This book is included in the Self Reliance Cooking, Canning, Preserving section.
Preface to the Eighth Edition IN presenting to the public a new and improved edition of THE COMPLETE PRACTICAL DISTILLER, the publisher desires to express an acknowledgment of his appreciation of the success with which the book has met in the past, and of its growing popularity at the present time. He has added to it M. Flinz's PRACTICAL DIRECTIONS FOR DISTILLING, which has recently appeared in Paris as a separate and distinct publication. This, he confidently believes, will be found direct and practical, and will add greatly to the value and usefulness of a book which has already received so many and such substantial evidences of favor. H. C. B. PHILADELPHIA, March 15, 1870. Preface FOR a long time the public have been in want of a work on the art of Distillation and Rectification, couched in such language that every one could appreciate it; and of such size and value that the price, and the time required to read it, would prove the least objectionable. From the best information I can gain, no work has appeared on this subject for many years. Owing to this fact, most of the improvements which have been made in the art have proved of little use to the larger class; and thus things have almost remained stationary with regard to this very important matter, particularly in this country; which is, indeed, greatly to be lamented, as we are in possession of every thing, in the way of fruits, vegetables, etc., which have hitherto been used in distillation. I trust that in the following pages the reader will find every thing that the present state of science calls for, and that the suggestions may prove of great practical advantage; which I think they will do, as every thing is given in the shortest and plainest manner. It is almost needless to say that I have consulted every authority that I could find, for the purpose of making this a complete work; they are, however, too numerous to mention here, and would be, moreover, of no benefit to the reader. With these few prefatory remarks, the book is submitted to the public. M. LA FAYETTE BYRN, M. D. Contents 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 Distilling French Process of Distilling and Preparing Brandy Method of Preventing the Deterioration of Brandies Malt Whisky Process for Making Dutch Geneva Process for Brewing Hollands Gin 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 Products 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 Distilling 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 French Noyau Peppermint 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 Waters, etc Of the Stills used for Simple Waters Cinnamon Water Peppermint Water Damask-Kose 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 Beaute 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 Adulterating Brandy Process for Making Lime Water Process of Making Sulphuric Ether Instructions for Making Infusions, Spirituous Tinctures,etc Tonic arid Alterative Cordial Aromatic Bitters Process for Making a Diuretic and Stomachic Compound Process for Making Tincture of Musk. APPENDIX. PRACTICAL DIRECTIONS FOR DISTILLING. FROM THE FRENCH OF TH. FLINZ, BREWER AND DISTILLER. PART FIRST. PRELIMINARY OBSERVATIONS. I. Maceration II. Fermentation III. Distillation IV. Rectification PART SECOND. SPECIAL OBSERVATIONS. I. Buildings II. Utensils III. Maceration IV. Fermentation, Distillation, Rectification V. Yeast VI. Malt VII. Preservation of Spirituous Liquors VIII. Raw Materials Index End of Preview. RETURN to Main Titles Index or Self Reliance Cooking, Canning, Preserving
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