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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 64: Recipe for making a Gallon of the Water of Dill-seed.
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. XVII.
Of the Water of Dill-seed.

Dill greatly resembles Fennel both in Root, Stalk, or Leaf, but rarely grows so tall, or is so much branched; it bears the same kind of yellow Umbels of Flowers, after which come Seeds rounder, broader, and flatter than those of Fennel. The whole Plant is of a strong Scent, less pleasant than Fennel. It grows in Gardens, and flowers and seeds in July and August. The Water drawn from the Seeds is heating and carminative, good in Cholics, and all Disorders arising from Wind.

Recipe for making a Gallon of the Water of Dill-seed.

Take of Dill-seed one Pound, Water three Gallons; distil off by the Alembic one Gallon, with a pretty brisk Fire.

The Waters we have enumerated in this Part are those now commonly in use; though there are many other Herbs, from whence Waters of great Use may be drawn; but as the Method of Distillation is the same in all, it would be of no Use to extend these Instructions to a greater length; we shall therefore only observe, that when unfavourable Seasons have prevented the Herbs from attaining a proper Degree of Perfection, it will be necessary to increase their Proportion in extracting the several Waters ordered to be drawn by the Alembic.