England. Scotland. Ireland. _Galls._ _Galls._ _Galls._ 12,636,060 9,463,012 7,521,998 or in all, 29,621,070 gallons, yielding a revenue of £14,810,522. It would be invidious to particularize any of the large Scotch distilleries, which mostly owe their fame to the excellence of their malt and the extreme purity of their water, together with the fact that peat is extensively used as fuel, even to the drying of the malt; but “Glenlivet” has a name as world-wide as “Ferrintosh.” Do we not read in the _Bon Gaultier Ballads_ that— “Fhairhson had a son Who married Noah’s daughter, And nearly spoiled ta flood, By trinking up ta water; Which he would have done, I at least pelieve it, Had ta mixture peen Only half Glenlivet”? It was such a famous place that, according to the _Ordnance Gazetteer of Scotland_, there were as many as 200 illicit stills there, in brisk work, at the beginning of the present century. “Small still” whiskey is undoubtedly the best, for only good materials can be used, as the distillation carries over the flavour of the malt. Hear what Dr. Thudicum says[68]:— “The product of the patent still derives its name from the fact that it is mere alcohol and water, having no distinctive qualities, telling no tales to nose or palate of the source from which it was obtained, and hence, in the almost poetic spirit of the trade, it is commonly called ‘silent spirit.’ The owner of a patent still, instead of being confined, like a whiskey distiller, to the use of the best materials, is able to make his spirit from any, even spoiled and waste, materials, and with little reference to any other quality than cheapness. The worst of the spirit thus produced is fit only for methylation, preparatory for being used for trade purposes, exclusive of consumption as a beverage. When intended for a beverage, it must be rectified and flavoured. It thus serves as a basis for the implanting of artificial flavours, which may be those of sham whiskey, sham brandy, or sham rum.... “The presence of grain ethers is the condition of the genuineness of whiskey. Silent spirit, on the other hand, undergoes no change by keeping, and must be flavoured to become drinkable. For that purpose it is either made smoky, to become like Scotch, or it is mixed with Irish pot whiskey, to become like Irish whiskey.”