183 / 230
SPECIAL
DISTILLATIONS.
183
potato
distillery
in
a
country
where
a
good
quality
of
brandy
is
consumed,
it
would
be
useful
to
proceed
in
such
a
way
as
to
give
to
the
product
the
least
taste
of
those
vegetables
possible;
the
object
of
working
in
this
way
would
not
be
to
identify
the
new
liquor
with
that
which
is
known
and
preferred,
but
it
would,
at
least,
be
making
a
great
step
toward
it.
The
experience
of
the
Parisian
distillers
is
an
instance
of
this
case.
In
countries
where
large
quantities
of
corn
and
potato
spirits
are
distilled,
some
sort
of
essential
oil
is
always
incorporated
with
the
liquor,
which
masks,
if
not
the
tastes,
at
least
the
peculiar
flavours
which
the
fruits
and
the
various
processes
of
distillation
give
to
the
produce.
The
essential
oil
which
is
most
generally
used
is
that
of
juniper-berries
;
it
is
mixed
in
the
still
with
the
low
wines
in
smaller
or
larger
proportions,
according
as
the
spirituous
product
is
to
have
a
weaker
or
stronger
taste
of
it.
This
causes
the
corn
spirit,
of
which
so
large
a
quantity
is
consumed
in
Belgium
and
in
the
North
of
France,
to
be
called
by
the
name
of
*^
geneva:''
this
name
is
given
to
the
spirit
even
when
it
does
not
possess
any
aromatic
flavour
whatever.
Instead
of
the
juniper-berry,
they
often
use
other
odorous
substances,
such
as
aniseed,
wild
oranges,
&c.,
which
are
mixed
with
the
low
wines
in
the
last
rectification.
Similar
means
would
thus
contribute
to
give
less
utility
to
the
various
operations
tending
to
improve
the
quality
of
the
spirits.
The
distillation
of
grain
and
of
potatoes
is
often
combined
with
the
feeding
of
cattle
;
and
if,
iu