It is easily conceived, that extreme cold or extreme heat occasion important variations. For that reason, there are in Europe inspectors, whose duty it is to weigh spirits, particularly _brandy_: for that purpose they make use of the areometer and the thermometer. An areometer, to be good, must be proved with distilled water, at the temperature of 55 deg.. Areometers, being made of glass, are brittle, and must be used with great care. This inconvenience might be remedied, by making them of silver; I have seen several of this metal. A good silversmith could easily make them; I invite those artists to attend to that branch of business; it might become valuable, as the distillers will be more enlightened. CHAPTER XV. ADVANTAGES OF MY METHOD. The first of all, is derived from the composition of a vinous liquor, richer, and more proper to raise a vigorous fermentation, than that which is obtained by the usual method. Now, as it is proved that the quantity of spirit is in proportion to the richness of the fermenting liquor, mine therefore yields a great deal more spirit than any other. 2dly. We have seen that a heat of 75 deg. or 80 deg. must be kept up in the fermenting room: this being summer heat, proves that such a rich vinous liquor runs no risk of passing to the acid state with as much rapidity as that of the common distillers; and, consequently, that he who will follow my method can work all the year round without fear of losing the fruits of his labor, as it often happens--an advantage precious for him who makes it his sole business. The only change he has to make, is to suppress the heat of the stove, when the temperature of the atmosphere is sufficient to keep up a good fermentation in the liquor. As to my distilling apparatus, this is not a new idea. I present it to the public under the sanction of experience. I had it executed in Philadelphia eight years ago, after having obtained a patent. It was made for a rum distillery, where they still continue to use it. It presents the greatest advantages. The first is, that with a single fire, and a single workman, I distil and rectify the spirit three times, and bring it to the degree of alcohol; that is, to the greatest purity, and almost to the highest degree of concentration. 2dly. It lowers the cost of transportation, by two-thirds; because one gallon at 35 deg. represents three gallons at the usual degree. The merchant, being arrived at the place of his destination, has only to add 2 gallons of water to 1 gallon of this alcohol, in order to have 3 gallons of whiskey; which is of a considerable advantage, either for land or sea carriage.