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+The Project Gutenberg EBook of The Practical Distiller, by Samuel McHarry
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Practical Distiller
+       An Introduction To Making Whiskey, Gin, Brandy, Spirits,
+       &c. &c. of Better Quality, and in Larger Quantities, than
+       Produced by the Present Mode of Distilling, from the Produce
+       of the United States
+
+Author: Samuel McHarry
+
+Release Date: April 29, 2007 [EBook #21252]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE PRACTICAL DISTILLER ***
+
+
+
+
+Produced by Robert Cicconetti, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+
+THE
+
+PRACTICAL DISTILLER:
+
+OR
+
+AN INTRODUCTION TO MAKING
+
+
+
+WHISKEY, GIN, BRANDY, SPIRITS, &c. &c.
+OF BETTER QUALITY, AND IN LARGER QUANTITIES,
+THAN PRODUCED BY THE PRESENT
+MODE OF DISTILLING, FROM THE PRODUCE
+OF THE UNITED STATES:
+
+_SUCH AS_
+RYE, CORN, BUCK-WHEAT, APPLES,
+PEACHES, POTATOES, PUMPIONS
+AND TURNIPS.
+
+_WITH DIRECTIONS_
+HOW TO CONDUCT AND IMPROVE THE PRACTICAL
+PART OF DISTILLING IN ALL ITS BRANCHES.
+
+_TOGETHER WITH DIRECTIONS_
+FOR PURIFYING, CLEARING AND COLOURING WHISKEY,
+MAKING SPIRITS SIMILAR TO FRENCH
+BRANDY, &c. FROM THE SPIRITS OF RYE,
+CORN, APPLES, POTATOES, &c. &c.
+
+_AND SUNDRY EXTRACTS OF APPROVED RECEIPTS_
+FOR MAKING CIDER, DOMESTIC WINES, AND BEER.
+
+
+
+
+BY SAMUEL McHARRY,
+OF LANCASTER COUNTY, PENN.
+
+
+
+PUBLISHED AT HARRISBURGH, (PENN.)
+BY JOHN WYETH.
+----1809.----
+
+
+
+
+DISTRICT OF _PENNSYLVANIA_,
+
+TO WIT:
+
+[Illustration: SEAL.]
+
+Be it remembered, that on
+the twenty fourth day of November,
+in the thirty-third year of the Independence
+of the United States of
+America, A. D. 1808, SAMUEL McHARRY,
+of the said district, hath deposited in this
+Office, the title of a Book, the right whereof he
+claims as author, in the words following, to wit:
+
+_The Practical Distiller: or an introduction to making
+Whiskey, Gin, Brandy, Spirits, &c. &c. of
+better quality, and in larger quantities, than produced
+by the present mode of distilling, from the produce
+of the United States: such as Rye, Corn, Buckwheat,
+Apples, Peaches, Potatoes, Pumpions and
+Turnips. With directions how to conduct and improve
+the practical part of distilling in all its branches.
+Together with directions for purifying, clearing
+and colouring Whiskey, making Spirits similar to
+French Brandy, &c. from the Spirits of Rye, Corn,
+Apples, Potatoes &c. &c. and sundry extracts of
+approved receipts for making Cider, domestic Wines,
+and Beer. By SAMUEL McHARRY, of Lancaster
+county, Pennsylvania._
+
+In conformity to the act of the Congress of the
+United States, entitled, "An act for the encouragement
+of Learning, by securing the copies of Maps,
+Charts, and Books, to the Authors and proprietors
+of such copies during the times therein mentioned."
+And also to the act, entitled, "An act supplementary
+to an act, entitled, 'An act for the encouragement
+of Learning, by securing the copies
+of Maps, Charts, and Books, to the authors and
+proprietors of such copies during the time therein
+mentioned,' and extending the benefits thereof
+to the arts of designing, engraving, and etching
+historical and other prints."
+
+D. CALDWELL,
+_Clerk of the district of Pennsylvania._
+
+
+
+
+CONTENTS:
+
+
+                                                                  _Page_
+SECTION I
+_Observations on Yeast._                                          25
+_Receipt for making stock Yeast._                                 27
+_Vessel most proper for preserving_ do.                           30
+_To ascertain the quality of_ do.                                 31
+_To renew_ do.                                                    32
+_Observations on the mode in which distillers generally work_ do. 33
+_How stock Yeast may be kept good for years._                     34
+_To make best Yeast for daily use._                               36
+SECTION II
+_Observations on the best wood for hogsheads._                    39
+_To sweeten by scalding_ ditto.                                   41
+Ditto, _burning_ do.                                              42
+SECTION III
+_To mash rye in the common mode._                                 44
+_Best method of distilling rye._                                  45
+_To mash one-third rye with two-thirds corn._                     47
+Do. _an equal quantity of rye and corn._                          49
+Do. _two-thirds rye and one-third corn._                          51
+Do. _corn._                                                       54
+_To make four gallons to the bushel._                             55
+_To know when grain is sufficiently scalded._                     58
+_Directions for cooling off._                                     59
+_To ascertain when rye works well._                               61
+_To prevent hogsheads from working over._                         62
+SECTION IV
+_Observations on the quality of rye._                             63
+_Mode of chopping rye._                                           64
+Do. _or grinding indian corn._                                    65
+Do. _malt._                                                       66
+_To choose malt._                                                 67
+_To build a malt-kiln._                                           67
+_To make malt for stilling._                                      69
+_Of hops._                                                        69
+SECTION V
+_How to order and fill the singling still._                       69
+_Mode of managing the doubling still._                            71
+_On the advantages of making good whiskey._                       73
+_Distilling buckwheat._                                           77
+_Distilling potatoes, with observations._                         78
+_Receipt to prepare potatoes for distilling._                     82
+_Distilling pumpions._                                            83
+Do. _turnips._                                                    83
+Do. _apples._                                                     84
+_To order_ do. _in the hogsheads._                                85
+_To work_ do. _fast or slow._                                     86
+_To know when apples are ready for distilling._                   87
+_To fill and order the singling still for apples._                88
+_To double apple-brandy._                                         90
+_To prepare peaches._                                             91
+_To double and single_ do.                                        92
+SECTION VI
+_Best mode of setting stills._                                    93
+_To prevent the planter from cracking._                           98
+_Method of boiling more than one still by a single fire._         99
+_To set a doubling still._                                       100
+_To prevent the singling still from rusting._                    101
+SECTION VII
+_How to clarify whiskey._                                        102
+_To make a brandy, from rye, spirits or whiskey, to
+  resemble French Brandy._                                       103
+_To make a spirit from_ ditto, _to resemble Jamaica
+  spirits._                                                      104
+Do. _Holland gin._                                               105
+Do. _country gin, and clarifying same._                          107
+_On fining liquors._                                             110
+_On coloring liquors._                                           111
+_To correct the taste of singed whiskey._                        112
+_To give an aged flavor._                                        113
+SECTION VIII
+_Observations on weather._                                       115
+Do. _water._                                                     117
+_Precautions against fire._                                      119
+SECTION IX
+_Duty of the owner of a distillery._                             120
+Do. _of a hired distiller._                                      123
+SECTION X
+_The profits arising from a common distillery._                  125
+Do. _from a patent distillery._                                  127
+_Of hogs._                                                       129
+_Diseases of hogs._                                              133
+_Feeding cattle and milk cows._                                  134
+SECTION XI
+_Observations on erecting distilleries._                         135
+SECTION XII
+_On Wines._                                                      139
+_Receipt for making ditto, from the autumn blue grape._          140
+Ditto, _from currants._                                          142
+Do. _for making cider, British mode._                            143
+Do.     do.         _American mode._                             145
+Do. _for an excellent American wine._                            150
+Do.     do.      _honey wine._                                   153
+_To make elderberry wine._                                       156
+Do.     do.   _cordial._                                         157
+SECTION XIII
+_Of brewing beer._                                               160
+_Of the brewing vessels._                                        160
+_Of cleaning and sweetening casks and brewing vessels._          161
+_Of mashing or raking liquors._                                  163
+_Of working the liquor._                                         167
+_Of fining malt liquors._                                        170
+_Season for brewing._                                            172
+_To make elderberry beer or ebulum._                             173
+_To make improved purl._                                         174
+_To brew strong beer._                                           175
+_To make china ale._                                             176
+_To make any new liquor drink as stale._                         177
+_To recover sour ale._                                           177
+_To recover liquor that is turned bad._                          178
+_Directions for bottling._                                       178
+_To make ale or beer of cooked malt._                            179
+_To make treacle (or molasses) beer._                            181
+
+
+
+
+PREFACE.
+
+
+When I first entered on the business of Distilling, I was totally
+unacquainted with it. I was even so ignorant of the process, as not to
+know that fermentation was necessary, in producing spirits from grain. I
+had no idea that fire being put under a still, which, when hot enough,
+would raise a vapour; or that vapour when raised, could be condensed by
+a worm or tube passing through water into a liquid state. In short, my
+impressions were, that chop-rye mixed with water in a hogshead, and let
+stand for two or three days; and then put into a still, and fire being
+put under her, would produce the spirit by boiling up into the worm, and
+to pass through the water in order to cool it, and render it palatable
+for immediate use--and was certain the whole art and mystery could be
+learned in two or three weeks, or months at farthest, as I had
+frequently met with persons who professed a knowledge of the business,
+which they had acquired in two or three months, and tho' those men were
+esteemed distillers, and in possession of all the necessary art, in this
+very abstruse science; I soon found them to be ignorant blockheads,
+without natural genius, and often, without principle.
+
+Thus benighted, and with only the above light and knowledge, I entered
+into the dark, mysterious and abstruse science of distilling, a business
+professed to be perfectly understood by many, but in fact not
+sufficiently understood by any. For it presents a field for the learned,
+and man of science, for contemplation--that by a judicious and
+systematic appropriation and exercise of certain elements, valuable and
+salutary spirits and beverages may be produced in great perfection, and
+at a small expense, and little inconvenience, on almost every farm in
+our country.
+
+The professed chymist, and profound theorist may smile at my ideas, but
+should any one of them ever venture to soil a finger in the practical
+part of distilling, I venture to say, he would find more difficulty in
+producing good yeast, than in the process of creating oxygen or hydrogen
+gas. Scientific men generally look down on us, and that is principally
+owing to the circumstance of so many knaves, blockheads and conceited
+characters being engaged in the business.--If then, the subject could be
+improved, I fancy our country would yield all the necessary liquors,
+and in a state of perfection, to gratify the opulent, and please the
+epicure.
+
+I had no difficulty in finding out a reputed great distiller, whose
+directions I followed in procuring every necessary ingredient and
+material for distilling, &c. He was industrious and attentive, and
+produced tolerable yield, but I soon found the quantity of the runs to
+vary, and the yield scarcely two days alike. I enquired into the cause,
+of him, but his answers were, he could not tell; I also enquired of
+other distillers, and could procure no more satisfactory answer--some
+attributed it to the water, others to witchcraft, &c. &c.
+
+I found them all ignorant--I was equally so, and wandered in the dark;
+but having commenced the business, I determined to have light on the
+subject; I thought there must be books containing instructions, but to
+my surprise, after a diligent search of all the book-stores and
+catalogues in Pennsylvania, I found there was no American work extant,
+treating on this science--and those of foreign production, so at
+variance with our habits, customs, and mode of economy, that I was
+compelled to abandon all hope of scientific or systematic aid, and move
+on under the instructions of those distillers of our neighborhood, who
+were little better informed than myself, but who cheerfully informed me
+of their experiments, and the results, and freely communicated their
+opinions and obligingly gave me their receipts. In the course of my
+progress, I purchased many receipts, and hesitated not to procure
+information of all who appeared to possess it, and sometimes at a heavy
+expense, and duly noted down all such discoveries and communications--made
+my experiments from time to time, and in various seasons, carefully
+noting down the results. Having made the business my constant and only
+study, carefully attending to the important branch of making yeast, and
+studying the cause and progress of fermentation, proceeding with
+numerous experiments, and always studying to discover the cause of every
+failure, or change, or difference in the yield. I could, after four
+years attention, tell the cause of such change, whether in the water,
+yeast, fermentation, quality of the grain, chopping the grain, or in
+mashing, and carefully corrected it immediately. By a thus close and
+indefatigable attention, I brought it to a system, in my mind, and to a
+degree of perfection, that I am convinced nothing but a long series of
+practice could have effected.
+
+From my record of most improved experiments, I cheerfully gave
+receipts to those who applied, and after their adoption obtaining some
+celebrity, I found applications so numerous, as to be troublesome, and
+to be impossible for me to furnish the demands gratis, of consequence, I
+was compelled to furnish to some, and refuse others; a conduct so
+pregnant with partiality, and a degree of illiberality naturally gave
+rise to murmurs.
+
+My friends strongly recommended a publication of them, the plan
+requiring the exercise of talents, order and method, with which I
+presumed myself not sufficiently versed, I for sometime obstinately
+refused, but at length and after reiterated solicitation, I consented to
+enter on the talk, under a flattering hope of affording useful
+information to those of my country engaged in the distillation of
+spirits from the growth of our native soil, which together with the
+following reasons, I offer as the only apology.
+
+1st. I observed many distillers making fortunes, whilst others
+exercising an equal share of industry, and of equal merit were sinking
+money, owing to a want of knowledge in the business.
+
+2d. In taverns I often observed foreign liquors drank in preference to
+those of domestic manufacture, though really of bad quality, possessing
+pernicious properties acquired from ingredients used by those in our
+commercial towns, who brew and compose brandies, spirits, and wines,
+often from materials most injurious to health, and this owing to so much
+bad liquor being made in our country, from which the reputation of
+domestic spirit has sunk. Whilst, in fact, we can make domestic spirits
+of various materials, which with a little management and age, will be
+superior to any of foreign produce.
+
+3d. By making gin, &c. as good if not better, we might in a few years,
+meet those foreign merchants in their own markets, and undersell them;
+which we certainly could do, by making our liquors good, and giving them
+the same age. The transportation would of consequence improve them in an
+equal degree, for the only advantage their liquors of the same age have
+over our good liquors, is the mildness acquired by the friction in the
+warm hold of the ship in crossing the ocean.
+
+And moreover as liquors will be drank by people of all standings in
+society, I flattered myself I could improve our liquors, render them
+more wholesome to those whose unhappy habits compel a too free use of
+ardent spirits, and whose constitutions may have been doubly injured
+from the pernicious qualities of such as they were compelled to use. For
+there are in all societies and of both sexes, who will drink and use
+those beverages to excess, even when there exists a moral certainty,
+that they will sustain injury from such indulgence, and as an evidence
+of my hypothesis, I offer the free use of coffee, tea, &c. so
+universally introduced at the tables of people of every grade.
+
+The wise Disposer of worlds, very happily for mankind, permits the
+exhibition of genius, mind and talents, from the peasant and lower
+order, as well as from the monarch, the lord, and the opulent. To Europe
+they of course are not confined--Genius has already figured in our
+hemisphere--The arts and sciences are becoming familiar, they rise
+spontaneously from our native soil, and bid fair to vie with, if not
+out-shine accomplished Europe. In possession, then, of all the necessary
+materials, ingredients and requisites, I would ask why we cannot afford
+ardent spirits and wines equal to those imported; and thus raise our
+character to a standing with other countries, and retain those millions
+of dollars at home, which are yearly shipped abroad for those foreign
+liquors, so common, so universally in use, and much of which so
+adulterated, as to be followed, when freely used, with unhappy
+consequences. Would men of capital and science, turn their attention to
+distillations, from the produce of our own country, preserve the liquor
+until age and management would render it equal, if not superior to any
+imported; is it not probable that it would become an article of export,
+and most sensibly benefit our country at large.
+
+Considerations such as those have combined to determine a publication of
+my work; fully apprised of the scoffs of pedants, kicks, bites and
+bruises of critics--but I hope they will find latitude for the exercise
+of a share of compassion, when I inform them candidly, that a mill and
+distillery, or still house, were substituted for, and the only college
+and academy in which I ever studied, and those studies were broken, and
+during the exercise of my business, as a miller and distiller.
+
+That it contains errors in the diction and perspicuity, I will readily
+confess--but that it is in substance true, and contains much useful
+information, I must declare as an indisputable fact. And though the road
+I travelled was a new one, without compass, chart, or even star to steer
+by, not even a book to assist me in thinking, or cheer me in my gloomy
+passage--seeking from those springs of nature, and inherent endowments
+for consolatory aid--pressing on a frequently exhausted mind, for
+resources and funds, to accomplish the objects of my pursuits--not
+denying but that I met many of my fellow-beings, who cheerfully aided me
+with all the information in their power, and to whom I now present my
+thanks--I must acknowledge, I think my labors and exertions will prove
+useful to those of less experience than mine, in which event I shall
+feel a more ample remuneration for my exertions, than the price asked
+for one of those volumes.
+
+Could I have witnessed the publication of a similar work by a man of
+science and education, mine should never have appeared. But it would
+seem the learned and scientific have never considered a work of the kind
+as meriting their attention; a circumstance deeply to be regretted, as a
+finer colouring to a work of the same properties and value often
+procures celebrity, demand and currency. My object is to be useful, my
+style plain, and only laboured to be rendered easy to be understood, and
+convey the necessary instruction to those who may honor this work with a
+perusal, or resort to it for information, and that it may be useful to
+my countrymen, is the sincere wish of
+
+THE AUTHOR.
+
+
+
+
+INTRODUCTION.
+
+
+It is not more than twenty years since whiskey was first offered for
+sale in the seaport towns in large quantities; and then, owing to its
+badness, at a very low price. Since that period it has been gaining
+ground yearly, and at this time, it is the second great article of
+commerce, in the states of Pennsylvania and Maryland.
+
+In the interior of these states, it has nearly excluded the use of
+foreign distilled spirits, and I fancy might be made so perfectly pure
+and nice, as to ultimately supersede the use of any other throughout the
+United States.
+
+To assist in effecting this, the greatest attention should be paid to
+cleanliness, which in a distillery is absolutely necessary, the want of
+which admits of no excuse, where water is had without price.
+
+If a distiller does not by a most industrious well-timed care and
+attention, preserve every utensil perfectly sweet and clean, he may
+expect, notwithstanding he has well attended to the other branches, but
+indifferent whiskey and not much of it.
+
+If, for instance, every article, or only one article in the composition
+of yeast be sour or dirty, that one article will most assuredly injure
+the whole; which being put into a hogshead of mashed grain, soon imparts
+its acidity or filth to the whole mass, and of course will reduce the
+quantity and quality of the spirit yielded from that hogshead.
+Cleanliness in every matter and thing, in and about a distillery becomes
+an indispensable requisite, without a strict observance of which the
+undertaker will find the establishment unproductive and injurious to his
+interest. Purity cannot exist without cleanliness. Cleanliness in the
+human system will destroy an obstinate itch, of consequence, it is the
+active handmaid of health and comfort, and without which, decency does
+not exist.
+
+Care is another important and necessary consideration, and a basis
+necessary, on which to erect a distillery, in order to ensure it
+productive of wealth and reputation. Care and industry will ensure
+cleanliness; an eye of care must be extended to every thing, that
+nothing be lost, that every thing be in its proper place and order, that
+every thing be done in due time; the business must be well timed, and
+time well economised, as it ranks in this, as in every other business
+very high. Let a judicious attention be paid to care, cleanliness, and
+industry, and when united with a competent knowledge of the different
+branches of the distilling business, the character of a compleat
+practical distiller is perfect.
+
+With such a distiller, and a complete still-house, furnished with every
+necessary utensil for carrying on the business--it cannot fail to prove
+a very productive establishment, and present to the world, from the
+materials of our own farms, a spirit as wholesome, and well flavored and
+as healthy as any spirit whatever--the produce or yield of any country,
+provided it be permitted to acquire the same age.
+
+What a grand and great idea strikes the thinking scientific mind, on
+entering a complete and clean distillery, with an intelligent cleanly
+distiller, performing his duty in it.
+
+To see the four elements, each combining to produce (with the assistance
+of man) an article of commerce and luxury, and at the same time, a
+necessary beverage to man. The earth producing the grain, hops and
+utensils, which a combination of fire and water reduces into a liquid by
+fermentation, and when placed in the still to see air engaging fire to
+assist her in reducing the liquid that fire and water had produced, into
+a vapour, or air, and afterwards to see fire abandoning air, and
+assisting water to reduce it into a liquid by means of the condensing
+tubes, and then to consider the number of hands employed in keeping the
+distillery a going, will present one other patriotic idea. The farmer
+with all his domestics and people, engaged in the cultivation of the
+rye, corn, &c. The wood choppers--the haling--the coopers engaged in
+making casks--the hands engaged in feeding cattle and the pork--haling,
+barrelling and selling the whiskey, spirits, pork, &c. The produce of
+the distillery, presenting subject for commerce, and employ for the
+merchant, mechanic and mariner--and all from our own farms.
+
+After seeing the distillery afford employment for so many hands, bread
+to their families, and yielding the means of an extensive revenue and
+increase of commerce--with a flattering prospect of completely
+annihilating the use of foreign liquors in our country, and thereby
+saving the expenditure of millions of dollars; and ultimately rendering
+our liquors an article of export and source of wealth--I presume every
+mind will be struck with the propriety of encouraging a branch of
+business so promising in wealth and comfort.
+
+The following receipts are intended to convey all the instruction
+necessary in the science of distilling, and producing from the growth of
+our own farms, the best spirits of every description, and such as I
+flatter myself will supersede the use of all imported liquors, and
+thereby fulfil the views and wishes of
+
+THE AUTHOR.
+
+
+
+
+
+PRACTICAL DISTILLER.
+
+
+
+
+SECTION I.
+
+_Observations on Yeast._
+
+
+That yeast is the main spring in distilling, is acknowledged by all
+distillers, tho' but few if them understand it, either in its nature or
+operation; tho' many pretend a knowledge of the grand subject of
+fermentation, and affect to understand the best mode of making stock
+yeast, and to know a secret mode unknown to all others--when it is my
+belief they know very little about it; but, by holding out the idea of
+adding some drug, not to be procured at every house, which has a hard
+name, and that is little known to people of common capacities: Such as
+Dragons blood, &c. frequently retailing their secret, as the best
+possible mode of making stock yeast, at ten, twenty, and in some
+instances one hundred dollars.
+
+Confessing it a subject, abstruse, and a science little understood in
+Pennsylvania, and notwithstanding the numerous experiments I have made
+with care and close observation, yet from a consciousness of not
+understanding it, _too well_, I have in several instances purchased
+receipts, and made faithful experiments; but have never yet met the man
+of science, theory, or practice, whose mode of making stock yeast,
+yielded a better preparation for promoting fermentation, than the simple
+mode pursued by myself for some years, and which I have uniformly found
+to be the best and most productive.
+
+In making yeast, all drugs and witchcraft are unnecessary--Cleanliness, in
+preserving the vessels perfectly sweet, good malt, and hops, and an
+industrious distiller, capable of observation, and attention to the
+following receipt, which will be assuredly found to contain the essence and
+spirit of the ways and art of making that composition, a knowledge of which
+I have acquired, by purchases--consultations with the most eminent brewers,
+bakers, and distillers in this commonwealth, and above all, from a long
+practice and experience, proving its utility and superior merits to my
+most perfect satisfaction; and which I with pleasure offer to my
+fellow-citizens, as meriting a preference--notwithstanding the proud and
+scientific chymist, and the flowery declarations or treatises of the
+profound theorist, may disapprove this simple mode, and offer those which
+they presume to be better, tho' they never soiled a finger in making a
+practical experiment, or perhaps witnessed a process of any description.
+
+
+ARTICLE II.
+
+_Receipt for Stock Yeast._
+
+_For a stock yeast vessel of two gallons, the size best adapted for that
+purpose._
+
+Take one gallon good barley malt, (be sure it be of good quality) put it
+into a clean, well scalded vessel, (which take care shall be perfectly
+sweet) pour thereon four gallons scalding water, (be careful your water
+be clean) stir the malt and water with a well scalded stick, until
+thoroughly mixed together, then cover the vessel close with a clean
+cloth, for half an hour; then uncover it and set it in some convenient
+place to settle, after three or four hours, or when you are sure the
+sediment of the malt is settled to the bottom, then pour off the top, or
+thin part that remains on the top, into a clean well scoured iron pot,
+(be careful not to disturb the thick sediment in the bottom, and that
+none of it goes into the pot); then add four ounces good hops, and cover
+the pot close with a clean scalded iron cover, and set it on a hot fire
+of coals to boil--boil it down one third, or rather more, then strain
+all that is in the pot through a thin hair sieve, (that is perfectly
+clean) into a clean well scalded earthen crock that is glazed--then stir
+into it, with a clean stirring stick, as much superfine flour as will
+make it about half thick, that is neither thick nor thin, but between
+the two, stirring it effectually until there be no lumps left in it. If
+lumps are left, you will readily perceive that the heart or inside of
+those lumps will not be scalded, and of course, when the yeast begins to
+work, those lumps will sour very soon, and of course sour the
+yeast--stir it then till those lumps are all broken, and mixed up, then
+cover it close for half an hour, to let the flour stirred therein, be
+properly scalded, after which uncover and stir it frequently until it is
+a little colder than milk warm, (to be ascertained by holding your
+finger therein for ten minutes, but beware your finger is clean) then
+add half a pint of genuine good yeast,[1] (be certain it is good, for
+you had better use none, than bad yeast) and stir it effectually, until
+you are sure the yeast is perfectly incorporated with the ingredients in
+the pot--after which cover it, and set it in a moderately cool place in
+summer, until you perceive it begin to work, or ferment--then be careful
+to stir it two or three times at intervals of half an hour--then set it
+past to work--in the winter, place it in a moderately warm part of the
+still-house--and in summer, choose a spring house, almost up to the brim
+of the crock in water--avoiding extremes of heat or cold, which are
+equally prejudicial to the spirit of fermentation--of consequence, it
+should be placed in a moderately warm situation in the winter, and
+moderately cool in the summer.
+
+[Footnote 1: If none can be obtained that is good, the following is a
+receipt to make it, viz.
+
+Procure three wooden vessels of different sizes and apertures, one
+capable of holding two quarts, the other three or four, and the third
+five or six; boil a quarter of a peck of malt for about eight or ten
+minutes in three pints of water; and when a quart is poured off from the
+grains, let it stand in a cool place till not quite cold, but retaining
+that degree of heat which the brewers usually find to be proper when
+they begin to work their liquor. Then remove the vessel into some warm
+situation near a fire, where the thermometer stands between 70 and 80
+degrees (Fahrenheit,) and here let it remain till the fermentation
+begins, which will be plainly perceived within thirty hours; add then
+two quarts more of a like decoction of malt, when cool, as the first
+was; and mix the whole in the larger sized vessel, and stir it well in,
+which must be repeated in the usual way, as it rises in a common vat:
+then add a still greater quantity of the same decoction, to be worked in
+the largest vessel, which will produce yeast enough for a brewing of
+forty gallons.]
+
+This yeast ought to be renewed every four or five days in the summer,
+and eight or ten days in the winter--but it is safer to renew it
+oftener, or at shorter intervals, than suffering it to stand longer. In
+twenty-four hours after it begins to work, it is fit for use.
+
+Between a pint and half a pint of the foregoing stock yeast, is
+sufficient to raise the yeast for the daily use of three hogsheads.
+
+
+ART. III.
+
+The most proper vessel for preserving stock yeast is an earthen crock,
+that will hold three gallons at least, with a cover of the same, well
+glazed--as it will contract no acid from the fermentation, and is easily
+scalded and sweetened. There ought to be two of the same size, that when
+one is in use, the other may be sweetening--which is effected by
+exposing them to frost or fire.
+
+
+ART. IV.
+
+_To know when Yeast is good or bad._
+
+When you perceive your yeast working, observe if it works quick, sharp
+and strong, and increasing in bulk nearly double what it was before it
+began to work, with a sweet sharp taste, and smell, with the appearance
+of a honey comb, with pores, and always changing place, with a bright
+lively colour, then you may pronounce your yeast good; on the contrary,
+if it is dead, or flat and blue looking, with a sour taste, and smell,
+(if any at all,) then you may pronounce it bad, and unfit for use, and
+of course must be renewed.
+
+
+ART. V.
+
+_How to renew Yeast when sour._
+
+About two hours before you begin to make your beer, take one pint of the
+sour yeast, put it into a clean dish or vessel, and pour clean cold
+water over it--changing the water every fifteen minutes, until the acid
+be extracted, have it then in readiness to mix with the beer, which is
+to be prepared, in the following manner, viz. Take one pint malt, and
+scald it well in a clean vessel, with a gallon of boiling water, let it
+stand half an hour closely covered--then pour it into a pot with plenty
+of hops--then strain it into a well scalded earthen jug, when milk
+warm--add then a small quantity of the yeast, (sweetened as directed in
+the first part of this receipt,) with two or three table spoon fulls of
+molasses ... set it past for twenty four hours to ferment ... then pour
+off the top, or beer that is in the jug, leaving about a quart in the
+bottom ... then that which remains in the bottom will be yeast with
+which to start your stock yeast.
+
+
+ART. VI.
+
+The method of procuring and keeping stock yeast, by the generality of
+distillers, merits in the mind of the author of this work, most decided
+disapprobation. They generally procure yeast once a week, or month, from
+brewers, and if not convenient to be had in this way, they often use
+such as is used by country women, for baking bread, without paying any
+regard to the quality, or whether sour; with such, tho' generally bad,
+they proceed to make their daily yeast, and often continue the use of
+it, until the grain will no longer yield a gallon of whiskey to the
+bushel, and so often proceed in this miserable and indolent mode of
+procuring and renewing yeast, to the great prejudice of their own, and
+employer's interest ... attributing the small yield of liquor to the
+badness of the grain ... the manner in which it is chopped, or some
+other equally false cause. Then to the idle and careless habits of
+distillers, must be attributed any yield short of three gallons to the
+bushel of rye.... To ensure this quantity at least from the bushel, the
+author discovers the anxiety expressed, and the care recommended in the
+foregoing pages, on the subject of preserving and keeping good yeast,
+and recommends the following as the best mode of preparing.
+
+
+ART. VII.
+
+_Stock Yeast good for years._
+
+When the weather is moderately warm in autumn or the spring, take of
+your best stock yeast that has fermented about twenty four hours, and
+stir it thick with the coarsest middlings of wheat flour, add small
+quantity of whiskey, in which, previously dissolve a little salt, when
+you have stirred the middlings with a stick, rub it between your hands
+until it becomes pretty dry, then spread it out thin, on a board to dry
+in the sun ... rubbing once or twice in the day between your hands until
+it is perfectly dry, which will be in three or four good days--taking it
+in at night before the dew falls--when it is properly dried, put it up
+in a paper and keep it in a dry airy place for use.
+
+Thus yeast will keep good, if free from moisture, for any length of
+time, and it is the only effectual mode of preserving stock yeast pure
+and sweet ... when put up conformably to the foregoing instructions, the
+distiller may always rely on having it good, and depend on a good turn
+out of his grain, provided he manages the other parts of his distilling
+equally well.
+
+About two hours before you mean to use the dried yeast, the mode is to
+take two gills, place it in any convenient vessel, and pour thereon
+milk-warm water, stir and mix it well with the yeast, and in two or
+three hours good working yeast will be produced.
+
+In the spring every distiller ought to make as much as would serve 'till
+fall, and every fall as much as will serve thro' the winter, reckoning
+on the use of one pint per week, three gills being sufficient to start
+as much stock yeast as will serve a common distillery one week.
+
+
+ART. VIII.
+
+_To make the best Yeast for daily use._
+
+For three hogsheads take two handfuls of hops, put them into an iron
+pot, and pour thereon three gallons boiling water out of your boiler,
+set the pot on the fire closely covered half an hour, to extract the
+strength from the hops, then strain it into your yeast vessel, thicken
+it with chopped rye, from which the bran has been sifted ... stir it
+with a clean stick until the lumps are all well broken and mixed ...
+cover it close with a cloth for half an hour, adding at the time of
+putting in the chopped rye, one pint of good malt when the rye is
+sufficiently scalded, uncover and stir it well until it is milk-warm,
+then add one pint good stock yeast, stirring until you are sure it is
+well mixed with the new yeast. If your stock yeast is good, this method
+will serve you ... observing always, that your water and vessels are
+clean, and the ingredients of a good quality; as soon as you have cooled
+off and emptied your yeast vessel, scald and scour, and expose it to the
+night air to purify. Tin makes the best yeast vessel for yeast made
+daily, in the above mode.
+
+In the course of my long practice in distilling I fully discovered that
+a nice attention to yeast is absolutely necessary, and altho' I have in
+the foregoing pages said a great deal on the subject, yet from the
+importance justly to be attached to this ingredient in distilling, and
+to shew more fully the advantages and disadvantages arising from the use
+of good and bad yeast, I submit the following statement for the
+consideration of my readers.
+
+Advantages in using good yeast for one month,
+  at 5 bushels per day; 30 days at 5 bushels,
+  is 150 bushels at 60 cents, costs          $ 90 00
+
+Contra
+150 bushels yield 3 gallons per bushel, at
+  50 cents per gallon--450 gallons,
+                                               225 00
+                                             --------
+                                     Profit  $ 135 00
+
+Disadvantages sustained during the above period.
+  150 bushels at 60 cents,                   $  90 00
+
+Contra
+150 bushes yielding 1-1/2 gallons to the
+  bushel--225 gallons at 50 cents,             112 50
+                                              -------
+                                     Profit  $  21 50
+
+Thus the owner or distiller frequently sustains in the distillation of
+his produce, a loss, equal and in proportion to the foregoing--from the
+use of indifferent yeast, and often without knowing to what cause to
+attribute it. This statement will shew more forcibly, than any other
+mode--and is made very moderate on the side of indifferent yeast, for
+with bad sour yeast the yield will be oftener under one gallon to the
+bushel than above one and an half--whereas with good yeast the yield
+will rarely be so low as three gallons to the bushel. It is therefore, I
+endeavor so strongly to persuade the distiller to pay every possible
+attention to the foregoing instructions, and the constant use of good
+yeast only, to the total rejection of all which may be of doubtful
+quality.
+
+
+
+
+SECTION II.
+
+
+ARTICLE I.
+
+_Observations on Wood for Hogsheads._
+
+The cheapest and easiest wrought wood is generally most used for making
+mashing tubs, or hogsheads, and very often for dispatch or from
+necessity, any wood that is most convenient is taken, as pine or
+chesnut; indeed I have seen poplar tubs in use for mashing, which is
+very wrong, as a distiller by not having his hogsheads of good wood, may
+lose perhaps the price of two sets of hogsheads in one season. For
+instance, a farmer is about to erect a distillery, and is convenient to
+a mountain, abounding in chesnut or pine, which from its softness and
+the ease with which it may be worked, its convenience for dispatch sake,
+is readily chosen for his mashing hogsheads.--To such selection of wood,
+I offer my most decided disapprobation, from my long experience, I
+know that any kind of soft wood will not do in warm weather. Soft porus
+wood made up into mashing tubs when full of beer and under fermentation,
+will contract, receive or soak in so much acid, as to penetrate nearly
+thro' the stave, and sour the vessel to such a degree, in warm weather,
+that no scalding will take it out--nor can it be completely sweetened
+until filled with cold water for two or three days, and then scalded; I
+therefore strongly recommend the use of, as most proper
+
+_White Oak._
+
+Disapproving of black, tho' next in order to white oak staves for all
+the vessels about the distillery ... as being the most durable of close
+texture, easily sweetened ... and hard to be penetrated by acids of any
+kind, tho' sometimes the best white oak hogsheads may sour, but two or
+three scaldings will render them perfectly sweet ... if white oak cannot
+be had, black oak being of the next best in quality may be used ... and
+again I enter my protest against pine, chesnut, poplar, and every kind
+of soft porus wood.
+
+If possible, or if at all convenient, have the vessels iron bound and
+painted, to prevent worms and the weather from injuring them, using one
+good wood hoop on the bottom to save the chine.
+
+
+ART. II.
+
+_To sweeten Hogsheads by scalding._
+
+When you turn your vessels out of doors (for it is esteemed slothful and
+a lazy mode to scald them in the still house,) you must wash them clean
+with your scrubbing brush, then put in sixteen or twenty gallons boiling
+water--cover it close for about twenty minutes, then scrub it out
+effectually with your scrubbing broom, then rinse your vessel well with
+a couple buckets clean cold water, and set them out to receive the
+air--this method will do in the winter, provided they are left out in
+the frost over night--but in summer, and especially during the months of
+July and August, this mode will not do--it is during those extreme warm
+months in our latitude, that the vessels are liable to contract putrid
+particles, which may be corrected by the following mode of making
+
+_Hogsheads perfectly sweet._
+
+Scald them twice, as above directed, then light a brimstone match, flick
+it on the ground, turn your hogshead down over it, let it stand until
+the match quits burning, this operation is necessary once a week--a
+method I have found effectual.
+
+
+ART. III.
+
+_To sweeten Hogsheads by burning._
+
+When you have scalded your hogsheads well, put into each, a large
+handful of oat or rye straw, set it on fire, and stir it till it is in
+a blaze, then turn the mouth of the hogshead down; the smoke will purify
+and sweeten the cask. This process should be repeated every other day,
+especially during summer--it will afford you good working casks,
+provided your yeast be good, and your hogsheads are well mashed.
+
+There ought always to be in a distillery more vessels than are necessary
+for immediate use, that they may alternately be exposed to the frost and
+air one night at least before brought into service, always bearing in
+mind that the utmost attention to cleanliness is necessary, in order to
+afford such yield from the grain, or fruit, as may be requisite to
+compensate for the expense and labor of extracting spirits--and
+moreover, that the exercise of the finest genius possessed by man is
+scarcely capable of taking from small grain, all the spirit it
+contains:.... good materials will not suffice ... the most marked
+attention is indispensably necessary to yeast; a mind capable of judging
+of fermentation in all its stages ... a close adherence to the manner of
+using the ingredients ... preparing them, and the use of sweet vessels,
+with great industry and a knowledge to apply it at the proper moment,
+are all necessary to enable the accomplishment of the desired end.
+
+Note ... In scalding your hogshead I would recommend the use of a shovel
+full of ashes, which will scald more sharply.
+
+
+
+
+SECTION III.
+
+
+ARTICLE I.
+
+_To Mash Rye in the common mode._
+
+Take four gallons cold water to each hogshead, add one gallon malt, stir
+it well with your mashing stick, until the malt is thoroughly wet--when
+your still boils, put in about sixteen gallons boiling water, then put
+in one and an half bushels of chopped rye, stirring it effectually,
+until there is no lumps in it, then cover it close until the still
+boils, then put in each hogshead, three buckets or twelve gallons
+boiling water, stirring it well at the same time--cover it close--stir
+it at intervals until you perceive your rye is scalded enough, which you
+will know by putting in your mashing stick, and lifting thereon some of
+the scalded rye, you will perceive the heart or seed of the rye, like a
+grain of timothy seed sticking to the stick, and no appearance of mush,
+when I presume it will be sufficiently scalded--it must then be stirred
+until the water is cold enough to cool off, or you may add one bucket or
+four gallons of cold water to each hogshead, to stop the scalding.
+
+I have known this process succeed well with an attentive distiller.
+
+
+ART. II.
+
+_The best method of distilling Rye._
+
+Take four gallons boiling, and two gallons cold water--put it into a
+hogshead, then stir in one and a half bushels chopped rye, let it stand
+five minutes, then add two gallons cold water, and one gallon malt,
+stir it effectually--let it stand till your still boils, then add
+sixteen gallons boiling water, stirring it well, or until you break all
+the lumps--then put into each hogshead, so prepared, one pint coarse
+salt, and one shovel full of hot coals out of your furnace. (The coals
+and salt have a tendency to absorb all sourness and bad smell, that may
+be in the hogshead or grain;) if there be a small quantity of hot ashes
+in the coals, it is an improvement--stir your hogsheads effectually
+every fifteen minutes, keeping them close covered until you perceive the
+grain scalded enough--when you may uncover, if the above sixteen gallons
+boiling water did not scald it sufficiently, water must be added until
+scalded enough--as some water will scald quicker than others--it is
+necessary to mark this attentively, and in mashing two or three times,
+it may be correctly ascertained what quantity of the kind of water used
+will scald effectually--after taking off the covers, they must be
+stirred effectually, every fifteen minutes, till you cool off--for which
+operation, see "_Cooling off._" To those who distill all rye, I
+recommend this method, as I have found it to answer every kind of water,
+with one or two exceptions.
+
+Distillers will doubtless make experiments of the various modes
+recommended and use that which may prove most advantageous and
+convenient.
+
+
+ART. III.
+
+_To Mash two thirds Rye and one third Corn in Summer._
+
+This I have found to be the nicest process belonging to distilling--the
+small proportion of corn, and the large quantity of scalding water,
+together with the easy scalding of rye, and the difficulty of scalding
+corn, makes it no easy matter to exactly hit the scald of both; but as
+some distillers continue to practice it, (altho' not a good method in my
+mind, owing to the extreme nice attention necessary in performing it.)
+In the following receipt I offer the best mode within my knowledge, and
+which I deem the most beneficial, and in which I shew the process and
+mode pursued by other distillers.
+
+Take four gallons cold water, put it into a hogshead, then stir half a
+bushel corn into it, let it stand uncovered thirty minutes, then add
+sixteen gallons boiling water, stir it well, cover it close for fifteen
+minutes, then put in your rye and malt and stir it until there be no
+lumps, then cover it and stir it at intervals until your still boils,
+then add, eight, twelve, or sixteen gallons boiling water, or such
+quantity as you find from experience, to answer best--(but with most
+water, twelve gallons will be found to answer) stirring it well every
+fifteen minutes until you perceive it is scalded enough, then uncover
+and stir it effectually until you cool off; keeping in mind always that
+the more effectually you stir it, the more whiskey will be yielded. This
+method I have found to answer best, however, I have known it to do very
+well, by soaking the corn in the first place, with two gallons warm, and
+two gallons cold water, instead of the four gallons of cold water,
+mentioned above--others put in the rye, when all the boiling water is in
+the hogshead, but I never found it to answer a good purpose, nor indeed
+did I ever find much profit in distilling rye and corn in this
+proportion.
+
+
+ART. IV.
+
+_To distill one half Rye and one half Corn._
+
+This method of distilling equal quantities of rye and corn, is more in
+practice, and is much better than to distill unequal proportions, for
+reason you can scald your corn and rye to a certainty, and the produce
+is equal if not more, and better whiskey, than all rye. The indian corn
+is cheaper, and the seed is better than if all rye. I would recommend
+this, as the smallest quantity of corn to be mixed with rye for
+distillation, as being most productive, and profitable. The following
+receipt I have found to answer all waters--yet there may be places where
+the distiller cannot follow this receipt exactly, owing to hard or soft
+water, (as it is generally termed) or hard flint or soft floury corn,
+that will either scald too much or too little--but this the attentive
+distiller will soon determine by experience.
+
+Have your hogshead perfectly sweet, put into each, three gallons of cold
+and three of boiling water, or more or less of each, as you find will
+answer best--then stir in your corn--fill up your boiler, bring it
+briskly to a boil--then put to each hogshead twelve gallons boiling
+water, giving each hogshead one hundred stirs, with your mashing stick,
+then cover close, fill up your boiler and keep a good fire under her, to
+produce a speedy boil; before you add the last water, put into each
+hogshead one pint of salt, and a shovel full of hot coals and ashes from
+under your still, stir the salt and coals well, to mix it with your
+corn, the coal will remove any bad smell which may be in the
+hogshead--Should you find on trial, that rye don't scald enough, by
+putting it in after your last water, you may in that case put in your
+rye before the last water--but this should be ascertained from several
+experiments. I have found it to answer best to put in the rye after all
+the water is in the hogshead, especially if you always bring the still
+briskly to a boil--then on your corn put twelve or sixteen gallons
+boiling water, (for the last water,) then if you have not already mashed
+in your rye, put it in with one gallon good malt to each hogshead,
+carefully stirring it immediately very briskly, for fear of the water
+loosing its heat, and until the lumps are all broken, which you will
+discover by looking at your mashing stick; lumps generally stick to it.
+When done stirring, cover the hogshead close for half an hour, then
+stir it to ascertain whether your grain be sufficiently scalded, and
+when nearly scalded enough, uncover and stir steady until you have it
+cool enough to stop scalding; when you see it is scalded enough, and by
+stirring that the scalding is stopped, uncover your hogsheads, and stir
+them effectually, every fifteen minutes, until they are fit to cool
+off--remembering that sweet good yeast, clean sweet hogsheads, with this
+mode of mashing carefully, will produce you a good turn out of your
+grain. The quantity of corn and rye is generally two stroked half
+bushels of each, and one gallon malt.
+
+
+ART. V.
+
+_To Mash one third Rye and two thirds Corn._
+
+This I deem the most profitable mashing that a distiller can work, and
+if he can get completely in the way of working corn and rye in this
+proportion, he will find it the easiest process of mashing. That corn
+has as much and as good whiskey as rye or any other grain, cannot be
+disputed, and the slop or pot ale is much superior to that of any other
+grain, for feeding or fattening either horned cattle or hogs--one gallon
+of corn pot ale being esteemed worth three of rye, and cattle will
+always eat it better--and moreover, corn is always from one to two
+shillings per bushel cheaper than rye, and in many places much
+plentier--so that by adopting this method and performing it well, the
+distiller will find at the close of the year, it has advantages over all
+other processes and mixtures of rye and corn, yielding more profit, and
+sustaining the flock better. Hogs fatted on this pot ale, will be found
+decidedly better than any fatted on the slops of any other kind of
+mashing.
+
+_Mash as follows._
+
+Have sweet hogsheads, good yeast and clean water in your boiler; when
+the water is sharp, warm, or half boiling, put into every hogshead you
+mean to mash at the same time, six, eight or as many gallons of the half
+boiling water, as will completely wet one bushel corn meal--add then
+one bushel chopped corn, stir it with your mashing stick till your corn
+is all wet; it is better to put in a less quantity of water first, and
+so add as you may find necessary, until completely wet (be careful in
+all mashings, that your mashing stick be clean), this is called soaking
+the corn. Then fill up your boiler, bring her quickly to a boil, when
+effectually boiling, put into every hogshead, twelve gallons boiling
+water, stirring it well after putting in each bucket, until the lumps
+are quite broken--cover the hogsheads close, after a complete
+stirring--fill up your boiler, bring her quickly to boil for the last
+mashing--stir the corn in the hogshead every fifteen minutes, till your
+last water is boiling--put into each hogshead one pint salt, and a
+shovel full of red hot coals, stirring it well--then put in each
+hogshead sixteen gallons of boiling water, stir it well--cover it close
+for twenty-five minutes--then put into each hogshead one half bushel rye
+meal, and one gallon good chopped malt, stirring it until the lumps are
+all broken, then cover it close, stir it every half hour, until you
+perceive it sufficiently scalded--then uncover it and stir it as often
+as your other business will permit, until ready to cool off.
+
+In this and every other mashing you must use sweet vessels only and good
+yeast, or your labor will be in vain; and in all kinds of mashing you
+cannot stir too much.
+
+
+ART. VI.
+
+_To Mash Corn._
+
+This is an unprofitable and unproductive mode of mashing, but there may
+be some times when the distiller is out of rye, on account of the mill
+being stopped, bad roads, bad weather, or some other cause; and to avoid
+the necessity of feeding raw grain to the hogs or cattle, (presuming
+every distillery to be depended on for supplying a stock of some kind,
+and often as a great reliance for a large stock of cattle and hogs,) in
+cold weather I have found it answer very well, but in warm weather it
+will not do. Those who may be compelled then from the above causes, or
+led to it by fancy, may try the following method. To one hogshead, put
+twelve gallons boiling water, and one and an half bushels corn, stir it
+well, then when your water boils, add twelve gallons more, (boiling
+hot,) stir it well, and cover it close, until the still boils the third
+time, then put in each hogshead, one quart of salt, and sixteen gallons
+boiling water, stir it effectually, cover it close until you perceive it
+nearly scalded enough, then put in two, or three gallons cold water, (as
+you will find to answer best,) and two gallons malt, or more if it can
+be spared--stir it well, then cover it for half an hour, then uncover
+and stir it well, until cold enough to cool off.
+
+
+ART. VII.
+
+_To make four gallons from the bushel._
+
+This is a method of mashing that I much approve of, and recommend to all
+whiskey distillers to try it--it is easy in process, and is very little
+more trouble than the common method, and may be done in every way of
+mashing, as well with corn or rye, as also a mixture of each, for eight
+months in the year; and for the other four is worth the trouble of
+following. I do not mean to say that the quantity of four gallons can be
+made at an average, in every distillery, with every sort of grain, and
+water, or during every vicissitude of weather, and by every distiller,
+but this far I will venture to say, that a still house that is kept in
+complete order, with good water, grain well chopped, good malt, hops,
+and above all good yeast; together with an apt, careful and industrious
+distiller, cannot fail to produce at an average for eight months in the
+year, three and three quarter gallons from the bushel at a moderate
+calculation. I have known it sometimes produce four and an half gallons
+to the bushel, for two or three days, and sometimes for as many weeks,
+when perhaps, the third or fourth day, or week, it would scarcely yield
+three gallons; a change we must account for, in a change of weather, the
+water or the neglect or ignorance of the distiller. For instance, we
+know that four gallons of whiskey is in the bushel of rye or
+corn--certain, that this quantity has been made from the bushel; then
+why not always? Because, is the answer, there is something wrong, sour
+yeast or hogsheads, neglect of duty in the distiller, change of grain,
+or change of weather--then of course it is the duty of the distiller to
+guard against all these causes as near as he can. The following method,
+if it does not produce in every distillery the quantity above mentioned,
+will certainly produce more whiskey from the bushel, than any other mode
+I have ever known pursued.
+
+Mash your grain in the method that you find will yield you most
+whiskey--the day before you intend mashing, have a clean hogshead set in
+a convenient part of the distillery; when your singling still is run
+off, take the head off and fill her up with clean water, let her stand
+half an hour, to let the thick part settle to the bottom, which it will
+do when settled, dip out with a gallon or pail, and fill the clean
+hogshead half full, let the hogshead stand until it cools a little, so
+that when you fill it up with cool water, it will be about milk-warm,
+then yeast it off with the yeast for making 4 gallons to the bushel,
+then cover it close, and let it work or ferment until the day following,
+when you are going to cool off; when the cold water is running into your
+hogshead of mashed stuff, take the one third of this hogshead to every
+hogshead, (the above being calculated for three hogsheads) to be mashed
+every day, stirring the hogsheads well before you yeast them off. This
+process is simple, and I flatter myself will be found worthy of the
+trouble.
+
+
+ART. VIII.
+
+_To know when Grain is scalded enough._
+
+Put your mashing stick into your hogshead and stir it round two or three
+times gently, then lift it out and give it a gentle stroke on the edge
+of your hogshead--if you perceive the batter or musky part fall off your
+stick, and there remains the heart of the grain on your mashing stick,
+like grains of timothy seed, then be assured that it is sufficiently
+scalded, if not too much, this hint will suffice to the new beginner,
+but experience and observation will enable the most correct judgment.
+
+
+ART. IX.
+
+_Directions for cooling off._
+
+Much observation is necessary to enable the distiller to cool off with
+judgment--which necessity is increased by the versatility of our
+climate, the seasons of the year, and the kinds of water used. These
+circumstances prevent a strict adherence to any particular or specific
+mode; I however submit a few observations for the guidance of distillers
+in this branch.--If in summer you go to cool off with cold spring water,
+then of course the mashed stuff in your hogsheads must be much warmer,
+than if you intended cooling off with creek or river water, both of
+which are generally near milk warm, which is the proper heat for cooling
+off--In summer a little cooler, and in winter a little warmer.
+
+It will be found that a hogshead of mashed grain will always get warmer,
+after it begins to work or ferment.
+
+When the mashed stuff in your hogsheads is brought to a certain degree
+of heat, by stirring, which in summer will feel sharp warm, or so warm,
+that you can hardly bear your hand in it for any length of time, will do
+for common water, but for very cold or very warm water to cool off with,
+the stuff in the hogsheads must be left colder or warmer, as the
+distiller may think most expedient, or to best suit the cooling off
+water.
+
+When you think it is time to cool off, have a trough or conveyance to
+bring the water to your hogsheads ready--let the hogsheads be well
+stirred, then let the water run into them slowly, stirring them all the
+time the water is running in, until they are milk warm, then stop the
+water, and after stirring them perfectly, put in the yeast and stir it
+until completely incorporated with the mashed stuff, then cover your
+hogshead until it begins to ferment or work, then uncover it.
+
+
+ART. X.
+
+_To ascertain when Rye works well in the Hogshead._
+
+When mashed rye begins to work or ferment in the hogsheads, either in a
+heavy, thick, or light bubbly top, both of which are unfavorable; when
+it rises in a thick heavy top, you may be sure there is something wrong,
+either in the grain, yeast, or cooling off. When the top (as called by
+distillers) appear, with bubbles about the size of a nutmeg, rising and
+falling alternately, with the top not too thick nor too thin, and with
+the appearance of waves, mixed with the grain in the hogshead, rising
+and falling in succession, and when you put your head over the steam,
+and it flying into your nose, will have a suffocating effect, or when it
+will instantly extinguish a candle when held over it, you may feel
+assured, it is working well.
+
+From these hints and the experience of the distiller, a judgment may be
+formed of the state of fermentation and the quality.
+
+
+ART. XI.
+
+_To prevent Hogsheads from working over._
+
+If the stuff is cooled off too warm, or too much yeast is put in the
+hogsheads, they will work over, and of course lose a great deal of
+spirit, to prevent which, take tallow and rub round the chine of the
+hogsheads a little higher than they ought to work; it will generally
+prevent them from rising any higher, but if they will work over in spite
+of this remedy, then drop a little tallow into the stuff, it will
+immediately sink the stuff to a proper height.
+
+
+
+
+SECTION IV.
+
+
+ARTICLE I.
+
+_Observations on the quality of Rye for distilling._
+
+The best rye for distilling is that which is thoroughly ripe, before it
+is cut, and kept dry till threshed; if it has grown on high or hilly
+ground, it is therefore to be preferred, being then sounder and the
+grain fuller, than that produced on low level land--but very often the
+distiller has no choice, but must take that which is most
+convenient;--great care however ought to be observed in selecting sound
+rye, that has been kept dry, is clean and free from cockle, and all
+kind of dirt, advantages will result from fanning it, or running it
+through a windmill before it is chopped.
+
+
+ART. II.
+
+_Mode of chopping Rye and the proper size._
+
+The mill stones ought to be burrs, and kept very sharp for chopping rye
+for distillation; and the miller ought to be careful not to draw more
+water on the wheel than just sufficient to do it well, and avoid feeding
+the stones plentifully; because in drawing a plentiful supply of water,
+the wheel will compel a too rapid movement of the stones, of course
+render it necessary they should be more abundantly fed, which causes
+part to be ground dead, or too fine, whilst part thereof will be too
+coarse, and not sufficiently broken, so that a difficulty arises in
+scalding--for in this state it will not scald equally, and of
+consequence, the fermentation cannot be so good or regular; and
+moreover as part of it will merely be flattened, a greater difficulty
+will arise in breaking the lumps, when you mash and stir your hogsheads.
+If burr stones are very sharp, I recommend the rye to be chopped very
+fine, but to guard against over-seeding, or pressing too much on them;
+but if the stones are not sharp, I would recommend the rye should be
+chopped about half fine. Distillers in general sustain a loss from
+having their rye chopped so coarse as I have observed it done in common.
+
+
+ART. III.
+
+_Chopping or Grinding Indian Corn._
+
+Indian corn cannot be ground too fine for distilling.
+
+
+ART. IV.
+
+_Malt_
+
+Cannot be ground too coarse, provided it is done even--there ought to be
+no fine nor coarse grains in malt, but ground perfectly alike, and of
+the same grade. If ground too fine, it will be apt to be scalded too
+much in mashing. Malt does not require half the scalding necessary in
+rye. Let the distiller try the experiment of coarse and then of fine
+ground malt and judge for himself.
+
+
+ART. V.
+
+_How to choose Malt._
+
+Malt is chosen by its sweet smell, mellow taste, full flower, round body
+and thin skin. There are two kinds used, the pale and the brown--the
+pale is the best.
+
+
+ART. VI.
+
+_How to build a Malt kiln in every Distillery._
+
+When setting up your stills, leave a space of about nine inches for a
+small furnace between the large ones, extend it to your chimney and
+carry up a funnel, there-from to the loft, then stop it--here build the
+kiln on the loft, about 4 or 5 feet square, the walls to be composed of
+single brick, 3 feet high--lay the bottom with brick, cover it with a
+plaster of mortar, to prevent the floor from taking fire. Turn the
+funnel of the chimney into, and extend it to the centre of the kiln,
+cover the top, leaving vent holes at the sides for the heat to escape
+thro'--Place on the top of the kiln, sheet iron or tin punched full of
+small holes, too small to admit the passage of malt; lay the malt on the
+top of the tin, when ready for drying. Put coals from under the still
+furnace into the small furnace leading to the kiln, which will heat the
+kiln and dry the malt above, by adding to or diminishing the quantity of
+coals, the heat may be increased or decreased, as may be found
+necessary. Malt for distilling ought to be dried without smoke.
+
+
+ART. VII.
+
+_Hops._
+
+Give a preference to hops of a bright green colour, sweet smell, and
+have a gummy or clammy effect when rubbed between the hands or fingers.
+
+
+
+
+SECTION V.
+
+
+ARTICLE I.
+
+_How to order and fill the Singling still when distilling Rye._
+
+Scrape, clean, and grease the singling still, fill her up with beer, and
+keep a good fire under her, till she be warm enough to head, stirring
+her constantly with a broom, to prevent the grain from sticking to the
+bottom or sides, and burning, which it is very apt to do when the beer
+is cold, but when it comes to boil there is little danger, prevented by
+the motion of boiling; have the head washed clean--when she is ready for
+the head, clap it on and paste it; keep up a brisk fire, until she
+begins to drop from the worm, then put in the damper in the chimney, and
+if the fire be very strong, moderate it a little, by throwing ashes or
+water on it, to prevent her throwing the head, which she will be very
+apt to do if very full, and coming round under a strong fire, (should
+the head come, or be thrown off, the spirit remaining will scarcely be
+worth running off). When fairly round and running moderately, watch her
+for half an hour; after which, unless the fire is very strong all danger
+is over.
+
+Should she happen to throw the head, it is the duty of the distiller to
+take and (wash the head and worm--the latter will be found full of
+stuff) clean, clap on the head, and paste it--but the moment the head is
+thrown off, the fire should be drowned out, and water thrown into the
+still to prevent her boiling over.
+
+It is important that after every run, or rather before you commence a
+run, the distiller should carefully clean out the still, wipe the
+bottom dry, and grease her well, to prevent her from burning and
+singeing the liquor.
+
+
+ART. II.
+
+_Mode of managing the doubling Still when making Whiskey._
+
+Let the doubling still be carefully cleaned and washed out, then be
+filled with singlings and low wines left from the run preceding, add
+thereto half a pint of salt and one quart of clean ashes, which will
+help to clear the whiskey, and a handful of Indian meal to prevent the
+still from leaking at the cock, or elsewhere--clean the head and worm,
+put on the head, paste it well; put fire under and bring her round
+slowly, and run the spirit off as slow as possible, and preserve the
+water in the cooling tub as cold as in your power.
+
+Let the liquor as it runs from the worm pass thro' a flannel to prevent
+the overjuice from the copper, and the oil of the grain from mixing with
+the spirit. The first being poisonous, and the latter injurious to the
+liquor.
+
+The doubling still cannot be run too slow for making good whiskey ...
+observe when the proof leaves the worm, that is when there is no proof
+on the liquor as it comes from the worm, if there be ten gallons in your
+doubling keg, if so, run out three more, which will make in all thirteen
+gallons first proof whiskey. If the proof leaves the worm at eight
+gallons, then run till eleven gallons and so on in proportion, to the
+larger or smaller quantity in your keg at the time of the ceasing of the
+proof.
+
+
+ART. III.
+
+_Observations on the advantages of making strong and good Whiskey with
+stalement, &c._
+
+The distiller who makes whiskey for a market under the government of
+inspection laws, too weak, sustains a loss of a cent for each degree it
+may be under proof ... and the disadvantages are increased in proportion
+to the extent of land carriage. If a distance of seventy miles, the
+price of carriage per gallon will be about six cents, paying the same
+price for weak or strong ... not only the disadvantage of paying for the
+carriage of feints or water, but the loss in the casks, which tho' small
+apparently at first view, yet if nicely attended to, will amount in the
+course of the year to a sum of moment to every distiller or proprietor.
+To convey my ideas, or render a more compleat exposition of my
+impressions as to the actual loss on one waggon load (predicated on a
+distance of seventy miles land carriage) of first proof whiskey, and
+that nine degrees under proof. I give the following statement.
+
+300 _gallons good first proof
+whiskey at_ 50 _cents_,            $ 150
+_haling at six cents_,                18
+                                   ________
+                                   $ 132 00
+
+300 _gallons whiskey nine
+degrees under proof at_ 41
+_cents_,                           $ 123
+_haling_                              18
+                                   ________
+                                   $ 105 00
+                                   ________
+                       difference   $ 27 00
+
+This difference of twenty-seven dollars in favor of the distiller, who
+sends first proof whiskey, is not the only advantage, but he saves in
+barrels or casks, what will contain fifty four gallons, nearly two
+barrels; which together with the time saved, or gained in running good
+whiskey only, of filling and measuring it out, loading, &c. will leave
+an advantage of I presume, three dollars in each load. Or to verify
+more satisfactorily, and I hope my readers will not think me too prolix,
+as economy cannot be too much attended to in this business, I add a
+statement predicated on a year's work, and on the foregoing principles:
+
+_The distiller of weak whiskey, in twelve months,
+or one year, distils at the rate of_ 100 _gallons
+per week, or say in the year, he prepares for a market
+at the above distance,_ 5000 _gallons,
+which ought to command_                                   $ 2,500
+
+_But he sustains a loss or deduction of_ 9 _cents_,           450
+
+_Then the first loss may safely be computed at_           $   450
+
+150 _empty barrels necessary to contain_ 5000 _gallons,
+at_ 33-1/3 _gallons to the barrel, estimating the barrel
+at 7s and 6d, is_                                         $   150
+
+_This quantity of whiskey, when reduced to proof, is
+4,100 gals. which would have occupied only 123 barrels_,      123
+
+                                                             -------
+                                                               27
+
+_Then the second loss may be estimated at_                $    27
+
+_He ought to have made this quantity of_ 4100
+_gallons in nine months and three weeks, but we will say
+10 months, sustaining a loss of two months in the year._
+
+_3d item of loss. Hire of distiller for 2 months at_ $12         24 00
+
+_4th do. Rent of distillery do. at L15 per annum._                6 66
+
+_5th do. One sixth of the wood consumed, (at the rate of
+100 cords per annum,) 16 cords_,                                 20 00
+
+_6th do. One sixth of the Malt, do. say 90 bushels_,             90 00
+
+_7th do. Is the wear and tear of stills, vessels, &c._
+                                                                 12 34
+                                                               -------
+                                                              $ 630
+
+Showing hereby a total annual loss to the careless distiller, of six
+hundred and thirty dollars, and a weekly loss of twelve dollars and
+three cents in the whiskey of nine degrees below proof--our ninth part
+of which is seventy dollars, which is the sum of loss sustained on each
+degree in this quantity of whiskey.
+
+The foregoing I flatter myself will not only show the necessity of care,
+cleanliness, industry and judgment, in the business of distilling; a
+business professed to be known, by almost every body--but in reality
+quite a science, and so abstruse as to be but too imperfectly
+understood; and moreover, the value of time, so inestimable in itself,
+the economy of which is so rarely attended to.
+
+
+ART. IV.
+
+_Distilling of Buckwheat._
+
+Buckwheat is an unprofitable grain for the distillers when distilled by
+itself, but when mixed with rye, it will yield nearly as much as rye;
+but I would by no means recommend the use of it when it can be avoided.
+Tho' sometimes necessity requires that a distiller should mash it for a
+day or two, when any thing is the matter, or that grain cannot be
+procured. In such event, the directions for distilling rye, or rye and
+corn may be followed, but it requires a much larger quantity of boiling
+water and if distilled by itself; it is necessary some wheat bran be
+mixed with it to raise it to the top of the hogshead: but by no means
+use buckwheat meal in making yeast.
+
+
+ART. V.
+
+_Distilling of Potatoes._
+
+This is a branch of distilling that I cannot too highly recommend to the
+attention of every American--nor can the cultivation of this valuable
+vegetable be carried to a too great extent, the value of which ought to
+be known to every planter and it some times has awakened my surprise
+that they are not more cultivated, as it is notorious that they will
+sustain, and be a tolerable food for every thing possessing life on this
+earth--and as they produce a brandy, if properly made, of fine flavour.
+I hope yet to see the day when it will take precedence of French brandy
+and West-India spirits, and thereby retain in our own country, the
+immense sums at present expended on those foreign liquors; which, tho'
+benefitted by the sea voyage, yet often reaches us in a most
+pernicious state, and is frequently adulterated here.
+
+Could the American farmer be brought to raise a larger quantity of
+potatoes than necessary for his consumption at home, the price would be
+lowered, and the distiller might commence the distillation of them with
+greater propriety. That they contain a great deal and a very good
+spirit, I am certain, and moreover, after distillation will yield as
+great a quantity of good wholesome food for cattle or hogs, as rye or
+any other grain. If distillers could be brought to try the experiment of
+distilling ten or twelve bushels annually, I venture to predict that it
+would soon become a source of profit to themselves, encouragement to the
+farmer, and be of benefit to our country at large.
+
+One acre of ground, if well farmed, will produce from fifty to one
+hundred bushels of potatoes, but say sixty on an average. One hundred
+farmers each planting one acre, would yield six thousand bushels, which
+will yield at least two gallons of spirit to each bushel; thus, twelve
+thousand gallons of wholesome spirit may be produced, and with care, as
+good as necessary to be drank. Each farmer proceeding in this way, would
+have one hundred and twenty gallons spirit, as much as he may have
+occasion to use in the year, which would save the price of some acres
+of wheat or one hundred and twenty gallons rye whiskey. Each acre worked
+in potatoes will be in better order to receive a crop of wheat, barley,
+rye, or any kind of grain, than from any other culture. The farmer often
+receiving the advantage of a double crop, at the expense of seed and
+labor. They grow equally well in every soil and climate, in poor as well
+as rich ground--provided the thin soil be manured, and the potatoes
+plastered with plaster of Paris; and moreover, they are easier prepared
+for distilling than either apples, rye or corn, as I shall show
+hereafter when I come to treat of the mode of preparation; and in order
+to demonstrate the advantages that would arise to the farmer and
+distiller; I add a statement of the probable profits of ten acres of
+potatoes, and that of a like number of acres of rye, to shew which
+offers the greatest advantages.
+
+
+                    _Potatoes_          DR.
+
+_Ten acres at_ 60 _bushels is_
+600 _bushels at_ 33 _cents_            $ 198 00
+
+                       _Rye._
+
+_Ten acres of Rye, at_ 30
+_bushels per acre, is_ 300
+_bushels at_ 60 _cents_                $ 180 00
+
+
+               CR.
+600 _bushels yielding_ 2 _gallons
+to the bushel,_ 1200
+_gallons at_ 50 _cents_                  600
+                                       -----
+                                       $ 402
+
+               CR.
+300 _bushels yielding_ 3 _gallons
+to the bushel_, 900
+_gallons at_ 50 _cents_                  450
+                                       -----
+                                       $ 270
+
+_Balance in favor of Potatoes_         $ 132
+
+
+Thus a balance of one hundred and thirty two dollars would appear in
+favor of the yield of potatoes.
+
+I would not pretend to say that ten acres of Potatoes will not take more
+labor than ten acres of rye, but this far I will venture to say, that
+the profits arising from the sale of this brandy, will more than double
+pay the additional expense of raising them, besides the ground will be
+in much better condition to receive a crop of wheat, than the rye
+ground, nay, will be enriched from the crop, whilst the rye ground will
+be greatly impoverished.
+
+
+ART. VI.
+
+_Receipt to prepare Potatoes for Distilling._
+
+Wash them clean, and grind them in an apple mill, and if there be no
+apple mill convenient, they may be scalded and then pounded--then put
+two or three bushels into a hogshead and fill the hogshead nearly full
+of boiling water, and stir it well for half an hour, then cover it close
+until the potatoes are scalded quite soft, then stir them often until
+they are quite cold--then put into each hogshead about two quarts of
+good yeast and let them ferment, which will require eight or ten
+days--the beer then may be drawn off and distilled, or put the pulp and
+all into the still, and distill them as you do apples. I have known
+potatoes distilled in this way to yield upwards of three gallons to the
+bushel.
+
+
+ART. VII.
+
+_Pumpions_
+
+May be prepared by the same process used in preparing potatoes, with the
+exception of not scalding them so high, nor do they require so much
+yeast.
+
+
+ART. VIII.
+
+_Turnips_
+
+Will produce nearly as much spirit as potatoes, but not so good. They
+must be prepared in the same manner.
+
+
+ART. IX.
+
+_How to distil Apples._
+
+Apples ought to be perfectly ripe for distillation, as it has been
+ascertained from repeated trials, that they produce more and better
+spirit, (as well as cider), when fully ripe than if taken green, or the
+ripe and unripe mixed--if taken mixed it will not be found practicable
+to grind them evenly, or equally fine; those fully ripe will be well
+ground, whilst those hard and unripe will be little more than broken or
+slightly bruised--and when this coarse and fine mixture is put into a
+hogshead to work or ferment, that fully ripe and fine ground, will
+immediately begin, and will be nearly if not quite done working before
+the other begins, and of course nearly all the spirit contained in the
+unripe fruit will be lost--and if it is left standing until the ill
+ground unripe fruit is thoroughly fermented, and done working, you will
+perceive that a large portion of the spirit contained in the ripe well
+ground fruit is evaporated and of course lost.
+
+But if the fruit be all ripe and evenly ground, of course then it will
+work regularly and can be distilled in due and right order, and will
+produce the greatest quantity of spirit, and much superior to that
+produced from uneven, ill-ground or unripe fruit.
+
+Apples cannot be ground too fine.
+
+
+ART. X.
+
+_How to order Apples in the Hogsheads._
+
+When the apples are ground put them into open hogsheads to ferment,
+taking care not to fill them too full, or they will work over; set them
+under cover, as the sun will sour them too soon, if permitted to operate
+on them, and by his heat extract a considerable quantity of the spirit,
+if the weather be warm they will work fast enough, provided you have a
+sufficient supply of hogsheads to keep your stills agoing in due time
+and order; about twenty hogsheads are sufficient to keep one singling
+still of one hundred and ten gallons agoing, if you distil the pumice
+with the juice, but if you press off the apples after they are done
+working, you must have three times that number.
+
+In warm weather five or six days is long enough for apples to work, as
+it is always better to distil them before they are quite done working,
+then to let them stand one hour after the fermentation ceases.
+
+
+ART. XI.
+
+_How to work Apples slow or fast._
+
+If the hogsheads ripens too fast for your stills, add every day to each
+hogshead four gallons cold spring water, putting it into a hole made in
+the centre of the apples, with a large round stick of wood; by thus
+putting it into the centre of the hogshead, it will chill the
+fermentation, and thereby prevent the fruit from becoming ripe sooner
+than it may suit the convenience of the distiller. But I think it
+advisable that distillers should take in no more apples than they can
+properly manage in due time.
+
+If the weather be cold, and the apples do not ripen so fast as you wish,
+then add every twelve hours, four gallons boiling, or warm water, which
+will ripen them if the weather be not too cold in four days at farthest.
+
+
+ART. XII.
+
+_How to judge when Apples are ready for distilling._
+
+Put your hand down into the hogsheads amongst the apples as far as you
+can, and bring out a handful of pugs--squeeze them in your hand, through
+your fingers, observe if there be any core, or lumps of apples
+un-digested, if none, you may consider them as sufficiently fermented
+and quite ready for distilling. It may also be ascertained by tasting
+and smelling the cider or juice, which rises in the hole placed in the
+centre; if it tastes sweet and smells strong, it is not yet ready, but
+when quite fermented, the taste will be sour, and smell strong, which is
+the proper taste for distilling. A nice discriminating attention is
+necessary to ascertain precisely, when the fermentation ceases, which is
+the proper moment for distillation, and I would recommend, rather to
+anticipate, than delay one hour after this period.
+
+
+ART. XIII.
+
+_How to fill and order the singling Still, when running Apple
+singlings._
+
+When you perceive your apples ready for distilling, fill the singling
+still with apples and water; using about half a hogshead apples in a
+still of 110 gallons, the residue water, first having cleaned the still
+well, and greased her previous to filling--put fire under her and bring
+her ready to head, as quick as possible, stirring the contents well with
+a broom until ready to head, of which you can judge by the warmth of the
+apples and water, which must be rather warm to bear your hand in it any
+length of time. Wash the still head and worm clean, put on the head,
+paste it, keeping a good fire until she runs at the worm; run off 14
+gallons briskly, and catch the feints in a bucket to throw into the next
+still full, if the singling still too fast, provided she does not smoke
+at the worm. When the first still full is off, and before you go to fill
+her the second time, draw or spread the coals that may be under her, in
+the furnace, and fill the furnace with wood. Shut up your furnace door
+and put in your damper; by proceeding thus, you cool the still and avoid
+burning her; this plan I deem preferable to watering out the fire. When
+empty, rinse the still round with cold water, scrape and grease her,
+then she will be ready to receive a second charge.
+
+Care is necessary in scraping and greasing your still every time she is
+emptied, if this is neglected, the brandy may be burnt and the still
+injured.
+
+
+ART. XIV.
+
+_How to double Apple Brandy._
+
+Fill the doubling still with singlings, and add a quart of lime, (which
+will clear it) put fire under her and bring her to a run briskly--after
+she runs, lessen the fire and run her as slow as possible. Slow running
+will prevent any of the spirit from escaping, and make more and better
+brandy, than fast running.--Let the liquor filter thro a flannel cloth
+from the worm.
+
+
+ART. XV.
+
+_How to prepare Peaches._
+
+Peaches like apples ought to be equally ripe, in order to insure an
+equal and regular fermentation--for where ripe and unripe fruit are
+thrown into the same hogshead, and ordered for distillation in this way
+a disadvantage is sustained. I therefore recommend to farmers and
+distillers, when picking the peaches to assort them when putting them in
+hogsheads, all soft ripe peaches may go together, as also those which
+are hard and less ripe--this will enable a more regular fermentation,
+and though the hard and less ripe, will take a longer time, than the
+soft and ripe to ferment, and yield less, yet the disadvantage will not
+be so great, as if mixed.
+
+They ought to be ground in a mill with metal nuts, that the stone and
+kernel may be well broken. The kernel when thus broken will give a
+finer flavor to the brandy, and increase the quantity.
+
+When they are ground they must be placed in hogsheads and worked in the
+same way with apples, but distilled sooner or they will lose much more
+spirit by standing any time after fermentation than apples. It is
+therefore better to distil them a short time before they are done
+working than at any period after.
+
+
+ART. XVI.
+
+_How to double and single Peach Brandy._
+
+The same process must be observed in running off peaches as in apples,
+except that the singling still ought not to be run so fast, nor so much
+fire kept under her, and more water used to prevent burning.
+
+
+
+
+SECTION VI.
+
+
+ARTICLE I.
+
+_The best method of setting Stills._
+
+If stills are not set right, great injury may accrue to them, in burning
+and damaging the sides, singeing the whiskey, and wasting of fuel too,
+are not the only disadvantages; but more damage may be done in six
+months, than would pay a man of judgment for putting up twenty pair.
+
+If they are set with their bottoms to the fire, they are very apt to
+burn, without the utmost care of the distiller, in stirring her when
+newly filled with cold beer, until she is warm, and by previously
+greasing the bottom well when empty. If wood be plenty, stills ought to
+be set on an arch, but if scarce, the bottom ought to be set to the
+fire. The following method is calculated for a furnace of either two or
+four feet long, and with the bottoms exposed, or on an arch as the
+distiller may fancy.
+
+Make up a quantity of well worked mortar, composed of the greater
+proportion of good clay, a little lime and cut straw.
+
+Lay the bottom of the furnace with flag stones, or good brick, from two
+to four feet long, as may be deemed most proper, let it be from twelve
+to sixteen inches wide, and from twelve to fourteen high. Then if it is
+designed to turn an arch, set the end of a brick on each wall of the
+furnace, leaning them over the furnace, till they meet in the middle--so
+continue the range on each side, until the furnace is completely covered
+in, leaving a small hole for the flue leading to the chimney behind,
+leaning towards the side, from which the flue is to be started, to
+proceed round the bilge of the still, which passage must be ten by four
+inches wide.
+
+After completing the arch as described, lay thereon a complete bed of
+mortar, well mixed with cut straw, set the still thereon, levelling her
+so that she will nearly empty her self by the stoop towards the cock;
+then fill up all round her with mortar to the lower rivets, carefully
+preventing any stone or brick from touching her, (as they would tend to
+burn her) ... then build the fender or fenders; being a wall composed of
+brickbats and clay well mixed with cut straw, build it from the
+commencement of the flue, and continue it about half round the still ...
+this is to prevent the flames from striking the still sides, in its hot
+state, immediately after it leaves the furnace, presuming that it will
+terminate before it reaches the end of this little wall or fender,
+between which, and the still, a space of two inches ought to be left for
+the action of the heat, which space preserves, and prevents the wall or
+fender, from burning the still; the mode in common practice, being to
+place it against the still, which will certainly singe or burn her. When
+this defender is finished, commence a wall, which continue round, laying
+a brick for a foundation, about four inches from the lower rivets; thus
+raising this wall for the flue, continuing it at an equal distance from
+the still, leaving a concave to correspond with the bilge of the still,
+and to be of precisely the same width and height all round the still.
+This precaution is absolutely necessary in building the wall of the flue
+exactly to correspond with the form of the still, and equally distant
+all round, for reasons 1st. The fire acts with equal force on every part
+of the still, and a greater heat may be applied to her, without burning.
+2d. It has a great tendency to prevent the still house from smoking.
+
+When the wall of the flue is completed round the still, and raised so
+high, that a brick when laid on the top of the wall will extend to the
+rivets in the breast of the still or upper rivets, then completely
+plaster very smooth and even, the inside of the flue, and then cover the
+flue with a layer of brick, with a slight fall, or leaning a little from
+the still outwards, so that if water were dropped thereon, it would run
+off outwardly, carefully laying a layer of clay on the top of the wall,
+on which the brick may rest, and thereby prevent the brick from burning
+the still; carefully forming the brick with the trowel, so as to fit the
+wall and rest more safely--cautiously covering them well with clay, &c.
+and closing every crevice or aperture, to prevent smoak from coming
+thro' or the heat from deserting the flue till it passes to the chimney
+from the flue; then fill the still with water, and put a flow fire under
+her to dry the work. When the wall begins to dry, lay on a coat of
+mortar, (such as the next receipt directs), about two inches thick, when
+this begins to dry, lay a white coat of lime and sand-mortar, smoothing
+well with a trowel; rubbing it constantly and pressing it severely with
+the trowel to prevent it from cracking.
+
+There are many modes of setting stills and bringing the fire up by flues
+variously constructed, but I have found the foregoing plan to afford as
+great a saving of fuel, and bringing the still to a boil as early as any
+other.
+
+
+ART. II.
+
+_How to prevent the Plastering round Stills from cracking._
+
+This method of making water proof plastering on stills, is done entirely
+in making the mortar, and putting it on, in making which, good clay and
+lime are absolutely necessary.
+
+When the mortar for the first coat is thoroughly worked, put as much
+brock of rye straw into it, as can be worked in, so that when the coat
+is put on, it may have a greater appearance of straw than mortar, when
+dry, and covered with the second coat composed of lime mortar, well
+rubbed and pressed with the trowel until it be dry. A covering put on of
+those materials, will be found to continue firm and compact without
+cracking, as in the common mode.
+
+_The best method of boiling two, three or more Stills or Kettles with
+one fire or furnace._
+
+This method has been found to answer in some instances, and may perhaps
+do generally if properly managed. I will here give the result of my own
+experiments.
+
+I set a singling still holding 180 gallons on a furnace of 18 by 14
+inches, and 4 feet six inches long, with the bottom to the fire, she had
+a common head and worm with scrapers and chains in her. I extended the
+flue, (or after passing it round her), to the doubling still which it
+likewise went round--but to prevent too much heat from passing to the
+doubling still, I fixed a shutter in the flue of the singling still,
+immediately above the intersection of the flue of the doubling still, to
+turn all the heat round her, and another shutter in the flue of the
+doubling still at the intersection of the flue of the singling still, to
+shut the heat off from the doubling still if necessary.
+
+With this fixture I run six hogsheads off in every twenty four hours and
+doubled the same, with the same heat and fire. I likewise had a boiler
+under which I kept another fire, which two fires consumed about three
+cords and an half of wood per week, distilling at the rate of sixty-five
+bushels of grain per week, and making about one hundred and ninety
+gallons in the same time.
+
+Before I adopted this method I kept four fires agoing, and made about
+the same quantity of whiskey, consuming about four and an half cords of
+wood per week, and was obliged to have the assistance of an additional
+distiller per week.
+
+I have since heard of the adoption of this plan with more success than I
+experienced.
+
+
+ART. III.
+
+_To set a doubling Still._
+
+As spirits can hardly be burned or singed in a doubling still, if not
+before done in singling, all the precaution necessary is to set them in
+the best method for saving fuel, and preserving the still. The
+instructions given for setting a singling still, is presumed to be
+adequate to setting a doubling still.
+
+_How to prevent the singling Still from burning._
+
+If the singling still be well set, and is carefully greased with a piece
+of bacon, tallow or hard soap, every time she is filled, she will seldom
+burn, but if she does burn or singe notwithstanding these precautions,
+it will be advisable to take her down and set her up a new ten times,
+rather than have her burned.
+
+
+
+
+SECTION VII.
+
+
+ARTICLE I.
+
+_How to clarify Whiskey, &c._
+
+Take any vessel of convenient size, take one end out and make it clean,
+by scalding or otherwise; bore the bottom full of holes, a quarter of an
+inch in diameter--lay thereon three folds of flannel, over which spread
+ground maple charcoal and burnt brick-dust, made to the consistence of
+mortar, with whiskey, about two inches thick, pour your whiskey or
+brandy thereon, and let it filter thro' the charcoal, flannel, &c. after
+which you will find the spirit to have scarcely any taste or smell of
+whiskey.--Elevate the filtering cask so as to leave room to place a
+vessel to receive the spirit under it.
+
+
+ART. II.
+
+_How to make a Brandy resembling French Brandy, from Rye Whiskey or
+Apple Brandy._
+
+Clarify the whiskey as the above receipt directs, after thus purifying,
+add one third or one fourth of French brandy, and it will be then found
+strongly to resemble the French brandy in taste and smell--and if kept a
+few years, will be found more salutary and healthful than French brandy
+alone. This mode of clarifying rids the spirit of any unpleasant
+flavour received in the process of distillation or from bad materials,
+and moreover, from all those vicious, poisonous properties contracted in
+the still or worm from copper; such as foetid oil from the malt, which
+frequently unites with the verdigris, and combines so effectually with
+whiskey, that it may possible require a frequent repetition of this mode
+of clarifying, to rid it completely of any unpleasant taste or property
+contracted as above stated.
+
+
+ART. III.
+
+_How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey._
+
+This is done precisely in the manner laid down in the receipt for French
+brandy.
+
+
+ART. IV.
+
+_How to make a resemblance of Holland Gin out of Rye Whiskey._
+
+Put clarified whiskey, with an equal quantity of water, into your
+doubling still, together with a sufficient quantity of juniper berries,
+prepared; take a pound of unflacked lime, immerse it in three pints of
+water, stir it well--then let it stand three hours, until the lime sinks
+to the bottom, then pour off the clear lime water, with which boil half
+an ounce of isinglass cut small, until the latter is dissolved--then
+pour it into your doubling still with a handful of hops, and a handful
+of common salt, put on the head and set her a running; when she begins
+to run, take the first half gallon (which is not so good), and reserve
+it for the next still you fill--as the first shot generally contains
+something that will give an unpleasant taste and colour to the gin. When
+it looses proof at the worm, take the keg away that contains the gin,
+and bring it down to a proper strength with rain water, which must
+previously have been prepared, by having been evaporated and condensed
+in the doubling still and cooling tub.
+
+This gin when fined, and two years old, will be equal, if not superior
+to Holland gin.
+
+The isinglass, lime water and salt, helps to refine it in the still, and
+the juniper berries gives the flavor or taste of Holland gin.
+
+About thirteen pounds of good berries, are sufficient for one barrel.
+
+Be careful to let the gin as it runs from the worm, pass thro' a flannel
+cloth, which will prevent many unpleasant particles from passing into
+the liquor, which are contracted in the condensation, and the overjuice
+imbibed in its passage thro' the worm.
+
+
+ART. V.
+
+_The best method of making common country Gin._
+
+Take of singlings a sufficient quantity to fill the doubling still, put
+therein ten or twelve pounds of juniper berries, with one shovel full of
+ashes, and two ounces alum--put on the bead, and run her off, as is
+done in making whiskey. This is the common mode of making country gin;
+but is in this state little superior to whiskey, save as to smell and
+flavor.
+
+It is therefore in my mind, that the mode of clarifying, prescribed,
+ought to be pursued in all distilleries, so far as necessary to make a
+sufficient quantity of good spirit for any market convenient--the supply
+of respectable neighbors, who may prefer giving a trifle more per
+gallon, than for common stuff and for domestic use. And moreover, I
+think the distiller will meet a generous price for such clarified, and
+pure spirit, as he may send to a large mercantile town for sale--as
+brewers and others, frequently desire such for mixing, brewing, making
+brandies in the French and Spanish mode, and spirits after the Jamaica
+custom. And after the establishment of a filtering tub or hopper,
+prepared as before described, with holes, flannel or woollen cloth, and
+plenty of maple charcoal, and burnt brick-dust, a distiller may always
+find leisure to attend to the filtration; indeed it will be found as
+simple and easy, as the process for making ley from ashes in the country
+for soap. But I would suggest that spirit prepared and clarified in this
+way, should be put into the sweetest and perfectly pure casks.
+
+New barrels will most certainly impart color, and perhaps some taste,
+which would injure the sale, if intended for a commercial town market,
+and for brewing, or mixing with spirits, from which it is to receive its
+flavor.
+
+For my own use, I would put this spirit into a nice sweet cask, and to
+each barrel I would add a pint of regularly, and well browned wheat, not
+burned but roasted as much as coffee.
+
+The taste of peach brandy may be imparted to it by a quantity of peach
+stone kernels, dried, pounded and stirred into the cask; in this way,
+those who are fond of the peach brandy flavor, may drink it without
+becoming subject to the pernicious consequences that arise from the
+constant use of peach brandy. Peach brandy, unless cleansed of its gross
+and cloying properties, or is suffered to acquire some years of age, has
+a cloying effect on the stomach, which it vitiates, by destroying the
+effect of the salival and gastric juices, which have an effect on
+aliment, similar to that of yeast on bread, and by its singular
+properties prevents those juices from the performance of their usual
+functions in the fermentation of the food taken into the
+stomach--producing acid and acrimonious matter, which in warm climates
+generates fevers and agues. Apple brandy has not quite a similar but
+equally pernicious effect, which age generally removes--indeed, age
+renders it a very fine liquor, and when diluted with water, makes a very
+happy beverage, gives life and animation to the digesting powers, and
+rarely leaves the stomach heavy, languid and cloyed. Then both those,
+(indeed, all liquors,) ought to be avoided when new, by persons of
+delicate habit, and those who do not exercise freely. A severe exercise
+and rough life, generally enables the stomach to digest the most coarse
+food, by liquor, however new.
+
+_On fining Liquors._
+
+Isinglass is almost universally used in fining liquors. Take about half
+an ounce to the barrel--beat it fine with a hammer, lay it in a
+convenient vessel, pour thereon two gallons whiskey, or a like quantity
+of the liquor you are about to fine, let it soak two or three days, or
+till it becomes soft enough to mix--then stir it effectually, and add
+the white and shells of half a dozen eggs--beat them up together and
+pour them into the cask that is to be fined, then stir it in the cask,
+bung it slightly, after standing three or four days it will be
+sufficiently fine, and may be drawn off into a clean cask.
+
+
+ART. VI.
+
+_On colouring Liquors._
+
+One pound of brown sugar burnt in a skillet almost to a cinder, add a
+quart of water, which when stirred, will dissolve the sugar--when
+dissolved, this quantity will color three barrels.
+
+A pint of well parched wheat put into a barrel will colour it, and give
+more the appearance of a naturally acquired colour, and an aged taste or
+flavor.
+
+
+ART. VII.
+
+_To correct the taste of singed Whiskey._
+
+Altho' this cannot be done effectually without clarifying, as
+prescribed, but Bohea tea will in a great measure correct a slight
+singe--a quarter of a pound may be tried to the barrel.
+
+
+ART. VIII.
+
+_To give an aged flavor to Whiskey._
+
+This process ought to be attended to by every distiller, and with all
+whiskey, and if carefully done, would raise the character, and add to
+the wholesomeness of domestic spirits.
+
+It may be done by clarifying the singlings as it runs from the
+still--let the funnel be a little broader than usual, cover it with two
+or more layers of flannel, on which place a quantity of finely beaten
+maple charcoal, thro' which let the singlings filter into your usual
+receiving cask. When doubling, put some lime and charcoal in the still,
+and run the liquor thro' a flannel--when it loses proof at the worm,
+take away the cask, and bring it to proof with rain water that has been
+distilled. To each hogshead of whiskey, use a pound of Bohea tea, and
+set it in the sun for two weeks or more, then remove it to a cool
+cellar, and when cold it will have the taste and flavor of old whiskey.
+If this method was pursued by distillers and spirits made 2d and 3d
+proof, it would not only benefit the seller, but would be an advantage
+to the buyer and consumer--and was any particular distiller to pursue
+this mode and brand his casks, it would raise the character of his
+liquor, and give it such an ascendancy as to preclude the sale of any
+other, beyond what scarcity or an emergency might impel in a commercial
+city.
+
+If distillers could conveniently place their liquor in a high loft, and
+suffer it to fall to the cellar by a pipe, it would be greatly improved
+by the friction and ebullition occasioned in the descent and fall.
+
+
+
+
+SECTION VIII.
+
+
+ARTICLE I.
+
+_Observations on Weather._
+
+Some seasons are better for fermentation than others. Should a hail
+storm occur in the summer, the distiller should guard against cooling
+off with water in which hail is dissolved, for it will not work well.
+
+If a thundergust happens when the hogsheads are in the highest state of
+fermentation, the working will nearly cease, and the stuff begin to
+contract an acidity. And when in the spring the frost is coming out of
+the ground, it is unfortunate when the distiller is obliged to use water
+impregnated with the fusions of the frost, such being very injurious to
+fermentation--Those changes and occurrences ought to be marked well, to
+enable a provision against their effects. This will be found difficult
+without the assistance of a barometer, to determine the changes of the
+weather--a thermometer, to ascertain correctly the heat of the
+atmosphere, and to enable a medium and temperature of the air to be kept
+up in the distillery; and from observation to acquire a knowledge of the
+degree of heat or warmth, in which the mashing in the hogsheads ferments
+to the greatest advantage, and when this is ascertained, a distiller may
+in a close house sufficiently ventilated, and provided with convenient
+windows, always keep up the degree or temperature in the air, most
+adapted to the promotion of fermentation, by opening his windows or
+doors to admit air, as a corrective; or by keeping them closed in
+proportion to the coldness of the weather:--And a hydrometer, useful in
+measuring and ascertaining the extent of water. Instructions for the
+management of those instruments generally attend them, it is therefore
+unnecessary for me to go into a detail on this subject.--But it is
+absolutely necessary that the careful and scientific distiller should
+possess them, especially the two former, to guard against the changes of
+the weather, and preserve the atmosphere in the distillery, always
+equally warm.
+
+
+ART. II.
+
+_Observations on Water._
+
+Distillers cannot be too particular in selecting good water for
+distilling, when about to erect distilleries.
+
+Any water will do for the use of the condensing tubs or coolers, but
+there are many kinds of water that will not answer the purpose of
+mashing or fermenting to advantage; among which are snow and limestone
+water, either of which possess such properties, as to require one fifth
+more of grain to yield the same quantity of liquor, that would be
+produced while using river water.
+
+Any water will answer the distillers purpose, that will dissolve soap,
+or will wash well with soap, or make a good lather for shaving.
+
+River or creek water is the best for distilling except when mixed with
+snow or land water from clay or ploughed ground. If no river or creek
+water can be procured, that from a pond, supplied by a spring, if the
+bottom be not very muddy will do, as the exposure to the sun, will
+generally have corrected those properties inimical to fermentation. Very
+hard water drawn from a deep well, and thrown into a cistern, or
+reservoir and exposed to the sun and air for two or three days, has been
+used in mashing with success, with a small addition of chop grain or
+malt. I consider rain water as next in order to that from the river, for
+mashing and fermentation. Mountain, slate, gravel and running water, are
+all preferable to limestone, unless impregnated with minerals--many of
+which are utterly at variance with fermentation. With few exceptions, I
+have found limestone, and all spring water too hard for mashing,
+scalding or fermenting.
+
+
+ART. III.
+
+_Precautions against Fire_
+
+Cannot be too closely attended to. The store house, or cellar for
+keeping whiskey in, ought to be some distance from the distillery, and
+the liquor deposited, and all work necessary in it done by day, to avoid
+all possible danger arising from candles or lamps, from which many
+serious calamities have occurred. Suppose the cellar or place of deposit
+to be entered at night by a person carrying a lamp or candle, and a
+leaking cask takes his attention, in correcting the leak, he may set his
+lamp on the ground covered with whiskey, or he may drop by chance one
+drop of burning oil on a small stream of whiskey, which will communicate
+like gun powder, and may cause an explosion, which may in all likelihood
+destroy the stock on hand, the house, and the life of the
+individual.--On this subject it is not necessary I should say much, as
+every individual employed about a distillery must have some knowledge of
+the value of life and property.
+
+
+
+
+SECTION IX.
+
+
+ARTICLE I.
+
+_The duty of the owner of a Distillery._
+
+The main and first object of the proprietor of a distillery, is gain or
+profit--and the second, it is natural, should be the acquiring a
+character or reputation for his liquor, and a desire to excel
+neighboring distilleries--in both of which, neglect and sloth will
+insure disappointment.
+
+The active, cleanly, industrious and attentive proprietor uses the
+following means.
+
+First. He provides his distillery with good sound grain, hogsheads,
+barrels, kegs, funnels, brooms, malt, hops, wood, &c. of all of which he
+has in plenty, nicely handled, and in good order. He also provides an
+hydrometer, thermometer, and particularly a barometer, duly observing
+the instructions accompanying each, their utility and particular uses.
+
+Secondly. He is careful that his distiller does his duty, of which he
+can be assured only, by rising at four o'clock, winter and summer, to
+see if the distiller is up and at his business, and that every thing is
+going well--and to prepare every thing and article necessary--to attend
+and see the hogs fed, and that the potale or slop be cold when given,
+and that the cattle be slopped--that the stills are not burning, nor the
+casks leaking, &c. &c. He observes the barometer, points out any changes
+in the weather, and pays an unremitted attention, seeing that all things
+are in perfect order, and enforcing any changes he may deem necessary.
+
+On the other hand, indolence begets indolence--The proprietor who sleeps
+till after sun rise, sets an example to his distiller and people, which
+is too often followed--the distillery becomes cold from the want of a
+regular fire being kept up in her--the hogsheads cease to work or
+ferment, of consequence, they will not turn out so much whiskey--and
+there is a general injury sustained. And it may often occur, that during
+one, two or three days in the week, the distiller may want grain, wood,
+malt, hops or some necessary--and perhaps all those things may be
+wanting during the same day ... and of course, the distiller stands
+idle. The cattle, hogs, &c. suffer; and from this irregular mode of
+managing, I have known the proprietor to sink money, sink in reputation,
+and rarely ever to attribute the effect to the right cause.
+
+
+_System and Method._
+
+A well timed observance of system and method are necessary in all the
+various branches of business pursued, and without which none succeeds so
+well.
+
+And whilst the industrious, attentive and cleanly proprietor, may with
+certainty, calculate on a handsome profit and certain advantages to
+result from this business. He who conducts carelessly, may as certainly
+reckon on sustaining a general loss.
+
+
+ART. II.
+
+_The duty of an hired Distiller_
+
+Is to rise at four o'clock every morning. Wash and clean out the boiler,
+fill her up with clean water, put fire under her, and to clean, fill and
+put fire under the singling still--to collect and put in order for
+mashing, his hogsheads--and as soon as the water is warm enough in the
+boiler to begin mashing, which he ought to finish as early in the day as
+possible; for when the mashing is done, he will have time to scald and
+clean his vessels, to attend his doubling and singling still, to get in
+wood for next day, and to make his stock yeast, if new yeast is wanting.
+In short, the distiller ought to have his mashing finished by twelve
+o'clock every day, to see and have every thing in the still house, under
+his eye at the same time; but he ought never to attempt doing more than
+one thing at once--a distiller ought never to be in a hurry, but always
+busy. I have always remarked that the bustling unsteady distiller
+attempts doing two or three things at once, and rarely ever has his
+business in the same state of forwardness with the steady methodical
+character.
+
+
+
+
+SECTION X.
+
+
+ARTICLE I.
+
+_Profits of a Common Distillery._
+
+Profits arising from a distillery with two common stills, one containing
+110 gallons, and one containing 65 gallons that is well conducted for 10
+months. The calculations predicated on a site, distant about 60 miles
+from market. Due regard is paid to the rising and falling markets in the
+following statement. The selling price of whiskey will always regulate
+the price of grain, the distiller's wages, the prices of malt, hops,
+hauling, &c. is rather above than below par.
+
+
+_Distillery, Dr._
+
+To 1077 bushels corn, at 50
+cents per bushel, is             $ 538 50
+
+533 bushels rye, at 60 cents       309 80
+
+96 bushels malt, at 70 ditto        67 20
+______
+
+1706 bushels total.
+
+60 pounds hops at 25 cents
+per pound                           15
+
+100 cords of wood, at 2 dollars    200
+
+Distiller's wages per year and
+boarding                           204 70
+
+Hauling whiskey, at 4 cents
+per gallon                         204 70
+
+50 poor hogs at 4 dollars each     200
+                                 ---------
+                                 $ 1739 90
+
+                              _Contra Cr._
+
+By 5118 gallons whiskey, at
+59 cents per gallon              $ 2559
+50 fat hogs at 7 dollars each       350
+                                 ---------
+                                 $ 2939
+                                 ---------
+Leaving a balance of             $ 1143 10
+
+
+I have charged nothing for hauling of grain, &c. as the feed or slop for
+milk cows, young cattle, and fatting cattle, will more than pay that
+expense.
+
+An estimate of the profits arising from a patent distillery, (col.
+Anderson's patent improved) 1 still of 110 with a patent head, 1 still
+of 85 gallons for a doubling still, and a boiler of metal, holding 110
+gallons.
+
+_Distillery, Dr._
+
+
+To 2454 bushels corn, at 50
+  cents per bushel                 $ 1227
+1216 do. rye, at 60 cents do.         729 60
+200 do. malt at 70 cents do.          140
+                                   ---------
+                                     3870
+
+120 pounds hops, at 25 cents
+  per pound                            30
+100 cords wood, at 2 dollars
+  per cord                            200
+
+2 distillers wages, boarding,
+  &c.                                 400
+
+Hauling whiskey, per gallon
+  at 4 cents                          464 40
+
+120 poor hogs at 4 dolls. each        480
+                                     ________
+Total expense                      $ 3671
+
+                               _Contra, Cr._
+
+By 11610 gallons whiskey, at
+  50 cents per gallon              $ 5805 50
+
+120 fat hogs, at 7 dolls. each        840
+                                    _________
+                                   $ 6645 50
+                                    _________
+Clear profit,                      $ 2974 50
+Profit of a common distillery        1148 10
+                                    _________
+Balance in favor of a patent
+  distillery                       $ 1826 40
+                                    _________
+
+To do the business of a patent distillery or to carry her on to
+advantage, requires a little more capital to start with--but either the
+patent or common distillery, when they have run two or three months,
+managed by an attentive and brisk dealing man, will maintain, or keep
+themselves agoing.
+
+Where wood is scarce and money plenty, the patent distillery is
+certainly to be recommended, indeed, in all cases, I would recommend it,
+where the proprietor has money enough. It is by far the most profitable,
+and will sooner or later become in general use in this country.
+
+
+ART. III.
+
+_Of Hogs._
+
+Raising, feeding and fattening hogs on potale, a business pursued and
+highly spoken of, but from my experience I have discovered that few good
+pigs can be raised entirely on potale--as it has a tendency to gripe and
+scour too much; but after they are weaned and a little used with slop,
+they will thrive well.
+
+If a hog in a cold morning comes running to a trough full of slop, that
+is almost boiling, and is very hungry--their nature is so gluttonous &
+voracious, that it will take several mouthfuls before it feels the
+effects of the heat, and endangers the scalding of the mouth, throat and
+entrails--and which may be followed by mortification and
+death;--moreover, hot feeding is the cause of so many deaths, and
+ill-looking unhealthy pigs, about some distilleries--which inconvenience
+might be avoided by taking care to feed or fill the troughs before the
+boiling slop is let out from the still.
+
+A distiller cannot be too careful of his hogs--as with care, they will
+be found the most productive stock he can raise--and without care
+unproductive.
+
+The offals of distilleries and mills cannot be more advantageously
+appropriated than in raising of hogs--they are prolific, arrive at
+maturity in a short period, always in demand. Pork generally sells for
+more than beef, and the lard commands a higher price than tallow; of the
+value of pork and every part of this animal, it is unnecessary for me to
+enter into detail; of their great value and utility, almost every person
+is well acquainted.
+
+The hog pens and troughs ought to be kept clean and in good order, the
+still slop salted two or three times a week; when fattening, hogs should
+be kept in a close pen, and in the summer a place provided to wallow in
+water.
+
+Hogs that are fed on potale, ought not to lie out at night, as dew, rain
+and snow injures them--indeed such is their aversion to bad weather,
+that when it comes on, or only a heavy shower of rain, away they run,
+full speed, each endeavoring to be foremost, all continually crying out,
+until they reach their stye or place of shelter.
+
+At the age of nine months, this animal copulates first, and frequently
+earlier, but it is better engendering should be prevented, till the age
+of eighteen months--for at an earlier age, the litter is uniformly
+small, and weakly, and frequently do not survive, besides the growth is
+injured. It is therefore better not to turn a sow to breeding, till from
+18 to 24 months old.
+
+The sow goes four months with pig, and yields her litter at the
+commencement of the fifth; soon after encourages and receives the boar,
+and thus produces two litters in the year. I have known an instance of
+three litters having been produced in the year from one female.
+
+A sow ought not to be permitted to suckle her pigs more than two or
+three weeks, after which eight or nine only should be left with her, the
+rest sold, or sent to market, or killed for use--at the age of three
+weeks they are fit for eating, if the sow is well fed. A few sows will
+serve, and those kept for breeding, well selected from the litter, the
+residue, cut and splayed. Care and pains is due in the choice of the
+breed of hogs--the breeder had then better procure good ones, and of a
+good race at once, tho' the expense and trouble may seem material in the
+outset, yet the keeping will be the same, and the produce perhaps fifty
+per cent more.
+
+After the pigs are weaned, they ought to be fed for the first two weeks
+on milk, water and bran, after which potale may be used in the room of
+milk. I would recommend a little mixed potale from an early period, and
+increase it, so as to render them accustomed to the slop gradually.
+
+
+ART. IV.
+
+_Of the Diseases of Hogs._
+
+The only disease that I know of which seems to be peculiar to hogs, is a
+kind of leprosy, commonly called measles, when it seizes them, they
+become dull and sleepy, if the tongue is pulled out, the palate and
+throat will be found full of blackish spots, which appear also on the
+head, neck, and on the whole body--the creature is scarce able to stand,
+and the roots of its bristles are bloody. As this disorder proceeds
+chiefly from their gluttony and filth, and hot drinking of potale and
+slop; to remedy which, it would be commendable to feed on cold potale,
+or scarcely milk warm, to keep them clean, to mix salt occasionally with
+the potale--tar their trough once a month, and give them a little ground
+antimony.
+
+In fattening hogs I have known them improve rapidly, after eating the
+warm ashes from a fresh burned brush heap. Hickory or willow ashes will
+have an effect to destroy worms, and I think ought to be used, they will
+eat it dry, when put in their troughs.
+
+
+ART. V.
+
+_On feeding Cattle and Milch Cows._
+
+Potale is a great creator of milk, and will increase the quantity
+greatly in cows yielding milk, but no so good. Young cattle thrive very
+well, that get hay or straw during the night. To fatten cattle there
+ought to be mixed with the slop, a little oil meal, or chopped flaxseed,
+or chopped corn. The cattle kept on still slop ought to get plenty of
+salt. Warm potale injures their teeth.
+
+
+
+
+SECTION XI.
+
+
+ARTICLE I.
+
+_Observations on erecting Distilleries._
+
+Those who are about to erect distilleries, have a handsome subject for
+consideration; the advantages, and the probable disadvantages that may
+arise from building on a particular site, or seat. The contiguity to a
+chopping mill is a material consideration--Wood forming an important
+article, should be taken into view--Grain merits also a great share of
+attention. The water which forms, by no means, the least important
+ingredient should be well analyzed; and a share of thought is due to
+the subject of a market for the whiskey, spirits and pork, produced from
+the establishment.--And should the water then prove good, soft and
+proper for fermentation, can be bro't over head, and the chopping mill
+is not very inconvenient, and wood convenient and cheap, and grain
+plenty and at reasonable prices, and a market within one hundred miles,
+I have little doubt but that with proper economy and observance of
+system, the establishment will prove very productive; and may be
+progressed in with cheerfulness, and a reasonable hope of a fair
+retribution to the owner.
+
+A proper seat being fixed on, with sufficient fall to bring the water
+over head, for it is very material, and an immense saving of
+labor--material, because it prevents a loss, in running the stills, from
+pumping or want of water in the cooling tubs. The size of the house
+follows, as requiring some more than usual calculation--houses are
+generally made too small, giving great inconvenience, and preventing
+that nice attention to cleanliness, which forms a very important item
+in the process of distilling. I would recommend a size sufficiently
+large for three stills, and to mash six hogsheads per day--one of col.
+Anderson's patent improved stills, I would consider, in many situations,
+as most desirable; at all events, I would recommend the preparation of
+room enough for three stills, if even it should be the intention of the
+owner to erect but two--for it is very probable, that after some
+experience, he may determine to pursue the business more extensively,
+and add the patent still.
+
+The size then established, I would recommend the lower story to be 10
+feet high, this will leave room for the heated, or rarefied air to
+ascend in the summer above the cooler, and more necessary air in the
+warm season of the year, and prevent the unpleasant effect of a too warm
+air on the mashing hogsheads, and the sowing of the stuff in
+fermentation--and moreover, prevent the unpleasant effects of smoak on
+the distillers eyes. But it is important that the house should be
+erected on level ground with doors opposite each other, with plenty of
+windows to afford a draft and recourse of air, at pleasure, during the
+warm season; and so that in the winter it may be closed and preserved
+perfectly warm--to which end it is most expedient the lower story
+should be well built with stone and lime, and neatly plastered--the
+windows well glazed, with shutters &c. Thus provided, and a thermometer
+placed in the centre of the house, a proper temperature may be kept up
+in the air of the house--for there is a certain degree of warmth which
+exceeds for fermentation--this degree of heat, then correctly
+ascertained by the distiller, he may by a close attention to his duties,
+fires and the thermometer, always keep the air of the house in nearly
+that same and most approved state; and even by a well timed observation
+guard against storms and casualties. To effectuate this grand and
+important object, some have divided the stills, placing the boiler at
+one end, and a singling and doubling still at the other; this mode will
+ensure, in cold weather, the success of the measure more fully--others
+have placed all the stills in the centre of the building--a plan that
+will do better in the winter than in the summer, and one I think less
+favourably of than that of dividing them.
+
+During the winter, the north or northwest side of the house should be
+kept quite close, permitting the house to be lighted from the more
+temperate southward exposure. To calculate the window sashes to open by
+hinges, or to be taken entirely out in the summer, at pleasure, is in my
+mind advisable.
+
+
+
+
+SECTION XII.
+
+
+ARTICLE I.
+
+_On Wines._
+
+Presuming this work may be rendered more desirable to farmers, from the
+introduction of some receipts for making domestic wine from the common
+hedge grapes, or such as are common on fence rows and on high rich
+grounds, and which are pleasantly flavored after receiving frost, and
+also for making cider in the best mode for preservation. I have
+extracted a few from various author's.
+
+
+_Receipt for making Domestic Wine from the Autumn Blue Grape._
+
+About the latter end of September or about the first white frosts,
+gather the grapes which with us grow along old fences and hedges--pick
+all the grapes from the stems that are juicy, allowing two bushels thus
+picked a little heaped, to the barrel. Mash them well between your hands
+in small parcels, either in earthen pans, or some convenient small
+vessels--put them when mashed into a tub together, and add a little
+water so as to soak the pumice.... After stirring them well together,
+squeeze the pumice out from the liquor with your hands, as clean as you
+can--then strain the juice through a hair sieve. If the juice seems not
+all extracted from the pumice at one soaking and squeezing, put water to
+the pumice and squeeze them over again; take care not to add too much
+water, lest there should be more than the cask will hold. If after all
+the ingredients are added, the cask is not full, it may then be filled
+up with water. To the liquor thus prepared, add two pounds of good,
+clean, rich low priced brown sugar, per gallon, stirring it in the tub
+till all the sugar be dissolved; let it remain in the tub, and in a day
+or two it will ferment, and the scum rise to the top, which must be
+carefully skimmed off--then put the wine into a clean nice barrel--do
+not bung it up tight. There is generally a fermentation in it the spring
+following, when the grape vines are in blossom, but racking it off just
+before that season will prevent its working too much. If it is wanted to
+be soon ripe for use, put a quart of good old brandy after it is racked
+off, to the barrel, and give it air by leaving the bung quite loose.
+
+This mode of manufacturing wine for domestic use, is convenient and not
+expensive to those who have it in their power to manufacture maple
+sugar. But the nice housewife or husbandmen of ingenuity, will, I fancy,
+devise some more neat mode of compressing the juice from the grape--as
+pressing it by the hand, would seem less cleanly, though the
+fermentation generally cleanses sufficiently.
+
+_Currant Wine_
+
+Is managed in the same way. The same quantity of sugar is presumed to
+answer--The juice is generally well strained thro' cloths, and when well
+stirred, &c. with the sugar, and neatly racked off, is put by in a loft
+to ripen, in sweet casks.
+
+
+ART. II.
+
+_Directions for making Cider, British mode._
+
+The apples after being thrown into a heap should always be covered from
+the weather. The later the cider is made the better, as the juice is
+then more perfectly ripened, and less danger to be feared from
+fermentation. Nothing does more harm to cider than a mixture of rotten
+apples with the sound. The apples ought to be ground so close as to
+break the seeds which gives the liquor an agreeable bitter. The pumice
+should be pressed through hair bags, and the juice strained through two
+sieves, the uppermost of hair, the lower of muslin. After this the cider
+should be put into open casks, when great attention is necessary to
+discover the exact time in which the pumice still remaining in the
+juice, rises on the top, which happens from the third to the tenth day,
+according as the weather is more or less warm. This body does not remain
+on top more than two hours; consequently, care should be taken to draw
+off the cider before it sinks, which may be done by means of a plug.
+When drawn off, the cider is put into casks. Particular attention is
+again required to prevent the fermentation, when the least inclination
+towards it is discovered. This may be done by a small quantity of cider
+spirits, about one gallon to the hogshead. In March the cider should be
+again drawn off, when all risque of fermentation ceases. Then it should
+be put into good sweet casks, and in three years from that time, it will
+be fit for bottling. Old wine casks are to be preferred; those which
+contain rum are ruinous to cider. Large earthen vessels might be made
+with or without glazing, which would be preferable to any wooden vessel
+whatever. When we compare this with the hasty American mode of making
+cider, it is not to be wondered at that the English cider so infinitely
+excels ours.
+
+
+ART. III.
+
+_The following is a very highly approved American mode of making Cider._
+
+Take care to have every necessary utensil to be made use of in the whole
+process, perfectly clean and free from every foreign smell. For this
+purpose, before you begin your work, let your mill, trough and press be
+made perfectly clean, by thoroughly washing, and if necessary, with
+scalding water. The casks are another material object, and if musty, or
+any other bad smell, one end should be taken out, and with shavings burn
+the inside; then scrub them clean, and put in the head, scald them well
+afterwards, and drain them perfectly; when dry, bung them tight and keep
+them in a cool shady place until wanted for use.--The apples should be
+quite ripe, and all the unripe and rotten ones, leaves, and every other
+thing that can tend to give the cider any disagreeable taste, carefully
+separated from them. I have found from careful attention and many
+experiments, that it is a great advantage to the cider to be separated
+from the gross parts as soon as possible; for this purpose, I tried
+several methods: that which I found succeeded the best, I shall now
+relate, as by following it, I was able to preserve my cider in a sound
+state, though made in the early part of the season. I took a large pipe,
+of about 150 gallons, had one of the heads taken out, and on the inside
+of the other laid on edge, four strips of boards, two inches wide, and
+on these strips placed a false bottom, filled with gimlet holes, three
+inches a part. On this false bottom, I put a hair cloth, (old blanket or
+swingline tow will do) so as to prevent any sand from washing into the
+space between the true and false bottoms; I procured a quantity of
+coarse sand, which was carefully washed in repeated waters, until it
+would not discolor the clean water--then dried the sand, put it in the
+pipe, on the hair cloth, (coarse blanket or swingline tow,) about 9
+inches thick.
+
+Thus having every thing in readiness, I went through the process of
+making, as quick as possible, by having the apples ground fine early in
+the morning, putting them in the press as fast as they were ground; and
+then in sufficient quantities pressed out the juice, and put it over the
+sand in the cask, (having previously bored a gimlet hole in the side of
+the cask), between the true and false bottoms, in which I introduced a
+large goose-quill, stopped with another. The pipe was placed so high, as
+to admit of a cask under it, to receive the liquor as it ran from the
+quill, which, if rightly managed, will be perfectly fine, and being put
+away in a cool cellar, and stopped close, will keep well, and prove of
+an excellent quality.
+
+This process is easy, and in every person's power to execute, as the
+liquor, by being cleared, from its gross feculences, will not run into
+that violent fermentation, so destructive to the fine vinous flavor,
+which renders good cider so pleasing a drink.
+
+_Query._ Would not a quart of good apple brandy to each barrel of cider,
+made in this way, prevent any fermentation?
+
+But it is generally believed that cider is the better for having
+undergone a fermentation, becoming then more active and light; cider
+that has undergone condensation, or has been boiled down until strong,
+has been found to keep sound some length of time, but it is too heavy
+and destructive to the appetite, cloying the digesting powers.--And by
+too frequent use, I fancy, will ultimately produce ague and fevers; and
+I fear, cider made according to the foregoing receipt, would have a
+similar effect, but in a lesser degree.
+
+I would recommend after a due attention to cleanliness, in the apple
+mill, trough, press and casks, that the apples be assorted, and having
+been exposed to the air, under a roof or shed some time, selecting the
+sound only, that they be ground fine, and let stand soaking in the
+pumice twelve hours, and then pressed off, through a clean rye straw
+cheese (being the most common and convenient in the country,) and when
+flowing from the press, a vessel should be provided, with the bottom
+full of gimlet holes, in the style of a riddle, on which lay a coarse
+cloth, then a layer of clean sand, over which a parcel of coarse rye
+straw, and suffer it to filter thro' this vessel into the large
+receiving tub; the rye straw will intercept the coarser pieces of
+pumice, and may be changed frequently--This mode will rid the liquor of
+all the coarser pieces of pumice--then I would recommend that the cider
+should be placed in open hogsheads, such as are used for mashing grain
+in distilleries; those being raised about two feet and an half high on
+logs or a scaffolding, under a shade or covering--a spile hole bored
+near the bottom of each, so as to admit a barrel to stand under the
+spile--in this state, I would recommend it to stand until it undergoes a
+fermentation, carefully watching the top, and when the pumice is found
+to have risen, to skim it off carefully, then having previously provided
+sweet barrels, draw it off by the spile hole, adding from a pint to a
+quart of apple brandy to each barrel of strong cider, bung it up tight,
+and store it where the frost will not injure it. In this way, I presume
+it will keep well--and if the party be so disposed, I would recommend
+any bottling to be done in April, and during clear weather, though it is
+safe to bottle immediately after having undergone a thorough
+fermentation.
+
+
+_The following Receipt to make an excellent American Wine,_
+
+Was communicated to the Burlington Society for promoting domestic
+manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New
+Jersey, and ordered to be published;--which, from its extreme
+simplicity, and economy, shewing the convenience with which a very
+pleasant, healthful beverage, may be kept by every family in our
+country, is published in this work. And moreover, as it may have, in
+some degree, the happy effects of correcting the baneful and pernicious
+effects of coffee, which is so commonly used for breakfast in our state
+at present.
+
+Coffee, when first introduced, was used as a medicine only, and given
+only in a well clarified state, and sparingly--both from its soothing
+and pleasant effect, it become common, and now it is almost the only
+beverage used at breakfast by the farmers of Pennsylvania, and indeed,
+people suppose the morning repast is not genteel, unless the board is
+decorated with this foreign beverage. If it was used in a moderately
+strong well clarified state, it would be less injurious, but it is too
+frequently set down in a non descript state, difficult to be named, mixed
+with the grounds, and so far from clear, as to be entitled to the epithet
+of muddy, and sweetened with bad sugar, carrying with it to the simply
+ignorant family, using it in this state, the cause in a great measure of
+destroying the tone of the stomach, overloading it, and by and by, the
+introduction of a kind of dumb ague, or chill, followed with a fever, and
+often creating intermitting and remitting fevers--consequences arising
+out of the free use of bad provisions--which diseases are oftentimes kept
+up by the use of this infamously prepared coffee, for when the country
+people get sick, coffee is too frequently used as the only diet.
+
+It is particularly injurious to bilious habits--souring on the stomach,
+becoming acid, creating acidity, and preventing the glandular juicy
+supplies from producing the usual fermentation of the food in the
+stomach--rendering the chyle vitiated, which in its usual route,
+imparts from the intestines, nourishment to the blood. Thus conveying
+its baneful properties by this active vehicle, chyle to the blood,
+rendering it foetid, discoloured and by and by, often as difficult to
+be named in its adulterated state as the composition which gave rise to
+it. Had we not very many instances of new diseases--complaints which the
+most eminent of the medical faculty can with difficulty name, or treat
+with judgment, without first having made many essays and experiments
+fatal to the lives of hundreds, which are increasing with every
+approaching season, and all since the adoption of coffee. (True, the
+free use of ardent spirits and other luxuries operating on the effects
+of indolence--of habits, produced by the wealth and independence of our
+agricultural and commercial people, and growing out of an imitation of
+the elevated, affluent of society, born to fortune, and the successful
+professional characters;) a doubt might present itself as to the
+propriety of attributing many of those new complaints to coffee ... but
+to a too plentiful use of bad provisions, and an indulgence of bad
+habits, we must attribute to them. And as badly made coffee is among the
+most pernicious kinds of food, and particularly when taken in the
+morning on an empty stomach, and that too made from very green coffee,
+(dreadfully poisonous when used too frequently before it acquires age
+and a whiter colour,) it may be condemned with greater propriety. And
+whilst this beverage is condemned and so highly to be disapproved of, it
+is well if we can invent a light, pure, active and healthful beverage to
+be taken freely, between or at meals, calculated in its nature to
+correct in some degree, the unhappy effects of bad provisions--it is
+therefore I mention the
+
+_Receipt for making Honey Wine._
+
+I put a quantity of the comb from which the honey had been drained, into
+a tub, to which I add a barrel of cider, immediately from the press;
+this mixture was well stirred, and left to soak for one night. It was
+then strained before a fermentation took place, and honey was added
+until the weight of the liquor was sufficient to bear an egg. It was
+then put into a barrel, and after the fermentation commenced, the cask
+was filled every day for three or four days, with water, that the filth
+might work out of the bung hole. When the fermentation moderated, I put
+the bung in loosely, lest stopping it tight, might cause the cask to
+burst.--At the end of five or six weeks the liquor was drawn off into a
+tub, and the white of eight eggs well beaten up, with a pint of clean
+sand, were put into it--I then added a gallon of cider spirit, and after
+mixing the whole well together, I returned it into the cask, which was
+well cleaned, bunged it tight and placed it in a proper situation for
+racking it off when fine. In the month of April following, I drew it off
+for use, and found it equal in my opinion, to almost any foreign
+wine--in the opinion of many good judges it was superior.
+
+This success has induced me to repeat the experiments for three years,
+and I am persuaded that by using the clean honey, instead of the comb,
+as above described; such an improvement might be made as would enable
+the citizens of the United States, to supply themselves with a truly
+federal and wholesome wine, which would not cost more than twenty cents
+per gallon, were all the ingredients procured at the market prices, and
+would have the peculiar advantage over all other wines, hitherto
+attempted in this country, that it contains no foreign mixture
+whatever, but is made from ingredients produced on our own farms.
+
+[_Columbian Magazine, November_ 1790.
+
+Doubtless the foregoing wine will be found strong, and if not well
+clarified, or rather fined, may be heavy--and therefore will be found
+excellent when diluted freely with water, and when about to be drank,
+two thirds of water will be found necessary, and an improvement.
+
+Bottling the foregoing wine in April, will certainly render it more
+excellent, and I fancy it ought to be drank mixed with water, during
+warm weather, and between meals, as in its pure state it may be found
+heavy. The gentleman who made the foregoing experiments, drew it off in
+kegs--this we presume was done to prevent its souring--as cider will
+suffer, and become hard after broaching the cask, whereas whilst full it
+remained sound. All American vinous liquors are liable to sour, because
+we rarely understand or practice the proper mode of manufacturing.
+
+Complete cleansing and fermentation is absolutely necessary--and when
+fermented, it must be well fined, and then drawn off in nice casks, or
+bottled--bottling is certainly the most effectual, and if a farmer
+procures as many as three dozen of black bottles, they with three kegs
+of seven and an half gallons each, will hold the barrel.--The kegs well
+bunged, will preserve the wine sound, and when a keg is broached, it
+must be immediately drawn off and bottled. The bottles when emptied,
+ought to be rinsed and stood up in an airy closet to drain.
+
+
+_To make Elderberry Wine._
+
+_The editor is happy in introducing the following receipts which he is
+confident is hardly known in America. The great quantities of the
+Elderberry, which yearly goes to waste, might with very little trouble
+be manufactured into one of the most wholesome and agreeable wines ever
+introduced into America._
+
+To every two quarts of berries, add one gallon of water, boil it half an
+hour, then strain it, and add to every gallon of liquor, two and an
+half pounds of sugar, then boil it together for half an hour, and skim
+it well; when cool (not cold) put in a piece of toasted bread, spread
+thick with brewer's yeast, to ferment. When you put this liquor into the
+barrel, which must be done the next day, add to every gallon of liquor,
+one pound of raisins, chopped, and stir all together in the barrel, once
+every day, for a week, then stop it close. It will not be fit to tap
+'till the spring following the making; and the older the better.
+
+
+_To make Elderberry Wine, to drink, made warm, as a Cordial._
+
+Equal quantities of berries and water boiled together, till the berries
+break, then strain off the liquor, and to every gallon thereof, put
+three pounds of sugar, and spice, to your palate, boil all up together,
+let it stand till it becomes cool, (not cold); then put in a piece of
+toasted bread, spread thick with brewer's yeast, to ferment, and in two
+or three days, it will be fit to put in the barrel, then stop it close.
+This will be fit to drink at Christmas, but the older the better.
+
+
+
+
+SECTION XIII.
+
+
+ARTICLE I.
+
+_To make Rye Malt for Stilling._
+
+Steep it twenty four hours in warm weather, in cold, forty eight, so in
+proportion as the weather is hot or cold; drain off the water, lay it in
+your malt cellar, about fifteen inches thick, for twelve hours; then
+spread it out half that thickness, sprinkling water on it at the same
+time; after that, it is to be turned three times a day with care,
+sprinkling water on as before. The thickness of the bed in this stage,
+must depend on the weather; work it in this way till the sprout is half
+as long as the grain, then throw it on your withering floor, wither it
+there for forty eight hours; then put it on your kiln to dry.
+
+
+ART. II.
+
+_Of Brewing Beer._
+
+As the following is intended principally for the use of private
+families, it will be necessary to begin with directions how to choose
+good Malt; for which, see page 67.
+
+_Of the Brewing Vessels._
+
+To a copper that holds 36 gallons, the mash-tub ought to be at least big
+enough to contain six bushels of malt, and the copper of liquor, and
+room for mashing or stirring it: The under back, coolers and working
+tubs, may be rather fitted for the conveniency of the room, than to a
+particular size; for if one vessel be not sufficient to hold your
+liquor, you may take a second.
+
+
+_Of cleaning and sweetening Casks & Brewing Vessels._
+
+If a cask, after the beer is drank out, be well stopt to keep out the
+air, and the lees remaining in it till you want to use it again, you
+will need only to scald it well, and take care of the hoops before you
+fill it; but if air gets into a foul empty cask, it will contract an ill
+scent in spight of scalding. A handful of bruised pepper boiled in the
+water you scald with, will take out a little musty smell; but the surest
+way is to take out the head of the cask, and let the cooper shave and
+burn it a little, and then scald it for use; if you cannot conveniently
+have a cooper to the cask, get some stone lime, and put about three
+pound into a barrel, (and proportionally to smaller or bigger vessels)
+and put to it about six gallons of cold water, bung it up, and shake it
+about for some time, and afterwards scald it well; or for want of lime,
+take a linen rag, and dip it in melted brimstone, and fasten one end to
+the bung, and light the other, and let it hang on the cask. You must
+give it a little air, else it will not burn; but keep in as much of the
+sulphur as you can. Scald it afterwards, and you will find no ill smell.
+
+If you have new casks, before you fill them, dig places in the earth,
+and lay them half their depth with their bung holes downward, for a
+week; and after well scalding them, you may venture to fill them.
+
+Another way to proceed, if your brewing vessels are tinged with any ill
+smell, is to take unflacked lime and water, and with an old broom scrub
+the vessel whilst the water is hissing, with the lime; and afterwards
+take all this lime and water away, and put fresh water into the vessel,
+and throw some bay or common salt into each, and let it stand a day or
+two; and when you come to brew, scald your vessels, throw into them a
+little malt-dust or bran; and this will not only finish their
+sweetening, but stop them from leaking.
+
+But since there is so much trouble in getting vessels sweet after they
+have been neglected, you ought to make all thorough clean after brewing,
+and once a month to fill your vessels with fair water, and let it off
+again in two or three days.
+
+
+_Of mashing or raking your Liquors._
+
+Suppose you take six bushels of malt, and two pounds of hops, and would
+make of it one barrel of strong, and two barrels of small beer.
+
+Heat your first copper of liquor for mashing, and strew over it a double
+handful of bran or malt; by which you will see when it begins to boil;
+for it will break and curl, and then it is fit to be let off into the
+mash tub, where it must remain till the steam is quite spent, and you
+can see your face in it, before you put in your malt; and then you begin
+to mash, stirring it all the while you are putting in the malt: but keep
+out about half a bushel dry, which you are to strew over the rest, when
+you have done stirring it, which will be as soon as you have well mixed
+it with the liquor, and prevented it from clodding.
+
+After the dry malt is laid on, cover your mash tub with cloths, to
+prevent losing any spirit of the malt, and let it so remain for two
+hours. Meanwhile have another copper of liquor hot; and at two hours end
+begin to let off your first wort into the under-back. Receive a pailful
+of the first running, and throw it again upon the malt.--You will find
+that the malt has sucked up half of your first copper of liquor; and
+therefore to make up your quantity of wort for your strong beer, you
+must gradually lade out of the second copper, and strew bowl after bowl
+over the malt, giving it time to soak thro', and keeping it running by
+an easy stream, till you perceive you have about forty gallons, which in
+boiling and working will be reduced to thirty-six.
+
+If you throw into the under-back (whilst you are letting off) about half
+a pound of hops, it will preserve it from foxing, or growing sour or
+ropy.
+
+Your first wort being all run off, you must soften the tap of the mash
+tub; and take a copper of hot liquor for your second mashing, stirring
+up the malt as you did at first, and then cover it close for two hours
+more. Meanwhile you fill your copper with the first wort, and boil it
+with the remainder of the two pounds of hops, for an hour and an half,
+and then lade it off into the coolers.
+
+Contrive to receive the hops in a sieve, basket, or thin woolen bag that
+is sweet and clean; then immediately fill your copper with cold liquor,
+renew your fire under it, and begin to let off your second wort, throw a
+handful of hops into the under-back, for the same reason as before: you
+will want to lade a few bowls full of liquor over the malt to make up
+the copper full of second wort; and when you have enough, fasten the tap
+and mash a third time after the same manner, and cover it close for
+another two hours; and then charge your copper with the second wort,
+boiling it for an hour with the same hops.
+
+By this time you may shift your first wort out of the coolers into a
+working tub, to make room for the second wort to come into the coolers;
+and then your copper being empty, you may heat as much liquor as will
+serve you to lade over the malt, or, by this time, rather grains, to
+make up your third and last copper of wort, which must be bottled with
+the same hops over again; and then your coolers are discharged of your
+second wort, to make room for the third; and when they are both of a
+proper coolness, they may be put together before you set them a working.
+
+During the time of shifting your liquors out of the copper, it is of
+consequence to take care to preserve it from receiving damage by
+burning: you should always contrive to have the fire low, or else to
+damp it at the time of emptying, and be very expeditious to put in fresh
+liquor.
+
+
+_Of working the Liquor._
+
+In this, regard must be had to the water: liquor naturally grows warm in
+working; therefore, in mild weather, it should be cold before it be set
+on, but a little warm in cold weather. The manner of doing it, is to put
+some good sweet yeast into a hand-bowl or piggin, with a little warm
+wort; then put the hand-bowl to swim upon the wort in the working tub,
+and in a little while it will work out, and leisurely mix with the wort,
+and when you find the yeast is gotten hold of the wort, you must look
+after it frequently; and if you perceive it begins to heat and ferment
+too fast, lade some of it out into another tub; and when grown cold, it
+may be put back again; or if you reserve some of the raw wort, you may
+check it leisurely, by stirring it in with a hand-bowl. The cooler you
+work your liquor, the better, provided it does but work well.
+
+If you happen to check it too much, you may forward its working, by
+filling a gallon stone bottle with boiling water, cork it close and put
+the bottle into the working tub.--An ounce or two of powdered ginger
+will have the same effect.
+
+There are a variety of methods in managing liquors whilst they are
+working.--Some people beat the yeast of strong beer and ale, once in two
+or three hours, for two or three days together.
+
+This they reckon makes the drink more heady, but withal hardens it so as
+to be drinkable in two or three days; the last day of beating it in,
+(stirring the yeast and beer together) the yeast, as it rises, will
+thicken; and then they take off part of the yeast, and beat in the rest,
+which they repeat as often as it rises thick; and when it has done
+working, they tun it up, so as it may just work out of the barrel.
+
+Others again do not beat it in at all, but let their strong drink work
+about two days, or till they see the ferment is over; and then they take
+off the top yeast, and either by a tap near the bottom, let it off sine,
+or else lade it out gently, to leave the sediment and yeast at the
+bottom.
+
+This way is proper for liquor that is to be drank soon: but if it be to
+keep, it will want the sediment to feed upon, and may probably grow
+stale, unless you make artificial lees: This you may make of a quart of
+brandy, and as much flour of wheat as will make it into dough; put them
+in lumps into the bung hole as soon as it has done working. Or else take
+a pound of the powder of oyster shells and mix it with a pound of
+treacle or honey, and put it in soon after it has done working.
+
+It would add to the goodness, as well as sining of your malt liquor, if
+you took two quarts of wheat, and make them very dry and crisp in an
+oven, or before the fire, and boil them in your first copper of
+wort.--They would strain off with your hops, and might be put with them
+into the second copper.
+
+
+_Of the fining of Malt Liquors._
+
+It is most desirable to have beer fine of itself, which it seldom fails
+to do in due time, if rightly brewed and worked; but as disappointments
+some times happen, it will be necessary to know what to do in such
+cases.
+
+Ivory shavings boiled in your wort, or hartshorn shavings put into your
+cask just before you bung it down, will do much towards fining and
+keeping your liquor from growing stale.
+
+Isinglass is the most common thing made use of in fining all sorts of
+liquors; they first beat it well with a hammer or mallet, and lay it in
+a pail, and then draw off about two gallons of the liquor to be fined
+upon it, and let it soak two or three days; and when it is soft enough
+to mix with the liquor, they take a whisk, and stir it about till it is
+all of a ferment, and white froth; and they frequently add the whites
+and shells of about a dozen of eggs, which they beat in with it, and put
+altogether into the cask; then with a clean mop-stick, or some such
+thing, stir the whole together; and then lay a cloth, or piece of paper
+over the bung-hole, till the ferment is over; and then bung it up close,
+in a few days it will fall fine.
+
+But if you want to fine only a small quantity, take half an ounce of
+unflacked lime, and put it into a pint of water, and stir it well
+together, and let it stand for two or three hours, or till the lime
+settle to the bottom; then pour the water off clear, and throw away the
+sediment; then take half an ounce of isinglass cut small, and boil it in
+the lime water till it dissolves; then let it cool, and pour it into the
+vessel, &c.
+
+
+_Of the season for Brewing._
+
+The season for brewing keeping-beer is certainly best before Christmas,
+for then your malt is in perfection, not having time to contract either
+a musty smell, dust or weavels, (an insect that eats out the heart of
+the malt) and the waters are then seldom mixed with snow; and then four
+pounds of hops will go as far as five in the spring of the year: For you
+must increase in the quantity of hops as you draw towards summer. But,
+in short, chuse moderate weather as much as you can for brewing, and if
+you have a kindly cellar besides to keep your liquor in, that will not
+be much affected by extremity of heat or cold, you may reasonably expect
+great satisfaction in your brewery.
+
+Avoid as much as possible brewing in hot weather; but if you are
+necessitated to brew, make no more than present drinking, for it will
+not keep.
+
+
+_To make Elderberry-Beer or Ebulum._
+
+Take a hogshead of the first and strong wort, and boil in the same one
+bushel of picked Elderberries, full ripe; strain off, and when cold,
+work the liquor in the hogshead, and not in an open tun or tub; and
+after it has lain in the cask about a year, bottle it; and it will be a
+good rich drink, which they call ebulum; and has often been preferred to
+portwine, for its pleasant taste, and healthful quality.
+
+N. B. There is no occasion for the use of sugar in this operation;
+because the wort has strength and sweetness enough in itself to answer
+that end; but there should be an infusion of hops added to the liquor,
+by way of preservation and relish.
+
+Some likewise hang a small bag of bruised spices in the vessel.
+
+
+_To make improved and excellent wholesome Purl._
+
+Take Roman wormwood two dozen, gentian-root six pounds; calamus
+aromatics (or the sweet flag root) two pounds; a pound or two of the
+galen gale-root; horse radish one bunch; orange peal dried, and
+juniper berries, each two pounds; seeds or kernels of Seville oranges
+cleaned and dried, two pounds.
+
+These being cut and bruised, put them into a clean butt, and start your
+mild brown, or pale beer upon them, so as to fill up the vessel, about
+the beginning of November, and let it stand till the next season; and
+make it thus annually.
+
+
+_To brew Strong Beer._
+
+To a barrel of beer take two bushels of wheat just cracked in the mill,
+and some of the flour sifted out of it; when your water is scalding hot,
+put it into your mash-vat, there let it stand till you can see your face
+in it; then put your malt upon that, and do not stir it; let it stand
+two hours and an half; then let it run into a tub that has two pounds of
+hops in it, and a handful of rosemary flowers; and when it is all run,
+put it into the copper, and boil it two hours; then strain it off,
+setting it a cooling very thin, and setting it a working very cool;
+clear it very well before you put it a working; put a little yeast to
+it; when the yeast begins to fall, put it into your vessel, put in a
+pint of whole grain, and six eggs, then stop it; Let it stand a year,
+and then bottle it.
+
+A good table-beer may be made, by mashing again, after the preceding is
+drawn off; then let it stand two hours, and let that run, and mash
+again, and stir it as before; be sure to cover your mashing-vat well;
+mix the first and second running together.
+
+
+_To make China Ale._
+
+To six gallons of ale, take a quarter of a pound or more of China root,
+thin sliced, and a quarter of a pound of coriander seeds, bruised--hang
+these in a tiffany, or coarse linen bag, in the vessel, till it has done
+working; and let it stand fourteen days before you bottle.
+
+
+_To make Ale, or any other liquor, that is too new, or sweet, drink
+stale._
+
+To do this to the advantage of health, put to every quart of ale, or
+other liquor, 10 or 12 drops of the true spirit of salt, and let them be
+well mixed together, which they will soon do it by the subtile spirits
+penetrating into all parts, and have proper effect.
+
+
+_To recover sour Ale._
+
+Scrape fine chalk a pound, or as the quantity of liquor requires, more;
+put it into a thin bag into the ale.
+
+
+_To recover Liquor that is turned bad._
+
+If any liquor be pricked or fading, put to it a little syrup of clay,
+and let it ferment with a little barm, which will recover it; and when
+it is well settled, bottle it up, put in a clove or two, with a lump of
+loaf sugar.
+
+
+_Directions for Bottling._
+
+You must have firm corks, boiled in wort, or grounds of beer; fill
+within an inch of the cork's reach, and beat it in with a mallet; then,
+with a small brass wire, bind the neck of the bottle, bring up the ends,
+and twist them over with a pair of pincers.
+
+
+_To make a quarter of a hogshead of Ale, and a hogshead of Beer, of
+cooked Malt._
+
+Take five strike of malt not ground too small; put in some boiling
+water, to cover the bottom of your mashing-vat before you put in your
+malt; mash it with more boiling water, putting in your malt at several
+times, that it may be sure to be all wet alike; cover it with a peck of
+wheat bran, then let it stand thus mashed four hours, then draw off
+three gallons of wort, and pour it upon that you have mashed, so let it
+stand half an hour more, till it runs clear, then draw of all that will
+run, and take two quarts of it to begin to work up with the barm, which
+must be about a pint and a half--put in the two quarts of wort at three
+times to the barm; you need not stir it till you begin to put in the
+boiled wort.
+
+You will not have enough to fill your vessel at first; wherefore you
+must pour on more boiling water, immediately after the other has done
+running, till you have enough to fill a quarter of a hogshead, and then
+pour on water for a hogshead of beer.
+
+As soon as the ale wort has run off, put a third part into the
+boiler--when it boils up, take off the scum, which you may put upon the
+grains for the small beer--when it is skimmed, put in a pound and an
+half of hops, having first sifted out the seeds, then put in all the
+wort, and let it boil two hours and an half, afterwards strain into two
+coolers, and let it stand to cool and settle, then put it to cool a
+little at a time, to the barm, and two quarts of wort, and beat it well
+together: every time you put the wort in, be sure you keep the settling
+out.
+
+Suppose you brew early on Thursday morning, you may tun it at 9 or 10 on
+Saturday morning.
+
+Do not fill your vessel quite full, but keep about three gallons to put
+in, when it has worked 24 hours, which will make it work again.
+
+As soon as it hath done working, stop it up, put the drink as cool as
+you can together; thus it will work well.
+
+
+_To make Treacle Beer._
+
+Boil two quarts of water, put into it one pound of treacle or molasses,
+stir them together till they are well mixed; then put six or eight
+quarts of cold water to it, and about a tea cup full of yeast or barm,
+put it up in a clean cask or stein, cover it over with a coarse cloth,
+two or three times double, it will be fit to drink in two or three days.
+
+The second and third time of making, the bottom of the first beer will
+do instead of yeast.
+
+If you make a large quantity, or intend it for keeping, you must put in
+a handful of hops and another of malt, for it to feed on, and when done
+working, stop it up close.
+
+The above is the best and cheapest way of making treacle beer, tho' some
+people add raisins, bran, wormwood, spices, such fruit, &c. as are in
+season, but that is just as you fancy.
+
+Indeed many pleasant, cheap, and wholesome drinks may be made from
+fruits, &c. if they are bruised and boiled in water, before the treacle
+is added.
+
+The plan of manufacturing domestic wines, mead and small beer, once
+established and understood in a family, becomes easy--is considered a
+duty--and the females prepare as regularly for renewing them, as for
+baking, and doing every other branch of business. Many families amidst
+plenty of ingredients and means, rarely have a comfortable beverage
+under their roof--this is attributable to indolence, stupidity and want
+of knowledge.--A little well timed, planning and system, with little
+more than usual labour, by the intelligent housewife, will cause
+comfort and plenty to reign throughout, and prove a fine and salutary
+example to society. Besides, the pleasure a lady derives from presenting
+a glass of good wine, in a nice clean glass to her welcome visitants,
+will always amply compensate for the trouble of manufacturing, and
+preparing it; but when the more intelligent pass a handsome and well
+merited compliment on the neatness and quality of her fare--she derives
+happiness from her industry, and a degree of pleasure approaching to
+exquisite. She may be esteemed one "who hath used her active faculties
+for the benefit of her family and society, and not only deserves well of
+society, but of heaven, for the judicious and liberal exercise of the
+mind, that god-like intellect, among the finest gifts of the munificent
+creator of worlds." But of her, who sitteth still and inactive, and doth
+not exercise those intellectual powers, it may be said "she is of an
+estrayed soul," and "hath buried her talent." And neither merits the
+attention of society, or the grateful love of her husband and
+family--and throws herself on the mercy of her God for forgiveness, for
+her numerous omissions, in withholding the exercise of her active
+faculties--presuming the being or individual, who is capable of the
+neglect of one duty, is capable of neglecting all--and tho' some little
+appearance may be kept up, yet conviction is eternally in the eye of the
+great judge--and not to be evaded.
+
+Thus then the laws of society, morality and religion, requiring the
+active exercise of our person and faculties--offering the finest and
+most inducing rewards, the words of our language are capable of
+describing, in the health afforded from exercise; the example, from
+which society is benefitted; the pleasure derived from the approbation
+of our neighbors, and a conscientiousness of having performed our duties
+here, and living by the exercise of a proper system of economy, in a
+constant state of independence, always in possession of the means of
+alleviating the condition of the indigent and unfortunate in
+society--and relieving the wants of our friends--and above all, the hope
+of eternal happiness in the approbation of heaven hereafter.
+
+
+_FINIS_
+
+
+
+
+
+End of Project Gutenberg's The Practical Distiller, by Samuel McHarry
+
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