Another Requisite to be observed is, that the Water in the Worm-tub be kept cool; this may be affected, by placing in the middle of the Tub a wooden Pipe or Gutter, about three Inches square within, reaching from the Top almost to the Bottom; by this Contrivance cold Water may, as often as necessary, be conveyed to the Bottom of the Worm-tub, and the hot Water at the Top forced either over the Sides of the Tub, or, which is better, through a leaden Pipe of moderate Size, called a Waste-pipe, soldered into the Top of the Tub, and extended to the Gutter formed to carry away the Water.
CHAP. XVII.
Of the Distillation of Molosses Spirits.
The Spirit distilled from Molosses or Treacle, is very clean or pure. It is made from common Treacle dissolved in Water, and fermented in the same Manner as the Wash for the common Malt Spirit.
But if some particular Art is not used in Distilling this Spirit, it will not prove so vinous as Malt Spirit, but more flat and less pungent and acid, though otherwise much cleaner tasted, as its essential Oil is of a less offensive Flavour. Therefore, if good fresh Wine-lees, abounding in Tartar, be added and duly fermented with the Molosses, the Spirit will acquire a much greater Vinosity and Briskness, and approach much nearer to the Nature of foreign Spirits.
Where the Molosses Spirit is brought to the common Proof Strength, if it be found not to have a sufficient Vinosity, it will be very proper to add some good dulcified Spirit of Nitre; and if the Spirit be clean worked, it may, by this Addition only, be made to pass on ordinary Judges for French Brandy.
Great Quantities of this Spirit are used in adulterating foreign Brandy, Rum and Arrac. Much of it is also used alone in making Cherry-Brandy, and other Drams by Infusion; in all which many, and perhaps with Justice, prefer it to foreign Brandies.
Molosses, like other Spirits, is entirely colourless when first extracted; but Distillers always give it, as nearly as possible, the Colour of foreign Spirits; the Methods of performing which we shall explain in a subsequent Chapter.
CHAP. XVIII.
Of the Nature of Brandies, and Method of Distilling them in France.
The general Method of distilling Brandies in France need not be formally described, as it differs in nothing from that commonly practised here in working from Wash or Molosses; nor are they in the least more cleanly, or exact in the Operation.
They only observe more particularly to throw a little of the natural Lee into the Still, along with the Wine, as finding this gives their Spirit the Flavour, for which it is generally admired abroad.