318 Oa the Distillation of Spirits, ^c. in Holland. 



land affords a striking proof and example, that if the use of 

 juniper berries be not absolutely bcnelicial, it cannot at least 

 be hurtful. 



As the Dutch distillers are thoroughly convinced that the 

 success of their operations depends on a slow distillation, 

 they take particular care to have their ilre-places constructed 

 in such a manner, that the distiller may have it entirely in 

 his power to abate or accelerate the action of the fire at every 

 moment when hr t hall thmk it necessary. It is impossible 

 to fix upon a peculiar form to serve in all cases, as it must 

 naturally varv according to the form of the vessel; but they 

 never lose sight of the following general rules : viz. 1st, That 

 the place which contains the fire must be contrived in such 

 a manner, that the action of the fire operates equally on the 

 whole surlace of the bottom of the caldron without being 

 concentrated to one point, where the caldron would be 

 burnt, and unavoidably and immediately communicate to 

 the liquor an empyreumatic taste : by this equal action of 

 the fire, the liquor is heated in a more equal manner, and 

 by a moderate fire ; and also quicker than if the fire acted 

 only upon one point. Sdly, That the openings of the fire- 

 places be iron doors, in which are made several small holes, 

 which can be opened and shut, as occasion may be, to acce- 

 lerate or check the current of air. 3dly,That the chimney be 

 furnished with an iron plate, or damper, placed horizontally, 

 by which the diameter of the chimney can be diminished as 

 often and as much as the distiller chooses, who by this 

 xneans moderates at pleasure the action of the fire, and can 

 even stifle it at once, by shutting the openings in the fire- 

 place, and the passage of the smoke into the chimney. 



As the vinous fermentation is a point no less important, 

 and one of the principal requisites on which depends the 

 success of the operation, and as this fermentation can only 

 be conducted slowly in a moderate temperature, they take 

 great care that the laboratories, in which the vinous fer- 

 mentation is effected, be constructed on such principles 

 that the rays oi' the sun can be prev;'u*-cd from acting upon 

 tile tubs containing the liquor subjected to fermentation, 

 by means of v. ip.dows with shutters made every where op- 

 posite to each other, that in extraordinary hot weather a 

 current of fresh air may be obtaiu^^d to cool the laboratory. 

 The floor is paved with stones, on w hich from time to time 

 fresh water can be poured, which cools considerably the 

 temperature of the atmosphere in liu- laboratory ; and in 

 winter i: can l»e warmed by xneans of one or more iron 



stoves. 



