The complete distiller. Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments, the whole doctrine of fermentation, the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them, with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy, as, likewise all those now made in Great Britain : to which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for choosing the best of each kind the whole delivered in the plainest manner for the use both of distillers and private families illustrated with a plate / by A. Cooper.

  • Cooper, A. (Ambrose)
Date:
1810
Catalogue details

Licence: Public Domain Mark

Credit: The complete distiller. Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments, the whole doctrine of fermentation, the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them, with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy, as, likewise all those now made in Great Britain : to which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for choosing the best of each kind the whole delivered in the plainest manner for the use both of distillers and private families illustrated with a plate / by A. Cooper. Source: Wellcome Collection.

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    | PART I. OF THE DISTILLATION OF ^PIEITS. BY the distillation of spirits is to be under- stood the ari bv whic h all inflammable spirits, brandies, ruins arracks, and the like, are pio- eured from vegetable si bstances, by the means of a previous fermentation, and a subsequent treatment of the fermented liquor by the alem- bic, or hot still, with its proper worm and re- frigeratory. But as it is impossible to extract vinous spi- rits from any vegetable subject without ferment- -ation, and previous to this, Brewing is often necessary, it will be requisite first to consider these operations. C FI A P. L Of Brewing, in order to the Production of injiammablc Spirits. » BY Brewing, we mean the extracting a tine-, fare from some vegetable substance, or dissolv- ing it in hot water, by which means it becomes proper for a vinous fermentation. A solu-