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DISTILLATION.
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mentation, producing one gallon and a half of
alcohol from two bushels of the ripe berries.
Beet-1·oots, carrots,
and
parsnips
alsg yield, by
proper process, a considerable quantity of alco–
hol.
II.
Ardent spirits or whiskey from fecula or
starchy materials.
As starch is transformed into
a saccharine condition by malting and mashing,
and a fermentable wort may be obtained from
starchy meal, so may, by like operations, all
vegetable substances which consist chiefly of
starch become rnaterials for a whiskey distil–
lery. To this class belong all the
farinaceous
grains, potatoes,
and the
pods of shell-fruits,
as
beans, vetclzes, lwrse-chestnuts, acorns,
etc.
1.
Whiskey from corn.
All .those species of
corn which are employed in breweries answer
for distilleries; as
wheat,
rye,
barley,
and
oats,
as well as
buckwheat
and
Indian corn.
The
product of spirits which these different grains
afford depends upon the proportion of starch
they contain, including the small quantity of
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