1A..Q D I S tube or part of the. vessel it-elf, with the watef that supplies it, and
- .«.n aperture from a tube or part of
the vessel, below the horizontal }evel of the surface in the reser- voir where it first enters ; in order that the water may escape in the same proportion of time and quan- tity, as it flows into the vessel from the reservoir. Another patent was obtained, in February 1797 > by Mr. John Fal- con eh Ati.ee, of Wandsworth, Surrey, distiller, for his invention of an improved method of condens- ing and cooling spirits in the pro- cess of distillation, by means of machinery, not hitherto used for that purpose ; but as this compli- t ated process doe s not relate imme- diately to domestic economy, we refer the reader to the /th vol. of the Repertory of Arts and Manu- factures. In the distillation of compound spirits, such as clove, Jernon, ci- tron-water, and the like, the pro- cess in no respect varies from that adopted in distilling brandy, &c. ; much, however, depends on the practical attention paid to the fol- lowing general rules : l.The dis- tiller of such liquors must be care- ful always to employ a pure, recti- fied spirit, or one. freed from its own essential oil. For, as com- pound water consists of a spirit impregnated with the essential oil of the ingredients, it is requisite that this spirit should have depo- sited its own oily particles. 2. Let the time of previous digestion be proportioned to the tenacity of the ingredii nts, or the weight of their oil. 3. Let the strength ot the fire also be adequate to the weight of the oil intended to be raised with tin spirit. 4. Let only a due pro- ion of the finest particles of the SIS essential oil be united with the spirit ; as the grosser and less fra- grant parts of such oil impart to it an unpleasant taste. This object may in a great measure be effect- ed, by leaving out the faints, and, instead of them, making up to proof 'with soft water. If the above-stated rules were carefully attended to, this branch of distillation might be rendered more perfect than it is at present. Nor would there be any occasion for using burnt alum, isinglass, whites of eggs, &rc. to fine down cordial waters, which, by the pro- cess suggested, may be rendered clear, sweet, and of a pleasant fla- vour, without, any farther trouble. For the information of those who are unacquainted with this process, we shall here subjoin a few direc- tions for making a few of such compound waters or spirits as are in more general estimation. 1 . Clove-water : Take 4 lbs. of bruised cloves, half a pound of pi- mento, or all-spice, and 1(5 gals, of proof spirit. Digest the mixture in a gentle heat, and then draw off fifteen gallons, with a somewhat brisk fire. The water may be co- loured red, either by a strong tinc- ture of cochineal, or of corn-poppy flowers ; and sweetened at pleasure with double-refined sugar. 2. Lemon-water : Take of dried lemon-peel 4 lbs. ; pure proof spi- rit, IOt gals, and one of water - 7 draw off ten gallons by a gentle fire, and dulcify the compound with fine sugar. 3. Citron-water : Take of the dry yellow rinds of citrons, 3 lbs. ; of orange peel, 2 ibs. ; bruised nut- megs, three-fourths of a pound j clean proof spirit, 10 gals, and one of water. Digest them in a moderate heat ; then draw off ten gallons
