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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 119: CHAP. XXVI. Of Compound Bryony Water.
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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. XXVI.
Of Compound Bryony Water.

The white Bryony-root, from whence this Water takes its Name, is one of the largest Roots we are acquainted with. It is of an oblong Shape, and is frequently met with of the Thickness of a Man’s Arm, sometimes of twice or three times that Bigness. Its Texture is somewhat lax and spungy; considerably heavy, but so soft that the thickest Pieces are easily cut through with one Stroke of a Knife: It is very juicy, and is externally of a brownish or yellowish white Colour, and of a pure white within: It is of a disagreeable Smell, and an acrid and nauseous Taste.

Recipe for ten Gallons of Compound Bryony Water.

Take of the Roots of Bryony four Pounds; wild Valerian-root one Pound; of Penny-royal and Rue, of each two Pounds; of the Flowers of Fever-few, and Tops of Savin, of each four Ounces; of the Rind of fresh Orange-peel, and Lovage-seeds, of each Half a Pound: Cut or bruise these Ingredients and infuse them in eleven Gallons of Proof Spirit, and two Gallons of Water, and draw off ten Gallons with a gentle Heat.

Or,

Take of fresh Bryony-root four Pounds; of the Leaves of Rue and Mugwort, of each four Pounds; of the Tops of Savin six Handfuls; of Fever-few, Catmint and Penny-royal, of each four Handfuls; of Orange-peel eight Ounces; of Myrrh four Ounces; of Russia Castor, two Ounces; Proof Spirit eleven Gallons, Water two Gallons. Digest, and distil as before.

This Composition is very unpalatable, but excellently adapted to the Intention of an Hysteric, in which Cases it is used with Success. It is very forcing upon the Uterus, and therefore given to promote Delivery, and forward the proper Cleansings afterwards; as also to open Menstrual Obstructions, and in abundance of other Female Complaints. It is also good against Convulsions in Children, and of service in all nervous Complaints in either Sex.

It may not be amiss to observe here, that the oily Parts of the Ingredients will often render the Water foul and milky. If therefore the Distiller desires to have it fine and transparent, the Receiver must be removed as soon as the Liquor at the Worm appears the least turbid, which will be long before the Faints begin to rise. The Water, however, is not the worse for being milky, with regard to its Medicinal Virtue. Some, when the Liquor is milky, throw in a little burnt Allum to fine it; but this should never be done, because it spoils the Medicine.