Part 4 (1/2)

The first of all, is derived from the composition of a vinous liquor, richer, and orous fermentation, than that which is obtained by the usual method Now, as it is proved that the quantity of spirit is in proportion to the richness of the ferreat deal more spirit than any other

2dly We have seen that a heat of 75 or 80summer heat, proves that such a rich vinous liquor runs no risk of passing to the acid state with as much rapidity as that of the common distillers; and, consequently, that he ill followthe fruits of his labor, as it often happens--an advantage precious for hie he has to make, is to suppress the heat of the stove, when the teood fer apparatus, this is not a new idea I present it to the public under the sanction of experience I had it executed in Philadelphia eight years ago, after having obtained a patent It was made for a rum distillery, where they still continue to use it It presents the greatest advantages

The first is, that with a single fire, and a single work it to the degree of alcohol; that is, to the greatest purity, and alree of concentration

2dly It lowers the cost of transportation, by two-thirds; because one gallon at 35 represents three gallons at the usual degree Thearrived at the place of his destination, has only to add 2 gallons of water to 1 gallon of this alcohol, in order to have 3 gallons of whiskey; which is of a considerable advantage, either for land or sea carriage

3dly As the price of spirits is, in trade, in proportion to their degree of concentration, those ree, need no , either for the retailer, the apothecary, or the painter; and the considerable expenses of that operation turn entirely to the profit of the distiller, as they are totally suppressed Distillers rees of concentration

Such are the advantages of ly to the public, as they are founded upon theupon them, distillers will be easily convinced of it

However perfect the description of a new thing may be, our ideas of it are always defective, until we have seen it put into practical use Fewa distillery on a new plan, and even the htened h to undertake, at their own risks, the trial of a new fabrication: they are afraid of losing, and of being blahtly yielded to the persuasion of new projectors Hence it follows that a useful discovery falls into oblivion, instead of doing any good

But no discovery of general utility ought to experience that fate in a republic Govern, or a certain nuive it a start It is the more easy in this case, as my apparatus requires very little expense

If a distillery according to my directions, was established in some of the principal towns of the state, ress, and thus prove the truth of the principle which I have advanced; and the distillers, after having meditated upon my method in this book, would co it put into practice, and yielding the es for trade that may be expected: hence would naturally ensue the rapid increase of distillation, and consequently that of agriculture and commerce

THE ART OF MAKING GIN, AFTER THE PROCESS OF THE HOLLAND DISTILLERS

Having indicated thespirits, I will now offer to the public theto the methods used by the distillers in Holland Itwhiskey, as it adds only to the price of the liquor, that of the juniper berries, the product of which will amply repay its cost

Many distillers in the United States have tried to i froined different , and have more or less attained their end I have ned in a patent

But those iree of perfection of the Holland gin: they want that unity of taste, which is the result of a single creation; they are visibly compounds, more or less well combined, and not the result of a spontaneous production

To this capital defect, which inal, is joined their high price, which prevents its general consumption In fact, it is made at a considerable expense: the whiskey ain with the berries These expenses are increased by the waste of spirit occasioned by those reiterated distillations This brings the price of this false gin to three times that of the whiskey: consequently the poorer sort of people, whose number is always considerable, are deprived of the benefits of a wholesome liquor, and restrained to whiskey, which is commonly not so