tl2 On the D'lst illation of SpinU, c^c. in Holland: 



inust be well stirred, in order lo divide the grain in an even^ 

 manner j after which the ferment is mixed with this wash, 

 after it has been previously well dihited with a Httle of the 

 liquid. Great attention should be paid to the tub being 

 kept in a moderate degree of warm'h, fit for the intended 

 fermenvation, by givuig the air some access to the liquid, 

 and by preventing ihe rays of the sun from falling on the 

 tub in summer, and by procuring a current of fresh air for 

 the laboratory : the fermentation generally begins in this 

 ease six hours after; should it be sooner, It is judged that 

 the fermentation will be too strong, and means are em- 

 ployed to check it ; if it docs not commence soon enough, 

 proper means are made use of to accelerate it : if the fer- 

 mentation be well conducted, if generally terntinatcs the 

 tliivd day, and the liqurtr grows very transparent, and as- 

 sumes an acrid taste, hot, and biting on the tongue. When 

 it has attained tliis point, the wort is well stirred, and the 

 mash with all the corn is put into the caldron ; and here- 

 upon they proceed to the first distillation, which is con- 

 ducted very slowl)'. Great attention should be paid, that 

 tlie mash be taken exactly at that time before the acetous 

 fermentation, which destroys the spirit, can begin. The 

 slowness of the first distillation is a point of the utmost 

 importance ; because, if you proceed rapidly, the essential 

 oil goes over with the spirit, and mixes with it so intimately,' 

 giving it at the same time an unpleasant taste of corn, that 

 it is impossible to separate it from the spirit, or to destroy 

 tills taste, but by pernicious additions hurtiul to health : 

 tlius, then, the succe«s in obtaining a good spirit chiefly 

 depends on the first distillation. Hereupon the liquor is 

 Rectified over juniper berries once or twice, according to the 

 sort of spirit which it is intended to produce. For common 

 use one rectification is sufficient; because, if the above pre- 

 caution be attended to, the spirit is sufficiently mild to be 

 drunk by the people, though not so fine, pleasant, and de- 

 licate, as that which has undergone several rectifications ; 

 and the product of these multiplied r^^ctifications is called 

 double geneva, and paid for accordingly. Some distillers 

 jnix their juniper berries immediately with their wort, and 

 cause the whole to ferment together: but in this case they 

 can only draw from it a spirit for the use of the interior, or 

 i^YC exportation to England ; for this reason they are gene- 

 mlly enlv made u-;e of at the rectification. In the before- 

 jncntioncd ca.-^e, and method of operating, I would however 

 rceommond the addition thereof previous to the fcrmcnta- 



tionn 



