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

110

GIN.

The peculiar and excellent flavor of Hol– lands gin, or spirits, depends on the particular mode of its manufacture, and not, as many suppose, on the large or small quantity of juni– per-berries employed, its flavor differing mate– rially from the flavor extracted from juniper. A large majority of the Dutch distillers com– bine a little Strasburg turpentine and a small quantity of hops with the juniper-berries before rectification, the fine aroma which distinguishes the best gin being partly due to the turpentine employed. "The material employed in the distilleries of Schiedam are, two parts of umnalted rye frorn Riga, weighing about 37 pounds per bushel. The n1ash tun, which serves also as the fer– menting tun, has a capacity of nearly seven hundred gallons, being about five feet in dimn– eter at the mouth, rather narrower at the bot– tom, and four and a half feet _deep; the stirring apparatus is an oblong rectangular iron grid, made fast to a wooden pole. About a barrel-