1868 The complete Practical Distiller

SOME DIRECTIONS TO THE DISTILLER.

15

dowD, and does not continue a pretty space upon the surface, then they should take away the can of goods, and substitute another vessel to receive the feints, which, if suffered to run among the rest, would cause a disagree- able relish, and be longer in fining down ; whereas, the feints being kept separate, the goods will be clean and well tasted when made up with liquor to their due quan- When the still is first charged, some persons add about 6 ounces of bay-salt to every 10 gallons of spirits, and so proportionably, whereby the goods will cleanse themselves, and separate from their phlegmatic parts. Some are also in the habit of using a handful of grains of paradise, to make the goods feel hot upon the palate, as if they bore a better body ; yet this should never be done, as it conduces nothing toward the advancement of the proof. After all the goods have come off, if designed for dou- ble goods, they must be made up to their first quality with liquor. For instance, if a still is charged with 3 gallons of proof spirits, they will yield in distillation about 2 gallons without feints ; which deficiency of 1 gallon must be made up with liquor (and sugar used in dulcifying) to their determined quantity. To single or common goods must be added, over and above the pre- scribed quantity in compounding double goods, one and a half part more of liquor, (viz. one gallon and a half,) to dilute it for single or common goods. When goods are to be dulcified, you must never put your dissolved sugar among your new distillation till the dulcifying matter becomes perfectly cold; for if mixed hot with the goods, it would cause some of the spirits to exhale, and render the whole more foul and phlegmatio tity.