15 / 230
SOME
DIRECTIONS
TO
THE
DISTILLER.
15
dowD,
and
does
not
continue
a pretty
space
upon
the
surface,
then
they
should
take
away
the
can
of
goods,
and
substitute
another
vessel
to
receive
the
feints,
which,
if
suffered
to
run
among
the
rest,
would
cause
a
disagree-
able
relish,
and
be
longer
in
fining
down
;
whereas,
the
feints
being
kept
separate,
the
goods
will
be
clean
and
well
tasted
when
made
up
with
liquor
to
their
due
quan-
tity.
When
the
still
is
first
charged,
some
persons
add
about
6
ounces
of
bay-salt
to
every
10
gallons
of
spirits,
and
so
proportionably,
whereby
the
goods
will
cleanse
themselves,
and
separate
from
their
phlegmatic
parts.
Some
are
also
in
the
habit of
using
a
handful
of
grains
of
paradise,
to
make
the
goods
feel
hot
upon
the
palate,
as
if
they
bore
a
better
body
;
yet
this
should
never
be
done,
as
it
conduces
nothing
toward
the
advancement
of
the
proof.
After
all
the
goods
have
come
off,
if
designed
for
dou-
ble
goods,
they
must
be
made
up
to
their
first
quality
with
liquor.
For
instance,
if
a
still
is
charged
with
3
gallons
of
proof
spirits,
they
will
yield
in
distillation
about
2
gallons
without
feints
;
which
deficiency
of
1
gallon
must
be
made
up
with
liquor
(and
sugar
used
in
dulcifying)
to
their
determined
quantity.
To
single
or
common
goods
must
be
added, over
and
above
the
pre-
scribed
quantity
in
compounding
double
goods,
one
and
a
half
part
more
of
liquor,
(viz.
one
gallon
and
a
half,)
to
dilute
it
for
single
or
common
goods.
When
goods
are
to
be
dulcified,
you
must
never
put
your
dissolved
sugar
among
your
new
distillation
till
the
dulcifying
matter
becomes
perfectly
cold;
for
if
mixed
hot
with
the
goods,
it
would
cause
some
of
the
spirits
to
exhale,
and
render
the
whole
more
foul
and
phlegmatio