Index for The Complete Distiller by A. Cooper

Summary:

"The Complete Distiller" by A. Cooper is a comprehensive guide on the art and science of distillation, likely written in the mid-18th century. This instructional text covers various distillation processes, from brewing to producing spirits and extracting flavor through fermentation. The book is designed for both professional distillers and private families interested in creating their own spirits and essential oils. The opening of this treatise establishes the author's intent to compile a thorough system of distillation based on extensive research and practical experience. A. Cooper outlines the fundamental principles and equipment necessary for distillation, mentioning the importance of understanding fermentation and various methods for extracting spirits from different raw materials like malt, raisins, and herbs. He emphasizes the potential for improving distillation techniques, aiming to help readers achieve higher quality spirits at home. The detailed instructions set the groundwork for a pragmatic exploration of distillation, destined to benefit both novices and seasoned practitioners in the craft. (This is an automatically generated summary.)

• The Project Gutenberg eBook ofThe Complete Distiller
• THECOMPLETEDISTILLER:
• THEPREFACE.
• THECONTENTS.
• Chapter 5
• PART I.Of the Distillation of Spirits.
• CHAP. I.Of Brewing, in order to the Production of inflammable Spirits.
• CHAP. II.Of Fermentation.
• CHAP. III.Of Distillation in general.
• CHAP. IV.Of particular Distillation.
• CHAP. V.OfAlembics, and their different Constructions.
• CHAP. VI.Of theAccidentsthat too often happen in performing the Processes ofDistillation.
• CHAP. VII.Of the Methods of preventing Accidents.
• CHAP. VIII.Of the Remedies for Accidents, when they happen.
• CHAP. IX.On the Necessity of often cooling the Alembic, as another Means of preventing Accidents.
• CHAP. X.Of the Necessity of putting Water into the Alembic, for several Distillations.
• CHAP. XI.Of the particular Advantages attending every kind of Distillation.
• CHAP. XII.Of Bodies proper for Distillation.
• CHAP. XIII.Of what is procured by Distillation.
• CHAP. XIV.Of the proper Season for Distilling.
• CHAP. XV.Of the Filtration of Liquors.
• CHAP. XVI.Of the Distillation of Malt Spirits.
• CHAP. XVII.Of the Distillation of Molosses Spirits.
• CHAP. XVIII.Of the Nature of Brandies, and Method of Distilling them inFrance.
• CHAP. XIX.Of the Distillation of Rum.
• CHAP. XX.Of Sugar-Spirit.
• CHAP. XXI.Of Raisin-Spirits.
• CHAP. XXII.Of Arracs.
• CHAP. XXIII.Of Rectification.
• CHAP. XXIV.Of the Flavouring of Spirits.
• CHAP. XXV.Of the Methods of colouring Spirits.
• PART II.Containing the Method of distilling Simple Waters.
• CHAP. I.Of Waters drawn by the cold Still.
• CHAP. II.Of the Distilling Simple Waters by the Alembic.
• CHAP. III.Of increasing the Virtues of Simple Waters by means of Cohobation.
• CHAP. IV.Of the Method of procuring a simple Water from Vegetables, by previously fermenting the Vegetable before Distillation.
• CHAP. V.Of the Simple Waters commonly in Use.
• CHAP. VI.Of Orange flower-water.
• CHAP. VII.Of Rose-water.
• CHAP. VIII.Of Cinnamon-water.
• CHAP. IX.Of Fennel-water.
• CHAP. X.Of Pepper-mint-water.
• CHAP. XI.Of Spear-mint-water.
• CHAP. XII.Of Baum-water.
• CHAP. XIII.Of Penny-royal-water.
• CHAP. XIV.OfJamaica-Pepper-water.
• CHAP. XV.Of Castor-water.
• CHAP. XVI.Of Orange-peel-water.
• CHAP. XVII.Of the Water of Dill-seed.
• PART III.Of making compound Waters and Cordials.
• CHAP. I.Of strong Cinnamon Water.
• CHAP. II.Of Clove Water.
• CHAP. III.Of Lemon Water.
• CHAP. IV.Of Hungary Water.
• CHAP. V.Of Lavender Water.
• CHAP. VI.Of Citron Water.
• CHAP. VII.Of Aniseed Water.
• CHAP. IX.Of Cardamom Seed Water.
• CHAP. X.Of Aqua Mirabilis; or, the Wonderful-Water.
• CHAP. XI.Of Mint Water.
• CHAP. XII.Of Pepper Mint Water.
• CHAP. XIII.Of Angelica Water.
• CHAP. XIV.Of Orange Water.
• CHAP. XV.Of Plague Water.
• CHAP. XVI.Of Dr.Stephens’sWater.
• CHAP. XVII.Of Surfeit Water.
• CHAP. XVIII.Of Wormwood Water.
• CHAP. XIX.Of Antiscorbutic Water.
• CHAP. XX.Of compound Horse-radish Water.
• CHAP. XXI.Of Treacle Water.
• CHAP. XXII.Compound Camomile-flower Water.
• CHAP. XXIII.Imperial Water.
• CHAP. XXIV.Of Compound Piony Water.
• CHAP. XXV.Of Nutmeg Water.
• CHAP. XXVI.Of Compound Bryony Water.
• CHAP. XXVII.Of compound Baum Water, commonly calledEau de Carmes.
• CHAP. XXVIII.Of Ladies Water.
• CHAP. XXIX.Of Cephalic Water.
• CHAP. XXX.Of Heavenly Water; or, Aqua Cœlestis.
• CHAP. XXXI.Of Spirituous Penniroyal Water.
• CHAP. XXXII.Of Compound Parsley Water.
• CHAP. XXXIII.Of Carminative Water.
• CHAP. XXXIV.Of Gout Water.
• CHAP. XXXV.Of Anhalt Water.
• CHAP. XXXVI.Of Vulnerary Water, or, Eau d’ Arquebusade.
• CHAP. XXXVII.Of Cedrat Water.
• CHAP. XXXVIII.Of Bergamot Water.
• CHAP. XXXIX.Of Orange Cordial Water; or, Eau de Bigarade.
• CHAP. XL.Of Jasmine Water.
• CHAP. XLI.Of the Cordial Water ofMontpelier.
• CHAP. XLII.Of FatherAndrew’s Water.
• CHAP. XLIII.Of the Water of FatherBarnabas.
• CHAP. XLIV.Of the Water of the four Fruits.
• CHAP. XLV.Of the Water of the four Spices.
• CHAP. XLVI.Of the Water of the four Seeds.
• CHAP. XLVII.Of the Divine Water.
• CHAP. XLVIII.Of Roman Water.
• CHAP. XLIX.OfBarbadoesWater.
• CHAP. L.Of Ros Solis.
• CHAP. LI.Of Usquebaugh.
• CHAP. LII.Of Ratafia.
• CHAP. LIII.Of Gold Cordial.
• CHAP. LIV.Of Cardamum, or All-fours.
• CHAP. LV.Of Geneva.
• CHAP. LVI.Of Cherry Brandy.
• CHAP. LVII.Of Honey Water.
• CHAP. LVIII.Of Unequalled Water, generally sold by the French Namel’Eau sans Pareille.
• CHAP. LIX.Of the Water of Bouquet.
• CHAP. LX.Of Cyprus Water.
• CHAP. LXI.Of Vestal Water, orEau de Vestale.
• CHAP. LXII.Of Beauty Water, orEau de Beauté.
• CHAP. LXIII.Of Royal Water.
• CHAP. LXIV.Of the Tincture, or Essence of Ambergrise, Musk and Civet.
• CHAP. LXV.Of Faints, and the Uses they may be applied to.
• THE FULL PROJECT GUTENBERG LICENSE
• Chapter 116

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