,,the ,,practical ,,distiller3 ,,or ,,an ,,introduction ,,to ,,making ,,whiskey1 ,,gin1 ,,brandy1 ,,spirits1 c4 c4 ,,of ,,better ,,quality1 ,,and ,,in ,,larger ,,quantities1 ,,than ,,produced ,,by ,,the ,,present ,,mode ,,of ,,distilling1 ,,from ,,the ,,produce ,,of ,,the ,,united ,,states3 ,,such ,,as ,,rye1 ,,corn1 ,,buck-,,wheat1 ,,apples1 ,,peaches1 ,,potatoes1 ,,pumpions ,,and ,,turnips4 ,,with ,,directions ,,how ,,to ,,conduct ,,and ,,improve ,,the ,,practical ,,part ,,of ,,distilling ,,in ,,all ,,its ,,branches4 ,,together ,,with ,,directions ,,for ,,purifying1 ,,clearing ,,and ,,colouring ,,whiskey1 ,,making ,,spirits ,,similar ,,to ,,french ,,brandy1 c4 ,,from ,,the ,,spirits ,,of ,,rye1 ,,corn1 ,,apples1 ,,potatoes1 c4 c4 ,,and ,,sundry ,,extracts ,,of ,,approved ,,receipts ,,for ,,making ,,cider1 ,,domestic ,,wines1 ,,and ,,beer4 ,,by ,,samuel ,mc,h,a,r,r,y1 ,,of ,,lancaster ,,county1 ,,penn4 ,,published ,,at ,,harrisburgh1 7,,penn47 ,,by ,,john ,,wyeth4 ----#ahji4---- ,,district ,,of ,,pennsylvania1 ,,to ,,wit3 ,illustration3 ,,seal4 ,be it remembered1 that on the twenty fourth day of ,november1 in the thirty-third year of the ,independence of the ,united ,states of ,america1 ,a4 ,d4 #ahjh1 ,,samuel ,mc,h,a,r,r,y1 of the said district1 hath deposited in this ,office1 the title of a ,book1 the right whereof he claims as author1 in the words following1 to wit3 ,the ,practical ,distiller3 or an introduction to making ,whiskey1 ,gin1 ,brandy1 ,spirits1 c4 c4 of better quality1 and in larger quantities1 than produced by the present mode of distilling1 from the produce of the ,united ,states3 such as ,rye1 ,corn1 ,buckwheat1 ,apples1 ,peaches1 ,potatoes1 ,pumpions and ,turnips4 ,with directions how to conduct and improve the practical part of distilling in all its branches4 ,together with directions for purifying1 clearing and colouring ,whiskey1 making ,spirits similar to ,french ,brandy1 c4 from the ,spirits of ,rye1 ,corn1 ,apples1 ,potatoes c4 c4 and sundry extracts of approved receipts for making ,cider1 domestic ,wines1 and ,beer4 ,by ,,samuel ,mc,h,a,r,r,y1 of ,lancaster county1 ,pennsylvania4 ,in conformity to the act of the ,congress of the ,united ,states1 entitled1 ,an act for the encouragement of ,learning1 by securing the copies of ,maps1 ,charts1 and ,books1 to the ,authors and proprietors of such copies during the times therein mentioned4 ,and also to the act1 entitled1 ,an act supplementary to an act1 entitled1 ',an act for the encouragement of ,learning1 by securing the copies of ,maps1 ,charts1 and ,books1 to the authors and proprietors of such copies during the time therein mentioned1' and extending the benefits thereof to the arts of designing1 engraving1 and etching historical and other prints4 ,d4 ,,caldwell1 ,clerk of the district of ,pennsylvania4 ,,contents3 ,page ,,section ,i ,observations on ,yeast4 #be ,receipt for making stock ,yeast4 #bg ,vessel most proper for preserving do4 #cj ,to ascertain the quality of do4 #ca ,to renew do4 #cb ,observations on the mode in which distillers generally work do4 #cc ,how stock ,yeast may be kept good for years4 #cd ,to make best ,yeast for daily use4 #cf ,,section ,,ii ,observations on the best wood for hogsheads4 #ci ,to sweeten by scalding ditto4 #da ,ditto1 burning do4 #db ,,section ,,iii ,to mash rye in the common mode4 #dd ,best method of distilling rye4 #de ,to mash one-third rye with two-thirds corn4 #dg ,do4 an equal quantity of rye and corn4 #di ,do4 two-thirds rye and one-third corn4 #ea ,do4 corn4 #ed ,to make four gallons to the bushel4 #ee ,to know when grain is sufficiently scalded4 #eh ,directions for cooling off4 #ei ,to ascertain when rye works well4 #fa ,to prevent hogsheads from working over4 #fb ,,section ,,iv ,observations on the quality of rye4 #fc ,mode of chopping rye4 #fd ,do4 or grinding indian corn4 #fe ,do4 malt4 #ff ,to choose malt4 #fg ,to build a malt-kiln4 #fg ,to make malt for stilling4 #fi ,of hops4 #fi ,,section ,v ,how to order and fill the singling still4 #fi ,mode of managing the doubling still4 #ga ,on the advantages of making good whiskey4 #gc ,distilling buckwheat4 #gg ,distilling potatoes1 with observations4 #gh ,receipt to prepare potatoes for distilling4 #hb ,distilling pumpions4 #hc ,do4 turnips4 #hc ,do4 apples4 #hd ,to order do4 in the hogsheads4 #he ,to work do4 fast or slow4 #hf ,to know when apples are ready for distilling4 #hg ,to fill and order the singling still for apples4 #hh ,to double apple-brandy4 #ij ,to prepare peaches4 #ia ,to double and single do4 #ib ,,section ,,vi ,best mode of setting stills4 #ic ,to prevent the planter from cracking4 #ih ,method of boiling more than one still by a single fire4 #ii ,to set a doubling still4 #ajj ,to prevent the singling still from rusting4 #aja ,,section ,,vii ,how to clarify whiskey4 #ajb ,to make a brandy1 from rye1 spirits or whiskey1 to resemble ,french ,brandy4 #ajc ,to make a spirit from ditto1 to resemble ,jamaica spirits4 #ajd ,do4 ,holland gin4 #aje ,do4 country gin1 and clarifying same4 #ajg ,on fining liquors4 #aaj ,on coloring liquors4 #aaa ,to correct the taste of singed whiskey4 #aab ,to give an aged flavor4 #aac ,,section ,,viii ,observations on weather4 #aae ,do4 water4 #aag ,precautions against fire4 #aai ,,section ,,ix ,duty of the owner of a distillery4 #abj ,do4 of a hired distiller4 #abc ,,section ,x ,the profits arising from a common distillery4 #abe ,do4 from a patent distillery4 #abg ,of hogs4 #abi ,diseases of hogs4 #acc ,feeding cattle and milk cows4 #acd ,,section ,,xi ,observations on erecting distilleries4 #ace ,,section ,,xii ,on ,wines4 #aci ,receipt for making ditto1 from the autumn blue grape4 #adj ,ditto1 from currants4 #adb ,do4 for making cider1 ,british mode4 #adc ,do4 do4 ,american mode4 #ade ,do4 for an excellent ,american wine4 #aej ,do4 do4 honey wine4 #aec ,to make elderberry wine4 #aef ,do4 do4 cordial4 #aeg ,,section ,,xiii ,of brewing beer4 #afj ,of the brewing vessels4 #afj ,of cleaning and sweetening casks and brewing vessels4 #afa ,of mashing or raking liquors4 #afc ,of working the liquor4 #afg ,of fining malt liquors4 #agj ,season for brewing4 #agb ,to make elderberry beer or ebulum4 #agc ,to make improved purl4 #agd ,to brew strong beer4 #age ,to make china ale4 #agf ,to make any new liquor drink as stale4 #agg ,to recover sour ale4 #agg ,to recover liquor that is turned bad4 #agh ,directions for bottling4 #agh ,to make ale or beer of cooked malt4 #agi ,to make treacle 7or molasses7 beer4 #aha ,,preface4 ,when ,i first entered on the business of ,distilling1 ,i was totally unacquainted with it4 ,i was even so ignorant of the process1 as not to know that fermentation was necessary1 in producing spirits from grain4 ,i had no idea that fire being put under a still1 which1 when hot enough1 would raise a vapour2 or that vapour when raised1 could be condensed by a worm or tube passing through water into a liquid state4 ,in short1 my impressions were1 that chop-rye mixed with water in a hogshead1 and let stand for two or three days2 and then put into a still1 and fire being put under her1 would produce the spirit by boiling up into the worm1 and to pass through the water in order to cool it1 and render it palatable for immediate use--and was certain the whole art and mystery could be learned in two or three weeks1 or months at farthest1 as ,i had frequently met with persons who professed a knowledge of the business1 which they had acquired in two or three months1 and tho' those men were esteemed distillers1 and in possession of all the necessary art1 in this very abstruse science2 ,i soon found them to be ignorant blockheads1 without natural genius1 and often1 without principle4 ,thus benighted1 and with only the above light and knowledge1 ,i entered into the dark1 mysterious and abstruse science of distilling1 a business professed to be perfectly understood by many1 but in fact not sufficiently understood by any4 ,for it presents a field for the learned1 and man of science1 for contemplation--that by a judicious and systematic appropriation and exercise of certain elements1 valuable and salutary spirits and beverages may be produced in great perfection1 and at a small expense1 and little inconvenience1 on almost every farm in our country4 ,the professed chymist1 and profound theorist may smile at my ideas1 but should any one of them ever venture to soil a finger in the practical part of distilling1 ,i venture to say1 he would find more difficulty in producing good yeast1 than in the process of creating oxygen or hydrogen gas4 ,scientific men generally look down on us1 and that is principally owing to the circumstance of so many knaves1 blockheads and conceited characters being engaged in the business4--,if then1 the subject could be improved1 ,i fancy our country would yield all the necessary liquors1 and in a state of perfection1 to gratify the opulent1 and please the epicure4 ,i had no difficulty in finding out a reputed great distiller1 whose directions ,i followed in procuring every necessary ingredient and material for distilling1 c4 ,he was industrious and attentive1 and produced tolerable yield1 but ,i soon found the quantity of the runs to vary1 and the yield scarcely two days alike4 ,i enquired into the cause1 of him1 but his answers were1 he could not tell2 ,i also enquired of other distillers1 and could procure no more satisfactory answer--some attributed it to the water1 others to witchcraft1 c4 c4 ,i found them all ignorant--,i was equally so1 and wandered in the dark2 but having commenced the business1 ,i determined to have light on the subject2 ,i thought there must be books containing instructions1 but to my surprise1 after a diligent search of all the book-stores and catalogues in ,pennsylvania1 ,i found there was no ,american work extant1 treating on this science--and those of foreign production1 so at variance with our habits1 customs1 and mode of economy1 that ,i was compelled to abandon all hope of scientific or systematic aid1 and move on under the instructions of those distillers of our neighborhood1 who were little better informed than myself1 but who cheerfully informed me of their experiments1 and the results1 and freely communicated their opinions and obligingly gave me their receipts4 ,in the course of my progress1 ,i purchased many receipts1 and hesitated not to procure information of all who appeared to possess it1 and sometimes at a heavy expense1 and duly noted down all such discoveries and communications--made my experiments from time to time1 and in various seasons1 carefully noting down the results4 ,having made the business my constant and only study1 carefully attending to the important branch of making yeast1 and studying the cause and progress of fermentation1 proceeding with numerous experiments1 and always studying to discover the cause of every failure1 or change1 or difference in the yield4 ,i could1 after four years attention1 tell the cause of such change1 whether in the water1 yeast1 fermentation1 quality of the grain1 chopping the grain1 or in mashing1 and carefully corrected it immediately4 ,by a thus close and indefatigable attention1 ,i brought it to a system1 in my mind1 and to a degree of perfection1 that ,i am convinced nothing but a long series of practice could have effected4 ,from my record of most improved experiments1 ,i cheerfully gave receipts to those who applied1 and after their adoption obtaining some celebrity1 ,i found applications so numerous1 as to be troublesome1 and to be impossible for me to furnish the demands gratis1 of consequence1 ,i was compelled to furnish to some1 and refuse others2 a conduct so pregnant with partiality1 and a degree of illiberality naturally gave rise to murmurs4 ,my friends strongly recommended a publication of them1 the plan requiring the exercise of talents1 order and method1 with which ,i presumed myself not sufficiently versed1 ,i for sometime obstinately refused1 but at length and after reiterated solicitation1 ,i consented to enter on the talk1 under a flattering hope of affording useful information to those of my country engaged in the distillation of spirits from the growth of our native soil1 which together with the following reasons1 ,i offer as the only apology4 #ast4 ,i observed many distillers making fortunes1 whilst others exercising an equal share of industry1 and of equal merit were sinking money1 owing to a want of knowledge in the business4 #b;d4 ,in taverns ,i often observed foreign liquors drank in preference to those of domestic manufacture1 though really of bad quality1 possessing pernicious properties acquired from ingredients used by those in our commercial towns1 who brew and compose brandies1 spirits1 and wines1 often from materials most injurious to health1 and this owing to so much bad liquor being made in our country1 from which the reputation of domestic spirit has sunk4 ,whilst1 in fact1 we can make domestic spirits of various materials1 which with a little management and age1 will be superior to any of foreign produce4 #c;d4 ,by making gin1 c4 as good if not better1 we might in a few years1 meet those foreign merchants in their own markets1 and undersell them2 which we certainly could do1 by making our liquors good1 and giving them the same age4 ,the transportation would of consequence improve them in an equal degree1 for the only advantage their liquors of the same age have over our good liquors1 is the mildness acquired by the friction in the warm hold of the ship in crossing the ocean4 ,and moreover as liquors will be drank by people of all standings in society1 ,i flattered myself ,i could improve our liquors1 render them more wholesome to those whose unhappy habits compel a too free use of ardent spirits1 and whose constitutions may have been doubly injured from the pernicious qualities of such as they were compelled to use4 ,for there are in all societies and of both sexes1 who will drink and use those beverages to excess1 even when there exists a moral certainty1 that they will sustain injury from such indulgence1 and as an evidence of my hypothesis1 ,i offer the free use of coffee1 tea1 c4 so universally introduced at the tables of people of every grade4 ,the wise ,disposer of worlds1 very happily for mankind1 permits the exhibition of genius1 mind and talents1 from the peasant and lower order1 as well as from the monarch1 the lord1 and the opulent4 ,to ,europe they of course are not confined--,genius has already figured in our hemisphere--,the arts and sciences are becoming familiar1 they rise spontaneously from our native soil1 and bid fair to vie with1 if not out-shine accomplished ,europe4 ,in possession1 then1 of all the necessary materials1 ingredients and requisites1 ,i would ask why we cannot afford ardent spirits and wines equal to those imported2 and thus raise our character to a standing with other countries1 and retain those millions of dollars at home1 which are yearly shipped abroad for those foreign liquors1 so common1 so universally in use1 and much of which so adulterated1 as to be followed1 when freely used1 with unhappy consequences4 ,would men of capital and science1 turn their attention to distillations1 from the produce of our own country1 preserve the liquor until age and management would render it equal1 if not superior to any imported2 is it not probable that it would become an article of export1 and most sensibly benefit our country at large4 ,considerations such as those have combined to determine a publication of my work2 fully apprised of the scoffs of pedants1 kicks1 bites and bruises of critics--but ,i hope they will find latitude for the exercise of a share of compassion1 when ,i inform them candidly1 that a mill and distillery1 or still house1 were substituted for1 and the only college and academy in which ,i ever studied1 and those studies were broken1 and during the exercise of my business1 as a miller and distiller4 ,that it contains errors in the diction and perspicuity1 ,i will readily confess--but that it is in substance true1 and contains much useful information1 ,i must declare as an indisputable fact4 ,and though the road ,i travelled was a new one1 without compass1 chart1 or even star to steer by1 not even a book to assist me in thinking1 or cheer me in my gloomy passage--seeking from those springs of nature1 and inherent endowments for consolatory aid--pressing on a frequently exhausted mind1 for resources and funds1 to accomplish the objects of my pursuits--not denying but that ,i met many of my fellow-beings1 who cheerfully aided me with all the information in their power1 and to whom ,i now present my thanks--,i must acknowledge1 ,i think my labors and exertions will prove useful to those of less experience than mine1 in which event ,i shall feel a more ample remuneration for my exertions1 than the price asked for one of those volumes4 ,could ,i have witnessed the publication of a similar work by a man of science and education1 mine should never have appeared4 ,but it would seem the learned and scientific have never considered a work of the kind as meriting their attention2 a circumstance deeply to be regretted1 as a finer colouring to a work of the same properties and value often procures celebrity1 demand and currency4 ,my object is to be useful1 my style plain1 and only laboured to be rendered easy to be understood1 and convey the necessary instruction to those who may honor this work with a perusal1 or resort to it for information1 and that it may be useful to my countrymen1 is the sincere wish of ,,the ,,author4 ,,introduction4 ,it is not more than twenty years since whiskey was first offered for sale in the seaport towns in large quantities2 and then1 owing to its badness1 at a very low price4 ,since that period it has been gaining ground yearly1 and at this time1 it is the second great article of commerce1 in the states of ,pennsylvania and ,maryland4 ,in the interior of these states1 it has nearly excluded the use of foreign distilled spirits1 and ,i fancy might be made so perfectly pure and nice1 as to ultimately supersede the use of any other throughout the ,united ,states4 ,to assist in effecting this1 the greatest attention should be paid to cleanliness1 which in a distillery is absolutely necessary1 the want of which admits of no excuse1 where water is had without price4 ,if a distiller does not by a most industrious well-timed care and attention1 preserve every utensil perfectly sweet and clean1 he may expect1 notwithstanding he has well attended to the other branches1 but indifferent whiskey and not much of it4 ,if1 for instance1 every article1 or only one article in the composition of yeast be sour or dirty1 that one article will most assuredly injure the whole2 which being put into a hogshead of mashed grain1 soon imparts its acidity or filth to the whole mass1 and of course will reduce the quantity and quality of the spirit yielded from that hogshead4 ,cleanliness in every matter and thing1 in and about a distillery becomes an indispensable requisite1 without a strict observance of which the undertaker will find the establishment unproductive and injurious to his interest4 ,purity cannot exist without cleanliness4 ,cleanliness in the human system will destroy an obstinate itch1 of consequence1 it is the active handmaid of health and comfort1 and without which1 decency does not exist4 ,care is another important and necessary consideration1 and a basis necessary1 on which to erect a distillery1 in order to ensure it productive of wealth and reputation4 ,care and industry will ensure cleanliness2 an eye of care must be extended to every thing1 that nothing be lost1 that every thing be in its proper place and order1 that every thing be done in due time2 the business must be well timed1 and time well economised1 as it ranks in this1 as in every other business very high4 ,let a judicious attention be paid to care1 cleanliness1 and industry1 and when united with a competent knowledge of the different branches of the distilling business1 the character of a compleat practical distiller is perfect4 ,with such a distiller1 and a complete still-house1 furnished with every necessary utensil for carrying on the business--it cannot fail to prove a very productive establishment1 and present to the world1 from the materials of our own farms1 a spirit as wholesome1 and well flavored and as healthy as any spirit whatever--the produce or yield of any country1 provided it be permitted to acquire the same age4 ,what a grand and great idea strikes the thinking scientific mind1 on entering a complete and clean distillery1 with an intelligent cleanly distiller1 performing his duty in it4 ,to see the four elements1 each combining to produce 7with the assistance of man7 an article of commerce and luxury1 and at the same time1 a necessary beverage to man4 ,the earth producing the grain1 hops and utensils1 which a combination of fire and water reduces into a liquid by fermentation1 and when placed in the still to see air engaging fire to assist her in reducing the liquid that fire and water had produced1 into a vapour1 or air1 and afterwards to see fire abandoning air1 and assisting water to reduce it into a liquid by means of the condensing tubes1 and then to consider the number of hands employed in keeping the distillery a going1 will present one other patriotic idea4 ,the farmer with all his domestics and people1 engaged in the cultivation of the rye1 corn1 c4 ,the wood choppers--the haling--the coopers engaged in making casks--the hands engaged in feeding cattle and the pork--haling1 barrelling and selling the whiskey1 spirits1 pork1 c4 ,the produce of the distillery1 presenting subject for commerce1 and employ for the merchant1 mechanic and mariner--and all from our own farms4 ,after seeing the distillery afford employment for so many hands1 bread to their families1 and yielding the means of an extensive revenue and increase of commerce--with a flattering prospect of completely annihilating the use of foreign liquors in our country1 and thereby saving the expenditure of millions of dollars2 and ultimately rendering our liquors an article of export and source of wealth--,i presume every mind will be struck with the propriety of encouraging a branch of business so promising in wealth and comfort4 ,the following receipts are intended to convey all the instruction necessary in the science of distilling1 and producing from the growth of our own farms1 the best spirits of every description1 and such as ,i flatter myself will supersede the use of all imported liquors1 and thereby fulfil the views and wishes of ,,the ,,author4 ,,practical ,,distiller4 ,,section ,i4 ,observations on ,yeast4 ,that yeast is the main spring in distilling1 is acknowledged by all distillers1 tho' but few if them understand it1 either in its nature or operation2 tho' many pretend a knowledge of the grand subject of fermentation1 and affect to understand the best mode of making stock yeast1 and to know a secret mode unknown to all others--when it is my belief they know very little about it2 but1 by holding out the idea of adding some drug1 not to be procured at every house1 which has a hard name1 and that is little known to people of common capacities3 ,such as ,dragons blood1 c4 frequently retailing their secret1 as the best possible mode of making stock yeast1 at ten1 twenty1 and in some instances one hundred dollars4 ,confessing it a subject1 abstruse1 and a science little understood in ,pennsylvania1 and notwithstanding the numerous experiments ,i have made with care and close observation1 yet from a consciousness of not understanding it1 too well1 ,i have in several instances purchased receipts1 and made faithful experiments2 but have never yet met the man of science1 theory1 or practice1 whose mode of making stock yeast1 yielded a better preparation for promoting fermentation1 than the simple mode pursued by myself for some years1 and which ,i have uniformly found to be the best and most productive4 ,in making yeast1 all drugs and witchcraft are unnecessary--,cleanliness1 in preserving the vessels perfectly sweet1 good malt1 and hops1 and an industrious distiller1 capable of observation1 and attention to the following receipt1 which will be assuredly found to contain the essence and spirit of the ways and art of making that composition1 a knowledge of which ,i have acquired1 by purchases--consultations with the most eminent brewers1 bakers1 and distillers in this commonwealth1 and above all1 from a long practice and experience1 proving its utility and superior merits to my most perfect satisfaction2 and which ,i with pleasure offer to my fellow-citizens1 as meriting a preference--notwithstanding the proud and scientific chymist1 and the flowery declarations or treatises of the profound theorist1 may disapprove this simple mode1 and offer those which they presume to be better1 tho' they never soiled a finger in making a practical experiment1 or perhaps witnessed a process of any description4 ,,article ,,ii4 ,receipt for ,stock ,yeast4 ,for a stock yeast vessel of two gallons1 the size best adapted for that purpose4 ,take one gallon good barley malt1 7be sure it be of good quality7 put it into a clean1 well scalded vessel1 7which take care shall be perfectly sweet7 pour thereon four gallons scalding water1 7be careful your water be clean7 stir the malt and water with a well scalded stick1 until thoroughly mixed together1 then cover the vessel close with a clean cloth1 for half an hour2 then uncover it and set it in some convenient place to settle1 after three or four hours1 or when you are sure the sediment of the malt is settled to the bottom1 then pour off the top1 or thin part that remains on the top1 into a clean well scoured iron pot1 7be careful not to disturb the thick sediment in the bottom1 and that none of it goes into the pot72 then add four ounces good hops1 and cover the pot close with a clean scalded iron cover1 and set it on a hot fire of coals to boil--boil it down one third1 or rather more1 then strain all that is in the pot through a thin hair sieve1 7that is perfectly clean7 into a clean well scalded earthen crock that is glazed--then stir into it1 with a clean stirring stick1 as much superfine flour as will make it about half thick1 that is neither thick nor thin1 but between the two1 stirring it effectually until there be no lumps left in it4 ,if lumps are left1 you will readily perceive that the heart or inside of those lumps will not be scalded1 and of course1 when the yeast begins to work1 those lumps will sour very soon1 and of course sour the yeast--stir it then till those lumps are all broken1 and mixed up1 then cover it close for half an hour1 to let the flour stirred therein1 be properly scalded1 after which uncover and stir it frequently until it is a little colder than milk warm1 7to be ascertained by holding your finger therein for ten minutes1 but beware your finger is clean7 then add half a pint of genuine good yeast1#a 7be certain it is good1 for you had better use none1 than bad yeast7 and stir it effectually1 until you are sure the yeast is perfectly incorporated with the ingredients in the pot--after which cover it1 and set it in a moderately cool place in summer1 until you perceive it begin to work1 or ferment--then be careful to stir it two or three times at intervals of half an hour--then set it past to work--in the winter1 place it in a moderately warm part of the still-house--and in summer1 choose a spring house1 almost up to the brim of the crock in water--avoiding extremes of heat or cold1 which are equally prejudicial to the spirit of fermentation--of consequence1 it should be placed in a moderately warm situation in the winter1 and moderately cool in the summer4 ,footnote #a3 ,if none can be obtained that is good1 the following is a receipt to make it1 viz4 ,procure three wooden vessels of different sizes and apertures1 one capable of holding two quarts1 the other three or four1 and the third five or six2 boil a quarter of a peck of malt for about eight or ten minutes in three pints of water2 and when a quart is poured off from the grains1 let it stand in a cool place till not quite cold1 but retaining that degree of heat which the brewers usually find to be proper when they begin to work their liquor4 ,then remove the vessel into some warm situation near a fire1 where the thermometer stands between #gj and #hj degrees 7,fahrenheit17 and here let it remain till the fermentation begins1 which will be plainly perceived within thirty hours2 add then two quarts more of a like decoction of malt1 when cool1 as the first was2 and mix the whole in the larger sized vessel1 and stir it well in1 which must be repeated in the usual way1 as it rises in a common vat3 then add a still greater quantity of the same decoction1 to be worked in the largest vessel1 which will produce yeast enough for a brewing of forty gallons4 ,this yeast ought to be renewed every four or five days in the summer1 and eight or ten days in the winter--but it is safer to renew it oftener1 or at shorter intervals1 than suffering it to stand longer4 ,in twenty-four hours after it begins to work1 it is fit for use4 ,between a pint and half a pint of the foregoing stock yeast1 is sufficient to raise the yeast for the daily use of three hogsheads4 ,,art4 ,,iii4 ,the most proper vessel for preserving stock yeast is an earthen crock1 that will hold three gallons at least1 with a cover of the same1 well glazed--as it will contract no acid from the fermentation1 and is easily scalded and sweetened4 ,there ought to be two of the same size1 that when one is in use1 the other may be sweetening--which is effected by exposing them to frost or fire4 ,,art4 ,,iv4 ,to know when ,yeast is good or bad4 ,when you perceive your yeast working1 observe if it works quick1 sharp and strong1 and increasing in bulk nearly double what it was before it began to work1 with a sweet sharp taste1 and smell1 with the appearance of a honey comb1 with pores1 and always changing place1 with a bright lively colour1 then you may pronounce your yeast good2 on the contrary1 if it is dead1 or flat and blue looking1 with a sour taste1 and smell1 7if any at all17 then you may pronounce it bad1 and unfit for use1 and of course must be renewed4 ,,art4 ,v4 ,how to renew ,yeast when sour4 ,about two hours before you begin to make your beer1 take one pint of the sour yeast1 put it into a clean dish or vessel1 and pour clean cold water over it--changing the water every fifteen minutes1 until the acid be extracted1 have it then in readiness to mix with the beer1 which is to be prepared1 in the following manner1 viz4 ,take one pint malt1 and scald it well in a clean vessel1 with a gallon of boiling water1 let it stand half an hour closely covered--then pour it into a pot with plenty of hops--then strain it into a well scalded earthen jug1 when milk warm--add then a small quantity of the yeast1 7sweetened as directed in the first part of this receipt17 with two or three table spoon fulls of molasses 444 set it past for twenty four hours to ferment 444 then pour off the top1 or beer that is in the jug1 leaving about a quart in the bottom 444 then that which remains in the bottom will be yeast with which to start your stock yeast4 ,,art4 ,,vi4 ,the method of procuring and keeping stock yeast1 by the generality of distillers1 merits in the mind of the author of this work1 most decided disapprobation4 ,they generally procure yeast once a week1 or month1 from brewers1 and if not convenient to be had in this way1 they often use such as is used by country women1 for baking bread1 without paying any regard to the quality1 or whether sour2 with such1 tho' generally bad1 they proceed to make their daily yeast1 and often continue the use of it1 until the grain will no longer yield a gallon of whiskey to the bushel1 and so often proceed in this miserable and indolent mode of procuring and renewing yeast1 to the great prejudice of their own1 and employer's interest 444 attributing the small yield of liquor to the badness of the grain 444 the manner in which it is chopped1 or some other equally false cause4 ,then to the idle and careless habits of distillers1 must be attributed any yield short of three gallons to the bushel of rye4444 ,to ensure this quantity at least from the bushel1 the author discovers the anxiety expressed1 and the care recommended in the foregoing pages1 on the subject of preserving and keeping good yeast1 and recommends the following as the best mode of preparing4 ,,art4 ,,vii4 ,stock ,yeast good for years4 ,when the weather is moderately warm in autumn or the spring1 take of your best stock yeast that has fermented about twenty four hours1 and stir it thick with the coarsest middlings of wheat flour1 add small quantity of whiskey1 in which1 previously dissolve a little salt1 when you have stirred the middlings with a stick1 rub it between your hands until it becomes pretty dry1 then spread it out thin1 on a board to dry in the sun 444 rubbing once or twice in the day between your hands until it is perfectly dry1 which will be in three or four good days--taking it in at night before the dew falls--when it is properly dried1 put it up in a paper and keep it in a dry airy place for use4 ,thus yeast will keep good1 if free from moisture1 for any length of time1 and it is the only effectual mode of preserving stock yeast pure and sweet 444 when put up conformably to the foregoing instructions1 the distiller may always rely on having it good1 and depend on a good turn out of his grain1 provided he manages the other parts of his distilling equally well4 ,about two hours before you mean to use the dried yeast1 the mode is to take two gills1 place it in any convenient vessel1 and pour thereon milk-warm water1 stir and mix it well with the yeast1 and in two or three hours good working yeast will be produced4 ,in the spring every distiller ought to make as much as would serve 'till fall1 and every fall as much as will serve thro' the winter1 reckoning on the use of one pint per week1 three gills being sufficient to start as much stock yeast as will serve a common distillery one week4 ,,art4 ,,viii4 ,to make the best ,yeast for daily use4 ,for three hogsheads take two handfuls of hops1 put them into an iron pot1 and pour thereon three gallons boiling water out of your boiler1 set the pot on the fire closely covered half an hour1 to extract the strength from the hops1 then strain it into your yeast vessel1 thicken it with chopped rye1 from which the bran has been sifted 444 stir it with a clean stick until the lumps are all well broken and mixed 444 cover it close with a cloth for half an hour1 adding at the time of putting in the chopped rye1 one pint of good malt when the rye is sufficiently scalded1 uncover and stir it well until it is milk-warm1 then add one pint good stock yeast1 stirring until you are sure it is well mixed with the new yeast4 ,if your stock yeast is good1 this method will serve you 444 observing always1 that your water and vessels are clean1 and the ingredients of a good quality2 as soon as you have cooled off and emptied your yeast vessel1 scald and scour1 and expose it to the night air to purify4 ,tin makes the best yeast vessel for yeast made daily1 in the above mode4 ,in the course of my long practice in distilling ,i fully discovered that a nice attention to yeast is absolutely necessary1 and altho' ,i have in the foregoing pages said a great deal on the subject1 yet from the importance justly to be attached to this ingredient in distilling1 and to shew more fully the advantages and disadvantages arising from the use of good and bad yeast1 ,i submit the following statement for the consideration of my readers4 ,advantages in using good yeast for one month1 at #e bushels per day2 #cj days at #e bushels1 is #aej bushels at #fj cents1 costs #ij #jj ,contra #aej bushels yield #c gallons per bushel1 at #ej cents per gallon--#dej gallons1 #bbe #jj -------- ,profit #ace #jj ,disadvantages sustained during the above period4 #aej bushels at #fj cents1 #ij #jj ,contra #aej bushes yielding #a-a_/b gallons to the bushel--#bbe gallons at #ej cents1 #aab #ej ------- ,profit #ba #ej ,thus the owner or distiller frequently sustains in the distillation of his produce1 a loss1 equal and in proportion to the foregoing--from the use of indifferent yeast1 and often without knowing to what cause to attribute it4 ,this statement will shew more forcibly1 than any other mode--and is made very moderate on the side of indifferent yeast1 for with bad sour yeast the yield will be oftener under one gallon to the bushel than above one and an half--whereas with good yeast the yield will rarely be so low as three gallons to the bushel4 ,it is therefore1 ,i endeavor so strongly to persuade the distiller to pay every possible attention to the foregoing instructions1 and the constant use of good yeast only1 to the total rejection of all which may be of doubtful quality4 ,,section ,,ii4 ,,article ,i4 ,observations on ,wood for ,hogsheads4 ,the cheapest and easiest wrought wood is generally most used for making mashing tubs1 or hogsheads1 and very often for dispatch or from necessity1 any wood that is most convenient is taken1 as pine or chesnut2 indeed ,i have seen poplar tubs in use for mashing1 which is very wrong1 as a distiller by not having his hogsheads of good wood1 may lose perhaps the price of two sets of hogsheads in one season4 ,for instance1 a farmer is about to erect a distillery1 and is convenient to a mountain1 abounding in chesnut or pine1 which from its softness and the ease with which it may be worked1 its convenience for dispatch sake1 is readily chosen for his mashing hogsheads4--,to such selection of wood1 ,i offer my most decided disapprobation1 from my long experience1 ,i know that any kind of soft wood will not do in warm weather4 ,soft porus wood made up into mashing tubs when full of beer and under fermentation1 will contract1 receive or soak in so much acid1 as to penetrate nearly thro' the stave1 and sour the vessel to such a degree1 in warm weather1 that no scalding will take it out--nor can it be completely sweetened until filled with cold water for two or three days1 and then scalded2 ,i therefore strongly recommend the use of1 as most proper ,white ,oak4 ,disapproving of black1 tho' next in order to white oak staves for all the vessels about the distillery 444 as being the most durable of close texture1 easily sweetened 444 and hard to be penetrated by acids of any kind1 tho' sometimes the best white oak hogsheads may sour1 but two or three scaldings will render them perfectly sweet 444 if white oak cannot be had1 black oak being of the next best in quality may be used 444 and again ,i enter my protest against pine1 chesnut1 poplar1 and every kind of soft porus wood4 ,if possible1 or if at all convenient1 have the vessels iron bound and painted1 to prevent worms and the weather from injuring them1 using one good wood hoop on the bottom to save the chine4 ,,art4 ,,ii4 ,to sweeten ,hogsheads by scalding4 ,when you turn your vessels out of doors 7for it is esteemed slothful and a lazy mode to scald them in the still house17 you must wash them clean with your scrubbing brush1 then put in sixteen or twenty gallons boiling water--cover it close for about twenty minutes1 then scrub it out effectually with your scrubbing broom1 then rinse your vessel well with a couple buckets clean cold water1 and set them out to receive the air--this method will do in the winter1 provided they are left out in the frost over night--but in summer1 and especially during the months of ,july and ,august1 this mode will not do--it is during those extreme warm months in our latitude1 that the vessels are liable to contract putrid particles1 which may be corrected by the following mode of making ,hogsheads perfectly sweet4 ,scald them twice1 as above directed1 then light a brimstone match1 flick it on the ground1 turn your hogshead down over it1 let it stand until the match quits burning1 this operation is necessary once a week--a method ,i have found effectual4 ,,art4 ,,iii4 ,to sweeten ,hogsheads by burning4 ,when you have scalded your hogsheads well1 put into each1 a large handful of oat or rye straw1 set it on fire1 and stir it till it is in a blaze1 then turn the mouth of the hogshead down2 the smoke will purify and sweeten the cask4 ,this process should be repeated every other day1 especially during summer--it will afford you good working casks1 provided your yeast be good1 and your hogsheads are well mashed4 ,there ought always to be in a distillery more vessels than are necessary for immediate use1 that they may alternately be exposed to the frost and air one night at least before brought into service1 always bearing in mind that the utmost attention to cleanliness is necessary1 in order to afford such yield from the grain1 or fruit1 as may be requisite to compensate for the expense and labor of extracting spirits--and moreover1 that the exercise of the finest genius possessed by man is scarcely capable of taking from small grain1 all the spirit it contains34444 good materials will not suffice 444 the most marked attention is indispensably necessary to yeast2 a mind capable of judging of fermentation in all its stages 444 a close adherence to the manner of using the ingredients 444 preparing them1 and the use of sweet vessels1 with great industry and a knowledge to apply it at the proper moment1 are all necessary to enable the accomplishment of the desired end4 ,note 444 ,in scalding your hogshead ,i would recommend the use of a shovel full of ashes1 which will scald more sharply4 ,,section ,,iii4 ,,article ,i4 ,to ,mash ,rye in the common mode4 ,take four gallons cold water to each hogshead1 add one gallon malt1 stir it well with your mashing stick1 until the malt is thoroughly wet--when your still boils1 put in about sixteen gallons boiling water1 then put in one and an half bushels of chopped rye1 stirring it effectually1 until there is no lumps in it1 then cover it close until the still boils1 then put in each hogshead1 three buckets or twelve gallons boiling water1 stirring it well at the same time--cover it close--stir it at intervals until you perceive your rye is scalded enough1 which you will know by putting in your mashing stick1 and lifting thereon some of the scalded rye1 you will perceive the heart or seed of the rye1 like a grain of timothy seed sticking to the stick1 and no appearance of mush1 when ,i presume it will be sufficiently scalded--it must then be stirred until the water is cold enough to cool off1 or you may add one bucket or four gallons of cold water to each hogshead1 to stop the scalding4 ,i have known this process succeed well with an attentive distiller4 ,,art4 ,,ii4 ,the best method of distilling ,rye4 ,take four gallons boiling1 and two gallons cold water--put it into a hogshead1 then stir in one and a half bushels chopped rye1 let it stand five minutes1 then add two gallons cold water1 and one gallon malt1 stir it effectually--let it stand till your still boils1 then add sixteen gallons boiling water1 stirring it well1 or until you break all the lumps--then put into each hogshead1 so prepared1 one pint coarse salt1 and one shovel full of hot coals out of your furnace4 7,the coals and salt have a tendency to absorb all sourness and bad smell1 that may be in the hogshead or grain27 if there be a small quantity of hot ashes in the coals1 it is an improvement--stir your hogsheads effectually every fifteen minutes1 keeping them close covered until you perceive the grain scalded enough--when you may uncover1 if the above sixteen gallons boiling water did not scald it sufficiently1 water must be added until scalded enough--as some water will scald quicker than others--it is necessary to mark this attentively1 and in mashing two or three times1 it may be correctly ascertained what quantity of the kind of water used will scald effectually--after taking off the covers1 they must be stirred effectually1 every fifteen minutes1 till you cool off--for which operation1 see ,cooling off4 ,to those who distill all rye1 ,i recommend this method1 as ,i have found it to answer every kind of water1 with one or two exceptions4 ,distillers will doubtless make experiments of the various modes recommended and use that which may prove most advantageous and convenient4 ,,art4 ,,iii4 ,to ,mash two thirds ,rye and one third ,corn in ,summer4 ,this ,i have found to be the nicest process belonging to distilling--the small proportion of corn1 and the large quantity of scalding water1 together with the easy scalding of rye1 and the difficulty of scalding corn1 makes it no easy matter to exactly hit the scald of both2 but as some distillers continue to practice it1 7altho' not a good method in my mind1 owing to the extreme nice attention necessary in performing it47 ,in the following receipt ,i offer the best mode within my knowledge1 and which ,i deem the most beneficial1 and in which ,i shew the process and mode pursued by other distillers4 ,take four gallons cold water1 put it into a hogshead1 then stir half a bushel corn into it1 let it stand uncovered thirty minutes1 then add sixteen gallons boiling water1 stir it well1 cover it close for fifteen minutes1 then put in your rye and malt and stir it until there be no lumps1 then cover it and stir it at intervals until your still boils1 then add1 eight1 twelve1 or sixteen gallons boiling water1 or such quantity as you find from experience1 to answer best--7but with most water1 twelve gallons will be found to answer7 stirring it well every fifteen minutes until you perceive it is scalded enough1 then uncover and stir it effectually until you cool off2 keeping in mind always that the more effectually you stir it1 the more whiskey will be yielded4 ,this method ,i have found to answer best1 however1 ,i have known it to do very well1 by soaking the corn in the first place1 with two gallons warm1 and two gallons cold water1 instead of the four gallons of cold water1 mentioned above--others put in the rye1 when all the boiling water is in the hogshead1 but ,i never found it to answer a good purpose1 nor indeed did ,i ever find much profit in distilling rye and corn in this proportion4 ,,art4 ,,iv4 ,to distill one half ,rye and one half ,corn4 ,this method of distilling equal quantities of rye and corn1 is more in practice1 and is much better than to distill unequal proportions1 for reason you can scald your corn and rye to a certainty1 and the produce is equal if not more1 and better whiskey1 than all rye4 ,the indian corn is cheaper1 and the seed is better than if all rye4 ,i would recommend this1 as the smallest quantity of corn to be mixed with rye for distillation1 as being most productive1 and profitable4 ,the following receipt ,i have found to answer all waters--yet there may be places where the distiller cannot follow this receipt exactly1 owing to hard or soft water1 7as it is generally termed7 or hard flint or soft floury corn1 that will either scald too much or too little--but this the attentive distiller will soon determine by experience4 ,have your hogshead perfectly sweet1 put into each1 three gallons of cold and three of boiling water1 or more or less of each1 as you find will answer best--then stir in your corn--fill up your boiler1 bring it briskly to a boil--then put to each hogshead twelve gallons boiling water1 giving each hogshead one hundred stirs1 with your mashing stick1 then cover close1 fill up your boiler and keep a good fire under her1 to produce a speedy boil2 before you add the last water1 put into each hogshead one pint of salt1 and a shovel full of hot coals and ashes from under your still1 stir the salt and coals well1 to mix it with your corn1 the coal will remove any bad smell which may be in the hogshead--,should you find on trial1 that rye don't scald enough1 by putting it in after your last water1 you may in that case put in your rye before the last water--but this should be ascertained from several experiments4 ,i have found it to answer best to put in the rye after all the water is in the hogshead1 especially if you always bring the still briskly to a boil--then on your corn put twelve or sixteen gallons boiling water1 7for the last water17 then if you have not already mashed in your rye1 put it in with one gallon good malt to each hogshead1 carefully stirring it immediately very briskly1 for fear of the water loosing its heat1 and until the lumps are all broken1 which you will discover by looking at your mashing stick2 lumps generally stick to it4 ,when done stirring1 cover the hogshead close for half an hour1 then stir it to ascertain whether your grain be sufficiently scalded1 and when nearly scalded enough1 uncover and stir steady until you have it cool enough to stop scalding2 when you see it is scalded enough1 and by stirring that the scalding is stopped1 uncover your hogsheads1 and stir them effectually1 every fifteen minutes1 until they are fit to cool off--remembering that sweet good yeast1 clean sweet hogsheads1 with this mode of mashing carefully1 will produce you a good turn out of your grain4 ,the quantity of corn and rye is generally two stroked half bushels of each1 and one gallon malt4 ,,art4 ,v4 ,to ,mash one third ,rye and two thirds ,corn4 ,this ,i deem the most profitable mashing that a distiller can work1 and if he can get completely in the way of working corn and rye in this proportion1 he will find it the easiest process of mashing4 ,that corn has as much and as good whiskey as rye or any other grain1 cannot be disputed1 and the slop or pot ale is much superior to that of any other grain1 for feeding or fattening either horned cattle or hogs--one gallon of corn pot ale being esteemed worth three of rye1 and cattle will always eat it better--and moreover1 corn is always from one to two shillings per bushel cheaper than rye1 and in many places much plentier--so that by adopting this method and performing it well1 the distiller will find at the close of the year1 it has advantages over all other processes and mixtures of rye and corn1 yielding more profit1 and sustaining the flock better4 ,hogs fatted on this pot ale1 will be found decidedly better than any fatted on the slops of any other kind of mashing4 ,mash as follows4 ,have sweet hogsheads1 good yeast and clean water in your boiler2 when the water is sharp1 warm1 or half boiling1 put into every hogshead you mean to mash at the same time1 six1 eight or as many gallons of the half boiling water1 as will completely wet one bushel corn meal--add then one bushel chopped corn1 stir it with your mashing stick till your corn is all wet2 it is better to put in a less quantity of water first1 and so add as you may find necessary1 until completely wet 7be careful in all mashings1 that your mashing stick be clean71 this is called soaking the corn4 ,then fill up your boiler1 bring her quickly to a boil1 when effectually boiling1 put into every hogshead1 twelve gallons boiling water1 stirring it well after putting in each bucket1 until the lumps are quite broken--cover the hogsheads close1 after a complete stirring--fill up your boiler1 bring her quickly to boil for the last mashing--stir the corn in the hogshead every fifteen minutes1 till your last water is boiling--put into each hogshead one pint salt1 and a shovel full of red hot coals1 stirring it well--then put in each hogshead sixteen gallons of boiling water1 stir it well--cover it close for twenty-five minutes--then put into each hogshead one half bushel rye meal1 and one gallon good chopped malt1 stirring it until the lumps are all broken1 then cover it close1 stir it every half hour1 until you perceive it sufficiently scalded--then uncover it and stir it as often as your other business will permit1 until ready to cool off4 ,in this and every other mashing you must use sweet vessels only and good yeast1 or your labor will be in vain2 and in all kinds of mashing you cannot stir too much4 ,,art4 ,,vi4 ,to ,mash ,corn4 ,this is an unprofitable and unproductive mode of mashing1 but there may be some times when the distiller is out of rye1 on account of the mill being stopped1 bad roads1 bad weather1 or some other cause2 and to avoid the necessity of feeding raw grain to the hogs or cattle1 7presuming every distillery to be depended on for supplying a stock of some kind1 and often as a great reliance for a large stock of cattle and hogs17 in cold weather ,i have found it answer very well1 but in warm weather it will not do4 ,those who may be compelled then from the above causes1 or led to it by fancy1 may try the following method4 ,to one hogshead1 put twelve gallons boiling water1 and one and an half bushels corn1 stir it well1 then when your water boils1 add twelve gallons more1 7boiling hot17 stir it well1 and cover it close1 until the still boils the third time1 then put in each hogshead1 one quart of salt1 and sixteen gallons boiling water1 stir it effectually1 cover it close until you perceive it nearly scalded enough1 then put in two1 or three gallons cold water1 7as you will find to answer best17 and two gallons malt1 or more if it can be spared--stir it well1 then cover it for half an hour1 then uncover and stir it well1 until cold enough to cool off4 ,,art4 ,,vii4 ,to make four gallons from the bushel4 ,this is a method of mashing that ,i much approve of1 and recommend to all whiskey distillers to try it--it is easy in process1 and is very little more trouble than the common method1 and may be done in every way of mashing1 as well with corn or rye1 as also a mixture of each1 for eight months in the year2 and for the other four is worth the trouble of following4 ,i do not mean to say that the quantity of four gallons can be made at an average1 in every distillery1 with every sort of grain1 and water1 or during every vicissitude of weather1 and by every distiller1 but this far ,i will venture to say1 that a still house that is kept in complete order1 with good water1 grain well chopped1 good malt1 hops1 and above all good yeast2 together with an apt1 careful and industrious distiller1 cannot fail to produce at an average for eight months in the year1 three and three quarter gallons from the bushel at a moderate calculation4 ,i have known it sometimes produce four and an half gallons to the bushel1 for two or three days1 and sometimes for as many weeks1 when perhaps1 the third or fourth day1 or week1 it would scarcely yield three gallons2 a change we must account for1 in a change of weather1 the water or the neglect or ignorance of the distiller4 ,for instance1 we know that four gallons of whiskey is in the bushel of rye or corn--certain1 that this quantity has been made from the bushel2 then why not always8 ,because1 is the answer1 there is something wrong1 sour yeast or hogsheads1 neglect of duty in the distiller1 change of grain1 or change of weather--then of course it is the duty of the distiller to guard against all these causes as near as he can4 ,the following method1 if it does not produce in every distillery the quantity above mentioned1 will certainly produce more whiskey from the bushel1 than any other mode ,i have ever known pursued4 ,mash your grain in the method that you find will yield you most whiskey--the day before you intend mashing1 have a clean hogshead set in a convenient part of the distillery2 when your singling still is run off1 take the head off and fill her up with clean water1 let her stand half an hour1 to let the thick part settle to the bottom1 which it will do when settled1 dip out with a gallon or pail1 and fill the clean hogshead half full1 let the hogshead stand until it cools a little1 so that when you fill it up with cool water1 it will be about milk-warm1 then yeast it off with the yeast for making #d gallons to the bushel1 then cover it close1 and let it work or ferment until the day following1 when you are going to cool off2 when the cold water is running into your hogshead of mashed stuff1 take the one third of this hogshead to every hogshead1 7the above being calculated for three hogsheads7 to be mashed every day1 stirring the hogsheads well before you yeast them off4 ,this process is simple1 and ,i flatter myself will be found worthy of the trouble4 ,,art4 ,,viii4 ,to know when ,grain is scalded enough4 ,put your mashing stick into your hogshead and stir it round two or three times gently1 then lift it out and give it a gentle stroke on the edge of your hogshead--if you perceive the batter or musky part fall off your stick1 and there remains the heart of the grain on your mashing stick1 like grains of timothy seed1 then be assured that it is sufficiently scalded1 if not too much1 this hint will suffice to the new beginner1 but experience and observation will enable the most correct judgment4 ,,art4 ,,ix4 ,directions for cooling off4 ,much observation is necessary to enable the distiller to cool off with judgment--which necessity is increased by the versatility of our climate1 the seasons of the year1 and the kinds of water used4 ,these circumstances prevent a strict adherence to any particular or specific mode2 ,i however submit a few observations for the guidance of distillers in this branch4--,if in summer you go to cool off with cold spring water1 then of course the mashed stuff in your hogsheads must be much warmer1 than if you intended cooling off with creek or river water1 both of which are generally near milk warm1 which is the proper heat for cooling off--,in summer a little cooler1 and in winter a little warmer4 ,it will be found that a hogshead of mashed grain will always get warmer1 after it begins to work or ferment4 ,when the mashed stuff in your hogsheads is brought to a certain degree of heat1 by stirring1 which in summer will feel sharp warm1 or so warm1 that you can hardly bear your hand in it for any length of time1 will do for common water1 but for very cold or very warm water to cool off with1 the stuff in the hogsheads must be left colder or warmer1 as the distiller may think most expedient1 or to best suit the cooling off water4 ,when you think it is time to cool off1 have a trough or conveyance to bring the water to your hogsheads ready--let the hogsheads be well stirred1 then let the water run into them slowly1 stirring them all the time the water is running in1 until they are milk warm1 then stop the water1 and after stirring them perfectly1 put in the yeast and stir it until completely incorporated with the mashed stuff1 then cover your hogshead until it begins to ferment or work1 then uncover it4 ,,art4 ,x4 ,to ascertain when ,rye works well in the ,hogshead4 ,when mashed rye begins to work or ferment in the hogsheads1 either in a heavy1 thick1 or light bubbly top1 both of which are unfavorable2 when it rises in a thick heavy top1 you may be sure there is something wrong1 either in the grain1 yeast1 or cooling off4 ,when the top 7as called by distillers7 appear1 with bubbles about the size of a nutmeg1 rising and falling alternately1 with the top not too thick nor too thin1 and with the appearance of waves1 mixed with the grain in the hogshead1 rising and falling in succession1 and when you put your head over the steam1 and it flying into your nose1 will have a suffocating effect1 or when it will instantly extinguish a candle when held over it1 you may feel assured1 it is working well4 ,from these hints and the experience of the distiller1 a judgment may be formed of the state of fermentation and the quality4 ,,art4 ,,xi4 ,to prevent ,hogsheads from working over4 ,if the stuff is cooled off too warm1 or too much yeast is put in the hogsheads1 they will work over1 and of course lose a great deal of spirit1 to prevent which1 take tallow and rub round the chine of the hogsheads a little higher than they ought to work2 it will generally prevent them from rising any higher1 but if they will work over in spite of this remedy1 then drop a little tallow into the stuff1 it will immediately sink the stuff to a proper height4 ,,section ,,iv4 ,,article ,i4 ,observations on the quality of ,rye for distilling4 ,the best rye for distilling is that which is thoroughly ripe1 before it is cut1 and kept dry till threshed2 if it has grown on high or hilly ground1 it is therefore to be preferred1 being then sounder and the grain fuller1 than that produced on low level land--but very often the distiller has no choice1 but must take that which is most convenient2--great care however ought to be observed in selecting sound rye1 that has been kept dry1 is clean and free from cockle1 and all kind of dirt1 advantages will result from fanning it1 or running it through a windmill before it is chopped4 ,,art4 ,,ii4 ,mode of chopping ,rye and the proper size4 ,the mill stones ought to be burrs1 and kept very sharp for chopping rye for distillation2 and the miller ought to be careful not to draw more water on the wheel than just sufficient to do it well1 and avoid feeding the stones plentifully2 because in drawing a plentiful supply of water1 the wheel will compel a too rapid movement of the stones1 of course render it necessary they should be more abundantly fed1 which causes part to be ground dead1 or too fine1 whilst part thereof will be too coarse1 and not sufficiently broken1 so that a difficulty arises in scalding--for in this state it will not scald equally1 and of consequence1 the fermentation cannot be so good or regular2 and moreover as part of it will merely be flattened1 a greater difficulty will arise in breaking the lumps1 when you mash and stir your hogsheads4 ,if burr stones are very sharp1 ,i recommend the rye to be chopped very fine1 but to guard against over-seeding1 or pressing too much on them2 but if the stones are not sharp1 ,i would recommend the rye should be chopped about half fine4 ,distillers in general sustain a loss from having their rye chopped so coarse as ,i have observed it done in common4 ,,art4 ,,iii4 ,chopping or ,grinding ,indian ,corn4 ,indian corn cannot be ground too fine for distilling4 ,,art4 ,,iv4 ,malt ,cannot be ground too coarse1 provided it is done even--there ought to be no fine nor coarse grains in malt1 but ground perfectly alike1 and of the same grade4 ,if ground too fine1 it will be apt to be scalded too much in mashing4 ,malt does not require half the scalding necessary in rye4 ,let the distiller try the experiment of coarse and then of fine ground malt and judge for himself4 ,,art4 ,v4 ,how to choose ,malt4 ,malt is chosen by its sweet smell1 mellow taste1 full flower1 round body and thin skin4 ,there are two kinds used1 the pale and the brown--the pale is the best4 ,,art4 ,,vi4 ,how to build a ,malt kiln in every ,distillery4 ,when setting up your stills1 leave a space of about nine inches for a small furnace between the large ones1 extend it to your chimney and carry up a funnel1 there-from to the loft1 then stop it--here build the kiln on the loft1 about #d or #e feet square1 the walls to be composed of single brick1 #c feet high--lay the bottom with brick1 cover it with a plaster of mortar1 to prevent the floor from taking fire4 ,turn the funnel of the chimney into1 and extend it to the centre of the kiln1 cover the top1 leaving vent holes at the sides for the heat to escape thro'--,place on the top of the kiln1 sheet iron or tin punched full of small holes1 too small to admit the passage of malt2 lay the malt on the top of the tin1 when ready for drying4 ,put coals from under the still furnace into the small furnace leading to the kiln1 which will heat the kiln and dry the malt above1 by adding to or diminishing the quantity of coals1 the heat may be increased or decreased1 as may be found necessary4 ,malt for distilling ought to be dried without smoke4 ,,art4 ,,vii4 ,hops4 ,give a preference to hops of a bright green colour1 sweet smell1 and have a gummy or clammy effect when rubbed between the hands or fingers4 ,,section ,v4 ,,article ,i4 ,how to order and fill the ,singling still when distilling ,rye4 ,scrape1 clean1 and grease the singling still1 fill her up with beer1 and keep a good fire under her1 till she be warm enough to head1 stirring her constantly with a broom1 to prevent the grain from sticking to the bottom or sides1 and burning1 which it is very apt to do when the beer is cold1 but when it comes to boil there is little danger1 prevented by the motion of boiling2 have the head washed clean--when she is ready for the head1 clap it on and paste it2 keep up a brisk fire1 until she begins to drop from the worm1 then put in the damper in the chimney1 and if the fire be very strong1 moderate it a little1 by throwing ashes or water on it1 to prevent her throwing the head1 which she will be very apt to do if very full1 and coming round under a strong fire1 7should the head come1 or be thrown off1 the spirit remaining will scarcely be worth running off74 ,when fairly round and running moderately1 watch her for half an hour2 after which1 unless the fire is very strong all danger is over4 ,should she happen to throw the head1 it is the duty of the distiller to take and 7wash the head and worm--the latter will be found full of stuff7 clean1 clap on the head1 and paste it--but the moment the head is thrown off1 the fire should be drowned out1 and water thrown into the still to prevent her boiling over4 ,it is important that after every run1 or rather before you commence a run1 the distiller should carefully clean out the still1 wipe the bottom dry1 and grease her well1 to prevent her from burning and singeing the liquor4 ,,art4 ,,ii4 ,mode of managing the doubling ,still when making ,whiskey4 ,let the doubling still be carefully cleaned and washed out1 then be filled with singlings and low wines left from the run preceding1 add thereto half a pint of salt and one quart of clean ashes1 which will help to clear the whiskey1 and a handful of ,indian meal to prevent the still from leaking at the cock1 or elsewhere--clean the head and worm1 put on the head1 paste it well2 put fire under and bring her round slowly1 and run the spirit off as slow as possible1 and preserve the water in the cooling tub as cold as in your power4 ,let the liquor as it runs from the worm pass thro' a flannel to prevent the overjuice from the copper1 and the oil of the grain from mixing with the spirit4 ,the first being poisonous1 and the latter injurious to the liquor4 ,the doubling still cannot be run too slow for making good whiskey 444 observe when the proof leaves the worm1 that is when there is no proof on the liquor as it comes from the worm1 if there be ten gallons in your doubling keg1 if so1 run out three more1 which will make in all thirteen gallons first proof whiskey4 ,if the proof leaves the worm at eight gallons1 then run till eleven gallons and so on in proportion1 to the larger or smaller quantity in your keg at the time of the ceasing of the proof4 ,,art4 ,,iii4 ,observations on the advantages of making strong and good ,whiskey with stalement1 c4 ,the distiller who makes whiskey for a market under the government of inspection laws1 too weak1 sustains a loss of a cent for each degree it may be under proof 444 and the disadvantages are increased in proportion to the extent of land carriage4 ,if a distance of seventy miles1 the price of carriage per gallon will be about six cents1 paying the same price for weak or strong 444 not only the disadvantage of paying for the carriage of feints or water1 but the loss in the casks1 which tho' small apparently at first view1 yet if nicely attended to1 will amount in the course of the year to a sum of moment to every distiller or proprietor4 ,to convey my ideas1 or render a more compleat exposition of my impressions as to the actual loss on one waggon load 7predicated on a distance of seventy miles land carriage7 of first proof whiskey1 and that nine degrees under proof4 ,i give the following statement4 #cjj gallons good first proof whiskey at #ej cents1 #aej haling at six cents1 #ah #acb #jj #cjj gallons whiskey nine degrees under proof at #da cents1 #abc haling #ah #aje #jj difference #bg #jj ,this difference of twenty-seven dollars in favor of the distiller1 who sends first proof whiskey1 is not the only advantage1 but he saves in barrels or casks1 what will contain fifty four gallons1 nearly two barrels2 which together with the time saved1 or gained in running good whiskey only1 of filling and measuring it out1 loading1 c4 will leave an advantage of ,i presume1 three dollars in each load4 ,or to verify more satisfactorily1 and ,i hope my readers will not think me too prolix1 as economy cannot be too much attended to in this business1 ,i add a statement predicated on a year's work1 and on the foregoing principles3 ,the distiller of weak whiskey1 in twelve months1 or one year1 distils at the rate of #ajj gallons per week1 or say in the year1 he prepares for a market at the above distance1 #ejjj gallons1 which ought to command #b1ejj ,but he sustains a loss or deduction of #i cents1 #dej ,then the first loss may safely be computed at #dej #aej empty barrels necessary to contain #ejjj gallons1 at #cc-a_/c gallons to the barrel1 estimating the barrel at #gs and #f;d1 is #aej ,this quantity of whiskey1 when reduced to proof1 is #d1ajj gals4 which would have occupied only #abc barrels1 #abc ------- #bg ,then the second loss may be estimated at #bg ,he ought to have made this quantity of #dajj gallons in nine months and three weeks1 but we will say #aj months1 sustaining a loss of two months in the year4 #c;d item of loss4 ,hire of distiller for #b months at #ab #bd #jj #dth do4 ,rent of distillery do4 at #ae per annum4 #f #ff #eth do4 ,one sixth of the wood consumed1 7at the rate of #ajj cords per annum17 #af cords1 #bj #jj #fth do4 ,one sixth of the ,malt1 do4 say #ij bushels1 #ij #jj #gth do4 ,is the wear and tear of stills1 vessels1 c4 #ab #cd ------- #fcj ,showing hereby a total annual loss to the careless distiller1 of six hundred and thirty dollars1 and a weekly loss of twelve dollars and three cents in the whiskey of nine degrees below proof--our ninth part of which is seventy dollars1 which is the sum of loss sustained on each degree in this quantity of whiskey4 ,the foregoing ,i flatter myself will not only show the necessity of care1 cleanliness1 industry and judgment1 in the business of distilling2 a business professed to be known1 by almost every body--but in reality quite a science1 and so abstruse as to be but too imperfectly understood2 and moreover1 the value of time1 so inestimable in itself1 the economy of which is so rarely attended to4 ,,art4 ,,iv4 ,distilling of ,buckwheat4 ,buckwheat is an unprofitable grain for the distillers when distilled by itself1 but when mixed with rye1 it will yield nearly as much as rye2 but ,i would by no means recommend the use of it when it can be avoided4 ,tho' sometimes necessity requires that a distiller should mash it for a day or two1 when any thing is the matter1 or that grain cannot be procured4 ,in such event1 the directions for distilling rye1 or rye and corn may be followed1 but it requires a much larger quantity of boiling water and if distilled by itself2 it is necessary some wheat bran be mixed with it to raise it to the top of the hogshead3 but by no means use buckwheat meal in making yeast4 ,,art4 ,v4 ,distilling of ,potatoes4 ,this is a branch of distilling that ,i cannot too highly recommend to the attention of every ,american--nor can the cultivation of this valuable vegetable be carried to a too great extent1 the value of which ought to be known to every planter and it some times has awakened my surprise that they are not more cultivated1 as it is notorious that they will sustain1 and be a tolerable food for every thing possessing life on this earth--and as they produce a brandy1 if properly made1 of fine flavour4 ,i hope yet to see the day when it will take precedence of ,french brandy and ,west-,india spirits1 and thereby retain in our own country1 the immense sums at present expended on those foreign liquors2 which1 tho' benefitted by the sea voyage1 yet often reaches us in a most pernicious state1 and is frequently adulterated here4 ,could the ,american farmer be brought to raise a larger quantity of potatoes than necessary for his consumption at home1 the price would be lowered1 and the distiller might commence the distillation of them with greater propriety4 ,that they contain a great deal and a very good spirit1 ,i am certain1 and moreover1 after distillation will yield as great a quantity of good wholesome food for cattle or hogs1 as rye or any other grain4 ,if distillers could be brought to try the experiment of distilling ten or twelve bushels annually1 ,i venture to predict that it would soon become a source of profit to themselves1 encouragement to the farmer1 and be of benefit to our country at large4 ,one acre of ground1 if well farmed1 will produce from fifty to one hundred bushels of potatoes1 but say sixty on an average4 ,one hundred farmers each planting one acre1 would yield six thousand bushels1 which will yield at least two gallons of spirit to each bushel2 thus1 twelve thousand gallons of wholesome spirit may be produced1 and with care1 as good as necessary to be drank4 ,each farmer proceeding in this way1 would have one hundred and twenty gallons spirit1 as much as he may have occasion to use in the year1 which would save the price of some acres of wheat or one hundred and twenty gallons rye whiskey4 ,each acre worked in potatoes will be in better order to receive a crop of wheat1 barley1 rye1 or any kind of grain1 than from any other culture4 ,the farmer often receiving the advantage of a double crop1 at the expense of seed and labor4 ,they grow equally well in every soil and climate1 in poor as well as rich ground--provided the thin soil be manured1 and the potatoes plastered with plaster of ,paris2 and moreover1 they are easier prepared for distilling than either apples1 rye or corn1 as ,i shall show hereafter when ,i come to treat of the mode of preparation2 and in order to demonstrate the advantages that would arise to the farmer and distiller2 ,i add a statement of the probable profits of ten acres of potatoes1 and that of a like number of acres of rye1 to shew which offers the greatest advantages4 ,potatoes ,,dr4 ,ten acres at #fj bushels is #fjj bushels at #cc cents #aih #jj ,rye4 ,ten acres of ,rye1 at #cj bushels per acre1 is #cjj bushels at #fj cents #ahj #jj ,,cr4 #fjj bushels yielding #b gallons to the bushel1 #abjj gallons at #ej cents #fjj ----- #djb ,,cr4 #cjj bushels yielding #c gallons to the bushel1 #ijj gallons at #ej cents #dej ----- #bgj ,balance in favor of ,potatoes #acb ,thus a balance of one hundred and thirty two dollars would appear in favor of the yield of potatoes4 ,i would not pretend to say that ten acres of ,potatoes will not take more labor than ten acres of rye1 but this far ,i will venture to say1 that the profits arising from the sale of this brandy1 will more than double pay the additional expense of raising them1 besides the ground will be in much better condition to receive a crop of wheat1 than the rye ground1 nay1 will be enriched from the crop1 whilst the rye ground will be greatly impoverished4 ,,art4 ,,vi4 ,receipt to prepare ,potatoes for ,distilling4 ,wash them clean1 and grind them in an apple mill1 and if there be no apple mill convenient1 they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water1 and stir it well for half an hour1 then cover it close until the potatoes are scalded quite soft1 then stir them often until they are quite cold--then put into each hogshead about two quarts of good yeast and let them ferment1 which will require eight or ten days--the beer then may be drawn off and distilled1 or put the pulp and all into the still1 and distill them as you do apples4 ,i have known potatoes distilled in this way to yield upwards of three gallons to the bushel4 ,,art4 ,,vii4 ,pumpions ,may be prepared by the same process used in preparing potatoes1 with the exception of not scalding them so high1 nor do they require so much yeast4 ,,art4 ,,viii4 ,turnips ,will produce nearly as much spirit as potatoes1 but not so good4 ,they must be prepared in the same manner4 ,,art4 ,,ix4 ,how to distil ,apples4 ,apples ought to be perfectly ripe for distillation1 as it has been ascertained from repeated trials1 that they produce more and better spirit1 7as well as cider71 when fully ripe than if taken green1 or the ripe and unripe mixed--if taken mixed it will not be found practicable to grind them evenly1 or equally fine2 those fully ripe will be well ground1 whilst those hard and unripe will be little more than broken or slightly bruised--and when this coarse and fine mixture is put into a hogshead to work or ferment1 that fully ripe and fine ground1 will immediately begin1 and will be nearly if not quite done working before the other begins1 and of course nearly all the spirit contained in the unripe fruit will be lost--and if it is left standing until the ill ground unripe fruit is thoroughly fermented1 and done working1 you will perceive that a large portion of the spirit contained in the ripe well ground fruit is evaporated and of course lost4 ,but if the fruit be all ripe and evenly ground1 of course then it will work regularly and can be distilled in due and right order1 and will produce the greatest quantity of spirit1 and much superior to that produced from uneven1 ill-ground or unripe fruit4 ,apples cannot be ground too fine4 ,,art4 ,x4 ,how to order ,apples in the ,hogsheads4 ,when the apples are ground put them into open hogsheads to ferment1 taking care not to fill them too full1 or they will work over2 set them under cover1 as the sun will sour them too soon1 if permitted to operate on them1 and by his heat extract a considerable quantity of the spirit1 if the weather be warm they will work fast enough1 provided you have a sufficient supply of hogsheads to keep your stills agoing in due time and order2 about twenty hogsheads are sufficient to keep one singling still of one hundred and ten gallons agoing1 if you distil the pumice with the juice1 but if you press off the apples after they are done working1 you must have three times that number4 ,in warm weather five or six days is long enough for apples to work1 as it is always better to distil them before they are quite done working1 then to let them stand one hour after the fermentation ceases4 ,,art4 ,,xi4 ,how to work ,apples slow or fast4 ,if the hogsheads ripens too fast for your stills1 add every day to each hogshead four gallons cold spring water1 putting it into a hole made in the centre of the apples1 with a large round stick of wood2 by thus putting it into the centre of the hogshead1 it will chill the fermentation1 and thereby prevent the fruit from becoming ripe sooner than it may suit the convenience of the distiller4 ,but ,i think it advisable that distillers should take in no more apples than they can properly manage in due time4 ,if the weather be cold1 and the apples do not ripen so fast as you wish1 then add every twelve hours1 four gallons boiling1 or warm water1 which will ripen them if the weather be not too cold in four days at farthest4 ,,art4 ,,xii4 ,how to judge when ,apples are ready for distilling4 ,put your hand down into the hogsheads amongst the apples as far as you can1 and bring out a handful of pugs--squeeze them in your hand1 through your fingers1 observe if there be any core1 or lumps of apples un-digested1 if none1 you may consider them as sufficiently fermented and quite ready for distilling4 ,it may also be ascertained by tasting and smelling the cider or juice1 which rises in the hole placed in the centre2 if it tastes sweet and smells strong1 it is not yet ready1 but when quite fermented1 the taste will be sour1 and smell strong1 which is the proper taste for distilling4 ,a nice discriminating attention is necessary to ascertain precisely1 when the fermentation ceases1 which is the proper moment for distillation1 and ,i would recommend1 rather to anticipate1 than delay one hour after this period4 ,,art4 ,,xiii4 ,how to fill and order the singling ,still1 when running ,apple singlings4 ,when you perceive your apples ready for distilling1 fill the singling still with apples and water2 using about half a hogshead apples in a still of #aaj gallons1 the residue water1 first having cleaned the still well1 and greased her previous to filling--put fire under her and bring her ready to head1 as quick as possible1 stirring the contents well with a broom until ready to head1 of which you can judge by the warmth of the apples and water1 which must be rather warm to bear your hand in it any length of time4 ,wash the still head and worm clean1 put on the head1 paste it1 keeping a good fire until she runs at the worm2 run off #ad gallons briskly1 and catch the feints in a bucket to throw into the next still full1 if the singling still too fast1 provided she does not smoke at the worm4 ,when the first still full is off1 and before you go to fill her the second time1 draw or spread the coals that may be under her1 in the furnace1 and fill the furnace with wood4 ,shut up your furnace door and put in your damper2 by proceeding thus1 you cool the still and avoid burning her2 this plan ,i deem preferable to watering out the fire4 ,when empty1 rinse the still round with cold water1 scrape and grease her1 then she will be ready to receive a second charge4 ,care is necessary in scraping and greasing your still every time she is emptied1 if this is neglected1 the brandy may be burnt and the still injured4 ,,art4 ,,xiv4 ,how to double ,apple ,brandy4 ,fill the doubling still with singlings1 and add a quart of lime1 7which will clear it7 put fire under her and bring her to a run briskly--after she runs1 lessen the fire and run her as slow as possible4 ,slow running will prevent any of the spirit from escaping1 and make more and better brandy1 than fast running4--,let the liquor filter thro a flannel cloth from the worm4 ,,art4 ,,xv4 ,how to prepare ,peaches4 ,peaches like apples ought to be equally ripe1 in order to insure an equal and regular fermentation--for where ripe and unripe fruit are thrown into the same hogshead1 and ordered for distillation in this way a disadvantage is sustained4 ,i therefore recommend to farmers and distillers1 when picking the peaches to assort them when putting them in hogsheads1 all soft ripe peaches may go together1 as also those which are hard and less ripe--this will enable a more regular fermentation1 and though the hard and less ripe1 will take a longer time1 than the soft and ripe to ferment1 and yield less1 yet the disadvantage will not be so great1 as if mixed4 ,they ought to be ground in a mill with metal nuts1 that the stone and kernel may be well broken4 ,the kernel when thus broken will give a finer flavor to the brandy1 and increase the quantity4 ,when they are ground they must be placed in hogsheads and worked in the same way with apples1 but distilled sooner or they will lose much more spirit by standing any time after fermentation than apples4 ,it is therefore better to distil them a short time before they are done working than at any period after4 ,,art4 ,,xvi4 ,how to double and single ,peach ,brandy4 ,the same process must be observed in running off peaches as in apples1 except that the singling still ought not to be run so fast1 nor so much fire kept under her1 and more water used to prevent burning4 ,,section ,,vi4 ,,article ,i4 ,the best method of setting ,stills4 ,if stills are not set right1 great injury may accrue to them1 in burning and damaging the sides1 singeing the whiskey1 and wasting of fuel too1 are not the only disadvantages2 but more damage may be done in six months1 than would pay a man of judgment for putting up twenty pair4 ,if they are set with their bottoms to the fire1 they are very apt to burn1 without the utmost care of the distiller1 in stirring her when newly filled with cold beer1 until she is warm1 and by previously greasing the bottom well when empty4 ,if wood be plenty1 stills ought to be set on an arch1 but if scarce1 the bottom ought to be set to the fire4 ,the following method is calculated for a furnace of either two or four feet long1 and with the bottoms exposed1 or on an arch as the distiller may fancy4 ,make up a quantity of well worked mortar1 composed of the greater proportion of good clay1 a little lime and cut straw4 ,lay the bottom of the furnace with flag stones1 or good brick1 from two to four feet long1 as may be deemed most proper1 let it be from twelve to sixteen inches wide1 and from twelve to fourteen high4 ,then if it is designed to turn an arch1 set the end of a brick on each wall of the furnace1 leaning them over the furnace1 till they meet in the middle--so continue the range on each side1 until the furnace is completely covered in1 leaving a small hole for the flue leading to the chimney behind1 leaning towards the side1 from which the flue is to be started1 to proceed round the bilge of the still1 which passage must be ten by four inches wide4 ,after completing the arch as described1 lay thereon a complete bed of mortar1 well mixed with cut straw1 set the still thereon1 levelling her so that she will nearly empty her self by the stoop towards the cock2 then fill up all round her with mortar to the lower rivets1 carefully preventing any stone or brick from touching her1 7as they would tend to burn her7 444 then build the fender or fenders2 being a wall composed of brickbats and clay well mixed with cut straw1 build it from the commencement of the flue1 and continue it about half round the still 444 this is to prevent the flames from striking the still sides1 in its hot state1 immediately after it leaves the furnace1 presuming that it will terminate before it reaches the end of this little wall or fender1 between which1 and the still1 a space of two inches ought to be left for the action of the heat1 which space preserves1 and prevents the wall or fender1 from burning the still2 the mode in common practice1 being to place it against the still1 which will certainly singe or burn her4 ,when this defender is finished1 commence a wall1 which continue round1 laying a brick for a foundation1 about four inches from the lower rivets2 thus raising this wall for the flue1 continuing it at an equal distance from the still1 leaving a concave to correspond with the bilge of the still1 and to be of precisely the same width and height all round the still4 ,this precaution is absolutely necessary in building the wall of the flue exactly to correspond with the form of the still1 and equally distant all round1 for reasons #ast4 ,the fire acts with equal force on every part of the still1 and a greater heat may be applied to her1 without burning4 #b;d4 ,it has a great tendency to prevent the still house from smoking4 ,when the wall of the flue is completed round the still1 and raised so high1 that a brick when laid on the top of the wall will extend to the rivets in the breast of the still or upper rivets1 then completely plaster very smooth and even1 the inside of the flue1 and then cover the flue with a layer of brick1 with a slight fall1 or leaning a little from the still outwards1 so that if water were dropped thereon1 it would run off outwardly1 carefully laying a layer of clay on the top of the wall1 on which the brick may rest1 and thereby prevent the brick from burning the still2 carefully forming the brick with the trowel1 so as to fit the wall and rest more safely--cautiously covering them well with clay1 c4 and closing every crevice or aperture1 to prevent smoak from coming thro' or the heat from deserting the flue till it passes to the chimney from the flue2 then fill the still with water1 and put a flow fire under her to dry the work4 ,when the wall begins to dry1 lay on a coat of mortar1 7such as the next receipt directs71 about two inches thick1 when this begins to dry1 lay a white coat of lime and sand-mortar1 smoothing well with a trowel2 rubbing it constantly and pressing it severely with the trowel to prevent it from cracking4 ,there are many modes of setting stills and bringing the fire up by flues variously constructed1 but ,i have found the foregoing plan to afford as great a saving of fuel1 and bringing the still to a boil as early as any other4 ,,art4 ,,ii4 ,how to prevent the ,plastering round ,stills from cracking4 ,this method of making water proof plastering on stills1 is done entirely in making the mortar1 and putting it on1 in making which1 good clay and lime are absolutely necessary4 ,when the mortar for the first coat is thoroughly worked1 put as much brock of rye straw into it1 as can be worked in1 so that when the coat is put on1 it may have a greater appearance of straw than mortar1 when dry1 and covered with the second coat composed of lime mortar1 well rubbed and pressed with the trowel until it be dry4 ,a covering put on of those materials1 will be found to continue firm and compact without cracking1 as in the common mode4 ,the best method of boiling two1 three or more ,stills or ,kettles with one fire or furnace4 ,this method has been found to answer in some instances1 and may perhaps do generally if properly managed4 ,i will here give the result of my own experiments4 ,i set a singling still holding #ahj gallons on a furnace of #ah by #ad inches1 and #d feet six inches long1 with the bottom to the fire1 she had a common head and worm with scrapers and chains in her4 ,i extended the flue1 7or after passing it round her71 to the doubling still which it likewise went round--but to prevent too much heat from passing to the doubling still1 ,i fixed a shutter in the flue of the singling still1 immediately above the intersection of the flue of the doubling still1 to turn all the heat round her1 and another shutter in the flue of the doubling still at the intersection of the flue of the singling still1 to shut the heat off from the doubling still if necessary4 ,with this fixture ,i run six hogsheads off in every twenty four hours and doubled the same1 with the same heat and fire4 ,i likewise had a boiler under which ,i kept another fire1 which two fires consumed about three cords and an half of wood per week1 distilling at the rate of sixty-five bushels of grain per week1 and making about one hundred and ninety gallons in the same time4 ,before ,i adopted this method ,i kept four fires agoing1 and made about the same quantity of whiskey1 consuming about four and an half cords of wood per week1 and was obliged to have the assistance of an additional distiller per week4 ,i have since heard of the adoption of this plan with more success than ,i experienced4 ,,art4 ,,iii4 ,to set a doubling ,still4 ,as spirits can hardly be burned or singed in a doubling still1 if not before done in singling1 all the precaution necessary is to set them in the best method for saving fuel1 and preserving the still4 ,the instructions given for setting a singling still1 is presumed to be adequate to setting a doubling still4 ,how to prevent the singling ,still from burning4 ,if the singling still be well set1 and is carefully greased with a piece of bacon1 tallow or hard soap1 every time she is filled1 she will seldom burn1 but if she does burn or singe notwithstanding these precautions1 it will be advisable to take her down and set her up a new ten times1 rather than have her burned4 ,,section ,,vii4 ,,article ,i4 ,how to clarify ,whiskey1 c4 ,take any vessel of convenient size1 take one end out and make it clean1 by scalding or otherwise2 bore the bottom full of holes1 a quarter of an inch in diameter--lay thereon three folds of flannel1 over which spread ground maple charcoal and burnt brick-dust1 made to the consistence of mortar1 with whiskey1 about two inches thick1 pour your whiskey or brandy thereon1 and let it filter thro' the charcoal1 flannel1 c4 after which you will find the spirit to have scarcely any taste or smell of whiskey4--,elevate the filtering cask so as to leave room to place a vessel to receive the spirit under it4 ,,art4 ,,ii4 ,how to make a ,brandy resembling ,french ,brandy1 from ,rye ,whiskey or ,apple ,brandy4 ,clarify the whiskey as the above receipt directs1 after thus purifying1 add one third or one fourth of ,french brandy1 and it will be then found strongly to resemble the ,french brandy in taste and smell--and if kept a few years1 will be found more salutary and healthful than ,french brandy alone4 ,this mode of clarifying rids the spirit of any unpleasant flavour received in the process of distillation or from bad materials1 and moreover1 from all those vicious1 poisonous properties contracted in the still or worm from copper2 such as foetid oil from the malt1 which frequently unites with the verdigris1 and combines so effectually with whiskey1 that it may possible require a frequent repetition of this mode of clarifying1 to rid it completely of any unpleasant taste or property contracted as above stated4 ,,art4 ,,iii4 ,how to make a ,spirit resemble ,jamaica ,spirit out of ,rye ,whiskey4 ,this is done precisely in the manner laid down in the receipt for ,french brandy4 ,,art4 ,,iv4 ,how to make a resemblance of ,holland ,gin out of ,rye ,whiskey4 ,put clarified whiskey1 with an equal quantity of water1 into your doubling still1 together with a sufficient quantity of juniper berries1 prepared2 take a pound of unflacked lime1 immerse it in three pints of water1 stir it well--then let it stand three hours1 until the lime sinks to the bottom1 then pour off the clear lime water1 with which boil half an ounce of isinglass cut small1 until the latter is dissolved--then pour it into your doubling still with a handful of hops1 and a handful of common salt1 put on the head and set her a running2 when she begins to run1 take the first half gallon 7which is not so good71 and reserve it for the next still you fill--as the first shot generally contains something that will give an unpleasant taste and colour to the gin4 ,when it looses proof at the worm1 take the keg away that contains the gin1 and bring it down to a proper strength with rain water1 which must previously have been prepared1 by having been evaporated and condensed in the doubling still and cooling tub4 ,this gin when fined1 and two years old1 will be equal1 if not superior to ,holland gin4 ,the isinglass1 lime water and salt1 helps to refine it in the still1 and the juniper berries gives the flavor or taste of ,holland gin4 ,about thirteen pounds of good berries1 are sufficient for one barrel4 ,be careful to let the gin as it runs from the worm1 pass thro' a flannel cloth1 which will prevent many unpleasant particles from passing into the liquor1 which are contracted in the condensation1 and the overjuice imbibed in its passage thro' the worm4 ,,art4 ,v4 ,the best method of making common country ,gin4 ,take of singlings a sufficient quantity to fill the doubling still1 put therein ten or twelve pounds of juniper berries1 with one shovel full of ashes1 and two ounces alum--put on the bead1 and run her off1 as is done in making whiskey4 ,this is the common mode of making country gin2 but is in this state little superior to whiskey1 save as to smell and flavor4 ,it is therefore in my mind1 that the mode of clarifying1 prescribed1 ought to be pursued in all distilleries1 so far as necessary to make a sufficient quantity of good spirit for any market convenient--the supply of respectable neighbors1 who may prefer giving a trifle more per gallon1 than for common stuff and for domestic use4 ,and moreover1 ,i think the distiller will meet a generous price for such clarified1 and pure spirit1 as he may send to a large mercantile town for sale--as brewers and others1 frequently desire such for mixing1 brewing1 making brandies in the ,french and ,spanish mode1 and spirits after the ,jamaica custom4 ,and after the establishment of a filtering tub or hopper1 prepared as before described1 with holes1 flannel or woollen cloth1 and plenty of maple charcoal1 and burnt brick-dust1 a distiller may always find leisure to attend to the filtration2 indeed it will be found as simple and easy1 as the process for making ley from ashes in the country for soap4 ,but ,i would suggest that spirit prepared and clarified in this way1 should be put into the sweetest and perfectly pure casks4 ,new barrels will most certainly impart color1 and perhaps some taste1 which would injure the sale1 if intended for a commercial town market1 and for brewing1 or mixing with spirits1 from which it is to receive its flavor4 ,for my own use1 ,i would put this spirit into a nice sweet cask1 and to each barrel ,i would add a pint of regularly1 and well browned wheat1 not burned but roasted as much as coffee4 ,the taste of peach brandy may be imparted to it by a quantity of peach stone kernels1 dried1 pounded and stirred into the cask2 in this way1 those who are fond of the peach brandy flavor1 may drink it without becoming subject to the pernicious consequences that arise from the constant use of peach brandy4 ,peach brandy1 unless cleansed of its gross and cloying properties1 or is suffered to acquire some years of age1 has a cloying effect on the stomach1 which it vitiates1 by destroying the effect of the salival and gastric juices1 which have an effect on aliment1 similar to that of yeast on bread1 and by its singular properties prevents those juices from the performance of their usual functions in the fermentation of the food taken into the stomach--producing acid and acrimonious matter1 which in warm climates generates fevers and agues4 ,apple brandy has not quite a similar but equally pernicious effect1 which age generally removes--indeed1 age renders it a very fine liquor1 and when diluted with water1 makes a very happy beverage1 gives life and animation to the digesting powers1 and rarely leaves the stomach heavy1 languid and cloyed4 ,then both those1 7indeed1 all liquors17 ought to be avoided when new1 by persons of delicate habit1 and those who do not exercise freely4 ,a severe exercise and rough life1 generally enables the stomach to digest the most coarse food1 by liquor1 however new4 ,on fining ,liquors4 ,isinglass is almost universally used in fining liquors4 ,take about half an ounce to the barrel--beat it fine with a hammer1 lay it in a convenient vessel1 pour thereon two gallons whiskey1 or a like quantity of the liquor you are about to fine1 let it soak two or three days1 or till it becomes soft enough to mix--then stir it effectually1 and add the white and shells of half a dozen eggs--beat them up together and pour them into the cask that is to be fined1 then stir it in the cask1 bung it slightly1 after standing three or four days it will be sufficiently fine1 and may be drawn off into a clean cask4 ,,art4 ,,vi4 ,on colouring ,liquors4 ,one pound of brown sugar burnt in a skillet almost to a cinder1 add a quart of water1 which when stirred1 will dissolve the sugar--when dissolved1 this quantity will color three barrels4 ,a pint of well parched wheat put into a barrel will colour it1 and give more the appearance of a naturally acquired colour1 and an aged taste or flavor4 ,,art4 ,,vii4 ,to correct the taste of singed ,whiskey4 ,altho' this cannot be done effectually without clarifying1 as prescribed1 but ,bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the barrel4 ,,art4 ,,viii4 ,to give an aged flavor to ,whiskey4 ,this process ought to be attended to by every distiller1 and with all whiskey1 and if carefully done1 would raise the character1 and add to the wholesomeness of domestic spirits4 ,it may be done by clarifying the singlings as it runs from the still--let the funnel be a little broader than usual1 cover it with two or more layers of flannel1 on which place a quantity of finely beaten maple charcoal1 thro' which let the singlings filter into your usual receiving cask4 ,when doubling1 put some lime and charcoal in the still1 and run the liquor thro' a flannel--when it loses proof at the worm1 take away the cask1 and bring it to proof with rain water that has been distilled4 ,to each hogshead of whiskey1 use a pound of ,bohea tea1 and set it in the sun for two weeks or more1 then remove it to a cool cellar1 and when cold it will have the taste and flavor of old whiskey4 ,if this method was pursued by distillers and spirits made #b;d and #c;d proof1 it would not only benefit the seller1 but would be an advantage to the buyer and consumer--and was any particular distiller to pursue this mode and brand his casks1 it would raise the character of his liquor1 and give it such an ascendancy as to preclude the sale of any other1 beyond what scarcity or an emergency might impel in a commercial city4 ,if distillers could conveniently place their liquor in a high loft1 and suffer it to fall to the cellar by a pipe1 it would be greatly improved by the friction and ebullition occasioned in the descent and fall4 ,,section ,,viii4 ,,article ,i4 ,observations on ,weather4 ,some seasons are better for fermentation than others4 ,should a hail storm occur in the summer1 the distiller should guard against cooling off with water in which hail is dissolved1 for it will not work well4 ,if a thundergust happens when the hogsheads are in the highest state of fermentation1 the working will nearly cease1 and the stuff begin to contract an acidity4 ,and when in the spring the frost is coming out of the ground1 it is unfortunate when the distiller is obliged to use water impregnated with the fusions of the frost1 such being very injurious to fermentation--,those changes and occurrences ought to be marked well1 to enable a provision against their effects4 ,this will be found difficult without the assistance of a barometer1 to determine the changes of the weather--a thermometer1 to ascertain correctly the heat of the atmosphere1 and to enable a medium and temperature of the air to be kept up in the distillery2 and from observation to acquire a knowledge of the degree of heat or warmth1 in which the mashing in the hogsheads ferments to the greatest advantage1 and when this is ascertained1 a distiller may in a close house sufficiently ventilated1 and provided with convenient windows1 always keep up the degree or temperature in the air1 most adapted to the promotion of fermentation1 by opening his windows or doors to admit air1 as a corrective2 or by keeping them closed in proportion to the coldness of the weather3--,and a hydrometer1 useful in measuring and ascertaining the extent of water4 ,instructions for the management of those instruments generally attend them1 it is therefore unnecessary for me to go into a detail on this subject4--,but it is absolutely necessary that the careful and scientific distiller should possess them1 especially the two former1 to guard against the changes of the weather1 and preserve the atmosphere in the distillery1 always equally warm4 ,,art4 ,,ii4 ,observations on ,water4 ,distillers cannot be too particular in selecting good water for distilling1 when about to erect distilleries4 ,any water will do for the use of the condensing tubs or coolers1 but there are many kinds of water that will not answer the purpose of mashing or fermenting to advantage2 among which are snow and limestone water1 either of which possess such properties1 as to require one fifth more of grain to yield the same quantity of liquor1 that would be produced while using river water4 ,any water will answer the distillers purpose1 that will dissolve soap1 or will wash well with soap1 or make a good lather for shaving4 ,river or creek water is the best for distilling except when mixed with snow or land water from clay or ploughed ground4 ,if no river or creek water can be procured1 that from a pond1 supplied by a spring1 if the bottom be not very muddy will do1 as the exposure to the sun1 will generally have corrected those properties inimical to fermentation4 ,very hard water drawn from a deep well1 and thrown into a cistern1 or reservoir and exposed to the sun and air for two or three days1 has been used in mashing with success1 with a small addition of chop grain or malt4 ,i consider rain water as next in order to that from the river1 for mashing and fermentation4 ,mountain1 slate1 gravel and running water1 are all preferable to limestone1 unless impregnated with minerals--many of which are utterly at variance with fermentation4 ,with few exceptions1 ,i have found limestone1 and all spring water too hard for mashing1 scalding or fermenting4 ,,art4 ,,iii4 ,precautions against ,fire ,cannot be too closely attended to4 ,the store house1 or cellar for keeping whiskey in1 ought to be some distance from the distillery1 and the liquor deposited1 and all work necessary in it done by day1 to avoid all possible danger arising from candles or lamps1 from which many serious calamities have occurred4 ,suppose the cellar or place of deposit to be entered at night by a person carrying a lamp or candle1 and a leaking cask takes his attention1 in correcting the leak1 he may set his lamp on the ground covered with whiskey1 or he may drop by chance one drop of burning oil on a small stream of whiskey1 which will communicate like gun powder1 and may cause an explosion1 which may in all likelihood destroy the stock on hand1 the house1 and the life of the individual4--,on this subject it is not necessary ,i should say much1 as every individual employed about a distillery must have some knowledge of the value of life and property4 ,,section ,,ix4 ,,article ,i4 ,the duty of the owner of a ,distillery4 ,the main and first object of the proprietor of a distillery1 is gain or profit--and the second1 it is natural1 should be the acquiring a character or reputation for his liquor1 and a desire to excel neighboring distilleries--in both of which1 neglect and sloth will insure disappointment4 ,the active1 cleanly1 industrious and attentive proprietor uses the following means4 ,first4 ,he provides his distillery with good sound grain1 hogsheads1 barrels1 kegs1 funnels1 brooms1 malt1 hops1 wood1 c4 of all of which he has in plenty1 nicely handled1 and in good order4 ,he also provides an hydrometer1 thermometer1 and particularly a barometer1 duly observing the instructions accompanying each1 their utility and particular uses4 ,secondly4 ,he is careful that his distiller does his duty1 of which he can be assured only1 by rising at four o'clock1 winter and summer1 to see if the distiller is up and at his business1 and that every thing is going well--and to prepare every thing and article necessary--to attend and see the hogs fed1 and that the potale or slop be cold when given1 and that the cattle be slopped--that the stills are not burning1 nor the casks leaking1 c4 c4 ,he observes the barometer1 points out any changes in the weather1 and pays an unremitted attention1 seeing that all things are in perfect order1 and enforcing any changes he may deem necessary4 ,on the other hand1 indolence begets indolence--,the proprietor who sleeps till after sun rise1 sets an example to his distiller and people1 which is too often followed--the distillery becomes cold from the want of a regular fire being kept up in her--the hogsheads cease to work or ferment1 of consequence1 they will not turn out so much whiskey--and there is a general injury sustained4 ,and it may often occur1 that during one1 two or three days in the week1 the distiller may want grain1 wood1 malt1 hops or some necessary--and perhaps all those things may be wanting during the same day 444 and of course1 the distiller stands idle4 ,the cattle1 hogs1 c4 suffer2 and from this irregular mode of managing1 ,i have known the proprietor to sink money1 sink in reputation1 and rarely ever to attribute the effect to the right cause4 ,system and ,method4 ,a well timed observance of system and method are necessary in all the various branches of business pursued1 and without which none succeeds so well4 ,and whilst the industrious1 attentive and cleanly proprietor1 may with certainty1 calculate on a handsome profit and certain advantages to result from this business4 ,he who conducts carelessly1 may as certainly reckon on sustaining a general loss4 ,,art4 ,,ii4 ,the duty of an hired ,distiller ,is to rise at four o'clock every morning4 ,wash and clean out the boiler1 fill her up with clean water1 put fire under her1 and to clean1 fill and put fire under the singling still--to collect and put in order for mashing1 his hogsheads--and as soon as the water is warm enough in the boiler to begin mashing1 which he ought to finish as early in the day as possible2 for when the mashing is done1 he will have time to scald and clean his vessels1 to attend his doubling and singling still1 to get in wood for next day1 and to make his stock yeast1 if new yeast is wanting4 ,in short1 the distiller ought to have his mashing finished by twelve o'clock every day1 to see and have every thing in the still house1 under his eye at the same time2 but he ought never to attempt doing more than one thing at once--a distiller ought never to be in a hurry1 but always busy4 ,i have always remarked that the bustling unsteady distiller attempts doing two or three things at once1 and rarely ever has his business in the same state of forwardness with the steady methodical character4 ,,section ,x4 ,,article ,i4 ,profits of a ,common ,distillery4 ,profits arising from a distillery with two common stills1 one containing #aaj gallons1 and one containing #fe gallons that is well conducted for #aj months4 ,the calculations predicated on a site1 distant about #fj miles from market4 ,due regard is paid to the rising and falling markets in the following statement4 ,the selling price of whiskey will always regulate the price of grain1 the distiller's wages1 the prices of malt1 hops1 hauling1 c4 is rather above than below par4 ,distillery1 ,dr4 ,to #ajgg bushels corn1 at #ej cents per bushel1 is #ech #ej #ecc bushels rye1 at #fj cents #cji #hj #if bushels malt1 at #gj ditto #fg #bj #agjf bushels total4 #fj pounds hops at #be cents per pound #ae #ajj cords of wood1 at #b dollars #bjj ,distiller's wages per year and boarding #bjd #gj ,hauling whiskey1 at #d cents per gallon #bjd #gj #ej poor hogs at #d dollars each #bjj --------- #agci #ij ,contra ,cr4 ,by #eaah gallons whiskey1 at #ei cents per gallon #beei #ej fat hogs at #g dollars each #cej --------- #bici --------- ,leaving a balance of #aadc #aj ,i have charged nothing for hauling of grain1 c4 as the feed or slop for milk cows1 young cattle1 and fatting cattle1 will more than pay that expense4 ,an estimate of the profits arising from a patent distillery1 7col4 ,anderson's patent improved7 #a still of #aaj with a patent head1 #a still of #he gallons for a doubling still1 and a boiler of metal1 holding #aaj gallons4 ,distillery1 ,dr4 ,to #bded bushels corn1 at #ej cents per bushel #abbg #abaf do4 rye1 at #fj cents do4 #gbi #fj #bjj do4 malt at #gj cents do4 #adj --------- #chgj #abj pounds hops1 at #be cents per pound #cj #ajj cords wood1 at #b dollars per cord #bjj #b distillers wages1 boarding1 c4 #djj ,hauling whiskey1 per gallon at #d cents #dfd #dj #abj poor hogs at #d dolls4 each #dhj ,total expense #cfga ,contra1 ,cr4 ,by #aafaj gallons whiskey1 at #ej cents per gallon #ehje #ej #abj fat hogs1 at #g dolls4 each #hdj #ffde #ej ,clear profit1 #bigd #ej ,profit of a common distillery #aadh #aj ,balance in favor of a patent distillery #ahbf #dj ,to do the business of a patent distillery or to carry her on to advantage1 requires a little more capital to start with--but either the patent or common distillery1 when they have run two or three months1 managed by an attentive and brisk dealing man1 will maintain1 or keep themselves agoing4 ,where wood is scarce and money plenty1 the patent distillery is certainly to be recommended1 indeed1 in all cases1 ,i would recommend it1 where the proprietor has money enough4 ,it is by far the most profitable1 and will sooner or later become in general use in this country4 ,,art4 ,,iii4 ,of ,hogs4 ,raising1 feeding and fattening hogs on potale1 a business pursued and highly spoken of1 but from my experience ,i have discovered that few good pigs can be raised entirely on potale--as it has a tendency to gripe and scour too much2 but after they are weaned and a little used with slop1 they will thrive well4 ,if a hog in a cold morning comes running to a trough full of slop1 that is almost boiling1 and is very hungry--their nature is so gluttonous voracious1 that it will take several mouthfuls before it feels the effects of the heat1 and endangers the scalding of the mouth1 throat and entrails--and which may be followed by mortification and death2--moreover1 hot feeding is the cause of so many deaths1 and ill-looking unhealthy pigs1 about some distilleries--which inconvenience might be avoided by taking care to feed or fill the troughs before the boiling slop is let out from the still4 ,a distiller cannot be too careful of his hogs--as with care1 they will be found the most productive stock he can raise--and without care unproductive4 ,the offals of distilleries and mills cannot be more advantageously appropriated than in raising of hogs--they are prolific1 arrive at maturity in a short period1 always in demand4 ,pork generally sells for more than beef1 and the lard commands a higher price than tallow2 of the value of pork and every part of this animal1 it is unnecessary for me to enter into detail2 of their great value and utility1 almost every person is well acquainted4 ,the hog pens and troughs ought to be kept clean and in good order1 the still slop salted two or three times a week2 when fattening1 hogs should be kept in a close pen1 and in the summer a place provided to wallow in water4 ,hogs that are fed on potale1 ought not to lie out at night1 as dew1 rain and snow injures them--indeed such is their aversion to bad weather1 that when it comes on1 or only a heavy shower of rain1 away they run1 full speed1 each endeavoring to be foremost1 all continually crying out1 until they reach their stye or place of shelter4 ,at the age of nine months1 this animal copulates first1 and frequently earlier1 but it is better engendering should be prevented1 till the age of eighteen months--for at an earlier age1 the litter is uniformly small1 and weakly1 and frequently do not survive1 besides the growth is injured4 ,it is therefore better not to turn a sow to breeding1 till from #ah to #bd months old4 ,the sow goes four months with pig1 and yields her litter at the commencement of the fifth2 soon after encourages and receives the boar1 and thus produces two litters in the year4 ,i have known an instance of three litters having been produced in the year from one female4 ,a sow ought not to be permitted to suckle her pigs more than two or three weeks1 after which eight or nine only should be left with her1 the rest sold1 or sent to market1 or killed for use--at the age of three weeks they are fit for eating1 if the sow is well fed4 ,a few sows will serve1 and those kept for breeding1 well selected from the litter1 the residue1 cut and splayed4 ,care and pains is due in the choice of the breed of hogs--the breeder had then better procure good ones1 and of a good race at once1 tho' the expense and trouble may seem material in the outset1 yet the keeping will be the same1 and the produce perhaps fifty per cent more4 ,after the pigs are weaned1 they ought to be fed for the first two weeks on milk1 water and bran1 after which potale may be used in the room of milk4 ,i would recommend a little mixed potale from an early period1 and increase it1 so as to render them accustomed to the slop gradually4 ,,art4 ,,iv4 ,of the ,diseases of ,hogs4 ,the only disease that ,i know of which seems to be peculiar to hogs1 is a kind of leprosy1 commonly called measles1 when it seizes them1 they become dull and sleepy1 if the tongue is pulled out1 the palate and throat will be found full of blackish spots1 which appear also on the head1 neck1 and on the whole body--the creature is scarce able to stand1 and the roots of its bristles are bloody4 ,as this disorder proceeds chiefly from their gluttony and filth1 and hot drinking of potale and slop2 to remedy which1 it would be commendable to feed on cold potale1 or scarcely milk warm1 to keep them clean1 to mix salt occasionally with the potale--tar their trough once a month1 and give them a little ground antimony4 ,in fattening hogs ,i have known them improve rapidly1 after eating the warm ashes from a fresh burned brush heap4 ,hickory or willow ashes will have an effect to destroy worms1 and ,i think ought to be used1 they will eat it dry1 when put in their troughs4 ,,art4 ,v4 ,on feeding ,cattle and ,milch ,cows4 ,potale is a great creator of milk1 and will increase the quantity greatly in cows yielding milk1 but no so good4 ,young cattle thrive very well1 that get hay or straw during the night4 ,to fatten cattle there ought to be mixed with the slop1 a little oil meal1 or chopped flaxseed1 or chopped corn4 ,the cattle kept on still slop ought to get plenty of salt4 ,warm potale injures their teeth4 ,,section ,,xi4 ,,article ,i4 ,observations on erecting ,distilleries4 ,those who are about to erect distilleries1 have a handsome subject for consideration2 the advantages1 and the probable disadvantages that may arise from building on a particular site1 or seat4 ,the contiguity to a chopping mill is a material consideration--,wood forming an important article1 should be taken into view--,grain merits also a great share of attention4 ,the water which forms1 by no means1 the least important ingredient should be well analyzed2 and a share of thought is due to the subject of a market for the whiskey1 spirits and pork1 produced from the establishment4--,and should the water then prove good1 soft and proper for fermentation1 can be bro't over head1 and the chopping mill is not very inconvenient1 and wood convenient and cheap1 and grain plenty and at reasonable prices1 and a market within one hundred miles1 ,i have little doubt but that with proper economy and observance of system1 the establishment will prove very productive2 and may be progressed in with cheerfulness1 and a reasonable hope of a fair retribution to the owner4 ,a proper seat being fixed on1 with sufficient fall to bring the water over head1 for it is very material1 and an immense saving of labor--material1 because it prevents a loss1 in running the stills1 from pumping or want of water in the cooling tubs4 ,the size of the house follows1 as requiring some more than usual calculation--houses are generally made too small1 giving great inconvenience1 and preventing that nice attention to cleanliness1 which forms a very important item in the process of distilling4 ,i would recommend a size sufficiently large for three stills1 and to mash six hogsheads per day--one of col4 ,anderson's patent improved stills1 ,i would consider1 in many situations1 as most desirable2 at all events1 ,i would recommend the preparation of room enough for three stills1 if even it should be the intention of the owner to erect but two--for it is very probable1 that after some experience1 he may determine to pursue the business more extensively1 and add the patent still4 ,the size then established1 ,i would recommend the lower story to be #aj feet high1 this will leave room for the heated1 or rarefied air to ascend in the summer above the cooler1 and more necessary air in the warm season of the year1 and prevent the unpleasant effect of a too warm air on the mashing hogsheads1 and the sowing of the stuff in fermentation--and moreover1 prevent the unpleasant effects of smoak on the distillers eyes4 ,but it is important that the house should be erected on level ground with doors opposite each other1 with plenty of windows to afford a draft and recourse of air1 at pleasure1 during the warm season2 and so that in the winter it may be closed and preserved perfectly warm--to which end it is most expedient the lower story should be well built with stone and lime1 and neatly plastered--the windows well glazed1 with shutters c4 ,thus provided1 and a thermometer placed in the centre of the house1 a proper temperature may be kept up in the air of the house--for there is a certain degree of warmth which exceeds for fermentation--this degree of heat1 then correctly ascertained by the distiller1 he may by a close attention to his duties1 fires and the thermometer1 always keep the air of the house in nearly that same and most approved state2 and even by a well timed observation guard against storms and casualties4 ,to effectuate this grand and important object1 some have divided the stills1 placing the boiler at one end1 and a singling and doubling still at the other2 this mode will ensure1 in cold weather1 the success of the measure more fully--others have placed all the stills in the centre of the building--a plan that will do better in the winter than in the summer1 and one ,i think less favourably of than that of dividing them4 ,during the winter1 the north or northwest side of the house should be kept quite close1 permitting the house to be lighted from the more temperate southward exposure4 ,to calculate the window sashes to open by hinges1 or to be taken entirely out in the summer1 at pleasure1 is in my mind advisable4 ,,section ,,xii4 ,,article ,i4 ,on ,wines4 ,presuming this work may be rendered more desirable to farmers1 from the introduction of some receipts for making domestic wine from the common hedge grapes1 or such as are common on fence rows and on high rich grounds1 and which are pleasantly flavored after receiving frost1 and also for making cider in the best mode for preservation4 ,i have extracted a few from various author's4 ,receipt for making ,domestic ,wine from the ,autumn ,blue ,grape4 ,about the latter end of ,september or about the first white frosts1 gather the grapes which with us grow along old fences and hedges--pick all the grapes from the stems that are juicy1 allowing two bushels thus picked a little heaped1 to the barrel4 ,mash them well between your hands in small parcels1 either in earthen pans1 or some convenient small vessels--put them when mashed into a tub together1 and add a little water so as to soak the pumice4444 ,after stirring them well together1 squeeze the pumice out from the liquor with your hands1 as clean as you can--then strain the juice through a hair sieve4 ,if the juice seems not all extracted from the pumice at one soaking and squeezing1 put water to the pumice and squeeze them over again2 take care not to add too much water1 lest there should be more than the cask will hold4 ,if after all the ingredients are added1 the cask is not full1 it may then be filled up with water4 ,to the liquor thus prepared1 add two pounds of good1 clean1 rich low priced brown sugar1 per gallon1 stirring it in the tub till all the sugar be dissolved2 let it remain in the tub1 and in a day or two it will ferment1 and the scum rise to the top1 which must be carefully skimmed off--then put the wine into a clean nice barrel--do not bung it up tight4 ,there is generally a fermentation in it the spring following1 when the grape vines are in blossom1 but racking it off just before that season will prevent its working too much4 ,if it is wanted to be soon ripe for use1 put a quart of good old brandy after it is racked off1 to the barrel1 and give it air by leaving the bung quite loose4 ,this mode of manufacturing wine for domestic use1 is convenient and not expensive to those who have it in their power to manufacture maple sugar4 ,but the nice housewife or husbandmen of ingenuity1 will1 ,i fancy1 devise some more neat mode of compressing the juice from the grape--as pressing it by the hand1 would seem less cleanly1 though the fermentation generally cleanses sufficiently4 ,currant ,wine ,is managed in the same way4 ,the same quantity of sugar is presumed to answer--,the juice is generally well strained thro' cloths1 and when well stirred1 c4 with the sugar1 and neatly racked off1 is put by in a loft to ripen1 in sweet casks4 ,,art4 ,,ii4 ,directions for making ,cider1 ,british mode4 ,the apples after being thrown into a heap should always be covered from the weather4 ,the later the cider is made the better1 as the juice is then more perfectly ripened1 and less danger to be feared from fermentation4 ,nothing does more harm to cider than a mixture of rotten apples with the sound4 ,the apples ought to be ground so close as to break the seeds which gives the liquor an agreeable bitter4 ,the pumice should be pressed through hair bags1 and the juice strained through two sieves1 the uppermost of hair1 the lower of muslin4 ,after this the cider should be put into open casks1 when great attention is necessary to discover the exact time in which the pumice still remaining in the juice1 rises on the top1 which happens from the third to the tenth day1 according as the weather is more or less warm4 ,this body does not remain on top more than two hours2 consequently1 care should be taken to draw off the cider before it sinks1 which may be done by means of a plug4 ,when drawn off1 the cider is put into casks4 ,particular attention is again required to prevent the fermentation1 when the least inclination towards it is discovered4 ,this may be done by a small quantity of cider spirits1 about one gallon to the hogshead4 ,in ,march the cider should be again drawn off1 when all risque of fermentation ceases4 ,then it should be put into good sweet casks1 and in three years from that time1 it will be fit for bottling4 ,old wine casks are to be preferred2 those which contain rum are ruinous to cider4 ,large earthen vessels might be made with or without glazing1 which would be preferable to any wooden vessel whatever4 ,when we compare this with the hasty ,american mode of making cider1 it is not to be wondered at that the ,english cider so infinitely excels ours4 ,,art4 ,,iii4 ,the following is a very highly approved ,american mode of making ,cider4 ,take care to have every necessary utensil to be made use of in the whole process1 perfectly clean and free from every foreign smell4 ,for this purpose1 before you begin your work1 let your mill1 trough and press be made perfectly clean1 by thoroughly washing1 and if necessary1 with scalding water4 ,the casks are another material object1 and if musty1 or any other bad smell1 one end should be taken out1 and with shavings burn the inside2 then scrub them clean1 and put in the head1 scald them well afterwards1 and drain them perfectly2 when dry1 bung them tight and keep them in a cool shady place until wanted for use4--,the apples should be quite ripe1 and all the unripe and rotten ones1 leaves1 and every other thing that can tend to give the cider any disagreeable taste1 carefully separated from them4 ,i have found from careful attention and many experiments1 that it is a great advantage to the cider to be separated from the gross parts as soon as possible2 for this purpose1 ,i tried several methods3 that which ,i found succeeded the best1 ,i shall now relate1 as by following it1 ,i was able to preserve my cider in a sound state1 though made in the early part of the season4 ,i took a large pipe1 of about #aej gallons1 had one of the heads taken out1 and on the inside of the other laid on edge1 four strips of boards1 two inches wide1 and on these strips placed a false bottom1 filled with gimlet holes1 three inches a part4 ,on this false bottom1 ,i put a hair cloth1 7old blanket or swingline tow will do7 so as to prevent any sand from washing into the space between the true and false bottoms2 ,i procured a quantity of coarse sand1 which was carefully washed in repeated waters1 until it would not discolor the clean water--then dried the sand1 put it in the pipe1 on the hair cloth1 7coarse blanket or swingline tow17 about #i inches thick4 ,thus having every thing in readiness1 ,i went through the process of making1 as quick as possible1 by having the apples ground fine early in the morning1 putting them in the press as fast as they were ground2 and then in sufficient quantities pressed out the juice1 and put it over the sand in the cask1 7having previously bored a gimlet hole in the side of the cask71 between the true and false bottoms1 in which ,i introduced a large goose-quill1 stopped with another4 ,the pipe was placed so high1 as to admit of a cask under it1 to receive the liquor as it ran from the quill1 which1 if rightly managed1 will be perfectly fine1 and being put away in a cool cellar1 and stopped close1 will keep well1 and prove of an excellent quality4 ,this process is easy1 and in every person's power to execute1 as the liquor1 by being cleared1 from its gross feculences1 will not run into that violent fermentation1 so destructive to the fine vinous flavor1 which renders good cider so pleasing a drink4 ,query4 ,would not a quart of good apple brandy to each barrel of cider1 made in this way1 prevent any fermentation8 ,but it is generally believed that cider is the better for having undergone a fermentation1 becoming then more active and light2 cider that has undergone condensation1 or has been boiled down until strong1 has been found to keep sound some length of time1 but it is too heavy and destructive to the appetite1 cloying the digesting powers4--,and by too frequent use1 ,i fancy1 will ultimately produce ague and fevers2 and ,i fear1 cider made according to the foregoing receipt1 would have a similar effect1 but in a lesser degree4 ,i would recommend after a due attention to cleanliness1 in the apple mill1 trough1 press and casks1 that the apples be assorted1 and having been exposed to the air1 under a roof or shed some time1 selecting the sound only1 that they be ground fine1 and let stand soaking in the pumice twelve hours1 and then pressed off1 through a clean rye straw cheese 7being the most common and convenient in the country17 and when flowing from the press1 a vessel should be provided1 with the bottom full of gimlet holes1 in the style of a riddle1 on which lay a coarse cloth1 then a layer of clean sand1 over which a parcel of coarse rye straw1 and suffer it to filter thro' this vessel into the large receiving tub2 the rye straw will intercept the coarser pieces of pumice1 and may be changed frequently--,this mode will rid the liquor of all the coarser pieces of pumice--then ,i would recommend that the cider should be placed in open hogsheads1 such as are used for mashing grain in distilleries2 those being raised about two feet and an half high on logs or a scaffolding1 under a shade or covering--a spile hole bored near the bottom of each1 so as to admit a barrel to stand under the spile--in this state1 ,i would recommend it to stand until it undergoes a fermentation1 carefully watching the top1 and when the pumice is found to have risen1 to skim it off carefully1 then having previously provided sweet barrels1 draw it off by the spile hole1 adding from a pint to a quart of apple brandy to each barrel of strong cider1 bung it up tight1 and store it where the frost will not injure it4 ,in this way1 ,i presume it will keep well--and if the party be so disposed1 ,i would recommend any bottling to be done in ,april1 and during clear weather1 though it is safe to bottle immediately after having undergone a thorough fermentation4 ,the following ,receipt to make an excellent ,american ,wine1 ,was communicated to the ,burlington ,society for promoting domestic manufactures1 by ,joseph ,cooper1 ,esq4 of ,gloucester county1 state of ,new ,jersey1 and ordered to be published2--which1 from its extreme simplicity1 and economy1 shewing the convenience with which a very pleasant1 healthful beverage1 may be kept by every family in our country1 is published in this work4 ,and moreover1 as it may have1 in some degree1 the happy effects of correcting the baneful and pernicious effects of coffee1 which is so commonly used for breakfast in our state at present4 ,coffee1 when first introduced1 was used as a medicine only1 and given only in a well clarified state1 and sparingly--both from its soothing and pleasant effect1 it become common1 and now it is almost the only beverage used at breakfast by the farmers of ,pennsylvania1 and indeed1 people suppose the morning repast is not genteel1 unless the board is decorated with this foreign beverage4 ,if it was used in a moderately strong well clarified state1 it would be less injurious1 but it is too frequently set down in a non descript state1 difficult to be named1 mixed with the grounds1 and so far from clear1 as to be entitled to the epithet of muddy1 and sweetened with bad sugar1 carrying with it to the simply ignorant family1 using it in this state1 the cause in a great measure of destroying the tone of the stomach1 overloading it1 and by and by1 the introduction of a kind of dumb ague1 or chill1 followed with a fever1 and often creating intermitting and remitting fevers--consequences arising out of the free use of bad provisions--which diseases are oftentimes kept up by the use of this infamously prepared coffee1 for when the country people get sick1 coffee is too frequently used as the only diet4 ,it is particularly injurious to bilious habits--souring on the stomach1 becoming acid1 creating acidity1 and preventing the glandular juicy supplies from producing the usual fermentation of the food in the stomach--rendering the chyle vitiated1 which in its usual route1 imparts from the intestines1 nourishment to the blood4 ,thus conveying its baneful properties by this active vehicle1 chyle to the blood1 rendering it foetid1 discoloured and by and by1 often as difficult to be named in its adulterated state as the composition which gave rise to it4 ,had we not very many instances of new diseases--complaints which the most eminent of the medical faculty can with difficulty name1 or treat with judgment1 without first having made many essays and experiments fatal to the lives of hundreds1 which are increasing with every approaching season1 and all since the adoption of coffee4 7,true1 the free use of ardent spirits and other luxuries operating on the effects of indolence--of habits1 produced by the wealth and independence of our agricultural and commercial people1 and growing out of an imitation of the elevated1 affluent of society1 born to fortune1 and the successful professional characters27 a doubt might present itself as to the propriety of attributing many of those new complaints to coffee 444 but to a too plentiful use of bad provisions1 and an indulgence of bad habits1 we must attribute to them4 ,and as badly made coffee is among the most pernicious kinds of food1 and particularly when taken in the morning on an empty stomach1 and that too made from very green coffee1 7dreadfully poisonous when used too frequently before it acquires age and a whiter colour17 it may be condemned with greater propriety4 ,and whilst this beverage is condemned and so highly to be disapproved of1 it is well if we can invent a light1 pure1 active and healthful beverage to be taken freely1 between or at meals1 calculated in its nature to correct in some degree1 the unhappy effects of bad provisions--it is therefore ,i mention the ,receipt for making ,honey ,wine4 ,i put a quantity of the comb from which the honey had been drained1 into a tub1 to which ,i add a barrel of cider1 immediately from the press2 this mixture was well stirred1 and left to soak for one night4 ,it was then strained before a fermentation took place1 and honey was added until the weight of the liquor was sufficient to bear an egg4 ,it was then put into a barrel1 and after the fermentation commenced1 the cask was filled every day for three or four days1 with water1 that the filth might work out of the bung hole4 ,when the fermentation moderated1 ,i put the bung in loosely1 lest stopping it tight1 might cause the cask to burst4--,at the end of five or six weeks the liquor was drawn off into a tub1 and the white of eight eggs well beaten up1 with a pint of clean sand1 were put into it--,i then added a gallon of cider spirit1 and after mixing the whole well together1 ,i returned it into the cask1 which was well cleaned1 bunged it tight and placed it in a proper situation for racking it off when fine4 ,in the month of ,april following1 ,i drew it off for use1 and found it equal in my opinion1 to almost any foreign wine--in the opinion of many good judges it was superior4 ,this success has induced me to repeat the experiments for three years1 and ,i am persuaded that by using the clean honey1 instead of the comb1 as above described2 such an improvement might be made as would enable the citizens of the ,united ,states1 to supply themselves with a truly federal and wholesome wine1 which would not cost more than twenty cents per gallon1 were all the ingredients procured at the market prices1 and would have the peculiar advantage over all other wines1 hitherto attempted in this country1 that it contains no foreign mixture whatever1 but is made from ingredients produced on our own farms4 ,columbian ,magazine1 ,november #agij4 ,doubtless the foregoing wine will be found strong1 and if not well clarified1 or rather fined1 may be heavy--and therefore will be found excellent when diluted freely with water1 and when about to be drank1 two thirds of water will be found necessary1 and an improvement4 ,bottling the foregoing wine in ,april1 will certainly render it more excellent1 and ,i fancy it ought to be drank mixed with water1 during warm weather1 and between meals1 as in its pure state it may be found heavy4 ,the gentleman who made the foregoing experiments1 drew it off in kegs--this we presume was done to prevent its souring--as cider will suffer1 and become hard after broaching the cask1 whereas whilst full it remained sound4 ,all ,american vinous liquors are liable to sour1 because we rarely understand or practice the proper mode of manufacturing4 ,complete cleansing and fermentation is absolutely necessary--and when fermented1 it must be well fined1 and then drawn off in nice casks1 or bottled--bottling is certainly the most effectual1 and if a farmer procures as many as three dozen of black bottles1 they with three kegs of seven and an half gallons each1 will hold the barrel4--,the kegs well bunged1 will preserve the wine sound1 and when a keg is broached1 it must be immediately drawn off and bottled4 ,the bottles when emptied1 ought to be rinsed and stood up in an airy closet to drain4 ,to make ,elderberry ,wine4 ,the editor is happy in introducing the following receipts which he is confident is hardly known in ,america4 ,the great quantities of the ,elderberry1 which yearly goes to waste1 might with very little trouble be manufactured into one of the most wholesome and agreeable wines ever introduced into ,america4 ,to every two quarts of berries1 add one gallon of water1 boil it half an hour1 then strain it1 and add to every gallon of liquor1 two and an half pounds of sugar1 then boil it together for half an hour1 and skim it well2 when cool 7not cold7 put in a piece of toasted bread1 spread thick with brewer's yeast1 to ferment4 ,when you put this liquor into the barrel1 which must be done the next day1 add to every gallon of liquor1 one pound of raisins1 chopped1 and stir all together in the barrel1 once every day1 for a week1 then stop it close4 ,it will not be fit to tap 'till the spring following the making2 and the older the better4 ,to make ,elderberry ,wine1 to drink1 made warm1 as a ,cordial4 ,equal quantities of berries and water boiled together1 till the berries break1 then strain off the liquor1 and to every gallon thereof1 put three pounds of sugar1 and spice1 to your palate1 boil all up together1 let it stand till it becomes cool1 7not cold72 then put in a piece of toasted bread1 spread thick with brewer's yeast1 to ferment1 and in two or three days1 it will be fit to put in the barrel1 then stop it close4 ,this will be fit to drink at ,christmas1 but the older the better4 ,,section ,,xiii4 ,,article ,i4 ,to make ,rye ,malt for ,stilling4 ,steep it twenty four hours in warm weather1 in cold1 forty eight1 so in proportion as the weather is hot or cold2 drain off the water1 lay it in your malt cellar1 about fifteen inches thick1 for twelve hours2 then spread it out half that thickness1 sprinkling water on it at the same time2 after that1 it is to be turned three times a day with care1 sprinkling water on as before4 ,the thickness of the bed in this stage1 must depend on the weather2 work it in this way till the sprout is half as long as the grain1 then throw it on your withering floor1 wither it there for forty eight hours2 then put it on your kiln to dry4 ,,art4 ,,ii4 ,of ,brewing ,beer4 ,as the following is intended principally for the use of private families1 it will be necessary to begin with directions how to choose good ,malt2 for which1 see page #fg4 ,of the ,brewing ,vessels4 ,to a copper that holds #cf gallons1 the mash-tub ought to be at least big enough to contain six bushels of malt1 and the copper of liquor1 and room for mashing or stirring it3 ,the under back1 coolers and working tubs1 may be rather fitted for the conveniency of the room1 than to a particular size2 for if one vessel be not sufficient to hold your liquor1 you may take a second4 ,of cleaning and sweetening ,casks ,brewing ,vessels4 ,if a cask1 after the beer is drank out1 be well stopt to keep out the air1 and the lees remaining in it till you want to use it again1 you will need only to scald it well1 and take care of the hoops before you fill it2 but if air gets into a foul empty cask1 it will contract an ill scent in spight of scalding4 ,a handful of bruised pepper boiled in the water you scald with1 will take out a little musty smell2 but the surest way is to take out the head of the cask1 and let the cooper shave and burn it a little1 and then scald it for use2 if you cannot conveniently have a cooper to the cask1 get some stone lime1 and put about three pound into a barrel1 7and proportionally to smaller or bigger vessels7 and put to it about six gallons of cold water1 bung it up1 and shake it about for some time1 and afterwards scald it well2 or for want of lime1 take a linen rag1 and dip it in melted brimstone1 and fasten one end to the bung1 and light the other1 and let it hang on the cask4 ,you must give it a little air1 else it will not burn2 but keep in as much of the sulphur as you can4 ,scald it afterwards1 and you will find no ill smell4 ,if you have new casks1 before you fill them1 dig places in the earth1 and lay them half their depth with their bung holes downward1 for a week2 and after well scalding them1 you may venture to fill them4 ,another way to proceed1 if your brewing vessels are tinged with any ill smell1 is to take unflacked lime and water1 and with an old broom scrub the vessel whilst the water is hissing1 with the lime2 and afterwards take all this lime and water away1 and put fresh water into the vessel1 and throw some bay or common salt into each1 and let it stand a day or two2 and when you come to brew1 scald your vessels1 throw into them a little malt-dust or bran2 and this will not only finish their sweetening1 but stop them from leaking4 ,but since there is so much trouble in getting vessels sweet after they have been neglected1 you ought to make all thorough clean after brewing1 and once a month to fill your vessels with fair water1 and let it off again in two or three days4 ,of mashing or raking your ,liquors4 ,suppose you take six bushels of malt1 and two pounds of hops1 and would make of it one barrel of strong1 and two barrels of small beer4 ,heat your first copper of liquor for mashing1 and strew over it a double handful of bran or malt2 by which you will see when it begins to boil2 for it will break and curl1 and then it is fit to be let off into the mash tub1 where it must remain till the steam is quite spent1 and you can see your face in it1 before you put in your malt2 and then you begin to mash1 stirring it all the while you are putting in the malt3 but keep out about half a bushel dry1 which you are to strew over the rest1 when you have done stirring it1 which will be as soon as you have well mixed it with the liquor1 and prevented it from clodding4 ,after the dry malt is laid on1 cover your mash tub with cloths1 to prevent losing any spirit of the malt1 and let it so remain for two hours4 ,meanwhile have another copper of liquor hot2 and at two hours end begin to let off your first wort into the under-back4 ,receive a pailful of the first running1 and throw it again upon the malt4--,you will find that the malt has sucked up half of your first copper of liquor2 and therefore to make up your quantity of wort for your strong beer1 you must gradually lade out of the second copper1 and strew bowl after bowl over the malt1 giving it time to soak thro'1 and keeping it running by an easy stream1 till you perceive you have about forty gallons1 which in boiling and working will be reduced to thirty-six4 ,if you throw into the under-back 7whilst you are letting off7 about half a pound of hops1 it will preserve it from foxing1 or growing sour or ropy4 ,your first wort being all run off1 you must soften the tap of the mash tub2 and take a copper of hot liquor for your second mashing1 stirring up the malt as you did at first1 and then cover it close for two hours more4 ,meanwhile you fill your copper with the first wort1 and boil it with the remainder of the two pounds of hops1 for an hour and an half1 and then lade it off into the coolers4 ,contrive to receive the hops in a sieve1 basket1 or thin woolen bag that is sweet and clean2 then immediately fill your copper with cold liquor1 renew your fire under it1 and begin to let off your second wort1 throw a handful of hops into the under-back1 for the same reason as before3 you will want to lade a few bowls full of liquor over the malt to make up the copper full of second wort2 and when you have enough1 fasten the tap and mash a third time after the same manner1 and cover it close for another two hours2 and then charge your copper with the second wort1 boiling it for an hour with the same hops4 ,by this time you may shift your first wort out of the coolers into a working tub1 to make room for the second wort to come into the coolers2 and then your copper being empty1 you may heat as much liquor as will serve you to lade over the malt1 or1 by this time1 rather grains1 to make up your third and last copper of wort1 which must be bottled with the same hops over again2 and then your coolers are discharged of your second wort1 to make room for the third2 and when they are both of a proper coolness1 they may be put together before you set them a working4 ,during the time of shifting your liquors out of the copper1 it is of consequence to take care to preserve it from receiving damage by burning3 you should always contrive to have the fire low1 or else to damp it at the time of emptying1 and be very expeditious to put in fresh liquor4 ,of working the ,liquor4 ,in this1 regard must be had to the water3 liquor naturally grows warm in working2 therefore1 in mild weather1 it should be cold before it be set on1 but a little warm in cold weather4 ,the manner of doing it1 is to put some good sweet yeast into a hand-bowl or piggin1 with a little warm wort2 then put the hand-bowl to swim upon the wort in the working tub1 and in a little while it will work out1 and leisurely mix with the wort1 and when you find the yeast is gotten hold of the wort1 you must look after it frequently2 and if you perceive it begins to heat and ferment too fast1 lade some of it out into another tub2 and when grown cold1 it may be put back again2 or if you reserve some of the raw wort1 you may check it leisurely1 by stirring it in with a hand-bowl4 ,the cooler you work your liquor1 the better1 provided it does but work well4 ,if you happen to check it too much1 you may forward its working1 by filling a gallon stone bottle with boiling water1 cork it close and put the bottle into the working tub4--,an ounce or two of powdered ginger will have the same effect4 ,there are a variety of methods in managing liquors whilst they are working4--,some people beat the yeast of strong beer and ale1 once in two or three hours1 for two or three days together4 ,this they reckon makes the drink more heady1 but withal hardens it so as to be drinkable in two or three days2 the last day of beating it in1 7stirring the yeast and beer together7 the yeast1 as it rises1 will thicken2 and then they take off part of the yeast1 and beat in the rest1 which they repeat as often as it rises thick2 and when it has done working1 they tun it up1 so as it may just work out of the barrel4 ,others again do not beat it in at all1 but let their strong drink work about two days1 or till they see the ferment is over2 and then they take off the top yeast1 and either by a tap near the bottom1 let it off sine1 or else lade it out gently1 to leave the sediment and yeast at the bottom4 ,this way is proper for liquor that is to be drank soon3 but if it be to keep1 it will want the sediment to feed upon1 and may probably grow stale1 unless you make artificial lees3 ,this you may make of a quart of brandy1 and as much flour of wheat as will make it into dough2 put them in lumps into the bung hole as soon as it has done working4 ,or else take a pound of the powder of oyster shells and mix it with a pound of treacle or honey1 and put it in soon after it has done working4 ,it would add to the goodness1 as well as sining of your malt liquor1 if you took two quarts of wheat1 and make them very dry and crisp in an oven1 or before the fire1 and boil them in your first copper of wort4--,they would strain off with your hops1 and might be put with them into the second copper4 ,of the fining of ,malt ,liquors4 ,it is most desirable to have beer fine of itself1 which it seldom fails to do in due time1 if rightly brewed and worked2 but as disappointments some times happen1 it will be necessary to know what to do in such cases4 ,ivory shavings boiled in your wort1 or hartshorn shavings put into your cask just before you bung it down1 will do much towards fining and keeping your liquor from growing stale4 ,isinglass is the most common thing made use of in fining all sorts of liquors2 they first beat it well with a hammer or mallet1 and lay it in a pail1 and then draw off about two gallons of the liquor to be fined upon it1 and let it soak two or three days2 and when it is soft enough to mix with the liquor1 they take a whisk1 and stir it about till it is all of a ferment1 and white froth2 and they frequently add the whites and shells of about a dozen of eggs1 which they beat in with it1 and put altogether into the cask2 then with a clean mop-stick1 or some such thing1 stir the whole together2 and then lay a cloth1 or piece of paper over the bung-hole1 till the ferment is over2 and then bung it up close1 in a few days it will fall fine4 ,but if you want to fine only a small quantity1 take half an ounce of unflacked lime1 and put it into a pint of water1 and stir it well together1 and let it stand for two or three hours1 or till the lime settle to the bottom2 then pour the water off clear1 and throw away the sediment2 then take half an ounce of isinglass cut small1 and boil it in the lime water till it dissolves2 then let it cool1 and pour it into the vessel1 c4 ,of the season for ,brewing4 ,the season for brewing keeping-beer is certainly best before ,christmas1 for then your malt is in perfection1 not having time to contract either a musty smell1 dust or weavels1 7an insect that eats out the heart of the malt7 and the waters are then seldom mixed with snow2 and then four pounds of hops will go as far as five in the spring of the year3 ,for you must increase in the quantity of hops as you draw towards summer4 ,but1 in short1 chuse moderate weather as much as you can for brewing1 and if you have a kindly cellar besides to keep your liquor in1 that will not be much affected by extremity of heat or cold1 you may reasonably expect great satisfaction in your brewery4 ,avoid as much as possible brewing in hot weather2 but if you are necessitated to brew1 make no more than present drinking1 for it will not keep4 ,to make ,elderberry-,beer or ,ebulum4 ,take a hogshead of the first and strong wort1 and boil in the same one bushel of picked ,elderberries1 full ripe2 strain off1 and when cold1 work the liquor in the hogshead1 and not in an open tun or tub2 and after it has lain in the cask about a year1 bottle it2 and it will be a good rich drink1 which they call ebulum2 and has often been preferred to portwine1 for its pleasant taste1 and healthful quality4 ,n4 ,b4 ,there is no occasion for the use of sugar in this operation2 because the wort has strength and sweetness enough in itself to answer that end2 but there should be an infusion of hops added to the liquor1 by way of preservation and relish4 ,some likewise hang a small bag of bruised spices in the vessel4 ,to make improved and excellent wholesome ,purl4 ,take ,roman wormwood two dozen1 gentian-root six pounds2 calamus aromatics 7or the sweet flag root7 two pounds2 a pound or two of the galen gale-root2 horse radish one bunch2 orange peal dried1 and juniper berries1 each two pounds2 seeds or kernels of ,seville oranges cleaned and dried1 two pounds4 ,these being cut and bruised1 put them into a clean butt1 and start your mild brown1 or pale beer upon them1 so as to fill up the vessel1 about the beginning of ,november1 and let it stand till the next season2 and make it thus annually4 ,to brew ,strong ,beer4 ,to a barrel of beer take two bushels of wheat just cracked in the mill1 and some of the flour sifted out of it2 when your water is scalding hot1 put it into your mash-vat1 there let it stand till you can see your face in it2 then put your malt upon that1 and do not stir it2 let it stand two hours and an half2 then let it run into a tub that has two pounds of hops in it1 and a handful of rosemary flowers2 and when it is all run1 put it into the copper1 and boil it two hours2 then strain it off1 setting it a cooling very thin1 and setting it a working very cool2 clear it very well before you put it a working2 put a little yeast to it2 when the yeast begins to fall1 put it into your vessel1 put in a pint of whole grain1 and six eggs1 then stop it2 ,let it stand a year1 and then bottle it4 ,a good table-beer may be made1 by mashing again1 after the preceding is drawn off2 then let it stand two hours1 and let that run1 and mash again1 and stir it as before2 be sure to cover your mashing-vat well2 mix the first and second running together4 ,to make ,china ,ale4 ,to six gallons of ale1 take a quarter of a pound or more of ,china root1 thin sliced1 and a quarter of a pound of coriander seeds1 bruised--hang these in a tiffany1 or coarse linen bag1 in the vessel1 till it has done working2 and let it stand fourteen days before you bottle4 ,to make ,ale1 or any other liquor1 that is too new1 or sweet1 drink stale4 ,to do this to the advantage of health1 put to every quart of ale1 or other liquor1 #aj or #ab drops of the true spirit of salt1 and let them be well mixed together1 which they will soon do it by the subtile spirits penetrating into all parts1 and have proper effect4 ,to recover sour ,ale4 ,scrape fine chalk a pound1 or as the quantity of liquor requires1 more2 put it into a thin bag into the ale4 ,to recover ,liquor that is turned bad4 ,if any liquor be pricked or fading1 put to it a little syrup of clay1 and let it ferment with a little barm1 which will recover it2 and when it is well settled1 bottle it up1 put in a clove or two1 with a lump of loaf sugar4 ,directions for ,bottling4 ,you must have firm corks1 boiled in wort1 or grounds of beer2 fill within an inch of the cork's reach1 and beat it in with a mallet2 then1 with a small brass wire1 bind the neck of the bottle1 bring up the ends1 and twist them over with a pair of pincers4 ,to make a quarter of a hogshead of ,ale1 and a hogshead of ,beer1 of cooked ,malt4 ,take five strike of malt not ground too small2 put in some boiling water1 to cover the bottom of your mashing-vat before you put in your malt2 mash it with more boiling water1 putting in your malt at several times1 that it may be sure to be all wet alike2 cover it with a peck of wheat bran1 then let it stand thus mashed four hours1 then draw off three gallons of wort1 and pour it upon that you have mashed1 so let it stand half an hour more1 till it runs clear1 then draw of all that will run1 and take two quarts of it to begin to work up with the barm1 which must be about a pint and a half--put in the two quarts of wort at three times to the barm2 you need not stir it till you begin to put in the boiled wort4 ,you will not have enough to fill your vessel at first2 wherefore you must pour on more boiling water1 immediately after the other has done running1 till you have enough to fill a quarter of a hogshead1 and then pour on water for a hogshead of beer4 ,as soon as the ale wort has run off1 put a third part into the boiler--when it boils up1 take off the scum1 which you may put upon the grains for the small beer--when it is skimmed1 put in a pound and an half of hops1 having first sifted out the seeds1 then put in all the wort1 and let it boil two hours and an half1 afterwards strain into two coolers1 and let it stand to cool and settle1 then put it to cool a little at a time1 to the barm1 and two quarts of wort1 and beat it well together3 every time you put the wort in1 be sure you keep the settling out4 ,suppose you brew early on ,thursday morning1 you may tun it at #i or #aj on ,saturday morning4 ,do not fill your vessel quite full1 but keep about three gallons to put in1 when it has worked #bd hours1 which will make it work again4 ,as soon as it hath done working1 stop it up1 put the drink as cool as you can together2 thus it will work well4 ,to make ,treacle ,beer4 ,boil two quarts of water1 put into it one pound of treacle or molasses1 stir them together till they are well mixed2 then put six or eight quarts of cold water to it1 and about a tea cup full of yeast or barm1 put it up in a clean cask or stein1 cover it over with a coarse cloth1 two or three times double1 it will be fit to drink in two or three days4 ,the second and third time of making1 the bottom of the first beer will do instead of yeast4 ,if you make a large quantity1 or intend it for keeping1 you must put in a handful of hops and another of malt1 for it to feed on1 and when done working1 stop it up close4 ,the above is the best and cheapest way of making treacle beer1 tho' some people add raisins1 bran1 wormwood1 spices1 such fruit1 c4 as are in season1 but that is just as you fancy4 ,indeed many pleasant1 cheap1 and wholesome drinks may be made from fruits1 c4 if they are bruised and boiled in water1 before the treacle is added4 ,the plan of manufacturing domestic wines1 mead and small beer1 once established and understood in a family1 becomes easy--is considered a duty--and the females prepare as regularly for renewing them1 as for baking1 and doing every other branch of business4 ,many families amidst plenty of ingredients and means1 rarely have a comfortable beverage under their roof--this is attributable to indolence1 stupidity and want of knowledge4--,a little well timed1 planning and system1 with little more than usual labour1 by the intelligent housewife1 will cause comfort and plenty to reign throughout1 and prove a fine and salutary example to society4 ,besides1 the pleasure a lady derives from presenting a glass of good wine1 in a nice clean glass to her welcome visitants1 will always amply compensate for the trouble of manufacturing1 and preparing it2 but when the more intelligent pass a handsome and well merited compliment on the neatness and quality of her fare--she derives happiness from her industry1 and a degree of pleasure approaching to exquisite4 ,she may be esteemed one who hath used her active faculties for the benefit of her family and society1 and not only deserves well of society1 but of heaven1 for the judicious and liberal exercise of the mind1 that god-like intellect1 among the finest gifts of the munificent creator of worlds4 ,but of her1 who sitteth still and inactive1 and doth not exercise those intellectual powers1 it may be said she is of an estrayed soul1 and hath buried her talent4 ,and neither merits the attention of society1 or the grateful love of her husband and family--and throws herself on the mercy of her ,god for forgiveness1 for her numerous omissions1 in withholding the exercise of her active faculties--presuming the being or individual1 who is capable of the neglect of one duty1 is capable of neglecting all--and tho' some little appearance may be kept up1 yet conviction is eternally in the eye of the great judge--and not to be evaded4 ,thus then the laws of society1 morality and religion1 requiring the active exercise of our person and faculties--offering the finest and most inducing rewards1 the words of our language are capable of describing1 in the health afforded from exercise2 the example1 from which society is benefitted2 the pleasure derived from the approbation of our neighbors1 and a conscientiousness of having performed our duties here1 and living by the exercise of a proper system of economy1 in a constant state of independence1 always in possession of the means of alleviating the condition of the indigent and unfortunate in society--and relieving the wants of our friends--and above all1 the hope of eternal happiness in the approbation of heaven hereafter4 ,,finis