We have seen, in the 10th chapter of this work, that my hogsheads for the fermentation, contain about 120 gallons of wort, being the production of the saccharine extract of 12 bushels of grain. The intelligent distiller will himself determine the quantity of berries necessary for each hogshead to have a good aromatic perfume. He may begin with 10 lbs. per hogshead; and will, upon trial, judge whether or not this quantity is sufficient, or must be increased. At any rate, economy should not be consulted in the use of the berries, since their price does not increase that of the whiskey. This low price must naturally become the principle of an immense fabrication of gin; and henceforth it will be an important article of exportation for the United States, as well as a considerable and wholesome object of home consumption. FOOTNOTES: [A] Some rum distillers make a stronger vinous liquor, but it is still very far from Lavoisier's proportions. Others add successively new molasses to their vinous liquor, and thus prolong their fermentation, without making their liquor stronger, and consequently without obtaining more spirit. This is absolutely contrary to the true principles of distillation. [B] See his beautified operation on the decomposition of water. [C] I must here observe, that the juniper berry, as well as several other fruits, contains two kinds of essential oil: one is the proximate principle of vegetation, and the other is the superabundant oil: the first is combined with the soapy extract, and dissolves in water; while the second does not unite with it, and floats on the surface. END End of Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie