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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 188: Recipe for making ten Gallons of Cardamum.
By A. Cooper
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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. LIV.
Of Cardamum, or All-fours.

This Water has its Name from the four Ingredients in its Composition; and in some Countries is greatly used by the poorer Sort of People.

Recipe for making ten Gallons of Cardamum.

Take of Pimento, Caraway and Coriander-seeds, and Lemon-peel, of each three Pounds; of Malt Spirits eleven Gallons; Water three Gallons. Draw off with a gentle Fire, dulcify with ordinary Sugar, and make up the Goods, to the Strength you desire with clean Water.

This is rarely called for unless by the poor Sort of People, who are induced to use it from its Cheapness; tho’ it is a better Cordial than many drawn from dearer Ingredients. It is an excellent Carminative, and is often sold for Aqua Mirabilis.