RECTIFYING. Under DisruzemoN it is explained that raw spirit, as produced by the distiller, is a very different liquid from those which are retailed in the shops, and con sumed in such large quantities. Gin, British brandy, spirits of wine, whiskey, (except the purest Irish and Scotch, and such cordials as aniseed, peppermint, &e.),—are all produced by the reetffiar, from raw spirit made by the distiller. In accordance with the Excise laws of this country, rectifying must not be carried on in the same building, nor at less than a certain defined distance from the same building, as distilling ; because the distilled spirit pays duty, the rectified spirit none, Throughout England there are scarcely a dozen distilleries, properly so called; all the others being recti fying establishments, where the spirit is re distilled, purified, and flavoured with various vegetable substances. The raw spirit is sold
by the distiller to the rectifier in two different strengths, technically known as and 17° over proof;' and the transfer from one estab lishment to the other must be known to and saeotioned by the Excise officers. The spirit is redistilled, by which a certain portion of essential oil is removed from it; and a third distillation then takes place, in which the spirit in the still has the addition of various fruits, herbs, berries, or seeds, according to the liquor to be produced. The distillation is carried on until the spirit becomes very much weaker than crude spirit, (except in the case of spirit of wine), and until it has imbibed the fragrant, the sweetening, and the flavouring properties of the vegetable substances placed in the still.