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bruised, i of a pound; clean proof spirit, 10J gallons; water, onegallon: digest in a gentle beat; then draw oil ten gallons in bal-lieo maria.-, and dulcify with fine sugar.
Distillation of Hollands Gin. The ingredients used bythe Dutch are the same with those above-mentioned, only, insteadof malt spirits, they use French brandy. But from what has beenalready observed concerning the nature of these kinds of spirits, itis easy to see, that, by the help of a well-rectified spirit, genevamay be made in this country at least nearly equal to the Dutch ,provided it is kept to a proper age; for all spirituous liquors con-tract a mellowness by age, impossible to be imitated any otherway. The following is the process of preparing Holland gin, ac-cording to the best Dutch distillers. Their grist is composed often quarters of malt, ground considerably finer than our malt-dis-tillers’ barley grist, and three quarters of rye-meal; or, move fre-quently, of ten quarters of rye and three quarters of malt-meal.The ten quarters are first mashed with the least quantity of coldwater it is possible to blend it up with; when uniformly incorpo-rated, as much boiling water is added as forms it into a thin bat-ter; it is then put into one, two, or more casks, or gyle tuns, witha much less quantity of yeast than is usually employed by our dis-tillers- Generally on the third day they add the malt or rye meal,previously made into a kind of lob, prepared in a similar manner,except in not being so diluted ; but not before it comes to the tem-perature of the fermenting wash ; at the same time adding full asmuch yeast as when at first setting the backs. The principal se-cret in the management of the mashing part of the business is, infirst thoroughly mixing the malt with the cold water, and in sub-sequently adding the due proportion of boiling water, that it maystill remain sufficiently diluted after the addition of the fine mealunder the form of lob, and in well rousing all together in Ihe back,that the wash may yet be dilute enough tor distilling, without en-dangering its burning to the bottom of the still. Thus they commo-diously reduce the business of brewing and fermenting to one ope-ration. By using cold water to uniformly wet the malt, all dan-ger of clogging the spending of the tap would be necessarily avoid-ed ; but here is no occasion to do any thing more, than sufficientlydilute the wash, consisting of the whole of the grain, thin enough tobeifermented and distilled together, by which means the spirit ofthe bran and husky part, as well as ot the flour of the grain, arecompletely extracted, yet their wash, compared with ours, is aboutthree-eighths thinner. For these reasons they obtain more spiritfrom their grain than we do, and of a better quality, with not halfthe trouble taken by our distillers. Rectification into Hollandgin. To every twenty gallons of spirit of the second extraction,about the strength of'proof spirit, take three pounds of juniperberries, and two ounces of oil of juniper, and distil with a slowfire until the feints begin to rise, then change the receiving can;tliis produces the best Rotterdam gin. An inferior kind is madewith a still less proportion of berries, sweet fennel seeds, and Stras-burgh turpentine, without a drop of juniper-oil. In Plate LI V.fig. U, is the representation of the common still. It is a largecopper vessel, A, into which the materials are put. The still isbuilt up in brick-work: the fire is applied underneath, and runsround it in a spiral manner. B is the head of the still, which isconnected with the warm at x. The worm C is a spiral tube, im-mersed in a vessel of cold water, called the refrigeratory. The li-quor being condensed in its passage through the worm,'runs out atthe cock D into the vessel Z, placed there to receive it.
Distillation of Lf.mon Water. Take of dried lemon peel,41b. clean proof spirit, 10J gallons, and one gallon of water. Drawoff 10 gallons by a gentle fire, and dulcifv with fine sugar.
Distillation of Orange Water. Take of the yellow partof fresh orange-peel, five pounds; clean proof spirit, lb a gallons;water, two gallons: draw off ten gallons with a gentle fire.
DISTILLER , he who makes distillations, and commonly atradesman who makes spirits from malt, &c. By stat. 3 Geo. i'll,c. 5, s. 12, persons who sell liquors chargeable with duty, anddistil spirits, are deemed common distillers, and are liable to sur-veys, penalties, &c. By the 2 Geo. III. c. 5, and 14 Geo. 111.e. 73, no distillers, or those who distil spirits for sale, aie allowedto have any still, or number of stills, which, either singly or toge-ther, contain less than 100 gallons, under the penalty of 100 1 .; andthe wash-still is to hold at least 400 gallons, exclusive of the head,Under a similar penalty. By the 8 and 9 William HI. c. 19, and24 Geo. III. c. 40, all distillers are to enter their warehouses, stills,
vessels, &c. at the next office of excise, on pain of 20/.; and allsuch persons as occupy the same, if not entered, shall forfeit 50/.and the vessels are to be marked by (he gauger. Distillers whouse private pipes, Sec. for the conveying of distilled liquor, incura forfeiture of 100/. by the 10 and 11 Will. III. c. 4. They arealso enjoined by the 12 Geo. III. c. 46, and 14 Geo. III. r. 73,to make holes in the breast of the still, for taking gauges and sam-ples; and also to provide locks on the still heads, the holes, anddischarge-cocks, and furnace-doors, under a penalty of 50/. and of200/. in case such lock or fastening be broken, or wilfully da-maged, after it has been secured by the proper officer. Distillersare farther required, by the 24 Geo. 11. c. 40, 12 Geo. III. c. 46,and the 14 Geo. i*L c. 73, to give notice to the officer of excise,before they receive any wine, cyder, &c. or anv kind of ferment-ed wash, on pain of 30/. and also before they charge or open thestill, expressing and describing the marks and numbers of the w ash-batches used : and they are prohibited from charging the still w ithany other, under tiie penalty of 100/.
DISTINCT NOTION, or IDEA, is that wherein the mindperceives a difference from all other ideas. It will be useful, saysMr. Locke, to distinguish ideas as they are perceptions in ourminds, from what they are in the bodies'that cause such percep-tions in us; for we are not to think the former exact images andresemblances of something inherent in the subject, most of thoseof sensation being in the mind no more the likeness of somethingexisting without us, than the names that stand for them are thelikeness of our ideas, which yet upon hearing they are apt to ex-cite in ns.
Distinct Base, in optics, is that distance from the pole of aconvex glass, in which objects beheld through it appear distinctand well described, so that it is the same with the focus. BeeFocus and Optics.
DISTINCTION, in logic, is an assemblage of two or morewords, whereby disparate things, or their conceptions, are de-noted. There are three kinds of distinctions taken from the threedifferent modes of existence, real, modal, and rational. The firstis that between two substances, or the modes of two substances.The second, or modal distinction, is that between several things,one whereof may exist without the other, but not vice versa, theother without that. The third, or rational distinction, is that be-tween several things which are really one and the same, andwhereof one cannot exist without the other ; nor vice versa, theother without this: such is that between a thing and its essence,between the essences and properties, &rc.
Distinction, Metaphysical , is the non-agreement of being,whereby this entity is not that, or one thing is not another.
Distinction, [ distinctio , or distinguo , I.at.] is also used inthe schools as an expedient to evade an argument, or to clear upand unfold an ambiguous proposition, which may be true in onesense, and false in another: as we say, The respondent was hardpressed, but he disengaged himself by a distinguo.
DIS TORSION, in medicine, a contraction of one side of themouth, occasioned by a convulsion of the muscles of one side ofthe face: and it is likewise used to denote any part of an animalbody, when it is ill placed or ill favoured. It is very justly ob-served, that this terrible malady to the human shape has oftenbeen the mere effect of carelessness and ill habits.
Distress, in law the distraining any thing for rent in arrear, orother duty unperformed. The effect of this distress is to compelthe party either to replevy the things distrained, and contest thetaking, in an action of trespass against the distrainer ; or rather tooblige him to compound and pay the debt or duty for which hewas so distrained. There are likewise compulsory distresses inactions, to cause a person to appear in court; ot which kind there isa distress personal of one’s moveable goods, and the profits of hislands, for contempt in not appearing after summons: there is like-wise distress real, of a person’s immoveable goods. In these casesnone shall be distrained to answer for any thing touching theirfreeholds, but by the king’s writ. Distress may be either finiteor infinite:
1. Distress, Finite, is that which is limited by law, in regardto the number of times it shall be made, in order to bring theparlyto a trial of the action.
2. Disress, Infinite, is that which is without any limitationbeing made till the person appears.. It is farther applied to jurorsthat do not appear; as, upon a certificate of assise, the process is
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