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diff --git a/21592-8.txt b/21592-8.txt new file mode 100644 index 0000000..9db1a65 --- /dev/null +++ b/21592-8.txt @@ -0,0 +1,1736 @@ +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 + + + + + +End of Project Gutenberg's The Art of Making Whiskey, by Anthony Boucherie + +*** END OF THIS PROJECT GUTENBERG EBOOK THE ART OF MAKING WHISKEY *** + +***** This file should be named 21592-8.txt or 21592-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/1/5/9/21592/ + +Produced by Robert Cicconetti, Marcia Brooks and the Online +Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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