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 52: CHAP. XI. Of Spear-mint-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. XI.
Of Spear-mint-water.

Spear-mint is also like Pepper-mint a great Stomachic, and therefore constantly used.

Recipe for one Gallon of Spear-mint-water.

Take of the Leaves of dried Spear-mint one Pound and a half; Water two Gallons and a half; draw off by a gentle Fire one Gallon.

This Water, like that drawn from Pepper-mint, will be more fragrant if distilled in Balneum Mariæ, or the cold Still; but if the latter be used, the same Caution must be observed of distilling the Plant green.