Historical Document · 1818

The Distiller s Guide Comprehending the Art of Distillation and Rectification

Author: Jonas
Year: 1818
Type: Historical Document

distilling

-DISTILLER'S GUIDE; COMPREHENDING THE WHOLE A BR a ‘DISTILLATION AND RECTIFICATION; IN ALL ITS VARIOUS BRANCHES ; ALSO, Genuine Recipes FOR MAKING RUM, BRANDY, HOLLANDS on/ AND ALL SORTS OF . COMPOUNDS, CORDIALS, AND SPIRITUOUS WATERS, BY DISTILLATION, AGITATION, INFUSION, AND DIGESTION: LIKEWISE SHOWING THE BEST Method of distilling Simple Waters, FROM FLOWERS, FRUITS, SPICES, AND AROMATIC PLANTS § , WITH THE ART OF MAKING BRITISH WINES, FROM ¥RUITS, FLOWERS, AND HERBS, ALL OF THE NATIVE GROWTH OF GREAT BRITAIN. PARTICULARLY OF Grapes, Dewberries, Damsons, Oran; re, Gooseberries, | Apples, Figs, . , Rasher? ‘Cherti Bort Gypres Wi erries, ips, tp, ine, Ma jes, eaches, Scurvy-grass, Cpr imitated Elderberries, Apricots, Mint, , Gilliftower, , Blackberries, Quinces, Baim, Strawberries, Plams, Birch, ee &e. &c. . ——r BY PETER JONAS, vw LATE SUPERVISOR OF EXCISE, AUTHOR OF THE NEW ABRIDGMENT OF THE LAWS OF EXCISE, THE ART OF GAUGING, ETC, ETC. Third Luttion. o- “* LONDON: PRINTED FOR SHERWOOD, NEELY, AND JONES, PATERNOSTER ROW; AND DRING AND FAGE, TOOLEY STREET. 1818, a HARVARD COLLEGE LIBRARY FROMM THE HEIRS OF GEORGE C. DEMPSEY C. Whittiogham, Printer, College House, Chiswick. L ’ t J Ss Gift of nN The Heirs of by George C. Dempsey Xx. ¥ } ? x ~ OST PREFACE. ———i A FEW years ago the Author wrote and pub- lished two valuable works; the first was, “ An Abridgment of all the Laws of Excise;” the second, “ A Treatise on the Art of Gauging,” which works were highly approved and power- fully patronised. As such, it was suggested to the Author, by his friends. in the distillery and the spirit trade, that a Treatise on Distillation and Rectification would be very useful, particu- larly so to young beginners. Agreeable to that suggestion, and with a view of rendering every service in his power to those gentlemen, he has published this Work. He has also added a complete set of genuine Recipes for making up all sorts of Compounds and fine Cordials, of every description, both by distillation, agitation, infusion, and digestion. He has endeavoured to show the best method to make Simple and Compound Waters -for gentlemen’s own use. He has, likewise, given a copious account of the culture and preparation of Foreign Wines and Brandies, and the best method of managing them when imported into these kingdoms; and laid down the genuine method of making British iv “PREFACE. Wines, from fruits, flowers, and herbs, all the growth of Great Britain. It may be asked, What pretensions has the Author to attempt a task of such magnitude, the difficulty of which must be felt by every one who is acquainted with the extent of all his works and their complex nature? Without arrogating to himself superior abilities, he may be permitted to observe, that he was initiated into the revenue of Excise at the age of twenty- one, and remained in it near thirty years, as officer and supervisor. During his long con- tinuance in the revenue, he never incurred the Honourable Board’s displeasure; he had the advantage of being employed in ports of great and extensive trade, as Pondon, Liverpool, Bris-- tol, and Hull, where he always had distillers, spirit merchants, and sweetmakers, under his survey. He is also much indebted for the infor- mation he received from three eminent houses, whom he had the honour of surveying; viz. ' Messrs. Hatch and. Co., Messrs. Metcalf and Co., malt distillers, Bromley, near Bow, and Messrs. Lush and Co., rectifiers, London. The two former houses ‘are famous for malt distilla- tion, and the latter house highly respectable for distilling fine cordials, compounds, &c. He has, likewise, been favoured with all the manu- scripts of a deceased friend, who was well versed in the distillery in all its various branches, and was much esteemed for his knowledge. In addi- tion to this, he has neglected no means of infor- mation, and spared no pains to obtain it from the most authentic sources. Hence he is induced to submit the result of his labours with confi- PREFACE. v dence to the patronage of a candid public, from — whom he doubts not its meeting a reception as favourable as it shall be found to deserve. The following explanationetmay be of use to young gentlemen in the trade: ALconoL properly signifies pure spirit, or spirit of wine rectified so highly as to be per- fectly freed from any aqueous particles. As this, however, cannot be done in practice, it is com- monly used for the most highly rectified spirit of wine. .. Sprrit or WINE.—Any spirit, from the strength of 1 to 2, or 50 per cent. overproof, upward, is thus deemed by act of parliament. Britiso Spririts.— British Spirits of the third extraction, which have been twice distilled from low wines, and have had any flavour added, are deemed British brandy. And all British spirits twice distilled, that have had no flavour added, are deemed rectified British spirits. And all British spirits of the second extraction, are deemed raw British spirits. And all British spirits, which are distilled from juniper-berries, caraway-seeds, aniseeds, &c. are deemed British compounds. Note.—The various degrees of strength of spirit, either over or under proof, are expressed by numbers, with this distinction; namely, the former having the word ¢o, and the latter that of tn, inserted between the numbers expressing the quantity of liquor and that of spirit. Thus 1 to @ over hydrometer proof implies, that -one gallon of liquor with two, gallons of spirit of that strength over proof, will make three gallons of proof spirit; and 1 fo 3, that one gallon of \ vi PREFACE. liquor, being mixed with three gallons of that strength, will produce four gallons of proof spi-’ rit, &c. On the contrary, if a spirit be said to be of the strengtk, of 1 # 2 under hydrometer proof, this signifies, that in every two gallons of such spirits there is one gallon of liquor, the other gallon being proof spirit; and when of the strength of 1 in 3, that in three gallons of the said spirit there is one gallon of liquor, the other two gallons being proof spirit; or ten gallons at 1 to 10 make eleven gallons when reduced to proof; but ten gallons at 1 in 10 contain only nine gallons of proof spirit; and sa for every other strength. ; All foreign spirits, found in the stocks of ‘dealers or retailers, of a lower degree of strength than 1 in 6, are seizable; and all British spirits, found in such stocks, of a higher degree of strength than 1 tn 5, are seizable also. ; N CONTENTS. ——a Malt distilling........... "l| Usquebaugh ............ Molasses Distilling....... 6|Eau De Luce .......... Distilling for Hollands Ge- Wormwood Co: ee cote neva .......- eesesose. U1|Cherry Brandy ......... Rectification into Hollands GID 2... ,ccece cee eee Pre; ion of Rum in the est Indies........... Distillation of Rum in the West Indies... .. Borar Spirit...... sin Spirits... . . Distillers’ Laws........... The Distillers’ and Spirit Merchants’ Directory... Hippocrates’ Bag, or Flan- nel-sleeve. Coe etroccsccs Recipe fot making Gin without Distillation... .. Directions for Purchasers of a Tun of Gin....... . Directions for Purchasers . of single Pipes......... : To prepare and sweeten British Gin by Agitation To make Royal Geneva by Distillation... ......... To make Common Gin by Distillation...........+ To make Gin Bitters..... Compounds prepared with- out Distillation Rum Shrub...... ¢ rmint Cordial. Anivced Cordial. .... Nauyau.......... Carraway Cordial. Citron ordial.... ial Ratafia.. Spicy Spirit....... Lovage Cord Nectar ....... 54 | Beaut: .| Water for those Raspberry Brandy ...... Elder Juice, --.... 2... Spirituous Tinctures or In- fusions .............. General Rules for extract- ing Tinctures,......... Bitter Tincture........... Stomachic Elixir........ Aromatic Tincture....... Of making Compounds or Cordials..........000 Cinnamon 1 Cordial. ee etee ungary Water......... Lavender Water......... Cardamom Cordial...... Jamaica Pepper Water... Gentian Water.........- Distilled Spiritous Waters General Rules for the Dis- tillation of Spirituous Waters. ......0seseeee Lemon Water.... Jessamine Water. se seeee pirit of Scurvy-grass.... Antiscorbutic Four Spices Water ...... afflicted with the Stone and Gravel ........ceeeeee Gout Water... Water .. eeee The Tincture and Essence of Ambergris, Musk, and Civet .....ccece cence Recipe for making the Es- sence of Ainbergris.... The Essence of Musk ocee $9 vii Pi The Essence of Civet .... 101 Aromatic Cephalic Water i. Balm Water, commonly calied Eau De Carmes . 102 Balsamum Vite ......... 1 Sweet Elixir of Vitriol.. é. Of Feints, and the Uses they be applied to..... 104 General Rules for the Dis- tillation of Simple Wa- Stills used for Simple Wa- ETS 0... eee eeees eee dl Simple Alexeterial Water 111 Simple Cinnamon Water . 112 Simple Peppermint Water %. Simple Penny-royal Water 113 Damask- Wate Fecece 114 Orange-Flower Water... 115 ie] Peel Water...... ib. Simple Spearmint Water. i. To make up Rum, Brandy, and Hollands Gin...... To make British Brandy.. To make an Artificial To make Lime Water.... #3. To make Capillaire...... The Vitriolic Liquor, or Ether? ..........0e000. Dulcified Spirit of Nitre. 125 The Qualities of Rectified Spirit of Wine........ The Weight of Spirituous Liqnors occccccccccece 18 The Method of casting a Rectifier’s Stock ...... 139 General Rules for Calcu- lating the Strength of Spirits, &c......-.-..- 14. Mixing of Spirits........ 143 Concentration Table.,... 147 FOREIGN WINES. General Remarks ....... 148 Management and Treat- ment of Foreign Wines when imported on Jand- 1 ing .. . White Wines............ 176 ‘CONTENTS. Page Brandy Merchants’ Laws. 184 Wine Merchants’ Laws... 202 Wines removed to and from Private Persons.. 215 03} The Oath for the removal of Wine............-- 220 Form of a Warrant to re- turn an Overcharge of Of Vines and the best Method of planting them 07} To make Wines of the growth of England.... 231 Some curious Secrets be- longing to the Art and Mystery of Vintners... 275 Of sm Wines melio- To maké Artificial Claret 276 To make Artifictal Mala- en ga, Cana ine, &c... To restore Pricked ‘Wines 280 To restore Wine decayed. id. For Musty Wine........ 21 To hinder Wine from turn- 1} To take away the ill Scent of Wine.. ........... To remedy a bitter or sour Scent ..........0- aoe. 282 To soften Green Wine... i; To keep Wine from sour- i wee creececes.socce 1} Tosweeten Wine...... 3. 2 Artificial Malmsey ...... ib. To make Wine settle well 284 Tomake Wormwood Wine id. To make Rough Claret .. 285 1| To recover the lost Colour of Wine, ............. ib. To prevent the Decay of lowering Wine ........ 286 Of Rackin: ib. To make Wines scent well 287 To mend Wines that Rope 288 To wmeliorate, or better Vicious Wine...... 64 | General Observations.... 291 A | 7 KEY TO THE DISTILLERY. : = MALT DISTILLING. —e— THE PROCESS. © Tine sixty quarters of barley erist, ground low, and thirty quarters of pale malt, grown rather coarse, make your lob with ten quarters of the malt ground into coarse flour, and thirty barrels of liquor, at the heat of 170 degrees; row or blend them into a uniform mass, and mix them thoroughly with the major part of the first wort, and pump them up to- gether into the coolers; when cooled to B 2 A KEY TO THE DISTILLERY. the temperature of 55 degrees, they are to be let down into the fermenting-back to the reserved part of the first worts, say, thirty barrels previously pitched at 60 degrees, with ten store of fresh por- ter yeast, which with the rest of the worts at 55 degrees, altogether compose a back of distillers’ wash. Take the specifie gravity of the worts previous to their descent into the backs, and before any yeast is added, and note it down in a book.or table prepared for that purpose; this do every twelve hours for three or four days, during which it :may be found to increase in: gravity and sweetness from the augmenting force of the fermentation; resolving the glaten, -atid extracting the saccharine ‘matter. This is malting in: the. ‘gyle-tun, or fer- menting-back. “When the gravity seems to be-station- ary, ‘or rather:decreasing,' a:vinous Aart- “ness ‘will begin: to suceeéd ‘the previous Sweetness, ‘the fermentation . become _A KEY TO THE DISTILLERY. 3 ‘mere vigorous, and the gravity more ‘rapidly deerease; before it arrives at this period, a sensible decrease of gravity, and conspicuous change of flavour, from sweet to tart, usually takes place. Closely observe every change and ap- pearance in the fermentation, and note -it down in your book. In the course of. twelve or fourteen days the. yeast head will fall. quite ‘flat, which denotes the fermentation being nearly over. If the heat appears by the ‘thermometer to drop, and. the fermenta- ‘tion has.gone.on well; or if the attenua- tion appears by the hydrometer, to have -reduced the gravity of the wash from its original weight of twenty-eight, thirty, -or. greater number of pounds to. two, -three, .or:four..pounds per. barrel, and -the .wash. should: have a.vinous. odour and flavour, then all is right. . At this period some add twenty pounds of: cenimon salt,.and thirty pounds of flour;. rouse.and keep the fermenting B2 4 A KEY TO THE DISTILLERY. back close as it should have been during the whole process. In -three or four days it will taste quite tart, and should be immediately distilled. : The officers of. Excise estimate. six gallons of the wash to produce one gal- jon of spirit, at one to ten over hydrome- ter proof, and compute that 90 quarters of grain, yielding about 279 barrels, or 9720 gallons of wash, produce 1623 gallons of spirit at one to ten over proof; that is, ' 18 gallons per quarter at that strength. This is estimating at 108 gallons, or three barrels of wash, to each quarter of grain, and taking the produce of spirit at 18 gallons per quarter, as be- fore observed. The wash, duly fermented, is com- ' mitted to the still; all the time it is run- - ning in, it should be roused. up, or agi- tated in the fermenting-back, by astirring -engine, to mix the thick and thin parts together into one mass, and. enable it to -be sufficiently fluid to flow into the still; A KEY TO THE DISTILLERY. 5 where it is kept fluid by the stirring engine of the still, until it boils, when the agitation of the boiling usually keeps it from burning and emperumatic or burnt flavour to the low wines; which taint will inevitably rise from the low wines in the spirit still, during the doub- ling or distilling of the spirits of the second extraction. This spirit is usually sold by weight, delivered to rectifying distillers at one to ten overproof, who rectifiés or distils it over again, combining it with certain in- gredients in order to clarify it from its gross oil and other impurities, with the view to render it fit for making into gin, brandy, rum, and fine cordial compound. REPORT OF THE SUGAR COMMITTEE, 1808. Ir appears from the evidence of .Mr. ’ Jackson, Commissioner of Excise, that the revenue received from the. Eng- lish Distillery amounts to upwards of £2,000,000 per annum, and is collected 6 A KEY TO THE DISTILLERY. at a halfpenny in the pound; this res venue arises from a duty of 1s. 9d. per galton on corn wash. CORN WASH. One quarter of malt will produce about 100 gallons of wash, and this 100 gal- lons of wash when distilled will produce about 19 gallons of spirits, at one to ten over hydrometer proof. MOLASSES WASH. One cwt. of sugar will produce 100 gallons of wash, and this 100 gallons of wash will produce from 21 to 22 gallons of spirit, at one to ten over hydrometer proof; the Excise Duty on this wash is 1s. 8d. per gallon. ‘ ; ——_—_—______} METHOD OF FERMENTING AND DISTIL- LING MOLASSES IN GREAT BRITAIN AND IRELAND. Tney set the backs in the former by adding two gallons of water and one of A KEY TO THE DISTILLERY. 7 molasses ; in the latter-they add three of water, to one gallon of molasses; ta which (in both places) they add about, one.gal- lon of barm or yeast, to two hundred and sometimes to three hundred of mo- lasses. so mixed, these they blend with;a large birch-broom uniformly together ;- this they cal} setting. This must be at- tended to once or twice a day, and: the head stitred in or more barm added oc- casionally, or the air partially. excluded. to keep it. warm: if it. works: slow, and: admitted fully if it works. fast. ’ In three days; or four at- most, the backs must be raised, by adding (in-Great. Britain) two gallons of water more to each gallon of molasses se¢; and (in Ire-- land) the same, consequently they work. their wash one-fifth stronger in Great Britain than in Ireland; and when they wish to evade the duty of Excise, they: work their wash. still stronger; but this, materially hurts the quality and, quantity: of the produce. In the winter time the water added: to: 8 A KEY TO THE DISTILLERY. the backs should be heated to a degree below blood warm that the backs are raised with, which may be done by heat- ing some water scalding hot, not boiling it, in one of the stills, and drawing as much in the filling-can as will heat the remainder of the cold water to the de-. gree wanted. When the intended portion of water is added to each back, the same proportion of barm is to be added as at setting, and all well blended together with the broom, this ts termed raising. The same, or rather more attention must be paid after setting, and barm added if necessary. , The third stage of ferméntation is cut- ting; which is performed four, five, or even six days after raising, but is seldora deferred so long; it is done by adding about one ounce of good jalap-root in fine powder, to every eight or ten hun- dred weight of molasses, in summer, and about half as much more to the same quantities in winter, with the same pro- portion.of barm, as at setting and raising; A KEY TO THE DISTILLERY. 9 which must be all blended together with the barm. This is called cutting the backs ;- which, indeed, it very effectually does, cutting down the head or crust of flowers or. barm, which the intestine motion of the fermentation threw up, ‘and communicating a very effectual and ' quick fermentessence through the whole fluid mass, very distinguishable at the top of the fluid to the sight, and also to the ear, the hissing of which can now be distinctly heard. As this tumultuous ‘motion and hissing noise lessens, . the operation draws towards a conclusion; and when they can be no longer distin- ‘guished, which is generally in three or four days after cutting, the fermentation is over, and the fermented wash ig to be emptied into the still, and the backs set anew, as before directed. - This fer-- ‘mented. wash, distilled as long as a glass. of it, thrown. upon the still-head, will burn or take fire from a lighted paper or candle, is called low wines, or spirits. B3 ad 10 A KEY TO THE DISTILLERY. of the first extraction. These low wines — are kept for three distillations, which quantity generally fills the still; which is called doubling, or second extraction, and are drawn off as before directed. This spirit, lowered with water to the hydrometer standard, is called proof spirit. After the setting of the backs, if an addition of the barm does not bring on a sensible fermentation through the whole, a five gallon can of warm spent wash, added to every two hundred gallons of the fermenting wash, will in. general bring on the desired degree of fermenta- tion; if- not about half the quantity of jalap usually used in cutting the backs must be added now, and the other half at cutting the backs. In winter, particularly in frosty w wea- ther, the part of the still house, where the fermentation is going on, must be heated to the temperature of temperate on the thermometer, which will much 4. KEY. TO THE DISTILLERY. 11 facilitate the process. This may be done by. the heat of the stills at work, in win- ter; and the excess of heat from the stills in summer may be counterbalanced by windows contrived te draw a current of air across the still-house. N.B. Dr. Franklin has observed, that the wash in a distiller’s vat, when in the highest and most perfect degree of fer- mentation, is about the temperature of animal heat; that is, from 90 to 96 de- grees of Farenheit’s thermometer.. ——_=- , The Genuine Process of preparing Hol- lands, agreeable to the Practice of the best Dutch Distillers.. — BREWING FOR: HOLLANDS GIN. THEIR grist is composed of ten quarters of. malt, ground considerably finer than our malt distillers’ barley grist, and three quarters of rye meal; or, more frequent- ly, of ten quarters of rye and three quar- ters of malt meal. The ten quarters are 12 A KEY TO THE DISTILLERY. Jirst mashed with the least quantity of cold water it is possible to blend it up with; when uniformly incorporated, as much boiling water is added as forms it into a thin bitter; it is then put into one, two, or more casks, or gyle tuns, with a much less quantity of yeast than is - usually employed by our own distillers. Generally on the third day they add the malt or rye meal, previously made into a kind of lob, prepared in similar manner, except in not being so dilute; but not before it comes. to the temperature of the fermenting wash; at the same time adding full as much yeast as when at first setting the backs. The principal secret in the manage- ment of the mashing part of the business is, in first thoroughly mixing the malt with the cold water, that it may still re- main sufficiently dilute after the addi- tion of the fine meal, under the form of lob, and in well rousing all together in the back, that the wash may be dilute A KEY TO THE DISTILLERY. 13 enough for distilling, without endanger- ing its burning to the bottom of the still. Thus they commodiously reduce the business of brewing and fermenting to ‘one operation. ‘By using cold water to uniformly wet the malt, all danger of elogging the spending of the tap would be necessarily avoided ; but here, there is no occasion to do any thing more, than ‘sufficiently dilute the wash, con- sisting of: the whole of the grain, thin enough to be fermented and distilled to- gether, by which means the spirit of the bran and husky part, as well as of the flour of the grain, are completely ex- tracted, yet. their wash, compared to ours, is about three-eighths thinner. _ For these reasons, they obtain more spirit from theirgrain than we do, and of a better quality, with not half the trouble taken by our distiller. Their backs usually contain as much wash as serves for one distillation. The gravity - of the distillers’ wash at Weesoppe, in 14 A KEY FO THE DISTILLERY. the neighbourhood of Amsterdam, in. 1804, weighed but eighteen pounds. per’ barrel, very little more than half the gravity of ours. Their stills usually are from three to five hundred. gallons each: they constantly draw off three cans of phlegm, after the runnings cease to: burn on the head of the still, when dis- tilling wash ; and five cans distilling ow wines; a practice we are unacquainted’ with, we usually drawing our fire-as soon: as the runnings from the still. burn. lan- guidly on the still-head.. This, and the great quantity of rye they use, causes their spirit to be so much. more acid; and the diluteness of their wash is a very good reason. for the greater purity of their spirit; though most writers mistakenly say, our spirit is much clearer. . eas RECTIFICATION INTO HOLLANDS GIN. To every twenty gallons of spirits of the second extraction, about the strength of A KEY TO THE DISTILLERY. 15 proof spirit, take three pounds of juni- per-berries, and two ounces of oil juni- per, and distil with a slow fire until the feints begin to rise, then change the re- ceiving can; this produces the best Rot:. terdam gin. An inferior kind is made with a still less proportion of berries, sweet fennel seeds and Strasburgh tur- pentine, without a drop of juniper oil. It, and a better sort, but inferior to the Rotterdam gin, are made at Weesoppe. The distillers’ wash at Scheedam and Rotterdam are still lighter than at Wee- soppe. Strasburgh turpentine is of a yellowish brown colour, and very fragrant agreeable smell, its taste is the bitterest; yet the least acid of the turpentines. ‘The juniper-berries are so very cheap in Hol- land, that they must have more reasons than mere cheapness for being so much more sparing of their consumption than our distillers. Indeed they are not in the habit of wasting any thing. vty a . we eee et ae at an es team. 16 A KEY TO THE DISTILLERY. PREPARATION OF RUM IN THE WEST INDIES. ‘In the still-house, as well as the boiling- house, the greatest cleanliness is neces- sary; the vats, at the beginning of the crop, ought to be well washed out, both with warm and cold water, to divest them of any sour stuff which may have accv-. mulated or adhered to their bottoms and sides since they were last in use; and if every vat, just before the first setting, or: mixing the liquor in it, were to be rinsed - with a little rum, I can venture to say, the distiller would be amply repaid for this trifling expense and trouble. In setting the first round of liquor, a greater proportion of skimming from the sugar-pans must be used than will after- wards be necessary, as the distiller has no good /eés, and very little molasses to add to the mass; and besides, the skim- mings at this time are not so rich as they will besome time hence; thatis, in March, April, and May, which are esteemed the A KEY TO THE DISTILLERY. 17 best yielding months. The following proportions will succeed well in the be- ginning: for every one hundred gallons your vat contains, put forty-five gal- lons of skimmings, and five gallons of molasses, to fifty gallons of water. When you have got good lees, or re- turns as they are commonly called, mix equal quantities of skimmings, lees, and - water, and for every one hundred gal- lons, add ten gallons of molasses. When the mill is going, and therefore you have no skimmings, mix equal parts of dees and water, and for every hundred gallons, add twenty gallons. of melasses. From liquor set in these proportions, the distiller may expect to obtain from ten to fifteen per cent. of Leeward Islands proof rum, and twice as much low-wines. —But the quantity of spirit will depend greatly on the quality of the ingredients, and in some measure on the weather; therefore an intelligent distiller will vary his proportions accordingly. 18 A KEY TO THE DISTILLERY. THE DISTILLATION OF RUM. IN THE. WEST INDIES. : Rum differs from what we simply call sugar spirit, as it contains. more of the: natural flayour, or essential oil, of the- sugarscane; a great deal of raw juice, and even parts of the cane itself being often fermented in the. liquor, or solu- tion of which the rum is prepared. From hence it is generally thought, that the rum derives its flavour from the cane itself. Some, indeed; are of opinion, that.the oily flavour of the rum proceeds from the large quantity of fat used in boiling the sugar. This fat, indeed, if coarse, will give a rancid flavour to the spirit in our distilla- tions of the sugar liquor, or wash, fram- our refining sugar-houses at hame; but: this is nothing like the flayour of rum. Great quantities of rum are made at. Jamaica, Barbadoes, Antigua, and other . A KEY TO THE DISTILLERY. 19 sugar islands. The method of making it is this: coe When a sufficient stock of materials is got together, they.add water to them, and. ferment them in the common method, though the fermentation is always carried. on very slowly at first; because at. the beginning of the season for making rum in the islands, they want yeast, to make it work ; but after this, they, by degrees, procure a sufficient quantity of the fer- ment, which arises up asa head to the liquor. in the operation; and thus they. are able afterwards to ferment, and make their rum with a great deal of expedi+ tion, and in very large quantities. When the wash is fully fermented, or to a due degree of acidity, the distiHation is carred on in the common way, and the spirit is made up proof, though some- times it is reduced to a much greater degree of strength, nearly approaching to that of alkohol or spirits of wine; and it is then. called double distilled rum. 20 A KEY TO THE DISTILLERY. It would be easy to rectify the spirif, and bring it to a much greater degree of purity than we usually find it to be of, if it did not bring over in the distillation so large a quantity of the gross oil, which is often so disagreeable, that the rum must _ be suffered to lie by a long time to mel- low before it can be used; whereas, if well rectified, its flavour would be much less, and consequently much more agree- able to the palate. The best state to keep rum, both for _ exportation and other uses, is doubtless in that of alkohol, or rectified spirits. In this manner, it would be contained in half the bulk it usually is, and might be _let down to the common proof strength with water when necessary. SUGAR SPIRIT. We mean by a Sugar Spirit, that ex- tracted from the washings, skimmings, dross, and waste of the boiling-house. A KEY TO THE DISTILLERY. 21 These drossy parts of the sugar are to be diluted with water, fermented in the ‘Same manner as molasses or wash, and then distilled in the common method. And if the operation be carefully perform- ed, and the spirit well rectified, it may be mixed with foreign brandies, and even coniac in a large proportion, to great ad- vantage; for this spirit will be found superior to that extracted from treacle, -and consequently more proper for these uses. In Barbadoes 4 very good spirit of this kind is prepared from the cane juice, called cane spirit, resembling very pure rum. ——_—— RAISIN SPIRITS, ' By Raisin Spirit, we understand that extracted from raisins, after a Proper fermentation. - In order to extract this spirit, the raisins must be infused in a proper quantity of water, and fermented. When the fermentation is completed, . oan 22 .A:KEY TO THE DISTILLERY. -the whole is to be thrown into the still, and spirits extracted by: a strong fire. ‘The reason why we here directa strong fire,.is, because by that means a greater quantity of the essential oil will come over the helm with the spirit, which will ‘render it much fitter for the distiller’s ‘purpose; for this spirit is generally used to mix with common malt goods: and it is surprising how far it.-will go in this ‘respect, ten gallons of it being often suf- ' ficient to give a determining flavour, and -agreeable vinosity, to.a whole. piece.of malt spirit. - N. B. In the same manner a spirit may be obtained from cider. But its particular flavour is ‘not so desirable as that obtained: from raisins. DISTILLERS FOR HOME CONSUMPTION. -ALL persons whoshall sell liquors charge- able with duty, and distil spirits,aredeem- ed:commor: distillers. :2.Geo. III. c. 5. en Ml ce a _A KEY FO THE DISTILLERY. 923 Distillers having made entry, are to eause.to be painted oyer the outer door ofevery still-house, &c. the word “ Dis- tiller,” on penalty of 100/.; but if not having made entry, they. cause the. word “. Distiller,” to be painted over their - doors, the penalty is:2007. 19 Geo. III. _ Are not to buy or receive any British spirituous liquors(exceptat Excisesales) or any persons other than distillers, rec- - tifiers, compounders, having the word “ Distiller, Rectifier, or Compounder,” painted over their doors, on. penalty of 5007. .21 Geo: III. c. 55. A..distiller:selling British spirits, and shaving the-word “ Distiller ”’.painted over -his door, or buying of a person:not. having it so painted, either may. inform against the other, and inthat case discharges him- -self of the:penalties. Ibid..39. ' .Mlay.extract: spirits’ from any sort of _ geain;meal,:or-flour, unless it..is,-prohi- - bited by the King’s proclamation: during the nécess of Parliament. :33 Geo. II.c.9. 7) 24 A KEY TO THE DISTILLERY. Corn distillers, using molasses, coarse sugar, honey, or composition, or extract of sugar, in preparing wash for distille- tion, or in making low wines or spirits, or having above 10tbs. thereof in their ‘custody, incur a penalty of 1007. Ser- vants assisting to use or bring in the same, incur the penalty of 207. .or for non-payment are to suffer three months ‘imprisonment. 2 Geo. IIT. c. 70. Are not to have any still or stills io their custody, unless the whole, being taken together, contain 100 gallons, on penalty of 100%. 2Geo. TlI.c.5. — Are not to have in their custody any wash-stills, containing less than 400 gal- lons, exchusive of the heads, nor any low wine stills containing less than 100 gal- lons, exclusive of the heads, on penalty _of 1007. 14 Geo. III. c. 75. Distillers from corn, during the time they shall work between the 15th day of November and the fifteenth day of: May, are supposed to have charged their wash stills, in the proportion of three-fourths A KEY TO THE DISTILLERY. 25 of their contents, including the heads, at the average of five times each week ; and for the other part of the yéar in the same proportion, at the average of four times each week. 26 Geo. III. c. 63. Are to be allowed a credit of twenty gallons of spirits for every hundred gal- jens of malt or corn wash, fifteen gallons for every hundred of cider wash, twenty- two gallons for every hundred gallons of molasses wash, and twenty. gallons for everyhundred gallons of wash fromforeign wines or foreign cider, all at the strength of 1 to 10.over hydrometer proof. _ For extracting more than nineteen gal- lons of spirits, at the strength of 1 to 10 ‘over hydrometer proof, from one hundred gallons of wash, penalty 5s. per gallon above that proportion. 28Geo. III. c. 46. Are to paint or cut on some conspi- cuous part of every moveable.cask, used for British brandy, compounds, or other spirits, the full measure in gallons, on penalty of 502. 26 Geo. III. c. 38. c 26 A KEY TO THE DISTILLERY. The Distiiler's and Sperit Merchant's Directory. a In rectifying and distilling compound goods, a small still is known to make a cleaner and better commodity than ‘one that is larger: and one that is half a hogs- head gauge, is acounted the fittest size for a moderate trade; both as it may be managed without fatigue,and produces a good profit. But you must have regard to the laws of Excise, which says, No distiller or rectifier for sale, or dealer in ‘spirits, shall have. any still or stills, which separately or together shall con- tain: less. than 100: gallons, on pain of forfeiting 100/.; and such stills, comtain- ‘ing separately less than 100 gallons, shall be placed in one room, under the .like penalty. 2 Geo. III. c. 5. All your spirits to. be distilled should be proof goods, which you try. by having a small quantity put into a glass phial, and shaking it with your hand; if the blebs, or proof of it, continues a pretty A KEY TO THE DISTILLERY. 27 while upon the top or surface of the goods, it is then what is called proof goods (or you may try the strength by the hydrometer, which is the. beat way), and when it is distilled, it will yield pbout two-third parts of every thirty gallons, and sometimes full twenty gal- Jons, according as the spirits.are-bigher -er lower proof; which you may make _pnoof, or to what strength and weakness ‘you please, by adding that proportion or quantity either of spring or river water, as is mecessary thereto; ag, for example, ‘all-donble geods. coming from the still, ‘clear proof.and without feints, must: be made wp with liquor to that quantity you charged your still with at first; as if “with thirty gallons of proof spirits, it will -yield (as above noted) about twenty gal- ‘lons of high proof goods, the deficiency ‘often gallons must be made up with ‘-hguor, till the whele amount to thirty gallons; your first charge ; and in single goods you add one and. an half past 28 A KEY TO THE DISTILLERY. mere. of liquor (viz. fifteen gallons) to what is ordered in double goods, where- by you will have in all forty-five gallons of single goods: but if. your. spirits are below proof, upon your shaking the phial, or glass, the goods will fall flat, or the blebs or proof thereof will not continue on the.surface of it; and according to the degree of its being reduced more or less below proof, the goods will Hatten — accordingly; and when such goods are distilled, they will fall short in quantity; and upon making them proof, and no otherwise, will you know what body they were of, and how far they were reduced, except by the hydrometer. When your still is charged with goods for distilling, and luted, then make your fire under the still; which if possible . must be of coals, because their heat is - most durable, and wood fires are very subject to both extremes, of too: much or too little heat, which are prejudicial and hazardous: - Let your fire be. first pretty moderate, A KEY TO THE DISTILLERY. 29 and then by degrees increased, and now and then stirred up with your poker, and by laying your hand upon the body of your still, as the fire gains strength, in the stove or furnace under the still, you will by moderate degrees ascend up your still-head, occasioned by the goods in the still boiling higher and higher. When your still-head becomes warm or hot, then prepare a damp (which is to.check or lessen the violence of the fire). - - - _ Take special care that no manner of grease, tallow, soap, or any other such- like unctuous matter, get or fall into your pieces, tubs, rundlets, or cans, because they quite take off all manner of. proof of the goods, and although the strength be very high, yet they will apparently fall as flat as water, and then their strength "can only ‘be ascertained by the hydro- meter. . Above all things bewaré: of lighted candles, torches, papers, or other com- bustible matter, being brought too near your still, or any vessel where your goods 30) AKEY TO THE DISTILLERY. are contained, which are subject:to take fre upon very slight occasions; as it is in itself most dreadful, being compared. to fire and ganpewder. But should an accident take place, get immediately a woollen blanket or rug, drenched in water, and cast upon the flame, which extinguishes it by excluding the air. - When you are to distil, you are to makeready, against your still is charged, a paste made half of Spanish whiting, and the other half of rye-meal, bean- meal, or wheat-flour, well mixed toge- ther, and made into a paste with water, of the consistence of an ordinary paste for baking; and having put on your still- head, then take your paste, working and making it pliable with the heat of your hands, and spread it upon the junctures _ of the body and head of your still, to keep in the goods from boiling over; reserve a piece of paste, lest the uting should crack or break out, which is very dangerous. A KEY TO THE DISTILLERY. 31 HIPPOCRATES'S BAG, OR FLANNEL- SLEEVE, Is very necessary for a distiller or brandy merchant, whereby all bottoms.of casks, though ever so thick and feculent, by putting into this bag to filter, become presently clear, the porous parts of the said bag being soon filled with grosser mater; and the thin or liquid element ' runs clear from the bag, and is as good as amy of the rest: alsa any foul goods or liquor may presently be made clear and fine, by putting some powdered ala- baster into the goods or liquor, or sprink- ling the same on the. bag to stop up its pores, by which they presently. become, or run clear, leaving nothing but the sediment. or gross matter in the bag; nor do the goods. or liquor contract the least ill-flavour from the said alabaster: “ powder. The said bag is made of.a yard or el