137 / 230
PEACH
BRANDY.
137
Upon
distillation
they
yield
a
spirit
remarkably
fine
and
agreeable,
which
is
made
use
of
very
much
in
the
mixing
of
liquors.
The
methods
of
treating
peaches
and
apples
are
similar.
By
some,
the
fruit
is
thrown
into
a
large
trough,
where
it
is
pounded
with
large
pestles
until
com-
pletely
mashed
;
it
is
then
pressed
out
,
and
a
hogshead
of
pure
juice,
obtained
in
this
way,
will
yield
from
10
to
12
gallons
of
the
best
brandy.
As
the
pomace
cannot
be
completely
pressed,
it
is
thrown
into
casks,
diluted
with
water,
and,
after
sufficient
fermentation,
again
pressed,
and
immediately
distilled.
Another
method,
and
the
best,
where
a
large
quantity
of
peaches
are
distilled,
is
to
grind
them
in
a
suitable
mill,
which,
by
mashing
the
stone
and
kernel,
is
said
to
impart
an
agreeable
bitter
to
the
spirit.
In
this
state
it
is
fermented,
and,
with
the
addition
of a
small
quantity
of
water,
committed
to
the
still.
Others
press
it
after
the
manner
of
pressing
apples,
which
is
far
preferable
to
all
other
modes.
OF
THE
PREPAEATION
AND
DISTILLATION
OF
EUM.
It
is
necessary
to
remark,
in
the
beginning,
that
in
the
still-house,
as
well
as
the
boiling-house, the
greatest
cleanliness
is
requisite.
The
vats,
at
the
beginning
of
the
crop,
ought
to
be
well
washed
out,
with
both
warm
and
cold
water,
to
divest
them
of
any
sour
stuflF
which
may
have
accumulated
or.
adhered
to
their
bottoms
and
12*