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

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

Chapter 105: CHAP. XIX. Of Antiscorbutic Water.
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About This Book

The treatise delivers a practical, step‑by‑step manual for producing spirits, simple floral waters, and compound cordials, combining methods of fermentation, brewing, distillation apparatus, and rectification. It describes how to draw alcohol from malt, fruits, molasses, and sugars, offers techniques for imitating continental brandy colours and flavours, and gives recipes adapted to both commercial distillers and domestic practitioners. Supplementary sections explain selection and preparation of botanical ingredients, the virtues and uses of preparations, and principles behind processes so readers can refine technique and scale recipes for small batches.

CHAP. XIX.
Of Antiscorbutic Water.

The Scurvy being a Disease very common in England, this Antiscorbutic Water will be of great use.

Recipe for making ten Gallons of Antiscorbutic Water.

Take of the Leaves of Water-cresses, Garden and Sea Scurvy-grass, and Brook-lime of each twenty Handfuls; of Pine-tops, Germander, Horehound, and the lesser Centory, of each sixteen Handfuls; of the Roots of Briony and sharp-pointed Dock, of each six Pounds; of Mustard-seed one Pound and a Half. Digest the whole in ten Gallons of Proof Spirit, and two Gallons of Water, and draw off by a gentle Fire.

This is a good Water for the Purposes expressed in the Title, viz. against Scorbutic Disorders. It is also good in Tremblings and Disorders of the Nerves.