3'2i On the Dh'tillatlon of Spirits, ^c. in Holland. 



both in regard to the quaiitily and quality of the spirit, and 

 also with respect to the fuel : you will no-t, for instance, 

 draw so good a spirit, and the same quantity, in a caldron 

 of eighty gallons, as in two of forty each ; the latter will 

 be emptied twice, and ofiener, in the same time which is 

 necessary to empty the large caldron once, and with less 

 fuel, and thus the produce of these two small caldrons will 

 be double of that of a large one in a given time. Before I 

 conclude I must make this observation, that it is extremely 

 easy to make the spirit appear less strong at the proof with 

 the hydrometer. All bodies which are easily dissolved in 

 spirits, and augment their specilic gravity, produce that 

 effect ; and the sulphurous acid possesses this property in a 

 peculiar degree. Before vou subject the spirit to the proof 

 with the hydrometer, you should endeavour to discover the 

 presence of this acid by the proofs above mentioned ; and 

 every distiller of fine liquors knows perfectly well, that as 

 soon as he mixes a little sugar with his liquor to sweeten it, 

 the hydrometer loses its efiect; but it is extremely difficult 

 to make it appear stronger than it actually is at the proof 

 with the hydrometer. This end cannot be attained but by 

 mixing it with bodies of less specific gravity, such as ether, 

 which, on account of its high price, will not be made use 

 of. I say, at the proof with the hydrometer ; for this is 

 widely different from the phial proof, because, on mixing a 

 lutle oil with spirit so much diluted by water that no more 

 bubbles appear, they may be immediately made to reappear. 

 The petty innkeepers in Holland are extremely expert in 

 this trick ; they commonlv employ oil of olives, poppies, 

 nuts, or almonds, and in general all sorts of oils, which 

 do not give the spirit a bad taste. These frauds are disco- 

 vered by diluting these spirits with a great quantity of wa- 

 ter, when the oil imuicdiately appears on the surface of the 

 liquid. Before I 'conclude, I shall here touch upon the 

 question. Whether the residue of the distillation can serve 

 to nourish and fatten cattle ? On analysing corn, we find 

 that it consists of an eartliy or nuicilaginous and a saccha- 

 rine matter, and of oil and salt. If we further consider, what 

 1 have already frequently mentioned, that it is the saccha- 

 rine matter which exclusively yields the brandy, and that 

 the mucilaginous and earthy matter, together with the salt, 

 remain untouched in the residue, it will not be doubted 

 that this nuicilage with the salt cannot but be very nourish- 

 ing. Experience has proved in Holland that this residue, 

 Avhich is there called toejol-drank, possesses very nutritious 

 virtues; the number of pigs which the distillers yearly 



draw 



