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...

The Nutmeg is a Kernel of a large Fruit not unlike the Peach, and is separated from that and its investient Coat the Mace, before it is sent over to us; except when the whole Fruit is sent over in Preserve, by way of Sweet-meat, or as a Curiosity. There are two Kinds of Nutmegs, the one called by Authors the Male, and the other the Female. The Female is the Kind in common use, and is of the Shape of an Olive: The Male is long and cylindric, and has less of the fine aromatic Flavour than the other, so that it is much less esteemed, and People who trade largely in Nutmegs will seldom buy it. Besides this oblong kind of Nutmeg we sometimes meet with others of very irregular Figures; but these are mere Lusus Naturæ, being produced by the same Tree. The long or Male Nutmeg, as we term it, is, by the Dutch, called the wild Nutmeg. It is always distinguishable from the others as well by its want of Fragrancy as by its Shape: It is very subject to be worm-eaten, and is strictly forbid by the Dutch to be packed up among the other, because it will be the means of their being worm-eaten also by the Insects getting from it into them, and breeding in all Parts of the Parcel. The largest, heaviest, and most unctuous of the Nutmegs are to be chosen, such as are of the Shape of an Olive, and of the most fragrant Smell.

Recipe for making ten Gallons of Nutmeg Water.

Take of Nutmegs bruised one Pound; Proof Spirit ten Gallons; Water two Gallons. Digest them two Days, and then draw off ten Gallons with a brisk Fire. You may either dulcify it or not as occasion offers.

Or,

Take of Nutmegs bruised one Pound; Orange-peel two Ounces; Spirit ten Gallons; Water two Gallons. Digest, and distil as before.

This is an excellent Cephalic and Cordial Water; agreeable to the Palate, comfortable to the Stomach, and grateful to the Nerves. It powerfully discusses Wind and Vapours the Stomach and Bowels, and is therefore of great Service in the Cholic, and Griping of the Bowels.