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

Some instead of infusing the Peel as directed in the above Recipe, put the Peel into the Spirit, and distil it in Balneum Mariæ; after which they add the Spirit to the dulcified Orange-juice, and filtrate as before.

The foregoing Recipes for making Ratafia from different Fruits, &c. will be sufficient to instruct the young Distiller in the Method necessary to be pursued for making Cordials of this Kind; for it would be tedious to give Formula’s for making all the Kinds of Ratafia kept by different Distillers. The Method in all is nearly the same; and the Proportion of Sugar and Spirit may be easily discovered by a few Experiments. I shall therefore conclude this Chapter with giving a Recipe for making what is called by our English Distillers Ratafia, tho’ a very bad Composition.

Recipe for making ten Gallons of common Ratafia.

Take of Nutmegs eight Ounces; bitter Almonds ten Pounds; Lisbon Sugar eight Pounds; Ambergrise ten Grains: Infuse these Ingredients three Days in ten Gallons of clean Proof Spirit, and filter thro’ a Flannel Bag for use.

The Nutmegs and bitter Almonds must be bruised; and the Ambergrise rubbed with the Lisbon Sugar in a Marble Mortar, before they are infused in the Spirit.

CHAP. LIII.
Of Gold Cordial.

This Cordial has its Name from Leaf Gold being formerly used in its Composition; but as later Experiments have abundantly demonstrated that Gold can add nothing to its Virtues, it is now generally omitted.

Recipe for making ten Gallons of Gold Cordial.

Take of the Roots of Angelica, four Pounds; Raisins stoned, two Pounds; Coriander-seeds, Half a Pound; Caraway-seeds and Cinnamon, of each Half a Pound; Cloves two Ounces; Figs and Liquorice-root, of each one Pound; Proof Spirit eleven Gallons; Water two Gallons: The Angelica, Liquorice, and Figs must be sliced, before they are added. Digest two Days, and draw off by gentle Heat, till the Faints begin to rise, hanging in a Piece of Linen fastened to the Mouth of the Worm an Ounce of English Saffron. Then dissolve eight Pounds of Sugar in three Quarts of Rose Water, and add it to the distilled Liquor. Some Distillers instead of Saffron colour their Goods with burnt Sugar, but by this means the Cordial is greatly impaired in its Virtues.

Or,