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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    the Air at the Top of the Veflel, unpoffeffed by the Liquor. When the Liquor is once fairly at work to bung it down clofe, and thus fuffer it to finifh the Fermentation, without opening or giving it any more Vent than that afforded it by a proper Valve placed intheCafk ; which, however is not of abfolute Neceffity, when the empty Space, or rather that poffeffed by the Air, is about one tenth of the Gage ; the ar¬ tificial Air, generated in the Operation be¬ ing then feldom fufficient to open a ftrong Valve, or at moft not to endanger the Ca£k» This Method may be pradifed to good Advantage by thofe whofe Bufinefs is not very large $ but it requires too much Time to be ufed by the large Dealers, who are in a manner forced to admit the free Air, and thus fuflain a confiderable Lofs in their Quantity of Spirit, that the Fermentation may be finifhed in the fmall Time allowed for that Purpofe. It may, however, be laid, that the filent, flow, and almoft im¬ perceptible vinous Fermentation, is univer- Tally the moil perfed and advantageous. During the whole Courfe of this Opera¬ tion, theVeffel fhould be kept from all exter¬ nal Cold, or confiderable Heat, in an equal, uniform, and moderate Temperature. In the Winter, a Stove* Room, fuch as is com¬ mon