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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 59: CHAP. XV. Of Castor-water.
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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. XV.
Of Castor-water.

This Drug is brought to us in the Pods or Bags that naturally contained it, and these so much resemble the Testicles of an Animal, both in their dry State, and when on the Body of the Creatures, that it is no wonder People who did not examine their Situation on the Animal, really took them for such; it is, however, a peculiar secreted Matter, contained in Bags destined to receive it.

Castor is an indurated Substance, formed of a Matter once fluid; the thinner Part of which has been evaporated by drying. It is a light and friable Matter, of a moderately lax Texture, and of a deep dusky brown Colour. It is of a somewhat acrid and bitterish Taste, and of a strong fœtid Smell, which, to many, is very disagreeable.

The Animal that produces the Castor is by all Authors called Castor and Fiber, and by the Vulgar, the Beaver.

The Castor of several Parts of the World differs in Goodness, and in regard to the Care taken in the drying. The Russian Castor has long been the most esteemed, and the New England kind the least.

Castor-water is of great Use in hysteric Cases, and all Diseases of the Nerves; in Epilepsies, Palsies, and all Complaints of that kind.

Recipe for making one Gallon of Castor-water.

Take of Russia Castor an Ounce, of Water three Gallons; draw off one Gallon with a pretty brisk Fire.