The Complete Distiller by Ambrose Cooper (1757)
There is no other way to describe distiller Ambrose Cooper’s comprehensive book entitled The Complete Distiller except to quote the title page describing its contents:
“1. The method of performing the various processes of distillation with description of several instruments: The whole doctrine of fermentation; The manner of drawing spirits from malt, raisins, molasses, sugar, etc. and of rectifying them; With instructions for imitating to the greatest perfection both colour and flavour of French brandies.
“2. The manner of distilling all kinds of simple waters from plants, flower, etc.
“3. The method of making compound waters and rich cordials largely imported from France and Italy as likewise all those now made in Great Britain.”
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