t S3 1 



But if any vegetable fubftance be fubjected to diftil- 

 lation before it has been made to undergo a proper 

 degree of fermentation, zpart of it only rifes in the 

 ftate of vinous fpirit > and a part of it alfo rifes in the 

 ftate of native ejfential oil -, which, mixing with the 

 fpirit while in the ftate of vapour, and being dif- 

 folved therein, communicates to that fpirit a tafte 

 and flavour very different from that of the pure 

 fpirit by itfelf, which is, for the mod part, extremely 

 naufeous and difagreeable. It has pretty much rhe 

 lame effect as if a quantity of the raw vegetable 

 fubftance fhould be diftilled along with another 

 quantity of it that had been properly fermented. In 

 all thofe cafes, where the volatility of the native 

 effential oil is nearly the (lime with that of the fpirit, 

 it is evident that no care in the procefs of diftilla- 

 tion can prevent them from being blended together 

 in the fame procefs. 



From hence it appears fufficiently obvious, that if 

 ever we hope to obtain the pure genuine vinous 

 fpirit without adulteration from any vegetable fub- 

 ftance whatever, it is of the very greateft confe- 

 quence that the fermentation be properly carried on, 

 fo as that die whole of the matter fufceptible of fer- 

 mentation fhall be equally and entirely aflimilated 

 before it be committed to the ftill. This is on all 

 E 2 occafions 



