The Complete Distiller

The Complete Distiller

~ “Ser. - THE -COMP LE TE DIS TILLER: CONTAINING, I. The Method of perform- ing the various Proceffes of Diftillation, with Defcrip- tions of the feyeral Inftru- ments: The whole Doc- trine of Fermentation : The manner of drawing Spirits from Malt, Raifins, Moloffes, Sugar, &%c. and of reétifying them : With InftruGtions for imitating! to the greateft Perfection both the Colour and Fia- vour of French Brandies. II. The manner of diftilling all Kinds of Simple Wa- ters from Plants, Flowers, &e. HII. The Method of making all the compound Waters and rich Cordials fo largely imported from France and italy; as likewife all thofe now made inGreat Britain. To which are added, Accurate Defcriptions of the feveral Drugs, . Plants, Flowers, Fruits, €¥c. ufed by Diftil- lers, and Inftructions each Kind. for chufing the beft of The Whole delivered in the plaineft manner, for the Ufe both of Difillers and Private Families. By 4. COOPER, DISTILLER. LONDON: Printed for P. Vaitiant in the Strand; and R. GrirFitus in Pater-Nofter-Row. M.DCC. LVI. . tye . oe “4 oo ‘ hey ’ r ¢ o see oe | Tis now fame Ye “is ince I rB formed a Defign of compiling a BR complete Syftem of Difillation’; and accordingly read moft of the ‘Treatifes on that Subjet, and ex- trakted from each what I thought. ne- ceffary for my Purpofe, propofing to fupply the Defects from my own Experience. It is, however, more than probable, that this Defign bad never been executed, had not oe French Treatife of Diftillation* fell * This Treatife is intitled Trasté Raifonné de Ia Diftillation, ou La Diftillation réduite en , - Principes: Avecun Traité des Odeurs. Par M. - Dre's an, Difillateur. Printed at Paris, in the ear, M.pcc.Lit1. PREFACE. Yato my Hands; but finding in that Book many ufeful Observations, and a great Number of Recipes for mak- ing various Sorts of compound Wa- ters and Cordials, I determined to finifo the Work I bad begun, being now enabled to render it much more _ tfefulthanit was poffible for meother- wife to have done. What I have tran» lated fro this Author, will, I dare fay, be hindly received by our Diftil- lers, as the manner of making many of the foreign Compound Waters, ‘&c. bas never before been publifbed in the Englifh Language... And I flatter mpi if the ‘feveral Hints interfperfed through | this Trea- tife are carefully adverted to, Dif- tillation may be carried to a much greater Degree of Perfettion than it is at prefent ; and the celebrat- ed Compound Waters and Cordials of the French and Italians, import- ed at fo great an Expence, and * [uch Desriment to the Tradz of this _ Natien, PREFACE. Nation, may be made in England, equal to thofe manufattured a- broad. My principal Intention being to render this Treatife ufeful to all, I have endeavoured to dehver every thing in the plaineft and moft intel- ligible Manner. Beauty of Stile is not, indeed, to be expetted in a Work of this Nature; and there- fore if Perfpicuity be not wanting, I prefume the Reader will forgive me, if he meets with fome Pajfages that might have been delivered in a more elegant Manner. I have al- fo, for the fame Reafen, avoided, as muchas pofible, Terms of Art, and given all the Recipes in Words at length. Difiillation, tho’ long prattifed, has not been carried to the Degree . of Perfection that might reafon- ably have been expetted. Nor will A4 this rbis appear furpriningy, if it be canfi- dered, that the Generalityof Diftillers proceed in the fame. beaten Tra&hy without hardly fufpetting their Art bapable of Improvements; or giv- ing themfelves any Trouble to en quire into the Rationale of the feverch Proceffes they daily perform. They imagines that the Theorg of Difilta tion is very abftrufe, .and dboue the Reach of esmnmon Capacities ; or, at leaft, that it requires along and very affiduous. Study to comprebend it ; and, “therefore, content shemfelves with repeating the Proceffes, watbout the leaft Variation. This Opinion, however ridiculous it may. appear to thefe mot acguatated with rhe pre- fent Pratitee of Diftiliers, hus, £ am fatisfed, been the principal Caufe why Diftillation has not been carri- ed to the Height it would otharwife have been. IF have therefore endéar voured in the following Treatise ‘to aefiroy this idle Opinion, and phew the I, Tn ee ii Jie PREFACE. the Diftiiler bow be may proceed. on rational Principles, and. diredt bis Euguiries in fuch a manner as can- not fail of leadimg bim to fuch Dif- coveries im bis Profefhon, as will be attended with Advantage both ta bimfelf and bis Country, ' Bur ¥s ix not to Mose only whe make Diftitlation their Profeffon, that I have laboured to render this Treatife ufeful; I have alfo en deavouved to extend its Urility to thofe who diftil Simple and Compound Waters for their own Ufe, or to Giftribute to their indigent Neigh- bours. And for this Reafon I have adapted moft of the Recipes to {mall Quantities, and briefly enumerated the Virtues and Ufes of each Com- pofttion. a The foort Defcriptions of the moff capital Ingredients, and the Direc- tions for chufing the bef of each | ' Kind, Kind, I flatter. myfelf- will not pa confideréd as improper : Becaufe the Goodne/s of every Compofition, muft, in.a great Meafure, depend on the Goodne/s of the Ingredients. As Typographical Errors are al- moft impoffible to be avoided, ‘the Reader will, I hope, pardon any he may chance to mect with in the ens fing Treatife; and the rather as, I dare fay, there are none but what be. may himfelf very eafily core ret. THE THE- CONTENTS Part I. Of the Difillation of Spirits. Cuap, Lf) F Brewing in order to the Pro- duction 7 inflammable Spirits. , _ Page 2 TY. ‘Of Fermentation, 7 Ill. Of Diftillation in general, , - 26 IV. Of particular Difillation. ° 27 V. Of <Alembics, and their di ferent - Confiructions, VI. Of the. Accidents that too often happen in performing the Pro- ceffes of Liftsilation, 33 VII. Of toe Methods of preventing Ac- cidents. 37 Vil. ‘Of the Remedies for Cheidents when they happen. the Alembic, as another means of preventing Accidents. 46 X, IX. Of the Neceffity of often cooling “CONTENTS. _ eitar, X. Of the Necefft tt Water eS te the pei feveral ees wt _Diftiliotcns: eee Pape ‘49 XI. Of the particular Advantages at- tending epery Kind of Difilla- tion. 5' > Ub Of Bodies Propet for Dif ation. 59 XUL Of what. is procured by Diftilla- tion. 63 XIV. Of t the proper Seafon Sor Difila~ “fions .v 67 XV. Of the Biltration. of Li yor’. 6B XVI of ib ‘Difiltation of. of. if Nor Spi- - XVI Of F the Difillation | of Molofis Spirits 75 "xv. Of the Nature of Brandies, and ; the Method of dibilling. them in , Frante. *-. 6. XIX, of the Diftitlation of. Rum, bo “RK. Of Sugar Spirits, * O*RXE Of Rasfin Spirits, uid " XXII. Of Apracs: _ en Of Reétification. - Sy xe Of the Flavouring of Spirits, 97 Vv. OF vee Methods of colouring Spt- Fit . - IOL mg 7 PART CONTENTS, Parr, AK, Containing: the Method of diftilling Simple Waters. = Cuar. LO F Waters drown ‘by the cold ; Stull... Page 109 Il. oe. di dijilling Simple Woters; y the - a4 HI. of. sneresfng the Virtues Of Sim- ple Waters by means of Coboba- tion, - . 121 IV. Of the Methsd of procuring a Simple Water from Vegetables, by previaufly fermenting the Ve- etable before Dfillazion.. 123 V. Of the Simple Waters commanty § in Ufe. 125 VI. Of Orange-flower Water, | 127 VIL Of Refe Water. 131 VIII. Of Gnugmon Water, 134 IX. Of Fennel Water. 335 X. Of Pepper-mint Water.» 136 XL OF Sparmiat Waters... 137 XII. Of Baum Water. ibid, sav. Of Peany royal Water. . . 338 ~ Of Jamaica. Pepper Water. _ XV. Of Caftor Wate ; 130 XVI. Of Orange Peel Water, . -:° 142 EVIL. Of the Wave r of Bill fet. 42 : Le . PART, CONTENTS. Parr Tif, | Of making Compound Waters and Cordials. CHAP, LOF trong CinnamonWater P.147 11. Of Clove Water. 150 Ill. Of Lemon Water. '152 IV. Of Hungary Water, — 153 -- V. Of Lavender Water, 154 VI. Of Citron Water. 156 VII. Of Annifeed Water. 157 VIL. A Caraway Water, - . 159 IX. Of Cardamom-feed Water. 160 X. Of Aqua Mirabilis. 162 XI. Of Mint Water. 164 | XID. Of Pepper-mint Water, 165 XIN. Of Angelica Water. - 166 XIV. Of Orange Water.: . 168 XV. Of Plague Water. ... 169 XVI. Of Dr. Stephens’s Water, 172 - - KVII. Of Surfeit Water. - fa9g XVII. Of Wormwood Water. + 176 XIX. Of Antifcorbutic Water. 177 XX. Of Compound Horfe-radifh Water. 178 XXI. Of Treacle Water 180 XXII.‘Of Compound Camomile-flower Wa- ‘XXII. Of Imperial Water — «3 -- 183 XXIV. Of Compound Piony Water: -- 184 XXV. Of Nutmeg Water. - 186 XXVIL XXVIII. XXIX. XXX. XXXII. XXXII. XXXII. XXXIV. XXXV. XXXVI. XXXVII. XXXVIII. - XL. -XLI. XLII. XLIV. XLV. XLVI, See - t -~— . XXXVI. XXVII. CONTENTS.’ Of Compound Bryony Water. 188 Cf Corspound Boum Water ; or, Eay de Carmes. 190 Of Ladies Water. 192 Of Cephalic Water. 193 Of Heavenly Water; or Aqua Caleftis. "194 Of Spirituous Penniroyal Wa- fer. a 195 Of Compound Parfley Water. 196 Of Carminative Water: 197 Of Gout Water. 198 Of .Anbalt Water. 199 Of Vulnerary Water ; or Eaud’ Arquebufade. 200 Of Cedrat Water. 201 Of Bergamot Water. 203 Of Orange cordial Water; or Eau de Bigarade. 204 Of Fafmine Water. 206 Of the Cordial Water of Mont- pelier. 207 Of Father Andrew's Water. 207 Of the Water of Father Barna- bas. 208 Of the Water of the four Fruits. en) e299 Of the Water of the four Spices. 210 Of the Water of the four Seeds. ; aus SLVII. « XLYII. Of the divine Water, Page 214 XLVI. Of Roman Wate. a3 ' XLIX. Of Barhadoes Water. 214 '. L. Of ie Sais. . . . ayy LL of & enh 218 . LI. Of Rataffa 228 LHI. of Gold Cordial, , 245 LIV. Of Cordamum, or Ab fours, 247 LV. Of Geneva, 248 LVI. Of :Cherry Brandy. 252 . LVI. Of Honey Water. — 253 LVIII. Of Unegualled Woter ; ar Eau ~ fans Pareille. 255 LIX, Of the Water of Bouquet. 256 . LX. Of Cyprus Water. | 257. LXI. Of Veftal Water. 259 LXII. Qf Beauty Water. 260 LXIIH, Of Royal Water. 261 LXIV. Gf the Effence. of Anbergrife, Musk, and Get. 262 LXV. Of Faints. | 263 Moen THE Complete Syftem DISTILLATION. | Dre is the Art of fepa- rating, or drawing off the fpirituoug, aqueous, and oleaginous Parts of 2 mixt Body from the groffer, and more ter= teftrial Parts, by means of Fire, and con denfing them again by Cold. We fhall therefore divide this Treatifé into three Parts ; in the firft, we fhall ex- lain the Method of diftilling Spirits from various Subftances ; in.the fecond, the man- ner of drawing fimple Waters ; and in the third, the beft Methods. of making cordial of compound, Waters. ; Bs PART 2 A Complete Syftem “PART 1. Of the Diftillation of Spirits. : B Y the Diftillation, of Spirits is to be un- 7 derftood the Art by which all inflam- mable Spirits, Brandies, Rums, Arracks, and the like, are procured from vegetable Sub- ftances, by the means of a previous Fer-' mentation, and a fubfequent Treatment of the fermented Liquor by the Alembic, or ° hot Still, with its proper Worm and Refri- geratory. a But as it is impoffible to extract vinous Spirits from any vegetable Subje& withoat Fermentation, and previous to this Brewing © is often neceffary, it will be requifite firft to corifider thefe Operations. CHAP. L Of Brewing, in order’ to the Produétion of “y+ inflammable Spirits. B* Brewing, we mean the extracting a Tin@ure- from fome vegetable Sub- ftance, or diffolving it in hot Water, by which means it becomes proper fora vinous Fermentation, A - of Diftillation. g. - A Solution, or fermentable Tin@ture of this kind, may be procured, with proper Management, from any vegetable Subftance, but the more readily and totally it diffolves in the Fluid, the better it is fitted for Fer- mentation, and the larger its Produce of Spirits. . All infpiffated vegetable Juices therefore, as Sugar, Honey, Treacle, Man- na, &e. are very' proper for this. Ufe, as they totally. diflolve in Water, forming a. clear and uniform Solution ; but Malt, for its Cheapnefs, is generally preferred in Eng land, though it but imperfectly diffolves in hot Water, The worft fort is commonly -: chofen for this Purpofe ; and the Tin@ture, without the Addition of Hops, or Trouble of boiling it, is directly cooled and fere mented. But in order to brew with Malt to the | greateft Advantage, the three following Particulars fhould be carefully attended to ; a. the Subje& fhould .be well prepared ; that is, it fhould be juftly malted, and well ground: For if it be: too little malted, it will prove hard and flinty ; and confequently, only a fmall Part of it diffolve in the Water: And, on the other band, if too much malt- ed, a great Past of the finer Particles, or fermentable Matter, will be loft in the Ope- ration. With regard to grinding, the Malt Ba fhou'd 4 A Complete Syftert fhould be reduced to a kind of coarfe Meal; _ for Experience has fhewn, that by this means; the whole Subftance of the Male may, through the whole Procefs, continue mixed with the Tinéture, and be diftilled with it 3 whereby a larger Quantity of Spi- rit will be obtaimed, and alfo great Part of the Trouble, Tire and Expence in Brew~ ing faved. This Secret depends upon tho- roughly mixing, or brifkly agitating the Meal, firft-in cold Water, and then iv hot ; and repeating this Agitation after the Fermentation is finifhed: When the thick turbid Wath muft. be immediately com- mitted to the Still. And thus the two Ope- fations of Brewing and Fermenting may very commodroufly be reduced to one, té the no fmall Profit and Advantage of the Diftiller. . The fecond Particular to be attended to, ‘&, that the Water be good, and properly applied. Rain Water is the beft adapted to Brewing ; for it mot only extracts the Tingture of the Malt better than any other ¢ but alfo abounds in fermentable Parts, whereby the Operation is -quickened, and the Yield’ of the Spirit increafed. The hext to that of Rain, is-the Water of Ri- - vers and Lakes, particukaty fuch as waft any large Trac&t of a fertile Country, of re+ ceive, the Sullage of populous Towns. But * whatever. of Diftillation, § whatever Water is ufed, it mult ftand in ¢ hot State upon the ‘prepared Malt, efpecially if a cleat Tinéture be defired ; on the greatelt Care muft be'taken to prevent. thé Mak from running into Lumys or Clods 3 and, indeed, the beft Way ts prevent this, isto put 4 {mall Quantity of cold Water ‘t the Matt firft, and mix them well torether; after which the remaining Quantity of Wa ~ termay be added in a State of boiling, with- put the lealt Danger of coagulating the- Malt, or what the Diftilleys call,. making q Padding. . Tt has. been found by Experience, that 4 pertain Degtee of Heat is neceffary to ex: tract the whole Virtue of the Mait: Thie Degree may, by the dbove Method, ‘be de« termined to the greateft Exactnefs, as the Heat of boiling Water may at. once be leffened to any afligned Degree of Warmth, by a proper. Addition of cold Water s dud Regard being had to the Seafon of the Year, _ andthe Temperature of the Air, This Im~ provement, with that mentioned above, of reducing thé two Operations of Brewing ‘and Fermentation to one, will be attended with contiderable Advantage. ' With regard to the, proper Quantity of Water, it muft be obferved, that it too iittle be ufed; avifcid clammy Misture -will be , B3 produced, 6 A Complete Sy /Pem produced, little difpofed to ferment, ner capable of extracting all the foluble- Parts of the Malt. On the other hand, too much Water renders the Tincture thin and aque- ous, and by that means increafes the Trou- ble and Expence in all Parts of the Opera- . - tion.-.A due. Medjum, therefore, : fhould be chofen ; and Experience has thewn, that a Wath about the Goodnefs of that defigned ‘by the London Brewers’ for. Ten Shilling Beer, will beft anfwer the Diftiller’s Pur pofe.. When a proper Quantity of Water is mixed with the Malt, the whole Mafg muft be well agitated, that all the foluble Parts of the Malt may often come in con- taét with the aqueous Fluid, which being well feturated atter ftanding a proper time, sift be drawn off, freth Water poured on, end the Agitations repeated, till at laft the whole Virtue, or faccharine Sweetnefs of the Malt is extracted, and only a fixed. hufky Matter remains, incapable of being diffolved by cither hot or cold Water, . The third requifite Particular is, that fore certain Additions be ufed, or Altera-. tions made according to the Seafon of the - Year, or the Intention of the Operator, The Seafon of the Year is very neceffary to. be confideted. In the Summer, the Water ' applied to the Malt muft be colder than in the Winter; and in hot fultry Weather, 4 of. Diffillation, 7 the Tindture mutt be fuddenly cooled, other- Wife it will turn cager ; and, in order to . check the too great Tendency it has to Fer« mentation, when the Air is hot, it will bé neceflary to add a proper Quantity of uns malted. ‘Meal, which being much lefs" di pofed to “Fermentation than Malt, , wif preatly moderate its Impettiofity, and rénder the Operation fuitable to the Produétion of Spirits, which, ‘by a too ‘violent Fermenta- tion, would, ina great Méafure,’ be diffi- pated and loft. CHAP. I | Of Fermentation, - "THE Tin@ture, or, as the Diftillers calt it, the Wath, being prepared, ‘asin — the foregoing Chapter, it is next to be fer- mented ; for, without this Operation, no vinous Spirit'can be produced. ‘By Fermentation is meant that intefline Motion performed by the inftrumental Effi- cacy of Water, whereby the Salt, Oil and Earth of a fermentable Subje@t, are fepa-- rated, attenuated, tranfpofed, and again colleéted, and recompofed*in a particular Manner. - : re B4 . The ’ A Complete. Syftem ‘The Doétrine of Fermentation, i is of the reateft Ufe, and fhould’ ‘be well ‘underftood F every Diftiller, as it is the very Bafis of the Art; and,. perhaps, if more attended. to, a mich purer Spirit, as well as a greater Quantity of it, might . be procured from the fame Materials than, at prefent. : We fhall therefore lay ‘down ‘a concife Theory of Fermentation, before we proceed te fee liv er the Practice, 7 Every fermentable Subje i is s compofed of Salt, Oil, anda fubtile Earth ; but thefe Particles are fo “{mall, that, when afunder, they are imperceptable to the Senfes ; and, therefore, when mixed with an aqueous laid they. leave. it. tranfparent ; neither ave fermentable. Bodies. any Tafte, except that of Sweetnels, - Thefe Particles are each compofed of Salt, Oil and Earth, intimately mixed in an actual. Cohefion, Connexion, and Union ; and, therefore,. when any one. of thofr Principles, too much abounds ijn any Sub-, ject, fo thatan intimate Union is prevented, the. whole ‘Efficacy of the Fermentation is either flopped or. impaired, ‘or at leat Jie ted to one certain Species, This _ of Dittillation. 9 This equal ‘Connexion of Salt, oi ‘and Earth into a fingle compound Particle, forms a Corpuicle foluble in Water ; or, to fpeak more philofophically, this compound Cor- putcle is, by means of its faline Particles, connected with the aqueous Corputcles, and maved up and dowa with them. But where thefe Corpufcles are not thus con- nected with the Water, 2a Number of them join together, and form either a grofs, or a toofe, chafty, and {pungy Matter. When thefe compound Particles are di- luted with a fmall Quantity of an aqueous Fluid, they feel flippery, clammy, and ganctuous to the Touch, and affect the ‘Lafte with a kind of ropy Sweetnefs. And when a proper Quantity of. the Fluid is added, a Commotion is prefently excited, and after _ wards a fubtile Separation, This Commotion and Separation ficft bes gins in the whole Subftance ; for before the Addition of Water, the Subject may zernain. jn dry, folid, and large Pieces, as ini Malt; Sugar, &e. which. being reduced to ‘Powe der, each Grain thereof is an Aggregate of bein {maller compound Corputcles ; thefé ut into Water, diffolve, and fepa~ ray y fo at # therein, till at t length, they bed ..0°° * eom¢ 30 = A Complete Syftem come fo fmall as to be invifible, and only thicken the Confiftence of the Liquor. _ Thefe Corpufcles being thus feparated from one another, there next enfues a Sepa- tation of their component Particles ; that is, the Salt, the Oil, and the Earth, are di- vided. by the Interpofition of the aqueous Particles. , . The firft Commotion is no more thana bare Solution ; for the faline Particles being eafily diffolvable in Water, they are imme- diately laid hold of by the aqueous Particles, and carried about with them. But the fuc- ceeding Separation, or fermentative Motion, is a very different thing ; for by this the faline Particles are divided from thofe of Oil and Earth, partly by the Impulfe of the. others in their Motion,. and partly by the Force of the aqueous Particles, which are now continually meeting and dafhing againft em. This Motion is performed by the Water, as a Fluid, or Aggragate of an infinite Number of Particles, in aétual and perpe- tual Motion ; their Smallnefs being propor- tionable to that of the fermenting Corpuf- cles, and their Motion, or. conftant Sufcepti- bility of Motion, by Warmth, and the Mo- tion of the Air, difpofing them to move | . other Of “Diftillatiop.: an other fubtile moveable Corpufcles alfo. The _ pertain: Agreement of Figure, or. Size be- tween the aqueous. Particles, and thofe uf the Salt in.the fermentable Subject, tends greatly to increafe. this Commotion ; for, by this means, they are readily:and very clofely connected together ; and therefore move almoft like one and. ths {ame compound Corputcle ;, whilit the Water, is -not at all Gifpofed to cohere. immediately with either the. Oil. or Earth, And thus, an unequal Concuffion js excited in the compound Cor- puicles of the fermentable Subject ; which nicuffion at. Iength ftrikes opt the faline Particle, loofens the others, and finally pro- duces a Separation of the original Connexion of the Subj: - An aqueous. Fluid, therefore, is the true, and indeed the. only, Inftrument for pro- curing a fermentable Motion in thefe com-. pound Corpufcles of the Subje& : For were an oily Fluid poured upon any fermentable Subject, no vinous Fermentation would en- fue ; as the Oil could neither give a fuffi- cient Impulfe on the compound Corpufcles, which are groffer than its own conftituent Particles, nor divide the oily er faline Par- ticles of the Subject from their Connexion with the others, which detain, and, as it were, envelope, or defend them from its Acton, re Se The ts = A -Complete Sem ‘at a a res WOME BR 7+"Fhe compound Corpirfles' of the fers mhentable Subje@ being affedted’by the pers etaal Motion of the Particlés‘of the aques us Fluid, a proper Degree of Motion ié | Sneceffary, ‘or that the Parjitles move with a proper Degree: of Velocity,’ whith prin- cipally ‘depends on external; Heat: A coite fidetable ‘Degree*of Cold,“tndeed, wil tot . Pofolutely ‘prevent Fertnentation, though it ‘wil greatly retard, ‘it; an@’a boiling Heat Wilt prevend Ht Ail incre. © Arepid, or mids dle Degree “OF Heat between - Freezing’ of Belting, ‘is'therefure the itoft’ proper: fof } promoting atid quitkening the-Operation, * The Admiffion of Air, alfo; though not of abfolute Neceffity, yet greatly promotes and quickens the Action, ‘as being a capital Inftrumient ‘in potting ina proper Degree of Motion the ofly ‘Particles of the ‘Subje@; But whilft the Air thus contributes t6 hafterd the Effect, it caufes at the fame time by ‘its Activity fomé rematkablé “Altefations in the oily Particles; fot it nt only moves, but abfolutely diffulves and difplates them from. their original Connexions ; and thus cartie$ them off with itfelf from the ‘whole Mafs, And, therefore, ‘though the Confideration of the Air does hot’ fo properly belong ta Fermentation in the: general, yet it does in. particular 3 as having an aceidental Power af Diftillation. xg to alter every: Species of this. Operation s Confequently its Agency ought to be well undeérfidod,- either to procure Alterations at. pleafure.in the fermenting Mafs, or to pre~ vent and correct impending Dangers. . . The oily Particles thus feparated and dif= folved by the Ajir, are alfo elaftic, though they: probably derive that Property from their Intercourle witht the Air itfelf, and. theie being rendered extremely minute. . ‘Whep, therefore, ah aqueous Fluid iy added to a fermentable Subject expofed to atemperate Heat, ‘a fermentative Struggl& immediately arifes, the faline Part of the: compound Particles being diffolved by the continual inteftine Motion of the Water, and carried upand down with it in all Di- teGtions, amidt an infinite Number of other’ Particles, as welt fermentable, as aqueous: ones; whertee, by this Collifion and At- trition, the faline Particles are’ diffolved, and feparated! from: their, Connexion. with the oly andeatthy. And. as. the aily Par~ ticles are. the moft fubtle-and elaftic, they would, by this méang, be thrown up to the Sucface.of the Liquor, and carried off by the _ Air, were they not clofely connected. with the earthy ones, whofe Gravity prevents their Evaporation, and, by coming in con- . ta& with others of the fame kind, form moe a Aggregations, 14 A Complete -Sypem Aggregations, and‘ fink down, with the’ oily Particles, to the Bottom, But before. thefe can form a Bulk too large to be fup-- ported by the Water, many of the oily Par. - ticles are, by their frequent. Collifions with the aqueous Fluid, feparated from the earthy ones; and, by Degrees, more ' ftrongly connected again with the faline - ones ; whilft, on the other hand, the fame ‘faline Particles imbibe fome of the earthy: - ones, which being left fingle, upon theie Separation from the oily Particles, floated about feparately in the Fluid, © = _ - Andhence proceed the feveral different: Confequences of Fermentation; viz. 1. From thé Separation of the faline Particles of the ferinentablé Subje& proceeds the tart, faline, or acid Tafte of the Liquor ; which is more fenfible at firft, before the Liquor . is duly compofed and fettled, or the due Ar- rangement and Connection of: the faline Particles with thofe of the oily’ and earthy Kinds, completed : After which the Liquor- proves milder, fofter, or lefs pungent. 2. From the oily Particles being fet at liberty, . proceeds the ftrong Smell of the Liquor, and the Head or fhining Skin upon the Sur- face. 3. The earthy Particles collecting together in Clufters, caufe the Fluid to ap- pear turbid, and afterwards a vifible earthy, or clay-like Matter to be precipitated : an ’ ' . fome ‘of Diftillation. Te. fome of the earthy Parts, in their Motion, arriving at the Head, or oily Skin on the Surface, caufe it to thicken ; and afterwards taking it down along with it, thus confti- . tute the Lees which abound in Oil. 4. From this new Struggle or Collifion, which is pro- ductive both-of Solution, and a new Con- nection in the faline and earthy Corputcles, proceeds the Ebullition in Fermentation, And, laftly, by the fame repeated Coalition of the oily with the aqueous and faline . Particles, the inflammable Spirit is pro- duced. | Having thus laid down a concife Theory of Fermentation, we fhall now proceed to the Practice. ' The Wath being brought to a tepid,or Juke- warm State in the Backs, a proper Quantity . ofa good-conditioned Ferment is added; but af the Ferment be folid, it fhould be previ-. oufly broke into fmall Pieces,. and gently thinned either with the Hand, Whifp, ec. in alittle of the tepid Liquor. A complete and uniform Solution, however, fhould not be attempted, becaufe that would greatly weaken the Power of the Ferment, or de- ftroy its future Efficacy. The whole in- tended Quantity, therefore, being thus loofely mixed with a moderate Parcel of the Liquor, and kept in. a tepid State, either by i6 A Completa Spfew by fettiag-it near the Fire, or otherwile, and free from the too rude Commerce of the external Air ; more of the infenfibly warni Liguot ought to be added, at proper Inter= vals, till, at Iength, the whole Quantity is properly fet ta working, together. And; thus, by dividing the Bufinefs into Parts, it may much more fpeedily and effeGually be performed, than by attempting it all at once. The whole Quantity of Liquor beiig thus fet to work, fecured in a proper Degree of ‘Warmth, and defended from a too free In-« tercourfe of the external Air, Nature itfelf, as it were, fintthes the Procefs, and renders: the Liquor fit for the Still, By. Ferments, we mean any Subftance, which, being added to any rightly difpofed: fermentable Liquor, will caufe it to ferment _ much fooner and fafter than it would of it- felf ; and, confequently, render the Opera-. tion fhorter ; in contradidtion to thofé abu-- fively called fo, which only corre fome: Fault in the Liquor, -or give it fome. Fla~ vour. Hence we.fee, that the principal Ufe of Ferments is to fave Time, and make Dif- - patch in Bufinefs.; whilft they only occafi- enally, and,:as it were, by Accident, givo- a Flayour, and increafe the Quantity of Spirit, And, accordingly, any. fermentable of Diftillation. 17 Liquor, may, without the Addition of any. Ferment, by a proper Management of Heat alone, be brought to ferment, and even more perfeétly, though much flower, than with their Affiftance. Thefe Ferments are, in general, theFlow- ers and Faces of all fermentable Liquors, generated and thrown to the Surface, or de+ ‘pofited at the Bottom, either during the . A&c& of Fermentation, or after the Operation is finithed. Two of thefe.are procurable. in large Quantities, and at a {mall Expence; we amean, Beer-Yeaft and Wine-Lees ; a pru- dent and artificial Management, or Ufe of . which, might render the Bufinefs of Diftil- lation much more facile, certain and advan- tageous. It has been efteemed very difficult, and a great Difcouragement, in the Bufinefs of Diftillation, to procure a fufficient Stock of thefe Materials, and preferve them at all times ready for ufe. The whgle Secret con- fifts in dexteroufly freeing the Matter from . - ts fuperfluous Moifture ; becaufe in its fluid State, it is fubjec& to a farther Fermentation, which is productive of Corruption; in which State it becomes intollerably fetid — and cadaverous. Cc The dim 4 Eh 2 : “Bhe Method of expofing “i¢ to. the. Air aiib it has.required a proper Confiftence;. fubjecs to great Inconveniencies.; and fo pe~ culiar and careful a Management neceflary, that. it rarely fucceeds. . The bet Way, therefore, is to: pref vory flowly and: gradually, in a thick, clofe, and ftrong Canvas Bag, after the manner of Wine Lees, by the. Tail. prefs, til it bee — comes a kind of Cake’; which, though fof} will eafily fnap, or break dry and brittle be- tween.the. Fingers.: Being reduced te that Confiftence, and clofely packed up inva tight Catk, it will remain a long Tinve on- corrupted, preferve its Fragrancy, and con- | fequently, fit to be. ufed for fermenting. the fineft Liquor. ee The fame Method is al% practicable, and tothe fame Advantage, in the Bloveers- or Yeaft of Wine; which may be thus com- - modioufly imported from. abroad: Or, if thefe:cannot be procured, others. of equa Efficacy may be procured: ftom frefh: Wine Lees, -by barély mixing and: firing them into a proper warm Liquor ; whenve- the lighter, or more. volatile and active Parts of the-Lees,. will be thrown to the Surfaces. - and may-eafily be taken off, and prefervedy by the above-mentioned Method, in- any. ~ _ - defired of “Dittillatiati: ‘59 defired Quantity. And hence, by avery eafy. Procefs, an-inexitauftible Supply of the sioft- ufeful: Ferments may be readily and Sueceffively procured, fo as to prevent’ for the future all Gecafton of Complaint - for want of theris, if the Diftiller’s Bufinefs, Experience has demonftrated, that ail Ferments abound much more in effential | Oil, than the Liquor which produedd then; and confequently they retain, ina very high the Smiclt and Flavour of the Sub- joc. It. is therefore requifite, ‘before the Fermént iy applied, to confider what Flac voisr is intended to’ be’ introduced, or’ what Spécies of Ferrtent ix moft proper for the The Alteration thus caufed by Ferments je fo panfiderable; as to’ render any neutral fermentable Liquor, of the fame Flavour with: that which yielded the Ferment. This Obfervation is of muth greater Momient than will prefeatly be conceived ; for.anew — Scene is hereby opened, both in the Bufi- ef of Diftillation, and others depending upon Fermientdtion. It mutt,. however, be obferved, that its Benefit does not extend 20 Malt, treated: in‘ the common Method ; rior to any other Subje& .but what affords | a’ Spirit tolerably pure and taftelefs: For, otherwife, inftead of producing a fimple, C2 pure; 20 © A Complete Syfiem pure, and uniform Flavour, it caufes.:a compound, mixed, and unnatural one. -How far the fine Stiller may profit by it, well de- ferves his Attention ; and whether our na- ° tive Cyder Spirit, Crab Spirit, &e. which have very little Flavour of their own,: ma not, by this Artifice, be brought nearly, if: not intirely, into the State of fome foreign Brandies, fo highly efteemed, is recom- - gnended to Experience. -- tis common with Diftillers, in order to increafe the Quantity of Spirit, give it a par- ticular Flavour, or improve. its Vinofity, to add -feveral things to the Liquor, during the Time it is in a State of Fermentation; and thefe Additions may properly be ceduced to Salts, Acids, Aromatics, and Oils. ___ All rich vegetable Juices, as Treacle, Honey, &c. which either want a natural. - Acid, have been deprived of it, or contain it in too fmall a Quantity; will be greatly improved -by adding, at the Beginning of the Operation, a {mall Quantity of the ve- ‘ getable or fine mineral Acids ; as Oil of Sul- phur, Glauber’s Spirit of Salt, Juice of Le- mons, or-an aqueous Solution of Tartar. ‘Thefe Additions will either. give, or greatly improve the vinous Acidity of the Subject, but.not increafe the Quantity of the Spirit, of Diftillation, gr that Intention being performed by Aroma- tics and Oils. All pungent Aromatics have a furprifing - Quality o increafing the Quantity of the Spirit, as well as in altering, or improving the Flavour ; but their Ufe requires that the Fermentation thould be performed in clofe Veffels. And if a large Quantity be in- ‘tended to be added, Care muft be taken not to doit all at once, left the Qilinefs of the Ingredients fhould check the Operation. But if the Flavour be the principal Intention, they fhould not be added till the Operation is nearly finifhed. After the fame Manner a very confiderable. Quantity of any effential vegetable Oil may be converted into a fur- prifingly large Quantity of inflammable ‘Spirit ; but great Caution is here alfo necef+ fary not to drop it too faft, or add too large a Quantity at atime, which would damp the Fermentation ; it being the fureft Me- thod of checking, or totally ftopping this Operation, at any Point of ‘Time required. The beft Method, therefore, of adding the Oil, fo as to avoid all Inconveniencies, is to rub the Oil in a Mortar with Sugar, which the Chemifts call making an Olagfaccharum, by which Means the Tenacity of the Oil will be deftroyed, and the whole readily mix with the Liquor, and immediately -fer- ment with it... The Diftiller would do well a, C3 to ¢ é as =| A Complete Sytem .to confider thefe Obfervations attentively, as he may thence form an advantageous Method of increafing the Quantity of Spi- ‘rite, and at the fame Timé greatly improve theis Quality and Flavour. an But in order to put .thefe Obfervations in practice, particular Regard muft be had to the contaiming Veffel in which the Fermen- .tation is performed, the Exclufion of the Air, and the Degree of the external Fleat With regard to the containing Vefiel ; its Purity, andthe Provifion for rendering it eccafionally clofe, are chiefly to be confi- -deted. In cleanfing it, no Soap, or other . -un@uous Body fhould be ufed, for fear of -checking the Fermentation; and, for the fame Reafon, all ftrong alkaline Lixivi- ums fhould be avoided. Lime-water, or a turbid Solution of quick Lime may be em- -ployed for this Purpofe, without producing any ill Effeét ; it will alfp be of, great Ser- vice in deftroying a prevailing acetous Sale, ‘which is apt to generate in the Veflels when the warm Air has free Accefs to them; and tends to pervert the Order of Fermentation, and, inftead of a Wine cr Wath, produce @ Vinegar. Special Care muft alfo be had, that no Remains of Yeaft, or cadaverous Remains of. former fermenicd Matters, hang ‘ about sof Diftillation. 23 ‘about theVeffels, which would infe& what- ver fhould be afterwards put into them ; aad canhot, without the utmoft Difficulty, be perfeGily cured and fweetened. - "The occafional Clofenefs of the Vefiels may in the large way, be provided for by Covers properly adapted ; and, in the fmali way, by Valves, placed in light Cafks. Thefe Valves will occafionally give the ne- ceffary Vent. to prefetve the Veffel, during the Height of the Fermentation ; the Vef- fel otherwife remaining perfectly clofe, and impervious to the Air. It is a Miftake of a very prejudicial Na- ture, in the Bufinefs of Fermentation, to fuppofe, that there is an abfolute Neceffity for a free Admiffion of the external Air, The exprefs contrary is the Truth, and very great Advantages will be found by pradtiling according to this Suppofition. A conftant Influx of the external Air, if it does not carry off fome Part of the Spirit already generated, yet certainly catches up and diffi- pates. the fine, fubtile, or oleaginous and faline Particles, whereof the Spirit is made, and thus confiderably leflens the Quantity. By a clofe Fermentation this Inconveniency is avoided ; all Air, except that included in the Vefiel, being excluded. The whole Se- cret confifts in leaving a moderate Space for C4 the 24 A Complete Syflem the Air at the Top of the Vefiel, unpoffeffed by the Liquor. When the Liquor is once fairly at work to bung it down clofe, and _ thus fuffer it to finifh the Fermentation, without opening or giving it any mere Vent than that afforded it by a proper Valve placed in the Cafk ; which, however is not of abfolute Neceffity, when the empty Space, .or rather that poffefied by the Air, is about one tenth of the Gage; the ar- tificial Air, generated in the Operation be- ing then feldom {fufficient to open a ftrong . Valve, or at moft not to endanger the Cafk. This Method may be practifed to good Advantage by thofe whofe Bufinefs is not very large ; but it requires too much Time © to be ufed by the large Dealers, who are in a manner forced to admit the free Air, and thus fuftain a confiderable Lofs: in their Quantity of Spirit, that the Fermentation may be finifhed in the {mall Time allowed for that Purpofe. It may, however, be faid, that the filent, flow, and almoft im-. perceptible vinous Fermentation, is univer . fally the moft perfect and advantageous. During the whole Courfe of this Opera- tion, theVeffel fhould be kept from all exter- nal Cold, or confiderable Heat, in an equal, uniform, and moderate Temperature. Ih theWinter, a Stove Rogm, fuch as is com»: y , mon of Diftillation. as mon in Germany, would be very conveni- ent for this Purpofe ; the Veffel being laced at a proper Diftance from the Stove : ut at other Seafons no particular Apparatus ~ is neceflary with us in England, if the Place - allotted for the Bufinefs be but well de- fended from the Summer’s Heat, and the ill Effects of cold bleak northern Winds. - The Operation is known to be perfected when the hiffing, or fmall bubbling Noife can be no longer heard, upon applying the Ear to the Veffel ; and alfo by the Liquor itfelf appearing clear to Eye, and havinga pungent Sharpnefs on the Tongue. And that it may fully