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...

This Plant from whence the Water is denominated is the common Parsley of our Gardens, an Herb too well known to need Description.

Recipe for ten Gallons of compound Parsley Water.

Take of Parsley-root, one Pound and a Quarter; fresh Horse-radish Root, and Juniper-berries, of each fifteen Ounces; the Tops of St. John’s-wort, biting Arsmart, and Elder-flowers, of each ten Ounces; the Seeds of wild Carrot, sweet Fennel, and Parsley, of each seven Ounces and a Half; slice and bruise the Ingredients, and digest them four Days in eleven Gallons of Spirit, and two Gallons of Water; after which draw off ten Gallons.

This is a very good Diuretic, frees the Kidnies from Sand and other Matter, which often forms Gravel and Stones. It is also good in cholic Pains arising from a Stone in the Bladder, and drains off all ill Humours by Urine.