Recipes From Boireau's "Traitement Pratique des Vins" (1876)

[NormandieStill]

I found these recipes while looking for a history of distillation in France. I've tried to copy out the index, but this seems to be one part of the book that has not been OCRed. So please find below the five pages of the index to the list of recipes. I'll be translating and adding below a few of these that interest me, but if anyone sees anything that they are interested in, just let me know (By PM maybe to avoid cluttering the thread too much), and I'll copy it out here and provide a translation. Those I've looked at have been for large production quantities, so recipe scaling will be left as an exercise for the reader.

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The majority of this is the description of basic techniques and equipment for extraction, infusion and distillation. The final few entries are non-distilled infusions and some distilled infusions of flowers.

For the rest, please see my brief dictionary of useful French at the bottom of this entry. Google translate will get you any others. A lot of the drinks themselves have the same names today as they had in the late 19th century!

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Glossary
Abricot - Apricot (Admit it... you didn't need my help for that one!)
Cannelle - Cinnamon
Cassis - Blackcurrant
Coing - Quince
Eaux - Water
Feuille - Leaf
Framboise - Raspberry
Girofle - Clove
Huiles essentiels - Essential oils
Merise - Cherry (Cerise in modern French)
Miel - Honey
Noix - Walnut
Prune - Plum
Teinture - Tincture