66 DIFFERENT DRINKS. 



turpentine and distilled with malt spirits. Angelica root and other 

 aromatic vegetables are also often added. The common hot and per- 

 nicious gin is, or has been, much used as a dram. 



Arrack is a spirituous liquor imported from the East Indies, and is 

 considerably drank in Europe as a dram and in punch. This Indian 

 name means strong water, as all ardent spirits are called by the peo- 

 ple of India. It is procured by the distillation of a vegetable juice 

 called toddy, flowing from incisions in the cocoa nut tree, or by the 

 distillation of rice, fermented with the juice of the cocoa nut tree. 

 The Goa arrack is said to be made from the toddy, and the Batavia 

 from rice and sugar ; it is also made from a shrub. A spirit like this 

 is made from the juice of the maple tree which is said to taste like that 

 of the cocoa tree. 



Whiskey, formerly meaning water, is a strong liquor distilled in Ire- 

 land and Scotland from wheat, rye and maize. From thence it has 

 spread abroad. Potsheen is the kind of whiskey distilled in the hovels 

 of Ireland. Mountain dew is a kind distilled in Scotland. Whiskey 

 is much distilled in the United States. 



Malt is made by steeping barley in a stone trough full of water till 

 the water is red or till the grain is much swollen and soft. This be- 

 ing taken out is laid in heaps till the water is drained, then turned into 

 a new heap. In 15 or 16 hours the grains put forth roots ; and this is 

 done in 40 hours. The malt is then turned over and spread five or six 

 inches deep, then turned over and over for 48 hours. It is then thrown 

 up into a heap where it grows as hot as the hand can bear it, which 

 is done in 30 hours. It is then spread, turned and cooled and laid on 

 a kiln, upon hair cloth or wires. 



These processes require about 14 days. The drinks made are pale 

 or brown, as the malt is more or less dried on the kiln ; the least dried 

 tinges the liquor least, or is pale, and that dried most, or roasted, gives 

 a higher color. Coloring drugs, &c., are used to give color when the 

 malt is poor. 



Brewing is the preparation of ale or beer from malt. A quantity 

 of water being boiled, is cooled to 175; the malt is mixed and stirred ; 

 a few handfuls of dry malt being reserved arc now spread over the 

 mixture to retain the heat and the vessel is covered with cloths ; this 

 is mashing. The whole stands about three hours, when the liquor or 

 wort is drawn into a receiver. This mashing is repeated with the 

 grain for the second wort. On drawing off these worts a quantity of 

 hops is added to them, and the liquor is again boiled, then strained, 

 cooled and barm or yeast is then added, which causes it to ferment ; 

 after which it is tunned up in vessels for use. Two or three months 

 time is required before it is fit for use. Ten bushels of malt are ne- 

 cessary for a hogshead, or 54 gallons, of strong beer, and five bushels 



