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...

by A. (Ambrose) Cooper

"The Complete Distiller" by A. Cooper is a comprehensive guide on the art and science of distillation, likely written in the mid-18th century. This instructional text covers various distillation processes, from brewing to producing spirits and extracting flavor through fermentation. The book is designed for both professional distillers and private families interested in creating their own spirits and essential oils. The opening of this treatise establishes the author's intent to compile a thorough system of distillation based on extensive research and practical experience. A. Cooper outlines the fundamental principles and equipment necessary for distillation, mentioning the importance of understanding fermentation and various methods for extracting spirits from different raw materials like malt, raisins, and herbs. He emphasizes the potential for improving distillation techniques, aiming to help readers achieve higher quality spirits at home. The detailed instructions set the groundwork for a pragmatic exploration of distillation, destined to benefit both novices and seasoned practitioners in the craft.