1868 The complete Practical Distiller

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 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 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 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* sightliness. In the distillation of these waters, the genu- ine brandy obtained from wine is directed. off", and to prevent burning. of. All vinous spirits