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

GIN. 113 liquor two pounds of juniper-berries, frmn three to five years old, being added, along with about one-quarter pound of salt, the whole is put into the low wine still, and the fine Hollands spirits is drawn off by a gentle and well-regu– lated heat, till the magn1a becomes exhausted, the first and the last products being nlixed together, whereby a spirit of two to three per cent. above our hydrometer proof is obtained, possessing the peculiarly fine aroma of gin. The quantity of spirit varies fro1n eighteen to twenty-one gallons per quarter of grain; this large product being partly due to the employ– ment of the spent wash of the preceding fer– mentation, an addition which contributes at the same time to improve the flavor."-( Ure's Arts and Manuf) "Robert Moore, Esq., distiller, formerly of · Underwood, after studying the art at Schiedam, tried to introduce that spirit into general con– sumption in England, but found the palates of 10*