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...

Two principal Advantages attend putting Water into the Alembic. The first is, to prevent the Loss the Distiller would incur without that Precaution, and so prevent any Alteration in the Liquor procured by Distillation. This we shall illustrate by an Example. Suppose a Distiller should attempt to rectify Spirits of Wine, without putting Water in the Alembic. It is evident, that the Fire will consume Part of it, which is entirely loss, because the same Quantity of Spirit cannot be procured from it, which might, had there been any thing to moderate the Action of the Fire, which now preyed upon it.

Secondly, If Liquors are impregnated with strong Ingredients, especially Seeds, and the Quantity be sufficient to absorb all the Phlegm, a great Quantity of Spirit must be left in the Still, or the Ingredients will burn, and the Spirits contract an empyreumatic Taste, which is the more detrimental to the Spirit, as it is increased by Age.

Thirdly, If no Water be put into the Alembic with the Ingredients, the Spirit will be rendered finer by them, and the Fire, if ever so little too strong, will cause the Ingredients to burn, and the Spirits to contract an Empyreuma; a Misfortune easily prevented by this Precaution.

Thus it is a Safe-guard against Accidents: But besides, Water being mixed with the Ingredients, they are at once prevented from burning, and the Spirit not weakened; for no sooner are the Ingredients put in Motion by the Fire, than the Spirits immediately ascend, and the Liquor loses nothing of its Quality, provided the Receiver be removed as soon as the Phlegm begins to ascend.

The Water therefore prevents the Waste of the Spirits, and thus the Distiller loses nothing of his Goods; whereas, without Water, the Spirits by impregnating the Materials, their Quantity must be less. With regard to the Phlegm, there is no Difficulty in finding when it begins to ascend, the first Drop being cloudy, and when it has continued dropping for some time, it is perceived by a milky Cast at the Bottom of the Receiver.

Lastly, The Distiller is no Loser with regard to the Quality of his Liquor, which is not at all weakened thereby. Thus it is attended with the two capital Advantages, the Profit of the Distiller, and the Perfection of the Liquor. Let us now proceed to the different Manners of Distillation.