I 



Spirituous Liquors. 171 



with the former first running ; rectify the second i^ as before, and 

 mix the first ^ with the other ; lastly, distil these first runnings, 

 and draw off one-half : produces -^ the original quantity. 



Payf.n a'sh Chevallier's alcool. Mix a little caustic 

 magnesia with the strongest spirit of wine to be bought of the 

 distillers, and put it by for some time that the magnesia may absorb 

 the acetic acid that is usually contained in their spirit, filter and 

 distil the spirit twice in a water-bath from -p*^ its weight of very 

 high-dried chlorure of lime. The alcool ought to be 40 deg. 

 Baume strong, or of the sp. grav. 0*823 ; and a piece of caustic 

 barytes should not break down in it. 



Raisin spirit. From raisins fermented with a proper quan- 

 tity of water, and distilled with a quick fire, in order to bring over 

 as much as possible of the flavour, this spirit being used to mix 

 with malt spirit : 10 gallons are sufficient to give a brandy flavour 

 to 1600 of common malt spirit. 



^Ialt spiuiTj Sjjiritus frumnitL Made by mixing 60 quarters 

 of barley meal, ground low, and 20 quarters of coarse ground pale 

 malt, with 250 barrels of water, at about 170 deg. Fahr., taking 

 out 30 barrels of the wort, and adding to this 10 barrels of porter 

 yeast, and when the remaining wort is cooled down to 5o deg. 

 adding 10 quarters more malt, previously mixed with 150 barrels 

 of warm water, stirring the wnole together, and putting it to 

 ferment along with the reserved yeasted wort ; this wash should 

 be of the sp. grav. 1*084 to 1*111, or brought up to it by adding 

 a strong infusion of ground malt. In the course of 12 or 14 days, 

 the yeast head will fall quite flat, and the wash will have a vinous 

 smell and taste, and be of the sp. grav. 1 -002 when it is distilled, 

 and on being redistilled should produce 1440 gallons of spirit, 

 1 to 10 over proof. The residue left in the still, distillers' wash, 

 used to feed pigs. 



Hollands, Brandcwyn von koom. Ten quarters of rye meal 

 are mixed with a small quantity of cold water, and then as much 

 boiling water added as is necessary to make a thin mash, and set 

 to ferment with a small quantity of yeast ; about the third day 

 three quarters of ground malt, previously mixed with warm water, 

 are added, and as much yeast as at first, stirring the whole well 

 together. As soon as the head begins to fall, the whole is put 

 into the still, and the spirit drawn ofl*, rectified by a second distil- 

 lation to 20 deg. IJaume. 



Best Hollands, Brandcwyn von koom roorloof drie (juarf. 

 From wheat and malt, as the common Hollands ; but the spirit is 

 rectified to 2i deg. Baume; so that three measures of this spirit 

 will, by adding water, make four of the same strength as the 

 common. 



