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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 115: CHAP. XXIV. Of Compound Piony 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. XXIV.
Of Compound Piony Water.

The Piony, from whence this Compound Water takes its Name, is a Plant divided into Male and Female; but the former is the Sort intended to be used in this Composition. The Male and Female Plants are distinguished both by their Roots and Leaves. The Male has a shining blackish Leaf, from which the Female differs by being lighter coloured. The Root of the Male kind is more bulbous, shorter, and branched than that of the Female, whose Shoots are much longer and thinner.

Recipe for making ten Gallons of compound Piony Water.

Take of the Roots of Male Piony, twelve Ounces; of those wild of Valerian, nine Ounces; and of those of white Dittany six Ounces; of Piony-seed four Ounces and a Half; of the fresh Flowers of Lilly of the Valley, one Pound and a Half; of those of Lavender, Arabian Stæchus, and Rosemary, of each nine Ounces; of the Tops of Betony, Marjoram, Rue and Sage, of each six Ounces; slice and bruise the Ingredients, and digest them four Days in ten Gallons of Proof Spirit and two Gallons of Water; after which draw off ten Gallons.

Or,

Take of the Flowers of Lillies of the Valley fresh gathered, and Male Piony-root, of each two Pounds; of Cinnamon and Cubebs, of each eight Ounces; of Rosemary and Lavender Flowers, of each two Handfuls; of damask Rose Water two Gallons. Digest these four Days in ten Gallons of Proof Spirit, and draw off ten Gallons as before.

This is an excellent Cordial, and can be exceeded by nothing in all Nervous Cases, both in Children and grown Persons.