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 8: CHAP. IV. Of particular Distillation.

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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. IV.
Of particular Distillation.

Distillation is generally divided into three Kinds; the first is called Distillation per ascensum, which is when the Fire, or other Heat, applied to the Alembic, containing the Materials, causes the Spirits to ascend. This is the most common, and indeed almost the only kind used by Distillers.

The second is called Distillation per descensum; which is, when the Fire being placed upon the Vessel precipitates, or causes the Spirit to descend. This Kind is hardly ever used by Distillers, but to obtain the Essence or Oil of Cloves.

The third is termed Distillation per latus, or oblique Distillation; but this being used only by the Chemists we shall say nothing farther of it here.

With regard to the different Methods of Distillation, occasioned by the different Vessels, or Materials made use of to excite Heat, improperly called Distillation; they are of various Kinds, and shall be explained as they occur in the Work.

There are various Kinds of Distillation, some of which arise from the different Constructions of Alembics; such are the Distillation by the common Alembic, with a Refrigeratory, the Glass Alembic, the serpentine Alembic, and the Retort: Others are produced from the Heat surrounding the Alembic; such as the Distillation in Balneum Mariæ, the Vapor, the Sand, the Dung, and the Lime Baths.

These different Methods of Distilling, we shall explain in enumerating the Operations in which they are most proper; and proceed to treat of the different Forms of Alembics and their Constructions.