On the Distlllallon of Spirits, &'c. hi Holland. 113 



tion^ because the juniper berries by their aromatic virtues 

 augment the spirit a little if the fermentation be conducted 

 in a proper manner, as will be seen in the sequel. 



The second method observed by the best distillers is as 

 follows : — You take the malt and rye in the given propor- 

 tion, and further some warm water, heated to a certain 

 degree of warmth ; you mix the corn, grossly ground^ with 

 this water, stirring and working it well, until the whole be 

 well mixed and evenly divided ; then let the wash rest some 

 time, until the meal has settled at the bottom; hereupon let 

 the liquid matter flow into the fermenting tub, and recom- 

 mence the same operation with another quantity of water 

 poured upon the same corn, and repeat these operations 

 until you are convinced that the water thus drawn from the 

 corn at different times has dissolved the whole saccharine 

 matter contained in the meal ; put this water into the fer- 

 menting tub, and as soon as the warmth is diminished 

 somewhat under the temperature of the blood, add the fer- 

 inent. The fermentation does not begin so soon as in the 

 first method, but is more regular and shnv. Other distillers, 

 who observe the same method, pour all the water which 

 they intend to make use of, in order to have a well diluted 

 wort, and of an equal degree of heat, at once in a tub, and 

 put their meal gently and slowly into this whole mass of 

 water, while one or two persons are quickly stirring the 

 mixture with sticks made expressly for that purpose, in order 

 evenly to divide the meal, and to prevent it from gathering 

 into lumps. When the whole is well mixed they proceed, 

 as mentioned in the preceding article, by drawing off" the 

 liquid from the grosser matter, &c. &c. , 



'I'his method is not entirely to be rejected, because the 

 water has thus a more free access to every part of the corn, '^ 

 and for this reason can more easily extract the saccharine 

 matter. After the fermentation is finished, and the liquid 

 has become very transparent, and assumed the hot and 

 bitinsf tastCj you proceed to the aforementioned slow di- 

 stil laUon. 



In all these cases the water for making the wort must be 

 more heated in winter than in summer ; and when the wea- 

 ther is unconuTionly liot, you should cool the liquid with 

 cold water, and at the same time add to it a little fresh flour; 

 and by this means you obtain a slow and almost impercepti- 

 ble vinous fermentation, which is a very important point in 

 regard to the quality as well as the quantity of spirit. 



[To be contin'.ied.] 



Vol. XVI II. No. 70. 1 1 XVI. 0„ 



