t which he puts in fermentation, by adding a certain
quantity of the berries, slightly broken: the fermentation is then
common to both; their sweet mucosity enriches that of the wort, and
increases the spirit, while at the same time the soapy extract, which is
the proximate principle of vegetation, yields the essential oil, which
perfumes the liquor.[C]

The fermentation being common to both substances, unites them
intimately; and when, by the distillation, the spirit is separated from
the water, there remains an homogenous liquor, resulting from a single
creation, and having that unity of taste, and all the properties of
Holland gin, because obtained by the same means.

One single and same distillation can therefore yield to the distiller
either gin or whiskey, as it requires no more labor, and its conversion
into gin costs only the price of the berries, which repays him amply,
either by the spirit it yields, or by its essential oil, which, floating
on the surface, may be easily collected. This oil bears a great price,
and the Hollanders sell much of it.

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 essen