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Originally published in the 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

Price: $4.95

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