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DISTILLATION
OF
SPIRITUOUS
WATERS.
IGl
SOME
GENERAL
DIRECTIONS
FOR
THE
DIS-
TILLATION
OF
SPIRITUOUS
WATERS.
It
has
been
ascertained
that
the
plants
and
their
parts
ought
to
be
moderately
and
newly
dried,
except such
as
are
ordered
to
be
fresh
gathered.
After
the
ingredients
have been
steeped
in
the
spirit
for
the
time
prescribed,
add
as
much
as
will
be
sufficient
to
prevent
a
burnt
fla-
vour,
or
rather
more.
The
liquor
which
comes
over
first
in
the
distillation
is
kept
to
itself,
by
some,
under
the
title
of
^^
spirit,''
and
the
other
runnings,
which
prove
milky,
fined
down
by
art.
But
it
is
better
to
mix
all
the
runnings
together,
without
fining
them,
that
the
waters
may
possess
the
virtues
of
the
plant
entire
;
which
is
a
circumstance
to
be
more
regarded
than
their
fineness
or
sightliness.
In
the
distillation
of
these
waters,
the
genu-
ine
brandy
obtained
from
wine
is
directed.
Where
this
is
not
to
be
had, take
instead
of
that
proof-spirit
half
its
quantity
of
a
well-rectified
spirit,
prepared
from
any
other
fermented
liquors.
In
this
steep
the
ingredients,
and
then
add
spring-water
enough,
both
to
make
up
the
quantity
ordered
to
be
drawn
off",
and
to
prevent
burning.
By
this
method
more
ele-
gant
waters
may
be
obtained
than
when
any
of
the
com-
mon
proof-spirits,
even
that of
wine
itself,
are
made
use
of.
All
vinous
spirits
receive
some
flavour
from
the
matter
from
which
they
are
extracted;
and
of
this
fla-
vour,
which
adheres
chiefly
to
the
phlegm
or
watery
14*