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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 45: CHAP. VII. Of Rose-water.
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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. VII.
Of Rose-water.

The Damask Rose is the Species intended to be used in this Operation; it is of a very fragrant Smell, and flowers in June and July. The Water may be made either by the hot Still, the cold Still, or the Balneum Mariæ. If the hot Still be used, the Leaves picked from the Stalks must be put into the Still with a sufficient Quantity of Water to prevent an Empyreuma, and the Water drawn off by a gentle Fire. The Receiver must be luted with a Bladder to the Nose of the Worm, to prevent the finest and most volatile Parts from evaporating, which they would otherwise do, to the great Prejudice of the Water.

If the cold Still be used, the Rose Leaves either with the Dew on them, or sprinkled with Water, must be laid on the Iron Plate, and covered with the conical Head. A gentle Fire must then be made under the Plate, and a Receiver luted with a Bladder to the Nose of the Still. The Water will gradually distil into the Receiver, and be strongly impregnated with the odoriferous Parts of the Roses.

The same Method with regard to the Balneum Mariæ must be used in the Distillation of Roses as in that of Orange-flowers, and therefore need not be repeated here. We shall therefore only observe, that Rose-water drawn either by the cold Still, or the Balneum Mariæ, is much preferable to that drawn by the hot Still.

The Essence, or essential Oil of Roses is looked upon as one of the most valuable Perfumes in the World; but at the same Time the most difficult to be procured in any Quantity. A small Quantity of it is made in Italy, but it has always been thought impossible to procure it here; and, therefore, a Method of acquiring this valuable Commodity will not, I presume, be disagreeable to the Reader.

Take a Quantity of Damask Rose Leaves, put them into a proper Vessel, with a sufficient Quantity of Water, adding some mineral Acid, as Spirit of Salt, Vitriol, &c. In this Menstruum let the Roses be digested for fifteen Days; after which put the Whole into an Alembic, and draw off the Water with a pretty brisk Fire. But, instead of the common Receiver, a Separating-Glass must be placed under the Nose of the Worm, and a Receiver added to the Tube of the Separating-Glass. By this Means all the Oil or Essence will float on the Surface of the Water in the Separating-Glass, and may easily be separated from it, when the Operation is finished.