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DISTILLATION of PERSIMONS. 



302 



To ihofe \^'iio would undertake to colled large quanti- 

 ties of this fruit for diilillation, I would recommend the 

 following procefs- 



Let a number of empty hogfl:ieads, in proportion to the 

 quantity of fruit, be provided; take out one of the heads 

 of each, and in the other let a hole be bored, at about four 



mchcs from the chimb, into which fix a plug, which may be 

 occafionally taken out from the lower end, when the callcs 

 arc fixed upon truffelsj at a fmall diftance from the ground. 

 In thefe calks, over the holes, lay a number of finall flicks, 

 covered witli ftraw, about two or three inches thick, to 

 prevent the pulp from choaking them. 



Your hogfheads being thus prepared, fill one of tlicm 

 half full with perfimons, which have been well mafhcd; 

 add water until it arife within one third of the top; then 

 cover the cafk with the head that had been taken out, and 

 let it fland about nine days; by this time the pulpy or fe- 

 culent part of the fruit will be feparated by the aft offer- 

 mentation; you are then to draw off the liquor, by tlie hole 

 in the bottom of the hoglhead, and put it in a tight calk, 

 clofely bunged up, to prevent afecond fermentation, where- 

 by your liquor would become acid, and be rendered unfit 

 for the ftill 



Having thus extracted the more vinous parts from the 

 firft hogfhead, let as much water be added as before, which 

 muft be w^ell ftirred, and mixed with the pulp, thereby to 



procure the whole ftrength of the fruit, 



Afecond hogfliead is then to be charged half full of fruit, 

 well maflied as tlie firft, and inftead of pure water, fill it 

 two thirds full with the fecond extrad of the firll hogfliead, 

 leaving it to ferment, as before direded. This fermen- 

 tation being perfected, draw off the liquor, and let it be 

 bunged up clofe. The third hogfliead is to be treated as 

 the fecond, and in like manner every fucceeding calk. — 

 After you have in this manner converted all your fruit in- 

 to a fermented liquor^ let it be kc[)iat leaft one month be- 

 fore It is diftilled, if it can be preferved walkout danp-er of 



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