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104
THE
COMPLETE
PRACTICAL
DISTILLER.
"
This
tliey
mix
with
cold
water,
and
then
stir
it
with
the
hand,
to
prevent
the
flour
from
gathering
into
lumj/s,
and
to
facilitate
its
dissolution.
When
this
point
is
at-
tained,
water
is
added
of
the
heat
of
the
human
blood
about
98^.
The
whole
is
well
stirred,
after
which
the
ferment
is
mixed
with
the
wort,
being
previously
diluted
with
a
little
of
the
liquor.
^
"The
fermentation
generally
begins
six
hours
after-
ward.
If
it
commences
earlier,
there
is
reason
to
appre-
hend
it
will
be
too
strong,
and
means
are
employed
to
check
it.
If
the
fermentation
be
well
conducted,
it
gene-
rally
terminates
on
the
third
day,
when
the
liquor
grows
transparent,
and
assumes
an
acrid
taste,
hot
and
biting
on
the
tongue.
The
wash
is
then
well
roused,
and
the
mash,
with
all
the
corn,
is
put
into
the
still
;
and
then
com-
mences
the
first
distillation,
which
is
conducted
very
slowly,
which
is
a
matter
of the
utmost
importance.
This
liquor
is
then
rectified
over
juniper-berries
once
or
twice,
according
to
the
sort
of
spirit
which
it is
intended
to
pro-
duce.
For
common
use
one
rectification
is
deemed
suf-
cient,
though
it
is
not
considered
so
fine,
pleasant,
or
delicate as
that
which
has
undergone
several
rectifications,
and
which
is
called
double
geneva.
"
Some
distillers
mix
the
juniper-berries
with
the
wort,
and
ferment
them
together
3
but
in
that
case
they
only
draw
a
spirit
from
it
for
the
interior
or
for
exportation
:
the
juniper,
however,
is
most
commonly
used
at
the
rec-
tification,
and
not
before.
In
the
second
method
pursued
by
the
best
distillers,
the
malt
and
rye
are
mixed
with
warm
water
in
given
proportions,
and
thoroughly
blended
together
until
all
the
farinaceous
substance
is
incorporated;