Chapter VI: Part I: Of the Distillation of Spirits (2)

As there is a Necessity of cooling the Alembic, so what we have said cannot be too carefully observed. In fine, the Contrast of Cold and Heat, equally concurring, but by Methods directly opposite, to the same Process, and the Perfection of the Distillation, is a Phœnomenon, which deserves the Attention of all who study the Operations of Nature.

CHAP. X.

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

Two principal Advantages attend putting Water into the Alembic. The first is, to prevent the Loss the Distiller would incur without that Precaution, and so prevent any Alteration in the Liquor procured by Distillation. This we shall illustrate by an Example. Suppose a Distiller should attempt to rectify Spirits of Wine, without putting Water in the Alembic. It is evident, that the Fire will consume Part of it, which is entirely loss, because the same Quantity of Spirit cannot be procured from it, which might, had there been any thing to moderate the Action of the Fire, which now preyed upon it.

_Secondly_, If Liquors are impregnated with strong Ingredients, especially Seeds, and the Quantity be sufficient to absorb all the Phlegm, a great Quantity of Spirit must be left in the Still, or the Ingredients will burn, and the Spirits contract an empyreumatic Taste, which is the more detrimental to the Spirit, as it is increased by Age.

_Thirdly_, If no Water be put into the Alembic with the Ingredients, the Spirit will be rendered finer by them, and the Fire, if ever so little too strong, will cause the Ingredients to burn, and the Spirits to contract an Empyreuma; a Misfortune easily prevented by this Precaution.

Thus it is a Safe-guard against Accidents: But besides, Water being mixed with the Ingredients, they are at once prevented from burning, and the Spirit not weakened; for no sooner are the Ingredients put in Motion by the Fire, than the Spirits immediately ascend, and the Liquor loses nothing of its Quality, provided the Receiver be removed as soon as the Phlegm begins to ascend.

The Water therefore prevents the Waste of the Spirits, and thus the Distiller loses nothing of his Goods; whereas, without Water, the Spirits by impregnating the Materials, their Quantity must be less. With regard to the Phlegm, there is no Difficulty in finding when it begins to ascend, the first Drop being cloudy, and when it has continued dropping for some time, it is perceived by a milky Cast at the Bottom of the Receiver.

_Lastly_, The Distiller is no Loser with regard to the Quality of his Liquor, which is not at all weakened thereby. Thus it is attended with the two capital Advantages, the Profit of the Distiller, and the Perfection of the Liquor. Let us now proceed to the different Manners of Distillation.

CHAP. XI.

_Of the particular Advantages attending every kind of Distillation._

In the third Chapter we mentioned the several kinds of Distillation, we shall here enlarge on the particular Advantages of each, and in what Circumstances each is to be used.

In order for Distillation, the Alembic must be charged with Materials, and placed on a Fire, or Substances capable of producing the same Effect.

_The Method of Distilling with the common refrigerant Alembic._

This Method of Distilling is the most generally used, being one of the most speedy and profitable, as it requires fewer Preparatives, and less Time.

To distil with the common Alembic, the Body of it must be thoroughly cleansed, that no Taste or Smell of any preceding Materials may remain. The Materials are then to be put into the Alembic; but care must be taken that the Alembic be not above half full, in order that the Materials may have sufficient Room to move, without choaking the Neck of the Alembic. The same Care must be taken with regard to the Head, it must be thoroughly cleansed and dried; for it often happens that some small Quantity of Water is left in the Rim, which renders the first Spirits foul, and, by endeavouring to separate it from the other, some, and that the most volatile Part of the Spirit, will be lost.

After this the two Parts of the Alembic are to be carefully luted with strong brown Paper, well pasted on, and the Nose of the Alembic luted to the Worm; after which the Fire should be immediately made under the Still, lest too long an Infusion should prejudice the Liquor.

This Alembic being worked on an open Fire, the Operation is quicker than any other; but the Degree of Fire requires a very close Attention; as a different Management is necessary to different Materials. The Water of the Refrigeratory must be changed from time to time, and if the Case requires it, the whole Head, but especially the Bec, must be kept cold.

_Of Distillation in Sand, and in what Cases it should be used._

This Species of Distillation is performed in two different Manners. First, by covering the Fire with Sand or Ashes, and placing the Alembic upon it. This Method is very necessary in Digestion, and for the perfect Rectification of Spirits. Sand is absolutely necessary for moderating the Action of the Fire, when there is Reason to fear the Matter contained in the Bottom of the Alembic will burn.

The second Method of Sand Distillation, is to take the finest River Sand, and after thoroughly washing it, put into the Alembic a Quantity sufficient to cover it three Fingers deep; after which the Still is to be charged with the Ingredients to be distilled. This serves instead of Water in certain Cases, where the Use of it would prejudice the Ingredients; as in the fine spirituous Waters impregnated with the aromatic Parts of Flowers; the Sand preventing the Ingredients from burning. It is also necessary in distilling rectified Spirits from Seeds.

This Operation being finished, the Alembic must be thoroughly cleansed from the Sand, that the Taste or Smell contained therein, be not communicated to any other Charge of different Ingredients.

_Of Distilling in_ Balneum Mariæ, _and its Advantages_.

This Method of Distillation is of great Use in several Cases. Its Operation is more perfect, and is subject to few, if any of those Accidents attending Distillations on an open Fire.

In distilling sweet-scented Waters from Flowers, aromatic Plants, and others of that kind, where neither Water, nor Spirit ought to be mixed with them, there is an absolute Necessity for using the _Balneum Mariæ_; as by every other Distillation, on an open Fire, the Ingredients would infallibly burn.

If Sand should be made use of, the Fire would melt the Tin from the Alembic, and the Contents be in the utmost Danger of being burnt.

In distilling in _Balneum Mariæ_, a glass Alembic is generally used. This Alembic is to be placed in a Copper Vessel filled with Water. This Vessel ought at least to be of half the Height of the Alembic: at the Bottom of the Copper Vessel must be a Trivet on which the Alembic is to be placed, that it may not touch the Bottom of the Copper, because when the Water begins to boil, it disperses itself towards the Sides, and leaving the Bottom dry, the Ingredients would be in danger of burning.

The Use of the _Balneum Mariæ_ is excellent for those Ingredients which require little Spirit; but if a Copper Alembic be used, be sure to place Sand at the Bottom, that the distilled Liquor may not contract any ill Taste or Smell. This Method is also adviseable in the Rectification of Spirits, on Account of the Danger attending this Operation when performed on a naked Fire.

Were this Method of Distillation as expeditious as that performed on a naked Fire, no other ought to be used, because it is subject to no Accidents, and at the same Time the Spirit, &c. distilled is much more fragrant and grateful.

_In what Cases glass, or earthen Alembics are to be used; their
Advantages and Disadvantages._

In the Chapter relating to Accidents, we have mentioned the earthen Alembic; we must now add, that it ought never to be used, except the Matter to be distilled have a strong and bad Smell, and then seldom above once, unless it be for Ingredients of the same or similar Qualities.

This Alembic being very difficult to be managed, we can only recommend it in the Case above-mentioned.

As a naked Fire is generally applied to this Alembic, it requires a Furnace where the Fire may be gradually increased, on account of the Accidents to which it is liable.

The glass Alembic is more easily managed, as it is generally placed in a _Balneum Mariæ_. Its principal Use is for distilling Waters from Flowers, and making Quintessences; and were it not for the Length of the Operation, it would be preferable to any other Method.

This Alembic hardly admitting of a Refrigerant, a wet linen Cloth must be placed on the Head, and often changed.

The Receiver of this Alembic must not be very large, because of the Fragility of the Bec; but if it were ever so little bent into a Curve, the Largeness of the Receiver would be of no Prejudice; because then its whole Weight would be supported by its Stand.

_Advantages of Distillation performed by the Vapour Bath._

This Method differs very little from the _Balneum Mariæ_, and is used nearly in the same Circumstances; but has greatly the Advantage of the _Balneum Mariæ_ in the Quickness of the Operation. And _Lemery_, in the first Part of his Course of Chemistry, affirms its Operation to be more perfect.

However that be, its Use is equal to that of the _Balneum Mariæ_; but in distilling sweet-scented Waters, or Flowers, Sand must be placed at the Bottom, that the Liquor may not contract a Taste from the Copper.

_Cases where Dung, Husks of Grapes, and Lime, are to be used._

These Substances are rarely used except in Digestions; and therefore of no great Use to Distillers, they using only hot Ashes, or a Fire well covered for that Purpose.

If Dung be used it must be of the hottest kind, _viz._ that of the Horse or Sheep, and the Quantity proportioned to the Heat intended. The Lime must be quick; and if the Heat required be moderate, Lime which has lain some time in the Air must be used. The same is to be observed with regard to the Husks of Grapes. But in whatever manner these are used, the Digestions must be performed in a close covered Vessel.

CHAP. XII.

_Of Bodies proper for Distillation._

This Chapter alone might make a Volume, were we to make a particular Enumeration of all its Parts; but, as we have already observed, we shall confine ourselves to the Distillation of simple and compound Waters, _&c._

If we acquit ourselves to the Satisfaction of the Public, we shall enjoy the Pleasure of having treated of one Part entirely new; and, indeed, the only one that has been overlooked.

The Bodies proper for Distillation, are Flowers, Fruits, Seeds, Spices and aromatic Plants.

By Distillation and Digestion, we extract the Colour and Smell of Flowers in simple Waters and Essences.

We extract from Fruits, at least from some, Colour, Taste, _&c._

From aromatic Plants, the Distiller draws Spirits, Essences, simple and compound Waters.

From Spices are procured Essences, or in the Language of the Chemists, Oils, and Perfumes, and also pure Spirits.

From Seeds or Berries are drawn simple Waters, pure Spirits; and from some, as those of Anise, Fennel, and Juniper, Oil.

The Colour of Flowers is extracted by Infusion, and likewise by Digestion in Brandy or Spirit of Wine: The Smell is extracted by Distillation; the simple Water with Brandy or Spirit of Wine.

What is extracted of the Colour of Flowers, by Infusion in Water by a gentle Heat, or by Digestion in Brandy or Spirits of Wine, is called, in the Distiller’s Phrase, Tincture of Flowers.

The Colour of Fruits is extracted in the same manner, either by Infusion or Digestion: Their Taste is also procured by the same Processes. But let it be observed, that the Time of these Operations must be limited; for otherwise the Fruit, after Fermentation, would render it acid. The Taste is also extracted by Distillation in Spirit of Wine.

From aromatic Plants are extracted by the Alembic pure Spirits, Odours, and simple Waters. But these require different Methods of Distillation. The first by Water or Brandy only, the second by rectified Spirit, which will give them the greatest Excellency they are capable of.

The Plants themselves with their Flowers may also be distilled, which is still better.

From Spices are drawn Spirits, and oily or spirituous Quintessences. The Spirits are drawn by Brandy, or Spirit of Wine, with very little Water: The Oils are distilled _per Descensum_; and the spirituous Quintessences by pounding the Spices, and after infusing them in Spirit of Wine, decanting it gently by inclination.

From Seeds are extracted simple Waters, Spirits and Oils. Very few of the first and last, Spirits being what is generally extracted from Seeds and Berries.

Some Distillers, through a Notion of Frugality, distil Seeds with Water; but their Liquors are not to be compared with those which are distilled with Spirits. When Oils are drawn from Seeds, the Operation is performed either by the _Balneum Mariæ_, or the Vapour Bath.

We only deliver in this Place, the first Elements of each of these Operations, which will be farther illustrated in the Sequel, when we treat more particularly of these Subjects.

CHAP. XIII.

_Of what is procured by Distillation._

By Distillation are procured Spirit, Essence, simple Waters and Phlegm.

_Spirits_ are very difficult to be defined. I consider them as the most subtil and volatile Parts of a Body.

All Bodies without Exception have Spirits more or less.

These Parts are an ignited Substance, and consequently by their own Nature disposed to a violent Motion.

These volatile Particles are more or less disposed to separate themselves, as the Bodies are more or less porous, or abound with a greater or lesser Quantity of Oil.

By the Term _Essence_, we understand the oleaginous Parts of a Body. An essential Oil is found in all Bodies, being one of their constituent Principles. I have observed in all my Distillations, Spirit of Wine excepted, a soft unctuous Substance floating on the Phlegm; and this Substance is Oil, which we call Essence; and this is what we endeavour to extract.

_Simple Waters_ are those distilled from Plants, Flowers, _&c._ without the Help of Water, Brandy, or Spirit of Wine. These Waters are commonly odoriferous, containing the Odour of the Body from whence it is extracted, and even exceeds in Smell the Body itself.

_Phlegm_ is the aqueous Particles of Bodies; but whether an active or passive Principle, we shall leave to the Decision of Chemists.

It is of the last Importance to a Distiller to be well acquainted with its Nature; many mistaking for Phlegm several white and clouded Drops, which first fall into the Receiver, when the Still begins to work. These, however, are often the most spirituous Particles of the Matter in the Alembic, and consequently ought to be preserved. What has given occasion to this Mistake, is some Humidity remaining in the Head, _&c._ of the Alembic. And had it been thoroughly wiped, the first Drops would have been equally bright with any during the whole Operation.

The following Remark deserves Attention. In Bodies that have been digested the Spirits ascend first; whereas in Charges not digested, the Phlegm ascends before the Spirits. The Reason of this is very plain and natural.

In Substances previously digested, the Action of the Fire no sooner causes the Matter in the Alembic to boil, than the Spirits, being the most volatile Parts, detach themselves, and ascend into the Head of the Alembic. But when the Matter to be distilled has not undergone a proper Digestion, the Spirits being intangled in the Phlegm, are less disposed to ascend, till the Phlegm itself separates, and gives them room to fly upward. The Phlegm being aqueous rises first: This is more particularly observable in Spices. I am, however, inclined to believe, that were the Operation performed in an Alembic, whose Head was at a great Distance from the Surface of the Charge, they would not ascend high enough to come over the Helm, but fall back again by their own Gravity, and by that means leave the Spirits at Liberty to ascend. But in the common Refrigatory Alembic this always happens.

If this Observation be not readily admitted, I appeal to Experience, which I desire may be the Test of every thing I shall advance.

Another Observation, which has verified the above Assertion by innumerable Instances, is, that in an extraordinary Run of Business, when I had not time sufficient to digest the Substances, I used to bruise them in a Mortar; but notwithstanding the Trituration, the Phlegm first came over, and afterwards the Spirits. But I desire to be understood, that I speak here only of the volatile Parts of the Plants not drawn with vinous Spirits, but contained in a simple Water.

Another Remark I must add, and which I hope will be acceptable to the Curious, as it has not yet been made public, though doubtless the Observation has often occurred to others; it is this: That in mixed Charges, consisting of Flowers, Fruits, and aromatic Plants, put into the Alembic without a previous Digestion, the Spirits of the Flowers ascend first; and notwithstanding the Mixture, they contracted nothing of the Smell or Taste of the Fruits and Plants. Next after the Spirits of the Flowers, those of the Fruits ascend, not in the least impregnated with the Smell or Taste of either of the Flowers or Plants. And in the last Place the Spirits of the Plants distil no less neat than the former. Should this appear strange to any one, Experience will convince him of the Truth.

Another Observation I have made on aromatic Herbs, is, that whether they are, or are not digested; whether the Spirits or Phlegm ascend first; the Spirits contain very little of the Taste and Smell of the Plants from whence they were extracted; and I have always been obliged to put to these Spirits a greater or lesser Quantity of the Phlegm, in order to give the Spirits I had drawn the Taste of an aromatic Odour of the Plants; the Phlegm containing the greatest Quantity of both.

This Observation I insert as of great Use to those who practice Distillation.

As the Term Digestion often occurs in this Essay, I cannot avoid pointing out its Advantages, and even shew the Necessity of using it in several Circumstances.

Substances are said to be in Digestion, when they are infused in a Menstruum, over a very slow Fire. This Preparation is often necessary in Distillation; for it tends to open the Bodies, and thereby free the Spirits from their Confinements, whereby they are the better enabled to ascend.

Cold Digestions are the best; those made by Fire, or in hot Materials, diminish the Quality of the Goods, as some Part, as the most volatile, will be lost.

In order to procure Essences, the Bodies must be prepared by Digestion. It is even of absolute Necessity for extracting the Spirits and Essences of Spices.

CHAP. XIV.

_Of the proper Season for Distilling._

Flowers of all Kinds must be distilled in their proper Seasons. To begin with the Violet. Its Colour and Smell can only be extracted when it is in its greatest Vigour, which is not at its first Appearance, nor when it begins to decay. _April_ is the Month in which it is in its greatest Perfection; the Season being never so forward in _March_, as to give the Violet its whole Fragrancy.

The same must be observed of all other Flowers. And let them be gathered at the hottest Time of the Day; the Odour and Fragrancy of Flowers being then in their greatest Perfection.

The same Observation holds good, with regard to Fruits; to which must be added, that they are the finest, and of the most beautiful Colour, especially those from whence Tinctures are drawn; they must be free from all Defects, as the Goods would by that Means be greatly detrimented.

Berries and Aromatics may be distilled at any Season, all that is necessary being a good Choice. But in this Distillers are sometimes mistaken, as may easily happen without a very accurate Knowledge. We shall therefore, in the Sequel, lay down more particular Directions for making a proper Choice of Materials.

CHAP. XV.

_Of the Filtration of Liquors._

Filtration consists in passing Liquors thro’ some porous Substance, in order to free them from those Particles which obscure their Brightness.

Nothing is finer than a Liquor newly distilled; but the Syrup and colouring Particles render it thick and opaque; in order, therefore, to restore their Brightness they are filtrated, which is done by passing them through Sand, Paper, Cloth, _&c._

All the Attention of the Distiller cannot in ordinary Operations always prevent some aqueous Particles from rising with the Spirits, either in the Beginning of the Process, in those Compositions where they ascend first, or at the Conclusion when they rise last. As this is almost unavoidable, so it is also sometimes necessary.

In distilling Flowers, or aromatic Plants, fresh gathered, the Phlegm rises first; and this Part cannot be taken out of the Receiver without depriving the Spirits of a considerable Part of their Fragrancy.

In distilling Spices, their Odour being more entangled, will remain in the Alembic till Part of the Phlegm is drawn off. But when, instead of these Substances, their Quintessences are used, the Necessity ceases. But the Phlegm commonly causing a Cloudiness in the Liquor, it may be rendered tolerably fine, by pouring it gently off by Inclination, without the Trouble of Filtration the aqueous Particles, by their Gravity, falling to the Bottom. But to render it entirely bright and fine, put some Cotton in a Funnel, and pour the Liquor thro’ it, by which means the aqueous Particles will be retained in the Cotton. You must however remember to cover the Top of the Funnel, to prevent the most volatile Parts of the Spirits from evaporating.

CHAP. XVI.

_Of the Distillation of Malt Spirits._

The Wash, or Liquor being prepared by Brewing and Fermentation, as directed in the first and second Chapters of this Treatise, the Still is to be charged with it, and worked off with a pretty brisk Fire. But it should be observed, that the only Apparatus used in this Process, is the Alembic with a Refrigeratory, as represented in _Fig. 1._

The Wash being of a mucilaginous Nature, a particular Management is necessary to prevent its burning, and cause it to work kindly in the Still: If it should happen to be burnt in the Operation, the Spirit will have a most disagreeable Flavour, which can hardly ever be removed; and therefore to prevent this ill Effect, the Wash should be made dilute or thin, the Fire well regulated, and the whole kept in a continual Agitation during the whole Process. The most judicious Distillers always take care to have their Wash sufficiently diluted, and constantly find their Spirit the purer for it. With regard to the Fire, it may be easily kept regular by a constant Attendance, and observing never to stir it hastily, or throw on fresh Fuel; and the stirring of the Liquor in the Still is to be effected by Means of a Paddle, or Bar kept in the Liquor till it just begins to boil, which is the Time for luting on the Head; and after which there is no great Danger, but from the improper Management of the Fire: This is the common Way; but it is no easy Matter to hit the exact Time, and the doing it either too late, or too soon, is attended with great Inconvenience, so that several have discovered other Methods; some put more solid Bodies into the the Still with the Wash; others place some proper Matter at the Bottom and Sides of the Still, which are the Places where the Fire acts with the greatest Force.

The Use of the Paddle would, however, answer better than either of these Methods, could it be continued during the whole Time the Still is working; and this may be done by the following Method: Let a short Tube of Iron or Copper be soldered in the Center of the Still-head, and let a cross Bar be placed below in the same Head, with a Hole in the Middle, corresponding to that at the Top; through both these let an iron Pipe be carried down in the Still, and let an iron Rod be passed through this with wooden Sweeps at its End; this Rod may be continually worked by a Winch at the Still-head, and the Sweeps will continually keep the Bottom and Sides scraped clean, the Interstices of the Tube being all the time well crammed with Tow to prevent any Evaporation of the Spirit.

The same Effect may, in a great Measure, be produced by a less laborious Method, namely, by placing a Parcel of cylindrical Sticks lengthways, so as to cover the whole Bottom of the Still, or by throwing in a loose Parcel of Faggot Sticks at a Venture; for the Action of the Fire below moving the Liquor, at the same time gives Motion to the Sticks, making them act continually like a Parcel of Stirrers upon the Bottom and Sides of the Still, which might, if necessary, be furnished with Buttons and Loops, to prevent them from starting. Some also use a Parcel of fine Hay laid upon the loose Sticks, and secured down by two cross Poles, laid from Side to Side, and in the same Manner fastened down with Loops. Care is to be taken in this Case not to press the Hay against the Sides of the Still; for that would scorch nearly as soon as the Wash itself; but the Sticks never will: These are simple but effectual Contrivances, and in point of Elegance, they may be improved at Pleasure.

There is another Inconvenience attending the distilling of Malt Spirit, which is, when all the Bottoms, or gross mealy Fœculence is put into the Still along with the Liquor, the thinner Part of the Wash going off in Form of Spirit; the mealy Mass grows by Degrees more and more stiff, so as to scorch towards the latter Part of the Operation. The best Method of remedying this is to have a Pipe with a Stop-cock, leading from the upper Part of the Worm-tub into the Still; so that upon a half, or a quarter Turn, it may continually supply a little Stream of hot Water, in the same Proportion as the Spirit runs off, by which Means the Danger of scorching is avoided, and the Operation, at the same time, not in the least retarded.

In _Holland_, the Malt Distillers work all their Wash thick, with the whole Body of Meal among it; yet they are so careful in keeping their Stills clean, and so regular and nice in the Management of their Fires, that though they use no Artifice at all on this Head, only to charge the Still while it is hot and moist, they very rarely have the Misfortune to scorch, except now and then in the Depth of Winter. When such an Accident has once happened in a Still, they are extremely careful to scrape, scrub and scour off the Remains of the burnt Matter, otherwise they find the same Accident very liable to happen again in the same Place. But beyond all the other Methods in Use on this Occasion, would be the working the Stills not by a dry Heat, but in a _Balneum Mariæ_, which might possibly be so contrived by the Bason being large, and capable of working a great many stills at once, as to be extremely worth the Proprietor’s while in all respects.

Another Requisite to be observed is, that the Water in the Worm-tub be kept cool; this may be affected, by placing in the middle of the Tub a wooden Pipe or Gutter, about three Inches square within, reaching from the Top almost to the Bottom; by this Contrivance cold Water may, as often as necessary, be conveyed to the Bottom of the Worm-tub, and the hot Water at the Top forced either over the Sides of the Tub, or, which is better, through a leaden Pipe of moderate Size, called a Waste-pipe, soldered into the Top of the Tub, and extended to the Gutter formed to carry away the Water.

CHAP. XVII.

_Of the Distillation of Molosses Spirits._

The Spirit distilled from Molosses or Treacle, is very clean or pure. It is made from common Treacle dissolved in Water, and fermented in the same Manner as the Wash for the common Malt Spirit.

But if some particular Art is not used in Distilling this Spirit, it will not prove so vinous as Malt Spirit, but more flat and less pungent and acid, though otherwise much cleaner tasted, as its essential Oil is of a less offensive Flavour. Therefore, if good fresh Wine-lees, abounding in Tartar, be added and duly fermented with the Molosses, the Spirit will acquire a much greater Vinosity and Briskness, and approach much nearer to the Nature of foreign Spirits.

Where the Molosses Spirit is brought to the common Proof Strength, if it be found not to have a sufficient Vinosity, it will be very proper to add some good dulcified Spirit of Nitre; and if the Spirit be clean worked, it may, by this Addition only, be made to pass on ordinary Judges for _French_ Brandy.

Great Quantities of this Spirit are used in adulterating foreign Brandy, Rum and Arrac. Much of it is also used alone in making Cherry-Brandy, and other Drams by Infusion; in all which many, and perhaps with Justice, prefer it to foreign Brandies.

Molosses, like other Spirits, is entirely colourless when first extracted; but Distillers always give it, as nearly as possible, the Colour of foreign Spirits; the Methods of performing which we shall explain in a subsequent Chapter.

CHAP. XVIII.

_Of the Nature of Brandies, and Method of Distilling them in_ France.

The general Method of distilling Brandies in _France_ need not be formally described, as it differs in nothing from that commonly practised here in working from Wash or Molosses; nor are they in the least more cleanly, or exact in the Operation.

They only observe more particularly to throw a little of the natural Lee into the Still, along with the Wine, as finding this gives their Spirit the Flavour, for which it is generally admired abroad.

But though Brandy is extracted from Wine, Experience tells us, that there is a great Difference in Grapes from which the Wine is made. Every Soil, every Climate, every kind of Grapes varies with regard to the Quantity and Quality of Spirits extracted from them. There are some Grapes which are only fit for eating; others for drying; as those of _Damascus_, _Corinth_, _Provence_, and _Avignon_; but not fit to make Wine.

Some Wines very proper for Distillation, others much less so. The Wines of _Languedoc_ and _Provence_ afford a great deal of Brandy by Distillation, when the Operation is made in their full Strength: The _Orleans_ Wines, and those of _Blois_ afford yet more; but the best are those of the Territories of _Cogniac_ and of _Andaye_, which are however in the Number of those the least drank in _France_. Whereas those of _Burgundy_ and of _Champaign_, though of a very fine Flavour, are improper, because they yield but very little in Distillation.

It must also be farther observed, that all the Wines for Distillation, as those of _Spain_, the _Canaries_, of _Alicant_, of _Cyprus_, of St. _Perés_, of _Toquet_, of _Grave_, of _Hungary_, and others of the same kind, yield very little Brandy by Distillation; and consequently would cost the Distiller considerably more than he could sell it for. What is drawn from them is indeed very good, always retaining the saccharine Quality, and rich Flavour of the Wine from whence it is drawn; but as it grows old, this Flavour often grows aromatic, and is not agreeable to all Palates.

Hence we see, that Brandies always differ, according as they are extracted from different Species of Grapes. Nor would there be so great a Similarity as there is between the different kinds of _French_ Brandies, were the strongest Wines used for this Purpose: But this is rarely the Case, the weakest and lowest-flavoured Wines only are distilled for their Spirit, or such as prove absolutely unfit for any other Use.

A large Quantity of Brandies is distilled in _France_ during the Time of the Vintage; for all those poor Grapes that prove unfit for Wine, are usually first gathered, pressed, their Juice fermented, and directly distilled. This rids their Hands of their poor Wines at once, and leaves their Casks empty for the Reception of better. It is a general Rule with them not to distil any Wine, that will fetch any Price as Wine; for, in this State, the Profits upon them are vastly greater than when reduced to Brandies. This large Stock of small Wines, with which they are almost over-run in _France_, sufficiently accounts for their making such vast Quantities of Brandy in _France_, more than other Countries, which lie in warmer Climates, and are much better adapted to the Production of Grapes.

Nor is this the only Fund of their Brandies; for all the Wine that turns eager, is also condemned to the Still; and, in short, all that they can neither export, nor consume at home, which amounts to a large Quantity; since much of the Wine, laid in for their Family Provision, is so poor, as not to keep during the Time in spending.

Hence many of our _English_ Spirits, with proper Management, are convertible into Brandies, that shall hardly be distinguished from the foreign in many Respects, provided this Operation be neatly performed. And, in particular, how far a Cyder Spirit, and a Crab Spirit, may, even from the first Extraction, be made to resemble the fine and thin Brandies of _France_, we would recommend to those Distillers, whose Skill and Curiosity prompts them to Undertakings condemned by those who only work mechanically, and scorn to deviate from the beaten Tract, tho’ they have the fairest Prospect of acquiring Profit to themselves, and a lasting Emolument to their Country.

CHAP. XIX.

_Of the Distillation of Rum._

Rum differs from what we simply call Sugar Spirit, as it contains more of the natural Flavour, or essential Oil of the Sugar Cane; a great deal of raw Juice, and even Parts of the Cane itself being often fermented in the Liquor, or Solution, of which the Rum is prepared.

Hence we see from whence Rum derives its Flavour; namely, from the Cane itself. Some, indeed, are of Opinion, that the unctuous or oily Flavour of the Rum proceeds from the large Quantity of Fat used in boiling the Sugar. This Fat, indeed, if coarse, will give a stinking Flavour to the Spirit in our Distillations of the Sugar Liquor, or Wash, from our refining Sugar-houses; but this is nothing like the Flavour of the Rum; which, as we have already observed, is the Effect of the natural Flavour of the Cane.

Great Quantities of Rum are made at _Jamaica_, _Barbadoes_, _Antigua_, and other Sugar Islands: The Method of making it is this:

When a sufficient Stock of the Materials is got together, they add Water to them, and ferment them in the common Method, though the Fermentation is always carried on very slowly at first; because at the Beginning of the Season for making Rum in the Islands, they want Yeast, or some other Ferment to make it work; but after this, they, by Degrees, procure a sufficient Quantity of the Ferment, which rises up as a Head to the Liquor in the Operation; and thus they are able afterwards to ferment, and make their Rum with a great deal of Expedition, and in very large Quantities.

When the Wash is fully fermented, or to a due Degree of Acidity, the Distillation is carried on in the common Way, and the Spirit is made up Proof; though sometimes it is reduced to a much greater Degree of Strength, nearly approaching to that of Alcohol, or Spirit of Wine; and it is then called double distilled Rum.

It would be easy to rectify the Spirit, and bring it to a much greater Degree of Purity than we usually find it to be of; for it brings over in the Distillation a large Quantity of the Oil; and this is often so disagreeable, that the Rum must be suffered to lie by a long time to mellow before it can be used; whereas, if well rectified, its Flavour would be much less, and consequently much more agreeable to the Palate.

The best State to keep Rum, both for Exportation, and other Uses, is doubtless that of Alcohol, or rectified Spirits. In this manner, it would be contained in half the Bulk it usually is, and might be let down to the common proof Strength with Water when necessary: For the common Use of making Punch, it would likewise serve much better in the State of Alcohol; as the Taste would be cleaner, and the Strength might always be regulated to a much greater Degree of Exactness than in the ordinary Way.

If the Business of rectifying Rum was more nicely managed, it seems a very practicable Scheme to throw out so much of the Oil, as to reduce it to the fine light State of a clear Spirit, but lightly impregnated with the Oil; in this State it would nearly resemble Arrac, as is easily proved by mixing a very small Quantity of it with a tasteless Spirit; for it then bears a very near Resemblance to Arrac in Flavour.

CHAP. XX.

_Of Sugar-Spirit._

We mean by a Sugar-Spirit, that extracted from the Washings, Scumings, Dross, and Waste of a Sugar-baker’s Refining-house.

These recrementitious, or drossy Parts of the Sugar are to be diluted with Water, fermented in the same manner as Molosses or Wash, and then distilled in the common Method. And if the Operation be carefully performed, and the Spirit well rectified, it may be mixed with foreign Brandies, and even Arrac in a large Proportion, to great Advantage; for this Spirit will be found superior to that extracted from Treacle, and consequently more proper for these Uses.

CHAP. XXI.

_Of Raisin-Spirits._

BY Raisin-Spirits, we understand, that extracted from Raisins, after a proper Fermentation.

In order to extract this Spirit, the Raisins must be infused in a proper Quantity of Water, and fermented in the manner described in the Chapter on Fermentation. When the Fermentation is completed, the whole is to be thrown into the Still, and the Spirit extracted by a strong Fire.

The Reason why we here direct a strong Fire, is, because by that Means a greater Quantity of the essential Oil will come over the Helm with the Spirit, which will render it much fitter for the Distiller’s Purpose; for this Spirit is generally used to mix with common Malt Goods; and it is surprizing how far it will go in this Respect, ten Gallons of it being often sufficient to give a determining Flavour, and agreeable Vinosity to a whole Piece of Malt Spirits.

It is therefore well worth the Distiller’s while to endeavour at improving the common Method of extracting Spirits from Raisins; and perhaps the following Hint may merit Attention.

When the Fermentation is completed, and the Still charged with fermented Liquor, as above directed, let the whole be drawn off with as brisk a Fire as possible; but instead of the Cask or Can, generally used by our _English_ Distillers for a Receiver, let a large Glass, called by Chemists, a Separating-Glass, be placed under the Nose of the Worm, and a common Receiver applied to the Spout of the Separating-Glass; by this means the essential Oil will swim upon the Top of the Spirit, or rather low Wine, in the Separating-Glass, and may be easily preserved at the End of the Operation.

The Use of this limpid essential Oil is well known to Distillers; for in this resides the whole Flavour, and consequently may be used to the greatest Advantage in giving that distinguishing Taste, and true Vinosity, to the common Malt-Spirits.

After the Oil is separated from the low Wine, the Liquor may be rectified in _Balneum Mariæ_ into a pure and almost tasteless Spirit, and therefore well adapted to make the finest compound Cordials, or to imitate or mix with the finest _French_ Brandies, Arracs, &c.

In the same Manner a Spirit may be obtained from Cyder. But as its particular Flavour is not so desirable as that obtained from Raisins, it should be distilled in a more gentle Manner, and carefully rectified in the Manner we shall shew in the Chapter on Rectification; by which Means a very pure and almost insipid Spirit will be obtained, which may be used to very great Advantage in imitating the best Brandies of _France_, or in making the finest compound Waters or Cordials.

CHAP. XXII.

_Of Arracs._

What is properly meant by the Term Arracs, are Spirits extracted from the fermented Juice of certain Trees common in the _East-Indies_, particularly those of the Cocoa, or Palm-tree. The whole Process of making Arrac, is performed in the following Manner.

In order to procure the vegetable Juice for this Operation, the Person provides himself with a sufficient Number of small earthen Pots, with Bellies and Necks, resembling our common glass Bottles; a Number of these he fastens to his Girdle, or to a Belt across his Shoulders, and climbs up the tall Trunk of the Cocoa tree: Having reached the Boughs of the Tree, he cuts off with a Knife certain small Buds, or Buttons, applying immediately to the Wound one of his Bottles, and fastens it with a String to the Bough. In this Manner he proceeds till he has fixed his whole Number of Bottles, which serve as Receivers to the Juice distilling from the Wounds. This Operation is generally performed in the Evening, a greater Quantity of Juice flowing from the Tree in the Night than in the Day. The Bottles are next Morning taken off, and the Liquor emptied with a proper Vessel, where it spontaneously ferments. As soon as the Fermentation is completed, the Liquor is thrown into the Still, and drawn down to a low Wine; but so very poor and dilute, that they are obliged to rectify it in another Still, to that weak kind of Proof Spirit, we generally see it; for though it appears Bubble-Proof, it rarely contains more than a sixth, and sometimes only an eighth of Alcohol, all the rest being no more than an acidulated Water, which might be supplied from any common Spring. Why Arrac appears Bubble-Proof, when in reality so far below what we mean by Proof, is not so great a Mystery, as at first Sight it appears to be; for this kind of Proof is entirely owing to a certain Tenacity of the Parts of the Liquor, or to the particular Property of the Oil incorporated in the Spirit; as we shall abundantly shew in a subsequent Chapter.

From this Account of Arrac, it should seem no very difficult Matter to imitate it here. And, perhaps, the whole Difficulty lies in procuring a pure and insipid Spirit; for it is ridiculous to attempt it with our common Malt-Spirit. With regard to the Flavour of the Arrac, it may be effectually imitated by some essential Oils easily procurable.

Hence we see of what prodigious Advantage a pure and insipid Spirit would be of to Distillers, and consequently the great Encouragement there is to attempt the Discovery. Perhaps a Spirit of this kind may be extracted from Sugar properly refined. The Hint is worth prosecuting; and the Writer of this Essay, from repeated Experiments, is abundantly convinced that the Thing is practicable. Had he entirely succeeded, he would readily have communicated the Whole for the Benefit of his Country; but is now obliged to defer, to some future Opportunity, the Result of his Enquiries. In the mean Time, he would recommend the Prosecution of this Hint to those Distillers, who endeavour to improve their Art, and advance it nearer to Perfection.

Since Arrac is a Spirit extracted from the Juice of the Cocoa tree, it might perhaps be worth enquiring how nearly it might be imitated by fermenting and distilling the Juices of the Birch and Sycamore-trees. We should by this Means obtain an _English_ Arrac; and, perhaps, a Spirit equal in Flavour to that imported from _Batavia_.

When the Cask, in which the Arrac is imported happens to be decayed; or the Liquor touches any Nails, or other Iron, it dissolves Part of it, and at the same time extracts the resinous Parts of the Oak, by which means the whole Liquor in the Cask acquires an inky Colour. In order to whiten and clarify Arrac, which has contracted this Colour, a large Quantity of new or skimmed Milk must be put into the Cask, and the whole beat together, as Vintners do to whiten their brown Wines; by this means the inky Colour will be absorbed by the Milk, and fall with it to the Bottom, so that the greatest Part of the Arrac may be drawn off fine; and the Remainder procured in the same Condition by being filtrated through a conical Flannel Bag.

CHAP. XXIII.

_Of Rectification._

There are several Methods of performing this Operation; though some, and indeed those in general practiced by our Distillers, hardly deserve the Name; because, instead of rectifying, that is freeing the Spirit from its essential Oil and Phlegm, they alter the natural Flavour of the Spirit that comes over in the Operation.

The principal Business of Rectification is to separate the Spirit from the essential Oil of the Ingredient, which is very apt to adhere strongly to the Spirit. And in order to this, Care should be taken in the first Distillation; that is, the Spirit, especially that from Malt, should be drawn by a gentle Fire, by which means great Part of the essential Oil will be kept from mixing with the Spirit; for Experience has abundantly proved, that it is much easier to keep asunder, than to separate them when once mixed.

But as it is almost impossible to draw low Wines without the Spirit being in some Measure impregnated with the essential Oil, it is absolutely necessary to be acquainted with some Methods of separating the Spirit from the Oil, and also of freeing it from its Phlegm. The best Methods of doing this to Perfection, are Re-distillation and Percolation.

In order to rectify low Wines, they should be put into a tall Body or Alembic, and gently distilled in _Balneum Mariæ_; by this means a large Proportion, both of the Oil and Phlegm will remain in the Body. But if the Spirit should be found, after this Operation, to contain some of the essential Oil, it must be let down with fair Water, and re-distilled in the same gentle Manner. And thus it may be brought to any Degree of Purity; especially if in the working the Spirit be suffered to fall into a proper Quantity of clear Water, and the Spirit afterwards rectified to the Height proposed. The same Method should be used in freeing Proof Spirit, or even Alcohol, from this Oil; namely, by letting it down with clean Water to the Strength of low Wines, and re-distilling it in _Balneum Mariæ_. But it must be remembered, that it is much more difficult to cleanse Alcohol, or Proof-Spirit than low Wines, because the Oil is more intimately mixed with the two former than with the latter. This Oil may however be separated from Proof-Spirit, &c. by the Method already proposed, especially if it be previously filtrated through Paper, thick Flannel, Sand, Stone, _&c._

But this Method, though it effectually answers the Intention, is generally rejected by our Distillers, because of the Slowness of the Operation; and others substituted in its stead, though instead of freeing the Spirit from the Oil, they only abolish the natural Flavour of the Spirit, and make a more intimate Mixture between the Particles of the Spirit, and those of the essential Oil.

It is impossible to enumerate all the Methods practised by Distillers, as almost every one pretends to have a secret Nostrum for this Purpose. The principal Methods in use for rectifying Malt-Spirits, are however reducible to three, namely, by fixed alcaline Salts, by acid Spirits mixed with alcaline Salts, and by saline Bodies, and flavouring Additions.

The Method of rectifying by alcaline Salts is thus performed. To every Piece of Proof Spirit, add fourteen Pounds of dry Salt of Tartar, fixed Nitre, or calcined Tartar; lute on the Head, and distil, by a gentle Heat, but be very careful to leave out the Faints. By this Method a large Proportion of the fœtid Oil will be left in the Still; and what comes over with the Spirit will be greatly attenuated. But this Operation is generally performed in a very different manner; for, instead of distilling the Spirit in a gentle and equable manner, the Still is worked in its full Force; by which means the Oil, which should have remained in the Still, is driven over, and intimately mixed with the Spirit; and, consequently, the whole Operation frustrated, and the Spirit rendered much harder to cleanse than it was before.

But even when the Operation is performed according to the Rules of Art, it is far from being perfect; for it is well known, that Part of the fixed Salts become volatile in the Operation, pass over the Helm, and intimately mixes with the essential Oil still contained in the Spirits: by this means the Oil becomes more perfectly united with the Spirits, and consequently much harder to be separated by repeated Distillations. Nor is this all, for the Still being worked in its full Force, the bitter Oil of the Malt, formed into a kind of liquid Soap in the Still, by means of the alcaline Salt, is brought over the Helm with the Faints, and suffered to mix with the Spirit, whereby it is rendered almost as nauseous and ill-tasted as before the Operation. Besides, if this Operation were performed in its utmost Perfection, it would never answer the Intention; for the alcaline Salt destroys the Vinosity of the Spirit; and consequently deprives it of one of its most valuable Properties. Our Distillers are well acquainted with this Defect in the Operation, and endeavour to supply it by an Addition of Acids. This is what we call the second Method by Alcalies and Acids.

The Operation of rectifying by the Method of fixed Alcalies and Acids is the same as that above described; the Spirit is drawn over from fixed Alcalies as before; but in order to mortify the Alcali in the Spirit, and restore its Vinosity, a proper Quantity of some acid Spirit is added. Various kinds of Acids are used on this Occasion; but principally those of the mineral Kind, because of their Cheapness; as Oil of Vitriol, Spirit of Nitre, Oil of Sulphur, and the like. We would, however, caution a young Distiller from being too busy with these corrosive Acids, the sulphurous Spirit of Vitriol, dulcified Spirit of Nitre, or Mr. _Boyle_’s acid Spirit of Wine well rectified, will much better answer his Purpose.

The third Method of Rectification is that by saline Bodies, and flavouring Ingredients. There is no Difference in the Operation between this and the two foregoing Methods; fixed alcaline Salts, common Salt decrepitated or dried, calcined Vitriol, Sandiver, Allum, _&c._ is put into the Still with the low Wines, and the Spirit drawn over as before. When the Quantity is drawn off, the flavouring Ingredients are added to give the Spirit the Flavour intended. But as the Spirit is not by this means rendered sufficiently pure, the disagreeable Flavour of the Spirit generally overpowers that of the Ingredients, whereby the whole Intention is either destroyed, or a compound Flavour produced, very different from that intended.

Some Distillers, instead of alcaline Salts, use quick Lime in rectifying their Malt Spirit; this Ingredient cleanses and dephlegmates the Spirit considerably; but like that rectified from alcaline Salts, it requires an alcaline Disposition, and also an nidorous Flavour. Acids, therefore, are as necessary to be mixed with those Spirits rectified with quick Lime, as with those rectified with an alcaline Salt. If Chalk, calcined and well purified animal Bones, _&c._ were used instead of quick Lime, the Spirit would have a much less alcaline or nidorous Flavour; and, consequently, the flavouring Ingredients might be added to it with more Success than can be expected from a Spirit rectified from alcaline Salts.