THE DISTILLER.
1. Although alcohol can be extracted from any substance containing saccharine matter, yet sugar-cane, grapes, apples, peaches, rye, corn, and rice, on account of their abundance, and superior adaptation to the purpose, are more commonly used than any other. As whiskey is the chief article of this kind, manufactured in the United States, it will be selected to illustrate the general principles of distillation.
2. Corn and rye are the materials from which this liquor is mostly extracted; and these are used either together or separately, at the option of the distiller. The meal is scalded and mashed in a large tub: it is then permitted to stand, until it has become a little sweet, when more water is poured upon it, and, at a suitable temperature, a quantity of yeast is added. To aid in producing rapid fermentation, a little malt is sprinkled on the top.
3. After an adequate fermentation has taken place, the beer, as it is called, is transferred to a large close tub, from the top of which leads a tube extending to the worm in another tub filled with cold water. The worm is a long pewter tube, twisted spirally, that it may occupy a small space.
4. The beer is heated in the close tub, by means of steam, which is conveyed to it, from a large kettle or boiler, by a copper or iron pipe. The heat causes the alcoholic particles to rise like vapour, and pass into the worm, where they are condensed into a watery fluid, which passes out into a receiver.
5. At first, pure alcohol distils from the worm; but the produce becomes gradually weaker, until, at length, the spirit in the beer being exhausted, it consists only of water condensed from steam. The remains of the beer are given as feed to hogs and cattle.
6. Brandy is distilled from grapes, rum from sugar-cane, arrack from rice, whiskey from various kinds of grain, peach-brandy from peaches, and cider-brandy from apples.
7. The great variety of articles employed in the productions of different kinds of ardent spirits, must necessarily vary the process of distillation in some particulars; but, in all cases, fermentation and heat are necessary to disengage the alcoholic properties of the saccharine matter, and also an apparatus for condensing the same from a gaseous to a liquid form. In some countries, the alembic is used as a condenser, instead of a worm. The form of this instrument is much like that of the retort; and when applied, it is screwed upon the top of the boiler.
8. Spirits, which come to market in a crude state, are sometimes distilled for the purpose of improving their quality, or for disguising them with drugs and colouring substances, that they may resemble superior liquors. The process by which they are thus changed, or improved, is called rectification. Many distilleries in large cities, are employed in this branch of business.
9. There is, perhaps, no kind of merchandise in which the public is more deceived, than in the quality of ardent spirits and wines. To illustrate this, it is only necessary to observe, that Holland gin is made by distilling French brandy with juniper-berries; but most of the spirits which are vended under that name, consist only of rum or whiskey, flavoured with the oil of turpentine. Genuine French brandy is distilled from grapes; but the article usually sold under that denomination, is whiskey or rum coloured with treacle or scorched sugar, and flavoured with the oil of wine, or some kind of drug.
10. The ancient Greeks and Romans were acquainted with an instrument for distillation, which they denominated ambix. This was adopted, a long time afterward, by the Arabian alchemists, for making their chemical experiments; but they made some improvements in its construction, and changed its name to alembic.
11. The ancients, however, knew nothing of alcohol. The method of extracting this intoxicating substance, was probably discovered some time in the twelfth or thirteenth century; but, for many ages after the discovery, it was used only as a medicine, and was kept for sale exclusively in apothecary shops. It is now used as a common article of stimulation, in almost every quarter of the globe.
12. But the opinion is becoming general, among all civilized people, that the use of alcohol, for this purpose, is destructive of health, and the primary cause of most of the crimes and pauperism in all places, where its consumption is common. The formation of Temperance Societies, and the publication of their reports, together with the extensive circulation of periodical papers, devoted to the cause of temperance, have already diminished, to a very great extent, the use of spirituous liquors.
13. Although the ancients knew nothing of distilling alcohol, yet they were well versed in the art of making wine. We read of the vineyard, as far back as the time of Noah, the second father of nations; and, from that period to the present, the grape has been the object of careful cultivation, in all civilized nations, where the climate and soil were adapted to the purpose.
14. The general process of making wine from grapes, is as follows. The grapes, when gathered, are crushed by treading them with the feet, and rubbing them in the hands, or by some other means, with the view to press out the juice. The whole is then suffered to stand in the vat, until it has passed through what is termed the vinous fermentation, when the juice, which, in this state, is termed must, is drawn off into open vessels, where it remains until the pressing of the husks is finished.
15. The husks are submitted, in hair bags, to the press; and the must which is the result of this operation, is mixed with that drawn from the vat. The whole is then put into casks, where it undergoes another fermentation, called the spirituous, which occupies from six to twelve days. The casks are then bunged up, and suffered to stand a few weeks, when the wine is racked off from the lees, and again returned to the same casks, after they have been perfectly cleansed. Two such rackings generally render the wine clear and brilliant.
16. In many cases, sugar, brandy, and flavouring substances, are necessary, to render the wine palatable; but the best kinds of grapes seldom require any of these additions. Wine-merchants often adulterate their wines in various ways, and afterwards sell them for those which are genuine. To correct acidity, and some other unpleasant qualities, lead, copper, antimony, and corrosive sublimate, are often used by the dealers in wine; though the practice is attended with deleterious effects to the health of the consumers.
17. The wines most usually met with in this country, are known by the following denominations, viz., Madeira and Teneriffe, from islands of the same names; Port, from Portugal; Sherry and Malaga, from Spain; Champagne, Burgundy, and Claret, from France; and Hock, from Germany.
