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ndy in taste and smell--and if kept a few years, will be found more salutary and healthful than French brandy alone. This mode of clarifying rids the spirit of any unpleasant flavour received in the process of distillation or from bad materials, and moreover, from all those vicious, poisonous properties contracted in the still or worm from copper; such as foetid oil from the malt, which frequently unites with the verdigris, and combines so effectually with whiskey, that it may possible require a frequent repetition of this mode of clarifying, to rid it completely of any unpleasant taste or property contracted as above stated. ART. III. _How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey._ This is done precisely in the manner laid down in the receipt for French brandy. ART. IV. _How to make a resemblance of Holland Gin out of Rye Whiskey._ Put clarified whiskey, with an equal quantity of water, into your doubling still, together with a sufficient quantity of juniper berries, prepared; take a pound of unflacked lime, immerse it in three pints of water, stir it well--then let it stand three hours, until the lime sinks to the bottom, then pour off the clear lime water, with which boil half an ounce of isinglass cut small, until the latter is dissolved--then pour it into your doubling still with a handful of hops, and a handful of common salt, put on the head and set her a running; when she begins to run, take the first half gallon (which is not so good), and reserve it for the next still you fill--as the first shot generally contains something that will give an unpleasant taste and colour to the gin. When it looses proof at the worm, take the keg away that contains the gin, and bring it down to a proper strength with rain water, which must previously have been prepared, by having been evaporated and condensed in the doubling still and cooling tub. This gin when fined, and two years old, will be equal, if not superior to Holland gin. The isinglass, lime water and salt, helps to refine it in the still, and the juniper berries gives the flavor or taste of Holland gin. About thirteen pounds of good berries, are sufficient for one barrel. Be careful to let the gin as it runs from the worm, pass thro' a flannel cloth, which will prevent many unpleasant particles from passing into the liquor, which are contracted in the condensation, and the overjuice imbibed in its passage thro' the worm.
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