a still on M. Saintmarc's principle, which, were it not, as is stated, demonstrable in practice, would exceed belief.

A still of eight feet six inches diameter, containing 350 gallons of wash in each of the seven lower compartments, or a total charge of 2450 gallons, will run off in the day of twenty-four hours, at least 30,000 imperial gallons of wash, and produce between 3000 and 4000 gallons of spirit; a quantity unprecedented in the annals of distillation.

The results of some experiments are given, which were made in the presence of the officers of the board of excise in May 1826, by which, at one operation, some spirit was produced as high as fifty-eight per cent. over proof, and the mean strength of the whole day's distillation was fortythree per cent. over proof. The produce in quantity exceeded by ten per cent. what was required by the excise, according to the attenuation of the wash. A surplus to this extent, however, cannot be calculated upon; but it is manifest, that the evaporation and loss consequent upon one single distillation, is small as compared with that which results from three distillations, and two pumpings, or other removals from vessel to vessel, as hitherto practised. By experiments on this head made with the same wash, on the two modes of distillation, the result has shown a surplus product, in favor of M. Saintmarc's plan, varying, according to the delicacy of management, from three to six per cent.

M. Saintmarc and M. Alégre, have also introduced into practise in distillation, some changes in the previous process of fermentation, which effect an improvement in the quality of the wash, and give an increase in the quantity of spirit. See article FERMENTATION.

They have likewise constructed an apparatus, secured by patent, for improving the rectification of raw or feint spirits, by which a greater degree of purity is attained than by the common rectifying stiil; and the fine flavors necessary for making compounds are employed more beneficially and delicately than by the existing process. For a description of this still, see article RECTIFICATION.

We have devoted a large space to the examination of this question. But the apparatus and process united, present too interesting a subject of enquiry and investigation, as compared with the existing systems, to admit of its being slightly passed over.

We shall conclude with a few observations of the proprietors of the patent, addressed alike to the interest of the British distiller and the West India planter. They say, when speaking of the advantages the still offers:- These advantages consist, shortly, in the comparatively low price of the still-the trifling expense of erecting the furnace the small consumption of fuel and water the diminished number, dimensions, and cost of the necessary vats, pumps, pipes, &c., connected with the still-the limited space required for its erection-the saving of time in the process of distillation resulting from its use-its uniform applicability to every liquid that has undergone, or is susceptible of, vinous fermentation (as well as to numerous other branches of chemical

science), and, especially, in the production, by one operation from the wash, of a spirit, exceeding in strength and purity all those which have hitherto been obtained in this country, by any single process. To these important considerations, which are alike applicable to the united kingdom and the colonies, may be added, as especially so to the latter, the no less important points of the production of rum one-third higher proof than the average of what is now obtained in many of them; and the extensive saving in puncheons, freight, and charges, when shipped in that concentrated state.'

'It is unnecessary to go into details of the saving in puncheons, freight and charges, when rum is shipped at a high proof. It is a matter of too much importance, and too easily estimated by a planter, to require figures in confirmation of the statement. But the actual saving to him in these items, however considerable, is only a part of the advantage. The spirit thus obtained, from its greater purity, bears a value in the market much above that determined by the relative degree of strength, as compared with rum of a lower standard. And as this improvement in strength and quality is effected, not at an augmentation, but at a considerable diminution of expense, it is unquestionable, that, when employed for purposes of barter, according to the practice of the colonies, at a reduced strength, that reduction from the high strength at which it is brought over by this apparatus, may be made consistently with a preservation of its purity; and its value, as an article of barter, thus enhanced in a considerable degree.'

They conclude

It must be recollected that this is not an apparatus the principle of which is untried. For some years a still of the same kind-less perfect, it is true, but still embodying the main principle of this, has been used in France, by the inventor there (who is also one of the proprietors of the present patent), with the most entire success. This has, therefore, the great advantage of having corrected, in its construction, whatever defects were found in the original invention, from which no new invention is entirely exempt; suc corrections being founded on eighteen months' experience in France. And the opinion is warranted, that the apparatus constituting the subject of this patent, and of the present remarks, is, in its principle, the most sound and scientific, and the most sure and perfect in its operations, of any that has been adapted to the art of distillation in this country.

The practical uses of distillation in chemistry are too numerous to be mentioned. By it the volatile part of any substance is separated from that which is fixed, as in the distillation of turpentine, in which the essential oil rises and the rosin is left behind; the more evaporable is separated from the less evaporable, as in the preparation or rectification of ardent spirit; liquids are freed from foreign or accidental impurities, as in the distillation of common water: volatile substances are united in an easy and commodious manner, as in preparing the odorous distilled waters of aromatic vegetables: bodies are decomposed and analysed, new compounds are formed, and

knowledge is gained of the native and chemical properties of natural substances.

Common distillation of aromatic vegetables is a simple process, but gives room for some nicety of management, particularly in the regulation of the heat and the quantity of water, which can only be learned by experience. As an example, common peppermint water may be given, and is thus made: put a pound and a half of dry peppermint in a still, cover it with water, put on the capital, luting the joints with wet bladder or pasted paper; bring the liquor to boil quickly, and keep it just boiling till about a gallon of water has run over. The residue in the still is then thrown away as useless. The water that comes over first is somewhat turbid, owing to the excess of essential oil that it contains, and in consequence is by much the strongest. By rest it becomes clear, and a fine pellicle of oil rises to the top.

The following circumstances are chiefly observable in common distillation:-The substance from which the distillation is made in some cases requires previous treatment, in others none. The petals of flowers, such as roses and jasmine, may be used immediately, or only after the gentlest drying. The aromatic herbaceous vegetables, such as peppermint, may be used indiscriminately fresh or dry, observing, that as the plant is much more watery when fresh than when dry, more water may be added in the distillation of the latter than of the former. Hard woods should be rasped or bruised, and, as they are less easily penetrated by the water, they should be macerated in it without heat for from one or two days to as many weeks, before distillation.

The quantity of water to be used varies much according to circumstances. It should be always so much as during the whole process to cover all that part of the still which is immediately over the fire, otherwise the vegetable matter will scorch, and give a very disagreeable burnt taste and smell, or empyreuma, to the distilled liquor. On the other hand, too much water makes the distilled liquor unnecessarily dilute. In general, fresh vegetables require about thrice their weight of water; and when dry, five or six times. The still should never be more than about threefourths full, or even less when succulent vegetables are used, to prevent boiling over. The ma nagement of the fire is of some consequence, to prevent boiling over and empyreuma on the one hand, and on the other to give heat enough for extraction of the aromatic principle. Where a water bath is used (which, however, is tedious, and seldom if ever necessary), all danger of excess of heat is avoided, but it is often requisite to increase the heat of the bath by adding salt to the water. When, in distilling without a bath, too much heat is used, there is danger either of blowing off the capital, not without risk to the bye-stander, when the liquor boils with extreme vehemence (which is particularly likely to occur when the still is too full of bulky herbaceous ve getables, that rise in the capital and partly choke up the opening into the worm-pipe), or else the liquor boils over into the worm-pipe, and mixes a decoction of the vegetable with the distilled This is soon perceived by the condensed

water.

liquor coming out at the bottom of the worn., not in a clear uniform streamlet, but by gushes and starts, with a gurgling noise, and fouled or colored. When this accident happens, the fire should be entirely slacked, the capital taken off, the liquor already come over returned into the still, and the distillation begun again with more care. When the stream of distilled water flows evenly, and the boiling liquor is heard to simmer moderately in the boiler, the operator will know that the process is going on properly.

The quantity of aromatic water to be obtained from a given weight of any vegetable cannot be laid down with accuracy, so as to obtain a liquor of uniform strength, as (independently of any difference in conducting the operation) the season of the year, the length of drying, and other causes, will materially affect the intensity of aroma in the vegetable. The taste, therefore, is a better criterion to judge when to stop the process, as the liquor will run nearly tasteless long before the water has all boiled away. Some advantage is gained by mixing all the distilled liquor together, as the first portion has generally rather more essential oil than it can retain, and the last portion has less.

The laws which relate to the management of a distillery are numerous and important; we subjoin a brief abstract. By 43 Geo. III. c. 69, every distiller or maker of low wines or spirits for sale, or exportation, within England, shall take out a licence, which shall be charged with the yearly sum of £10; and every rectifier of spirits within England, shall pay for such licence a duty of £5; and such licence shall be renewed annually before the end of the year, on pain of forfeiting, if a common distiller, £200; if a molass distiller or rectifier, £30. (24 Geo. III. c. 41.) No person shall be deemed a rectifier or compounder who shall not have an entered still capable of containing, exclusive of the head, 120 gallons, which shall have suitable tubs and worms, and be used for rectifying British spirits for sale, (26 Geo. III. c. 73. By 19 Geo. III. c. 50,) every such distiller shall cause to be put up in large characters, over the outward door of every place used for making or keeping of British-made spirits, the words Distiller, Rectifier, or Compounder of Spirituous Liquors, on pain of £100; and if any person shall buy any such spirits of any person not having such words over his door, he shall forfeit £50 By 21 Geo. III. c. 55, if any distiller or dealer shall buy any British-made spirits (except, as in the former case, at the public sales of condemned spirits by the commissioners of excise) he shail forfeit £500. By 19 Geo. III. c. 50, no person shall be permitted to make entry of any work-house or place, or of any still or utensil for making, distilling, or of keeping low wines or spirits, unless he shall occupy a tenement of £10 a year, assessed in his own name, and paying the parishrates; and by 21 Geo. III. c. 55, in order to prevent private distillations, every person who shall make or distill any low wines or spirits, whether for sale or not for sale, shall be deemed a common distiller for sale, and shall enter his still and vessels at the next office of excise; and every person making or keeping any wash fit for dis

tillation, and having in his custody any still, shall be deemed a common distiller for sale, and be liable to the several duties, and subject to the survey of the officers. No common distiller or maker of low wines, spirits, or strong waters, for sale, shall set up any tun, cask, wash-back, copper, still, or other vessel, for making or keeping any worts, wash, low wines, spirits, or strong waters; nor alter, nor enlarge the same, nor have any of them private or concealed, or any private warehouse, cellar, &c., for making or keeping any of the said liquors, without first giving notice at the next office of excise, on pain of £20; and he in whose occupation any of the same shall be, shall forfeit £50; 8 and 9 Wil. c. 19. And by 24 Geo. II. c. 40, every distiller shall, ten days before he distils or makes any spirituous liquors, enter every vessel, &c., at the next office of excise, on pain of £50 for every still or vessel used and not entered. And every distiller shall, four days before he begins to brew any grain, &c., make entry at the next excise office, of all coppers, vessels, &c., inserting in such entry the day on which he intends to begin, and the use to which such vessel is to be applied, which shall not be altered on pain of forfeiting £100, with the liquor, which may be seized by any officer of excise, 26 Geo. III. c. 73. And by 21 Geo. III. c. 55, no person shall make use of any vessel, room, &c., for making wash for the distillation of low wines and spirits, without giving a notice at the next office of excise, on pain of £50 for every vessel, room, &c., used without notice. Nor shall any person withdraw his entry whilst any duty is depending, or any vessels are standing, except by changing it on the day of its being withdrawn, (23 Geo. III. c. 70. ; 26 Geo. III. c. 73.) No person is allowed to have any still or number of stills, which singly or together contain less than 100 gallons, under the penalty of £100 for every still; and the wash-still shall contain at least 400 gallons, exclusive of the head, under the same penalty. 2 Geo. III. c.5; and 14 Geo. III. c. 73.

Distillers are to show to the officer every still or other vessel entered; and the vessels are to be marked by the gauger; and defacing the mark, or rubbing out, incurs a penalty of £20. 26 Geo. II. c. 40.

Distillers who use private pipes, &c., for conveyance of distilled liquors, forfeit £100. (10 and 11 Wil. c. 4.) They shall also make holes in the breast of the still for taking gauges and samples, and provide locks on the still-heads, the holes, discharge-cocks, and furnace-door, under a penalty of £50, and of £200 for breaking or wilfully damaging such lock or fastening, after it has been secured by the officer. 12 Geo. III. c. 46; 14 Geo. III. c. 73.

The distiller shall provide proper ladders for the officer to examine each still, and assist in setting them up, on pain of £200. 23 Geo. III.

c. 70.

Distillers are required to give notice to the officer of excise before they receive any wine, cyder, &c., or any kind of fermented wash, on pain of £50, and also before they charge or open the still, expressing and describing the number and marks of the wash-batches used and they are prohibited

from charging the still with any other, under penalty of £100. 24 Geo. II. c. 40; 12 Geo III. c. 46; 14 Geo. III. c. 73.

Distillers, in preparing grist for wash, that use more in the proportion of one quarter of wheat to two quarters of any other grain, forfeit £50. 33 Geo. II. c. 9.

If any corn distiller, or maker of low wines or spirits from corn or grain, shall make use of any molasses, coarse sugar, honey, or any composi tion or extract of sugar, in brewing or preparing his wash for distillation, or receive such materials into his custody, exceeding 10 lbs. in weight, he shall forfeit £100; and officers may take samples of the wash in any vessel, paying for the same at the rate of 1s. 6d. a gallon; and if the distiller shall obstruct him, he shall forfeit £100. 23 Geo. III. c. 70.

Officers are to attend at the still-houses, after due notice, to see that the wash-stills are properly filled, and when they are fully charged to lock and secure them. And if any person shall open any still-head, &c., after they have been so locked and before they are opened by the officer of excise, or shall wilfully damage any lock or fastening, he shall forfeit £200. 12. Geo. III. c. 46.

Removing or concealing wash, &c., in the possession of any distiller, incurs a forfeiture of the same; and such distiller, and the person employed to remove, or who shall receive the same, shall severally forfeit 10s. for every gallon of it; and no wort, wash, &c., shall be put into the still or removed from the back or vessel in which it was fermented, till the same has been gauged, in the penalty of £200 and double duty.

The officer shall every three months, if required. take an account of the stock of all distillers and rectifiers, and, if any unfair increase shall be found, the same shall be forfeited and may be seized; and the person in whose stock such excess shall be found shall forfeit £50. Rectifiers are to mark the strength and quality of mixed spirits on the outside of the cask, and in default thereof, or if untruly marked, the same shall be forfeited, and also the casks, and may be seized; and the rectifier shall forfeit £50. 26 Geo. III. c. 73.

By 27 Geo. III. c. 31, made perpetual by 41 Geo. III. c. 97, it was enacted, that all spirits should be deemed and taken to be of the strength indicated by Clarke's hydrometer; but, by 43 Geo. III. c. 97, the lords of the treasury may discontinue the use of this hydrometer, and direct any other to be used in lieu of it. All British spirits of the third extraction, or which have been twice distilled from low wines, and had flavor communicated to them, shall be deemed 'British brandy;' if no flavor has been communicated to them, the same shall be deemed 'rectified British spirits.' If of the second extraction, or once distilled from low wines, the same shall be deemed 'raw British spirits.' And all British spirits distilled with juniper berries, caraway seeds, anise seeds, or other seeds, or ingredients used in the compounding of spirits, shall be deemed 'British compounds.' And all British spirits of a greater strength than one to two over hydrometer proof shall be deemed spirits of wine.' Officers shall take an account of the

stock of rectifiers and compounders every three months at least, and if any increase of quantity, under certain limitations, be found, the quantity in excess shall be forfeited, and may be seized; and such person shall forfeit £50.

And if any British spirits or compounds are sent out of a greater strength than one in five under hydrometer proof, the same shall be forfeited, and treble value, or £50 in the whole; and the same may be seized, with the casks and vessels containing it. 30 Geo. III. c 37. The distiller shall weekly make entry of all wash by him used for the making of low wines and spirits within each week, on pain of £10; and within a week after shall pay off the duties, on pain of double duty. 19 Geo. III. c. 50. All permits for removing British spirits shall correspond with the request notes, and be delivered with such spirits to the buyer, on the forfeiture of the same to such buyer and double the price, including the duties: and such buyer may be admitted to prove that such spirits were delivered without a lawful permit; but no buyer shall be allowed to avail himself of such forfeiture unless complaint is made within fourteen days after the delivery of the spirits. 26 Geo. III. c. 73.

Retailers of distilled liquors, or such as sell the same in less quantity than two gallons, must take out a licence, for which they are to pay annually a sum corresponding to the rent of the premises which they occupy; if the rent of such retailer be £15, or upwards, £5. 2s.; at £20, and upwards, £5. 10s.; at £25, and upwards, £5. 18s. at £30, or upwards, £6. 6s.; at £40, or upwards, £6.14s.; and at £50, or upwards, £7. 2s. This licence, which is to be renewed annually, on the penalty of £50, is to be granted only to those who keep taverns, victualling-houses, inns, coffeehouses, or ale-houses; who, within the limits of the office of excise in London, pay £10 a year rent, and parish rates, and in places where the occupiers are not rated £12 a year; and who, in other parts of the kingdom, pay to church and poor. They must first be licensed to sell ale in the places where they dwel!.

rituous liquors shall be brought into a place of sale without previous notice to the officer of excise, and leaving with him a certificate, expressing that all the duties are paid, the quantity and quality, the name of the seller, &c., on pain of forfeiting £20, and also the liquor and casks. 9 Geo. II. c. 23. Retailers shall not increase the quantity of their liquors, on pain of 40s. a gallon; and the liquors so mixed with water, or any other liquors, shall be seized and forfeited. 9 Geo. II. c. 23. By 21 Geo. III. c. 55, the stock increased shall be forfeited, a quantity equal to the increased quantity shall be seized by the officer, and the person offending shall forfeit £20. The officer may at all times, by day or night, enter into warehouses, shops, or other places, to take an account of the quantity and quality; and if any retailer hinder the officer he shall forfeit £50. 9 Geo. II. c. 23. No licensed retailer shall have any share in a distillery or rectifying house, or be concerned in such trade, on pain of £200. 26 Geo. III. c. 73.

Hawkers of spirituous liquors in the ctreets, &c., are liable to a forfeiture of £10. 9 Geo. II. c. 23. 11 Geo. II. c. 26. Persons giving away spirituous liquors, or paying wages in them, shall be deemed retailers. 9 Geo. II. c. 23. Keepers of gaols, workhouses, &c., selling spirituous liquors, or knowingly suffering them to be sold, except such as are prescribed by a physician, surgeon, or apothecary, forfeit for the first offence £100, and for the second their office. Persons bringing any such liquors into any place of that kind may be apprehended, and on conviction committed to the house of correction, or prison, for any time not exceeding three months, unless they immediately pay a fine, not exceeding £20, nor less than £10. Debts for spirituous liquors cannot be recovered, unless they have been contracted, or the liquors delivered at one time to the value of 20s. or upwards: and distillers knowingly selling or delivering distilled liquors to unlicensed retailers, forfeit £10, and treble their value; and the retailer, convicting the distiller, is entitled to a share of the penalty, and is himself indemnified. Persons riotously rescuing offenders, or assaulting informers, and their aiders or abettors, are guilty of felony, and liable to seven years' transportation. 24 Geo. II. c. 40. If any person shall obstruct any officer in the execution of his duty, in relation to this act, he shall forfeit £200. 23 Geo. III. c. 81. No liquor exceeding one gallon shall be removed without a permit. 6 Geo. I. c. 21. British spirits made from corn are allowed on exportation as merchandise, a bounty or drawback of £3. 12s. per ton. 5 Geo. III. c. 5; 27 Geo. III. c. 13. And by 6 Geo. II. c. 17. for spirits drawn from British corn, a drawback was to be allowed at the port of shipping, of £4. 18s. per ton, in full of all drawbacks: and by 23 Geo. II. c. 9, there was to be an additional drawback of £24. 10s. a ton, on all British-made spirits exported; provided that they are not exported in casks containing less than 100 gallons, and in vessels of less burden than 100 tons, except to Africa and Newfoundland, whither they may be exported in any vessels not less than seventy tons. 6 Geo. III. c. 46. The 43 Geo. III. c. 69, which con

By 16 Geo. II. c. 8, retailers of spirituous liquors, without licence, were subject to a penalty of £10; and by 24 Geo. II. c. 40, all liquors found in the custody of such persons, or within six calendar months after conviction, were to be seized. And by 13 Geo. III. c. 56; and 30 Geo. III. c. 38, such retailers are to forfeit £50, subject to mitigation so as not to be reduced below £5. Every person who shall retail less than two gallons shall enter his warehouses, shops, &c., and his spirituous liquors, on pain of £20 for every place, and 40s. for every gallon not entered; and also the liquors and casks. 9 Geo. II. c. 23; 30 Geo. III. c. 38. By 19 Geo. III. c. 69, every importer or dealer in spirituous liquors, shall cause to be painted on a conspicuous part of the house, shop, or cellar, &c., used by him, the words Importer of, or Dealer in, Spirituous Liquors, on pain of £50. Any importer or dealer buying of a person who has not these words over the door of his shop, &c., shall forfeit £100. Any person who hath not nade entry of his liquors, and who hath these words over his door, shall forfeit £50. No spiVor. VII.