137 / 180
DISTILLATION.
169
quire additional flavor. The astringent taste
of old brandy is imitated by the introduction
of a little catechu into the British spirits.
Burned sugar is employed as the coloring in
these imitations.
The quantity of spirits obtained from other
vegetable substances depends upon the skill
and manner in which the different processes
are conducted.
Potatoes
may yield from 16 to 22 pounds
measure of spirits, from every 100 pounds of
lJotatoes; or about 1
i
gallons.
Horse-cliestnuts
yield 34 pounds of spirits,
containing 36 per cent. of absolute alcohol.
After the first distillation of whiskey or pure
spirits is :finished, our next object is to deprive
or free the distilled liquors, before mentioned,
from all the impurities which may have passed
over in the first distillation. For this purpose
they must undergo the process of
RECTIFICATION,
which consists in passing the
spirits through well burned, and properly pul-
15