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HOLLANDS
GIN.
101
gravity
is
adopted
as
the
test
of
its
purity.
Fourcroy
considers
it
as
rectified
to
the
highest
point
when
its
spe-
cific
gravity
is
829,
that
of
water
being
1000;
and
per-
haps
this
is
as
far
as
it
can
be
carried
by
the
best
process.
PROCESS
FOR
BREWING
HOLLANDS
GIN.
Their
grist
is
composed
of
10
quarters of
malt,
ground
considerably
finer
than
ordinary
malt,
distillers'
barley-
grist,
and
3
quarters
of
rye-meal
;
or,
more
frequently,
of
10
quarters
of
rye
and
3
quarters
of
malt-meal.
The
10
quarters
are
first
mashed
with
the
least
quantity
of
cold
water
it
is
possible
to
blend
it
with
;
when
uniformly
in-
corporated,
as
much
boiling
water
is
added
as
forms
it
into
a
thin
batter.
It
is
then
put
into
one,
two,
or
more
casks,
or
gyle-tuns,
with
a
much
less
quantity
of
yeast
than
is
usually
employed
by
distillers.
Generally,
on
the
third
day
they
add
the
malt
or
rye-
meal, previously
made
into
a
kind
of
lob,
prepared
in
a
similar
manner,
except
in
not
being
so
much
diluted;
but
not
before
it
comes
to
the
temperature
of
the
fermenting-
wash;
at
the
same
time
adding
full
as
much
yeast
as
when
at
first
setting
the
backs.
The
principal
secret
in
the
management
of
the
mashing
part
of
the
business
is,
in
first
thoroughly
mixing
the
malt
with
the
cold
water,
that
it
may
still
remain
sufficiently
thin
after
the
addition
of
the
fine
meal
under
the
form
of
lob
;
aijd
in
well
rous-
ing
all
together
in
the
back,
that
the
wash
may
be
suffi-
ciently
diluted
for
distilling,
without
endangering
its
9«