CHAP. XII.Of Bodies proper for Distillation.
ThisChapter 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 distilledper 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 theBalneum 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.