Take of Ros Solis picked clean, four Pounds; Cinnamon, Cloves, and
Nutmegs, of each three Ounces and a Half; Marigold-flowers one Pound;
Caraway-seeds ten Ounces; Proof Spirit ten Gallons, and of Water three
Gallons. Distil with a pretty brisk Fire, till the Faints begin to
rise. Then take of Liquorice Root sliced Half a Pound; Raisins stoned
two Pounds; red Saunders Half a Pound; digest these three Days in two
Quarts of Water, and strain out the clear Liquor, in which dissolve
three Pounds of fine Sugar, and mix it with the Spirit drawn by
Distillation.
_Recipe for making ten Gallons of Ros Solis by Digestion._
Take Ros Solis clean picked three Pounds; Nutmegs, Mace, Cloves, and
Cinnamon, the Seeds of Caraway and Coriander of each three Ounces;
Ginger, the lesser Cardamom, Zedoary, and Calamus Aromaticus, of each
one Ounce; Cubebs and yellow Saunders of each Half and Ounce; red
Saunders three Ounces; red Rose Leaves dried three Handfuls. Proof
Spirit ten Gallons; digest the whole six Days in a Vessel close stoped,
and then strain off the clear Liquor, and dulcify it with fine Sugar.
Or,
Take Ros Solis picked three Pounds; Cinnamon and Nutmegs, Caraway and
Coriander-seeds, of each three Ounces; Cloves, Mace, and Ginger, of
each one Ounce and a Quarter; Cubebs, Cardamoms, Zedoary, and Calamus
Aromaticus, of each Half an Ounce; red Roses dried three Ounces;
Liquorice Root sliced, six Ounces; Raisins stoned one Pound and a Half;
Cochineal and Saffron, of each three Drams; digest the whole eight Days
in ten Gallons of Proof Spirits; strain off, and dulcify as before.
_Recipe for ten Gallons of_ Turin _Ros Solis_.
Take of damask Roses, Orange-flowers, Lilies of the Valley, and
Jasmine-flowers, of each two Pounds and a Half; Cinnamon five Ounces;
Cloves three Drams: Put these Ingredients into an Alembic, with four
Gallons and a Half of Water, and draw off three Gallons, with a
moderate Fire; to this Water add seven Gallons of Proof Spirit, in
which a Dram of Cochineal and two Drams of Saffron has been infused;
dulcify with fine Sugar, and run the whole through the filtrating Bag.
All these different Kinds of Ros Solis are excellent Cordials, good in
all Depressions of the Spirits, Nauseas, and paralytic Disorders.
CHAP. LI.
_Of Usquebaugh._
Usquebaugh is a very celebrated Cordial, the Basis of which is Saffron.
There are different Ways of making this famous Compound; but the
following are equal to any I have seen.
_Recipe for ten Gallons of common Usquebaugh._
Take of Nutmegs, Cloves, and Cinnamon, of each two Ounces; of the Seeds
of Anise, Caraway and Coriander, of each four Ounces; Liquorice Root
sliced Half a Pound; bruise the Seeds and Spices, and put them together
with the Liquorice into the Still with eleven Gallons of Proof Spirits,
and two Gallons of Water; distil with a pretty brisk Fire till the
Faints begin to rise. But as soon as your Still begins to work, fasten
to the Nose of the Worm two Ounces of _English_ Saffron tied up in a
Cloth, that the Liquor may run thro’ it, and extract all its Tincture,
and in order to this you should often press the Saffron with your
Fingers. When the Operation is finished, dulcify your Goods with fine
Sugar.
_Recipe for making ten Gallons of Royal Usquebaugh._
Take of Cinnamon, Ginger, and Coriander-seed, of each three Ounces;
Nutmegs four Ounces and a Half; Mace, Cloves and Cubebs, of each one
Ounce and a Half. Bruise these ingredients, and put them into an
Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water;
and distil till the Faints begin to rise; fastening four Ounces and a
Half of _English_ Saffron tied in a Cloth to the End of the Worm, as
directed in the preceding Recipe. Take Raisins stoned four Pounds and
a Half; Dates three Pounds, Liquorice Root sliced two Pounds; digest
these twelve Hours in two Gallons of Water; strain out the clear
Liquor, add it to that obtained by Distillation, and dulcify the whole
with fine Sugar.
_Recipe for ten Gallons of Usquebaugh by Digestion._
Take of Raisins stoned five Pounds; Figs sliced one Pound and a Half;
Cinnamon Half a Pound; Nutmegs three Ounces; Cloves and Mace, of each
one Ounce and a Half; Liquorice two Pounds; Saffron four Ounces;
bruise the Spices, slice the Liquorice, and pull the Saffron in
pieces; digest these Ingredients eight Days in ten Gallons of Proof
Spirit, in a Vessel close stoped; then filter the Liquor, and add to
it two Gallons of _Canary_ Wine, and Half an Ounce of the Tincture of
Ambergrease.
_Recipe for making ten Gallons of_ French _Usquebaugh_.
Take of Saffron three Ounces, of the essential Oil or Essence of
Florentine Citron, Bergamot, _Portugal_ Orange, and Lemon, of each a
Hundred Drops; Angelica-seed, Vanellos and Mace, of each one Ounce and
a Half; Cloves and Coriander-seed of each three Quarters of an Ounce;
bruise the Seeds and Spices, and put all into an Alembic with eleven
Gallons of Proof Spirit, and two Gallons of Water; and draw off with a
gentle Fire till the Faints begin to rise, fastening to the Nose of the
Worm four Ounces of Saffron in a Cloth. When the Operation is finished
dulcify the Goods with fine Sugar.
These Waters are excellent Cephalic Cordials, and Alexipharmics; and
are excelled by nothing in suddenly reviving the Spirits when depressed
by Sickness, _&c._
CHAP. LII.
_Of Ratafia._
Ratafia is a Liquor in great Esteem, and most Persons are acquainted
with it; tho’ the true Method of making it is known only to a few.
There are various Kinds of Ratafia made from different Fruits. I shall
give Recipes for making those which are at present in most Esteem;
which may serve as Instances for making these Goods from any other
Kinds of Fruit.
1. _Of red Ratafia_.
There are three Sorts of Ratafia drawn from red Fruits, distinguished
by the Epithets _fine_, _dry_, and _common_.
The Fruits most proper to make the red Ratafia are the black Heart
Cherry, the common red Cherry, the black Cherry, the Merry or Honey
Cherry, the Strawberry, the Rasberry, the red Gooseberry, and the
Mulberry.
These Fruits should be gathered in the Height of their respective
Seasons and the largest and most beautiful of them chosen for the
purpose.
Thus with regard to the Heart Cherry, it should be large, fleshy,
and thorough but not over ripe; for then a Part of its Juice will be
evaporated on the Tree: Care must be also taken, that its Colour be not
decayed; but clear and almost transparent, and well tasted.
The black Cherry, or as it is often called, the black Arvon, must be
extremely ripe, because it is used to colour the Ratafia when that of
the other fails. The Criterion of judging when it is thoroughly ripe
is its Blackness; for, when in Perfection, it is perfectly black. It
should also be remembered that this Fruit is better and more profitable
in Proportion to its Sweetness; as the Flavour of the Ratafia will be
rendered more agreeable, and a less Quantity of Sugar necessary.
As the Gooseberry is an acid Fruit, it must be chosen as ripe as
possible. The Fruit large, and the Skin and Husk so transparent as to
see the Seeds through it. The Gooseberry should be used immediately
after its being gathered; for it is very liable to ferment, which will
inevitably spoil the Ratafia. Gooseberries are chiefly used to render
the Ratafia dry or sharp, and consequently less soft; and therefore
their Quantity should always be proportioned to that Intention.
The Merry to be good should be small, black, the Skin transparent, full
of Liquor of deep black Purple Colour. The greatest Care should be
taken, that it be fresh gathered, and not rotten. It corrects the acid
Juices of the other Fruits by its Sweetness, softens the Composition;
and is of great Service in colouring the Ratafia.
The Mulberry is of the greatest Service in colouring the Ratafia. It
should be chosen large, and fully ripe, at which time it is of a black
Purple Colour. Its Taste also greatly contributes to render the Ratafia
of a pleasant and agreeable Flavour.
The Strawberry greatly contributes to increase the rich Flavour of the
Ratafia; but it must be chosen ripe, and large; fresh gathered and not
bruised. Another Caution necessary to this Fruit is, that they are
gathered in dry warm Weather; for if gathered in rainy Weather they
will want that fine Taste, for which they are so greatly valued.
The Rasberry is also added to augment the Richness of the Liquor, to
which its elegant perfumy Taste greatly contributes; by its agreeable
Acidity it renders the Flavour more brisk and agreeable. It must be
fresh gathered, full ripe, and free from Spots and Mouldness, which
this Fruit is particularly subject to.
Having thus concisely enumerated the Qualities requisite in the several
Fruits, to render the Ratafia of a rich and elegant Flavour, we shall
proceed to give the best Methods for making Ratafia from them.
_Recipe for making red Ratafia, fine and soft._
Take of the black Heart Cherries twenty-four Pounds; black Cherries
four Pounds; Rasberries and Strawberries, of each three Pounds: Pick
these Fruits from their Stalks, and bruise them, in which Condition let
them continue twelve Hours; press out the Juice, and, to every Pint
of it add a Quarter of a Pound of Sugar. When the Sugar is dissolved
run the whole through the filtrating Bag, and add to it three Quarts
of clean Proof Spirits. Then take of Cinnamon four Ounces; of Mace an
Ounce; and of Cloves two Drams. Bruise these Spices, put them into an
Alembic with a Gallon of clean Proof Spirits and two Quarts of Water,
and draw off a Gallon with a brisk Fire. Add as much of this spicy
Spirit to your Ratafia as will render it agreeable to your Palate;
about one fourth is the usual Proportion.
Ratafia made according to the above Recipe will be of a very rich
Flavour, and elegant Colour. It may be rendered more or less of a spicy
Flavour, by adding or diminishing the Quantity of Spirit distilled from
the Spices.
Some in making Ratafia suffer the expressed Juices of their Fruits to
ferment several Days; by this means the Vinosity of the Ratafia is
increased; but, at the same time, the elegant Flavour of the Fruits
greatly diminished. Wherefore if the Ratafia be desired stronger or
more vinous, it may be done by adding more Spirits to the expressed
Juice; by which means the Flavour of the Fruits may be preserved, as
well as the Ratafia rendered stronger.
It is also a Method with some to tie the Spices in a Linen Rag, and
suspend them in the Ratafia. But if this Method be taken it will
be necessary to augment the Quantity of Spirit first added to the
expressed Juice. There is no great Difference in the two Methods of
adding the Spices, except that by suspending them in the Ratafia, the
Liquor is generally rendered less bright and transparent.
There is also another Method practised in making Ratafia, which is
this: Take the Quantity of Fruit proposed, bruise it, and immediately
pour the Spirit on the Pulp. After standing a Day or two express the
Juice and Spirit, filtrate it, and add the Sugar and Spices as before.
But this Method requires more Spirit than the former, as it will be
impossible to press it all out of the Skins and other Parts of the
Fruit remaining after the Juice is extracted.
2. _Of making fine and dry Ratafia from red Fruit._
Tho’ the Ratafia we have just mentioned will doubtless please the
Palates of many People; yet there are others who would prefer a
different Sort; it is therefore necessary to know how to make dry as
well as sweet Ratafia, if we are desirous of pleasing all Sorts of
Palates.
Dry Ratafia is prepared in the same manner as the preceding, but the
Ingredients are different.
An equal Quantity of Cherries and Gooseberries are necessary in making
dry or sharp Ratafia; because the Acidity of the Gooseberries gives
the requisite Flavour to this Sort of Liquor. But, at the same time,
care must be taken that the Gooseberries be fully ripe; for otherwise,
tho’ Gooseberries are more acid before they are ripe than afterwards;
yet that Acidity is not the Flavour desired; it is acerb and rough,
and will render the Flavour of the Ratafia disagreeable. The same
Observation holds good also with regard to the Cherries; they must be
fully ripe as in making the soft Ratafia.
Instead of black Cherries used in the Composition of the preceding
Ratafia, Mulberries should be used in this: The reason for this Change
is, that the Juice of the black Cherry is more sweet and glutinous than
that of the Mulberry, and therefore less fit for making dry Ratafia.
But the Mulberries must be the ripest and blackest possible, in order
to give the better Colour to the Liquor.
More Spirit and less Sugar in proportion to the Juice of the Fruit,
is also required in this Composition than in the foregoing; but with
regard to the Spices, the same Quantity is generally added to both.
_Recipe for making red Ratafia, fine and dry._
Take of Cherries and Gooseberries, of each thirty Pounds; Mulberries
seven Pounds; Rasberries ten Pounds. Pick all these Fruits clean from
their Stalks, _&c._ bruise them, and let them stand twelve Hours; but
do not suffer them to ferment. Press out the Juice, and to every Pint
add three Ounces of Sugar; when the Sugar is dissolved run it thro’ the
filtrating Bag, and to every five Pints of Liquor add four Pints of
clean Proof Spirit; together with the same Proportion of Spirit drawn
from the Spices in the foregoing Composition.
But it may not be amiss to observe here, that different Distillers use
different Quantities of the Spirit drawn from the Spices. The best
Method therefore is to imitate the Flavour most universally approved
of, which may be easily done by adding a greater or less Proportion of
the spiced Spirit.
3. _Of mixed Ratafia._
By mixed Ratafia is meant the Juices of Fruits prepared, and ready to
be mixed with the Spirit when called for.
_Recipe for making mixed Ratafia._
Ratafia is composed of Cherries and Gooseberries; of these the best are
to be chosen, bruised, and in that Condition suffered to remain some
Days to ferment. The Juice is then to be strained off, the Quantity
of Sugar and Brandy added, and the whole put into a Cask and close
stopped. A Lee or Sediment will fall to the Bottom of the Cask, which
Sediment will be of great Use in preserving the Ratafia.
The Proportion of black Cherries must be large in this Ratafia, because
the Colour, which this is greatly valued for, chiefly comes from the
Juice of that Fruit.
The Sugar must not be put in at once, because the Acidness of the
Liquor would cause a considerable Effervescence, but by a little at a
time.
These Instructions being observed, a Ratafia of this Kind may be easily
made: And as the Spirit is not to be mixed with it, till the Ratafia
is called for, a large Quantity of it may be made at a small Expence,
when the Fruits are in Perfection, which cannot be done by the common
Methods.
_Recipe for making mixed Ratafia._
Take of common Cherries, thoroughly ripe, four Hundred and fifty
Pounds; Gooseberries, large and ripe, two Hundred and twenty-five
Pounds; black Cherries ripe and large, fifty Pounds. Bruise these
Fruits, and in that Condition let them continue three or four Days to
ferment. Then press out the Juice, and add one fifth Part of Spirit;
that is, if you have two Hundred and fifty Pints of Juice you must add
to it fifty Pints of Spirit. When your Spirit and Juice are mixed put
them into a Cask, and for every Pint add three Ounces of Sugar. By this
means your Ratafia will be always ready to mix with Spirit.
But as the Proportion of Spirit is but small, it will be necessary to
taste your Ratafia at least every Month, lest it should ferment, and
by that means lose both its Flavour and Colour. As soon therefore as
you perceive the least Alteration in your Ratafia, more Spirit must be
added to stop the Fermentation; and by this Method it may be kept the
whole Year.
If you have any Ratafia remaining at the End of the Year, you must mix
it with that just made, adding a large Proportion of black Cherries;
because the Colour in the old Ratafia will not be equal to that of
the new. Or you may add to your old Ratafia a proper Quantity of the
fresh Juice of black Cherries, which will restore its Colour, and, in
a great Measure its Flavour too: So that if your Ratafia has been well
preserved, it will, when mixed with fresh Juice of black Cherries, be
but little inferior to the new.
4. _Of white Ratafia._
As red Fruits are the Basis of that called red Ratafia, so, on the
contrary, that made from the Juices of white Fruits is denominated
white Ratafia.
There are various Kinds of Ratafia made from various Fruits; but I
shall only give Recipes for making three or four Sorts, which will be
sufficient for all the rest, as the Method is nearly the same in all.
_Recipe for making Ratafia from the Muscat, or white Frontiniac Grape._
The Berries of this Kind of Grape are large, and grow extremely
close upon the Bunches, which are very long, and have commonly two
Shoulders: The Fruit, when ripe, has a rich musky Flavour; but it is
commonly very late in Autumn, before these Grapes are in Perfection;
and the Berries being so very close upon the Bunches, detain the
Moisture in the Centre; so that they often perish: To prevent which
some curious Persons look over their Vines, soon after the Grapes are
formed, and, with a Pair of Scissars, cut out all small ones, so as
to leave the others at a moderate Distance, whereby the Sun and Air
are easily admitted, which dissipates the Moisture, and prevents their
perishing. There is another Kind of this Grape, called by some the
white Frontiniac of _Alexandria_, and by others the _Jerusalem_ Muscat,
which is a very large Grape, and, when ripe, an excellent Fruit; but
is rarely brought to Perfection in _England_. The Berries of the
_Jerusalem_ Muscat, are of an oval Shape, and very large. They grow
very loose on the Bunches, are very fleshy and firm, and, when ripe,
are of greenish white, and a delicate Flavour.
Either of these Kinds of Grapes will make very fine Ratafia; but which
ever of them are chosen, they must be picked from the Stalks, and only
the finest Berries made use of. The Stones must also be picked out; for
if they are bruised with the Berries, the fine Flavour of the Juice
will be greatly diminished.
When you have picked the Grapes from the Stalks, and taken out the
Stones, press out the Juice, and filtrate it through a Flannel Bag.
Then add the Quantity of Sugar and Spirit, and flavour it to your mind
with a Spirit distilled from Spices, in the manner explained below.
The general Proportion of Sugar and Spirit, is, to twenty Pints of the
Juice, five Pounds and a Half of Sugar, ten Pints of Spirit, and what
Quantity you please of the spicy Spirit.
To make the spicy Spirit, take of Mace one Pound, Nutmegs four Ounces,
Spirit three Gallons, and draw off the whole in Balneum Mariæ.
By the same Method you may make red Ratafia from the red Frontiniac;
except that the Grapes, when bruised, must be suffered to ferment three
or four Days, before the Juice is pressed out; because the Colour,
which resides principally in the Skins of the Grapes, will, by that
means, be extracted.
The Berries of the red Muscat, or red Frontiniac, are about the Size of
those of the white; but grow much thinner on the Bunches. This Grape,
when thoroughly ripe, has the richest and highest Flavour of any
yet known; but it must have a dry Soil and a South Aspect, otherwise
it seldom ripens well in _England_. Besides the above Grape, there
is another called by some red Muscat of _Alexandria_, and by others
red _Jerusalem_ Muscat. This is not quite so late in ripening as the
white Muscat of _Alexandria_ above described; and for that reason more
esteemed. The Berries of this Kind are not quite so large as those of
the white, but of the same Form, and equal in Goodness.
5. _Of Ratafia from Peaches._
The Ratafia made from the Peach is the finest and richest Flavour of
any made from stoned Fruits. It is however necessary to gather the
Peach when thoroughly ripe, but, at the same time not to suffer it to
hang too long on the Tree: For as, on the one hand, it will not acquire
its delicious Flavour and Smell till thoroughly ripe, so, on the
other, it will lose both if suffered to hang on the Tree, after it has
attained to a full Maturity. Another necessary Caution is, to gather it
in fine warm Weather, and near the Middle of the Day; because then both
the Flavour and Smell are in the greatest Perfection.
It is also requisite to make Choice of the proper Sorts of Peaches;
for there is a remarkable Difference in the Flavour of these Fruits.
Gardeners reckon above thirty Sorts of Peaches, but not more than half
that number are proper for making Ratafia. I shall therefore give
a short Description of those that are most proper, that the young
Distiller may not be disappointed in making Ratafia from Peaches.
1. The early Purple (called by the _French_ _La Pourprée hâtive_.) This
Tree hath smooth Leaves: The Flowers large, and open: The Fruit is
large, round, and of a fine red Colour: The Flesh is white, but very
red at the Stone; very full of Juice, which has a rich vinous Flavour.
This Peach is ripe about the Middle of _August_.
2. The large, or _French_ Mignon. The Leaves of this Tree are smooth,
and the Flowers large and open. The Fruit is a little oblong, generally
swelling out on one Side, and of a fine Colour. The Juice is very
sweet, and of a high Flavour; the Flesh white, but very red at the
Stone, which is small, and easily separates from the Flesh. This Peach
is ripe in the middle of _August_.
3. The Chevreuse; or, belle Chevreuse. This Tree hath smooth Leaves,
and its Flowers are small and contracted. The Fruit is of a middling
Size, a little oblong, and of an elegant Colour. The Flesh is white,
but very red at the Stone, from which it separates; full of a rich
sugary Juice, and ripens towards the latter End of _August_.
4. The red Magdalen, called by the _French_ about _Paris_, _Magdeleine
de Courson_. The Leaves of this Tree are deeply sawed, and the Flowers
large and open. The Fruit is large, round, and of a fine red Colour.
The Flesh is white, but very red at the Stone, from which it separates.
The Juice is very sugary, and of a rich Flavour. It is ripe the latter
End of _August_.
5. _Smith_’s _Newington_. This Tree hath sawed Leaves, and large open
Flowers. The Fruit is of a middling Size, and of a fine red, next the
Sun. The Flesh is very firm and white, but very red at the Stone, to
which it closely adheres. It has a rich sugary Juice, and is ripe the
latter End of _August_.
6. The Chancellor. The Leaves of this Tree are smooth, and the Flowers
small and contracted. The Fruit is shaped somewhat like the Belle
Chevreuse, but rounder. The Flesh is white and melting, and separates
from the Stone, where it is of a fine red Colour. The Skin is very
thin, and the Juice remarkably rich. It ripens about the End of
_August_.
7. The Bellegarde; or, as the _French_ call it, the _Gallande_. This
Tree hath narrow Leaves, and small contracted Flowers. The Fruit is
very large and round, and of a deep purple Colour, on the Side exposed
to the Sun. The Flesh is white, melting, and separates from the Stone,
where it is of a deep red Colour. The Juice is very rich. This Peach is
ripe about the beginning of _September_.
8. The Bourdine. The Leaves of this Tree are smooth, and the Flowers
small and contracted. The Fruit is large, round, and of a fine red
Colour next the Sun. The Flesh is white, melting, and separates from
the Stone, where it is of a fine red Colour. The Juice is vinous and
rich. It is ripe the beginning of _September_, and greatly esteemed by
the curious.
9. The Lisle; or, as the _French_ call it, _la petite Violette Hâtive_.
This Tree hath smooth Leaves, and small contracted Flowers. The Fruit
is of a middle Size, and next the Sun of a fine violet Colour. The
Flesh is of a pale yellow, melting, full of a rich vinous Juice; but
adheres to the Stone, where it is very red. This Fruit is ripe the
Beginning of _September_.
10. The old _Newington_. The Leaves of this Tree are sawed, and the
Flowers large and open. The Fruit is fair, large, and of a beautiful
red Colour next the Sun. The Flesh is white, melting, and closely
adheres to the Stone, where it is of a deep red Colour. The Juice is
very rich and vinous. It is ripe about the Middle of _September_.
11. The Rambouillet, commonly called the Rambullion. This Tree has
smooth Leaves, and large open Flowers. The Fruit is of a middling Size,
rather round than long, deeply divided by a Furrow in the Middle; of
a fine red Colour next the Sun, but of a light Yellow next the Wall.
The Flesh is melting, of a bright yellow Colour, except near the
Stone, from which it separates, where it is of a deep red. The Juice
is rich and of a vinous Flavour. This Fruit ripens about the Middle of
_September_.
12. The Pourprée; or, as the _French_ generally call it _Pourprée
tardive_, the late Purple. The Leaves of this Tree are very large, and
sawed, the Shoots strong, and the Flowers small and contracted. The
Flesh, except near the Stone, from which it separates, and where it is
red, is white, melting, and of a rich sugary Juice. It is not ripe till
near the End of _September_.
13. The Nevette. The Leaves of this Tree are sawed, and the Flowers
small and contracted. The Fruit is large, somewhat longer than round,
of a bright red Colour next the Sun, and of a pale yellow on the other.
The Flesh is melting, full of a rich Juice, and very red at the Stone,
from which it separates. It ripens about the Middle of _September_, and
is esteemed one of the best Peaches.
14. The Royal. This Tree hath smooth Leaves, and small contracted
Flowers. The Fruit is large, round, and of a deep red on the Side
exposed to the Sun, but of a pale yellow on the other. The Flesh is
white, melting, and full of a rich Juice, of a white Colour, except
near the Stone from which it separates, where it is of a deep red. This
Fruit is ripe about the Middle of _September_.
15. The monstrous Pavy of Pomponne. The Leaves of this Tree are smooth;
the Flowers large and open. The Fruit is very large and round, many
times fourteen Inches in Circumference. The Flesh is white, melting,
and closely adheres to the Stone, where it is of a deep red Colour. The
Side next the Sun is a beautiful red, and the other of a pale flesh
Colour. It ripens about the End of _October_, and when the Autumn is
warm, is an excellent Peach.
The above Description of the different Kinds of Peaches proper for
making Ratafia, will be of use to the young Artist, as the fine Flavour
of this Liquor in a great Measure depends on a proper Choice of the
Fruits used in the Composition; and if the Instructions relating to the
Perfections and Ripeness of these Fruits are observed, an excellent
Cordial may be easily made in the following manner.
Take your Peaches, bruise them, and instantly strain out their Juice
thro’ a Piece of strong Linen. In this Juice, without any Mixture of
Water, dissolve your Sugar. And when the Sugar is melted, add the
Quantity of Spirit. No Spices must be used in this Ratafia, the fine
Flavour of the Peach being far preferable to all Spices in the World.
The Quantity of either the Sugar or Spirit may be augmented or lessened
according to your own Judgment, or in Proportion to the Price of your
Ratafia.
As soon as the Spirit is added to the dulcified Juice of the Peaches,
the whole must be filtrated thro’ a Flannel Bag, put into Bottles
close stopped; for the fine Flavour of the Peach will soon be lost
unless the Bottles are very well corked. Some also cover the Cork with
Sealing-wax, which is not a bad Caution.
If you would have your Ratafia of a bright red Colour, your must let
your bruised Peaches ferment a Day or two; by which means the Colour of
the Skin, and that of the Flesh near the Stone, will be extracted, and
give your Ratafia the Colour desired.
4. _Of Orange-flower Ratafia._
The Orange-flower has been already described, Page 127. I shall
therefore only add, that the Orange-flowers used in making Ratafia
should be large, in their full Perfection, gathered before the Rising
of the Sun, and carefully picked from their Stalks, _&c._ Some blanch
the Orange-flowers, by putting them into a small Quantity of Water,
and boiling them a few Minutes over the Fire. But by this Method the
most volatile Parts of the Flower are evaporated, by which the Ratafia
will lose much of its delicate Flavour.
The best way therefore is to use the Orange-flowers without any
previous Boiling.
_Recipe for making ten Gallons of Orange-flower Ratafia._
Take of Orange-flowers fresh gathered, and clean picked from their
Stalks, _&c._ five Pounds, and infuse them six Days in five Gallons of
clean Proof Spirit. Dissolve fourteen Pounds of Sugar in five Gallons
of Water; and after straining the Spirit from the Flowers, mix it with
the Syrup, and filtrate the whole thro’ a Flannel Bag.
Some instead of common Water use the Orange-flower Water; but it will
be necessary in pursuing that Method to take care that the Water be
fresh made, and very fragrant; for otherwise instead of improving, you
will greatly injure the fine Flavour of your Ratafia.
The foreign Distillers keep two Sorts of Orange-flower Ratafia,
one they call _single_ and the other _double_. The former is made
according to the above Recipe; but in making the latter they use double
the Quantity of Orange-flowers, and considerably augment the Proportion
of Sugar. It will be needless to give a Recipe for making that Sort of
Ratafia, which they call _double_, as the Process is exactly the same.
5. _Ratafia of_ Portugal _Orange_.
Ratafia may be made from any Sort of Orange; but that of the _Portugal_
Orange is reckoned the best.
The Oranges must be chosen fair, large, and ripe; and the outer or
yellow Peel be carefully taken off. The Juice of the Oranges must be
then pressed out, dulcified with Sugar, and mixed with the Spirit:
after which the outer Rinds are to be added, and after a proper
Infusion, the whole filtrated through a Flannel Bag.
_Recipe for making three Gallons of_ Portugal _Orange Ratafia_.
Take of the Juice of _Portugal_ Oranges two Gallons; clean rectified
Spirit one Gallon; four Pounds of Sugar; and the outer Peel of ten
Oranges. Let the whole infuse a Fortnight, and then filter the Liquor
through a Flannel Bag.
Some instead of infusing the Peel as directed in the above Recipe, put
the Peel into the Spirit, and distil it in Balneum Mariæ; after which
they add the Spirit to the dulcified Orange-juice, and filtrate as
before.
The foregoing Recipes for making Ratafia from different Fruits, _&c._
will be sufficient to instruct the young Distiller in the Method
necessary to be pursued for making Cordials of this Kind; for it would
be tedious to give Formula’s for making all the Kinds of Ratafia kept
by different Distillers. The Method in all is nearly the same; and
the Proportion of Sugar and Spirit may be easily discovered by a few
Experiments. I shall therefore conclude this Chapter with giving a
Recipe for making what is called by our _English_ Distillers Ratafia,
tho’ a very bad Composition.
_Recipe for making ten Gallons of common Ratafia._
Take of Nutmegs eight Ounces; bitter Almonds ten Pounds; _Lisbon_ Sugar
eight Pounds; Ambergrise ten Grains: Infuse these Ingredients three
Days in ten Gallons of clean Proof Spirit, and filter thro’ a Flannel
Bag for use.
The Nutmegs and bitter Almonds must be bruised; and the Ambergrise
rubbed with the _Lisbon_ Sugar in a Marble Mortar, before they are
infused in the Spirit.
CHAP. LIII.
_Of Gold Cordial._
This Cordial has its Name from Leaf Gold being formerly used in its
Composition; but as later Experiments have abundantly demonstrated that
Gold can add nothing to its Virtues, it is now generally omitted.
_Recipe for making ten Gallons of Gold Cordial._
Take of the Roots of Angelica, four Pounds; Raisins stoned, two Pounds;
Coriander-seeds, Half a Pound; Caraway-seeds and Cinnamon, of each
Half a Pound; Cloves two Ounces; Figs and Liquorice-root, of each one
Pound; Proof Spirit eleven Gallons; Water two Gallons: The Angelica,
Liquorice, and Figs must be sliced, before they are added. Digest two
Days, and draw off by gentle Heat, till the Faints begin to rise,
hanging in a Piece of Linen fastened to the Mouth of the Worm an
Ounce of _English_ Saffron. Then dissolve eight Pounds of Sugar in
three Quarts of Rose Water, and add it to the distilled Liquor. Some
Distillers instead of Saffron colour their Goods with burnt Sugar, but
by this means the Cordial is greatly impaired in its Virtues.
Or,
Take of the Juice of Alchermes five Ounces; Cloves two Ounces and a
Half; Musk and Ambergrise, of each Half a Dram; Loaf Sugar ten Pounds;
Proof Spirit eleven Gallons; digest the whole a Fortnight in a close
Vessel, and filter thro’ a Flannel Bag for use. Some add thirty Leaves
of Gold; but the Medicine is not at all the better for it.
Either of the above Recipes will produce an excellent Cordial; good in
Tremblings, Faintings, and Lowness of Spirits, _&c_. Also in Nauseas
and Griping Pains of the Stomach and Bowels.
CHAP. LIV.
_Of Cardamum, or All-fours._
This Water has its Name from the four Ingredients in its Composition;
and in some Countries is greatly used by the poorer Sort of People.
_Recipe for making ten Gallons of Cardamum._
Take of Pimento, Caraway and Coriander-seeds, and Lemon-peel, of each
three Pounds; of Malt Spirits eleven Gallons; Water three Gallons. Draw
off with a gentle Fire, dulcify with ordinary Sugar, and make up the
Goods, to the Strength you desire with clean Water.
This is rarely called for unless by the poor Sort of People, who are
induced to use it from its Cheapness; tho’ it is a better Cordial than
many drawn from dearer Ingredients. It is an excellent Carminative, and
is often sold for Aqua Mirabilis.
CHAP. LV.
_Of Geneva._
There was formerly kept in the Apothecaries Shops a distilled
spirituous Water of Juniper; but the Vulgar being fond of it as a Dram,
the Distillers supplanted the Apothecaries, and sold it under the Name
of Geneva. The common Sort however is not made from Juniper-berries
as it ought to be, but from Oil of Turpentine; the Method of which we
shall give in the Sequel of this Chapter.
Juniper-berries are a roundish Fruit, of the Size of a Pea. They wither
and wrinkle in the drying, and we meet with them variously corrugated,
and usually covered with a bluish resinous Dust when fresh. They should
be chosen fresh, plump, full of Pulp, and of a strong Taste and Smell.
They are usually imported from _Germany_, tho’ we have plenty of the
Trees in _England_. It is but small with us, rarely rising to more than
three or four Feet in Height, and scarce ever exceeding five or six.
Some of the Juniper Shrubs are Males, some Females of the same Species;
the Male Shrubs produce in _April_ or _May_ a small Kind of Juli with
Apices on them very large, and full of Farina; the Females produce
none of these Juli but only the Berries, which do not ripen till the
second Year, and then do not immediately fall off, so that it is no
uncommon thing to see three Sets of Berries, or the Berries of three
different Years at once on the same Tree.
If you make use of _English_ Berries, let them be fully ripe before
they are gathered; and in order to preserve them, spread them very thin
on a boarded Floor, leaving the Windows and Doors open, and turn them
once a Day till they are dry; after which pack them up in Barrels, so
that no Air may come to them, and they will keep good all the Year.
Some, when they are dry, throw them altogether in a Heap in a Corner of
the Room, where they continue till wanted for use; but the Berries will
not keep so well by this Method as by being packed in Casks; they are
subject to contract a Mouldiness, which will give a Taste to the Goods,
greatly to their Disadvantage.
Some Distillers as soon as their Berries are gathered, put them into
Casks, and cover them with Spirits of Wine; by this Method the Berries
are indeed well preserved, without any Danger of contracting an ill
Smell, which they are very apt to do by the other Methods unless the
greatest Care be taken; but then it must be remembered, that the Spirit
will extract great Part of their essential Oil, in which their Virtues
consist, and consequently the Berries themselves will be rendered of
little Value. If, therefore, you preserve your Berries in this manner,
you should put into each Cask or Jarr, only the Quantity you use for
one Charge of your Still; and when you have occasion to use them, put
both the Spirits and Berries into your Alembic.
Thus your Berries will be finely preserved, without any Loss either of
their essential Oil, or the Spirits made use of to preserve.
_Recipe for making ten Gallons of Geneva._
Take of Juniper-berries three Pounds, Proof Spirit ten Gallons; Water
four Gallons. Draw off by a gentle Fire till the Faints begin to rise,
and make up your Goods to the Strength required with clean Water.
The Distillers generally call those Goods which are made up Proof by
the Name of Royal Geneva; for the common Sort is much below Proof, ten
Gallons of Spirit being sufficient for fifteen Gallons of Geneva. Nay,
what is generally sold at the common Alehouses is made in the following
manner.
Take of the ordinary Malt Spirits ten Gallons; Oil of Turpentine two
Ounces, Bay Salt three Handfuls, Draw off by a gentle Fire till the
Faints begin to rise, and make up your Goods to the Strength required
with clean Water.
In this manner is the common Geneva made, and it is suprizing that
People should accustom themselves to drink it for pleasure.
There is a Sort of this Liquor called _Holland_’s Geneva, from it being
imported from _Holland_, which is greatly esteemed.
The Ingredients used by the _Dutch_ are, however, the same as those
given in the first Recipe of this Chapter, only instead of Malt Spirit
they use _French_ Brandy. In the first Part of this Treatise we have
sufficiently shewn the Nature of _French_ Brandy, and in what its
Excellence consists; and, also, that by the Help of a clean Spirit,
Cordial Waters may be made with the same Goodness as those drawn with
_French_ Brandy. If therefore the Distiller be careful in distilling
and rectifying his Malt Spirit, he may make Geneva equal to that of
the _Dutch_, provided it be kept to a proper Age; for all spirituous
Liquors contract a Softness and Mellowness by Age, impossible to be
imitated by Art.
CHAP. LVI.
_Of Cherry Brandy._
This Liquor is greatly called for in the Country; and is made different
ways. Some press out the Juice of the Cherries, and having dulcified
it with Sugar, add as much Spirit to it as the Goods will bear, or
the Price it is intended to be sold for. But the common Method is to
put the Cherries clean picked into a Cask, with a proper Quantity of
Proof Spirit, and after standing eighteen or twenty Days, the Goods
are drawn off into another Cask for Sale, and about two thirds of the
first Quantity of Spirits poured into the Cask upon the Cherries. This
is suffered to stand about a Month to extract the whole Virtue from
the Cherries, after which it is drawn off as before; and the Cherries
pressed to take out the Spirit they had absorbed. The Proportion of
Cherries and Spirit is not very nicely observed; the general Rule is
to let the Cask be about half filled with Cherries, and then filled up
with Proof Spirits. Some add to every twenty Gallons of Spirit half an
Ounce of Cinnamon, an Ounce of Cloves, and about three Pounds of Sugar,
by which the Flavour of the Goods is considerably increased. But in
order to save Expences, not only the Spices and Sugar are generally
omitted, but also great Part of the Cherries, and the Deficience
supplied by the Juice of Elder-berries. Your own Reason therefore, and
the Price you can sell your Goods for, must direct you in the Choice of
your Ingredients.
By the same Method you may make Rasberry Brandy; and if the Colour of
the Goods be not deep enough, it may be improved by an Addition of
Cherry Brandy.
CHAP. LVII.
_Of Honey Water._
This Water has its Name from the Honey in its Composition; tho’
that Ingredient is but of very little Service to the Water, if made
according to the usual Method.
_Recipe for making a Gallon of Honey Water._
Take of the best Honey and Coriander-seeds, of each one Pound; Cloves,
one Ounce and a Half; Nutmegs and Gum Benjamin, of each an Ounce;
Vanilloes Number four. The yellow Rind of three large Lemons: Bruise
the Cloves, Nutmegs, Coriander-seed, and Benjamin; cut the Vanilloes
in pieces, and put all into a Glass Alembic, with one Gallon of clean
rectified Spirit, and after digesting forty eight Hours, draw off the
Spirit in Balneum Mariæ. To a Gallon of the above Spirit, add of damask
Rose Water and Orange-flower Water, of each a Pound and a Half; Musk
and Ambergrise of each five Grains. Grind the Musk and Ambergrise with
some of the Water in a Glass Mortar, and afterwards put all together
into a digesting Vessel, shaking them well together, and let them
circulate three Days and three Nights in a gentle Heat: Then let all
cool; filter and keep the Water in Bottles well stopped for use.
This Water was first made by that faithful Chemist Mr. _George Wilson_,
for King _James_ II. It is an Antiparalitic, smooths the Skin, and
gives one of the most agreeable Scents imaginable. Forty or sixty
Drops put into a Pint of clean Water, are sufficient for washing the
Hands and Face; and the same Proportion to Punch, or any Cordial Water,
gives a very agreeable Flavour.
CHAP. LVIII.
_Of Unequalled Water, generally sold by the French Name_ l’Eau sans
Pareille.
There are two Sorts of this Water, one drawn considerably below Proof,
and rendered fine by Filtration, and the other without the Faints, the
Receiver being removed as soon as they begin to rise. The latter is
much the best, tho’ dearer than the former.
_Recipe for making a Gallon of the common_ Eau sans Pareille.
Take the outer Peels of twelve Citrons, three Quarts of fine Proof
Spirit, and a Quart of Water. Put all into a Glass Alembic, and distil
to a Dryness in Balneum Mariæ; filtre the Water, and put it into
Bottles well stopped.
This is the common Sort, and what is generally sold here under the Name
_Eau sans Pareille_.
_Recipe for making a Gallon of the best Sort of_ Eau sans Pareille.
Take of the Essence of Cedrat, Bergamot, Orange, and Lemon, of each
two Drams; rectified Spirit a Gallon; Water two Quarts. Put all into
a Glass Alembic, and distil in Balneum Mariæ till the Faints begin to
rise, when the Receiver must be immediately removed.
Some to save the Trouble and Expence of Distillation, mix the Essences
with the Spirit of Wine, in the manner before mentioned in the Chapter
for making Hungary Water; but this is greatly inferior to that made by
Distillation.
CHAP. LIX.
_Of the Water of Bouquet._
This Water has its Name from its Inventor, and is greatly esteemed
abroad for its Smell. It is indeed drawn from the most odoriferous
Flowers, and therefore it is no wonder that it is held in great Esteem.
_Recipe for making a Gallon of Bouquet’s Water._
Take of the Flowers of white Lillies, and _Spanish_ Jessamin, of each
Half a Pound; Orange-flowers and those of the Jonquil and Pink of each
four Ounces; damask Roses one Pound. Let those be fresh gathered, and
immediately put into a Glass Alembic with a Gallon of clean Proof
Spirit, and two Quarts of Water. Place the Alembic in Balneum Mariæ,
draw off till the Faints begin to rise. You may use Spirit of Wine,
instead of Proof Spirit; but it will be absolutely necessary that it
be entirely inodorous; for otherwise your Water will fall short of the
desired Perfection.
CHAP. LX.
_Of Cyprus Water._
This Water is only a dilute Tincture of Ambergrise; but as it is used
by those who are fond of that Perfume, and known by the Name of Cyprus
Water, or _Eau de Chypre_, I would not omit giving the Recipe here,
intending to give a full Account of Ambergrise in a succeeding Chapter.
_Recipe for making a Gallon of Cyprus Water._
Take of the Essence of Ambergrise Half an Ounce; put it into a Glass
Alembic with a Gallon of Spirit of Wine and two Quarts of Water. Place
the Alembic in Balneum Mariæ, and draw off till the Faints begin to
rise.
CHAP. LXI.
_Of Vestal Water, or_ Eau de Vestale.
This is a very agreeable Water, and has been long in use in several
Parts of _Europe_.
_Recipe for a Gallon of Vestal Water._
Take of the Seeds of Daucus Creticus or Candy Carrots, two Ounces;
Spirit of Wine a Gallon; Water two Quarts. Distil in Balneum Mariæ till
the Faints begin to rise. Then add to the Spirit drawn over an Ounce
of the Essence of Lemons, and four Drops of the Essence of Ambergrise;
redistil in Balneum Mariæ, and keep the Water in Bottles well stoped
for use.
CHAP. LXII.
_Of Beauty Water, or_ Eau de Beauté.
This Water has it Name from its use in washing the Face, and giving an
agreeable Smell. It is drawn from Thyme and Marjoram, which gives it a
very elegant Odour.
_Recipe for making a Gallon of Beauty Water._
Take of the flowery Tops of Thyme and Marjoram, of each one Pound;
Proof Spirits five Quarts; Water one Quart. Draw off in Balneum Mariæ,
till the Faints begin to rise, and keep it close stopped for use.
CHAP. LXIII.
_Of Royal Water._
This Water has its Name from being considered as the most excellent
of all scented Waters. It is compounded of the Cedrat, Nutmegs and
Mace, from whence the most elegant Smell is produced; and no Water is
at present thought equal to this. There are two Sorts of Royal Water,
one produced by a single Distillation, and the other by a double
Distillation, and thence called rectified, or double distilled Royal
Water.
_Recipe for a Gallon of Royal Water._
Take of Mace one Ounce; Nutmegs Half an Ounce; Essence of Cedrat, or
Bergamot two Drams: Put these into a Glass Alembic (after bruising the
Spices) with five Quarts of fine Proof Spirit, and draw off one Gallon
in Balneum Mariæ.
_Recipe for making a Gallon of double distilled Royal Water._
Take of Mace one Ounce; Nutmegs Half an Ounce; bruise them, and put
them into an Alembic with six Quarts of fine Proof Spirit, and draw off
five Quarts with a gentle Fire. Then take the Spirit drawn off and put
it into a Glass Alembic, with two Drams of the Essence of Cedrat, or
Bergamot, and draw off a Gallon in Balneum Mariæ.
Either of these Recipes will produce an elegant Water; but the latter
greatly exceeds the former.
CHAP. LXIV.
_Of the Tincture, or Essence of Ambergrise, Musk and Civet._
1. Authors have been long divided with regard to the Origin of
Ambergrise; some taking it for a vegetable Juice, which either dropped
into the Water from the Trunks or Branches of some Trees growing on
the Sea-coast, or exudated from their Roots which ran out of the Earth
into the Sea; some for an animal Production, and formed either by a
secret Process from Honey-combs, or the Dung of Birds; and others
have very circumstantially recorded that it is produced in the Whale.
These Opinions are however now looked upon as false; Ambergrise being
universally allowed to be a Mineral Production, of the Number of
Bitumens. It is a light and frothy Substance, which generally bubbles
up out of the Earth in a fluid Form, principally under Water, where it
is by Degrees hardened into the Masses we see it in.
Ambergrise in its natural, or common Form is a lax and coarse Substance
of an irregular Structure, friable, and so light as to swim upon
Water. It is of a pale gray Colour, with a faint Tinge of brown in
it; but Pieces perfectly and uniformly of this Colour are rare, what
we usually meet with is composed of whitish, yellowish, and blackish
Granules; and in Proportion as there is more or less of this whitish
Matter in these Masses, it is more or less scented and valuable. It is
found in Pieces of perfectly irregular Figures, and from the Bigness
of a Pea to those of ten, twenty, or more Pounds; nay there have been
Masses found of more than two Hundred Weight.
It should be chosen in clean and not over friable Pieces, of a pale
grey Colour, and as uniform as possible in its Structure, with small
black Specks within.
There are two Sorts of Essences made from this Perfume; one without
Addition of any other odoriferous Substance, and the other from
Ambergrise compounded with Musk and Civet.
_Recipe for making the Essence of Ambergrise._
Take of Ambergrise and white Sugar-candy, of each three Drams; grind
them well together in a Glass Mortar, adding to them by slow Degrees,
five Ounces of rectified Spirit of Wine, digest the whole in a Martrass
(represented Fig. 8.) well stopped for four Days, and then separate the
clear Tincture or Essence, which keep in a Bottle well stopt for use.
_Recipe for making the compound Essence of Ambergrise._
Take of Ambergrise and white Sugar-candy of each two Drams; Musk twelve
Grains; Civet two Grains; grind all these well together in a Glass
Mortar, adding by Degrees four Ounces of rectified Spirit of Wine;
digest and separate the clear Essence for use, as in the preceding
Recipe.
2. Musk is a dry, light, and friable Substance; of a dark blackish
Colour, with some Tinge of a purplish or blood Colour in it. It is
soft, and somewhat smooth and unctuous to the Touch, and of a highly
perfumed Smell. It is brought to us sewed up in a Kind of Bladders or
Cases of Skin, covered with a brownish Hair, which are the real Bags in
which the Musk is lodged while on the Animal. Musk should be chosen of
a very strong Scent, and in dry sound Bladders; and must be kept close
shut down in a Leaden Box, by which means it will retain its Smell, and
not grow too dry.
_Recipe for making the Essence of Musk._
Take of Musk and white Sugar-candy of each one Dram; rub them well
together in a Marble Mortar, adding by Degrees during the rubbing
five Ounces of rectified Spirit of Wine: Put the whole into a Matrass,
digest three Days in a gentle Heat, and pour off the clear Essence,
which keep in a Bottle well stopt for use. Some add a few Grains
of Civet to their Essence of Musk, which considerably augments the
Fineness of the perfume.
3. Civet is produced, like Musk, in Bags growing to the lower Part of
the Belly of an Animal. It is of different Colours from a pure lively
whitish, to a black; but the nearer it approaches to the white the
better it is; of an extremely strong Smell, and a bitterish pungent
Taste.
The Essence of Civet is rarely used alone, but of great service in
making Additions to other odoriferous Waters, and therefore I shall
here give the Method of making it.
_Recipe for making the Essence of Civet._
Take of Civet and double refined Sugar, of each two Drams; rub them
well together in a Glass Mortar, adding by Degrees five Ounces of
rectified Spirit of Wine: Put the whole into a Matrass, digest three
Days in a gentle Heat, and pour off the clear Essence for use. Tho’
the Essences in this Chapter are, properly speaking, Chemical
Preparations, and therefore foreign to the Business of the Distiller;
yet as they are often added to perfumed Waters, and easily made, I
thought the above Recipes would not be unacceptable to the Reader.
CHAP. LXV.
_Of Faints, and the Uses they may be applied to._
In many of the preceding Recipes I have ordered the Receiver to be
removed as soon as the Faints begin to rise; because otherwise the
Goods would contract a disagreeable Taste and Smell. It is not however
to be understood that these Faints are to be thrown away, nor the
Working of the Still immediately stopped; for they are far from being
of no Value, notwithstanding they would be of great Disadvantage if
suffered to run among the more spirituous Parts of the Goods before
drawn off. As soon therefore as you find the clear Colour of the Goods
begins to change of a bluish or whitish Colour, remove the Receiver,
place another under the Nose of the Worm, and continue the Distillation
as long as the Liquor running from the Worm is spirituous, which may
be known by pouring a little of it on the Still Head, and applying
a lighted Candle to it; for if it is spirituous it will burn, but
otherwise not. When the Faints will no longer burn on the Still Head,
put out the Fire, and pour the Faints in a Cask for that Purpose; and
when, from repeated Distillations, you have procured a sufficient
Quantity of these Faints, let the Still be charged with them almost to
the Top. Then throw into the Still three or four Pounds of Salt, and
draw off as you would any other Charge as long as the Spirit extracted
is of a sufficient Strength; after which the Receiver is to be removed,
and the Faints saved by themselves as before.
The Spirits thus extracted from the Faints will serve in several
Compositions as well as fresh; but they are generally used in Aniseed
Water, because the predominant Taste of the Aniseeds will entirely
cover that they had before acquired from other Ingredients.
THE
INDEX
A.
_Page._
_Accidents_ often attending Distillation, 33
how prevented, 37
Remedies for, 41
_Additions_, their Use, 20
_Advantages_ attending the different Kinds of
Distillation, 51
_Air_, promotes and quickens Fermentation, 12
_Alembics_, different Sorts of, 29
described, 30
the common, how used, 52
Glass, its Use, 57
Simple Waters how distilled by, 114
_All-fours_, or Cardamom————, 247
_Ambergrise_, Description of, 261
Essence of, 262
_Andrew_’s (Father) Water, 207
_Angelica_ Water, spirituous, 166
compound, 167
_Anhalt_ Water, 199
_Aniseed_ described, 157
———— Water, 158
_Antiscorbutic_ Water, 177
_Aqua Cœlestis_, 194
_Mirabilis_, 162
_Aromatics_ their Use, 21
_Arracs_ how procured in the _East Indies_, 86
how they may be imitated, 88
how clarified, 89
B.
_Balneum Mariæ_, described, 55
its Uses, 108
_Barbadoes_ Water, 214
_Barnabas_ (Father) Water of, 208
_Baum_ Water, 138
Water, compound, 190
_Beauty_ Water, 259
_Bergamot_, described, 203
a spirituous Water from, 204
_Bodies_ proper for Distillation, 59
_Bouquet_, Water of, 256
_Brandies_ how distilled in _France_, 76
how to convert _English_ Spirits into _French_, 77
whence they acquire their Colour, 102
_Brewing_ defined, 2
Water proper for, 4
how performed, 5
_Bryony_-root described, 188
a compound Water from, _ibid._
_Burnt_ Sugar its use in colouring Brandy, 105
_Camomile_-flowers, Description of, 182
a compound Water from, _ibid._
_Caraway_-seed, Description of, 159
Water, _ibid._
_Cardamom_-seed, Description of, 160
Water, 161
_Cardamum_, or All-fours, 247
_Carminative_ Water, 197
_Castor_, Description of, 140
a Simple Water from, 141
_Cautions_ in distilling Vegetables, 116
_Cedrat_, described, 201
a spirituous Water from, 202
_Cephalic_ Water, 193
_Cherry_ Brandy, 252
_Cinnamon_, Description of, 134
Simple Water drawn from, 135
Water, spirituous, 147
_Citron_ Water how made, 257
_Civet_, Description of, 264
Essence of, _ibid._
_Cloves_, Description of, 150
Virtues of, _ibid._
a spirituous Water from, _ibid._
_Cohobation_, what, 221
_Cold_ Still described, 32
its Uses, 109
_Colouring_ of Spirits, how performed, 101
_Cordial_ Waters, Rules for making, 146
Water of _Montpelier_, 207
_Cubebs_, Description of 162
_Cyprus_ Water 257
D.
_Definition_ of Distillation, 1
of Brewing, 2
of Fermentation, 7
of Spirits, 62
of Essence, 62
of Simple Waters, 63
of Phlegm, _ibid._
of Filtration, 68
_Digestion_, what, and how performed, 66
_Dill_-seed, Description of, 142
a Simple Water from, 143
_Distillation_, defined, 1
of Spirits, 2
Principles of explained, 26
worthy the Attention of the learned, 27
how divided, _ibid._
per ascensum, what, _ibid._
per descensum, what, 28
per latus, what, _ibid._
Accidents attending the Processes of, 33
particular Advantages attending every Kind of, 51
how performed in the common Alembic, 52
how performed in Sand, 53
in Balneum Mariæ, 54
in Glass Alembics, 56
by the vapour Bath, 57
Bodies proper for, 59
what procured by, 62
the proper Season for, 67
of Malt Spirits, 70
of Molosses Spirits, 76
of Rum, 80
of Sugar Spirits, 83
of Raisin Spirits, _ibid._
of Simple Waters how to be conducted, 116
Rules for, 120
of compound Waters, 145
_Divine_ Water, 212
_Double_ Goods what, 149
_Drying_ of Plants why often prejudicial, 113
E.
_Eau_ d’Arquebusade, 200
de Bigarde, 204
de Carmes, 190
sans Pareille, 255
_Essence_, what, 62
F.
_Faints_, their use, 265
_Father Andrew_’s Water, 207
_Father Barnabas_’s Water, 208
_Fennel_-seed, Description of, 135
Simple Water, 136
_Fermentation_ necessary to the Extraction of
Spirits, 2
defined, 7
Theory of, 8
Practice of, 15
how performed to the greatest Advantage, 23
how known to be perfected, 25
its Use in drawing Simple Waters, 123
_Ferments_, what, 16
how to procure a Stock of, 17
the Alteration they cause in any neutral
fermentable Liquor, 19
_Filtration_, how performed, 68
_Fire_, how to be regulated, 116
_Flavouring_ of Spirits how performed, 99
_Fruits_, Water of the four, 209
G.
_Geneva_, 248
_Ginger_, Description of, 163
_Gold_ Cordial, 245
_Goods_ double, what, 149
single, what, _ibid._
_Gout_ Water, 198
H.
_Heat_ necessary in brewing, 5
_Heavenly_ Water, 194
_Honey_, its use as an Addition, 20
Water, 253
_Horse-radish_ Water, 178
_Hungary_ Water, how made, 153
I.
_Jamaica_-pepper, Description of, 129
how cured, 130
its Uses, _ibid._
a Simple Water from, _ibid._
_Jasmine_ Water, 206
_Imperial_ Water, 133
_Juniper_-berries, Description of, 248
the best Methods of preserving, 249
L.
_Ladies_ Water, 192
_Lavender_, Virtues of, 154
a spirituous Water from, _ibid._
_Lemon_-peel, a spirituous Water from, 152
M.
_Malt_, why preferred in _England_, 3
how to brew with it to Advantage, _ibid._
what Parts of it dissolve in Water, 4
Spirits how distilled, 70
_Mint_ Water, spirituous, 165
_Molosses_, Spirits how distilled, 75
_Montpelier_ Cordial Water, 207
_Motion_ in Fermentation, whence, 10
_Musk_ Description of, 263
Essence of, _ibid._
N.
_Nitre_, Spirit of, its Use, 97
_Nutmegs_, Description of, 186
a spirituous Water from, 187
O.
_Oak_, Extract of, how made, 103
its Use, _ibid._
_Oil_, Essential, its Use, 21
of Wine, how procured, 99
its Use, 100
Essential, of Orange-flowers, 130
_Oleosaccharum_, what, 21
_Orange_ Water, spirituous, 168
Cordial Water, 204
Flowers, Description of, 127
_Orange-flowers_, Simple Water of, 127
double Water of, 128
Essential Oil of, 129
Cordial Water from, 131
Peel, a Simple Water from, 111
P.
_Parsley_ Water, compound, 196
_Penny royal_, its Uses, 138
a Simple Water from, 139
Water, spirituous, 195
_Pepper-mint_ Water, 136
spirituous, 165
_Phlegm_, what, 63
_Pimento_, Description of, 139
_Piony_, Description of, 184
a compound Water from, 185
_Plague_ Water, 169
_Plants_, Spirit of, what, 113
what they lose in drying, _ibid._
_Practice_ of Fermentation, 15
_Principles_ of Distillation explained, 27
R.
_Raisin_ Spirits how extracted, 83
great Use of, 85
_Ratafia_, common, 221
red, 224
fine and dry, 226
mixed, 228
white from Grapes, 230
from Peaches, 234
from Orange-flowers, 241
from the _Portugal_ Orange, 243
_English_, 244
_Rectification_, what, 89
how performed to the greatest Advantage, 90
by alcaline Salts, 92
by Alcalies and Acids, 94
by saline Bodies, _ibid._
by quick Lime, 95
by neutral Salts, _ibid._
_Roman_ Water, 213
_Rose_, Description of, 131
a Water drawn from, 132
Essence of, 133
_Rosemary_, a Simple Water of, 110
Virtues of, 153
a spirituous Water from, _ibid._
_Ros solis_, Description of, 215
compound Water, _ibid._
_Royal_ Water, 260
_Rules_ for conducting Simple Distillation, 120
for making Cordial Waters, 146
_Rum_, how distilled, 80
whence it derives its Flavour, _ibid._
how it may be made to resemble Arrac, 82
S.
_Sand_, its use in Distillation, 53
_Salt, Glauber_’s, Spirit of, its Use, 20
_Season_ proper for distilling, 67
_Seeds_, Water of the four, 211
_Simple_ Waters, what, 63
how distilled, 107 _seq._
their Contents, 112
how distilled by the Alembic, 114
drawn from a fermented Plant, 123
of Baum, 137
of Castor, 140
of Cinnamon, 135
of Dill-seed, 142
Water of Fennel-seed, 136
of _Jamaica_ Pepper, 139
of Orange-peel, 142
of Penny-royal, 138
of Pepper-mint, 136
of Roses, 132
of Spear-mint, 137
_Single_ Goods, what, 149
_Spear-mint_ Water, 137
Use of, _ibid._
_Spices_, Water of the four, 210
_Spirits_, Distillation of, 2
not to be extracted without a previous
Fermentation, 2
from Malt, how extracted, 70
from Molosses, how distilled, 75
how extracted from Sugar, 83
from Raisins, _ibid._
how flavoured, 97
how coloured, 101
of Plants, what, 113
_Stephens_’s (Dr.) Water, 172
_Still_ cold, described, 32
its Uses, 109
the Operations of it how performed, 110
_Stock_ of Ferments how procured, 17
_Subject_, fermentable, what composed of, 8
_Sugar_ Spirit, what, and how extracted, 80
burnt, its Use in colouring Brandy, 105
_Sulphur_, Oil of, its Use, 20
_Surfeit_ Water, 173
T.
_Tartar_, an aqueous Solution of, its Use, 20
_Theory_ of Fermentation, 8
_Treacle_, its Use as an Addition, 20
Spirit from, 75
its Use in colouring Brandy, 104
Water, 108
_Turin_ Ros solis, 217
V.
_Vapour_ Bath, its Use, 57
_Vestal_ Water, 258
_Unequalled_ Water, 255
_Usquebaugh_, common, 218
Royal, 219
by Digestion, _ibid._
_French_, 220
_Vulnerary_ Water, 200
W.
_Wash_, what so called by the Distillers, 7
_Water_, what fittest for brewing, 4
why necessary in several Distillations, 49
_Waters_, Simple, what, 63
how distilled, 107 _seq._
drawn from fermented Plants, 123
from Baum, _ibid._
from Castor, 140
from Cinnamon, 135
from Dill-seed, 142
from Fennel-seed, 136
from _Jamaica_ Pepper, 139
Simple from Orange-flowers, 127
double of Orange-flowers, 128
from Orange-peel, 142
from Penny-royal, 138
from Pepper-mint, 136
from Roses, 132
from Spear-mint, 137
_Water, Spirituous_, of Father _Andrew_, 207
from Angelica, 166
of Anhalt, 199
from Aniseeds, 157
called _Barbadoes_, 214
of Father _Barnabas_, 208
from Baum, 190
from Bergamot, 203
from the Begarade, 204
of Beauty, 259
of Bouquet, 256
from Bryony-root, 188
from Camomile-flowers, 182
from Caraway-seed, 159
from Cardamom-seed, 160
called Cardamum, 247
from the Cedrat, 201
called Cephalic, 193
from Cinnamon, 147
from Cloves, 150
from Citron-peel, 156
of Cyprus, 257
called Divine, 212
called Eau sans Pareille, 255
from four Fruits, 209
from four Seeds, 211
from four Spices, 210
called Gold Cordial, 245
against the Gout, 198
called Heavenly, 194
from Honey, _&c._, 253
from Horse-radish, 178
from Jasmine-flowers, 206
called Imperial, 183
from Juniper-berries, 248
for Ladies, 192
from Lavender, 154
from Lemon-peel, 152
of Montpelier, 207
from Nutmegs, 186
from Orange-peel, 168
from Parsley, 196
from Penny-royal, 195
from Pepper-mint, 165
from Piony, _&c._, 184
against the Plague, 169
called Ratafia, 221
called Roman, 213
from Rosemary, 153
from Ros Solis, 215
called Royal, 259
against a Scurvy, 177
from Spear-mint, 164
of Dr. _Stephens_, 172
against a Surfeit, 173
from Venice Treacle, 180
called Vestal, 258
called Usquebaugh, 218
against Wind, 197
the Wonderful, 162
from Wormwood, 175
against Wounds, 200
_Wine_, Oil of, how procured, 99
its Use, 100
_Winter_’s Bark, Description of, 151
_Wonderful_ Water, how made, 162
_Wormwood_ Water, lesser Composition, 175
greater Composition, 176
FINIS.