174 III. COMPOUND combustibles- 



African ARRACK. From the berries of the brandewyn bosch, 



Grewia flava. Very inferior to the Indian. 



Apple whiskey, Cider spirit. Obtained from cider. — Skirret 



spirit; — Carrot spirit. Are obtained in the north of Europe 



from those roots. 



Scotch whiskey. From barley and oats, carelessly distilled, 



and suffered to burn to ; the smoky flavour being by habit 



rendered agreeable. 



Peach brandy. From that fruit; much drank in some parts 



of the United States. 



KiRscHENWAssER. From common cherries. 

 MARAsauiNA. From morello cherries. 



Hollands gin, Jennever hrandeioyn, Spiritus ju?iiperi. Corn 

 spirit rectified twice over juniper berries. 



English gin. Malt spirits 300 gallons, spirit of turpentine 

 4 pints, bay salt 20 lb. ; distil. 



Malt brandy. Malt spirit, flavoured with sweet spirit of 

 nitre, and coloured with terra Japonica. 



Spirit from faints. In rectifying spirits, and in distilling 

 compound spirits, after the first strong portion has been drawn 

 off, the weaker, and in some cases discoloured, spirit that arises 

 is saved, under the name of faints ; and when a sufficient quantity 

 has been collected, it is rectified; the spirit thus obtained is 

 principally used to make aniseed-cordial, as the strong flavour of 

 the aniseseed will overpower any other flavour the spirit may 

 have acquired. 



Spirit of wine, Copying-liquidf Alcohol, P. E. All spirit, 

 from whatever material produced, above 1 to 10 over proof, is 

 thus deemed in the English laws : the Edinburgh College order 

 it, for medical use, to have the specific gravity of '805. It 

 renders paper transparent, and soon evaporating, the paper 

 becomes opaque again. — Alcohol dilutum, P. E. Alcohol, P. E. 

 and water, of each equal measures : the sp. grav. is about 0*935. 



FERMENTED DOUGHS AND FERMENTS. 



The farina of the seeds of the grasses, mixed up into a paste with 

 water, and exposed to a warm atmosphere, enter into fermenta- 

 tion ; the paste becomes cellular, and its taste is much improved : 

 but as some part of the mass is apt to become acid before the 

 other is properly fermented, it has been found necessary, to pro- 

 mote the simultaneous fermentation of the whole, to add either a 

 large proportion of a similar dough already in a state of fermen- 

 tation, or of the frothy head and thick bottoms of Hquors in the 

 state of fermentation. 



