onding to 1 deg.
of Reaumur, occasion in like manner a variation of 1/8 of a degree:
thus, the heat being at 78-1/2 deg., the spirit thus marking 21 deg., is only at
20; and the cold being at 87 deg., the spirit marking only 19 deg. by the
areometer, is in reality at 20 deg..

It is easily conceived, that extreme cold or extreme heat occasion
important variations. For that reason, there are in Europe inspectors,
whose duty it is to weigh spirits, particularly _brandy_: for that
purpose they make use of the areometer and the thermometer. An
areometer, to be good, must be proved with distilled water, at the
temperature of 55 deg.. Areometers, being made of glass, are brittle, and
must be used with great care. This inconvenience might be remedied, by
making them of silver; I have seen several of this metal. A good
silversmith could easily make them; I invite those artists to attend to
that branch of business; it might become valuable, as the distillers
will be more enlightened.

CHAPTER XV.

ADVANTAGES OF MY METHOD.

The first of all, is derived from the composition of a vinous liquor,
richer, and more proper to raise a vigorous fermentation, than that
which is obtained by the usual method. Now, as it is proved that the
quantity of spirit is in proportion to the richness of the fermenting
liquor, mine therefore yields a great deal more spirit than any other.

2dly. We have seen that a heat of 75 deg. or 80 deg. must be kept up in the
fermenting room: this being summer heat, proves that such a rich vinous
liquor runs no risk of passing to the acid state with as much rapidity
as that of the common distillers; and, consequently, that he who will
follow my method can work all the year round without fear of losing the
fruits of his labor, as it often happens--an advantage precious for him
who makes it his sole business. The only change he has to make, is to
suppress the heat of the stove, when the temperature of the atmosphere
is sufficient to keep up a good fermentation in the liquor.

As to my distilling apparatus, this is not a new idea. I present it to
the public under the sanction of experience. I had it executed in
Philadelphia eight years ago, after having obtained a patent. It was
made for a rum distillery, where they still continue to use it. It
presents the greatest advantages.

The first is, that with a single fire, and a single workman, I distil
and rectify the spirit three times, and bring it to the