Distillation of Ardent Spirit. 259 
I have frequently repeated the above experi- 
ments, varying the density and heat of the liquors, 
as well as the quantity and quality of the ferments ; 
and the spirit produced was always equally in favour 
of close in preference to open fermentation. This 
was also the case whatever modification of fer- 
mentable matter I used, whether molasses, sugar, or 
potatoes. 
I may here observe on the subject of potatoes, 
that they never answered the expectation which I 
had formed from the account given by Dr. Ander- 
son. To procure five quarts of spirit from seventy 
pounds of potatoes appeared very extragrdinary ; 
but, from repeated experiments, I am thoroughly” 
satisfied, that it is not possible either by the plan 
proposed by Dr. Anderson, or any other with 
which we are acquainted. The farina obtained 
from seventy pounds of potatoes does not exceed 
fourteen pounds, (a fact which I have proved by 
carefully collecting it) and good molasses, by a 
well regulated fermentation, will not form more 
than its bulk of spirit; from which it will appear 
very improbable that ten pints of spirit can be pro- 
duced from the above quantity of farina.* 
In the course of these experiments, I was asto- 
nished to find so great.a disproportion in the quan- 
* This fact shews us how erroneous the common opi- 
nion is, of mixing potatoes with bread as an object of 
economy, 
