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HOLLANDS
GIN.
103
PROCESS
FOR
RECTIFICATION
INTO
HOLLANDS
GIN.
This
process
is
conducted
as
follows
:
—
To
every
20
gallons
of
spirits
of
the
second
extraction,
about
the
strength
of
proof
spirit,
take
3
pounds
of
juniper-berries,
and
2
ounces
of
the
oil
of
juniper,
and
distil
with
a
slow
fire
until
the
feints
begin
to
rise
;
then
change
the
receiv-
ing-can
:
this
produces
the best
Rotterdam
gin.
An
in-
ferior
kind
is
made
with
a
still
less
proportion
of
berries,
sweet
fennel-seeds,
and
Strasburg
turpentine,
without
a
drop
of
juniper-oil.
It,
and
a
better
sort,
but
inferior
to
the
Rotterdam
gin,
are
made
at
Weesoppe.
The
distil-
lers'
wash
at
Schiedam
and
Rotterdam
are
still
lighter
than
that
at
Weesoppe.
Strasburg
turpentine
is
of
a
light
yellowish-brown
co-
lour,
and
very
fragrant,
agreeable
smell
;
its
taste
is
the
bitterest
yet
the
least
acid
of
the
turpentines.
The
juni-
per-berries
are
so
very
cheap
in
Holland,
that
they
must
have
more
reasons
than
mere
cheapness
for
being
so
much
more
sparing
of
their
consumption
than
distillers
in
this
country.
Indeed,
they
are
not
in
the
habit
of
wasting
any
thing.
The
two
principal
modes
of
preparing
geneva
in
Holland
have
thus
been
described
by
an
eminent
distiller
:
"
A
quantity of
flour
of
rye,
coarsely
ground,
is
mixed
with
a
third
or
fourth
part
of
barley-malt,
proportioned
to
the
size
of
the
tub
in
which
the
vinous
fermentation
is
to
be
eflPected.