210 Method of extracting Spirits from Potatoes. 



flavour far superior to the spirit produced from barley or 

 oats, which is preferred ouly from custom. 



It has been said that potatoe spirit sours easily, and is 

 spoiled upon crossing the line : as I have not bad an oppor- 

 tunity of proving the contrary, I have nothing to say at pre- 

 sent to these two objections ; I know, however, for certain, 

 that it has been preserved in good condition for eighteen 

 months, and that, according to the areometer ofRichter*,' 

 regulated for the experiment, it marked the 35th degree, 

 without having lost any of its good qualities, or being 

 soured. From the result of this experiment I have every 

 reason to believe that this spirit, if well prepared, is no more 

 subject to the two inconveniences with which it is re- 

 proached, than that produced from grain, and that every 

 thing which has been said against it has arisen from pre- 

 judice. 



Method of porforrtiing the Operation of producing Potatoe 

 Spirit. 



A sufficient quantity of malt must be added to the pota- 

 toes; for instance, 100 bushels of potatoes require 17 bushels 

 and a half of malt; and this quantity will producdfive hogs- 

 heads of spirits, which, according to the areometer of Rich- 

 tcr, marks from the 36th to the 38th degree. 



I know also, by experience, that out of 120 bushels of 

 potatoes, and 10 of malt, we obtain the same quantity of 

 spirit, and of the same strength. It niay be thought, per- 

 haps, that to produce the same quantity of spirits from po- 

 tatoes, it requires a larger proportion of fermenting materials' 

 than common grain does, as- well as more room, a greater 

 number of casks, and a greater expense of firing : but all 

 this is a mistake; because the same casks which contain a 

 determinate quantity of grain will contain an equal quantity 

 of potatoes and malt. These will also produce the same 



• Richter's areometer is the same as that of Baumc, with this exception, 

 that eacli degree of the former instrument is constructed after experiments 

 expressly made for the pvirpose. The scale is graduated into 100 parts, in 

 such a manaer th: t the number at the level of the liquid denotes the quan- 

 tity of alcohol. Thus, 36, indicates 36 parts of alcohol in 100 parts of the 

 liquid. 



3 quantity 



