The short Descriptions of the most capital Ingredients, and the Directions for chusing the best of each Kind, I flatter myself will not be considered as improper: Because the Goodness of every Composition, must, in a great Measure, depend on the Goodness of the Ingredients.
As Typographical Errors are almost impossible to be avoided, the Reader will, I hope, pardon any he may chance to meet with in the ensuing Treatise; and the rather as, I dare say, there are none but what he may himself very easily correct.
THE
CONTENTS.
| [Part I]. | ||
| Of the Distillation of Spirits. | ||
| Chap. [I]. | Of Brewing in order to the Productionof inflammable Spirits. | Page 2 |
| [II]. | Of Fermentation. | 7 |
| [III]. | Of Distillation in general. | 26 |
| [IV]. | Of particular Distillation. | 27 |
| [V]. | Of Alembics, and their differentConstructions. | 29 |
| [VI]. | Of the Accidents that too oftenhappen in performing the Processesof Distillation. | 33 |
| [VII]. | Of the Methods of preventing Accidents. | 37 |
| [VIII]. | Of the Remedies for Accidents,when they happen. | 41 |
| [IX]. | Of the Necessity of often coolingthe Alembic, as another meansof preventing Accidents. | 46 |
| [X]. | Of the Necessity of putting Waterinto the Alembic for severalDistillations. | 49 |
| [XI]. | Of the particular Advantages attendingevery Kind of Distillation. | 51 |
| [XII]. | Of Bodies proper for Distillation. | 59 |
| [XIII]. | Of what is procured by Distillation. | 62 |
| [XIV]. | Of the proper Season for Distillation. | 67 |
| [XV]. | Of the Filtration of Liquors. | 68 |
| [XVI]. | Of the Distillation of Malt Spirits. | 70 |
| [XVII]. | Of the Distillation of MolossesSpirits. | 75 |
| [XVIII]. | Of the Nature of Brandies, andthe Method of distilling them in France. | 76 |
| [XIX]. | Of the Distillation of Rum. | 80 |
| [XX]. | Of Sugar Spirits. | 83 |
| [XXI]. | Of Raisin Spirits. | ibid. |
| [XXII]. | Of Arracs. | 86 |
| [XXIII]. | Of Rectification. | 89 |
| [XXIV]. | Of the Flavouring of Spirits. | 97 |
| [XXV]. | Of the Methods of colouring Spirits. | 101 |
| [Part II]. | ||
| Containing the Method of distilling Simple Waters. | ||
| Chap.[ I]. | Of Waters drawn by the cold Still. | 109 |
| [II]. | Of distilling Simple Waters by the Alembic. | 114 |
| [III]. | Of increasing the Virtues of Simple Waters by means of Cohobation. | 121 |
| [IV]. | Of the Method of procuring aSimple Water from Vegetables,by previously fermenting the Vegetablebefore Distillation. | 123 |
| [V]. | Of the Simple Waters commonly in Use. | 125 |
| [VI]. | Of Orange-flower Water. | 127 |
| [VII]. | Of Rose Water. | 131 |
| [VIII]. | Of Cinnamon Water. | 134 |
| [IX]. | Of Fennel Water. | 135 |
| [X]. | Of Pepper-mint Water. | 136 |
| [XI]. | Of Spear-mint Water. | 137 |
| [XII]. | Of Baum Water. | ibid. |
| [XIII]. | Of Penny-royal Water. | 138 |
| [XIV]. | Of Jamaica Pepper Water. | 139 |
| [XV]. | Of Castor Water. | 140 |
| [XVI]. | Of Orange Peel Water. | 142 |
| [XVII]. | Of the Water of Dill-seed. | 142 |
| [Part III]. | ||
| Of making Compound Waters and Cordials. | ||
| Chap.[ I]. | Of strong Cinnamon Water. | 147 |
| [II]. | Of Clove Water. | 150 |
| [III]. | Of Lemon Water. | 152 |
| [IV]. | Of Hungary Water. | 153 |
| [V]. | Of Lavender Water. | 154 |
| [VI]. | Of Citron Water. | 156 |
| [VII]. | Of Aniseed Water. | 157 |
| [VIII]. | Of Caraway Water. | 159 |
| [IX]. | Of Cardamom-seed Water. | 160 |
| [X]. | Of Aqua Mirabilis. | 162 |
| [XI]. | Of Mint Water. | 164 |
| [XII]. | Of Pepper-mint Water. | 165 |
| [XIII]. | Of Angelica Water. | 166 |
| [XIV]. | Of Orange Water. | 168 |
| [XV]. | Of Plague Water. | 169 |
| [XVI]. | Of Dr. Stephens’s Water. | 172 |
| [XVII]. | Of Surfeit Water. | 173 |
| [XVIII]. | Of Wormwood Water. | 175 |
| [XIX]. | Of Antiscorbutic Water. | 177 |
| [XX]. | Of Compound Horse-radish Water. | 178 |
| [XXI]. | Of Treacle Water. | 180 |
| [XXII]. | Of Compound Camomile-flower Water. | 182 |
| [XXIII]. | Of Imperial Water. | 183 |
| [XXIV]. | Of Compound Piony Water. | 184 |
| [XXV]. | Of Nutmeg Water. | 186 |
| [XXVI]. | Of Compound Bryony Water. | 188 |
| [XXVII]. | Of Compound Baum Water; orEau de Carmes. | 190 |
| [XXVIII]. | Of Ladies Water. | 192 |
| [XXIX]. | Of Cephalic Water. | 193 |
| [XXX]. | Of Heavenly Water; or AquaCœlestis. | 194 |
| [XXXI]. | Of Spirituous Penniroyal Water. | 195 |
| [XXXII]. | Of Compound Parsley Water. | 196 |
| [XXXIII]. | Of Carminative Water. | 197 |
| [XXXIV]. | Of Gout Water. | 198 |
| [XXXV]. | Of Anhalt Water. | 199 |
| [XXXVI]. | Of Vulnerary Water; or Eau d’Arquebusade. | 200 |
| [XXXVII]. | Of Cedrat Water. | 201 |
| [XXXVIII]. | Of Bergamot Water. | 203 |
| [XXXIX]. | Of Orange cordial Water; orEau de Bigarade. | 204 |
| [XL]. | Of Jasmine Water. | 206 |
| [XLI]. | Of the Cordial Water of Montpelier. | 207 |
| [XLII]. | Of Father Andrew’s Water. | 207 |
| [XLIII]. | Of the Water of Father Barnabas. | 208 |
| [XLIV]. | Of the Water of the four Fruits. | 209 |
| [XLV]. | Of the Water of the four Spices. | 210 |
| [XLVI]. | Of the Water of the four Seeds. | 211 |
| [XLVII]. | Of the divine Water. | 212 |
| [XLVIII]. | Of Roman Water. | 213 |
| [XLIX]. | Of Barbadoes Water. | 214 |
| [L]. | Of Ros Solis. | 215 |
| [LI]. | Of Usquebaugh. | 218 |
| [LII]. | Of Ratafia. | 221 |
| [LIII]. | Of Gold Cordial. | 245 |
| [LIV]. | Of Cardamum, or All-fours. | 247 |
| [LV]. | Of Geneva. | 248 |
| [LVI]. | Of Cherry Brandy. | 252 |
| [LVII]. | Of Honey Water. | 253 |
| [LVIII]. | Of Unequalled Water; or Eausans Pareille. | 255 |
| [LIX]. | Of the Water of Bouquet. | 256 |
| [LX]. | Of Cyprus Water. | 257 |
| [LXI]. | Of Vestal Water. | 259 |
| [LXII]. | Of Beauty Water. | 260 |
| [LXIII]. | Of Royal Water. | 261 |
| [LXIV]. | Of the Essence of Ambergrise,Musk, and Civet. | 262 |
| [LXV]. | Of Faints. | 263 |
A
Complete System
OF
DISTILLATION.
Distillation is the Art of separating, or drawing off the spirituous, aqueous, and oleaginous Parts of a mixt Body from the grosser, and more terrestrial Parts, by means of Fire, and condensing them again by Cold.