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...

We have already (Chap. viii. Part II.) described this Drug, and given some Directions for chusing the best Sort, to which the Reader is referred.

Recipe for sixteen Gallons of strong Cinnamon Water.

Take eight Pounds of fine Cinnamon bruised, seventeen Gallons of clean rectified Spirit, and two Gallons of Water. Put them into your Still, and digest them twenty-four Hours with a gentle Heat; after which draw off sixteen Gallons by a pretty strong Heat.

I have ordered a much larger Quantity of Cinnamon than is common among Distillers, because when made in the Manner above directed, it is justly looked upon as one of the noblest Cordial Waters of the Shops; but when made in the common Way of two Pounds to twenty Gallons of Spirit, as some have ordered, is only an Imposition on the Buyer. Some also, to render the Goods cheaper, use equal Quantics of Cinnamon and Cassia Lignea; but by this means the Cordial is rendered much worse; and, therefore, if you desire a fine Cinnamon-water the above Recipe will answer your Intention: But if a cheaper Sort be desired you may lessen the Quantity of Cinnamon, and add Cassia Lignea in its stead. If you would dulcify your Cinnamon-water, take double refined Sugar, what Quantity you please, the general Proportion is, about two Pounds to a Gallon, and dissolve it in the Spirit after you have made it up Proof with clean Water. One general Caution is here necessary to be added; namely, that near the End of the Operation you carefully watch the Spirit as it runs into the Receiver, in order to prevent the Faints mixing with the Goods. This you may discover by often catching some of it, as it runs from the Worm in a Glass, and observing whether it is fine and transparent; for as soon as ever the Faints begin to rise, the Spirit will have an azure or bluish Cast. As soon therefore as you perceive this Alteration, change the Receiver immediately; for if you suffer the Faints to mix with your other Goods, the Value of the whole will be greatly lessened. With regard to the Faints, they are to be kept by themselves, and poured into the Still when a fresh Parcel of the same Goods is to be made.

It is also necessary to observe here, once for all, that the Distillers call all Goods made up Proof, double Goods; and those which are below Proof, single. This Observation will be alone sufficient to instruct the young Distiller, how he may at any Time turn his Proof or double Goods into single.