mote some of the spirits, and it is very easy to conceive that this must be so much of the quality.
When you intend to draw essences, the ingredients must unavoidably be prepared by means of the digestion. In order to draw well the spirits and essences from spices digestion in again there of an absolute necessity. In short, digestion enters necessarily in our principles, and is an indispensable one itself.
Of Fruits and their different Species.
Various are the fruits made use of in distilling, some with rinds, some with skins, some with kernels, some with stones, and others covered over with a shell.
The fruits with rinds, such as the Portugal orange, as the French call it, or China, as we call it in England; the cedra, the citron, the Bigarade or Sevelle orange, the lemon, and the Bergamot, are excellent for the liquors of taste, when you make use of the zests of those different with the oil of essence. The quintessence of those sorts of fruit cannot be drawn here as in the countries that produce them; because, besides that they lose so much of their primitive flavour by importation, the price they fetch in this country renders it an impossible thing for the distiller to think of drawing that quintessence from them with any profit or advantage to himself. We shall speak of the manner of chusing those fruits when we come to speak of them singly. The bergamot(a kind of citron) is more
commonly
