The Complete Distiller Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...
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In an era when the art of distillation was burgeoning, "The Complete Distiller" by A. Cooper emerges as an essential manual for aspiring distillers and connoisseurs alike. This comprehensive guide delves into the intricate processes of fermentation and distillation, offering precise methods for drawing spirits from diverse sources such as malt and molasses. Unique to this document are its detailed instructions for imitating the rich flavors of French brandies and crafting compound waters and cordials that rival those imported from Europe. Ideal for students, civic activists, and historians interested in the evolution of distillation practices, this work not only illuminates the science behind spirits but also serves as a testament to the cultural exchange of flavors across borders.