Distillation was invented by the Arabs, and was introduced into Europe by them A.D. 900. But it was not in general use, the chemist and alchemist alone practising it, till the seventeenth century, when the art was fully established in France.

The "still" became then very common in England, and in all great country houses the lady had her still-room and her "still-room maid" (who, by the by, retains the same name, though the still-room in the old sense exists no longer), and here the housemother of Queen Anne's days, and long after, distilled rose and lavender water; and "cordial waters," with which she dosed her family.

When wines or other fermented liquors are submitted to heat, the alcohol distils over and may be collected in a receiver. The product is called distilled spirits. The alcohol is not, however, pure, but mixed with water. It is difficult to procure alcohol pure. A spirit having a density of .825, is called proof spirit in this country; and when distilled spirits contain more or less alcohol than this they are said to be under or above proof.

Brandy is distilled from wine, cider, perry, corn, potatoes, prunes, and cherries.

The analysis of an imperial pint of Brandy, Rum, and Gin is shown in this table: -

The brandy which first passes condensed from the still is weak and is always thrown back again; then follows the purest product; the best brandy. As the distillation proceeds the brandy becomes weaker. The Eau de vie premiere, the best, is the only brandy exported from France. Brandy of inferior quality is distilled from garden fruits, honey, molasses, corn, potatoes, etc.

The peculiar flavour of brandy depends on the addition of peach kernels to the liquid while distilling. It also contains cenanthic and acetic ethers.

Spanish Brandy ranks next in quality to French brandy. French Brandy is called Cognac from the chief place of its manufactory.

Gin is obtained from fermented grain, to which the berries of the juniper are added to give it a flavour. Other flavouring substances are employed, as cinnamon, cloves, etc, for what is called "cordial gin" The words gin and Geneva are a corruption of Genievre, French for juniper.

Gin is not allowed to be sold pure by the distiller, because for the convenience of the excise it must be distilled only in a certain mode and strength above proof. The distiller is compelled to send his product to a person called a rectifier, who reduces and adulterates it at his pleasure.

The worst possible adulterations are practised on English gin, and it is consequently the worst spirit to drink. Unhappily it is chiefly the poor who suffer from this wrong. The corn spirit of the Scotch and Irish is suffered to be purely distilled. Whisky is therefore less injurious than gin. It has a slightly smoky flavour.

Rum is distilled, from fermented sugar and molasses, in the West Indies. Its peculiar odour depends on butyric ether, and a flavour is sometimes given to it by the addition of pineapples.

Rum is a wholesome spirit; chiefly drunk in the navy by the seamen. It is very nourishing, and is often given with milk to invalids; a table' spoonful to a tumbler of milk. Rum should be kept a long time.

Hollands is a gin from Schiedam.

Arrack is obtained from fermented rice, betel-nuts, or the sap of the various species of palm.

Potato Brandy is made by converting the starch of the potato into glucose, and then fermenting and distilling it.

Liqueurs are spirits distilled from various substances which give their peculiar flavour, and to which a considerable quantity of sugar is added.

Maraschino De Zara Is A liquor distilled from the cherry.

Goldwasser or Eau de Vie de Dantsic is distilled from corn and has gold leaf floating on it.

Rosolio is made from brandy, sugar, cinnamon, and cloves distilled.

Shrub is a liquor made from rum - now seldom seen.