Gin was originally, and for a long period, imported from Holland under the name of " Geneva " (of which word the common form " gin" is a corruption) from Geniere, the French for juniper. The liquor known by this name in England, or British Gin, is a very different article from that made in Holland. It consists usually of grain spirit flavoured with Oil of Turpentine, instead of juniper. This substance clost ly resembles juniper in taste and smell, and also possess, s, but in a less degrtt., its diuretic pmperties ; being much cheaper, it is almost invariably substituted for juniper in this country. Small quantities of other aromatic substances are introduced into the spirit for tho purpose of hiding or "killing" the very unpleosant taste and effects of the unreetifie1 grain spirit. The recipes which are often given in different works for the preparation of gin, are wholly untrustworthy, as they yield a liquor whieb boars hut little resemblance to either British Gin or "Bands." Indeed, all attempts to make gin from the recipes usually found in books, have invariably resulted in failure. The common impression appears to be that the flavour of this spirit is due entirely to juniper berries, whieh is not by any MEM118 the case. as British gin does not, as a rule, obtain its flavour from this source at all, but from oil of turpentine. Some distillers, however, prefer to heighten tbe flavour of their products by the addition of a very small quantity of oil of juniper ; but in England, this is the exception rather than the rule. Each distiller has his own peculiar reeipe, and his product its own characteristic flavour and adherents; the difference between the several varieties, and especially between those of London and Plymouth, is very marked.
In making gin, great care must be taken not to nse an excess of flavouring. The following are good reeipes for British Gin :— (1). Grain spirit (proof), 80 gals. ; newly rectified oil of turpentine, If pint ; mix well together ; add 14 lb. of eommon salt, dissolved in 40 gals. of water ; stir well, and add 3 fluid drs. of creosote ; distil over 100 gals.. or until the faints begin to rise. The product is I00 gals. of gin (22 u.p). Hal t a-pint either of rectified fusel-oil, or of oil of juniper, may be added.
(2). Grain spirit (proof), 80 gals. ; oil of turpentine, 1 pint ; oil of juniper, 3 fluid oz.; salt, 21 lb., dissolved in 35 gals. of water ; oil of caraways, fluid oz. ; oil of sweet fennel, fluid oz. ; oit of sweet olmonds, 1 dr. ; esscneo of lemens, 4 drs. ; distil 100 gals. (22 u.p.), and add 2 drs. of creosote.
(3). Grain spirit (proof), 80 gals.; oil of turpentine, pint ; oil of junipers, pint ; sote, 2 tire. ; oranges and lemons, sliced, 9 of each ; macerate for u week, and distil 100 gals, (22 n. p.) (4.) To make 100 gals. of gin, take 1 oz. oil of juniper ; oz. oil of bitter almonds ; oz. of oil of caraways ; oz. oil of cassia ; oz. of oil of vitriol ; pnt the whole iuto one pint of spirits of wine,
as nearly GO overproof as possible ; shako well together in a bottle, two or three times a day, for two days. This should always be prepared at least a week before it is wanted, so that the oils may bo well killed. One ounce of chilies is boiled in three pints of liquor, or water, until redure,1 to one quart, and then strained off through a fine sieve ; the whole is put into the gin with 45 to 501b of lump sugar dissolved in as many pints of water, and 15 gals. of water ; this will be very strong gin. Twenty gallons of water will not be found too mueh, as the ing,redients in this receipt will give ten gallons more apparent strength and flavour than gin made up with sugar and water only, It may be fined down with 4 oz. of alurn, and 2 oz. of cream of tartar dissolved in 1 pint of water. The tartar should be put in with the alum after it is dissolved. If rummaged well together, the whole should be clear and bright in one day's time, If it be required to runke up mare or less than one hundred gallons, the quantity of ingredients used must be increased or diminished in proportion.
The oil of turpentine used must be of the very best quality. Juniper berries, bitter ahnonds, or the aromatie seeds may be substituted for the essential oils, though the latter are preferable. Only a small quantity of any of these may be employed. The addition of creosote imparts to the spirit a flavour resembling that of whiskey ; tbe lemons and other aromatics, an agretable richness or fulness, which may also be enhanced by the addition, in ruinute quantities, of caraways cardamoms, cassia, &e. Fusel-oil is added to increase the whiskey flavour afforded by the ereasote ; crude pyrolig,neous acid is sometimes used for the same purpose. The creaminess and smooth ness of lfollands gin is due to age; it is sometimes imitated by British distillers by adding sugar. Occasionally grains of paradise, cayenne pepper, and sulphate of zine are added by fraudulent dealers, as well as, in sorne eases, caustic potash, whieh affords to the spirit a peauliar piquaney, often mistaken by inexperienced consumers as a proof ef its quality and strength.
The spirit obtained from the above recipes is termed "unsweetened " gin, hut that usually sold in London contains a large proportion of sugar, and is known as "sweetened,' or "made up" gin. This addition of sugar is objectionable, inasmuch as it permits very extensive adulteration and dilution of the spirit with absolute impunity.
All the utensils employed in the preparalion of gin should be perfectly clean, as gin which has become coloured or stained is mueh depredated in value. If the colour be deep, the spirit is rendered unsaleable, and must be redistilled ; if very slight, the addition of a spoonful or two of strong aeetio aeid will probably remove it.