On the Distillation of Spirits, &c. in Holland. 3 1 9 



stoves, or, which is perhaps still better, a delft stove, which 

 is made use of in several places in Germany, which are of a 

 more equal, more moderate, and less stiflincr heat. 



It must not be supposed that the distilTers in Holland 

 make use of a small quantity of malt, from a persuasion 

 that no geneva can be obtained from the flour of rye, or any 

 other grain, without that addition ; the contrary is the truth': 

 I have made several experiments wiih rye, without the least 

 addition of malt; and I have always obtained the same 

 quantity of spirit, but it wms never of so pleasant a taste. 

 This addition is only necessary inasmuch as it assists the 

 fermentation ; and that if it be used there is no occasion 

 for so much ferment, and of consequence not so much es- 

 sential oil is introduced into the liquor, which is the reason 

 that the spirit is of a more pleasant flavour, and not so harsh 

 as that which is made of rye, or any other flour. 1 must 

 add in this place, that the Dutch distillers are extremely 

 careful to make use only of such lye as is grown on a cal- 

 careous or sandy soil, and never employ, if they can possi- 

 bly avoid it, any corn produced by a fat, clayey ground ; 

 and this is the reason why they make use of rye imported 

 from Prussia, grown on a poor soil, and which, according 

 to common report, is dried in kilns before it is exported, 

 and on this account is known in Holland by the name of 

 dned rye ; the grain is small, and very hard and dry ; be- 

 cause this rye produces n)ore spirit and of a superior qualitv 

 tt) that which is drawn from rye grown on a clayey soil', 

 and because it contains less oily particles. 



On comparing the process 'of the Dutch distillers with 

 that followed in this country, it will be obvious, at first 

 view, why the spirit, which is distilled, does not possess 

 the perfection of Dutch geneva, either in reprd to the fla- 

 vour or salubrity; and all the questions to be proposed on 

 this subject may be easily answered, from a mature consi- 

 deration of the diflcrence of these processes ; and the pre- 

 judice entertained by many persons in this country as well 

 as in Germany, that no spirit of the same quality can be 

 produced in any other country, deserves only to be laughed 

 at. These perso^is do not consider that geneva is a product 

 of art, which neither depends on the soil nor on the clirnate 

 <)!• a country, as wine docs, and that if you employ the same 

 materials, and observe the same process, the result must 

 necessarily be the same; nor is it less evident, that as long 

 as the distillation shall be efll-cted on the principles hitherto 

 observed in Kngiand, the perfection of Dutch geneva can 

 here never be obtaiued. In order to obtain it, government 



must 



