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.