuSfereti'ta lie by a long time to mellow before it can be* ufed •; whereas, if well redtifigd, its Flavour would be ttuefeleft,' and cbtifeqiiently touch more a^Teeable* to \ht Palate. - ; ' - - , • Thc'btft State tb keep Rum, both for Exportatton, .' and* otHef tlfes^ is doubtlcfs thit^ of Aldohol, or redtrfie4'6 pii^its. In this inarinef, ^it 'would ht dbntiined In half the Bulk it Hiiiially is, and' might - be Itt down to the common proof Strength with Water \frhen neceflkry : For tKe common Ufe of rftaking Punch, it would likewife ferve much better in the. State of Alcohol ; as the Tafte would be* cleaner, and the Strength might always be regulated to a much greater Dcgred^of Exaftnefs thaii in the ordinary W^y. IF the Bbfincfs of redifying Rum was more nicely managed, it feeinis a very prac- ticable Scheme to throw out fo much. of the Oil; as to reduce it to the fint light State of a clear Spirit, but lightly inrpregnated with the* Oil} in this State it would nearly rcfemble Arrac,. as is eafily proved by mixing a very fmail Q^uantity of it with a taflelcfs Spirit 5 for' Digitized by Google af Diftillation. 83 for it then bears a very near Rcfcmblancc tp C H A P. XX. Cy Sugar "Spirit. WE mef^n by a Suga^. Spirit,, that ex- traced from the Waftiings, Scum- if^g^, "Df ofs, and Wafte of a Sugar-baker's Rj?iipiilg-howfc. Thiefe rocrettxentiiious, qr droffy Parts of ^ S«3gar are to be dihited with Water, fcr- rt^Uited in the fame manner as Moloffej or Wafh, and thpn diftilled in the common Method. And if the Operation be care* fiiUy performed, and the Spirit well reftified, it may be n^ixed with foreign Brandies, and even Arrac in a large Proportion, tp great Advantage ; for this Spirit will be found £iiperior to that extrafted from Treacle, and confequently more proper fof thefo Ufes. CHAP. XXI. Of Raifin-SpiriU, By Raifin-Spirita, we undcrftand, that extracted from Raifins, after a proper Fomentation. G a In Digitized by Google 84 -^ Complete Syfittn In order to extract this Spirit, the Rai- fins muft be infufed in a proper Quantity of Water, and fermented in the manner de- icribed in the Chapter on Fermentation* When the Fermentation is completed, the AVhole is to be thrown into the Still,[aDd the Spirit extraftcd by a ftrortg Fire. The Reafon why we here direft a ftrpng Fire, is, becaufe by that Means a greater Quantity of the elTcntial Oil will come oyer the Helm with the Spirit, which will ren- der it much fitter for the Diftiller's Purpofe c for this Spirit is generally ufed to mix with common Malt Goods •, and it is furprizing how far it will go in this Refpedt, ten Gallons of it being often fufficient to give a deter- mining Flavour, and agreeable Vinofity to a whole Piece of Malt Spirits. It is therefore well worth the DiftilferV while to endeavour at improving the com-r mon Method of extracting Spirits from Rai*- fin? 5 and perhaps the following Hint ma^ merit Attention^ When the Fermentation is completed^ and the Still charged* with fermented Li- quor, as above diredted, let the whole be!, drawn off with as brifk a Fire as poffiblc ;' biit inftead of the Cafk or Can^ generally^ uTm Digitized by Google of Diftillation; %^ ufcd by our Engli/h Diftillers for a Receiver, let a large Glafs, called by Chetnifts, a Se- parating-Glafs, be placed under the Nofe of the Worm, and a common Receiver applied to, the Spout of the Separating-Glafi j by this. means the eflential Oil will fwim upon the Top of the Spirit, or rather low Wine, in the Separating-Glafs, and may be cafily preferved at the End of the Opt- ration. The Ufe of this limpid eflential Oil is well known to EHftillers ; for in this reiidcs the whole Flavour, and confequently may be ufcd to the greateft Advantage in giving that diftinguifliing Tafte, and true Vinofity, to the common Malt-Spirits. After the Oil is feparated from the low Wine, the Liquor may be reftiiied in BaU neum Maria into a pure and almoft taftelefs Spirit, and therefore well adapted to make the fineft compound Cordials, or to imi* (ate or mix with the fineft French Brandies, Arracs, (Sc- In the fame Manner a Spirit may be ob- tained from Cyder. But as its particular Flavour is not fo defirable as that obtained from Raifins, it fliould be diftilled in a more Sentle Manner, and carefully reftified in the ianncr we (hall fhew in the Chapter on G 3 Reaifi-. Digitized by Google 56 A Cmfku Syfiem Redification j by which Means a very |mfe and almoft infipid Spirit will be obtained, which may be ufed to very great Advantagfe in imitating the befl: Brandies of Frakcey or in making the fineft compound Waters tit ^Cordials, CHAP. XXII. Of Arracs. WH A T 16 properly meant by the Term Arracs, are Spirits extracted from the fermented Juice of certain Trees commoA in the EaJi^IndieSj particularly thofe of the Cocoa, or Palm-tree. The whole Procefs of making Arrac, is performed in, the fol- lowing Manner. In order to procure the vegetable Juice for this Operation, the Perfoh provides himfelf with a fufficieat Number of fmall earthen Pots, with Bellies and Necks, re- fembling our common glafs Bottles ; a Number of thefe he faftens to his Girdle, or to a Belt acrofs his Shoulders, and climbs up the tall Trunk of the Cocoa tree ; Hav- ing reached the Bbug^is of the Tree,* he cuts off with a Knife certain fmall Buds, or Buttons, applying immediately to the Wound one of his Bottles, and faftens it with a String to the Bough . In this Manner he proceeds Digitized by Google ^ Diftrllation- 87: proceeds till he has iixcd his whole Nupi- ber of Bott;les, which fcrve as Receivers to the juice diftilling from the Wounds. This Operation is jgencrally performed in the EvetJipg, 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 VefTcl, where .it fpontaneoufly fer- ments. As fopn as the Fermentation i^ completed, the Liquor is thrown into the Still, and drawn down toia low Wine j. but fo very poor and dilute, that tl?ey are ob- liged to redify it in another. Stilly to that weak kind of Proof Spirit, we generally fee it ; for though it appears Bubble-Proof, it rarely contains more than a fixth^ and fome- .times only an eighth of Alcohol, all the jeft being no more than ah acidulated Wa^ ter, which might bcfupplied from any com^ inon Spring. Why Arrac appears Bubble^ jProof, when in reality fo far below what we mean by Proof, is ;not io great a iMyftery^ .by which Means the V indfity will he intimately blended with the Goods, and difpofednot to fly off for a very confiderable Tinte. No general Rule can be given for ; the Quantity of this mineral Acid requifitc to fee employed, becaufe dilfrerent Proportions of it are neceflary in difFereni Spirits. It A6uld, however, be carefully adverted to, that though a fmall Quantity of it wHl un- doubtedly giv* an agreeable Vinofityrc^m- bling that naturally found in the 'fine liib- tile Spirits drawn from* Wines, yet an over large Dofeof k will not only caufe a difit- greeable Flavour, but alfo render the whole Defign abortive, by difcovering the Impo- fition. Thofe, therefore, who endeavour, to cover a foul Tafte in Goods by l?trge Dofes of dulcified Spirit of Nitre, wiH'find thcmfelves deceived. - • But the beft, and indeed the only Me^ thod'bf imitating French hvisxi6\z% X6 Fer^ fedion/ is* by art cHetiti4t*Gil' of ^ Wine > jthis being the very thing' that gives die TrehcJf^Bmi&iQS their ifavour. It muft, •'*• "' ^- however. Digitized by Google will be fupplied by Time y for it muft be remembered, that it ]» Time alone that gives this Property to jFSrWfi& Brandies ; they being at ftrft, like our Spirits, acrid, foul, and fiery. But with regard to the Colour a particular Method i& neccflary to imitate it to Perfcftion : And how this may be done (hall be cbniidered' in the iX9Xt Chapter. CHAP. XXV. Of the Methods of colours r7g Spirits. TH E Art of colouring Spirits awes ite- Rife to Obfervations on foreign Bran-- dies. A Piece of French Brandy that haS: acquired by Age a gre^t Degree of Spfthefs and Ripenefs is obfervcd, at the feme time, to hay« acquired a vellowifti brown Colour ;! and hence bur Diftillers have endeavoured^ to imitate this Colour in fuch Spirits as are intended to pafs for French Brandy. And in order to this a ereat Variety of Expcri- joaents has been made on various. Subftances^ H 3 ^ iq^ Digitized by Google 102 A Compute Syfieni , ^ in order to difcover a direct and fur^ JVle^ thod of imiubng this Colobr to PerFp^dnr. But, in oilder to do this, k is necisJSak^ to know frQol whence the Frttu^ Brandies themfelves acquire their Colour 5 for till w« have made this Difcovery, it will.be i»vaia to attempt an Imitation ; becaiUie,. if we ihould be able to imiCbte eka^ly tbe^Cp^ lour, which is indeed no dilKcult Taik^ the Spirit will not ftand the Teft of diffe^ rent Experiments, unleis the Colour in both he produced from the i&me Ingte(&iii Thi9 being undeniably the Cafe, kt utf try if we cannot difcover this xni|^ty Se-* pret; the Ingcedient from whence the French Brandy acquires its Colour. We have already obferved, that this Co- lour is only found in fuch Brandies as have acquired a^ mellow Kipenefs by Age \ it 1% therefore not given it by the Diftilier, but has gained it by lying long in the Cafk. Gonfequcntly, the Ingredient from whence this Colour is extracted, is no other than the Wood of the Cafk, and the Brandy in N rgality ijs become a dilute Tinfl:ure of Oak. The pommon Experiment ufed to prove the Genuinenefs of French Brandy proveSi thf^t: this Qpi^ion is well founded. The Digitized by Google of Diftillatioa* 10.3 Eiqpfcrimcnt is this : Thcv pour into a Glaii ^ B andy a few Drops 0/ a Solution of cal- cined Vitriol of Iron in a diluted Spirit of Sulphur, or any other mineral Acid, and the Whole turns of a blue Colour ; in the fame Mariner, as we make Ink of a Tinc-^ ture of Galls and Vitriol. Since, therefore, the Colour of French Brandies is acquired from the Oak of the Cafk, it is no Difficulty to imitate it to PerfcAion. A fmall Quantity of the Ex* traft of Oak, or the Shavings of that Wood properly digefted, will furnifli us with a Ti^dtuFe capable of giving the Spirit any Degree of Colour required. But it muft be remembered, that as the Tindlure is extraft- cd from the Cafk by Brandy, that is Alco* hoi and Water, it is neceifary to ufe both in cxtradling the Tinfture ; for each of thefc Menftruums diflblves different Parts of thp Wood. Let, therefore, a fufHcient Quan'- tity of Oak Shavings be digefted ip ftrong Spiritof Wiijq ; and alfo at the fame Time other Oak Shavings be digefted in Water: ^nd when the Liquors have acquired a ftrong Tin* per Quantity of Sugar in a litde Water, iuid fcorching it over the Fire till it acquires a black Coloii^* Either of the above Ingredient?, Treacle pr burnt Sugar, will nearly imitate the ge- nuine Colour of old French Brandy j but neither of them will fucceed, wh^h put t9 th^ Tef^ of the vitriolic Solution. Thu^have I traced the SubjeAof Di^ itillation from its Origin ; (hewn the Me^ thods commonly made ufe of by Diftillers» and pointed out various Improvements, that might be introduced into this Art with great Advantage i and (hall conclude this Part with recommending the fevera) Kints^ tothofe pifliller$ who are de^rous pf im« prpving their Art, and proceeding on a ra**' ^: fufpended in the- middle of the Water j and daily, in^^ crcaiing or fpreading itfelf, becomes a Mu« cilage, whieh did not appear at firft. . I have kept theife W^rs imdifturbed id feparate well cJofed Veflels» and obferved that in a Year's Time, they began toap- jpedr thick, which Thicknefs gradually in^ creafed every Yeari till at lehg^th tke Liquor grew ropy and mucilaginoos. Hence we iee» that this Water contains the elementary Water, and prefiding Spirit of the Plant $ a Spirit fmall in Bulk, but rich in Virtues^ and exhibiting the fpecific Smell and Tafte of theSubjcd. This Witer^ therefore, in exhaling, proves a Vehicle to that Spirit, which contains in a fiAalU fubtile, extremely volatile, and thence eafily feparahle Sub'*^ ilance^ the particular Virtue of the, Plan^ leaving ;he Remainder exhau/bd in this .Refped : and hence proceeds the medicinal Virtues of thcfc Waters, which principally depend upon their native Spirit, j^or this Spirit^ in moft PlaotSi having a briik Mo*- bility, affefls. the Nerves, and xaifes the Spirits in cafe of their Depreflion; . If the Vcflel be cloic ftoppcd, and fct ipf keool Places the Waters draiWn by the cold Digitized by Google ^ DiftiUatiom 11.3 fell ^111 retain their Virtues for a Year j but if negligently, kept, or any Crack (hould happen in the Glafs, their extremely vola- tile Spirit fecrctly flies oflF, and leaves the* Water vapid. Hepcc vfc learii what it is^ that Plants 4bfe I>y being dried iA tlie Summer-time 1 ^aindy^ the Water and Spirit we have been 'defcribing. Hence we alfb know the Na- ture, pf that Fluidj which firft rifcs from /jRlaats in DiftillatiDn, and what that Mat- .ter ^BtinU!aliy recruited by the 'Root; whiift /by oar Operation, thofe Parts alone are col- fcded, which ate driven off from the Plantt, afteV being gathered, and no longer rfup|>Hed with fre(h Nourifhmcnti 1 tHA]^. Digitized by Google H4 A Commute- Syfiem C HA P. 11. Of tbe Diftilling Simple.Waters by tbt Alembic, •• nr^ H E Plants dcfigned for this Opera- ^ tion are to be gathered when thck Leaves are at full Growth, and a little before the Flowers appear, or, at leaft, before the Seed contcs on ; bccaufe the Virtue of the Simple expcded in thefe Waters is often little, after the Seed or Fruit is formed, ^t which Time Plants begin to languifh : The Morning is beft to gather them in, becaufe the volatile Parts are then con- denfcd by the Coldnefs of the Night, and kept in by the Tenacity of the Dew, not yet exhaled by the Sun- This is to be underftood, when the Vir- tue of the diftilled Water refides principally in the Leaves of Plants j as it does in Mint, Marjoram, Pennyroyal, Rue, and many more j but the Cafe differs when the aro- matic Virtue is only found in the Flowers, as in Rofes, Lillics of the Valley, &c. in which Cafe we choofe their flowery Parts, whilft they fmcll the fweeteft, and gather them before they are quite opened, or be- gin to fhed, the morning Dew iliil hang- ing on ijiem. In Digitized by VjOOQIC . ^ Diftillatiom ,115 In other Plants the Sced^ are to be prefer- red, as in Anife, Caraway, Cumin, &c. where the Herb and the Flower are indolent, and the whole refides in the Seed alone, where it manifefts itfelf by its remarkable Fragrance,, and aromatic Tafte. We find that Seeds arc more fully pofTefTed of this Virtue, when they arrive at perfedt Maturity. We muft not omit that thefe defirable Properties are found only in the Root^ of certain Plants, as appears in Avens and in Orpine, whofe Roots fmell like a Rofe* Roots of this Kind fliould be gathered, for the prefent Purpofe, at that. Time when they are richeft m thefe Virtuesj. which is generally at that Seafon of the Year, juft before they begin to fprout, when they are to be dug up in a Morning, If the Virtues here , required be con- tained \n the Barks or Woods of Vegeta- bles, then, thefe Parts muft be chofen far the Purpofe, ^ The Subjed being chofen,let it be bruifed, , or cut, if there be occafion, and with , it . fill two thirds of a Still, leaving a third Part of it enipty, without fqueezing tl?e . Matter clofe ; then pour as much Rain or River Water into the Still as will fill it to . I 2 the Digitized by Google ■-1 1 6 ACbmpteie ^Syfiem the (acftc Height ; that is, two thirds to- "Jc^her /^itli the Infant iTiy on the Head, Jitln^ tjie Jfun(!iure,'fo that ^ho Vapour may •/pais Sirou^h 5 .and alfo liitc t^eKofe of the Still-head to thf Worm.. Apply a Receiver 'jto the Bottom of t)ie Worm, that no Va- pqur thay. fiy/oiF lO the Diftnfetion'j But that all the Vapoui; being cohdenfed in the Worm, by cold Water in Ithe Worm^tub, may be collected in the Receiver, '\ . Let the Pknt remain thus in the Still to 'dlgeft for ,t,wenty-four Ijoufs, ,with a Imidl Degree 6f Heat , Afterwards riaife the Fire, to as to make the Water in the Still boil ; tvhich may be Jcnown by a certain hiffing ' ,Noife, proceeding from' the breaking Bub- bles of the boiling Matter; as alfp by the Pipe of the Still-neadj, or the upper-end of the Worm, becoming too hot to be handled j or the imoaking of the Water in the Worm- Jtub he'ated ^'y the Top of the Worm j and, laftly, by tne followirig of one Drop ini- mediately after another," from the Nofe 6f the Worm, fo.as to form an ailm^H cohd- rHual Stream. , By all thefc §igi^s we know that the requifitc Heat isgnren •, if it oe lefs than a gentle 'Ebullition^ the Viriiiesof ffie Simple, here expeded, will hot be rii^cd : On the contrary, when /the TFirfc is too ftrong, the Water haftily. rifes, .into the Still-head, atid fouls both the Worm aiid the Digitized by VjOOQIC of Diftillation* 117 the diftiUcd Liquor 5 andthe flant being alfo raifed, it blocks up the Worm j foV which Reaibn it is no bad Cautbn to fafleti a-piede of fine Linen before the Pipe of the Still-head ; thaet, in Cafe df this' Accident, the Platit ftiay'be kfcpt from topping up the Worm : But, ' notwithftandjng this ' Prccaa- tioti, if the Fire jbd too fierce, the Plant will ftop up the Pipe of the Still- head'; and, confequently, the rifing Vapour find^ inj; nb Paflage, will blow off the Still-head, ind throw the boiling Liquor kbout the StiU-houfc, foas to do a great deal of Mif- chief, and even fuffocate the Operator, with-^ out a proper Caution 5 and tne more oily, tenacious, gummy, or refinoiis the Subjcft Is, the greater the Danger, in cafe oF this Accident ; becaufe the Liqubr is tlic more frothy and explofive. ' Let ,the due Degree of Fire therefone be carefully obferved, and equally kept up, as long as the Water, diftillinginto the Re- ceiver, is white, thick, odorous^ fapid, fro* thy and turbid j for this Water muft be carefully keptfcparate from that which fol- lows it. The Receiver, therefore, (houM be often changed, that the Operator may be certain that nothing but this firft Water comes over j for thdre afterwards arifes ''a Water that is tranlparent, thin, iand with- out the peculiar Taftc arid Flavour of the I I Plaat, Digitized by Google ii8 , ACoinphte Syfietn Plant, but generally fomewhat tartarifh and limpid, though fomewhat obfcured and fouled by white dreggy Matter : And if the Head of the Still be of Copper, and not tinned, the Acidity of this laft Water eor- rodes the Copper, fo as to become green, naufeous, emetic and poifonous to thofe who ufe it, efpecially to Children, and Perfons of weak Conftitutions. The firft Water above-djcfcribed, prin- cipally contains the Oil and prcfiding Spirit of the Plant; for. the Fire by boiling the Subject, diflblves its Oil, and reduces it into fmall Particles, which are carried upwards by the Affiftance of the Water, along with thofe Parts of the Plant that become vola- tile with their Motion., And, ift^eVeffels are exadtly clofed, all thefe being united together, will be difcharged without-^Lofs, and without much Alteration, into the Re- ceiver ; and, confequently, furnifti us with ^a Water richly impregnated with the Smell, Tafte, and particular Virtues of the vola- tile Parts of the Plants it wa$ extraiSed from* The Water of the fecond Running, wanes the volatile Part above deilribed/ and has fcarcc any ether Virtue than that of cooling. And Digitized by Google of DiftHlation. 119 And this is tbc.bcft Method of preparing , fimplc Waters, provided the two forts he not mixed together, for both of them vsrould be fpoilcd by fuch a Mixture. Hence it plainly appears at what time, with the fame Degree of Fire, quite con- trary Virtues may arifc from a Plant ; for fo long as a milk Water continues to conic over from fuch Plants as are aromatic, fo long the Water remains warming and atte- nuating ; but when it comes to be thin and pellucid, it is acid and cooling. Hence we may alfo learn the true Foun* dation for conducing of Diftillation j for if the Operation be flopped, as foon as ever the white Water ccafes to come over, the Prepa- ration, will be valuable and pcrfed ; but if, through a Dcfire of increafing that Quan- tity, more be drawn off, and the latter acid Part fuffered to mix with 'the firft Running, the whole will be fpoiled, or at leaft ren- dered greatly inferior to what it would other- wife have been. Such is the general Method of procuring finjple Waters, that (hall contain the vola- tile Virtues of the Plants diftilled ; fome Rules are however neccflary to render it 1 4 appli- Digitized by VjOOQIC i.«6 A Complete Syjkm applicable to all Sorts of Plant? j^ tjicfe RiifiSs ^re tfic fotbwing ; , I .Let the aromatic, balfamic, o^y, an^ ft rong'fmelUng Plants,' which long retaih their natural Fragrance, fuch. as B^m, Hyffop, Juniper, lUarjoram, J^mt, Qri* ganum, Pennyroyal, jLofemary, Lavender, Sage, G*r. be gently dried ^ httle in thp Shade j then digeft them, in the fame man- ner ^s already mentioned, for tv^eoty-fou^ Hours,* in ^ clofe Veffel, Vith i ftnalj De- ^gree of JHeat,.. knd aftdrwar'ds diffil m thfe manner aboV© delivered, und thils th6y will afford excellent Waters. 2. When Watery are to W ^rawrj fropi Barks^ Roots, Seeds, or Woods that jrb very denfe, ponderous, tough and refinpus^ let theiti be digefted for three, four, pr more Weeks;, with a greater Degree of Heat, in a ciofe Vcffel, with a proper Quantity of Salt addpd, to open and prepare them the better for Diftillation, The Quantity of Sea-falt is here added, partly to open th6 Subjed the more, but chiefly to prevent Pqtrefadion, which otherwife woujd per- tainly happen in fo long a Time, an4 with fuch a Heat as is neceflary in this Cafe, and fp d^ftroy the Smell, Tafte/ apd Virtue? cjtppfted from the pi beefs. Digitized by VaOOQlC pfVihdhuqa^ X2i 3. Thofc Plants which diffiifc their Or doiir to fome Diftance from them, and thus ibon lofe it, fliould immediately bp diflilled Sifter being gathered in a proper Seafon, without any previous Digeftioq s thus Bo^ I'age, Buglofs, JeflTamin, white Lilies, Li^ lies of the Valltfjr, Rofes, &c. are hurt by Heat, Digeftion, or lying in the Ai^:. • C H A P. III. Of increajing the Virtue t of Simpk Wafers by means of Qobobation* By Cohobation is ineant the returning the diftiHed Water procured in the man- ner defcribed in the precedipg Chapter, upon more of the frefli Plant. The Ope- ration is jicrformed in the following man- ner : Take the Plant and Liquor remaining in the Still after the Operation defcribed in jhe foregoing Chapter is performed; an4 prefs them ftrongly in a Bag for that Pur- "pofe, that all (he Decoftion may be ob- tained V and with this mix all the Water before drawn over. Return this Mixture into the Still, and a frefli Quantity of the fame Plant, and if neccflary, as much Wa.- ter ^% will make the former Proportion to the Digitized by Google 122 A Complete Syflem the Plant. Clofe all the JunSurcs exadlly, and digcft the whole in a gentle Degree of Heat for three Days and three Nights, that the Herb, being fo long fteeped in its own Liquor, . may be opened, loofencd, and difpofed the eafier to part with its Virtues* Tliis Digeftion is of great Service ; but if protrafted too long, introduces a Change tending to Putrefafl-ion. Let the Water . now be diftilled off, in tne fame manner as before; only proceeding more cautioufly^ and fomewhat more flqwly at firft ; becaufe the Liquor in the Still being now thicker^ more impregnated \^ith the Plant, and therefore more apt to fmell upon feeling the Fire, it eaiily boils over \ but after about half of the expected Water if come off, the Fire may be gradually raifcd. By this Method, and carefully obferving to change the Receiver, as foon as the firft Water is all come over, a noble Liquor, highly impregnated with the Virtues of the Plant, will be obtained. And as this Ope<- ration may be repeated as often as deficcd, the Virtues of PlSnts may be thus exalted (oany Degree the Artift fball think proper; which flicws the extraordinary Power of Diftillation. This Method 1 would par- ticularly recommend for making the fim*- .ple Water of Balni, Elder Flowers, Rofcs, and Digitized by VjO.OQIC of Diftillation. i2j and the like^implcsv but fparingly furmlhed with an tffcntial Oil. CHAP. IV. Of the Method of procuring a ftnple Water from Vegetables^ by pren}iouJly fermenting the Vegetable before DiJiiUation. > BY this elegant Method we obtain the Virtues of Plants very little altered from what they naturally are, though rendered much more penetrating and volatile. The Operation is performed in the following manner. Take a fufEcient Quantity of any recent plant, cut it, and bruife it if neceflary \ put it into a Caik» leaving a Space empty «t top of about four Inches deep 5 then take as much Water as would, when added, iill th^Cafk to the fame Height, including the Plant, and mix therein about an eighth Part of Honey, if it be cold Winter Weaf ther J or a twelfth Part, if it be warm : In ' the Summer the like Quantity of coarfe, unrefined Sugar might be added inftead of Honey, or half an Ounce of Yeaft to each Pint of Water will have the fame EfFedt 5 though moft prefer Honey for this Purpofe . When the proper Quantity of Honey is added to the Water^ let it be warmed and poured Digitized by Google ra4 A Complete Syjlem poured into the Calk, andTct it in a warm «ace to ferment' for two or three ^ Days"} but the Herb muft not be fuflfercd t6 fall to the Bottom, nor the Fermentation above half finifhed.. The Whole muft then be immediately comniitted to the Still, and the Fire raifcd by Degrees i for the Liquor; containing miich fermenting " Spirit, eafily rarefies with the Fire, frotns, fwclls, knd therefore becomes very fubjcft to boil oyer j W9 ought therefore to work flower, eipeci- gllyat'firft. ' ^ ^'' By this Method there will come over at firft, a limpid, uniftuous, pejietrating, odoi rous, fapid Liquor, which is to be kept fe- parate: After this there follows a milky, opake, turbid Liquor, ftill containing fome- thing of the feme Tafte and Odour i and at lehgth comes one that is thin, acid, with* put either SnxcU, or fcarce'^ny Property of the Plant . The firft Water, or rather Spirit, mav be kept feveral Years, in a clofe Veflci, without changing or growing ropy. It alfo cxcellentiyrctains the Tafte and Odour of the Plant, though a little altered 3 but if lefs Honey were added, lefs Heat em-^ ployed, or the Fermentation continued for a fmaller Time, the diftiUed Liquor of the firft Digitized by Google >/*Diftaktiok 1^5 lirft rdrinW would t)c wTiitc, thick, opake^ 'tui<3:upu8, ftothy, ahd perfcdly retain the Scent and Tafte of the Plant, or much Icfi altered th^D in the former Cifc j though the Water will not be fo fliarp and penetrating . After this. is drawn of^", a tartifh, limpid^ inodorous Liqubr will coihe over. And thtis iftay fimple Waters be madi lit for lonjg keeping without fpoiling i the Proportion of inflammable Spirit generated in the Fermentation, fervihg exccljcritfy t6 prcfcrVethcfti. C H A 'p. V. Of the SimpleWdters coikmonly in Vff. SrMPLE Waters arc riot fo much iifed at prefent as they were formerly j arid perhaps, one Reafon for- their being ne- ^ie^ed,;is thebad Methods iifcd in diftilling them: j "the Procefs is carried on in the fariie mariner with every Herb ; though fome fhould be gefitly dried, and others diflilleci ^reeri j fome ihould be drawn with the tcold, "arid others with the hot' Still. The general Rule that (hould be obferved with regard to the hot Still is, that all Herbs ihould have twice their Weight of Water added Digitized by Google I a6 A^ Complete Syfiem added to them in the Still y and not above a fourth, or a fixth Part of it drawn off again ; for fimplc Waters have their Fainta, if drawn too low^ as well as thofe that arc fpirituous. Some Plants, particularly Balm, require to have the Water drawn from them coho- bated, or poured feveral times on a friefh Parcel of the Herb, in order to give it a proper Degree of Strength or Richnefs. ^Others, on the contrary, abound too ^uch with an cflcntial Oil that floats on the dif- tilled Water ; in this cafe all the Oil fhould be carefully taken off. Laftly, thofe that contain a more fixed Oil, fliould be imper- fedtly fermented, in the manner laid down in the preceding Chapter, before they are diililled ^ of this Kind are Carduus, Cha* momile, &c. The fimple Waters now commonly madcj^ are Orange- flower- water, Rofc- water, Cin- namon-wdter. Fennel-water, Pepper- miilt- water, Spear-mint-water, Balm* water. Pen- nyroyal - water, Jamaica Pepper - water, Caftor-water, Simple- water of Orange-peel, and of Dill feed. CHAP. Digitized by'vjOOQlC o/" I>iftiUation. 127 C H A ?• VI. Of Orange flov^ir-water. ^T^ H E Orange-trcc grows plentifully in -*• Italy ^ Spain^ and Portugal^ and bears Flowers and Fruit all the Year ; but the Fruit is gathered chiefly in October and November. The Flowers grow on the younger Shoots among the Leaves : They are white, and coaiift of a fingle cup*fa(hioned Leaf, cut into five Parts, with feveral yellow Stamina in the middle, and of a fragrant odoriferous Smell. Some Degree of Attention is requifite to draw a fimplc and odoriferous Water for the Orange Flowers ; the Fire mufl be car.efully regulated ; for too fmall a Degree will not bring over the cflential Oil of the Flowers, in which their odoriferous Flavour confifts. : and, on the contrary, too ftrong a Fire deftroys the Fragrancy of the Water, and is very apt to fcorch the Flowers, and give the Water an empyreumatic Smell. Care fhould alfo be taken to faften the Receiver to the End of the Worm with a Bladder, to pre- vent the volatile Parts from evaporating. The Qjaantity of Water, alfo, ihould be carefully Digitized by Google t2S A Cothphie Eyflem carefully attended to> if you hope to fuc* ceed in the Opefratidn. The following Re* ceipts will anfWer the Intention^ Receipt for Orange^fiower-'Watet^ Take twelve Pounds of Gratige-flbwers, and twenty-four Quarts df Water, arid VfraW oter three Pints. Or, Take twelve Pounds of Orange Flowers, iind fifteen Qjiarts 6f Wkter j dpa# Over fifteen Quarts, carefidly obferving ^Jtainfe4j .by cohobating the Water .on frefli Flpwcrs in Balneum Maria.. The cffential Oil is at fifft of a green Colour, butaftpr fq;nc P^ it will turn reddifh- The cffential Oil is cafily feparated from tl>9 Water, by the fcr ■parating Glafs, in th? follpwing maimer : Stop the Spout of the feparating Qlafe with a Cork, and then fill it with the Qrange- flower- water ; when it lias ilQod 2k fmafl lime the Oil will float on ths Sutrf^c?.. Theij J)ull out the Cork, and let the W^ter ruij out at the Spout into another Receiver placed for that Purpofe. As the Water runs out at the Spout of the Separating- glafs, let it be fupplied at the Mouthi that the Scpa- rating-glafe may be always full of Water* till the whole is in this manner poured in- to it. Then by gently inclining the Glafs,. poiir out all the Water in it throi^gh the. Spout, and the Oil ' will remain in the Se-^ parating-glafs, and may be poured into ano- ther Bottle, and kept feparate frpm the Water The double Or^^nge-flbwer water is odoriferous \ but the efTcntial Qil mucl) . more fo. • Orange-flower- water is not at preicnt fo much ufed as formerly ; but as it is a very odoriferous Water, I thought the Method o^ making it would be not unaccccptablc ^ to* the yourrg Diftiller. • ; • . The * Digitized by VjOOQIC nf Diftillation. ijt Th6 efferttial Oil, or Quint'eflence of Orartge-flowcrs will make a very grateful Cordial, by mixing it with a clean proof Spirit : The Method of mixing it is this : Take fome fine Loaf Sugar, and drop on it the Quantity of Oil you intend to diflblve in the Spirit, and rub them well together in a Glais Mortar, which is what the Che^ thifts call making an Oieofaccharum. Put this Oleofaccharum into the Spirit \ mix tHem well together, and dulcify it with Su- gar to your Tafte. If the Spirit be too ttrong, it mav be lowered with Water ; but you muft oblerve, that if ybu add Water enough to bring the Spirit cbiifiderably be- Ibw Proof, it will turn milky ; and in order io render it fine, you mu(t filtrate it thro* thick Flannel, or thin Paper. Twenty Drops of the eflcntial Oil will be fufficient for a Pint of Spirit, and the fame Propor- tion to a larger Quantity. CHAP. vn. Of Rofc'Waten TVi E Damafk Rofe is the Species in- tended to be ufed in this Operation ; it is of a very fragrant Smell, and S:o^i9^%m June ^ni July. The Water may K a be Digitized by Google 1 3« A Complete Syfim be made cither by the hot Still, the cold Still, or the Balneum Maria. If the hot Still be ufedj the Leaves picked from the Sialics muft be put into the Still with a fuf- ficicnt Quantity of Water to prevent an Em- pyreuma, and the Water drawn oflF by a gentle Fire. The Receiver muft be luted with a Bladder to the Nofe of the Worm, to prevent the fineft and moft volatile Parts from evaporating, which they would other- Wife do, to the great Prejudice of the Water. If the cold Still be ufed, the Rofe Leaves either with the Dew on them, or fprinkled with Water, muft be laid on the Iron Plate, and covered with the conical Head. A gentle Fire muft then be made under the Plate, and a Receiver luted with a Bladder to the Nofe of the Still. The Water will gradually diftil into the Receiver, and be ftrongly impregnated with the odo- riferous Parts of the Rofes. The, fame Method with regard tp the Balneum Maria muft be ufed in the Diftilla- tibn of RofeS as in that of Orange-flowers, and therefore need not be repeated here. Wc ihall therefore only obfcrve, that Rofe-wa- tcr drawn either by the cold Still, or the Balneum Maria ^ is much preferable to that drawn by the hoi Still. The Digitized by Google of Diilillation* ' 13} ThcEffcncc, or cflcntial Oil of Rofcs is looked upon as one of 'the moft valuable Perfumes in the World \ but at the fame Time the moft difficult to be procured in any Quantity. A (mail Quantity of it is made m Italy ^ but it has always beeh thought impoffible to procure it here j and, therefore, a Method of acquiring this valuable Commodity veill not, I prc^ fume, bedifagreeable to the Reader* . Take a Quantity of Damafk R ofc Leave$i put them into a proper Veflcl, with a fuifi- cicnt Quantity of Water, adding fome mi- neral Acid, as Spirit of Salt, Vitriol, Gfr. In this Menftruum let the Rofes be digefted for fifteen Days; after which pur the Whole into an Alcthbic, and draw ofi^ th« Water with a pretty brifk Fire. But, in- fteid of the common Receiver, a Separating- Glafs muft be placed under the Nofe of thq Worm, and a Receiver added to the Tube of the Separating-Glafs. By this Means all the Oil or Eflcnce will float on the Surface of the Water in the Separating- Glafs, and may eafily be feparated from it, when the Operation is finiili^d. K3 CHAP, Digitized by VjOOQIC J 34 ^ Compute Syft&m CHAP. VIII. Of CinnamQtfrwaUr. CIpnan>j?n n a thin fine Bark, foiled up ' ip a fort of little Pipes, from the thick* nefs of a Gpofe-quiUy to. that of a Man's (l^hvimb^ 9nd fotnetimes vaotc, and about two or thr^e Fcct long* Its Colour I>i;oiim'^ ifh, with a Mixture of red. It is of an cx- Irem^l^siJ'otnalicSnidll, and of atiL acrid and pungent, but very agreeable Taftc. It if the interior, or &cand Bark of a Tree that grows plentifully in 0.^/f^. The People Ivho gather it tak^ ofF the tiKO JBatk&togedier, tnd immediately fep^ratif^g the outfscv one^ V^hichis rpugh, and* has \ very little Fra* grancy, they lay the jothcf to dry in the Shade in an airy Place, where it rolls itfelf up into the Form wherein we fee it The greatcfl Cheats in the Sale of Cin-* riaiTion, are the felling fuch as has already had it; eifcntial Oil diftilled from it» and <^ried again, and the impofing Caflia Ltgnea in its Place, The 6rft of thefc is difcovcred by the want of Pungency in the Cinnamon i the fccond by this, that the Caflia, when held a little Time in the Month, becomes mucilaginous, which the true Cinnamon never docs. Cinnamon is a noble Drug, en- dued Digitized by Google tf/ Diftilktion* t^s ducd with many capital Virtues; itftfengthcns the Vifixra, affiids Conco£tion, difpels Fla« tulencies, and is a pleafant Cardiac. JRfcipf far tm$ Gallm of fimfle CimMnHnt^ Water. > Take a Pound of the heft Cinnamoo grofly poyrdered* digeft for twenty-four Hours, in two Gallons of Water ij put the Whole into an Alembic, and draw over one Gallon with a pretty briik Fire. • Tlic Oil of Cinnamon, in which the fpe- cftfic Virtue of the Drug confifts, is very, ponderous, and therefore will not come OTeff the He4m unlefs the Fire be pretty brifk, cfpecially with a fimple Water. It will therefore bein vain toatteniptdiftiUing fimple Cinnamon-water by the Baineum Maria. CHAP. IX. Of Fennel-^ater. FEnnel-water is cxtraded from a Seed' . . larger and more beautiful than that pro- duced by our common Fennel j it is called' Sweet Fennel feed y being of a-^ragrant Smell, and aromatic fweet Tafte. and is cultivated' in France and Italy. It is to be chofen new, large and fair j but when damp or dufty.t^ - be rcjedcd. K 4 Reci^ Digitized by VjOOQIC J 3^ A Complete Sy^em Recipe for one Gallon of Fennelrwaten Take one Pound of Sweet Fennel- feeds, a»d tivo Gallons of Water ; put them into an Alembic, and draw off one Gallon with ^ gentle Fire. C H A P. X. Of Pepper-mint-'water. T)Epper-npint is a very ccUbfated Stoma- A i:hic, and on that account greatly ufcd at prefent, and its Simple Water often called for. Recipe Jor a Gallon of Pepper-mint^wafer. Take of the Leaves of dried Pepper-mint, one Pound and a half ; Water two Gallons and a half; put all into an Alembic, and draw off one Gallon^ with a gentle Fire. ^ The Water obtainisd from Pepper-mint by Difiillation in Balneum Maria^ is more fragrant and more fully impregnated with the Virtues of thp Plant than that drawn by the Alembic. The fame m^y be faid with regard to that extrad^d by the cold Still y when the pold Still is ufed the Plant muft be green, and if poflible committed to the |UU with the Morning Ctw upon it. * CHAP. Digitized by Google ^/ DiftillatioQ; ij^f CHAP. XI. Of Spear-mint-'water. S Pear-mint is alfo like Pepper-mint a grcat^ Stomachic^ and therefore conftantly ufed. Recipe for. one G(^llm of Spear^mint-^water. • Take of the Leaves of dried Spear-mlnt one Pound and a half; Water two Gallons and a half i draw off by a gentle Fire one Gallon. This Water, like that drawn from Pep- per-mint, will be.more fragrant if diftilled in Balneum Maria^ or the cold Still ; but if the latter be ufed, ,the fame Caution inu(| be obfervcd of diftilling the PUnt green. CHAP. XII. Cf B^tum-^wafer. B A U M is a Plant well known in our Gardens. It flowers in Jt^ly, and is of a fine cordial Flavour ; but fo weak, that it-is foon diffipated and loft ; nor is it ealy %o dry it fo as to prcferve its natural Scent* Baom- Digitized by Google 1^9 ACkmpUttSyfi^ Baum-watCT). therefore 4K)uld be draWa when the Plant is green; and in order to procure the Water in fuU Pcffcdtion, it ihould be cohobated, or returned, feveral tiipesupOB freilx. Parcels /of the Plant; hf ^Ms pieans a Water maj be procured from- Baum extremely rich, and ot confiderafbl^; Ufe a$ a Cordial. Jf the Balneum Mdria ht ukd^ theWa« W h much hotter than that, dfamrn hy .an Aleocibic. The Water drawn frona thk> Plant by the cold Stitl wilLaUq be y«iy fra* grants and highly impregnated with ^e Virtues of the Plant. CHAP. XHi ^- Of Pem^^rfyaUmtUr. pEnny-royal, a Plant very common iff ^ England^ i$ very warm, - and its Parts very fubtile and' penetrating : It is one of the firft Plants iA Efteem in the prefent Pradice, as well as in former Ages, as an Attenuant and Uterine. It is good in Fla-^ tulencesand Suppreflions of Urine, and by many is greatly recommended in Dropfies, Jaundices^ and other chronic Diftempers. It communicates its Virtues to Water in In- ^ fufii;^n, and its fimple Water has, perhaps, more Digitized by VjOOQIC ^f Diftflbtion. 139 more Virtue than any other kept in the Shl9p5. But as it is reqaifite in qrder * to lihtiun a Water fqlly hiolpregnated with thrt Vtrtors of Bau]»> to cohoi»te it oh frefli Parctls of the Plant ; the Water draif^ from ^reen Fenny*royai, on the contrary^ gpileraUy contains ib large a Portion of die eflcntial Oil,, that it is necefiary to feparate what floats on the Surfiice of the Water^ by the Scfarating^glaft. Take of the dritid Leaves of Pepny-royal one Pound and a half, of Water three GaU leos|'(Kavjbff o^e ^Imi with a gentle S^ The Water drawn from §reen Peany» tifA % the cold ^tflT, \^ ytty fragrant, and V fijUy .impregnated widi the Virtues of dw' ! Plant. e H A p. xm V Of Jzmakz-Pepper-wafer, 7'Amaica-Pcpptr, or Pimento, is the Fruit of a tall Tree growing in the moun- tainous Parts of yamaicoy whereit i« i^ucb cufdvated, bccaute bf tHe great- Profit arlfing* from the cured Fruit," fent- in large Qtun- tkies annually into £«r<>/^r. ♦ it Digitized by Google «4® A Complete Syjhm * It is gathered, when green, and expofcd to the S«ii for many Dajs on Cloths, andF frequently ihaked and turned, till tboroughf- ly dry*} great Care is taken during the Timei of drying to defend the Fruit fbom the Morning and. Evening Dews ; when tho*. roughly dried it is fent. over to us. \ ^ . . u. -. • ".. •■■o •' ' \ "- It is a very noble Aromatic, ahdideferves to be ufcd more frequently than it is at pre- iffcA. .The fimplfe Water drawn, frqm it & a better Carminative than any other fimplc Water 'At prcfcnt in ufe. ' « . : • water. i" . ^ ;• .> rr I • V 'i: / J TaXc..Qf yafn^icar'^pptv half 'aCound,^ Waterjt\yp Gallons ?iod a half; draw' off: one Gallon, with a pretty brifkKrc. .The. Oil of tliis Fruit is very ponderous, and therefore thisr Water 4s heft -ms^de in ap A- Icmbic. - » • ■ ^ C H A p. XV. Of Cafior^water^ ^Tp HI-S, Drug is brought to ug in the ^ iN^ds or Bags that naturally contained i|, arid thefe io much rcf^mble the Tcfticles . * ' of Digitized by Google . e/ Diftillation^ i^i, of an Animal, both in their dry State, and when on the Body of the Creatures, that it is no wonder People who did not examine their Situation on the Animal^ really took them for fuch j it is, however, a peculiar: fecreted Matter, contslined in Bags defcinec^ to receive it. • Caftor is an indurated Subftancc", formed of a Matter once fluid ; the thinner Part of which has been evaporated by drying. It is alight and friable Matter, of a moderately, lax Texture, . and of a deep dufky browa Colour. It is of a fomewhat acrid anci bit- terifliTafte, and of a flrong foetid Smell, which, to many, is very difagreeable. The Animal that produces the Caftor is by all Authors called Caftor and Fiber, aad by the Vulgar, the Beaver. The Caftor of feveral Parts of the World, differs in Goodnefs, and in regard to the- Care taken in the drying. The Ruffian Caftor has long been the moft efteemed, and the New England kind the Icaft. , Caftor- water is of great Ufe in hyfteric . Cafes, and all Difeafcs of the Nerves ; in Epilepfics, Palfics, and all Complaints of that kind. Recipi Digitized by Google t4^ A Compute Syfiim ftecipifdr making one Galbn of CaJldt^njbaUrl *f aid of RujJU Caitor art Ounce, of Wa- i«f three Gallons; draw 6^* ond Gallon' #ith a jJretty bf Ifk Fife. C H A/ P. XVL Of Orange-peeUwater. TH E Orange is a Fruit too well known to need a Dcfcripuon here. The Wi- ter is very grateful to the Tafte> and often ikied in Fevers^ (Sc. Itfcipef^ir one Gallon ofOrange-peel-^aier. * Take of the outward yellow Rind of Se^ ville Oranges, four Ounces ; Water three Gallons and a half; draw off one Gallon by the Alembic, with a pretty brifk Fire. CHAP. XVII. . Of the Water of Dill feed. ^r\ ILL greatly refemblcs Fennel both in •■^ Root, Stalk, or Leaf, but rarely groMrs fo tall, or is fo much branched ; it bears the fame kind of yellow Umbels of Flowers, aftet which come Seods rounder, broader, •and Digitized by Google 9f DiHiUatioiL 143 and flatter than thofe of FenneL The whole Plant is of a ftrong Scent, lefs plea- fantthan Fennel. It grows in Gardens, and flowers and feeds in July and Jlugu/i. The Water drawn from the Seeds is heating and carminative, good in Cholics, and all Diforders arifing from Wind, Recipe for making a Gallon oj the Water of Dill-feed. Take of Dill-fecd one Pound, Water three Gallons ; dUlil oflF by the Alembic one Gallon, with a pretty briflc Fire. The Waters we have enumerated in thfc Part are thofe now commonly in ufe ; though there are many other Herbs, from whence Waters of great Ufe may be drawn i but as the Method of Diftillation is tha fame in all, it would be of no Ufe to ex- tend thefe Indrudtions to a greater length ; we ihall therefore only obferve, that when unfavourable Seafons have prevented the Herbs from attaining a proper Degree of Perfedion, it will be neceflary to increafe their Proportion in extrading the feveral Waters ordered to be drawn by the Alem- bic. Digitized by VjOOQIC • Digitized by QoOgle (145) A Corripiete Syfteiil O F bis TILL At ioM. PART lit Of making compound Waters and Cordialsi TH E Pcrfeeceflary ; for Inftance, in making the ftrong Cinnamon-water ; be- caufe the eflctitial Oil of Cinnaf»on is fo extremely ponderous, that it is difficult to bring it over the Helm with theSpirit with- out Cohobation. 3. Let the Strength of the Fire be pro- portioned to the Ponderofity of the Oil intended to be raifed with the Spirit. Thjus, for Inftance, the ftrong Cinnamon Water requires a much greater Degrete of Fire than that from lax Vegcta,bles, as Mint^. Baum, &c^ -x . ^ *.. Digitized by VjOOQIC 6/ DHlillatidii. 147 4- L^t bnly a due Proportion of the finert Parts of the cflential Oil be united with the Spirit; the groflcr and lefs fragrant Parts 6f the Gil hot giving the Spirit fo agree- able a Flavour, and at- the fame Time ren- ders it thick and unfightly. ^ This may iri a great Mcafurc be effedted by leaving out the Faints, and making up to Proof with fine fbft Water in their ftead. . Thefe foiir Rules carefully obferved \yill fender this extenfivc Part of Diiftillation far more fierfcdt than it is at prefent. Nor will their be any Occafion for the ufe* of burnt Allum^ White of Eggs, Ifmglafs, G?^ to fine ddwn Cordial Waters; for they wilt |)refetitly be fine, fwcetand pleafant tafted; Without any farther Trouble. c ii A p. 1 Of lirong Citinarnon Watery It/" E have, already (Chap; viii. Part H.) ^^ dcfcribed this Drug, and given fomb Diredtions for chufing the beft Sort, to* which the Reader is ri^fered. ^..-^JT- aA. - ^ Digitized by VjOOQIC 148 A Complete Syfiem Recipe for Jixteen Gallons ofjlrong Cinna* mon Water. Take eight Pounds of fine. Cinnamon bruifed, fevcnteen Gallons of clean ycdifi- cd Spirit, and two Gallons of Water: Put them into your Still, and digeft them twenty- four Hours with a gentle Hejit; after which draw off lixteen Gallons by a pretty ftrong Heat. I have ordered a much larger Quantity of Cinnamon than is common among Dif- tillers, becaufe when made in the Manner above diredlcd, it is juftly. looked; upon as one of the noblcft Cordial Waters of the Shops ; biit when made in the common Way of two Pounds to twenty Gallons of Spirit, as fome have ordered, is only an Impofition on the Buyer. Some alfo, to render the Goods cheaper, ufe equal Quan- ties of Cinrtamon and Caffia Lignea 5 but by this means the Cordial is rendered much worie ; and, therefore, if you defirc a fine Cinnamon-water the above Recipe will anfwer your Intention: But if a cheaper Sort be defired you may lefTen the Quan- tity of Cinnamon, and add Caflia Lignea in its ftead. If you wduld dulcify your Cinnamon -water, take doubl^!r6i2^ed.Sugar^ what Quantity yon pleafe, the general Prb- • •" . portion Digitized by Google r of Diftillation. 14^ portion is, about two Pounds to a Gallon* and diflblve it in the Spirit after you have made it up Proof with clean Water. One general Caution is here neceflaVy to be, add- ed; namely, that near the End of the Opera- tion you carefully watch the Spirit as it runs into the Receiver, in order to prevent the Faints mixing with the Goods. This you may difcover by often catching fomc of it, as it runs from the Worm in a Giafs, and obferving whether it is fine and tran- fparent ; for as foon as ever the Faints be- gin to rife, the Spirit will have an azure or bluifli Caft. As foon therefore as you per- ceive this Alteration, change the Receiver immediately; for if you fufFer the Faints to mix with your other Goods, the Value of the whole will be greatly leflened. With regard to the Faints, they are to be kept by themfelvcs, and poured into the Still when a freih Parcel of the fame Goods is to be made. It is alfo neceflary to obferve here, once . for all, that the Diftillers call all Goods made up .Proof, double Goods-, and thofc which are below Vvooiy Jingle, This'pb- fervation will be alone fufBcient to inftrufl: the young Diftiller, how ;he may at any ' Time turn his Proof or double Goods into . fingle. L 3 fcHAP. Digitized by Google CHAP. II. Of ClmeWaUr, C 'LOVES, from whence thi3 Water* takes its. Name> are the Frqit of 'a Tree grovi^ing in the Molucca Iflands; The. Figure of this Fruit is oblong, and not very thick, refembling in fomp nxeafurc, ]g| Nail. The Surface of it is^ rough, and the Colour a duiky brown with an admLxture of reddifli. The whole Fruit is of- an ex-: treinely fragant Spiell, and of an acrid, pungent, and very aron^atic Tafte, Cloves are to be chofen the largeft, faircft, darkcil coloured, the heaviefl. and mol unduoua 0n the Surface, when prefied between the Fingers* Cloves are carminative, and good againft all Diftcmpers of the Head arifing; from cold Caufes^ They ftrengthen tho Sight, and are gdod againil Faintings, Palpi- ^ tations of the Heart, and Crudities in the Stomacl^. Recipe Jor^fteen Gallons of Ckve W^ter. Take of Cloves bruifed four Pounds, Pimento or AH-fpice half a Pound, clean ' Proof of Spirit fixteen Gallons ; let itdigeft twelve Hours in a gentle Heat, and thea ^ - ' .- di-aw Digitized by VjOOQIC of Diftillation. 151 draw off iifteco Gallons with a pretty briik Fire. Or. Take Winter % Bark, four Pounds, ^ Pi- mento fix Ounces^ Cloves one Pound and a Quarter ; clean Proof Spirits fixteen Gal- lons : Digeft^ and draw off as before. The Winters Bark, added in the fecond Recipe is the Bark of a large Tree, grow- ing in feveral Parts of America^ and has its name from its Dlfcoverer Captain Winter^ 'The outer Rind of it is of an uneven Sur- face, and of a loofe Texture, very brittle, and eafiiy powdered. The inner Part, ia which the principal Virtue resides, is hard, and of a duiky reddifh brown Colour, It is of an extremely fragant and aromatic Smell, and of a (harp, pungent, and fpicy Tajftc, miich hotter than Cinnamon in the Mouth, and leaving in it a more lafting Flavour. It is to be chofen in Pieces not loo large, having the inner or brown Part . firm and found, and of a very pungent! ^Tafte. It is apt to be worm-eaten ; but in that Cafe it fhould be wholly rejedted, as having loft the moft effential Part of its Virtue. ^ If you deflre to have your Clove Water red, it may b?. coloured, either by a ftrong Tin^ure of Cochineal, Alkanet-root, or L 4. Corn- Digitized by VjOOQIC 152 ^ Complete Syflem Corn-ppppy-flowers. The firft gives the moft elegant Colour, but it i§ not often ufcfl gn AccQunt of its Pearncf?. You may dulcify it to your Palate, by dif^ folving in it double refined Sugar. Some for Cheapnefs ufe a coarfer Kind of Sugar y^ but this renders the Goods foul and unfight- ly. Some alfo, to lave Expences, make what they call Clove Water, with Cloves and Caraway-feeds ; the Proportion they generally ufe i$ half an Ounce of Cloves, and two Drams of Carraway-fecds to a JGallon of Spirit, CHAP. III. Of Lfmon Water. THE Peel of the Lemon, the Part ufed in making this Water, is a very grate-r ful bitter Aromatic, and on that Account very feryiceable in repairing and ftrcngtheA-« ing the Stomach. K^Qtpe for ten Galfbns of Lemon Water. Take pf dried Lemon-peel four Pounds, clean Proof Spirit ten Gallons and a Half]^ ^nd one Gallon of Water. Draw off tea allons by a gentle Fire. Some dulcify Lemon- Digitized by Google •/* Diftillation. 153 (jemon- water, but by that means its Virtues as a ^tqmachic, arp greatly irnpair?^, CHAP. IV. Of Hungary Water ^ ROSEMARY, the principal Ingredient in Hungary Water, has always been z favourite Shrub in Medicine ; it is full of volatile Parts, as appears by its Tafte and Smell. It is a very valuable Cephalic, and"* is good in all Diforders of the Nerves ; in Hyfteric and Hypocodriac Cafes, in Paliies, Apoplexies, and Vertigoes. Some fuppofe fhat the Flowers poflefs the Virtues of the whole Plant in a more exalted Degree than any other Part } but the flowery Tops^ Ijeaves, and Huiks, together, with the fTlowers themfelves, are niuch fitter for all Purpofes, than the Flowers alone. Recipe for ten Gallons of Hungary Water. Take of the flowery Tops, with the Leaves and Flowers of Rofemary fourteen Pounds, redified Spirit eleven Gallons and a Half, Water pne Gallon, diftil off ten Gallons with a moderate Fire. If you per- forn^ tl^is Operation in Balneum Marias, your Hungary Water will be much finer, ^aft if drawn by the common Alembic. Digitized by Google 154 ^ Qampleu Syfiem This is called Hungary Water, from its being firft made for a Princefs of that King- dom. Some, add Lavcndier- flowers, and others Florentine-orice-root ; but what \% moft edeemed is made with . Rofemary only. C HAP. V. Of Lavender Water. 'TpHERE are two Sorts of Lav.ender 4- Water, the Simple and Compound ; the^ lifftis nijuph uf?d externally on Account of ita Fragrai^cy, ar>d cephalic Virtues ; th^, \%\K%i ipternaily in a greac Numbier of DiC? q»fdj3ifs, T^eppf for tin G^Uom of Jimple Lavender ^ Water. Take fourteen Pounds of Lavender- flowers, ten Gallons . and a; Half of recr tified Spirit of Wine, and one Gallon of Wafer ; draw off' ten Gallpn« with. a gentle Fire J or, which 13 much better, in B?tl- npum Miariae. . Both the Hungary and Lavender Wat^t, m^y bje made at any Time of the Year without Diftillatiqn, by mi^^ing tl}e Oil of the Plant witji highly re^ifi^d Spirit of Wine, Digitized by Google $f DiftUlatioii. 155 Wine. In order to this, when the Plant \% in Perfedion, you ihould diilUl a Jargc Quantity of it in Water with a very briflc Fire ; placing under the Nolpof the Worm the Separating- gjals ( defcrihed .Page 31* Part I. of this Treatifej by which means you will obtain the eflentiai QH^ of the Plant, in which both its Fragrancy and Vir- tues refide. Having procured the efieiuial Oil of the Plant, the Water naay readily he inade in the following Manner. Put the- rciilified Spirit into the Receiver (defcrihed. Page 32. Fig. xiij.and let an AififtanL fhake it with a quick Motion ; whilil the Spirit is thus agitated, drop in, leifurely the effcntial Oil, and it will mix without any • Foulnefs or Milkinefs. The Oils of Laven-* der and Rofemary are^ imported cheaper from ahroad, than they can be made here ; but thefp Oils will not mix with the Spirit, without rendering it foul and milky ; arid therefore if you propofe njakmg Hungary or Lavender Water in this Manner ; it will \t neceflary to extraft the Oil yourfclf. Recipe for making three Galkns Qfccm^ pound l^avender Water. Take el* Lavender Water above de&ribed two Gallons, of Hungary Water one Gal- \on. Cinnamon and Nutmegs of each three Qunces, and* of red Saunders one Ounce ; ' ^ ^ '' ^ digeft Digitized by VjOOQIC 156 A Complete ^ Syftem digeil the whole cthree Days in a gentle Heat, and then filter it for ufe. Some jidd Saffron, Mufk, and Ambergreafc of each half a Scruple j biit thefe are now general- ly omitted. ^ . This compound Lavender Water has been long celebrated in all nervous Cafes. In all Kinds of Palfies, and Lofs of Memory it is of the greateft Service ; and has been fo much reniarked for its EfEcacy in thefe Com- plaints, as almofl univerfally to obtain the Name of Falfy Drops^ C H A P. VI. 0/ Citron Water. THE Qtron is an agreeable Fruit re^ fembling a Lemon in Colour, Smell and Tafte. The Infide is white, flefhy and thick, containing but a fmall' Quantity; of Pulp, in Proportion to the Bignefs of the Fruit. Beclpe for making ten Gallons of Citron Water, Take of dry yellow Rinds of Citron four Pounds, clean Proof Spirit ten Gallons and a Half, Water one Gallon, digeft the whole twenty-four Hours with a gently Heat j draw Digitized by Google ^pf Diftillation. 157 ^tzsi off tcfi Gallonsy.with a gcmle Fire j Of, which is much better, in Balneum Marias, and dulcify it with fine Sugar to your Palate* Take of dry yellow kinds of Citrons three Pounds, 'of Orange-peel two Pounds, Nutmegs bruifed three Quarters of a Pound j digeft, draw off, and dulcify as before* This is one of the moft pleafant Cor- dials we have ; and the Addition of the Kutmegs, in the fecond Receipt, incrcafea its Virtue as a Cephalic and Stomachic. CHAP. VII. Of Aiifeed Water. ANISEED is afmall Seed of an ob- long Shape, each way ending in an ob- tufe Point ; its Surface is very deeply ftriatcd, and it is of a foft and lax Subftance^ very light and eaiily bjcoken. Its colour is a Kind of pale olive,' or grceniih grey; it has a very ftrong- and aromatic Stnell, and a fweetilh but acrid Tafte, but in the whole not difagreeable. Anifced ihould be chofcn large, fair, new, and clean, of a good Smell, and acrid Tafte. The Plant that produces it is cultivated in many Parts of France j but the fineft Seed comes from the Digitized by Google r 158 ACt)Mpkfe Sjfiim ihelflaiid of Malta, where it is raiffcd for Bale, an4 whence a great Part of Europe is fuppiied. Recipe jor ten Gallons of Aniped tf^aier. # Take of Anh'ecd brtlifed two Pottndsi Proof Spirits twelve Gallons and a Half| Water one Gallon ; draw off ten Grallons with a. moderate Fire. Or, • ' Take of the Se^s of Ahife ahd An- gelica, each two Pounds, Proof Spirits twfclvtf Gallons aiid a half ; draw off as before; Anifecd W^ter (hould nevei* be reduced below Proof, becaufe of the large Quantity of Oil with which the Spirit is impregnat- ed, and which will render the Goods milky swd fbal, when brought down below Proof; but if there be a heccflity for doing this,; the Goods muft be filtrated either thro' Paper or the filtrating Bag, which will re- ftorc their Tranfparency. Anifeed Water is a good Carminative, drid thefefore in great Requeft among the ftjtnmon People againft the Cholic. GHA?^ Digitized by Google c H A P. vm. Of Gdraway WtAir. CAIIAWAY-SEEP is of an oMong and flender Figure, pointed at both Ends, and thickeft in the Middle. It is ftfiated on the Surface, confidei-ahly heaVy, of a deephrbwji Colour, and fomevc^hat bright or gloffy* It is of a very penetrating Smell, not difagreeable, and of a hot, acrid and bitterifh Tafte. Carawray-feed is to be chofen large, new and of a good Colour, not dufty, ind of an agreeable Smell. The Plant which produces the Caraway* feed grows wild in the Meadows of Frame and Italy ^ ahd in n^any other Places ; biit is fown in Fields for the fake of the Seedd in* Germany^ and many other Parts of Europe. Recipe for makihg teft GallMs of Caraway \lVater. Take of Cdraway-fceds hruifed tlit^c pQUrtds, Proof Spirit twelve Gallons, Wa- ter two Gallons ; draw off ten Gallons, or. dll the Faints begin. to rifei^inakd the* Goods up vvith clean Water, and dulcify with common Sugar to your Tafte. Or, Digitized by VjOOQIC /i6d A GompUte Syfiefii Or, Tsjce oJFCaraway-fccd bruifcd two Pounds bnd a Half, Orange or Lemoh-peel dried one Pound, Proof iSpirit twelve Gallons, Water two Gallons ; draw off and dulcify as before. Cariaway Water, like that of Anifecd, is ^ gopd Carminative ; but not fo much ufed, tho* much pleafanter. CHAP. iX; Of Cardamoin Setd Waters >T^HE Seed from whence this Watef ^ takes its Name, is called by Botanifts Cardamum Minus^ or the lefler Cardamom ; lo diftinguifli it from the Cardamomum Ma^ jus^ or Grains of Paradife; , The Icffer Cardamdm is i frtldll (horl Fruit, or membranaceous Capfule, of a tri- gonal Form, about a third o^ an Inch long^ and fwciling out thick about the Mid- dle ; beginning fmall and narrow from the Stalk, and terminating in a fmall, but obtufe Point at the End. It is firiated all over vdry deeply with longitudinal Furrows, and confifts of a thin but very tough Metn- bfane, of a fibrous Texture, and pale- browni Digitized by Google of Diftillation. i6r brown Colour, with a faint Caft of red. When the Fruit is thoroughly ripe, this Membrane opens at the three Edges all the " way, and fhcws that it is internally divid- ed by three thin Membranes into three Cells, in each of which is an Arrangement of Seeds, feparately lodged in two Series. The Seeds are of an irregular angular Figure, rough, and of a dufky brown Colour on the Surface, with a Mixture of yellowifh and reddifli, and of white Colour , within. They have not much Smell, un- lefs firft'^bruifed, when they are much like Camphire under the Nofe. They are of an acrid, aromatic and firey hot Tafte. They fhould be chofeh found, clofe fliut on all Sides, and full of Seeds, of a good Smell, and of an acrid aromatic Tafte. Recipe for ten Gallons of Cardamom Seed Water. . Take of the lefler Cardamom Seeds hufk- ed two Pounds and a Half, of clean Proof Spirit ten Gallons and a Half, and of Water one Gallon 5 drkw off ten Gallons by a gentle Heat. You may either dulcify it or not with fine Sugar at pleafure. This Water is Carminative, aflifts Digef- tion, and good to ftrengthen the Head and Stomach. M CHAP. Digitized by Google 1 62 A Complete Syfiem CHAP. X. Of Aqua Mirabilis ; or, the Wonderful^ Water. MOST of the Ingredients in this Com- pofition have already been dcfcribed,-. and an Account of the Nutmegs \vill be given in Chap. xxv. But the Cubebs and Ginger remain to be mentioned. Cubebs are fmall dried Fruit rcfembling a Pepper-corn, but often fomewhat longer ; of a dark brown Colour, compofed of a wrinkled external Bark 3 of an aromatic, tho' not very ftrong Smell, and of an acrid and pungent Tafte, tho' lefs fo than Pepper; but its Acrimony continues long on the Tongue, and draws forth a large Quantity of Saliva. We have two Kinds of Cubebs, which differ only in their Periods of gather- ing, both are produced from the fame Plant. The unripe Cubebs are fmall, very wrink- led on the Surface, and their Nucleus, when broken, is flacid : But the ripe ones not fo. Cubebs are brought from the Ifland ^ava^ where they grow in great A- bundance. They (hould be chofen large, firefh, and found, and the heavicft poffible. They are warm and carminative, and e- fleemed Digitized by Google of Diftillation. 163 ft^emcd good in Vertigoes, Palfies, and Diforders of the Stomach. Ginger is a Root too well known to need a long Defcription; it is fufficient to ob* ferve that it is of a pale yellowifti Colour when broken, of a fibrous Structure, and cafily beat into a Sort of woolly or long thready Matter. It is of very hot, acrid, and very pungent Tafte j but Aromatic withal, and of a very agreeable Smell. We have it both from the Eajl and Weji Indies j but the oriental is much fup- perior to the occidental in its Flavour, of a firmer Subftance, and does not beat out fo much into Threads. Ginger is an excellent GMSAuxaXiye and Stomachic ; it ailifts Digef* tion, difpells Flatus's, and takes off Cholic Pains almoft inftantaneoufly. There are feveral Receipts for making this celebrated Cordial; but the following are allowed to be the heft. Take of Cinnamon one Pound and a Quarter, Rind of Lemon- peels ten Ounces, Cubebs one Ounce and a Quarter, Leaves of Baum one Pound ; bruife all thefe In- gredients, and pour on them eleven Gal- lons of clean Proof Spirit, and one Gallon of Water ; digcft the whole twenty- four Hours, and diftil off ten Gallons with a M z pretty Digitized by Google 164' A Complete Syfi em pretty brifk Fire j and dulcify it with fine Sugar. Or, Take of the lefler Cardamoms, Cloves, Cubebs, Galangal, Mace, Nutmeg, and Gin- ger, of each one Pound and three Quar- ters, of the yellow part of Citron-peel and Cinnamon of each three Pounds and a Half, of the Leaves of Balm one Pound ; bruife thefe Ingredients, and pour on them eleven Gallons of Spirit and one Gallon of Waters digeft, and. draw off, &c. as be- fore. This Cordial has been long celebrated as a noble Stomachic, arid therefore greatly call- ed for. .,,. Some inftead 6f all the Ingredients enu* nierated in the above Receipts ufe only Pi- mento ; and this is the fort of Aqua Mi* rabilis which fome fell fo very cheap. C H A P. XL Of Mint Water. np HE Mint intended in this Recipe is . ^ the common Spear- mint, an Ac- count of which has already been given. Page 137. Recipe Digitized by VjOOQIC of Diftillation. 165 Recipe for ten Gallons of Mint Water. Take of dry Spear- mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water two Gallons s draw off ten Gallons by a gentle Heat. You may dulcify it with Sugar if required. Mint Water is greatly recommended by the learned Boerhaave and Hoffman^ againu Vomitting, Naufeas, and the Cholic. CHAP. XII. Of Pepper Mint Water. npHE Pepper-mint has been already de- •*• fcribed Page 1 36, to which the Reader is referred. Recipe for ten Gallons^ of Pepper Mint Water. Take of dry Pepper Mint Leaves four- teen Pounds, Proof Spirit ten Gallons and a Half, Water one Gallon ; draw off ten Gallons by a gentle Fire. You may either dulcify it or not. Pepper Mint Water is a noble Stomachic, good againft Vomiting, Naufeas, Cholic^ M 3 and Digitized by Google 1 66 A Complete Syflem and other griping Pains in the Bowels, in all which Intentions it greatly exceeds the common Spear Mint Water, CHAP. XIII. Of Angelica Water. 'T' HERE are two Sorts of Angelica ^ Water, the Single and the Compound. I ihall give Receipts Tor making both Kinds; and with regard to the Nature of Angelica, it is fufficient to obferve, that it is an excel- lent Carminative. Recipe for ten Gallons of Jingle Angelica Water. Take of the Root? and Seed of Angelica cut and bruifcd, of each one Pound and a Half, Proof Spirit eleven Gallons, Water two Gallons 5 draw off ten Gallons, or till the Faints begin to rife, with a gentle Fire ; and dulcify it, if xec^uircd, with lump Sugqr, This Angelica Water is a good Carmina- tive, and therefore good againft all Kinds of flatulent Chplics, ancj Gripings pf the Bowels. Jiecipe Digitized by VjOOQIC of Diftillation. 167 Recipe for ten Gallons of Compound Angelica Water. Take of the Roots and Seeds of An- gelica, and of fwect Fcnncl-fceds of each one Pound and a Half, of the dried Leaves of Baum and Sagb of each one Pound; dice the Roots and.bruife the Seeds and Herbs, and add to them of Cinnamon one Ounce, of Cloves, Cubebs,Galangals,and Mace, of each three Quarters of an Ounce, of Nutmegs, the Icfler Cardamom- feed. Pimento, and Saffron of each half an Ounce ; infufe all thefe in twelve Gallons of clean Proof Spirit, and draw off^ ten Gallons, with a pretty brifk Fire. It may be dulcified or not at pleafure. This is an excellent Compofition, and a powerful Carminative j and goo4 in all flatulent Cholics, and other griping Pains in the Bowels. It is alfo good in Naufeas^ and other Diforders of the Stomach. It may not be amifs to obfcrve here, that in difllUing this and fevcral other Com- pofitions, abounding with oily Seeds, the Operator fhould be careful not to let the Faints mix with the other Goods, as they would by that means be rendered naufeous and unfightly s he ihould therefore be care- M 4 . ful Digitized by Google 1 68 A Complete Syfiem ful towards the letter ^nd of the Opera- tion, to catch fomc of the Spirit as it runs from the Worm ia,a Glafs ; and as foon as ever he perceives u the leaft cloudy, to re- move the Receiver, and draw the Faints by themfelves. C H A F. XIV. Of Orange Water. THIS Water is made in the fame Man- ner from the Peels of Oranges, as Citron Water j Chap. vi. is from the Peels of Citrpns. Recipe for ten Gallons of Orange Water. Take of the yellow Part of frefh Orange- peels five Pounds, clean Proof Spirit ten Gallons and a Half, Water two Gallons 5 draw off ten Gallons with a gentle Fire. This is a good Stomachic, and may alfo be ufed for making bitter Tinftures, as that called iitoughton\ Drops, CHAP. Digitized by VjOOQIC of Diftillation. 169 CHAP. XV. OJ Plague Water. THERE are fevexal Receipts for mak- ing Plague Water 5 but the following are much the beft. Recipe for ten Gallans of Plague Water. Take of the Roots of Mafterwort and Butter-burr, of each one Pound and a Quarter, Virginia Snake-root and Zcadory^ of each ten Ounces, Angelica-feeds and Bay-feeds of each fourteen Ounces, and of the Leaves of Scordium one Pound and a Half. Cut or bruife thefe Ingredients and put them into the Still, with twelve Gallons of clean Proof Spirit, and two Gallons of Water J digeft the whole for twenty-four Hours, and draw oiF ten Gallons. Take of the Leaves of Celandine, Rofe* mary. Rue, Sage, Roman Wormwood, Dra- gons Agrimony, Baum, Scordium, the lef- fer Centory, Carduus Benedidus, Betony, and Mint, of each twenty Handfuls ; of dried Angelica- root, Zeadory and Gentian^ of each ten Ounces, and of Virginia Snak- root five Ounces ; digeft thefe twenty- four Hours, in twelve Gallons of clean Proof Spirit, Digitized by Google lyo A Complete Syflem Spirit, and two Gallons of Water; and then dra:w off ten Gallons as before. Or, Take of Rue, Rofemafy, Baum, Carduus Benediftus, Scordium, Marigold-flowers, Dragons, Goat's-ruc, and Mint, of each ten Handfuls ; Roots of Mafterwort, An- gelica, Butter-burr, and Peony, of each one Pound and a Quarter ; and of Viper-grafs ten Ounces; digeft in twelve Gallons of Spirit, Gfr. as before. Or, Take of the Roots of Mafterwort, Gen* tian, and Snake-root, of each feven Ounces; green Walnuts bruifed eighty ; Venice-trea- cle and Mithridate of each three Ounces ; Camphire fix Drams ; of the Roots of Rue and Elecampane, of each three Ounces ; Hore-hound fix Ounces 5 Saffron fix Drams; Proof Spirit twelve Gallons ; digeft, Gfr. as before. Or, Take Dragons, Rofemary, Wormwood, Sage, Scordium, Mugwort, Scabious, Baum, Carduus, Angelica, Marigold -flowers, Cen- tory, Betony, Pimpernel, Celadine, Rue, and Agrimony, of each three Pounds ; of the Roots of Gentian, Zeadory, Liquorice, and Elecampane, of each twelve Ounces ; twelve Gallons of Spirits; digeft, (Jfr. as before. Or. Digitized by Google of Diftillation. 171 Take of green Walnuts, five Pounds ; of Angelica-root two Pounds ; of the Leaves of Angelica, Rue, Sage, and Scor- dium, of each ten Handfuls ; of Nutmegs, Long Pepper, Ginger, Camphire, and Gen- tian-root, of each five Ounces; of Snake- root, Contrayerva, Elecampane, Zeadory^ and Viper's Hefli, of each thirteen Ounces ; Venice Treacle and Mithridate of each thir- teen Ounces ; White-wine Vinegar fevcn Pounds ; Proof Spirits twelve Gallons \ di- geft, G?c. as before. You may either dulcify )rour Plague-wa- ter, or not, as you fee occafion. All the above Receipts for making Plague Water are in ufe ; but the firft the moft ele- gant, containing nothing but what is pro- per in the Intention, and at the fame time adapted to give its Virtues by Diftillation j which cannot be faid of any of the reft, feyeral of the Ingredients adding no Vir- tue at all to the Water. Of this Kind arc the Celandinei Carduus, Centory, Gentian* Walnuts, Sfr, Plague Water is a noble Alexipharmic, and a high .Carminative Cordial in malig- nant Cafes, and of great Ufe in Lowneii of Spirits, and Deprefllgns. CHAP. Digitized by VjOOQ IC 172 A Complete Syfiem CHAP. XVI. Of Dr. Stephens'^ Water. ^TpHIS Water has its Name from its In- ^ ventor, a Phyfician of great Learning and Practice. Recipe for ten Gallons $f Dr. Stephens'^ Water. Take of Cinnamon, Ginger, Galangal, Cloves, Nutmegs, Grains of Paradife, the Seeds of Anife, fweet Fennel, and Caraway, of each one Ounce ; of the Leaves of Thyme, Mother of Thyme, Mint, Sage, Penniroyal, Rofemary, Flowers of red Rofes, Camomile, Origanum, and Lavender, of each eight Handfuls ; of clean Proof Spirit twelve Gallons, Water two Gallons -, digeft all twenty -four Hours, and then draw off ten Gallons, or till the Faints begin to rife. Dulcify with fine 'Sugar to your Palate. . This is a noble Cephalic Cordial and' Car- minative ; and alfo in fome Degree an Hyfteric; good in all cholic Pains in the Stomach and Bowels, and Difeafes of the Nerves. CHAP^ Digitized by VjOOQIC ^ Diftillation. 173 C H A P.^ XVII. Of Surfeit Water. ^HERE are. two Kinds of Surfeit- ^ water, one made by Diftillation, and the other by Infufion, the former is gene- rally called white Surfeit Water ^ and latter red Surjeit Water. Recipe for ten Gallom of white Surfeit Water. Take Marigold- flowers, Mint, Centory, Rpfemary, Scordium, Mugwort, Carduus, Rue, St, John's- wort, Bauhi, and Dragons, of each {even Handfuls ; of the Roots of Peony, Viper-grafs, Butter-burr, and Ange- lica, of each one Pound and a Half; of Galangal, Calamus Aromaticus, and of the Seeds of Angelica and Caraway, of each four Ounces ; of the Flowers of red Pop- pies ten Handfuls j Proof Spirit twelve Gallons, Water two Gallons ; digeft for twenty -four Hours, and tljcn draw off ten Gallons, or till the Faints begin to rife ; and dulcify with fine Sugar. This is a good Cordial, but would not be the worfe, ft the Carduus^ Mugwort, Rue knd St. John's- wort, were omitted, as little of Digitized by Google 174 A Complete Syfl em of their Virtues can be obtained by Diftillation. It is, however, a good Alexipharmic, Car- minative, and Stomachic ; and therefore good in all flatulent Pains in the Stomach and Bowels, in Naufeas and Surfeits, from whence it had its Name. Recipe for making ten Gallom of red Surfeit Water. Take of the Flowers of red Poppies, two Bufheis, eleven Gallons of clean Proof Spirit, and digeft them with a gentle Heat for three Days, or till the Spirit has extract- ed all the Colour of the Flowers: Then prefs out the Liquor from the Flowers, and- add to the Tindure of the Seeds of Cara- way and Coriander, and Liquorice -root fliccd, of each ten Ounces j of Cardamoms and Cubebs of each four Ounces ; of Rai- fins iloned five Pounds ; of Cinnamon five Ounces ; of Nutmegs, Mace, and Ginger, of each three Ounces ; of Cloves two Drams; of Juniper- berries three Ounces; let the whole be digefted three Days, then prefs out the Liquor adding to it a Gallon of Rofe-water; and then ftrain or filter the whole through a Flannel Bag. This Water is much Superior to the pre- ceding, as all the Ingredients will give their Virtues to the Tinfture, tho' they will not rife in Diftillation. It is a noble Alexi- pharmic, Digitized by VaOOQlC «/ Diftillation. 175 pharmic, it ftrengthens the Stomach, and greatly affifts Digeftion ; it is alfo an excel- lent Carminative and good againft the Cho- lic and Gripes : Its Cordial Virtues renders it ferviceable in all Tremblings of the Nerves, and Depreffions of the Spirits. CHAP. xvin. Of Wormwood Water. 'TpHERE are two Sorts of Wormwood ■*• Water, diftinguiflied by the Epithets of greater and lefjer. Recipe for making ten Gallons of the leffer Compofition of Wormwood Water. Take of the Leaves of dried Worm- wood five Pounds ; of the lefler Cardamom- feeds fiv* Ounces ; of Coriander -feeds one Pound I of clean Proof Spirit eleven Gal- lons ; Water one Gallon j draw off ten Gallons, or till thq Faints begin to rife, with a gentle Fire. It may be dulcified with Sugar, or not, at pleafure. This is a good Stomachic and Carmina- tive i and on that Account often called for. Recipe Digitized by Google 176 A Complete Syftttn Recipe for Un Gallons of the greater Com^ poftion of Wormwood Water. Take of the common and Sea Worai- wood, dried, of each ten Pounds ; of Sage, Mint, and Baum dried, of each twenty Handfuls ; of the Roots of Garangal, Ginger, Calamus Aromaticus, and Elecam- pane; 6f the Seed of fw?et Fennel and Coriander, of each three Ounces ^ of Cin- namon, Cloves, and Nutmegs, the lefler Cardamoms and Cubebs, of each two Ounces. Cut and bruife the Ingredients as , they require ; digeft them twenty-four Hours, in eleven Gallons of fine Proof Spirit, and two Gallons of Water, and draw off ten Gallons, or till the Faints begin to rife, with a pretty brifk Fire. This is an excellent Compofition, and good in all Difeafes of the Stomach arifing either from Wind or a bad Digeftion. * It is greatly in ufe in fome Parts of England^ but comes too dear for the common Sort of People ; on which account a Cordial Water is often fold under the Title of the greaterCompoJition ofWormwood PFater',^rzvni from the Leaves of Wormwood, Orange and Lemon-peel, Calamus Aromaticus, Pi- mento, and the Seeds of Anife and Cara- way; which being all cheap Ingredients, the Digitized by V3OOQ IC #/ Diftilktioii. : . iy^ the Compofition may be ibid at a moderate Price. A Water drawn in. this manner is a good Camunative ; but &r inferior tt> that made fay the abcnre Redpe.. CHAP. XIX. 6/ Atttifcarbutic Water* THE Scurvy being a DiTeaTe very com- anon in BH^laadt dais Antiia)rbntic Water will be of great ufe. . Recife for makit^ Um Oalbm of Antijcor- huic Water, Take of the. Leaves of Waier>crefl*es, Garden and Sea Seorvy-grafs, and Brook> lime of each twenty Handfiils ; of Fine- tops, Germander, Horehoimd, and the ler» fer Centory, of each fixteen Handfuls } oS tbe Roots of Briooy and ibaip- nointed Dock, of each &c Pounds) of Muftardiecd one Pound ami^ a Half. Digeft the whole in ten Gallons of Proof. Spirit, and two. Gal- lons of Water, and draw of by a gentle Fire. This is a good Water for the Purpofes exprefled in the Title, viz, aeainft Scor* butic Diforders. It is alfo good in Tretn? blings and Difwders of Ae Nerves. N CHAP. Digitized by Google 17$ ACmf^Byfim CHA F. XX.. Of cmjf9mi Bw/s'-nal^ Wahr, THERE are feveral' Methods of mak- ing this compound Water j but the thr4eb foUowing Red^ aie thfef beft that has hitherto appeared. Take oF the Ldn«» fsi keOt Glilte ^curvy-grafi &ac6a FwxoAs ; of ftcfh Horfe-radifli Roo^ and the yeUow Part of Seville Orang«-^l of ealh' %h» Pltoii^s; of Ndtknegs tvm Poandi^ Ctkt and UtrmC^ the& Ihgredienftt,: aitfl digeAtbeai: twcotf^" four Hbuta in ten Gallons d# Praof Sji^ and two GdHons of Water > aftar i»Mcl3f draw off ten Gdlodi trith »geh^ Ftttii , . 'Or, Tak6 «f tl^ fi:^ Roeits of Hbr!l>radifh erne Pouhd^ ; of Ihe Leaves df Water- oreffes add of Gai^n Sieuirvy^grall; of e&ch £x Pounds i of the outward, or yellow Pfeel' of Oranges and Lemons^ of caifik mpe Ounces ; <^ l^^^r^s Batktwdve Otmtfts ; of Nutiiie|» thite Olirtces; - Cat, bruifc and digeft ^ Itigredieht^ in ten OaHtOhs of " - >" - - Proof Digitized by VjOOQIC of Diffifl^on. - 1 79 Proof Spirit^ d&id tvfo Gallbii^ of Water, and draw off ten Gallons as beforoi^ Take of the Leaves of Garden and Sea 5ctiiW.gr*fs frfrfi'gkth^tdd in lh6 Spdhg, pt ^i(iftveAf^Dbhds;ftbokf-litnc,Wat^ iXit l¥or/d-rkdilh-fo5t 6f eacbtdi Pouhdsii of Winter^ Bark and Nutmegs of e^hten' Ounces % of the outer Peel of Lemons one H^oiind ; of Arum-root frelh gathered two Pounds ; Proof Spirit ten GaUons^ Water two 6aUf>ns. Bruife and ilice the Ingre- ^en^ i digcft tlie whole^ and draw of^ tea Gallons as before. fitter of* the aliove Recei^s will pro- duce- an excellent Water^v agasnfl: all Ob« ^dirudions c^ t^e K^idnies and other Vifcera^ tt is al'fo or great; Service in the Ja^^dicr^ ^ ^thexies and' Drop^es i and in all Scor- t)utic Cafes^ it is equal to any Medicine ; as it opens die minute Pa^es, promotes 'f ranfpiratipn, and deanfes the Skm, and other fmall Glands> which are £lled witK grofs Particles to the Detriment (^ their pro- per Offices* N a CHAP- Digitized by Google tSo ACompkuSyfitm CHAP. XXL Of breach Wattr. TlllS Water is made ia a very difierenl Manner» by different Pertons; but tlie following Recipes arc the beft for this Purpofc. tiecipe for maJdng tin Gallons of freack fFater. Take of the frefh and green Hulks of WdilOts^fotSi- Pounds and a Half; of the Roots of Butter-burr, three Pounds) of Angelica and Mailer- wort, .of each one Pbund and a ttalf 5 of Zedoary twelve Ounces ; of the Leaves of Rue and Scor* dium of each eighteen Ounces ; of Venice Treacle three Pounds; digeft them toge- tliefr four Days in twelve Gallons of IVoof Spirit, and two Gallons of Water; after which draw off teri Gallons 1 to which add i Oalloh and ^ Half of diftilled Vinegar; Or. "^Take of the Rind of green Walnuts five Pounds ; of Rue four Pounds ; of Carduus, Marigold, and Balm, of each three Pounds; of frefti gathered Buttcr-burr-roots two Pounds and a Half; of Burdock-root one Pound and a Half; cS green Scordium twelve Htndfols j of Venfcc Treacle and Mithridate Digitized by Google £/ Diftaiation. i8i Mithridate of each two Pounds and a Half $ Proof Spirit twelve Gallons ; and Water two Gallons. Digeft, and draw off ten Gallons, as before ; to which add a Gallon and 9, Half of diftUIed Vinegar. Some bftead of diitilledyioegar unad vifedly $idd a proportional Quantitv of Spirit of Vitriol, . or other Minera) Aipid^ to tneif Treacle W^ter ; but this Praise is very pernidous ; ^d Imirely.altprs the Nature of the Medicine. Vinegar is an Add made hj a double Fer- mentatiop, and therefore o^a different Na- ture i$rom the add Juices qf V^etables, whe^h^r Oranges, Lemons, Citrons, Lime$» Cr4t)s, Barberies, ^r^ as alfp froin thofe pf Minerals, whether Vitpiol, Sulphur, fifr. It is indeed, like them, ^dd on the Tongue; hut then it liquifies the Blood> is s^ntipefti* lenti4f fuddenly cures Prunl^ennefs, Sur«* feits, the Plggu?) and dpes a ^houfand T^iiings both as a Menftruum and Medidqc, which they will not. This is an admirable and Uprightly - Alexipharmic and SudorliiCt to which thd Vinegar added* greatly contri- butes, and therefore good in Fevers, the ^mall-pox, Meafles, and other peflilemia| Pifordcri* N3 PHAR Digitized by VuOOQlC i82 A Cmpifn S^em CHAP. -;x^. €ompund Cammik^iyu^r Water. TH £ Camomfle-ilowers gener^y u£d are the double jSortt o^nfii^ing wb^olly ei Petak or Rower Lcaycs; without any" ifyj^i * fc^tdXiCt of Stamina txf^jj^^ or ,tht c«ber l^art^ of Frudification, whicjii ip ibis. :6n^ Fliowters (hew tbemfel^es m die 'Mi()dle igri Form oif yellow TbrejKls. ^ut tho* l|p ilottUe Flowers arc tfa^ ^ort co^jimonlv tifed, they are not ijjel^ei^, orthofe wfaicp ought jCo be chofen. 1%e fing^ Ftpw^rSi or thofc which confi;^ of only a ^nde Series of Leaves, pr Fet^s,^ ip Foiw ,of Ray«, ifurroundin^ a tjluftcf of wUow Threads or Stamina, havp mij^ch morp Vir- tue. It is^indeed in thefe Staniina an^ ^&f Apices, that great Part of the Virtue of the Flower refidcs, and th?fc ?re wan^g in tfie double Flowers. Rseipf for making ten G^llm$ of .com^und CofAmilt-prwer Waiter. T^e pf dried Camomile- fiower^y ^y^ Pounds ; of the outer Peel pf Oranges, ' tci^ Ounces 5 of the Lcav^ pf common Worm* wood, and Penny-royal, oif each twenty Han^fajf ; of the $e^8 of Anife, Cuna- Digitized by Google iBiO, ioii fnsft Fm«d, the :Bettie$ of 3ajr m4 J^miper* of eadx ^ (Qubccs. DSigek ^ffi iogrsdients two HMjrs ja tut Gdloos i9f iPf$Qf :Spim(» ,»fidlJu-ce .Galons of Wa* $«9, ^i}d lUaV'O^ ;taA GbUqos niib « gentle Utis is • yttf goo4 Camiioathre and S^tmchkc i gpoi sn a^ Gholks and otiier l^fders «r ibe jHbnrels £om Wind. Jt nU^provolBrs } i»^ Fhrntrs. £ H A i». XJOH. TIJIS Ai4i9l W^tiv .l)as xtt N^me fitMii the great OpiWB j^oqt^ed igif it by Its firft Inventors; and the' their Opinion was, perhaps yfS^y faim^e^ yf t it is not at prefent &> much m Qfte as formerly. Jtf(eipe for makitig /en Gallons tf Imperial T8k««f ^ da«4 Pffflt dQuxtm Mid QriiRgfts.'Df Igiitmdgfj CloMBb tnd CinM* {MR* ^iCMh^em^ P«i|qd ;.il i^ BiQ(»s, of N 4 Cypres Digitized by Google tt4 A Complete Vyfttm Cyprefsy Florintine Orrfee, Caiamtis Arfif^ itiaticas, of etch eight Ounces ; of Zedoaiy, <$alangal and Ginger, of each four Ounces ^ of the Tops of Lavender and Rofemary, of each fixteen Handfuls; of the Leaybs of Marjoram, Mint, and Thyme, of each eight Handfuls ; of the Leaves of white and damafk Rofes, of each twelve Hand- fuls. Digeft the whole two Days in ten jGallons of Proof Sfurit^ and lour Gallon^ of damafk Rofe Water i after which draw off ten Gailcms* : All the Ingredients in Compofiiaon ccnn^ cide in •Mii^otbn, and are fuch at will ^v« their Virtues by DUlillation ; Circumftance^ that cannot be^fiid of ininy other cpmpoun4 Waters. It is a very good Cepb4lic» and of great uie in all nervous Ckfes. It is aliq a very pleafant Dram, efpecially if dulcified With fifie i^ugar, and good upon any fuddeiii Sicknefs of the Stomach* ' CHAP. xxiy. Of Co^und J^iony Water. THE Piony, from whence s of Betony, Marjoram, Rue and Sage, pf eiU:h fix Ounces 1 flice and bruife ttte IngredientSi and digeft them four Days in ten Gallons of Proof Spirit and two GaUons pf WajtyCf ; sjijSter ^hich draw off ten Gal« Or, . Take pf the Flower$ of Lillies of die Valloy fireih gathered, and Mak Pkmy*root, pf each two Pounds} of Cinnamon and ipubebs, pi each .eight Ounces ; of Rofe- jnary and Lavender Flowers, of each two Hand^ Digitized by Google iB^ A Qmfleie Syfi$m Haodfiils I of ays, and then draw <«flr*ten <5aMofts with a brifk Firp. You {My either dulcify it or notas occa$on offers. Or, Take of Natmegs bruifed one Poi^nd,; l^njige^peel two Ounces ; Spirit ten ^al* ions ; Water two Gallons. Digeft, and dif« ti^ as before. - This k an «ceel!ent Cephalic ajid Cordial Ufi^^ } agreeaMe to the Palate, copofbr^bUle jte the Stohiach, andgrateful-to the Nerves. It powerfaliy difc^fl!^ Wind and 'Vappurs ^* noRi Digitized by VjOOQiC 1 88 A Complete S^Jiem th^ Stomach and Bowels, atid is therefore pf great Servips ia the Cholic, apd Griping pf the Boyrels. CHAP. XXVI, Of Compound Bryortf Water. *TpIJE white Brypny-roptjirom whence this ^ Water takes Its Name, is one of the krgeft Koots we ^€ acquainted with. It \% of an oblong Shape, and is frequently met with of the Thicknefs of a Man's Arm, fonletimes ^f twice or three times diat Bigneis. Its Texture is fomewhat lax and fpungy ; con-* fiderably heavy, but fo foft that the thickeft Pieces are eafily cut through With one Stroke of a Knife: It is. very juicy, and is exter* jially of a brpwniih or yellowiih white Colour, and of a pure white widiin : It i$ of a difagreeable Smell, and an acrid an4 naufeous Tafte. " Recipe far ten Gallons of Compound Brjwf Water. Take of the lloots of Bryony four Paunch ; wiki Valerian-root one Pound i of Pennyroyal and Rue, of each twb Pqui^s ; of the Flowers of Fevers^few, and Tow of Savin, of each four Ounces j of the vi^in4 9f frefh Orange-peel^ and Lovage-^eds^ Digitized by Google ^ DiftiUatioa. . 189 of each Half a Pound : Cut or t>ru3fe thele In^edients and infiife them in eleven Gal- Ions of Proof Spirit, and two Gallons of Water, and draw off ten Galltns with a gentle Heat. Or, Take of fre(h Bryony-root four Pounds ; of the Leaves of Kue and Mugwort, of each four Pounds 5 of the Tops of Savin fix Handfuls ; of Fever-few, Catmint and Pennyroyal, of each four Handfuls ; of Orange-peel eight Ounces i of Myrrh four Ounces ; of RuJ^ Caftor, two Ounces ; Proof Spirit eleven Gallons, Water two Gal- lons. Digeft, and diftil as before. . This Compofition is very unpalatable, but excellently adapted to the Intention of an Hyilericy in which Cafes it is ufed with Succefs* It is very forcing upon the Utc- rus, and therefore given to promote Deli- very, and forward the proper Cleanings af- terwards; as alio to open Menflrual Ob- ibrudions, and in abundance of other Fe- male Complaints. It is alfo good againfl Convulfions in Children, and of fervice in all nervous Complaints in either Sex. It niay not be amifs to obferve here, that the oily Parts of the Ingredients will often .render the Water foul and milky. If iherefore the Diftiller delires to have it fine and Digitized by Google tgo A Comptete Syfitm and traniparen^ tEe Receiver mull Se re* Bioved afi fbon as the Liquor at: tBe Woiffti appears the leafls turhidv which will be long before the Paints l)egin to rife. Hie Wa« ter, however, is not the worfe for Sein|f milky, with regard to Its Medicinal Virtue. Some, when the Liquor is milky, throw in a little burnt Allum to fine it; but this fhquld never be done, Secauie it ipoils the Me^ dicine. C ft A P. 3txvir. Of compound Baum tTaier^ commonfy catted Eau de Cannes. "^H I S has its Name (Uau de Carmes) •* from the Carmelite Friars who were the Inventors of it. The great Profit ac- cruing to thefe Fathers, from the Sale of this Cordial, induced them to keep the Me- thod of making it a' Secret s but notWith- ftandin^ all their Care the Secret h^ at laft been difcovered, and die following is the Method by which they prepare it Recipe Jor two Cations o/^\i de Carmes, Take, of the frefh Ileaves of Baum four Pounds ; of the yillow Peel| or Rind of Lemons, two Pounds; of l^utmegs and' Coriander-feedis of each one Pound ; oif CloveSt Digitized by Google df DiftilkttofJ. '^ t^i Ooves, Cinnamon, and Angelica-root, of each Half i ^oaiid. t'oiind tkb Leaves, bruife the other Ingredients, and put them with two Galiofts of dnd f rd6f Spirit into a large Glafs Alembic (the Figure of which with iiffiitidii te^t^eMa&OA th€ Plate, Fit. 7.) &i^^ Moihth, aMd pla£6' H in- 1 Bath- Htatttt^geft two or thre6 I^s. Then open tfa«^ Modth df tht Alen^ic, and add a Gallon of Bauni Water, and fhake the whole well together. After this place the Alembie iA Biiiiieuat Marisb, and diflB^till the Injg;redient8 are almoft dry i and. p)ce- ftrvfr- ffitt Watt^^ tbus oBtstilled ih Bottles tv«llibo|^. TEisf Wiaittff hai^ beCh ibng ^iitaMis boith- a« iaukn afid Parh, ixiA carried t&etlOe ct> moft^afrt^df Eb^op^. If is a Veiy eleg&nt Gbudiali iftd vfe^ eJrtrtOfdinafy Vitt4t$ aff atttjbuted (6 it i ibi- It is: efteetOed very efficadoutr AdV 6tAf in Lot^neft oF Sffifils, but even in Apoplexies ; and is greatly OKHiifentJted ill CIdb of tSto Gbtft Id ^e Stoinftt:!!, • CHAP. Digitized by VjOOQIC 19.2 A Complete Syftewk C H A P. XXVIIL Of Ladia Water. ^npHlS Water has its Name from Us Dear* ^ nefs, being much fitter for the Clofet than to be fold in a Shop ; but as it is an exxrellent Cordial^ I coulo not omit giving it a Place here. Rtcipi fir one ^art of Ladies Water ^ Take of Sugar-candy one Potmd; of Canary Wme fix Ounces, Rofe Water fi>ur Ounces ; boil them into a Syrup, and mix with it of Heavenly Water (defcribed Chda XXX.) one Quart } of Ambergrife and Muik of each eighteen Grains ; of Saffron fifteen Grains i yellow Saunders two Drams. Di- geft the whole three Days in a Veflel cloie ftoped, and decant the clear for uie« This is ah extraordinary Cordial where the Perfumes are not offenfive. It is too rich to be drank alone> and therefore fliould be mixed with Water^ orfome other Liquids CHAP. 'Digitized by Google 9f Diftillation; 193 C H A P* XVII. Of Cephalic Water. 'T^HIS Water has its Name from its ufc, •* being one of the beft Cephalic Waters known. Recipe for tin Gallons of Cephalic Water. Take of Male Piony-root twelve Ounces 5 of Angelica and Valerian of each four Ounces and a Half; of the Leaves of Rofe- mary^ Marjoram and Baum ; of the Fl6w« ers of Lavender, Betony, Piony, Marigolds, Sage, Rofeniary, Lilies of the Valley, and of the Lime Tree, of each three Handfuls ; of StsBchus, or French Lavender, four Ounces and a Half; of red Rofes and Cowflips, of each fix Handfuls ; of Rhodium Wood and yellow Saunders, of each two Ounces and a Half; of Nutmegs four Ounces and a Half; of Galangals, an Ounce and a Half; of Cardamoms and Cubebs^ of each one Ounce. Bruife thefe Ingredients, and di- geft them ten Days in eleven Gallons of' Prodf Spirit, and two Gallons of Wdter, after which add three Pounds of Cinnamon, and^ digeft two Days more ; and then draw off ten Gallons with a pretty brifk O Fire Digitized by Google 1 94 A CoMf^ie S^em Fire, and dulcify it to your Palate with fine Sugar. This is an excellent Cordial, of great Ufe in Paintings or Sinking of the Spirits, and to remove any fudden Naufeas or Sicknefs at the Stomach. CHAP. XXX. Cf Heavenly Water ; or^ Aqua Ccelejiis. THIS Water has itsName from the great opinioA its IfiveMors had of it i bcf at prefent it is not fo much called forasfbritterry« Recipe for ten GaUofu ^f Hea^nly Water. Take of CinnaQ[ion9 Mace, and Cubebsjt of each three Ounces y Ginger one Ounce and a Half; Cloves^ Galangal, Nutmegs, and Cardamoms^ of each one Ounce; ZedoGiry one Ounce and a Half; Fennel-feeds one Ounce ; of the Seeds of AnUe, wild Carrot and Bafil, of each H^f an Ouacjc ; Roots of An« gelica. Valerian^ Caiamus Aromaticui, Loaves of Thyme, Calamiat, Penniroyal, Mint) Md-- ther of Thyme, and Marjoram^ oi each an Ounce 3 Flowery of red Rafes» Sagc^ Rofe* mary, and Stsclnis, oi each £x Orwasi Citron-peel an Ounce : bruifeall tlK^lngn^** dients and digeft them Aree Days in elefcii Gallons of Proof Sp'^it^ and foijir Qallaas o£ Water; after whfch draw off ten Gal- lons, Digitized by Google jlabi^ wkk « pretty fbri^i: Fire ; and xlulcii^ the Gcx>ds with fine Sugar, adding Ambei'^ grife and Mufk of each three Scruples.' The Perfumes ordered to be added With the Sugor^ renjlejing the Medipine ofFenfivtt to fome People, they may be omitted at |>loa£biie. Ht Js dleemed very dikacious in aQ nervous iGompiaAnts, particularly Failles^ Lois e-^ cays of Agej and languiflung Gallons, This, is a very good Diuretic, frees the Kidnies from Sand and othcx Matter, which often forms Gravel and Stones. It is alfo good in cholic Pains arifing from a Stone in the Digitized by VjOOQIC of Diftiilation. 197 the Bladder, and drains off all ill Humours by Urine. CHAP. XXXIU. ' Of Carminative Water. ^ H I S Water^ has its Name from its ufc, * -*• being an excellent Carminative. Recipe for ten Gallons of Carminative Water. Take of'frefli Camomile- flowers, four Pounds ; Dill-feed two Pounds and a Half;. Leaves of Baum, Origany, and Thyme, of each one Pound 5 Seeds of Anife and Fen-, nel of each fix Ounces ; Cummin-feed four Ounces 5 Peels of Oranges and Citrons, of each eight Ounces ; Juniper and Bay* berries, of each fix Ounces; Cinnamon eight Ounces ; Mace four Ounces. Digeft thefe Ingredients, bruifed in eleven Gallons of Proof Spirit, and two Gallons of Water ; after which draw of ten Gallons ; and dulcify . it with fine Sugar. This is an admirable Carminative, and therefore good in all Cholickv Pains and Gripings of the Bowels; ana to remove Sicknefs and Naufeas from the Stomach. O3 \ CHAP, :& Digitized by Google l^S A Compute dyjttm CHAP. XXXIV. ^HIS Water alfo hs§ ift Naihe from its ^ ufe, Tjcing of great Service in that Piftemptr. Recipe Jor tin Gallons efGout Water. Take of the Flowers of Camomae, Leaves of PeriAiwyal, Lavender, Magoraixi, Rd£lMafy) Sdge^ and Ground- piae^ of each eight OuAces j Myrrh four Ounces 5 Cioves and Cinnamon of each o^e Qance } Roots of Piony twb Ounces > PcUitory of ^pain^^ and Cyprefs Orrice, of each one Ounce; tht kfTer Cardamoms and Cubebs^ of each Half an Ounce j Nutmegs, two Ounces; Cut and bi^ife thefe Ingredients and digeft them four Days in deven Gailions of Proof Spirit and two Gallons cf Water \ then draw Q^te^ Gallonti and datdj^ with fine Sugar, This is a very good Water in all nervous Cafes y and a continued moderate Ufe of it • will comfort and foTt^ tibe Fibres, fo as to . prevent tSbc Difcharge of fech Juice$ upon the Joints afi caulb arthritic Pains and Swellings. It is ^Ifo of excellent Ufe in Palfies, Epilepfies, and Lofs of Memory j particularly when thel^ Diftempers proceed Digitized by Google ^f Diftilladon, ^^99 isatfk ol4 Ap;o» or when thQ principal Swings «£ lafe bsgux tQ 4ecayt CHAP. XXXV. Cy -r4«i&j/f Water. 'Tp HIS Water is fuppofed to have been -^ invented by a celebrated Phyfician of Anhalt^ ^ Province of tjjc Circle of Upper , Saxony. Recife for making ten Gallons of Anbaji JV^tir. Tak« of the beft Turpentine ^. Pound und a Id^i OUbanura three Qunces; Aloes^ vood powdered on* Quppe i Grains of Maftick, CloveSj July-Uowers, or Rofemary- IWers, Nutmegs 4n4 Cinnamon of each - two Ounces 4nd a Hjilf j SajSron one Ounce; pgwrder the whofe and digeft them fix Day? in eleyen Qallons of spirit of Wine ; add-? iog ty^o Scruples of Muf^ tied up in a ^g I ^d draw off in B?hieum Marias till it begins t& rjun fpuU This Water is a high aromatic Cordial, invigorates the lAt^ftincs, and thereby pro- motes DigeiUon and djCpels Flatulencies. It is alio in great Repute as a fovereig^ Remedy for Catarrhs and Pains arifing from O 4 Colds; Digitized by Google 200 A Complete Syfiem Colds ; as .alfo in Palfies, £pilepfies^ Apo« plexies and Lethargies, the Parts aiFe^ed being well rubbed with it, CHAP- XXXVI. Of Vulnerary Water ^ or, Bau d* Arguebufade. THIS Vulnerary Water is greatly efteem- cd abroad; and if properly tried, there is no doubt of its obtaining the fame Re- putation here, . 'Recipe for five Gallons of Vulnerary Water. Take of the Leaves^ I^lowers and Roots of Cooifrey, Leaves of Mugwort, Sage, and Bugle, of each eight Handfuls ; Leaves of Betony, Sanicle, or Ox-eye Daify, the great- er Fig wort, Plantain, Agrimony, Vervain, Wormwood, and Fennel, of each four Handfuls ; St. John's- wort, Birth^wort, Or- pine, Paul's-betony, the Icflbr Centory, Yar- row, Tobacco, IVloufe-ear, Mint, and Hyf- fop, of each two Handfuls : Gut them, bruifc them well in a Mortar^ and pour on them three Gallons of white Wine and two Gallons and a Half of Proof Spirit ; digeft the whole fix Days with a gcintlc Heat, in a Veflcl clofe flopped : after Which diftil off with gentle Fire, about five Gal* . lons^ Digitized by VjOOQIC . of Diftilladbn. 201 fonti or till it begins to run milky from the Worm. This Water IS of excellent Service in Contofions; Tumors attending Difloca* tions. Fractures aiid Mortifiaitions, the Partafleded being bathed with it. Some alfo ufe it to deterge foul Ulcers, and incara Wounds ; from whence it was called VuU nerary Water. CHAP. XXXVII. Of Cedrat Water. THE Fruit called Cedrat by the French is a Species of the Citron, called by Botanifts Citratum Florentinum^ fruBu Mucronato Gf recurvo^ Cortice verrucofo Odo-- ratiJfimOy Florentine Citron, with a pointed Fruity which is recurved, and a warted fweet fmelling Rind. This Fruit is in io great Efteem, that they have been fold at Florence for two Shillings each, and are often fent as Prefeiits to the Courts of Princes. It is only found in Perfedion, in the Plain between Fifa and Leghorn 5 and tho* the Trees which produce this Fruit have been tranfplanted into other Parts of Jtaly^ yet jhey are found to lofe much of that excellent Taftc with which they abound in thofc Parts. Recife Digitized by Google a 2^i A Gompkn Syjfem Recipi for a Gallon of Cedrat ff^atw. Tftke the yellow Rinds d[ five Cedrats, a Gtlion of fine Proof Spirit, and twa Quarts Af Waler : Dlgeft the whole twefity^foor Ifouft in a Vefiel clofe floped ; aft«r which draw off* one Galloii k Bftlneym Mariie, and dulcify with fine LoHf Sugar> This is eftccmcd the fineft Cordial yet known ; but as it is very difficult to procure the Fruit here, I flhall give the Method of making this celebrated Cordial, with the Eflence or cflcntial Oil of the Cedrat, which is often imported firom Italy^ Recipe for a Gallon of Cedrat Water mtb the Bffmce of the Fruit. Take of the fineft Loaf Sugar reduced to Powder a Quarter of a Pound, put into it a Glaft Mortar, with one Hundred and tw^n^ Drops of the Eflence of Cedrat, rub them together with a Giafe Peftle, put them into a Gktfs Alembic with a Gallon of fine Proof Spirits ^tiii a Quart of Water. Place the Alembic in Balneum Marias, and draw off erne GaHon, or till the Faints begin to rife ; and dulcify with fine Sugar. , You Digitized by Google »f Pifliiktioni ^ojf You may make this Water witboirt Dif- tUlation, hf milciiig the B^nce wkh the Sugar, as before dire^^dj and dtlfblvlfig it in the Spirit and Water dircded as above. But the Water will he foul and milky, and therefore you muft filtrate it thro' Paper, which vriti r^Aore its Brightnefs and iTran- ^aren€y. But whatever Method is u(e4 yow muft be very careful that the Spirit been tircly freed from its eflcntial Oil i and therefore if your Spirit be not very cleanly reOified, it will be advifeable to u^e JP>r;7rA Brandy, left the fine Flavour fo h^hly eftcemed in this Cordial he dfeftroycd by the Spi4t. CK A P, XXXVIIL Of Bergamot Waters TH ]E Bergamot is a Species of the Ci- tron, produced at firft cafually by an Jtalian's Grafting a Citron on the Stock of a Burganiot Pear Tree, whence the Fruit produced by this Union participated both of the Citron Tree and Pear Tree. The In- ventor is faid to have kept the Difcovery z a long Time a Secret, and enriched himfclf by it. • The Digitized by VjOOQIC 204^ A Complete Syjiem The Bergamot is a very fine Fruit both in Tafte and Smell; and its Eflence or eflen* tial Oil highly efteemed. Rficipe for a Gallon of, Bergamo t Water. Take the outer Rind of three Bcrgamots,. a Gallon of Proof Spirit, and two Quarts of Water. Draw off one Gallon in Bal- neum Mari«, and* dulcify with fine Su- gar* If you make your Bergamot Water from the Effence or effential Oil, obferve the fame Dircftions as given in the precceding Chapter for makipg Cedrat Water. One Hundred and fixty Drops of the Eflcncc will be fufficient for a Gallon of Spirit^ and fo in Proportion for a greater or fmaller Quantity. CHAP. XXXIX. Of Orange Cordial Water ; ^r, Eau de Bi^ garade. TH E Orange called by the French Bi- garade, is called by Botanifts Auran- tium maximum^ verrucofo Cortice, the large wortcd Orange. It Digitized by Google of Diftillation. 205 It is a larg6 and .beautiful Fruit, and greatly efteemcd for the Fragrancy of its EfTence. It is common in diverfe Parts of Italy y Spairiy and Provence in France. Recipe for making a Gallon of Orange Cordial. Take of tKe outer or yellow Part of the Rinds of fourteen Bigarades ; Half an Ounce of Nutmegs ; a Quarter of an Ounce of Mace, a Gallon of fine Proof Sfririt, and two Quarts of Water. Digeft all thefe together two Days in a clofe Veflcl ; after which draw 9fFa Gallon with a gentle Fire, and dulcify with fine Sugar. This Cordial is greatly efteemcd albroad, and would be the fame here if fufficiently known. If the Orange Peels are not eafily pro- cured, one Hundred and forty Drops of the EiTence may be ufcd in^ their ftead, and the Water will be nearly equal to that made from the Peels, CHAP. Digitized by Google 2o6 A Gumplite Syfltm C n A « • JQ]#» tQf Jafmhe Wattr. THERE arc fcveral Species of Jaf* mine, hot diat Sort intended Jiereis what the Gardeners caH, Spanijh White or Catalonian Jafmine. This is one of the ixioft Btouti^ of aU >tlie Species 6f |a&iine i the Flovvfecs mtuih dbuger than ^any of the others^ of a red Colour on tbeOodide, and jextrcanely fragrant But if the Fiowers of this Species cinnot ibe jprocurcd, thofe of the common Sopt may be ufed, bat the Qimntit^ vaxxk be confiderabij augmented. Recipe for a Gallon of Jafmine Water. Take of Spanijh Ja&Mne.flo\tws twelite Ounces s Eflcnce of Florentine Citron, of Burgamot, eight Drops 5 fine Proof Spirit a Gallon, Water tvto ^tl^uratrts. Digeft two Days in a cldfe Veflel, after which d«tw off one Gallon^ and dakify with fine Loaf Sugar. This is a moft excellent Cordial, and de- ferves to be more known here than it is at .prefent* ^ CHAP. Digitized by Google . ^f Diftillatipa, 4KJ7 . C H A P. HX Of the Cordial Water of Montpclier. ^^.HIS Water has its Name from thfe * Fkoe wfaere it Itas ifrft madt, anrou|^t frddi thcncJe id Ibll ih gcett Rfepatetibh. Kw>^ /or tf XiaWan Y*fa I S '^ater has % Nattie Ji-dm its 'in- * vemo^i ahft Is . g]fcaily eftccmcd -Hi France. Rec4pe Digitized by (jOOQIC 2o8 A Complete Syftem Rscipe for a Gallon of. Father Andrew** Water, Take, of white Lilly-flowers eight Hand- fdls ; Orange-flowers four Ounces ; Ro& Water a Quart; Proof Spirit a Gallon j Water a Qjiart : Draw off a Gallon in Bal- neum Mariie, and dulcify with fine Sugar. C H A P. XLni» Of the Water of Father Barnabas. T H IS Water has alfo its Name from its Inventor, a Jefuit of Farii, Recife for a Gallon pf the Water of Father ■Barnabas. Take of the Roots of Angelica four Ounces;, of Cinnamon and Orris-root, of each Half an Ounce j bruife thefe In- gredients in ^Mortar; put them into an Alembic, with a Gallon of Proof Spirit and twoCQuarts of Water ; draw off a Gallon with a pretty bri|k Fire. CHAP. Digitized by Google $f DiMation. sb^ CH A P. XLIV. Of the W^ter of the four Fruits', H^ HIS Water has its ISfaine from thi^ ■■• four Fruits iii its Cofaipofitibh, namely the C^rat or Florentine Citron^ the Berga-/ hiot, the common Citron, ahd the Portugal brange; Recipe for a Gallon of the t^atet of thefMt ' Fruit's* , Takfc of thfc EiTencc df Ccdrat, lifiy props ; of the Effence of Bfefgarndt thirty- iix Dl'opis ; of the Eflcncc of Citron iixty pro^; and of the EiTence ttf Portugal JOiinge fixty-foiir Drdps; fine Prc>of Spirit, but .Gallon j Water two Quarts ; draw off With a pretty brilk Fire till the Faihts begin to rife, ahd dulcify with fine Sugar. This b a Very plealant ahd bdorileroiii Cordial, and in great Efleetn in Frtinw. GHAPi Digitized by Google 2I* A Complete Syjiem CHAP. XLV. . 0/ the Water of the four Spices. THIS Water alfo derives it Name from the four Spices from whence it is drawn, i;/2?. Cloves, Mace, Nutmegs, and Cinnamon. Recipe for a Gallon of the Water of the four Spices. Take of Cinnamon two Ounces ; Nut- megs and Cloves, of each three Drams; Mace fix Drams j bruife the Spices in a Mortar, and add Proof Spirit a Gallon, and Water two Quarts. Digcft twenty-four Hours in a clofe Veffel, and diftil with a brilk Fire till the Faints begin to rife \ and dulcify with fine Sugar. This is an exccljf nt Stomachic, good in all Dcpreflions of the Spirits and paralytic Difordcrs. ^ CHAP. Digitized by Google CH A P* XLVL 0/* th Wiitef 0/ the four Seetts^ ^Y^HIS Water lias its Natiife frorh th6 fouf A Seeds from whence is it drawn, vizk the Seeds of fweet F^nncli Coriander, An^ geiica, and Anife. Recipt for ten GdlloHs of ibe tf^uter of tht four Sfcds. Take of fweet Fennel-feed feven Ouncfes \ Coriander-fctd nine Ounceis j of thfe Sieds of Anjgclica and Anife, of each thrc6 Ounces ; bruife all thefe in a Mortar, and put them into the Still with ten Gallons ^nd^a Half of Proof Spirits, and two Gal- lons of Water ; draw off with a gentle Fir^ till the Faihts begin to rife, and dulcify with fine Sugar. This Water is a very good Carminative, good in Cholics, Nauffeas of the Stomach, Und Gripings of the Bowels* ? « C H A K Digitized by Google 212 A Complete Syfiem CHAP. XLVn* Of tbt VivinfiWdttn 'T* H I S is one of thofe Waters \ehoft -^ Names have rendered them famous. The Bafis of this Water is Orange- flowers^ the other Ingredients being added to diyer-^ fify the Flavour, and render it more agree- able. Recipe Jor a Gallon of Divine Water. Take of Orange-flowers frefh gathered two Pounds ; Coriander- feed three Ounces i Nutmegs Half an Ounces bruifc the Nut- megs and Coriander- feeds ; and put themi together vsrith the Orange-flowers, into aa Alembic with a Gallon of Proof Spirit aod two Quarts of Water ; draw off the Liquor with a gentle Fire, till the Faints begin to rife, and dulcify with fine Sugar. This is a very pleafant Cordial, both with regard to its Smell and Tafte; and on that Account in great Efteem a- broad. CHAP. Digitized by VjOOQIC v/'DiftilUtlon. 21 J CHAP. XI^VIII, Of Roman Water. np HIS Water lias its Name from its be- ^ ing made firfl: at Rome 5 and from^ whence great Qj^ntities are ftm exported to different Parts of Europe. Recipe for a Gallon of Roman Water. Take the outer, or yellow Peels of fix Citrons J two Drams of Mace bruifedj a Oallon of Proof Spirit, and two Quarts of Water ; Draw oiF with a gentle Fire till the Faints begin tci rife, and dulcify with fine Sugar. This Watpr is generally of a red or pur- jdc Colour, the former of v^hich may be ^afily given by infufiiig in it- a few Grains pf Cochineal, or the red Parts of CljDve Gilly-flowers 5, and the latter by adding to the above a few Violet^. When the Colour is extradled, run the Liquor through the ipltrating Bag, and it wHl be very bright and cl^ar* ^> 3^ CHAP. Digitized by Google $1^ . ^Complete SyJUm C H'A P. XLIX. Of Barhadoes WaHr. THE R E is a great Variety of Water* called by this Name, made by foreiga Diftillers ; but the following Recipes will be fufficierit to fhew the Diftiller the Me-» thod of making them, and how to vai^r the Flavour of his Watery, fo as to adapt them to the Tafte of his Cuftomers. Recife for Gallon of reSftfed Bzth^dcKS, Water ^ Take the outer Rind of eight large Floren- tine Citrons j Half announce of Cinnamon bruifed, ^nd a Gallon of reftified . Spirit. Diflil to a Drynefs in Balneum Mariae. Then dlflblvc twoPounds of Sugar in a Quart of Water, and mix it with the diftilled Liquor, $nd run' it thro' the filtrating Bag, which ^\\\ render it bright and fine, 'Recife for nuAtng ti Qalkn of . amber-cohured Barbadoes Water. Take of the yellow Rinds of -fix Bcrga^ irnots, Half an Ounce of Cinnamon, and two. Qraugis of Cloves^ JBruife the Spices Utid digeft the whole' fix Days in a Gallon ^' ' "' '■ ^ Digitized by VjOOQIC ^ Diftillatlon. a 15 of redlificd Spirit ; and then add a Dram of Saffron, and let the whole ftand fix Days, longer in Digeftiori ; diflblve two Pounds of fine Sugar in a Quart of Water, add it to the Tindurc, and run it thro' the filtrat- ing Bag. After the fame manner may be made Barbadoes Water3 of different Kinds, by adding Lemon, or Qrange peels inftead of thofe of Citron or Bergamot ; or, by vary- ing the Spices. CHAP. L, Of Ros Solis. THE Ros Solis or Sun- dew, from whence this Cordial Water has its Name, is a fmall low. Plant, with a fibrous Root, from whence fpring fmall round hollowilh Leaves, on. Foot (talks about an Inch long, covered and fringed with fhort red Hairs, which give a red Caft to the whole Leaf. It grows in champaign and mofly Grounds, in a pale red Mofs, and flowers in Ma)\ Recipe fqr ten Gallons of Ros Solis^ Take of Ros Solis picked clean, four Pounds ; Cinnamon, Cloves, and Nutmegs, oi each, three Ounces and a Halfj Mari- P 4 gold- Digitized by Google ^ 1 6 A Compute Syftim gold-flowers ojie Pound j Cataway-ftcdjj ten Ounces; Proof Spirit ten Gallons, ancj of Water three Gallons, Diftil with ^ pretty briik Fire, till the Faipts begin to rife. Then take of Liquo^cc Root flicecj Half a Pound i Raifins ftoned two Pounds ^ red Saunders Half a Pound ; dkeft theft three Days in two Quarts of Water, and ftrain Qut the clear Liquor, in which dif- iblve three Pounds of fine Sugar, and ihix it with the Spirit drawn by Pif^illatiop. Recife (or making ten GallpM if Ros Solii ' ' ' Sy DigeBOtn^ Take Ros Solis clean picked three Founds \ Nutmegs, Mace^ Cloves, and Cinnapion,^ the Seeds of Caraway an^ Coriander of each three Qunces 5 Qinger, the leflfer Carda- mom, Zedoary, and Calamus Aromaticns, of each pne Ounce; Cufeebs and yellow feaunders^ of each Half and Ounce i reel Saunders three Ounces; red Rofe teiveS dried three Handfuls ; Proof Spirit ten. Gallons j digeft th? whqle fix Days in !% Veficl clpfe ftoped, and then ferain off the plcar Liquor, and dukiiy it with. fine Su- Of, Take Ros Solis. picked three Pounds 5^ Cinnamon and Nutmegs^ Caraway and. Cori- ander-feeds, ojfeach thr^e Ounces s Cloves, '■'"'" ^ • Macc^ Digitized by Google of DiftiHation. 21;^ Mace, and Ginger, of each one Ounce and H Quarter ;, Cubcbs, C^datnotas, Zedoary, and Calamus Aromaticus, of each Half an Ounce i red Rofes dried three Ounces 5 I-»iquQrice Rpot flixjed, fix Ounces ; Raifina Moned one Pdund and % Halfj Cochineal ?ind Saffron, of feach three Drams ; digeft the whole eight Days in ten Gallons of Proof Spirit;^ i ftrain off, and dulcify as be* fore. Recipe for ten GoUms ^-Turin Roi Solis. Take of damaflt Rofes, Orange-flo^ra, liltes of the Valley, and Jafmine-flovtrers, 0f each tlyo Pound$ iihd a Half 5 Cihni- jnon .five Ounces 5 Cloves* three Drams t J^ut thefe Ingredients into an Alembic, With four Gallons and a Half of Water, and ^raw off three Gallons, with ^ moderate Fire ; to this Water add feven Gallons of Proof Spirit, in which a Dram of Cochineal and two Dra^ms erf" Saffron has been in*, fufedj dulcify with fine Sugar, and run |he whole through the filtrating Bag. All thefe different Kinds of Ros Solis lire excellent Cordials, good in all Depref- j^ons of the Spirits, Naufeas, and paralytic 'i^ifordcfs. CHAP. Digitized by VjOOQIC 2i8 A Complete Syjfem C H A P. LI. Of Ufquebaugb^ tTSQUEBAUGHisa very celebrated ^ Cordial, the Balis of which is Saffron. There arc different Ways of making this famous Compound J but the following arc equal |o any I have feen, . Recipe for ten Gal/ons of common Vfquebaugb. -Takt of Nutniegf, Cloves, and Cinna- mon, t)f each two Ounces 5 of, the Seeds of Anife, Caraway, and Coriander, of each four Ounces ; Itiquorice Root iliced Half a Pound; bruife the Seeds and Spiced, and put them together with the Liquorice into the Still with eleven Gallops of Proof Spirits, and , tvsro Gallons of Water ; diftil with a pretty briik Fire till the Faints be- gin to rife. But as foon as your Still be- gins to work, faften to the Nofe of the Worm two Ounces of Eng/ijh Saffron tied up in a Cloth, that the Liquor may run thfo' it, and extraafent, full of Liquor of deep black Purple Colour, The grcateft Care ihould be taken, that it be frefh gathered, and not rotten. It corrects the acid Juices of the other Fruits by its Sweetnefs, foftens the Compofition ; and is of great Service in colouring the Ratafia. The Mulberry is of the grcateft Ser^ce in colouring the Ratafia. It ihould be chofen large, and fully ripe, at which time it is of a black Purple Colour. Its Tafte alfo greatly contributes to render the Ratafia of a pleafant and agreeable FIa« vour. The Strawberry greatly contributes to in- crcafe the rich Flavour of the Ratafia i but it muft be chofen ripe, and large; £:cih gathered and not bruifed. Another Caution neceiTary to this Fruit is, that they are ga- thered in dry warm Weather j for if gather- ed in rainy Weather they will want that fine Taile, for which they arc fo greatly valued. The Ralberry is alfo added to augment the Richnefs of the Liquor, to which its ele- gant perfumy Taftc greatly contributes ; by iti agreeable Acidity it renders the Flavour more brifk Digitized by CjOOQIC ^24 AC&fffphu Sjjim brifk and agreeable. It muft be frefh gS-{ tbered) full ript, and fres from Spots and Moiikbefsi which this Fruit is particular!/ (Ubjed to. Having thus coucifety enumerated the Qualities rcquifite io the fcveral Fruits, to render the Ratafia of 9 rich and elegant Flavour, We (hall proceed to give the beft Methods for making Ratafia from them. Rfcipe J or making, red Uatafia^ fini andfoftk Take of the black rieapt Cherries twenty- four Pounds; black Cherries four Pounds t Rafberries and Strawberries, of each three Pounds : Pick thefe Fruits from their Stalksj^ and bruife them, in which Condition let them continue twelve Hours ; prcfs out the Juice, and, to every Pint of it add a Quar« ter of a Pound of Sugar. When the Sugar is diflblVed run the whole through the filtrating Bag, and add to it three Quarts of clpan Propf Spirits. Then take of Cin- namon four Olinces ; of Mace an Ounce ; and of Cloves two Drams. Bruife thefe Spices, put thetii into an Alembic with ft Gallon of clean Proof Spirits and two' Quarts of Water, and draw off a QalloA with a brifk Fire. Add as much of this i^iqy Spirit tp your Ratafia as will, render it a^reeablQ'^ Digitized by Google . ft/* Diflillation;^ 225 Agreeable to your Palate } about one' fourth is the ufud Proportion. Ratafia made according to the above Re^ oipc will be of a very rich Flavour, and elegant Colour. It may be rendered more or lefs of a fpicy Flavour, by adding or di • minifliing the Quantity of Spirit diftilled froni the Spices^ Some in making Ratafia fuffer the ex- prcffed Juice$ of their Fruits to ferment feveral D.ays; by this means the Vinofity of the Ratafia is increafed ; but, at the. fame time, the elegant Flavour of the Fruity greatly diminifhed. Wherefore if the Ra- tafia be defired ftronger or more vinous, it itoay be done by adding more Spirits' to the cxprcffed Juice ; by which means the Fla- vour of the Fruits may be preferved, as Well as the Ratafia rendered ftronger. It is alfo a Method with fome to tic the Spices in a Linen Rag, and fufpend them ;iri the Ratafia. But if this Method be taken it will he necfcflaty to augment the Quan- tity of Spirit firft added to the expreflcd Juice. There is no great Difference in the two Methods of adding the Spices, except that by fufpcoding them in the Ratafia/ the Q Liqour Digitized by Google 226 A Complete Syjiem Liquor is generally rendered Icfs bright and tranfparent. There is alfo another Methpd pradifed in making Ratafia, which is this : Take the Quantity of Fruit propofed, bruife it, and im- mediately pour the Spirit on the Pulp. After {landing a Day or two exprefs the Juice and Spirit, filtrate it, and add the Sugar and Spices as before. But this Me- thod requires more Spirit than the former, as it will be impoffible to prefs it all out of the Skins and other Farts of the Fruit re- maining after the Juice is extracted. 2. Of making fine and dry Ratafia from red Fruit. The' the Ratafia we have juft mentioned will doubtlefs pleafe the Palates of many People 5 yet there arc others who would prefer a different Sort ; it is therefore necef- fary to know how to make dry as , well a$ fweet Ratafia, if we are defiroua of pleaf- ing all Sorts of Palates. Dry Ratafia is prepared in the fame piaa<- ner as the preceding, but the Ingredients are different. An equal Quantity of Cherries and Goofc- berries arc necef&ry ii^ making dry or (harp Ratafia ';. Digitized by VjOOQIC 6f Diflillation* 227 Ratafia} becaufe the Acidity of theGoofebcrrks gives the requifite Flavour to this Sort of Li- quor. But, at the fame time, care muft be taken that the Goofeberrii^s be fully ripe^ for othervvife, tho* Goofcberries are more acid before they are ripe than afterwards \ yet that Acidity is 'not the Flavour defired ; it is acerb "and rough, and will render the Flavour of the Ratafia difagreeable. The fame Obfcrvation holds good alfo with re gard to the Cherries ; ' they mufl be fully ripe as in making the foft Ratafia. Inftead of black Cherries ufed in the Compofition of the preceding Ratafia, Mul- berries (hould be ufed in this : The reafon for this Change is, that the Juice of the black Cherry is more fweet and glutinous than that of the Mulberry, and therefore lefs fit for making dry Ratafia. But the Mulberries muft be the ripeft and blackeft poffible, in 6rder to give the better Colour to the Liquor. More Spirit and lefs Sugar in proportion to the Juice of the Fruit, is alfo required in this Compofition than in the foregoing ; but with regard to the Spices, the fame Quantity is generally added to both. Digitized by VjOOQIC 228 A Complete Syfiem Recipe for making red Ratafia^ fine and dry. Take of Cherries and Goofcbcrrics, of each thirty Pounds ; Mulberries fcvcn Pounds ; Rafbcrries ten Pounds. Pick all thefe Fruits clean from their Stalks, G?r. bruife them, and let them ftand twelve Hours ; but do not fuffer them to ferment* Prefs out the Juice, and to every Pint add three Ounces of Sugar ; when the Sugar is diflblved run it thro* the filtrating Bag, and to every five Pints of Liquor add four Pints of clean Proof Spirit ; together with the fame Proportion of Spirit drawn from the Spices in the foregoing Compofition.. But it may not be amifs to obferve here, that different Diftillers ufe different Quanti* ties of the Spirit drawn from the Spices. The beft Method therefore is to imitate the Flavour mofl univerfally approved of, which may be eafily done by adding a greater or lefs Proportion of the fpiced Spirit. 3. Of mixed Ratafia. By mixed Ratafia is meant the Juices of Fruits prepared, and ready to be mixed with the Spirit when called for. Recipe Digitized by Google of Diftillation. . 229 Recipe for making mixed Ratafia. Ratafia is compofed of Cherries and Goofeberries ; of thefe the beft are to' be chofcri, bruifed, and in that Condition fuf- fercd to remain fotne Days to ferment. The juice is then to be ftrained off, the Quantity of Sugar and Brandy added, and the whole put into a Calk and clofe flopped, A Lefe or Sediment will fall to the Bottom of the Calk, which Sediment will be of greait Ufc in preferving the Ratafia, The Proportion of black Cherries muft be large in this RaCafia, becaufe the Colour, which this is greatly valued for, chiefly comes from the Juice of that Fruit. The Sugar muft not be put in at once, becaufe the Acidnefs of the Liquor would caufe a confiderable Effervefcence, but by a little at a time. Thefe Inftru(5iions being obferved, a Ra- tafia of this Kind may be eafily made : And as the Spirit is not to be mixed v^ith it, till the Ratafia is called for, a large Quantity of it may be made at a fmall Expence, when the Fruits are in Perfedlion, which can- not be done ))y the common Methods. y Google Digitized by V 230 A Complete SyJIem Recipe for making mixed Ratafia. Take of common Cherries, thoroughly ripe, four Hundred and fifty Pounds; Goofe- . berries, large and ripe, two Hundred and twenty five Pounds; black Cherries ripe and large, fifty Pounds. Bruife thefc Fruits, and in that Condition let them continue three or four Days to ferment. Then prcfs out the Juice, and add one fifth Part of Spirit ; that is, if you have two Hundred and fifty Pints of Juice you muft add to it fifty Pints of Spirit, When your Spirit and Juice arc mixed put them into a Caik, and for every Pint add three Ounces of Sugar. By this means your Ratafia will be always ready to mix with Spirit. But as the Proportion of Spirit is but fmall, it will he neccilary to tafte your Ratafia at lead every Month, left it fhould ferment, and by that means lofe both its Flavour and Colouf , As foon therefore as you perceive the leaft Alteration in your Ratsjfia, more Spirit muft be added to ft op the Fermentation ; and by this Method it may be kept the whole Year. If you have any Ratafia remaining at the End of the Year, you muft mix it with that juft made, adding z, large Proportion of Digitized by Google of Diftillation. 231 df black Cherries ; becaufc the Colour in the old Ratafia will not be equal to that of the new. Or you may add to your old Ratafia a proper Quantity of the fre(h Juice of black Cherries, which will reftorc its Colour^ and, in a great Meafure its Flavour too : So that if your Ratafia has been well prcfervcd, it will, when n^ixed with freflj Juice of black Cherries, be but little inferior to the Rew. 4. Of 'white Ratafia. As red Fruits are the Bafis of that called red Ratafia, fo, on the contrary, that made from the Juices of white Fruits is dcnomi* nated white Ratafia. There are various Kinds of Ratafia made from various Fruits ; but I £hall only give Recipes for making three or four Sorts, which will be fufficient for all the reft, as the Method is nearly the fame in alK Recipe for making Ratafia from the Mufcat^ or white Frontiniac Grape. The Berries of this Kind of Grape are large, and grow extremely clofe upon the Bunches, which are very long, and have commonly two Shoulders : The Fruit, when ripe> has a rich mufky Flavour ; 0^4 but Digitized by Google 232 A Complete Syfiem but it IS commonly very late in Autanui, before thcfe Grapes arc in Pcrfcfiioft 9 and the Berries being fo very cicfe upon the Bunches, detain the Moifture in the Centre ; fo that they often perifti .: To prevent which fome curious Perfons look ovec their Vines, foon after the Grapes are formed, .and, with a Pair of Sciiiars^ cut out all fmall ones, fo as to leave the others at a nuxlerace Diftance, whereby the Sun and Air arc caiify admitted, which diffipates the Moif- ture, and prevents their perifliing. There is another Kind of this Grape, called by fome the white Frontiniac of Alexandria^ and by others the Jerufalem Mvifcat, which is a very large Grape, and, when ripe, an excellent Fruit j but i^ rarely brought to Perfcdion in England. The Berries of the Jerufalem Mufqat, are of an oval Shape, and very large. They grow very loofe on the Bunches, are very fleihy and firm, and, when ripe, are of jgreenifb white, and a delicate Flavour. Either of thefe Kinds of Grapes will make very fine Ratafia j .but which ever of them are chofen* they muft be picked from the Stalks, and only the fineft Berries made ufe of. The Stones muft ajfo be picked out 3 for if they are bruifed with the Ber-* ries, the fine Flavour of the Juigc will be greatly dinuttiflied. ' When Digitized by VjOOQIC flf PjftilUtiop. A3 3 Whpn you hare pidccd the Grapes from the Stalks, ^i;id taken out the Stones, jprete cut ]the Ji{ice, and liltr^tip it through a Flan- nel Bag. Then add the Qiiantity of Su^ar and Spirit,. »nd flavour it to your mir^ with a Spirit diftilled from Spicks, in the ipanncr c:KpJained below^ The general Proportion of Sugar . and Spirit, is, to twenty rints of the Juice, five Pounds and a Half of Sugar, ten Pints of Spirit, and what Quantity you pleafe of the fpicy Spirit, ' ^ ^ To niake the fpicy Spirit, take of Mace one Pound, Nutmegs four Ounces, Spirit three Gallons, and draw off the whole in Balneum Mari^. Bpi the fame Method you may make red Ratafia froni the red Frojitiniac 5 except .th^t the Grapes, when hruifed, mpft be fufferqd to ferment three pr four Days, before the Jv^ice is preffed out ; becaufe. the Colour, which refidcs principally in the Skins of the Grape*,, wil\ by that meaps, be extrad^- ed. The Berries of .the red Mufcat, or red Frontiniac, are about the Size pf thofe pf the white ; but grow much thinner on the Bunches. This Grape, when thoroughly ripe. Digitized by VjOOQIC 234 ^ Complete Syfiem ripe, has the richcft and higheft Flavour of any yet known ; but it muft have a dry Soil and a South Afocft, othcrwifc it feldom ripens well in England. Befides the above Grape, there is another called by fome red Mufcat of Alexandria^ and by others red Jerufakm Mufcat. This is not quite fo late in ripening as the white Mufcat of Alexandria above dcfcribed; and for that reafon more cfteemed. The Berries of this Kind are not quite fo large as thofe of the white, but of the fame Form, and equal in Goodnefs. I. Of Ratifia from Peaches. The Ratafia made from the Peach is the fineft and richcft Flavour of any made from ftoned Fruits. It is however neccflary to ga- ther the Peach when thoroughly ripe. But, at the fame time not to fufFer it to hang too long on the Tree : For as, on the one hand, it will not acquire its delicious Flavour and Smell till thoroughly ripe, fo, on the other, it will lofe both if fuffcred to hang on the Tree, after it has attained to a full Maturity. Another neceifary. Caution is, to gather it in. fine warm Weather, and near the Middle of the Day 5 becaufe then both the Flavour and Smell :are in the greatell Pcrfcdlion. It Digitized by Google of Diftillation. 235 It is alfo requifitc to make Choice of the jproper Sorts of Peaches; for there is a remarkable Difference in the Flavour of thefc Fruits. Gardeners reckon above thirty Sorts of Peichcs, but not more than half that number arc proper for making Ratafia. I Ihall thcrciforc give a fliort Dcfcription of thofc that arc moft proper^ that the young Diftiller may not be difappointcd m mak- ing Ratafia from Peaches. I. The early Purple (called by the Trench La Tmrprie bdtive.) This Tree hath fmooth Leaves: The Flowers large, and open : The Fruit is large, round, and of a fine red Colour: The Flefh is white, but very red at the Stone; very full of Juice, which has a rich vinous Flavour.. This Peach is ripe about the Middle of Auguft. a. The large, or French Mignon. The Leaves of this Tree are fmooth, ^nd the Flowers large and open. The Fruit is a little oblong, generally fwellitig out on one Side, and of a fine Colour. The Juice is very fwect, and of a high Flavour ; the Flefli white, but very red at the Stone, which is fmall, and eafily feparates from the. Flefh. This Peach is ripe in thp middle of Augvjl. Digitized by VjOOQIC 2^6 A Complete Syfiem 3.. The Chevrcufc 5 gr, belle Chcvreulc. This Tree hath fipooth Leavesi and i^s V\o^pt^ arc fn^all a^d coatradi^d. Thji^ pfuitkof ajfiiddling Size, a litdc oblong, an4iPf ^i) elegant Coloiim Xlb^ Flcih is M^hitA bvit very rpd at th§ Stone,, frpqi wh^^ .it fepar^tje^; full of a rkh./^fry J»i. *n4 ripens towardsrthc latter En4 of 4. » The^rqd Afagdale«i cal|ed;by .the Fr^cb about Paris ^ Magdekive de.C^ur/on. The Leaves o|* this Tree arc deeply, fawcd, lanc^ the Flowers large ^nd qpcn. The Frui,c is largCi round, ai?d of a. fine rod Cplour. The Flf fti i^ wh;te, but very red at .the Stcfie, frpm which it feparajtes. The Juice is very fug^ry, and of a rich Flay our. |t is ripe the latter End of Auguft. \$^ .^Mt^b'^ tfewington. Thjs Tree hath fawcd l4eav the Flowers large and open. The Fruit is Very large and round, many times fourteen Inches in Circumference. The Flcfli is white, melting, and clbfely adheres to the Stone, where it is of a deep ted Colour. The Side neit the Sun is a beautiful red, and th* other of a pale flefli ColoiK'- It ripenS about the End of OSiober^ and when the Autumn is warm, fs an excellent Peach. The above Defcriplion <)f the difFerfeftl Kinds of Peaches proper for mttfking Ratafia, will be of ufe to the young Artift, as th6 fine Flavour of this Liquor in a great M^a- fure depends on a proper Choice of the Fruits ufed in the Gompofition ; and if the Inftru<3:ions relating to the Perfedions and Ripencfs of thefe Fruits are obferved, an ex* cellent Cordial may be eafily made in the following mianner. . . Take your Peaches, bruife them^ and in- •ftantly ftrain out their Juice thro' a Piece of jftrong Linen. In this Juice, without any Mixture of Water, diffolve your Sugar. And when- the Sugar is melted, add difc Quantity of Spirit* No Spices muft be ufed in this Ratafia, the fine Flavour of tht Peach being far preferable to all Spices in the Digitized by Google ^pi^iktion^ 241 the World. :The Qi^ndi^ of either the Sogar x>r Spirit may be augmontod or le£enr t^ accordtd^ to yoor own J'Udgment, or in Proporcibn to the Price «of your Rat^« As foon as the Spirit is added to the dul- caified jfuice of die Peaches, ihe whde muft be filtrated thro' a Flacincl Bag,' put into Bottles clofc flopped 5 for ,thc fine Flavour of the Peach wiQ fbdn be lofl unle& die Bottles are very w^l «>rf^ed. Some alfo cover the Cork with Sealing-wax, which is {DOta-badOaotion. If y€)u wotdd'bavc your Ratafia of a bright -red Cdl your mufl: let your brmfed Peaches ^^fcFnaeoC a Day or two 5 hy whidh Tn€»m the 'Colour of the Skin, and tfeit qf ^tjie Pfcfh near 'the Stooe, wSl ibe iextra€k - e4* and give^ yout ftata^ tlie Colour de- fired. 4. Of Orange-^ower 'Ratafia. The -Orange-flower has been already . dc- fcribed, ^Page 1^7. \ fhall therefore only add, -that the Ocange-^flewers ufcd in mak- ing Ratafia fliould %c large, jn their full Pcrfedion, gathered before the Jlifing of the. Sun, and carefully picked from their Stalks, Gfr; Some blanch the Orange- flowers, by putting them 4nto a fmall Qoantity of R Water, Digitized by VjOOQ IC , 242 ' AComplete Syfiem Water, and boiling them a few Minutes over the Fire. But by this Method the moft volatile Parts of the Flower are eva- ported, by vehich the Ratafia will lofe much of its delicate Flavour. The beft way therefore is to ufe the Orange- flowers without any previous BoiJiog. Recipe fir making ten Gallons of Orange^ fiower Ratafia. Take of Orange-flowers frefli gathered^ and clean picked from their Stalks, &c. five Pounds, and infufe them fix Days in five Gallons of clean Proof Spirit. Di£- folve fourteen Pounds of Sugar in five Gal- lons of Water ; and after ftraining the Spirit from the Flowers, mix it with the Syrup, and filtrate the whole thro' a Flannel Bag. Some infl:ead of common Water ufe the Orange-flower Water i but it will be ne- ceflary in purfuing that Method to take care that the Water be frefh made, and very fragrant ; for otherwife infl:cad of im- proving, you will greatly injure the fine Flavour of your Ratafia. The foreign Diftillcrs keep two Sorts of Orange-flower Ratafia, one they call j/&ag-/^ and the other double. The former is made .. s^ :^ according Digitized by Google ^ ^ Diftillatioft.' 243 according to the above Recipe ; butJii mak- ing the latter they ufe double the Quantity of Orange- flowers, and confiderably aug- ment the Proportion of Sugar. It will be iieedlefs to give ..a Recipe for making that Sort of Ratafia, which they call doubky a^ 1 the Procefs is exadly the fame. £. Ratafia of Fottngdl Orange. Ratafia may be made from any Sort of Orange ; but that of the Portugal Orange is reckoned the beft. The Oranges muft be chofen fair, large, and ripe 5 and the outer or yellow Peel be <:arefully taken o^. The Juice of the ;Orangcs muft be then prefledout, dulcified with Sugar, and. mixed with the Spirit: after which the outer Rinds are to be add^ cd, and after a proper Infufion, the whole filtrated through a Flannel Bag. •" • . » ■« • *• • Recipe for making three Gallons of Portugal Orange Ratafia. . , Take of the Juicte oi Portugal Orangcfs two Gallons ; deart* re6f ified Spirit one Gal- lon ; four Pounds of Sugar ; and the outeir €*eel of ten Ora^gee. Let the wholi in-- fufe a Fortnight, and then filter the^ Liqiubr . thi^ugh a Flannel Bag. R 2 Seme Digitized by Google 24+ ACimptete'Syftm . Spme inftcad^ t)f inftifing the Ptel yt$ ^iiredcd ii) the bbovfe Recipe, ptrt the jPcerl into tlie Spirlt> and diftil it in Balfifeiim Mafite; i^ter which thei^ add the Spii^ to the dulcified Orange- juicc^ and /filtralb as before. ' The foregoing Recipes for making Ra- tafia from difFcrent T'ftjits^ &c. will be fufiicient to inftrudt the young Diftiller in the Method tiecefikry to be tpmia^ Ifor .making G)rdia}s of this j^d ; Hv it ^rao^ be tedious to give Formula's for mbking dl the Kinds of Ratafia kept by different Di£^ tillers. The Method in all is nebrly "the fame } and the Proportioh of Sugar knd Spirit may be eafily difcovcrcd by a few'EK* perimehts. . -I fliall thcreforfe oonclude/thi^ Chapter with giving a ^Ifcdpe for making what is' called b^ our j&i|ii^ DiitiUers RaOP* ft3Lj tho' a vei y ' bad Comp^tion. Recipe for making ten Gallons of common EaU(fia. Take of Nutinegs e^ht Ounces; bitter Almonds ten Pounds \ 'Lisbon Sugar ^ht Pounds ; Ambergrife ten Craias : infufe thefe lagrpdients three Days in ten Gallons .of clca» Proof Spirit, aod fikrc '^rd tjt Flannel Dag for ufe^ _ . _ The Digitized by Google The Nutmegs and bitter Aknonds muft bei bruifed; and thie Anibergrife rubbed ivkk &e Lisbon Sugar in a Marble Mortar^ -before they are kiRifedin thb Spirtt. C H A P. LIIL Of GoldG^MaJi TWl & Cordial ba& it Name firom Leaf Gold being formerly ufed la it$ Conv- pojfitionr V but as later Experiments ba,ve ahundautly demopftrated that Gold pan add wthing to its Virtues, it is npw generally toiaaitted. ' Recipe for making ten Gallons of Gold Cor^ dial. Take of tjie Roots of Angelica, four Pounds ; Raifins ftoned, two Pounds ; Cori- ander-feeds, Half aPoiind; Caraway-feeds and Cinnamon, of each Half a Pound 5 Cloves two Ounces y Figs and Liquorice- root, of each one Pound; Proof Spirit eleven Gallons; Water two Gallons: The Angelica, Liquorice, and Figs muft be flic- cd, before they are added, Digeft two Days, and draw off by gentle Heat, till the Faints begin to rife, hanging in a Piece of Linen faftened to the Mouth of the Worm an R 3 Ounce Digitized by VjOOQIC 24^ A Complete Sffiem Ounce of Englijh Saffron. Then diflblve ' eight Pounds of Sugar in three Quarts' of JBLofc Water, and add it; to the diiHUed ji/iquor. Some Diftillers inftead of Saffron colour their Goods with burnt Sugar, but by this means the Cordial is greatly impair- ed in its Virtues, Or, Take of the Juice of Alchermes five Ounces; Cloves two Ounces and a Half; '^Mufk and Ambergrife, of each Half a Dram; Loaf Sugar ten Pounds*; Proof Spirit eleven Gallons ; digefl the whole a Fortnight in a clofe VefTcl, and filter thro* a Ji'lannel Bag for ufe. Some add thirty Leaves of Gold; but the Medi9ine is not at all the better for it. Either of the above Recipes will produce an excellent Cordial ; good in Tremblings, Paintings, and Lownefs of Spirits, Gfr. Al- fo in Naufcas and Griping Pains of the Stomach and Bowels. CHAP. Digitized by VjOOQIC :- £/* BiftilUtion. 247 C H A P. LIV. Of Cardamum\or All-fours. ^T^HI^ Water has its Name from th"6 A four Ingredients in its Compqfition; and in Ibme Countries is greatly ufcd by the poorer Sort of People. Recipe for making ten Gallons of Cardamum. Take of Piniehto, Caraway and Corian* dcr- feeds, and Lemon-peel, of each three Pounds ; of Malt Spirits eleven Gallons ; Water three Gallons. Draw off with a gentle Fire, dulcify with ordinary Sugar, and make up the Goods, to the Strength you defire With clean Water. This is rarely called for unlefs by the poor Sort of People, who are induced to ufe it from its Cheapnefs ; tho' it is a better Cordial than many drawn from dearer In- gredients. It is an excellent Carminativfc/ and is often fold for Aqua Mirabilis. R jL CHAP Digitized by Google ;!48 A Ctmpkie Eyfiem CHAP. Vf. Of Geneva. r THERE was fwrmerly kept in thciApothe* caries Shpps a, dialled fpurituqw Water of Juniper $ but the VulgaiF being lood of it as a Dram^ the Difliliers fuppl^nted the Apo-* thecaries, and fold it under the Name of Geneva*. The common Sort however is not made from Juniper -berries as if ought to bei but from Oil of Turpentine y the Me* thod of which we ihall givq ia th« Sequel of. this Chapter, , , Juniper-berries are, a foundifb Fruit, of the SLse of a Pea. They wither and wrinkle in the drying, And vyra meet with them varioufly corrugated, and ufually covered with a blui(h reiinous Duil whea freih. They (hould be chofen frefh, plump, /uU of Pulp, and of a ftrong Tafte and Stliell, They are ufually imported from Gertnun^^ tho' we have {denty of the Trees in Ef^g^ iand. It is but fmall with us, rarely rifing to more than three or four Feet in Height, and fcarce ever exceeding five or fix. Some of the Juniper Shrubs are Males, fome Females of the fame Species ; the Male Shrubs produce in j^pril or May a fmall Kind CI Juli with Apices on them very Digitized by Google ft/ DiftiHatKKU . 249 lar^e, and foil o£ Farina ; the Femdes pnxiuce. none of theie Juli but m\j the BerFkSy v^lilch da not ripen till the fecond Year, and then do not immediateljr fall off, fa that it 1$ no ^oncommon tbin^ to fee throe Sets of Berries, or the Berries of three dif- ferent Years at once on the fame Tree. • If y(M make ufe of EngUJb Berries, let them be fully ripe before they are gather- ed ; and in order to preferve them, fpfea4 them very thin on a boarded Floor, leav^ ing the Windows and Doors open, and turn them once a Day till they are dry; after which pack them up in Barrels, fo that no Air may come to them, and they will keep good all the Year. Some, when they are dry, throw them altogether in a Heap in a Corner of the Room, where they continue till wanted for ufe > but the Berries will not keep fo well by this Method as by being packed in Cafks \ they lare fubjedt to contract a Mouldinefs, which will give a TaAe to the Goods^ greatly to their Dif^ advantage. Some Diftillers as foon as their Berries are gathered/ put them into Caiks, and cover theni with Spirits of Wine ; by this Method the Berries arc indeed wsell prei* fcrved, without any Dagger of contracting an in Smell, which they are yf^ty apt to do Digitized by Google 25^ A Complete Syjhm do by the other Methods unlcfs the greatcft Care be taken; but then it muft be re- membered, that the Spirit will extrad: great Part of their eflcntial Oil, in which their Virtues r confift, and confequently the Ber- jies thcmfclves will be rendered of litde Value. If, therefore, you prcjferve your Berries in this manner, you fhould put into jcach Cafk'or Jarr, only the Quantity you ufe for one Charge of your Still; and when you have occafion to ufe them, put both the Spirits and Berries into your Alem- bic. Thus your Berries will be finely preferv- fd, without any Lofs either of their eflcn- tial Oil, or the Spirits made ufe of to pre- ferve. Recipe fon making ten Gallons of Geneva. Take of Juniper-berries three Pounds, Proof Spirit ten Gallons; Water four Gal- lons. Draw off by a gende Fire till the Faints begin to rife, and make up your Goods to the Strength required with clean Water. . The Diftillers generally call thofe GooiSs which are made up Proof by the Nan^e of Royal Geneva; for the common Sort is much below Proof, ten Gallons of Spirit ' being Digitized by Google of Diftillation^ 250 fecmg fufficicnt for fifteen Gallons of Geneva. Nay, what is generally fold at the com- mon Alehoufes is made in the following manner. Take of the ordinary Malt Spirits ten Gallons; Oil of Turpentine two Ounces, Bay Salt three Handfuls. Draw off by a gentle Fire till the Faints begin to rife, and make up your Goods to the Strenjgth re- quired with clean Water. In this manner is the common Geneva miade, and it is fuprizing that People fhould accuftom themfelves to drink it for plea- fure. There is a Sort of this Liquor called Holland'^ Geneva, from it being imported from Holland^ which is greatly eiteem- ed. The Ingredients ufed by the Dutch are; however, the fame as thofe given in the firft Recipe of this Chapter, only inftead of Malt Spirit they ufe French Brandy. In *thc firft Part of this Treatife we have fuf- .ficiently fhewn the Nature of French Brandy, and in what its Excellence confifts; and, alfo, that by the Help of a clean Spirit, Cordial Waters may be made with the fame Goodncfs as thofe drawo with French Digitized by VjOOQIC 2;52, ACampMe. S)fiefn fql m dif^Uling atid rc<3i^ng^ his Mah Spirit^ he isoay aiaJce Gcric^' equal to. thai: of the Dutch ^ provided it be kept to a proper Age ; for all fpirituous Liquors con- %f^, at SoJftncffa spici M^Hotwin^ft hy Age, im- g^flSfete t® b* iwitetiH^ bx Art. e H A R LVi. Of Cherry Bramfy. THIS Liquor is greadj; called. fop in the Ct)uiiktry | and is made dif&reat «ayf» Soma prds. out the Juice of the Cherries, and having dulcified it with Su^ gar, add as much Spirit to it as the Goods wffl bear, or the Price it is btehdcid to be £ald fekr« But the comirion Method is to put the Cheft^s clean picked into a Caik, with a proper Quantity of Proof Spiirit, and after ftanding eighteen or twenty Days, (ha Goods are drawn off intb^other Ca(k fof S»l^, and about two thirds of the firft Quiatity of Spiqte pouped into the Ga& upon ^ the ChCTries, Thi$ is fuficred to A^pd abqut 9-. Mpnth to cxtt^ the whfil^ Virtue from the Cherries, after which it is 4r^wn pff ^fi befor(5 ; and the Cherries pref? fed tQ tftke out the Spirit they had abforbed. The Proportion of Cherries and SjMril is toot very jaiecly obierved j the genfird Rule ■ , ii Digitized by Google is to let the Cafk be about half filled with ChcfFics, and then fitted up wkh ?i*i*f Spirits. Some add to every twenty Gallons of 'Spirit liilf an Oiiilce . of <])inif>amof)^ an Ounge of ClQvbSf, and aboi^ three Poundb of -3ugar> by ivhich fl*e Flavour of tk* Goods is confidel'ably dncpeafed. Bat/'ih crrdir to ikve Expdnces, inbt only the Spices and -Sugar ave generaSy omitted, bftt alf(^ great Pant of the 'Cherpies, and the ji>efi^ ■ ■• . I - Water, fpirituous * 147 Citron Water how made 257 Civets Defcription of * 264 — Effence of ihid. Cloves^ Defcription of 150 > Virtues of ihid. i a fpirituous Water froriv Ihid. Cohohationy what 221 O/i Still defcribed 32 — its Ufes ' 109 Colouring of Spirits, how performed loi Cordial Waters, Rules for making 14,6 . . Water of Montpelier 207 Cuiels^ Defcription of 162 Cy^m Water ^ £57 Definition of Diftillation i ■ of Brewing z of Fermentation 7 of Spirits 62 Vi^ition Digitized by VjOOQIC ' ' Pdgi; Definition of Eflcnce ' 6i ." of Simple Waters 63 r-- • of Phlegm f^/^. ^—^ of Filtration 68 JpigeftioUj what, and^hpw performed 66 Dt/l-fttd, Defcriptipn of 1 4.2 •^ — ^ a Simple Water frorrt 143 Dtfiillationy defined . i -~— — of Spirits i . ' ■ • Principles of explained 26 * ■ < worthy the Attention of the learned I . how divided ihia. *-~-— — per afcenfum, what Hid. • — r— per defcenfiim, what 28 * . ■ per latus, what Hid. ^' * / »■ Accidents attending the ProceiTes of ' •^ particular Advantages attending every Kind of 51 how performed in the common Alembic ^2 —*—— how performed in Sand 53 •— — in Balneum Marias 54 — — — in GlaiS Alembics ^S — — by the vapour Bath 57 ■- Bodies proper for 5^ ■ what procured by 62 - the proper Seafon for 6f * of Malt Spirits j^ — — ^^ of Moloffcs Spirits - 76 ' of Rum Zo -— of Sugar 3pirits g^j --— ^ of Raifin Spirits ibid. . t • Difiil/ation Digitized by Google ne i N D E X. Page: Pifiillation of Simple Waters how to be con*. dufted 11^ .__. Rules for I20 ....»..._«- of compound Waters i45 D. Divine WsittT «»« Double Goods what 145 f)ry/»ff of Plants why often prejudicial x i J £tf« d*Arquebufadc ^o^ — — de Bigarde «o4^ — .*. de Carmes 19^ — fans Pareille '^SS Effence, what . 62 Ftf/»/^5 their ufe 165 Father Andrew's Water 207 /?;7/i^^r Barnabas's Water 108 Fennel^ktdy Defcription of 13$ _. Simple Water 136 Fermentation neccffary to the Extraftion of Spi- rits 2 > ,^ ■ ■ defined 7 ^ — I — ■ Theory of 3 — — Prafticeof ^5 ; — _ how performed to the greateft Ad? vantage 2j i^ — —- ^ how kpown to be perfeded 25 -~— -. itsUfc in drawing Simple Waters 123 Ferments^ what i< •^ ■ ■ ■ how to procure a Stock of 17 FermentSy Digitized by VjOOQIC ^be I N D E X. Ferments^ the Alteration they caufc in any neutral ' fermentable Liquor 19 Filtration^ how performed 58 Fire^ how to be regulated n5 Flavouring ©f Spirits how performed 99 -Frw/j, Wascr of the four 209 G, Geneva 24! G/»f ^r, Dcfcription of 162 Gold Cordial 245 Goods double, what 149 — fingle, what ihid. Gout Water igg h; Heat neceflary in brewing 5 Heavenly Water 1^4 i7^;/(y, its ufe as an Addition 20 * Water. 253 Horfe-radi/h Water lyg Hungary Water, how made 153 7^w(rr-.berries, Defcription of 248 l\ ' ■* the beft Methods of prcferving 249 - L. Digitized by VjOOQIC the i n n E X; Page, L ladies yfiier 192 Lavender, Virtues of . »54. t— 4— — a fpirituous Water frotii Hid. temoH-j^U a,fpirituous Water froiii 152 M. Mali, ^hy preferfcii in Engtand i hoVIr to brew with it to Advantage ihid. what Parts of it diffolvfc in Water 4 Spirits how diftillfcd 7« Jliifa/ Water j fpirituous ^65 Moltffes, Spirits how diftilled 75 MontpeUet' Cordial Water ao7 Jl4tf//d» in Fcrmehtationi whence Jo Afw/J Defcription of 2^3 *— Effcnccof 7*'^^* //iV^^I^intofi.itsUfc 97 l6tfw E X. ReSfification^ how performed to the greateft Ad- vantage 90 ■ by alcaline Salts 92 ■ by Alcalies arxi Acids 94 ■ '■ ■ , by falint Bo ies ibtd. ■ by qaick Lime 95 ■ by neutral Sales ibid^ Roman Water 213 Rofcy Dcfcription of 131 ■■ ^ 2l Water drawn frona i3Z — — Effence of . ^33 Rofemary^ z Simple Water of no « Virtues of 153 . a fpirituous Water from sbU. Ros foliSy Defcription of 215 ■ ■ ■ — compound Water Hid.. Royal W^ttr 260 Rules for condufling Simple Diftillatiora 120 — — for making Cordial Waters 146 Rum^ how didilled 80 — — whence it derives its Flavour ibid, — — how it may be made to refemWe Arrac 82 Sand, its ufe in Dift illation 53 Salt, Glauber*s, Spirit of, its Ufe 20 Seafon propp* for diftilling 67 Seeds, Water of the four 211 Simple Waters, what 63 ■ how diftilled J07 feq. ' their Contents i * 2 •— --i how diftilled by the Alembic 1 14 ■ ■ " drawn from a fermented Plane 123 of Baum 137 — of Caftor 140 — ! — of Cinnamon 135 •~^ — of Dill-feed 142 T z Smffc Digitized by Google Ti&iT I N D X. Simp'e Water of Fcnnel-fced 1^6 ^— r^ of Jamaica Pcppcf f 39 of prange-pecl 142 r of Penny-royal 138 of Pepper-min|; 136 — of Rofes 132 * of Spear-mint* 137 Single Goods, what 145^ Spear -mint Water 13 7 ^___ Ufc of ihid. Spices^ Water of the four 210 Spirits, Diftillation of ' ^E " not to be extra(E^cd without 2^ prcviousf Fermentation 2 r- — - from Malt,, how esttraAed 70 • frorp Mploffes, how drftil|ec| 75 how cxtra<5|;ed frorn Sugv 83 -— • from Raifins ibid. ■ how flavoured 97 ■ ' ■■ how coloured j6i ■ of Plants, what 113 " Sfepbens^s (DfJ Water 172 5//V/coIc1, dcfcribed 32 ——itsUfes 109 ' — the Operations of it how performed . 119 Stock of Ferments how procured 17 Siibje5l^ fermentable, what compofed of 8 Sugar Spirit, v^hat, and how cxtrafted 80 — - burnt, its Ufe in colouring ^randy 105 Sulphur^ Oil of, its Ufe "^ 26 Surfeit Water ' 173 T. Digitized by Google fbe I N P B X, Fagt Tartar^ an aqueous Solution of, Hs Vfe ao Tbepry of Fermentation 8 ^reack, i» Ufe as an Addition •» Spirit from 75 its Ufc in flowing Brandy 104 Water ""«>• 5n»f/»Ro8foIis 3*7 rtf#fl«r Bath, its Ufc 57 p-^/4/ Water «58 IJtuqualled V^MV *55 !- i- Royal . «*9 . by Digeftion <«•»' ; Frewb *»® fi»Awr from Rofcs from Spear-mint JVaier^ Spirituous^ of Father Jndnw — — ^ from Angelica of Anhalt ^— from Anifceds ■ called Barbados 5 ^- of Father Barnabas — . from Baum • • from Bergamot - 1 ' ■ from the Begaradc • of Beauty ■ of Bouquet •-— from Bryony-root -* from Camomile-flowers ■ from Caraway-feed • — from Cardamom- feed • ^ called Cardamuna from the Ccdrat — callvd Cephalic — from Cinnamon — from Cloves — from Citron -peel -— of Cyprus — called ^Divine — called Eau fans ParciUc — from four Fruits — from four Seeds — from four Spices 127 128 I4t 138 136 132 207 166 199 ^57 214 20S , 190 203 204 . 182 . 159 160 247 201 '93 147 ^ 257 212 '21 i 2ia Digitized by Google The INDEX ff^atefj Spirituous^ called Gold Cordial 245 -^ againft the Gout * log *■ called Heavenly 1 j o^ ' ■ from Honey, 6?r. 253 ' ■ from Horfe-radilh 178 - from Jafmine-flowers zo6 ^ • called Imperial 183 *— ■ from Juniper-berries 248 *■ ■ for Ladies 102 * from Lavender j^4 ■ from Lemon-peel 1^2 *T— ^ of Montpelier 207 ■ from Nutmegs j 86 * '- — from Orangc-pecl 168 ■ from Parflcy 196 ■ from Penny-royal ip^ ■ from Pepper-mint i()^ > from Piony, (^c. 184 .^ . againft the Plague i6j » called Ratafia 221 ■ called Roman 2 1 2 ■ from Rofemary I r^ " from Ros Solis 215 « called Royal 259 ■ againft a Scurvy i^j • ■ from Spear*mint ig^^ ■ ■ of Dr. Stephens 1^1 *— ^= againft a Surfeit j 7 j . ■ from Venice Treacle 1 80 ■ called Veftal 258 ■ called Ufquebaugh 218 ■■ againft Wind 1^7 ■ the Wonderful 162 -■■ ■ from Wormwood 1 7^ Digitized by Google The I U l> t X. W^atiT Spirituous^ ajjauill Wounds if^insj Oil of, how procured . itsUfe fFtnter^s Bark, Defcription of Wonderful Watcr,^ how made l^ormwood Wmr^ leffcr Compofiti