102 / 230
102
THE
COMPLETE
PRACTICAL
DISTILLER.
burning
to
the
bottom
of
the
still.
Thus
they
commo-
diously
reduce
the
business
of
brewing
and
fermenting
to
one
operation.
By
using
cold
water,
uniformly,
to
wet
the
malt,
all
danger
of
clogging
the
spending
of
the
tap
would
neces-
sarily
be
avoided
;
but
here
there
is
no
occasion
to
do
any
thing
more
than
to
dilute
the
wash,
consisting
of
the
whole
of
the
grain,
thin
enough
to
be
fermented
and
dis-
tilled
together,
by
which
means
the
spirit
of
the
bran
and
husky
part,
as
well
as
of
the
flour,
are
completely
ex-
tracted.
Yet
this
wash,
compared
to
the
ordinary
distil-
lers'
wash
of
this
country
and
England,
is
about
three-
eighths
thinner.
For
these
reasons,
they
obtain
more
spirit
from
their
grain,
and
of
a
better
quality,
with
not
half
the
trouble
taken
by
other
distillers.
Their backs
usually
contain
as
much
wash
as
serves
for
one
distillation.
The
gravity
of
the
distillers'
wash
at
Weesoppe,
in
the
neighbourhood
of
Amsterdam,
is
but
18
pounds
per
barrel
—
very
little
more
than
half
the
gra-
vity
of
that
of
the
English
distillers.
Their
stills
usually
hold
from
300
to
500
gallons
each
;
they
constantly
draw
off
3
cans
of
phlegm
after
the
runnings
cease
to
form
on
the
head
of
the
still,
when
distilling
wash,
and
5
cans
when
distilling
low
wines
;
a
practice
not
followed
else-
where.
This,
and
the
great
quantity
of
rye
they
use,
causes
their
spirit
to
be
much
more
acid
;
and
the
diluteness
of
their
wash
is
a
very
good
reason
for
the
greater
purity
of
their
spirit,
though
most
writers
contend
that
it
is
not
so
clear.