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On Manufacturing Gin (Out the succeeding part)

out the succeeding part of the operation in the same way as making grain spirit. Another method practiced is the following :-Boil during half an hour two gallons of bruised juniper berries in four gallons of water; put this into a barrel capable of containing six gallons; add to it at first four pounds of rye bread that has been dried and reduced to powder, then some aromatic flavor, according to the fancy of the manufacturer, and two pounds of brown sugar. At the end of a month the liquor is converted into an agreeable wine, which, when distilled, affords a spirit much esteemed and commanding a high price. The liquor at present known by the name of gin in this country, as a general thing, is a very different article from that imported from Holland, and consists of plain spirit flavored with oil of juniper and sometimes oil of turpentine, and small quantities of certain aromatics. The various recipes, which from time to time have been printed in books, produce a flavored spirit, bearing no resemblance to Holland gin, or the more esteemed samples of London gin. The authors seem to have no practical knowledge on the subject, and appear to have imbibed a juniper-berry mania. Oil of juniper, in the hands of these gentlemen, appears to be a perfect aqua mirabilis that readily converts whiskey into gin, and imparts the rich creamy flavor of Schiedam schnaps to crude spirit. But theory and experiment sometimes disagree. In practice it is found that the true flavor of Holland gin cannot be imparted to spirit by juniper alone. Although gin is always prepared on the large scale by distillation, it may also be made by the simple solution or digestion of the flavoring ingredients in the spirit; but it is, of course, better for distillation. Still, however, most of the berries, roots, or seeds used to flavor distilled gin,