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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    give a sufficient impulse on the compound cor- puscles, which are grosser than its own consti- tuent particles, nor divide the oily or saline particles of the subject from their connexion with the others, which detain, and, as it were, envelope or defend them from its action. The compound corpuscles of the fermentable subject being affected by the perpetual motion of the particles of the aqueous fluid, a proper degree of motion is necessary, or that the parti- cles movewith a proper degree of velocity, which principally depends on external heat. A con- siderable degree of cold, indeed, will not abso- lutely prevent fermentation, though it will greatly retard it; and a boiling heat will prevent it still more. A tepid, or middle degree of heat between freezing or boiling, is therefore the most proper for promoting and quickening the operation.. The admission of air, also, though notof abso- lute necessity, yet greatly promotes and quickens the action, as being a capital instrument in putting in a proper degree of motion, the oily particles of the subject. But whilst the air thus contributes to hasten the effect, it causes at die same