Chapter II: Part I: Of the Distillation of Spirits

CHAP. I. _Of Brewing in order to the Production
of inflammable Spirits._ PAGE 2

II. _Of Fermentation._ 7

III. _Of Distillation in general._ 26

IV. _Of particular Distillation._ 27

V. _Of Alembics, and their different Constructions._ 29

VI. _Of the Accidents that too often happen in performing
the Processes of Distillation._ 33

VII. _Of the Methods of preventing Accidents._ 37

VIII. _Of the Remedies for Accidents, when they happen._ 41

IX. _Of the Necessity of often cooling the Alembic, as
another means of preventing Accidents._ 46

X. _Of the Necessity of putting Water into the Alembic for
several Distillations._ 49

XI. _Of the particular Advantages attending every Kind
of Distillation._ 51

XII. _Of Bodies proper for Distillation._ 59

XIII. _Of what is procured by Distillation._ 62

XIV. _Of the proper Season for Distillation._ 67

XV. _Of the Filtration of Liquors._ 68

XVI. _Of the Distillation of Malt Spirits._ 70

XVII. _Of the Distillation of Molosses Spirits._ 75

XVIII. _Of the Nature of Brandies, and the Method of
distilling them in_ France. 76

XIX. _Of the Distillation of Rum._ 80

XX. _Of Sugar Spirits._ 83

XXI. _Of Raisin Spirits._ _ibid._

XXII. _Of Arracs._ 86

XXIII. _Of Rectification._ 89

XXIV. _Of the Flavouring of Spirits._ 97

XXV. _Of the Methods of colouring Spirits._ 101