1868 The complete Practical Distiller

PEACH BRANDY.

137

Upon distillation they yield a spirit remarkably fine and agreeable, which is made use of very much in the mixing of liquors. The methods of treating peaches and apples are similar. By some, the fruit is thrown into a large trough, where it is pounded with large pestles until com- pletely mashed ; it is then pressed out , and a hogshead of pure juice, obtained in this way, will yield from 10 to 12 gallons of the best brandy. As the pomace cannot be completely pressed, it is thrown into casks, diluted with water, and, after sufficient fermentation, again pressed, and immediately distilled. Another method, and the best, where a large quantity of peaches are distilled, is to grind them in a suitable mill, which, by mashing the stone and kernel, is said to impart an agreeable bitter to the spirit. In this state it is fermented, and, with the addition of a small quantity of water, committed to the still. Others press it after the manner of pressing apples, which is far preferable to all other modes.

OF THE PREPAEATION AND DISTILLATION OF EUM.

It is necessary to remark, in the beginning, that in the still-house, as well as the boiling-house, the greatest cleanliness is requisite. The vats, at the beginning of the crop, ought to be well washed out, with both warm and cold water, to divest them of any sour stuflF which may have accumulated or. adhered to their bottoms and 12*