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110
GIN.
The peculiar and excellent flavor of Hol–
lands gin, or spirits, depends on the particular
mode of its manufacture, and not, as many
suppose, on the large or small quantity of juni–
per-berries employed, its flavor differing mate–
rially from the flavor extracted from juniper.
A large majority of the Dutch distillers com–
bine a little Strasburg turpentine and a small
quantity of hops with the juniper-berries before
rectification, the fine aroma which distinguishes
the best gin being partly due to the turpentine
employed.
"The material employed in the distilleries of
Schiedam are, two parts of umnalted rye frorn
Riga, weighing about 37 pounds per bushel.
The n1ash tun, which serves also as the fer–
menting tun, has a capacity of nearly seven
hundred gallons, being about five feet in dimn–
eter at the mouth, rather narrower at the bot–
tom, and four and a half feet _deep; the stirring
apparatus is an oblong rectangular iron grid,
made fast
to
a wooden pole. About a barrel-