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THE PREFACE.

THE CONTENTS.

PART I. Of the Distillation of Spirits.

CHAP. I. Of Brewing, in order to the Production of inflammable Spirits.

CHAP. II. Of Fermentation.

CHAP. III. Of Distillation in general.

CHAP. IV. Of particular Distillation.

CHAP. V. Of Alembics , and their different Constructions.

CHAP. VI. Of the Accidents that too often happen in performing the Processes of Distillation .

CHAP. VII. Of the Methods of preventing Accidents.

CHAP. VIII. Of the Remedies for Accidents, when they happen.

CHAP. IX. On the Necessity of often cooling the Alembic, as another Means of preventing Accidents.

CHAP. X. Of the Necessity of putting Water into the Alembic, for several Distillations.

CHAP. XI. Of the particular Advantages attending every kind of Distillation.

CHAP. XII. Of Bodies proper for Distillation.

CHAP. XIII. Of what is procured by Distillation.

CHAP. XIV. Of the proper Season for Distilling.

CHAP. XV. Of the Filtration of Liquors.

CHAP. XVI. Of the Distillation of Malt Spirits.

CHAP. XVII. Of the Distillation of Molosses Spirits.

CHAP. XVIII. Of the Nature of Brandies, and Method of Distilling them in France.

CHAP. XIX. Of the Distillation of Rum.

CHAP. XX. Of Sugar-Spirit.

CHAP. XXI. Of Raisin-Spirits.

CHAP. XXII. Of Arracs.

CHAP. XXIII. Of Rectification.

CHAP. XXIV. Of the Flavouring of Spirits.

CHAP. XXV. Of the Methods of colouring Spirits.

PART II. Containing the Method of distilling Simple Waters.

CHAP. I. Of Waters drawn by the cold Still.

CHAP. II. Of the Distilling Simple Waters by the Alembic.

CHAP. III. Of increasing the Virtues of Simple Waters by means of Cohobation.

CHAP. IV. Of the Method of procuring a simple Water from Vegetables, by previously fermenting the Vegetable before Distillation.

CHAP. V. Of the Simple Waters commonly in Use.

CHAP. VI. Of Orange flower-water.

CHAP. VII. Of Rose-water.

CHAP. VIII. Of Cinnamon-water.

CHAP. IX. Of Fennel-water.

CHAP. X. Of Pepper-mint-water.

CHAP. XI. Of Spear-mint-water.

CHAP. XII. Of Baum-water.

CHAP. XIII. Of Penny-royal-water.

CHAP. XIV. Of Jamaica- Pepper-water .

CHAP. XV. Of Castor-water.

CHAP. XVI. Of Orange-peel-water.

CHAP. XVII. Of the Water of Dill-seed.

PART III. Of making compound Waters and Cordials.

CHAP. I. Of strong Cinnamon Water.

CHAP. II. Of Clove Water.

CHAP. III. Of Lemon Water.

CHAP. IV. Of Hungary Water.

CHAP. V. Of Lavender Water.

CHAP. VI. Of Citron Water.

CHAP. VII. Of Aniseed Water.

CHAP. IX. Of Cardamom Seed Water.

CHAP. X. Of Aqua Mirabilis; or, the Wonderful-Water.

CHAP. XI. Of Mint Water.

CHAP. XII. Of Pepper Mint Water.

CHAP. XIII. Of Angelica Water.

CHAP. XIV. Of Orange Water.

CHAP. XV. Of Plague Water.

CHAP. XVI. Of Dr. Stephens’s Water .

CHAP. XVII. Of Surfeit Water.

CHAP. XVIII. Of Wormwood Water.

CHAP. XIX. Of Antiscorbutic Water.

CHAP. XX. Of compound Horse-radish Water.

CHAP. XXI. Of Treacle Water.

CHAP. XXII. Compound Camomile-flower Water.

CHAP. XXIII. Imperial Water.

CHAP. XXIV. Of Compound Piony Water.

CHAP. XXV. Of Nutmeg Water.

CHAP. XXVI. Of Compound Bryony Water.

CHAP. XXVII. Of compound Baum Water, commonly called Eau de Carmes.

CHAP. XXVIII. Of Ladies Water.

CHAP. XXIX. Of Cephalic Water.

CHAP. XXX. Of Heavenly Water; or, Aqua Cœlestis.

CHAP. XXXI. Of Spirituous Penniroyal Water.

CHAP. XXXII. Of Compound Parsley Water.

CHAP. XXXIII. Of Carminative Water.

CHAP. XXXIV. Of Gout Water.

CHAP. XXXV. Of Anhalt Water.

CHAP. XXXVI. Of Vulnerary Water, or, Eau d’ Arquebusade.

CHAP. XXXVII. Of Cedrat Water.

CHAP. XXXVIII. Of Bergamot Water.

CHAP. XXXIX. Of Orange Cordial Water; or, Eau de Bigarade.

CHAP. XL. Of Jasmine Water.

CHAP. XLI. Of the Cordial Water of Montpelier.

CHAP. XLII. Of Father Andrew’ s Water .

CHAP. XLIII. Of the Water of Father Barnabas.

CHAP. XLIV. Of the Water of the four Fruits.

CHAP. XLV. Of the Water of the four Spices.

CHAP. XLVI. Of the Water of the four Seeds.

CHAP. XLVII. Of the Divine Water.

CHAP. XLVIII. Of Roman Water.

CHAP. XLIX. Of Barbadoes Water .

CHAP. L. Of Ros Solis.

CHAP. LI. Of Usquebaugh.

CHAP. LII. Of Ratafia.

CHAP. LIII. Of Gold Cordial.

CHAP. LIV. Of Cardamum, or All-fours.

CHAP. LV. Of Geneva.

CHAP. LVI. Of Cherry Brandy.

CHAP. LVII. Of Honey Water.

CHAP. LVIII. Of Unequalled Water, generally sold by the French Name l’Eau sans Pareille.

CHAP. LIX. Of the Water of Bouquet.

CHAP. LX. Of Cyprus Water.

CHAP. LXI. Of Vestal Water, or Eau de Vestale.

CHAP. LXII. Of Beauty Water, or Eau de Beauté.

CHAP. LXIII. Of Royal Water.

CHAP. LXIV. Of the Tincture, or Essence of Ambergrise, Musk and Civet.

CHAP. LXV. Of Faints, and the Uses they may be applied to.

THE INDEX