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THE
COxMPLETE
PRACTICAL
DISTILLER.
DISTILLATION
OF
COMMON
GIN.
Take
of
ordinary
malt
spirits
10
gallons
;
oil
of
tur-
pentine,
2
ounces;
juniper-berries,
1
pound;
sweet-fennel
and
caraway
seeds,
of
each
4
handfuls
;
bay-salt,
3
hand-
fuls.
Draw
off
by
a
gentle
fire
till
the
feints
begin
to
rise,
and
make
up
your
goods
to
the
strength
required
say,
10
gallons
of
spirit
will
make
about
15
gallons
of
common
gin.
SPIRIT
OF
POTATOES.
In
selecting
potatoes
for
distillation,
those
that are
the
most
farinaceous
when
boiled,
and
the
most
agreeable
to
the
palate,
must
always
be
preferred
to
any
others.
The
most
favourable
season
for
distilling
potatoes
is
from
the
month
of
October,
when
they
are
harvested,
to
the
month
of
March,
when
they
begin
to
germinate.
The
latter
cir-
cumstance
has
great
influence
on
their
quality
;
it
causes
their
proportion
of
fecula
to
decrease,
and
renders
their
spirituous
produce
much
less
in
quantity.
As
the
distil-
lation
of
potatoes
more
especially
takes
place
in
the
winter
and
in
the
latter
part
of
the
year,
the
frost
which
comes
almost
regularly
at
that
time
might
injure
the
quality
of
the
potatoes,
if
proper
precaution
was
not
taken
to
protect
them
against
its
influence.