22 Expenmenis on the DiflHlaiion of Reds. [Feb. 



extent of offals about the premifles. The other articles recom- 

 mended are merely meant to render the confumption of offals 

 more beneficial, or to carry on the ftock. at periods when fuch of- 

 fals are fcarce. The charge of attendance is very fmall ; indeed 

 the benefit gaii-jed by the dung-hill will more than compenfate 

 the expj'nces incurred. To make as much profit as I hav'e men- 

 tioned from cattle or il^eep requires a great advance of money ^ 

 hut in the article of fwine hardly any is neceffarj, while the 

 Hioft part of the articles confumed cannot, in any other way, be 

 converted to fuch beneficial purpofes, I am, your^s, &c. 



A Rural Economist. 



To THE CONDUCTOR OF THE FARMER'S MAGAZINE, 



Experiments on the D'ljlillation of Roots. 

 SIR, 



In your Magazine for April 1801, I mentioned my inten- 

 tion to make fome experiments on the diftillation of different 

 roots ; I now fulfil my promife^ and hope the experiments will 

 tend to ufefui purpofcs. 



Having obtained the permiffion and approbation of the Com- 

 mifiioners of Excife, I have diftilled fifteen kinds of fpirits, 

 which, by the dire£lion of that Honourable Board, will be fent in 

 a few days hence to their ware-houfe at Leith, that their quali- 

 ties may be afcertained by the Commifiloners thcmfelves. Thefe 

 fifteen kinds are, 



1. Potatoes combined with nialt, twice diftilled. 



2. The middle runnings of potatoes, in order to (hew how 

 fine a fpirit may be made from potatoes only twice diftilled. 



3. Potatoes thrice diftilled; in order to fliew the difference 

 between two and three diftiilations of this valuable root. 



4. Potatoes thrice diftilled, and having a fmall quantity of the 

 lees of red port wine mixed with the low wines or fir ft diftilla- 

 tion. By this mixture, and fubfequent diftiilations, the effential 

 oils of the potatoes are abforbed or deftroyed ; and the flavour 

 of the port wine lees alone remains. 



5. Spirits from potatoe juice, which 13 commonly fuppofed to 

 be deleterious. Ihe effed> of this experiment tends to prove, 

 that the noxious qualities are in the skin rather than in the juice 

 of the potatoe. 



6. Spirits from Carrot Sy thrice diplUd, This makes a very 

 fine kind of fpirit ; and the mixture of wine lees was here 

 judged unncccffary, as the effential oils of the carrot are more 

 agreeable than thofe of the potaioe, 



7. Spirits 



