WeRead Powered by ReaderPub
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 96: Recipe for ten Gallons of Plague Water.
Open in WeRead

Explore more books like this:

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. XV.
Of Plague Water.

There are several Receipts for making Plague Water; but the following are much the best.

Recipe for ten Gallons of Plague Water.

Take of the Roots of Masterwort and Butter-burr, of each one Pound and a Quarter, Virginia Snake-root and Zedoary, of each ten Ounces, Angelica-seeds and Bay-seeds of each fourteen Ounces, and of the Leaves of Scordium one Pound and a Half. Cut or bruise these Ingredients and put them into the Still, with twelve Gallons of clean Proof Spirit, and two Gallons of Water; digest the whole for twenty-four Hours, and draw off ten Gallons.

Or,

Take of the Leaves of Celandine, Rosemary, Rue, Sage, Roman Wormwood, Dragons Agrimony, Baum, Scordium, the lesser Centory, Carduus Benedictus, Betony, and Mint, of each twenty Handfuls; of dried Angelica-root, Zedoary and Gentian, of each ten Ounces, and of Virginia Snake-root five Ounces; digest these twenty-four Hours, in twelve Gallons of clean Proof Spirit, and two Gallons of Water; and then draw off ten Gallons as before.

Or,

Take of Rue, Rosemary, Baum, Carduus Benedictus, Scordium, Marigold-flowers, Dragons, Goat’s-rue, and Mint, of each ten Handfuls; Roots of Masterwort, Angelica, Butter-burr, and Peony, of each one Pound and a Quarter; and of Viper-grass ten Ounces; digest in twelve Gallons of Spirit, &c. as before.

Or,

Take of the Roots of Masterwort, Gentian, and Snake-root, of each seven Ounces; green Walnuts bruised eighty; Venice-treacle and Mithridate of each three Ounces; Camphire six Drams; of the Roots of Rue and Elecampane, of each three Ounces; Horehound six Ounces; Saffron six Drams; Proof Spirit twelve Gallons; digest, &c. as before.

Or,

Take Dragons, Rosemary, Wormwood, Sage, Scordium, Mugwort, Scabious, Baum, Carduus, Angelica, Marigold-flowers, Centory, Betony, Pimpernel, Celadine, Rue, and Agrimony, of each three Pounds; of the Roots of Gentian, Zedoary, Liquorice, and Elecampane, of each twelve Ounces; twelve Gallons of Spirits; digest, &c. as before.

Or,

Take of green Walnuts, five Pounds; of Angelica-root two Pounds; of the Leaves of Angelica, Rue, Sage, and Scordium, of each ten Handfuls; of Nutmegs, Long Pepper, Ginger, Camphire, and Gentian-root, of each five Ounces; of Snake-root, Contrayerva, Elecampane, Zedoary, and Viper’s Flesh, of each thirteen Ounces; Venice Treacle and Mithridate of each thirteen Ounces; White-wine Vinegar seven Pounds; Proof Spirits twelve Gallons; digest, &c. as before.

You may either dulcify your Plague-water, or not, as you see occasion.

All the above Receipts for making Plague Water are in use; but the first the most elegant, containing nothing but what is proper in the Intention, and at the same time adapted to give its Virtues by Distillation; which cannot be said of any of the rest, several of the Ingredients adding no Virtue at all to the Water. Of this Kind are the Celandine, Carduus, Centory, Gentian, Walnuts, &c.

Plague Water is a noble Alexipharmic, and a high Carminative Cordial in malignant Cases, and of great Use in Lowness of Spirits, and Depressions.