DISTILLING BY HEAT OF STEAM.
(From Peter Morwyng’s “Treasure of Enonymus,” 1559.)
The distillation of pure alcohol from mixtures containing it, is really only worth attempting under somewhat elaborate conditions, and on a fairly large scale. The distillation of essences and aromatic waters, and of a number of liqueurs may, however, be quite well practised on the domestic scale. A perfectly made tin-lined copper still, with pewter or copper head, neck, and worm, the latter fitting in a wood or metal tub, is the principle article required. It is desirable to have the cucurbit fitted with a perforated water-bath, or metallic basket, to contain the herbs or seeds which are to be heated in the water or alcohol. These substances, thus saved from contact with the inner surface of the cucurbit, are not liable to burn or to stick. For certain things, also, it is desirable to be provided with an unperforated bain-marie when it is wished not to subject the materials to a heat quite equal to the temperature of boiling water.
All the joints of the still and the tubes connected with it must be absolutely vapour-proof, or the subtle gases of the spirits and essences will discover the outlet and escape. The water in the tub containing the worm must be kept cold, a few jugfuls being drawn from its surface at intervals and replaced by fresh cold water. Where possible, fresh plants should be used for distilling purposes, as they more readily yield their essential oils than is usually the case with dried plants.
SOME OLD DISTILLING VESSELS.
Aromatic Waters.—For the distilling of simple aromatic waters about a gallon of water should be allowed to four pounds of the fresh herb, or one pound of the dry herb, and about two quarts should be distilled over. Peppermint water, damask-rose water, orange-flower water, spearmint water, and elder-flower water are prepared in this way. For dill water, caraway water, fennel water, and cinnamon water, a pound of the bruised fruit is mixed with two gallons of water, and one gallon is distilled over.
Rosemary Water is made by mixing a gallon of water, eleven and a half gallons of rectified spirit, and fourteen pounds of rosemary flowers and leaves, and slowly distilling off ten gallons over the water-bath.
Simple Lavender Water is made in the same way, substituting lavender flowers for the rosemary flowers and leaves.
Beauty Water is made by mixing half a gallon of rectified spirits, a gallon of water, a pound of the flowering tops of thyme and a pound of those of marjoram, and distilling off a gallon.