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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: ISO-8859-1
+
+*** 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 £15 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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+<pre>
+
+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: ISO-8859-1
+
+*** 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
+
+
+
+
+
+
+</pre>
+
+
+    <h1>THE</h1>
+    <h1>PRACTICAL DISTILLER:</h1>
+    <h4>OR</h4>
+    <h5>AN INTRODUCTION TO MAKING<br />
+    WHISKEY, GIN, BRANDY, SPIRITS, &amp;c. &amp;c. OF BETTER QUALITY, AND IN LARGER
+    QUANTITIES, THAN PRODUCED BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE
+    UNITED STATES:<br />
+    </h5>
+    <h5><i>SUCH AS</i><br />
+    RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES, PUMPIONS AND TURNIPS.</h5>
+    <h5><i>WITH DIRECTIONS</i><br />
+    HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES.</h5>
+    <h5><i>TOGETHER WITH DIRECTIONS</i><br />
+    FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING SPIRITS SIMILAR TO FRENCH
+    BRANDY, &amp;c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &amp;c. &amp;c.</h5>
+    <h5><i>AND SUNDRY EXTRACTS OF APPROVED RECEIPTS</i><br />
+    FOR MAKING CIDER, DOMESTIC WINES, AND BEER.</h5>
+    <hr style="width: 25%;" />
+    <h3>BY SAMUEL M<sup>c</sup>HARRY, OF LANCASTER COUNTY, PENN.</h3>
+    <hr style="width: 25%;" />
+    <center>
+      PUBLISHED AT HARRISBURGH, (PENN.)
+    </center>
+    <center>
+      BY JOHN WYETH.
+    </center>
+    <center>
+      &mdash;1809.&mdash;
+    </center>
+    <hr style="width: 55%;" />
+
+    <h4>DISTRICT OF <i>PENNSYLVANIA</i>,</h4>
+    <h5>TO WIT:</h5>
+    <div class="figleft" style="width: 138px;">
+      <img src="images/seal.jpg" width="138" height="132" alt="seal" title="" />
+    </div>
+    <p>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, <span
+    class="smcap">Samuel M<sup>c</sup>Harry</span>, 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:</p>
+    <p><i>The Practical Distiller: or an introduction to making Whiskey, Gin, Brandy,
+    Spirits, &amp;c. &amp;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, &amp;c. from the Spirits of Rye, Corn,
+    Apples, Potatoes &amp;c. &amp;c. and sundry extracts of approved receipts for making
+    Cider, domestic Wines, and Beer. By <span class="smcap">Samuel
+    M<sup>c</sup>Harry</span>, of Lancaster county, Pennsylvania.</i></p>
+    <p>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."</p>
+    <span style="margin-left: 35em;">D. CALDWELL,</span><br />
+    <span style="margin-left: 26.5em;"><i>Clerk of the district of
+    Pennsylvania.</i></span>
+    <hr style="width: 65%;" />
+    <h2><a name="CONTENTS" id="CONTENTS"></a>CONTENTS</h2>
+    <ul>
+      <li><span class="ralign"><i>Page</i></span><br />
+      </li>
+      <li><b>SECTION I</b></li>
+      <li><i>Observations on Yeast.</i> <span class="ralign"><a
+      href="#Page_25">25</a></span></li>
+      <li><i>Receipt for making stock Yeast.</i> <span class="ralign"><a
+      href="#Page_27">27</a></span></li>
+      <li><i>Vessel most proper for preserving</i> -do-.<span class="ralign"><a
+      href="#Page_30">30</a></span></li>
+      <li><i>To ascertain the quality of</i> -do-.<span class="ralign"><a
+      href="#Page_31">31</a></span></li>
+      <li><i>To renew</i> -do-. <span class="ralign"><a
+      href="#Page_32">32</a></span></li>
+      <li><i>Observations on the mode in which distillers generally work</i> -do-.<span
+      class="ralign"><a href="#Page_33">33</a></span></li>
+      <li><i>How stock Yeast may be kept good for years.</i> <span class="ralign"><a
+      href="#Page_34">34</a></span></li>
+      <li><i>To make best Yeast for daily use.</i> <span class="ralign"><a
+      href="#Page_36">36</a></span></li>
+<li style="list-style: none"><br /></li>
+   <li><b>SECTION II</b></li>
+      <li><i>Observations on the best wood for hogsheads.</i><span class="ralign"><a
+      href="#Page_39">39</a></span></li>
+      <li><i>To sweeten by scalding</i> -ditto-. <span class="ralign"><a
+      href="#Page_41">41</a></span></li>
+      <li>Ditto, <i>burning</i> -do-. <span class="ralign"><a
+      href="#Page_42">42</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION III</b></li>
+      <li><i>To mash rye in the common mode.</i> <span class="ralign"><a
+      href="#Page_44">44</a></span></li>
+      <li><i>Best method of distilling rye.</i> <span class="ralign"><a
+      href="#Page_45">45</a></span></li>
+      <li><i>To mash one-third rye with two-thirds corn.</i><span class="ralign"><a
+      href="#Page_47">47</a></span></li>
+      <li>-Do-. <i>an equal quantity of rye and corn.</i> <span class="ralign"><a
+      href="#Page_49">49</a></span></li>
+      <li>-Do-. <i>two-thirds rye and one-third corn.</i> <span class="ralign"><a
+      href="#Page_51">51</a></span></li>
+      <li>-Do-. <i>corn.</i> <span class="ralign"><a href="#Page_54">54</a></span></li>
+      <li><i>To make four gallons to the bushel.</i> <span class="ralign"><a
+      href="#Page_55">55</a></span></li>
+      <li><i>To know when grain is sufficiently scalded.</i><span class="ralign"><a
+      href="#Page_58">58</a></span></li>
+      <li><i>Directions for cooling off.</i> <span class="ralign"><a
+      href="#Page_59">59</a></span></li>
+      <li><i>To ascertain when rye works well.</i> <span class="ralign"><a
+      href="#Page_61">61</a></span></li>
+      <li><i>To prevent hogsheads from working over.</i><span class="ralign"><a
+      href="#Page_62">62</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION IV</b></li>
+      <li><i>Observations on the quality of rye.</i> <span class="ralign"><a
+      href="#Page_63">63</a></span></li>
+      <li><i>Mode of chopping rye.</i> <span class="ralign"><a
+      href="#Page_64">64</a></span></li>
+      <li>-Do-. <i>or grinding indian corn.</i> <span class="ralign"><a
+      href="#Page_65">65</a></span></li>
+      <li>-Do-. <i>malt.</i> <span class="ralign"><a href="#Page_66">66</a></span></li>
+      <li><i>To choose malt.</i> <span class="ralign"><a
+      href="#Page_67">67</a></span></li>
+      <li><i>To build a malt-kiln.</i> <span class="ralign"><a
+      href="#Page_67">67</a></span></li>
+      <li><i>To make malt for stilling.</i> <span class="ralign"><a
+      href="#Page_69">69</a></span></li>
+      <li><i>Of hops.</i> <span class="ralign"><a href="#Page_69">69</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION V</b></li>
+      <li><i>How to order and fill the singling still.</i> <span class="ralign"><a
+      href="#Page_69">69</a></span></li>
+      <li><i>Mode of managing the doubling still.</i> <span class="ralign"><a
+      href="#Page_71">71</a></span></li>
+      <li><i>On the advantages of making good whiskey.</i> <span class="ralign"><a
+      href="#Page_73">73</a></span></li>
+      <li><i>Distilling buckwheat.</i> <span class="ralign"><a
+      href="#Page_77">77</a></span></li>
+      <li><i>Distilling potatoes, with observations.</i> <span class="ralign"><a
+      href="#Page_78">78</a></span></li>
+      <li><i>Receipt to prepare potatoes for distilling.</i> <span class="ralign"><a
+      href="#Page_82">82</a></span></li>
+      <li><i>Distilling pumpions</i>. <span class="ralign"><a
+      href="#Page_83">83</a></span></li>
+      <li>-Do-. <i>turnips</i>. <span class="ralign"><a
+      href="#Page_83">83</a></span></li>
+      <li>-Do-. <i>apples</i>. <span class="ralign"><a href="#Page_84">84</a></span></li>
+      <li><i>To order</i> do. <i>in the hogsheads</i>. <span class="ralign"><a
+      href="#Page_85">85</a></span></li>
+      <li><i>To work</i> do. <i>fast or slow</i>. <span class="ralign"><a
+      href="#Page_86">86</a></span></li>
+      <li><i>To know when apples are ready for distilling</i>. <span class="ralign"><a
+      href="#Page_87">87</a></span></li>
+      <li><i>To fill and order the singling still for apples</i>. <span class="ralign"><a
+      href="#Page_88">88</a></span></li>
+      <li><i>To double apple-brandy</i>. <span class="ralign"><a
+      href="#Page_90">90</a></span></li>
+      <li><i>To prepare peaches</i>. <span class="ralign"><a
+      href="#Page_91">91</a></span></li>
+      <li><i>To double and single</i> -do-. <span class="ralign"><a
+      href="#Page_92">92</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION VI</b></li>
+      <li><i>Best mode of setting stills</i>. <span class="ralign"><a
+      href="#Page_93">93</a></span></li>
+      <li><i>To prevent the planter from cracking</i>. <span class="ralign"><a
+      href="#Page_98">98</a></span></li>
+      <li><i>Method of boiling more than one still by a single fire</i>.<span
+      class="ralign"><a href="#Page_99">99</a></span></li>
+      <li><i>To set a doubling still</i>. <span class="ralign"><a
+      href="#Page_100">100</a></span></li>
+      <li><i>To prevent the singling still from rusting</i>. <span class="ralign"><a
+      href="#Page_101">101</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION VII</b></li>
+      <li><i>How to clarify whiskey</i>. <span class="ralign"><a
+      href="#Page_102">102</a></span></li>
+      <li><i>To make a brandy, from rye, spirits or</i></li>
+<li style="list-style: none"><br /></li>
+      <li><span style="margin-left: 1em;"><i>whiskey, to resemble French
+      Brandy</i>.</span><span class="ralign"><a href="#Page_103">103</a></span></li>
+      <li><i>To make a spirit from</i> ditto, <i>to resemble</i></li>
+      <li><span style="margin-left: 1em;"><i>Jamaica spirits</i>.</span> <span
+      class="ralign"><a href="#Page_104">104</a></span></li>
+      <li>-Do-. <i>Holland gin</i>. <span class="ralign"><a
+      href="#Page_105">105</a></span></li>
+      <li>-Do-. <i>country gin, and clarifying same</i>.<span class="ralign"><a
+      href="#Page_107">107</a></span></li>
+      <li><i>On fining liquors</i>. <span class="ralign"><a
+      href="#Page_110">110</a></span></li>
+      <li><i>On coloring liquors</i>. <span class="ralign"><a
+      href="#Page_111">111</a></span></li>
+      <li><i>To correct the taste of singed whiskey</i>. <span class="ralign"><a
+      href="#Page_112">112</a></span></li>
+      <li><i>To give an aged flavor</i>. <span class="ralign"><a
+      href="#Page_113">113</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION VIII</b></li>
+      <li><i>Observations on weather</i>. <span class="ralign"><a
+      href="#Page_115">115</a></span></li>
+      <li>-Do-. <i>water</i>. <span class="ralign"><a
+      href="#Page_117">117</a></span></li>
+      <li><i>Precautions against fire</i>. <span class="ralign"><a
+      href="#Page_119">119</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION IX</b></li>
+      <li><i>Duty of the owner of a distillery</i>. <span class="ralign"><a
+      href="#Page_120">120</a></span></li>
+      <li>-Do-. <i>of a hired distiller</i>. <span class="ralign"><a
+      href="#Page_123">123</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION X</b></li>
+      <li><i>The profits arising from a common distillery</i>. <span class="ralign"><a
+      href="#Page_125">125</a></span></li>
+      <li>-Do-. <i>from a patent distillery</i>. <span class="ralign"><a
+      href="#Page_127">127</a></span></li>
+      <li><i>Of hogs</i>. <span class="ralign"><a href="#Page_129">129</a></span></li>
+      <li><i>Diseases of hogs</i>. <span class="ralign"><a
+      href="#Page_133">133</a></span></li>
+      <li><i>Feeding cattle and milk cows</i>. <span class="ralign"><a
+      href="#Page_134">134</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION XI</b></li>
+      <li><i>Observations on erecting distilleries</i>. <span class="ralign"><a
+      href="#Page_135">135</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION XII</b></li>
+      <li><i>On Wines</i>. <span class="ralign"><a href="#Page_139">139</a></span></li>
+      <li><i>Receipt for making ditto, from the autumn blue grape</i>. <span
+      class="ralign"><a href="#Page_140">140</a></span></li>
+      <li>-Ditto-, <i>from currants</i>. <span class="ralign"><a
+      href="#Page_142">142</a></span></li>
+      <li>-Do-. <i>for making cider, British mode</i>. <span class="ralign"><a
+      href="#Page_143">143</a></span></li>
+      <li>-Do-. -do-. <i>American mode</i>.<span class="ralign"><a
+      href="#Page_145">145</a></span></li>
+      <li>-Do-. <i>for an excellent American wine</i>. <span class="ralign"><a
+      href="#Page_150">150</a></span></li>
+      <li>-Do-. -do-. <i>honey wine</i>. <span class="ralign"><a
+      href="#Page_153">153</a></span></li>
+      <li><i>To make elderberry wine</i>. <span class="ralign"><a
+      href="#Page_156">156</a></span></li>
+      <li>-Do-. -do-. <i>cordial</i>. <span class="ralign"><a
+      href="#Page_157">157</a></span></li>
+<li style="list-style: none"><br /></li>
+      <li><b>SECTION XIII</b></li>
+      <li><i>Of brewing beer</i>. <span class="ralign"><a
+      href="#Page_160">160</a></span></li>
+      <li><i>Of the brewing vessels</i>. <span class="ralign"><a
+      href="#Page_160">160</a></span></li>
+      <li><i>Of cleaning and sweetening casks and brewing vessels</i>.<span
+      class="ralign"><a href="#Page_161">161</a></span></li>
+      <li><i>Of mashing or raking liquors</i>. <span class="ralign"><a
+      href="#Page_163">163</a></span></li>
+      <li><i>Of working the liquor</i>. <span class="ralign"><a
+      href="#Page_167">167</a></span></li>
+      <li><i>Of fining malt liquors</i>. <span class="ralign"><a
+      href="#Page_170">170</a></span></li>
+      <li><i>Season for brewing</i>. <span class="ralign"><a
+      href="#Page_172">172</a></span></li>
+      <li><i>To make elderberry beer or ebulum</i>. <span class="ralign"><a
+      href="#Page_173">173</a></span></li>
+      <li><i>To make improved purl</i>. <span class="ralign"><a
+      href="#Page_174">174</a></span></li>
+      <li><i>To brew strong beer</i>. <span class="ralign"><a
+      href="#Page_175">175</a></span></li>
+      <li><i>To make china ale</i>. <span class="ralign"><a
+      href="#Page_176">176</a></span></li>
+      <li><i>To make any new liquor drink as stale</i>. <span class="ralign"><a
+      href="#Page_177">177</a></span></li>
+      <li><i>To recover sour ale</i>. <span class="ralign"><a
+      href="#Page_177">177</a></span></li>
+      <li><i>To recover liquor that is turned bad</i>. <span class="ralign"><a
+      href="#Page_178">178</a></span></li>
+      <li><i>Directions for bottling</i>. <span class="ralign"><a
+      href="#Page_178">178</a></span></li>
+      <li><i>To make ale or beer of cooked malt</i>. <span class="ralign"><a
+      href="#Page_179">179</a></span></li>
+      <li><i>To make treacle (or molasses) beer</i>. <span class="ralign"><a
+      href="#Page_181">181</a></span></li>
+    </ul>
+    <hr style="width: 65%;" />
+    <h2><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2>
+    <p><span class="smcap">When</span> 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&mdash;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.</p>
+    <p>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&mdash;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.</p>
+    <p>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.&mdash;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.</p>
+    <p>I had no difficulty in finding out a reputed great distiller, whose directions I
+    followed in procuring every necessary ingredient and material for distilling, &amp;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&mdash;some attributed it to
+    the water, others to witchcraft, &amp;c. &amp;c.</p>
+    <p>I found them all ignorant&mdash;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&mdash;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&mdash;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.</p>
+    <p>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.</p>
+    <p>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.</p>
+    <p><b>1st</b>. 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.</p>
+    <p><b>2d</b>. 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.</p>
+    <p><b>3d</b>. By making gin, &amp;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.</p>
+    <p>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, &amp;c. so universally introduced at the tables of
+    people of every grade.</p>
+    <p>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&mdash;Genius has already figured in our hemisphere&mdash;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.</p>
+    <p>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&mdash;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.</p>
+    <p>That it contains errors in the diction and perspicuity, I will readily
+    confess&mdash;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&mdash;seeking from those springs of
+    nature, and inherent endowments for consolatory aid&mdash;pressing on a frequently
+    exhausted mind, for resources and funds, to accomplish the objects of my
+    pursuits&mdash;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&mdash;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.</p>
+    <p>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</p>
+
+    <span style="margin-left: 35em;"><span class="smcap">The
+ Author.</span></span>
+
+    <hr style="width: 65%;" />
+    <h2><a name="INTRODUCTION" id="INTRODUCTION"></a>INTRODUCTION.</h2>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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 everything, 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.</p>
+    <p>With such a distiller, and a complete still-house, furnished with every necessary
+    utensil for carrying on the business&mdash;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&mdash;the produce or yield of any country, provided it be permitted to
+    acquire the same age.</p>
+    <p>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.</p>
+    <p>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, &amp;c. The wood choppers&mdash;the haling&mdash;the
+    coopers engaged in making casks&mdash;the hands engaged in feeding cattle and the
+    pork&mdash;haling, barrelling and selling the whiskey, spirits, pork, &amp;c. The
+    produce of the distillery, presenting subject for commerce, and employ for the
+    merchant, mechanic and mariner&mdash;and all from our own farms.</p>
+    <p>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&mdash;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&mdash;I presume every mind will be struck with the propriety of encouraging a
+    branch of business so promising in wealth and comfort.</p>
+    <p>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</p>
+
+    <span style="margin-left: 35em;"><span class="smcap">The
+ Author.</span></span>
+
+    <hr style="width: 65%;" />
+    <h1><a name="PRACTICAL_DISTILLER" id="PRACTICAL_DISTILLER"></a>PRACTICAL
+    DISTILLER.</h1>
+    <h2><a name="SECTION_I" id="SECTION_I"></a>SECTION I.</h2>
+    <h3><i>Observations on Yeast.</i></h3>
+    <span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span>
+    <p>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&mdash;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,
+    &amp;c. frequently retailing their secret, as the best possible mode of making stock
+    yeast, at ten, twenty, and in some<span class='pagenum'><a name="Page_26"
+    id="Page_26">[Pg 26]</a></span> instances one hundred dollars.</p>
+    <p>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, <i>too well</i>,
+    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.</p>
+    <p>In making yeast, all drugs and witchcraft are unnecessary&mdash;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&mdash;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<span
+    class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> pleasure offer to
+    my fellow-citizens, as meriting a preference&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ARTICLE II.</h4>
+    <h3><i>Receipt for Stock Yeast</i>.</h3>
+    <h4><i>For a stock yeast vessel of two gallons, the size best adapted for that
+    purpose</i>.</h4>
+    <p>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<span class='pagenum'><a
+    name="Page_28" id="Page_28">[Pg 28]</a></span> 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&mdash;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&mdash;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&mdash;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<span class='pagenum'><a
+    name="Page_29" id="Page_29">[Pg 29]</a></span> 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,<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a
+    href="#Footnote_1_1" class="fnanchor">[1]</a> (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&mdash;after which
+    cover it, and set it in a moderately cool place in summer, until you perceive it
+    begin to work, or ferment&mdash;then be careful to stir it two or three times at
+    intervals of half an hour&mdash;then set it past to work&mdash;in the winter, place
+    it in a moderately warm part of the still-house&mdash;and in summer, choose a spring
+    house, almost up to the brim of the crock in water&mdash;avoiding extremes of heat or
+    cold, which are equally prejudicial to the spirit of fermentation&mdash;of
+    consequence, it should be placed in a moderately warm situation in the winter, and
+    moderately cool in the summer.</p>
+    <p>This yeast ought to be renewed every four or five days in the summer, and eight or
+    ten days in the winter&mdash;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.</p>
+    <p>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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. III.</h4>
+    <p>The most proper vessel for preserving stock yeast is an earthen crock, that will
+    hold three gallons at least, with a cover of<span class='pagenum'><a name="Page_30"
+    id="Page_30">[Pg 30]</a></span> the same, well glazed&mdash;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&mdash;which is effected by exposing them to frost or fire.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. IV.</h4>
+    <h3><i>To know when Yeast is good or bad.</i></h3>
+    <p><span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span></p>
+    <p>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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. V.</h4>
+    <h3><i>How to renew Yeast when sour.</i></h3>
+    <p><span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span></p>
+    <p>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&mdash;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&mdash;then pour it into a
+    pot with plenty of hops&mdash;then strain it into a well scalded earthen jug, when
+    milk warm&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VI.</h4><span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span>
+    <p>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<span class='pagenum'><a name="Page_34" id="Page_34">[Pg
+    34]</a></span> yeast, and recommends the following as the best mode of preparing.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VII.</h4>
+    <h3><i>Stock Yeast good for years.</i></h3>
+    <p>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&mdash;taking it in at
+    night before the dew falls&mdash;when it is properly dried, put it up in a paper and
+    keep it in a dry airy place for use.</p>
+    <p>Thus yeast will keep good, if free from moisture, for any length of time, and it
+    is<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span> 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.</p>
+    <p>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.</p>
+    <p>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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VIII.</h4><span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span>
+    <h3><i>To make the best Yeast for daily use.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span> the
+    best yeast vessel for yeast made daily, in the above mode.</p>
+    <p>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.</p>
+
+<table border="0" cellpadding="4" cellspacing="6" summary="">
+<tbody>
+<tr>
+<td align="left">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</td>
+<td align="right">$&nbsp;90&nbsp;00</td>
+</tr>
+<tr><td align="center">Contra</td>
+</tr>
+<tr>
+<td align="left">150 bushels yield 3 gallons per bushel, at
+50 cents per gallon&mdash;450 gallons,</td>
+<td style="border-bottom: 1px solid black;" align="right">225&nbsp;00</td>
+</tr>
+<tr>
+<td align="right">Profit</td>
+<td align="right">$&nbsp;135&nbsp;00</td>
+</tr>
+<tr><td></td></tr>
+<tr>
+<td align="left">Disadvantages sustained during the above period.</td><td align="right"></td>
+</tr>
+<tr>
+<td align="left">150 bushels at 60 cents,</td>
+<td align="right">90&nbsp;00</td>
+</tr>
+<tr><td align="center">Contra</td>
+</tr>
+<tr><td align="left">150 bushes yielding 1-1/2 gallons to the
+bushel&mdash;225 gallons at 50 cents,</td>
+<td style="border-bottom: 1px solid black;" align="right">112&nbsp;50</td>
+</tr>
+<tr>
+<td align="right">Profit</td><td align="right">21&nbsp;50</td>
+</tr>
+</tbody>
+</table>
+     <span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span>
+    <p>Thus the owner or distiller frequently sustains in the distillation of his
+    produce, a loss, equal and in proportion to the foregoing&mdash;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&mdash;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&mdash;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.</p><span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_II" id="SECTION_II"></a>SECTION II.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>Observations on Wood for Hogsheads.</i></h3>
+    <p>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.&mdash;To such selection of wood, I offer my most decided disapprobation,
+    from my long expe<span class='pagenum'><a name="Page_40" id="Page_40">[Pg
+    40]</a></span>rience, 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&mdash;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</p>
+    <h3><i>White Oak.</i></h3>
+    <p>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.</p>
+<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span>
+    <p>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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. II.</h4>
+    <h3><i>To sweeten Hogsheads by scalding.</i></h3>
+    <p>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&mdash;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&mdash;this method will do in the winter, provided they are left out
+    in the frost over night&mdash;but in summer, and especially during the months of July
+    and August, this mode will<span class='pagenum'><a name="Page_42" id="Page_42">[Pg
+    42]</a></span> not do&mdash;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</p>
+    <h3><i>Hogsheads perfectly sweet.</i></h3>
+    <p>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&mdash;a method I have found effectual.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. III.</h4>
+    <h3><i>To sweeten Hogsheads by burning.</i></h3>
+    <p>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<span class='pagenum'><a
+    name="Page_43" id="Page_43">[Pg 43]</a></span> 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&mdash;it will afford you good
+    working casks, provided your yeast be good, and your hogsheads are well mashed.</p>
+    <p>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&mdash;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.</p><span
+    class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span>
+    <p>Note ... In scalding your hogshead I would recommend the use of a shovel full of
+    ashes, which will scald more sharply.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_III" id="SECTION_III"></a>SECTION III.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>To Mash Rye in the common mode.</i></h3>
+    <p>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&mdash;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&mdash;cover it close&mdash;stir it
+<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span>
+    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&mdash;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.</p>
+    <p>I have known this process succeed well with an attentive distiller.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. II.</h4>
+    <h3><i>The best method of distilling Rye.</i></h3>
+    <p>Take four gallons boiling, and two gallons cold water&mdash;put it into a
+    hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes,
+    then add two gal<span class='pagenum'><a name="Page_46" id="Page_46">[Pg
+    46]</a></span>lons cold water, and one gallon malt, stir it effectually&mdash;let it
+    stand till your still boils, then add sixteen gallons boiling water, stirring it
+    well, or until you break all the lumps&mdash;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&mdash;stir your hogsheads effectually every fifteen minutes,
+    keeping them close covered until you perceive the grain scalded enough&mdash;when you
+    may uncover, if the above sixteen gallons boiling water did not scald it
+    sufficiently, water must be added until scalded enough&mdash;as some water will scald
+    quicker than others&mdash;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&mdash;after taking off the covers, they must be
+    stirred effectually, every fifteen minutes, till you cool off&mdash;for which
+    operation, see "<i>Cooling off</i>." 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.<span class='pagenum'><a name="Page_47" id="Page_47">[Pg
+    47]</a></span></p>
+    <p>Distillers will doubtless make experiments of the various modes recommended and
+    use that which may prove most advantageous and convenient.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. III.</h4>
+    <h3><i>To Mash two thirds Rye and one third Corn in Summer.</i></h3>
+    <p>This I have found to be the nicest process belonging to distilling&mdash;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.</p>
+    <p><span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span></p>
+    <p>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&mdash;(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&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. IV.</h4>
+    <span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span>
+    <h3><i>To distill one half Rye and one half Corn.</i></h3>
+    <p>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&mdash;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&mdash;but this the attentive distiller will soon determine by experience.</p>
+    <p>Have your hogshead perfectly sweet, put into each, three gallons of cold and three
+    of<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span> boiling
+    water, or more or less of each, as you find will answer best&mdash;then stir in your
+    corn&mdash;fill up your boiler, bring it briskly to a boil&mdash;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&mdash;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&mdash;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&mdash;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, co<span class='pagenum'><a name="Page_51" id="Page_51">[Pg
+    51]</a></span>ver 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&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. V.</h4>
+    <h3><i>To Mash one third Rye and two thirds Corn.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span> 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&mdash;one gallon
+    of corn pot ale being esteemed worth three of rye, and cattle will always eat it
+    better&mdash;and moreover, corn is always from one to two shillings per bushel
+    cheaper than rye, and in many places much plentier&mdash;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.</p>
+    <h3><i>Mash as follows.</i></h3>
+    <p>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&mdash;add then one<span class='pagenum'><a name="Page_53"
+    id="Page_53">[Pg 53]</a></span> 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&mdash;cover the hogsheads close, after a
+    complete stirring&mdash;fill up your boiler, bring her quickly to boil for the last
+    mashing&mdash;stir the corn in the hogshead every fifteen minutes, till your last
+    water is boiling&mdash;put into each hogshead one pint salt, and a shovel full of red
+    hot coals, stirring it well&mdash;then put in each hogshead sixteen gallons of
+    boiling water, stir it well&mdash;cover it close for twenty-five minutes&mdash;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&mdash;then uncover it and stir it as
+    often as your other business will permit, until ready to cool off.</p>
+    <p>In this and every other mashing you must use sweet vessels only and good yeast,
+    or<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span> your labor
+    will be in vain; and in all kinds of mashing you cannot stir too much.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VI.</h4>
+    <h3><i>To Mash Corn.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span>
+    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&mdash;stir it
+    well, then cover it for half an hour, then uncover and stir it well, until cold
+    enough to cool off.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VII.</h4>
+    <h3><i>To make four gallons from the bushel.</i></h3>
+    <p>This is a method of mashing that I much approve of, and recommend to all whiskey
+    distillers to try it&mdash;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<span class='pagenum'><a name="Page_56"
+    id="Page_56">[Pg 56]</a></span> 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&mdash;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&mdash;then of
+    course it is the duty of the distiller to guard against all these causes as<span
+    class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span> 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.</p>
+    <p>Mash your grain in the method that you find will yield you most whiskey&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. VIII.</h4>
+    <span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span>
+    <h3><i>To know when Grain is scalded enough.</i></h3>
+    <p>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&mdash;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.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. IX.</h4>
+    <span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span>
+    <h3><i>Directions for cooling off.</i></h3>
+    <p>Much observation is necessary to enable the distiller to cool off with
+    judgment&mdash;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.&mdash;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&mdash;In summer a little cooler, and in winter a little warmer.</p>
+    <p>It will be found that a hogshead of mashed grain will always get warmer, after it
+    begins to work or ferment.<span class='pagenum'><a name="Page_60" id="Page_60">[Pg
+    60]</a></span></p>
+    <p>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.</p>
+    <p>When you think it is time to cool off, have a trough or conveyance to bring the
+    water to your hogsheads ready&mdash;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.<span
+    class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span></p>
+    <hr style="width: 25%;" />
+    <h4>ART. X.</h4>
+    <h3><i>To ascertain when Rye works well in the Hogshead.</i></h3>
+    <p>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.<span
+    class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span></p>
+    <p>From these hints and the experience of the distiller, a judgment may be formed of
+    the state of fermentation and the quality.</p>
+    <hr style="width: 25%;" />
+    <h4>ART. XI.</h4>
+    <h3><i>To prevent Hogsheads from working over.</i></h3>
+    <p>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.<span class='pagenum'><a name="Page_63"
+    id="Page_63">[Pg 63]</a></span></p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_IV" id="SECTION_IV"></a>SECTION IV.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>Observations on the quality of Rye for distilling.</i></h3>
+    <p>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&mdash;but very often the distiller has no choice, but must take that which
+    is most convenient;&mdash;great care however ought to be observed in selecting sound
+    rye, that has been kept dry, is clean and free from cockle, and<span
+    class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span> all kind of dirt,
+    advantages will result from fanning it, or running it through a windmill before it is
+    chopped.</p>
+    <h4>ART. II.</h4>
+    <h3><i>Mode of chopping Rye and the proper size.</i></h3>
+    <p>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&mdash;for in
+    this state it will not scald equally, and of consequence, the<span class='pagenum'><a
+    name="Page_65" id="Page_65">[Pg 65]</a></span> 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.</p>
+    <h4>ART. III.</h4>
+    <h3><i>Chopping or Grinding Indian Corn.</i></h3>
+    <p>Indian corn cannot be ground too fine for distilling.<span class='pagenum'><a
+    name="Page_66" id="Page_66">[Pg 66]</a></span></p>
+    <h4>ART. IV.</h4>
+    <h3><i>Malt</i></h3>
+    <p>Cannot be ground too coarse, provided it is done even&mdash;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.</p>
+    <h4>ART. V.</h4>
+    <span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span>
+    <h3><i>How to choose Malt.</i></h3>
+    <p>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&mdash;the pale is the
+    best.</p>
+    <h4>ART. VI.</h4>
+    <h3><i>How to build a Malt kiln in every Distillery.</i></h3>
+    <p>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-<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span>from to
+    the loft, then stop it&mdash;here build the kiln on the loft, about 4 or 5 feet
+    square, the walls to be composed of single brick, 3 feet high&mdash;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'&mdash;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.</p>
+    <h4>ART. VII.</h4>
+    <span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span>
+    <h3><i>Hops.</i></h3>
+    <p>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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_V" id="SECTION_V"></a>SECTION V.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>How to order and fill the Singling still when distilling Rye.</i></h3>
+    <p>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,<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span> 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&mdash;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.</p>
+    <p>Should she happen to throw the head, it is the duty of the distiller to take and
+    (wash the head and worm&mdash;the latter will be found full of stuff) clean, clap on
+    the head, and paste it&mdash;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.</p>
+    <p>It is important that after every run, or rather before you commence a run, the
+    dis<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span>tiller
+    should carefully clean out the still, wipe the bottom dry, and grease her well, to
+    prevent her from burning and singeing the liquor.</p>
+    <h4>ART. II.</h4>
+    <h3><i>Mode of managing the doubling Still when making Whiskey.</i></h3>
+    <p>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&mdash;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.<span class='pagenum'><a name="Page_72"
+    id="Page_72">[Pg 72]</a></span></p>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_73" id="Page_73">[Pg
+    73]</a></span></p>
+    <h4>ART. III.</h4>
+    <h3><i>Observations on the advantages of making strong and good Whiskey with
+    stalement, &amp;c.</i></h3>
+    <p>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<span
+    class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span> 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.</p>
+
+
+
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tbody>
+<tr><td align='left'></td><td align='left'>300 <i>gallons good first proof whiskey at</i> 50 <i>cents</i>,</td><td align='right'>$ 150</td></tr>
+<tr><td align='left'></td><td align='left'><i>haling at six cents</i>,</td><td align='right'>18</td></tr>
+<tr><td align='left'></td><td></td><td align='right'>________</td></tr>
+<tr><td align='left'></td><td></td><td align='right'>$ 132 00</td></tr>
+<tr><td align='left'></td><td align='left'>300 <i>gallons whiskey nine degrees under proof at</i> 41 <i>cents</i>,</td><td align='right'>$ 123</td></tr>
+<tr><td align='left'></td><td align='left'><i>haling</i></td><td align='right'>18</td></tr>
+<tr><td align='left'></td><td></td><td align='right'>________</td></tr>
+<tr><td align='left'></td><td></td><td align='right'>$ 105 00</td></tr>
+<tr><td align='left'></td><td></td><td align='right'>________</td></tr>
+<tr><td align='left'></td><td align='left'>difference</td><td align='right'>$ 27 00</td></tr>
+</tbody>
+</table>
+
+
+    <p>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,
+    &amp;c. will leave an advantage of I presume, three dollars in<span
+    class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span> 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:</p>
+
+<table border="0" cellpadding="6" cellspacing="3" summary="">
+<tbody>
+<tr><td align='left'><i>The distiller of weak whiskey, in twelve months, or one year,
+distils at the rate of</i> 100
+<i>gallons per week, or say in the year,
+he prepares for a market at the above distance,</i> 5000 <i>gallons,
+which ought to command</i></td><td align='right'>$&nbsp;2,500</td><td></td></tr>
+
+<tr><td align='left'><i>But he sustains a loss or deduction of </i>9<i> cents</i>,</td><td align='right'>  450</td></tr>
+
+<tr><td align='left'><i>Then the first loss may safely be computed at</i></td><td>&nbsp;</td><td align='right'>$&nbsp;450</td></tr>
+
+<tr><td align='left'>150 <i>empty barrels necessary to contain</i> 5000 <i>gallons,
+at</i> 33-&#8531; <i>gallons
+to the barrel, estimating the
+barrel at 7s and 6d, is</i></td>
+<td align='right'>$&nbsp;150</td></tr>
+
+<tr><td align='left'><i>This quantity of whiskey, when reduced to proof, is</i>
+4,100 <i>gals. which would have occupied only</i> 123 <i>barrels</i>,</td>
+<td style="border-bottom: 1px solid black;" align='right'>123</td>
+</tr>
+<tr><td align='left'></td><td align='right'>27</td></tr>
+<tr><td></td></tr>
+
+<tr><td align='left'><i>Then the second loss may be estimated at</i></td><td align='right'>$&nbsp;27</td></tr>
+
+<tr><td align='left'><i>He ought to have made this quantity of</i> 4100 <i>gallons in nine months
+and three weeks, but we will say</i> <i>10 months, sustaining a loss of two
+months in the year</i></td></tr>
+
+<tr><td align='left'><i>3d item of loss. Hire of distiller for 2 months at</i> $12</td><td align='right'>24&nbsp;00</td></tr>
+
+<tr><td align='left'><i>4th do. Rent of distillery do. at &pound;15 per annum</i>.</td><td align='right'>6&nbsp;66</td></tr>
+
+<tr>
+<td align='left'><i>5th do. One sixth of the wood consumed, (at the rate of
+100 cords per annum,) 16 cords</i>,</td>
+<td align='right'>20&nbsp;00</td>
+</tr>
+<tr>
+<td align='left'><i>6th do. One sixth of the Malt, do. say 90 bushels</i>,</td>
+<td align='right'>90&nbsp;00</td>
+</tr>
+<tr>
+<td align='left'><i>7th do. Is the wear and tear of stills, vessels, &amp;c.</i></td>
+<td style="border-bottom: 1px solid black;" align='right'>12&nbsp;34</td>
+</tr>
+<tr>
+<td align='right'></td><td align='right'>$&nbsp;630</td>
+</tr>
+</tbody>
+</table>
+
+<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span>
+    <p>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&mdash;our ninth part of which is seventy dollars, which is
+    the sum of loss sustained on each degree in this quantity of whiskey.<span
+    class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span></p>
+    <p>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&mdash;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.</p>
+    <h4>ART. IV.</h4>
+    <h3><i>Distilling of Buckwheat.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span> 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.</p>
+    <h4>ART. V.</h4>
+    <h3><i>Distilling of Potatoes.</i></h3>
+    <p>This is a branch of distilling that I cannot too highly recommend to the attention
+    of every American&mdash;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&mdash;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 per<span class='pagenum'><a name="Page_79"
+    id="Page_79">[Pg 79]</a></span>nicious state, and is frequently adulterated here.</p>
+    <p>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.</p>
+    <p>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 oc<span
+    class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span>casion 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&mdash;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.</p>
+
+
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tbody>
+<tr>
+<td align='center'><i>Potatoes</i></td>
+<td align='center'>DR.</td>
+</tr>
+<tr>
+<td align='left'><i>Ten acres at</i> 60 <i>bushels is</i>
+600 <i>bushels at</i> 33 <i>cents</i></td>
+<td align='right'>$&nbsp;198&nbsp;00</td>
+</tr>
+<tr>
+<td align='center'><i>Rye</i>.</td><td align='left'></td>
+</tr>
+<tr>
+<td align='left'><i>Ten acres of Rye, at</i> 30
+<i>bushels per acre, is</i> 300
+<i>bushels at</i> 60 <i>cents</i></td>
+<td align='right'>$&nbsp;180&nbsp;00</td>
+</tr>
+<tr>
+<td align='center'>CR.</td><td align='left'></td>
+</tr>
+<tr>
+<td align='left'>600 <i>bushels yielding</i> 2 <i>gallons
+to the bushel,</i> 1200
+<i>gallons at</i> 50 <i>cents</i></td>
+<td style="border-bottom: 1px solid black;" align='right'>600</td>
+</tr>
+<tr>
+<td align='left'></td><td align='right'>$&nbsp;402</td>
+</tr>
+<tr>
+<td align='center'>CR.</td><td align='left'></td>
+</tr>
+<tr>
+<td align='left'>300 <i>bushels yielding</i> 3 <i>gallons
+to the bushel</i>, 900 <i>gallons at</i> 50
+<i>cents</i></td>
+<td style="border-bottom: 1px solid black;" align='right'>450</td>
+</tr>
+<tr>
+<td align='left'></td><td align='right'>$&nbsp;270</td>
+</tr>
+<tr>
+<td align='left'><i>Balance in favor of Potatoes</i></td>
+<td align='right'>$&nbsp;132</td>
+</tr>
+</tbody>
+</table>
+
+    <span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span>
+    <p>Thus a balance of one hundred and thirty two dollars would appear in favor of the
+    yield of potatoes.</p>
+    <p>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.</p>
+    <h4>ART. VI.</h4>
+    <span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span>
+    <h3><i>Receipt to prepare Potatoes for Distilling.</i></h3>
+    <p>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&mdash;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&mdash;then put into each hogshead about two
+    quarts of good yeast and let them ferment, which will require eight or ten
+    days&mdash;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.</p>
+    <h4>ART. VII.</h4>
+    <h3><i>Pumpions</i></h3>
+    <span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span>
+    <p>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.</p>
+    <h4>ART. VIII.</h4>
+    <h3><i>Turnips</i></h3>
+    <p>Will produce nearly as much spirit as potatoes, but not so good. They must be
+    prepared in the same manner.</p>
+    <h4>ART. IX.</h4>
+    <span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span>
+    <h3><i>How to distil Apples.</i></h3>
+    <p>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&mdash;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&mdash;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&mdash;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.<span class='pagenum'><a
+    name="Page_85" id="Page_85">[Pg 85]</a></span></p>
+    <p>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.</p>
+    <p>Apples cannot be ground too fine.</p>
+    <h4>ART. X.</h4>
+    <h3><i>How to order Apples in the Hogsheads.</i></h3>
+    <p>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 suf<span class='pagenum'><a
+    name="Page_86" id="Page_86">[Pg 86]</a></span>ficient 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.</p>
+    <p>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.</p>
+    <h4>ART. XI.</h4>
+    <h3><i>How to work Apples slow or fast.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span>
+    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.</p>
+    <p>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.</p>
+    <h4>ART. XII.</h4>
+    <h3><i>How to judge when Apples are ready for distilling.</i></h3>
+    <p>Put your hand down into the hogsheads amongst the apples as far as you can, and
+    bring out a handful of pugs&mdash;squeeze them in your hand, through your fingers,
+    observe if there be any core, or lumps of apples un-<span class='pagenum'><a
+    name="Page_88" id="Page_88">[Pg 88]</a></span>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.</p>
+    <h4>ART. XIII.</h4>
+    <h3><i>How to fill and order the singling Still, when running Apple
+    singlings</i>.</h3>
+    <p>When you perceive your apples ready for distilling, fill the singling still with
+    apples and water; using about half a hogshead<span class='pagenum'><a name="Page_89"
+    id="Page_89">[Pg 89]</a></span> apples in a still of 110 gallons, the residue water,
+    first having cleaned the still well, and greased her previous to filling&mdash;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.</p>
+    <p>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.<span
+    class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span></p>
+    <h4>ART. XIV.</h4>
+    <h3><i>How to double Apple Brandy.</i></h3>
+    <p>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&mdash;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.&mdash;Let the
+    liquor filter thro a flannel cloth from the worm.<span class='pagenum'><a
+    name="Page_91" id="Page_91">[Pg 91]</a></span></p>
+    <h4>ART. XV.</h4>
+    <h3><i>How to prepare Peaches.</i></h3>
+    <p>Peaches like apples ought to be equally ripe, in order to insure an equal and
+    regular fermentation&mdash;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&mdash;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.</p>
+    <p>They ought to be ground in a mill with metal nuts, that the stone and kernel<span
+    class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span> may be well broken.
+    The kernel when thus broken will give a finer flavor to the brandy, and increase the
+    quantity.</p>
+    <p>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.</p>
+    <h4>ART. XVI.</h4>
+    <h3><i>How to double and single Peach Brandy.</i></h3>
+    <p>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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_VI" id="SECTION_VI"></a>SECTION VI.</h2>
+    <span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span>
+    <h4>ARTICLE I.</h4>
+    <h3><i>The best method of setting Stills.</i></h3>
+    <p>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<span class='pagenum'><a
+    name="Page_94" id="Page_94">[Pg 94]</a></span> months, than would pay a man of
+    judgment for putting up twenty pair.</p>
+    <p>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.</p>
+    <p>Make up a quantity of well worked mortar, composed of the greater proportion of
+    good clay, a little lime and cut straw.</p>
+    <p>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&mdash;so continue the range on each side, until the furnace
+    is completely covered in, leaving a small hole for the flue leading to<span
+    class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span> 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.</p>
+    <p>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<span class='pagenum'><a
+    name="Page_96" id="Page_96">[Pg 96]</a></span> 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.</p>
+    <p>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<span
+    class='pagenum'><a name="Page_97" id="Page_97">[Pg 97]</a></span>
+    safely&mdash;cautiously covering them well with clay, &amp;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.</p>
+    <p>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.</p>
+    <h4>ART. II.</h4>
+    <span class='pagenum'><a name="Page_98" id="Page_98">[Pg 98]</a></span>
+    <h3><i>How to prevent the Plastering round Stills from cracking.</i></h3>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_99"
+    id="Page_99">[Pg 99]</a></span></p>
+    <h3><i>The best method of boiling two, three or more Stills or Kettles with one fire
+    or furnace</i>.</h3>
+    <p>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.</p>
+    <p>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&mdash;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.<span class='pagenum'><a name="Page_100"
+    id="Page_100">[Pg 100]</a></span></p>
+    <p>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.</p>
+    <p>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.</p>
+    <p>I have since heard of the adoption of this plan with more success than I
+    experienced.</p>
+    <h4>ART. III.</h4>
+    <h3><i>To set a doubling Still.</i></h3>
+    <p>As spirits can hardly be burned or singed in a doubling still, if not before done
+    in<span class='pagenum'><a name="Page_101" id="Page_101">[Pg 101]</a></span>
+    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.</p>
+    <h3><i>How to prevent the singling Still from burning.</i></h3>
+    <p>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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_VII" id="SECTION_VII"></a>SECTION VII.</h2>
+    <span class='pagenum'><a name="Page_102" id="Page_102">[Pg 102]</a></span>
+    <h4>ARTICLE I.</h4>
+    <h3><i>How to clarify Whiskey, &amp;c.</i></h3>
+    <p>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&mdash;lay thereon three folds of flannel, over which spread ground maple
+    charcoal and burnt brick-dust, made to the consistence of mortar,<span
+    class='pagenum'><a name="Page_103" id="Page_103">[Pg 103]</a></span> with whiskey,
+    about two inches thick, pour your whiskey or brandy thereon, and let it filter thro'
+    the charcoal, flannel, &amp;c. after which you will find the spirit to have scarcely
+    any taste or smell of whiskey.&mdash;Elevate the filtering cask so as to leave room
+    to place a vessel to receive the spirit under it.</p>
+    <h4>ART. II.</h4>
+    <h3><i>How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple
+    Brandy.</i></h3>
+    <p>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&mdash;and if kept a few years, will be found
+    more salutary and healthful than French brandy alone. This<span class='pagenum'><a
+    name="Page_104" id="Page_104">[Pg 104]</a></span> 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.</p>
+    <h4>ART. III.</h4>
+    <h3><i>How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey</i>.</h3>
+    <p>This is done precisely in the manner laid down in the receipt for French
+    brandy.<span class='pagenum'><a name="Page_105" id="Page_105">[Pg 105]</a></span></p>
+    <h4>ART. IV.</h4>
+    <h3><i>How to make a resemblance of Holland Gin out of Rye Whiskey.</i></h3>
+    <p>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&mdash;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&mdash;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&mdash;as the first shot generally contains something that will give an
+    unpleasant taste and colour to the gin. When it looses<span class='pagenum'><a
+    name="Page_106" id="Page_106">[Pg 106]</a></span> 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.</p>
+    <p>This gin when fined, and two years old, will be equal, if not superior to Holland
+    gin.</p>
+    <p>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.</p>
+    <p>About thirteen pounds of good berries, are sufficient for one barrel.</p>
+    <p>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.</p>
+    <h4>ART. V.</h4>
+    <span class='pagenum'><a name="Page_107" id="Page_107">[Pg 107]</a></span>
+    <h3><i>The best method of making common country Gin.</i></h3>
+    <p>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&mdash;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.</p>
+    <p>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&mdash;the supply of respectable neighbors, who
+    may prefer giving a trifle more per gallon, than for common stuff and for domestic
+    use. And moreover,<span class='pagenum'><a name="Page_108" id="Page_108">[Pg
+    108]</a></span> 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&mdash;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.</p>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_109" id="Page_109">[Pg
+    109]</a></span></p>
+    <p>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&mdash;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&mdash;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.</p>
+    <h3><i>On fining Liquors.</i></h3>
+    <span class='pagenum'><a name="Page_110" id="Page_110">[Pg 110]</a></span>
+    <p>Isinglass is almost universally used in fining liquors. Take about half an ounce
+    to the barrel&mdash;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&mdash;then stir
+    it effectually, and add the white and shells of half a dozen eggs&mdash;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.</p>
+    <h4>ART. VI.</h4>
+    <span class='pagenum'><a name="Page_111" id="Page_111">[Pg 111]</a></span>
+    <h3><i>On colouring Liquors</i>.</h3>
+    <p>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&mdash;when dissolved, this
+    quantity will color three barrels.</p>
+    <p>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.<span
+    class='pagenum'><a name="Page_112" id="Page_112">[Pg 112]</a></span></p>
+    <h4>ART. VII.</h4>
+    <h3><i>To correct the taste of singed Whiskey.</i></h3>
+    <p>Altho' this cannot be done effectually without clarifying, as prescribed, but
+    Bohea tea will in a great measure correct a slight singe&mdash;a quarter of a pound
+    may be tried to the barrel.</p>
+    <h4>ART. VIII.</h4>
+    <span class='pagenum'><a name="Page_113" id="Page_113">[Pg 113]</a></span>
+    <h3><i>To give an aged flavor to Whiskey.</i></h3>
+    <p>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.</p>
+    <p>It may be done by clarifying the singlings as it runs from the still&mdash;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&mdash;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<span class='pagenum'><a name="Page_114"
+    id="Page_114">[Pg 114]</a></span> 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&mdash;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.</p>
+    <p>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.<span class='pagenum'><a
+    name="Page_115" id="Page_115">[Pg 115]</a></span></p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_VIII" id="SECTION_VIII"></a>SECTION VIII.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>Observations on Weather</i>.</h3>
+    <p>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.<span class='pagenum'><a name="Page_116"
+    id="Page_116">[Pg 116]</a></span></p>
+    <p>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&mdash;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&mdash;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:&mdash;And a hydrometer, useful in measuring and ascertaining
+    the extent of water. Instructions for<span class='pagenum'><a name="Page_117"
+    id="Page_117">[Pg 117]</a></span> the management of those instruments generally
+    attend them, it is therefore unnecessary for me to go into a detail on this
+    subject.&mdash;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.</p>
+    <h4>ART. II.</h4>
+    <h3><i>Observations on Water.</i></h3>
+    <p>Distillers cannot be too particular in selecting good water for distilling, when
+    about to erect distilleries.</p>
+    <p>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<span class='pagenum'><a
+    name="Page_118" id="Page_118">[Pg 118]</a></span> yield the same quantity of liquor,
+    that would be produced while using river water.</p>
+    <p>Any water will answer the distillers purpose, that will dissolve soap, or will
+    wash well with soap, or make a good lather for shaving.</p>
+    <p>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&mdash;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.<span class='pagenum'><a name="Page_119"
+    id="Page_119">[Pg 119]</a></span></p>
+    <h4>ART. III.</h4>
+    <h3><i>Precautions against Fire</i></h3>
+    <p>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.&mdash;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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_IX" id="SECTION_IX"></a>SECTION IX.</h2>
+    <span class='pagenum'><a name="Page_120" id="Page_120">[Pg 120]</a></span>
+    <h4>ARTICLE I.</h4>
+    <h3><i>The duty of the owner of a Distillery.</i></h3>
+    <p>The main and first object of the proprietor of a distillery, is gain or
+    profit&mdash;and the second, it is natural, should be the acquiring a character or
+    reputation for his liquor, and a desire to excel neighboring dis<span
+    class='pagenum'><a name="Page_121" id="Page_121">[Pg
+    121]</a></span>tilleries&mdash;in both of which, neglect and sloth will insure
+    disappointment.</p>
+    <p>The active, cleanly, industrious and attentive proprietor uses the following
+    means.</p>
+    <p>First. He provides his distillery with good sound grain, hogsheads, barrels, kegs,
+    funnels, brooms, malt, hops, wood, &amp;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.</p>
+    <p>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&mdash;and to prepare
+    every thing and article necessary&mdash;to attend and see the hogs fed, and that the
+    potale or slop be cold when given, and that the cattle be slopped&mdash;that the
+    stills are not burning, nor the casks leaking, &amp;c. &amp;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.<span class='pagenum'><a name="Page_122" id="Page_122">[Pg
+    122]</a></span></p>
+    <p>On the other hand, indolence begets indolence&mdash;The proprietor who sleeps till
+    after sun rise, sets an example to his distiller and people, which is too often
+    followed&mdash;the distillery becomes cold from the want of a regular fire being kept
+    up in her&mdash;the hogsheads cease to work or ferment, of consequence, they will not
+    turn out so much whiskey&mdash;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&mdash;and perhaps all those things may be
+    wanting during the same day ... and of course, the distiller stands idle. The cattle,
+    hogs, &amp;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.</p>
+    <h3><i>System and Method.</i></h3>
+    <p>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.</p>
+    <p>And whilst the industrious, attentive and cleanly proprietor, may with certainty,
+    cal<span class='pagenum'><a name="Page_123" id="Page_123">[Pg 123]</a></span>culate
+    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.</p>
+    <h4>ART. II.</h4>
+    <h3><i>The duty of an hired Distiller</i></h3>
+    <p>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&mdash;to collect and put in order for mashing, his hogsheads&mdash;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<span class='pagenum'><a name="Page_124" id="Page_124">[Pg
+    124]</a></span> 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&mdash;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.<span
+    class='pagenum'><a name="Page_125" id="Page_125">[Pg 125]</a></span></p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_X" id="SECTION_X"></a>SECTION X.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>Profits of a Common Distillery.</i></h3>
+    <p>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<span class='pagenum'><a
+    name="Page_126" id="Page_126">[Pg 126]</a></span> 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, &amp;c. is rather above than below par.</p>
+
+
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tbody>
+<tr><td align='center'><i>Distillery, Dr.</i></td>
+</tr>
+<tr>
+<td align='left'>To 1077 bushels corn, at 50 cents<br /> per bushel, is</td>
+<td align='right'>$&nbsp;538&nbsp;50</td>
+</tr>
+<tr>
+<td align='left'>533 bushels rye, at 60 cents</td>
+<td align='right'>309&nbsp;80</td>
+</tr>
+<tr>
+<td align='left'>96 bushels malt, at 70 ditto</td>
+<td align='right'>67&nbsp;20</td>
+</tr>
+<tr>
+<td style="border-top: 1px solid black;" align='left'>1706 bushels total.</td>
+<td align='left'></td>
+</tr>
+<tr><td></td></tr>
+<tr>
+<td align='left'>60 pounds hops at 25 cents per pound</td>
+<td align='right'>15</td>
+</tr>
+<tr>
+<td align='left'>100 cords of wood, at 2 dollars</td>
+<td align='right'>200</td>
+</tr>
+<tr>
+<td align='left'>Distiller's wages per year and boarding</td>
+<td align='right'>204&nbsp;70</td>
+</tr>
+<tr><td align='left'>Hauling whiskey, at 4 cents per gallon</td>
+<td align='right'>204&nbsp;70</td>
+</tr>
+<tr>
+<td align='left'>50 poor hogs at 4 dollars each</td>
+<td style="border-bottom: 1px solid black;" align='right'>200</td>
+</tr>
+<tr><td align='left'></td><td align='right'>$ 1739&nbsp;90</td></tr>
+<tr><td></td></tr>
+<tr><td></td></tr>
+<tr><td align='left'></td><td align='center'><i>Contra Cr.</i></td></tr>
+<tr>
+<td align='left'>By 5118 gallons whiskey, at 59 cents<br /> per gallon</td>
+<td align='right'>$&nbsp;2559</td>
+</tr>
+<tr>
+<td align='left'>50 fat hogs at 7 dollars each</td>
+<td style="border-bottom: 1px solid black;" align='right'>350</td>
+</tr>
+<tr>
+<td align='left'></td>
+<td style="border-bottom: 1px solid black;" align='right'>$&nbsp;2939</td>
+</tr>
+<tr>
+<td align='left'>Leaving a balance of</td>
+<td align='right'>$&nbsp;1143&nbsp;10</td>
+</tr>
+</tbody>
+</table>
+
+
+<span class='pagenum'><a name="Page_127" id="Page_127">[Pg 127]</a></span>
+<br />
+
+    <p>I have charged nothing for hauling of grain, &amp;c. as the feed or slop for milk
+    cows, young cattle, and fatting cattle, will more than pay that expense.</p>
+    <p>An estimate of the profits arising from a patent distillery, (col. Anderson's
+    patent improved) 1 still of 110 with a patent head, 1 still of 85 gallons for a
+    doubling still, and a boiler of metal, holding 110 gallons.</p>
+
+<span class='pagenum'><a name="Page_128" id="Page_128">[Pg 128]</a></span>
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tbody>
+<tr>
+<td align='center'><i>Distillery, Dr.</i></td>
+<td align='left'></td>
+</tr>
+<tr>
+<td align='left'>To 2454 bushels corn, at 50<br /> cents per bushel</td>
+<td align='right'>1227</td>
+</tr>
+<tr>
+<td align='left'>1216 do. rye, at 60 cents do.</td>
+<td align='right'>729&nbsp;60</td>
+</tr>
+<tr>
+<td style="border-bottom: 1px solid black;" align='left'>200 do. malt at 70 cents do.</td>
+<td align='right'>140</td>
+</tr>
+<tr>
+<td align='left'>3870</td>
+<td align='left'></td>
+</tr>
+<tr>
+<td align='left'>120 pounds hops, at 25 cents<br /> per pound</td>
+<td align='right'>30</td>
+</tr>
+<tr>
+<td align='left'>100 cords wood, at 2 dollars<br /> per cord</td>
+<td align='right'>200</td>
+</tr>
+<tr>
+<td align='left'>2 distillers wages, boarding, &amp;c.</td>
+<td align='right'>400</td>
+</tr>
+<tr>
+<td align='left'>Hauling whiskey, per gallon at 4 cents</td>
+<td align='right'>464&nbsp;40</td>
+</tr>
+<tr>
+<td align='left'>120 poor hogs at 4 dolls. each</td>
+<td style="border-bottom: 1px solid black;" align='right'>480</td>
+</tr>
+<tr>
+<td align='left'>Total expense</td>
+<td align='right'>$ 3671</td></tr>
+<tr>
+<td align='left'></td>
+<td align='center'><i>Contra, Cr.</i></td>
+</tr>
+<tr>
+<td align='left'>By 11610 gallons whiskey, at 50 cents per gallon</td>
+<td align='right'>$&nbsp;5805&nbsp;50</td>
+</tr>
+<tr>
+<td align='left'>120 fat hogs, at 7 dolls. each</td>
+<td style="border-bottom: 1px solid black;" align='right'>840</td>
+</tr>
+<tr>
+<td align='left'></td>
+<td style="border-bottom: 1px solid black;" align='right'>$&nbsp;6645&nbsp;50</td>
+</tr>
+<tr>
+<td align='left'>Clear profit,</td>
+<td align='right'>$&nbsp;2974&nbsp;50</td>
+</tr>
+<tr>
+<td align='left'>Profit of a common distillery</td>
+<td style="border-bottom: 1px solid black;" align='right'>1148&nbsp;10</td>
+</tr>
+<tr>
+<td align='left'>Balance in favor of a patent distillery</td>
+<td style="border-bottom: 1px solid black;" align='right'>$&nbsp;1826&nbsp;40</td>
+</tr>
+</tbody>
+</table>
+
+<br />
+    <p>To do the business of a patent distillery or to carry her on to advantage,
+    requires a little more capital to start with&mdash;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.<span class='pagenum'><a
+    name="Page_129" id="Page_129">[Pg 129]</a></span></p>
+    <p>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.</p>
+    <h4>ART. III.</h4>
+    <h3><i>Of Hogs.</i></h3>
+    <p>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&mdash;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.<span
+    class='pagenum'><a name="Page_130" id="Page_130">[Pg 130]</a></span></p>
+    <p>If a hog in a cold morning comes running to a trough full of slop, that is almost
+    boiling, and is very hungry&mdash;their nature is so gluttonous &amp; 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&mdash;and which may be followed by
+    mortification and death;&mdash;moreover, hot feeding is the cause of so many deaths,
+    and ill-looking unhealthy pigs, about some distilleries&mdash;which inconvenience
+    might be avoided by taking care to feed or fill the troughs before the boiling slop
+    is let out from the still.</p>
+    <p>A distiller cannot be too careful of his hogs&mdash;as with care, they will be
+    found the most productive stock he can raise&mdash;and without care unproductive.</p>
+    <p>The offals of distilleries and mills cannot be more advantageously appropriated
+    than in raising of hogs&mdash;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.<span class='pagenum'><a
+    name="Page_131" id="Page_131">[Pg 131]</a></span></p>
+    <p>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.</p>
+    <p>Hogs that are fed on potale, ought not to lie out at night, as dew, rain and snow
+    injures them&mdash;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.</p>
+    <p>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&mdash;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.</p>
+    <p>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<span class='pagenum'><a name="Page_132"
+    id="Page_132">[Pg 132]</a></span> of three litters having been produced in the year
+    from one female.</p>
+    <p>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&mdash;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&mdash;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.</p>
+    <p>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.</p>
+    <h4>ART. IV.</h4>
+    <span class='pagenum'><a name="Page_133" id="Page_133">[Pg 133]</a></span>
+    <h3><i>Of the Diseases of Hogs.</i></h3>
+    <p>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&mdash;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&mdash;tar their
+    trough once a month, and give them a little ground antimony.<span class='pagenum'><a
+    name="Page_134" id="Page_134">[Pg 134]</a></span></p>
+    <p>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.</p>
+    <h4>ART. V.</h4>
+    <h3><i>On feeding Cattle and Milch Cows.</i></h3>
+    <p>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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_XI" id="SECTION_XI"></a>SECTION XI.</h2>
+    <span class='pagenum'><a name="Page_135" id="Page_135">[Pg 135]</a></span>
+    <h4>ARTICLE I.</h4>
+    <h3><i>Observations on erecting Distilleries.</i></h3>
+    <p>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<span class='pagenum'><a
+    name="Page_136" id="Page_136">[Pg 136]</a></span> to a chopping mill is a material
+    consideration&mdash;Wood forming an important article, should be taken into
+    view&mdash;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.&mdash;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.</p>
+    <p>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&mdash;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&mdash;houses are generally made too small, giving great inconvenience,
+    and preventing that nice attention to<span class='pagenum'><a name="Page_137"
+    id="Page_137">[Pg 137]</a></span> 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&mdash;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&mdash;for it is very probable,
+    that after some experience, he may determine to pursue the business more extensively,
+    and add the patent still.</p>
+    <p>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&mdash;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&mdash;to which<span class='pagenum'><a
+    name="Page_138" id="Page_138">[Pg 138]</a></span> end it is most expedient the lower
+    story should be well built with stone and lime, and neatly plastered&mdash;the
+    windows well glazed, with shutters &amp;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&mdash;for there is a certain degree of warmth which exceeds for
+    fermentation&mdash;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&mdash;others have placed all the stills in the
+    centre of the building&mdash;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.</p>
+    <p>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<span class='pagenum'><a name="Page_139"
+    id="Page_139">[Pg 139]</a></span> hinges, or to be taken entirely out in the summer,
+    at pleasure, is in my mind advisable.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_XII" id="SECTION_XII"></a>SECTION XII.</h2>
+    <h4>ARTICLE I.</h4>
+    <h3><i>On Wines.</i></h3>
+    <p>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,<span class='pagenum'><a name="Page_140" id="Page_140">[Pg 140]</a></span> 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.</p>
+    <h3><i>Receipt for making Domestic Wine from the Autumn Blue Grape.</i></h3>
+    <p>About the latter end of September or about the first white frosts, gather the
+    grapes which with us grow along old fences and hedges&mdash;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&mdash;put them when mashed into a tub together, and
+    add a little water so as to soak the pumice....<span class='pagenum'><a
+    name="Page_141" id="Page_141">[Pg 141]</a></span> After stirring them well together,
+    squeeze the pumice out from the liquor with your hands, as clean as you
+    can&mdash;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&mdash;then put the wine into a clean nice barrel&mdash;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.</p>
+    <p>This mode of manufacturing wine for domestic use, is convenient and not expensive
+    to those who have it in their power to ma<span class='pagenum'><a name="Page_142"
+    id="Page_142">[Pg 142]</a></span>nufacture 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&mdash;as pressing it by the hand, would seem less cleanly,
+    though the fermentation generally cleanses sufficiently.</p>
+    <h3><i>Currant Wine</i></h3>
+    <p>Is managed in the same way. The same quantity of sugar is presumed to
+    answer&mdash;The juice is generally well strained thro' cloths, and when well
+    stirred, &amp;c. with the sugar, and neatly racked off, is put by in a loft to ripen,
+    in sweet casks.<span class='pagenum'><a name="Page_143" id="Page_143">[Pg
+    143]</a></span></p>
+    <h4>ART. II.</h4>
+    <h3><i>Directions for making Cider, British mode.</i></h3>
+    <p>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 atten<span class='pagenum'><a name="Page_144" id="Page_144">[Pg
+    144]</a></span>tion 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.<span class='pagenum'><a name="Page_145" id="Page_145">[Pg 145]</a></span></p>
+    <h4>ART. III.</h4>
+    <h3><i>The following is a very highly approved American mode of making
+    Cider.</i></h3>
+    <p>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<span class='pagenum'><a name="Page_146" id="Page_146">[Pg 146]</a></span> cool
+    shady place until wanted for use.&mdash;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&mdash;then dried the
+    sand, put it in the pipe, on the hair cloth, (coarse blanket or swingline tow,) about
+    9 inches thick.<span class='pagenum'><a name="Page_147" id="Page_147">[Pg
+    147]</a></span></p>
+    <p>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.</p>
+    <p>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.</p>
+    <p><i>Query.</i> Would not a quart of good apple brandy to each barrel of cider, made
+    in this way, prevent any fermentation?</p>
+    <p>But it is generally believed that cider is the better for having undergone a
+    fermenta<span class='pagenum'><a name="Page_148" id="Page_148">[Pg
+    148]</a></span>tion, 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.&mdash;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.</p>
+    <p>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&mdash;This mode will rid the liquor
+    of all the coarser pieces of pumice<span class='pagenum'><a name="Page_149"
+    id="Page_149">[Pg 149]</a></span>&mdash;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&mdash;a spile hole bored near the bottom of each, so as to admit a
+    barrel to stand under the spile&mdash;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&mdash;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.<span class='pagenum'><a name="Page_150" id="Page_150">[Pg
+    150]</a></span></p>
+    <h3><i>The following Receipt to make an excellent American Wine,</i></h3>
+    <p>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;&mdash;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.</p>
+    <p>Coffee, when first introduced, was used as a medicine only, and given only in a
+    well clarified state, and sparingly&mdash;both from its<span class='pagenum'><a
+    name="Page_151" id="Page_151">[Pg 151]</a></span> 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&mdash;consequences arising out of the free use of bad provisions&mdash;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.</p>
+    <p>It is particularly injurious to bilious habits&mdash;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&mdash;rendering the chyle
+    vitiated, which<span class='pagenum'><a name="Page_152" id="Page_152">[Pg
+    152]</a></span> 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&mdash;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&mdash;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, (dreadful<span class='pagenum'><a name="Page_153"
+    id="Page_153">[Pg 153]</a></span>ly 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&mdash;it is therefore I mention the</p>
+    <h3><i>Receipt for making Honey Wine.</i></h3>
+    <p>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,<span class='pagenum'><a name="Page_154"
+    id="Page_154">[Pg 154]</a></span> 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.&mdash;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&mdash;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&mdash;in the opinion of many good judges it
+    was superior.</p>
+    <p>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<span class='pagenum'><a name="Page_155"
+    id="Page_155">[Pg 155]</a></span> no foreign mixture whatever, but is made from
+    ingredients produced on our own farms.<br />
+    <span style="margin-left: 6em;"><sub>[<i>Columbian Magazine, November</i>
+    1790.</sub></span></p>
+    <p>Doubtless the foregoing wine will be found strong, and if not well clarified, or
+    rather fined, may be heavy&mdash;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.</p>
+    <p>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&mdash;this we presume was done to prevent
+    its souring&mdash;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.</p>
+    <p>Complete cleansing and fermentation is absolutely necessary&mdash;and when
+    fermented, it must be well fined, and then drawn off in nice casks, or
+    bottled&mdash;bottling is certain<span class='pagenum'><a name="Page_156"
+    id="Page_156">[Pg 156]</a></span>ly 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.&mdash;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.</p>
+    <h3><i>To make Elderberry Wine.</i></h3>
+    <p><i>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.</i></p>
+    <p>To every two quarts of berries, add one gallon of water, boil it half an hour,
+    then<span class='pagenum'><a name="Page_157" id="Page_157">[Pg 157]</a></span> 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.</p>
+    <h3><i>To make Elderberry Wine, to drink, made warm, as a Cordial.</i></h3>
+    <p>Equal quantities of berries and water boiled together, till the berries break,
+    then strain off the liquor, and to every gallon<span class='pagenum'><a
+    name="Page_158" id="Page_158">[Pg 158]</a></span> 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.</p>
+    <hr style="width: 65%;" />
+    <h2><a name="SECTION_XIII" id="SECTION_XIII"></a>SECTION XIII.</h2>
+    <span class='pagenum'><a name="Page_159" id="Page_159">[Pg 159]</a></span>
+    <h4>ARTICLE I.</h4>
+    <h3><i>To make Rye Malt for Stilling</i>.</h3>
+    <p>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,<span
+    class='pagenum'><a name="Page_160" id="Page_160">[Pg 160]</a></span> 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.</p>
+    <h4>ART. II.</h4>
+    <h3><i>Of Brewing Beer</i>.</h3>
+    <p>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 <a
+    href="#Page_67">page 67.</a></p>
+    <h3><i>Of the Brewing Vessels</i>.</h3>
+    <p>To a copper that holds 36 gallons, the mash-tub ought to be at least big
+    enough<span class='pagenum'><a name="Page_161" id="Page_161">[Pg 161]</a></span> 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.</p>
+    <h3><i>Of cleaning and sweetening Casks &amp; Brewing Vessels.</i></h3>
+    <p>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<span
+    class='pagenum'><a name="Page_162" id="Page_162">[Pg 162]</a></span> 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.</p>
+    <p>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.</p>
+    <p>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<span class='pagenum'><a name="Page_163" id="Page_163">[Pg 163]</a></span> a
+    little malt-dust or bran; and this will not only finish their sweetening, but stop
+    them from leaking.</p>
+    <p>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.</p>
+    <h3><i>Of mashing or raking your Liquors.</i></h3>
+    <p>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.</p>
+    <p>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<span class='pagenum'><a name="Page_164"
+    id="Page_164">[Pg 164]</a></span> 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.</p>
+    <p>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.&mdash;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.<span class='pagenum'><a name="Page_165" id="Page_165">[Pg
+    165]</a></span></p>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_166"
+    id="Page_166">[Pg 166]</a></span></p>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_167"
+    id="Page_167">[Pg 167]</a></span></p>
+    <h3><i>Of working the Liquor</i>.</h3>
+    <p>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.<span class='pagenum'><a name="Page_168" id="Page_168">[Pg 168]</a></span></p>
+    <p>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.&mdash;An ounce or two of powdered ginger will have the same effect.</p>
+    <p>There are a variety of methods in managing liquors whilst they are
+    working.&mdash;Some people beat the yeast of strong beer and ale, once in two or
+    three hours, for two or three days together.</p>
+    <p>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.</p>
+    <p>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.<span class='pagenum'><a name="Page_169"
+    id="Page_169">[Pg 169]</a></span></p>
+    <p>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.</p>
+    <p>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.&mdash;They would strain off with your
+    hops, and might be put with them into the second copper.<span class='pagenum'><a
+    name="Page_170" id="Page_170">[Pg 170]</a></span></p>
+    <h3><i>Of the fining of Malt Liquors.</i></h3>
+    <p>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.</p>
+    <p>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.</p>
+    <p>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<span class='pagenum'><a name="Page_171" id="Page_171">[Pg
+    171]</a></span> 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.</p>
+    <p>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, <span class='pagenum'><a name="Page_172" id="Page_172">[Pg
+    172]</a></span>&amp;c.</p>
+    <h3><i>Of the season for Brewing.</i></h3>
+    <p>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.</p>
+    <p>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.<span
+    class='pagenum'><a name="Page_173" id="Page_173">[Pg 173]</a></span></p>
+    <h3><i>To make Elderberry-Beer or Ebulum.</i></h3>
+    <p>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.</p>
+    <p>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.</p>
+    <p>Some likewise hang a small bag of bruised spices in the vessel.<span
+    class='pagenum'><a name="Page_174" id="Page_174">[Pg 174]</a></span></p>
+    <h3><i>To make improved and excellent wholesome Purl.</i></h3>
+    <p>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.</p>
+    <p>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.<span
+    class='pagenum'><a name="Page_175" id="Page_175">[Pg 175]</a></span></p>
+    <h3><i>To brew Strong Beer.</i></h3>
+    <p>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.</p>
+    <p>A good table-beer may be made, by mashing again, after the preceding is drawn off;
+    then let it stand two hours, and let<span class='pagenum'><a name="Page_176"
+    id="Page_176">[Pg 176]</a></span> 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.</p>
+    <h3><i>To make China Ale.</i></h3>
+    <p>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&mdash;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.</p>
+    <h3><i>To make Ale, or any other liquor, that is too new, or sweet, drink
+    stale.</i></h3>
+    <span class='pagenum'><a name="Page_177" id="Page_177">[Pg 177]</a></span>
+    <p>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.</p>
+    <h3><i>To recover sour Ale.</i></h3>
+    <p>Scrape fine chalk a pound, or as the quantity of liquor requires, more; put it
+    into a thin bag into the ale.</p>
+    <h3><i>To recover Liquor that is turned bad.</i></h3>
+    <span class='pagenum'><a name="Page_178" id="Page_178">[Pg 178]</a></span>
+    <p>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.</p>
+    <h3><i>Directions for Bottling.</i></h3>
+    <p>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.</p>
+    <h3><i>To make a quarter of a hogshead of Ale, and a hogshead of Beer, of cooked
+    Malt.</i></h3>
+    <span class='pagenum'><a name="Page_179" id="Page_179">[Pg 179]</a></span>
+    <p>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&mdash;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.</p>
+    <p>You will not have enough to fill your vessel at first; wherefore you<span
+    class='pagenum'><a name="Page_180" id="Page_180">[Pg 180]</a></span> 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.</p>
+    <p>As soon as the ale wort has run off, put a third part into the boiler&mdash;when
+    it boils up, take off the scum, which you may put upon the grains for the small
+    beer&mdash;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.</p>
+    <p>Suppose you brew early on Thursday morning, you may tun it at 9 or 10 on Saturday
+    morning.</p>
+    <p>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.</p>
+    <p>As soon as it hath done working, stop it<span class='pagenum'><a name="Page_181"
+    id="Page_181">[Pg 181]</a></span> up, put the drink as cool as you can together; thus
+    it will work well.</p>
+    <h3><i>To make Treacle Beer.</i></h3>
+    <p>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.</p>
+    <p>The second and third time of making, the bottom of the first beer will do instead
+    of yeast.</p>
+    <p>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.<span class='pagenum'><a name="Page_182" id="Page_182">[Pg 182]</a></span></p>
+    <p>The above is the best and cheapest way of making treacle beer, tho' some people
+    add raisins, bran, wormwood, spices, such fruit, &amp;c. as are in season, but that
+    is just as you fancy.</p>
+    <p>Indeed many pleasant, cheap, and wholesome drinks may be made from fruits, &amp;c.
+    if they are bruised and boiled in water, before the treacle is added.</p>
+    <p>The plan of manufacturing domestic wines, mead and small beer, once established
+    and understood in a family, becomes easy&mdash;is considered a duty&mdash;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&mdash;this is attributable to indolence,
+    stupidity and want of knowledge.&mdash;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 intelli<span class='pagenum'><a
+    name="Page_183" id="Page_183">[Pg 183]</a></span>gent pass a handsome and well
+    merited compliment on the neatness and quality of her fare&mdash;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&mdash;and throws herself on the mercy of
+    her God for forgiveness, for her numerous omissions, in withholding the exercise of
+    her active faculties&mdash;presuming the being or individual, who is capable of the
+    neglect of one duty, is capable of neglecting all&mdash;and tho' some little
+    appearance may be kept up, yet conviction is eternally in the eye of the great
+    judge&mdash;and not to be evaded.</p>
+    <p>Thus then the laws of society, morality and religion, requiring the active
+    exercise of our person and faculties&mdash;offering the finest and most inducing
+    rewards, the words<span class='pagenum'><a name="Page_184" id="Page_184">[Pg
+    184]</a></span> 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&mdash;and relieving the wants of
+    our friends&mdash;and above all, the hope of eternal happiness in the approbation of
+    heaven hereafter.</p>
+    <div class="footnote">
+      <p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span
+      class="label">[1]</span></a> If none can be obtained that is good, the following is
+      a receipt to make it, viz.</p>
+      <p>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.</p>
+    </div>
+    <h3><i>FINIS</i></h3>
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's The Practical Distiller, by Samuel McHarry
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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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