89 / 230
RECTIFICATION.
89
it
by
distillation,
and
which
in
a
pure
state
possesses
these
qualities
in
a
much
higher
degree.
It
constitutes,
in
the
state
of
dilution
in
which
it
is
obtained
by
distillation,
vinous
spirit,
or,
as
obtained
from
the
different
fermented
liquors
from
which
it
derives
peculiarities
of
taste
and
flavour,
the
spirituous
liquors
of
commerce.
These,
by
certain
processes,
afford
this
principle
pure,
and
the
same
from
all
of
them
;
in
this
pure
state
it
is
called
spirits
of
wine,
or
alcohol.
.
RECTIFICATION.
To
obtain
a
pure,
clean,
flavourless
spirit,
no
attempts
KmVC been
wanting
on
the
part
of
the
most
diligent
recti-
£iio-s.
It
has
long
since
been
observed
that
rectification
is
am
operation
performed
in
various
ways,
some
of
which
scarcely
deserve
the
name;
because,
instead
of
freeing
the
spirit
from
its
gross
essential
oil
and
phlegm,
they
alter
the
natural
flavor
of
that
which
comes
over
in
the
process.
The
principal
business
is
to
separate
the
spirit
from
the
essential
oil
of
the
malt,
&c.
In
order
to
do
this,
care
should
be
taken
in
the
first
distillation
that
the
spirit,
especially
from
malt
or
grain,
should
be
drawn
by
a
gently
fire,
by
which
means
a
great
part
of the
essential
oil
will
be
kept
from
mixing
with
the
spirit
;
for
experi-
ence
dail/
provos
that
it
is
much
easier
to
keep
asunder
than
to
ba^urat^
subjects
once
mixed.
In
order
to
rec-
tify
low
i^incs,
they
should
be
put
into
a
tall
body
or
alembic,
ai
4
g^rtly
distilled
in
hahica
marice
;
by
this
8*