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...

CHAP. LXV.
Of Faints, and the Uses they may be applied to.

In many of the preceding Recipes I have ordered the Receiver to be removed as soon as the Faints begin to rise; because otherwise the Goods would contract a disagreeable Taste and Smell. It is not however to be understood that these Faints are to be thrown away, nor the Working of the Still immediately stopped; for they are far from being of no Value, notwithstanding they would be of great Disadvantage if suffered to run among the more spirituous Parts of the Goods before drawn off. As soon therefore as you find the clear Colour of the Goods begins to change of a bluish or whitish Colour, remove the Receiver, place another under the Nose of the Worm, and continue the Distillation as long as the Liquor running from the Worm is spirituous, which may be known by pouring a little of it on the Still Head, and applying a lighted Candle to it; for if it is spirituous it will burn, but otherwise not. When the Faints will no longer burn on the Still Head, put out the Fire, and pour the Faints in a Cask for that Purpose; and when, from repeated Distillations, you have procured a sufficient Quantity of these Faints, let the Still be charged with them almost to the Top. Then throw into the Still three or four Pounds of Salt, and draw off as you would any other Charge as long as the Spirit extracted is of a sufficient Strength; after which the Receiver is to be removed, and the Faints saved by themselves as before.

The Spirits thus extracted from the Faints will serve in several Compositions as well as fresh; but they are generally used in Aniseed Water, because the predominant Taste of the Aniseeds will entirely cover that they had before acquired from other Ingredients.

THE
INDEX

A.
Accidents often attending Distillation, 33
how prevented, 37
Remedies for, 41
Additions, their Use, 20
Advantages attending the different Kinds of Distillation, 51
Air, promotes and quickens Fermentation, 12
Alembics, different Sorts of, 29
described, 30
the common, how used, 52
Glass, its Use, 57
Simple Waters how distilled by, 114
All-fours, or Cardamom————, 247
Ambergrise, Description of, 261
Essence of, 262
Andrew’s (Father) Water, 207
Angelica Water, spirituous, 166
compound, 167
Anhalt Water, 199
Aniseed described, 157
———— Water, 158
Antiscorbutic Water, 177
Aqua Cœlestis, 194
Mirabilis, 162
Aromatics their Use, 21
Arracs how procured in the East Indies, 86
how they may be imitated, 88
how clarified, 89
B.
Balneum Mariæ, described, 55
its Uses, 108
Barbadoes Water, 214
Barnabas (Father) Water of, 208
Baum Water, 138
Water, compound, 190
Beauty Water, 259
Bergamot, described, 203
a spirituous Water from, 204
Bodies proper for Distillation, 59
Bouquet, Water of, 256
Brandies how distilled in France, 76
how to convert English Spirits into French, 77
whence they acquire their Colour, 102
Brewing defined, 2
Water proper for, 4
how performed, 5
Bryony-root described, 188
a compound Water from, ibid.
Burnt Sugar its use in colouring Brandy, 105
Camomile-flowers, Description of, 182
a compound Water from, ibid.
Caraway-seed, Description of, 159
Water, ibid.
Cardamom-seed, Description of, 160
Water, 161
Cardamum, or All-fours, 247
Carminative Water, 197
Castor, Description of, 140
a Simple Water from, 141
Cautions in distilling Vegetables, 116
Cedrat, described, 201
a spirituous Water from, 202
Cephalic Water, 193
Cherry Brandy, 252
Cinnamon, Description of, 134
Simple Water drawn from, 135
Water, spirituous, 147
Citron Water how made, 257
Civet, Description of, 264
Essence of, ibid.
Cloves, Description of, 150
Virtues of, ibid.
a spirituous Water from, ibid.
Cohobation, what, 221
Cold Still described, 32
its Uses, 109
Colouring of Spirits, how performed, 101
Cordial Waters, Rules for making, 146
Water of Montpelier, 207
Cubebs, Description of 162
Cyprus Water 257
D.
Definition of Distillation, 1
of Brewing, 2
of Fermentation, 7
of Spirits, 62
of Essence, 62
of Simple Waters, 63
of Phlegm, ibid.
of Filtration, 68
Digestion, what, and how performed, 66
Dill-seed, Description of, 142
a Simple Water from, 143
Distillation, defined, 1
of Spirits, 2
Principles of explained, 26
worthy the Attention of the learned, 27
how divided, ibid.
per ascensum, what, ibid.
per descensum, what, 28
per latus, what, ibid.
Accidents attending the Processes of, 33
particular Advantages attending every Kind of, 51
how performed in the common Alembic, 52
how performed in Sand, 53
in Balneum Mariæ, 54
in Glass Alembics, 56
by the vapour Bath, 57
Bodies proper for, 59
what procured by, 62
the proper Season for, 67
of Malt Spirits, 70
of Molosses Spirits, 76
of Rum, 80
of Sugar Spirits, 83
of Raisin Spirits, ibid.
of Simple Waters how to be conducted, 116
Rules for, 120
of compound Waters, 145
Divine Water, 212
Double Goods what, 149
Drying of Plants why often prejudicial, 113
E.
Eau d’Arquebusade, 200
de Bigarde, 204
de Carmes, 190
sans Pareille, 255
Essence, what, 62
F.
Faints, their use, 265
Father Andrew’s Water, 207
Father Barnabas’s Water, 208
Fennel-seed, Description of, 135
Simple Water, 136
Fermentation necessary to the Extraction of Spirits, 2
defined, 7
Theory of, 8
Practice of, 15
how performed to the greatest Advantage, 23
how known to be perfected, 25
its Use in drawing Simple Waters, 123
Ferments, what, 16
how to procure a Stock of, 17
the Alteration they cause in any neutral fermentable Liquor, 19
Filtration, how performed, 68
Fire, how to be regulated, 116
Flavouring of Spirits how performed, 99
Fruits, Water of the four, 209
G.
Geneva, 248
Ginger, Description of, 163
Gold Cordial, 245
Goods double, what, 149
single, what, ibid.
Gout Water, 198
H.
Heat necessary in brewing, 5
Heavenly Water, 194
Honey, its use as an Addition, 20
Water, 253
Horse-radish Water, 178
Hungary Water, how made, 153
I.
Jamaica-pepper, Description of, 129
how cured, 130
its Uses, ibid.
a Simple Water from, ibid.
Jasmine Water, 206
Imperial Water, 133
Juniper-berries, Description of, 248
the best Methods of preserving, 249
L.
Ladies Water, 192
Lavender, Virtues of, 154
a spirituous Water from, ibid.
Lemon-peel, a spirituous Water from, 152
M.
Malt, why preferred in England, 3
how to brew with it to Advantage, ibid.
what Parts of it dissolve in Water, 4
Spirits how distilled, 70
Mint Water, spirituous, 165
Molosses, Spirits how distilled, 75
Montpelier Cordial Water, 207
Motion in Fermentation, whence, 10
Musk Description of, 263
Essence of, ibid.
N.
Nitre, Spirit of, its Use, 97
Nutmegs, Description of, 186
a spirituous Water from, 187
O.
Oak, Extract of, how made, 103
its Use, ibid.
Oil, Essential, its Use, 21
of Wine, how procured, 99
its Use, 100
Essential, of Orange-flowers, 130
Oleosaccharum, what, 21
Orange Water, spirituous, 168
Cordial Water, 204
Flowers, Description of, 127
Orange-flowers, Simple Water of, 127
double Water of, 128
Essential Oil of, 129
Cordial Water from, 131
Peel, a Simple Water from, 111
P.
Parsley Water, compound, 196
Penny royal, its Uses, 138
a Simple Water from, 139
Water, spirituous, 195
Pepper-mint Water, 136
spirituous, 165
Phlegm, what, 63
Pimento, Description of, 139
Piony, Description of, 184
a compound Water from, 185
Plague Water, 169
Plants, Spirit of, what, 113
what they lose in drying, ibid.
Practice of Fermentation, 15
Principles of Distillation explained, 27
R.
Raisin Spirits how extracted, 83
great Use of, 85
Ratafia, common, 221
red, 224
fine and dry, 226
mixed, 228
white from Grapes, 230
from Peaches, 234
from Orange-flowers, 241
from the Portugal Orange, 243
English, 244
Rectification, what, 89
how performed to the greatest Advantage, 90
by alcaline Salts, 92
by Alcalies and Acids, 94
by saline Bodies, ibid.
by quick Lime, 95
by neutral Salts, ibid.
Roman Water, 213
Rose, Description of, 131
a Water drawn from, 132
Essence of, 133
Rosemary, a Simple Water of, 110
Virtues of, 153
a spirituous Water from, ibid.
Ros solis, Description of, 215
compound Water, ibid.
Royal Water, 260
Rules for conducting Simple Distillation, 120
for making Cordial Waters, 146
Rum, how distilled, 80
whence it derives its Flavour, ibid.
how it may be made to resemble Arrac, 82
S.
Sand, its use in Distillation, 53
Salt, Glauber’s, Spirit of, its Use, 20
Season proper for distilling, 67
Seeds, Water of the four, 211
Simple Waters, what, 63
how distilled, 107 seq.
their Contents, 112
how distilled by the Alembic, 114
drawn from a fermented Plant, 123
of Baum, 137
of Castor, 140
of Cinnamon, 135
of Dill-seed, 142
Water of Fennel-seed, 136
of Jamaica Pepper, 139
of Orange-peel, 142
of Penny-royal, 138
of Pepper-mint, 136
of Roses, 132
of Spear-mint, 137
Single Goods, what, 149
Spear-mint Water, 137
Use of, ibid.
Spices, Water of the four, 210
Spirits, Distillation of, 2
not to be extracted without a previous Fermentation, 2
from Malt, how extracted, 70
from Molosses, how distilled, 75
how extracted from Sugar, 83
from Raisins, ibid.
how flavoured, 97
how coloured, 101
of Plants, what, 113
Stephens’s (Dr.) Water, 172
Still cold, described, 32
its Uses, 109
the Operations of it how performed, 110
Stock of Ferments how procured, 17
Subject, fermentable, what composed of, 8
Sugar Spirit, what, and how extracted, 80
burnt, its Use in colouring Brandy, 105
Sulphur, Oil of, its Use, 20
Surfeit Water, 173
T.
Tartar, an aqueous Solution of, its Use, 20
Theory of Fermentation, 8
Treacle, its Use as an Addition, 20
Spirit from, 75
its Use in colouring Brandy, 104
Water, 108
Turin Ros solis, 217
V.
Vapour Bath, its Use, 57
Vestal Water, 258
Unequalled Water, 255
Usquebaugh, common, 218
Royal, 219
by Digestion, ibid.
French, 220
Vulnerary Water, 200
W.
Wash, what so called by the Distillers, 7
Water, what fittest for brewing, 4
why necessary in several Distillations, 49
Waters, Simple, what, 63
how distilled, 107 seq.
drawn from fermented Plants, 123
from Baum, ibid.
from Castor, 140
from Cinnamon, 135
from Dill-seed, 142
from Fennel-seed, 136
from Jamaica Pepper, 139
Simple from Orange-flowers, 127
double of Orange-flowers, 128
from Orange-peel, 142
from Penny-royal, 138
from Pepper-mint, 136
from Roses, 132
from Spear-mint, 137
Water, Spirituous, of Father Andrew, 207
from Angelica, 166
of Anhalt, 199
from Aniseeds, 157
called Barbadoes, 214
of Father Barnabas, 208
from Baum, 190
from Bergamot, 203
from the Begarade, 204
of Beauty, 259
of Bouquet, 256
from Bryony-root, 188
from Camomile-flowers, 182
from Caraway-seed, 159
from Cardamom-seed, 160
called Cardamum, 247
from the Cedrat, 201
called Cephalic, 193
from Cinnamon, 147
from Cloves, 150
from Citron-peel, 156
of Cyprus, 257
called Divine, 212
called Eau sans Pareille, 255
from four Fruits, 209
from four Seeds, 211
from four Spices, 210
called Gold Cordial, 245
against the Gout, 198
called Heavenly, 194
from Honey, &c., 253
from Horse-radish, 178
from Jasmine-flowers, 206
called Imperial, 183
from Juniper-berries, 248
for Ladies, 192
from Lavender, 154
from Lemon-peel, 152
of Montpelier, 207
from Nutmegs, 186
from Orange-peel, 168
from Parsley, 196
from Penny-royal, 195
from Pepper-mint, 165
from Piony, &c., 184
against the Plague, 169
called Ratafia, 221
called Roman, 213
from Rosemary, 153
from Ros Solis, 215
called Royal, 259
against a Scurvy, 177
from Spear-mint, 164
of Dr. Stephens, 172
against a Surfeit, 173
from Venice Treacle, 180
called Vestal, 258
called Usquebaugh, 218
against Wind, 197
the Wonderful, 162
from Wormwood, 175
against Wounds, 200
Wine, Oil of, how procured, 99
its Use, 100
Winter’s Bark, Description of, 151
Wonderful Water, how made, 162
Wormwood Water, lesser Composition, 175
greater Composition, 176

FINIS.

About This Book

CHAP. LXV. Of Faints, and the Uses they may be applied to.

THE INDEX

CHAP. LXV.
Of Faints, and the Uses they may be applied to.

THE
INDEX