172 GIN. 



used in its manufacture. The whiskey obtained by 

 means of beer or porter yea^t hus always an inferior 

 flavor to that prepared in the Highlands and in Ire- 

 land, where no brewer's yeast can be obtained. 

 Whiskey is sometimes artificially flavored ; thus, in 

 the old Usquebaugh, nutmegs, cloves, cinnamon, and 

 other similar substances were added; and Geneva, or 

 gin, was originally prepared by bruising juniper 

 berries in the mash-tun, along with the grains and 

 malt. 



407. In the manufacture of common gin, a small 

 quantity of oil of turpentine is frequently substituted 

 for the juniper berries ; as the flavor thus communi- 

 cated to the spirit greatly resembles that derived 

 from juniper. The best Dutch gin, Hollands or 

 Schiedam, is chiefly obtained from rye, mixed with 

 about one-third its weight of malted barley, and fer- 

 mented ; the weak spirit first obtained by the distilla- 

 tion of this liquid is then rectified once or twice off 

 juniper berries, by which means it loses the crude 

 flavor which it originally had, and acquires the agree- 

 able one of the junipers. 



408. Other spirits are similarly prepared from 

 various substances — in fact, almost all vegetable sub- 

 stances, containing either starch or sugar, may be 

 made to yield spirit by fermentation. Very large 

 quantities of spirit are manufactured from potatoes, 

 which are grated, and the pulp mashed in water with 

 a small quantity of ground malt, in an active state of 

 fermentation. Great care is required in the manage- 



