Originally published in 1880s, The Art of Distillation and Rectification: The Complete Practical Distiller (8th Edition) is the most comprehensive, practical technical manual on how to distill alcoholic beverages. It contains directions for the distillation and preparation of a variety of brandies, whiskeys, rums and other spirits, and numerous spirituous compounds, etc.

Contents Covered:

Description of a Distillery
Some Directions to the Distiller
Of Distillation, and the Apparatuses made use of
Continuous Distillation
Mode of Working the Apparatus
Apparatus used principally in American and English Distilleries
Instrument to prevent Inequality of Heat in Distillation
Of the Process of Malting, etc
French Method
English Method
Fermentation
Rectification
Common Process of Malt Distillation
French Process of Distilling and Preparing Brandy
Method of Preventing the Deterioration of Brandies
Malt Whisky
Process for Making Dutch Geneva
Process for Rectification into Hollands Gin
Distillation of Common Gin
Spirit of Potatoes
Apparatus made use of in the Distillation of Potato Spirit
Reduction of the Potatoes
Mashing of Potatoes
Rasping Potatoes
Separation of the Fecula
Draining
Arrack, or Spirits of Rice
Spirits of Beet-Roots
The Beet Rasp
Kirsch-Wasser, or Spirits of Cherries
Of some of the Productions of this Country which afford Spirits by Distillation
Cider Spirits, or Apple Brandy
Peach Brandy
Of the Preparation and Distillation of Rum
Process made use of in Great Britain and Ireland for Fermenting and Distillation Molasses
Raisin Spirits
Flavoring and Coloring of Spirits
Process for Making Rum Shrub
Process for Making Brandy Shrub
Elder Juice
Method of Making Cherry Brandy
Eau de Luce
Irish Usquebaugh
Process of Making Nectar
Imperial Ratafia
Method of Making Lovage Cordial
Process of Making Citron Cordial
Cinnamon Cordial
Process of Making Aniseed Cordial
Method of Making Caraway Cordial
French Vinegar
Method of Making English Vinegar
Some General Directions for the Distillation of Simple Water, etc
Of the Stills used for simple Waters
Cinnamon Water
Peppermint Water
Damask-Rose Water
Orange-Flower Water
Orange Wine
Simple Lavender Water
Compound Lavender Water
Hungary Water
Some General Directions for the Distillation of Spirituous Waters
Jessamine Water
Eau de beauté
Some Remarks on the Uses of Feints, and their General Character
Rules for Determining the Relative Value and Strength of Spirits
Observations on Distillations of a Special Character, and on the Selection of Apparatus most useful
Remarks on an Instrument intended for Testing Wines
Some General Directions for the Preparation of various Cordials, Compounds, etc
On some of the Plans resorted to for the purpose of Adulteration Brandy
Process for Making Lime Water
Process of Making Sulphuric Ether
Instructions for Making Infusions, Spirituous Tinctures, etc
Tonic and Alterative Cordial
Aromatic Bitters
Process for Making a Diuretic and Stomachic Compound
Process for Making Tincture of Mush
Appendix: Practical directions for distilling
◦Maceration
◦Fermentation
◦Distillation
◦Rectification
◦Buildings
◦Utensils
◦Maceration
◦Fermentation, Distillation and Rectification
◦Yeast
◦Malt
◦Preservation of Spirituous Liquors
◦Raw Materials

Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 217
Page Size: B5 (176mm × 250mm)
Download Size: 22.5 MB