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98

THE

COMPLETE

PRACTICAL

DISTILLER.

PEOCESS

FOU

MAKING

DUTCH

aENEVA.

For

a

long

time

the

Dutch

have

been

famous

for

the

manufacture

of

an

excellent

kind

of

spirits,

called

Hol-

lands.

They

mash

112

pounds

of

barley

and

228

pounds

of

rye-meal

together,

with

460

gallons

of

water

of

the

temperature

of

162°.

After

the

infusion

has

stood

a

suf-

ficient

time,

cold

water

is

added

till

the

strength

of

the

wort

is

reduced

to

45

pounds

per

barrel.

The

whole

is

then

put

into

a

fermen

ting-back,

at

the

temperature

of

80°

;

the

vessel

is

capable

of

holding

500

gallons.

Half

a

gallon

of

yeast

is

added

;

the

temperature

rises

to

90°,

and

the

fermentation

is

over

in

forty-eight

hours.

The

attenuation

is

such,

that

the

strength

of

the

wash

is

not

reduced

lower

than

15

pounds

per

barrel.

There

is

another

method

given

for

making

Dutch

ge-

neva,

which

is

as

follows

:

1

hundred-weight

of

barley-

malt

and

2

of

rye-meal

are

mashed

with

460

gallons

of

water,

heated

to

162°

Fahr.

After

the

farinae

have

been

infused

for

a

sufficient

time,

cold

water

is

to

be

added

till

the

wort

becomes

equivalent

to

45

pounds

of

saccharine

matter

per

barrel.

Into

a

vessel

of

500

gallons

capacity

the

wort

is

now

to

be

put,

at

a

temperature

of

80°,

with

half

a

gallon

of

yeast.

The

fermentation

instantly

begins,

and

is

finished

in

forty-eight

hours,

during

which

the

heat

rises

to

90°.

The

wash,

not

reduced

lower

than

12

or

15

pounds

per

barrel,

is

put

into

the

still

along

with

the

grains.

Three

distillations

are

required

;

and

at

the

last

a

few

juniper-

berries

and

hops

are

introduced,

to

communicate

a

flavour.