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GIN.
113
liquor two pounds of juniper-berries, frmn three
to five years old, being added, along with about
one-quarter pound of salt, the whole is put
into the low wine still, and the fine Hollands
spirits is drawn off by a gentle and well-regu–
lated heat, till the magn1a becomes exhausted,
the first and the last products being nlixed
together, whereby a spirit of two to three per
cent. above our hydrometer proof is obtained,
possessing the peculiarly fine aroma of gin.
The quantity of spirit varies fro1n eighteen to
twenty-one gallons per quarter of grain; this
large product being partly due to the employ–
ment of the spent wash of the preceding fer–
mentation, an addition which contributes at the
same time to improve the flavor."-(
Ure's Arts
and Manuf)
"Robert Moore, Esq., distiller, formerly of
· Underwood, after studying the art at Schiedam,
tried to introduce that spirit into general con–
sumption in England, but found the palates of
10*