,transcriber's ,notes    ,obvious       
typographical errors have been silently 
corrected4 ,variations  in hyphenation  
have been standardised but other        
spelling and  punctuation remains       
unchanged4 ,variable spelling of the    
names of herbs  have been corrected in  
the case of ,stchus which was sometimes 
spelled  ,stchas and ,zedoary sometimes 
spelled ,zeadory4    ,the introductory  
text to ,part ,,ii appears to have been 
erroneously  headed ,chapter ,i4 ,it has
 no subtitle and is not listed in the   
,contents4  ,to avoid the confusion of  
duplicated ,chapter numbers1 this       
heading has  been removed4    ,italics  
are represented thus italic4            
,,the                                   
,,complete                              
,,distiller3                            
,,containing1     ,i4 ,the ,method of   
performing the various ,processes of    
,distillation1   with ,descriptions of  
the several ,instruments3 ,the whole    
,doctrine   of ,fermentation3 ,the      

manner of drawing ,spirits from ,malt1  
,raisins1   ,molosses1 ,sugar1 c4 and of
 rectifying them3 ,with ,instructions   
for   imitating to the greatest         
,perfection both the ,colour and        
,flavour of   ,french ,brandies4        
,,ii4 ,the manner of distilling all     
,kinds of ,simple ,waters from ,plants1 
,flowers1 c4     ,,iii4 ,the ,method of 
making all the compound ,waters and rich
 ,cordials so   largely imported from   
,france and ,italy2 as likewise all     
those now   made in ,great ,britain4    
,to which are added1     ,accurate      
,descriptions of the several ,drugs1    
,plants1 ,flowers1 ,fruits1   c4 used by
 ,distillers1 and ,instructions for     
chusing the best of each   ,kind4       
,the ,whole delivered in the plainest   
manner1 for the ,use both of            
,distillers and ,private ,families4     
,by ,a4 ,,cooper1 ,,distiller4          
,,london3                ,printed for   
,p4 ,,vaillant in the ,strand2 and ,r4  
,,griffiths in ,pater-,noster-,row4     

,m4,,dcc4,,lvii4                        
,,the                                   
,,preface4      ,it is now some ,years  
since ,i first formed a ,design of      
compiling a  complete ,system of        
,distillation2 and accordingly read most
 of the  ,treatises on that ,subject1   
and extracted from each what ,i thought 
necessary for my ,purpose1 proposing to 
supply the ,defects from my own         
,experience4 ,it is1 however1 more than 
probable1 that this ,design had  never  
been executed1 had not a ,french        
,treatise of ,distillation#a  fell into 
my ,hands2 but finding in that ,book    
many useful ,observations1  and a great 
,number of ,recipes for making various  
,sorts of compound  ,waters and         
,cordials1 ,i determined to finish the  
,work ,i had begun1 being  now enabled  
to render it much more useful than it   
was possible for  me otherwise to have  
done4 ,what ,i have translated from this
 ,author1  will1 ,i dare say1 be kindly 
received by our ,distillers1 as the     

manner  of making many of the foreign   
,compound ,waters1 c4 has never before  
been published in the ,english          
,language4 ,and ,i flatter myself1 if   
the  several ,hints interspersed through
 this ,treatise are carefully adverted  
to1 ,distillation may be carried to a   
much greater ,degree of ,perfection     
than it is at present2 and the          
celebrated ,compound ,waters and        
,cordials  of the ,french and ,italians1
 imported at so great an ,expence1 and  
such ,detriment to the ,trade of this   
,nation1 may be made in ,england1  equal
 to those manufactured abroad4          
,footnote #a3 ,this ,treatise is        
intitled ,trait ,raisonn de la          
,distillation2 ou ,la ,distillation     
rduite en ,principes3 ,avec un ,trait   
des ,odeurs4 ,par ,m4 ,,de',,jean1      
,distillateur4 ,printed at ,paris1  in  
the ,year1 ,m4,,dcc4,,liii4    ,my      
principal ,intention being to render    
this ,treatise useful to all1  ,i have  
endeavoured to deliver every thing in   

the plainest and most  intelligible     
,manner4 ,beauty of ,stile is not1      
indeed1 to be expected in  a ,work of   
this ,nature2 and therefore if          
,perspicuity be not wanting1 ,i  presume
 the ,reader will forgive me1 if he     
meets with some ,passages that  might   
have been delivered in a more elegant   
,manner4 ,i have also1 for  the same    
,reason1 avoided1 as much as possible1  
,terms of ,art1 and given  all the      
,recipes in ,words at length4           
,distillation1 tho' long practised1 has 
not been carried to the ,degree  of     
,perfection that might reasonably have  
been expected4 ,nor will  this appear   
surprising1 if it be considered1 that   
the ,generality of  ,distillers proceed 
in the same beaten ,tract1 without      
hardly suspecting  their ,art capable of
 ,improvements2 or giving themselves any
 ,trouble to  enquire into the          
,rationale of the several ,processes    
they daily perform4  ,they imagine1 that
 the ,theory of ,distillation is very   

abstruse1 and  above the ,reach of      
common ,capacities2 or1 at least1 that  
it requires a  long and very assiduous  
,study to comprehend it2 and1 therefore1
 content  themselves with repeating the 
,processes1 without the least           
,variation4  ,this ,opinion1 however    
ridiculous it may appear to those not   
acquainted  with the present ,practice  
of ,distillers1 has1 ,i am satisfied1   
been  the principal ,cause why          
,distillation has not been carried to   
the  ,height it would otherwise have    
been4 ,i have therefore endeavoured  in 
the following ,treatise to destroy this 
idle ,opinion1 and shew  the ,distiller 
how he may proceed on rational          
,principles1 and direct  his ,enquiries 
in such a manner as cannot fail of      
leading him to such  ,discoveries in his
 ,profession1 as will be attended with  
,advantage both  to himself and his     
,country4    ,but it is not to those    
only who make ,distillation their       
,profession1  that ,i have laboured to  

render this ,treatise useful2 ,i have   
also  endeavoured to extend its ,utility
 to those who distil ,simple and        
,compound ,waters for their own ,use1 or
 to distribute to their indigent        
,neighbours4 ,and for this ,reason ,i   
have adapted most of the ,recipes to    
small ,quantities1 and briefly          
enumerated the ,virtues and ,uses of    
each  ,composition4    ,the short       
,descriptions of the most capital       
,ingredients1 and the  ,directions for  
chusing the best of each ,kind1 ,i      
flatter myself  will not be considered  
as improper3 ,because the ,goodness of  
every  ,composition1 must1 in a great   
,measure1 depend on the ,goodness of the
  ,ingredients4    ,as ,typographical   
,errors are almost impossible to be     
avoided1 the  ,reader will1 ,i hope1    
pardon any he may chance to meet with in
 the  ensuing ,treatise2 and the rather 
as1 ,i dare say1 there are none but     
what he may himself very easily correct4
                                        

,,the                                   
,,contents4                             
,,part ,i4                       ,of the
 ,distillation of ,spirits4      ,,chap4
 ,i4 ,of ,brewing in order to the       
,production    of inflammable ,spirits4 
,,page #b      ,,ii4 ,of ,fermentation4 
#g      ,,iii4 ,of ,distillation in     
general4                                
#bf      ,,iv4 ,of particular           
,distillation4                          
#bg      ,v4 ,of ,alembics1 and their   
different ,constructions4               
#bi      ,,vi4 ,of the ,accidents that  
too often  happen in performing         
the ,processes of ,distillation4        
#cc      ,,vii4 ,of the ,methods of     
preventing ,accidents4                  
#cg      ,,viii4 ,of the ,remedies for  
,accidents1 when they happen4           
#da      ,,ix4 ,of the ,necessity of    
often cooling the ,alembic1 as          
another means of preventing ,accidents4 
#df      ,x4 ,of the ,necessity of      
putting ,water into the ,alembic for    

several ,distillations4                 
#di      ,,xi4 ,of the particular       
,advantages attending every ,kind       
of ,distillation4                       
#ea      ,,xii4 ,of ,bodies proper for  
,distillation4                          
#ei      ,,xiii4 ,of what is procured by
 ,distillation4                         
#fb      ,,xiv4 ,of the proper ,season  
for ,distillation4                      
#fg      ,,xv4 ,of the ,filtration of   
,liquors4                               
#fh      ,,xvi4 ,of the ,distillation of
 ,malt ,spirits4                        
#gj      ,,xvii4 ,of the ,distillation  
of ,molosses ,spirits4                  
#ge      ,,xviii4 ,of the ,nature of    
,brandies1 and the ,method of           
distilling them in ,france4             
#gf      ,,xix4 ,of the ,distillation of
 ,rum4                                  
#hj      ,,xx4 ,of ,sugar ,spirits4     
#hc      ,,xxi4 ,of ,raisin ,spirits4   
ibid4      ,,xxii4 ,of ,arracs4         
#hf      ,,xxiii4 ,of ,rectification4   

#hi      ,,xxiv4 ,of the ,flavouring of 
,spirits4                               
#ig      ,,xxv4 ,of the ,methods of     
colouring ,spirits4                     
#aja                                    
,,part ,,ii4                            
,containing the ,method of distilling   
,simple                                 
,waters4      ,,chap4 ,i4 ,of ,waters   
drawn by the cold ,still4               
#aji      ,,ii4 ,of distilling ,simple  
,waters by the ,alembic4                
#aad      ,,iii4 ,of increasing the     
,virtues of ,simple ,waters by means    
of ,cohobation4                         
#aba      ,,iv4 ,of the ,method of      
procuring a ,simple ,water from         
,vegetables1         by previously      
fermenting the ,vegetable before        
,distillation4  #abc      ,v4 ,of the   
,simple ,waters commonly in ,use4       
#abe      ,,vi4 ,of ,orange-flower      
,water4                                 
#abg      ,,vii4 ,of ,rose ,water4      
#aca      ,,viii4 ,of ,cinnamon ,water4 

#acd      ,,ix4 ,of ,fennel ,water4     
#ace      ,x4 ,of ,pepper-mint ,water4  
#acf      ,,xi4 ,of ,spear-mint ,water4 
#acg      ,,xii4 ,of ,baum ,water4      
ibid4      ,,xiii4 ,of ,penny-royal     
,water4                                 
#ach      ,,xiv4 ,of ,jamaica ,pepper   
,water4                                 
#aci      ,,xv4 ,of ,castor ,water4     
#adj      ,,xvi4 ,of ,orange ,peel      
,water4                                 
#adb      ,,xvii4 ,of the ,water of     
,dill-seed4                             
#adb                                    
,,part ,,iii4                   ,of     
making ,compound ,waters and ,cordials4 
,,chap4 ,i4 ,of strong ,cinnamon ,water4
                               #adg     
,,ii4 ,of ,clove ,water4                
#aej      ,,iii4 ,of ,lemon ,water4     
#aeb      ,,iv4 ,of ,hungary ,water4    
#aec      ,v4 ,of ,lavender ,water4     
#aed      ,,vi4 ,of ,citron ,water4     
#aef      ,,vii4 ,of ,aniseed ,water4   
#aeg      ,,viii4 ,of ,caraway ,water4  

#aei      ,,ix4 ,of ,cardamom-seed      
,water4                                 
#afj      ,x4 ,of ,aqua ,mirabilis4     
#afb      ,,xi4 ,of ,mint ,water4       
#afd      ,,xii4 ,of ,pepper-mint       
,water4                                 
#afe      ,,xiii4 ,of ,angelica ,water4 
#aff      ,,xiv4 ,of ,orange ,water4    
#afh      ,,xv4 ,of ,plague ,water4     
#afi      ,,xvi4 ,of ,dr4 ,stephens's   
,water4                                 
#agb      ,,xvii4 ,of ,surfeit ,water4  
#agc      ,,xviii4 ,of ,wormwood ,water4
                                        
#age      ,,xix4 ,of ,antiscorbutic     
,water4                                 
#agg      ,,xx4 ,of ,compound           
,horse-radish ,water4                   
#agh      ,,xxi4 ,of ,treacle ,water4   
#ahj      ,,xxii4 ,of ,compound         
,camomile-flower ,water4                
#ahb      ,,xxiii4 ,of ,imperial ,water4
                                        
#ahc      ,,xxiv4 ,of ,compound ,piony  
,water4                                 

#ahd      ,,xxv4 ,of ,nutmeg ,water4    
#ahf      ,,xxvi4 ,of ,compound ,bryony 
,water4                                 
#ahh      ,,xxvii4 ,of ,compound ,baum  
,water2 or ,eau de ,carmes4             
#aij      ,,xxviii4 ,of ,ladies ,water4 
#aib      ,,xxix4 ,of ,cephalic ,water4 
#aic      ,,xxx4 ,of ,heavenly ,water2  
or ,aqua ,clestis4                      
#aid      ,,xxxi4 ,of ,spirituous       
,penniroyal ,water4                     
#aie      ,,xxxii4 ,of ,compound        
,parsley ,water4                        
#aif      ,,xxxiii4 ,of ,carminative    
,water4                                 
#aig      ,,xxxiv4 ,of ,gout ,water4    
#aih      ,,xxxv4 ,of ,anhalt ,water4   
#aii      ,,xxxvi4 ,of ,vulnerary       
,water2 or ,eau d',arquebusade4         
#bjj      ,,xxxvii4 ,of ,cedrat ,water4 
#bja      ,,xxxviii4 ,of ,bergamot      
,water4                                 
#bjc      ,,xxxix4 ,of ,orange cordial  
,water2 or ,eau de ,bigarade4           
#bjd      ,,xl4 ,of ,jasmine ,water4    

#bjf      ,,xli4 ,of the ,cordial ,water
 of ,montpelier4                        
#bjg      ,,xlii4 ,of ,father ,andrew's 
,water4                                 
#bjg      ,,xliii4 ,of the ,water of    
,father ,barnabas4                      
#bjh      ,,xliv4 ,of the ,water of the 
four ,fruits4                           
#bji      ,,xlv4 ,of the ,water of the  
four ,spices4                           
#baj      ,,xlvi4 ,of the ,water of the 
four ,seeds4                            
#baa      ,,xlvii4 ,of the divine       
,water4                                 
#bab      ,,xlviii4 ,of ,roman ,water4  
#bac      ,,xlix4 ,of ,barbadoes ,water4
                                        
#bad      ,l4 ,of ,ros ,solis4          
#bae      ,,li4 ,of ,usquebaugh4        
#bah      ,,lii4 ,of ,ratafia4          
#bba      ,,liii4 ,of ,gold ,cordial4   
#bde      ,,liv4 ,of ,cardamum1 or      
,all-fours4                             
#bdg      ,,lv4 ,of ,geneva4            
#bdh      ,,lvi4 ,of ,cherry ,brandy4   

#beb      ,,lvii4 ,of ,honey ,water4    
#bec      ,,lviii4 ,of ,unequalled      
,water2 or ,eau sans ,pareille4         
#bee      ,,lix4 ,of the ,water of      
,bouquet4                               
#bef      ,,lx4 ,of ,cyprus ,water4     
#beg      ,,lxi4 ,of ,vestal ,water4    
#bei      ,,lxii4 ,of ,beauty ,water4   
#bfj      ,,lxiii4 ,of ,royal ,water4   
#bfa      ,,lxiv4 ,of the ,essence of   
,ambergrise1 ,musk1 and ,civet4         
#bfb      ,,lxv4 ,of ,faints4           
#bfc      ,illustration3 ,various forms 
of alembic                              
,a                                      
,complete ,system                       
,,of                                    
,,distillation4      ,distillation is   
the ,art of separating1 or drawing off  
the spirituous1  aqueous1 and oleaginous
 ,parts of a mixt ,body from the        
grosser1 and more  terrestrial ,parts1  
by means of ,fire1 and condensing them  
again by ,cold4    ,we shall therefore  
divide this ,treatise into three ,parts2

 in the  first1 we shall explain the    
,method of distilling ,spirits from     
various  ,substances2 in the second1 the
 manner of drawing simple ,waters2 and  
in  the third1 the best ,methods of     
making cordial or compound ,waters4     
,,part ,i4                       ,of the
 ,distillation of ,spirits4      ,by the
 ,distillation of ,spirits is to be     
understood the ,art by which  all       
inflammable ,spirits1 ,brandies1 ,rums1 
,arracks1 and the like1  are procured   
from vegetable ,substances1 by the means
 of a previous  ,fermentation1 and a    
subsequent ,treatment of the fermented  
,liquor by the  ,alembic1 or hot ,still1
 with its proper ,worm and              
,refrigeratory4    ,but as it is        
impossible to extract vinous ,spirits   
from any vegetable  ,subject without    
,fermentation1 and previous to this     
,brewing is often  necessary1 it will be
 requisite first to consider these      
,operations4                            
,,chap4 ,i4       ,of ,brewing1 in order

 to the ,production of inflammable      
,spirits4      ,by ,brewing1 we mean the
 extracting a ,tincture from some       
vegetable  ,substance1 or dissolving it 
in hot ,water1 by which means it becomes
  proper for a vinous ,fermentation4    
,a ,solution1 or fermentable ,tincture  
of this kind1 may be procured1 with     
proper ,management1 from any vegetable  
,substance1 but the more readily  and   
totally it dissolves in the ,fluid1 the 
better it is fitted for  ,fermentation1 
and the larger its ,produce of ,spirits4
 ,all inspissated  vegetable ,juices    
therefore1 as ,sugar1 ,honey1 ,treacle1 
,manna1 c4 are  very proper for this    
,use1 as they totally dissolve in       
,water1 forming a  clear and uniform    
,solution2 but ,malt1 for its           
,cheapness1 is generally  preferred in  
,england1 though it but imperfectly     
dissolves in hot  ,water4 ,the worst    
sort is commonly chosen for this        
,purpose2 and the  ,tincture1 without   
the ,addition of ,hops1 or ,trouble of  

boiling it1 is  directly cooled and     
fermented4    ,but in order to brew with
 ,malt to the greatest ,advantage1 the  
three  following ,particulars should be 
carefully attended to3 #a4 the ,subject 
should be well prepared2 that is1 it    
should be justly malted1 and well       
ground3 ,for if it be too little malted1
 it will prove hard and flinty2  and    
consequently1 only a small ,part of it  
dissolve in the ,water3 ,and1  on the   
other hand1 if too much malted1 a great 
,part of the finer  ,particles1 or      
fermentable ,matter1 will be lost in the
 ,operation4 ,with  regard to grinding1 
the ,malt should be reduced to a kind of
 coarse  ,meal2 for ,experience has     
shewn1 that by this means1 the whole    
,substance  of the ,malt may1 through   
the whole ,process1 continue mixed with 
the  ,tincture1 and be distilled with   
it2 whereby a larger ,quantity of       
,spirit  will be obtained1 and also     
great ,part of the ,trouble1 ,time and  
,expence  in ,brewing saved4 ,this      

,secret depends upon thoroughly mixing1 
or  briskly agitating the ,meal1 first  
in cold ,water1 and then in hot2 and    
repeating this ,agitation after the     
,fermentation is finished3 ,when the    
thick turbid ,wash must be immediately  
committed to the ,still4 ,and thus  the 
two ,operations of ,brewing and         
,fermenting may very commodiously be    
reduced to one1 to the no small ,profit 
and ,advantage of the ,distiller4       
,the second ,particular to be attended  
to1 is1 that the ,water be good1  and   
properly applied4 ,rain ,water is the   
best adapted to ,brewing2 for  it not   
only extracts the ,tincture of the ,malt
 better than any other2  but also       
abounds in fermentable ,parts1 whereby  
the ,operation is  quickened1 and the   
,yield of the ,spirit increased4 ,the   
next to that of  ,rain1 is the ,water of
 ,rivers and ,lakes1 particularly such  
as wash any  large ,tract of a fertile  
,country1 or receive the ,sullage of    
populous  ,towns4 ,but whatever ,water  

is used1 it must stand in a hot ,state  
upon  the prepared ,malt1 especially if 
a clear ,tincture be desired2 but the   
greatest ,care must be taken to prevent 
the ,malt from running into ,lumps  or  
,clods2 and1 indeed1 the best ,way to   
prevent this1 is to put a small         
,quantity of cold ,water to the ,malt   
first1 and mix them well together1      
after which the remaining ,quantity of  
,water may be added in a ,state of      
boiling1 without the least ,danger of   
coagulating the ,malt1 or what the      
,distillers call1 making a ,pudding4    
,it has been found by ,experience1 that 
a certain ,degree of ,heat is  necessary
 to extract the whole ,virtue of the    
,malt3 ,this ,degree may1  by the above 
,method1 be determined to the greatest  
,exactness1 as the  ,heat of boiling    
,water may at once be lessened to any   
assigned ,degree of  ,warmth1 by a      
proper ,addition of cold ,water2 due    
,regard being had to the  ,season of the
 ,year1 and the ,temperature of the     

,air4 ,this ,improvement1  with that    
mentioned above1 of reducing the two    
,operations of ,brewing  and            
,fermentation to one1 will be attended  
with considerable ,advantage4    ,with  
regard to the proper ,quantity of       
,water1 it must be observed1 that  if   
too little be used1 a viscid clammy     
,mixture will be produced1  little      
disposed to ferment1 nor capable of     
extracting all the soluble  ,parts of   
the ,malt4 ,on the other hand1 too much 
,water renders the  ,tincture thin and  
aqueous1 and by that means increases the
 ,trouble and  ,expence in all ,parts of
 the ,operation4 ,a due ,medium1        
therefore1 should  be chosen2 and       
,experience has shewn1 that a ,wash     
about the ,goodness  of that designed by
 the ,london ,brewers for ,ten ,shilling
 ,beer1 will  best answer the           
,distiller's ,purpose4 ,when a proper   
,quantity of ,water  is mixed with the  
,malt1 the whole ,mass must be well     
agitated1 that  all the soluble ,parts  

of the ,malt may often come in contact  
with the  aqueous ,fluid1 which being   
well saturated after standing a proper  
time1  must be drawn off1 fresh ,water  
poured on1 and the ,agitations repeated1
  till at last the whole ,virtue1 or    
saccharine ,sweetness of the ,malt is   
extracted1 and only a fixed husky       
,matter remains1 incapable of being     
dissolved by either hot or cold ,water4 
,the third requisite ,particular is1    
that some certain ,additions be  used1  
or ,alterations made according to the   
,season of the ,year1 or the  ,intention
 of the ,operator4 ,the ,season of the  
,year is very necessary to  be          
considered4 ,in the ,summer1 the ,water 
applied to the ,malt must be  colder    
than in the ,winter2 and in hot sultry  
,weather1 the ,tincture  must be        
suddenly cooled1 otherwise it will turn 
eager2 and1 in order to  check the too  
great ,tendency it has to ,fermentation1
 when the ,air is  hot1 it will be      
necessary to add a proper ,quantity of  

unmalted ,meal1  which being much less  
disposed to ,fermentation than ,malt1   
will greatly  moderate its ,impetuosity1
 and render the ,operation suitable to  
the  ,production of ,spirits1 which1 by 
a too violent ,fermentation1 would1 in  
a great ,measure1 be dissipated and     
lost4                                   
,,chap4 ,,ii4                           
,of ,fermentation4      ,the tincture1  
or1 as the ,distillers call it1 the     
,wash1 being prepared1  as in the       
foregoing ,chapter1 it is next to be    
fermented2 for1 without  this           
,operation1 no vinous ,spirit can be    
produced4    ,by ,fermentation is meant 
that intestine ,motion performed by the 
instrumental ,efficacy of ,water1       
whereby the ,salt1 ,oil and ,earth of a 
fermentable ,subject1 are separated1    
attenuated1 transposed1 and again       
collected1 and recomposed in a          
particular ,manner4    ,the ,doctrine of
 ,fermentation1 is of the greatest ,use1
 and should be  well understood by every

 ,distiller1 as it is the very ,basis of
 the  ,art2 and1 perhaps1 if more       
attended to1 a much purer ,spirit1 as   
well  as a greater ,quantity of it1     
might be procured from the same         
,materials  than at present4 ,we shall  
therefore lay down a concise ,theory of 
,fermentation1 before we proceed to     
deliver the ,practice4    ,every        
fermentable ,subject is composed of     
,salt1 ,oil1 and a subtile  ,earth2 but 
these ,particles are so small1 that1    
when asunder1 they are  imperceptable to
 the ,senses2 and1 therefore1 when mixed
 with an aqueous  ,fluid1 they leave it 
transparent2 neither have fermentable   
,bodies any  ,taste1 except that of     
,sweetness4    ,these ,particles are    
each composed of ,salt1 ,oil and ,earth1
 intimately  mixed in an actual         
,cohesion1 ,connexion1 and ,union2 and1 
therefore1 when  any one of those       
,principles too much abounds in any     
,subject1 so that an  intimate ,union is
 prevented1 the whole ,efficacy of the  

,fermentation is  either stopped or     
impaired1 or at least limited to one    
certain ,species4    ,this equal        
,connexion of ,salt1 ,oil and ,earth    
into a single compound  ,particle1 forms
 a ,corpuscle soluble in ,water2 or1 to 
speak more  philosophically1 this       
compound ,corpuscle is1 by means of its 
saline  ,particles1 connected with the  
aqueous ,corpuscles1 and moved up and   
down  with them4 ,but where these       
,corpuscles are not thus connected with 
the  ,water1 a ,number of them join     
together1 and form either a gross1 or a 
loose1 chaffy1 and spungy ,matter4      
,when these compound ,particles are     
diluted with a small ,quantity of an    
aqueous ,fluid1 they feel slippery1     
clammy1 and unctuous to the ,touch1  and
 affect the ,taste with a kind of ropy  
,sweetness4 ,and when a proper          
,quantity of the ,fluid is added1 a     
,commotion is presently excited1 and    
afterwards a subtile ,separation4       
,this ,commotion and ,separation first  

begins in the whole ,substance2 for     
before the ,addition of ,water1 the     
,subject may remain in dry1 solid1 and  
large ,pieces1 as in ,malt1 ,sugar1 c4  
which being reduced to ,powder1  each   
,grain thereof is an ,aggregate of many 
smaller compound ,corpuscles2  these    
being put into ,water1 dissolve1 and    
separately float therein1  till at      
length1 they become so small as to be   
invisible1 and only  thicken the        
,consistence of the ,liquor4    ,these  
,corpuscles being thus separated from   
one another1 there next  ensues a       
,separation of their component          
,particles2 that is1 the ,salt1  the    
,oil1 and the ,earth1 are divided by the
 ,interposition of the aqueous          
,particles4    ,the first ,commotion is 
no more than a bare ,solution2 for the  
saline  ,particles being easily         
dissolvable in ,water1 they are         
immediately laid  hold of by the aqueous
 ,particles1 and carried about with     
them4 ,but the  succeeding ,separation1 

or fermentative ,motion1 is a very      
different  thing2 for by this the saline
 ,particles are divided from those of   
,oil  and ,earth1 partly by the ,impulse
 of the others in their ,motion1 and    
partly by the ,force of the aqueous     
,particles1 which are now continually   
meeting and dashing against them4       
,this ,motion is performed by the       
,water1 as a ,fluid1 or ,aggregate of an
  infinite ,number of ,particles1 in    
actual and perpetual ,motion2 their     
,smallness being proportionable to that 
of the fermenting ,corpuscles1  and     
their ,motion1 or constant              
,susceptibility of ,motion1 by ,warmth1 
and  the ,motion of the ,air1 disposing 
them to move other subtile moveable     
,corpuscles also4 ,the certain          
,agreement of ,figure1 or ,size between 
the  aqueous ,particles1 and those of   
the ,salt in the fermentable ,subject1  
tends greatly to increase this          
,commotion2 for1 by this means1 they are
  readily and very closely connected    

together2 and therefore move almost     
like one and the same compound          
,corpuscle2 whilst the ,water is not at 
all disposed to cohere immediately with 
either the ,oil or ,earth4 ,and  thus an
 unequal ,concussion is excited in the  
compound ,corpuscles of the  fermentable
 ,subject2 which ,concussion at length  
strikes out the saline  ,particle1      
loosens the others1 and finally produces
 a ,separation of the  original         
,connexion of the ,subject4    ,an      
aqueous ,fluid1 therefore1 is the true1 
and indeed the only1  ,instrument for   
procuring a fermentable ,motion in these
 compound  ,corpuscles of the ,subject3 
,for were an oily ,fluid poured upon any
  fermentable ,subject1 no vinous       
,fermentation would ensue2 as the ,oil  
could neither give a sufficient ,impulse
 on the compound ,corpuscles1  which are
 grosser than its own constituent       
,particles1 nor divide the  oily or     
saline ,particles of the ,subject from  
their ,connexion with the  others1 which

 detain1 and1 as it were1 envelope1 or  
defend them from  its ,action4    ,the  
compound ,corpuscles of the fermentable 
,subject being affected by  the         
perpetual ,motion of the ,particles of  
the aqueous ,fluid1 a proper  ,degree of
 ,motion is necessary1 or that the      
,particles move with a  proper ,degree  
of ,velocity1 which principally depends 
on external ,heat4  ,a considerable     
,degree of ,cold1 indeed1 will not      
absolutely prevent  ,fermentation1      
though it will greatly retard it2 and a 
boiling ,heat  will prevent it still    
more4 ,a tepid1 or middle ,degree of    
,heat between  ,freezing or ,boiling1 is
 therefore the most proper for promoting
 and  quickening the ,operation4    ,the
 ,admission of ,air1 also1 though not of
 absolute ,necessity1 yet  greatly      
promotes and quickens the ,action1 as   
being a capital ,instrument  in putting 
in a proper ,degree of ,motion the oily 
,particles of the  ,subject4 ,but whilst
 the ,air thus contributes to hasten the

 ,effect1 it  causes at the same time by
 its ,activity some remarkable          
,alterations in  the oily ,particles2   
for it not only moves1 but absolutely   
dissolves  and displaces them from their
 original ,connexions2 and thus carries 
them off with itself from the whole     
,mass4 ,and1 therefore1 though the      
,consideration of the ,air does not so  
properly belong to ,fermentation in  the
 general1 yet it does in particular2 as 
having an accidental ,power  to alter   
every ,species of this ,operation3      
,consequently its ,agency ought  to be  
well understood1 either to procure      
,alterations at pleasure in the         
fermenting ,mass1 or to prevent and     
correct impending ,dangers4    ,the oily
 ,particles thus separated and dissolved
 by the ,air1 are  also elastic1 though 
they probably derive that ,property from
 their  ,intercourse with the ,air      
itself1 and their being rendered        
extremely  minute4    ,when1 therefore1 
an aqueous ,fluid is added to a         

fermentable ,subject  exposed to a      
temperate ,heat1 a fermentative         
,struggle immediately  arises1 the      
saline ,part of the compound ,particles 
being dissolved  by the continual       
intestine ,motion of the ,water1 and    
carried up and  down with it in all     
,directions1 amidst an infinite ,number 
of other  ,particles1 as well           
fermentable1 as aqueous ones2 whence1 by
 this  ,collision and ,attrition1 the   
saline ,particles are dissolved1 and    
separated from their ,connexion with the
 oily and earthy4 ,and as the  oily     
,particles are the most subtle and      
elastic1 they would1 by this  means1 be 
thrown up to the ,surface of the        
,liquor1 and carried off by  the ,air1  
were they not closely connected with the
 earthy ones1 whose  ,gravity prevents  
their ,evaporation1 and1 by coming in   
contact with  others of the same kind1  
form ,aggregations1 and sink down1 with 
the  oily ,particles1 to the ,bottom4   
,but before these can form a ,bulk too  

large to be supported by the ,water1    
many of the oily ,particles are1  by    
their frequent ,collisions with the     
aqueous ,fluid1 separated from  the     
earthy ones2 and1 by ,degrees1 more     
strongly connected again with  the      
saline ones2 whilst1 on the other hand1 
the same saline ,particles  imbibe some 
of the earthy ones1 which being left    
single1 upon their  ,separation from the
 oily ,particles1 floated about         
separately in the  ,fluid4    ,and hence
 proceed the several different          
,consequences of ,fermentation2  viz4   
#a4 ,from the ,separation of the saline 
,particles of the  fermentable ,subject 
proceeds the tart1 saline1 or acid      
,taste of the  ,liquor2 which is more   
sensible at first1 before the ,liquor is
 duly  composed and settled1 or the due 
,arrangement and ,connection of the     
saline ,particles with those of the oily
 and earthy ,kinds1 completed3  ,after  
which the ,liquor proves milder1 softer1
 or less pungent4 #b4 ,from  the oily   

,particles being set at liberty1        
proceeds the strong ,smell  of the      
,liquor1 and the ,head or shining ,skin 
upon the ,surface4 #c4 ,the  earthy     
,particles collecting together in       
,clusters1 cause the ,fluid to  appear  
turbid1 and afterwards a visible earthy1
 or clay-like ,matter  to be            
precipitated3 ,and some of the earthy   
,parts1 in their ,motion1  arriving at  
the ,head1 or oily ,skin on the         
,surface1 cause it to thicken2  and     
afterwards taking it down along with it1
 thus constitute the ,lees  which abound
 in ,oil4 #d4 ,from this new ,struggle  
or ,collision1 which  is productive both
 of ,solution1 and a new ,connection in 
the saline  and earthy ,corpuscles1     
proceeds the ,ebullition in             
,fermentation4 ,and1  lastly1 by the    
same repeated ,coalition of the oily    
with the aqueous and  saline ,particles1
 the inflammable ,spirit is produced4   
,having thus laid down a concise ,theory
 of ,fermentation1 we shall now  proceed

 to the ,practice4    ,the ,wash being  
brought to a tepid1 or lukewarm ,state  
in the ,backs1 a  proper ,quantity of a 
good-conditioned ,ferment is added2 but 
if the  ,ferment be solid1 it should be 
previously broke into small ,pieces1 and
  gently thinned either with the ,hand1 
,whisp1 c4 in a little of the  tepid    
,liquor4 ,a complete and uniform        
,solution1 however1 should not be       
attempted1 because that would greatly   
weaken the ,power of the ,ferment1  or  
destroy its future ,efficacy4 ,the whole
 intended ,quantity1 therefore1  being  
thus loosely mixed with a moderate      
,parcel of the ,liquor1 and kept  in a  
tepid ,state1 either by setting it near 
the ,fire1 or otherwise1  and free from 
the too rude ,commerce of the external  
,air2 more of the  insensibly warm      
,liquor ought to be added1 at proper    
,intervals1 till1 at  length1 the whole 
,quantity is properly set to working    
together4 ,and1  thus1 by dividing the  
,business into ,parts1 it may much more 

speedily  and effectually be performed1 
than by attempting it all at once4      
,the whole ,quantity of ,liquor being   
thus set to work1 secured in a  proper  
,degree of ,warmth1 and defended from a 
too free ,intercourse of  the external  
,air1 ,nature itself1 as it were1       
finishes the ,process1 and  renders the 
,liquor fit for the ,still4    ,by      
,ferments1 we mean any ,substance1      
which1 being added to any rightly       
disposed fermentable ,liquor1 will cause
 it to ferment much sooner and  faster  
than it would of itself2 and1           
consequently1 render the ,operation     
shorter2 in contradiction to those      
abusively called so1 which only  correct
 some ,fault in the ,liquor1 or give it 
some ,flavour4 ,hence we  see1 that the 
principal ,use of ,ferments is to save  
,time1 and make  ,dispatch in ,business2
 whilst they only occasionally1 and1 as 
it were1  by ,accident1 give a ,flavour1
 and increase the ,quantity of ,spirit4 
,and1  accordingly1 any fermentable     

,liquor1 may1 without the ,addition of  
any  ,ferment1 by a proper ,management  
of ,heat alone1 be brought to ferment1  
and even more perfectly1 though much    
slower1 than with their ,assistance4    
,these ,ferments are1 in general1 the   
,flowers and ,fces of all  fermentable  
,liquors1 generated and thrown to the   
,surface1 or deposited  at the ,bottom1 
either during the ,act of ,fermentation1
 or after the  ,operation is finished4  
,two of these are procurable in large   
,quantities1 and at a small  ,expence2  
we mean1 ,beer-,yeast and ,wine-,lees2 a
 prudent and artificial  ,management1 or
 ,use of which1 might render the        
,business of ,distillation  much more   
facile1 certain and advantageous4    ,it
 has been esteemed very difficult1 and a
 great ,discouragement1 in  the         
,business of ,distillation1 to procure a
 sufficient ,stock of these  ,materials1
 and preserve them at all times ready   
for use4 ,the whole  ,secret consists in
 dexterously freeing the ,matter from   

its superfluous  ,moisture2 because in  
its fluid ,state1 it is subject to a    
farther  ,fermentation1 which is        
productive of ,corruption2 in which     
,state it  becomes intolerably ftid and 
cadaverous4    ,the ,method of exposing 
it to the ,air till it has required a   
proper  ,consistence1 is subject to     
great ,inconveniencies2 and so peculiar 
and  careful a ,management necessary1   
that it rarely succeeds4    ,the best   
,way1 therefore1 is to press it very    
slowly and gradually1 in  a thick1      
close1 and strong ,canvas ,bag1 after   
the manner of ,wine ,lees1  by the      
,tail-press1 till it becomes a kind of  
,cake2 which1 though soft1  will easily 
snap1 or break dry and brittle between  
the ,fingers4 ,being  reduced to that   
,consistence1 and closely packed up in a
 tight ,cask1  it will remain a long    
,time uncorrupted1 preserve its         
,fragrancy1 and  consequently1 fit to be
 used for fermenting the finest ,liquor4
    ,the same ,method is also           

practicable1 and to the same ,advantage1
 in the  ,flowers or ,yeast of ,wine2   
which may be thus commodiously imported 
from  abroad3 ,or1 if these cannot be   
procured1 others of equal ,efficacy may 
be procured from fresh ,wine ,lees1 by  
barely mixing and stirring them  into a 
proper warm ,liquor2 whence the lighter1
 or more volatile and  active ,parts of 
the ,lees1 will be thrown to the        
,surface1 and may easily  be taken off1 
and preserved1 by the above-mentioned   
,method1 in any  desired ,quantity4 ,and
 hence1 by a very easy ,process1 an     
inexhaustible  ,supply of the most      
useful ,ferments may be readily and     
successively  procured1 so as to prevent
 for the future all ,occasion of        
,complaint for  want of them1 in the    
,distiller's ,business4    ,experience  
has demonstrated1 that all ,ferments    
abound much more in  essential ,oil1    
than the ,liquor which produced them2   
and consequently  they retain1 in a very
 high ,degree1 the ,smell and ,flavour  

of the  ,subject4 ,it is therefore      
requisite1 before the ,ferment is       
applied1 to  consider what ,flavour is  
intended to be introduced1 or what      
,species of  ,ferment is most proper for
 the ,liquor4    ,the ,alteration thus  
caused by ,ferments is so considerable1 
as to render  any neutral fermentable   
,liquor1 of the same ,flavour with that 
which  yielded the ,ferment4 ,this      
,observation is of much greater ,moment 
than  will presently be conceived2 for a
 new ,scene is hereby opened1 both in   
the ,business of ,distillation1 and     
others depending upon ,fermentation4    
,it must1 however1 be observed1 that its
 ,benefit does not extend to  ,malt1    
treated in the common ,method2 nor to   
any other ,subject but  what affords a  
,spirit tolerably pure and tasteless3   
,for1 otherwise1  instead of producing a
 simple1 pure1 and uniform ,flavour1 it 
causes  a compound1 mixed1 and unnatural
 one4 ,how far the fine ,stiller may    
profit by it1 well deserves his         

,attention2 and whether our native      
,cyder  ,spirit1 ,crab ,spirit1 c4 which
 have very little ,flavour of their own1
  may not1 by this ,artifice1 be brought
 nearly1 if not intirely1 into the      
,state of some foreign ,brandies1 so    
highly esteemed1 is recommended to      
,experience4    ,it is common with      
,distillers1 in order to increase the   
,quantity of  ,spirit1 give it a        
particular ,flavour1 or improve its     
,vinosity1 to add  several things to the
 ,liquor1 during the ,time it is in a   
,state of  ,fermentation2 and these     
,additions may properly be reduced to   
,salts1  ,acids1 ,aromatics1 and ,oils4 
,all rich vegetable ,juices1 as         
,treacle1 ,honey1 c4 which either want  
a natural ,acid1 have been deprived of  
it1 or contain it in too small  a       
,quantity1 will be greatly improved by  
adding1 at the ,beginning of  the       
,operation1 a small ,quantity of the    
vegetable or fine mineral  ,acids2 as   
,oil of ,sulphur1 ,glauber's ,spirit of 

,salt1 ,juice of ,lemons1  or an aqueous
 ,solution of ,tartar4 ,these ,additions
 will either give1 or  greatly improve  
the vinous ,acidity of the ,subject1 but
 not increase the  ,quantity of the     
,spirit1 that ,intention being performed
 by ,aromatics  and ,oils4    ,all      
pungent ,aromatics have a surprising    
,quality of increasing the  ,quantity of
 the ,spirit1 as well as in altering1 or
 improving the  ,flavour2 but their ,use
 requires that the ,fermentation should 
be  performed in close ,vessels4 ,and if
 a large ,quantity be intended to be    
added1 ,care must be taken not to do it 
all at once1 lest the ,oiliness  of the 
,ingredients should check the           
,operation4 ,but if the ,flavour be  the
 principal ,intention1 they should not  
be added till the ,operation  is nearly 
finished4 ,after the same ,manner a very
 considerable ,quantity  of any         
essential vegetable ,oil may be         
converted into a surprisingly  large    
,quantity of inflammable ,spirit2 but   

great ,caution is here also  necessary  
not to drop it too fast1 or add too     
large a ,quantity at a  time1 which     
would damp the ,fermentation2 it being  
the surest ,method  of checking1 or     
totally stopping this ,operation1 at any
 ,point of ,time  required4 ,the best   
,method1 therefore1 of adding the ,oil1 
so as to  avoid all ,inconveniencies1 is
 to rub the ,oil in a ,mortar with      
,sugar1  which the ,chemists call making
 an ,olosaccharum1 by which ,means the  
,tenacity of the ,oil will be destroyed1
 and the whole readily mix with  the    
,liquor1 and immediately ferment with   
it4 ,the ,distiller would do  well to   
consider these ,observations            
attentively1 as he may thence form  an  
advantageous ,method of increasing the  
,quantity of ,spirits1 and at  the same 
,time greatly improve their ,quality and
 ,flavour4    ,but in order to put these
 ,observations in practice1 particular  
,regard  must be had to the containing  
,vessel in which the ,fermentation is   

performed1 the ,exclusion of the ,air1  
and the ,degree of the external  ,heat  
or ,cold4    ,with regard to the        
containing ,vessel2 its ,purity1 and the
 ,provision  for rendering it           
occasionally close1 are chiefly to be   
considered4 ,in  cleansing it1 no ,soap1
 or other unctuous ,body should be used1
 for fear  of checking the              
,fermentation2 and1 for the same        
,reason1 all strong  alkaline ,lixiviums
 should be avoided4 ,lime-water1 or a   
turbid ,solution  of quick ,lime may be 
employed for this ,purpose1 without     
producing  any ill ,effect2 it will also
 be of great ,service in destroying a   
prevailing acetous ,salt1 which is apt  
to generate in the ,vessels when  the   
warm ,air has free ,access to them2 and 
tends to pervert the ,order  of         
,fermentation1 and1 instead of a ,wine  
or ,wash1 produce a ,vinegar4  ,special 
,care must also be had1 that no ,remains
 of ,yeast1 or cadaverous  ,remains of  
former fermented ,matters1 hang about   

the ,vessels1 which  would infect       
whatever should be afterwards put into  
them2 and cannot1  without the utmost   
,difficulty1 be perfectly cured and     
sweetened4    ,the occasional ,closeness
 of the ,vessels may in the large way1  
be  provided for by ,covers properly    
adapted2 and1 in the small way1 by      
,valves1 placed in light ,casks4 ,these 
,valves will occasionally give  the     
necessary ,vent to preserve the ,vessel1
 during the ,height of the              
,fermentation2 the ,vessel otherwise    
remaining perfectly close1 and          
impervious to the ,air4    ,it is a     
,mistake of a very prejudicial ,nature1 
in the ,business of  ,fermentation1 to  
suppose1 that there is an absolute      
,necessity for a  free ,admission of the
 external ,air4 ,the express contrary is
 the ,truth1  and very great ,advantages
 will be found by practising according  
to  this ,supposition4 ,a constant      
,influx of the external ,air1 if it does
  not carry off some ,part of the       

,spirit already generated1 yet certainly
  catches up and dissipates the fine1   
subtile1 or oleaginous and saline       
,particles1 whereof the ,spirit is made1
 and thus considerably lessens  the     
,quantity4 ,by a close ,fermentation    
this ,inconveniency is avoided2  all    
,air1 except that included in the       
,vessel1 being excluded4 ,the whole     
,secret consists in leaving a moderate  
,space for the ,air at the ,top  of the 
,vessel1 unpossessed by the ,liquor4    
,when the ,liquor is once  fairly at    
work to bung it down close1 and thus    
suffer it to finish  the ,fermentation1 
without opening or giving it any more   
,vent than  that afforded it by a proper
 ,valve placed in the ,cask2 which1     
however  is not of absolute ,necessity1 
when the empty ,space1 or rather that   
possessed by the ,air1 is about one     
tenth of the ,gage2 the artificial      
,air1 generated in the ,operation being 
then seldom sufficient to open a  strong
 ,valve1 or at most not to endanger the 

,cask4    ,this ,method may be practised
 to good ,advantage by those whose      
,business  is not very large2 but it    
requires too much ,time to be used by   
the  large ,dealers1 who are in a manner
 forced to admit the free ,air1 and     
thus sustain a considerable ,loss in    
their ,quantity of ,spirit1 that  the   
,fermentation may be finished in the    
small ,time allowed for that  ,purpose4 
,it may1 however1 be said1 that the     
silent1 slow1 and almost  imperceptible 
vinous ,fermentation1 is universally the
 most perfect and  advantageous4        
,during the whole ,course of this       
,operation1 the ,vessel should be kept  
from all external ,cold1 or considerable
 ,heat1 in an equal1 uniform1 and       
moderate ,temperature4 ,in the ,winter1 
a ,stove-,room1 such as is common  in   
,germany1 would be very convenient for  
this ,purpose2 the ,vessel  being placed
 at a proper ,distance from the ,stove3 
,but at other ,seasons  no particular   
,apparatus is necessary with us in      

,england1 if the ,place  allotted for   
the ,business be but well defended from 
the ,summer's ,heat1  and the ill       
,effects of cold bleak northern ,winds4 
,the ,operation is known to be perfected
 when the hissing1 or small  bubbling   
,noise can be no longer heard1 upon     
applying the ,ear to the  ,vessel2 and  
also by the ,liquor itself appearing    
clear to ,eye1 and  having a pungent    
,sharpness on the ,tongue4 ,and that it 
may fully obtain  these ,properties1 and
 be well fitted to yield a pure and     
perfectly  vinous ,spirit by            
,distillation1 it should be suffered to 
stand at rest  in a somewhat cooler     
,place1 if practicable1 than that in    
which it was  fermented2 till it has    
thoroughly deposited and cleansed itself
 of  the gross ,lee1 and become         
perfectly transparent1 vinous and       
fragrant2  in which ,state it should be 
committed to the ,still1 and the ,spirit
  obtained will not only exceed that    
obtained in the common ,way in          

,quantity1 but also in ,fragrance1      
,pungency1 and ,vinosity4               
,,chap4 ,,iii4                          
,of ,distillation in general4           
,having in the two preceding ,chapters  
laid down the best ,methods of  ,brewing
 and ,fermentation1 we shall now proceed
 to the ,method of  ,distillation4      
,and in order to lead our ,readers      
methodically through the ,path which    
lies before them1 we shall begin with   
explaining the ,principles of           
,distillation2 or1 the ,method of       
extracting the spirituous ,parts of     
,bodies4    ,to extract the ,spirits is 
to cause such an ,action by ,heat1 as to
 cause  them to ascend in ,vapour from  
the ,bodies which detain them4    ,if   
this ,heat be natural to ,bodies1 so    
that the ,separation be made  without   
any adventitious ,means1 it is called   
,fermentation1 which we  have already   
explained4    ,if it be produced by     
,fire1 or other heating ,power1 in which
 the ,alembic  is placed1 it is called  

,digestion1 or ,distillation3           
,digestion1 if the  ,heat only prepares 
the ,materials for the ,distillation of 
their ,spirits2  and ,distillation1     
where the ,action is of sufficient      
,efficacy to cause  them to ascend in   
,vapour1 and distil4    ,this ,heat is  
that which puts the insensible ,parts of
 a ,body1 whatever  it be1 into ,motion1
 divides them1 and causes a ,passage for
 the ,spirits  inclosed herein1 by      
disengaging them from the ,phlegm and   
the earthy  ,particles by which they are
 inclosed4    ,distillation considered  
in this ,light1 is not unworthy the     
,attention  and ,countenance of the     
,learned4 ,this ,art is of infinite     
,extent2  whatever the whole ,earth     
produces1 ,flowers1 ,fruits1 ,seeds1    
,spices1  aromatic and vulnerary        
,plants1 odoriferous ,drugs1 c4 are its 
,objects1 and come under its            
,cognizance2 but we generally confine it
 to  ,liquids of ,taste and ,smell2 and 
to the simple and spirituous ,waters of 

aromatic and vulnerary ,plants4 ,with   
regard to its ,utility1 we shall  omit  
saying any thing here1 as we shall give 
sufficient ,proofs of it in  the        
,sequel4                                
,,chap4 ,,iv4                           
,of particular ,distillation4           
,distillation is generally divided into 
three ,kinds2 the first is called       
,distillation per ascensum1 which is    
when the ,fire1 or other ,heat1  applied
 to the ,alembic1 containing the        
,materials1 causes the ,spirits to      
ascend4 ,this is the most common1 and   
indeed almost the only kind used  by    
,distillers4    ,the second is called   
,distillation per descensum2 which is1  
when the  ,fire being placed upon the   
,vessel precipitates1 or causes the     
,spirit to  descend4 ,this ,kind is     
hardly ever used by ,distillers1 but to 
obtain the  ,essence or ,oil of ,cloves4
    ,the third is termed ,distillation  
per latus1 or oblique ,distillation2    
but this being used only by the         

,chemists we shall say nothing farther  
of it here4    ,with regard to the      
different ,methods of ,distillation1    
occasioned by the  different ,vessels1  
or ,materials made use of to excite     
,heat1 improperly  called ,distillation2
 they are of various ,kinds1 and shall  
be explained  as they occur in the      
,work4    ,there are various ,kinds of  
,distillation1 some of which arise from 
the  different ,constructions of        
,alembics2 such are the ,distillation by
 the  common ,alembic1 with a           
,refrigeratory1 the ,glass ,alembic1 the
 serpentine  ,alembic1 and the ,retort3 
,others are produced from the ,heat     
surrounding  the ,alembic2 such as the  
,distillation in ,balneum ,mari1 the    
,vapor1  the ,sand1 the ,dung1 and the  
,lime ,baths4    ,these different       
,methods of ,distilling1 we shall       
explain in enumerating  the ,operations 
in which they are most proper2 and      
proceed to treat of  the different      
,forms of ,alembics and their           

,constructions4                         
,,chap4 ,v4           ,of ,,alembics1   
and their different ,constructions4     
,the ,alembic is a ,vessel usually of   
,copper tined1 which serves for1 and  is
 essential to all ,operations in the    
,distillery4    ,there are several      
,sorts of ,alembics1 all different1     
either with regard  to ,matter or ,form4
 ,as1 the common ,alembic with a        
,refrigeratory1 the  earthen and the    
glass ,alembic1 the ,balneum ,mari1 and 
the ,vapour-,bath  ,alembic4    ,every  
one of these being of a different       
,construction1 are also used in         
different ,operations4    ,the common   
,alembic consists principally of two    
,parts1 the lower ,part  called the     
,body1 and the upper termed the ,head4  
,the ,body consists of two ,pieces1 the 
lower called the ,cucurbit1 and the     
upper the ,crown4 ,the ,cucurbit or     
lower ,part of the ,body1 is a kind of  
,receptacle proportioned to the ,size of
 the ,alembic1 in which the ,bodies  to 

be distilled are placed4    ,the ,crown1
 or upper ,part of the ,body1 is also   
another ,part of the  ,alembic2 and is  
that ,part of the ,body to which the    
,head is immediately  luted4 ,but an    
,idea of these several ,alembics will be
 much better  attained from the         
following ,figures1 which represent them
 much stronger  to the ,imagination than
 is possible to be done by ,words4      
,fig4 #a4 ,is a common ,alembic1 as it  
appears before it is placed in a        
,furnace1 where a is the ,bottom1 b the 
,crown1 c the ,head4    ,fig4 #b4 ,is   
the ,body without the ,head2 a the ,rim 
or ,top of the ,crown  where the ,head  
is luted4    ,fig4 #c4 ,the ,head2 a the
 ,rim where it is to be luted to the    
,body2  b the ,nose1 or ,end which is   
luted into the ,worm4    ,fig4 #d4 ,the 
,worm1 as it appears when out of the    
,tub in which it is  fixed when in use2 
a the ,end into which the ,still ,head  
is inserted1  b that which conveys the  
,liquor into the ,receiver4    ,fig4 #e4

 ,two ,stills at work in one            
,refrigeratory2 a1 b the two  ,still    
,heads1 c1 d the ,bodies inclosed in the
 ,brick-,work2 e1 e  the two            
,fire-,places2 f1 f the two ,ash-,holes2
 g a ,common ,receiver2  h a ,spout     
,receiver1 called by ,chemists a        
,separating-,glass1 used in  the        
,distillation of ,herbs1 in order to    
extract their essential ,oil2 i  a      
,crane for drawing the ,water out of the
 ,refrigeratory4    ,fig4 #f4 ,a small  
,still with a ,refrigeratory2 a the     
,body1 b the  ,head1 c the              
,refrigeratory filled with ,water1 d the
 ,receiver1 luted  to the ,bec of the   
,alembic4    ,fig4 #g4 ,a ,glass        
,alembic to be used as a ,balneum ,mari2
 a the  ,body1 b the ,head1 c the ,bec1 
which is to be luted to the ,receiver1  
d a ,trivet on which it is standing in  
the ,water4    ,fig4 #h4 ,a proper      
,receiver for the ,glass ,alembic1      
called by ,chemists a  ,bolt-,head1 or  
,matrass4    ,fig4 #i4 ,the ,glass      

,alembic placed in a ,copper ,vessel2 a 
the ,copper  ,vessel filled with ,water1
 b the ,body of the ,glass ,alembic1 c  
the  ,head1 d the ,receiver luted at c  
to the ,bec of the ,alembic4    ,fig4   
#aj4 ,a cold ,still for distilling      
simple ,waters2 a the ,head1 b  the     
,bec1 or ,nose1 c the ,receiver1 d the  
,plate on which ,herbs are  laid4       
,fig4 #aa4 ,a ,vessel for ,digestion1   
called by ,chemists a ,pelican or       
circulatory ,vessel2 a the ,body1 b the 
,head1 c1 c two ,tubes1  luted at d1 d1 
by which the ,liquor returns from the   
,head into the  ,body2 e a ,furnace on  
which it is placed1 f the ,fire-place1 g
 the  ,ash-hole4    ,fig4 #ab4 ,another 
,receiver1 used when it is necessary to 
lute it to  the ,end of the ,worm1 in   
order to prevent the most volatile      
,parts from  being evaporated1 and lost4
                                        
,,chap4 ,,vi4     ,of the ,,accidents   
that too often happen in performing the 
,processes                              

of ,,distillation4      ,among the      
,accidents which frequently happen in   
,distilling1 the least of  all is for   
the ,operation to miscarry and the      
,ingredients to be lost4    ,and this   
being a ,subject of the greatest        
,importance we shall treat it  with all 
possible ,accuracy4    ,all ,accidents  
are occasioned by ,fire1 their primary  
,cause2 by want of  ,attention they get 
too much ,head1 and ,fear often suffers 
them to become  irremediable4    ,the   
first ,accident which may happen by the 
,fire1 is when a ,distiller1  by too    
great a ,heat1 causes the ,ingredients  
to be burnt at the ,bottom  of the      
,still2 by this ,means his ,liquor is   
spoiled by an empereumatic  ,taste1 and 
the ,tin is melted off from the         
,alembic4 ,an ,empereuma  resembles the 
,smell of burnt ,tobacco1 and is        
produced in ,liquors by too  great a    
,degree of ,heat4 ,to illustrate this1  
distil any ,fruit1 ,flowers1  or any    
,aromatic whatever2 but especially      

something whose ,smell is very          
volatile1 draw off only the best1 unlute
 the ,alembic1 and what remains  in the 
,still1 will be found to have a very    
disagreeable ,smell2 whence  it follows1
 that if a little more had been drawn   
off1 it would have  spoiled what was    
before obtained4    ,if the ,fire be too
 violent1 the extraordinary ,ebullition 
of the  ,contents causes them to ascend 
into the ,head2 and1 if a ,glass        
,alembic1  they fall ignited into the   
,recipient2 the ,heat breaks it1 the    
,spirits  are dissipated1 and often take
 ,fire from the ,heat of the ,furnace4  
,if the ,fire be too strong1 the ,bottom
 of the ,still becomes red hot1 the     
,materials inflamed1 and consequently   
the ,fire reaches the ,recipient4       
,when an earthen ,alembic is used1 the  
closest ,attention is requisite to  keep
 the ,fire from burning the ,materials  
at the ,bottom4 ,the ,head1 which  is   
always of ,glass1 bursts1 and the       
,spirits are spilt1 and often catch     

fire4 ,and the ,remedy becomes the more 
difficult1 as ,earth retains the  ,fire 
much longer than a common ,alembic4     
,if the ,alembic be not firmly fixed1 it
 is soon put out of ,order1 falls  down 
and unlutes itself2 thus the ,liquor is 
spilt1 and the ,vapour sets  the        
,spirits on fire4    ,if all the ,joints
 be not carefully luted1 the ,spirits at
 their first  ,effort issue through the 
least ,aperture1 run into the ,fire1    
which is  propagated into the ,alembic  
by the ,vapour4    ,in ,distillations   
where the ,phlegm ascends first1 its    
,humidity  penetrates the ,lute1 and    
loosens it1 so that when the spirituous 
,vapours ascend1 they are exposed to the
 same ,accident4    ,lastly1 when the   
,recipient is unluted1 especially if    
near full1 without  the greatest        
,circumspection the ,spirits will be    
spilt1 and so catch  ,fire4    ,hitherto
 ,i have only given a simple ,account of
 what daily happens to  ,distillers2 but
 the ,consequences of these ,accidents  

are infinitely more  terrible than the  
,accidents themselves2 for an ,artist to
 lose his ,time1  his ,labour and       
,goods1 is no small ,matter2 but it     
follows from what we  have premised1    
that both his ,life and ,fortune are in 
danger from these  ,conflagrations4     
,instances of the former are too common1
 as well as  those of the latter1       
relating to the ,danger to which the    
,operator is  exposed4 ,they are        
evident1 and we have seen very lately   
three ,instances  sufficient to         
intimidate the most sanguine4 ,the      
,spirits catch1 the  ,alembic and       
,recipient fly1 and the inflamed ,vapour
 becomes present  ,death to all who     
breathe it4    ,the ,rectifiers1 who    
perform the most dangerous ,operations  
of  ,distillery1 are particularly       
exposed to these terrible ,accidents2   
the ,fineness of the ,spirit at the same
 time that it renders it more           
inflammable1 also causes the ,fire to   
spread with the greater ,rapidity4  ,and

 when their ,store-houses are once on   
,fire1 they are seldom or never  saved4 
,possibly ,i may be censured for my     
,conciseness on this ,head2 indeed  the 
,importance of it requires the most     
particular ,discussion2 but  intending  
to speak of the ,methods proper to      
prevent these ,accidents1  ,i shall     
close this ,chapter1 with recommending  
the ,subject of it to  the serious      
,reflection of all concerned in         
,distillation4 ,and it being  hitherto  
omitted1 though of all others it        
requires the ,attention  of the         
,distiller1 ,i shall further observe1   
that these ,operations  should never be 
left to ,servants4 ,what can be expected
 from ignorant  ,persons8 ,fear will    
seize them1 when the greatest ,presence 
of ,mind is  requisite4--------,let us  
now proceed to the ,methods of          
preventing1 or at  least lessening their
 ,effects4                              
,,chap4 ,,vii4                   ,of the
 ,methods of preventing ,accidents4     

,to have informed the ,reader of the    
,accidents which happen in  ,distilling1
 would have been of little ,consequence1
 without shewing1 at  the same ,time1   
the ,methods of preventing them4 ,in    
order therefore to  fortify him against 
the ,terror1 which the foregoing        
,chapter may have  excited1 we will here
 point out the ,remedies for all the    
,cases before  specified4    ,to prevent
 ,accidents1 two ,things especially must
 be known1 and adverted  to4    #a4 ,the
 ,knowledge of the ,fire1 which depends 
on the ,fuel1 whether ,wood  or ,coal4  
#b4 ,the ,manner of luting so as to     
prevent the ,vapours from escaping      
through it1 and by that ,means of       
setting the whole on fire4    ,the      
hardest ,wood generally makes the       
quickest ,fire1 such as ,beech1 ,oak1   
,holm1 ,elm1 c4 ,the white ,woods1 as   
the ,ash1 the ,poplar1 the ,willow1  and
 the ,birch1 make a milder ,fire4 ,this 
holds good also of the ,coal  made of   
these two kinds of ,wood2 and1          

consequently1 the ,nature of the  ,wood 
or ,coals must determine the ,fire1 and 
the ,action of this must be             
proportioned to the ,effect intended to 
be produced by it4 ,that is1  the       
,capacity of the ,alembic1 the ,matters 
to be distilled1 and their  ,quantity4  
,the same may also be said of ,pit      
,coal1 which is generally  used in      
,england4    ,it is evident1 that the   
larger the ,alembic1 the more ,fire is  
necessary4  ,what has not been digested1
 also1 requires more ,fire than that    
which  has been prepared by that        
,operation4 ,spices require a stronger  
,fire  than ,flowers2 a ,distillation of
 ,simple ,waters more than that of      
spirituous ,liquors4    ,the surest ,way
 of ascertaining the necessary ,degree  
of ,fire1 is to  regulate it by the     
,materials1 as they are more or less    
disposed to  yield them ,spirits1 c4 and
 this is done as follows4 ,the ,operator
  must not leave the ,alembic1 but      
attentively listen to what passes       

within1 when the ,fire begins to heat   
it4 ,when the ,ebulition becomes  too   
vehement1 the ,fire must be lessened1   
either by taking out some of  the ,fuel1
 or covering it with ,ashes or ,sand4   
,it requires a long ,experience in the  
several ,cases1 before a ,distiller  can
 acquire a competent ,knowledge in this 
important ,point4 ,nor is it  possible  
to determine the ,degree of ,fire from  
the ,quantity of ,fuel2  ,judgment1     
assisted by ,experience1 must supply    
this ,defect4    ,every thing being     
determined with regard to the ,degree of
 ,fire1 we  shall now proceed to explain
 the ,method of luting ,alembics4    ,by
 the ,term luting an ,alembic1 we mean1 
the closing the ,joints through  which  
the ,spirits might transpire4    ,lute  
is a ,composition of common ,ashes1 well
 sifted1 and soaked in  ,water2 ,clay1  
and a kind of ,paste made of ,meal or   
,starch are also used  for this         
,purpose2 which1 as ,i before observed1 
is to close all the  ,joints1 c4 in     

order to confine the ,spirits from      
transpiring4    ,good ,luting is one of 
the surest ,methods of preventing       
,accidents4 ,an  ,alembic1 where all    
,transpiration is prevented1 having     
nothing to fear  but the too great      
,fierceness of the ,fire2 and that may  
be regulated by  the ,rules already laid
 down4    ,the refrigerating ,alembic is
 mostly used4 ,the ,body and the ,head  
are  joined to each other2 but          
notwithstanding the greatest ,care be   
taken in  luting the ,juncture1 there   
will still be some imperceptable        
,interstice  for ,transpiration2 and the
 least being of the greatest            
,consequence1 a  ,piece of strong       
,paper1 should be pasted over the       
,joint1 and the ,alembic  never left1   
till the ,spirits begin to flow into the
 ,receiver1 in order  to apply fresh    
,paper1 if the former should contract   
any ,moisture4 ,the  ,master himself    
should carefully attend to this1 and    
whatever ,precaution  may have been     

previously used1 the ,eye must be       
constantly upon it4    ,the ,alembic1   
when vinous ,spirits are distilled1     
should be luted with  ,clay1 carefully  
spread round the ,junctures1 in order to
 prevent all  ,transpiration2 because   
the ,consequences here are terrible2 for
 when  the ,fire catches a large        
,quantity1 it is often irremediable4    
,besides1  as this ,earth cracks in     
drying1 it must be often moistened1 and 
fresh  applied1 on the first ,appearance
 of any ,occasion for it4    ,the       
,retort is also luted with ,clay2 but as
 glass ,retorts are also used1  they are
 often coated with the same ,clay1 to   
prevent their melting by  the           
,intenseness of the ,fire4    ,lastly1  
the earthen and glass ,alembics are     
luted with ,paper and  ,paste as        
above4----,having thus explained the    
great ,consequence of  ,circumspection  
with regard to ,luting1 and the ,degree 
of ,fire1 we shall  now proceed to a    
third ,method of preventing them1 and   

close this  ,chapter with a short       
,observation on portable ,furnaces2     
which is1 ,that  ,alembics being never  
thoroughly secure on this kind of       
,furnaces1 a ,hook  should be fastened  
to the ,refrigerant for fixing it to the
 ,wall4                                 
,,chap4 ,,viii4              ,of the    
,remedies for ,accidents1 when they     
happen4      ,notwithstanding the best  
of ,rules1 and the strictest            
,observation1 it  is impossible entirely
 to prevent ,accidents1 and therefore it
 is of no  less ,importance to point out
 the ,remedies on those ,occasions4     
,the most essential1 are ,courage and   
,presence of ,mind2 ,fear only          
increasing the ,misfortune4    #a4 ,if  
the ,fire be too violent it must be     
covered1 but not so as totally  to      
prevent its ,action1 as by that ,means  
the ,process of the ,distillation  would
 be interrupted1 and render it more     
difficult and less perfect4    #b4 ,when
 the ,ingredients burn1 which you will  

soon discover by the  ,smell1 the ,fire 
must be immediately put out1 in order to
 prevent the  whole ,charge of the      
,still being entirely spoiled1 which    
would otherwise  inevitably be the      
,consequence4    #c4 ,if the ,spirits   
should catch fire1 the first care is to 
unlute  immediately the ,receiver1 and  
stop both the ,end of the ,beak and     
,mouth  of the ,receiver with wet       
,clothes4    ,the ,fire must then be put
 out1 and if the ,flame issued through  
the  ,luting1 the ,joints must be closed
 with a wet ,cloth1 which1 together     
with ,water1 should never be wanting in 
a ,distil-house4    #d4 ,if the ,alembic
 be of ,earth1 and the ,contents burn at
 the ,bottom1 the  ,fire must           
immediately be put out1 the ,alembic    
removed1 and ,water thrown  upon it1    
till the ,danger is over2 and1 for      
farther ,security1 covered  with a wet  
,cloth4    #e4 ,if after all your ,care 
in closing the ,junctures to prevent    
,transpiration1 you perceive any thing  

amiss1 while the ,spirits are           
ascending1 apply ,clay1 or any other    
,composition1 in order to stop the      
,aperture1 and have always a wet ,cloth 
ready to stifle the ,flame1 if the      
,spirits should take fire4    #f4 ,if   
the ,heat detaches the ,lute1 or it     
becomes moist1 immediately  apply       
another1 having always ready what is    
necessary for performing it4  ,should   
the ,transpiration be so violent1 that  
you cannot immediately  apply a fresh   
,lute1 clap a wet ,cloth round the      
,joint1 and keep it  on firm and tight1 
till the ,spirits have taken their      
,course4 ,but if  notwithstanding all   
your ,efforts the ,transpiration should 
increase1 so  that you fear a           
,conflagration1 remove the ,receiver as 
soon as possible  from the ,fire1 and   
afterwards your ,alembic1 if portable2  
but if  otherwise1 put out the ,fire    
immediately4    #g4 ,the ,charge being  
worked off1 be cautious in luting the   
,receiver1  that nothing be spilt on the

 ,furnace1 and carry it to some         
,distance  from it1 that the ,spirits   
exhaling may not take fire4    #h4      
,lastly observe1 that wherever a ,remedy
 is required1 there must be  no ,candle 
used2 for the spirituous ,vapours easily
 take fire1 and  propagate the ,flame to
 the ,vessels from whence they issue4   
,all that has been hitherto said        
concerns only the ,management of the    
,alembic2 but what remains is still more
 interesting1 and relates to  those who 
work it1 that they may not1 by          
conquering the ,accident1  destroy      
themselves4    ,on discovering any of   
the above ,accidents1 when the ,flame   
has not yet  reached the ,spirits1 let  
the ,remedies already mentioned be      
applied1  either with regard to the     
,lute1 or the ,violence of the ,fire4   
,but if the ,flame has reached the      
,alembic1 the following ,precautions are
  to be used4    ,the ,operator must not
 approach the ,alembic without a wet    
,cloth over his  ,mouth and ,nostrils1  

it being immediate ,death to inhale the 
inflamed  ,vapour4    ,in hastening to  
stop any ,accident1 be careful to       
approach the ,side  opposite to that    
whither the ,air impels the ,flame2 for1
 without this  ,precaution you would be 
involved in it1 and could not1 without  
the  utmost ,difficulty1 extricate      
yourself from it4    ,if notwithstanding
 this ,precaution1 the ,eddy of the ,air
 should force  the ,flame to your ,side1
 quit the ,place immediately1 and do not
 return  till its ,direction be changed1
 always taking care to have a wet linen 
,cloth before your ,nose and ,mouth1 and
 keep yourself on the ,side  opposite to
 the ,direction of the ,flame3 ,and also
 to have another such  ,cloth1 in order 
to smother the ,flame1 and close the    
,crevise through  which the ,spirits    
issue4    ,should it be your ,misfortune
 to be covered with inflamed ,spirits1  
wrap yourself in a wet ,sheet1 which    
should be always ready for that         
,purpose4 ,self-,preservation is of too 

great ,importance that any of these     
,precautions should be omitted in such  
,variety of ,dangers4    ,if the ,fire  
has acquired such a ,head that it cannot
 be stopt1 the  ,receiver must be broke1
 and the ,alembic1 if portable1 thrown  
down2 but  no ,person must be suffered  
to go near them1 especially those who   
are  ,strangers to the ,business4    ,in
 a desperate ,case1 like that of a large
 ,quantity of rectified ,spirit  taking 
,fire1 if ,time permit1 the             
,communication of the ,beak of the      
,alembic with the ,recipient1 which is  
usually a ,cask1 must be cut off1  by   
closely stopping the ,bung2 and be sure 
no ,candle come near the  ,receiver1    
leaving the rest1 as the ,danger would  
be too great to expose  ones self to the
 ,flames of a large ,charge1 and the    
,distiller's ,safety  should be         
principally considered4    ,i thought it
 my ,duty to give my ,reader these      
,informations1 and hope  that in the    
,practice of ,distillation1 he will find

 them of great  ,advantage4             
,,chap4 ,,ix4      ,on the ,necessity of
 often cooling the ,alembic1 as another 
,means of                               
preventing ,accidents4      ,the        
,refrigerant is so essential a ,part of 
the ,alembic1 that for want of  it      
several other ,expedients are made use  
of to perform its ,office1 for  cooling 
those whose ,capacity1 ,brittleness1 or 
lastly the ,construction1  will not     
admit of their having any4    ,the      
,refrigerant is usually in proportion to
 the ,capacity of the  ,alembic1 for    
which the following may serve as a      
,rule1 that the ,capacity  of the       
,refrigerant should be to that of the   
,alembic1 as #ad to #h4    ,the         
,necessity of cooling the ,head of the  
,alembic is self-evident to  all who    
have the least ,knowledge of            
,distillation1 as it condenses the      
,spirits1 cools them1 and causes them to
 flow into the ,receiver1 which1  if of 
,glass1 would otherwise be broken by the

 ,heat2 and consequently  serves to     
prevent ,conflagrations4    ,the        
,alembics of the ,balneum ,mari1 and the
 ,vapour ,bath1 ought also to  have     
,refrigerants1 like the common ,alembic1
 unless they are of ,glass4    ,those of
 ,earth and ,glass are cooled1 as we    
have already observed1 with  a wet      
,cloth1 which is also used to cool the  
,head of other kinds of  ,alembics4 ,but
 it is not difficult to contrive one    
which may be placed  in a ,refrigerant2 
such as the following4    ,to a common  
small ,still apply and lute a ,worm1 or 
long tin or pewter  ,tube1 forming      
several ,circumvolutions1 of the same   
,circumference with  the ,body1 in order
 to give it some ,elevation1 place this 
,worm in a  ,refrigerant1 proportioned  
to the ,alembic4 ,if the ,capacity of   
this  ,alembic should make it bear too  
much on the ,neck of the ,matrass1 it   
may  be supported by a ,trevit of the   
same ,circumference as the ,body itself3
  ,the ,extremity of the ,worm may have 

a ,beak projecting beyond the ,side of  
the ,refrigerant1 for conveying the     
,spirits into the ,receiver4    ,this   
,apparatus will be attended with little 
,expence1 will save the  ,distiller the 
,trouble of being perpetually cooling   
the ,head of the  ,alembic1 and is such 
a ,safe-guard against ,accidents1 that  
if the ,worm  be well luted1 nothing    
need be apprehended but from the        
,violence of the  ,fire4    ,this       
,method of ,practice1 therefore1 is     
productive of three valuable            
,particulars3 ,the first is1 that by    
cooling the ,spirits it preserves  the  
,receiver1 and obviates the ,accidents  
arising from their ,heat4  ,the second  
is1 that the ,spirits being kept in a   
moderate ,heat1 the  ,transpiration is  
less1 and consequently the ,spirits     
procured by  the ,operation have more   
,taste1 ,smell and ,fragrancy than they 
would  otherwise have had4              
,experience demonstrates1 that when the 
,spirits flow hot into the  ,receiver1  

however attentive the ,distiller may be 
to lute the ,junctures  of the ,alembic1
 there will be a very sensible          
,evaporation1 which even  in simple     
,waters greatly depreciates the         
,goodness of the ,liquor4    ,lastly1   
the third is1 that the ,cooling of      
,alembics is what principally           
contributes to the ,perfection of the   
,operation2 because the ,coolness  of   
the ,head precipitates the ,phlegm1 and 
in the ,case of too great a  ,degree of 
,fire1 and where the ,ebullition is too 
vehement1 if after  taking away ,part of
 the ,fire1 or covering it1 the         
,ebullition should  continue1 the ,head 
may be cooled with a wet ,cloth1 till   
the ,ebullition  is reduced4    ,as     
there is a ,necessity of cooling the    
,alembic1 so what we have said  cannot  
be too carefully observed4 ,in fine1 the
 ,contrast of ,cold and  ,heat1 equally 
concurring1 but by ,methods directly    
opposite1 to the same  ,process1 and the
 ,perfection of the ,distillation1 is a 

,phnomenon1 which  deserves the         
,attention of all who study the         
,operations of ,nature4                 
,,chap4 ,x4       ,of the ,necessity of 
putting ,water into the ,alembic1 for   
several                                 
,distillations4      ,two principal     
,advantages attend putting ,water into  
the ,alembic4 ,the  first is1 to prevent
 the ,loss the ,distiller would incur   
without that  ,precaution1 and so       
prevent any ,alteration in the ,liquor  
procured  by ,distillation4 ,this we    
shall illustrate by an ,example4        
,suppose a  ,distiller should attempt to
 rectify ,spirits of ,wine1 without     
putting  ,water in the ,alembic4 ,it is 
evident1 that the ,fire will consume    
,part  of it1 which is entirely loss1   
because the same ,quantity of ,spirit   
cannot be procured from it1 which might1
 had there been any thing to  moderate  
the ,action of the ,fire1 which now     
preyed upon it4    ,secondly1 ,if       
,liquors are impregnated with strong    

,ingredients1  especially ,seeds1 and   
the ,quantity be sufficient to absorb   
all the  ,phlegm1 a great ,quantity of  
,spirit must be left in the ,still1 or  
the  ,ingredients will burn1 and the    
,spirits contract an empyreumatic       
,taste1  which is the more detrimental  
to the ,spirit1 as it is increased by   
,age4    ,thirdly1 ,if no ,water be put 
into the ,alembic with the ,ingredients1
  the ,spirit will be rendered finer by 
them1 and the ,fire1 if ever so  little 
too strong1 will cause the ,ingredients 
to burn1 and the ,spirits  to contract  
an ,empyreuma2 a ,misfortune easily     
prevented by this  ,precaution4    ,thus
 it is a ,safe-guard against ,accidents3
 ,but besides1 ,water being  mixed with 
the ,ingredients1 they are at once      
prevented from burning1  and the ,spirit
 not weakened2 for no sooner are the    
,ingredients put in  ,motion by the     
,fire1 than the ,spirits immediately    
ascend1 and the ,liquor  loses nothing  
of its ,quality1 provided the ,receiver 

be removed as soon  as the ,phlegm      
begins to ascend4    ,the ,water        
therefore prevents the ,waste of the    
,spirits1 and thus the  ,distiller loses
 nothing of his ,goods2 whereas1 without
 ,water1 the  ,spirits by impregnating  
the ,materials1 their ,quantity must be 
less4  ,with regard to the ,phlegm1     
there is no ,difficulty in finding when 
it begins to ascend1 the first ,drop    
being cloudy1 and when it has  continued
 dropping for some time1 it is perceived
 by a milky ,cast at  the ,bottom of the
 ,receiver4    ,lastly1 ,the ,distiller 
is no ,loser with regard to the ,quality
 of his  ,liquor1 which is not at all   
weakened thereby4 ,thus it is attended  
with the two capital ,advantages1 the   
,profit of the ,distiller1 and the      
,perfection of the ,liquor4 ,let us now 
proceed to the different ,manners  of   
,distillation4                          
,,chap4 ,,xi4     ,of the particular    
,advantages attending every kind of     
,distillation4      ,in the third       

,chapter we mentioned the several kinds 
of ,distillation1 we  shall here enlarge
 on the particular ,advantages of each1 
and in what  ,circumstances each is to  
be used4    ,in order for ,distillation1
 the ,alembic must be charged with      
,materials1  and placed on a ,fire1 or  
,substances capable of producing the    
same  ,effect4          ,the ,method of 
,distilling with the common refrigerant 
,alembic4    ,this ,method of           
,distilling is the most generally used1 
being one of the  most speedy and       
profitable1 as it requires fewer        
,preparatives1 and less  ,time4    ,to  
distil with the common ,alembic1 the    
,body of it must be thoroughly          
cleansed1 that no ,taste or ,smell of   
any preceding ,materials may remain4    
,the ,materials are then to be put into 
the ,alembic2 but care must be  taken   
that the ,alembic be not above half     
full1 in order that the  ,materials may 
have sufficient ,room to move1 without  
choaking the ,neck  of the ,alembic4    

,the same ,care must be taken with      
regard to the ,head1 it  must be        
thoroughly cleansed and dried2 for it   
often happens that some  small ,quantity
 of ,water is left in the ,rim1 which   
renders the first  ,spirits foul1 and1  
by endeavouring to separate it from the 
other1 some1  and that the most volatile
 ,part of the ,spirit1 will be lost4    
,after this the two ,parts of the       
,alembic are to be carefully luted with 
strong brown ,paper1 well pasted on1 and
 the ,nose of the ,alembic luted  to the
 ,worm2 after which the ,fire should be 
immediately made under the  ,still1 lest
 too long an ,infusion should prejudice 
the ,liquor4    ,this ,alembic being    
worked on an open ,fire1 the ,operation 
is quicker  than any other2 but the     
,degree of ,fire requires a very close  
,attention2  as a different ,management 
is necessary to different ,materials4   
,the  ,water of the ,refrigeratory must 
be changed from time to time1 and if    
the ,case requires it1 the whole ,head1 

but especially the ,bec1 must be  kept  
cold4          ,of ,distillation in     
,sand1 and in what ,cases it should be  
used4    ,this ,species of ,distillation
 is performed in two different ,manners4
  ,first1 by covering the ,fire with    
,sand or ,ashes1 and placing the        
,alembic  upon it4 ,this ,method is very
 necessary in ,digestion1 and for the   
perfect ,rectification of ,spirits4     
,sand is absolutely necessary for       
moderating the ,action of the ,fire1    
when there is ,reason to fear the       
,matter contained in the ,bottom of the 
,alembic will burn4    ,the second      
,method of ,sand ,distillation1 is to   
take the finest ,river  ,sand1 and after
 thoroughly washing it1 put into the    
,alembic a ,quantity  sufficient to     
cover it three ,fingers deep2 after     
which the ,still is to  be charged with 
the ,ingredients to be distilled4 ,this 
serves instead  of ,water in certain    
,cases1 where the ,use of it would      
prejudice the  ,ingredients2 as in the  

fine spirituous ,waters impregnated with
 the  aromatic ,parts of ,flowers2 the  
,sand preventing the ,ingredients from  
burning4 ,it is also necessary in       
distilling rectified ,spirits from      
,seeds4    ,this ,operation being       
finished1 the ,alembic must be          
thoroughly cleansed  from the ,sand1    
that the ,taste or ,smell contained     
therein1 be not  communicated to any    
other ,charge of different ,ingredients4
              ,of ,distilling in        
,balneum ,mari1 and its ,advantages4    
,this ,method of ,distillation is of    
great ,use in several ,cases4 ,its      
,operation is more perfect1 and is      
subject to few1 if any of those         
,accidents attending ,distillations on  
an open ,fire4    ,in distilling        
sweet-scented ,waters from ,flowers1    
aromatic ,plants1  and others of that   
kind1 where neither ,water1 nor ,spirit 
ought to  be mixed with them1 there is  
an absolute ,necessity for using the    
,balneum ,mari2 as by every other       

,distillation1 on an open ,fire1 the    
,ingredients would infallibly burn4     
,if ,sand should be made use of1 the    
,fire would melt the ,tin from the      
,alembic1 and the ,contents be in the   
utmost ,danger of being burnt4    ,in   
distilling in ,balneum ,mari1 a glass   
,alembic is generally used4  ,this      
,alembic is to be placed in a ,copper   
,vessel filled with ,water4 ,this       
,vessel ought at least to be of half the
 ,height of the ,alembic3 at the        
,bottom of the ,copper ,vessel must be a
 ,trivet on which the ,alembic is to  be
 placed1 that it may not touch the      
,bottom of the ,copper1 because when    
the ,water begins to boil1 it disperses 
itself towards the ,sides1 and  leaving 
the ,bottom dry1 the ,ingredients would 
be in danger of burning4    ,the ,use of
 the ,balneum ,mari is excellent for    
those ,ingredients  which require little
 ,spirit2 but if a ,copper ,alembic be  
used1 be  sure to place ,sand at the    
,bottom1 that the distilled ,liquor may 

not  contract any ill ,taste or ,smell4 
,this ,method is also adviseable in the 
,rectification of ,spirits1 on ,account 
of the ,danger attending this           
,operation when performed on a naked    
,fire4    ,were this ,method of         
,distillation as expeditious as that    
performed on  a naked ,fire1 no other   
ought to be used1 because it is subject 
to no  ,accidents1 and at the same ,time
 the ,spirit1 c4 distilled is much more 
fragrant and grateful4          ,in what
 ,cases glass1 or earthen ,alembics are 
to be used2 their                       
,advantages and ,disadvantages4    ,in  
the ,chapter relating to ,accidents1 we 
have mentioned the earthen  ,alembic2 we
 must now add1 that it ought never to be
 used1 except the  ,matter to be        
distilled have a strong and bad ,smell1 
and then seldom  above once1 unless it  
be for ,ingredients of the same or      
similar  ,qualities4    ,this ,alembic  
being very difficult to be managed1 we  
can only recommend  it in the ,case     

above-mentioned4    ,as a naked ,fire is
 generally applied to this ,alembic1 it 
requires a  ,furnace where the ,fire may
 be gradually increased1 on account of  
the  ,accidents to which it is liable4  
,the glass ,alembic is more easily      
managed1 as it is generally placed  in a
 ,balneum ,mari4 ,its principal ,use is 
for distilling ,waters from  ,flowers1  
and making ,quintessences2 and were it  
not for the ,length of  the ,operation1 
it would be preferable to any other     
,method4    ,this ,alembic hardly       
admitting of a ,refrigerant1 a wet linen
 ,cloth must  be placed on the ,head1   
and often changed4    ,the ,receiver of 
this ,alembic must not be very large1   
because of the  ,fragility of the ,bec2 
but if it were ever so little bent into 
a ,curve1  the ,largeness of the        
,receiver would be of no ,prejudice2    
because then  its whole ,weight would be
 supported by its ,stand4               
,advantages of ,distillation performed  
by the ,vapour ,bath4    ,this ,method  

differs very little from the ,balneum   
,mari1 and is used  nearly in the same  
,circumstances2 but has greatly the     
,advantage of the  ,balneum ,mari in the
 ,quickness of the ,operation4 ,and     
,lemery1 in the  first ,part of his     
,course of ,chemistry1 affirms its      
,operation to be more  perfect4         
,however that be1 its ,use is equal to  
that of the ,balneum ,mari2 but  in     
distilling sweet-scented ,waters1 or    
,flowers1 ,sand must be placed at  the  
,bottom1 that the ,liquor may not       
contract a ,taste from the ,copper4     
,cases where ,dung1 ,husks of ,grapes1  
and ,lime1 are to be used4    ,these    
,substances are rarely used except in   
,digestions2 and therefore of  no great 
,use to ,distillers1 they using only hot
 ,ashes1 or a ,fire well  covered for   
that ,purpose4    ,if ,dung be used it  
must be of the hottest kind1 viz4 that  
of the  ,horse or ,sheep1 and the       
,quantity proportioned to the ,heat     
intended4 ,the  ,lime must be quick2 and

 if the ,heat required be moderate1     
,lime which  has lain some time in the  
,air must be used4 ,the same is to be   
observed  with regard to the ,husks of  
,grapes4 ,but in whatever manner these  
are  used1 the ,digestions must be      
performed in a close covered ,vessel4   
,,chap4 ,,xii4                     ,of  
,bodies proper for ,distillation4       
,this ,chapter alone might make a       
,volume1 were we to make a particular   
,enumeration of all its ,parts2 but1 as 
we have already observed1 we  shall     
confine ourselves to the ,distillation  
of simple and compound  ,waters1 c4     
,if we acquit ourselves to the          
,satisfaction of the ,public1 we shall  
enjoy the ,pleasure of having treated of
 one ,part entirely new2 and1  indeed1  
the only one that has been overlooked4  
,the ,bodies proper for ,distillation1  
are ,flowers1 ,fruits1 ,seeds1 ,spices  
and aromatic ,plants4    ,by            
,distillation and ,digestion1 we extract
 the ,colour and ,smell of  ,flowers in 

simple ,waters and ,essences4    ,we    
extract from ,fruits1 at least from     
some1 ,colour1 ,taste1 c4    ,from      
aromatic ,plants1 the ,distiller draws  
,spirits1 ,essences1 simple and         
compound ,waters4    ,from ,spices are  
procured ,essences1 or in the ,language 
of the ,chemists1  ,oils1 and ,perfumes1
 and also pure ,spirits4    ,from ,seeds
 or ,berries are drawn simple ,waters1  
pure ,spirits2 and from  some1 as those 
of ,anise1 ,fennel1 and ,juniper1 ,oil4 
,the ,colour of ,flowers is extracted by
 ,infusion1 and likewise by  ,digestion 
in ,brandy or ,spirit of ,wine3 ,the    
,smell is extracted by  ,distillation2  
the simple ,water with ,brandy or       
,spirit of ,wine4    ,what is extracted 
of the ,colour of ,flowers1 by ,infusion
 in ,water by a  gentle ,heat1 or by    
,digestion in ,brandy or ,spirits of    
,wine1 is called1  in the ,distiller's  
,phrase1 ,tincture of ,flowers4    ,the 
,colour of ,fruits is extracted in the  
same manner1 either by  ,infusion or    

,digestion3 ,their ,taste is also       
procured by the same  ,processes4 ,but  
let it be observed1 that the ,time of   
these ,operations  must be limited2 for 
otherwise the ,fruit1 after             
,fermentation1 would  render it acid4   
,the ,taste is also extracted by        
,distillation in ,spirit  of ,wine4     
,from aromatic ,plants are extracted by 
the ,alembic pure ,spirits1  ,odours1   
and simple ,waters4 ,but these require  
different ,methods  of ,distillation4   
,the first by ,water or ,brandy only1   
the second by  rectified ,spirit1 which 
will give them the greatest ,excellency 
they are  capable of4    ,the ,plants   
themselves with their ,flowers may also 
be distilled1 which  is still better4   
,from ,spices are drawn ,spirits1 and   
oily or spirituous ,quintessences4  ,the
 ,spirits are drawn by ,brandy1 or      
,spirit of ,wine1 with very little      
,water3 ,the ,oils are distilled per    
,descensum2 and the spirituous          
,quintessences by pounding the ,spices1 

and after infusing them in ,spirit  of  
,wine1 decanting it gently by           
inclination4    ,from ,seeds are        
extracted simple ,waters1 ,spirits and  
,oils4 ,very few of  the first and last1
 ,spirits being what is generally       
extracted from  ,seeds and ,berries4    
,some ,distillers1 through a ,notion of 
,frugality1 distil ,seeds with  ,water2 
but their ,liquors are not to be        
compared with those which are  distilled
 with ,spirits4 ,when ,oils are drawn   
from ,seeds1 the ,operation  is         
performed either by the ,balneum ,mari1 
or the ,vapour ,bath4    ,we only       
deliver in this ,place1 the first       
,elements of each of these  ,operations1
 which will be farther illustrated in   
the ,sequel1 when we  treat more        
particularly of these ,subjects4        
,,chap4 ,,xiii4                    ,of  
what is procured by ,distillation4      
,by ,distillation are procured ,spirit1 
,essence1 simple ,waters and ,phlegm4   
,spirits are very difficult to be       

defined4 ,i consider them as the most   
subtil and volatile ,parts of a ,body4  
,all ,bodies without ,exception have    
,spirits more or less4    ,these ,parts 
are an ignited ,substance1 and          
consequently by their own  ,nature      
disposed to a violent ,motion4    ,these
 volatile ,particles are more or less   
disposed to separate  themselves1 as the
 ,bodies are more or less porous1 or    
abound with a  greater or lesser        
,quantity of ,oil4    ,by the ,term     
,essence1 we understand the oleaginous  
,parts of a ,body4 ,an  essential ,oil  
is found in all ,bodies1 being one of   
their constituent  ,principles4 ,i have 
observed in all my ,distillations1      
,spirit of ,wine  excepted1 a soft      
unctuous ,substance floating on the     
,phlegm2 and this  ,substance is ,oil1  
which we call ,essence2 and this is what
 we endeavour  to extract4    ,simple   
,waters are those distilled from        
,plants1 ,flowers1 c4 without  the ,help
 of ,water1 ,brandy1 or ,spirit of      

,wine4 ,these ,waters are commonly      
odoriferous1 containing the ,odour of   
the ,body from whence it is  extracted1 
and even exceeds in ,smell the ,body    
itself4    ,phlegm is the aqueous       
,particles of ,bodies2 but whether an   
active or  passive ,principle1 we shall 
leave to the ,decision of ,chemists4    
,it is of the last ,importance to a     
,distiller to be well acquainted with   
its ,nature2 many mistaking for ,phlegm 
several white and clouded ,drops1  which
 first fall into the ,receiver1 when the
 ,still begins to work4  ,these1        
however1 are often the most spirituous  
,particles of the ,matter  in the       
,alembic1 and consequently ought to be  
preserved4 ,what has given  occasion to 
this ,mistake1 is some ,humidity        
remaining in the ,head1 c4  of the      
,alembic4 ,and had it been thoroughly   
wiped1 the first ,drops would  have been
 equally bright with any during the     
whole ,operation4    ,the following     
,remark deserves ,attention4 ,in ,bodies

 that have been  digested the ,spirits  
ascend first2 whereas in ,charges not   
digested1 the  ,phlegm ascends before   
the ,spirits4 ,the ,reason of this is   
very plain and  natural4    ,in         
,substances previously digested1 the    
,action of the ,fire no sooner  causes  
the ,matter in the ,alembic to boil1    
than the ,spirits1 being the  most      
volatile ,parts1 detach themselves1 and 
ascend into the ,head of the  ,alembic4 
,but when the ,matter to be distilled   
has not undergone a proper  ,digestion1 
the ,spirits being intangled in the     
,phlegm1 are less disposed  to ascend1  
till the ,phlegm itself separates1 and  
gives them room to fly  upward4 ,the    
,phlegm being aqueous rises first3 ,this
 is more particularly  observable in    
,spices4 ,i am1 however1 inclined to    
believe1 that were the  ,operation      
performed in an ,alembic1 whose ,head   
was at a great ,distance  from the      
,surface of the ,charge1 they would not 
ascend high enough to  come over the    

,helm1 but fall back again by their own 
,gravity1 and by  that means leave the  
,spirits at ,liberty to ascend4 ,but in 
the common  ,refrigatory ,alembic this  
always happens4    ,if this ,observation
 be not readily admitted1 ,i appeal to  
,experience1  which ,i desire may be the
 ,test of every thing ,i shall advance4 
,another ,observation1 which has        
verified the above ,assertion by        
innumerable ,instances1 is1 that in an  
extraordinary ,run of ,business1  when  
,i had not time sufficient to digest the
 ,substances1 ,i used to  bruise them in
 a ,mortar2 but notwithstanding the     
,trituration1 the  ,phlegm first came   
over1 and afterwards the ,spirits4 ,but 
,i desire to be  understood1 that ,i    
speak here only of the volatile ,parts  
of the ,plants  not drawn with vinous   
,spirits1 but contained in a simple     
,water4    ,another ,remark ,i must add1
 and which ,i hope will be acceptable to
  the ,curious1 as it has not yet been  
made public1 though doubtless  the      

,observation has often occurred to      
others2 it is this3 ,that in  mixed     
,charges1 consisting of ,flowers1       
,fruits1 and aromatic ,plants1  put into
 the ,alembic without a previous        
,digestion1 the ,spirits of the         
,flowers ascend first2 and              
notwithstanding the ,mixture1 they      
contracted  nothing of the ,smell or    
,taste of the ,fruits and ,plants4 ,next
 after  the ,spirits of the ,flowers1   
those of the ,fruits ascend1 not in the 
least impregnated with the ,smell or    
,taste of either of the ,flowers or     
,plants4 ,and in the last ,place the    
,spirits of the ,plants distil no less  
neat than the former4 ,should this      
appear strange to any one1 ,experience  
will convince him of the ,truth4        
,another ,observation ,i have made on   
aromatic ,herbs1 is1 that whether  they 
are1 or are not digested2 whether the   
,spirits or ,phlegm ascend  first2 the  
,spirits contain very little of the     
,taste and ,smell of the  ,plants from  

whence they were extracted2 and ,i have 
always been obliged  to put to these    
,spirits a greater or lesser ,quantity  
of the ,phlegm1 in  order to give the   
,spirits ,i had drawn the ,taste of an  
aromatic ,odour of  the ,plants2 the    
,phlegm containing the greatest         
,quantity of both4    ,this ,observation
 ,i insert as of great ,use to those who
 practice  ,distillation4    ,as the    
,term ,digestion often occurs in this   
,essay1 ,i cannot avoid  pointing out   
its ,advantages1 and even shew the      
,necessity of using it in  several      
,circumstances4    ,substances are said 
to be in ,digestion1 when they are      
infused in a  ,menstruum1 over a very   
slow ,fire4 ,this ,preparation is often 
necessary  in ,distillation2 for it     
tends to open the ,bodies1 and thereby  
free the  ,spirits from their           
,confinements1 whereby they are the     
better enabled  to ascend4    ,cold     
,digestions are the best2 those made by 
,fire1 or in hot ,materials1  diminish  

the ,quality of the ,goods1 as some     
,part1 as the most volatile1  will be   
lost4    ,in order to procure ,essences1
 the ,bodies must be prepared by        
,digestion4  ,it is even of absolute    
,necessity for extracting the ,spirits  
and  ,essences of ,spices4              
,,chap4 ,,xiv4                    ,of   
the proper ,season for ,distilling4     
,flowers of all ,kinds must be distilled
 in their proper ,seasons4 ,to  begin   
with the ,violet4 ,its ,colour and      
,smell can only be extracted when  it is
 in its greatest ,vigour1 which is not  
at its first ,appearance1 nor  when it  
begins to decay4 ,april is the ,month in
 which it is in its  greatest           
,perfection2 the ,season being never so 
forward in ,march1 as  to give the      
,violet its whole ,fragrancy4    ,the   
same must be observed of all other      
,flowers4 ,and let them be  gathered at 
the hottest ,time of the ,day2 the      
,odour and ,fragrancy of  ,flowers being
 then in their greatest ,perfection4    

,the same ,observation holds good1 with 
regard to ,fruits2 to which  must be    
added1 that they are the finest1 and of 
the most beautiful  ,colour1 especially 
those from whence ,tinctures are drawn2 
they must  be free from all ,defects1 as
 the ,goods would by that ,means be     
greatly  detrimented4    ,berries and   
,aromatics may be distilled at any      
,season1 all that is  necessary being a 
good ,choice4 ,but in this ,distillers  
are sometimes  mistaken1 as may easily  
happen without a very accurate          
,knowledge4 ,we  shall therefore1 in the
 ,sequel1 lay down more particular      
,directions for  making a proper ,choice
 of ,materials4                         
,,chap4 ,,xv4                        ,of
 the ,filtration of ,liquors4           
,filtration consists in passing ,liquors
 thro' some porous ,substance1 in  order
 to free them from those ,particles     
which obscure their ,brightness4        
,nothing is finer than a ,liquor newly  
distilled2 but the ,syrup and  colouring

 ,particles render it thick and opaque2 
in order1 therefore1  to restore their  
,brightness they are filtrated1 which is
 done by  passing them through ,sand1   
,paper1 ,cloth1 c4    ,all the          
,attention of the ,distiller cannot in  
ordinary ,operations always  prevent    
some aqueous ,particles from rising with
 the ,spirits1 either in  the ,beginning
 of the ,process1 in those ,compositions
 where they ascend  first1 or at the    
,conclusion when they rise last4 ,as    
this is almost  unavoidable1 so it is   
also sometimes necessary4    ,in        
distilling ,flowers1 or aromatic        
,plants1 fresh gathered1 the ,phlegm    
rises first2 and this ,part cannot be   
taken out of the ,receiver without      
depriving the ,spirits of a considerable
 ,part of their ,fragrancy4    ,in      
distilling ,spices1 their ,odour being  
more entangled1 will remain in  the     
,alembic till ,part of the ,phlegm is   
drawn off4 ,but when1 instead of  these 
,substances1 their ,quintessences are   

used1 the ,necessity ceases4  ,but the  
,phlegm commonly causing a ,cloudiness  
in the ,liquor1 it may  be rendered     
tolerably fine1 by pouring it gently off
 by ,inclination1  without the ,trouble 
of ,filtration the aqueous ,particles1  
by their  ,gravity1 falling to the      
,bottom4 ,but to render it entirely     
bright and  fine1 put some ,cotton in a 
,funnel1 and pour the ,liquor thro' it1 
by  which means the aqueous ,particles  
will be retained in the ,cotton4 ,you   
must however remember to cover the ,top 
of the ,funnel1 to prevent the  most    
volatile ,parts of the ,spirits from    
evaporating4                            
,,chap4 ,,xvi4                    ,of   
the ,distillation of ,malt ,spirits4    
,the ,wash1 or ,liquor being prepared by
 ,brewing and ,fermentation1 as         
directed in the first and second        
,chapters of this ,treatise1 the ,still 
is to be charged with it1 and worked off
 with a pretty brisk ,fire4 ,but  it    
should be observed1 that the only       

,apparatus used in this ,process1 is    
the ,alembic with a ,refrigeratory1 as  
represented in ,fig4 #a4    ,the ,wash  
being of a mucilaginous ,nature1 a      
particular ,management is  necessary to 
prevent its burning1 and cause it to    
work kindly in the  ,still3 ,if it      
should happen to be burnt in the        
,operation1 the ,spirit  will have a    
most disagreeable ,flavour1 which can   
hardly ever be  removed2 and therefore  
to prevent this ill ,effect1 the ,wash  
should be  made dilute or thin1 the     
,fire well regulated1 and the whole kept
 in  a continual ,agitation during the  
whole ,process4 ,the most judicious     
,distillers always take care to have    
their ,wash sufficiently diluted1  and  
constantly find their ,spirit the purer 
for it4 ,with regard to  the ,fire1 it  
may be easily kept regular by a constant
 ,attendance1  and observing never to   
stir it hastily1 or throw on fresh      
,fuel2 and  the stirring of the ,liquor 
in the ,still is to be effected by      

,means  of a ,paddle1 or ,bar kept in   
the ,liquor till it just begins to boil1
  which is the ,time for luting on the  
,head2 and after which there is  no     
great ,danger1 but from the improper    
,management of the ,fire3 ,this  is the 
common ,way2 but it is no easy ,matter  
to hit the exact ,time1  and the doing  
it either too late1 or too soon1 is     
attended with great  ,inconvenience1 so 
that several have discovered other      
,methods2 some  put more solid ,bodies  
into the the ,still with the ,wash2     
others place  some proper ,matter at the
 ,bottom and ,sides of the ,still1 which
 are the  ,places where the ,fire acts  
with the greatest ,force4    ,the ,use  
of the ,paddle would1 however1 answer   
better than either of  these ,methods1  
could it be continued during the whole  
,time the ,still  is working2 and this  
may be done by the following ,method3   
,let a short  ,tube of ,iron or ,copper 
be soldered in the ,center of the       
,still-head1 and  let a cross ,bar be   

placed below in the same ,head1 with a  
,hole in the  ,middle1 corresponding to 
that at the ,top2 through both these let
 an  iron ,pipe be carried down in the  
,still1 and let an iron ,rod be passed  
through this with wooden ,sweeps at its 
,end2 this ,rod may be continually      
worked by a ,winch at the ,still-head1  
and the ,sweeps will continually  keep  
the ,bottom and ,sides scraped clean1   
the ,interstices of the ,tube  being all
 the time well crammed with ,tow to     
prevent any ,evaporation of  the        
,spirit4    ,the same ,effect may1 in a 
great ,measure1 be produced by a less   
laborious ,method1 namely1 by placing a 
,parcel of cylindrical ,sticks          
lengthways1 so as to cover the whole    
,bottom of the ,still1 or by  throwing  
in a loose ,parcel of ,faggot ,sticks at
 a ,venture2 for the  ,action of the    
,fire below moving the ,liquor1 at the  
same time gives  ,motion to the ,sticks1
 making them act continually like a     
,parcel of  ,stirrers upon the ,bottom  

and ,sides of the ,still1 which might1  
if  necessary1 be furnished with        
,buttons and ,loops1 to prevent them    
from  starting4 ,some also use a ,parcel
 of fine ,hay laid upon the loose       
,sticks1 and secured down by two cross  
,poles1 laid from ,side to ,side1  and  
in the same ,manner fastened down with  
,loops4 ,care is to be taken in  this   
,case not to press the ,hay against the 
,sides of the ,still2 for that  would   
scorch nearly as soon as the ,wash      
itself2 but the ,sticks never  will3    
,these are simple but effectual         
,contrivances1 and in point of          
,elegance1 they may be improved at      
,pleasure4    ,there is another         
,inconvenience attending the distilling 
of ,malt ,spirit1  which is1 when all   
the ,bottoms1 or gross mealy ,fculence  
is put into  the ,still along with the  
,liquor1 the thinner ,part of the ,wash 
going off  in ,form of ,spirit2 the     
mealy ,mass grows by ,degrees more and  
more stiff1  so as to scorch towards the

 latter ,part of the ,operation4 ,the   
best  ,method of remedying this is to   
have a ,pipe with a ,stop-cock1 leading 
from the upper ,part of the ,worm-tub   
into the ,still2 so that upon a  half1  
or a quarter ,turn1 it may continually  
supply a little ,stream of  hot ,water1 
in the same ,proportion as the ,spirit  
runs off1 by which  ,means the ,danger  
of scorching is avoided1 and the        
,operation1 at the  same time1 not in   
the least retarded4    ,in ,holland1 the
 ,malt ,distillers work all their ,wash 
thick1 with  the whole ,body of ,meal   
among it2 yet they are so careful in    
keeping  their ,stills clean1 and so    
regular and nice in the ,management of  
their  ,fires1 that though they use no  
,artifice at all on this ,head1 only to 
charge the ,still while it is hot and   
moist1 they very rarely have the        
,misfortune to scorch1 except now and   
then in the ,depth of ,winter4  ,when   
such an ,accident has once happened in a
 ,still1 they are extremely  careful to 

scrape1 scrub and scour off the ,remains
 of the burnt ,matter1  otherwise they  
find the same ,accident very liable to  
happen again  in the same ,place4 ,but  
beyond all the other ,methods in ,use on
 this  ,occasion1 would be the working  
the ,stills not by a dry ,heat1 but in  
a ,balneum ,mari1 which might possibly  
be so contrived by the ,bason  being    
large1 and capable of working a great   
many stills at once1 as to  be extremely
 worth the ,proprietor's while in all   
respects4    ,another ,requisite to be  
observed is1 that the ,water in the     
,worm-tub be  kept cool2 this may be    
affected1 by placing in the middle of   
the ,tub a  wooden ,pipe or ,gutter1    
about three ,inches square within1      
reaching from  the ,top almost to the   
,bottom2 by this ,contrivance cold      
,water may1 as  often as necessary1 be  
conveyed to the ,bottom of the          
,worm-tub1 and the  hot ,water at the   
,top forced either over the ,sides of   
the ,tub1 or1 which  is better1 through 

a leaden ,pipe of moderate ,size1 called
 a ,waste-pipe1  soldered into the ,top 
of the ,tub1 and extended to the ,gutter
 formed to  carry away the ,water4      
,,chap4 ,,xvii4                  ,of the
 ,distillation of ,molosses ,spirits4   
,the ,spirit distilled from ,molosses or
 ,treacle1 is very clean or pure4  ,it  
is made from common ,treacle dissolved  
in ,water1 and fermented in the  same   
,manner as the ,wash for the common     
,malt ,spirit4    ,but if some          
particular ,art is not used in          
,distilling this ,spirit1 it  will not  
prove so vinous as ,malt ,spirit1 but   
more flat and less pungent  and acid1   
though otherwise much cleaner tasted1 as
 its essential ,oil  is of a less       
offensive ,flavour4 ,therefore1 if good 
fresh ,wine-lees1  abounding in ,tartar1
 be added and duly fermented with the   
,molosses1 the  ,spirit will acquire a  
much greater ,vinosity and ,briskness1  
and approach  much nearer to the ,nature
 of foreign ,spirits4    ,where the     

,molosses ,spirit is brought to the     
common ,proof ,strength1 if  it be found
 not to have a sufficient ,vinosity1 it 
will be very proper  to add some good   
dulcified ,spirit of ,nitre2 and if the 
,spirit be clean  worked1 it may1 by    
this ,addition only1 be made to pass on 
ordinary  ,judges for ,french ,brandy4  
,great ,quantities of this ,spirit are  
used in adulterating foreign  ,brandy1  
,rum and ,arrac4 ,much of it is also    
used alone in making  ,cherry-,brandy1  
and other ,drams by ,infusion2 in all   
which many1 and  perhaps with ,justice1 
prefer it to foreign ,brandies4         
,molosses1 like other ,spirits1 is      
entirely colourless when first          
extracted2 but ,distillers always give  
it1 as nearly as possible1 the  ,colour 
of foreign ,spirits2 the ,methods of    
performing which we shall  explain in a 
subsequent ,chapter4                    
,,chap4 ,,xviii4     ,of the ,nature of 
,brandies1 and ,method of ,distilling   
them in ,france4      ,the general      

,method of distilling ,brandies in      
,france need not be  formally described1
 as it differs in nothing from that     
commonly  practised here in working from
 ,wash or ,molosses2 nor are they in the
  least more cleanly1 or exact in the   
,operation4    ,they only observe more  
particularly to throw a little of the   
natural  ,lee into the ,still1 along    
with the ,wine1 as finding this gives   
their  ,spirit the ,flavour1 for which  
it is generally admired abroad4    ,but 
though ,brandy is extracted from ,wine1 
,experience tells us1 that  there is a  
great ,difference in ,grapes from which 
the ,wine is made4  ,every ,soil1 every 
,climate1 every kind of ,grapes varies  
with regard to  the ,quantity and       
,quality of ,spirits extracted from     
them4 ,there are some  ,grapes which are
 only fit for eating2 others for drying2
 as those of  ,damascus1 ,corinth1      
,provence1 and ,avignon2 but not fit to 
make  ,wine4    ,some ,wines very proper
 for ,distillation1 others much less so4

 ,the  ,wines of ,languedoc and         
,provence afford a great deal of ,brandy
 by  ,distillation1 when the ,operation 
is made in their full ,strength3 ,the   
,orleans ,wines1 and those of ,blois    
afford yet more2 but the best  are those
 of the ,territories of ,cogniac and of 
,andaye1 which are  however in the      
,number of those the least drank in     
,france4 ,whereas  those of ,burgundy   
and of ,champaign1 though of a very fine
 ,flavour1  are improper1 because they  
yield but very little in ,distillation4 
,it must also be farther observed1 that 
all the ,wines for ,distillation1  as   
those of ,spain1 the ,canaries1 of      
,alicant1 of ,cyprus1 of ,st4  ,pers1 of
 ,toquet1 of ,grave1 of ,hungary1 and   
others of the same  kind1 yield very    
little ,brandy by ,distillation2 and    
consequently would  cost the ,distiller 
considerably more than he could sell it 
for4 ,what is  drawn from them is indeed
 very good1 always retaining the        
saccharine  ,quality1 and rich ,flavour 

of the ,wine from whence it is drawn2   
but as  it grows old1 this ,flavour     
often grows aromatic1 and is not        
agreeable  to all ,palates4    ,hence we
 see1 that ,brandies always differ1     
according as they are  extracted from   
different ,species of ,grapes4 ,nor     
would there be so  great a ,similarity  
as there is between the different kinds 
of ,french  ,brandies1 were the         
strongest ,wines used for this ,purpose3
 ,but this  is rarely the ,case1 the    
weakest and lowest-flavoured ,wines only
 are  distilled for their ,spirit1 or   
such as prove absolutely unfit for any  
other ,use4    ,a large ,quantity of    
,brandies is distilled in ,france during
 the  ,time of the ,vintage2 for all    
those poor ,grapes that prove unfit for 
,wine1 are usually first gathered1      
pressed1 their ,juice fermented1  and   
directly distilled4 ,this rids their    
,hands of their poor ,wines at  once1   
and leaves their ,casks empty for the   
,reception of better4 ,it is  a general 

,rule with them not to distil any ,wine1
 that will fetch any  ,price as ,wine2  
for1 in this ,state1 the ,profits upon  
them are vastly  greater than when      
reduced to ,brandies4 ,this large ,stock
 of small ,wines1  with which they are  
almost over-run in ,france1 sufficiently
 accounts  for their making such vast   
,quantities of ,brandy in ,france1 more 
than  other ,countries1 which lie in    
warmer ,climates1 and are much better   
adapted to the ,production of ,grapes4  
,nor is this the only ,fund of their    
,brandies2 for all the ,wine that  turns
 eager1 is also condemned to the ,still2
 and1 in short1 all that  they can      
neither export1 nor consume at home1    
which amounts to a large  ,quantity2    
since much of the ,wine1 laid in for    
their ,family ,provision1  is so poor1  
as not to keep during the ,time in      
spending4    ,hence many of our ,english
 ,spirits1 with proper ,management1 are 
convertible into ,brandies1 that shall  
hardly be distinguished from the        

foreign in many ,respects1 provided this
 ,operation be neatly performed4  ,and1 
in particular1 how far a ,cyder ,spirit1
 and a ,crab ,spirit1 may1  even from   
the first ,extraction1 be made to       
resemble the fine and thin  ,brandies of
 ,france1 we would recommend to those   
,distillers1 whose  ,skill and          
,curiosity prompts them to ,undertakings
 condemned by those who  only work      
mechanically1 and scorn to deviate from 
the beaten ,tract1  tho' they have the  
fairest ,prospect of acquiring ,profit  
to themselves1  and a lasting ,emolument
 to their ,country4                     
,,chap4 ,,xix4                          
,of the ,distillation of ,rum4      ,rum
 differs from what we simply call ,sugar
 ,spirit1 as it contains  more of the   
natural ,flavour1 or essential ,oil of  
the ,sugar ,cane2 a  great deal of raw  
,juice1 and even ,parts of the ,cane    
itself being often  fermented in the    
,liquor1 or ,solution1 of which the ,rum
 is prepared4    ,hence we see from     

whence ,rum derives its ,flavour2       
namely1 from the ,cane  itself4 ,some1  
indeed1 are of ,opinion1 that the       
unctuous or oily ,flavour  of the ,rum  
proceeds from the large ,quantity of    
,fat used in boiling  the ,sugar4 ,this 
,fat1 indeed1 if coarse1 will give a    
stinking ,flavour  to the ,spirit in our
 ,distillations of the ,sugar ,liquor1  
or ,wash1 from  our refining            
,sugar-houses2 but this is nothing like 
the ,flavour of the  ,rum2 which1 as we 
have already observed1 is the ,effect of
 the natural  ,flavour of the ,cane4    
,great ,quantities of ,rum are made at  
,jamaica1 ,barbadoes1 ,antigua1  and    
other ,sugar ,islands3 ,the ,method of  
making it is this3    ,when a sufficient
 ,stock of the ,materials is got        
together1 they add  ,water to them1 and 
ferment them in the common ,method1     
though the  ,fermentation is always     
carried on very slowly at first2 because
 at  the ,beginning of the ,season for  
making ,rum in the ,islands1 they want  

,yeast1 or some other ,ferment to make  
it work2 but after this1 they1  by      
,degrees1 procure a sufficient ,quantity
 of the ,ferment1 which  rises up as a  
,head to the ,liquor in the ,operation2 
and thus they are  able afterwards to   
ferment1 and make their ,rum with a     
great deal of  ,expedition1 and in very 
large ,quantities4    ,when the ,wash is
 fully fermented1 or to a due ,degree of
 ,acidity1 the  ,distillation is carried
 on in the common ,way1 and the ,spirit 
is made  up ,proof2 though sometimes it 
is reduced to a much greater ,degree of 
,strength1 nearly approaching to that of
 ,alcohol1 or ,spirit of ,wine2 and  it 
is then called double distilled ,rum4   
,it would be easy to rectify the        
,spirit1 and bring it to a much greater 
,degree of ,purity than we usually find 
it to be of2 for it brings over  in the 
,distillation a large ,quantity of the  
,oil2 and this is often so              
disagreeable1 that the ,rum must be     
suffered to lie by a long time to       

mellow before it can be used2 whereas1  
if well rectified1 its ,flavour  would  
be much less1 and consequently much more
 agreeable to the ,palate4    ,the best 
,state to keep ,rum1 both for           
,exportation1 and other ,uses1 is       
doubtless that of ,alcohol1 or rectified
 ,spirits4 ,in this manner1 it  would be
 contained in half the ,bulk it usually 
is1 and might be let  down to the common
 proof ,strength with ,water when       
necessary3 ,for the  common ,use of     
making ,punch1 it would likewise serve  
much better in the  ,state of ,alcohol2 
as the ,taste would be cleaner1 and the 
,strength might  always be regulated to 
a much greater ,degree of ,exactness    
than in the  ordinary ,way4    ,if the  
,business of rectifying ,rum was more   
nicely managed1 it seems a  very        
practicable ,scheme to throw out so much
 of the ,oil1 as to reduce  it to the   
fine light ,state of a clear ,spirit1   
but lightly impregnated  with the ,oil2 
in this ,state it would nearly resemble 

,arrac1 as is  easily proved by mixing a
 very small ,quantity of it with a      
tasteless  ,spirit2 for it then bears a 
very near ,resemblance to ,arrac in     
,flavour4                               
,,chap4 ,,xx4                           
,of ,sugar-,spirit4      ,we mean by a  
,sugar-,spirit1 that extracted from the 
,washings1 ,scumings1  ,dross1 and      
,waste of a ,sugar-baker's              
,refining-house4    ,these              
recrementitious1 or drossy ,parts of the
 ,sugar are to be diluted  with ,water1 
fermented in the same manner as         
,molosses or ,wash1 and then  distilled 
in the common ,method4 ,and if the      
,operation be carefully  performed1 and 
the ,spirit well rectified1 it may be   
mixed with foreign  ,brandies1 and even 
,arrac in a large ,proportion1 to great 
,advantage2 for  this ,spirit will be   
found superior to that extracted from   
,treacle1 and  consequently more proper 
for these ,uses4                        
,,chap4 ,,xxi4                          

,of ,raisin-,spirits4      ,,by         
,raisin-,spirits1 we understand1 that   
extracted from ,raisins1 after a  proper
 ,fermentation4    ,in order to extract 
this ,spirit1 the ,raisins must be      
infused in a  proper ,quantity of       
,water1 and fermented in the manner     
described in the  ,chapter on           
,fermentation4 ,when the ,fermentation  
is completed1 the whole  is to be thrown
 into the ,still1 and the ,spirit       
extracted by a strong  ,fire4    ,the   
,reason why we here direct a strong     
,fire1 is1 because by that  ,means a    
greater ,quantity of the essential ,oil 
will come over the ,helm  with the      
,spirit1 which will render it much      
fitter for the ,distiller's  ,purpose2  
for this ,spirit is generally used to   
mix with common ,malt  ,goods2 and it is
 surprizing how far it will go in this  
,respect1 ten  ,gallons of it being     
often sufficient to give a determining  
,flavour1 and  agreeable ,vinosity to a 
whole ,piece of ,malt ,spirits4    ,it  

is therefore well worth the ,distiller's
 while to endeavour at  improving the   
common ,method of extracting ,spirits   
from ,raisins2 and  perhaps the         
following ,hint may merit ,attention4   
,when the ,fermentation is completed1   
and the ,still charged with  fermented  
,liquor1 as above directed1 let the     
whole be drawn off  with as brisk a     
,fire as possible2 but instead of the   
,cask or ,can1  generally used by our   
,english ,distillers for a ,receiver1   
let a large  ,glass1 called by          
,chemists1 a ,separating-,glass1 be     
placed under the  ,nose of the ,worm1   
and a common ,receiver applied to the   
,spout of the  ,separating-,glass2 by   
this means the essential ,oil will swim 
upon the  ,top of the ,spirit1 or rather
 low ,wine1 in the ,separating-,glass1  
and may  be easily preserved at the ,end
 of the ,operation4    ,the ,use of this
 limpid essential ,oil is well known to 
,distillers2 for  in this resides the   
whole ,flavour1 and consequently may be 

used to  the greatest ,advantage in     
giving that distinguishing ,taste1 and  
true  ,vinosity1 to the common          
,malt-,spirits4    ,after the ,oil is   
separated from the low ,wine1 the       
,liquor may be  rectified in ,balneum   
,mari into a pure and almost tasteless  
,spirit1  and therefore well adapted to 
make the finest compound ,cordials1 or  
to  imitate or mix with the finest      
,french ,brandies1 ,arracs1 c4    ,in   
the same ,manner a ,spirit may be       
obtained from ,cyder4 ,but as its       
particular ,flavour is not so desirable 
as that obtained from ,raisins1  it     
should be distilled in a more gentle    
,manner1 and carefully rectified  in the
 ,manner we shall shew in the ,chapter  
on ,rectification2 by which  ,means a   
very pure and almost insipid ,spirit    
will be obtained1 which  may be used to 
very great ,advantage in imitating the  
best ,brandies of  ,france1 or in making
 the finest compound ,waters or         
,cordials4                              

,,chap4 ,,xxii4                         
,of ,arracs4      ,what is properly     
meant by the ,term ,arracs1 are ,spirits
 extracted from  the fermented ,juice of
 certain ,trees common in the           
,east-,indies1  particularly those of   
the ,cocoa1 or ,palm-tree4 ,the whole   
,process of  making ,arrac1 is performed
 in the following ,manner4    ,in order 
to procure the vegetable ,juice for this
 ,operation1 the ,person  provides      
himself with a sufficient ,number of    
small earthen ,pots1 with  ,bellies and 
,necks1 resembling our common glass     
,bottles2 a ,number of  these he fastens
 to his ,girdle1 or to a ,belt across   
his ,shoulders1 and  climbs up the tall 
,trunk of the ,cocoa tree3 ,having      
reached the ,boughs  of the ,tree1 he   
cuts off with a ,knife certain small    
,buds1 or ,buttons1  applying           
immediately to the ,wound one of his    
,bottles1 and fastens it  with a ,string
 to the ,bough4 ,in this ,manner he     
proceeds till he has  fixed his whole   

,number of ,bottles1 which serve as     
,receivers to the  ,juice distilling    
from the ,wounds4 ,this ,operation is   
generally performed  in the ,evening1 a 
greater ,quantity of ,juice flowing from
 the ,tree in  the ,night than in the   
,day4 ,the ,bottles are next ,morning   
taken off1  and the ,liquor emptied with
 a proper ,vessel1 where it             
spontaneously  ferments4 ,as soon as the
 ,fermentation is completed1 the ,liquor
 is  thrown into the ,still1 and drawn  
down to a low ,wine2 but so very poor   
and dilute1 that they are obliged to    
rectify it in another ,still1  to that  
weak kind of ,proof ,spirit1 we         
generally see it2 for though  it appears
 ,bubble-,proof1 it rarely contains more
 than a sixth1 and  sometimes only an   
eighth of ,alcohol1 all the rest being  
no more than  an acidulated ,water1     
which might be supplied from any common 
,spring4  ,why ,arrac appears           
,bubble-,proof1 when in reality so far  
below what we  mean by ,proof1 is not so

 great a ,mystery1 as at first ,sight it
 appears  to be2 for this kind of ,proof
 is entirely owing to a certain         
,tenacity  of the ,parts of the ,liquor1
 or to the particular ,property of the  
,oil  incorporated in the ,spirit2 as we
 shall abundantly shew in a subsequent  
,chapter4    ,from this ,account of     
,arrac1 it should seem no very difficult
 ,matter to  imitate it here4 ,and1     
perhaps1 the whole ,difficulty lies in  
procuring  a pure and insipid ,spirit2  
for it is ridiculous to attempt it with 
our  common ,malt-,spirit4 ,with regard 
to the ,flavour of the ,arrac1 it may be
  effectually imitated by some essential
 ,oils easily procurable4    ,hence we  
see of what prodigious ,advantage a pure
 and insipid ,spirit  would be of to    
,distillers1 and consequently the great 
,encouragement  there is to attempt the 
,discovery4 ,perhaps a ,spirit of this  
kind may be  extracted from ,sugar      
properly refined4 ,the ,hint is worth   
prosecuting2  and the ,writer of this   

,essay1 from repeated ,experiments1 is  
abundantly  convinced that the ,thing is
 practicable4 ,had he entirely          
succeeded1  he would readily have       
communicated the ,whole for the ,benefit
 of his  ,country2 but is now obliged to
 defer1 to some future ,opportunity1 the
  ,result of his ,enquiries4 ,in the    
mean ,time1 he would recommend the      
,prosecution of this ,hint to those     
,distillers1 who endeavour to improve   
their ,art1 and advance it nearer to    
,perfection4    ,since ,arrac is a      
,spirit extracted from the ,juice of the
 ,cocoa tree1 it  might perhaps be worth
 enquiring how nearly it might be       
imitated by  fermenting and distilling  
the ,juices of the ,birch and           
,sycamore-trees4  ,we should by this    
,means obtain an ,english ,arrac2 and1  
perhaps1 a  ,spirit equal in ,flavour to
 that imported from ,batavia4    ,when  
the ,cask1 in which the ,arrac is       
imported happens to be decayed2  or the 
,liquor touches any ,nails1 or other    

,iron1 it dissolves ,part of  it1 and at
 the same time extracts the resinous    
,parts of the ,oak1 by  which means the 
whole ,liquor in the ,cask acquires an  
inky ,colour4 ,in  order to whiten and  
clarify ,arrac1 which has contracted    
this ,colour1 a  large ,quantity of new 
or skimmed ,milk must be put into the   
,cask1 and  the whole beat together1 as 
,vintners do to whiten their brown      
,wines2 by  this means the inky ,colour 
will be absorbed by the ,milk1 and fall 
with  it to the ,bottom1 so that the    
greatest ,part of the ,arrac may be     
drawn  off fine2 and the ,remainder     
procured in the same ,condition by being
  filtrated through a conical ,flannel  
,bag4                                   
,,chap4 ,,xxiii4                        
,of ,rectification4      ,there are     
several ,methods of performing this     
,operation2 though some1  and indeed    
those in general practiced by our       
,distillers1 hardly deserve  the ,name2 
because1 instead of rectifying1 that is 

freeing the ,spirit  from its essential 
,oil and ,phlegm1 they alter the natural
 ,flavour of  the ,spirit that comes    
over in the ,operation4    ,the         
principal ,business of ,rectification is
 to separate the ,spirit  from the      
essential ,oil of the ,ingredient1 which
 is very apt to adhere  strongly to the 
,spirit4 ,and in order to this1 ,care   
should be taken in  the first           
,distillation2 that is1 the ,spirit1    
especially that from ,malt1  should be  
drawn by a gentle ,fire1 by which means 
great ,part of the  essential ,oil will 
be kept from mixing with the ,spirit2   
for ,experience  has abundantly proved1 
that it is much easier to keep asunder1 
than to  separate them when once mixed4 
,but as it is almost impossible to draw 
low ,wines without the ,spirit  being in
 some ,measure impregnated with the     
essential ,oil1 it is  absolutely       
necessary to be acquainted with some    
,methods of separating  the ,spirit from
 the ,oil1 and also of freeing it from  

its ,phlegm4 ,the  best ,methods of     
doing this to ,perfection1 are          
,re-distillation and  ,percolation4     
,in order to rectify low ,wines1 they   
should be put into a tall ,body or      
,alembic1 and gently distilled in       
,balneum ,mari2 by this means a  large  
,proportion1 both of the ,oil and       
,phlegm will remain in the ,body4  ,but 
if the ,spirit should be found1 after   
this ,operation1 to contain  some of the
 essential ,oil1 it must be let down    
with fair ,water1 and  re-distilled in  
the same gentle ,manner4 ,and thus it   
may be brought  to any ,degree of       
,purity2 especially if in the working   
the ,spirit be  suffered to fall into a 
proper ,quantity of clear ,water1 and   
the ,spirit  afterwards rectified to the
 ,height proposed4 ,the same ,method    
should be  used in freeing ,proof       
,spirit1 or even ,alcohol1 from this    
,oil2 namely1  by letting it down with  
clean ,water to the ,strength of low    
,wines1  and re-distilling it in        

,balneum ,mari4 ,but it must be         
remembered1  that it is much more       
difficult to cleanse ,alcohol1 or       
,proof-,spirit  than low ,wines1 because
 the ,oil is more intimately mixed with 
the two  former than with the latter4   
,this ,oil may however be separated from
  ,proof-,spirit1 c4 by the ,method     
already proposed1 especially if it be   
previously filtrated through ,paper1    
thick ,flannel1 ,sand1 ,stone1 c4       
,but this ,method1 though it effectually
 answers the ,intention1 is  generally  
rejected by our ,distillers1 because of 
the ,slowness of the  ,operation2 and   
others substituted in its stead1 though 
instead of  freeing the ,spirit from the
 ,oil1 they only abolish the natural    
,flavour  of the ,spirit1 and make a    
more intimate ,mixture between the      
,particles  of the ,spirit1 and those of
 the essential ,oil4    ,it is          
impossible to enumerate all the ,methods
 practised by ,distillers1  as almost   
every one pretends to have a secret     

,nostrum for this ,purpose4  ,the       
principal ,methods in use for rectifying
 ,malt-,spirits1 are however  reducible 
to three1 namely1 by fixed alcaline     
,salts1 by acid ,spirits  mixed with    
alcaline ,salts1 and by saline ,bodies1 
and flavouring  ,additions4    ,the     
,method of rectifying by alcaline ,salts
 is thus performed4 ,to every  ,piece of
 ,proof ,spirit1 add fourteen ,pounds of
 dry ,salt of ,tartar1  fixed ,nitre1 or
 calcined ,tartar2 lute on the ,head1   
and distil1 by a  gentle ,heat1 but be  
very careful to leave out the ,faints4  
,by this  ,method a large ,proportion of
 the ftid ,oil will be left in the      
,still2  and what comes over with the   
,spirit will be greatly attenuated4 ,but
  this ,operation is generally performed
 in a very different manner2 for1       
instead of distilling the ,spirit in a  
gentle and equable manner1 the  ,still  
is worked in its full ,force2 by which  
means the ,oil1 which should  have      
remained in the ,still1 is driven over1 

and intimately mixed with  the ,spirit2 
and1 consequently1 the whole ,operation 
frustrated1 and the  ,spirit rendered   
much harder to cleanse than it was      
before4    ,but even when the ,operation
 is performed according to the ,rules of
  ,art1 it is far from being perfect2   
for it is well known1 that ,part  of the
 fixed ,salts become volatile in the    
,operation1 pass over the  ,helm1 and   
intimately mixes with the essential ,oil
 still contained in  the ,spirits3 by   
this means the ,oil becomes more        
perfectly united with  the ,spirits1 and
 consequently much harder to be         
separated by repeated  ,distillations4  
,nor is this all1 for the ,still being  
worked in its full  ,force1 the bitter  
,oil of the ,malt1 formed into a kind of
 liquid ,soap in  the ,still1 by means  
of the alcaline ,salt1 is brought over  
the ,helm with  the ,faints1 and        
suffered to mix with the ,spirit1       
whereby it is rendered  almost as       
nauseous and ill-tasted as before the   

,operation4 ,besides1 if  this          
,operation were performed in its utmost 
,perfection1 it would never  answer the 
,intention2 for the alcaline ,salt      
destroys the ,vinosity of  the ,spirit2 
and consequently deprives it of one of  
its most valuable  ,properties4 ,our    
,distillers are well acquainted with    
this ,defect in the  ,operation1 and    
endeavour to supply it by an ,addition  
of ,acids4 ,this is  what we call the   
second ,method by ,alcalies and ,acids4 
,the ,operation of rectifying by the    
,method of fixed ,alcalies and ,acids   
is the same as that above described2 the
 ,spirit is drawn over from  fixed      
,alcalies as before2 but in order to    
mortify the ,alcali in the  ,spirit1 and
 restore its ,vinosity1 a proper        
,quantity of some acid  ,spirit is      
added4 ,various kinds of ,acids are used
 on this ,occasion2 but  principally    
those of the mineral ,kind1 because of  
their ,cheapness2  as ,oil of ,vitriol1 
,spirit of ,nitre1 ,oil of ,sulphur1 and

 the like4 ,we  would1 however1 caution 
a young ,distiller from being too busy  
with  these corrosive ,acids1 the       
sulphurous ,spirit of ,vitriol1         
dulcified  ,spirit of ,nitre1 or ,mr4   
,boyle's acid ,spirit of ,wine well     
rectified1  will much better answer his 
,purpose4    ,the third ,method of      
,rectification is that by saline        
,bodies1 and  flavouring ,ingredients4  
,there is no ,difference in the         
,operation between  this and the two    
foregoing ,methods2 fixed alcaline      
,salts1 common ,salt  decrepitated or   
dried1 calcined ,vitriol1 ,sandiver1    
,allum1 c4 is put  into the ,still with 
the low ,wines1 and the ,spirit drawn   
over as before4  ,when the ,quantity is 
drawn off1 the flavouring ,ingredients  
are added  to give the ,spirit the      
,flavour intended4 ,but as the ,spirit  
is not by  this means rendered          
sufficiently pure1 the disagreeable     
,flavour of the  ,spirit generally      
overpowers that of the ,ingredients1    

whereby the whole  ,intention is either 
destroyed1 or a compound ,flavour       
produced1 very  different from that     
intended4    ,some ,distillers1 instead 
of alcaline ,salts1 use quick ,lime in  
rectifying their ,malt ,spirit2 this    
,ingredient cleanses and dephlegmates   
the ,spirit considerably2 but like that 
rectified from alcaline ,salts1  it     
requires an alcaline ,disposition1 and  
also an nidorous ,flavour4  ,acids1     
therefore1 are as necessary to be mixed 
with those ,spirits  rectified with     
quick ,lime1 as with those rectified    
with an alcaline  ,salt4 ,if ,chalk1    
calcined and well purified animal       
,bones1 c4 were  used instead of quick  
,lime1 the ,spirit would have a much    
less alcaline  or nidorous ,flavour2    
and1 consequently1 the flavouring       
,ingredients  might be added to it with 
more ,success than can be expected from 
a  ,spirit rectified from alcaline      
,salts4    ,but1 perhaps1 if neutral    
,salts were used instead of the alcaline

 ones1  the ,spirit might be rendered   
pure1 without contracting an alcaline   
,flavour2 soluble ,tartar might be used 
for this ,purpose1 though the  ,spirit  
acquires from hence a little saponaceous
 ,flavour4 ,dr4 ,cox has  mentioned     
another ,method for this ,purpose1      
namely1 to deprive the  volatile ,salts 
of their ,oil1 by rendering them neutral
 with ,spirit of  ,salt1 and afterwards 
subliming them with ,salt of ,tartar3   
,the ,acid may  be varied if the ,spirit
 of ,salt should not be found so well   
adapted  to the ,purpose as could be    
wished3 ,but fine dry ,sugar seems the  
best  adapted to the ,purpose of        
rectifying these ,spirits2 as it readily
  unites with the essential ,oil1       
detains and fixes it1 without imparting 
any urinous1 alcaline1 or other nauseous
 ,flavour to the ,spirits  rectified    
upon it4    ,thus have ,i considered the
 principal ,methods used by our         
,distillers  in rectifying their        
,spirits2 and shall conclude this       

,chapter with  remarking1 that there is 
no other ,way of rectifying to          
,perfection  besides what we first laid 
down1 namely1 by gentle ,distillation4  
,but then it must be remembered1 that   
the whole ,process must be of a  ,piece3
 ,we mean1 that the first ,distillation 
from the ,wash must be  performed in a  
gentle manner2 for otherwise the        
essential ,oil will be  so intimately   
blended with the ,spirit1 as not to be  
easily separated  by ,re-distillation4  
,another good ,property attending this  
,method is  its ,universality2 all kinds
 of ,spirits1 from whatever ,ingredients
  extracted1 require ,rectification2 and
 this is adapted to all kinds4          
,,chap4 ,,xxiv4                         
,of the ,flavouring of ,spirits4        
,we have observed in the preceding      
,chapter1 that the common ,method of    
rectifying ,spirits from alcaline       
,salts1 destroys their ,vinosity1 and   
in its stead introduces an urinous or   
lixivious ,taste4 ,but as it is         

absolutely necessary to restore1 or at  
least to substitute in its room  some   
,degree of ,vinosity1 several ,methods  
have been proposed1 and a  ,multitude of
 ,experiments performed1 in order to    
discover this great  ,desideratum3 ,but 
none has succeeded equal to the ,spirit 
of ,nitre2 and  accordingly this        
,spirit1 either strong or dulcified1 has
 been used by  most ,distillers to give 
an agreeable ,vinosity to their         
,spirits4    ,several ,difficulties     
however occur in the ,method of using   
it2 the  principal of which is1 its     
being apt to quit the ,liquor in a short
  ,time1 and consequently depriving the 
,liquor of that ,vinosity it was        
intended to give4 ,in order to remove   
this ,difficulty1 and prevent  the      
,vinosity from quitting the ,goods1 the 
dulcified ,spirit of ,nitre1  which is  
much better than the strong ,spirit1    
should be prepared by a  previous       
,digestion continued for some ,time with
 ,alcohol2 the longer  the ,digestion is

 continued the more intimately will they
 be blended1  and the ,compound rendered
 the milder and softer4    ,after a     
proper ,digestion1 the dulcified ,spirit
 should be mixed with the  ,brandy1 by  
which ,means the ,vinosity will be      
intimately blended with the  ,goods1 and
 disposed not to fly off for a very     
considerable ,time4    ,no general ,rule
 can be given for the ,quantity of this 
mineral ,acid  requisite to be employed1
 because different ,proportions of it   
are  necessary in different ,spirits4   
,it should1 however1 be carefully       
adverted to1 that though a small        
,quantity of it will undoubtedly give   
an agreeable ,vinosity resembling that  
naturally found in the fine  subtile    
,spirits drawn from ,wines1 yet an over 
large ,dose of it will  not only cause a
 disagreeable ,flavour1 but also render 
the whole  ,design abortive1 by         
discovering the ,imposition4 ,those1    
therefore1 who  endeavour to cover a    
foul ,taste in ,goods by large ,doses of

 dulcified  ,spirit of ,nitre1 will find
 themselves deceived4    ,but the best1 
and indeed the only ,method of imitating
 ,french ,brandies  to ,perfection1 is  
by an essential ,oil of ,wine2 this     
being the very  thing that gives the    
,french ,brandies their ,flavour4 ,it   
must1  however1 be remembered1 that in  
order to use even this ,ingredient to   
,advantage1 a pure1 tasteless ,spirit   
must be first procured2 for it is       
ridiculous to expect that this essential
 ,oil should be able to give the        
agreeable ,flavour of ,french ,brandies1
 to our fulsome ,malt ,spirit1  already 
loaded with its own nauseous ,oil1 or   
strongly impregnated with  a lixivious  
,taste from the alcaline ,salts used in 
,rectification4 ,how a  pure insipid    
,spirit may be obtained has been already
 considered in some  of the preceding   
,chapters2 it only therefore remains to 
shew the ,method  of procuring this     
essential ,oil of ,wine1 which is this3 
,take some ,cakes of dry ,wine ,lees1   

such as are used by our ,hatters1       
dissolve them in six or eight times     
their ,weight of ,water1 distil the     
,liquor with a slow ,fire1 and separate 
the ,oil by the ,separating ,glass2     
reserving for the nicest ,uses that only
 which comes over first1 the  succeeding
 ,oil being coarser and more resinous4  
,having procured this fine ,oil of      
,wine1 it may be mixed into a           
,quintessence with pure ,alcohol2 by    
which ,means it may be preserved a  long
 time fully possessed of all its        
,flavour and ,virtues2 but without  such
 ,management1 it will soon grow resinous
 and rancid4    ,when a fine essential  
,oil of ,wine is thus procured1 and also
 a pure and  insipid ,spirit1 ,french   
,brandies may be imitated to ,perfection
 with  regard to the ,flavour4 ,it must1
 however1 be remembered1 and carefully  
adverted to1 that the essential ,oil be 
drawn from the same sort of  ,lees1 as  
the ,brandy to be imitated was procured 
from2 we mean1 in  order to imitate     

,coniac ,brandy1 it will be necessary to
 distil the  essential ,oil from ,coniac
 ,lees2 and the same for any other kind 
of  ,brandy4 ,for as different ,brandies
 have different ,flavours2 and as these 
,flavours are owing entirely to the     
essential ,oil of the ,grape1 it would  
be preposterous to endeavour to imitate 
the ,flavour of ,coniac ,brandy1  with  
an essential ,oil procured from the     
,lees of ,bourdeaux ,wine4    ,when the 
,flavour of the ,brandy is well imitated
 by a proper ,dose of the  essential    
,oil1 and the ,whole reduced into one   
simple and homogeneous  ,fluid1 other   
,difficulties are still behind3 ,the    
,flavour1 though the  essential ,part1  
is not however the only one2 the        
,colour1 the ,proof and  the ,softness  
must be also regarded1 before a ,spirit1
 that perfectly  resembles ,brandy1 can 
be procured4 ,with regard to the ,proof1
 it may  be easily hit1 by using a      
,spirit rectified above ,proof2 which1  
after  being intimately mixed with the  

essential ,oil of ,wine1 may be let down
  to a proper ,standard by fair ,water4 
,and the ,softness may in a great       
,measure be obtained by distilling and  
rectifying the ,spirit with a  gentle   
,fire2 and what is wanting of this      
,criterion in the ,liquor1 when  first  
made1 will be supplied by ,time2 for it 
must be remembered1 that  it is ,time   
alone that gives this ,property to      
,french ,brandies2 they  being at first1
 like our ,spirits1 acrid1 foul1 and    
fiery4 ,but with  regard to the ,colour 
a particular ,method is necessary to    
imitate it to  ,perfection3 ,and how    
this may be done shall be considered in 
the next  ,chapter4                     
,,chap4 ,,xxv4                    ,of   
the ,methods of colouring ,spirits4     
,the ,art of colouring ,spirits owes its
 ,rise to ,observations on foreign      
,brandies4 ,a ,piece of ,french ,brandy 
that has acquired by ,age a great       
,degree of ,softness and ,ripeness is   
observed1 at the same time1 to  have    

acquired a yellowish brown ,colour2 and 
hence our ,distillers have  endeavoured 
to imitate this ,colour in such ,spirits
 as are intended to  pass for ,french   
,brandy4 ,and in order to do this a     
great ,variety of  ,experiments has been
 made on various ,substances1 in order  
to discover  a direct and sure ,method  
of imitating this ,colour to            
,perfection4 ,but1  in order to do this1
 it is necessary to know from whence the
 ,french  ,brandies themselves acquire  
their ,colour2 for till we have made    
this  ,discovery1 it will be in vain to 
attempt an ,imitation2 because1 if  we  
should be able to imitate exactly the   
,colour1 which is indeed  no difficult  
,task1 the ,spirit will not stand the   
,test of different  ,experiments1 unless
 the ,colour in both be produced from   
the same  ,ingredient4    ,this being   
undeniably the ,case1 let us try if we  
cannot discover this  mighty ,secret2   
the ,ingredient from whence the ,french 
,brandy acquires  its ,colour4    ,we   

have already observed1 that this ,colour
 is only found in such  ,brandies as    
have acquired a mellow ,ripeness by     
,age2 it is therefore not  given it by  
the ,distiller1 but has gained it by    
lying long in the ,cask4  ,consequently1
 the ,ingredient from whence this       
,colour is extracted1 is  no other than 
the ,wood of the ,cask1 and the ,brandy 
in reality is become  a dilute ,tincture
 of ,oak4    ,the common ,experiment    
used to prove the ,genuineness of       
,french ,brandy  proves1 that this      
,opinion is well founded4 ,the          
,experiment is this3  ,they pour into a 
,glass of ,brandy a few ,drops of a     
,solution of calcined  ,vitriol of ,iron
 in a diluted ,spirit of ,sulphur1 or   
any other mineral  ,acid1 and the ,whole
 turns of a blue ,colour2 in the same   
,manner1 as we  make ,ink of a ,tincture
 of ,galls and ,vitriol4    ,since1     
therefore1 the ,colour of ,french       
,brandies is acquired from  the ,oak of 
the ,cask1 it is no ,difficulty to      

imitate it to ,perfection4  ,a small    
,quantity of the ,extract of ,oak1 or   
the ,shavings of that ,wood  properly   
digested1 will furnish us with a        
,tincture capable of giving  the ,spirit
 any ,degree of ,colour required4 ,but  
it must be remembered1  that as the     
,tincture is extracted from the ,cask by
 ,brandy1 that is  ,alcohol and ,water1 
it is necessary to use both in          
extracting the  ,tincture2 for each of  
these ,menstruums dissolves different   
,parts of the  ,wood4 ,let1 therefore1 a
 sufficient ,quantity of ,oak ,shavings 
be digested  in strong ,spirit of ,wine2
 and also at the same ,time other ,oak  
,shavings  be digested in ,water3 ,and  
when the ,liquors have acquired a strong
  ,tincture from the ,oak1 let both be  
poured off from the ,shavings1 into     
different ,vessels1 and both placed over
 a gentle ,fire till reduced to  the    
,consistence of ,treacle4 ,in this      
,condition1 let the two ,extracts  be   
intimately mixed together2 which may be 

done effectually by adding  a small     
,quantity of ,loaf ,sugar1 in fine      
,powder1 and well rubbing the  ,whole   
together4 ,by this ,means a liquid      
essential ,extract of ,oak will be      
procured1 and always ready to be used as
 ,occasion shall require4    ,there are 
other ,methods in ,use for colouring    
,brandies2 but the best1  besides the   
,extract of ,oak above-mentioned1 are   
common ,treacle and  burnt ,sugar4      
,the ,treacle gives the ,spirits a fine 
,colour1 nearly resembling that  of     
,french ,brandy2 but as its ,colour is  
but dilute1 a large ,quantity  must be  
used2 this is not however attended with 
any bad ,consequences2  for             
notwithstanding the ,spirit is really   
weakened by this ,addition1 yet  the    
bubble ,proof1 the general ,criterion of
 ,spirits1 is greatly mended  by the    
,tenacity imparted to the ,liquor by the
 ,treacle4 ,the ,spirit also  acquires  
from this ,mixture a sweetish or        
luscious ,taste1 and a ,fulness  in the 

,mouth2 both which ,properties render it
 very agreeable to the  ,palates of the 
common ,people1 who are1 in fact1 the   
principle ,consumers  of these ,spirits4
    ,a much smaller ,quantity of burnt  
,sugar than of ,treacle will be         
sufficient for colouring the same       
,quantity of ,spirits2 the ,taste  is   
also very different2 for1 instead of the
 ,sweetness imparted by  the ,treacle1  
the ,spirit acquires from the burnt     
,sugar an agreeable  ,bitterness1 and by
 that ,means recommends itself to nicer 
,palates1 which  are offended with a    
luscious ,spirit4 ,the burnt ,sugar is  
prepared by  dissolving a proper        
,quantity of ,sugar in a little ,water1 
and scorching  it over the ,fire till it
 acquires a black ,colour4    ,either of
 the above ,ingredients1 ,treacle or    
burnt ,sugar1 will nearly  imitate the  
genuine ,colour of old ,french ,brandy2 
but neither of them  will succeed1 when 
put to the ,test of the vitriolic       
,solution4    ,thus have ,i traced the  

,subject of ,distillation from its      
,origin2 shewn  the ,methods commonly   
made use of by ,distillers1 and pointed 
out  various ,improvements1 that might  
be introduced into this ,art with  great
 ,advantage2 and shall conclude this    
,part with recommending the  several    
,hints to those ,distillers who are     
desirous of improving their  ,art1 and  
proceeding on a rational ,foundation1 it
 being from such  only that             
,improvements are to be expected2 for   
where the ,operations  are constantly   
carried on in the same beaten ,tract1 it
 is in vain to  expect ,improvements1   
unless ,chance should be kind enough to 
throw that  in their ,way1 which a      
rational ,theory would have easily led  
them to  discover4                      
,a                                      
,complete ,system                       
,,of                                    
,,distillation4                         
,,part ,,ii4             ,containing the
 ,method of distilling ,simple ,waters4 

,the ,instruments chiefly used in the   
,distillation of ,simple ,waters1 are   
of two ,kinds1 commonly called the ,hot 
,still1 or ,alembic1 and the  ,cold     
,still2 the former is represented in    
,fig4 #e4 and the latter in  ,fig4 #aj4 
,the ,waters drawn by the cold ,still   
from odoriferous ,plants are much  more 
fragrant1 and more fully impregnated    
with their ,virtues than those  drawn by
 the hot ,still1 or ,alembic2 but the   
,operation is much more  slow and       
tedious by the former than the latter1  
so that very few care  to comply with   
it3 ,and1 therefore a ,method has been  
invented1 to avoid  the ,tediousness of 
the one1 and the ,inconveniencies of the
 other4 ,the  ,method is this3    ,a    
,pewter ,body is suspended in the ,body 
of the ,alembic1 and the ,head of  the  
,still fitted to the ,pewter ,body3     
,into this ,body the ,ingredients to  be
 distilled are put1 the ,alembic filled 
with ,water1 the ,still ,head  luted to 
the ,pewter ,body1 and the ,nose luted  

into the ,worm of the  ,refrigeratory or
 ,worm4    ,the same ,intention will be 
answered1 by putting the ,ingredients   
into a  ,glass ,alembic1 and placing it 
in a ,bath ,heat1 or ,balneum ,mari1 as 
we  have before directed1 ,chap4 ,,xi4  
,by either of these ,means1 the         
,ingredients have greater ,heat given   
them  than in the cold ,still2 and yet1 
by the ,interposition of the ,water1 in 
which the ,vessel1 containing them is   
placed1 they are not so forcibly  acted 
upon by the ,fire1 as in the common ,way
 of the hot ,still4 ,so that  all those 
,things which require a middle ,way     
between the other2 that is1  those      
,simples which are of a ,texture between
 very volatile1 and very  fixed1 are    
treated very properly by this ,method2  
but neither the very  odoriferous       
,simples1 nor those whose ,parts are    
very heavy and fixed1  can be treated   
this ,way but to ,disadvantage4    ,one 
of the greatest ,advantages of this     
,contrivance is1 that ,waters so  drawn 

come over much cooler than from the hot 
,still2 that is1 they have  not so much 
of the ,fire in them1 as the ,distillers
 term it2 so that a  hot spicy ,water1  
thus ordered1 will taste as cool on the 
,palate when  just drawn1 as it would1  
when drawn by the hot ,still1 after it  
had  acquired a considerable ,age4      
,,chap4 ,i4                     ,of     
,waters drawn by the cold ,still4       
,the cold ,still is much best adapted to
 draw off the ,virtues of ,simples1     
which are valued for their fine ,flavour
 when green1 which is subject  to be    
lost in drying4 ,for when we want to    
extract from ,plants a ,spirit  so light
 and volatile1 as not to subsist in open
 ,air any longer than  while the ,plant 
continues in its ,growth1 it is         
certainly the best  ,method to remove   
the ,plant from its native ,soil1 into  
some proper  ,instrument1 where1 as it  
dries1 these volatile ,parts can be     
collected  and preserved4 ,and such an  
,instrument is what we call the cold    

,still1  where the drying of the ,plant 
or ,flower1 is only forwarded by a      
moderate ,warmth1 and all that rises is 
collected and preserved4    ,as the     
,method of performing the ,operation by 
the cold ,still1 is the  very same1     
whatever ,plant or ,flower is used1 the 
following ,instance  of procuring a     
,water from ,rosemary1 will be          
abundantly sufficient to  instruct the  
young ,practitioner in the manner of    
conducting the ,process  in all ,cases  
whatever4    ,take ,rosemary1 fresh     
gathered1 in its ,perfection1 with the  
,morning ,dew  upon it1 and lay it      
lightly and unbruised upon the ,plate1  
or ,bottom  of the ,still4 ,cover the   
,plate with its conical ,head1 and apply
 a  ,glass ,receiver to the ,nose of it4
 ,make a small ,fire of ,charcoal under 
the ,plate1 continuing it as long as any
 ,liquor comes over into the  ,receiver4
 ,when nothing more comes over1 take off
 the ,still ,head1 and  remove the      
,plant1 putting fresh in its stead1 and 

proceed as before2  continue to repeat  
the ,operation successively1 till a     
sufficient  ,quantity of ,water is      
procured4 ,let this distilled ,water be 
kept at  ,rest1 in clean ,bottles close 
stopped1 for some ,days in a cold       
,place2 by  this ,means it will become  
limpid1 and powerfully impregnated with 
the  ,taste and ,smell of the ,plant4   
,in this ,water are contained the       
,liquor of ,dew1 consisting of its  own 
proper ,parts1 which are not without    
,difficulty separated from  the ,plant1 
and cleave to it even in the drying4    
,this ,dew1 also1 by  sticking to the   
,outside1 receives the liquid ,parts of 
the ,plant1  which being elaborated the 
,day before1 and exhaling in the ,night1
 are  hereby detained2 so that they     
concrete together into one external     
,liquid1 which is often viscid1 as      
appears in ,manna1 ,honey1 c4  ,this    
,water also contains the ,fluid1 which  
exhales from the ,vessels  of the       
,rosemary1 and which principally        

consists of simple ,water1 as  appears  
upon long standing in an open ,vessel1  
when the ,taste and ,odour  vanishing1  
leave an insipid ,water behind4 ,another
 ,part of this ,water  is that subtile1 
volatile ,substance1 which give the     
,plant its peculiar  ,taste and ,odour2 
for this the ,senses discover in it2 but
 what remains  after the ,process is    
finished1 scarce afford any thing       
thereof4 ,the  same ,water seems also to
 contain ,seeds1 or other little        
,bodies2 which  in a certain ,time      
usually grows into a kind of thin1      
whitish ,weed1  suspended in the middle 
of the ,water2 and daily increasing or  
spreading  itself1 becomes a ,mucilage1 
which did not appear at first4    ,i    
have kept these ,waters undisturbed in  
separate well closed ,vessels1  and     
observed that in a ,year's ,time1 they  
began to appear thick1 which  ,thickness
 gradually increased every ,year1 till  
at length the ,liquor  grew ropy and    
mucilaginous4 ,hence we see1 that this  

,water contains the  elementary ,water1 
and presiding ,spirit of the ,plant2 a  
,spirit small  in ,bulk1 but rich in    
,virtues1 and exhibiting the specific   
,smell and  ,taste of the ,subject4     
,this ,water1 therefore1 in exhaling1   
proves a  ,vehicle to that ,spirit1     
which contains in a small1 subtile1     
extremely  volatile1 and thence easily  
separable ,substance1 the particular    
,virtue  of the ,plant1 leaving the     
,remainder exhausted in this ,respect3  
and  hence proceeds the medicinal       
,virtues of these ,waters1 which        
principally  depend upon their native   
,spirit4 ,for this ,spirit1 in most     
,plants1  having a brisk ,mobility1     
affects the ,nerves1 and raises the     
,spirits in  case of their ,depression4 
,if the ,vessel be close stopped1 and   
set in a cool ,place1 the ,waters  drawn
 by the cold still will retain their    
,virtues for a ,year2 but  if           
negligently kept1 or any ,crack should  
happen in the ,glass1 their  extremely  

volatile ,spirit secretly flies off1 and
 leaves the ,water  vapid4    ,hence we 
learn what it is that ,plants lose by   
being dried in the  ,summer-time2       
namely1 the ,water and ,spirit we have  
been describing4  ,hence we also know   
the ,nature of that ,fluid1 which first 
rises from  ,plants in ,distillation1   
and what that ,matter properly is in    
,plants1  that gives their peculiar     
,odour2 that is1 their presiding        
,spirit4  ,lastly1 we hence learn1 in   
some measure at least1 what those       
,effluvia  are1 which principally in the
 ,summer-,season1 and in the open ,air1 
exhale from ,vegetables2 for it is      
highly probable1 that these constant    
,exhalations of ,plants1 especially in  
the ,day-time1 have a near  ,agreement  
in their peculiar ,nature1 with the     
,liquor extracted by the  cold ,still1  
though differing in this1 that the      
,exhalation made from the  ,parts is    
continually recruited by the ,root2     
whilst by our ,operation1  those ,parts 

alone are collected1 which are driven   
off from the ,plant1  after being       
gathered1 and no longer supplied with   
fresh ,nourishment4                     
,,chap4 ,,ii4               ,of the     
,distilling ,simple ,waters by the      
,alembic4      ,the ,plants designed for
 this ,operation are to be gathered when
 their  ,leaves are at full ,growth1 and
 a little before the ,flowers appear1   
or1  at least1 before the ,seed comes   
on2 because the ,virtue of the ,simple  
expected in these ,waters is often      
little1 after the ,seed or ,fruit is    
formed1 at which ,time ,plants begin to 
languish3 ,the ,morning is best to      
gather them in1 because the volatile    
,parts are then condensed by the        
,coldness of the ,night1 and kept in by 
the ,tenacity of the ,dew1 not yet      
exhaled by the ,sun4    ,this is to be  
understood1 when the ,virtue of the     
distilled ,water  resides principally in
 the ,leaves of ,plants2 as it does in  
,mint1  ,marjoram1 ,penny-royal1 ,rue1  

and many more2 but the ,case differs    
when  the aromatic ,virtue is only found
 in the ,flowers1 as in ,roses1 ,lillies
  of the ,valley1 c4 in which ,case we  
choose their flowery ,parts1  whilst    
they smell the sweetest1 and gather them
 before they are quite  opened1 or begin
 to shed1 the morning ,dew still hanging
 on them4    ,in other ,plants the      
,seeds are to be preferred1 as in       
,anise1 ,caraway1  ,cumin1 c4 where the 
,herb and the ,flower are indolent1 and 
the whole  resides in the ,seed alone1  
where it manifests itself by its        
remarkable  ,fragrance1 and aromatic    
,taste4 ,we find that ,seeds are more   
fully  possessed of this ,virtue1 when  
they arrive at perfect ,maturity4    ,we
 must not omit that these desirable     
,properties are found only in  the      
,roots of certain ,plants1 as appears in
 ,avens and in ,orpine1 whose  ,roots   
smell like a ,rose4 ,roots of this ,kind
 should be gathered1 for the  present   
,purpose1 at that ,time when they are   

richest in these ,virtues2  which is    
generally at that ,season of the ,year1 
just before they begin  to sprout1 when 
they are to be dug up in a ,morning4    
,if the ,virtues here required be       
contained in the ,barks or ,woods of    
,vegetables1 then these ,parts must be  
chosen for the ,purpose4    ,the        
,subject being chosen1 let it be        
bruised1 or cut1 if there be  occasion1 
and with it fill two thirds of a ,still1
 leaving a third ,part  of it empty1    
without squeezing the ,matter close2    
then pour as much ,rain  or ,river      
,water into the ,still as will fill it  
to the same ,height2 that  is1 two      
thirds together with the ,plant3 ,fit on
 the ,head1 luting the  ,juncture1 so   
that no ,vapour may pass through2 and   
also lute the ,nose  of the ,still-head 
to the ,worm4 ,apply a ,receiver to the 
,bottom of the  ,worm1 that no ,vapour  
may fly off in the ,distillation2 but   
that all the  ,vapour being condensed in
 the ,worm1 by cold ,water in the       

,worm-tub1 may  be collected in the     
,receiver4    ,let the ,plant remain    
thus in the ,still to digest for        
twenty-four ,hours1  with a small       
,degree of ,heat4 ,afterwards raise the 
,fire1 so as to make  the ,water in the 
,still boil2 which may be known by a    
certain hissing  ,noise1 proceeding from
 the breaking ,bubbles of the boiling   
,matter2  as also by the ,pipe of the   
,still-head1 or the upper end of the    
,worm1  becoming too hot to be handled2 
or the smoaking of the ,water in the    
,worm-tub heated by the ,top of the     
,worm2 and1 lastly1 by the following  of
 one ,drop immediately after another1   
from the ,nose of the ,worm1 so  as to  
form an almost continual ,stream4 ,by   
all these ,signs we know that  the      
requisite ,heat is given2 if it be less 
than a gentle ,ebullition1  the ,virtues
 of the ,simple1 here expected1 will not
 be raised3 ,on the  contrary1 when the 
,fire is too strong1 the ,water hastily 
rises into  the ,still-head1 and fouls  

both the ,worm and the distilled        
,liquor2 and  the ,plant being also     
raised1 it blocks up the ,worm2 for     
which ,reason  it is no bad ,caution to 
fasten a-piece of fine ,linen before the
 ,pipe  of the ,still-head2 that1 in    
case of this ,accident1 the ,plant may  
be  kept from stopping up the ,worm3    
,but1 notwithstanding this ,precaution1 
if the ,fire be too fierce1 the ,plant  
will stop up the ,pipe of the           
,still-head2 and1 consequently1 the     
rising ,vapour finding no ,passage1     
will blow off the ,still-head1 and throw
 the boiling ,liquor about the          
,still-house1 so as to do a great deal  
of ,mischief1 and even suffocate  the   
,operator1 without a proper ,caution2   
and the more oily1 tenacious1  gummy1 or
 resinous the ,subject is1 the greater  
the ,danger1 in case of  this ,accident2
 because the ,liquor is the more frothy 
and explosive4    ,let the due ,degree  
of ,fire therefore be carefully         
observed1 and equally  kept up1 as long 

as the ,water1 distilling into the      
,receiver1 is  white1 thick1 odorous1   
sapid1 frothy and turbid2 for this      
,water must  be carefully kept separate 
from that which follows it4 ,the        
,receiver1  therefore1 should be often  
changed1 that the ,operator may be      
certain  that nothing but this first    
,water comes over2 for there afterwards 
arises a ,water that is transparent1    
thin1 and without the peculiar  ,taste  
and ,flavour of the ,plant1 but         
generally somewhat tartarish and        
limpid1 though somewhat obscured and    
fouled by white dreggy ,matter3 ,and  if
 the ,head of the ,still be of ,copper1 
and not tinned1 the ,acidity of  this   
last ,water corrodes the ,copper1 so as 
to become green1 nauseous1  emetic and  
poisonous to those who use it1          
especially to ,children1 and  ,persons  
of weak ,constitutions4    ,the first   
,water above-described1 principally     
contains the ,oil and  presiding ,spirit
 of the ,plant2 for the ,fire by boiling

 the ,subject1  dissolves its ,oil1 and 
reduces it into small ,particles1 which 
are  carried upwards by the ,assistance 
of the ,water1 along with those  ,parts 
of the ,plant that become volatile with 
their ,motion4 ,and1 if  the ,vessels   
are exactly closed1 all these being     
united together1 will  be discharged    
without ,loss1 and without much         
,alteration1 into the  ,receiver2 and1  
consequently1 furnish us with a ,water  
richly impregnated  with the ,smell1    
,taste1 and particular ,virtues of the  
volatile ,parts of  the ,plants it was  
extracted from4    ,the ,water of the   
second ,running1 wants the volatile     
,part above  described1 and has scarce  
any other ,virtue than that of cooling4 
,and this is the best ,method of        
preparing simple ,waters1 provided the  
two sorts be not mixed together1 for    
both of them would be spoiled by  such a
 ,mixture4    ,hence it plainly appears 
at what time1 with the same ,degree of  
,fire1  quite contrary ,virtues may     

arise from a ,plant2 for so long as a   
milk  ,water continues to come over from
 such ,plants as are aromatic1 so long  
the ,water remains warming and          
attenuating2 but when it comes to be    
thin  and pellucid1 it is acid and      
cooling4    ,hence we may also learn the
 true ,foundation for conducting of     
,distillation2 for if the ,operation be 
stopped1 as soon as ever the  white     
,water ceases to come over1 the         
,preparation will be valuable  and      
perfect2 but if1 through a ,desire of   
increasing that ,quantity1  more be     
drawn off1 and the latter acid ,part    
suffered to mix with the  first         
,running1 the whole will be spoiled1 or 
at least rendered greatly  inferior to  
what it would otherwise have been4      
,such is the general ,method of         
procuring simple ,waters1 that shall    
contain the volatile ,virtues of the    
,plants distilled2 some ,rules are      
however necessary to render it          
applicable to all ,sorts of ,plants2    

these ,rules are the following3    #a4  
,let the aromatic1 balsamic1 oily1 and  
strong-smelling ,plants1 which  long    
retain their natural ,fragrance1 such as
 ,balm1 ,hyssop1 ,juniper1  ,marjoram1  
,mint1 ,origanum1 ,penny-royal1         
,rosemary1 ,lavender1 ,sage1 c4  be     
gently dried a little in the ,shade2    
then digest them1 in the same  manner as
 already mentioned1 for twenty-four     
,hours1 in a close ,vessel1  with a     
small ,degree of ,heat1 and afterwards  
distil in the manner above  delivered1  
and thus they will afford excellent     
,waters4    #b4 ,when ,waters are to be 
drawn from ,barks1 ,roots1 ,seeds1 or   
,woods that  are very dense1 ponderous1 
tough and resinous1 let them be digested
  for three1 four1 or more ,weeks1 with 
a greater ,degree of ,heat1 in a  close 
,vessel1 with a proper ,quantity of     
,salt added1 to open and prepare  them  
the better for ,distillation4 ,the      
,quantity of ,sea-salt is here  added1  
partly to open the ,subject the more1   

but chiefly to prevent  ,putrefaction1  
which otherwise would certainly happen  
in so long a ,time1  and with such a    
,heat as is necessary in this ,case1 and
 so destroy the  ,smell1 ,taste1 and    
,virtues expected from the ,process4    
#c4 ,those ,plants which diffuse their  
,odour to some ,distance from them1  and
 thus soon lose it1 should immediately  
be distilled after being  gathered in a 
proper ,season1 without any previous    
,digestion2 thus  ,borage1 ,bugloss1    
,jessamin1 white ,lilies1 ,lilies of the
 ,valley1 ,roses1  c4 are hurt by ,heat1
 ,digestion1 or lying in the ,air4      
,,chap4 ,,iii4     ,of increasing the   
,virtues of ,simple ,waters by means of 
,cohobation4      ,by ,cohobation is    
meant the returning the distilled ,water
 procured in  the manner described in   
the preceding ,chapter1 upon more of the
 fresh  ,plant4 ,the ,operation is      
performed in the following manner3      
,take the ,plant and ,liquor remaining  
in the ,still after the ,operation      

described in the foregoing ,chapter is  
performed1 and press them  strongly in a
 ,bag for that ,purpose1 that all the   
,decoction may be  obtained2 and with   
this mix all the ,water before drawn    
over4 ,return  this ,mixture into the   
,still1 and a fresh ,quantity of the    
same ,plant1  and if necessary1 as much 
,water as will make the former          
,proportion to  the ,plant4 ,close all  
the ,junctures exactly1 and digest the  
whole in a  gentle ,degree of ,heat for 
three ,days and three ,nights1 that the 
,herb1  being so long steeped in its own
 ,liquor1 may be opened1 loosened1 and  
disposed the easier to part with its    
,virtues4 ,this ,digestion is of  great 
,service2 but if protracted too long1   
introduces a ,change tending  to        
,putrefaction4 ,let the ,water now be   
distilled off1 in the same  manner as   
before2 only proceeding more cautiously1
 and somewhat more  slowly at first2    
because the ,liquor in the ,still being 
now thicker1  more impregnated with the 

,plant1 and therefore more apt to smell 
upon  feeling the ,fire1 it easily boils
 over2 but after about half of the      
expected ,water is come off1 the ,fire  
may be gradually raised4    ,by this    
,method1 and carefully observing to     
change the ,receiver1 as soon  as the   
first ,water is all come over1 a noble  
,liquor1 highly impregnated  with the   
,virtues of the ,plant1 will be         
obtained4 ,and as this ,operation  may  
be repeated as often as desired1 the    
,virtues of ,plants may be thus  exalted
 to any ,degree the ,artist shall think 
proper2 which shews the  extraordinary  
,power of ,distillation4 ,this ,method  
,i would particularly  recommend for    
making the simple ,water of ,balm1      
,elder ,flowers1 ,roses1  and the like  
,simples1 but sparingly furnished with  
an essential ,oil4                      
,,chap4 ,,iv4        ,of the ,method of 
procuring a simple ,water from          
,vegetables1 by         previously      
fermenting the ,vegetable before        

,distillation4      ,by this elegant    
,method we obtain the ,virtues of       
,plants very little  altered from what  
they naturally are1 though rendered much
 more  penetrating and volatile4 ,the   
,operation is performed in the following
  manner4    ,take a sufficient         
,quantity of any recent ,plant1 cut it1 
and bruise  it if necessary2 put it into
 a ,cask1 leaving a ,space empty at top 
of  about four ,inches deep2 then take  
as much ,water as would1 when added1    
fill the ,cask to the same ,height1     
including the ,plant1 and mix therein   
about an eighth ,part of ,honey1 if it  
be cold ,winter ,weather2 or a  twelfth 
,part1 if it be warm3 ,in the ,summer   
the like ,quantity of coarse1  unrefined
 ,sugar might be added instead of       
,honey1 or half an ,ounce of  ,yeast to 
each ,pint of ,water will have the same 
,effect2 though most  prefer ,honey for 
this ,purpose4 ,when the proper         
,quantity of ,honey is  added to the    
,water1 let it be warmed and poured into

 the ,cask1 and  set it in a warm ,place
 to ferment for two or three ,days2 but 
the ,herb  must not be suffered to fall 
to the ,bottom1 nor the ,fermentation   
above  half finished4 ,the ,whole must  
then be immediately committed to the    
,still1 and the ,fire raised by         
,degrees2 for the ,liquor1 containing   
much  fermenting ,spirit1 easily        
rarefies with the ,fire1 froths1 swells1
 and  therefore becomes very subject to 
boil over2 we ought therefore to work   
slower1 especially at first4    ,by this
 ,method there will come over at first1 
a limpid1 unctuous1  penetrating1       
odorous1 sapid ,liquor1 which is to be  
kept separate3 ,after  this there       
follows a milky1 opake1 turbid ,liquor1 
still containing  something of the same 
,taste and ,odour2 and at length comes  
one that is  thin1 acid1 without either 
,smell1 or scarce any ,property of the  
,plant4    ,the first ,water1 or rather 
,spirit1 may be kept several ,years1 in 
a  close ,vessel1 without changing or   

growing ropy4 ,it also excellently      
retains the ,taste and ,odour of the    
,plant1 though a little altered2  but if
 less ,honey were added1 less ,heat     
employed1 or the ,fermentation          
continued for a smaller ,time1 the      
distilled ,liquor of the first  running 
would be white1 thick1 opake1 unctuous1 
frothy1 and perfectly  retain the ,scent
 and ,taste of the ,plant1 or much less 
altered than in  the former ,case2      
though the ,water will not be so sharp  
and penetrating4  ,after this is drawn  
off1 a tartish1 limpid1 inodorous       
,liquor will come  over4    ,and thus   
may simple ,waters be made fit for long 
keeping without  spoiling2 the          
,proportion of inflammable ,spirit      
generated in the  ,fermentation1 serving
 excellently to preserve them4          
,,chap4 ,v4                    ,of the  
,simple ,waters commonly in ,use4       
,simple waters are not so much used at  
present as they were formerly2  and     
perhaps one ,reason for their being     

neglected1 is the bad ,methods  used in 
distilling them2 the ,process is carried
 on in the same manner  with every      
,herb2 though some should be gently     
dried1 and others  distilled green2 some
 should be drawn with the cold1 and     
others with  the hot ,still4    ,the    
general ,rule that should be observed   
with regard to the hot ,still  is1 that 
all ,herbs should have twice their      
,weight of ,water added to  them in the 
,still2 and not above a fourth1 or a    
sixth ,part of it drawn  off again2 for 
simple ,waters have their ,faints1 if   
drawn too low1 as  well as those that   
are spirituous4    ,some ,plants1       
particularly ,balm1 require to have the 
,water drawn from  them cohobated1 or   
poured several times on a fresh ,parcel 
of the ,herb1  in order to give it a    
proper ,degree of ,strength or          
,richness4 ,others1  on the contrary1   
abound too much with an essential ,oil  
that floats on  the distilled ,water2 in
 this case all the ,oil should be       

carefully taken  off4 ,lastly1 those    
that contain a more fixed ,oil1 should  
be imperfectly  fermented1 in the manner
 laid down in the preceding ,chapter1   
before  they are distilled2 of this     
,kind are ,carduus1 ,chamomile1 c4      
,the simple ,waters now commonly made1  
are ,orange-flower-water1  ,rose-water1 
,cinnamon-water1 ,fennel-water1         
,pepper-mint-water1  ,spear-mint-water1 
,balm-water1 ,penny-royal-water1        
,jamaica  ,pepper-water1 ,castor-water1 
,simple-water of ,orange-peel1 and of   
,dill  seed4                            
,,chap4 ,,vi4                           
,of ,orange flower-water4      ,the     
,orange-tree grows plentifully in       
,italy1 ,spain1 and ,portugal1  and     
bears ,flowers and ,fruit all the ,year2
 but the ,fruit is gathered  chiefly in 
,october and ,november4    ,the ,flowers
 grow on the younger ,shoots among the  
,leaves3 ,they are  white1 and consist  
of a single cup-fashioned ,leaf1 cut    
into five  ,parts1 with several yellow  

,stamina in the middle1 and of a        
fragrant  odoriferous ,smell4    ,some  
,degree of ,attention is requisite to   
draw a simple and odoriferous  ,water   
for the ,orange ,flowers2 the ,fire must
 be carefully regulated2  for too small 
a ,degree will not bring over the       
essential ,oil of the  ,flowers1 in     
which their odoriferous ,flavour        
consists3 and1 on the  contrary1 too    
strong a ,fire destroys the ,fragrancy  
of the ,water1 and  is very apt to      
scorch the ,flowers1 and give the ,water
 an empyreumatic  ,smell4 ,care should  
also be taken to fasten the ,receiver to
 the ,end  of the ,worm with a ,bladder1
 to prevent the volatile ,parts from    
evaporating4 ,the ,quantity of ,water1  
also1 should be carefully attended  to1 
if you hope to succeed in the           
,operation4 ,the following ,receipts    
will answer the ,intention4             
,receipt for ,orange-flower-water4      
,take twelve ,pounds of ,orange-flowers1
 and twenty-four ,quarts of ,water1  and

 draw over three ,pints4                
,or1    ,take twelve ,pounds of ,orange 
,flowers1 and sixteen ,quarts of ,water2
 draw  over fifteen ,quarts1 carefully  
observing what has been observed at the 
beginning of the ,chapter with regard to
 the ,regulation of the ,fire4          
,the ,manner of making ,double          
,orange-flower-water1 and the essential 
,oil1 or ,quintescence of ,orange       
,flowers4    ,having shewn how to make  
simple ,orange-flower-water1 we shall   
now shew  how to make double            
,orange-flower-water1 and the essential 
,oil1 or  ,quintessence of ,orange      
,flowers4    ,double                    
,orange-flower-water is made1 by        
distilling the ,orange ,flowers in  a   
cold ,still2 in the ,manner laid down in
 the first ,chapter4 ,the ,water        
extracted in this manner will be very   
odoriferous and grateful2 being  what is
 called ,double ,orange-flower-water4   
,the same odoriferous ,water  will be   
obtained by distilling the ,flowers in  

,balneum ,mari1 without  any ,water in  
the ,still4 ,if the cold ,still be used 
put into it as many  ,flowers as the    
,head will well cover2 and then make a  
gentle ,fire under  the ,plate1 and as  
soon as you perceive the ,still is      
beginning to work1  fasten the ,receiver
 to the ,beak of the ,still with a      
,bladder4 ,the same  ,caution must be   
observed if the ,flowers are distilled  
in ,balneum  ,mari4    ,to make this    
,water to ,perfection1 the ,flowers     
should be fresh gathered  in the        
,morning with the ,dew upon them1 if    
possible2 and carefully  picked from the
 ,leaves4 ,you should likewise make     
,choice of the largest  ,flowers1       
because these yield most in             
,distillation4 ,the ,fire must be  brisk
 when the ,flowers are distilled in     
,balneum ,mari2 because the  ,operation 
is longer in performing than by the     
common ,alembic1 and the  ,flowers are  
not here in ,danger of being burnt at   
the ,bottom of the  ,cucurbit4 ,if you  

would have your ,water of a fine ,smell1
 let it be  cohobated on fresh ,flowers4
    ,with this double ,water1 the       
essential ,oil or ,quintessence will    
come  over1 and float on the ,surface of
 the ,water4 ,but a much larger         
,quantity of it will be obtained1 by    
cohobating the ,water on fresh  ,flowers
 in ,balneum ,mari4 ,the essential ,oil 
is at first of a green  ,colour1 but    
after some ,days it will turn reddish4  
,the essential ,oil  is easily separated
 from the ,water1 by the separating     
,glass1 in  the following manner3 ,stop 
the ,spout of the separating ,glass with
  a ,cork1 and then fill it with the    
,orange-flower-water2 when it has  stood
 a small time the ,oil will float on the
 ,surface4 ,then pull  out the ,cork1   
and let the ,water run out at the ,spout
 into another  ,receiver placed for that
 ,purpose4 ,as the ,water runs out at   
the ,spout  of the ,separating-glass1   
let it be supplied at the ,mouth1 that  
the  ,separating-glass may be always    

full of ,water1 till the whole is in    
this manner poured into it4 ,then by    
gently inclining the ,glass1 pour  out  
all the ,water in it through the ,spout1
 and the ,oil will remain in  the       
,separating-glass1 and may be poured    
into another ,bottle1 and kept  separate
 from the ,water4 ,the double           
,orange-flower water is odoriferous2    
but the essential ,oil much more so4    
,orange-flower-water is not at present  
so much used as formerly2 but as  it is 
a very odoriferous ,water1 ,i thought   
the ,method of making it would  be not  
unacceptable to the young ,distiller4   
,the essential ,oil1 or ,quintessence of
 ,orange-flowers will make a very       
grateful ,cordial1 by mixing it with a  
clean proof ,spirit3 ,the ,method of    
mixing it is this3    ,take some fine   
,loaf ,sugar1 and drop on it the        
,quantity of ,oil you  intend to        
dissolve in the ,spirit1 and rub them   
well together in a ,glass  ,mortar1     
which is what the ,chemists call making 

an ,oleosaccharum4 ,put  this           
,oleosaccharum into the ,spirit2 mix    
them well together1 and dulcify  it with
 ,sugar to your ,taste4 ,if the ,spirit 
be too strong1 it may be  lowered with  
,water2 but you must observe1 that if   
you add ,water enough  to bring the     
,spirit considerably below ,proof1 it   
will turn milky2 and  in order to render
 it fine1 you must filtrate it thro'    
thick ,flannel1  or thin ,paper4 ,twenty
 ,drops of the essential ,oil will be   
sufficient for  a ,pint of ,spirit1 and 
the same ,proportion to a larger        
,quantity4                              
,,chap4 ,,vii4                          
,of ,rose-water4      ,the ,damask ,rose
 is the ,species intended to be used in 
this ,operation2  it is of a very       
fragrant ,smell1 and flowers in ,june   
and ,july4 ,the  ,water may be made     
either by the hot ,still1 the cold      
,still1 or the  ,balneum ,mari4 ,if the 
hot ,still be used1 the ,leaves picked  
from the  ,stalks must be put into the  

,still with a sufficient ,quantity of   
,water  to prevent an ,empyreuma1 and   
the ,water drawn off by a gentle ,fire4 
,the ,receiver must be luted with a     
,bladder to the ,nose of the ,worm1 to  
prevent the finest and most volatile    
,parts from evaporating1 which they     
would otherwise do1 to the great        
,prejudice of the ,water4    ,if the    
cold ,still be used1 the ,rose ,leaves  
either with the ,dew on them1  or       
sprinkled with ,water1 must be laid on  
the ,iron ,plate1 and covered  with the 
conical ,head4 ,a gentle ,fire must then
 be made under the ,plate1  and a       
,receiver luted with a ,bladder to the  
,nose of the ,still4 ,the ,water  will  
gradually distil into the ,receiver1 and
 be strongly impregnated  with the      
odoriferous ,parts of the ,roses4       
,the same ,method with regard to the    
,balneum ,mari must be used in the      
,distillation of ,roses as in that of   
,orange-flowers1 and therefore need  not
 be repeated here4 ,we shall therefore  

only observe1 that ,rose-water  drawn   
either by the cold ,still1 or the       
,balneum ,mari1 is much  preferable to  
that drawn by the hot ,still4    ,the   
,essence1 or essential ,oil of ,roses is
 looked upon as one of the  most        
valuable ,perfumes in the ,world2 but at
 the same ,time the most  difficult to  
be procured in any ,quantity4 ,a small  
,quantity of it is  made in ,italy1 but 
it has always been thought impossible to
 procure  it here2 and1 therefore1 a    
,method of acquiring this valuable      
,commodity  will not1 ,i presume1 be    
disagreeable to the ,reader4    ,take a 
,quantity of ,damask ,rose ,leaves1 put 
them into a proper ,vessel1  with a     
sufficient ,quantity of ,water1 adding  
some mineral ,acid1 as  ,spirit of      
,salt1 ,vitriol1 c4 ,in this ,menstruum 
let the ,roses be  digested for fifteen 
,days2 after which put the ,whole into  
an ,alembic1  and draw off the ,water   
with a pretty brisk ,fire4 ,but1 instead
 of the  common ,receiver1 a            

,separating-,glass must be placed under 
the ,nose of  the ,worm1 and a ,receiver
 added to the ,tube of the              
,separating-,glass4  ,by this ,means all
 the ,oil or ,essence will float on the 
,surface of the  ,water in the          
,separating-,glass1 and may easily be   
separated from it1  when the ,operation 
is finished4                            
,,chap4 ,,viii4                         
,of ,cinnamon-water4      ,cinnamon is a
 thin fine ,bark1 rolled up in a sort of
 little ,pipes1 from  the thickness of a
 ,goose-quill1 to that of a ,man's      
,thumb1 and sometimes  more1 and about  
two or three ,feet long4 ,its ,colour   
brownish1 with a  ,mixture of red4 ,it  
is of an extremely aromatic ,smell1 and 
of an acrid  and pungent1 but very      
agreeable ,taste4 ,it is the interior1  
or second  ,bark of a ,tree that grows  
plentifully in ,ceylon4 ,the ,people who
  gather it take off the two ,barks     
together1 and immediately separating    
the outer one1 which is rough1 and has  

very little ,fragrancy1 they lay  the   
other to dry in the ,shade in an airy   
,place1 where it rolls itself  up into  
the ,form wherein we see it4    ,the    
greatest ,cheats in the ,sale of        
,cinnamon1 are the selling such as  has 
already had its essential ,oil distilled
 from it1 and dried again1  and the     
imposing ,cassia ,lignea in its ,place4 
,the first of these is  discovered by   
the want of ,pungency in the ,cinnamon2 
the second by  this1 that the ,cassia1  
when held a little ,time in the ,mouth1 
becomes  mucilaginous1 which the true   
,cinnamon never does1 ,cinnamon is a    
noble  ,drug1 endued1 with many capital 
,virtues2 it strengthens the ,viscera1  
assists ,concoction1 dispels            
,flatulencies1 and is a pleasant        
,cardiac4                 ,recipe for   
one ,gallon of simple ,cinnamon-,water4 
,take a ,pound of the best ,cinnamon    
grosly powdered1 digest for  twenty-four
 ,hours1 in two ,gallons of ,water2 put 
the ,whole into an  ,alembic1 and draw  

over one ,gallon with a pretty brisk    
,fire4    ,the ,oil of ,cinnamon1 in    
which the specific ,virtue of the ,drug 
consists1  is very ponderous1 and       
therefore will not come over the ,helm  
unless the  ,fire be pretty brisk1      
especially with a simple ,water4 ,it    
will therefore  be in vain to attempt   
distilling simple ,cinnamon-water by the
 ,balneum  ,mari4                       
,,chap4 ,,ix4                           
,of ,fennel-water4      ,fennel-water is
 extracted from a ,seed larger and more 
beautiful than  that produced by our    
common ,fennel2 it is called ,sweet     
,fennel seed1  being of a fragrant      
,smell1 and aromatic sweet ,taste1 and  
is cultivated  in ,france and ,italy4   
,it is to be chosen new1 large and fair2
 but  when damp or dusty to be rejected4
                     ,recipe for one    
,gallon of ,fennel-water4    ,take one  
,pound of ,sweet ,fennel-seeds1 and two 
,gallons of ,water2 put  them into an   
,alembic1 and draw off one ,gallon with 

a gentle ,fire4                         
,,chap4 ,x4                             
,of ,pepper-mint-water4                 
,pepper-mint is a very celebrated       
,stomachic1 and on that account greatly 
used at present1 and its ,simple ,water 
often called for4                       
,recipe for a ,gallon of                
,pepper-mint-water4    ,take of the     
,leaves of dried ,pepper-mint1 one      
,pound and a half2 ,water  two ,gallons 
and a half2 put all into an ,alembic1   
and draw off one  ,gallon1 with a gentle
 ,fire4    ,the ,water obtained from    
,pepper-mint by ,distillation in        
,balneum ,mari1  is more fragrant and   
more fully impregnated with the ,virtues
 of the  ,plant than that drawn by the  
,alembic4 ,the same may be said with    
regard  to that extracted by the cold   
,still2 when the cold ,still is used the
  ,plant must be green1 and if possible 
committed to the still with the         
,morning ,dew upon it4                  
,,chap4 ,,xi4                           

,of ,spear-mint-water4      ,spear-mint 
is also like ,pepper-mint a great       
,stomachic1 and therefore  constantly   
used4                   ,recipe for one 
,gallon of ,spear-mint-water4    ,take  
of the ,leaves of dried ,spear-mint one 
,pound and a half2 ,water two  ,gallons 
and a half2 draw off by a gentle ,fire  
one ,gallon4    ,this ,water1 like that 
drawn from ,pepper-mint1 will be more   
fragrant if  distilled in ,balneum      
,mari1 or the cold ,still2 but if the   
latter be  used1 the same ,caution must 
be observed of distilling the ,plant    
green4                                  
,,chap4 ,,xii4                          
,of ,baum-water4      ,baum is a plant  
well known in our ,gardens4 ,it flowers 
in ,july1 and is  of a fine cordial     
,flavour2 but so weak1 that it is soon  
dissipated and  lost2 nor is it easy to 
dry it so as to preserve its natural    
,scent4    ,baum-water1 therefore should
 be drawn when the ,plant is green2 and 
in  order to procure the ,water in full 

,perfection1 it should be cohobated1  or
 returned several times upon fresh      
,parcels of the ,plant2 by this  means a
 ,water may be procured from ,baum      
extremely rich1 and of  considerable    
,use as a ,cordial4    ,if the ,balneum 
,mari be used1 the ,water is much better
 than that  drawn by an ,alembic4 ,the  
,water drawn from this ,plant by the    
cold ,still  will also be very fragrant1
 and highly impregnated with the        
,virtues of  the ,plant4                
,,chap4 ,,xiii4                         
,of ,penny-royal-water4                 
,penny-royal1 a ,plant very common in   
,england1 is very warm1 and its  ,parts 
very subtile and penetrating3 ,it is one
 of the first ,plants  in ,esteem in the
 present ,practice1 as well as in former
 ,ages1 as an  ,attenuant and ,uterine4 
,it is good in ,flatulences and         
,suppressions of  ,urine1 and by many is
 greatly recommended in ,dropsies1      
,jaundices1 and  other chronic          
,distempers4 ,it communicates its       

,virtues to ,water in  ,infusion1 and   
its simple ,water has1 perhaps1 more    
,virtue than any  other kept in the     
,shops4 ,but as it is requisite in order
 to obtain a  ,water fully impregnated  
with the ,virtues of ,baum1 to cohobate 
it on  fresh ,parcels of the ,plant2 the
 ,water drawn from green ,penny-royal1  
on  the contrary1 generally contains so 
large a ,portion of the essential  ,oil1
 that it is necessary to separate what  
floats on the ,surface of the  ,water1  
by the ,separating-glass4               
,recipe for one ,gallon of              
,penny-royal-water4    ,take of the     
dried ,leaves of ,penny-royal one ,pound
 and a half1 of ,water  three ,gallons2 
draw off one ,gallon with a gentle      
,fire4    ,the ,water drawn from green  
,penny-royal by the cold ,still1 is very
  fragrant1 and fully impregnated with  
the ,virtues of the ,plant4             
,,chap4 ,,xiv4                          
,of ,jamaica-,pepper-water4             
,jamaica-,pepper1 or ,pimento1 is the   

,fruit of a tall ,tree growing  in the  
mountainous ,parts of ,jamaica1 where it
 is much cultivated1  because of the    
great ,profit arising from the cured    
,fruit1 sent in large  ,quantities      
annually into ,europe4    ,it is        
gathered1 when green1 and exposed to the
 ,sun for many ,days on  ,cloths1 and   
frequently shaked and turned1 till      
thoroughly dry2 great  ,care is taken   
during the ,time of drying to defend the
 ,fruit from the  ,morning and ,evening 
,dews2 when thoroughly dried it is sent 
over to us4    ,it is a very noble      
,aromatic1 and deserves to be used more 
frequently  than it is at present4 ,the 
simple ,water drawn from it is a better 
,carminative than any other simple      
,water at present in use4               
,recipe for a ,gallon of                
,jamaica-,pepper-water4    ,take of     
,jamaica-,pepper half a ,pound4 ,water  
two ,gallons and a half2  draw off one  
,gallon1 with a pretty brisk ,fire4 ,the
 ,oil of this ,fruit is  very ponderous1

 and therefore this ,water is best made 
in an ,alembic4                         
,,chap4 ,,xv4                           
,of ,castor-water4      ,this ,drug is  
brought to us in the ,pods or ,bags that
 naturally contained  it1 and these so  
much resemble the ,testicles of an      
,animal1 both in  their dry ,state1 and 
when on the ,body of the ,creatures1    
that it is  no wonder ,people who did   
not examine their ,situation on the     
,animal1  really took them for such2 it 
is1 however1 a peculiar secreted        
,matter1  contained in ,bags destined to
 receive it4    ,castor is an indurated 
,substance1 formed of a ,matter once    
fluid2 the  thinner ,part of which has  
been evaporated by drying4 ,it is a     
light and  friable ,matter1 of a        
moderately lax ,texture1 and of a deep  
dusky brown  ,colour4 ,it is of a       
somewhat acrid and bitterish ,taste1 and
 of a strong  ftid ,smell1 which1 to    
many1 is very disagreeable4    ,the     
,animal that produces the ,castor is by 

all ,authors called ,castor and  ,fiber1
 and by the ,vulgar1 the ,beaver4       
,the ,castor of several ,parts of the   
,world differs in ,goodness1 and in     
regard to the ,care taken in the drying4
 ,the ,russian ,castor has long  been   
the most esteemed1 and the ,new ,england
 kind the least4    ,castor-water is of 
great ,use in hysteric ,cases1 and all  
,diseases of the  ,nerves2 in           
,epilepsies1 ,palsies1 and all          
,complaints of that kind4               
,recipe for making one ,gallon of       
,castor-water4    ,take of ,russia      
,castor an ,ounce1 of ,water three      
,gallons2 draw off one  ,gallon with a  
pretty brisk ,fire4                     
,,chap4 ,,xvi4                          
,of ,orange-peel-water4      ,the       
,orange is a ,fruit too well known to   
need a ,description here4 ,the  ,water  
is very grateful to the ,taste1 and     
often used in ,fevers1 c4               
,recipe for one ,gallon of              
,orange-peel-water4    ,take of the     

outward yellow ,rind of ,seville        
,oranges1 four ,ounces2  ,water three   
,gallons and a half2 draw off one       
,gallon by the ,alembic1  with a pretty 
brisk ,fire4                            
,,chap4 ,,xvii4                         
,of the ,water of ,dill-seed4      ,dill
 greatly resembles ,fennel both in      
,root1 ,stalk1 or ,leaf1 but rarely     
grows so tall1 or is so much branched2  
it bears the same kind of yellow        
,umbels of ,flowers1 after which come   
,seeds rounder1 broader1 and  flatter   
than those of ,fennel4 ,the whole ,plant
 is of a strong ,scent1  less pleasant  
than ,fennel4 ,it grows in ,gardens1 and
 flowers and seeds  in ,july and        
,august4 ,the ,water drawn from the     
,seeds is heating and  carminative1 good
 in ,cholics1 and all ,disorders arising
 from ,wind4              ,recipe for   
making a ,gallon of the ,water of       
,dill-seed4    ,take of ,dill-seed one  
,pound1 ,water three ,gallons2 distil   
off by the  ,alembic one ,gallon1 with a

 pretty brisk ,fire4    ,the ,waters we 
have enumerated in this ,part are those 
now commonly in  use2 though there are  
many other ,herbs1 from whence ,waters  
of great  ,use may be drawn2 but as the 
,method of ,distillation is the same in 
all1 it would be of no ,use to extend   
these ,instructions to a greater        
length2 we shall therefore only observe1
 that when unfavourable ,seasons  have  
prevented the ,herbs from attaining a   
proper ,degree of ,perfection1  it will 
be necessary to increase their          
,proportion in extracting the  several  
,waters ordered to be drawn by the      
,alembic4                               
,a                                      
,complete ,system                       
,,of                                    
,,distillation4                         
,,part ,,iii4                   ,of     
making compound ,waters and ,cordials4  
,the ,perfection of this grand ,branch  
of ,distillery depends upon the         
,observation of the following general   

,rules1 easy to be observed and         
practised4    #a4 ,the ,artist must     
always be careful to use a well cleansed
 ,spirit1 or  one freed from its own    
essential ,oil1 as were before observed1
 ,part  ,i4 ,chap4 xxiii4 ,for as a     
compound ,water is nothing more than a  
,spirit  impregnated with the essential 
,oil of the ,ingredients1 it is         
necessary  that the ,spirit should have 
deposited its own4    #b4 ,let the ,time
 of previous ,digestion be proportioned 
to the ,tenacity  of the ,ingredients1  
or the ,ponderosity of their ,oil4 ,thus
 ,cloves and  ,cinnamon require a longer
 ,digestion before they are distilled   
than  ,calamus ,aromaticus or           
,orange-peel4 ,sometimes ,cohobation    
7explained in  ,part ,,ii4 ,chap4 iii47 
is necessary2 for ,instance1 in making  
the strong  ,cinnamon-water2 because the
 essential ,oil of ,cinnamon is so      
extremely  ponderous1 that it is        
difficult to bring it over the ,helm    
with the  ,spirit without ,cohobation4  

#c4 ,let the ,strength of the ,fire be  
proportioned to the ,ponderosity of  the
 ,oil intended to be raised with the    
,spirit4 ,thus1 for ,instance1 the      
strong ,cinnamon ,water requires a much 
greater ,degree of ,fire than that  from
 lax ,vegetables1 as ,mint1 ,baum1 c4   
#d4 ,let only a due ,proportion of the  
finest ,parts of the essential ,oil  be 
united with the ,spirit2 the grosser and
 less fragrant ,parts of the  ,oil not  
giving the ,spirit so agreeable a       
,flavour1 and at the same ,time  renders
 it thick and unsightly4 ,this may in a 
great ,measure be effected  by leaving  
out the ,faints1 and making up to ,proof
 with fine soft ,water  in their stead4 
,these four ,rules carefully observed   
will render this extensive ,part of     
,distillation far more perfect than it  
is at present4 ,nor will there  be any  
,occasion for the use of burnt ,allum1  
,white of ,eggs1 ,isinglass1  c4 to fine
 down ,cordial ,waters2 for they will   
presently be fine1  sweet and pleasant  

tasted1 without any farther ,trouble4   
,,chap4 ,i4                          ,of
 strong ,cinnamon ,water4      ,we have 
already 7,chap4 viii4 ,part ,,ii47      
described this ,drug1 and given  some   
,directions for chusing the best ,sort1 
to which the ,reader is  referred4      
,recipe for sixteen ,gallons of strong  
,cinnamon ,water4    ,take eight ,pounds
 of fine ,cinnamon bruised1 seventeen   
,gallons of clean  rectified ,spirit1   
and two ,gallons of ,water4 ,put them   
into your ,still1  and digest them      
twenty-four ,hours with a gentle ,heat2 
after which draw  off sixteen ,gallons  
by a pretty strong ,heat4    ,i have    
ordered a much larger ,quantity of      
,cinnamon than is common among          
,distillers1 because when made in the   
,manner above directed1 it is  justly   
looked upon as one of the noblest       
,cordial ,waters of the ,shops2  but    
when made in the common ,way of two     
,pounds to twenty ,gallons of  ,spirit1 
as some have ordered1 is only an        

,imposition on the ,buyer4 ,some  also1 
to render the ,goods cheaper1 use equal 
,quantics of ,cinnamon and  ,cassia     
,lignea2 but by this means the ,cordial 
is rendered much worse2  and1 therefore1
 if you desire a fine ,cinnamon-water   
the above ,recipe  will answer your     
,intention3 ,but if a cheaper ,sort be  
desired you may  lessen the ,quantity of
 ,cinnamon1 and add ,cassia ,lignea in  
its stead4  ,if you would dulcify your  
,cinnamon-water1 take double refined    
,sugar1  what ,quantity you please1 the 
general ,proportion is1 about two       
,pounds  to a ,gallon1 and dissolve it  
in the ,spirit after you have made it up
  ,proof with clean ,water4 ,one general
 ,caution is here necessary to be       
added2 namely1 that near the ,end of the
 ,operation you carefully watch  the    
,spirit as it runs into the ,receiver1  
in order to prevent the ,faints  mixing 
with the ,goods4 ,this you may discover 
by often catching some of  it1 as it    
runs from the ,worm in a ,glass1 and    

observing whether it is  fine and       
transparent2 for as soon as ever the    
,faints begin to rise1  the ,spirit will
 have an azure or bluish ,cast4 ,as soon
 therefore as you  perceive this        
,alteration1 change the ,receiver       
immediately2 for if you  suffer the     
,faints to mix with your other ,goods1  
the ,value of the whole  will be greatly
 lessened4 ,with regard to the ,faints1 
they are to be  kept by themselves1 and 
poured into the ,still when a fresh     
,parcel of  the same ,goods is to be    
made4    ,it is also necessary to       
observe here1 once for all1 that the    
,distillers  call all ,goods made up    
,proof1 double ,goods2 and those which  
are below  ,proof1 single4 ,this        
,observation will be alone sufficient to
 instruct  the young ,distiller1 how he 
may at any ,time turn his ,proof or     
double  ,goods into single4             
,,chap4 ,,ii4                           
,of ,clove ,water4      ,cloves1 from   
whence this ,water takes its ,name1 are 

the ,fruit of a ,tree  growing in the   
,molucca ,islands4 ,the ,figure of this 
,fruit is oblong1  and not very thick1  
resembling in some measure1 a ,nail4    
,the ,surface of  it is rough1 and the  
,colour a dusky brown with an admixture 
of reddish4  ,the whole ,fruit is of an 
extremely fragrant ,smell1 and of an    
acrid1  pungent1 and very aromatic      
,taste4 ,cloves are to be chosen the    
largest1  fairest1 darkest coloured1 the
 heaviest and most unctuous on the      
,surface1 when pressed between the      
,fingers4 ,cloves are carminative1 and  
good against all ,distempers of the     
,head arising from cold ,causes4 ,they  
strengthen the ,sight1 and are good     
against ,faintings1 ,palpitations of    
the ,heart1 and ,crudities in the       
,stomach4                   ,recipe for 
fifteen ,gallons of ,clove ,water4      
,take of ,cloves bruised four ,pounds1  
,pimento or ,all-spice half a ,pound1   
clean ,proof of ,spirit sixteen         
,gallons2 let it digest twelve ,hours in

  a gentle ,heat1 and then draw off     
fifteen ,gallons with a pretty brisk    
,fire4                                  
,or1    ,take ,winter's ,bark1 four     
,pounds1 ,pimento six ,ounces1 ,cloves  
one ,pound  and a ,quarter2 clean ,proof
 ,spirits sixteen ,gallons3 ,digest1 and
 draw  off as before4    ,the ,winter's 
,bark1 added in the second ,recipe is   
the ,bark of a large  ,tree1 growing in 
several ,parts of ,america1 and has its 
name from  its ,discoverer ,captain     
,winter4 ,the outer ,rind of it is of an
 uneven  ,surface1 and of a loose       
,texture1 very brittle1 and easily      
powdered4  ,the inner ,part1 in which   
the principal ,virtue resides1 is hard1 
and  of a dusky reddish brown ,colour4  
,it is of an extremely fragrant and     
aromatic ,smell1 and of a sharp1        
pungent1 and spicy ,taste1 much hotter  
than ,cinnamon in the ,mouth1 and       
leaving in it a more lasting ,flavour4  
,it is to be chosen in ,pieces not too  
large1 having the inner or brown  ,part 

firm and sound1 and of a very pungent   
,taste4 ,it is apt to be  worm-eaten2   
but in that ,case it should be wholly   
rejected1 as having  lost the most      
essential ,part of its ,virtue4    ,if  
you desire to have your ,clove ,water   
red1 it may be coloured  either by a    
strong ,tincture of ,cochineal1         
,alkanet-root1 or  ,corn-poppy-flowers4 
,the first gives the most elegant       
,colour1 but it is  not often used on   
,account of its ,dearness4    ,you may  
dulcify it to your ,palate1 by          
dissolving in it double refined  ,sugar4
 ,some for ,cheapness use a coarser     
,kind of ,sugar2 but this renders  the  
,goods foul and unsightly4 ,some also1  
to save ,expences1 make what  they call 
,clove ,water1 with ,cloves and         
,caraway-seeds2 the ,proportion  they   
generally use is half an ,ounce of      
,cloves1 and two ,drams of              
,carraway-seeds to a ,gallon of ,spirit4
                                        
,,chap4 ,,iii4                          

,of ,lemon ,water4      ,the ,peel of   
the ,lemon1 the ,part used in making    
this ,water1 is a very  grateful bitter 
,aromatic1 and on that ,account very    
serviceable in  repairing and           
strengthening the ,stomach4             
,recipe for ten ,gallons of ,lemon      
,water4    ,take of dried ,lemon-peel   
four ,pounds1 clean ,proof ,spirit ten  
,gallons  and a ,half1 and one ,gallon  
of ,water4 ,draw off ten ,gallons by a  
gentle  ,fire4 ,some dulcify            
,lemon-water1 but by that means its     
,virtues as a  ,stomachic1 are greatly  
impaired4                               
,,chap4 ,,iv4                           
,of ,hungary ,water4      ,rosemary1 the
 principal ,ingredient in ,hungary      
,water1 has always been a  favourite    
,shrub in ,medicine2 it is full of      
volatile ,parts1 as appears  by its     
,taste and ,smell4 ,it is a very        
valuable ,cephalic1 and is good  in all 
,disorders of the ,nerves2 in ,hysteric 
and ,hypocondriac ,cases1  in ,palsies1 

,apoplexies1 and ,vertigoes4 ,some      
suppose that the ,flowers  possess the  
,virtues of the whole ,plant in a more  
exalted ,degree than  any other ,part2  
but the flowery ,tops1 ,leaves1 and     
,husks1 together with  the ,flowers     
themselves1 are much fitter for all     
,purposes1 than the  ,flowers alone4    
,recipe for ten ,gallons of ,hungary    
,water4    ,take of the flowery ,tops1  
with the ,leaves and ,flowers of        
,rosemary  fourteen ,pounds1 rectified  
,spirit eleven ,gallons and a ,half1    
,water one  ,gallon1 distil off ten     
,gallons with a moderate ,fire4 ,if you 
perform  this ,operation in ,balneum    
,mari1 your ,hungary ,water will be much
 finer1  than if drawn by the common    
,alembic4    ,this is called ,hungary   
,water1 from its being first made for a 
,princess of that ,kingdom4 ,some add   
,lavender-flowers1 and others           
,florentine-orice-root2 but what is most
 esteemed is made with ,rosemary  only4 
,,chap4 ,v4                             

,of ,lavender ,water4      ,there are   
two ,sorts of ,lavender ,water1 the     
,simple and ,compound2 the  first is    
much used externally on ,account of its 
,fragrancy1 and cephalic  ,virtues2 the 
latter internally in a great ,number of 
,disorders4                ,recipe for  
ten ,gallons of simple ,lavender ,water4
    ,take fourteen ,pounds of           
,lavender-flowers1 ten ,gallons and a   
,half of  rectified ,spirit of ,wine1   
and one ,gallon of ,water2 draw off ten 
,gallons  with a gentle ,fire2 or1 which
 is much better1 in ,balneum ,mari4     
,both the ,hungary and ,lavender ,water1
 may be made at any ,time of  the ,year 
without ,distillation1 by mixing the    
,oil of the ,plant with  highly         
rectified ,spirit of ,wine4 ,in order to
 this1 when the ,plant  is in           
,perfection1 you should distill a large 
,quantity of it in ,water  with a very  
brisk ,fire2 placing under the ,nose of 
the ,worm the  ,separating-glass        
7described ,page #ca4 ,part ,i4 of this 

,treatise7 by which  means you will     
obtain the essential ,oil of the ,plant1
 in which both  its ,fragrancy and      
,virtues reside4 ,having procured the   
essential ,oil of  the ,plant1 the      
,water may readily be made in the       
following ,manner4 ,put  the rectified  
,spirit into the ,receiver 7described   
,page #cb4 ,fig4 xii47  and let an      
,assistant shake it with a quick        
,motion2 whilst the ,spirit  is thus    
agitated1 drop in leisurely the         
essential ,oil1 and it will mix  without
 any ,foulness or ,milkiness4 ,the ,oils
 of ,lavender and ,rosemary  are        
imported cheaper from abroad1 than they 
can be made here2 but these  ,oils will 
not mix with the ,spirit1 without       
rendering it foul and milky2  and       
therefore if you propose making ,hungary
 or ,lavender ,water in this  ,manner2  
it will be necessary to extract the ,oil
 yourself4           ,recipe for making 
three ,gallons of compound ,lavender    
,water4    ,take of ,lavender ,water    

above described two ,gallons1 of        
,hungary ,water  one ,gallon1 ,cinnamon 
and ,nutmegs of each three ,ounces1 and 
of red  ,saunders one ,ounce2 digest the
 whole three ,days in a gentle ,heat1   
and  then filter it for use4 ,some add  
,saffron1 ,musk1 and ,ambergrease of    
each  half a ,scruple2 but these are now
 generally omitted4    ,this compound   
,lavender ,water has been long          
celebrated in all nervous  ,cases4 ,in  
all ,kinds of ,palsies1 and ,loss of    
,memory it is of the  greatest ,service2
 and has been so much remarked for its  
,efficacy in  these ,complaints1 as     
almost universally to obtain the ,name  
of ,palsy  ,drops4                      
,,chap4 ,,vi4                           
,of ,citron ,water4      ,the ,citron is
 an agreeable ,fruit resembling a ,lemon
 in ,colour1 ,smell  and ,taste4 ,the   
,inside is white1 fleshy and thick1     
containing but a  small ,quantity of    
,pulp1 in ,proportion to the ,bigness of
 the ,fruit4                 ,recipe for

 making ten ,gallons of ,citron ,water4 
,take of dry yellow ,rinds of ,citron   
four ,pounds1 clean ,proof ,spirit ten  
,gallons and a ,half1 ,water one        
,gallon1 digest the whole twenty-four   
,hours with a gentle ,heat2 draw off ten
 ,gallons1 with a gentle ,fire2  or1    
which is much better1 in ,balneum ,mari1
 and dulcify it with fine  ,sugar to    
your ,palate4                           
,or1    ,take of dry yellow ,rinds of   
,citrons three ,pounds1 of ,orange-peel 
two  ,pounds1 ,nutmegs bruised three    
,quarters of a ,pound2 digest1 draw off1
  and dulcify as before4    ,this is one
 of the most pleasant ,cordials we have2
 and the ,addition of  the ,nutmegs1 in 
the second ,receipt1 increases its      
,virtue as a ,cephalic  and ,stomachic4 
,,chap4 ,,vii4                          
,of ,aniseed ,water4      ,aniseed is a 
small ,seed of an oblong ,shape1 each   
way ending in an  obtuse ,point2 its    
,surface is very deeply striated1 and it
 is of a  soft and lax ,substance1 very 

light and easily broken4 ,its colour is 
a ,kind of pale olive1 or greenish grey2
 it has a very strong and  aromatic     
,smell1 and a sweetish but acrid ,taste1
 but in the whole not  disagreeable4    
,aniseed should be chosen large1 fair1  
new1 and clean1 of  a good ,smell1 and  
acrid ,taste4 ,the ,plant that produces 
it is cultivated  in many ,parts of     
,france2 but the finest ,seed comes from
 the ,island  of ,malta1 where it is    
raised for ,sale1 and whence a great    
,part of  ,europe is supplied4          
,recipe for ten ,gallons of ,aniseed    
,water4    ,take of ,aniseed bruised two
 ,pounds1 ,proof ,spirits twelve        
,gallons and a  ,half1 ,water one       
,gallon2 draw off ten ,gallons with a   
moderate ,fire4                         
,or1    ,take of the ,seeds of ,anise   
and ,angelica1 each two ,pounds1 ,proof 
,spirits  twelve ,gallons and a half2   
draw off as before4    ,aniseed ,water  
should never be reduced below ,proof1   
because of the large  ,quantity of ,oil 

with which the ,spirit is impregnated1  
and which will  render the ,goods milky 
and foul1 when brought down below       
,proof2 but  if there be a necessity for
 doing this1 the ,goods must be         
filtrated  either thro' ,paper or the   
filtrating ,bag1 which will restore     
their  ,transparency4    ,aniseed ,water
 is a good ,carminative1 and therefore  
in great ,request  among the common     
,people against the ,cholic4            
,,chap4 ,,viii4                         
,of ,caraway ,water4      ,caraway-seed 
is of an oblong and slender ,figure1    
pointed at both ,ends1  and thickest in 
the ,middle4 ,it is striated on the     
,surface1 considerably  heavy1 of a deep
 brown ,colour1 and somewhat bright or  
glossy4 ,it is of  a very penetrating   
,smell1 not disagreeable1 and of a hot1 
acrid and  bitterish ,taste4            
,caraway-seed is to be chosen large1 new
 and of a good  ,colour1 not dusty1 and 
of an agreeable ,smell4 ,the ,plant     
which produces  the ,caraway-seed grows 

wild in the ,meadows of ,france and     
,italy1 and  in many other ,places2 but 
is sown in ,fields for the sake of the  
,seeds  in ,germany1 and many other     
,parts of ,europe4                      
,recipe for making ten ,gallons of      
,caraway ,water4    ,take of            
,caraway-seeds bruised three ,pounds1   
,proof ,spirit twelve  ,gallons1 ,water 
two ,gallons2 draw off ten ,gallons1 or 
till the ,faints  begin to rise2 make   
the ,goods up with clean ,water1 and    
dulcify with  common ,sugar to your     
,taste4                                 
,or1    ,take of ,caraway-seed bruised  
two ,pounds and a ,half1 ,orange or     
,lemon-peel dried one ,pound1 ,proof    
,spirit twelve ,gallons1 ,water two     
,gallons2 draw off and dulcify as       
before4    ,caraway ,water1 like that of
 ,aniseed1 is a good ,carminative2 but  
not so  much used1 tho' much pleasanter4
                                        
,,chap4 ,,ix4                           
,of ,cardamom ,seed ,water4      ,the   

,seed from whence this ,water takes its 
,name1 is called by ,botanists          
,cardamomum ,minus1 or the lesser       
,cardamom2 to distinguish it from the   
,cardamomum ,majus1 or ,grains of       
,paradise4    ,the lesser ,cardamom is a
 small short ,fruit1 or membranaceous   
,capsule1  of a trigonal ,form1 about a 
third of an ,inch long1 and swelling out
  thick about the ,middle2 beginning    
small and narrow from the ,stalk1 and   
terminating in a small1 but obtuse      
,point at the ,end4 ,it is striated all 
over very deeply with longitudinal      
,furrows1 and consists of a thin but    
very tough ,membrane1 of a fibrous      
,texture1 and palebrown ,colour1 with  a
 faint ,cast of red4 ,when the ,fruit is
 thoroughly ripe1 this ,membrane  opens 
at the three ,edges all the way1 and    
shews that it is internally  divided by 
three thin ,membranes into three ,cells1
 in each of which is  an ,arrangement of
 ,seeds1 separately lodged in two       
,series4 ,the ,seeds  are of an         

irregular angular ,figure1 rough1 and of
 a dusky brown ,colour  on the ,surface1
 with a ,mixture of yellowish and       
reddish1 and of white  ,colour within4  
,they have not much ,smell1 unless first
 bruised1 when  they are much like      
,camphire under the ,nose4 ,they are of 
an acrid1  aromatic and fiery hot       
,taste4 ,they should be chosen sound1   
close shut  on all ,sides1 and full of  
,seeds1 of a good ,smell1 and of an     
acrid  aromatic ,taste4                 
,recipe for ten ,gallons of ,cardamom   
,seed ,water4    ,take of the lesser    
,cardamom ,seeds husked two ,pounds and 
a ,half1 of  clean ,proof ,spirit ten   
,gallons and a ,half1 and of ,water one 
,gallon2  draw off ten ,gallons by a    
gentle ,heat4 ,you may either dulcify it
 or not  with fine ,sugar at pleasure4  
,this ,water is ,carminative1 assists   
,digestion1 and good to strengthen  the 
,head and ,stomach4                     
,,chap4 ,x4                 ,of ,aqua   
,mirabilis2 or1 the ,wonderful-,water4  

,most of the ,ingredients in this       
,composition have already been          
described1 and an ,account of the       
,nutmegs will be given in ,chap4 xxv4   
,but the ,cubebs and ,ginger remain to  
be mentioned4    ,cubebs are small dried
 ,fruit resembling a ,pepper-corn1 but  
often  somewhat longer2 of a dark brown 
,colour1 composed of a wrinkled         
external ,bark2 of an aromatic1 tho' not
 very strong ,smell1 and of an  acrid   
and pungent ,taste1 tho' less so than   
,pepper2 but its ,acrimony  continues   
long on the ,tongue1 and draws forth a  
large ,quantity of  ,saliva4 ,we have   
two ,kinds of ,cubebs1 which differ only
 in their ,periods  of gathering1 both  
are produced from the same ,plant4 ,the 
unripe ,cubebs  are small1 very wrinkled
 on the ,surface1 and their ,nucleus1   
when  broken1 is flacid3 ,but the ripe  
ones not so4 ,cubebs are brought from   
the ,island ,java1 where they grow in   
great ,abundance4 ,they should be       
chosen large1 fresh1 and sound1 and the 

heaviest possible4 ,they are  warm and  
carminative1 and esteemed good in       
,vertigoes1 ,palsies1 and  ,disorders of
 the ,stomach4    ,ginger is a ,root too
 well known to need a long ,description2
 it is  sufficient to observe that it is
 of a pale yellowish ,colour when       
broken1 of a fibrous ,structure1 and    
easily beat into a ,sort of woolly  or  
long thready ,matter4 ,it is of very    
hot1 acrid1 and very pungent  ,taste2   
but ,aromatic withal1 and of a very     
agreeable ,smell4 ,we have  it both from
 the ,east and ,west ,indies2 but the   
oriental is much  superior to the       
occidental in its ,flavour1 of a firmer 
,substance1  and does not beat out so   
much into ,threads4 ,ginger is an       
excellent  ,carminative and ,stomachic2 
it assists ,digestion1 dispells         
,flatus's1 and  takes off ,cholic ,pains
 almost instantaneously4    ,there are  
several ,receipts for making this       
celebrated ,cordial2 but the  following 
are allowed to be the best4    ,take of 

,cinnamon one ,pound and a ,quarter1    
,rind of ,lemon-peels ten  ,ounces1     
,cubebs one ,ounce and a ,quarter1      
,leaves of ,baum one ,pound2  bruise all
 these ,ingredients1 and pour on them   
eleven ,gallons of clean  ,proof        
,spirit1 and one ,gallon of ,water2     
digest the whole twenty-four  ,hours1   
and distil off ten ,gallons with a      
pretty brisk ,fire2 and  dulcify it with
 fine ,sugar4                           
,or1    ,take of the lesser ,cardamoms1 
,cloves1 ,cubebs1 ,galangal1 ,mace1     
,nutmeg1  and ,ginger1 of each one      
,pound and three ,quarters1 of the      
yellow part of  ,citron-peel and        
,cinnamon of each three ,pounds and a   
,half1 of the ,leaves  of ,balm one     
,pound2 bruise these ,ingredients1 and  
pour on them eleven  ,gallons of ,spirit
 and one ,gallon of ,water2 digest1 and 
draw off1 c4  as before4    ,this       
,cordial has been long celebrated as a  
noble ,stomachic1 and  therefore greatly
 called for4    ,some instead of all the

 ,ingredients enumerated in the above   
,receipts  use only ,pimento2 and this  
is the sort of ,aqua ,mirabilis which   
some  sell so very cheap4               
,,chap4 ,,xi4                           
,of ,mint ,water4      ,the ,mint       
intended in this ,recipe is the common  
,spear-mint1 an ,account  of which has  
already been given1 ,page #acg4         
,recipe for ten ,gallons of ,mint       
,water4    ,take of dry ,spear-mint     
,leaves fourteen ,pounds1 ,proof ,spirit
 ten ,gallons  and a ,half1 ,water two  
,gallons2 draw off ten ,gallons by a    
gentle ,heat4  ,you may dulcify it with 
,sugar if required4    ,mint ,water is  
greatly recommended by the learned      
,boerhaave and  ,hoffman1 against       
,vomitting1 ,nauseas1 and the ,cholic4  
,,chap4 ,,xii4                          
,of ,pepper ,mint ,water4      ,the     
,pepper-mint has been already described 
,page #acf1 to which the  ,reader is    
referred4      ,recipe for ten ,gallons 
of ,pepper ,mint ,water4    ,take of dry

 ,pepper ,mint ,leaves fourteen ,pounds1
 ,proof ,spirit ten  ,gallons and a     
,half1 ,water one ,gallon2 draw off ten 
,gallons by a gentle  ,fire1 ,you may   
either dulcify it or not4    ,pepper    
,mint ,water is a noble ,stomachic1 good
 against ,vomiting1 ,nauseas1  ,cholic1 
and other griping ,pains in the ,bowels1
 in all which ,intentions  it greatly   
exceeds the common ,spear ,mint ,water4 
,,chap4 ,,xiii4                         
,of ,angelica ,water4      ,there are   
two ,sorts of ,angelica ,water1 the     
,single and the ,compound4  ,i shall    
give ,receipts for making both ,kinds2  
and with regard to  the ,nature of      
,angelica1 it is sufficient to observe1 
that it is an  excellent ,carminative4  
,recipe for ten ,gallons of single      
,angelica ,water4    ,take of the ,roots
 and ,seed of ,angelica cut and bruised1
 of each one  ,pound and a ,half1 ,proof
 ,spirit eleven ,gallons1 ,water two    
,gallons2 draw  off ten ,gallons1 or    
till the ,faints begin to rise1 with a  

gentle ,fire2  and dulcify it1 if       
required1 with lump ,sugar4    ,this    
,angelica ,water is a good ,carminative1
 and therefore good against  all ,kinds 
of flatulent ,cholics1 and ,gripings of 
the ,bowels4               ,recipe for  
ten ,gallons of ,compound ,angelica     
,water4    ,take of the ,roots and      
,seeds of ,angelica1 and of sweet       
,fennel-seeds of  each one ,pound and a 
,half1 of the dried ,leaves of ,baum and
 ,sage of each  one ,pound2 slice the   
,roots and bruise the ,seeds and ,herbs1
 and add to  them of ,cinnamon one      
,ounce1 of ,cloves1 ,cubebs1 ,galangals1
 and ,mace1 of  each three ,quarters of 
an ,ounce1 of ,nutmegs1 the lesser      
,cardamom-seed1  ,pimento1 and ,saffron 
of each half an ,ounce2 infuse all these
 in twelve  ,gallons of clean ,proof    
,spirit1 and draw off ten ,gallons1 with
 a pretty  brisk ,fire4 ,it may be      
dulcified or not at pleasure4    ,this  
is an excellent ,composition1 and a     
powerful ,carminative2 and good  in all 

flatulent ,cholics1 and other griping   
,pains in the ,bowels4 ,it is  also good
 in ,nauseas1 and other ,disorders of   
the ,stomach4    ,it may not be amiss to
 observe here1 that in distilling this  
and  several other ,compositions1       
abounding with oily ,seeds1 the         
,operator  should be careful not to let 
the ,faints mix with the other ,goods1  
as  they would by that means be rendered
 nauseous and unsightly2 he should      
therefore be careful towards the letter 
,end of the ,operation1 to catch  some  
of the ,spirit as it runs from the ,worm
 in a ,glass2 and as soon as  ever he   
perceives it the least cloudy1 to remove
 the ,receiver1 and draw  the ,faints by
 themselves4                            
,,chap4 ,,xiv4                          
,of ,orange ,water4      ,this ,water is
 made in the same ,manner from the      
,peels of ,oranges1 as  ,citron ,water2 
,chap4 vi4 is from the ,peels of        
,citrons4                     ,recipe   
for ten ,gallons of ,orange ,water4     

,take of the yellow ,part of fresh      
,orange-peels five ,pounds1 clean ,proof
  ,spirit ten ,gallons and a ,half1     
,water two ,gallons2 draw off ten       
,gallons  with a gentle ,fire4    ,this 
is a good ,stomachic1 and may also be   
used for making bitter  ,tinctures as   
that called ,stoughton's ,drops4        
,,chap4 ,,xv4                           
,of ,plague ,water4      ,there are     
several ,receipts for making ,plague    
,water2 but the following  are much the 
best4                     ,recipe for   
ten ,gallons of ,plague ,water4    ,take
 of the ,roots of ,masterwort and       
,butter-burr1 of each one ,pound  and a 
,quarter1 ,virginia ,snake-root and     
,zedoary1 of each ten ,ounces1          
,angelica-seeds and ,bay-seeds of each  
fourteen ,ounces1 and of the ,leaves  of
 ,scordium one ,pound and a ,half4 ,cut 
or bruise these ,ingredients and  put   
them into the ,still1 with twelve       
,gallons of clean ,proof ,spirit1 and   
two ,gallons of ,water2 digest the whole

 for twenty-four ,hours1 and draw  off  
ten ,gallons4                           
,or1    ,take of the ,leaves of         
,celandine1 ,rosemary1 ,rue1 ,sage1     
,roman ,wormwood1  ,dragons ,agrimony1  
,baum1 ,scordium1 the lesser ,centory1  
,carduus  ,benedictus1 ,betony1 and     
,mint1 of each twenty ,handfuls2 of     
dried  ,angelica-root1 ,zedoary and     
,gentian1 of each ten ,ounces1 and of   
,virginia ,snake-root five ,ounces2     
digest these twenty-four ,hours1 in     
twelve ,gallons of clean ,proof ,spirit1
 and two ,gallons of ,water2 and  then  
draw off ten ,gallons as before4        
,or1    ,take of ,rue1 ,rosemary1 ,baum1
 ,carduus ,benedictus1 ,scordium1       
,marigold-flowers1 ,dragons1            
,goat's-rue1 and ,mint1 of each ten     
,handfuls2  ,roots of ,masterwort1      
,angelica1 ,butter-burr1 and ,peony1 of 
each one  ,pound and a ,quarter2 and of 
,viper-grass ten ,ounces2 digest in     
twelve  ,gallons of ,spirit1 c4 as      
before4                                 

,or1    ,take of the ,roots of          
,masterwort1 ,gentian1 and ,snake-root1 
of each seven  ,ounces2 green ,walnuts  
bruised eighty2 ,venice-treacle and     
,mithridate  of each three ,ounces2     
,camphire six ,drams2 of the ,roots of  
,rue and  ,elecampane1 of each three    
,ounces2 ,horehound six ,ounces2        
,saffron six  ,drams2 ,proof ,spirit    
twelve ,gallons2 digest1 c4 as before4  
,or1    ,take ,dragons1 ,rosemary1      
,wormwood1 ,sage1 ,scordium1 ,mugwort1  
,scabious1  ,baum1 ,carduus1 ,angelica1 
,marigold-flowers1 ,centory1 ,betony1   
,pimpernel1  ,celadine1 ,rue1 and       
,agrimony1 of each three ,pounds2 of the
 ,roots of  ,gentian1 ,zedoary1         
,liquorice1 and ,elecampane1 of each    
twelve ,ounces2  twelve ,gallons of     
,spirits2 digest1 c4 as before4         
,or1    ,take of green ,walnuts1 five   
,pounds2 of ,angelica-root two ,pounds2 
of the  ,leaves of ,angelica1 ,rue1     
,sage1 and ,scordium1 of each ten       
,handfuls2 of  ,nutmegs1 ,long ,pepper1 

,ginger1 ,camphire1 and ,gentian-root1  
of each five  ,ounces2 of ,snake-root1  
,contrayerva1 ,elecampane1 ,zedoary1 and
 ,viper's  ,flesh1 of each thirteen     
,ounces2 ,venice ,treacle and           
,mithridate of each  thirteen ,ounces2  
,white-wine ,vinegar seven ,pounds2     
,proof ,spirits twelve  ,gallons2       
digest1 c4 as before4    ,you may either
 dulcify your ,plague-water1 or not1 as 
you see occasion4    ,all the above     
,receipts for making ,plague ,water are 
in use2 but the  first the most elegant1
 containing nothing but what is proper  
in  the ,intention1 and at the same time
 adapted to give its ,virtues by        
,distillation2 which cannot be said of  
any of the rest1 several of the         
,ingredients adding no ,virtue at all to
 the ,water4 ,of this ,kind are the     
,celandine1 ,carduus1 ,centory1         
,gentian1 ,walnuts1 c4    ,plague ,water
 is a noble ,alexipharmic1 and a high   
,carminative ,cordial  in malignant     
,cases1 and of great ,use in ,lowness of

 ,spirits1 and  ,depressions4           
,,chap4 ,,xvi4                          
,of ,dr4 ,stephens's ,water4      ,this 
,water has its ,name from its ,inventor1
 a ,physician of great  ,learning and   
,practice4                ,recipe for   
ten ,gallons of ,dr4 ,stephens's ,water4
    ,take of ,cinnamon1 ,ginger1        
,galangal1 ,cloves1 ,nutmegs1 ,grains of
  ,paradise1 the ,seeds of ,anise1 sweet
 ,fennel1 and ,caraway1 of each one     
,ounce2 of the ,leaves of ,thyme1       
,mother of ,thyme1 ,mint1 ,sage1        
,penniroyal1  ,rosemary1 ,flowers of red
 ,roses1 ,camomile1 ,origanum1 and      
,lavender1 of  each eight ,handfuls2 of 
clean ,proof ,spirit twelve ,gallons1   
,water two  ,gallons2 digest all        
twenty-four ,hours1 and then draw off   
ten ,gallons1  or till the ,faints begin
 to rise4 ,dulcify with fine ,sugar to  
your  ,palate4    ,this is a noble      
,cephalic ,cordial and ,carminative2 and
 also in some  ,degree an ,hysteric2    
good in all cholic ,pains in the        

,stomach and ,bowels1  and ,diseases of 
the ,nerves4                            
,,chap4 ,,xvii4                         
,of ,surfeit ,water4      ,there are two
 ,kinds of ,surfeit-water1 one made by  
,distillation1 and  the other by        
,infusion1 the former is generally      
called white ,surfeit  ,water1 and      
latter red ,surfeit ,water4             
,recipe for ten ,gallons of white       
,surfeit ,water4    ,take               
,marigold-flowers1 ,mint1 ,centory1     
,rosemary1 ,scordium1 ,mugwort1         
,carduus1 ,rue1 ,st4 ,john's-wort1      
,baum1 and ,dragons1 of each seven      
,handfuls2 of the ,roots of ,peony1     
,viper-grass1 ,butter-burr1 and         
,angelica1 of each one ,pound and a     
,half2 of ,galangal1 ,calamus           
,aromaticus1 and of the ,seeds of       
,angelica and ,caraway1 of each four    
,ounces2 of the ,flowers of red ,poppies
 ten ,handfuls2 ,proof ,spirit twelve   
,gallons1 ,water two ,gallons2 digest   
for twenty-four ,hours1 and then draw   

off ten ,gallons1 or till the ,faints   
begin to rise2 and dulcify with  fine   
,sugar4    ,this is a good ,cordial1 but
 would not be the worse1 if the         
,carduus1  ,mugwort1 ,rue and ,st4      
,john's-wort1 were omitted1 as little of
 their  ,virtues can be obtained by     
,distillation4 ,it is1 however1 a good  
,alexipharmic1 ,carminative1 and        
,stomachic2 and therefore good in all   
flatulent ,pains in the ,stomach and    
,bowels1 in ,nauseas and ,surfeits1     
from whence it had its ,name4           
,recipe for making ten ,gallons of red  
,surfeit ,water4    ,take of the        
,flowers of red ,poppies1 two ,bushels1 
eleven ,gallons of  clean ,proof        
,spirit1 and digest them with a gentle  
,heat for three ,days1  or till the     
,spirit has extracted all the ,colour of
 the ,flowers3 ,then  press out the     
,liquor from the ,flowers1 and add to   
the ,tincture of the  ,seeds of ,caraway
 and ,coriander1 and ,liquorice-root    
sliced1 of each ten  ,ounces2 of        

,cardamoms and ,cubebs of each four     
,ounces2 of ,raisins stoned  five       
,pounds2 of ,cinnamon five ,ounces2 of  
,nutmegs1 ,mace1 and ,ginger1  of each  
three ,ounces2 of ,cloves two ,drams2 of
 ,juniper-berries three  ,ounces2 let   
the whole be digested three ,days1 then 
press out the ,liquor  adding to it a   
,gallon of ,rose-water2 and then strain 
or filter the  whole through a ,flannel 
,bag4    ,this ,water is much ,superior 
to the preceding1 as all the            
,ingredients  will give their ,virtues  
to the ,tincture1 tho' they will not    
rise in  ,distillation4 ,it is a noble  
,alexipharmic1 it strengthens the       
,stomach1  and greatly assists          
,digestion2 it is also an excellent     
,carminative and  good against the      
,cholic and ,gripes3 ,its ,cordial      
,virtues renders it  serviceable in all 
,tremblings of the ,nerves1 and         
,depressions of the  ,spirits4          
,,chap4 ,,xviii4                        
,of ,wormwood ,water4      ,there are   

two ,sorts of ,wormwood ,water1         
distinguished by the ,epithets of       
greater and lesser4       ,recipe for   
making ten ,gallons of the lesser       
,composition of ,wormwood               
,water4    ,take of the ,leaves of dried
 ,wormwood five ,pounds2 of the lesser  
,cardamom-seeds five ,ounces2 of        
,coriander seeds one ,pound2 of clean   
,proof ,spirit eleven ,gallons2 ,water  
one ,gallon2 draw off ten ,gallons1 or  
till the ,faints begin to rise1 with a  
gentle ,fire4 ,it may be dulcified  with
 ,sugar1 or not1 at pleasure4    ,this  
is a good ,stomachic and ,carminative2  
and on that ,account often  called for4 
,recipe for ten ,gallons of the greater 
,composition of ,wormwood ,water4       
,take of the common and ,sea ,wormwood1 
dried1 of each ten ,pounds2 of  ,sage1  
,mint1 and ,baum dried1 of each twenty  
,handfuls2 of the ,roots of  ,galangal1 
,ginger1 ,calamus ,aromaticus1 and      
,elecampane2 of the ,seed of  sweet     
,fennel and ,coriander1 of each three   

,ounces2 of ,cinnamon1 ,cloves1  and    
,nutmegs1 the lesser ,cardamoms and     
,cubebs1 of each two ,ounces4 ,cut  and 
bruise the ,ingredients as they require2
 digest them twenty-four  ,hours1 in    
eleven ,gallons of fine ,proof ,spirit1 
and two ,gallons of  ,water1 and draw   
off ten ,gallons1 or till the ,faints   
begin to rise1 with  a pretty brisk     
,fire4    ,this is an excellent         
,composition1 and good in all ,diseases 
of the  ,stomach arising either from    
,wind or a bad ,digestion4 ,it is       
greatly in  use in some ,parts of       
,england1 but comes too dear for the    
common ,sort  of ,people2 on which      
account a ,cordial ,water is often sold 
under the  ,title of the greater        
,composition of ,wormwood ,water2 drawn 
from the  ,leaves of ,wormwood1 ,orange 
and ,lemon-peel1 ,calamus ,aromaticus1  
,pimento1  and the ,seeds of ,anise and 
,caraway2 which being all cheap         
,ingredients1  the ,composition may be  
sold at a moderate ,price4 ,a ,water    

drawn in this  manner is a good         
,carminative2 but far inferior to that  
made by the  above ,recipe4             
,,chap4 ,,xix4                          
,of ,antiscorbutic ,water4      ,the    
,scurvy being a ,disease very common in 
,england1 this ,antiscorbutic  ,water   
will be of great use4                   
,recipe for making ten ,gallons of      
,antiscorbutic ,water4    ,take of the  
,leaves of ,water-cresses1 ,garden and  
,sea ,scurvy-grass1 and  ,brook-lime of 
each twenty ,handfuls2 of ,pine-tops1   
,germander1 ,horehound1  and the lesser 
,centory1 of each sixteen ,handfuls2 of 
the ,roots of  ,briony and sharp-pointed
 ,dock1 of each six ,pounds2 of         
,mustard-seed one  ,pound and a ,half4  
,digest the whole in ten ,gallons of    
,proof ,spirit1 and  two ,gallons of    
,water1 and draw off by a gentle ,fire4 
,this is a good ,water for the ,purposes
 expressed in the ,title1 viz4  against 
,scorbutic ,disorders4 ,it is also good 
in ,tremblings and  ,disorders of the   

,nerves4                                
,,chap4 ,,xx4                       ,of 
compound ,horse-radish ,water4          
,there are several ,methods of making   
this compound ,water2 but the three     
following ,recipes are the best that has
 hitherto appeared4          ,recipe for
 making ten ,gallons of compound        
,horse-radish ,water4    ,take of the   
,leaves of fresh ,garden ,scurvy-grass  
sixteen ,pounds2 of  fresh ,horse-radish
 ,root1 and the yellow ,part of ,seville
 ,orange-peel  of each eight ,pounds2 of
 ,nutmegs two ,pounds4 ,cut and bruise  
these  ,ingredients1 and digest them    
twenty-four ,hours in ten ,gallons of   
,proof  ,spirit and two ,gallons of     
,water2 after which draw off ten        
,gallons with  a gentle ,fire4          
,or1    ,take of the fresh ,roots of    
,horse-radish nine ,pounds2 of the      
,leaves of  ,water-cresses and of       
,garden ,scurvy-grass1 of each six      
,pounds2 of the  outward1 or yellow     
,peel of ,oranges and ,lemons1 of each  

nine ,ounces2 of  ,winter's ,bark twelve
 ,ounces2 of ,nutmegs three ,ounces4    
,cut1 bruise and  digest the            
,ingredients in ten ,gallons of ,proof  
,spirit1 and two ,gallons  of ,water1   
and draw off ten ,gallons as before4    
,or1    ,take of the ,leaves of ,garden 
and ,sea ,scurvy-grass fresh gathered in
  the ,spring1 of each seven ,pounds2   
,brook-lime1 ,water-cresses1 and        
,horse-radish-root of each ten ,pounds2 
of ,winter's ,bark and ,nutmegs of  each
 ten ,ounces2 of the outer ,peel of     
,lemons one ,pound2 of ,arum-root  fresh
 gathered two ,pounds2 ,proof ,spirit   
ten ,gallons1 ,water two ,gallons4      
,bruise and slice the ,ingredients2     
digest the whole1 and draw off ten      
,gallons as before4    ,either of the   
above ,recipes will produce an excellent
 ,water1 against  all ,obstructions of  
the ,kidnies and other ,viscera4 ,it is 
also of great  ,service in the          
,jaundice1 ,cachexies and ,dropsies2 and
 in all ,scorbutic  ,cases1 it is equal 

to any ,medicine2 as it opens the minute
 ,passages1  promotes ,transpiration1   
and cleanses the ,skin1 and other small 
,glands1  which are filled with gross   
,particles to the ,detriment of their   
proper  ,offices4                       
,,chap4 ,,xxi4                          
,of ,treacle ,water4      ,this ,water  
is made in a very different ,manner1 by 
different ,persons2  but the following  
,recipes are the best for this ,purpose4
      ,recipe for making ten ,gallons of
 ,treacle ,water4    ,take of the fresh 
and green ,husks of ,walnuts four       
,pounds and a ,half2  of the ,roots of  
,butter-burr1 three ,pounds2 of         
,angelica and ,masterwort1  of each one 
,pound and a ,half2 of ,zedoary twelve  
,ounces2 of the ,leaves  of ,rue and    
,scordium of each eighteen ,ounces2 of  
,venice ,treacle three  ,pounds2 digest 
them together four ,days in twelve      
,gallons of ,proof  ,spirit1 and two    
,gallons of ,water2 after which draw off
 ten ,gallons2 to  which add a ,gallon  

and a ,half of distilled ,vinegar4      
,or1    ,take of the ,rind of green     
,walnuts five ,pounds2 of ,rue four     
,pounds2 of  ,carduus1 ,marigold1 and   
,balm1 of each three ,pounds2 of fresh  
gathered  ,butter-burr-roots two ,pounds
 and a ,half2 of ,burdock-root one      
,pound  and a ,half2 of green ,scordium 
twelve ,handfuls2 of ,venice ,treacle   
and  ,mithridate of each two ,pounds and
 a ,half2 ,proof ,spirit twelve         
,gallons2  and ,water two ,gallons4     
,digest1 and draw off ten ,gallons1 as  
before2 to  which add a ,gallon and a   
,half of distilled ,vinegar4    ,some   
instead of distilled ,vinegar           
unadvisedly add a proportional          
,quantity of ,spirit of ,vitriol1 or    
other ,mineral ,acid1 to their ,treacle 
,water2 but this ,practice is very      
pernicious2 and intirely alters  the    
,nature of the ,medicine4 ,vinegar is an
 ,acid made by a double  ,fermentation1 
and therefore of a different ,nature    
from the acid  ,juices of ,vegetables1  

whether ,oranges1 ,lemons1 ,citrons1    
,limes1 ,crabs1  ,barberies1 c4 as also 
from those of ,minerals1 whether        
,vitriol1  ,sulphur1 c4 ,it is indeed1  
like them1 acid on the ,tongue2 but then
 it  liquifies the ,blood1 is           
antipestilential1 suddenly cures        
,drunkenness1  ,surfeits1 the ,plague1  
and does a thousand ,things both as a   
,menstruum  and ,medicine1 which they   
will not4 ,this is an admirable and     
sprightly  ,alexipharmic and ,sudorific1
 to which the ,vinegar added1 greatly   
contributes1 and therefore good in      
,fevers1 the ,small-pox1 ,measles1 and  
other pestilential ,disorders4          
,,chap4 ,,xxii4                         
,compound ,camomile-flower ,water4      
,the ,camomile-flowers generally used   
are the double ,sort1 consisting  wholly
 of ,petals or ,flower ,leaves1 without 
any ,appearance of ,stamina  or ,pistil1
 or the other ,parts of ,fructification1
 which in the single  ,flowers shew     
themselves in the ,middle in ,form of   

yellow ,threads4 ,but  tho' the double  
,flowers are the ,sort commonly used1   
they are not the  best1 or those which  
ought to be chosen4 ,the single         
,flowers1 or those  which consist of    
only a single ,series of ,leaves1 or    
,petals1 in ,form of  ,rays1 surrounding
 a ,cluster of yellow ,threads or       
,stamina1 have much  more ,virtue4 ,it  
is indeed in these ,stamina and their   
,apices1 that great  ,part of the       
,virtue of the ,flower resides1 and     
these are wanting in the  double        
,flowers4        ,recipe for making ten 
,gallons of compound ,camomile-flower   
,water4    ,take of dried               
,camomile-flowers1 five ,pounds2 of the 
outer ,peel of  ,oranges1 ten ,ounces2  
of the ,leaves of common ,wormwood1 and 
,penny-royal1  of each twenty ,handfuls2
 of the ,seeds of ,anise1 ,cummin1 and  
sweet  ,fennel1 the ,berries of ,bay and
 ,juniper1 of each five ,ounces4 ,digest
  these ,ingredients two ,days in ten   
,gallons of ,proof ,spirit1 and three   

,gallons of ,water1 and draw off ten    
,gallons with a gentle ,fire4    ,this  
is a very good ,carminative and         
,stomachic2 good in all ,cholics  and   
other ,disorders of the ,bowels from    
,wind4 ,it also provokes the  ,appetite 
and promotes a good ,digestion4 ,its    
,virtues as a ,stomachic will  not be   
less when made from the double ,flowers2
 but if intended as a  ,carminative it  
should be made with the single ,flowers4
                                        
,,chap4 ,,xxiii4                        
,imperial ,water4      ,this ,cordial   
,water has its ,name from the great     
,opinion conceived of it  by its first  
,inventors2 and tho' their ,opinion was1
 perhaps1 justly  founded1 yet it is not
 at present so much in use as formerly4 
,recipe for making ten ,gallons of      
,imperial ,water4    ,take of the dried 
,peels of ,citrons and ,oranges1 of     
,nutmegs1 ,cloves1  and ,cinnamon1 of   
each one ,pound2 of the ,roots of       
,cypress1 ,florintine  ,orrice1 ,calamus

 ,aromaticus1 of each eight ,ounces2 of 
,zedoary1 ,galangal  and ,ginger1 of    
each four ,ounces2 of the ,tops of      
,lavender and ,rosemary1  of each       
sixteen ,handfuls2 of the ,leaves of    
,marjoram1 ,mint1 and ,thyme1  of each  
eight ,handfuls2 of the ,leaves of white
 and damask ,roses1 of  each twelve     
,handfuls4 ,digest the whole two ,days  
in ten ,gallons of ,proof  ,spirit1 and 
four ,gallons of damask ,rose ,water2   
after which draw off ten  ,gallons4     
,all the ,ingredients in ,composition   
coincide in one intention1 and  are such
 as will give their ,virtues by         
,distillation2 ,circumstances  that     
cannot be said of many other compound   
,waters4 ,it is a very good  ,cephalic1 
and of great use in all nervous ,cases4 
,it is also a very  pleasant ,dram1     
especially if dulcified with fine       
,sugar1 and good upon  any sudden       
,sickness of the ,stomach4              
,,chap4 ,,xxiv4                         
,of ,compound ,piony ,water4      ,the  

,piony1 from whence this ,compound      
,water takes its ,name1 is a ,plant     
divided into ,male and ,female2 but the 
former is the ,sort intended to be  used
 in this ,composition4 ,the ,male and   
,female ,plants are distinguished  both 
by their ,roots and ,leaves4 ,the ,male 
has a shining blackish ,leaf1  from     
which the ,female differs by being      
lighter coloured4 ,the ,root of  the    
,male kind is more bulbous1 shorter1 and
 branched than that of the  ,female1    
whose ,shoots are much longer and       
thinner4             ,recipe for making 
ten ,gallons of compound ,piony ,water4 
,take of the ,roots of ,male ,piony1    
twelve ,ounces2 of those wild of        
,valerian1 nine ,ounces2 and of those of
 white ,dittany six ,ounces2 of         
,piony-seed four ,ounces and a ,half2 of
 the fresh ,flowers of ,lilly of the    
,valley1 one ,pound and a ,half2 of     
those of ,lavender1 ,arabian ,stchus1   
and ,rosemary1 of each nine ,ounces2 of 
the ,tops of ,betony1 ,marjoram1 ,rue   

and ,sage1 of each six ,ounces2 slice   
and bruise the ,ingredients1 and  digest
 them four ,days in ten ,gallons of     
,proof ,spirit and two ,gallons of      
,water2 after which draw off ten        
,gallons4                               
,or1    ,take of the ,flowers of        
,lillies of the ,valley fresh gathered1 
and ,male  ,piony-root1 of each two     
,pounds2 of ,cinnamon and ,cubebs1 of   
each eight  ,ounces2 of ,rosemary and   
,lavender ,flowers1 of each two         
,handfuls2 of  damask ,rose ,water two  
,gallons4 ,digest these four ,days in   
ten ,gallons of  ,proof ,spirit1 and    
draw off ten ,gallons as before4        
,this is an excellent ,cordial1 and can 
be exceeded by nothing in all  ,nervous 
,cases1 both in ,children and grown     
,persons4                               
,,chap4 ,,xxv4                          
,of ,nutmeg ,water4      ,the ,nutmeg is
 a ,kernel of a large ,fruit not unlike 
the ,peach1 and is  separated from that 
and its investient ,coat the ,mace1     

before it is sent  over to us2 except   
when the whole ,fruit is sent over in   
,preserve1 by  way of ,sweet-meat1 or as
 a ,curiosity4 ,there are two ,kinds of 
,nutmegs1  the one called by ,authors   
the ,male1 and the other the ,female4   
,the  ,female is the ,kind in common    
use1 and is of the ,shape of an ,olive3 
,the  ,male is long and cylindric1 and  
has less of the fine aromatic ,flavour  
than the other1 so that it is much less 
esteemed1 and ,people who trade  largely
 in ,nutmegs will seldom buy it4        
,besides this oblong kind of  ,nutmeg we
 sometimes meet with others of very     
irregular ,figures2 but  these are mere 
,lusus ,natur1 being produced by the    
same ,tree4 ,the  long or ,male ,nutmeg1
 as we term it1 is1 by the ,dutch1      
called the  wild ,nutmeg4 ,it is always 
distinguishable from the others as well 
by its want of ,fragrancy as by its     
,shape3 ,it is very subject to be       
worm-eaten1 and is strictly forbid by   
the ,dutch to be packed up among  the   

other1 because it will be the means of  
their being worm-eaten also  by the     
,insects getting from it into them1 and 
breeding in all ,parts of  the ,parcel4 
,the largest1 heaviest1 and most        
unctuous of the ,nutmegs are  to be     
chosen1 such as are of the ,shape of an 
,olive1 and of the most  fragrant       
,smell4                 ,recipe for     
making ten ,gallons of ,nutmeg ,water4  
,take of ,nutmegs bruised one ,pound2   
,proof ,spirit ten ,gallons2 ,water two 
,gallons4 ,digest them two ,days1 and   
then draw off ten ,gallons with a  brisk
 ,fire4 ,you may either dulcify it or   
not as occasion offers4                 
,or1    ,take of ,nutmegs bruised one   
,pound2 ,orange-peel two ,ounces2       
,spirit ten  ,gallons2 ,water two       
,gallons4 ,digest1 and distil as before4
    ,this is an excellent ,cephalic and 
,cordial ,water2 agreeable to the       
,palate1 comfortable to the ,stomach1   
and grateful to the ,nerves4 ,it        
powerfully discusses ,wind and ,vapours 

the ,stomach and ,bowels1 and is        
therefore of great ,service in the      
,cholic1 and ,griping of the ,bowels4   
,,chap4 ,,xxvi4                         
,of ,compound ,bryony ,water4      ,the 
white ,bryony-root1 from whence this    
,water takes its ,name1 is one  of the  
largest ,roots we are acquainted with4  
,it is of an oblong ,shape1  and is     
frequently met with of the ,thickness of
 a ,man's ,arm1 sometimes  of twice or  
three times that ,bigness4 ,its ,texture
 is somewhat lax and  spungy2           
considerably heavy1 but so soft that the
 thickest ,pieces are  easily cut       
through with one ,stroke of a ,knife3   
,it is very juicy1 and is  externally of
 a brownish or yellowish white ,colour1 
and of a pure white  within3 ,it is of a
 disagreeable ,smell1 and an acrid and  
nauseous ,taste4                ,recipe 
for ten ,gallons of ,compound ,bryony   
,water4    ,take of the ,roots of       
,bryony four ,pounds2 wild              
,valerian-root one  ,pound2 of          

,penny-royal and ,rue1 of each two      
,pounds2 of the ,flowers of  ,fever-few1
 and ,tops of ,savin1 of each four      
,ounces2 of the ,rind of fresh          
,orange-peel1 and ,lovage-seeds1 of each
 ,half a ,pound3 ,cut or bruise  these  
,ingredients and infuse them in eleven  
,gallons of ,proof ,spirit1  and two    
,gallons of ,water1 and draw off ten    
,gallons with a gentle ,heat4           
,or1    ,take of fresh ,bryony-root four
 ,pounds2 of the ,leaves of ,rue and    
,mugwort1 of each four ,pounds2 of the  
,tops of ,savin six ,handfuls2  of      
,fever-few1 ,catmint and ,penny-royal1  
of each four ,handfuls2 of  ,orange-peel
 eight ,ounces2 of ,myrrh four ,ounces2 
of ,russia ,castor1 two  ,ounces2 ,proof
 ,spirit eleven ,gallons1 ,water two    
,gallons4 ,digest1 and  distil as       
before4    ,this ,composition is very   
unpalatable1 but excellently adapted to 
the  ,intention of an ,hysteric1 in     
which ,cases it is used with ,success4  
,it is  very forcing upon the ,uterus1  

and therefore given to promote          
,delivery1  and forward the proper      
,cleansings afterwards2 as also to open 
,menstrual  ,obstructions1 and in       
abundance of other ,female ,complaints4 
,it is also  good against ,convulsions  
in ,children1 and of service in all     
nervous  ,complaints in either ,sex4    
,it may not be amiss to observe here1   
that the oily ,parts of the             
,ingredients will often render the      
,water foul and milky4 ,if therefore    
the ,distiller desires to have it fine  
and transparent1 the ,receiver  must be 
removed as soon as the ,liquor at the   
,worm appears the least  turbid1 which  
will be long before the ,faints begin to
 rise4 ,the ,water1  however1 is not the
 worse for being milky1 with regard to  
its ,medicinal  ,virtue4 ,some1 when the
 ,liquor is milky1 throw in a little    
burnt ,allum  to fine it2 but this      
should never be done1 because it spoils 
the  ,medicine4                         
,,chap4 ,,xxvii4           ,of compound 

,baum ,water1 commonly called ,eau de   
,carmes4      ,this has its ,name 7,eau 
de ,carmes7 from the ,carmelite ,friars 
who were  the ,inventors of it4 ,the    
great ,profit accruing to these         
,fathers1 from  the ,sale of this       
,cordial1 induced them to keep the      
,method of making it  a ,secret2 but    
notwithstanding all their ,care the     
,secret has at last  been discovered1   
and the following is the ,method by     
which they prepare  it4                 
,recipe for two ,gallons of ,eau de     
,carmes4    ,take of the fresh ,leaves  
of ,baum four ,pounds2 of the yellow    
,peel1 or  ,rind of ,lemons1 two        
,pounds2 of ,nutmegs and                
,coriander-seeds of each one  ,pound2 of
 ,cloves1 ,cinnamon1 and ,angelica-root1
 of each ,half a ,pound4  ,pound the    
,leaves1 bruise the other ,ingredients1 
and put them with two  ,gallons of fine 
,proof ,spirit into a large ,glass      
,alembic 7the ,figure  of which with its
 ,head is represented on the ,plate1    

,fig4 #g47 stop the  ,mouth1 and place  
it in a ,bath-,heat to digest two or    
three ,days4 ,then  open the ,mouth of  
the ,alembic1 and add a ,gallon of ,baum
 ,water1 and  shake the whole well      
together4 ,after this place the ,alembic
 in ,balneum  ,mari1 and distil till the
 ,ingredients are almost dry2 and       
preserve the  ,water thus obtained in   
,bottles well stopped4    ,this ,water  
has been long famous both at ,london and
 ,paris1 and  carried thence to most    
,parts of ,europe4 ,it is a very elegant
  ,cordial1 and very extraordinary      
,virtues are attributed to it2 for it   
is esteemed very efficacious not only in
 ,lowness of ,spirits1 but even  in     
,apoplexies2 and is greatly commended in
 ,cases of the ,gout in the  ,stomach4  
,,chap4 ,,xxviii4                       
,of ,ladies ,water4      ,this ,water   
has its ,name from its ,dearness1 being 
much fitter for the  ,closet than to be 
sold in a ,shop2 but as it is an        
excellent ,cordial1 ,i  could not omit  

giving it a ,place here4                
,recipe for one ,quart of ,ladies       
,water4    ,take of ,sugar-candy one    
,pound2 of ,canary ,wine six ,ounces1   
,rose ,water  four ,ounces2 boil them   
into a ,syrup1 and mix with it of       
,heavenly ,water  7described ,chap4     
xxx47 one ,quart2 of ,ambergrise and    
,musk of each  eighteen ,grains2 of     
,saffron fifteen ,grains2 yellow        
,saunders two ,drams4  ,digest the whole
 three ,days in a ,vessel close stoped1 
and decant the  clear for use4    ,this 
is an extraordinary ,cordial where the  
,perfumes are not offensive4  ,it is too
 rich to be drank alone1 and therefore  
should be mixed with  ,water1 or some   
other ,liquid4                          
,,chap4 ,,xxix4                         
,of ,cephalic ,water4      ,this ,water 
has its ,name from its use1 being one of
 the best ,cephalic  ,waters known4     
,recipe for ten ,gallons of ,cephalic   
,water4    ,take of ,male ,piony-root   
twelve ,ounces2 of ,angelica and        

,valerian of each  four ,ounces and a   
,half2 of the ,leaves of ,rosemary1     
,marjoram and ,baum2  of the ,flowers of
 ,lavender1 ,betony1 ,piony1 ,marigolds1
 ,sage1 ,rosemary1  ,lilies of the      
,valley1 and of the ,lime ,tree1 of each
 three ,handfuls2 of  ,stchus1 or       
,french ,lavender1 four ,ounces and a   
,half2 of red ,roses and  ,cowslips1 of 
each six ,handfuls2 of ,rhodium ,wood   
and yellow ,saunders1  of each two      
,ounces and a ,half2 of ,nutmegs four   
,ounces and a ,half2 of  ,galangals1 an 
,ounce and a ,half2 of ,cardamoms and   
,cubebs1 of each one  ,ounce4 ,bruise   
these ,ingredients1 and digest them ten 
,days in eleven  ,gallons of ,proof     
,spirit1 and two ,gallons of ,water1    
after which add  three ,pounds of       
,cinnamon1 and digest two ,days more2   
and then draw off  ten ,gallons with a  
pretty brisk ,fire1 and dulcify it to   
your ,palate  with fine ,sugar4    ,this
 is an excellent ,cordial1 of great ,use
 in ,faintings or ,sinking  of the      

,spirits1 and to remove any sudden      
,nauseas or ,sickness at the  ,stomach4 
,,chap4 ,,xxx4                    ,of   
,heavenly ,water2 or1 ,aqua ,clestis4   
,this ,water has its ,name from the     
great opinion its ,inventors had of it2 
but at present it is not so much called 
for as formerly4                        
,recipe for ten ,gallons of ,heavenly   
,water4    ,take of ,cinnamon1 ,mace1   
and ,cubebs1 of each three ,ounces2     
,ginger one  ,ounce and a ,half2        
,cloves1 ,galangal1 ,nutmegs1 and       
,cardamoms1 of each  one ,ounce2        
,zedoary one ,ounce and a ,half2        
,fennel-seeds one ,ounce2 of  the ,seeds
 of ,anise1 wild ,carrot and ,basil1 of 
each ,half an ,ounce2  ,roots of        
,angelica1 ,valerian1 ,calamus          
,aromaticus1 ,leaves of ,thyme1         
,calamint1 ,penniroyal1 ,mint1 ,mother  
of ,thyme1 and ,marjoram1 of each an    
,ounce2 ,flowers of red ,roses1 ,sage1  
,rosemary1 and ,stchus1 of each six     
,drams2 ,citron-peel an ,ounce3 bruise  

all these ,ingredients and digest  them 
three ,days in eleven ,gallons of ,proof
 ,spirit1 and four ,gallons of  ,water2 
after which draw off ten ,gallons1 with 
a pretty brisk ,fire2 and  dulcify the  
,goods with fine ,sugar1 adding         
,ambergrise and ,musk of each  three    
,scruples4    ,the ,perfumes ordered to 
be added with the ,sugar1 rendering the 
,medicine  offensive to some ,people1   
they may be omitted at pleasure4 ,it is 
esteemed very efficacious in all nervous
 ,complaints1 particularly  ,palsies1   
,loss of ,memory1 and the like4 ,in all 
,decays of ,age1 and  languishing       
,constitutions1 it is exceeded by       
nothing in suddenly  raising the        
,spirits1 and warming the ,blood4       
,,chap4 ,,xxxi4                         
,of ,spirituous ,penniroyal ,water4     
,the ,plant from whence this ,water has 
its ,name has been already  described   
,chap4 xiii4 ,part ,,ii4                
,recipe for ten ,gallons of ,spirituous 
,penniroyal ,water4    ,take of the     

,leaves of ,penniroyal dried fifteen    
,pounds2 ,proof ,spirit ten  ,gallons2  
,water two ,gallons3 draw off ten       
,gallons with a gentle ,fire4    ,this  
is a good ,carminative1 of use in       
,cholics and ,gripings of the  ,bowels2 
also in ,plurisies and the ,jaundice3   
,it is of known ,efficacy in  promoting 
the ,menses and other ,disorders of the 
,female ,sex4                           
,,chap4 ,,xxxii4                        
,of ,compound ,parsley ,water4          
,this ,plant from whence the ,water is  
denominated is the common ,parsley  of  
our ,gardens1 an ,herb too well known to
 need ,description4                     
,recipe for ten ,gallons of compound    
,parsley ,water4    ,take of            
,parsley-root1 one ,pound and a         
,quarter2 fresh ,horse-radish  ,root1   
and ,juniper-berries1 of each fifteen   
,ounces2 the ,tops of ,st4              
,john's-wort1 biting ,arsmart1 and      
,elder-flowers1 of each ten ,ounces2 the
  ,seeds of wild ,carrot1 sweet ,fennel1

 and ,parsley1 of each seven ,ounces    
and a ,half2 slice and bruise the       
,ingredients1 and digest them four ,days
  in eleven ,gallons of ,spirit1 and two
 ,gallons of ,water2 after which draw   
off ten ,gallons4    ,this is a very    
good ,diuretic1 frees the ,kidnies from 
,sand and other  ,matter1 which often   
forms ,gravel and ,stones4 ,it is also  
good in cholic  ,pains arising from a   
,stone in the ,bladder1 and drains off  
all ill  ,humours by ,urine4            
,,chap4 ,,xxxiii4                       
,of ,carminative ,water4      ,this     
,water has its ,name from its use1 being
 an excellent ,carminative4             
,recipe for ten ,gallons of ,carminative
 ,water4    ,take of fresh              
,camomile-flowers1 four ,pounds2 ,dill  
seed two ,pounds and a  ,half2 ,leaves  
of ,baum1 ,origany1 and ,thyme1 of each 
one ,pound2 ,seeds of  ,anise and       
,fennel of each six ,ounces2            
,cummin-seed four ,ounces2 ,peels of    
,oranges and ,citrons1 of each eight    

,ounces2 ,juniper and ,bayberries1 of   
each six ,ounces2 ,cinnamon eight       
,ounces2 ,mace four ,ounces4 ,digest    
these  ,ingredients1 bruised in eleven  
,gallons of ,proof ,spirit1 and two     
,gallons  of ,water2 after which draw   
off ten ,gallons2 and dulcify it with   
fine  ,sugar4    ,this is an admirable  
,carminative1 and therefore good in all 
,cholicky  ,pains and ,gripings of the  
,bowels2 and to remove ,sickness and    
,nauseas  from the ,stomach4            
,,chap4 ,,xxxiv4                        
,of ,gout ,water4      ,this ,water also
 has its ,name from its use1 being of   
great ,service in  that ,distemper4     
,recipe for ten ,gallons of ,gout       
,water4    ,take of the ,flowers of     
,camomile1 ,leaves of ,penniroyal1      
,lavender1  ,marjoram1 ,rosemary1 ,sage1
 and ,ground-pine1 of each eight        
,ounces2 ,myrrh  four ,ounces2 ,cloves  
and ,cinnamon of each one ,ounce2 ,roots
 of ,piony two  ,ounces2 ,pellitory of  
,spain1 and ,cypress ,orrice1 of each   

one ,ounce2  the lesser ,cardamoms and  
,cubebs1 of each ,half an ,ounce2       
,nutmegs1 two  ,ounces3 ,cut and bruise 
these ,ingredients and digest them four 
,days in  eleven ,gallons of ,proof     
,spirit and two ,gallons of ,water2 then
 draw off  ten ,gallons1 and dulcify    
with fine ,sugar4    ,this is a very    
good ,water in all nervous ,cases2 and a
 continued  moderate ,use of it will    
comfort and fortify the ,fibres1 so as  
to  prevent the ,discharge of such      
,juices upon the ,joints as cause       
arthritic ,pains and ,swellings4 ,it is 
also of excellent ,use in ,palsies1     
,epilepsies1 and ,loss of ,memory2      
particularly when these ,distempers     
proceed from old ,age1 or when the      
principal ,springs of ,life begin to    
decay4                                  
,,chap4 ,,xxxv4                         
,of ,anhalt ,water4      ,this ,water is
 supposed to have been invented by a    
celebrated ,physician  of ,anhalt1 a    
,province of the ,circle of ,upper      

,saxony4                 ,recipe for    
making ten ,gallons of ,anhalt ,water4  
,take of the best ,turpentine a ,pound  
and a ,half2 ,olibanum three ,ounces2   
,aloes-wood powdered one ,ounce2 ,grains
 of ,mastick1 ,cloves1 ,july-flowers1   
or ,rosemary-flowers1 ,nutmegs and      
,cinnamon of each two ,ounces and a     
,half2 ,saffron one ,ounce2 powder the  
whole and digest them six ,days in      
eleven ,gallons of ,spirit of ,wine2    
adding two ,scruples of ,musk tied up   
in a ,rag2 and draw off in ,balneum     
,mari till it begins to run foul4       
,this ,water is a high aromatic         
,cordial1 invigorates the ,intestines1  
and  thereby promotes ,digestion and    
dispels ,flatulencies4 ,it is also in   
great ,repute as a sovereign ,remedy for
 ,catarrhs and ,pains arising from      
,colds2 as also in ,palsies1            
,epilepsies1 ,apoplexies and            
,lethargies1 the  ,parts affected being 
well rubbed with it4                    
,,chap4 ,,xxxvi4                 ,of    

,vulnerary ,water1 or1 ,eau d'          
,arquebusade4      ,this ,vulnerary     
,water is greatly esteemed abroad2 and  
if properly tried1  there is no doubt of
 its obtaining the same ,reputation     
here4                   ,recipe for five
 ,gallons of ,vulnerary ,water4    ,take
 of the ,leaves1 ,flowers and ,roots of 
,comfrey1 ,leaves of ,mugwort1  ,sage1  
and ,bugle1 of each eight ,handfuls2    
,leaves of ,betony1 ,sanicle1  or       
,ox-eye ,daisy1 the greater ,figwort1   
,plantain1 ,agrimony1 ,vervain1         
,wormwood1 and ,fennel1 of each four    
,handfuls2 ,st4 ,john's-wort1           
,birth-wort1 ,orpine1 ,paul's-betony1   
the lessor ,centory1 ,yarrow1 ,tobacco1 
,mouse-ear1 ,mint1 and ,hyssop1 of each 
two ,handfuls3 ,cut them1 bruise  them  
well in a ,mortar1 and pour on them     
three ,gallons of white ,wine and  two  
,gallons and a ,half of ,proof ,spirit2 
digest the whole six ,days with  a      
gentle ,heat1 in a ,vessel close        
stopped3 after which distil off with    

gentle ,fire1 about five ,gallons1 or   
till it begins to run milky from  the   
,worm4    ,this ,water is of excellent  
,service in ,contusions1 ,tumors        
attending  ,dislocations1 ,fractures and
 ,mortifications1 the ,part affected    
being  bathed with it4 ,some also use it
 to deterge foul ,ulcers1 and incarn    
,wounds2 from whence it was called      
,vulnerary ,water4                      
,,chap4 ,,xxxvii4                       
,of ,cedrat ,water4      ,the ,fruit    
called ,cedrat by the ,french is a      
,species of the ,citron1  called by     
,botanists ,citratum ,florentinum1      
fructu ,mucronato   recurvo1 ,cortice   
verrucoso ,odoratissimo1 ,florentine    
,citron1 with  a pointed ,fruit1 which  
is recurved1 and a warted sweet smelling
  ,rind4 ,this ,fruit is in so great    
,esteem1 that they have been sold at    
,florence for two ,shillings each1 and  
are often sent as ,presents to  the     
,courts of ,princes4 ,it is only found  
in ,perfection1 in the ,plain  between  

,pisa and ,leghorn2 and tho' the ,trees 
which produce this  ,fruit have been    
transplanted into other ,parts of       
,italy1 yet they are  found to lose much
 of that excellent ,taste with which    
they abound in  those ,parts4           
,recipe for a ,gallon of ,cedrat ,water4
    ,take the yellow ,rinds of five     
,cedrats1 a ,gallon of fine ,proof      
,spirit1  and two ,quarts of ,water3    
,digest the whole twenty-four ,hours in 
a ,vessel  close stoped2 after which    
draw off one ,gallon in ,balneum ,mari1 
and  dulcify with fine ,loaf ,sugar4    
,this is esteemed the finest ,cordial   
yet known2 but as it is very  difficult 
to procure the ,fruit here1 ,i shall    
give the ,method of making  this        
celebrated ,cordial1 with the ,essence  
or essential ,oil of the  ,cedrat1 which
 is often imported from ,italy4         
,recipe for a ,gallon of ,cedrat ,water 
with the ,essence of the ,fruit4        
,take of the finest ,loaf ,sugar reduced
 to ,powder a ,quarter of a ,pound1  put

 into it a ,glass ,mortar1 with one     
,hundred and twenty ,drops of the       
,essence of ,cedrat1 rub them together  
with a ,glass ,pestle1 put them into  a 
,glass ,alembic with a ,gallon of fine  
,proof ,spirits and a ,quart of  ,water4
 ,place the ,alembic in ,balneum ,mari1 
and draw off one ,gallon1 or  till the  
,faints begin to rise2 and dulcify with 
fine ,sugar4    ,you may make this      
,water without ,distillation1 by mixing 
the ,essence  with the ,sugar1 as before
 directed1 and dissolving it in the     
,spirit  and ,water directed as above4  
,but the ,water will be foul and milky1 
and  therefore you must filtrate it     
thro' ,paper1 which will restore its    
,brightness and ,transparency4    ,but  
whatever ,method is used1 you must be   
very careful that the ,spirit  been     
tirely freed from its essential ,oil2   
and therefore if your ,spirit  be not   
very cleanly rectified1 it will be      
adviseable to use ,french  ,brandy1 lest
 the fine ,flavour so highly esteemed in

 this ,cordial be  destroyed by the     
,spirit4                                
,,chap4 ,,xxxviii4                      
,of ,bergamot ,water4      ,the         
,bergamot is a ,species of the ,citron1 
produced at first casually by  an       
,italian's ,grafting a ,citron on the   
,stock of a ,burgamot ,pear ,tree1      
whence the ,fruit produced by this      
,union participated both of the ,citron 
,tree and ,pear ,tree4 ,the ,inventor is
 said to have kept the ,discovery a     
long ,time a ,secret1 and enriched      
himself by it4    ,the ,bergamot is a   
very fine ,fruit both in ,taste and     
,smell2 and its  ,essence or essential  
,oil highly esteemed4                   
,recipe for a ,gallon of ,bergamot      
,water4    ,take the outer ,rind of     
three ,bergamots1 a ,gallon of ,proof   
,spirit1 and  two ,quarts of ,water4    
,draw off one ,gallon in ,balneum ,mari1
 and dulcify  with fine ,sugar4    ,if  
you make your ,bergamot ,water from the 
,essence or essential ,oil1  observe the

 same ,directions as given in the       
preceeding ,chapter for  making ,cedrat 
,water4 ,one ,hundred and sixty ,drops  
of the ,essence will be  sufficient for 
a ,gallon of ,spirit1 and so in         
,proportion for a greater  or smaller   
,quantity4                              
,,chap4 ,,xxxix4                ,of     
,orange ,cordial ,water2 or1 ,eau de    
,bigarade4      ,the ,orange called by  
the ,french ,bigarade1 is called by     
,botanists  ,aurantium maximum1         
verrucoso ,cortice1 the large worted    
,orange4    ,it is a large and beautiful
 ,fruit1 and greatly esteemed for the   
,fragrancy of its ,essence4 ,it is      
common in diverse ,parts of ,italy1     
,spain1 and ,provence in ,france4       
,recipe for making a ,gallon of ,orange 
,cordial4    ,take of the outer or      
yellow ,part of the ,rinds of fourteen  
,bigarades2  ,half an ,ounce of         
,nutmegs2 a ,quarter of an ,ounce of    
,mace1 a ,gallon of  fine ,proof        
,spirit1 and two ,quarts of ,water4     

,digest all these together  two ,days in
 a close ,vessel2 after which draw off a
 ,gallon with a gentle  ,fire1 and      
dulcify with fine ,sugar4    ,this      
,cordial is greatly esteemed abroad1 and
 would be the same here if  sufficiently
 known4    ,if the ,orange ,peels are   
not easily procured1 one ,hundred and   
forty  ,drops of the ,essence may be    
used in their stead1 and the ,water will
 be  nearly equal to that made from the 
,peels4                                 
,,chap4 ,,xl4                           
,of ,jasmine ,water4      ,there are    
several ,species of ,jasmine1 but that  
,sort intended here is  what the        
,gardeners call1 ,spanish ,white or     
,catalonian ,jasmine4 ,this  is one of  
the most ,beautiful of all the ,species 
of ,jasmine2 the ,flowers  much larger  
than any of the others1 of a red ,colour
 on the ,outside1  and extremely        
fragrant4 ,but if the ,flowers of this  
,species cannot be  procured1 those of  
the common ,sort may be used1 but the   

,quantity must  be considerably         
augmented4                      ,recipe 
for a ,gallon of ,jasmine ,water4       
,take of ,spanish ,jasmine-flowers      
twelve ,ounces2 ,essence of ,florentine 
,citron1 or ,burgamot1 eight ,drops2    
fine ,proof ,spirit a ,gallon1 ,water   
two  ,quarts4 ,digest two ,days in a    
close ,vessel1 after which draw off one 
,gallon1 and dulcify with fine ,loaf    
,sugar4    ,this is a most excellent    
,cordial1 and deserves to be more known 
here  than it is at present4            
,,chap4 ,,xli4                     ,of  
the ,cordial ,water of ,montpelier4     
,this ,water has its ,name from the     
,place where it was first made1 and     
what is now brought from thence is still
 in great ,reputation4                  
,recipe for a ,gallon of the ,cordial   
,water of ,montpelier4    ,take of the  
yellow ,rinds of two ,bergamots1 or     
fifty ,drops of the  ,essence of that   
,fruit2 ,cloves and ,mace of each ,half 
an ,ounce2 ,proof  ,spirit a ,gallon2   

,water one ,quart3 ,digest two ,days in 
a close ,vessel1  draw off a ,gallon1   
and dulcify with fine ,sugar4           
,,chap4 ,,xlii4                         
,of ,father ,andrew's ,water4      ,this
 ,water has its ,name from its          
,inventor2 and is greatly esteemed in   
,france4                 ,recipe for a  
,gallon of ,father ,andrew's ,water4    
,take of white ,lilly-flowers eight     
,handfuls2 ,orange-flowers four ,ounces2
  ,rose ,water a ,quart2 ,proof ,spirit 
a ,gallon2 ,water a ,quart3 ,draw off a 
,gallon in ,balneum ,mari1 and dulcify  
with fine ,sugar4                       
,,chap4 ,,xliii4                        
,of the ,water of ,father ,barnabas4    
,this ,water has also its ,name from its
 ,inventor1 a ,jesuit of ,paris4        
,recipe for a ,gallon of the ,water of  
,father ,barnabas4    ,take of the      
,roots of ,angelica four ,ounces2 of    
,cinnamon and ,orris-root1  of each     
,half an ,ounce2 bruise these           
,ingredients in a ,mortar2 put them     

into an ,alembic1 with a ,gallon of     
,proof ,spirit and two ,quarts of       
,water2  draw off a ,gallon with a      
pretty brisk ,fire4                     
,,chap4 ,,xliv4                      ,of
 the ,water of the four ,fruits4        
,this ,water has its ,name from the four
 ,fruits in its ,composition1 namely    
the ,cedrat or ,florentine ,citron1 the 
,bergamot1 the common ,citron1 and  the 
,portugal ,orange4              ,recipe 
for a ,gallon of the ,water of the four 
,fruits4    ,take of the ,essence of    
,cedrat1 fifty ,drops2 of the ,essence  
of ,bergamot  thirty-six ,drops2 of the 
,essence of ,citron sixty ,drops2 and of
 the  ,essence of ,portugal ,orange     
sixty-four ,drops2 fine ,proof ,spirit  
one  ,gallon2 ,water two ,quarts2 draw  
off with a pretty brisk ,fire till the  
,faints begin to rise1 and dulcify with 
fine ,sugar4    ,this is a very pleasant
 and odoriferous ,cordial1 and in great 
,esteem in  ,france4                    
,,chap4 ,,xlv4                      ,of 

the ,water of the four ,spices4         
,this ,water also derives its ,name from
 the four ,spices from whence it is     
drawn1 viz4 ,cloves1 ,mace1 ,nutmegs1   
and ,cinnamon4              ,recipe for 
a ,gallon of the ,water of the four     
,spices4    ,take of ,cinnamon two      
,ounces2 ,nutmegs and ,cloves1 of each  
three ,drams2  ,mace six ,drams2 bruise 
the ,spices in a ,mortar1 and add ,proof
 ,spirit  a ,gallon1 and ,water two     
,quarts4 ,digest twenty-four ,hours in a
 close  ,vessel1 and distil with a brisk
 ,fire till the ,faints begin to rise2  
and  dulcify with fine ,sugar4    ,this 
is an excellent ,stomachic1 good in all 
,depressions of the ,spirits  and       
paralytic ,disorders4                   
,,chap4 ,,xlvi4                         
,of the ,water of the four ,seeds4      
,this ,water has its ,name from the four
 ,seeds from whence is it drawn1  viz4  
the ,seeds of sweet ,fennel1 ,coriander1
 ,angelica1 and ,anise4                 
,recipe for ten ,gallons of the ,water  

of the four ,seeds4    ,take of sweet   
,fennel-seed seven ,ounces2             
,coriander-seed nine ,ounces2 of  the   
,seeds of ,angelica and ,anise1 of each 
three ,ounces2 bruise all these  in a   
,mortar1 and put them into the ,still   
with ten ,gallons and a ,half of  ,proof
 ,spirits1 and two ,gallons of ,water2  
draw off with a gentle ,fire  till the  
,faints begin to rise1 and dulcify with 
fine ,sugar4    ,this ,water is a very  
good ,carminative1 good in ,cholics1    
,nauseas of the  ,stomach1 and ,gripings
 of the ,bowels4                        
,,chap4 ,,xlvii4                        
,of the ,divine ,water4      ,this is   
one of those ,waters whose ,names have  
rendered them famous4 ,the  ,basis of   
this ,water is ,orange flowers1 the     
other ,ingredients being  added to      
diversify the ,flavour1 and render it   
more agreeable4                         
,recipe for a ,gallon of ,divine ,water4
    ,take of ,orange-flowers fresh      
gathered two ,pounds2 ,coriander-seed   

three  ,ounces2 ,nutmegs ,half an       
,ounce2 bruise the ,nutmegs and         
,coriander-seeds2  and put them1        
together with the ,orange-flowers1 into 
an ,alembic with  a ,gallon of ,proof   
,spirit and two ,quarts of ,water2 draw 
off the ,liquor  with a gentle ,fire1   
till the ,faints begin to rise1 and     
dulcify with  fine ,sugar4    ,this is a
 very pleasant ,cordial1 both with      
regard to its ,smell and  ,taste2 and on
 that ,account in great ,esteem abroad4 
,,chap4 ,,xlviii4                       
,of ,roman ,water4      ,this ,water has
 its ,name from its being made first at 
,rome2 and from  whence great           
,quantities are still exported to       
different ,parts of  ,europe4           
,recipe for a ,gallon of ,roman ,water4 
,take the outer or yellow ,peels of six 
,citrons2 two ,drams of ,mace  bruised2 
a ,gallon of ,proof ,spirit1 and two    
,quarts of ,water3 ,draw off  with a    
gentle ,fire till the ,faints begin to  
rise1 and dulcify with fine  ,sugar4    

,this ,water is generally of a red or   
purple ,colour1 the former of which  may
 be easily given by infusing in it a few
 ,grains of ,cochineal1 or the  red     
,parts of ,clove ,gilly-flowers2 and the
 latter by adding to the above  a few   
,violets4 ,when the ,colour is          
extracted1 run the ,liquor through the  
filtrating ,bag1 and it will be very    
bright and clear4                       
,,chap4 ,,xlix4                         
,of ,barbadoes ,water4      ,there is a 
great ,variety of ,waters called by this
 ,name1 made by foreign  ,distillers2   
but the following ,recipes will be      
sufficient to shew the  ,distiller the  
,method of making them1 and how to vary 
the ,flavour of his  ,waters1 so as to  
adapt them to the ,taste of his         
,customers4               ,recipe for a 
,gallon of rectified ,barbadoes ,water4 
,take the outer ,rind of eight large    
,florentine ,citrons2 ,half an ,ounce   
of ,cinnamon bruised1 and a ,gallon of  
rectified ,spirit4 ,distil to a         

,dryness in ,balneum ,mari4 ,then       
dissolve two ,pounds of ,sugar in a     
,quart  of ,water1 and mix it with the  
distilled ,liquor1 and run it thro' the 
filtrating ,bag1 which will render it   
bright and fine4         ,recipe for    
making a ,gallon of amber-coloured      
,barbadoes ,water4    ,take of the      
yellow ,rinds of six ,bergamots1 ,half  
an ,ounce of ,cinnamon1  and two ,drams 
of ,cloves4 ,bruise the ,spices and     
digest the whole six  ,days in a ,gallon
 of rectified ,spirit2 and then add a   
,dram of ,saffron1  and let the whole   
stand six ,days longer in ,digestion2   
dissolve two  ,pounds of fine ,sugar in 
a ,quart of ,water1 add it to the       
,tincture1 and  run it thro' the        
filtrating ,bag4    ,after the same     
manner may be made ,barbadoes ,waters of
 different  ,kinds1 by adding ,lemon1 or
 ,orange peels instead of those of      
,citron or  ,bergamot2 or1 by varying   
the ,spices4                            
,,chap4 ,l4                             

,of ,ros ,solis4      ,the ,ros ,solis  
or ,sun-dew1 from whence this ,cordial  
,water has its ,name1  is a small low   
,plant1 with a fibrous ,root1 from      
whence spring small  round hollowish    
,leaves1 on ,foot stalks about an ,inch 
long1 covered  and fringed with short   
red ,hairs1 which give a red ,cast to   
the whole  ,leaf4 ,it grows in champaign
 and mossy ,grounds1 in a pale red      
,moss1 and  flowers in ,may4            
,recipe for ten ,gallons of ,ros ,solis4
    ,take of ,ros ,solis picked clean1  
four ,pounds2 ,cinnamon1 ,cloves1 and   
,nutmegs1 of each three ,ounces and a   
,half2 ,marigold-flowers one ,pound2    
,caraway-seeds ten ,ounces2 ,proof      
,spirit ten ,gallons1 and of ,water     
three  ,gallons4 ,distil with a pretty  
brisk ,fire1 till the ,faints begin to  
rise4 ,then take of ,liquorice ,root    
sliced ,half a ,pound2 ,raisins stoned  
two ,pounds2 red ,saunders ,half a      
,pound2 digest these three ,days in two 
,quarts of ,water1 and strain out the   

clear ,liquor1 in which dissolve  three 
,pounds of fine ,sugar1 and mix it with 
the ,spirit drawn by  ,distillation4    
,recipe for making ten ,gallons of ,ros 
,solis by ,digestion4    ,take ,ros     
,solis clean picked three ,pounds2      
,nutmegs1 ,mace1 ,cloves1 and           
,cinnamon1 the ,seeds of ,caraway and   
,coriander of each three ,ounces2       
,ginger1 the lesser ,cardamom1 ,zedoary1
 and ,calamus ,aromaticus1 of each  one 
,ounce2 ,cubebs and yellow ,saunders of 
each ,half and ,ounce2 red  ,saunders   
three ,ounces2 red ,rose ,leaves dried  
three ,handfuls4 ,proof  ,spirit ten    
,gallons2 digest the whole six ,days in 
a ,vessel close stoped1  and then strain
 off the clear ,liquor1 and dulcify it  
with fine ,sugar4                       
,or1    ,take ,ros ,solis picked three  
,pounds2 ,cinnamon and ,nutmegs1        
,caraway and  ,coriander-seeds1 of each 
three ,ounces2 ,cloves1 ,mace1 and      
,ginger1 of  each one ,ounce and a      
,quarter2 ,cubebs1 ,cardamoms1 ,zedoary1

 and ,calamus  ,aromaticus1 of each     
,half an ,ounce2 red ,roses dried three 
,ounces2  ,liquorice ,root sliced1 six  
,ounces2 ,raisins stoned one ,pound and 
a ,half2  ,cochineal and ,saffron1 of   
each three ,drams2 digest the whole     
eight ,days  in ten ,gallons of ,proof  
,spirits2 strain off1 and dulcify as    
before4                  ,recipe for ten
 ,gallons of ,turin ,ros ,solis4        
,take of damask ,roses1 ,orange-flowers1
 ,lilies of the ,valley1 and            
,jasmine-flowers1 of each two ,pounds   
and a ,half2 ,cinnamon five ,ounces2    
,cloves three ,drams3 ,put these        
,ingredients into an ,alembic1 with four
  ,gallons and a ,half of ,water1 and   
draw off three ,gallons1 with a         
moderate ,fire2 to this ,water add seven
 ,gallons of ,proof ,spirit1 in  which a
 ,dram of ,cochineal and two ,drams of  
,saffron has been infused2  dulcify with
 fine ,sugar1 and run the whole through 
the filtrating ,bag4    ,all these      
different ,kinds of ,ros ,solis are     

excellent ,cordials1 good in  all       
,depressions of the ,spirits1 ,nauseas1 
and paralytic ,disorders4               
,,chap4 ,,li4                           
,of ,usquebaugh4      ,usquebaugh is a  
very celebrated ,cordial1 the ,basis of 
which is ,saffron4  ,there are different
 ,ways of making this famous ,compound2 
but the  following are equal to any ,i  
have seen4                  ,recipe for 
ten ,gallons of common ,usquebaugh4     
,take of ,nutmegs1 ,cloves1 and         
,cinnamon1 of each two ,ounces2 of the  
,seeds  of ,anise1 ,caraway and         
,coriander1 of each four ,ounces2       
,liquorice ,root  sliced ,half a ,pound2
 bruise the ,seeds and ,spices1 and put 
them together  with the ,liquorice into 
the ,still with eleven ,gallons of      
,proof ,spirits1  and two ,gallons of   
,water2 distil with a pretty brisk ,fire
 till the  ,faints begin to rise4 ,but  
as soon as your ,still begins to work1  
fasten  to the ,nose of the ,worm two   
,ounces of ,english ,saffron tied up in 

a  ,cloth1 that the ,liquor may run     
thro' it1 and extract all its ,tincture1
  and in order to this you should often 
press the ,saffron with your  ,fingers4 
,when the ,operation is finished1       
dulcify your ,goods with fine  ,sugar4  
,recipe for making ten ,gallons of      
,royal ,usquebaugh4    ,take of         
,cinnamon1 ,ginger1 and ,coriander-seed1
 of each three ,ounces2  ,nutmegs four  
,ounces and a ,half2 ,mace1 ,cloves and 
,cubebs1 of each one  ,ounce and a      
,half4 ,bruise these ingredients1 and   
put them into an  ,alembic with eleven  
,gallons of ,proof ,spirit1 and two     
,gallons of ,water2  and distil till the
 ,faints begin to rise2 fastening four  
,ounces and a  ,half of ,english        
,saffron tied in a ,cloth to the ,end of
 the ,worm1 as  directed in the         
preceding ,recipe4 ,take ,raisins stoned
 four ,pounds and  a ,half2 ,dates three
 ,pounds1 ,liquorice ,root sliced two   
,pounds2 digest  these twelve ,hours in 
two ,gallons of ,water2 strain out the  

clear  ,liquor1 add it to that obtained 
by ,distillation1 and dulcify the whole 
with fine ,sugar4               ,recipe 
for ten ,gallons of ,usquebaugh by      
,digestion4    ,take of ,raisins stoned 
five ,pounds2 ,figs sliced one ,pound   
and a ,half2  ,cinnamon ,half a ,pound2 
,nutmegs three ,ounces2 ,cloves and     
,mace1 of each  one ,ounce and a ,half2 
,liquorice two ,pounds2 ,saffron four   
,ounces2  bruise the ,spices1 slice the 
,liquorice1 and pull the ,saffron in    
pieces2 digest these ,ingredients eight 
,days in ten ,gallons of ,proof         
,spirit1 in a ,vessel close stoped2 then
 filter the ,liquor1 and add to  it two 
,gallons of ,canary ,wine1 and ,half an 
,ounce of the ,tincture of              
,ambergrease4              ,recipe for  
making ten ,gallons of ,french          
,usquebaugh4    ,take of ,saffron three 
,ounces1 of the essential ,oil or       
,essence of  ,florentine ,citron1       
,bergamot1 ,portugal ,orange1 and       
,lemon1 of each a  ,hundred ,drops2     

,angelica-seed1 ,vanellos and ,mace1 of 
each one ,ounce and  a ,half2 ,cloves   
and ,coriander-seed of each three       
,quarters of an ,ounce2  bruise the     
,seeds and ,spices1 and put all into an 
,alembic with eleven  ,gallons of ,proof
 ,spirit1 and two ,gallons of ,water2   
and draw off with a  gentle ,fire till  
the ,faints begin to rise1 fastening to 
the ,nose of the  ,worm four ,ounces of 
,saffron in a ,cloth4 ,when the         
,operation is finished  dulcify the     
,goods with fine ,sugar4    ,these      
,waters are excellent ,cephalic         
,cordials1 and ,alexipharmics2 and  are 
excelled by nothing in suddenly reviving
 the ,spirits when depressed  by        
,sickness1 c4                           
,,chap4 ,,lii4                          
,of ,ratafia4      ,ratafia is a ,liquor
 in great ,esteem1 and most ,persons are
 acquainted  with it2 tho' the true     
,method of making it is known only to a 
few4  ,there are various ,kinds of      
,ratafia made from different ,fruits4 ,i

 shall  give ,recipes for making those  
which are at present in most ,esteem2   
which may serve as ,instances for making
 these ,goods from any other  ,kinds of 
,fruit4                                 
#a4 ,of red ,ratafia4    ,there are     
three ,sorts of ,ratafia drawn from red 
,fruits1 distinguished  by the ,epithets
 fine1 dry1 and common4    ,the ,fruits 
most proper to make the red ,ratafia are
 the black ,heart  ,cherry1 the common  
red ,cherry1 the black ,cherry1 the     
,merry or ,honey  ,cherry1 the          
,strawberry1 the ,rasberry1 the red     
,gooseberry1 and the  ,mulberry4        
,these ,fruits should be gathered in the
 ,height of their respective  ,seasons  
and the largest and most beautiful of   
them chosen for the  purpose4    ,thus  
with regard to the ,heart ,cherry1 it   
should be large1 fleshy1  and thorough  
but not over ripe2 for then a ,part of  
its ,juice will be  evaporated on the   
,tree3 ,care must be also taken1 that   
its ,colour be not  decayed2 but clear  

and almost transparent1 and well tasted4
    ,the black ,cherry1 or as it is     
often called1 the black ,arvon1 must be 
extremely ripe1 because it is used to   
colour the ,ratafia when that of  the   
other fails4 ,the ,criterion of judging 
when it is thoroughly ripe  is its      
,blackness2 for1 when in ,perfection1 it
 is perfectly black4 ,it  should also be
 remembered that this ,fruit is better  
and more profitable  in ,proportion to  
its ,sweetness2 as the ,flavour of the  
,ratafia will be  rendered more         
agreeable1 and a less ,quantity of      
,sugar necessary4    ,as the ,gooseberry
 is an acid ,fruit1 it must be chosen as
 ripe as  possible4 ,the ,fruit large1  
and the ,skin and ,husk so transparent  
as to  see the ,seeds through it4 ,the  
,gooseberry should be used immediately  
after its being gathered2 for it is very
 liable to ferment1 which will          
inevitably spoil the ,ratafia4          
,gooseberries are chiefly used to render
  the ,ratafia dry or sharp1 and        

consequently less soft2 and therefore   
their ,quantity should always be        
proportioned to that ,intention4    ,the
 ,merry to be good should be small1     
black1 the ,skin transparent1 full  of  
,liquor of deep black ,purple ,colour4  
,the greatest ,care should be  taken1   
that it be fresh gathered1 and not      
rotten4 ,it corrects the acid  ,juices  
of the other ,fruits by its ,sweetness1 
softens the ,composition2  and is of    
great ,service in colouring the         
,ratafia4    ,the ,mulberry is of the   
greatest ,service in colouring the      
,ratafia4 ,it  should be chosen large1  
and fully ripe1 at which time it is of a
 black  ,purple ,colour4 ,its ,taste    
also greatly contributes to render the  
,ratafia  of a pleasant and agreeable   
,flavour4    ,the ,strawberry greatly   
contributes to increase the rich        
,flavour of the  ,ratafia2 but it must  
be chosen ripe1 and large2 fresh        
gathered and not  bruised4 ,another     
,caution necessary to this ,fruit is1   

that they are  gathered in dry warm     
,weather2 for if gathered in rainy      
,weather they  will want that fine      
,taste1 for which they are so greatly   
valued4    ,the ,rasberry is also added 
to augment the ,richness of the ,liquor1
 to  which its elegant perfumy ,taste   
greatly contributes2 by its agreeable   
,acidity it renders the ,flavour more   
brisk and agreeable4 ,it must be  fresh 
gathered1 full ripe1 and free from      
,spots and ,mouldness1 which  this      
,fruit is particularly subject to4      
,having thus concisely enumerated the   
,qualities requisite in the several     
,fruits1 to render the ,ratafia of a    
rich and elegant ,flavour1 we shall     
proceed to give the best ,methods for   
making ,ratafia from them4              
,recipe for making red ,ratafia1 fine   
and soft4    ,take of the black ,heart  
,cherries twenty-four ,pounds2 black    
,cherries  four ,pounds2 ,rasberries and
 ,strawberries1 of each three ,pounds3  
,pick  these ,fruits from their ,stalks1

 and bruise them1 in which ,condition   
let  them continue twelve ,hours2 press 
out the ,juice1 and1 to every ,pint  of 
it add a ,quarter of a ,pound of ,sugar4
 ,when the ,sugar is dissolved  run the 
whole through the filtrating ,bag1 and  
add to it three ,quarts  of clean ,proof
 ,spirits4 ,then take of ,cinnamon four 
,ounces2 of ,mace an  ,ounce2 and of    
,cloves two ,drams4 ,bruise these       
,spices1 put them into an  ,alembic with
 a ,gallon of clean ,proof ,spirits and 
two ,quarts of ,water1  and draw off a  
,gallon with a brisk ,fire4 ,add as much
 of this spicy  ,spirit to your ,ratafia
 as will render it agreeable to your    
,palate2  about one fourth is the usual 
,proportion4    ,ratafia made according 
to the above ,recipe will be of a very  
rich  ,flavour1 and elegant ,colour4 ,it
 may be rendered more or less of a spicy
  ,flavour1 by adding or diminishing the
 ,quantity of ,spirit distilled from    
the ,spices4    ,some in making ,ratafia
 suffer the expressed ,juices of their  

,fruits to  ferment several ,days2 by   
this means the ,vinosity of the ,ratafia
 is  increased2 but1 at the same time1  
the elegant ,flavour of the ,fruits     
greatly diminished4 ,wherefore if the   
,ratafia be desired stronger or  more   
vinous1 it may be done by adding more   
,spirits to the expressed  ,juice2 by   
which means the ,flavour of the ,fruits 
may be preserved1 as  well as the       
,ratafia rendered stronger4    ,it is   
also a ,method with some to tie the     
,spices in a ,linen ,rag1 and  suspend  
them in the ,ratafia4 ,but if this      
,method be taken it will  be necessary  
to augment the ,quantity of ,spirit     
first added to the  expressed ,juice4   
,there is no great ,difference in the   
two ,methods of  adding the ,spices1    
except that by suspending them in the   
,ratafia1 the  ,liquor is generally     
rendered less bright and transparent4   
,there is also another ,method practised
 in making ,ratafia1 which is  this3    
,take the ,quantity of ,fruit proposed1 

bruise it1 and immediately  pour the    
,spirit on the ,pulp4 ,after standing a 
,day or two express the  ,juice and     
,spirit1 filtrate it1 and add the ,sugar
 and ,spices as before4  ,but this      
,method requires more ,spirit than the  
former1 as it will be  impossible to    
press it all out of the ,skins and other
 ,parts of the  ,fruit remaining after  
the ,juice is extracted4                
#b4 ,of making fine and dry ,ratafia    
from red ,fruit4    ,tho' the ,ratafia  
we have just mentioned will doubtless   
please the  ,palates of many ,people2   
yet there are others who would prefer a 
different ,sort2 it is therefore        
necessary to know how to make dry as    
well as sweet ,ratafia1 if we are       
desirous of pleasing all ,sorts of      
,palates4    ,dry ,ratafia is prepared  
in the same manner as the preceding1 but
 the  ,ingredients are different4    ,an
 equal ,quantity of ,cherries and       
,gooseberries are necessary in making   
dry or sharp ,ratafia2 because the      

,acidity of the ,gooseberries gives  the
 requisite ,flavour to this ,sort of    
,liquor4 ,but1 at the same time1  care  
must be taken that the ,gooseberries be 
fully ripe2 for otherwise1  tho'        
,gooseberries are more acid before they 
are ripe than afterwards2  yet that     
,acidity is not the ,flavour desired2 it
 is acerb and rough1  and will render   
the ,flavour of the ,ratafia            
disagreeable4 ,the same  ,observation   
holds good also with regard to the      
,cherries2 they must be  fully ripe as  
in making the soft ,ratafia4    ,instead
 of black ,cherries used in the         
,composition of the preceding  ,ratafia1
 ,mulberries should be used in this3    
,the reason for this ,change  is1 that  
the ,juice of the black ,cherry is more 
sweet and glutinous than  that of the   
,mulberry1 and therefore less fit for   
making dry ,ratafia4  ,but the          
,mulberries must be the ripest and      
blackest possible1 in order  to give the
 better ,colour to the ,liquor4    ,more

 ,spirit and less ,sugar in proportion  
to the ,juice of the ,fruit1  is also   
required in this ,composition than in   
the foregoing2 but with  regard to the  
,spices1 the same ,quantity is generally
 added to both4                  ,recipe
 for making red ,ratafia1 fine and dry4 
,take of ,cherries and ,gooseberries1 of
 each thirty ,pounds2 ,mulberries  seven
 ,pounds2 ,rasberries ten ,pounds4 ,pick
 all these ,fruits clean from  their    
,stalks1 c4 bruise them1 and let them   
stand twelve ,hours2 but  do not suffer 
them to ferment4 ,press out the ,juice1 
and to every ,pint  add three ,ounces of
 ,sugar2 when the ,sugar is dissolved   
run it thro' the  filtrating ,bag1 and  
to every five ,pints of ,liquor add four
 ,pints of  clean ,proof ,spirit2       
together with the same ,proportion of   
,spirit drawn  from the ,spices in the  
foregoing ,composition4    ,but it may  
not be amiss to observe here1 that      
different ,distillers use  different    
,quantities of the ,spirit drawn from   

the ,spices4 ,the best  ,method         
therefore is to imitate the ,flavour    
most universally approved  of1 which may
 be easily done by adding a greater or  
less ,proportion of  the spiced ,spirit4
                              #c4 ,of   
mixed ,ratafia4    ,by mixed ,ratafia is
 meant the ,juices of ,fruits prepared1 
and ready to  be mixed with the ,spirit 
when called for4                        
,recipe for making mixed ,ratafia4      
,ratafia is composed of ,cherries and   
,gooseberries2 of these the best are  to
 be chosen1 bruised1 and in that        
,condition suffered to remain some      
,days to ferment4 ,the ,juice is then to
 be strained off1 the ,quantity  of     
,sugar and ,brandy added1 and the whole 
put into a ,cask and close  stopped4 ,a 
,lee or ,sediment will fall to the      
,bottom of the ,cask1 which  ,sediment  
will be of great ,use in preserving the 
,ratafia4    ,the ,proportion of black  
,cherries must be large in this         
,ratafia1 because  the ,colour1 which   

this is greatly valued for1 chiefly     
comes from the  ,juice of that ,fruit4  
,the ,sugar must not be put in at once1 
because the ,acidness of the  ,liquor   
would cause a considerable              
,effervescence1 but by a little at a    
time4    ,these ,instructions being     
observed1 a ,ratafia of this ,kind may  
be easily  made3 ,and as the ,spirit is 
not to be mixed with it1 till the       
,ratafia  is called for1 a large        
,quantity of it may be made at a small  
,expence1  when the ,fruits are in      
,perfection1 which cannot be done by the
 common  ,methods4                      
,recipe for making mixed ,ratafia4      
,take of common ,cherries1 thoroughly   
ripe1 four ,hundred and fifty  ,pounds2 
,gooseberries1 large and ripe1 two      
,hundred and twenty-five  ,pounds2 black
 ,cherries ripe and large1 fifty        
,pounds4 ,bruise these  ,fruits1 and in 
that ,condition let them continue three 
or four ,days to  ferment4 ,then press  
out the ,juice1 and add one fifth ,part 

of ,spirit2  that is1 if you have two   
,hundred and fifty ,pints of ,juice you 
must add  to it fifty ,pints of ,spirit4
 ,when your ,spirit and ,juice are mixed
 put  them into a ,cask1 and for every  
,pint add three ,ounces of ,sugar4 ,by  
this  means your ,ratafia will be always
 ready to mix with ,spirit4    ,but as  
the ,proportion of ,spirit is but small1
 it will be necessary to  taste your    
,ratafia at least every ,month1 lest it 
should ferment1 and  by that means lose 
both its ,flavour and ,colour4 ,as soon 
therefore as  you perceive the least    
,alteration in your ,ratafia1 more      
,spirit must be  added to stop the      
,fermentation2 and by this ,method it   
may be kept the  whole ,year4    ,if you
 have any ,ratafia remaining at the ,end
 of the ,year1 you must mix  it with    
that just made1 adding a large          
,proportion of black ,cherries2  because
 the ,colour in the old ,ratafia will   
not be equal to that of  the new4 ,or   
you may add to your old ,ratafia a      

proper ,quantity of the  fresh ,juice of
 black ,cherries1 which will restore its
 ,colour1 and1 in  a great ,measure its 
,flavour too3 ,so that if your ,ratafia 
has been well  preserved1 it will1 when 
mixed with fresh ,juice of black        
,cherries1 be  but little inferior to   
the new4                                
#d4 ,of white ,ratafia4    ,as red      
,fruits are the ,basis of that called   
red ,ratafia1 so1 on the  contrary1 that
 made from the ,juices of white ,fruits 
is denominated  white ,ratafia4         
,there are various ,kinds of ,ratafia   
made from various ,fruits2 but ,i  shall
 only give ,recipes for making three or 
four ,sorts1 which will be  sufficient  
for all the rest1 as the ,method is     
nearly the same in all4      ,recipe for
 making ,ratafia from the ,muscat1 or   
white ,frontiniac ,grape4    ,the       
,berries of this ,kind of ,grape are    
large1 and grow extremely  close upon   
the ,bunches1 which are very long1 and  
have commonly two  ,shoulders3 ,the     

,fruit1 when ripe1 has a rich musky     
,flavour2 but it is  commonly very late 
in ,autumn1 before these ,grapes are in 
,perfection2  and the ,berries being so 
very close upon the ,bunches1 detain the
  ,moisture in the ,centre2 so that they
 often perish3 ,to prevent which  some  
curious ,persons look over their ,vines1
 soon after the ,grapes are  formed1    
and1 with a ,pair of ,scissars1 cut out 
all small ones1 so as  to leave the     
others at a moderate ,distance1 whereby 
the ,sun and ,air  are easily admitted1 
which dissipates the ,moisture1 and     
prevents their  perishing4 ,there is    
another ,kind of this ,grape1 called by 
some the  white ,frontiniac of          
,alexandria1 and by others the          
,jerusalem ,muscat1  which is a very    
large ,grape1 and1 when ripe1 an        
excellent ,fruit2 but  is rarely brought
 to ,perfection in ,england4 ,the       
,berries of the  ,jerusalem ,muscat1 are
 of an oval ,shape1 and very large4     
,they grow  very loose on the ,bunches1 

are very fleshy and firm1 and1 when     
ripe1  are of greenish white1 and a     
delicate ,flavour4    ,either of these  
,kinds of ,grapes will make very fine   
,ratafia2 but which  ever of them are   
chosen1 they must be picked from the    
,stalks1 and only  the finest ,berries  
made use of4 ,the ,stones must also be  
picked out2 for  if they are bruised    
with the ,berries1 the fine ,flavour of 
the ,juice  will be greatly diminished4 
,when you have picked the ,grapes from  
the ,stalks1 and taken out the  ,stones1
 press out the ,juice1 and filtrate it  
through a ,flannel ,bag4  ,then add the 
,quantity of ,sugar and ,spirit1 and    
flavour it to your mind  with a ,spirit 
distilled from ,spices1 in the manner   
explained below4    ,the general        
,proportion of ,sugar and ,spirit1 is1  
to twenty ,pints of the  ,juice1 five   
,pounds and a ,half of ,sugar1 ten      
,pints of ,spirit1 and what  ,quantity  
you please of the spicy ,spirit4    ,to 
make the spicy ,spirit1 take of ,mace   

one ,pound1 ,nutmegs four ,ounces1      
,spirit three ,gallons1 and draw off the
 whole in ,balneum ,mari4    ,by the    
same ,method you may make red ,ratafia  
from the red ,frontiniac2  except that  
the ,grapes1 when bruised1 must be      
suffered to ferment three  or four      
,days1 before the ,juice is pressed out2
 because the ,colour1  which resides    
principally in the ,skins of the        
,grapes1 will1 by that  means1 be       
extracted4    ,the ,berries of the red  
,muscat1 or red ,frontiniac1 are about  
the ,size of  those of the white2 but   
grow much thinner on the ,bunches4 ,this
 ,grape1  when thoroughly ripe1 has the 
richest and highest ,flavour of any  yet
 known2 but it must have a dry ,soil and
 a ,south ,aspect1 otherwise  it seldom 
ripens well in ,england4 ,besides the   
above ,grape1 there  is another called  
by some red ,muscat of ,alexandria1 and 
by others  red ,jerusalem ,muscat4 ,this
 is not quite so late in ripening as the
  white ,muscat of ,alexandria above    

described2 and for that reason more     
esteemed4 ,the ,berries of this ,kind   
are not quite so large as those of  the 
white1 but of the same ,form1 and equal 
in ,goodness4                           
#e4 ,of ,ratafia from ,peaches4    ,the 
,ratafia made from the ,peach is the    
finest and richest ,flavour of  any made
 from stoned ,fruits4 ,it is however    
necessary to gather the  ,peach when    
thoroughly ripe1 but1 at the same time  
not to suffer it to  hang too long on   
the ,tree3 ,for as1 on the one hand1 it 
will not acquire  its delicious ,flavour
 and ,smell till thoroughly ripe1 so1 on
 the  other1 it will lose both if       
suffered to hang on the ,tree1 after it 
has  attained to a full ,maturity4      
,another necessary ,caution is1 to      
gather it  in fine warm ,weather1 and   
near the ,middle of the ,day2 because   
then both  the ,flavour and ,smell are  
in the greatest ,perfection4    ,it is  
also requisite to make ,choice of the   
proper ,sorts of ,peaches2  for there is

 a remarkable ,difference in the        
,flavour of these ,fruits4  ,gardeners  
reckon above thirty ,sorts of ,peaches1 
but not more than half  that number are 
proper for making ,ratafia4 ,i shall    
therefore give  a short ,description of 
those that are most proper1 that the    
young  ,distiller may not be            
disappointed in making ,ratafia from    
,peaches4    #a4 ,the early ,purple     
7called by the ,french ,la ,pourpre     
htive47 ,this  ,tree hath smooth        
,leaves3 ,the ,flowers large1 and open3 
,the ,fruit is  large1 round1 and of a  
fine red ,colour3 ,the ,flesh is white1 
but very  red at the ,stone2 very full  
of ,juice1 which has a rich vinous      
,flavour4  ,this ,peach is ripe about   
the ,middle of ,august4    #b4 ,the     
large1 or ,french ,mignon4 ,the ,leaves 
of this ,tree are smooth1  and the      
,flowers large and open4 ,the ,fruit is 
a little oblong1 generally  swelling out
 on one ,side1 and of a fine ,colour4   
,the ,juice is very  sweet1 and of a    

high ,flavour2 the ,flesh white1 but    
very red at the  ,stone1 which is small1
 and easily separates from the ,flesh4  
,this ,peach  is ripe in the middle of  
,august4    #c4 ,the ,chevreuse2 or1    
belle ,chevreuse4 ,this ,tree hath      
smooth ,leaves1  and its ,flowers are   
small and contracted4 ,the ,fruit is of 
a middling  ,size1 a little oblong1 and 
of an elegant ,colour4 ,the ,flesh is   
white1  but very red at the ,stone1 from
 which it separates2 full of a rich     
sugary ,juice1 and ripens towards the   
latter ,end of ,august4    #d4 ,the red 
,magdalen1 called by the ,french about  
,paris1 ,magdeleine  de ,courson4 ,the  
,leaves of this ,tree are deeply sawed1 
and the ,flowers  large and open4 ,the  
,fruit is large1 round1 and of a fine   
red ,colour4  ,the ,flesh is white1 but 
very red at the ,stone1 from which it   
separates4  ,the ,juice is very sugary1 
and of a rich ,flavour4 ,it is ripe the 
latter  ,end of ,august4    #e4 ,smith's
 ,newington4 ,this ,tree hath sawed     

,leaves1 and large open  ,flowers4 ,the 
,fruit is of a middling ,size1 and of a 
fine red1 next the  ,sun4 ,the ,flesh is
 very firm and white1 but very red at   
the ,stone1 to  which it closely        
adheres4 ,it has a rich sugary ,juice1  
and is ripe the  latter ,end of ,august4
    #f4 ,the ,chancellor4 ,the ,leaves  
of this ,tree are smooth1 and the       
,flowers  small and contracted4 ,the    
,fruit is shaped somewhat like the      
,belle  ,chevreuse1 but rounder4 ,the   
,flesh is white and melting1 and        
separates  from the ,stone1 where it is 
of a fine red ,colour4 ,the ,skin is    
very  thin1 and the ,juice remarkably   
rich4 ,it ripens about the ,end of      
,august4    #g4 ,the ,bellegarde2 or1 as
 the ,french call it1 the ,gallande4    
,this  ,tree hath narrow ,leaves1 and   
small contracted ,flowers4 ,the ,fruit  
is  very large and round1 and of a deep 
purple ,colour1 on the ,side exposed  to
 the ,sun4 ,the ,flesh is white1        
melting1 and separates from the ,stone1 

where it is of a deep red ,colour4 ,the 
,juice is very rich4 ,this ,peach is    
ripe about the beginning of ,september4 
#h4 ,the ,bourdine4 ,the ,leaves of this
 ,tree are smooth1 and the ,flowers     
small and contracted4 ,the ,fruit is    
large1 round1 and of a fine red  ,colour
 next the ,sun4 ,the ,flesh is white1   
melting1 and separates from  the ,stone1
 where it is of a fine red ,colour4 ,the
 ,juice is vinous and  rich4 ,it is ripe
 the beginning of ,september1 and       
greatly esteemed by  the curious4    #i4
 ,the ,lisle2 or1 as the ,french call   
it1 la petite ,violette ,htive4  ,this  
,tree hath smooth ,leaves1 and small    
contracted ,flowers4 ,the ,fruit  is of 
a middle ,size1 and next the ,sun of a  
fine violet ,colour4 ,the  ,flesh is of 
a pale yellow1 melting1 full of a rich  
vinous ,juice2 but  adheres to the      
,stone1 where it is very red4 ,this     
,fruit is ripe the  ,beginning of       
,september4    #aj4 ,the old ,newington4
 ,the ,leaves of this ,tree are sawed1  

and the  ,flowers large and open4 ,the  
,fruit is fair1 large1 and of a         
beautiful  red ,colour next the ,sun4   
,the ,flesh is white1 melting1 and      
closely  adheres to the ,stone1 where it
 is of a deep red ,colour4 ,the ,juice  
is  very rich and vinous4 ,it is ripe   
about the ,middle of ,september4    #aa4
 ,the ,rambouillet1 commonly called the 
,rambullion4 ,this ,tree has  smooth    
,leaves1 and large open ,flowers4 ,the  
,fruit is of a middling ,size1  rather  
round than long1 deeply divided by a    
,furrow in the ,middle2 of  a fine red  
,colour next the ,sun1 but of a light   
,yellow next the ,wall4  ,the ,flesh is 
melting1 of a bright yellow ,colour1    
except near the  ,stone1 from which it  
separates1 where it is of a deep red4   
,the ,juice  is rich and of a vinous    
,flavour4 ,this ,fruit ripens about the 
,middle of  ,september4    #ab4 ,the    
,pourpre2 or1 as the ,french generally  
call it ,pourpre  tardive1 the late     
,purple4 ,the ,leaves of this ,tree are 

very large1 and  sawed1 the ,shoots     
strong1 and the ,flowers small and      
contracted4 ,the  ,flesh1 except near   
the ,stone1 from which it separates1 and
 where it is  red1 is white1 melting1   
and of a rich sugary ,juice4 ,it is not 
ripe till  near the ,end of ,september4 
#ac4 ,the ,nevette4 ,the ,leaves of this
 ,tree are sawed1 and the ,flowers      
small and contracted4 ,the ,fruit is    
large1 somewhat longer than round1  of a
 bright red ,colour next the ,sun1 and  
of a pale yellow on the other4  ,the    
,flesh is melting1 full of a rich       
,juice1 and very red at the ,stone1     
from which it separates4 ,it ripens     
about the ,middle of ,september1 and  is
 esteemed one of the best ,peaches4     
#ad4 ,the ,royal4 ,this ,tree hath      
smooth ,leaves1 and small contracted    
,flowers4 ,the ,fruit is large1 round1  
and of a deep red on the ,side  exposed 
to the ,sun1 but of a pale yellow on the
 other4 ,the ,flesh is  white1 melting1 
and full of a rich ,juice1 of a white   

,colour1 except  near the ,stone from   
which it separates1 where it is of a    
deep red4 ,this  ,fruit is ripe about   
the ,middle of ,september4    #ae4 ,the 
monstrous ,pavy of ,pomponne4 ,the      
,leaves of this ,tree are smooth2  the  
,flowers large and open4 ,the ,fruit is 
very large and round1 many  times       
fourteen ,inches in ,circumference4 ,the
 ,flesh is white1 melting1  and closely 
adheres to the ,stone1 where it is of a 
deep red ,colour4 ,the  ,side next the  
,sun is a beautiful red1 and the other  
of a pale flesh  ,colour4 ,it ripens    
about the ,end of ,october1 and when the
 ,autumn is  warm1 is an excellent      
,peach4    ,the above ,description of   
the different ,kinds of ,peaches proper 
for  making ,ratafia1 will be of use to 
the young ,artist1 as the fine ,flavour 
of this ,liquor in a great ,measure     
depends on a proper ,choice of the      
,fruits used in the ,composition2 and if
 the ,instructions relating to the      
,perfections and ,ripeness of these     

,fruits are observed1 an excellent      
,cordial may be easily made in the      
following manner4    ,take your         
,peaches1 bruise them1 and instantly    
strain out their ,juice  thro' a ,piece 
of strong ,linen4 ,in this ,juice1      
without any ,mixture of  ,water1        
dissolve your ,sugar4 ,and when the     
,sugar is melted1 add the  ,quantity of 
,spirit4 ,no ,spices must be used in    
this ,ratafia1 the fine  ,flavour of the
 ,peach being far preferable to all     
,spices in the ,world4  ,the ,quantity  
of either the ,sugar or ,spirit may be  
augmented or lessened  according to your
 own ,judgment1 or in ,proportion to the
 ,price of your  ,ratafia4    ,as soon  
as the ,spirit is added to the dulcified
 ,juice of the ,peaches1  the whole must
 be filtrated thro' a ,flannel ,bag1 put
 into ,bottles  close stopped2 for the  
fine ,flavour of the ,peach will soon be
 lost  unless the ,bottles are very well
 corked4 ,some also cover the ,cork with
  ,sealing-wax1 which is not a bad      

,caution4    ,if you would have your    
,ratafia of a bright red ,colour1 your  
must let  your bruised ,peaches ferment 
a ,day or two2 by which means the       
,colour of  the ,skin1 and that of the  
,flesh near the ,stone1 will be         
extracted1 and  give your ,ratafia the  
,colour desired4                        
#d4 ,of ,orange-flower ,ratafia4    ,the
 ,orange-flower has been already        
described1 ,page #abg4 ,i shall         
therefore only add1 that the            
,orange-flowers used in making ,ratafia 
should be large1 in their full          
,perfection1 gathered before the ,rising
  of the ,sun1 and carefully picked from
 their ,stalks1 c4 ,some blanch  the    
,orange-flowers1 by putting them into a 
small ,quantity of ,water1  and boiling 
them a few ,minutes over the ,fire4 ,but
 by this ,method the  most volatile     
,parts of the ,flower are evaporated1 by
 which the ,ratafia  will lose much of  
its delicate ,flavour4    ,the best way 
therefore is to use the ,orange-flowers 

without any  previous ,boiling4         
,recipe for making ten ,gallons of      
,orange-flower ,ratafia4    ,take of    
,orange-flowers fresh gathered1 and     
clean picked from their  ,stalks1 c4    
five ,pounds1 and infuse them six ,days 
in five ,gallons of  clean ,proof       
,spirit4 ,dissolve fourteen ,pounds of  
,sugar in five ,gallons  of ,water2 and 
after straining the ,spirit from the    
,flowers1 mix it with  the ,syrup1 and  
filtrate the whole thro' a ,flannel     
,bag4    ,some instead of common ,water 
use the ,orange-flower ,water2 but it   
will  be necessary in pursuing that     
,method to take care that the ,water be 
fresh made1 and very fragrant2 for      
otherwise instead of improving1 you     
will greatly injure the fine ,flavour of
 your ,ratafia4    ,the foreign         
,distillers keep two ,sorts of          
,orange-flower ,ratafia1  one they call 
single and the other double4 ,the former
 is made  according to the above        
,recipe2 but in making the latter they  

use double  the ,quantity of            
,orange-flowers1 and considerably       
augment the ,proportion  of ,sugar4 ,it 
will be needless to give a ,recipe for  
making that ,sort of  ,ratafia1 which   
they call double1 as the ,process is    
exactly the same4                       
#e4 ,ratafia of ,portugal ,orange4      
,ratafia may be made from any ,sort of  
,orange2 but that of the ,portugal      
,orange is reckoned the best4    ,the   
,oranges must be chosen fair1 large1 and
 ripe2 and the outer or  yellow ,peel be
 carefully taken off4 ,the ,juice of the
 ,oranges must be  then pressed out1    
dulcified with ,sugar1 and mixed with   
the ,spirit3  after which the outer     
,rinds are to be added1 and after a     
proper  ,infusion1 the whole filtrated  
through a ,flannel ,bag4        ,recipe 
for making three ,gallons of ,portugal  
,orange ,ratafia4    ,take of the ,juice
 of ,portugal ,oranges two ,gallons2    
clean rectified  ,spirit one ,gallon2   
four ,pounds of ,sugar2 and the outer   

,peel of ten  ,oranges4 ,let the whole  
infuse a ,fortnight1 and then filter the
 ,liquor  through a ,flannel ,bag4      
,some instead of infusing the ,peel as  
directed in the above ,recipe1 put  the 
,peel into the ,spirit1 and distil it in
 ,balneum ,mari2 after which  they add  
the ,spirit to the dulcified            
,orange-juice1 and filtrate as  before4 
,the foregoing ,recipes for making      
,ratafia from different ,fruits1 c4     
will be sufficient to instruct the young
 ,distiller in the ,method  necessary to
 be pursued for making ,cordials of this
 ,kind2 for it would  be tedious to give
 ,formula's for making all the ,kinds of
 ,ratafia kept  by different            
,distillers4 ,the ,method in all is     
nearly the same2 and  the ,proportion of
 ,sugar and ,spirit may be easily       
discovered by a few  ,experiments4 ,i   
shall therefore conclude this ,chapter  
with giving a  ,recipe for making what  
is called by our ,english ,distillers   
,ratafia1  tho' a very bad ,composition4

                ,recipe for making ten  
,gallons of common ,ratafia4    ,take of
 ,nutmegs eight ,ounces2 bitter ,almonds
 ten ,pounds2 ,lisbon ,sugar  eight     
,pounds2 ,ambergrise ten ,grains3       
,infuse these ,ingredients three  ,days 
in ten ,gallons of clean ,proof ,spirit1
 and filter thro' a ,flannel  ,bag for  
use4    ,the ,nutmegs and bitter        
,almonds must be bruised2 and the       
,ambergrise  rubbed with the ,lisbon    
,sugar in a ,marble ,mortar1 before they
 are  infused in the ,spirit4           
,,chap4 ,,liii4                         
,of ,gold ,cordial4      ,this ,cordial 
has its ,name from ,leaf ,gold being    
formerly used in its  ,composition2 but 
as later ,experiments have abundantly   
demonstrated that  ,gold can add nothing
 to its ,virtues1 it is now generally   
omitted4                 ,recipe for    
making ten ,gallons of ,gold ,cordial4  
,take of the ,roots of ,angelica1 four  
,pounds2 ,raisins stoned1 two ,pounds2  
,coriander-seeds1 ,half a ,pound2       

,caraway-seeds and ,cinnamon1 of each   
,half a ,pound2 ,cloves two ,ounces2    
,figs and ,liquorice-root1 of each one  
,pound2 ,proof ,spirit eleven ,gallons2 
,water two ,gallons3 ,the ,angelica1    
,liquorice1 and ,figs must be sliced1   
before they are added4 ,digest two      
,days1 and draw off by gentle ,heat1    
till the ,faints begin to rise1  hanging
 in a ,piece of ,linen fastened to the  
,mouth of the ,worm an  ,ounce of       
,english ,saffron4 ,then dissolve eight 
,pounds of ,sugar in  three ,quarts of  
,rose ,water1 and add it to the         
distilled ,liquor4 ,some  ,distillers   
instead of ,saffron colour their ,goods 
with burnt ,sugar1 but  by this means   
the ,cordial is greatly impaired in its 
,virtues4                               
,or1    ,take of the ,juice of          
,alchermes five ,ounces2 ,cloves two    
,ounces and a  ,half2 ,musk and         
,ambergrise1 of each ,half a ,dram2     
,loaf ,sugar ten ,pounds2  ,proof       
,spirit eleven ,gallons2 digest the     

whole a ,fortnight in a close  ,vessel1 
and filter thro' a ,flannel ,bag for    
use4 ,some add thirty ,leaves  of ,gold2
 but the ,medicine is not at all the    
better for it4      ,either of the above
 ,recipes will produce an excellent     
,cordial2 good in  ,tremblings1         
,faintings1 and ,lowness of ,spirits1 c4
 ,also in ,nauseas  and ,griping ,pains 
of the ,stomach and ,bowels4            
,,chap4 ,,liv4                          
,of ,cardamum1 or ,all-fours4      ,this
 ,water has its ,name from the four     
,ingredients in its ,composition2  and  
in some ,countries is greatly used by   
the poorer ,sort of ,people4            
,recipe for making ten ,gallons of      
,cardamum4    ,take of ,pimento1        
,caraway and ,coriander-seeds1 and      
,lemon-peel1 of each  three ,pounds2 of 
,malt ,spirits eleven ,gallons2 ,water  
three ,gallons4 ,draw  off with a gentle
 ,fire1 dulcify with ordinary ,sugar1   
and make up the  ,goods1 to the         
,strength you desire with clean ,water4 

,this is rarely called for unless by the
 poor ,sort of ,people1 who are  induced
 to use it from its ,cheapness2 tho' it 
is a better ,cordial than  many drawn   
from dearer ,ingredients4 ,it is an     
excellent ,carminative1 and  is often   
sold for ,aqua ,mirabilis4              
,,chap4 ,,lv4                           
,of ,geneva4      ,there was formerly   
kept in the ,apothecaries ,shops a      
distilled  spirituous ,water of         
,juniper2 but the ,vulgar being fond of 
it as a ,dram1  the ,distillers         
supplanted the ,apothecaries1 and sold  
it under the ,name  of ,geneva4 ,the    
common ,sort however is not made from   
,juniper-berries  as it ought to be1 but
 from ,oil of ,turpentine2 the ,method  
of which we  shall give in the ,sequel  
of this ,chapter4    ,juniper-berries   
are a roundish ,fruit1 of the ,size of a
 ,pea4 ,they wither  and wrinkle in the 
drying1 and we meet with them variously 
corrugated1  and usually covered with a 
bluish resinous ,dust when fresh4 ,they 

should  be chosen fresh1 plump1 full of 
,pulp1 and of a strong ,taste and       
,smell4  ,they are usually imported from
 ,germany1 tho' we have plenty of the   
,trees in ,england4 ,it is but small    
with us1 rarely rising to more than     
three or four ,feet in ,height1 and     
scarce ever exceeding five or six4      
,some of the ,juniper ,shrubs are       
,males1 some ,females of the same       
,species2  the ,male ,shrubs produce in 
,april or ,may a small ,kind of ,juli   
with  ,apices on them very large1 and   
full of ,farina2 the ,females produce   
none of these ,juli but only the        
,berries1 which do not ripen till the   
second ,year1 and then do not           
immediately fall off1 so that it is no  
uncommon thing to see three ,sets of    
,berries1 or the ,berries of three      
different ,years at once on the same    
,tree4    ,if you make use of ,english  
,berries1 let them be fully ripe before 
they are gathered2 and in order to      
preserve them1 spread them very thin  on

 a boarded ,floor1 leaving the ,windows 
and ,doors open1 and turn them  once a  
,day till they are dry2 after which pack
 them up in ,barrels1 so  that no ,air  
may come to them1 and they will keep    
good all the ,year4  ,some1 when they   
are dry1 throw them altogether in a     
,heap in a ,corner of  the ,room1 where 
they continue till wanted for use2 but  
the ,berries will  not keep so well by  
this ,method as by being packed in      
,casks2 they are  subject to contract a 
,mouldiness1 which will give a ,taste to
 the ,goods1  greatly to their          
,disadvantage4    ,some ,distillers as  
soon as their ,berries are gathered1 put
 them into  ,casks1 and cover them with 
,spirits of ,wine2 by this ,method the  
,berries  are indeed well preserved1    
without any ,danger of contracting an   
ill  ,smell1 which they are very apt to 
do by the other ,methods unless the     
greatest ,care be taken2 but then it    
must be remembered1 that the ,spirit    
will extract great ,part of their       

essential ,oil1 in which their ,virtues 
consist1 and consequently the ,berries  
themselves will be rendered of  little  
,value4 ,if1 therefore1 you preserve    
your ,berries in this manner1  you      
should put into each ,cask or ,jarr1    
only the ,quantity you use for  one     
,charge of your ,still2 and when you    
have occasion to use them1 put  both the
 ,spirits and ,berries into your        
,alembic4    ,thus your ,berries will be
 finely preserved1 without any ,loss    
either of  their essential ,oil1 or the 
,spirits made use of to preserve4       
,recipe for making ten ,gallons of      
,geneva4    ,take of ,juniper-berries   
three ,pounds1 ,proof ,spirit ten       
,gallons2 ,water  four ,gallons4 ,draw  
off by a gentle ,fire till the ,faints  
begin to rise1  and make up your ,goods 
to the ,strength required with clean    
,water4    ,the ,distillers generally   
call those ,goods which are made up     
,proof by  the ,name of ,royal ,geneva2 
for the common ,sort is much below      

,proof1 ten  ,gallons of ,spirit being  
sufficient for fifteen ,gallons of      
,geneva4 ,nay1  what is generally sold  
at the common ,alehouses is made in the 
following  manner4    ,take of the      
ordinary ,malt ,spirits ten ,gallons2   
,oil of ,turpentine two  ,ounces1 ,bay  
,salt three ,handfuls1 ,draw off by a   
gentle ,fire till the  ,faints begin to 
rise1 and make up your ,goods to the    
,strength required  with clean ,water4  
,in this manner is the common ,geneva   
made1 and it is suprizing that  ,people 
should accustom themselves to drink it  
for pleasure4    ,there is a ,sort of   
this ,liquor called ,holland's ,geneva1 
from it being  imported from ,holland1  
which is greatly esteemed4    ,the      
,ingredients used by the ,dutch are1    
however1 the same as those  given in the
 first ,recipe of this ,chapter1 only   
instead of ,malt ,spirit  they use      
,french ,brandy4 ,in the first ,part of 
this ,treatise we have  sufficiently    
shewn the ,nature of ,french ,brandy1   

and in what its  ,excellence consists2  
and1 also1 that by the ,help of a clean 
,spirit1  ,cordial ,waters may be made  
with the same ,goodness as those drawn  
with  ,french ,brandy4 ,if therefore the
 ,distiller be careful in distilling    
and rectifying his ,malt ,spirit1 he may
 make ,geneva equal to that of  the     
,dutch1 provided it be kept to a proper 
,age2 for all spirituous  ,liquors      
contract a ,softness and ,mellowness by 
,age1 impossible to be  imitated by     
,art4                                   
,,chap4 ,,lvi4                          
,of ,cherry ,brandy4      ,this ,liquor 
is greatly called for in the ,country2  
and is made different  ways4 ,some press
 out the ,juice of the ,cherries1 and   
having dulcified  it with ,sugar1 add as
 much ,spirit to it as the ,goods will  
bear1 or  the ,price it is intended to  
be sold for4 ,but the common ,method is 
to  put the ,cherries clean picked into 
a ,cask1 with a proper ,quantity of     
,proof ,spirit1 and after standing      

eighteen or twenty ,days1 the ,goods    
are drawn off into another ,cask for    
,sale1 and about two thirds of the      
first ,quantity of ,spirits poured into 
the ,cask upon the ,cherries4 ,this  is 
suffered to stand about a ,month to     
extract the whole ,virtue from  the     
,cherries1 after which it is drawn off  
as before2 and the ,cherries  pressed to
 take out the ,spirit they had absorbed4
 ,the ,proportion of  ,cherries and     
,spirit is not very nicely observed2 the
 general ,rule is  to let the ,cask be  
about half filled with ,cherries1 and   
then filled up  with ,proof ,spirits4   
,some add to every twenty ,gallons of   
,spirit half an  ,ounce of ,cinnamon1 an
 ,ounce of ,cloves1 and about three     
,pounds of ,sugar1  by which the        
,flavour of the ,goods is considerably  
increased4 ,but in  order to save       
,expences1 not only the ,spices and     
,sugar are generally  omitted1 but also 
great ,part of the ,cherries1 and the   
,deficience  supplied by the ,juice of  

,elder-berries4 ,your own ,reason       
therefore1 and  the ,price you can sell 
your ,goods for1 must direct you in the 
,choice of  your ,ingredients4    ,by   
the same ,method you may make ,rasberry 
,brandy2 and if the ,colour of  the     
,goods be not deep enough1 it may be    
improved by an ,addition of  ,cherry    
,brandy4                                
,,chap4 ,,lvii4                         
,of ,honey ,water4      ,this ,water has
 its ,name from the ,honey in its       
,composition2 tho'  that ,ingredient is 
but of very little ,service to the      
,water1 if made  according to the usual 
,method4                   ,recipe for  
making a ,gallon of ,honey ,water4      
,take of the best ,honey and            
,coriander-seeds1 of each one ,pound2   
,cloves1  one ,ounce and a ,half2       
,nutmegs and ,gum ,benjamin1 of each an 
,ounce2  ,vanilloes ,number four4 ,the  
yellow ,rind of three large ,lemons3    
,bruise  the ,cloves1 ,nutmegs1         
,coriander-seed1 and ,benjamin2 cut the 

,vanilloes  in pieces1 and put all into 
a ,glass ,alembic1 with one ,gallon of  
clean  rectified ,spirit1 and after     
digesting forty eight ,hours1 draw off  
the  ,spirit in ,balneum ,mari4 ,to a   
,gallon of the above ,spirit1 add of    
damask  ,rose ,water and ,orange-flower 
,water1 of each a ,pound and a ,half2   
,musk  and ,ambergrise of each five     
,grains4 ,grind the ,musk and           
,ambergrise with  some of the ,water in 
a ,glass ,mortar1 and afterwards put all
 together  into a digesting ,vessel1    
shaking them well together1 and let them
  circulate three ,days and three       
,nights in a gentle ,heat3 ,then let all
  cool2 filter and keep the ,water in   
,bottles well stopped for use4    ,this 
,water was first made by that faithful  
,chemist ,mr4 ,george ,wilson1  for     
,king ,james ,,ii4 ,it is an            
,antiparalitic1 smooths the ,skin1 and  
gives one of the most agreeable ,scents 
imaginable4 ,forty or sixty  ,drops put 
into a ,pint of clean ,water1 are       

sufficient for washing the  ,hands and  
,face2 and the same ,proportion to      
,punch1 or any ,cordial ,water1  gives a
 very agreeable ,flavour4               
,,chap4 ,,lviii4      ,of ,unequalled   
,water1 generally sold by the ,french   
,name l',eau sans                       
,pareille4      ,there are two ,sorts of
 this ,water1 one drawn considerably    
below ,proof1  and rendered fine by     
,filtration1 and the other without the  
,faints1 the  ,receiver being removed as
 soon as they begin to rise4 ,the latter
 is  much the best1 tho' dearer than the
 former4           ,recipe for making a 
,gallon of the common ,eau sans         
,pareille4    ,take the outer ,peels of 
twelve ,citrons1 three ,quarts of fine  
,proof  ,spirit1 and a ,quart of ,water4
 ,put all into a ,glass ,alembic1 and   
distil  to a ,dryness in ,balneum ,mari2
 filtre the ,water1 and put it into     
,bottles well stopped4    ,this is the  
common ,sort1 and what is generally sold
 here under the ,name  ,eau sans        

,pareille4        ,recipe for making a  
,gallon of the best ,sort of ,eau sans  
,pareille4    ,take of the ,essence of  
,cedrat1 ,bergamot1 ,orange1 and ,lemon1
 of each  two ,drams2 rectified ,spirit 
a ,gallon2 ,water two ,quarts4 ,put all 
into  a ,glass ,alembic1 and distil in  
,balneum ,mari till the ,faints begin to
  rise1 when the ,receiver must be      
immediately removed4    ,some to save   
the ,trouble and ,expence of            
,distillation1 mix the ,essences  with  
the ,spirit of ,wine1 in the manner     
before mentioned in the ,chapter  for   
making ,hungary ,water2 but this is     
greatly inferior to that made by        
,distillation4                          
,,chap4 ,,lix4                          
,of the ,water of ,bouquet4      ,this  
,water has its ,name from its ,inventor1
 and is greatly esteemed  abroad for its
 ,smell4 ,it is indeed drawn from the   
most odoriferous  ,flowers1 and         
therefore it is no wonder that it is    
held in great ,esteem4                  

,recipe for making a ,gallon of         
,bouquet's ,water4    ,take of the      
,flowers of white ,lillies1 and ,spanish
 ,jessamin1 of each  ,half a ,pound2    
,orange-flowers and those of the        
,jonquil and ,pink of each  four        
,ounces2 damask ,roses one ,pound4 ,let 
those be fresh gathered1 and            
immediately put into a ,glass ,alembic  
with a ,gallon of clean ,proof  ,spirit1
 and two ,quarts of ,water4 ,place the  
,alembic in ,balneum ,mari1  draw off   
till the ,faints begin to rise4 ,you may
 use ,spirit of ,wine1  instead of      
,proof ,spirit2 but it will be          
absolutely necessary that it  be        
entirely inodorous2 for otherwise your  
,water will fall short of the  desired  
,perfection4                            
,,chap4 ,,lx4                           
,of ,cyprus ,water4      ,this ,water is
 only a dilute ,tincture of ,ambergrise2
 but as it is used  by those who are    
fond of that ,perfume1 and known by the 
,name of ,cyprus  ,water1 or ,eau de    

,chypre1 ,i would not omit giving the   
,recipe here1  intending to give a full 
,account of ,ambergrise in a succeeding 
,chapter4                   ,recipe for 
making a ,gallon of ,cyprus ,water4     
,take of the ,essence of ,ambergrise    
,half an ,ounce2 put it into a ,glass   
,alembic with a ,gallon of ,spirit of   
,wine and two ,quarts of ,water4 ,place 
the ,alembic in ,balneum ,mari1 and draw
 off till the ,faints begin to  rise4   
,,chap4 ,,lxi4                     ,of  
,vestal ,water1 or ,eau de ,vestale4    
,this is a very agreeable ,water1 and   
has been long in use in several  ,parts 
of ,europe4                      ,recipe
 for a ,gallon of ,vestal ,water4       
,take of the ,seeds of ,daucus ,creticus
 or ,candy ,carrots1 two ,ounces2       
,spirit of ,wine a ,gallon2 ,water two  
,quarts4 ,distil in ,balneum ,mari till 
the ,faints begin to rise4 ,then add to 
the ,spirit drawn over an ,ounce  of the
 ,essence of ,lemons1 and four ,drops of
 the ,essence of ,ambergrise2  redistil 

in ,balneum ,mari1 and keep the ,water  
in ,bottles well stoped  for use4       
,,chap4 ,,lxii4                     ,of 
,beauty ,water1 or ,eau de ,beaut4      
,this ,water has it ,name from its use  
in washing the ,face1 and giving an     
agreeable ,smell4 ,it is drawn from     
,thyme and ,marjoram1 which gives it a  
very elegant ,odour4                    
,recipe for making a ,gallon of ,beauty 
,water4    ,take of the flowery ,tops of
 ,thyme and ,marjoram1 of each one      
,pound2  ,proof ,spirits five ,quarts2  
,water one ,quart4 ,draw off in ,balneum
 ,mari1  till the ,faints begin to rise1
 and keep it close stopped for use4     
,,chap4 ,,lxiii4                        
,of ,royal ,water4      ,this ,water has
 its ,name from being considered as the 
most excellent  of all scented ,waters4 
,it is compounded of the ,cedrat1       
,nutmegs and  ,mace1 from whence the    
most elegant ,smell is produced2 and no 
,water is  at present thought equal to  
this4 ,there are two ,sorts of ,royal   

,water1  one produced by a single       
,distillation1 and the other by a double
  ,distillation1 and thence called      
rectified1 or double distilled ,royal   
,water4                       ,recipe   
for a ,gallon of ,royal ,water4    ,take
 of ,mace one ,ounce2 ,nutmegs ,half an 
,ounce2 ,essence of ,cedrat1 or         
,bergamot two ,drams3 ,put these into a 
,glass ,alembic 7after bruising the     
,spices7 with five ,quarts of fine      
,proof ,spirit1 and draw off one ,gallon
  in ,balneum ,mari4           ,recipe  
for making a ,gallon of double distilled
 ,royal ,water4    ,take of ,mace one   
,ounce2 ,nutmegs ,half an ,ounce2 bruise
 them1 and put  them into an ,alembic   
with six ,quarts of fine ,proof ,spirit1
 and draw off  five ,quarts with a      
gentle ,fire4 ,then take the ,spirit    
drawn off and put  it into a ,glass     
,alembic1 with two ,drams of the        
,essence of ,cedrat1 or  ,bergamot1 and 
draw off a ,gallon in ,balneum ,mari4   
,either of these ,recipes will produce  

an elegant ,water2 but the latter       
greatly exceeds the former4             
,,chap4 ,,lxiv4         ,of the         
,tincture1 or ,essence of ,ambergrise1  
,musk and ,civet4      #a4 ,authors have
 been long divided with regard to the   
,origin of  ,ambergrise2 some taking it 
for a vegetable ,juice1 which either    
dropped  into the ,water from the       
,trunks or ,branches of some ,trees     
growing on  the ,sea-coast1 or exudated 
from their ,roots which ran out of the  
,earth  into the ,sea2 some for an      
animal ,production1 and formed either by
 a  secret ,process from ,honey-combs1  
or the ,dung of ,birds2 and others  have
 very circumstantially recorded that it 
is produced in the ,whale4  ,these      
,opinions are however now looked upon as
 false2 ,ambergrise being  universally  
allowed to be a ,mineral ,production1 of
 the ,number of  ,bitumens4 ,it is a    
light and frothy ,substance1 which      
generally bubbles  up out of the ,earth 
in a fluid ,form1 principally under     

,water1 where it  is by ,degrees        
hardened into the ,masses we see it in4 
,ambergrise in its natural1 or common   
,form is a lax and coarse ,substance  of
 an irregular ,structure1 friable1 and  
so light as to swim upon  ,water4 ,it is
 of a pale gray ,colour1 with a faint   
,tinge of brown in  it2 but ,pieces     
perfectly and uniformly of this ,colour 
are rare1 what  we usually meet with is 
composed of whitish1 yellowish1 and     
blackish  ,granules2 and in ,proportion 
as there is more or less of this whitish
  ,matter in these ,masses1 it is more  
or less scented and valuable4 ,it is    
found in ,pieces of perfectly irregular 
,figures1 and from the ,bigness  of a   
,pea to those of ten1 twenty1 or more   
,pounds2 nay there have been  ,masses   
found of more than two ,hundred ,weight4
    ,it should be chosen in clean and   
not over friable ,pieces1 of a pale     
grey ,colour1 and as uniform as possible
 in its ,structure1 with small  black   
,specks within4    ,there are two ,sorts

 of ,essences made from this ,perfume2  
one without  ,addition of any other     
odoriferous ,substance1 and the other   
from  ,ambergrise compounded with ,musk 
and ,civet4                  ,recipe for
 making the ,essence of ,ambergrise4    
,take of ,ambergrise and white          
,sugar-candy1 of each three ,drams2     
grind  them well together in a ,glass   
,mortar1 adding to them by slow         
,degrees1  five ,ounces of rectified    
,spirit of ,wine1 digest the whole in a 
,martrass  7represented ,fig4 #h47 well 
stopped for four ,days1 and then        
separate the  clear ,tincture or        
,essence1 which keep in a ,bottle well  
stopt for use4              ,recipe for 
making the compound ,essence of         
,ambergrise4    ,take of ,ambergrise and
 white ,sugar-candy of each two ,drams2 
,musk twelve  ,grains2 ,civet two       
,grains2 grind all these well together  
in a ,glass  ,mortar1 adding by ,degrees
 four ,ounces of rectified ,spirit of   
,wine2  digest and separate the clear   

,essence for use1 as in the preceding   
,recipe4    #b4 ,musk is a dry1 light1  
and friable ,substance2 of a dark       
blackish  ,colour1 with some ,tinge of a
 purplish or blood ,colour in it4 ,it is
  soft1 and somewhat smooth and unctuous
 to the ,touch1 and of a highly         
perfumed ,smell4 ,it is brought to us   
sewed up in a ,kind of ,bladders or     
,cases of ,skin1 covered with a brownish
 ,hair1 which are the real ,bags in     
which the ,musk is lodged while on the  
,animal4 ,musk should be chosen of  a   
very strong ,scent1 and in dry sound    
,bladders2 and must be kept close  shut 
down in a ,leaden ,box1 by which means  
it will retain its ,smell1 and  not grow
 too dry4                     ,recipe   
for making the ,essence of ,musk4       
,take of ,musk and white ,sugar-candy of
 each one ,dram2 rub them well  together
 in a ,marble ,mortar1 adding by        
,degrees during the rubbing  five       
,ounces of rectified ,spirit of ,wine3  
,put the whole into a ,matrass1  digest 

three ,days in a gentle ,heat1 and pour 
off the clear ,essence1  which keep in a
 ,bottle well stopt for use4 ,some add a
 few ,grains  of ,civet to their        
,essence of ,musk1 which considerably   
augments the  ,fineness of the perfume4 
#c4 ,civet is produced1 like ,musk1 in  
,bags growing to the lower ,part of  the
 ,belly of an ,animal4 ,it is of        
different ,colours from a pure lively   
whitish1 to a black2 but the nearer it  
approaches to the white the  better it  
is2 of an extremely strong ,smell1 and a
 bitterish pungent  ,taste4    ,the     
,essence of ,civet is rarely used alone1
 but of great service in  making        
,additions to other odoriferous ,waters1
 and therefore ,i shall  here give the  
,method of making it4                   
,recipe for making the ,essence of      
,civet4    ,take of ,civet and double   
refined ,sugar1 of each two ,drams2 rub 
them  well together in a ,glass ,mortar1
 adding by ,degrees five ,ounces of     
rectified ,spirit of ,wine3 ,put the    

whole into a ,matrass1 digest three     
,days in a gentle ,heat1 and pour off   
the clear ,essence for use4 ,tho'  the  
,essences in this ,chapter are1 properly
 speaking1 ,chemical  ,preparations1 and
 therefore foreign to the ,business of  
the ,distiller2  yet as they are often  
added to perfumed ,waters1 and easily   
made1 ,i  thought the above ,recipes    
would not be unacceptable to the        
,reader4                                
,,chap4 ,,lxv4               ,of        
,faints1 and the ,uses they may be      
applied to4      ,in many of the        
preceding ,recipes ,i have ordered the  
,receiver to be  removed as soon as the 
,faints begin to rise2 because otherwise
 the  ,goods would contract a           
disagreeable ,taste and ,smell4 ,it is  
not however  to be understood that these
 ,faints are to be thrown away1 nor the 
,working of the ,still immediately      
stopped2 for they are far from being  of
 no ,value1 notwithstanding they would  
be of great ,disadvantage if  suffered  

to run among the more spirituous ,parts 
of the ,goods before  drawn off4 ,as    
soon therefore as you find the clear    
,colour of the ,goods  begins to change 
of a bluish or whitish ,colour1 remove  
the ,receiver1  place another under the 
,nose of the ,worm1 and continue the    
,distillation  as long as the ,liquor   
running from the ,worm is spirituous1   
which may  be known by pouring a little 
of it on the ,still ,head1 and applying 
a lighted ,candle to it2 for if it is   
spirituous it will burn1 but  otherwise 
not4 ,when the ,faints will no longer   
burn on the ,still ,head1  put out the  
,fire1 and pour the ,faints in a ,cask  
for that ,purpose2 and  when1 from      
repeated ,distillations1 you have       
procured a sufficient  ,quantity of     
these ,faints1 let the ,still be charged
 with them almost to  the ,top4 ,then   
throw into the ,still three or four     
,pounds of ,salt1 and  draw off as you  
would any other ,charge as long as the  
,spirit extracted  is of a sufficient   

,strength2 after which the ,receiver is 
to be removed1  and the ,faints saved by
 themselves as before4    ,the ,spirits 
thus extracted from the ,faints will    
serve in several  ,compositions as well 
as fresh2 but they are generally used in
 ,aniseed  ,water1 because the          
predominant ,taste of the ,aniseeds will
 entirely  cover that they had before   
acquired from other ,ingredients4       
,,the                                   
,,index        ,a4                      
,page4      ,accidents often attending  
,distillation1                          
#cc      how prevented1                 
#cg      ,remedies for1                 
#da      ,additions1 their ,use1        
#bj      ,advantages attending the      
different ,kinds of      ,distillation1 
#ea      ,air1 promotes and quickens    
,fermentation1                          
#ab      ,alembics1 different ,sorts of1
                                     #bi
      described1 #cj      the common1   
how used1                               

#eb      ,glass1 its ,use1              
#eg      ,simple ,waters how distilled  
by1                                     
#aad      ,all-fours1 or                
,cardamom--------1                      
#bdg      ,ambergrise1 ,description of1 
#bfa      ,essence of1 #bfb             
,andrew's 7,father7 ,water1             
#bjg      ,angelica ,water1 spirituous1 
#aff      compound1                     
#afg      ,anhalt ,water1               
#aii      ,aniseed described1           
#aeg    -------- ,water1                
#aeh      ,antiscorbutic ,water1        
#agg      ,aqua ,clestis1               
#aid      ,mirabilis1                   
#afb      ,aromatics their ,use1        
#ba      ,arracs how procured in the    
,east ,indies1                          
#hf      how they may be imitated1      
#hh      how clarified1                 
#hi        ,b4      ,balneum ,mari1     
described1                              
#ee      its ,uses1                     
#ajh      ,barbadoes ,water1            

#bad      ,barnabas 7,father7 ,water of1
                                        
#bjh      ,baum ,water1                 
#ach      ,water1 compound1             
#aij      ,beauty ,water1               
#bei      ,bergamot1 described1         
#bjc      a spirituous ,water from1 #bjd
      ,bodies proper for ,distillation1 
#ei      ,bouquet1 ,water of1           
#bef      ,brandies how distilled in    
,france1                                
#gf      how to convert ,english        
,spirits into ,french1                  
#gg      whence they acquire their      
,colour1                                
#ajb      ,brewing defined1             
#b      ,water proper for1              
#d      how performed1  #e              
,bryony-root described1                 
#ahh      a compound ,water from1       
ibid4      ,burnt ,sugar its use in     
colouring ,brandy1                      
#aje      ,camomile-flowers1            
,description of1                        
#ahb      a compound ,water from1       

ibid4      ,caraway-seed1 ,description  
of1                                     
#aei      ,water1 ibid4                 
,cardamom-seed1 ,description of1        
#afj      ,water1                       
#afa      ,cardamum1 or ,all-fours1     
#bdg      ,carminative ,water1          
#aig      ,castor1 ,description of1     
#adj      a ,simple ,water from1        
#ada      ,cautions in distilling       
,vegetables1                            
#aaf      ,cedrat1 described1           
#bja      a spirituous ,water from1     
#bjb      ,cephalic ,water1             
#aic      ,cherry ,brandy1              
#beb      ,cinnamon1 ,description of1   
#acd      ,simple ,water drawn from1    
#ace      ,water1 spirituous1           
#adg      ,citron ,water how made1      
#beg      ,civet1 ,description of1      
#bfd      ,essence of1                  
ibid4      ,cloves1 ,description of1    
#aej      ,virtues of1                  
ibid4      a spirituous ,water from1    
ibid4      ,cohobation1 what1           

#bba      ,cold ,still described1       
#cb      its ,uses1                     
#aji      ,colouring of ,spirits1 how   
performed1                              
#aja      ,cordial ,waters1 ,rules for  
making1                                 
#adf      ,water of ,montpelier1        
#bjg      ,cubebs1 ,description of      
#afb      ,cyprus ,water                
#beg        ,d4      ,definition of     
,distillation1                          
#a      of ,brewing1                    
#b      of ,fermentation1               
#g      of ,spirits1                    
#fb      of ,essence1                   
#fb      of ,simple ,waters1            
#fc      of ,phlegm1                    
ibid4      of ,filtration1              
#fh      ,digestion1 what1 and how      
performed1                              
#ff      ,dill-seed1 ,description of1   
#adb      a ,simple ,water from1        
#adc      ,distillation1 defined1       
#a      of ,spirits1                    
#b      ,principles of explained1       

#bf      worthy the ,attention of the   
learned1                                
#bg      how divided1                   
ibid4      per ascensum1 what1          
ibid4      per descensum1 what1         
#bh      per latus1 what1               
ibid4      ,accidents attending the     
,processes of1                          
#cc      particular ,advantages         
attending every ,kind of1               
#ea      how performed in the common    
,alembic1                               
#eb      how performed in ,sand1        
#ec      in ,balneum ,mari1             
#ed      in ,glass ,alembics1           
#ef      by the vapour ,bath1           
#eg      ,bodies proper for1            
#ei      what procured by1              
#fb      the proper ,season for1        
#fg      of ,malt ,spirits1             
#gj      of ,molosses ,spirits1         
#gf      of ,rum1                       
#hj      of ,sugar ,spirits1            
#hc      of ,raisin ,spirits1           
ibid4      of ,simple ,waters how to be 

conducted1                              
#aaf      ,rules for1                   
#abj      of compound ,waters1          
#ade      ,divine ,water1               
#bab      ,double ,goods what1          
#adi      ,drying of ,plants why often  
prejudicial1                            
#aac        ,e4      ,eau               
d',arquebusade1                         
#bjj      de ,bigarde1                  
#bjd      de ,carmes1                   
#aij      sans ,pareille1               
#bee      ,essence1 what1               
#fb        ,f4      ,faints1 their use1 
#bfe      ,father ,andrew's ,water1     
#bjg      ,father ,barnabas's ,water1   
#bjh      ,fennel-seed1 ,description of1
                                        
#ace      ,simple ,water1               
#acf      ,fermentation necessary to the
 ,extraction of        ,spirits1        
#b      defined1                        
#g      ,theory of1                     
#h      ,practice of1                   
#ae      how performed to the greatest  

,advantage1                          #bc
      how known to be perfected1        
#be      its ,use in drawing ,simple    
,waters1                                
#abc      ,ferments1 what1              
#af      how to procure a ,stock of1    
#ag      the ,alteration they cause in  
any neutral       fermentable ,liquor1  
#ai      ,filtration1 how performed1    
#fh      ,fire1 how to be regulated1    
#aaf      ,flavouring of ,spirits how   
performed1                              
#ii      ,fruits1 ,water of the four1   
#bji        ,g4      ,geneva1           
#bdh      ,ginger1 ,description of1     
#afc      ,gold ,cordial1               
#bde      ,goods double1 what1          
#adi      single1 what1                 
ibid4      ,gout ,water1                
#aih        ,h4      ,heat necessary in 
brewing1                                
#e      ,heavenly ,water1               
#aid      ,honey1 its use as an         
,addition1                              
#bj      ,water1                        

#bec      ,horse-radish ,water1         
#agh      ,hungary ,water1 how made1    
#aec        ,i4      ,jamaica-pepper1   
,description of1                        
#abi      how cured1                    
#acj      its ,uses1                    
ibid4      a ,simple ,water from1       
ibid4      ,jasmine ,water1             
#bjf      ,imperial ,water1             
#acc      ,juniper-berries1 ,description
 of1                                    
#bdh      the best ,methods of          
preserving1                             
#bdi        ,l4      ,ladies ,water1    
#aib      ,lavender1 ,virtues of1       
#aed      a spirituous ,water from1     
ibid4      ,lemon-peel1 a spirituous    
,water from1                            
#aeb        ,m4      ,malt1 why         
preferred in ,england1                  
#c      how to brew with it to          
,advantage1                             
ibid4      what ,parts of it dissolve in
 ,water1                                
#d      ,spirits how distilled1         

#gj      ,mint ,water1 spirituous1      
#afe      ,molosses1 ,spirits how       
distilled1                              
#ge      ,montpelier ,cordial ,water1   
#bjg      ,motion in ,fermentation1     
whence1                                 
#aj      ,musk ,description of1         
#bfc      ,essence of1                  
ibid4        ,n4      ,nitre1 ,spirit   
of1 its ,use1                           
#ig      ,nutmegs1 ,description of1     
#ahf      a spirituous ,water from1     
#ahg        ,o4      ,oak1 ,extract of1 
how made1                               
#ajc      its ,use1            ibid4    
,oil1 ,essential1 its ,use1             
#ba      of ,wine1 how procured1        
#ii      its ,use1                      
#ajj      ,essential1 of                
,orange-flowers1                        
#acj      ,oleosaccharum1 what1         
#ba      ,orange ,water1 spirituous1    
#afh      ,cordial ,water1              
#bjd      ,flowers1 ,description of1    
#abg    ,orange-flowers1 ,simple ,water 

of1                                 #abg
      double ,water of1                 
#abh      ,essential ,oil of1           
#abi      ,cordial ,water from1         
#aca      ,peel1 a ,simple ,water from1 
#aaa        ,p4      ,parsley ,water1   
compound1                               
#aif      ,penny royal1 its ,uses1      
#ach      a ,simple ,water from1        
#aci      ,water1 spirituous1           
#aie      ,pepper-mint ,water1          
#acf      spirituous1                   
#afe      ,phlegm1 what1                
#fc      ,pimento1 ,description of1     
#aci      ,piony1 ,description of1 #ahd 
a compound ,water from1                 
#ahe      ,plague ,water1               
#afi      ,plants1 ,spirit of1 what1    
#aac      what they lose in drying1     
ibid4      ,practice of ,fermentation1  
#ae      ,principles of ,distillation   
explained1                              
#bg        ,r4      ,raisin ,spirits how
 extracted1                             
#hc      great ,use of1                 

#he      ,ratafia1 common1              
#bba      red1                          
#bbd      fine and dry1                 
#bbf      mixed1                        
#bbh      white from ,grapes1           
#bcj      from ,peaches1                
#bcd      from ,orange-flowers1         
#bda      from the ,portugal ,orange1   
#bdc      ,english1                     
#bdd      ,rectification1 what1         
#hi      how performed to the greatest  
,advantage1                          #ij
      by alcaline ,salts1               
#ib      by ,alcalies and ,acids1       
#id      by saline ,bodies1             
ibid4      by quick ,lime1              
#ie      by neutral ,salts1             
ibid4      ,roman ,water1               
#bac      ,rose1 ,description of1       
#aca      a ,water drawn from1          
#acb      ,essence of1                  
#acc      ,rosemary1 a ,simple ,water   
of1                                     
#aaj      ,virtues of1                  
#aec      a spirituous ,water from1     

ibid4      ,ros solis1 ,description of1 
#bae      compound ,water1              
ibid4      ,royal ,water1               
#bfj      ,rules for conducting ,simple 
,distillation1                          
#abj      for making ,cordial ,waters1  
#adf      ,rum1 how distilled1          
#hj      whence it derives its ,flavour1
                               ibid4    
how it may be made to resemble ,arrac1  
#hb        ,s4      ,sand1 its use in   
,distillation1                          
#ec      ,salt1 ,glauber's1 ,spirit of1 
its ,use1                               
#bj      ,season proper for distilling1 
#fg      ,seeds1 ,water of the four1    
#baa      ,simple ,waters1 what1        
#fc      how distilled1                 
#ajg seq4      their ,contents1         
#aab      how distilled by the ,alembic1
                                    #aad
      drawn from a fermented ,plant1    
#abc      of ,baum1                     
#acg      of ,castor1                   
#adj      of ,cinnamon1                 

#ace      of ,dill-seed1                
#adb      ,water of ,fennel-seed1       
#acf      of ,jamaica ,pepper1          
#aci      of ,orange-peel1              
#adb      of ,penny-royal1              
#ach      of ,pepper-mint1              
#acf      of ,roses1                    
#acb      of ,spear-mint1               
#acg      ,single ,goods1 what1         
#adi      ,spear-mint ,water1           
#acg      ,use of1                      
ibid4      ,spices1 ,water of the four1 
#baj      ,spirits1 ,distillation of1   
#b      not to be extracted without a   
previous       ,fermentation1           
#b      from ,malt1 how extracted1      
#gj      from ,molosses1 how distilled1 
#ge      how extracted from ,sugar1     
#hc      from ,raisins1                 
ibid4      how flavoured1               
#ig      how coloured1                  
#aja      of ,plants1 what1             
#aac      ,stephens's 7,dr47 ,water1    
#agb      ,still cold1 described1       
#cb      its ,uses1                     

#aji      the ,operations of it how     
performed1                              
#aaj      ,stock of ,ferments how       
procured1                               
#ag      ,subject1 fermentable1 what    
composed of1                            
#h      ,sugar ,spirit1 what1 and how   
extracted1                              
#hj      burnt1 its ,use in colouring   
,brandy1                                
#aje      ,sulphur1 ,oil of1 its ,use1  
#bj      ,surfeit ,water1               
#agc        ,t4      ,tartar1 an aqueous
 ,solution of1 its ,use1                
#bj      ,theory of ,fermentation1      
#h      ,treacle1 its ,use as an        
,addition1                              
#bj      ,spirit from1                  
#ge      its ,use in colouring ,brandy1 
#ajd      ,water1                       
#ajh      ,turin ,ros solis1            
#bag        ,v4      ,vapour ,bath1 its 
,use1                                   
#eg      ,vestal ,water1                
#beh      ,unequalled ,water1           

#bee      ,usquebaugh1 common1          
#bah      ,royal1                       
#bai      by ,digestion1                
ibid4      ,french1                     
#bbj      ,vulnerary ,water1            
#bjj        ,w4      ,wash1 what so     
called by the ,distillers1              
#g      ,water1 what fittest for        
brewing1                                
#d      why necessary in several        
,distillations1                         
#di      ,waters1 ,simple1 what1        
#fc      how distilled1                 
#ajg seq4      drawn from fermented     
,plants1                                
#abc      from ,baum1                   
ibid4      from ,castor1                
#adj      from ,cinnamon1               
#ace      from ,dill-seed1              
#adb      from ,fennel-seed1            
#acf      from ,jamaica ,pepper1        
#aci      ,simple from ,orange-flowers1 
#abg      double of ,orange-flowers1    
#abh      from ,orange-peel1            
#adb      from ,penny-royal1            

#ach      from ,pepper-mint1            
#acf      from ,roses1                  
#acb      from ,spear-mint1             
#acg      ,water1 ,spirituous1 of       
,father ,andrew1                        
#bjg      from ,angelica1               
#aff      of ,anhalt1                   
#aii      from ,aniseeds1               
#aeg      called ,barbadoes1            
#bad      of ,father ,barnabas1         
#bjh      from ,baum1                   
#aij      from ,bergamot1               
#bjc      from the ,begarade1           
#bjd      of ,beauty1                   
#bei      of ,bouquet1                  
#bef      from ,bryony-root1            
#ahh      from ,camomile-flowers1       
#ahb      from ,caraway-seed1           
#aei      from ,cardamom-seed1          
#afj      called ,cardamum1             
#bdg      from the ,cedrat1             
#bja      called ,cephalic1             
#aic      from ,cinnamon1               
#adg      from ,cloves1                 
#aej      from ,citron-peel1            

#aef      of ,cyprus1                   
#beg      called ,divine1               
#bab      called ,eau sans ,pareille1   
#bee      from four ,fruits1            
#bji      from four ,seeds1             
#baa      from four ,spices1            
#baj      called ,gold ,cordial1        
#bde      against the ,gout1            
#aih      called ,heavenly1             
#aid      from ,honey1 c41              
#bec      from ,horse-radish1           
#agh      from ,jasmine-flowers1        
#bjf      called ,imperial1             
#ahc      from ,juniper-berries1        
#bdh      for ,ladies1                  
#aib      from ,lavender1               
#aed      from ,lemon-peel1             
#aeb      of ,montpelier1               
#bjg      from ,nutmegs1                
#ahf      from ,orange-peel1            
#afh      from ,parsley1                
#aif      from ,penny-royal1            
#aie      from ,pepper-mint1            
#afe      from ,piony1 c41              
#ahd      against the ,plague1          

#afi      called ,ratafia1              
#bba      called ,roman1                
#bac      from ,rosemary1               
#aec      from ,ros ,solis1             
#bae      called ,royal1                
#bei      against a ,scurvy1            
#agg      from ,spear-mint1             
#afd      of ,dr4 ,stephens1            
#agb      against a ,surfeit1           
#agc      from ,venice ,treacle1        
#ahj      called ,vestal1               
#beh      called ,usquebaugh1           
#bah      against ,wind1                
#aig      the ,wonderful1               
#afb      from ,wormwood1               
#age      against ,wounds1              
#bjj      ,wine1 ,oil of1 how procured1 
#ii      its ,use1                      
#ajj      ,winter's ,bark1 ,description 
of1                                     
#aea      ,wonderful ,water1 how made1  
#afb      ,wormwood ,water1 lesser      
,composition1                           
#age      greater ,composition1         
#agf                                    

,,finis4