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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    ’ *• * ■ - f i. This equal Connexion of Salt, Oil and Earth into a .(ingle compound Particle, forms a Corpufcle foluble in Water ; or, to (peak more philofophicaliy, this compound Cor¬ pufcle is, by means of its faline Particles, connected with the aqueous Corpufcles, and moved up and down with them. But: where thefe Corpufcles are not thus con¬ nected with the Water, a Number of them join together, and form either a grofs, or a loofe, chaffy, and fpungy Matter. When thefe compound Particles are di¬ luted with a frnall Quantity of an aqueous Fluid, they feel flippery, clammy, and undluous to the Touch, and affeCt the Tafte 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 firfi be¬ gins in the whole Subftance ; for before the Addition of Water, the SubjeCt may remain in dry, folid, and large Pieces, as in Malt, Sugar, &c. which being reduced to Pow¬ der, each Grain thereof is an Aggregate of many fmaller compound Corpufcles ; thefe being put -into Water, diffolve, and .fepa- rately float therein, till at length, they be¬ come f