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...

by A. Cooper

The Perfection of this grand Branch of Distillery depends upon the Observation of the following general Rules, easy to be observed and practised.

1. The Artist must always be careful to use a well cleansed Spirit, or one freed from its own essential Oil, as were before observed, Part I. Chap. xxiii. For as a compound Water is nothing more than a Spirit impregnated with the essential Oil of the Ingredients, it is necessary that the Spirit should have deposited its own.

2. Let the Time of previous Digestion be proportioned to the Tenacity of the Ingredients, or the Ponderosity of their Oil. Thus Cloves and Cinnamon require a longer Digestion before they are distilled than Calamus Aromaticus or Orange-peel. Sometimes Cohobation (explained in Part II. Chap. iii.) is necessary; for Instance, in making the strong Cinnamon-water; because the essential Oil of Cinnamon is so extremely ponderous, that it is difficult to bring it over the Helm with the Spirit without Cohobation.

3. Let the Strength of the Fire be proportioned to the Ponderosity of the Oil intended to be raised with the Spirit. Thus, for Instance, the strong Cinnamon Water requires a much greater Degree of Fire than that from lax Vegetables, as Mint, Baum, &c.

4. Let only a due Proportion of the finest Parts of the essential Oil be united with the Spirit; the grosser and less fragrant Parts of the Oil not giving the Spirit so agreeable a Flavour, and at the same Time renders it thick and unsightly. This may in a great Measure be effected by leaving out the Faints, and making up to Proof with fine soft Water in their stead.

These four Rules carefully observed will render this extensive Part of Distillation far more perfect than it is at present. Nor will there be any Occasion for the use of burnt Allum, White of Eggs, Isinglass, &c. to fine down Cordial Waters; for they will presently be fine, sweet and pleasant tasted, without any farther Trouble.

CHAP. I.
Of strong Cinnamon Water.

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.