HOL'LANDS.  Syn.  Geneva,  Schiedam,
Hollands  gin,  Dutch  g.  Prep.  1.  The
materials  employed  in  the  distilleries  of  Schie-
dam, in  the  preparation  of  this  excellent  spirit,
are  2  parts  of  the  best  unmalted  rye  and
1  part  of  malted  bigg,  reduced  to  the  state  of
coarse  meal  by  grinding.  About  a  barrel
(36  galls.)  of  water,  at  a  temperature  of  from
162°  to  168°  Pahr.,  is  put  into  the  mash-tun
for  every  IJ  cwt.  of  meal,  after  which  the
malt  is  introduced  and  stirred,  and,  lastly,  the
rye  is  added.  Powerful  agitation  is  next
given  to  the  magma  till  it  becomes  quite
uniform,  when  the  mash-tun  is  covered  over
with  canvas,  and  left  in  this  state  for  two
hours.  Agitation  is  then  again  had  recourse
to,  and  the  transparent '  spent  wash'  of  a  pre-
ceding mashing  is  added,  followed  by  as  much
cold  water  as  will  reduce  the  temperature  of
the  whole  to  about  85°  Pahr.  The  gravity  of
the  wort  at  this  point  varies  from  33  to  38  lbs.
A  quantity  of  the  best  pressed  Flanders  yeast,
equal  to  1  lb.  for  every  100  galls,  of  the  mashed
materials,  is  next  stirred  in,  and  the  whole  is
fermented  in  the  mash-tun  for  about  3  days,
or  until  the  attenuation  is  from  7  to  4  lbs.
