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SOME
DIRECTIONS
TO
THE
DISTILLER.
11
workmen
who
are
continually
in
the
use
of
the
hammer
and
anvil.
Their
blows
affect
the
vessels,
as
well
as
the
fluids
they
contain
;
they
also
facilitate
the
disengage-
ment
of
the
carbonic
acid
gas,
the
first
connection
of
bodies
;
the
lees
combine
with
the
wine,
insensible
fer-
mentation
is
augmented,
and
the
liquor
more
promptly
decomposed.
A
cellar
cannot
be
too
dry
;
humidity
undermines
the
tuns,
moulds
and
rots
the
hoops
till
they
burst,
and
the
wine
is
lost.
Besides
this,
humidity
penetrates
the
casks
insensibly,
and
at
length
communicates
a
mouldy
taste
to
the
liquor.
Experience
has
proved
in
France
that
wine
preserved
in
vast
tuns,
built
into
the
stone walls
of
good
cellars,
increases
in
spirit
every
year.
These
tuns
are
not
subject
to
running,
like
the
common
casks;
and
also
contribute
very
much
in
point
of
economy,
and
in
the
end
are
less
expensive
than
wood.
For
one
apparatus,
the
space
appropriated
to
a
distillery,
properly
speaking,
should
not
be
less
than
from
forty
to
fifty
feet
by
fifteen
or
twenty; but
this
is
only
to
be
understood
of
distilleries
of
wine
or
spirits.
A
large
yard
or
court
is
also
necessary
to
a
distillery.
SOME
DIRECTIONS
TO
THE
DISTILLER.
The
average
gravity
of
worts
brewed
from
a
mixture
of
malt
and
barley
is,
in
all,
from
100
to
120
pounds
of
saccharine
matter
per
barrel.
But
part
of
this
gravity
is
made
up
from
a
mixture
called
loh,
which
is
a
powerful
and
strong
saccharine,
made
from
barley
and
malt
flour,