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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.