99 / 230
DUTCH
GENEVA.
99
The
attenuation
of
45
pounds
in
the
wort
to
only
15
in
the
wash,
shows
that
the
fermentation
is
here
very
imper-
fect
and
uneconomical;
as,
indeed,
might
be
inferred,
from
the
small
proportion
of
yeast
and
the
precipitancy
of
the
process
of
fermentation.
On
the
other
hand,
the
very
large
proportion
of
tho
porter-yeast,
in
a
corrupting
state,
used
by
the
Scotch
distillers,
cannot
fail
to
injure
the
flavour
of
their
spirits.
The
finest
Hollands
geneva
is
said
to
be
made
in
Holland
from
a
spirit
drawn
from
wheat,
mixed
with
a
third
or
fourth
part of
malted
barley,
and
twice
rectified
over
juni-
per-berries
;
but,
in
general,
rye-meal
is
used
instead
of
wheat.
They
pay
so
much
regard
to
the
water
employed,
that
many
distillers
send
vessels
to
the
Meuse
on
purpose
to
bring
it
;
but
all
use
the
softest
and
clearest
river-
water
they can
get.
In
England,
it is
the
common
practice
to
add
oil
of
turpentine,
in
the
proportion
of
2
ounces
to
10
gallons
of
raw
spirit,
with
3
handfuls
of
bay-salt
;
and
these
to
be
drawn
ofi*
till
the
feints
begin
to
rise.
Corn,
or
spirit
of
molasses,
is
also
flavoured
by
a variety
of
aromatics,
with
or
without
sugar,
to
please
different
palates
;
all
of
which
are
included
under
the
technical
term
of
^^
compounds,''
or
"
cordials.'
Other
articles
have
been
employed
for
the
fabrication
of
spirit,
though
not
commonly;
for
instance,
carrots
and
potatoes.
To
obtain
pure
alcohol,
diff'erent
processes
have
been
recommended
;
but
the
purest
rectified
spirit,
obtain-
ed
as
above
described,
being
least
contaminated
with
fo-
reign
matter,
should
be
preferred.
Some
recommend
the
drawing
ofi"
half
the
spirit
in
a
water-bath
;
then
to
rectify