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diff --git a/21252-h/21252-h.htm b/21252-h/21252-h.htm new file mode 100644 index 0000000..1cc3f8f --- /dev/null +++ b/21252-h/21252-h.htm @@ -0,0 +1,3419 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta name="generator" + content="HTML Tidy for Linux/x86 (vers 1st November 2002), see www.w3.org" /> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title>The Project Gutenberg eBook of The Practical Distiller, by Samuel McHarry.</title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 1em; + margin-bottom: 1em; + margin-left: auto; + margin-right: auto; + clear: both; + } +div.trans-note {border-style: solid; border-width: 1px; + margin: 2em 15%; padding: 1em; text-align: center;} +/* LISTS */ +ul { position: relative; + width:80%; + margin-left:5%; + list-style-type:none;} +li { margin-top: 0.25em; + line-height: 1.2em; } +span.ralign { position: absolute; + right: 0; + top: auto; } + table {margin-left: auto; margin-right: auto;} + body{margin-left: 13%; + margin-right: 13%; + } + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + .linenum {position: absolute; top: auto; left: 4%;} /* poetry number */ + .blockquot{margin-left: 10%; margin-right: 12%;} + .sidenote {width: 20%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em; margin-left: 1em; + float: right; clear: right; margin-top: 1em; + font-size: smaller; color: black; background: #eeeeee; border: dashed 1px;} + .bb {border-bottom: solid 2px;} + .bl {border-left: solid 2px;} + .bt {border-top: solid 2px;} + .br {border-right: solid 2px;} + .bbox {border: solid 2px;} + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .u {text-decoration: underline;} + .caption {font-weight: bold;} + .figcenter {margin: auto; text-align: center;} + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + .footnotes {border: dashed 1px;} + .footnote {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} + .footnote .label {position: absolute; right: 84%; text-align: right;} + .fnanchor {vertical-align: super; font-size: .8em; text-decoration: none;} + .poem {margin-left:10%; margin-right:10%; text-align: left;} + .poem br {display: none;} + .poem .stanza {margin: 1em 0em 1em 0em;} + .poem span.i0 {display: block; margin-left: 0em; padding-left: 3em; text-indent: -3em;} + .poem span.i2 {display: block; margin-left: 2em; padding-left: 3em; text-indent: -3em;} + .poem span.i4 {display: block; margin-left: 4em; padding-left: 3em; text-indent: -3em;} + // --> + /* XML end ]]>*/ + </style> + </head> + <body> + + +<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, &c. &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, &c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &c. &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> + —1809.— + </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, &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 <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—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—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.—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, &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.</p> + <p>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.</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, &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, &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—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.</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—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—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.</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—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.</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, &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.</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—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.</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—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<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—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<span + class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> 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.</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—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<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—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.</p> + <p>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.</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—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.</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—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.</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—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.</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">$ 90 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—450 gallons,</td> +<td style="border-bottom: 1px solid black;" align="right">225 00</td> +</tr> +<tr> +<td align="right">Profit</td> +<td align="right">$ 135 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 00</td> +</tr> +<tr><td align="center">Contra</td> +</tr> +<tr><td align="left">150 bushes yielding 1-1/2 gallons to the +bushel—225 gallons at 50 cents,</td> +<td style="border-bottom: 1px solid black;" align="right">112 50</td> +</tr> +<tr> +<td align="right">Profit</td><td align="right">21 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—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.</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.—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—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—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<span class='pagenum'><a name="Page_42" id="Page_42">[Pg + 42]</a></span> 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</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—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—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—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—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 +<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—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—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—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 "<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—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—(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.</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—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.</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—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, 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—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—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.</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—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—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.</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—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—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—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<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—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—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—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.</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—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—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<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—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—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—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—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.</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—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—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.</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—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, &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, + &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'>$ 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> </td><td align='right'>$ 450</td></tr> + +<tr><td align='left'>150 <i>empty barrels necessary to contain</i> 5000 <i>gallons, +at</i> 33-⅓ <i>gallons +to the barrel, estimating the +barrel at 7s and 6d, is</i></td> +<td align='right'>$ 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'>$ 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> $12</td><td align='right'>24 00</td></tr> + +<tr><td align='left'><i>4th do. Rent of distillery do. at £15 per annum</i>.</td><td align='right'>6 66</td></tr> + +<tr> +<td align='left'><i>5th do. One sixth of the wood consumed, (at the rate of +100 cords per annum,) 16 cords</i>,</td> +<td align='right'>20 00</td> +</tr> +<tr> +<td align='left'><i>6th do. One sixth of the Malt, do. say 90 bushels</i>,</td> +<td align='right'>90 00</td> +</tr> +<tr> +<td align='left'><i>7th do. Is the wear and tear of stills, vessels, &c.</i></td> +<td style="border-bottom: 1px solid black;" align='right'>12 34</td> +</tr> +<tr> +<td align='right'></td><td align='right'>$ 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—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—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—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 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—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'>$ 198 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'>$ 180 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'>$ 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'>$ 270</td> +</tr> +<tr> +<td align='left'><i>Balance in favor of Potatoes</i></td> +<td align='right'>$ 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—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.</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—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.<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—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—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—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.<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—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.</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—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—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.</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—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, &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—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, &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.</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—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—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<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—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—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—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—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.</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—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.</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—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—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—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<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—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—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<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.—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—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.—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—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—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, &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—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.<span class='pagenum'><a name="Page_122" id="Page_122">[Pg + 122]</a></span></p> + <p>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.</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—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<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—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, &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'>$ 538 50</td> +</tr> +<tr> +<td align='left'>533 bushels rye, at 60 cents</td> +<td align='right'>309 80</td> +</tr> +<tr> +<td align='left'>96 bushels malt, at 70 ditto</td> +<td align='right'>67 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 70</td> +</tr> +<tr><td align='left'>Hauling whiskey, at 4 cents per gallon</td> +<td align='right'>204 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 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'>$ 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'>$ 2939</td> +</tr> +<tr> +<td align='left'>Leaving a balance of</td> +<td align='right'>$ 1143 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, &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 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, &c.</td> +<td align='right'>400</td> +</tr> +<tr> +<td align='left'>Hauling whiskey, per gallon at 4 cents</td> +<td align='right'>464 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'>$ 5805 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'>$ 6645 50</td> +</tr> +<tr> +<td align='left'>Clear profit,</td> +<td align='right'>$ 2974 50</td> +</tr> +<tr> +<td align='left'>Profit of a common distillery</td> +<td style="border-bottom: 1px solid black;" align='right'>1148 10</td> +</tr> +<tr> +<td align='left'>Balance in favor of a patent distillery</td> +<td style="border-bottom: 1px solid black;" align='right'>$ 1826 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—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—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—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.</p> + <p>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.</p> + <p>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.<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—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—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—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.</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—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.<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—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.</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—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<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—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.</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—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<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—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.</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—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....<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—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.</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—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—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.<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.—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.<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.—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—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>—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.<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;—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—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—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.</p> + <p>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<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—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, (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—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.—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.</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—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—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.</p> + <p>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 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.—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 & 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.—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.—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.—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.—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>&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—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—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—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.</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, &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, &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—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 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—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.</p> + <p>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<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—and relieving the wants of + our friends—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 + +*** END OF THIS PROJECT GUTENBERG EBOOK THE PRACTICAL DISTILLER *** + +***** This file should be named 21252-h.htm or 21252-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/1/2/5/21252/ + +Produced by Robert Cicconetti, Marcia Brooks and the Online +Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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