1857 The Bordeaux wine and liquor dealers' guide

116

A TREATISE ON

tiates its odor or flavor. A portion of soap is put into the still with the wash to prevent excessive frothing. The quantity of spirits obtained from various sub– stances, and eve:µ from pure sugar, depends upon the skill with which. the several operations are con– ducted. By theory, pure sugar sqould yield 51t of alcohol ; but in practice, 1 gallon of proof spirit is the utmost obtained from 10 lbs. of sugar. .Accord– ing to Hannstaedt, 100 lbs. starch yield 35 lbs. of alcohol, or 3 gallon of pure spirits; and 100 lbs. of the following grains produce the accompanying quantities by weight of spirit of sp. gr..9427, or con– taining 45! of pure alcohol: wheat, 40 to 45t; rye, 36 to 42i; barley, 40!; oats, 36!; buckwheat, 403; corn, 40i ; being an average of 3.47 gallons of proof spirits. It is found that a bushel of good malt yields 2 gallons of proof spirits, and that the maximum quantity of proof spirits obtained from new grain, mashed with t or ~ of malt, does not exceed 22 gal– lons per quarter.

IMPROVED SYSTEM OF RECTIFICATION.

Rectification of WHISKEY and PURE SPIRITS consists in the partial or total separation from the alcohol

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