neous acid and some flowers (acid) of benzoe. The compound thus
produced, however, must be pronounced a bad one. The author of a very
popular Cookery Book,[96] directs two scruples of benzoic acid to be
dissolved in one quart of rum, to make "_mock arrack_."

MALT SPIRIT.

Malt spirit, or gin, the favourite liquor of the lower order of people,
which is characterised by the peculiar flavour of juniper berries, over
which the raw spirit is distilled, is usually obtained from a mixture of
malt and barley: sometimes both molasses and corn are employed,
particularly if there be a scarcity of grain. But the flavour of
whiskey, which is made from barley and oats, is owing to the malted
grain being dried with peat, the smoke of which gives it the
characteristic taste.

The malt distiller is not allowed to furnish, under a heavy penalty, any
crude or raw spirit to the rectifier or manufacturer of gin, of a
greater strength than seven per cent. over proof. The rectifier who
receives the spirit from the malt distiller is not allowed, under a
certain penalty, to sweeten the liquor with sugar or other substances;
nor is he permitted to send out the spirit to his customers but of a
certain strength, as is obvious from the following words of the Act:

"No rectifier or compounder shall sell or send out any British brandy,
British rectified spirits, British compounds, or other British spirits,
of greater strength than that of one in five under hydrometer proof[97]:
and if he shall sell and send out any such spirits of a greater strength
than that of one in five under hydrometer proof, such spirits, with the
casks or vessels containing the same, shall be forfeited, and may be
seized by any officer of Excise; and he shall also forfeit treble the
value of such spirit, or 50_l._ at the election of the King's
attorney-general, or the person who shall sue for the same; the single
value of such spirits to be estimated at the highest London Price.[98]"

If we examine gin, as retailed, we shall soon be convinced that it is a
custom, pretty prevalent amongst dealers, to weaken this liquor
considerably with water, and to sweeten it with sugar. This fraud may
readily be detected by evaporating a quantity of the liquor in a
table-spoon over a candle, to dryness; the sugar will thus be rendered
obvious, in the form of a gum-like substance, when the spirit is
volatilised.

One hundred and twenty gallons of genuine gin, as obtained from the
wh