On the Distillation of Spirits, 6^c. in Holland, 1 1 1 



^f delivering the spirit, which is so much sought after and 

 valued in foreign countries, while petty distillers, though they 

 follow the same method, but not to the same perfection, 

 from want of a knowledue of the first principles, and of 4 

 good theory of the art ot'^ distillation, fail in their object j 

 and it is for this reason that the servants and workmen who 

 were procured in tliis country from the distilleries in Holland, 

 have never been able to succeed in producing a spirit of the. 

 same good quality as their antient masters made in Holland 5 

 and this is exactly as if a machine employed in manufacto- 

 ries were given to a man to make a stuft' the properties of 

 which he docs not know. The art of distillation is a branch 

 of chemistry, and subject to the principles and unvariable 

 laws of Uiat science, and a person destitute of a knowledge of 

 Uie first principles of that science will never attain to the dc- 

 iiired degree of perfection in the distillation of spirits from 

 vorn or grain. In Holland are also found unprincipled di- 

 stillers, who, making use of spoiled grain, have recourse to 

 the pernicious additions lo cover the bad taste and flavour 

 pf their spirit ; but fortunately the palate of the people is 

 to accustojiied to a pure spirit, that this pernicious geneva 

 tannot be sold in the interior, but is for the most part ex- 

 ported to the two Indies, Africa, and other countries. 



Commonly three sorts of spirit are made : one which re-, 

 quires to be rectified over juniper berries for the use of the 

 interior, which n in some degree weaker than that exported 

 for England, because in Holland it is not usual to mix it 

 with u ater, but to drink it pure ; another for being exported 

 to England, also rectified over a small quantity of juniper 

 berries, but gome degree stronger ; and a third sort, recti- 

 fied to the sauie degree of strengtii, but without the addi- 

 tion of juniper berries, for exportation to America, because, 

 the Noi th Americans do not like that flavour, but prefer 

 the spirit quite pure, without any addition which may give 

 » peculiar taste. 



There are two principal processes : — ^The major part of 

 the distillers take a quantity of flour of rye, ground rather 

 grossly, mixed with a third or fourth part of barley malt, 

 proportiouale lo the size of the tub in whicli the vinous fer-r 

 qientation is to be eflected. They begin by mixing it with 

 <;old water: this mixture is mucli stirred with the hand to 

 prevent the flour from gathering into lumps, and that it 

 niay Ite evenly divided. When this point is attained, water 

 u added lo ihc mass, which water must have been liealed 

 to the degree of the warmth of human blood : the whole 

 * must 



