官方藏书 / Cooking_and_Drinking / 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...
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... A. Cooper · Cooking_and_Drinking · 115 章
目录 Transcriber’s Notes THE COMPLETE DISTILLER: THE PREFACE. THE CONTENTS. Chapter 5 PART I. Of the Distillation of Spirits. CHAP. I. Of Brewing, in order to the Production of inflammable Spirits. CHAP. II. Of Fermentation. CHAP. III. Of Distillation in general. CHAP. IV. Of particular Distillation. CHAP. V. Of Alembics, and their different Constructions. CHAP. VI. Of the Accidents that too often happen in performing the Processes of Distillation. CHAP. VII. Of the Methods of preventing Accidents. CHAP. VIII. Of the Remedies for Accidents, when they happen. CHAP. IX. On the Necessity of often cooling the Alembic, as another Means of preventing Accidents. CHAP. X. Of the Necessity of putting Water into the Alembic, for several Distillations. Cases where Dung, Husks of Grapes, and Lime, are to be used. CHAP. XII. Of Bodies proper for Distillation. CHAP. XIII. Of what is procured by Distillation. CHAP. XIV. Of the proper Season for Distilling. CHAP. XV. Of the Filtration of Liquors. CHAP. XVI. Of the Distillation of Malt Spirits. CHAP. XVII. Of the Distillation of Molosses Spirits. CHAP. XVIII. Of the Nature of Brandies, and Method of Distilling them in France. CHAP. XIX. Of the Distillation of Rum. CHAP. XX. Of Sugar-Spirit. CHAP. XXI. Of Raisin-Spirits. CHAP. XXII. Of Arracs. CHAP. XXIII. Of Rectification. CHAP. XXIV. Of the Flavouring of Spirits. CHAP. XXV. Of the Methods of colouring Spirits. PART II. Containing the Method of distilling Simple Waters. CHAP. I. Of Waters drawn by the cold Still. CHAP. II. Of the Distilling Simple Waters by the Alembic. CHAP. III. Of increasing the Virtues of Simple Waters by means of Cohobation. CHAP. IV. Of the Method of procuring a simple Water from Vegetables, by previously fermenting the Vegetable before Distillation. CHAP. V. Of the Simple Waters commonly in Use. The Manner of making Double Orange-flower-water, and the essential Oil, or Quintescence of Orange Flowers. CHAP. VII. Of Rose-water. Recipe for one Gallon of simple Cinnamon-Water. Recipe for one Gallon of Fennel-water. Recipe for a Gallon of Pepper-mint-water. Recipe for one Gallon of Spear-mint-water. CHAP. XII. Of Baum-water. Recipe for one Gallon of Penny-royal-water. Recipe for a Gallon of Jamaica-Pepper-water. Recipe for making one Gallon of Castor-water. Recipe for one Gallon of Orange-peel-water. Recipe for making a Gallon of the Water of Dill-seed. PART III. Of making compound Waters and Cordials. Recipe for sixteen Gallons of strong Cinnamon Water. Recipe for fifteen Gallons of Clove Water. Recipe for ten Gallons of Lemon Water. Recipe for ten Gallons of Hungary Water. Recipe for making three Gallons of compound Lavender Water. Recipe for making ten Gallons of Citron Water. Recipe for making ten Gallons of Caraway Water. Recipe for ten Gallons of Cardamom Seed Water. CHAP. X. Of Aqua Mirabilis; or, the Wonderful-Water. Recipe for ten Gallons of Mint Water. Recipe for ten Gallons of Pepper Mint Water. Recipe for ten Gallons of Compound Angelica Water. Recipe for ten Gallons of Orange Water. Recipe for ten Gallons of Plague Water. Recipe for ten Gallons of Dr. Stephens’s Water. Recipe for making ten Gallons of red Surfeit Water. Recipe for ten Gallons of the greater Composition of Wormwood Water. Recipe for making ten Gallons of Antiscorbutic Water. Recipe for making ten Gallons of compound Horse-radish Water. Recipe for making ten Gallons of Treacle Water. Recipe for making ten Gallons of compound Camomile-flower Water. Recipe for making ten Gallons of Imperial Water. Recipe for making ten Gallons of compound Piony Water. Recipe for making ten Gallons of Nutmeg Water. Recipe for ten Gallons of Compound Bryony Water. Recipe for two Gallons of Eau de Carmes. Recipe for one Quart of Ladies Water. Recipe for ten Gallons of Cephalic Water. Recipe for ten Gallons of Heavenly Water. Recipe for ten Gallons of Spirituous Penniroyal Water. Recipe for ten Gallons of compound Parsley Water. Recipe for ten Gallons of Carminative Water. Recipe for ten Gallons of Gout Water. Recipe for making ten Gallons of Anhalt Water. Recipe for five Gallons of Vulnerary Water. Recipe for a Gallon of Cedrat Water with the Essence of the Fruit. Recipe for a Gallon of Bergamot Water. Recipe for making a Gallon of Orange Cordial. Recipe for a Gallon of Jasmine Water. Recipe for a Gallon of the Cordial Water of Montpelier. Recipe for a Gallon of Father Andrew’s Water. Recipe for a Gallon of the Water of Father Barnabas. Recipe for a Gallon of the Water of the four Fruits. Recipe for a Gallon of the Water of the four Spices. Recipe for ten Gallons of the Water of the four Seeds. Recipe for a Gallon of Divine Water. Recipe for a Gallon of Roman Water. Recipe for making a Gallon of amber-coloured Barbadoes Water. Recipe for ten Gallons of Turin Ros Solis. Recipe for making ten Gallons of French Usquebaugh. Recipe for making ten Gallons of common Ratafia. Recipe for making ten Gallons of Gold Cordial. Recipe for making ten Gallons of Cardamum. Recipe for making ten Gallons of Geneva. CHAP. LVI. Of Cherry Brandy. Recipe for making a Gallon of Honey Water. Recipe for making a Gallon of the best Sort of Eau sans Pareille. Recipe for making a Gallon of Bouquet’s Water. Recipe for making a Gallon of Cyprus Water. Recipe for a Gallon of Vestal Water. Recipe for making a Gallon of Beauty Water. Recipe for making a Gallon of double distilled Royal Water. Recipe for making the Essence of Civet. THE INDEX THE FULL PROJECT GUTENBERG™ LICENSE