1868 The complete Practical Distiller

99

DUTCH GENEVA.

The attenuation of 45 pounds in the wort to only 15 in the wash, shows that the fermentation is here very imper- fect and uneconomical; as, indeed, might be inferred, from the small proportion of yeast and the precipitancy of the process of fermentation. On the other hand, the very large proportion of tho porter-yeast, in a corrupting state, used by the Scotch distillers, cannot fail to injure the flavour of their spirits. The finest Hollands geneva is said to be made in Holland from a spirit drawn from wheat, mixed with a third or fourth part of malted barley, and twice rectified over juni- They pay so much regard to the water employed, that many distillers send vessels to the Meuse on purpose to bring it ; but all use the softest and clearest river- water they can get. In England, it is the common practice to add oil of turpentine, in the proportion of 2 ounces to 10 gallons of raw spirit, with 3 handfuls of bay-salt ; and these to be drawn ofi* till the feints begin to rise. Corn, or spirit of molasses, is also flavoured by a variety of aromatics, with or without sugar, to please different palates ; all of which are included under the technical term of ^^ compounds,'' or " cordials.' Other articles have been employed for the fabrication of spirit, though not commonly; for instance, carrots and potatoes. To obtain pure alcohol, diff'erent processes have been recommended ; but the purest rectified spirit, obtain- ed as above described, being least contaminated with fo- reign matter, should be preferred. Some recommend the drawing ofi" half the spirit in a water-bath ; then to rectify per-berries ; but, in general, rye-meal is used instead of wheat.