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MANUFACTURING AND .ADULTERATING LIQUORS.
13
for every
li
cwt. of meal, after which the malt is
introduced and stirred, and lastly, the rye is added.
Powerful agitation is given to the magma, till it be–
comes quite uniform, a process which a vigorous
workman piques
hiniself
upon executing in a few
minutes. The mouth
of
the tun i!l immediately
covered with canvass, and further secured with a
wooden cover, to confine the heat; it
is
left in this
state for two hours.
The
contents being then stirred
up again, the transparent spent mash of a preceding
mashing is :first added, and next, as much cold water
as will reduce the temperature of the whole to about
85° F. The best Flemish yeast is now introduced,
to the amount of 1 lb. to every 100 gallons
of
the
mashed materials. The gravity
of
the wott is usually
from 33 to 38 lbs., and the fermentation is carried
on for 48 to 60 hours, at the end of which time the
attenuation is from 7 to 4 lbs ; that
is,
the sp. gr.
of the supernatant mash is from 1.007 to 1.004.
On the third day after the fermenting tub is set, the
mash containing the grains is transferred to the still,
and converted into low-wines. To every 100 gal–
lons of this liquor, 2 lbs. juniper berries, from 3 to
5 years old, being added, along with
i
lb.
of
salt,
the whole are put into a low-wine still, and the fine
spirit is
drawn
off by a gentle and
well-~gulated
heat, till the magmabecomes exhausted; the :first and
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