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