Although  gin  is  always  prepared  on  the
large  scale  by  distillation,  it  may  also  be
made  by  the  simple  solution  or  digestion  of
the  flavouring  ingredients  in  the  spirit;  but
it  is.,  of  course,  better  for  distillation.  If
made  in  the  former  way,  no  salt  must  be
employed.  The  gin  produced  by  the  above
formulm   is  that   denominated  In   the    trade

'  nUSWEKTENBD   GIN,'     '  OBOa  GIN,'  &C.  ;  but

the  gin  usually  sold  iu  the  metropolis  is  a
sweetened  spirit,  and  hence  is  technically  dis-
tinguished by  the  terms  '  sweetened,'  or
'  HADE  UP.'  The  generality  of  London  gin-
drinkers  preftr  the  latter  article,  even  when
weaker  and  inferior,  which  it  usually  is,  as


the  addition  of  sugar  permits  adulteration
and  watering  to  an  enormous  extent  with
absolute  impunity.  Sweetened  spirit  cannot
be  easily  tested  for  its  strength,  and  is  taken
by  the  Excise  at  the  strength  which  it  is  de-
clared to  possess  by  the  dealer.  To  ascertain
whether  gin  is  sweetened  or  not,  a  little  may
be  evaporated  in  a  spoon,  over  a  hot  coal  or  a
candle,  when,  if  it  is  pure,  it  will  leave  the
spoon  scarcely  soiled;  but  if,  on  the  contrary,
it  has  been  sweetened,  a  small  quantity  of
syrupy  liquid,  or  sugar,  will  be  obtained,  the
sweetness  of  which  may  be  easily  recognised
by  tasting  it.
