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 160: CHAP. XLVI. Of the Water of the four Seeds.

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About This Book

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. XLVI.
Of the Water of the four Seeds.

This Water has its Name from the four Seeds from whence is it drawn, viz. the Seeds of sweet Fennel, Coriander, Angelica, and Anise.

Recipe for ten Gallons of the Water of the four Seeds.

Take of sweet Fennel-seed seven Ounces; Coriander-seed nine Ounces; of the Seeds of Angelica and Anise, of each three Ounces; bruise all these in a Mortar, and put them into the Still with ten Gallons and a Half of Proof Spirits, and two Gallons of Water; draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is a very good Carminative, good in Cholics, Nauseas of the Stomach, and Gripings of the Bowels.