Prep. 1. Clean corn spirit, at proof, 80 galls.; newly rectified oil of turpentine, 11⁄4 pint; mix well by violent agitation, add culinary salt, 14 lbs., dissolved in water, 40 galls.; again well agitate, and distil over 100 galls., or until the faints begin to rise. Product. 100 galls. of gin 22 u. p., besides 2 galls. contained in the faints. If 100 galls. at 17 u. p. are required, 85 galls. of proof spirit, or its equivalent at any other strength, must be employed.
2. Proof spirit (as above), 8 galls.; oil of turpentine, 1 fl. oz.; salt, 11⁄2 lb., dissolved in water, 4 galls.; draw over 10 galls., as before. 22 u. p.
3. Clean corn spirit, 80 galls.; oil of turpentine, 1 pint; pure oil of juniper, 3 fl. oz.; salt, 21 lbs.; water, 35 galls.; draw over 100 galls., as before. 22 u. p.
4. To the last, before distillation, add, of oil of caraway, 1⁄2 fl. oz.; oil of sweet fennel, 1⁄4 fl. oz.; cardamoms (ground), 8 oz.
5. To No. 3 add, of essential oil of almonds, 1 dr.; essence of lemon, 4 dr.
6. To No. 1, before distillation, add of creasote, 3 fl. dr.
7. To No. 3 add of creasote, 2 dr.
8. Proof spirit, 80 galls.; oil of turpentine, 3⁄4 pint; oil of juniper, 1⁄4 pint; creasote, 2 dr.; oranges and lemons, sliced, of each 9 in no.; macerate for a week, and distil 100 galls. 22 u. p.
9. To No. 1 add of rectified fusel oil, 1⁄2 pint.
10. To No. 1 add of oil of juniper, 1⁄2 pint.