1868 The complete Practical Distiller

DISTILLATION OF SIMPLE WATERS.

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SOME GENERAL DIRECTIONS FOR THE DISTILLATION OF SIMPLE WATERS.

It must constantly be borne in mind that plants and the parts which are to be used ought to be fresh gathered. Where they are directed fresh, such only must be employ- ed ; but some are allowed to be used dry, as in this state they may easily be procured at all times of the year, though more elegant waters might be obtained from them while quite green. Having bruised the substances a little, pour thereon thrice their quantity of spring-water. The quantity, however, may be diminished or added to, according as the plants may be more or less juicy than ordinary. When fresh and juicy herbs are to be distilled, thrice their weight of water will be quite sufficient, but dry ones require a much greater quantity. In general, there should be so much water that, after all intended to be distilled has come over, there may be liquor enough left to prevent the matter from burning to the still. Formerly, some vegetables were slightly fermented with the ordinary yeast previous to distillation. Should any drops of oil swim on the surface of the water, they are carefully skimmed off. That the waters may be kept the better, about one-twentieth part of their weight of proof- spirit may be added to each after they are distilled. Such is a short but accurate and complete sketch of the distillation of simple waters.