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 Fruit called Cedrat by the French is a Species of the Citron, called by Botanists Citratum Florentinum, fructu Mucronato & recurvo, Cortice verrucoso Odoratissimo, Florentine Citron, with a pointed Fruit, which is recurved, and a warted sweet smelling Rind. This Fruit is in so great Esteem, that they have been sold at Florence for two Shillings each, and are often sent as Presents to the Courts of Princes. It is only found in Perfection, in the Plain between Pisa and Leghorn; and tho’ the Trees which produce this Fruit have been transplanted into other Parts of Italy, yet they are found to lose much of that excellent Taste with which they abound in those Parts.

Recipe for a Gallon of Cedrat Water.

Take the yellow Rinds of five Cedrats, a Gallon of fine Proof Spirit, and two Quarts of Water: Digest the whole twenty-four Hours in a Vessel close stoped; after which draw off one Gallon in Balneum Mariæ, and dulcify with fine Loaf Sugar.

This is esteemed the finest Cordial yet known; but as it is very difficult to procure the Fruit here, I shall give the Method of making this celebrated Cordial, with the Essence or essential Oil of the Cedrat, which is often imported from Italy.

Recipe for a Gallon of Cedrat Water with the Essence of the Fruit.

Take of the finest Loaf Sugar reduced to Powder a Quarter of a Pound, put into it a Glass Mortar, with one Hundred and twenty Drops of the Essence of Cedrat, rub them together with a Glass Pestle, put them into a Glass Alembic with a Gallon of fine Proof Spirits and a Quart of Water. Place the Alembic in Balneum Mariæ, and draw off one Gallon, or till the Faints begin to rise; and dulcify with fine Sugar.

You may make this Water without Distillation, by mixing the Essence with the Sugar, as before directed, and dissolving it in the Spirit and Water directed as above. But the Water will be foul and milky, and therefore you must filtrate it thro’ Paper, which will restore its Brightness and Transparency.

But whatever Method is used, you must be very careful that the Spirit been tirely freed from its essential Oil; and therefore if your Spirit be not very cleanly rectified, it will be adviseable to use French Brandy, lest the fine Flavour so highly esteemed in this Cordial be destroyed by the Spirit.