105 / 230
HOLLANDS
GIN.
105
the
liquid
is
then
allowed
to
rest
until
the
flour
has
settled
at
the
bottom.
"
The
wort
is
afterward
permitted
to
flow
into
the
fer-
menting-tun,
where
a
similar
operation
takes
place
with
another
quanity
of
water
poured
upon
the
same
grain
and
these
operations
are
repeated
until
the
wort
thus
drawn
from
it
at
different
times
has
abstracted
the
whole
saccharine
matter
in
the
flour.
This
liquid
is
put
into
the
fermenting-tun
or
vessel,
and
when
it
comes
to
the
proper
temperature,
about
blood-heat,
the
ferment,
or
yeast,
is
added.
The
fermentation
is
considered
more
mild
and
regular
by
this
method
than
the
other.
Some
pour
all
the
water
they
intend
to
use
into
the
tub
or
kieve
at
once,
and
put
the
flour
gently
into
it,
while
two
or
more
persons
are
employed
in
stirring
it
with
sticks
made
for
that
purpose,
to
mix
the
flour,
and
to
prevent
it
from
gathering
into
lumps.
When
the
whole
of
it
is
properly
reduced
and
mixed
together,
they
proceed
to
draw
it
off
into
a
cooler,
before
it
is
put
into
the
fermenting
vessel.
*^In
all
cases
the
gravity
of
the
worts
is
low^
seldom
exceeding
45
;
and,
by
distilling
from
a
mixture
df
wash
and
grains,
the
produce
is
allowed
to
be
much
2r<si*ei
than
that
obtained
in
Great
Britain
from
potato
«^i