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, molosses, 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 chusing the best of each kind ... / By A. Cooper.

  • Cooper, A. (Ambrose)
Date:
1757
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, molosses, 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 chusing the best of each kind ... / By A. Cooper. Source: Wellcome Collection.

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    0HaF,X. Of the NeceJJity of putting Water into the Alembic for fever ah Difiliations. Page 49 XI. Of the particular Advantages at¬ tending every Kind of Dijiilla- tion. 5 I XII. Of Bodies proper for Diftillation*. . ,59 XIII. Of what is procured by Dif illa¬ tion* 62 XIV. Of the proper Seafon for Diftilla- tion* 67 XV. Of the Filtration of Liquors. 68 XVI. Of the Diftillation of Malt Spi¬ rits. 7 XVII. Of the Diftillation of Molojfes Spirits 7 if XVIII. Of the Nature of Brandies, and the Method of diHilling them in France. y 6 XIX. Of the Diftillation of Rum. 80 XX. 0/ Sugar Spirits. 83 XXL 0/ Raifin Spirits, ibid. XXIL Of Arracs. ' 86 XXIII. Of Reef ft cation* 89 XXIV. Of the Flavouring of Spirits. 97 XXV. 0/ Methods of colouring Spi¬ rits. 1 o i Past