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+Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie
+
+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 Art of Making Whiskey
+       So As to Obtain a Better, Purer, Cheaper and Greater
+       Quantity of Spirit, From a Given Quantity of Grain
+
+Author: Anthony Boucherie
+
+Translator: C. M.
+
+Release Date: May 24, 2007 [EBook #21592]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE ART OF MAKING WHISKEY ***
+
+
+
+
+Produced by Robert Cicconetti, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+
+THE ART
+
+OF
+
+MAKING WHISKEY,
+
+SO AS TO OBTAIN A BETTER, PURER, CHEAPER AND GREATER QUANTITY OF SPIRIT,
+
+FROM A GIVEN QUANTITY OF GRAIN.
+
+ALSO,
+
+THE ART OF CONVERTING IT INTO GIN.
+
+AFTER THE
+
+PROCESS OF THE HOLLAND DISTILLERS,
+
+_WITHOUT ANY AUGMENTATION OF PRICE._
+
+By ANTHONY BOUCHERIE,
+
+OF LEXINGTON, KY.
+
+TRANSLATED FROM THE FRENCH
+
+BY C. M*******
+
+LEXINGTON, KY.
+
+PRINTED BY WORSLEY & SMITH.
+
+1819
+
+
+[Transcriber's Note: This edition is from Microfiche. All copies that
+I've found are marked "Photographed from an imperfect copy." Printer
+errors have been left as is, but noted. We cannot account for the
+accuracy in some of the numbers, where the original was exceptionally
+difficult to read. Where applicable, any changes are noted with a [TR].
+Any other inconsistencies were left as in the original. A Table of
+Contents has been included in the HTML version.]
+
+
+
+
+UNITED STATES OF AMERICA,
+
+_District of Kentucky, to wit:_
+
+Be it remembered, That on the 10th day of December, in the year of our
+Lord, 1818, and the forty-third year of the Independence of the United
+States of America, came ANTHONY BOUCHERIE, of the said district, and
+deposited in this office, a copy of the title of a book, the right
+whereof he claims as author and proprietor, in the words and figures
+following, viz:
+
+_"The Art of making Whiskey, so as to obtain a better, purer, cheaper
+and greater quantity of Spirit from a given quantity of Grain: Also, the
+art of converting it into Gin, after the process of the Holland
+Distillers, without any augmentation in the price.--By Anthony
+Boucherie:"_
+
+In conformity to the act of 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 ann [TR: and] proprietors of such copies
+during the times therein mentioned." And also to an 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 times therein
+mentioned, and extending the benefits thereof to the arts of designing
+and etching historical and other prints."
+
+
+JOHN H. HANNA,
+
+_Clerk of the District of Kentucky._
+
+[Library stamp: IMPERFECT IN ORIGINAL]
+
+
+
+
+TO THE
+
+HONOURABLE LEGISLATURE
+
+OF THE
+
+STATE OF KENTUCKY.
+
+
+GENTLEMEN OF THE SENATE,
+AND OF THE HOUSE OF REPRESENTATIVES,
+
+_An immense and most fertile country, a republic where every individual
+enjoys the most unbounded freedom; such are the advantages which
+characterise the United States of America, and render them the asylum of
+the oppressed Europeans. I was one of the number, and as early as
+January, 1808, congress enacted a law dispensing me with the usual term
+of two years residence, for obtaining a patent._
+
+_It is the duty of every citizen to contribute to the progress of useful
+knowledge, for the benefit and prosperity of his native or adopted
+country. It is under that point of view that I now publish_ The Art of
+Making Whiskey, so as to obtain a greater quantity of Spirit from a
+given quantity of Grain; the spirit thus obtained being purer and
+cheaper. Also, the Art of converting it into Gin, according to the
+process of the Holland Distillers, without making it dearer.
+
+[TR: This next paragraph is incomplete] _Give me leave, gentlemen, to
+publish this little w--[TR: work?] under the patronage of the
+enlightened Legisl--[TR: Legislature?] of the state which I have chosen
+for my--[TR: residence?] is undoubtedly of a general utility fo--_ _but
+more particularly an agricultural state, such as this, where every thing
+that contributes to the success of agriculture, adds to the welfare of
+the commonwealth. It is therefore to promote that desirable end, that I
+hereby renounce all the privileges granted me eight years ago, for the
+distiller's apparatus, of which I give here a description. I invite all
+distillers to use it the more confidently, as a long experience has
+proved to me its utility. In describing the art of converting Whiskey
+into Gin, according to the process of the Holland Distillers, I flatter
+myself, that I give a greater value to a national production usually
+neglected througout [TR: throughout] the continent, and which will be
+the principle of a considerable produce. Henceforth the Gin of the
+United States will be an important article of exportation for their
+outward trade, as well as for home consumption._
+
+_Receive, gentlemen, the
+Assurances of my
+Profound Respect,
+A. BOUCHERIE._
+
+
+
+
+PREFACE.
+
+
+The most usual drink in the United States, is whiskey; other spirituous
+liquors, such as peach and apple brandy, are only secondary, and from
+their high price and their scarcity, they are not sufficient for the
+wants of an already immense and increasing population. As to wine, in
+spite of all the efforts and repeated trials made to propagate the
+grape-vine, there is as yet no hopes, that it may in time become the
+principal drink of the Americans.
+
+To turn our enquiries towards the means of bringing the art of making
+whiskey to greater perfection, is therefore, to contribute to the
+welfare of the United States, and even to the health of the Americans,
+and to the prosperity of the distiller, as I will prove in the sequel.
+
+The arts and sciences have made great progress; my aim is to diffuse new
+light on every thing that relates to the formation of spirituous liquors
+that may be obtained from grains. Most arts and trades are practised
+without principles, perhaps from the want of the means of information.
+For the advantage of the distillers of whiskey, I will collect and offer
+them the means of obtaining from a given quantity of grain, the greatest
+possible quantity of spirit, purer and cheaper than by the usual
+methods. I shall then proceed to indicate the methods of converting
+whiskey into gin, according to the process of the Holland Distillers,
+without heightening its price.
+
+If the principles hereafter developed are followed, the trade of
+distiller will acquire great advantages, that will spread their
+influence on agriculture, and consequently on commerce in general.
+
+
+
+
+THE ART OF MAKING WHISKEY, &c.
+
+
+
+
+CHAPTER I.
+
+OF SPIRITUOUS LIQUORS, OR SPIRITS.
+
+
+Spirituous liquors are the produce of vinous ones, obtained by the
+distillation of these last. The art of making wine is of the remotest
+antiquity, since it is attributed to Noah; but that of distilling it, so
+as to extract its most spirituous part, dates only from the year 1300.
+Arnand de Villeneuve was the inventor of it, and the produce of his
+Still appeared so marvellous, that it was named Aqua-Vitæ, or _Water of
+Life_, and has ever since continued under that denomination in France;
+Voltaire and reason say that it might, with far more propriety, be
+called _Aqua-Mortis_, or Water of Death.
+
+This liquor, called in English, _Brandy_, received from the learned the
+name of _Spirit of Wine_; time improved the art of making it still
+stronger by concentration, and in that state it is called _Alcohol_.
+
+All spirit is the distilled result of a wine, either of grapes, other
+fruits, or grains; it is therefore necessary to have either wine, or any
+vinous liquor, in order to obtain spirits.
+
+
+
+
+CHAPTER II.
+
+OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TO MAKE
+SPIRITS.
+
+
+The art of extracting wine from the juice of the grape, not being the
+object of this book, I shall confine myself to what is necessary and
+useful to the distillers of whiskey; it is therefore of the vinous
+liquor extracted from grains, that I am going to speak.
+
+The formation of that kind of liquor is founded upon a faculty peculiar
+to grains, which the learned chymist, Fourcroy, has called _saccharine
+fermentation_. Sugar itself does not exist in gramineous substances;
+they only contain its elements, or first principles, which produce it.
+The saccharine fermentation converts those elements into sugar, or at
+least into a saccharine matter; and when this is developed, it yields
+the eminent principle of fermentation, without which there exists no
+wine, and consequently no spirit.
+
+Grains yield two kinds of vinous liquors, of which the distiller makes
+spirit, and the brewer a sort of wine, called _beer_. From a comparison
+of the processes employed to obtain these two results, it will be found
+that the brewer's art has attained a higher degree of perfection than
+that of the distiller. They both have for their object to obtain a
+vinous liquor; but that of the brewer is, in reality, a sort of wine to
+which he gives, at pleasure, different degrees of strength; while that
+of the distiller is scarcely vinous, and cannot be made richer. I will
+give a succinct exposition of their two processes in order that they may
+be compared.
+
+
+OF THE ART OF BREWING.
+
+The art of brewing consists:
+
+1st. In the sprouting of a proportion of grain, chiefly barley. This
+operation converts into a saccharine matter, the elements of that same
+substance already existing in grains.
+
+2dly. In preparing the _wort_. For that operation, the grain, having
+been previously ground, is put into a vat, which is half filled up with
+water; the rest is filled up at three different times with hot
+water--the first at 100°, the second at 150°, and the third at 212°,
+which is boiling water. The mixture is strongly stirred each time that
+it is immersed. By this infusion, the water lays hold of the sweet
+principles contained in the grain.
+
+3dly. The wort thus prepared, the liquor is filtrated, in order to
+separate it from the grain, and then boiled until reduced to one half,
+in order to concentrate it to the degree of strength desired. In that
+state, 40 gallons of wort contain the saccharine principles of 200 wt.
+of grain.
+
+4thly. The wort, thus concentrated, is drawn off in barrels, which are
+kept in a temperature of 80° or 85°. The yeast is thrown into it to
+establish the fermentation, and in a short time beer is made, more or
+less strong, according to the degree of concentration, and more or less
+bitter, according to the greater or lesser proportion of hops put into
+it.
+
+Such are, in a concise view, the proceedings of the brewer. Let us
+proceed to those of the distiller of whiskey.
+
+
+OF THE DISTILLER OF WHISKEY.
+
+Whiskey is made either with rye, barley, or Indian corn. One, or all
+those kinds of grains is used, as they are more or less abundant in the
+country. I do not know how far they are mixed in Kentucky; but Indian
+corn is here in general the basis of whiskey, and more often employed
+alone.
+
+I have ascertained, in the different distilleries which I have visited
+in the United States--
+
+1stly. That, in general, the grain is not sprouted. I have, however,
+seen some distillers who put 10lbs. of malt into a hogshead of
+fermentation containing 100 gallons, which reduces it to almost nothing.
+
+2dly. That they put two bushels of ground grain into a hogshead of
+fermentation containing 100 gallons, filled up with water.
+
+3dly. They had a ferment to determine the fermentation, which, when
+finished, yields two gallons of whiskey per bushel of grain, and
+sometimes ten quarts, but very seldom. I do not know whether those
+results are exact; but, supposing them to be so, they must be subject to
+great variations, according to the quality of the grain, the season, the
+degree of heat, of the atmosphere, and the manner of conducting the
+fermentation. From my analysing the different sorts of grains, I know
+that Indian corn must yield the most spirit.
+
+From the above proportions, it results, that 100 gallons of the vinous
+liquor of distillers yield only 4 gallons of whiskey, and very seldom 5;
+that is, from a 25th to a 20th. It is easy to conceive how weak a
+mixture, 25 parts of water to one of whiskey, must be; thus the produce
+of the first distillation is only at 11° or 12° by the areometer, the
+water being at 10°. It is only by several subsequent distillations, that
+the necessary concentration is obtained, to make saleable whiskey. These
+repeated operations are attended with an increased expense of fuel,
+labor, and time.
+
+Such are the usual methods of the whiskey distillers. Before we compare
+them with those of the brewer, let us examine the nature of
+fermentation, and what are the elements the most proper to form a good
+vinous liquor: thence we shall judge with certainty, of those two ways
+of operating.
+
+
+
+
+CHAPTER III.
+
+OF FERMENTATION.
+
+     "Fermentation is a spontaneous and intestine motion, which takes
+     place amongst the principles of organic substance deprived of life,
+     the maximum of which always tends to change the nature of bodies,
+     and gives rise to the formation of new productions."
+
+     _Bouillon la Grange.--Manual of a Course of Chymistry._
+
+
+Fermentation has long since been divided into _spirituous_, _acid_, and
+_putrid_.
+
+It is only since the revival or new epoch of chymistry, that the learned
+have been occupied in researches on fermentation. I was the first who
+gave a new hint on this important part of natural philosophy, in 1785.
+It was then held as certain, that the saccharine substance was the
+principle of spirituous fermentation. A series of experiments enabled me
+to demonstrate the contrary, for I obtained a well crystallized sugar by
+the fermentation of a substance which produces none by any other means.
+
+In September, 1785, I read a memoir to the Academy of Sciences, at
+Paris. In that memoir I developed my theory. That learned body nominated
+four commissioners, for the purpose of examining my operations, and
+sanctioned my discovery by a report, in which it was acknowledged that
+I had discovered a new truth, and ordered the insertion of my memoir in
+the collection of those of the Foreign Associates. I attributed the
+principle of the spirituous fermentation to the mucilaginous substance.
+This has been since demonstrated, by attentively observing that it
+always begins with a motion of acid fermentation, which is produced by
+the mucilaginous substance. The European chymists have since reasoned
+upon fermentation; each of them has produced a new system; none have
+been able to bring it to a regular demonstration; and the learned Gay
+Lussac has said, that fermentation is one of the most mysterious
+operations of chymistry. Be that as it may, there are facts that are
+ascertained: let us endeavor to investigate them, that we may derive
+from them all the information which is necessary to us.
+
+It is incontestable that spirits are produced by the saccharine
+substance. Grains, however, supply it, although they are not sensibly
+sweet. This has made me suspect that the fermentation is at first
+saccharine, which produces the sweet substance that is necessary for the
+formation of spirit. It is thus that, by a series of internal motions,
+the fermentation causes the formation of the spirit to be preceded by a
+slight production of acid; that it transforms the vinous liquor into
+vinegar, which the same fermentation changes in time into an animal
+substance, destroyed in its turn by the putrid fermentation. Such are
+the progressive changes operated by this all-disorganizing phenomenon,
+and the unerring march of nature to bring back all substances to their
+respective elements.
+
+The necessary conditions for the formation of vinous fermentation, are--
+
+1st. The presence of the saccharine substance.
+
+2dly. That of a vegeto-animal substance, commonly called ferment, and
+soluble in water.
+
+3dly. A certain quantity of water.
+
+4thly. A temperature of 70° to 75°.
+
+5thly. A sufficient mass.
+
+When these are obtained, in a short time the liquor becomes turbid; it
+bubbles, from the disengaging of the carbonic acid gaz, and the heat
+increases considerably. After some days, these impetuous motions
+subside; the fermentation ceases by degrees; the liquor clears up; then
+it emits a vinous smell and taste. As soon as it ferments no more, it
+must be distilled. However, some distillers have asserted that a greater
+quantity of spirit is obtained when the liquor has acquired a certain
+degree of acidity. Others are of opinion that it must be distilled as
+soon as it is calm. I am of this opinion, because the acid can only be
+formed at the expense of a little of the spirit, which is one of the
+principles of the acetous acid. Besides, the longer the liquor remains
+in a mass, the more spirit is wasted by evaporation.
+
+
+
+
+CHAPTER IV.
+
+OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS
+LIQUOR.
+
+
+What are the proportions of the elements necessary to form a good vinous
+liquor?
+
+We owe the important knowledge of those proportions to the celebrated
+and unfortunate Lavoisier, who has proved, by the most accurate
+experiments, that there must be
+
+100 parts of dry sweet substance, or sugar
+400 parts of water
+ 10 parts of ferment, or liquid yeast, which is reduced
+---       to 8 7-10ths of dry matter.
+
+510 parts in the whole, which produce 57 parts of dry alcohol; that is,
+containing no more water than is necessary to its formation, and
+consequently as strong as it can be. Let us dwell for a moment upon the
+proportions just pointed out, and especially upon their result, which
+exceeds any thing that has ever been obtained. Supposing the weight of
+each of those parts to be one pound, we shall have
+
+100 lbs. of dry sweet Substance, or sugar
+400 do. of water
+ 10 do. of liquid ferment
+---
+510 pounds in the whole.
+
+100lbs. of sugar is the quantity required to make 12-1/2
+    gallons of sirup, composed of 8lbs. of sugar and 8lbs. of
+    water per gallon,                        12-1/2 galls.
+400lbs. of water, at 8lbs. per gall. make 50           "
+The produce will be 57lbs. of dry alcohol.
+
+A vessel containing one ounce of water, filled up with this alcohol,
+weighs only 16dwts. and 16grs. From this report, it appears that the
+specific weight of the alcohol is, to the weight of the water, as 20 to
+24; that is, that water weighs 1/5 more than alcohol. If the 57lbs. thus
+obtained were only water, it would only represent 7-1/8* gallons; but
+being alcohol, it weighs 1/6* less, and consequently gives 7-1/8 gallons
+more, the sixth of this quantity, (to wit:) 1-1/6* gallons, which, added
+to 7-1/8*, make 8-7/24 gallons.
+
+[TR: Poor quality made it difficult to verify the above numbers and so
+noted with an asterisk]
+
+But 1 gallon of dry alcohol, extended in 2 gallons of water, gives 3
+gallons of liquor at 19°, which is called Holland, or first proof; a
+produce surpassing all what has been hitherto known to the distillers. I
+will prove it by an example: 1 gallon of molasses yields only 1 gallon
+of rum, at 19°, to the rum distiller; still, molasses is a true sirup,
+composed of 8lbs. of sugar, or sweet matter, more fermentable than
+sugar. 12-1/2 gallons of molasses, representing 100lbs. of dry sweet
+matter yield consequently 12-1/2 galls. of rum, Holland proof, which is
+only half the produce obtained by Lavoisier; an immense difference
+capable of exciting the emulation of all distillers, as it proves the
+imperfection of the art.
+
+What are the causes of such a dissimilarity of product? We must seek for
+them.
+
+1st. In the difference of the strength of the vinous liquor. Lavoisier
+employed only 4 parts of water to 1 part of dry sugar. The rum distiller
+usually puts 10 gallons of molasses to 90 gallons of water, or the
+residue of the preceding distillations.
+
+10 galls. molasses contain
+80 lbs. of sweet matter.
+
+90 gallons of water weigh 720lbs.; therefore the proportion is, one part
+of sweet matter to 9 parts of water--whilst that indicated by Lavoisier
+is only 4 parts of water to 1 part of sugar.[A]
+
+It is obvious how much richer this last must be, and that the
+fermentation thus produced has an energy far superior to the other.
+Thence results a rapid production of spirit, operated in a short time;
+whilst that of the rum distiller languishes more or less, and a slow
+fermentation wastes part of the spirit which it produces, even as it is
+forming.
+
+2dly. Bodies evaporate in proportion to the extent of their surface. One
+hogshead of 100 gallons, should contain, according to Lavoisier's
+composition, the elements of 50 gallons of spirit, at 19°; whilst that
+of the rum distiller contains only 12. Now, as every fermentable liquor
+requires open vessels, the hogshead of the rum distiller loses as much
+spirit as that of Lavoisier: hence it is plain how far the above
+proportion operates to the disadvantage of the fermer.
+
+3dly. Another source of loss arises in the distilling vessels
+themselves. Nothing is more imperfect than the stills of a whiskey
+distillery. Lavoisier's were so perfect, that he made the analysis and
+the synthesis in the most delicate operations [B]. The vessels of the
+whiskey distillers, far from being hermetically closed, allow the spirit
+to evaporate through every joint. And this is not all: corroded by the
+acetous acid, they are full of small holes, particularly in the cap,
+where all the vapors collect themselves, as in a reservoir. It is easy
+to conceive with what rapidity they escape, which occasions a
+considerable waste of liquor. In proof of the truth of this observation,
+we may refer to the smell of whiskey, so strongly perceivable on the
+roads leading to a distillery, and preceeding from no other cause than
+that liquor wasting out of bad vessels, to the great loss of the
+distiller.
+
+4thly. A fourth cause of loss arises from the worm of the still. However
+careful in keeping the surrounding water cool, there is always one
+portion of vapor not condensed. This is made more sensible in the
+winter, when the cold of the atmosphere makes every vapor visible; upon
+examination, it will be seen that the running stream of liquor is
+surrounded with it. In my description of my apparatus, I give the means
+of obviating that evil.
+
+To these several causes, may we not add another? May not the production
+of spirit be in a ratio to the richness of the fermenting liquor? It is
+certain, that in every spirituous fermentation there is a portion of the
+sweet matter which remains undecomposed and in its original state.
+Lavoisier found that it was 4.940; that is, nearly 5 parts in 100. It
+may possibly be the same in a weaker liquor; which would increase the
+loss, in the inverse ratio of the density of the liquor. Such are the
+causes to which I attribute the great superiority of Lavoisier's
+products; and from those observations I thought I could establish the
+fabrication of whiskey upon new principles.
+
+
+
+
+CHAPTER V.
+
+A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY
+DISTILLER.
+
+
+From the experiments of one of the most learned chymists of Europe, it
+has been demonstrated, that the proportions the most advantageous to the
+formation of a good vinous liquor, are, one part of dry sweet substance
+to four parts of water; that is, that the sugar must form one fifth of
+the whole. We have, moreover, seen that 100lbs. of dry sweet matter gave
+25 gallons of spirit 19°, which comes to 4lbs. of sugar per gallon.
+
+We shall make use of that scale in comparing the processes of the brewer
+with those of the whiskey distiller.
+
+Supposing the bushel of grain to weigh 50 pounds, and that it gives 2
+gallons of whiskey at 19°, each of which gallons is the product of 4lbs.
+of sugar; then the strong beer which contains in 40 gallons the sweet
+matter of 200lbs. of grain, contains the elements of 8 gallons of
+spirit, or 32lbs. of dry sweet substance; and as the 40 gallons of this
+beer weigh 320lbs. the 32lbs. of sugar form only one-tenth of it, which
+is one half of Lavoisier's proportions.
+
+Those of the distiller of whiskey are 100lbs. of grain to 100 gallons of
+water, or thereabouts: 100lbs. of grain contain only 16lbs. of dry sweet
+matter: therefore, as the 100 gallons of vinous liquor weigh 800lbs. the
+16lbs. of sugar form only its fiftieth part.
+
+Thence is seen how inferior the proportions of the whiskey distiller are
+to those of the brewer, and how far they are from good theory. But the
+brewer aims only at producing a sort of wine, and succeeds; while, the
+distiller wants to make spirit, and only obtains it in the manner the
+most expensive, and opposed to his own interest.
+
+
+
+
+CHAPTER VI
+
+DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
+
+
+1st. The most hurtful of all for the interests of the distillers, is
+undoubtedly the weakness of the vinous liquor. We have seen that the
+proportion of spirit is in a ratio to the richness of the fermenting
+liquor; that Lavoisier, by putting one-fifth of the mass of dry sugar,
+obtained twice as much spirit as the rum distiller, who puts in the same
+quantity, but drowns it in water. From those principles, which are not
+contested, the distiller, whose vinous liquor contains only one-fiftieth
+part of sweet matter, obtains the less spirit, and loses as much of it
+as he gets.
+
+2dly. Another defect is joined to this: bodies are dissolved by reason
+of their affinity with the dissolving principle; the mucilaginous
+substance is as soluble in water as the saccharine substance. A mass of
+100 gallons of water having only 16lbs. of sugar to dissolve, exerts
+it's dissolving powers upon the mucilaginous part which abounds in
+grains, and dissolves a great quantity of it. There results from that
+mixture, a fermentation partaking of the spirit and the acid, and if the
+temperature of the atmosphere is moderate, the acid invades the spirit,
+which is one of its principles: nothing remains but vinegar, and the
+hopes of the distiller are deceived.
+
+Some distillers have been induced, by the smallness of their products,
+to put in their stills, not only the fluid of the liquor, but the flour
+itself. Hence result two important defects. 1st. The solid matter
+precipitates itself to the bottom of the still, where it burns, and
+gives a very bad taste to the whiskey. In order to remedy this
+inconvenience, it has been imagined to stir the flour incessantly, by
+means of a chain dragged at the bottom of the still, and put in motion
+by an axis passing through the cap, and turned by a workman until the
+ebullition takes place. This axis, however well fitted to the aperture,
+leaves an empty space, and gives an issue to the spirituous vapors,
+which escaping with rapidity, thereby occasion a considerable loss of
+spirit.
+
+3dly. The presence of the grain in the still, converted into meal, is
+not otherwise indifferent. It contains a kind of essential oil, more or
+less disagreeable, according to its nature; which distils
+with the spirit. That of Indian corn, in particular, is more noxious
+than that of any other grain; and it is the presence of meal in the
+stills, which causes the liquors obtained from grains to be so much
+inferior to that of fruits.
+
+4thly. There is a fourth defect, at which humanity shudders, and which
+the laws ought to repress. Vinous liquors are more or less accompanied
+with acetone acid, or vinegar; but those proceeding from grain contain
+still more of this acid. The stills are generally made of naked copper;
+the acid works upon that metal, and forms with it the _acetate of
+copper_, or verdigrise, part of which passes with the whiskey. There is
+no distiller, who, with a little attention, has not observed it. I have
+always discovered it in my numerous rectifications, and at the end of
+the operation, when nothing more comes from the still but what is called
+the sweet oil of wine. An incontestable proof of this truth is, that as
+the stills of the distillers are of a green color in their interior
+part; that they are corroded with the acid, and pierced with numberless
+little holes, which render them unfit for use in a very short time. It
+is easy to conceive how hurtful must be the presence of verdigrise to
+those who make use of whiskey as a constant drink: even those who use it
+soberly, swallow a slow poison, destructive of their stomach; while to
+those who abuse it, it produces a rapid death, which would still be the
+consequence of abuse, if the liquor was pure, but is doubly accelerated
+by the poison contained in the whiskey. It is easy to remedy so terrible
+an evil. The acetous acid has no action upon tin. By tinning the stills,
+the purity of the liquor will be augmented, and the distilling vessels,
+already so expensive, will be longer preserved. This operation must be
+renewed every year. The worms must likewise be tinned, if they are
+copper; but they are better of tin, or of the purest pewter.
+
+Such are the defects of the present method of distilling whiskey. Having
+exposed them, I must present the means of bringing to perfection the
+fabrication of a liquor of such general use.
+
+
+
+
+CHAPTER VII.
+
+DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.
+
+
+[TR: The next two paragraphs were cut short, however attempted
+re-constructed for clarity]
+
+As it is demonstrated that the spirit is the more abundant in proportion
+to the richness of the vinous liquor,* it is therefore necessary to
+enrich that of the distillery* which is so deficient in that respect. An
+exposition of* my processes will point out the means I employ to attain*
+that end. A large whiskey distillery should be* able to make 100 gallons
+per day, or three barrels* making altogether that quantity.
+
+One gallon of spirit being the produce of 4 pounds* of dry saccharine
+matter, we must therefore have 400 pounds of this substance for the 100
+gallons we wish to obtain.
+
+If 1 bushel of grain gives 2 gallons of whiskey, there must be 50 to
+obtain a daily result of 100 gallons. I take Indian corn as the basis
+of the fabrication, as that of all the grains which yields the most.
+For, from my method, whatever grain is employed, the spirit is equally
+pure.
+
+I divide the still house into three different rooms, to wit:
+
+One for Infusion;
+
+One for Fermentation;
+
+One for Distillation.
+
+
+
+
+CHAPTER VIII.
+
+THE ROOM OF INFUSION.
+
+
+It is here that the liquor destined to make whiskey, should be prepared,
+and made rich enough to procure a good fermentation. To this effect,
+there must be a mill with a vertical stone, moved by a horse, or any
+other means of motion. Those mills are too well known for me to describe
+them more amply. The corn must be coarsely ground, so as scarcely to be
+broke into three or four pieces: consequently the stone must not be too
+heavy, for, at all events, the grain had better be too coarse than too
+fine. That mill should be placed in the infusion room, so as not to keep
+it dirty, nor to be too much in the way. It must grind, or rather break,
+50 bushels per day.
+
+There must be a square kettle, 4 feet broad, 5 feet long, 1 foot deep.
+The kettle must be made in sheets of copper, one line thick, at least:
+the bottom, although flat, should have a slight swell inside, so as to
+avoid the expansion of the metal outside, from the action of the fire.
+This kettle must be placed upon a brick furnace, so that the longest
+parts should bear forwards, and the other against the chimney, from
+which it must be separated by a brick wall eight or nine inches. The
+sides, around which there must be a space to walk freely, should be
+supported by a wall 1-1/2 feet deep; the fore part upon such a wall, in
+the middle of which is an iron door, fifteen inches square, in an iron
+frame, through which the fuel is introduced.
+
+The kettle is mounted upon the furnace, so as to bear upon the four
+walls about 4 inches, and rests upon a bed of clay, which must leave no
+passage to the action of the fire; it is lined externally with bricks,
+and must have a pipe on one of its sides, to draw off the liquor.
+
+Under the kettle, 15 inches from the bottom, is a flue for the heat,
+running through all its length. It is 2-1/2 feet wide at bottom,
+extending like a fan at the top, about 6 inches on each side, so that
+the flame may circulate in all the breadth of the kettle.
+
+On the fore part of this flue, facing the door, is a hearth, occupying
+all its breadth, and 2 feet long. The rest of the flue is paved with
+bricks, and rises insensibly 4 inches towards the chimney, in which it
+opens by two holes, 1-1/2 inches wide, 8 or 9 inches high.
+
+Immediately under the hearth, is a mash hole 4 feet deep, occupying all
+its capacity, and projecting 2 feet forward. This opening is necessary
+to keep up a free circulation of air, and to take up the ashes. It
+should be covered with strong boards, not to hinder the service of the
+kettle. The hearth is made with an iron grate, more or less close,
+according to the nature of the fuel; if for wood, the bars must be about
+two inches apart; if for coals, half an inch is sufficient. The furnace
+must be built with care. The parts most exposed to the action of the
+fire must be built with soft bricks and potters' clay: soap stone would
+be preferable, if easy to procure. The brick separating the kettle and
+chimney, must be supported with flat bars of iron, as well as the part
+over the door.
+
+
+
+
+CHAPTER IX.
+
+USE OF THE KETTLE.
+
+
+The kettle is destined to make the infusion of the grain, and boil it so
+as to convert it into wort. By that operation I make the liquor richer,
+which I intend for fermentation, and bring it to divers degrees of
+strength.
+
+I put into the kettle 100 gallons of water, and 4 bushels of corn,
+broken, as I said before, at the mill. I light a small fire, which I
+increase gradually, until the water begins to boil; during that time,
+the grain is stirred with a paddle. As soon as the ebullition is
+established, the grain is taken up with a large skimmer, and put to
+drain into a large basket hanging over the kettle; and when the grain
+has been totally taken up, the fire is increased so as to bring the
+water to boil again, until reduced to two-fifths, which degree of
+concentration is not rigorous, and the distiller may augment it as his
+experience shall direct. When thus concentrated, the liquor is drawn off
+through the pipe, and received into a tub or vat containing 130 or 140
+galls.
+
+100 gallons more of water are put into the kettle, with 4 bushels of
+corn; the fire conducted slowly, as before, until the degree of
+ebullition; the corn is taken off, and the liquor concentrated in the
+same proportions; then drawn off as above, in the same tub.
+
+The same operation is repeated for the third time; the three united
+liquors are slightly stirred, and, still warm, transported into one of
+the hogsheads of fermentation, which it nearly fills up.
+
+As there must be four of these hogsheads filled up daily, the work at
+the kettle must be kept going on, without interruption, until that
+quantity is obtained, which may be done in about twelve hours. The grain
+which has been drained is carried to dry, either in the open air, or in
+a granary, and spread thin. When dry, it is excellent food for cattle,
+and highly preferable to the acid and fermented mash, usually used by
+distillers to feed cattle and hogs: they eat the corn dried in the above
+manner as if it had lost nothing of its primitive qualities and flavor.
+
+
+
+
+CHAPTER X.
+
+THE ROOM FOR FERMENTATION.
+
+
+The room destined to the fermentation must be close, lighted by two or
+three windows, and large enough to contain a number of hogsheads
+sufficient for the distillery. It may be determined by the number of
+days necessary for the fermentation; 30 or 40 hogsheads may suffice,
+each of 120 or 130 gallons.
+
+In the middle of the room must be a stove, large enough to keep up a
+heat of 75° to 80°, even in winter. A thermometer placed at one end of
+the room, serves to regulate the heat.
+
+As soon as the liquor is in the hogshead, the yeast, or fermenting
+principle, is put into it, stirred for some moments, and then left to
+itself. A liquor as rich as the above described ferments with force, and
+runs with rapidity through all the periods of fermentation. It is fit to
+distil as soon as that tumultuous state has subsided and
+the liquor is calm.
+
+The essential character of the spirituous fermentation, is to exhale the
+carbonic acid gaz in great quantity. This gaz is mortal to mankind, and
+to all the living creation. Thirty hogsheads of fermenting liquor
+producing a great deal of this gaz, the room should be purified of it by
+opening two opposite windows several times a day. This is the more
+essential, as the pure air, or _oxigen_, contributes to the formation of
+the spirit, of which it is one of the constituting principles. A short
+time, however, suffices to renew the air of the room.
+
+It is useless to remark, that the hogsheads must be open at one end, and
+rest upon pieces of wood elevating them some inches from the ground.
+They must remain uncovered during the fermentation; and afterwards be
+covered with a flying lid, when the liquor is calm.
+
+
+
+
+CHAPTER XI.
+
+OF THE ROOM FOR DISTILLATION.
+
+
+We have hitherto considered the liquor as containing only principles
+upon which the air has no action, and from which it can only extract
+some watery vapors; and, in fact, all those principles contained in the
+liquor are fixed. The action of the fire may concentrate, but not
+volatilize them.
+
+The liquor is now changed by the fermentation; it contains no longer the
+same principles, but has acquired those which it had not, which are
+volatile, and evaporate easily. They must therefore be managed
+carefully, in order not to lose the fruits of an already tedious labor.
+The spirit already created in the fermented liquor, must be collected by
+the distillation; but in transporting it to the still, the action of the
+external air must be carefully avoided, as it would cause the
+evaporation of some of the spirit. A pump to empty the hogsheads, and
+covered pipes to conduct the liquor into the still, is what has been
+found to answer that purpose. A good distilling apparatus is undoubtedly
+the most important part of a distillery. It must unite solidity,
+perfection in its joints, economy of fuel, rapidity of distillation, to
+the faculty of concentrating the spirit. Such are the ends I have
+proposed to myself in the following apparatus.
+
+The usual shape of stills is defective; they are too deep, and do not
+present enough of surface for their contents. They require a violent
+fire to bring them to ebullition; the liquor at bottom burns before it
+is warm at the top.
+
+My still is made upon different principles, and composed of two pieces,
+viz. the kettle, and its lid. The kettle, forming a long square, is like
+the kettle of infusion, already described, and only differs from it in
+being one foot deeper. The lid is in shape like an ancient bed tester;
+that is to say, its four corners rise into a sharp angle, and come to
+support a circle 16 inches diameter, bearing a vertical collar of about
+two inches. This collar comes to the middle of the kettle, and is
+elevated about 4 feet from the bottom. The lid is fastened to the
+kettle. The collar receives a pewter cap, to which is joined a pipe of
+the same metal, the diameter of which decreases progressively to a
+little less than 3 inches: this pipe, the direction of which is almost
+horizontal, is 5 feet long.
+
+My still, thus constructed, is established upon a furnace like that of
+the infusion room. I observe that the side walls are only raised to the
+half of the height of the kettle. A vertical pipe is placed on the side
+opposite to the pewter one, and serves to fill up the still: it is
+almost at the height of the fastening of the lid, but a little above. On
+the same side, on a level with the bottom, is a pipe of discharge,
+passing across the furnace: this pipe must project enough to help to
+receive or to direct the fluid residue of the distillation; its diameter
+must be such as to operate a prompt discharge of the still.
+
+
+OF THE URNS.
+
+These are copper vessels, thus called from their resembling those
+funeral vases of the ancients. Mine have a bottom of about 18 inches
+diameter; they are two feet high, have a bulge of 6 inches near the top,
+and then draw in to form an overture of about 8 inches.
+
+On one side, towards the top, there is a copper pipe 2 inches diameter,
+projecting externally 2 or 3 inches, and bent in an elbow: it enters the
+internal part of the urn, and descends towards the bottom, without
+touching it; there it is only a slight curve, and remains open.
+
+The external part of that pipe is fitted to receive the pewter pipe of
+the still; they are made so as to enter into one another, and must fit
+exactly. The round opening at the top of the urn receives a cap with a
+pewter pipe, made like that of the still. It is likewise five feet
+long, and its size in proportion to the opening: this goes and joins
+itself to the second urn, as the still does to the first. The pipe of
+this second goes to a third, and the pipe of this last to the worm. The
+three urns bear each a small pipe of discharge towards the bottom.
+
+This apparatus must be made with the greatest care. Neither the joints,
+the different pipes of communication, nor the nailings, must leave the
+smallest passage to the vapors. The workman must pay the greatest
+attention to his work, and the distiller must lute exactly all the parts
+of the apparatus that are susceptible of it: he must be the more careful
+as to luting it, as this operation is only performed once a week, when
+the apparatus is cleaned. At the moment of the distillation, the master
+or his foreman must carefully observe whether there is any waste of
+vapors, and remedy it instantly. The still and urns ought to be well
+tinned.
+
+
+
+
+CHAPTER XII.
+
+EFFECTS OF THIS APPARATUS.
+
+
+Although the still might contain 400 gallons, there must be only 200
+gallons put into it: the rest remaining empty, the vapors develops
+themselves, and rise. In that state, the vinous liquor is about one foot
+deep, on a surface of 20 feet square: hence two advantages--the first,
+that being so shallow, it requires but little fuel to boil; the second,
+that the extent of surface gives rise to a rapid evaporation, which
+accelerates the work. This acceleration is such, that six distillations
+might be obtained in one day. The spirit contained in the vinous liquor
+rises in vapors to the lid of the still, there find the cap and its
+pipe, through which they escape into the first urn, by the side pipe
+above described, which conducts them to the bottom, where they are
+condensed immediately.
+
+But the vapors, continuing to come into the urn, heat it progressively:
+the spirituous liquor that it contains rises anew into vapors, escapes
+through the cap and pipe, and arrives into the second urn, where it is
+condensed as in the first. Here again, the same cause produces the same
+effect: the affluence of the heat drawn with the vapors, carries them
+successively into the third urn, and from thence into the worm, which
+condenses them by the effects of the cold water in which it is immersed.
+
+The urns, receiving no other heat than that which the vapors coming out
+of the still can transmit to them, raise the spirit; the water, at least
+the greatest part of it, remains at the bottom: hence, what runs from
+the worm is alcohol; that is, spirit at 35°. It is easily understood how
+the vapors coming out of the still are rectified in the urns, and that
+three successive rectifications bring the spirit to a high degree of
+concentration: it gets lower only when the vinous liquor draws towards
+the end of the distillation. As soon as it yields no more spirit, the
+fire is stopped, and the still is emptied in order to fill it up again,
+to begin a new distillation.
+
+Each time that the vinous liquor is renewed in the still, the water
+contained in the urns must be emptied, through the pipes of discharge at
+the bottom.
+
+Metals are conductors of the _caloric_. The heat accumulated in the
+still, rises to the cap, from whence it runs into the urns: with this
+difference--that the pewter, of which the cap and pipes are made,
+transmits less caloric than copper, because it is less dense: and that
+bodies are only heated in reason of their density.
+
+However, a great deal of heat is still communicated to the worm, and
+heats the water in which it is immersed. I diminish this inconvenience
+by putting a wooden pipe between the worm and the pipe of the third urn.
+Wood being a bad conductor of caloric, produces a _solution of
+continuity_, or interruption between the metals. The wood of this pipe
+must be soft and porous, and not apt to work by the action of the fire:
+however, to avoid its splitting, I wrap it up in two or three doubles of
+good paper, well pasted, and dried slowly. This pipe is one foot long,
+and hollowed in its length, so as to receive the pewter pipe of the
+third urn at one end, and to enter the worm at the other; thereby the
+worm is not as hot, since it only receives the heat of the vapors which
+it condenses.
+
+Notwithstanding all these precautions, it heats the water in which it is
+immersed after a length of time; and whatever care may be taken to renew
+it, all the vapors are not condensed, and this occasions a loss of
+spirit. I obviate this accident, by adding a second worm to the first:
+they communicate by means of a wooden pipe like the above. The effect of
+this second worm, rather smaller than the first, is such, that the water
+in which it is plunged remains cold, while that of the first must be
+renewed very often. By these means, no portion of vapors escape
+condensation. The liquor running from the worm is received into a small
+barrel, care being taken that it may not lose by the contact of the air
+producing evaporation.
+
+
+
+
+CHAPTER XIII.
+
+OF FERMENTS.
+
+
+They are of two kinds; the very putrescent bodies, and those supplied by
+the _oxigen_. Animal substances are of the first kind: _acids_, neutral
+salts, rancid oils, and metallic _oxids_, are of the second.
+
+Were I obliged to make use of a ferment of the first class, I would
+choose the glutinous part of wheat flour. This vegeto-animal substance
+is formed in the following manner:--A certain quantity of flour is made
+into a solid dough, with a little water. It is then taken into the
+hands, and water slowly poured over it, while it is kneaded again. The
+water runs white, because it carries off the starchy part of the flour;
+it runs clear after it is washed sufficiently. There remains in the
+hands of the operator a dough, compact, solid, elastic, and reduced to
+nearly the half of the flour employed. This dough, a little diluted with
+water, and kept in the temperature indicated for the room of
+fermentation, passes to the putrid state, and contracts the smell of
+spoiled meat. Four pounds of this dough per hogshead, seem to me to be
+sufficient to establish a good fermentation. A small quantity of good
+vinegar would answer the same purpose, and is a ferment of the second
+class.
+
+But are those means indispensable with my process? I do not think so.
+
+1st. The richness of my vinous liquor, and the degree of heat to which I
+keep it, tend strongly to make it ferment. In fact, the infusion of the
+grain, by taking from it its saccharine part, takes likewise part of its
+mucilaginous substance, which is the principle of the spirituous
+fermentation, which it establishes whenever it meets with the other
+substance.
+
+2dly. The hogsheads themselves are soon impregnated with a fermenting
+principle, and communicate it to the liquor that is put into them.
+
+3dly. The rum distiller employs advantageously the residue of his
+preceding distillation, to give a fermentation to his new molasses: this
+residue has within itself enough of acidity for that purpose. Might not
+the residue of the distillation of my vinous liquor have the same
+acidity? It contains only the mucilaginous substance already acidulated.
+Some gallons of that residue to every hogshead, would, I think, be a
+very good ferment.
+
+Lastly. Here is another means which will certainly succeed: it is to
+leave at the bottom of each hogshead three or four inches of the vinous
+liquor, when transported into the still for distilling. This rising,
+which will rapidly turn sour, will form a ferment sufficient to
+establish a good fermentation.
+
+The intelligent manager of a distillery must conduct the means I
+indicate, towards the end which he proposes to himself, and must
+carefully avoid to employ as ferments, those disgusting substances which
+cannot fail to bring a discredit on the liquor in which they are known
+to be employed.
+
+
+
+
+CHAPTER XIV.
+
+OF THE AREOMETER, OR PROOF BOTTLE.
+
+
+This instrument is indispensable to the distiller: it ascertains the
+value of his spirits, since it shows the result of their different
+degrees of concentration. I will give the theory of this useful
+instrument, as it may be acceptable to those who do not know it.
+
+Bodies sink in fluids, in a _compound ratio_ to the volume and the
+density of those fluids, which they displace. It is from that law of
+nature, that a ship sinks 20 feet in fresh water, while it sinks only
+about 18 feet in sea water, which has more density on account of the
+salt dissolved therein.
+
+The reverse of this effect takes place in fluids lighter than water, as
+bodies floating in them sink the more, as the liquor has less density.
+Upon those principles are made two kinds of areometers--one for fluids
+denser than water; the other for those that are lighter: the first are
+called _salt proof_; the second _spirit proof_. Distilled water is the
+basis of those two scales: it is at the top for the _salt proof_, and at
+the bottom for the _spirit proof_; because the first is ascending, and
+the other descending; but by a useless singularity, the distilled water
+has been graduated at 10° for the spirit proof bottle, and at 0 for the
+_salt proof_. We shall only dwell upon the first, because it is the only
+one interesting to the distiller.
+
+Water being graduated at 10° in the areometer, it results from thence
+that the spirit going to 20°, is in reality only 10° lighter than water;
+and the alcohol gaaduated [TR: graduated] at 35°, is only 25° above
+distilled water.
+
+The areometer can only be just, when the atmosphere is temperate; that
+is, at 55° Fahrenheit, or 10° Reaumur. The variations in cold or heat
+influence liquors; they acquire density in the cold, and lose it in the
+heat: hence follows that the areometer does not sink enough in the
+winter, and sinks too much in the summer.
+
+Naturalists have observed that variation, and regulated it. They have
+ascertained that 1° of heat above temperate, according to the scale of
+Reaumur, sinks the areometer 1/8 of a degree more; and that 1° less of
+heat, had the contrary effect: thus the heat being at 18° of Reaumur,
+the spirit marking 21° by the areometer, is really only at 20°. The cold
+being at 8° below temperate, the spirit marking only 19° by the
+areometer, is in reality at 20°. 2-1/4 of Fahrenheit corresponding to 1°
+of Reaumur, occasion in like manner a variation of 1/8 of a degree:
+thus, the heat being at 78-1/2°, the spirit thus marking 21°, is only at
+20; and the cold being at 87°, the spirit marking only 19° by the
+areometer, is in reality at 20°.
+
+It is easily conceived, that extreme cold or extreme heat occasion
+important variations. For that reason, there are in Europe inspectors,
+whose duty it is to weigh spirits, particularly _brandy_: for that
+purpose they make use of the areometer and the thermometer. An
+areometer, to be good, must be proved with distilled water, at the
+temperature of 55°. Areometers, being made of glass, are brittle, and
+must be used with great care. This inconvenience might be remedied, by
+making them of silver; I have seen several of this metal. A good
+silversmith could easily make them; I invite those artists to attend to
+that branch of business; it might become valuable, as the distillers
+will be more enlightened.
+
+
+
+
+CHAPTER XV.
+
+ADVANTAGES OF MY METHOD.
+
+
+The first of all, is derived from the composition of a vinous liquor,
+richer, and more proper to raise a vigorous fermentation, than that
+which is obtained by the usual method. Now, as it is proved that the
+quantity of spirit is in proportion to the richness of the fermenting
+liquor, mine therefore yields a great deal more spirit than any other.
+
+2dly. We have seen that a heat of 75° or 80° must be kept up in the
+fermenting room: this being summer heat, proves that such a rich vinous
+liquor runs no risk of passing to the acid state with as much rapidity
+as that of the common distillers; and, consequently, that he who will
+follow my method can work all the year round without fear of losing the
+fruits of his labor, as it often happens--an advantage precious for him
+who makes it his sole business. The only change he has to make, is to
+suppress the heat of the stove, when the temperature of the atmosphere
+is sufficient to keep up a good fermentation in the liquor.
+
+As to my distilling apparatus, this is not a new idea. I present it to
+the public under the sanction of experience. I had it executed in
+Philadelphia eight years ago, after having obtained a patent. It was
+made for a rum distillery, where they still continue to use it. It
+presents the greatest advantages.
+
+The first is, that with a single fire, and a single workman, I distil
+and rectify the spirit three times, and bring it to the
+degree of alcohol; that is, to the greatest purity, and almost to the
+highest degree of concentration.
+
+2dly. It lowers the cost of transportation, by two-thirds; because one
+gallon at 35° represents three gallons at the usual degree. The
+merchant, being arrived at the place of his destination, has only to add
+2 gallons of water to 1 gallon of this alcohol, in order to have 3
+gallons of whiskey; which is of a considerable advantage, either for
+land or sea carriage.
+
+3dly. As the price of spirits is, in trade, in proportion to their
+degree of concentration, those made with my apparatus being at a very
+high degree, need no more rectifying, either for the retailer, the
+apothecary, or the painter; and the considerable expenses of that
+operation turn entirely to the profit of the distiller, as they are
+totally suppressed. Distillers may hereafter sell spirits of all degrees
+of concentration.
+
+Such are the advantages of my processes. I offer them the more willingly
+to the public, as they are founded upon the most approved principles of
+natural philosophy: by reflecting upon them, distillers will be easily
+convinced of it.
+
+       *       *       *       *       *
+
+However perfect the description of a new thing may be, our ideas of it
+are always defective, until we have seen it put into practical use. Few
+men have the means of establishing a distillery on a new plan, and even
+the most enlightened may make notable errors. Few, besides, are bold
+enough to undertake, at their own risks, the trial of a new fabrication:
+they are afraid of losing, and of being blamed for having too lightly
+yielded to the persuasion of new projectors. Hence it follows that a
+useful discovery falls into oblivion, instead of doing any good.
+
+But no discovery of general utility ought to experience that fate in a
+republic. Government itself ought to promote the first undertaking, or a
+certain number of citizens ought to join in order to give it a start. It
+is the more easy in this case, as my apparatus requires very little
+expense.
+
+If a distillery according to my directions, was established in some of
+the principal towns of the state, my method would then make rapid
+progress, and thus prove the truth of the principle which I have
+advanced; and the distillers, after having meditated upon my method in
+this book, would come and satisfy themselves of its goodness, by seeing
+it put into practice, and yielding the most perfect results, with all
+the advantages for trade that may be expected: hence would naturally
+ensue the rapid increase of distillation, and consequently that of
+agriculture and commerce.
+
+
+
+
+THE ART OF
+MAKING GIN,
+AFTER THE PROCESS OF THE
+HOLLAND DISTILLERS.
+
+
+Having indicated the most proper means of obtaining spirits, I will now
+offer to the public the manner of making _Gin_, according to the methods
+used by the distillers in Holland. It may be more properly joined to the
+art of making whiskey, as it adds only to the price of the liquor, that
+of the juniper berries, the product of which will amply repay its cost.
+Many distillers in the United States have tried to imitate the excellent
+liquor coming from Holland, under the name _gin_. They have imagined
+different methods of proceeding, and have more or less attained their
+end. I have myself tried it, and my method is consigned in a patent.
+
+But those imitations are far from the degree of perfection of the
+Holland gin: they want that unity of taste, which is the result of a
+single creation; they are visibly compounds, more or less well combined,
+and not the result of a spontaneous production.
+
+To this capital defect, which makes those imitations so widely different
+from their original, is joined their high price, which prevents its
+general consumption. In fact, it is made at a considerable expense: the
+whiskey must be purchased, rectified and distilled over again with the
+berries. These expenses are increased by the waste of spirit occasioned
+by those reiterated distillations. This brings the price of this false
+gin to three times that of the whiskey: consequently the poorer sort of
+people, whose number is always considerable, are deprived of the
+benefits of a wholesome liquor, and restrained to whiskey, which is
+commonly not so.
+
+The methods used in Holland, have reduced gin to the lowest price; that
+of the juniper berries being there very trifling, and increasing but
+little the price of whiskey: still that small addition is almost reduced
+to nothing, as will be seen hereafter.
+
+The United States are, in some parts, almost covered with the tree
+called here _cedar_; which tree is no other than the juniper, and grows
+almost every where, and bears yearly a berry, which is in reality the
+juniper berry. Some Hollanders knew it at Boston, collected considerable
+quantities of it in Massachusetts, and shipping it to some of the
+eastern harbors, sold it as coming from Holland. I have seen some at
+Philadelphia ten years ago, at the house of a Hollander, who received it
+from Massachusetts in hogsheads of about ten hundred weight, and sold as
+the produce of his own country, what was really that of the United
+States.
+
+I collected myself a great quantity of those berries, at Norfolk, Va. by
+means of negroes, to whom I paid one dollar per bushel of 40 lbs. being
+2-1/2 cts. per pound. Two years ago, it sold for 6 cents in
+Philadelphia, and bore the same price at Pittsburgh.
+
+There is a great deal of cedar in Kentucky, and consequently of berries.
+I have seen them at Blue Licks, and they abound near the Kentucky
+river.
+
+Although an incredible number of those trees is cut down daily, there is
+still a greater number standing, in the United States; and millions of
+bushels of berries are lost every year, while only skilful hands are
+wanted, to make them useful to mankind. The juniper berry has many
+medical properties: it is a delightful aromatic, and contains an oil
+essential, and a sweet extract, which by the fermentation yields a
+vinous liquor, made into a sort of wine in some countries; that is
+called wine for the poor: it strengthens the stomach, when debilitated
+by bad food or too hard labor.
+
+The Hollanders, who have long had the art of trading upon every thing,
+have constantly turned even their poverty to account. They have immense
+fabrications of gin, and scarcely any juniper trees. They only collect
+the berry in those countries where it is neglected as useless, as in
+France and Tyrol, which produce a great deal of it. The United States
+need have no recourse to Europe, in order to get the juniper berries:
+they have in abundance at home, what the Hollanders can only procure
+with trouble and money. They can therefore rival them with great
+advantage; but they must follow the same methods employed in the Holland
+distilleries.
+
+The juniper berry contains the sweet mucous extract, in a great
+proportion: it has therefore the principle necessary to the spirituous
+fermentation; and, indeed, it ferments spontaneously. When fresh, and
+heaped up, it acquires a degree of heat, but not enough to burn, as I
+have ascertained: it is therefore safely transported in hogsheads. From
+that facility of fermenting, it must be considered as a good ferment,
+and as increasing the quantity of spirit, when joined to a fermentable
+liquor.
+
+A distiller may at pleasure convert his whiskey into gin. He needs only
+to perfume the wort which he puts in fermentation, by adding a certain
+quantity of the berries, slightly broken: the fermentation is then
+common to both; their sweet mucosity enriches that of the wort, and
+increases the spirit, while at the same time the soapy extract, which is
+the proximate principle of vegetation, yields the essential oil, which
+perfumes the liquor.[C]
+
+The fermentation being common to both substances, unites them
+intimately; and when, by the distillation, the spirit is separated from
+the water, there remains an homogenous liquor, resulting from a single
+creation, and having that unity of taste, and all the properties of
+Holland gin, because obtained by the same means.
+
+One single and same distillation can therefore yield to the distiller
+either gin or whiskey, as it requires no more labor, and its conversion
+into gin costs only the price of the berries, which repays him amply,
+either by the spirit it yields, or by its essential oil, which, floating
+on the surface, may be easily collected. This oil bears a great price,
+and the Hollanders sell much of it.
+
+We have seen, in the 10th chapter of this work, that my hogsheads for
+the fermentation, contain about 120 gallons of wort, being the
+production of the saccharine extract of 12 bushels of grain. The
+intelligent distiller will himself determine the quantity of berries
+necessary for each hogshead to have a good aromatic perfume. He may
+begin with 10 lbs. per hogshead; and will, upon trial, judge whether or
+not this quantity is sufficient, or must be increased. At any rate,
+economy should not be consulted in the use of the berries, since their
+price does not increase that of the whiskey. This low price must
+naturally become the principle of an immense fabrication of gin; and
+henceforth it will be an important article of exportation for the United
+States, as well as a considerable and wholesome object of home
+consumption.
+
+
+FOOTNOTES:
+
+[A] Some rum distillers make a stronger vinous liquor, but it is still
+very far from Lavoisier's proportions. Others add successively new
+molasses to their vinous liquor, and thus prolong their fermentation,
+without making their liquor stronger, and consequently without obtaining
+more spirit. This is absolutely contrary to the true principles of
+distillation.
+
+[B] See his beautified operation on the decomposition of water.
+
+[C] I must here observe, that the juniper berry, as well as several
+other fruits, contains two kinds of essential oil: one is the proximate
+principle of vegetation, and the other is the superabundant oil: the
+first is combined with the soapy extract, and dissolves in water; while
+the second does not unite with it, and floats on the surface.
+
+
+END
+
+
+
+
+
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+<pre>
+
+Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie
+
+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 Art of Making Whiskey
+       So As to Obtain a Better, Purer, Cheaper and Greater
+              Quantity of Spirit, From a Given Quantity of Grain
+
+Author: Anthony Boucherie
+
+Translator: C. M.
+
+Release Date: May 24, 2007 [EBook #21592]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE ART OF MAKING WHISKEY ***
+
+
+
+
+Produced by Robert Cicconetti, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+</pre>
+
+
+
+<p><span class='pagenum'><a name="Page_1" id="Page_1">[Pg 1]</a></span></p>
+<h3>THE ART</h3>
+
+<h5>OF</h5>
+
+<h1>MAKING WHISKEY,</h1>
+
+<h4>SO AS TO OBTAIN A BETTER, PURER, CHEAPER AND GREATER<br />
+QUANTITY OF SPIRIT,</h4>
+
+<h4>FROM A GIVEN QUANTITY OF GRAIN.</h4>
+
+<h5>ALSO,</h5>
+
+<h3>THE ART OF CONVERTING IT INTO GIN.</h3>
+
+<h5>AFTER THE<br />
+PROCESS OF THE HOLLAND DISTILLERS,<br />
+<i>WITHOUT ANY AUGMENTATION OF PRICE.</i></h5>
+
+<h2>By ANTHONY BOUCHERIE,</h2>
+
+<h5>OF LEXINGTON, KY.</h5>
+
+<h4>TRANSLATED FROM THE FRENCH</h4>
+
+<center><span class="smcap">By</span> C. M*******</center>
+<br />
+<center>LEXINGTON, KY.<br />
+PRINTED BY WORSLEY &amp; SMITH.<br />
+1819</center>
+
+<div class="trans-note">
+<p>Transcriber's Note: This edition is from Microfiche. All originals were
+marked "Photographed from an imperfect copy." Printer
+errors have been left as is, but noted. The accuracy of some of the numbers
+cannot be accounted for where the original was exceptionally
+difficult to read. Where applicable, any changes are noted with a mouse over <ins class= "corr"
+title="Like This">Original Text</ins>. A table of contents has been added
+to the HTML which is not present in the text version.
+Any other inconsistencies were left as in the original.</p></div>
+
+<p><span class='pagenum'><a name="Page_2" id="Page_2">[Pg 2]</a></span></p>
+
+<h2>CONTENTS</h2>
+<ul>
+<li><a href="#PREFACE"><b>PREFACE.</b></a><span class="ralign"><a href="#Page_5">5</a></span></li>
+<li><a href="#CHAPTER_I"><b>CHAPTER I.</b></a><span class="ralign"><a href="#Page_7">7</a></span></li>
+<li><a href="#CHAPTER_II"><b>CHAPTER II.</b></a><span class="ralign"><a href="#Page_8">8</a></span></li>
+<li><a href="#CHAPTER_III"><b>CHAPTER III.</b></a><span class="ralign"><a href="#Page_11">11</a></span></li>
+<li><a href="#CHAPTER_IV"><b>CHAPTER IV.</b></a><span class="ralign"><a href="#Page_13">13</a></span></li>
+<li><a href="#CHAPTER_V"><b>CHAPTER V.</b></a><span class="ralign"><a href="#Page_17">17</a></span></li>
+<li><a href="#CHAPTER_VI"><b>CHAPTER VI</b></a><span class="ralign"><a href="#Page_18">18</a></span></li>
+<li><a href="#CHAPTER_VII"><b>CHAPTER VII.</b></a><span class="ralign"><a href="#Page_21">21</a></span></li>
+<li><a href="#CHAPTER_VIII"><b>CHAPTER VIII.</b></a><span class="ralign"><a href="#Page_22">22</a></span></li>
+<li><a href="#CHAPTER_IX"><b>CHAPTER IX.</b></a><span class="ralign"><a href="#Page_24">24</a></span></li>
+<li><a href="#CHAPTER_X"><b>CHAPTER X.</b></a><span class="ralign"><a href="#Page_25">25</a></span></li>
+<li><a href="#CHAPTER_XI"><b>CHAPTER XI.</b></a><span class="ralign"><a href="#Page_26">26</a></span></li>
+<li><a href="#CHAPTER_XII"><b>CHAPTER XII.</b></a><span class="ralign"><a href="#Page_29">29</a></span></li>
+<li><a href="#CHAPTER_XIII"><b>CHAPTER XIII.</b></a><span class="ralign"><a href="#Page_32">32</a></span></li>
+<li><a href="#CHAPTER_XIV"><b>CHAPTER XIV.</b></a><span class="ralign"><a href="#Page_33">33</a></span></li>
+<li><a href="#CHAPTER_XV"><b>CHAPTER XV.</b></a><span class="ralign"><a href="#Page_36">36</a></span></li>
+<li><a href="#MAKING_GIN"><b>THE ART OF MAKING GIN</b></a><span class="ralign"><a href="#Page_39">39</a></span></li>
+</ul>
+<hr style="width: 35%;" />
+<div class="blockquot">
+<center>UNITED STATES OF AMERICA,</center>
+<br />
+<span style="margin-left: 20em;"><i>District of Kentucky, to wit:</i></span>
+<br />
+
+<p>Be it remembered, That on the 10th day of December, in the year
+of our Lord, 1818, and the forty-third year of the Independence of the
+United States of America, came <span class="smcap">Anthony Boucherie</span>, of the said district,
+and deposited in this office, a copy of the title of a book, the right whereof
+he claims as author and proprietor, in the words and figures following, viz:</p>
+
+<p><i>"The Art of making Whiskey, so as to obtain a better, purer, cheaper and
+greater quantity of Spirit from a given quantity of Grain: Also, the art of converting
+it into Gin, after the process of the Holland Distillers, without any
+augmentation in the price.&mdash;By Anthony Boucherie:"</i></p>
+
+<p>In conformity to the act of 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 <ins class= "corr"
+title="ann">and</ins> proprietors of such copies during the
+times therein mentioned." And also to an 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 times therein mentioned, and extending the benefits
+thereof to the arts of designing and etching historical and other prints."</p>
+
+<p><span style="margin-left: 20em;">JOHN H. HANNA,</span><br />
+<br />
+<span style="margin-left: 16em;"><i>Clerk of the District of Kentucky.</i></span></p>
+</div>
+<p><span class='pagenum'><a name="Page_3" id="Page_3">[Pg 3]</a></span></p>
+
+
+
+
+<hr style="width: 65%;" />
+
+<blockquote>
+<center>TO THE</center>
+<br />
+<center><big><b>HONOURABLE LEGISLATURE</b></big></center>
+<br />
+<center>OF THE</center>
+<br />
+<center><big>STATE OF KENTUCKY.</big></center>
+
+<p>
+<span class="smcap">Gentlemen of the Senate,</span><br />
+<span style="margin-left: 2em;" class="smcap">and of the House of Representatives,</span><br />
+</p>
+
+<p><i>An immense and most fertile country, a republic
+where every individual enjoys the most unbounded
+freedom; such are the advantages which characterise
+the United States of America, and render them the
+asylum of the oppressed Europeans. I was one of the
+number, and as early as January, 1808, congress
+enacted a law dispensing me with the usual term of
+two years residence, for obtaining a patent.</i></p>
+
+<p><i>It is the duty of every citizen to contribute to the
+progress of useful knowledge, for the benefit and prosperity
+of his native or adopted country. It is under that
+point of view that I now publish</i> The Art of Making
+Whiskey, so as to obtain a greater quantity of Spirit
+from a given quantity of Grain; the spirit thus obtained
+being purer and cheaper. Also, the Art of converting
+it into Gin, according to the process of the Holland
+Distillers, without making it dearer.</p>
+
+<div class="sidenote">
+This next paragraph is incomplete
+</div>
+<p>
+<i>Give me leave, gentlemen, to publish this little</i> <ins class= "corr"
+title="w&mdash;">work</ins><i>
+under the patronage of the enlightened</i> <ins class= "corr"
+title="Legisl&mdash;">Legislature</ins><i>
+of the state which I have chosen for my</i> <ins class= "corr"
+title="&mdash;">residence</ins><i>
+is undoubtedly of a general utility</i> <ins class= "corr"
+title="Illegible"><i>fo&mdash;</i></ins> <span class='pagenum'><a name="Page_4" id="Page_4">[Pg 4]</a></span>
+<i>but more particularly an agricultural state, such as
+this, where every thing that contributes to the success
+of agriculture, adds to the welfare of the commonwealth.
+It is therefore to promote that desirable end,
+that I hereby renounce all the privileges granted me
+eight years ago, for the distiller's apparatus, of which
+I give here a description. I invite all distillers to use
+it the more confidently, as a long experience has proved
+to me its utility. In describing the art of converting
+Whiskey into Gin, according to the process of the
+Holland Distillers, I flatter myself, that I give a greater
+value to a national production usually neglected</i>
+<ins class= "corr"
+title="througout">throughout</ins><i> the continent, and which will be the principle
+of a considerable produce. Henceforth the Gin
+of the United States will be an important article of
+exportation for their outward trade, as well as for
+home consumption.</i></p>
+
+<i><span style="margin-left: 8em;">Receive, gentlemen, the</span><br />
+<span style="margin-left: 14em;">Assurances of my</span><br />
+<span style="margin-left: 20em;">Profound Respect,</span><br />
+<span style="margin-left: 26em;">A. BOUCHERIE.</span></i><br />
+
+</blockquote>
+<h6>[Library stamp: IMPERFECT IN ORIGINAL]</h6>
+
+<p><span class='pagenum'><a name="Page_5" id="Page_5">[Pg 5]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2>
+
+
+<p>The most usual drink in the United States, is whiskey; other
+spirituous liquors, such as peach and apple brandy, are
+only secondary, and from their high price and their scarcity,
+they are not sufficient for the wants of an already immense and
+increasing population. As to wine, in spite of all the efforts and
+repeated trials made to propagate the grape-vine, there is
+as yet no hopes, that it may in time become the principal drink
+of the Americans.</p>
+
+<p>To turn our enquiries towards the means of bringing the art
+of making whiskey to greater perfection, is therefore, to contribute
+to the welfare of the United States, and even to the
+health of the Americans, and to the prosperity of the distiller,
+as I will prove in the sequel.</p>
+
+<p>The arts and sciences have made great progress; my aim is
+to diffuse new light on every thing that relates to the formation
+of spirituous liquors that may be obtained from grains. Most
+arts and trades are practised without principles, perhaps from
+the want of the means of information. For the advantage of
+the distillers of whiskey, I will collect and offer them the means of
+obtaining from a given quantity of grain, the greatest possible
+quantity of spirit, purer and cheaper than by the usual methods.
+I shall then proceed to indicate the methods of converting
+whiskey into gin, according to the process of the Holland Distillers,
+without heightening its price.</p>
+
+<p>If the principles hereafter developed are followed, the trade
+of distiller will acquire great advantages, that will spread their
+influence on agriculture, and consequently on commerce in
+general.</p>
+
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_7" id="Page_7">[Pg 7]</a></span></p>
+<h1>THE ART<br />
+OF<br />
+MAKING WHISKEY, &amp;c.</h1>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I.</h2>
+
+<h3>OF SPIRITUOUS LIQUORS, OR SPIRITS.</h3>
+
+
+<p><big>Spirituous liquors</big> are the produce of vinous
+ones, obtained by the distillation of these last. The
+art of making wine is of the remotest antiquity, since
+it is attributed to Noah; but that of distilling it, so as
+to extract its most spirituous part, dates only from the
+year 1300. Arnand de Villeneuve was the inventor
+of it, and the produce of his Still appeared so marvellous,
+that it was named Aqua-Vit&aelig;, or <i>Water of
+Life</i>, and has ever since continued under that denomination
+in France; Voltaire and reason say that it might,
+with far more propriety, be called <i>Aqua-Mortis</i>, or
+Water of Death.</p>
+
+<p>This liquor, called in English, <i>Brandy</i>, received
+from the learned the name of <i>Spirit of Wine</i>; time
+improved the art of making it still stronger by concentration,
+and in that state it is called <i>Alcohol</i>.</p>
+
+<p>All spirit is the distilled result of a wine, either of
+grapes, other fruits, or grains; it is therefore necessary
+to have either wine, or any vinous liquor, in order to
+obtain spirits.<span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II.</h2>
+
+<h3>OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN
+ORDER TO MAKE SPIRITS.</h3>
+
+
+<p><big>The</big> art of extracting wine from the juice of the grape,
+not being the object of this book, I shall confine myself
+to what is necessary and useful to the distillers of whiskey;
+it is therefore of the vinous liquor extracted from
+grains, that I am going to speak.</p>
+
+<p>The formation of that kind of liquor is founded upon
+a faculty peculiar to grains, which the learned chymist,
+Fourcroy, has called <i>saccharine fermentation</i>. Sugar
+itself does not exist in gramineous substances; they
+only contain its elements, or first principles, which produce
+it. The saccharine fermentation converts those
+elements into sugar, or at least into a saccharine matter;
+and when this is developed, it yields the eminent
+principle of fermentation, without which there exists no
+wine, and consequently no spirit.</p>
+
+<p>Grains yield two kinds of vinous liquors, of which
+the distiller makes spirit, and the brewer a sort of wine,
+called <i>beer</i>. From a comparison of the processes employed
+to obtain these two results, it will be found that
+the brewer's art has attained a higher degree of perfection
+than that of the distiller. They both have for their
+object to obtain a vinous liquor; but that of the brewer
+is, in reality, a sort of wine to which he gives, at pleasure,
+different degrees of strength; while that of the
+distiller is scarcely vinous, and cannot be made richer.
+I will give a succinct exposition of their two processes
+in order that they may be compared.</p>
+
+
+<h3>OF THE ART OF BREWING.</h3>
+
+<p>The art of brewing consists:</p>
+
+<p>1st. In the sprouting of a proportion of grain, chiefly<span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span>
+barley. This operation converts into a saccharine
+matter, the elements of that same substance already existing
+in grains.</p>
+
+<p>2dly. In preparing the <i>wort</i>. For that operation,
+the grain, having been previously ground, is put into a
+vat, which is half filled up with water; the rest is filled
+up at three different times with hot water&mdash;the first at
+100&deg;, the second at 150&deg;, and the third at 212&deg;, which
+is boiling water. The mixture is strongly stirred each
+time that it is immersed. By this infusion, the water
+lays hold of the sweet principles contained in the grain.</p>
+
+<p>3dly. The wort thus prepared, the liquor is filtrated,
+in order to separate it from the grain, and then boiled
+until reduced to one half, in order to concentrate it to
+the degree of strength desired. In that state, 40 gallons
+of wort contain the saccharine principles of 200 wt.
+of grain.</p>
+
+<p>4thly. The wort, thus concentrated, is drawn off in
+barrels, which are kept in a temperature of 80&deg; or 85&deg;.
+The yeast is thrown into it to establish the fermentation,
+and in a short time beer is made, more or less
+strong, according to the degree of concentration, and
+more or less bitter, according to the greater or lesser
+proportion of hops put into it.</p>
+
+<p>Such are, in a concise view, the proceedings of the
+brewer. Let us proceed to those of the distiller of
+whiskey.</p>
+
+
+<h3>OF THE DISTILLER OF WHISKEY.</h3>
+
+<p>Whiskey is made either with rye, barley, or Indian
+corn. One, or all those kinds of grains is used, as
+they are more or less abundant in the country. I do
+not know how far they are mixed in Kentucky; but<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span>
+Indian corn is here in general the basis of whiskey, and
+more often employed alone.</p>
+
+<p>I have ascertained, in the different distilleries which
+I have visited in the United States&mdash;</p>
+
+<p>1stly. That, in general, the grain is not sprouted.
+I have, however, seen some distillers who put 10lbs.
+of malt into a hogshead of fermentation containing 100
+gallons, which reduces it to almost nothing.</p>
+
+<p>2dly. That they put two bushels of ground grain into
+a hogshead of fermentation containing 100 gallons,
+filled up with water.</p>
+
+<p>3dly. They had a ferment to determine the fermentation,
+which, when finished, yields two gallons of whiskey
+per bushel of grain, and sometimes ten quarts, but
+very seldom. I do not know whether those results are
+exact; but, supposing them to be so, they must be subject
+to great variations, according to the quality of the
+grain, the season, the degree of heat, of the atmosphere,
+and the manner of conducting the fermentation.
+From my analysing the different sorts of grains, I know
+that Indian corn must yield the most spirit.</p>
+
+<p>From the above proportions, it results, that 100 gallons
+of the vinous liquor of distillers yield only 4 gallons
+of whiskey, and very seldom 5; that is, from a 25th
+to a 20th. It is easy to conceive how weak a mixture,
+25 parts of water to one of whiskey, must be; thus
+the produce of the first distillation is only at 11&deg; or 12&deg;
+by the areometer, the water being at 10&deg;. It is only
+by several subsequent distillations, that the necessary
+concentration is obtained, to make saleable whiskey.
+These repeated operations are attended with an increased
+expense of fuel, labor, and time.</p>
+
+<p>Such are the usual methods of the whiskey distillers.
+Before we compare them with those of the brewer,<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span>
+let us examine the nature of fermentation, and what are
+the elements the most proper to form a good vinous liquor:
+thence we shall judge with certainty, of those
+two ways of operating.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III.</h2>
+
+<h3>OF FERMENTATION.</h3>
+
+
+<div class="blockquot"><p>"<big>Fermentation</big> is a spontaneous and intestine
+motion, which takes place amongst the principles
+of organic substance deprived of life, the maximum
+of which always tends to change the nature of
+bodies, and gives rise to the formation of new productions."</p>
+
+<p><i>Bouillon la Grange.&mdash;Manual of a Course of Chymistry.</i></p></div>
+
+<p>Fermentation has long since been divided into <i>spirituous</i>,
+<i>acid</i>, and <i>putrid</i>.</p>
+
+<p>It is only since the revival or new epoch of chymistry,
+that the learned have been occupied in researches
+on fermentation. I was the first who gave a new hint
+on this important part of natural philosophy, in 1785.
+It was then held as certain, that the saccharine substance
+was the principle of spirituous fermentation. A series of
+experiments enabled me to demonstrate the contrary,
+for I obtained a well crystallized sugar by the fermentation
+of a substance which produces none by any other
+means.</p>
+
+<p>In September, 1785, I read a memoir to the Academy
+of Sciences, at Paris. In that memoir I developed
+my theory. That learned body nominated four
+commissioners, for the purpose of examining my operations,
+and sanctioned my discovery by a report, in<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span>
+which it was acknowledged that I had discovered a
+new truth, and ordered the insertion of my memoir in
+the collection of those of the Foreign Associates. I attributed
+the principle of the spirituous fermentation to
+the mucilaginous substance. This has been since demonstrated,
+by attentively observing that it always begins
+with a motion of acid fermentation, which is produced
+by the mucilaginous substance. The European
+chymists have since reasoned upon fermentation; each
+of them has produced a new system; none have been
+able to bring it to a regular demonstration; and the
+learned Gay Lussac has said, that fermentation is one
+of the most mysterious operations of chymistry. Be
+that as it may, there are facts that are ascertained: let
+us endeavor to investigate them, that we may derive
+from them all the information which is necessary to us.</p>
+
+<p>It is incontestable that spirits are produced by the
+saccharine substance. Grains, however, supply it, although
+they are not sensibly sweet. This has made
+me suspect that the fermentation is at first saccharine,
+which produces the sweet substance that is necessary
+for the formation of spirit. It is thus that, by a series
+of internal motions, the fermentation causes the formation
+of the spirit to be preceded by a slight production
+of acid; that it transforms the vinous liquor into vinegar,
+which the same fermentation changes in time into
+an animal substance, destroyed in its turn by the putrid
+fermentation. Such are the progressive changes
+operated by this all-disorganizing phenomenon, and
+the unerring march of nature to bring back all substances
+to their respective elements.</p>
+
+<p>The necessary conditions for the formation of vinous
+fermentation, are&mdash;</p>
+
+<p><span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span></p>
+<ul>
+<li>1st. The presence of the saccharine substance.</li>
+<li>2dly. That of a vegeto-animal substance, commonly
+called ferment, and soluble in water.</li>
+
+<li>3dly. A certain quantity of water.</li>
+
+<li>4thly. A temperature of 70&deg; to 75&deg;.</li>
+
+<li>5thly. A sufficient mass.</li>
+</ul>
+
+<p>When these are obtained, in a short time the liquor
+becomes turbid; it bubbles, from the disengaging of
+the carbonic acid gaz, and the heat increases considerably.
+After some days, these impetuous motions subside;
+the fermentation ceases by degrees; the liquor
+clears up; then it emits a vinous smell and taste. As
+soon as it ferments no more, it must be distilled. However,
+some distillers have asserted that a greater quantity
+of spirit is obtained when the liquor has acquired
+a certain degree of acidity. Others are of opinion that
+it must be distilled as soon as it is calm. I am of this
+opinion, because the acid can only be formed at the expense
+of a little of the spirit, which is one of the principles
+of the acetous acid. Besides, the longer the liquor
+remains in a mass, the more spirit is wasted by
+evaporation.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV.</h2>
+
+<h3>OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO
+FORM A GOOD VINOUS LIQUOR.</h3>
+
+
+<p><big>What</big> are the proportions of the elements necessary
+to form a good vinous liquor?</p>
+
+<p>We owe the important knowledge of those proportions
+to the celebrated and unfortunate Lavoisier, who<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span>
+has proved, by the most accurate experiments, that
+there must be</p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Lavoisier results">
+<tr><td align='left'>100</td><td align='left'>parts of dry sweet substance, or sugar</td></tr>
+<tr><td align='left'>400</td><td align='left'>parts of water</td></tr>
+<tr><td align='left'>10</td><td align='left'>parts of ferment, or liquid yeast, which is reduced</td></tr>
+<tr><td align='left'>&mdash;&mdash;</td><td align='center'>to 8 7-10ths of dry matter.</td></tr>
+</table></div>
+
+<p><span style="margin-left: 9em;">510 parts in the whole, which produce 57 parts of
+dry alcohol; that is, containing no more water than is
+necessary to its formation, and consequently as strong
+as it can be. Let us dwell for a moment upon the proportions
+just pointed out, and especially upon their result,
+which exceeds any thing that has ever been obtained.
+Supposing the weight of each of those parts
+to be one pound, we shall have</span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Supposing the weight of each of those parts
+to be one pound, we shall have">
+<tr><td align='left'>100</td><td align='left'>lbs.</td><td align='left'>of dry sweet Substance, or sugar</td></tr>
+<tr><td align='left'>400</td><td align='left'>do.</td><td align='left'>of water</td></tr>
+<tr><td align='left'>10</td><td align='left'>do.</td><td align='left'>of liquid ferment</td></tr>
+<tr><td align='left'>&mdash;&mdash;</td></tr>
+<tr><td align='left'>510</td><td align='left'>pounds</td><td align='left'>in the whole.</td></tr>
+<tr><td align='left'>100</td><td align='left'>lbs.</td><td align='left'>of sugar is the quantity required to make 12&frac12;
+gallons of sirup, composed of 8lbs. of sugar and 8lbs. of
+water per gallon,</td><td align='left'>12&frac12;</td><td align='left'>galls.</td></tr>
+<tr><td align='left'>400</td><td align='left'>lbs.</td><td align='left'>of water, at 8lbs. per gall. make</td><td align='left'>50</td><td align='center'>"</td></tr>
+</table></div>
+<p>The produce will be 57lbs. of dry alcohol.</p>
+
+<div class="sidenote">
+TR: Poor quality made it difficult to verify the above numbers
+and so noted with an asterisk</div>
+<p>A vessel containing one ounce of water, filled up
+with this alcohol, weighs only 16dwts. and 16grs.
+From this report, it appears that the specific weight of
+the alcohol is, to the weight of the water, as 20 to 24;
+that is, that water weighs 1/5 more than alcohol. If the
+57lbs. thus obtained were only water, it would only
+represent 7-1/8* gallons; but being alcohol, it weighs 1/6* less,
+and consequently gives 7-1/8 gallons more, the sixth of
+this quantity, (to wit:) 1-1/6* gallons, which, added to 7-1/8*,
+make 8-7/24 gallons.</p>
+
+<p><span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span></p>
+<p>But 1 gallon of dry alcohol, extended in 2 gallons
+of water, gives 3 gallons of liquor at 19&deg;, which is
+called Holland, or first proof; a produce surpassing
+all what has been hitherto known to the distillers. I
+will prove it by an example: 1 gallon of molasses
+yields only 1 gallon of rum, at 19&deg;, to the rum distiller;
+still, molasses is a true sirup, composed of 8lbs.
+of sugar, or sweet matter, more fermentable than sugar.
+12&frac12; gallons of molasses, representing 100lbs. of
+dry sweet matter yield consequently 12&frac12; galls. of rum,
+Holland proof, which is only half the produce obtained
+by Lavoisier; an immense difference capable of exciting
+the emulation of all distillers, as it proves the
+imperfection of the art.</p>
+
+<p>What are the causes of such a dissimilarity of product?
+We must seek for them.</p>
+
+<p>1st. In the difference of the strength of the vinous
+liquor. Lavoisier employed only 4 parts of water to 1
+part of dry sugar. The rum distiller usually puts 10
+gallons of molasses to 90 gallons of water, or the residue
+of the preceding distillations.</p>
+
+<p>
+10 galls. molasses contain</p>
+<p>
+80 lbs. of sweet matter.<br />
+</p>
+
+<p>90 gallons of water weigh 720lbs.; therefore the proportion
+is, one part of sweet matter to 9 parts of water&mdash;whilst
+that indicated by Lavoisier is only 4 parts of
+water to 1 part of sugar.<a name="FNanchor_A_1" id="FNanchor_A_1"></a><a href="#Footnote_A_1" class="fnanchor">[a]</a></p>
+
+<p>It is obvious how much richer this last must be, and
+that the fermentation thus produced has an energy far<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span>
+superior to the other. Thence results a rapid production
+of spirit, operated in a short time; whilst that of
+the rum distiller languishes more or less, and a slow
+fermentation wastes part of the spirit which it produces,
+even as it is forming.</p>
+
+<p>2dly. Bodies evaporate in proportion to the extent
+of their surface. One hogshead of 100 gallons, should
+contain, according to Lavoisier's composition, the elements
+of 50 gallons of spirit, at 19&deg;; whilst that of the
+rum distiller contains only 12. Now, as every fermentable
+liquor requires open vessels, the hogshead of
+the rum distiller loses as much spirit as that of Lavoisier:
+hence it is plain how far the above proportion
+operates to the disadvantage of the fermer.</p>
+
+<p>3dly. Another source of loss arises in the distilling
+vessels themselves. Nothing is more imperfect than
+the stills of a whiskey distillery. Lavoisier's were so
+perfect, that he made the analysis and the synthesis in
+the most delicate operations. <a name="FNanchor_B_2" id="FNanchor_B_2"></a><a href="#Footnote_B_2" class="fnanchor">[b]</a> The vessels of the
+whiskey distillers, far from being hermetically closed,
+allow the spirit to evaporate through every joint. And
+this is not all: corroded by the acetous acid, they are
+full of small holes, particularly in the cap, where all
+the vapors collect themselves, as in a reservoir. It is
+easy to conceive with what rapidity they escape, which
+occasions a considerable waste of liquor. In proof of
+the truth of this observation, we may refer to the smell
+of whiskey, so strongly perceivable on the roads leading
+to a distillery, and preceeding from no other cause
+than that liquor wasting out of bad vessels, to the great
+loss of the distiller.<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span></p>
+
+<p>4thly. A fourth cause of loss arises from the worm
+of the still. However careful in keeping the surrounding
+water cool, there is always one portion of vapor
+not condensed. This is made more sensible in the
+winter, when the cold of the atmosphere makes every
+vapor visible; upon examination, it will be seen that
+the running stream of liquor is surrounded with it. In
+my description of my apparatus, I give the means of
+obviating that evil.</p>
+
+<p>To these several causes, may we not add another?
+May not the production of spirit be in a ratio to the
+richness of the fermenting liquor? It is certain, that in
+every spirituous fermentation there is a portion of the
+sweet matter which remains undecomposed and in its
+original state. Lavoisier found that it was 4.940; that
+is, nearly 5 parts in 100. It may possibly be the same
+in a weaker liquor; which would increase the loss, in
+the inverse ratio of the density of the liquor. Such are
+the causes to which I attribute the great superiority of
+Lavoisier's products; and from those observations I
+thought I could establish the fabrication of whiskey
+upon new principles.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V.</h2>
+
+<h3><span class="smcap">A COMPARISON OF THE PROCESSES OF THE BREWER WITH
+THOSE OF THE WHISKEY DISTILLER.</span></h3>
+
+
+<p><big>From</big> the experiments of one of the most learned
+chymists of Europe, it has been demonstrated, that the
+proportions the most advantageous to the formation of
+a good vinous liquor, are, one part of dry sweet substance
+to four parts of water; that is, that the sugar<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span>
+must form one fifth of the whole. We have, moreover,
+seen that 100lbs. of dry sweet matter gave 25 gallons of
+spirit 19&deg;, which comes to 4lbs. of sugar per gallon.</p>
+
+<p>We shall make use of that scale in comparing the
+processes of the brewer with those of the whiskey distiller.</p>
+
+<p>Supposing the bushel of grain to weigh 50 pounds,
+and that it gives 2 gallons of whiskey at 19&deg;, each of
+which gallons is the product of 4lbs. of sugar; then
+the strong beer which contains in 40 gallons the
+sweet matter of 200lbs. of grain, contains the elements
+of 8 gallons of spirit, or 32lbs. of dry sweet substance;
+and as the 40 gallons of this beer weigh 320lbs. the
+32lbs. of sugar form only one-tenth of it, which is one
+half of Lavoisier's proportions.</p>
+
+<p>Those of the distiller of whiskey are 100lbs. of grain
+to 100 gallons of water, or thereabouts: 100lbs. of grain
+contain only 16lbs. of dry sweet matter: therefore, as
+the 100 gallons of vinous liquor weigh 800lbs. the 16lbs.
+of sugar form only its fiftieth part.</p>
+
+<p>Thence is seen how inferior the proportions of the
+whiskey distiller are to those of the brewer, and how
+far they are from good theory. But the brewer aims
+only at producing a sort of wine, and succeeds; while,
+the distiller wants to make spirit, and only obtains it
+in the manner the most expensive, and opposed to his
+own interest.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI</h2>
+
+<h3>DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.</h3>
+
+
+<p>1st. <big>The</big> most hurtful of all for the interests of the
+distillers, is undoubtedly the weakness of the vinous<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span>
+liquor. We have seen that the proportion of spirit is
+in a ratio to the richness of the fermenting liquor; that
+Lavoisier, by putting one-fifth of the mass of dry sugar,
+obtained twice as much spirit as the rum distiller, who
+puts in the same quantity, but drowns it in water.
+From those principles, which are not contested, the distiller,
+whose vinous liquor contains only one-fiftieth
+part of sweet matter, obtains the less spirit, and loses
+as much of it as he gets.</p>
+
+<p>2dly. Another defect is joined to this: bodies are
+dissolved by reason of their affinity with the dissolving
+principle; the mucilaginous substance is as soluble in
+water as the saccharine substance. A mass of 100 gallons
+of water having only 16lbs. of sugar to dissolve,
+exerts it's dissolving powers upon the mucilaginous part
+which abounds in grains, and dissolves a great quantity
+of it. There results from that mixture, a fermentation
+partaking of the spirit and the acid, and if the
+temperature of the atmosphere is moderate, the acid
+invades the spirit, which is one of its principles: nothing
+remains but vinegar, and the hopes of the distiller
+are deceived.</p>
+
+<p>Some distillers have been induced, by the smallness
+of their products, to put in their stills, not only the fluid
+of the liquor, but the flour itself. Hence result two
+important defects. 1st. The solid matter precipitates
+itself to the bottom of the still, where it burns, and gives
+a very bad taste to the whiskey. In order to remedy
+this inconvenience, it has been imagined to stir the flour
+incessantly, by means of a chain dragged at the bottom
+of the still, and put in motion by an axis passing through
+the cap, and turned by a workman until the ebullition
+takes place. This axis, however well fitted to the<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span>
+aperture, leaves an empty space, and gives an issue to
+the spirituous vapors, which escaping with rapidity,
+thereby occasion a considerable loss of spirit.</p>
+
+<p>3dly. The presence of the grain in the still, converted
+into meal, is not otherwise indifferent. It contains
+a kind of essential oil, more or less disagreeable, according
+to its nature; which distils with the spirit. That
+of Indian corn, in particular, is more noxious than that
+of any other grain; and it is the presence of meal in
+the stills, which causes the liquors obtained from grains
+to be so much inferior to that of fruits.</p>
+
+<p>4thly. There is a fourth defect, at which humanity
+shudders, and which the laws ought to repress. Vinous
+liquors are more or less accompanied with acetone acid,
+or vinegar; but those proceeding from grain contain still
+more of this acid. The stills are generally made of
+naked copper; the acid works upon that metal, and
+forms with it the <i>acetate of copper</i>, or verdigrise, part
+of which passes with the whiskey. There is no distiller,
+who, with a little attention, has not observed it.
+I have always discovered it in my numerous rectifications,
+and at the end of the operation, when nothing
+more comes from the still but what is called the sweet
+oil of wine. An incontestable proof of this truth is,
+that as the stills of the distillers are of a green color in
+their interior part; that they are corroded with the acid,
+and pierced with numberless little holes, which render
+them unfit for use in a very short time. It is easy to
+conceive how hurtful must be the presence of verdigrise
+to those who make use of whiskey as a constant
+drink: even those who use it soberly, swallow a slow
+poison, destructive of their stomach; while to those
+who abuse it, it produces a rapid death, which would<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span>
+still be the consequence of abuse, if the liquor was pure,
+but is doubly accelerated by the poison contained in
+the whiskey. It is easy to remedy so terrible an evil.
+The acetous acid has no action upon tin. By tinning
+the stills, the purity of the liquor will be augmented,
+and the distilling vessels, already so expensive, will
+be longer preserved. This operation must be renewed
+every year. The worms must likewise be tinned, if
+they are copper; but they are better of tin, or of the
+purest pewter.</p>
+
+<p>Such are the defects of the present method of distilling
+whiskey. Having exposed them, I must present
+the means of bringing to perfection the fabrication of a
+liquor of such general use.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII.</h2>
+
+<h3>DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS
+TO MAKE WHISKEY.</h3>
+
+
+<div class="sidenote">
+TR: The next 2 paragraphs were cut short, noted
+with [*]</div>
+
+<p><big>As</big> it is demonstrated that the spirit is the more abundant
+in proportion to the richness of the vinous liquor,*
+it is therefore necessary to enrich that of the distillery*
+which is so deficient in that respect. An exposition of*
+my processes will point out the means I employ to attain*
+that end. A large whiskey distillery should be*
+able to make 100 gallons per day, or three barrels*
+making altogether that quantity.</p>
+
+<p>One gallon of spirit being the produce of 4 pounds*
+of dry saccharine matter, we must therefore have 400
+pounds of this substance for the 100 gallons we wish
+to obtain.</p>
+
+<p>If 1 bushel of grain gives 2 gallons of whiskey, there
+must be 50 to obtain a daily result of 100 gallons. I<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span>
+take Indian corn as the basis of the fabrication, as that
+of all the grains which yields the most. For, from my
+method, whatever grain is employed, the spirit is
+equally pure.</p>
+
+<p>I divide the still house into three different rooms,
+to wit:</p>
+
+<p>One for Infusion;</p>
+<p>One for Fermentation;</p>
+<p>One for Distillation.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII.</h2>
+
+<h3>THE ROOM OF INFUSION.</h3>
+
+
+<p><big>It</big> is here that the liquor destined to make whiskey,
+should be prepared, and made rich enough to procure a
+good fermentation. To this effect, there must be a mill
+with a vertical stone, moved by a horse, or any other
+means of motion. Those mills are too well known for
+me to describe them more amply. The corn must be
+coarsely ground, so as scarcely to be broke into three
+or four pieces: consequently the stone must not be too
+heavy, for, at all events, the grain had better be too
+coarse than too fine. That mill should be placed in the
+infusion room, so as not to keep it dirty, nor to be too
+much in the way. It must grind, or rather break, 50
+bushels per day.</p>
+
+<p>There must be a square kettle, 4 feet broad, 5 feet
+long, 1 foot deep. The kettle must be made in sheets
+of copper, one line thick, at least: the bottom, although
+flat, should have a slight swell inside, so as to avoid
+the expansion of the metal outside, from the action of
+the fire. This kettle must be placed upon a brick fur<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span>nace,
+so that the longest parts should bear forwards, and
+the other against the chimney, from which it must be
+separated by a brick wall eight or nine inches. The
+sides, around which there must be a space to walk
+freely, should be supported by a wall 1&frac12; feet deep;
+the fore part upon such a wall, in the middle of which
+is an iron door, fifteen inches square, in an iron frame,
+through which the fuel is introduced.</p>
+
+<p>The kettle is mounted upon the furnace, so as to bear
+upon the four walls about 4 inches, and rests upon a
+bed of clay, which must leave no passage to the action
+of the fire; it is lined externally with bricks, and must
+have a pipe on one of its sides, to draw off the liquor.</p>
+
+<p>Under the kettle, 15 inches from the bottom, is a flue
+for the heat, running through all its length. It is 2&frac12;
+feet wide at bottom, extending like a fan at the top,
+about 6 inches on each side, so that the flame may circulate
+in all the breadth of the kettle.</p>
+
+<p>On the fore part of this flue, facing the door, is a
+hearth, occupying all its breadth, and 2 feet long. The
+rest of the flue is paved with bricks, and rises insensibly
+4 inches towards the chimney, in which it opens by
+two holes, 1&frac12; inches wide, 8 or 9 inches high.</p>
+
+<p>Immediately under the hearth, is a mash hole 4 feet
+deep, occupying all its capacity, and projecting 2 feet
+forward. This opening is necessary to keep up a free
+circulation of air, and to take up the ashes. It should
+be covered with strong boards, not to hinder the service
+of the kettle. The hearth is made with an iron grate,
+more or less close, according to the nature of the fuel;
+if for wood, the bars must be about two inches apart;
+if for coals, half an inch is sufficient. The furnace must
+be built with care. The parts most exposed to the ac<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span>tion
+of the fire must be built with soft bricks and potters'
+clay: soap stone would be preferable, if easy to
+procure. The brick separating the kettle and chimney,
+must be supported with flat bars of iron, as well
+as the part over the door.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX.</h2>
+
+<h3>USE OF THE KETTLE.</h3>
+
+
+<p><big>The</big> kettle is destined to make the infusion of the
+grain, and boil it so as to convert it into wort. By that
+operation I make the liquor richer, which I intend for
+fermentation, and bring it to divers degrees of strength.</p>
+
+<p>I put into the kettle 100 gallons of water, and 4
+bushels of corn, broken, as I said before, at the mill.
+I light a small fire, which I increase gradually, until
+the water begins to boil; during that time, the grain is
+stirred with a paddle. As soon as the ebullition is established,
+the grain is taken up with a large skimmer,
+and put to drain into a large basket hanging over the
+kettle; and when the grain has been totally taken up,
+the fire is increased so as to bring the water to boil
+again, until reduced to two-fifths, which degree of concentration
+is not rigorous, and the distiller may augment
+it as his experience shall direct. When thus concentrated,
+the liquor is drawn off through the pipe, and
+received into a tub or vat containing 130 or 140 galls.</p>
+
+<p>100 gallons more of water are put into the kettle,
+with 4 bushels of corn; the fire conducted slowly, as
+before, until the degree of ebullition; the corn is taken
+off, and the liquor concentrated in the same proportions;
+then drawn off as above, in the same tub.<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span></p>
+
+<p>The same operation is repeated for the third time;
+the three united liquors are slightly stirred, and, still
+warm, transported into one of the hogsheads of fermentation,
+which it nearly fills up.</p>
+
+<p>As there must be four of these hogsheads filled up
+daily, the work at the kettle must be kept going on,
+without interruption, until that quantity is obtained,
+which may be done in about twelve hours. The grain
+which has been drained is carried to dry, either in the
+open air, or in a granary, and spread thin. When dry,
+it is excellent food for cattle, and highly preferable to
+the acid and fermented mash, usually used by distillers
+to feed cattle and hogs: they eat the corn dried in the
+above manner as if it had lost nothing of its primitive
+qualities and flavor.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X.</h2>
+
+<h3>THE ROOM FOR FERMENTATION.</h3>
+
+
+<p><big>The</big> room destined to the fermentation must be close,
+lighted by two or three windows, and large enough to
+contain a number of hogsheads sufficient for the distillery.
+It may be determined by the number of days
+necessary for the fermentation; 30 or 40 hogsheads
+may suffice, each of 120 or 130 gallons.</p>
+
+<p>In the middle of the room must be a stove, large
+enough to keep up a heat of 75&deg; to 80&deg;, even in winter.
+A thermometer placed at one end of the room, serves
+to regulate the heat.</p>
+
+<p>As soon as the liquor is in the hogshead, the yeast,
+or fermenting principle, is put into it, stirred for some<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span>
+moments, and then left to itself. A liquor as rich as
+the above described ferments with force, and runs with
+rapidity through all the periods of fermentation. It is
+fit to distil as soon as that tumultuous state has subsided
+and the liquor is calm.</p>
+
+<p>The essential character of the spirituous fermentation,
+is to exhale the carbonic acid gaz in great quantity.
+This gaz is mortal to mankind, and to all the
+living creation. Thirty hogsheads of fermenting liquor
+producing a great deal of this gaz, the room should be
+purified of it by opening two opposite windows several
+times a day. This is the more essential, as the pure
+air, or <i>oxigen</i>, contributes to the formation of the spirit,
+of which it is one of the constituting principles.
+A short time, however, suffices to renew the air of the
+room.</p>
+
+<p>It is useless to remark, that the hogsheads must be
+open at one end, and rest upon pieces of wood elevating
+them some inches from the ground. They must remain
+uncovered during the fermentation; and afterwards be
+covered with a flying lid, when the liquor is calm.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XI" id="CHAPTER_XI"></a>CHAPTER XI.</h2>
+
+<h3>OF THE ROOM FOR DISTILLATION.</h3>
+
+
+<p><big>We</big> have hitherto considered the liquor as containing
+only principles upon which the air has no action, and
+from which it can only extract some watery vapors;
+and, in fact, all those principles contained in the liquor
+are fixed. The action of the fire may concentrate, but
+not volatilize them.<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span></p>
+
+<p>The liquor is now changed by the fermentation; it
+contains no longer the same principles, but has acquired
+those which it had not, which are volatile, and evaporate
+easily. They must therefore be managed carefully,
+in order not to lose the fruits of an already tedious
+labor. The spirit already created in the fermented
+liquor, must be collected by the distillation; but
+in transporting it to the still, the action of the external
+air must be carefully avoided, as it would cause the
+evaporation of some of the spirit. A pump to empty
+the hogsheads, and covered pipes to conduct the liquor
+into the still, is what has been found to answer that
+purpose. A good distilling apparatus is undoubtedly
+the most important part of a distillery. It must unite
+solidity, perfection in its joints, economy of fuel, rapidity
+of distillation, to the faculty of concentrating the
+spirit. Such are the ends I have proposed to myself
+in the following apparatus.</p>
+
+<p>The usual shape of stills is defective; they are too
+deep, and do not present enough of surface for their contents.
+They require a violent fire to bring them to ebullition;
+the liquor at bottom burns before it is warm at
+the top.</p>
+
+<p>My still is made upon different principles, and composed
+of two pieces, viz. the kettle, and its lid. The
+kettle, forming a long square, is like the kettle of infusion,
+already described, and only differs from it in being
+one foot deeper. The lid is in shape like an ancient
+bed tester; that is to say, its four corners rise into a
+sharp angle, and come to support a circle 16 inches
+diameter, bearing a vertical collar of about two inches.
+This collar comes to the middle of the kettle, and is
+elevated about 4 feet from the bottom. The lid is fas<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span>tened
+to the kettle. The collar receives a pewter cap,
+to which is joined a pipe of the same metal, the diameter
+of which decreases progressively to a little less
+than 3 inches: this pipe, the direction of which is almost
+horizontal, is 5 feet long.</p>
+
+<p>My still, thus constructed, is established upon a furnace
+like that of the infusion room. I observe that the
+side walls are only raised to the half of the height of
+the kettle. A vertical pipe is placed on the side opposite
+to the pewter one, and serves to fill up the still:
+it is almost at the height of the fastening of the lid, but
+a little above. On the same side, on a level with the
+bottom, is a pipe of discharge, passing across the furnace:
+this pipe must project enough to help to receive
+or to direct the fluid residue of the distillation; its diameter
+must be such as to operate a prompt discharge
+of the still.</p>
+
+
+<h3>OF THE URNS.</h3>
+
+<p>These are copper vessels, thus called from their resembling
+those funeral vases of the ancients. Mine have
+a bottom of about 18 inches diameter; they are two
+feet high, have a bulge of 6 inches near the top, and
+then draw in to form an overture of about 8 inches.</p>
+
+<p>On one side, towards the top, there is a copper pipe
+2 inches diameter, projecting externally 2 or 3 inches,
+and bent in an elbow: it enters the internal part of the
+urn, and descends towards the bottom, without touching
+it; there it is only a slight curve, and remains open.</p>
+
+<p>The external part of that pipe is fitted to receive the
+pewter pipe of the still; they are made so as to enter
+into one another, and must fit exactly. The round
+opening at the top of the urn receives a cap with a pewter
+pipe, made like that of the still. It is likewise five<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span>
+feet long, and its size in proportion to the opening: this
+goes and joins itself to the second urn, as the still does
+to the first. The pipe of this second goes to a third,
+and the pipe of this last to the worm. The three urns
+bear each a small pipe of discharge towards the bottom.</p>
+
+<p>This apparatus must be made with the greatest care.
+Neither the joints, the different pipes of communication,
+nor the nailings, must leave the smallest passage to the
+vapors. The workman must pay the greatest attention
+to his work, and the distiller must lute exactly all
+the parts of the apparatus that are susceptible of it: he
+must be the more careful as to luting it, as this operation
+is only performed once a week, when the apparatus
+is cleaned. At the moment of the distillation, the master
+or his foreman must carefully observe whether there
+is any waste of vapors, and remedy it instantly. The
+still and urns ought to be well tinned.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XII" id="CHAPTER_XII"></a>CHAPTER XII.</h2>
+
+<h3>EFFECTS OF THIS APPARATUS.</h3>
+
+
+<p><big>Although</big> the still might contain 400 gallons,
+there must be only 200 gallons put into it: the rest remaining
+empty, the vapors develops themselves, and
+rise. In that state, the vinous liquor is about one foot
+deep, on a surface of 20 feet square: hence two advantages&mdash;the
+first, that being so shallow, it requires but
+little fuel to boil; the second, that the extent of surface
+gives rise to a rapid evaporation, which accelerates the
+work. This acceleration is such, that six distillations
+might be obtained in one day. The spirit contained in
+the vinous liquor rises in vapors to the lid of the still,<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span>
+there find the cap and its pipe, through which they escape
+into the first urn, by the side pipe above described,
+which conducts them to the bottom, where they are
+condensed immediately.</p>
+
+<p>But the vapors, continuing to come into the urn, heat
+it progressively: the spirituous liquor that it contains
+rises anew into vapors, escapes through the cap and
+pipe, and arrives into the second urn, where it is condensed
+as in the first. Here again, the same cause
+produces the same effect: the affluence of the heat
+drawn with the vapors, carries them successively into
+the third urn, and from thence into the worm, which
+condenses them by the effects of the cold water in which
+it is immersed.</p>
+
+<p>The urns, receiving no other heat than that which
+the vapors coming out of the still can transmit to them,
+raise the spirit; the water, at least the greatest part of
+it, remains at the bottom: hence, what runs from the
+worm is alcohol; that is, spirit at 35&deg;. It is easily understood
+how the vapors coming out of the still are
+rectified in the urns, and that three successive rectifications
+bring the spirit to a high degree of concentration:
+it gets lower only when the vinous liquor draws towards
+the end of the distillation. As soon as it yields no more
+spirit, the fire is stopped, and the still is emptied in
+order to fill it up again, to begin a new distillation.</p>
+
+<p>Each time that the vinous liquor is renewed in the
+still, the water contained in the urns must be emptied,
+through the pipes of discharge at the bottom.</p>
+
+<p>Metals are conductors of the <i>caloric</i>. The heat accumulated
+in the still, rises to the cap, from whence it
+runs into the urns: with this difference&mdash;that the pewter,
+of which the cap and pipes are made, transmits less<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span>
+caloric than copper, because it is less dense: and that
+bodies are only heated in reason of their density.</p>
+
+<p>However, a great deal of heat is still communicated
+to the worm, and heats the water in which it is immersed.
+I diminish this inconvenience by putting a
+wooden pipe between the worm and the pipe of the
+third urn. Wood being a bad conductor of caloric,
+produces a <i>solution of continuity</i>, or interruption between
+the metals. The wood of this pipe must be soft
+and porous, and not apt to work by the action of the
+fire: however, to avoid its splitting, I wrap it up in two
+or three doubles of good paper, well pasted, and dried
+slowly. This pipe is one foot long, and hollowed in
+its length, so as to receive the pewter pipe of the third
+urn at one end, and to enter the worm at the other;
+thereby the worm is not as hot, since it only receives
+the heat of the vapors which it condenses.</p>
+
+<p>Notwithstanding all these precautions, it heats the
+water in which it is immersed after a length of time;
+and whatever care may be taken to renew it, all the
+vapors are not condensed, and this occasions a loss of
+spirit. I obviate this accident, by adding a second
+worm to the first: they communicate by means of a
+wooden pipe like the above. The effect of this second
+worm, rather smaller than the first, is such, that the
+water in which it is plunged remains cold, while that
+of the first must be renewed very often. By these means,
+no portion of vapors escape condensation. The liquor
+running from the worm is received into a small barrel,
+care being taken that it may not lose by the contact of
+the air producing evaporation.<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XIII" id="CHAPTER_XIII"></a>CHAPTER XIII.</h2>
+
+<h3>OF FERMENTS.</h3>
+
+
+<p><big>They</big> are of two kinds; the very putrescent bodies,
+and those supplied by the <i>oxigen</i>. Animal substances
+are of the first kind: <i>acids</i>, neutral salts, rancid oils,
+and metallic <i>oxids</i>, are of the second.</p>
+
+<p>Were I obliged to make use of a ferment of the first
+class, I would choose the glutinous part of wheat flour.
+This vegeto-animal substance is formed in the following
+manner:&mdash;A certain quantity of flour is made into
+a solid dough, with a little water. It is then taken into
+the hands, and water slowly poured over it, while it is
+kneaded again. The water runs white, because it carries
+off the starchy part of the flour; it runs clear after
+it is washed sufficiently. There remains in the hands
+of the operator a dough, compact, solid, elastic, and
+reduced to nearly the half of the flour employed. This
+dough, a little diluted with water, and kept in the temperature
+indicated for the room of fermentation, passes
+to the putrid state, and contracts the smell of spoiled
+meat. Four pounds of this dough per hogshead, seem
+to me to be sufficient to establish a good fermentation.
+A small quantity of good vinegar would answer the
+same purpose, and is a ferment of the second class.</p>
+
+<p>But are those means indispensable with my process?
+I do not think so.</p>
+
+<p>1st. The richness of my vinous liquor, and the degree
+of heat to which I keep it, tend strongly to make
+it ferment. In fact, the infusion of the grain, by taking
+from it its saccharine part, takes likewise part of its
+mucilaginous substance, which is the principle of the<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span>
+spirituous fermentation, which it establishes whenever
+it meets with the other substance.</p>
+
+<p>2dly. The hogsheads themselves are soon impregnated
+with a fermenting principle, and communicate it
+to the liquor that is put into them.</p>
+
+<p>3dly. The rum distiller employs advantageously the
+residue of his preceding distillation, to give a fermentation
+to his new molasses: this residue has within itself
+enough of acidity for that purpose. Might not the
+residue of the distillation of my vinous liquor have the
+same acidity? It contains only the mucilaginous substance
+already acidulated. Some gallons of that residue
+to every hogshead, would, I think, be a very good
+ferment.</p>
+
+<p>Lastly. Here is another means which will certainly
+succeed: it is to leave at the bottom of each hogshead
+three or four inches of the vinous liquor, when transported
+into the still for distilling. This rising, which
+will rapidly turn sour, will form a ferment sufficient to
+establish a good fermentation.</p>
+
+<p>The intelligent manager of a distillery must conduct
+the means I indicate, towards the end which he proposes
+to himself, and must carefully avoid to employ as
+ferments, those disgusting substances which cannot fail
+to bring a discredit on the liquor in which they are
+known to be employed.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XIV" id="CHAPTER_XIV"></a>CHAPTER XIV.</h2>
+
+<h3>OF THE AREOMETER, OR PROOF BOTTLE.</h3>
+
+
+<p><big>This</big> instrument is indispensable to the distiller: it
+ascertains the value of his spirits, since it shows the<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span>
+result of their different degrees of concentration. I will
+give the theory of this useful instrument, as it may be
+acceptable to those who do not know it.</p>
+
+<p>Bodies sink in fluids, in a <i>compound ratio</i> to the volume
+and the density of those fluids, which they displace.
+It is from that law of nature, that a ship sinks
+20 feet in fresh water, while it sinks only about 18 feet
+in sea water, which has more density on account of the
+salt dissolved therein.</p>
+
+<p>The reverse of this effect takes place in fluids lighter
+than water, as bodies floating in them sink the more, as
+the liquor has less density. Upon those principles are
+made two kinds of areometers&mdash;one for fluids denser
+than water; the other for those that are lighter: the
+first are called <i>salt proof</i>; the second <i>spirit proof</i>.
+Distilled water is the basis of those two scales: it is
+at the top for the <i>salt proof</i>, and at the bottom for the
+<i>spirit proof</i>; because the first is ascending, and the
+other descending; but by a useless singularity, the distilled
+water has been graduated at 10&deg; for the spirit
+proof bottle, and at 0 for the <i>salt proof</i>. We shall
+only dwell upon the first, because it is the only one interesting
+to the distiller.</p>
+
+<p>Water being graduated at 10&deg; in the areometer, it
+results from thence that the spirit going to 20&deg;, is in
+reality only 10&deg; lighter than water; and the alcohol
+<ins class= "corr"
+title="gaaduated">graduated</ins>  at 35&deg;, is only 25&deg; above distilled water.</p>
+
+<p>The areometer can only be just, when the atmosphere
+is temperate; that is, at 55&deg; Fahrenheit, or 10&deg;
+Reaumur. The variations in cold or heat influence liquors;
+they acquire density in the cold, and lose it in
+the heat: hence follows that the areometer does not<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span>
+sink enough in the winter, and sinks too much in the
+summer.</p>
+
+<p>Naturalists have observed that variation, and regulated
+it. They have ascertained that 1&deg; of heat above
+temperate, according to the scale of Reaumur, sinks the
+areometer 1/8 of a degree more; and that 1&deg; less of heat,
+had the contrary effect: thus the heat being at 18&deg; of
+Reaumur, the spirit marking 21&deg; by the areometer, is
+really only at 20&deg;. The cold being at 8&deg; below temperate,
+the spirit marking only 19&deg; by the areometer, is
+in reality at 20&deg;. 2&frac14; of Fahrenheit corresponding to
+1&deg; of Reaumur, occasion in like manner a variation of
+1/8 of a degree: thus, the heat being at 78&frac12;&deg;, the spirit
+thus marking 21&deg;, is only at 20; and the cold being
+at 87&deg;, the spirit marking only 19&deg; by the areometer,
+is in reality at 20&deg;.</p>
+
+<p>It is easily conceived, that extreme cold or extreme
+heat occasion important variations. For that reason,
+there are in Europe inspectors, whose duty it is to weigh
+spirits, particularly <i>brandy</i>: for that purpose they make
+use of the areometer and the thermometer. An areometer,
+to be good, must be proved with distilled water,
+at the temperature of 55&deg;. Areometers, being made of
+glass, are brittle, and must be used with great care.
+This inconvenience might be remedied, by making them
+of silver; I have seen several of this metal. A good
+silversmith could easily make them; I invite those artists
+to attend to that branch of business; it might become
+valuable, as the distillers will be more enlightened.<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span></p>
+
+
+
+
+<hr style="width: 65%;" />
+<h2><a name="CHAPTER_XV" id="CHAPTER_XV"></a>CHAPTER XV.</h2>
+
+<h3>ADVANTAGES OF MY METHOD.</h3>
+
+
+<p><big>The</big> first of all, is derived from the composition of a
+vinous liquor, richer, and more proper to raise a vigorous
+fermentation, than that which is obtained by the
+usual method. Now, as it is proved that the quantity
+of spirit is in proportion to the richness of the fermenting
+liquor, mine therefore yields a great deal more spirit
+than any other.</p>
+
+<p>2dly. We have seen that a heat of 75&deg; or 80&deg; must
+be kept up in the fermenting room: this being summer
+heat, proves that such a rich vinous liquor runs no risk
+of passing to the acid state with as much rapidity as that
+of the common distillers; and, consequently, that he who
+will follow my method can work all the year round without
+fear of losing the fruits of his labor, as it often happens&mdash;an
+advantage precious for him who makes it his
+sole business. The only change he has to make, is to
+suppress the heat of the stove, when the temperature
+of the atmosphere is sufficient to keep up a good fermentation
+in the liquor.</p>
+
+<p>As to my distilling apparatus, this is not a new idea.
+I present it to the public under the sanction of experience.
+I had it executed in Philadelphia eight years
+ago, after having obtained a patent. It was made for
+a rum distillery, where they still continue to use it. It
+presents the greatest advantages.</p>
+
+<p>The first is, that with a single fire, and a single workman,
+I distil and rectify the spirit three times, and bring
+it to the degree of alcohol; that is, to the greatest purity,
+and almost to the highest degree of concentration.<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span></p>
+
+<p>2dly. It lowers the cost of transportation, by two-thirds;
+because one gallon at 35&deg; represents three gallons
+at the usual degree. The merchant, being arrived
+at the place of his destination, has only to add 2 gallons
+of water to 1 gallon of this alcohol, in order to have
+3 gallons of whiskey; which is of a considerable advantage,
+either for land or sea carriage.</p>
+
+<p>3dly. As the price of spirits is, in trade, in proportion
+to their degree of concentration, those made with
+my apparatus being at a very high degree, need no
+more rectifying, either for the retailer, the apothecary,
+or the painter; and the considerable expenses of that
+operation turn entirely to the profit of the distiller, as
+they are totally suppressed. Distillers may hereafter
+sell spirits of all degrees of concentration.</p>
+
+<p>Such are the advantages of my processes. I offer
+them the more willingly to the public, as they are founded
+upon the most approved principles of natural philosophy:
+by reflecting upon them, distillers will be
+easily convinced of it.</p>
+
+<hr style='width: 25%;' />
+
+<p>However perfect the description of a new thing may
+be, our ideas of it are always defective, until we have
+seen it put into practical use. Few men have the means
+of establishing a distillery on a new plan, and even the
+most enlightened may make notable errors. Few, besides,
+are bold enough to undertake, at their own risks,
+the trial of a new fabrication: they are afraid of losing,
+and of being blamed for having too lightly yielded to
+the persuasion of new projectors. Hence it follows
+that a useful discovery falls into oblivion, instead of
+doing any good.<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span></p>
+
+<p>But no discovery of general utility ought to experience
+that fate in a republic. Government itself ought
+to promote the first undertaking, or a certain number of
+citizens ought to join in order to give it a start. It is
+the more easy in this case, as my apparatus requires
+very little expense.</p>
+
+<p>If a distillery according to my directions, was established
+in some of the principal towns of the state, my
+method would then make rapid progress, and thus prove
+the truth of the principle which I have advanced; and
+the distillers, after having meditated upon my method
+in this book, would come and satisfy themselves of its
+goodness, by seeing it put into practice, and yielding
+the most perfect results, with all the advantages for
+trade that may be expected: hence would naturally
+ensue the rapid increase of distillation, and consequently
+that of agriculture and commerce.<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span></p>
+
+<hr style="width: 65%;" />
+
+<a name="MAKING_GIN" id="MAKING_GIN"></a>
+<h2>THE ART OF<br />
+MAKING GIN,<br />
+AFTER THE PROCESS OF THE<br />
+HOLLAND DISTILLERS.<br />
+</h2>
+
+
+<p><big>Having</big> indicated the most proper means of obtaining
+spirits, I will now offer to the public the manner of
+making <i>Gin</i>, according to the methods used by the distillers
+in Holland. It may be more properly joined to
+the art of making whiskey, as it adds only to the price
+of the liquor, that of the juniper berries, the product of
+which will amply repay its cost. Many distillers in
+the United States have tried to imitate the excellent liquor
+coming from Holland, under the name <i>gin</i>. They
+have imagined different methods of proceeding, and
+have more or less attained their end. I have myself
+tried it, and my method is consigned in a patent.</p>
+
+<p>But those imitations are far from the degree of perfection
+of the Holland gin: they want that unity of
+taste, which is the result of a single creation; they are
+visibly compounds, more or less well combined, and
+not the result of a spontaneous production.</p>
+
+<p>To this capital defect, which makes those imitations
+so widely different from their original, is joined their
+high price, which prevents its general consumption. In
+fact, it is made at a considerable expense: the whiskey
+must be purchased, rectified and distilled over again<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span>
+with the berries. These expenses are increased by the
+waste of spirit occasioned by those reiterated distillations.
+This brings the price of this false gin to three
+times that of the whiskey: consequently the poorer sort
+of people, whose number is always considerable, are
+deprived of the benefits of a wholesome liquor, and restrained
+to whiskey, which is commonly not so.</p>
+
+<p>The methods used in Holland, have reduced gin to
+the lowest price; that of the juniper berries being there
+very trifling, and increasing but little the price of whiskey:
+still that small addition is almost reduced to nothing,
+as will be seen hereafter.</p>
+
+<p>The United States are, in some parts, almost covered
+with the tree called here <i>cedar</i>; which tree is no
+other than the juniper, and grows almost every where,
+and bears yearly a berry, which is in reality the juniper
+berry. Some Hollanders knew it at Boston, collected
+considerable quantities of it in Massachusetts,
+and shipping it to some of the eastern harbors, sold it
+as coming from Holland. I have seen some at Philadelphia
+ten years ago, at the house of a Hollander, who
+received it from Massachusetts in hogsheads of about
+ten hundred weight, and sold as the produce of his own
+country, what was really that of the United States.</p>
+
+<p>I collected myself a great quantity of those berries,
+at Norfolk, Va. by means of negroes, to whom I paid
+one dollar per bushel of 40 lbs. being 2&frac12; cts. per pound.
+Two years ago, it sold for 6 cents in Philadelphia, and
+bore the same price at Pittsburgh.</p>
+
+<p>There is a great deal of cedar in Kentucky, and consequently
+of berries. I have seen them at Blue Licks,
+and they abound near the Kentucky river.<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span></p>
+
+<p>Although an incredible number of those trees is cut
+down daily, there is still a greater number standing, in
+the United States; and millions of bushels of berries
+are lost every year, while only skilful hands are wanted,
+to make them useful to mankind. The juniper
+berry has many medical properties: it is a delightful
+aromatic, and contains an oil essential, and a sweet extract,
+which by the fermentation yields a vinous liquor,
+made into a sort of wine in some countries; that is
+called wine for the poor: it strengthens the stomach,
+when debilitated by bad food or too hard labor.</p>
+
+<p>The Hollanders, who have long had the art of trading
+upon every thing, have constantly turned even their
+poverty to account. They have immense fabrications
+of gin, and scarcely any juniper trees. They only collect
+the berry in those countries where it is neglected as
+useless, as in France and Tyrol, which produce a great
+deal of it. The United States need have no recourse
+to Europe, in order to get the juniper berries: they
+have in abundance at home, what the Hollanders can
+only procure with trouble and money. They can therefore
+rival them with great advantage; but they must
+follow the same methods employed in the Holland distilleries.</p>
+
+<p>The juniper berry contains the sweet mucous extract,
+in a great proportion: it has therefore the principle
+necessary to the spirituous fermentation; and, indeed,
+it ferments spontaneously. When fresh, and heaped
+up, it acquires a degree of heat, but not enough to burn,
+as I have ascertained: it is therefore safely transported
+in hogsheads. From that facility of fermenting, it must
+be considered as a good ferment, and as increasing the
+quantity of spirit, when joined to a fermentable liquor.<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span></p>
+
+<p>A distiller may at pleasure convert his whiskey into
+gin. He needs only to perfume the wort which he puts
+in fermentation, by adding a certain quantity of the
+berries, slightly broken: the fermentation is then common
+to both; their sweet mucosity enriches that of the
+wort, and increases the spirit, while at the same time
+the soapy extract, which is the proximate principle of
+vegetation, yields the essential oil, which perfumes the
+liquor.<a name="FNanchor_C_3" id="FNanchor_C_3"></a><a href="#Footnote_C_3" class="fnanchor">[c]</a></p>
+
+<p>The fermentation being common to both substances,
+unites them intimately; and when, by the distillation,
+the spirit is separated from the water, there remains an
+homogenous liquor, resulting from a single creation,
+and having that unity of taste, and all the properties of
+Holland gin, because obtained by the same means.</p>
+
+<p>One single and same distillation can therefore yield
+to the distiller either gin or whiskey, as it requires no
+more labor, and its conversion into gin costs only the
+price of the berries, which repays him amply, either by
+the spirit it yields, or by its essential oil, which, floating
+on the surface, may be easily collected. This oil
+bears a great price, and the Hollanders sell much of it.</p>
+
+<p>We have seen, in the 10th chapter of this work, that
+my hogsheads for the fermentation, contain about 120
+gallons of wort, being the production of the saccharine
+extract of 12 bushels of grain. The intelligent distiller
+will himself determine the quantity of berries necessary
+for each hogshead to have a good aromatic per<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span>fume.
+He may begin with 10 lbs. per hogshead; and
+will, upon trial, judge whether or not this quantity is
+sufficient, or must be increased. At any rate, economy
+should not be consulted in the use of the berries, since
+their price does not increase that of the whiskey. This
+low price must naturally become the principle of an
+immense fabrication of gin; and henceforth it will be
+an important article of exportation for the United
+States, as well as a considerable and wholesome object
+of home consumption.</p>
+
+<div class="footnotes"><h3>Footnotes:</h3>
+
+<div class="footnote"><p><a name="Footnote_A_1" id="Footnote_A_1"></a><a href="#FNanchor_A_1"><span class="label">[a]</span></a> Some rum distillers make a stronger vinous liquor, but it is still very
+far from Lavoisier's proportions. Others add successively new molasses to
+their vinous liquor, and thus prolong their fermentation, without making
+their liquor stronger, and consequently without obtaining more spirit.
+This is absolutely contrary to the true principles of distillation.</p></div>
+
+<div class="footnote"><p><a name="Footnote_B_2" id="Footnote_B_2"></a><a href="#FNanchor_B_2"><span class="label">[b]</span></a> See his beautified operation on the decomposition of water.</p></div>
+
+<div class="footnote"><p><a name="Footnote_C_3" id="Footnote_C_3"></a><a href="#FNanchor_C_3"><span class="label">[c]</span></a> I must here observe, that the juniper berry, as well as several
+other fruits, contains two kinds of essential oil: one is the proximate principle
+of vegetation, and the other is the superabundant oil: the first is combined
+with the soapy extract, and dissolves in water; while the second
+does not unite with it, and floats on the surface.</p></div>
+</div>
+
+<h2>END</h2>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
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+Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie
+
+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 Art of Making Whiskey
+       So As to Obtain a Better, Purer, Cheaper and Greater
+       Quantity of Spirit, From a Given Quantity of Grain
+
+Author: Anthony Boucherie
+
+Translator: C. M.
+
+Release Date: May 24, 2007 [EBook #21592]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE ART OF MAKING WHISKEY ***
+
+
+
+
+Produced by Robert Cicconetti, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net
+
+
+
+
+
+
+
+THE ART
+
+OF
+
+MAKING WHISKEY,
+
+SO AS TO OBTAIN A BETTER, PURER, CHEAPER AND GREATER QUANTITY OF SPIRIT,
+
+FROM A GIVEN QUANTITY OF GRAIN.
+
+ALSO,
+
+THE ART OF CONVERTING IT INTO GIN.
+
+AFTER THE
+
+PROCESS OF THE HOLLAND DISTILLERS,
+
+_WITHOUT ANY AUGMENTATION OF PRICE._
+
+By ANTHONY BOUCHERIE,
+
+OF LEXINGTON, KY.
+
+TRANSLATED FROM THE FRENCH
+
+BY C. M*******
+
+LEXINGTON, KY.
+
+PRINTED BY WORSLEY & SMITH.
+
+1819
+
+
+[Transcriber's Note: This edition is from Microfiche. All copies that
+I've found are marked "Photographed from an imperfect copy." Printer
+errors have been left as is, but noted. We cannot account for the
+accuracy in some of the numbers, where the original was exceptionally
+difficult to read. Where applicable, any changes are noted with a [TR].
+Any other inconsistencies were left as in the original. A Table of
+Contents has been included in the HTML version.]
+
+
+
+
+UNITED STATES OF AMERICA,
+
+_District of Kentucky, to wit:_
+
+Be it remembered, That on the 10th day of December, in the year of our
+Lord, 1818, and the forty-third year of the Independence of the United
+States of America, came ANTHONY BOUCHERIE, of the said district, and
+deposited in this office, a copy of the title of a book, the right
+whereof he claims as author and proprietor, in the words and figures
+following, viz:
+
+_"The Art of making Whiskey, so as to obtain a better, purer, cheaper
+and greater quantity of Spirit from a given quantity of Grain: Also, the
+art of converting it into Gin, after the process of the Holland
+Distillers, without any augmentation in the price.--By Anthony
+Boucherie:"_
+
+In conformity to the act of 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 ann [TR: and] proprietors of such copies
+during the times therein mentioned." And also to an 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 times therein
+mentioned, and extending the benefits thereof to the arts of designing
+and etching historical and other prints."
+
+
+JOHN H. HANNA,
+
+_Clerk of the District of Kentucky._
+
+[Library stamp: IMPERFECT IN ORIGINAL]
+
+
+
+
+TO THE
+
+HONOURABLE LEGISLATURE
+
+OF THE
+
+STATE OF KENTUCKY.
+
+
+GENTLEMEN OF THE SENATE,
+AND OF THE HOUSE OF REPRESENTATIVES,
+
+_An immense and most fertile country, a republic where every individual
+enjoys the most unbounded freedom; such are the advantages which
+characterise the United States of America, and render them the asylum of
+the oppressed Europeans. I was one of the number, and as early as
+January, 1808, congress enacted a law dispensing me with the usual term
+of two years residence, for obtaining a patent._
+
+_It is the duty of every citizen to contribute to the progress of useful
+knowledge, for the benefit and prosperity of his native or adopted
+country. It is under that point of view that I now publish_ The Art of
+Making Whiskey, so as to obtain a greater quantity of Spirit from a
+given quantity of Grain; the spirit thus obtained being purer and
+cheaper. Also, the Art of converting it into Gin, according to the
+process of the Holland Distillers, without making it dearer.
+
+[TR: This next paragraph is incomplete] _Give me leave, gentlemen, to
+publish this little w--[TR: work?] under the patronage of the
+enlightened Legisl--[TR: Legislature?] of the state which I have chosen
+for my--[TR: residence?] is undoubtedly of a general utility fo--_ _but
+more particularly an agricultural state, such as this, where every thing
+that contributes to the success of agriculture, adds to the welfare of
+the commonwealth. It is therefore to promote that desirable end, that I
+hereby renounce all the privileges granted me eight years ago, for the
+distiller's apparatus, of which I give here a description. I invite all
+distillers to use it the more confidently, as a long experience has
+proved to me its utility. In describing the art of converting Whiskey
+into Gin, according to the process of the Holland Distillers, I flatter
+myself, that I give a greater value to a national production usually
+neglected througout [TR: throughout] the continent, and which will be
+the principle of a considerable produce. Henceforth the Gin of the
+United States will be an important article of exportation for their
+outward trade, as well as for home consumption._
+
+_Receive, gentlemen, the
+Assurances of my
+Profound Respect,
+A. BOUCHERIE._
+
+
+
+
+PREFACE.
+
+
+The most usual drink in the United States, is whiskey; other spirituous
+liquors, such as peach and apple brandy, are only secondary, and from
+their high price and their scarcity, they are not sufficient for the
+wants of an already immense and increasing population. As to wine, in
+spite of all the efforts and repeated trials made to propagate the
+grape-vine, there is as yet no hopes, that it may in time become the
+principal drink of the Americans.
+
+To turn our enquiries towards the means of bringing the art of making
+whiskey to greater perfection, is therefore, to contribute to the
+welfare of the United States, and even to the health of the Americans,
+and to the prosperity of the distiller, as I will prove in the sequel.
+
+The arts and sciences have made great progress; my aim is to diffuse new
+light on every thing that relates to the formation of spirituous liquors
+that may be obtained from grains. Most arts and trades are practised
+without principles, perhaps from the want of the means of information.
+For the advantage of the distillers of whiskey, I will collect and offer
+them the means of obtaining from a given quantity of grain, the greatest
+possible quantity of spirit, purer and cheaper than by the usual
+methods. I shall then proceed to indicate the methods of converting
+whiskey into gin, according to the process of the Holland Distillers,
+without heightening its price.
+
+If the principles hereafter developed are followed, the trade of
+distiller will acquire great advantages, that will spread their
+influence on agriculture, and consequently on commerce in general.
+
+
+
+
+THE ART OF MAKING WHISKEY, &c.
+
+
+
+
+CHAPTER I.
+
+OF SPIRITUOUS LIQUORS, OR SPIRITS.
+
+
+Spirituous liquors are the produce of vinous ones, obtained by the
+distillation of these last. The art of making wine is of the remotest
+antiquity, since it is attributed to Noah; but that of distilling it, so
+as to extract its most spirituous part, dates only from the year 1300.
+Arnand de Villeneuve was the inventor of it, and the produce of his
+Still appeared so marvellous, that it was named Aqua-Vitae, or _Water of
+Life_, and has ever since continued under that denomination in France;
+Voltaire and reason say that it might, with far more propriety, be
+called _Aqua-Mortis_, or Water of Death.
+
+This liquor, called in English, _Brandy_, received from the learned the
+name of _Spirit of Wine_; time improved the art of making it still
+stronger by concentration, and in that state it is called _Alcohol_.
+
+All spirit is the distilled result of a wine, either of grapes, other
+fruits, or grains; it is therefore necessary to have either wine, or any
+vinous liquor, in order to obtain spirits.
+
+
+
+
+CHAPTER II.
+
+OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TO MAKE
+SPIRITS.
+
+
+The art of extracting wine from the juice of the grape, not being the
+object of this book, I shall confine myself to what is necessary and
+useful to the distillers of whiskey; it is therefore of the vinous
+liquor extracted from grains, that I am going to speak.
+
+The formation of that kind of liquor is founded upon a faculty peculiar
+to grains, which the learned chymist, Fourcroy, has called _saccharine
+fermentation_. Sugar itself does not exist in gramineous substances;
+they only contain its elements, or first principles, which produce it.
+The saccharine fermentation converts those elements into sugar, or at
+least into a saccharine matter; and when this is developed, it yields
+the eminent principle of fermentation, without which there exists no
+wine, and consequently no spirit.
+
+Grains yield two kinds of vinous liquors, of which the distiller makes
+spirit, and the brewer a sort of wine, called _beer_. From a comparison
+of the processes employed to obtain these two results, it will be found
+that the brewer's art has attained a higher degree of perfection than
+that of the distiller. They both have for their object to obtain a
+vinous liquor; but that of the brewer is, in reality, a sort of wine to
+which he gives, at pleasure, different degrees of strength; while that
+of the distiller is scarcely vinous, and cannot be made richer. I will
+give a succinct exposition of their two processes in order that they may
+be compared.
+
+
+OF THE ART OF BREWING.
+
+The art of brewing consists:
+
+1st. In the sprouting of a proportion of grain, chiefly barley. This
+operation converts into a saccharine matter, the elements of that same
+substance already existing in grains.
+
+2dly. In preparing the _wort_. For that operation, the grain, having
+been previously ground, is put into a vat, which is half filled up with
+water; the rest is filled up at three different times with hot
+water--the first at 100 deg., the second at 150 deg., and the third at 212 deg.,
+which is boiling water. The mixture is strongly stirred each time that
+it is immersed. By this infusion, the water lays hold of the sweet
+principles contained in the grain.
+
+3dly. The wort thus prepared, the liquor is filtrated, in order to
+separate it from the grain, and then boiled until reduced to one half,
+in order to concentrate it to the degree of strength desired. In that
+state, 40 gallons of wort contain the saccharine principles of 200 wt.
+of grain.
+
+4thly. The wort, thus concentrated, is drawn off in barrels, which are
+kept in a temperature of 80 deg. or 85 deg.. The yeast is thrown into it to
+establish the fermentation, and in a short time beer is made, more or
+less strong, according to the degree of concentration, and more or less
+bitter, according to the greater or lesser proportion of hops put into
+it.
+
+Such are, in a concise view, the proceedings of the brewer. Let us
+proceed to those of the distiller of whiskey.
+
+
+OF THE DISTILLER OF WHISKEY.
+
+Whiskey is made either with rye, barley, or Indian corn. One, or all
+those kinds of grains is used, as they are more or less abundant in the
+country. I do not know how far they are mixed in Kentucky; but Indian
+corn is here in general the basis of whiskey, and more often employed
+alone.
+
+I have ascertained, in the different distilleries which I have visited
+in the United States--
+
+1stly. That, in general, the grain is not sprouted. I have, however,
+seen some distillers who put 10lbs. of malt into a hogshead of
+fermentation containing 100 gallons, which reduces it to almost nothing.
+
+2dly. That they put two bushels of ground grain into a hogshead of
+fermentation containing 100 gallons, filled up with water.
+
+3dly. They had a ferment to determine the fermentation, which, when
+finished, yields two gallons of whiskey per bushel of grain, and
+sometimes ten quarts, but very seldom. I do not know whether those
+results are exact; but, supposing them to be so, they must be subject to
+great variations, according to the quality of the grain, the season, the
+degree of heat, of the atmosphere, and the manner of conducting the
+fermentation. From my analysing the different sorts of grains, I know
+that Indian corn must yield the most spirit.
+
+From the above proportions, it results, that 100 gallons of the vinous
+liquor of distillers yield only 4 gallons of whiskey, and very seldom 5;
+that is, from a 25th to a 20th. It is easy to conceive how weak a
+mixture, 25 parts of water to one of whiskey, must be; thus the produce
+of the first distillation is only at 11 deg. or 12 deg. by the areometer, the
+water being at 10 deg.. It is only by several subsequent distillations, that
+the necessary concentration is obtained, to make saleable whiskey. These
+repeated operations are attended with an increased expense of fuel,
+labor, and time.
+
+Such are the usual methods of the whiskey distillers. Before we compare
+them with those of the brewer, let us examine the nature of
+fermentation, and what are the elements the most proper to form a good
+vinous liquor: thence we shall judge with certainty, of those two ways
+of operating.
+
+
+
+
+CHAPTER III.
+
+OF FERMENTATION.
+
+     "Fermentation is a spontaneous and intestine motion, which takes
+     place amongst the principles of organic substance deprived of life,
+     the maximum of which always tends to change the nature of bodies,
+     and gives rise to the formation of new productions."
+
+     _Bouillon la Grange.--Manual of a Course of Chymistry._
+
+
+Fermentation has long since been divided into _spirituous_, _acid_, and
+_putrid_.
+
+It is only since the revival or new epoch of chymistry, that the learned
+have been occupied in researches on fermentation. I was the first who
+gave a new hint on this important part of natural philosophy, in 1785.
+It was then held as certain, that the saccharine substance was the
+principle of spirituous fermentation. A series of experiments enabled me
+to demonstrate the contrary, for I obtained a well crystallized sugar by
+the fermentation of a substance which produces none by any other means.
+
+In September, 1785, I read a memoir to the Academy of Sciences, at
+Paris. In that memoir I developed my theory. That learned body nominated
+four commissioners, for the purpose of examining my operations, and
+sanctioned my discovery by a report, in which it was acknowledged that
+I had discovered a new truth, and ordered the insertion of my memoir in
+the collection of those of the Foreign Associates. I attributed the
+principle of the spirituous fermentation to the mucilaginous substance.
+This has been since demonstrated, by attentively observing that it
+always begins with a motion of acid fermentation, which is produced by
+the mucilaginous substance. The European chymists have since reasoned
+upon fermentation; each of them has produced a new system; none have
+been able to bring it to a regular demonstration; and the learned Gay
+Lussac has said, that fermentation is one of the most mysterious
+operations of chymistry. Be that as it may, there are facts that are
+ascertained: let us endeavor to investigate them, that we may derive
+from them all the information which is necessary to us.
+
+It is incontestable that spirits are produced by the saccharine
+substance. Grains, however, supply it, although they are not sensibly
+sweet. This has made me suspect that the fermentation is at first
+saccharine, which produces the sweet substance that is necessary for the
+formation of spirit. It is thus that, by a series of internal motions,
+the fermentation causes the formation of the spirit to be preceded by a
+slight production of acid; that it transforms the vinous liquor into
+vinegar, which the same fermentation changes in time into an animal
+substance, destroyed in its turn by the putrid fermentation. Such are
+the progressive changes operated by this all-disorganizing phenomenon,
+and the unerring march of nature to bring back all substances to their
+respective elements.
+
+The necessary conditions for the formation of vinous fermentation, are--
+
+1st. The presence of the saccharine substance.
+
+2dly. That of a vegeto-animal substance, commonly called ferment, and
+soluble in water.
+
+3dly. A certain quantity of water.
+
+4thly. A temperature of 70 deg. to 75 deg..
+
+5thly. A sufficient mass.
+
+When these are obtained, in a short time the liquor becomes turbid; it
+bubbles, from the disengaging of the carbonic acid gaz, and the heat
+increases considerably. After some days, these impetuous motions
+subside; the fermentation ceases by degrees; the liquor clears up; then
+it emits a vinous smell and taste. As soon as it ferments no more, it
+must be distilled. However, some distillers have asserted that a greater
+quantity of spirit is obtained when the liquor has acquired a certain
+degree of acidity. Others are of opinion that it must be distilled as
+soon as it is calm. I am of this opinion, because the acid can only be
+formed at the expense of a little of the spirit, which is one of the
+principles of the acetous acid. Besides, the longer the liquor remains
+in a mass, the more spirit is wasted by evaporation.
+
+
+
+
+CHAPTER IV.
+
+OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS
+LIQUOR.
+
+
+What are the proportions of the elements necessary to form a good vinous
+liquor?
+
+We owe the important knowledge of those proportions to the celebrated
+and unfortunate Lavoisier, who has proved, by the most accurate
+experiments, that there must be
+
+100 parts of dry sweet substance, or sugar
+400 parts of water
+ 10 parts of ferment, or liquid yeast, which is reduced
+---       to 8 7-10ths of dry matter.
+
+510 parts in the whole, which produce 57 parts of dry alcohol; that is,
+containing no more water than is necessary to its formation, and
+consequently as strong as it can be. Let us dwell for a moment upon the
+proportions just pointed out, and especially upon their result, which
+exceeds any thing that has ever been obtained. Supposing the weight of
+each of those parts to be one pound, we shall have
+
+100 lbs. of dry sweet Substance, or sugar
+400 do. of water
+ 10 do. of liquid ferment
+---
+510 pounds in the whole.
+
+100lbs. of sugar is the quantity required to make 12-1/2
+    gallons of sirup, composed of 8lbs. of sugar and 8lbs. of
+    water per gallon,                        12-1/2 galls.
+400lbs. of water, at 8lbs. per gall. make 50           "
+The produce will be 57lbs. of dry alcohol.
+
+A vessel containing one ounce of water, filled up with this alcohol,
+weighs only 16dwts. and 16grs. From this report, it appears that the
+specific weight of the alcohol is, to the weight of the water, as 20 to
+24; that is, that water weighs 1/5 more than alcohol. If the 57lbs. thus
+obtained were only water, it would only represent 7-1/8* gallons; but
+being alcohol, it weighs 1/6* less, and consequently gives 7-1/8 gallons
+more, the sixth of this quantity, (to wit:) 1-1/6* gallons, which, added
+to 7-1/8*, make 8-7/24 gallons.
+
+[TR: Poor quality made it difficult to verify the above numbers and so
+noted with an asterisk]
+
+But 1 gallon of dry alcohol, extended in 2 gallons of water, gives 3
+gallons of liquor at 19 deg., which is called Holland, or first proof; a
+produce surpassing all what has been hitherto known to the distillers. I
+will prove it by an example: 1 gallon of molasses yields only 1 gallon
+of rum, at 19 deg., to the rum distiller; still, molasses is a true sirup,
+composed of 8lbs. of sugar, or sweet matter, more fermentable than
+sugar. 12-1/2 gallons of molasses, representing 100lbs. of dry sweet
+matter yield consequently 12-1/2 galls. of rum, Holland proof, which is
+only half the produce obtained by Lavoisier; an immense difference
+capable of exciting the emulation of all distillers, as it proves the
+imperfection of the art.
+
+What are the causes of such a dissimilarity of product? We must seek for
+them.
+
+1st. In the difference of the strength of the vinous liquor. Lavoisier
+employed only 4 parts of water to 1 part of dry sugar. The rum distiller
+usually puts 10 gallons of molasses to 90 gallons of water, or the
+residue of the preceding distillations.
+
+10 galls. molasses contain
+80 lbs. of sweet matter.
+
+90 gallons of water weigh 720lbs.; therefore the proportion is, one part
+of sweet matter to 9 parts of water--whilst that indicated by Lavoisier
+is only 4 parts of water to 1 part of sugar.[A]
+
+It is obvious how much richer this last must be, and that the
+fermentation thus produced has an energy far superior to the other.
+Thence results a rapid production of spirit, operated in a short time;
+whilst that of the rum distiller languishes more or less, and a slow
+fermentation wastes part of the spirit which it produces, even as it is
+forming.
+
+2dly. Bodies evaporate in proportion to the extent of their surface. One
+hogshead of 100 gallons, should contain, according to Lavoisier's
+composition, the elements of 50 gallons of spirit, at 19 deg.; whilst that
+of the rum distiller contains only 12. Now, as every fermentable liquor
+requires open vessels, the hogshead of the rum distiller loses as much
+spirit as that of Lavoisier: hence it is plain how far the above
+proportion operates to the disadvantage of the fermer.
+
+3dly. Another source of loss arises in the distilling vessels
+themselves. Nothing is more imperfect than the stills of a whiskey
+distillery. Lavoisier's were so perfect, that he made the analysis and
+the synthesis in the most delicate operations [B]. The vessels of the
+whiskey distillers, far from being hermetically closed, allow the spirit
+to evaporate through every joint. And this is not all: corroded by the
+acetous acid, they are full of small holes, particularly in the cap,
+where all the vapors collect themselves, as in a reservoir. It is easy
+to conceive with what rapidity they escape, which occasions a
+considerable waste of liquor. In proof of the truth of this observation,
+we may refer to the smell of whiskey, so strongly perceivable on the
+roads leading to a distillery, and preceeding from no other cause than
+that liquor wasting out of bad vessels, to the great loss of the
+distiller.
+
+4thly. A fourth cause of loss arises from the worm of the still. However
+careful in keeping the surrounding water cool, there is always one
+portion of vapor not condensed. This is made more sensible in the
+winter, when the cold of the atmosphere makes every vapor visible; upon
+examination, it will be seen that the running stream of liquor is
+surrounded with it. In my description of my apparatus, I give the means
+of obviating that evil.
+
+To these several causes, may we not add another? May not the production
+of spirit be in a ratio to the richness of the fermenting liquor? It is
+certain, that in every spirituous fermentation there is a portion of the
+sweet matter which remains undecomposed and in its original state.
+Lavoisier found that it was 4.940; that is, nearly 5 parts in 100. It
+may possibly be the same in a weaker liquor; which would increase the
+loss, in the inverse ratio of the density of the liquor. Such are the
+causes to which I attribute the great superiority of Lavoisier's
+products; and from those observations I thought I could establish the
+fabrication of whiskey upon new principles.
+
+
+
+
+CHAPTER V.
+
+A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY
+DISTILLER.
+
+
+From the experiments of one of the most learned chymists of Europe, it
+has been demonstrated, that the proportions the most advantageous to the
+formation of a good vinous liquor, are, one part of dry sweet substance
+to four parts of water; that is, that the sugar must form one fifth of
+the whole. We have, moreover, seen that 100lbs. of dry sweet matter gave
+25 gallons of spirit 19 deg., which comes to 4lbs. of sugar per gallon.
+
+We shall make use of that scale in comparing the processes of the brewer
+with those of the whiskey distiller.
+
+Supposing the bushel of grain to weigh 50 pounds, and that it gives 2
+gallons of whiskey at 19 deg., each of which gallons is the product of 4lbs.
+of sugar; then the strong beer which contains in 40 gallons the sweet
+matter of 200lbs. of grain, contains the elements of 8 gallons of
+spirit, or 32lbs. of dry sweet substance; and as the 40 gallons of this
+beer weigh 320lbs. the 32lbs. of sugar form only one-tenth of it, which
+is one half of Lavoisier's proportions.
+
+Those of the distiller of whiskey are 100lbs. of grain to 100 gallons of
+water, or thereabouts: 100lbs. of grain contain only 16lbs. of dry sweet
+matter: therefore, as the 100 gallons of vinous liquor weigh 800lbs. the
+16lbs. of sugar form only its fiftieth part.
+
+Thence is seen how inferior the proportions of the whiskey distiller are
+to those of the brewer, and how far they are from good theory. But the
+brewer aims only at producing a sort of wine, and succeeds; while, the
+distiller wants to make spirit, and only obtains it in the manner the
+most expensive, and opposed to his own interest.
+
+
+
+
+CHAPTER VI
+
+DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
+
+
+1st. The most hurtful of all for the interests of the distillers, is
+undoubtedly the weakness of the vinous liquor. We have seen that the
+proportion of spirit is in a ratio to the richness of the fermenting
+liquor; that Lavoisier, by putting one-fifth of the mass of dry sugar,
+obtained twice as much spirit as the rum distiller, who puts in the same
+quantity, but drowns it in water. From those principles, which are not
+contested, the distiller, whose vinous liquor contains only one-fiftieth
+part of sweet matter, obtains the less spirit, and loses as much of it
+as he gets.
+
+2dly. Another defect is joined to this: bodies are dissolved by reason
+of their affinity with the dissolving principle; the mucilaginous
+substance is as soluble in water as the saccharine substance. A mass of
+100 gallons of water having only 16lbs. of sugar to dissolve, exerts
+it's dissolving powers upon the mucilaginous part which abounds in
+grains, and dissolves a great quantity of it. There results from that
+mixture, a fermentation partaking of the spirit and the acid, and if the
+temperature of the atmosphere is moderate, the acid invades the spirit,
+which is one of its principles: nothing remains but vinegar, and the
+hopes of the distiller are deceived.
+
+Some distillers have been induced, by the smallness of their products,
+to put in their stills, not only the fluid of the liquor, but the flour
+itself. Hence result two important defects. 1st. The solid matter
+precipitates itself to the bottom of the still, where it burns, and
+gives a very bad taste to the whiskey. In order to remedy this
+inconvenience, it has been imagined to stir the flour incessantly, by
+means of a chain dragged at the bottom of the still, and put in motion
+by an axis passing through the cap, and turned by a workman until the
+ebullition takes place. This axis, however well fitted to the aperture,
+leaves an empty space, and gives an issue to the spirituous vapors,
+which escaping with rapidity, thereby occasion a considerable loss of
+spirit.
+
+3dly. The presence of the grain in the still, converted into meal, is
+not otherwise indifferent. It contains a kind of essential oil, more or
+less disagreeable, according to its nature; which distils
+with the spirit. That of Indian corn, in particular, is more noxious
+than that of any other grain; and it is the presence of meal in the
+stills, which causes the liquors obtained from grains to be so much
+inferior to that of fruits.
+
+4thly. There is a fourth defect, at which humanity shudders, and which
+the laws ought to repress. Vinous liquors are more or less accompanied
+with acetone acid, or vinegar; but those proceeding from grain contain
+still more of this acid. The stills are generally made of naked copper;
+the acid works upon that metal, and forms with it the _acetate of
+copper_, or verdigrise, part of which passes with the whiskey. There is
+no distiller, who, with a little attention, has not observed it. I have
+always discovered it in my numerous rectifications, and at the end of
+the operation, when nothing more comes from the still but what is called
+the sweet oil of wine. An incontestable proof of this truth is, that as
+the stills of the distillers are of a green color in their interior
+part; that they are corroded with the acid, and pierced with numberless
+little holes, which render them unfit for use in a very short time. It
+is easy to conceive how hurtful must be the presence of verdigrise to
+those who make use of whiskey as a constant drink: even those who use it
+soberly, swallow a slow poison, destructive of their stomach; while to
+those who abuse it, it produces a rapid death, which would still be the
+consequence of abuse, if the liquor was pure, but is doubly accelerated
+by the poison contained in the whiskey. It is easy to remedy so terrible
+an evil. The acetous acid has no action upon tin. By tinning the stills,
+the purity of the liquor will be augmented, and the distilling vessels,
+already so expensive, will be longer preserved. This operation must be
+renewed every year. The worms must likewise be tinned, if they are
+copper; but they are better of tin, or of the purest pewter.
+
+Such are the defects of the present method of distilling whiskey. Having
+exposed them, I must present the means of bringing to perfection the
+fabrication of a liquor of such general use.
+
+
+
+
+CHAPTER VII.
+
+DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.
+
+
+[TR: The next two paragraphs were cut short, however attempted
+re-constructed for clarity]
+
+As it is demonstrated that the spirit is the more abundant in proportion
+to the richness of the vinous liquor,* it is therefore necessary to
+enrich that of the distillery* which is so deficient in that respect. An
+exposition of* my processes will point out the means I employ to attain*
+that end. A large whiskey distillery should be* able to make 100 gallons
+per day, or three barrels* making altogether that quantity.
+
+One gallon of spirit being the produce of 4 pounds* of dry saccharine
+matter, we must therefore have 400 pounds of this substance for the 100
+gallons we wish to obtain.
+
+If 1 bushel of grain gives 2 gallons of whiskey, there must be 50 to
+obtain a daily result of 100 gallons. I take Indian corn as the basis
+of the fabrication, as that of all the grains which yields the most.
+For, from my method, whatever grain is employed, the spirit is equally
+pure.
+
+I divide the still house into three different rooms, to wit:
+
+One for Infusion;
+
+One for Fermentation;
+
+One for Distillation.
+
+
+
+
+CHAPTER VIII.
+
+THE ROOM OF INFUSION.
+
+
+It is here that the liquor destined to make whiskey, should be prepared,
+and made rich enough to procure a good fermentation. To this effect,
+there must be a mill with a vertical stone, moved by a horse, or any
+other means of motion. Those mills are too well known for me to describe
+them more amply. The corn must be coarsely ground, so as scarcely to be
+broke into three or four pieces: consequently the stone must not be too
+heavy, for, at all events, the grain had better be too coarse than too
+fine. That mill should be placed in the infusion room, so as not to keep
+it dirty, nor to be too much in the way. It must grind, or rather break,
+50 bushels per day.
+
+There must be a square kettle, 4 feet broad, 5 feet long, 1 foot deep.
+The kettle must be made in sheets of copper, one line thick, at least:
+the bottom, although flat, should have a slight swell inside, so as to
+avoid the expansion of the metal outside, from the action of the fire.
+This kettle must be placed upon a brick furnace, so that the longest
+parts should bear forwards, and the other against the chimney, from
+which it must be separated by a brick wall eight or nine inches. The
+sides, around which there must be a space to walk freely, should be
+supported by a wall 1-1/2 feet deep; the fore part upon such a wall, in
+the middle of which is an iron door, fifteen inches square, in an iron
+frame, through which the fuel is introduced.
+
+The kettle is mounted upon the furnace, so as to bear upon the four
+walls about 4 inches, and rests upon a bed of clay, which must leave no
+passage to the action of the fire; it is lined externally with bricks,
+and must have a pipe on one of its sides, to draw off the liquor.
+
+Under the kettle, 15 inches from the bottom, is a flue for the heat,
+running through all its length. It is 2-1/2 feet wide at bottom,
+extending like a fan at the top, about 6 inches on each side, so that
+the flame may circulate in all the breadth of the kettle.
+
+On the fore part of this flue, facing the door, is a hearth, occupying
+all its breadth, and 2 feet long. The rest of the flue is paved with
+bricks, and rises insensibly 4 inches towards the chimney, in which it
+opens by two holes, 1-1/2 inches wide, 8 or 9 inches high.
+
+Immediately under the hearth, is a mash hole 4 feet deep, occupying all
+its capacity, and projecting 2 feet forward. This opening is necessary
+to keep up a free circulation of air, and to take up the ashes. It
+should be covered with strong boards, not to hinder the service of the
+kettle. The hearth is made with an iron grate, more or less close,
+according to the nature of the fuel; if for wood, the bars must be about
+two inches apart; if for coals, half an inch is sufficient. The furnace
+must be built with care. The parts most exposed to the action of the
+fire must be built with soft bricks and potters' clay: soap stone would
+be preferable, if easy to procure. The brick separating the kettle and
+chimney, must be supported with flat bars of iron, as well as the part
+over the door.
+
+
+
+
+CHAPTER IX.
+
+USE OF THE KETTLE.
+
+
+The kettle is destined to make the infusion of the grain, and boil it so
+as to convert it into wort. By that operation I make the liquor richer,
+which I intend for fermentation, and bring it to divers degrees of
+strength.
+
+I put into the kettle 100 gallons of water, and 4 bushels of corn,
+broken, as I said before, at the mill. I light a small fire, which I
+increase gradually, until the water begins to boil; during that time,
+the grain is stirred with a paddle. As soon as the ebullition is
+established, the grain is taken up with a large skimmer, and put to
+drain into a large basket hanging over the kettle; and when the grain
+has been totally taken up, the fire is increased so as to bring the
+water to boil again, until reduced to two-fifths, which degree of
+concentration is not rigorous, and the distiller may augment it as his
+experience shall direct. When thus concentrated, the liquor is drawn off
+through the pipe, and received into a tub or vat containing 130 or 140
+galls.
+
+100 gallons more of water are put into the kettle, with 4 bushels of
+corn; the fire conducted slowly, as before, until the degree of
+ebullition; the corn is taken off, and the liquor concentrated in the
+same proportions; then drawn off as above, in the same tub.
+
+The same operation is repeated for the third time; the three united
+liquors are slightly stirred, and, still warm, transported into one of
+the hogsheads of fermentation, which it nearly fills up.
+
+As there must be four of these hogsheads filled up daily, the work at
+the kettle must be kept going on, without interruption, until that
+quantity is obtained, which may be done in about twelve hours. The grain
+which has been drained is carried to dry, either in the open air, or in
+a granary, and spread thin. When dry, it is excellent food for cattle,
+and highly preferable to the acid and fermented mash, usually used by
+distillers to feed cattle and hogs: they eat the corn dried in the above
+manner as if it had lost nothing of its primitive qualities and flavor.
+
+
+
+
+CHAPTER X.
+
+THE ROOM FOR FERMENTATION.
+
+
+The room destined to the fermentation must be close, lighted by two or
+three windows, and large enough to contain a number of hogsheads
+sufficient for the distillery. It may be determined by the number of
+days necessary for the fermentation; 30 or 40 hogsheads may suffice,
+each of 120 or 130 gallons.
+
+In the middle of the room must be a stove, large enough to keep up a
+heat of 75 deg. to 80 deg., even in winter. A thermometer placed at one end of
+the room, serves to regulate the heat.
+
+As soon as the liquor is in the hogshead, the yeast, or fermenting
+principle, is put into it, stirred for some moments, and then left to
+itself. A liquor as rich as the above described ferments with force, and
+runs with rapidity through all the periods of fermentation. It is fit to
+distil as soon as that tumultuous state has subsided and
+the liquor is calm.
+
+The essential character of the spirituous fermentation, is to exhale the
+carbonic acid gaz in great quantity. This gaz is mortal to mankind, and
+to all the living creation. Thirty hogsheads of fermenting liquor
+producing a great deal of this gaz, the room should be purified of it by
+opening two opposite windows several times a day. This is the more
+essential, as the pure air, or _oxigen_, contributes to the formation of
+the spirit, of which it is one of the constituting principles. A short
+time, however, suffices to renew the air of the room.
+
+It is useless to remark, that the hogsheads must be open at one end, and
+rest upon pieces of wood elevating them some inches from the ground.
+They must remain uncovered during the fermentation; and afterwards be
+covered with a flying lid, when the liquor is calm.
+
+
+
+
+CHAPTER XI.
+
+OF THE ROOM FOR DISTILLATION.
+
+
+We have hitherto considered the liquor as containing only principles
+upon which the air has no action, and from which it can only extract
+some watery vapors; and, in fact, all those principles contained in the
+liquor are fixed. The action of the fire may concentrate, but not
+volatilize them.
+
+The liquor is now changed by the fermentation; it contains no longer the
+same principles, but has acquired those which it had not, which are
+volatile, and evaporate easily. They must therefore be managed
+carefully, in order not to lose the fruits of an already tedious labor.
+The spirit already created in the fermented liquor, must be collected by
+the distillation; but in transporting it to the still, the action of the
+external air must be carefully avoided, as it would cause the
+evaporation of some of the spirit. A pump to empty the hogsheads, and
+covered pipes to conduct the liquor into the still, is what has been
+found to answer that purpose. A good distilling apparatus is undoubtedly
+the most important part of a distillery. It must unite solidity,
+perfection in its joints, economy of fuel, rapidity of distillation, to
+the faculty of concentrating the spirit. Such are the ends I have
+proposed to myself in the following apparatus.
+
+The usual shape of stills is defective; they are too deep, and do not
+present enough of surface for their contents. They require a violent
+fire to bring them to ebullition; the liquor at bottom burns before it
+is warm at the top.
+
+My still is made upon different principles, and composed of two pieces,
+viz. the kettle, and its lid. The kettle, forming a long square, is like
+the kettle of infusion, already described, and only differs from it in
+being one foot deeper. The lid is in shape like an ancient bed tester;
+that is to say, its four corners rise into a sharp angle, and come to
+support a circle 16 inches diameter, bearing a vertical collar of about
+two inches. This collar comes to the middle of the kettle, and is
+elevated about 4 feet from the bottom. The lid is fastened to the
+kettle. The collar receives a pewter cap, to which is joined a pipe of
+the same metal, the diameter of which decreases progressively to a
+little less than 3 inches: this pipe, the direction of which is almost
+horizontal, is 5 feet long.
+
+My still, thus constructed, is established upon a furnace like that of
+the infusion room. I observe that the side walls are only raised to the
+half of the height of the kettle. A vertical pipe is placed on the side
+opposite to the pewter one, and serves to fill up the still: it is
+almost at the height of the fastening of the lid, but a little above. On
+the same side, on a level with the bottom, is a pipe of discharge,
+passing across the furnace: this pipe must project enough to help to
+receive or to direct the fluid residue of the distillation; its diameter
+must be such as to operate a prompt discharge of the still.
+
+
+OF THE URNS.
+
+These are copper vessels, thus called from their resembling those
+funeral vases of the ancients. Mine have a bottom of about 18 inches
+diameter; they are two feet high, have a bulge of 6 inches near the top,
+and then draw in to form an overture of about 8 inches.
+
+On one side, towards the top, there is a copper pipe 2 inches diameter,
+projecting externally 2 or 3 inches, and bent in an elbow: it enters the
+internal part of the urn, and descends towards the bottom, without
+touching it; there it is only a slight curve, and remains open.
+
+The external part of that pipe is fitted to receive the pewter pipe of
+the still; they are made so as to enter into one another, and must fit
+exactly. The round opening at the top of the urn receives a cap with a
+pewter pipe, made like that of the still. It is likewise five feet
+long, and its size in proportion to the opening: this goes and joins
+itself to the second urn, as the still does to the first. The pipe of
+this second goes to a third, and the pipe of this last to the worm. The
+three urns bear each a small pipe of discharge towards the bottom.
+
+This apparatus must be made with the greatest care. Neither the joints,
+the different pipes of communication, nor the nailings, must leave the
+smallest passage to the vapors. The workman must pay the greatest
+attention to his work, and the distiller must lute exactly all the parts
+of the apparatus that are susceptible of it: he must be the more careful
+as to luting it, as this operation is only performed once a week, when
+the apparatus is cleaned. At the moment of the distillation, the master
+or his foreman must carefully observe whether there is any waste of
+vapors, and remedy it instantly. The still and urns ought to be well
+tinned.
+
+
+
+
+CHAPTER XII.
+
+EFFECTS OF THIS APPARATUS.
+
+
+Although the still might contain 400 gallons, there must be only 200
+gallons put into it: the rest remaining empty, the vapors develops
+themselves, and rise. In that state, the vinous liquor is about one foot
+deep, on a surface of 20 feet square: hence two advantages--the first,
+that being so shallow, it requires but little fuel to boil; the second,
+that the extent of surface gives rise to a rapid evaporation, which
+accelerates the work. This acceleration is such, that six distillations
+might be obtained in one day. The spirit contained in the vinous liquor
+rises in vapors to the lid of the still, there find the cap and its
+pipe, through which they escape into the first urn, by the side pipe
+above described, which conducts them to the bottom, where they are
+condensed immediately.
+
+But the vapors, continuing to come into the urn, heat it progressively:
+the spirituous liquor that it contains rises anew into vapors, escapes
+through the cap and pipe, and arrives into the second urn, where it is
+condensed as in the first. Here again, the same cause produces the same
+effect: the affluence of the heat drawn with the vapors, carries them
+successively into the third urn, and from thence into the worm, which
+condenses them by the effects of the cold water in which it is immersed.
+
+The urns, receiving no other heat than that which the vapors coming out
+of the still can transmit to them, raise the spirit; the water, at least
+the greatest part of it, remains at the bottom: hence, what runs from
+the worm is alcohol; that is, spirit at 35 deg.. It is easily understood how
+the vapors coming out of the still are rectified in the urns, and that
+three successive rectifications bring the spirit to a high degree of
+concentration: it gets lower only when the vinous liquor draws towards
+the end of the distillation. As soon as it yields no more spirit, the
+fire is stopped, and the still is emptied in order to fill it up again,
+to begin a new distillation.
+
+Each time that the vinous liquor is renewed in the still, the water
+contained in the urns must be emptied, through the pipes of discharge at
+the bottom.
+
+Metals are conductors of the _caloric_. The heat accumulated in the
+still, rises to the cap, from whence it runs into the urns: with this
+difference--that the pewter, of which the cap and pipes are made,
+transmits less caloric than copper, because it is less dense: and that
+bodies are only heated in reason of their density.
+
+However, a great deal of heat is still communicated to the worm, and
+heats the water in which it is immersed. I diminish this inconvenience
+by putting a wooden pipe between the worm and the pipe of the third urn.
+Wood being a bad conductor of caloric, produces a _solution of
+continuity_, or interruption between the metals. The wood of this pipe
+must be soft and porous, and not apt to work by the action of the fire:
+however, to avoid its splitting, I wrap it up in two or three doubles of
+good paper, well pasted, and dried slowly. This pipe is one foot long,
+and hollowed in its length, so as to receive the pewter pipe of the
+third urn at one end, and to enter the worm at the other; thereby the
+worm is not as hot, since it only receives the heat of the vapors which
+it condenses.
+
+Notwithstanding all these precautions, it heats the water in which it is
+immersed after a length of time; and whatever care may be taken to renew
+it, all the vapors are not condensed, and this occasions a loss of
+spirit. I obviate this accident, by adding a second worm to the first:
+they communicate by means of a wooden pipe like the above. The effect of
+this second worm, rather smaller than the first, is such, that the water
+in which it is plunged remains cold, while that of the first must be
+renewed very often. By these means, no portion of vapors escape
+condensation. The liquor running from the worm is received into a small
+barrel, care being taken that it may not lose by the contact of the air
+producing evaporation.
+
+
+
+
+CHAPTER XIII.
+
+OF FERMENTS.
+
+
+They are of two kinds; the very putrescent bodies, and those supplied by
+the _oxigen_. Animal substances are of the first kind: _acids_, neutral
+salts, rancid oils, and metallic _oxids_, are of the second.
+
+Were I obliged to make use of a ferment of the first class, I would
+choose the glutinous part of wheat flour. This vegeto-animal substance
+is formed in the following manner:--A certain quantity of flour is made
+into a solid dough, with a little water. It is then taken into the
+hands, and water slowly poured over it, while it is kneaded again. The
+water runs white, because it carries off the starchy part of the flour;
+it runs clear after it is washed sufficiently. There remains in the
+hands of the operator a dough, compact, solid, elastic, and reduced to
+nearly the half of the flour employed. This dough, a little diluted with
+water, and kept in the temperature indicated for the room of
+fermentation, passes to the putrid state, and contracts the smell of
+spoiled meat. Four pounds of this dough per hogshead, seem to me to be
+sufficient to establish a good fermentation. A small quantity of good
+vinegar would answer the same purpose, and is a ferment of the second
+class.
+
+But are those means indispensable with my process? I do not think so.
+
+1st. The richness of my vinous liquor, and the degree of heat to which I
+keep it, tend strongly to make it ferment. In fact, the infusion of the
+grain, by taking from it its saccharine part, takes likewise part of its
+mucilaginous substance, which is the principle of the spirituous
+fermentation, which it establishes whenever it meets with the other
+substance.
+
+2dly. The hogsheads themselves are soon impregnated with a fermenting
+principle, and communicate it to the liquor that is put into them.
+
+3dly. The rum distiller employs advantageously the residue of his
+preceding distillation, to give a fermentation to his new molasses: this
+residue has within itself enough of acidity for that purpose. Might not
+the residue of the distillation of my vinous liquor have the same
+acidity? It contains only the mucilaginous substance already acidulated.
+Some gallons of that residue to every hogshead, would, I think, be a
+very good ferment.
+
+Lastly. Here is another means which will certainly succeed: it is to
+leave at the bottom of each hogshead three or four inches of the vinous
+liquor, when transported into the still for distilling. This rising,
+which will rapidly turn sour, will form a ferment sufficient to
+establish a good fermentation.
+
+The intelligent manager of a distillery must conduct the means I
+indicate, towards the end which he proposes to himself, and must
+carefully avoid to employ as ferments, those disgusting substances which
+cannot fail to bring a discredit on the liquor in which they are known
+to be employed.
+
+
+
+
+CHAPTER XIV.
+
+OF THE AREOMETER, OR PROOF BOTTLE.
+
+
+This instrument is indispensable to the distiller: it ascertains the
+value of his spirits, since it shows the result of their different
+degrees of concentration. I will give the theory of this useful
+instrument, as it may be acceptable to those who do not know it.
+
+Bodies sink in fluids, in a _compound ratio_ to the volume and the
+density of those fluids, which they displace. It is from that law of
+nature, that a ship sinks 20 feet in fresh water, while it sinks only
+about 18 feet in sea water, which has more density on account of the
+salt dissolved therein.
+
+The reverse of this effect takes place in fluids lighter than water, as
+bodies floating in them sink the more, as the liquor has less density.
+Upon those principles are made two kinds of areometers--one for fluids
+denser than water; the other for those that are lighter: the first are
+called _salt proof_; the second _spirit proof_. Distilled water is the
+basis of those two scales: it is at the top for the _salt proof_, and at
+the bottom for the _spirit proof_; because the first is ascending, and
+the other descending; but by a useless singularity, the distilled water
+has been graduated at 10 deg. for the spirit proof bottle, and at 0 for the
+_salt proof_. We shall only dwell upon the first, because it is the only
+one interesting to the distiller.
+
+Water being graduated at 10 deg. in the areometer, it results from thence
+that the spirit going to 20 deg., is in reality only 10 deg. lighter than water;
+and the alcohol gaaduated [TR: graduated] at 35 deg., is only 25 deg. above
+distilled water.
+
+The areometer can only be just, when the atmosphere is temperate; that
+is, at 55 deg. Fahrenheit, or 10 deg. Reaumur. The variations in cold or heat
+influence liquors; they acquire density in the cold, and lose it in the
+heat: hence follows that the areometer does not sink enough in the
+winter, and sinks too much in the summer.
+
+Naturalists have observed that variation, and regulated it. They have
+ascertained that 1 deg. of heat above temperate, according to the scale of
+Reaumur, sinks the areometer 1/8 of a degree more; and that 1 deg. less of
+heat, had the contrary effect: thus the heat being at 18 deg. of Reaumur,
+the spirit marking 21 deg. by the areometer, is really only at 20 deg.. The cold
+being at 8 deg. below temperate, the spirit marking only 19 deg. by the
+areometer, is in reality at 20 deg.. 2-1/4 of Fahrenheit corresponding to 1 deg.
+of Reaumur, occasion in like manner a variation of 1/8 of a degree:
+thus, the heat being at 78-1/2 deg., the spirit thus marking 21 deg., is only at
+20; and the cold being at 87 deg., the spirit marking only 19 deg. by the
+areometer, is in reality at 20 deg..
+
+It is easily conceived, that extreme cold or extreme heat occasion
+important variations. For that reason, there are in Europe inspectors,
+whose duty it is to weigh spirits, particularly _brandy_: for that
+purpose they make use of the areometer and the thermometer. An
+areometer, to be good, must be proved with distilled water, at the
+temperature of 55 deg.. Areometers, being made of glass, are brittle, and
+must be used with great care. This inconvenience might be remedied, by
+making them of silver; I have seen several of this metal. A good
+silversmith could easily make them; I invite those artists to attend to
+that branch of business; it might become valuable, as the distillers
+will be more enlightened.
+
+
+
+
+CHAPTER XV.
+
+ADVANTAGES OF MY METHOD.
+
+
+The first of all, is derived from the composition of a vinous liquor,
+richer, and more proper to raise a vigorous fermentation, than that
+which is obtained by the usual method. Now, as it is proved that the
+quantity of spirit is in proportion to the richness of the fermenting
+liquor, mine therefore yields a great deal more spirit than any other.
+
+2dly. We have seen that a heat of 75 deg. or 80 deg. must be kept up in the
+fermenting room: this being summer heat, proves that such a rich vinous
+liquor runs no risk of passing to the acid state with as much rapidity
+as that of the common distillers; and, consequently, that he who will
+follow my method can work all the year round without fear of losing the
+fruits of his labor, as it often happens--an advantage precious for him
+who makes it his sole business. The only change he has to make, is to
+suppress the heat of the stove, when the temperature of the atmosphere
+is sufficient to keep up a good fermentation in the liquor.
+
+As to my distilling apparatus, this is not a new idea. I present it to
+the public under the sanction of experience. I had it executed in
+Philadelphia eight years ago, after having obtained a patent. It was
+made for a rum distillery, where they still continue to use it. It
+presents the greatest advantages.
+
+The first is, that with a single fire, and a single workman, I distil
+and rectify the spirit three times, and bring it to the
+degree of alcohol; that is, to the greatest purity, and almost to the
+highest degree of concentration.
+
+2dly. It lowers the cost of transportation, by two-thirds; because one
+gallon at 35 deg. represents three gallons at the usual degree. The
+merchant, being arrived at the place of his destination, has only to add
+2 gallons of water to 1 gallon of this alcohol, in order to have 3
+gallons of whiskey; which is of a considerable advantage, either for
+land or sea carriage.
+
+3dly. As the price of spirits is, in trade, in proportion to their
+degree of concentration, those made with my apparatus being at a very
+high degree, need no more rectifying, either for the retailer, the
+apothecary, or the painter; and the considerable expenses of that
+operation turn entirely to the profit of the distiller, as they are
+totally suppressed. Distillers may hereafter sell spirits of all degrees
+of concentration.
+
+Such are the advantages of my processes. I offer them the more willingly
+to the public, as they are founded upon the most approved principles of
+natural philosophy: by reflecting upon them, distillers will be easily
+convinced of it.
+
+       *       *       *       *       *
+
+However perfect the description of a new thing may be, our ideas of it
+are always defective, until we have seen it put into practical use. Few
+men have the means of establishing a distillery on a new plan, and even
+the most enlightened may make notable errors. Few, besides, are bold
+enough to undertake, at their own risks, the trial of a new fabrication:
+they are afraid of losing, and of being blamed for having too lightly
+yielded to the persuasion of new projectors. Hence it follows that a
+useful discovery falls into oblivion, instead of doing any good.
+
+But no discovery of general utility ought to experience that fate in a
+republic. Government itself ought to promote the first undertaking, or a
+certain number of citizens ought to join in order to give it a start. It
+is the more easy in this case, as my apparatus requires very little
+expense.
+
+If a distillery according to my directions, was established in some of
+the principal towns of the state, my method would then make rapid
+progress, and thus prove the truth of the principle which I have
+advanced; and the distillers, after having meditated upon my method in
+this book, would come and satisfy themselves of its goodness, by seeing
+it put into practice, and yielding the most perfect results, with all
+the advantages for trade that may be expected: hence would naturally
+ensue the rapid increase of distillation, and consequently that of
+agriculture and commerce.
+
+
+
+
+THE ART OF
+MAKING GIN,
+AFTER THE PROCESS OF THE
+HOLLAND DISTILLERS.
+
+
+Having indicated the most proper means of obtaining spirits, I will now
+offer to the public the manner of making _Gin_, according to the methods
+used by the distillers in Holland. It may be more properly joined to the
+art of making whiskey, as it adds only to the price of the liquor, that
+of the juniper berries, the product of which will amply repay its cost.
+Many distillers in the United States have tried to imitate the excellent
+liquor coming from Holland, under the name _gin_. They have imagined
+different methods of proceeding, and have more or less attained their
+end. I have myself tried it, and my method is consigned in a patent.
+
+But those imitations are far from the degree of perfection of the
+Holland gin: they want that unity of taste, which is the result of a
+single creation; they are visibly compounds, more or less well combined,
+and not the result of a spontaneous production.
+
+To this capital defect, which makes those imitations so widely different
+from their original, is joined their high price, which prevents its
+general consumption. In fact, it is made at a considerable expense: the
+whiskey must be purchased, rectified and distilled over again with the
+berries. These expenses are increased by the waste of spirit occasioned
+by those reiterated distillations. This brings the price of this false
+gin to three times that of the whiskey: consequently the poorer sort of
+people, whose number is always considerable, are deprived of the
+benefits of a wholesome liquor, and restrained to whiskey, which is
+commonly not so.
+
+The methods used in Holland, have reduced gin to the lowest price; that
+of the juniper berries being there very trifling, and increasing but
+little the price of whiskey: still that small addition is almost reduced
+to nothing, as will be seen hereafter.
+
+The United States are, in some parts, almost covered with the tree
+called here _cedar_; which tree is no other than the juniper, and grows
+almost every where, and bears yearly a berry, which is in reality the
+juniper berry. Some Hollanders knew it at Boston, collected considerable
+quantities of it in Massachusetts, and shipping it to some of the
+eastern harbors, sold it as coming from Holland. I have seen some at
+Philadelphia ten years ago, at the house of a Hollander, who received it
+from Massachusetts in hogsheads of about ten hundred weight, and sold as
+the produce of his own country, what was really that of the United
+States.
+
+I collected myself a great quantity of those berries, at Norfolk, Va. by
+means of negroes, to whom I paid one dollar per bushel of 40 lbs. being
+2-1/2 cts. per pound. Two years ago, it sold for 6 cents in
+Philadelphia, and bore the same price at Pittsburgh.
+
+There is a great deal of cedar in Kentucky, and consequently of berries.
+I have seen them at Blue Licks, and they abound near the Kentucky
+river.
+
+Although an incredible number of those trees is cut down daily, there is
+still a greater number standing, in the United States; and millions of
+bushels of berries are lost every year, while only skilful hands are
+wanted, to make them useful to mankind. The juniper berry has many
+medical properties: it is a delightful aromatic, and contains an oil
+essential, and a sweet extract, which by the fermentation yields a
+vinous liquor, made into a sort of wine in some countries; that is
+called wine for the poor: it strengthens the stomach, when debilitated
+by bad food or too hard labor.
+
+The Hollanders, who have long had the art of trading upon every thing,
+have constantly turned even their poverty to account. They have immense
+fabrications of gin, and scarcely any juniper trees. They only collect
+the berry in those countries where it is neglected as useless, as in
+France and Tyrol, which produce a great deal of it. The United States
+need have no recourse to Europe, in order to get the juniper berries:
+they have in abundance at home, what the Hollanders can only procure
+with trouble and money. They can therefore rival them with great
+advantage; but they must follow the same methods employed in the Holland
+distilleries.
+
+The juniper berry contains the sweet mucous extract, in a great
+proportion: it has therefore the principle necessary to the spirituous
+fermentation; and, indeed, it ferments spontaneously. When fresh, and
+heaped up, it acquires a degree of heat, but not enough to burn, as I
+have ascertained: it is therefore safely transported in hogsheads. From
+that facility of fermenting, it must be considered as a good ferment,
+and as increasing the quantity of spirit, when joined to a fermentable
+liquor.
+
+A distiller may at pleasure convert his whiskey into gin. He needs only
+to perfume the wort which he puts in fermentation, by adding a certain
+quantity of the berries, slightly broken: the fermentation is then
+common to both; their sweet mucosity enriches that of the wort, and
+increases the spirit, while at the same time the soapy extract, which is
+the proximate principle of vegetation, yields the essential oil, which
+perfumes the liquor.[C]
+
+The fermentation being common to both substances, unites them
+intimately; and when, by the distillation, the spirit is separated from
+the water, there remains an homogenous liquor, resulting from a single
+creation, and having that unity of taste, and all the properties of
+Holland gin, because obtained by the same means.
+
+One single and same distillation can therefore yield to the distiller
+either gin or whiskey, as it requires no more labor, and its conversion
+into gin costs only the price of the berries, which repays him amply,
+either by the spirit it yields, or by its essential oil, which, floating
+on the surface, may be easily collected. This oil bears a great price,
+and the Hollanders sell much of it.
+
+We have seen, in the 10th chapter of this work, that my hogsheads for
+the fermentation, contain about 120 gallons of wort, being the
+production of the saccharine extract of 12 bushels of grain. The
+intelligent distiller will himself determine the quantity of berries
+necessary for each hogshead to have a good aromatic perfume. He may
+begin with 10 lbs. per hogshead; and will, upon trial, judge whether or
+not this quantity is sufficient, or must be increased. At any rate,
+economy should not be consulted in the use of the berries, since their
+price does not increase that of the whiskey. This low price must
+naturally become the principle of an immense fabrication of gin; and
+henceforth it will be an important article of exportation for the United
+States, as well as a considerable and wholesome object of home
+consumption.
+
+
+FOOTNOTES:
+
+[A] Some rum distillers make a stronger vinous liquor, but it is still
+very far from Lavoisier's proportions. Others add successively new
+molasses to their vinous liquor, and thus prolong their fermentation,
+without making their liquor stronger, and consequently without obtaining
+more spirit. This is absolutely contrary to the true principles of
+distillation.
+
+[B] See his beautified operation on the decomposition of water.
+
+[C] I must here observe, that the juniper berry, as well as several
+other fruits, contains two kinds of essential oil: one is the proximate
+principle of vegetation, and the other is the superabundant oil: the
+first is combined with the soapy extract, and dissolves in water; while
+the second does not unite with it, and floats on the surface.
+
+
+END
+
+
+
+
+
+End of Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie
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