1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

DISTILLATION. 157 mentation, producing one gallon and a half of alcohol from two bushels of the ripe berries. Beet-1·oots, carrots, and parsnips alsg yield, by proper process, a considerable quantity of alco– hol. II. Ardent spirits or whiskey from fecula or starchy materials. As starch is transformed into a saccharine condition by malting and mashing, and a fermentable wort may be obtained from starchy meal, so may, by like operations, all vegetable substances which consist chiefly of starch become rnaterials for a whiskey distil– lery. To this class belong all the farinaceous grains, potatoes, and the pods of shell-fruits, as beans, vetclzes, lwrse-chestnuts, acorns, etc. 1. Whiskey from corn. All .those species of corn which are employed in breweries answer for distilleries; as wheat, rye, barley, and oats, as well as buckwheat and Indian corn. The product of spirits which these different grains afford depends upon the proportion of starch they contain, including the small quantity of 14