141 / 230
DISTILLING
MOLASSES.
141
gallons
of
water
more
to
each
gallon
of
molasses
set
;
and
in
Ireland
the
same
;
consequently,
tkey
work
their
wash
one-fifth
stronger
in
Great
Britain
than
in
Ireland
:
and
when
they
wish
to
evade
the
duty
of
excise,
they
work
their
wash
still
stronger,
but
this
materially
hurts
the
quality
of the
produce.
In
the
winter
time,
the
water
added
to
the
backs
should
be
heated
to
a
degree
below
blood
warm,
that
the
backs
are
raised
with,
which
may
be
done
by
heating
some
water
scalding
hot,
not
boiling
it,
in
one
of
the
stills,
and
drawing
as
much
in
the
filling-can
as
will
heat
the
re-
mainder
of
the
cold
water
to
the
degree
wanted.
When
the
intended
portion
of
water
is
added
to
each
back,
the
same
proportion
of
barm
is
to
be
added
as
at
setting,
and
all
blended
together
with
the
broom;
this
is
termed
raising.
The
same,
or
rather
more,
attention
must
be
paid
after
setting,
and
barm
added,
if
necessary.
The
third
stage
of
fermentation
is
cutting,
which
is
performed
four,
five,
or
even
six
days
after
raising,
but
is
seldom
deferred
so
long.
It
is
done
by
adding
about
1
ounce
of
jalap-root,
in
fine
powder,
to
every
800
or
1000
weight
of
molasses
in
summer,
and
half
as
much
more
to
the
same
quantities
in
winter,
with
the
same
proportion
of
barm,
or
yeast,
as
at
setting
and
raising,
which
must
be blended
together
with
the
yeast.
This
is
called
cutting
the
backs,
which,
indeed,
it
very
effectually
does
—
cutting
down
the
head
or
crest
of
the
flowers
or
barm
which
the
intestine
motion
of
the
fermentation
threw
up,
and
communicating
a
very
ef-
fectual
ferment-essence
through
the
whole
fluid
mass,
very
distinguishable
at
the
top
of
the
fluid
to
the
sight,
and