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of capsicums, and extract of orris root are added, to give the appearance of greater strength, and cherry-laurel water, for the purpose of giving it a kernel flavour.

To remove the blackness of rum, which it sometimes contracts by coming in contact with nails or iron of any kind, mix three or four pints of skimmed milk in a can, with a gallon or two of the rum, and pouring the mixture into the puncheon, stir it well about; having bunged up the cask, the rum will become bright in ten or twelve days, and may be racked off.

Brandy and Geneva which have lost their colour from the same cause, may be managed in the same manner, or you may restore discoloured brandy by mixing a little of the brandy with some skimmed milk and treacle, or by isinglass, after having been well beat and shredded fine, boiled in water till dissolved. Then proceed as above mentioned. The method of clarifying Geneva or Hollands is mentioned under the head GENeva.

16. Management of Geneva.

Hollands, or as it is sometimes called, Geneva (probably from the manufacture having originated in the city of Geneva), is made in several parts of the Dutch Netherlands. The best that is imported, is made at Scheedam and Rotterdam. An attempt was made, during the administration of the late Mr. Pitt, to establish a manufactory of this article at Maidstone; but the Maidstone Hollands never acquired much reputation, and the concern, after languishing some years, terminated in a bankruptcy. Some attempts have, however, been made to revive it.

The finest Hollands Geneva is said to be made from a spirit drawn from wheat, mixed with a third or fourth part of malted barley, and twice rectified over juniper berries; but in general, rye meal is used instead of wheat. And in the manufacture of this article, the Dutch distillers pay so much regard to the water employed, that many of them send vessels to the river Meuse on purpose to fetch it; and even

those who will not incur this expence, use the softest and clearest river water they can get.

Hollands is generally one to ten overproof when imported, and is very difficult to manage.

When you wish to lower it with British spirits, you should take particular care to choose a good, clean, bright spirit for the purpose. Your water should be particularly clean, and of course boiled. Add a sufficient quantity of lime-water; and stir the whole well together for five or six minutes, that the ingredients may become incorporated. Should the liquor run ropy, or that you are not satisfied with the colour, run it through the filtering bag; if you are not satisfied with it then, repeat the operation till it passes through bright; and this object may be greatly promoted by throwing some alabasterpowder at the bottom of the filtering bag. Or you may improve the colour by boiling alum and salt of tartar in a couple of quarts of water, till it becomes milk-white, and when the mixture is nearly cold, stir

the Hollands, and pour the mixture into it at the same time. The proportion of this kind of fining is, half a pound of alum and an ounce of tartar to a piece of goods containing thirty gallons.

The blackness which Hollands sometimes contracts, by coming in contact with iron, may be carried down by putting a dissolution of two ounces of isinglass and a quart of skimmed milk into the spirit. When the colour is very black, which will happen by merely an iron nail having fallen into the liquor, there is no remedy, but to have the commodity distilled over again. For improving the flavour of Hollands, the use of elderflowers and rose-water will be found of advantage.

17. Management, &c. of Gin..

Of this ardent spirit, the English distillers manufacture two sorts, denominated the common, and the best. The common kind is made of malt spirits, oil of turpentine, and bay salt. The better sort is drawn off by distilling proof-spirits over juniper-berries, in order that the spirit

may imbibe the flavour of the berry and water. The malt spirit is usually obtained from a mixture of malt and barley; sometimes both molasses and corn are employed, particularly when there is a scarcity of grain.

When you order British gin, you should desire it to be sent "strong, unsweetened," which will be of the strength of one in five, which is termed in the trade, twentytwo per cent. under proof. If the puncheon consists of one hundred and twenty gallons of spirit, you may draw off about twenty gallons of the spirit. Then take a quarter of an ounce of oil of vitriol, half an ounce of oil of almonds, a quarter of an ounce of oil of turpentine, one ounce of oil of juniper-berries, half a pint of spirit of wine, and half a pound of lump sugar. Beat or rub these ingredients in a mortar; and when well rubbed together, have ready prepared, half a gallon of limewater, one gallon of rose-water, and mix the whole in a can or pail, till every particle is dissolved; then dissolve twentyfive pounds of lump sugar in about twenty

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