Spirituous Liquors. 173 



2. Raw potatoes pulped 8 cwt., water 200 gallons, which is 

 run oft* in half an liour, and malt ~ cwt. added, with 120 gallons 

 hot water. In three or four hours this wort is drawn oft* into the 

 working tun, 50 gallons more hot water is added, and on being 

 drawn off* another 50 gallons is added, drawn off*, and the whole 

 fermented with yeast and distilled. 



3. 150 gallons of water is put into a covered working tun of 

 500 gallons, lined with lead, and is heated by steam to 176 deg. 

 Fahr. ; 6 cwt. of potato starch is mixed in another tub, lined 

 with lead, with 12 cwt of water, and 12 lb. of oil of vitriol, and 

 mixed in three portions with the water in the working tun, the 

 heat being carefully kept up. In about six hours the starch will 

 be changed into sugar, when the acid is to be neutralised with 

 about 20 lb. of whiting ; the liquor is then drawn off*, fermented 

 with yeast, and distilled. 



4. Steamed potatoes reduced to pulp are changed into sugar 

 by oil of vitriol in a similar manner, and then fermented and 

 distilled. 



Swedish potatoe spirit, Danish jwtato spirit. Potatoes 

 steamed and pulped are mixed with hot water into a mash ; to 

 each ton weight of potatoes is added 1 lb. of potash rendered 

 caustic by quicklime; it is then cooled, and to each 3 tons of 

 potatoes is added half a ton of malt, and the whole fermented and 

 distilled as usual. A large quantity of yeast is obtained in this 

 fermentation. The green taste of potatoe spirit is removed by 

 rectifying the spirit with oxymuriateof lime, or bleaching-powder, 

 al)out an ounce to each 10 gallons of spirit. 38 cwt. of potatoes, 

 with 200 gallons of malt, yield about 225 gallons of spirit. Beet 

 roots or carrots steamed and mixed with the potatoes improve 

 the flavour, 



China akrack. From the toddy of Borassus gomutus, rice, 

 and millet. 



Indian arrack. From cocoa-nut toddy and rice. The 

 Batavian, kTieip, is esteemed the best ; then the Madras, the Goa, 

 and Col umbo are inferior. 



KuLLO CHARAYUM, Gurif/asir. From cocoa-nut toddy : the 

 best of the pariah arracks drank in India. 



Common pariah arrack. From any kind of toddy, or 

 jaggery, rendered more intoxicating by adding hemp leaves, the 

 juice of stramonium, and poppy heads. 



PuTTAY CHARAYUM. From any kind of toddy, or jaggery, 

 distilled with several kinds of barks ; as Mimosa fcrruginea, 

 Acacia Arabica, etchum puttay, a species of phauiix, and various 

 others. 



