210 Chemishy. [Lecture 31. 



vegetable substances, and especially from the 

 saccharine and farinaceous plants which con- 

 tain sugar, or from a solution in water of the 

 sugar which has been extracted from these ve- 

 getables. The same spirit is sometimes pro- 

 duced from seeds, and sometimes from the roots 

 of vegetables, by previously malting and subse- 

 quent fermentation: from some it is obtained 

 by dilution, and fermentation, without malting. 



By fermentation, the saccharine and farina- 

 ceous matter of vegetables is much changed, so 

 that, though at first rather heavier than water, 

 it becomes at last, by the loss of its carbon, lighter 

 than water, and discovers some little reluctance 

 to mix with it. 



In the various liquors thus produced there is 

 always alcohol, water, tartar, a mucilaginous 

 matter, and a peculiar oil to which they owe 

 their flavour; the quantity of alcohol is small in 

 proportion. The strongest wines do not contain 

 above one-eighth ; those that are esteemed very 

 Strong, not more than one-twelfth ; and small 

 liquors much less. 



To separate the spirit pure is a difficult pro- 

 cess. The fermented liquor is first distilled. As 

 the spirit is the most volatile, it rises first, but 

 not without a quantity of water ; and though a 

 great deal of the water, acid, and mucilaginous 

 matter is separated, still not only water, but the 

 volatile oil will have arisen, of a different fla- 

 vour according to the liquor employed and 



