,,the ,,art  ,,of  ,,making ,,whiskey1  
,,so ,,as ,,to ,,obtain ,a ,,better1    
,,purer1 ,,cheaper ,,and ,,greater      
,,quantity ,,of ,,spirit1  ,,from ,a    
,,given ,,quantity ,,of ,,grain4        
,,also1  ,,the ,,art ,,of ,,converting  
,,it ,,into ,,gin4  ,,after ,,the       
,,process ,,of ,,the ,,holland          
,,distillers1  ,,without ,,any          
,,augmentation ,,of ,,price4  ,by       
,,anthony ,,boucherie1  ,,of            
,,lexington1 ,,ky4  ,,translated ,,from 
,,the ,,french  ,,by ,c4                
,m99999999999999  ,,lexington1 ,,ky4    
,,printed ,,by ,,worsley  ,,smith4      
#ahai   ,transcriber's ,note3 ,this     
edition is from ,microfiche4 ,all copies
 that ,i've found are marked            
,photographed from an imperfect copy4   
,printer errors have been left as is1   
but noted4 ,we cannot account for the   
accuracy in some of the numbers1 where  
the original was exceptionally difficult
 to read4 ,where applicable1 any changes
 are noted with a ,,tr4 ,any other      

inconsistencies were left as in the     
original4 ,a ,table of ,contents has    
been included in the ,,html version4    
,,united ,,states ,,of ,,america1       
,district of ,kentucky1 to wit3  ,be it 
remembered1 ,that on the #ajth day of   
,december1 in the year of our ,lord1    
#ahah1 and the forty-third year of the  
,independence of the ,united ,states of 
,america1 came ,,anthony ,,boucherie1 of
 the said district1 and deposited in    
this office1 a copy of the title of a   
book1 the right whereof he claims as    
author and proprietor1 in the words and 
figures following1 viz3  ,the ,art of   
making ,whiskey1 so as to obtain a      
better1 purer1 cheaper and greater      
quantity of ,spirit from a given        
quantity of ,grain3 ,also1 the art of   
converting it into ,gin1 after the      
process of the ,holland ,distillers1    
without any augmentation in the         
price4--,by ,anthony ,boucherie3  ,in   
conformity to the act of ,congress of   
the ,united ,states1 entitled ,an act   

for the encouragement of learning1 by   
securing the copies of maps1 charts and 
books to the authors ann ,,tr3 and      
proprietors of such copies during the   
times therein mentioned4 ,and also to an
 act1 entitled ,an act supplementary to 
an act1 entitled an act for the         
encouragement of learning1 by securing  
the copies of maps1 charts and books to 
the authors and proprietors of such     
copies1 during the times therein        
mentioned1 and extending the benefits   
thereof to the arts of designing and    
etching historical and other prints4    
,,john ,h4 ,,hanna1  ,clerk of the      
,district of ,kentucky4  ,library stamp3
 ,,imperfect ,,in ,,original     ,,to   
,,the  ,,honourable ,,legislature  ,,of 
,,the  ,,state ,,of ,,kentucky4         
,,gentlemen ,,of ,,the ,,senate1 ,,and  
,,of ,,the ,,house ,,of                 
,,representatives1  ,an immense and most
 fertile country1 a republic where every
 individual enjoys the most unbounded   
freedom2 such are the advantages which  

characterise the ,united ,states of     
,america1 and render them the asylum of 
the oppressed ,europeans4 ,i was one of 
the number1 and as early as ,january1   
#ahjh1 congress enacted a law dispensing
 me with the usual term of two years    
residence1 for obtaining a patent4  ,it 
is the duty of every citizen to         
contribute to the progress of useful    
knowledge1 for the benefit and          
prosperity of his native or adopted     
country4 ,it is under that point of view
 that ,i now publish ,the ,art of       
,making ,whiskey1 so as to obtain a     
greater quantity of ,spirit from a given
 quantity of ,grain2 the spirit thus    
obtained being purer and cheaper4 ,also1
 the ,art of converting it into ,gin1   
according to the process of the ,holland
 ,distillers1 without making it dearer4 
,,tr3 ,this next paragraph is incomplete
 ,give me leave1 gentlemen1 to publish  
this little w--,,tr3 work8 under the    
patronage of the enlightened            
,legisl--,,tr3 ,legislature8 of the     

state which ,i have chosen for my--,,tr3
 residence8 is undoubtedly of a general 
utility fo-- but more particularly an   
agricultural state1 such as this1 where 
every thing that contributes to the     
success of agriculture1 adds to the     
welfare of the commonwealth4 ,it is     
therefore to promote that desirable end1
 that ,i hereby renounce all the        
privileges granted me eight years ago1  
for the distiller's apparatus1 of which 
,i give here a description4 ,i invite   
all distillers to use it the more       
confidently1 as a long experience has   
proved to me its utility4 ,in describing
 the art of converting ,whiskey into    
,gin1 according to the process of the   
,holland ,distillers1 ,i flatter myself1
 that ,i give a greater value to a      
national production usually neglected   
througout ,,tr3 throughout the          
continent1 and which will be the        
principle of a considerable produce4    
,henceforth the ,gin of the ,united     
,states will be an important article of 

exportation for their outward trade1 as 
well as for home consumption4  ,receive1
 gentlemen1 the ,assurances of my       
,profound ,respect1 ,a4 ,,boucherie4    
,,preface4   ,the most usual drink in   
the ,united ,states1 is whiskey2 other  
spirituous liquors1 such as peach and   
apple brandy1 are only secondary1 and   
from their high price and their         
scarcity1 they are not sufficient for   
the wants of an already immense and     
increasing population4 ,as to wine1 in  
spite of all the efforts and repeated   
trials made to propagate the grape-vine1
 there is as yet no hopes1 that it may  
in time become the principal drink of   
the ,americans4  ,to turn our enquiries 
towards the means of bringing the art of
 making whiskey to greater perfection1  
is therefore1 to contribute to the      
welfare of the ,united ,states1 and even
 to the health of the ,americans1 and to
 the prosperity of the distiller1 as ,i 
will prove in the sequel4  ,the arts and
 sciences have made great progress2 my  

aim is to diffuse new light on every    
thing that relates to the formation of  
spirituous liquors that may be obtained 
from grains4 ,most arts and trades are  
practised without principles1 perhaps   
from the want of the means of           
information4 ,for the advantage of the  
distillers of whiskey1 ,i will collect  
and offer them the means of obtaining   
from a given quantity of grain1 the     
greatest possible quantity of spirit1   
purer and cheaper than by the usual     
methods4 ,i shall then proceed to       
indicate the methods of converting      
whiskey into gin1 according to the      
process of the ,holland ,distillers1    
without heightening its price4  ,if the 
principles hereafter developed are      
followed1 the trade of distiller will   
acquire great advantages1 that will     
spread their influence on agriculture1  
and consequently on commerce in general4
     ,,the ,,art ,,of ,,making          
,,whiskey1 c4     ,,chapter ,i4  ,,of   
,,spirituous ,,liquors1 ,,or ,,spirits4 

,spirituous liquors are the produce of  
vinous ones1 obtained by the            
distillation of these last4 ,the art of 
making wine is of the remotest          
antiquity1 since it is attributed to    
,noah2 but that of distilling it1 so as 
to extract its most spirituous part1    
dates only from the year #acjj4 ,arnand 
de ,villeneuve was the inventor of it1  
and the produce of his ,still appeared  
so marvellous1 that it was named        
,aqua-,vit1 or ,water of ,life1 and has 
ever since continued under that         
denomination in ,france2 ,voltaire and  
reason say that it might1 with far more 
propriety1 be called ,aqua-,mortis1 or  
,water of ,death4  ,this liquor1 called 
in ,english1 ,brandy1 received from the 
learned the name of ,spirit of ,wine2   
time improved the art of making it still
 stronger by concentration1 and in that 
state it is called ,alcohol4  ,all      
spirit is the distilled result of a     
wine1 either of grapes1 other fruits1 or
 grains2 it is therefore necessary to   

have either wine1 or any vinous liquor1 
in order to obtain spirits4             
,,chapter ,,ii4  ,,of ,,the ,,formation 
,,of ,,vinous ,,liquors ,,with ,,grains1
 ,,in ,,order ,,to ,,make ,,spirits4    
,the art of extracting wine from the    
juice of the grape1 not being the object
 of this book1 ,i shall confine myself  
to what is necessary and useful to the  
distillers of whiskey2 it is therefore  
of the vinous liquor extracted from     
grains1 that ,i am going to speak4  ,the
 formation of that kind of liquor is    
founded upon a faculty peculiar to      
grains1 which the learned chymist1      
,fourcroy1 has called saccharine        
fermentation4 ,sugar itself does not    
exist in gramineous substances2 they    
only contain its elements1 or first     
principles1 which produce it4 ,the      
saccharine fermentation converts those  
elements into sugar1 or at least into a 
saccharine matter2 and when this is     
developed1 it yields the eminent        
principle of fermentation1 without which

 there exists no wine1 and consequently 
no spirit4  ,grains yield two kinds of  
vinous liquors1 of which the distiller  
makes spirit1 and the brewer a sort of  
wine1 called beer4 ,from a comparison of
 the processes employed to obtain these 
two results1 it will be found that the  
brewer's art has attained a higher      
degree of perfection than that of the   
distiller4 ,they both have for their    
object to obtain a vinous liquor2 but   
that of the brewer is1 in reality1 a    
sort of wine to which he gives1 at      
pleasure1 different degrees of strength2
 while that of the distiller is scarcely
 vinous1 and cannot be made richer4 ,i  
will give a succinct exposition of their
 two processes in order that they may be
 compared4   ,,of ,,the ,,art ,,of      
,,brewing4  ,the art of brewing         
consists3  #ast4 ,in the sprouting of a 
proportion of grain1 chiefly barley4    
,this operation converts into a         
saccharine matter1 the elements of that 
same substance already existing in      

grains4  #b;dly4 ,in preparing the wort4
 ,for that operation1 the grain1 having 
been previously ground1 is put into a   
vat1 which is half filled up with water2
 the rest is filled up at three         
different times with hot water--the     
first at #ajj1 the second at #aej1 and  
the third at #bab1 which is boiling     
water4 ,the mixture is strongly stirred 
each time that it is immersed4 ,by this 
infusion1 the water lays hold of the    
sweet principles contained in the grain4
  #c;dly4 ,the wort thus prepared1 the  
liquor is filtrated1 in order to        
separate it from the grain1 and then    
boiled until reduced to one half1 in    
order to concentrate it to the degree of
 strength desired4 ,in that state1 #dj  
gallons of wort contain the saccharine  
principles of #bjj wt4 of grain4        
#dthly4 ,the wort1 thus concentrated1 is
 drawn off in barrels1 which are kept in
 a temperature of #hj or #he4 ,the yeast
 is thrown into it to establish the     
fermentation1 and in a short time beer  

is made1 more or less strong1 according 
to the degree of concentration1 and more
 or less bitter1 according to the       
greater or lesser proportion of hops put
 into it4  ,such are1 in a concise view1
 the proceedings of the brewer4 ,let us 
proceed to those of the distiller of    
whiskey4   ,,of ,,the ,,distiller ,,of  
,,whiskey4  ,whiskey is made either with
 rye1 barley1 or ,indian corn4 ,one1 or 
all those kinds of grains is used1 as   
they are more or less abundant in the   
country4 ,i do not know how far they are
 mixed in ,kentucky2 but ,indian corn is
 here in general the basis of whiskey1  
and more often employed alone4  ,i have 
ascertained1 in the different           
distilleries which ,i have visited in   
the ,united ,states--  #astly4 ,that1 in
 general1 the grain is not sprouted4 ,i 
have1 however1 seen some distillers who 
put #ajlbs4 of malt into a hogshead of  
fermentation containing #ajj gallons1   
which reduces it to almost nothing4     
#b;dly4 ,that they put two bushels of   

ground grain into a hogshead of         
fermentation containing #ajj gallons1   
filled up with water4  #c;dly4 ,they had
 a ferment to determine the             
fermentation1 which1 when finished1     
yields two gallons of whiskey per bushel
 of grain1 and sometimes ten quarts1 but
 very seldom4 ,i do not know whether    
those results are exact2 but1 supposing 
them to be so1 they must be subject to  
great variations1 according to the      
quality of the grain1 the season1 the   
degree of heat1 of the atmosphere1 and  
the manner of conducting the            
fermentation4 ,from my analysing the    
different sorts of grains1 ,i know that 
,indian corn must yield the most spirit4
  ,from the above proportions1 it       
results1 that #ajj gallons of the vinous
 liquor of distillers yield only #d     
gallons of whiskey1 and very seldom #e2 
that is1 from a #beth to a #bjth4 ,it is
 easy to conceive how weak a mixture1   
#be parts of water to one of whiskey1   
must be2 thus the produce of the first  

distillation is only at #aa or #ab by   
the areometer1 the water being at #aj4  
,it is only by several subsequent       
distillations1 that the necessary       
concentration is obtained1 to make      
saleable whiskey4 ,these repeated       
operations are attended with an         
increased expense of fuel1 labor1 and   
time4  ,such are the usual methods of   
the whiskey distillers4 ,before we      
compare them with those of the brewer1  
let us examine the nature of            
fermentation1 and what are the elements 
the most proper to form a good vinous   
liquor3 thence we shall judge with      
certainty1 of those two ways of         
operating4     ,,chapter ,,iii4  ,,of   
,,fermentation4       ,fermentation is a
 spontaneous and intestine motion1 which
 takes      place amongst the principles
 of organic substance deprived of life1 
the maximum of which always tends to    
change the nature of bodies1      and   
gives rise to the formation of new      
productions4       ,bouillon la         

,grange4--,manual of a ,course of       
,chymistry4   ,fermentation has long    
since been divided into spirituous1     
acid1 and putrid4  ,it is only since the
 revival or new epoch of chymistry1 that
 the learned have been occupied in      
researches on fermentation4 ,i was the  
first who gave a new hint on this       
important part of natural philosophy1 in
 #aghe4 ,it was then held as certain1   
that the saccharine substance was the   
principle of spirituous fermentation4 ,a
 series of experiments enabled me to    
demonstrate the contrary1 for ,i        
obtained a well crystallized sugar by   
the fermentation of a substance which   
produces none by any other means4  ,in  
,september1 #aghe1 ,i read a memoir to  
the ,academy of ,sciences1 at ,paris4   
,in that memoir ,i developed my theory4 
,that learned body nominated four       
commissioners1 for the purpose of       
examining my operations1 and sanctioned 
my discovery by a report1 in which it   
was acknowledged that ,i had discovered 

a new truth1 and ordered the insertion  
of my memoir in the collection of those 
of the ,foreign ,associates4 ,i         
attributed the principle of the         
spirituous fermentation to the          
mucilaginous substance4 ,this has been  
since demonstrated1 by attentively      
observing that it always begins with a  
motion of acid fermentation1 which is   
produced by the mucilaginous substance4 
,the ,european chymists have since      
reasoned upon fermentation2 each of them
 has produced a new system2 none have   
been able to bring it to a regular      
demonstration2 and the learned ,gay     
,lussac has said1 that fermentation is  
one of the most mysterious operations of
 chymistry4 ,be that as it may1 there   
are facts that are ascertained3 let us  
endeavor to investigate them1 that we   
may derive from them all the information
 which is necessary to us4  ,it is      
incontestable that spirits are produced 
by the saccharine substance4 ,grains1   
however1 supply it1 although they are   

not sensibly sweet4 ,this has made me   
suspect that the fermentation is at     
first saccharine1 which produces the    
sweet substance that is necessary for   
the formation of spirit4 ,it is thus    
that1 by a series of internal motions1  
the fermentation causes the formation of
 the spirit to be preceded by a slight  
production of acid2 that it transforms  
the vinous liquor into vinegar1 which   
the same fermentation changes in time   
into an animal substance1 destroyed in  
its turn by the putrid fermentation4    
,such are the progressive changes       
operated by this all-disorganizing      
phenomenon1 and the unerring march of   
nature to bring back all substances to  
their respective elements4  ,the        
necessary conditions for the formation  
of vinous fermentation1 are--  #ast4    
,the presence of the saccharine         
substance4  #b;dly4 ,that of a          
vegeto-animal substance1 commonly called
 ferment1 and soluble in water4  #c;dly4
 ,a certain quantity of water4  #dthly4 

,a temperature of #gj to #ge4  #ethly4  
,a sufficient mass4  ,when these are    
obtained1 in a short time the liquor    
becomes turbid2 it bubbles1 from the    
disengaging of the carbonic acid gaz1   
and the heat increases considerably4    
,after some days1 these impetuous       
motions subside2 the fermentation ceases
 by degrees2 the liquor clears up2 then 
it emits a vinous smell and taste4 ,as  
soon as it ferments no more1 it must be 
distilled4 ,however1 some distillers    
have asserted that a greater quantity of
 spirit is obtained when the liquor has 
acquired a certain degree of acidity4   
,others are of opinion that it must be  
distilled as soon as it is calm4 ,i am  
of this opinion1 because the acid can   
only be formed at the expense of a      
little of the spirit1 which is one of   
the principles of the acetous acid4     
,besides1 the longer the liquor remains 
in a mass1 the more spirit is wasted by 
evaporation4     ,,chapter ,,iv4  ,,of  
,,the ,,proportions ,,of ,,the          

,,elements ,,necessary ,,to ,,form ,a   
,,good ,,vinous ,,liquor4   ,what are   
the proportions of the elements         
necessary to form a good vinous liquor8 
,we owe the important knowledge of those
 proportions to the celebrated and      
unfortunate ,lavoisier1 who has proved1 
by the most accurate experiments1 that  
there must be  #ajj parts of dry sweet  
substance1 or sugar #djj parts of water 
#aj parts of ferment1 or liquid yeast1  
which is reduced ---       to #h        
#g-ajths of dry matter4  #eaj parts in  
the whole1 which produce #eg parts of   
dry alcohol2 that is1 containing no more
 water than is necessary to its         
formation1 and consequently as strong as
 it can be4 ,let us dwell for a moment  
upon the proportions just pointed out1  
and especially upon their result1 which 
exceeds any thing that has ever been    
obtained4 ,supposing the weight of each 
of those parts to be one pound1 we shall
 have  #ajj lbs4 of dry sweet           
,substance1 or sugar #djj do4 of water  

#aj do4 of liquid ferment --- #eaj      
pounds in the whole4  #ajjlbs4 of sugar 
is the quantity required to make        
#ab-a_/b     gallons of sirup1 composed 
of #hlbs4 of sugar and #hlbs4 of        
water per gallon1                       
#ab-a_/b galls4 #djjlbs4 of water1 at   
#hlbs4 per gall4 make #ej               
,the produce will be #eglbs4 of dry     
alcohol4  ,a vessel containing one ounce
 of water1 filled up with this alcohol1 
weighs only #af;dwts4 and #af;grs4 ,from
 this report1 it appears that the       
specific weight of the alcohol is1 to   
the weight of the water1 as #bj to #bd2 
that is1 that water weighs #a_/e more   
than alcohol4 ,if the #eglbs4 thus      
obtained were only water1 it would only 
represent #g-a_/h99 gallons2 but being  
alcohol1 it weighs #a_/f99 less1 and    
consequently gives #g-a_/h gallons more1
 the sixth of this quantity1 7to wit37  
#a-a_/f99 gallons1 which1 added to      
#g-a_/h991 make #h-g_/bd gallons4  ,,tr3
 ,poor quality made it difficult to     

verify the above numbers and so noted   
with an asterisk  ,but #a gallon of dry 
alcohol1 extended in #b gallons of      
water1 gives #c gallons of liquor at    
#ai1 which is called ,holland1 or first 
proof2 a produce surpassing all what has
 been hitherto known to the distillers4 
,i will prove it by an example3 #a      
gallon of molasses yields only #a gallon
 of rum1 at #ai1 to the rum distiller2  
still1 molasses is a true sirup1        
composed of #hlbs4 of sugar1 or sweet   
matter1 more fermentable than sugar4    
#ab-a_/b gallons of molasses1           
representing #ajjlbs4 of dry sweet      
matter yield consequently #ab-a_/b      
galls4 of rum1 ,holland proof1 which is 
only half the produce obtained by       
,lavoisier2 an immense difference       
capable of exciting the emulation of all
 distillers1 as it proves the           
imperfection of the art4  ,what are the 
causes of such a dissimilarity of       
product8 ,we must seek for them4  #ast4 
,in the difference of the strength of   

the vinous liquor4 ,lavoisier employed  
only #d parts of water to #a part of dry
 sugar4 ,the rum distiller usually puts 
#aj gallons of molasses to #ij gallons  
of water1 or the residue of the         
preceding distillations4  #aj galls4    
molasses contain #hj lbs4 of sweet      
matter4  #ij gallons of water weigh     
#gbjlbs42 therefore the proportion is1  
one part of sweet matter to #i parts of 
water--whilst that indicated by         
,lavoisier is only #d parts of water to 
#a part of sugar4,a  ,it is obvious how 
much richer this last must be1 and that 
the fermentation thus produced has an   
energy far superior to the other4       
,thence results a rapid production of   
spirit1 operated in a short time2 whilst
 that of the rum distiller languishes   
more or less1 and a slow fermentation   
wastes part of the spirit which it      
produces1 even as it is forming4        
#b;dly4 ,bodies evaporate in proportion 
to the extent of their surface4 ,one    
hogshead of #ajj gallons1 should        

contain1 according to ,lavoisier's      
composition1 the elements of #ej gallons
 of spirit1 at #ai2 whilst that of the  
rum distiller contains only #ab4 ,now1  
as every fermentable liquor requires    
open vessels1 the hogshead of the rum   
distiller loses as much spirit as that  
of ,lavoisier3 hence it is plain how far
 the above proportion operates to the   
disadvantage of the fermer4  #c;dly4    
,another source of loss arises in the   
distilling vessels themselves4 ,nothing 
is more imperfect than the stills of a  
whiskey distillery4 ,lavoisier's were so
 perfect1 that he made the analysis and 
the synthesis in the most delicate      
operations ,b4 ,the vessels of the      
whiskey distillers1 far from being      
hermetically closed1 allow the spirit to
 evaporate through every joint4 ,and    
this is not all3 corroded by the acetous
 acid1 they are full of small holes1    
particularly in the cap1 where all the  
vapors collect themselves1 as in a      
reservoir4 ,it is easy to conceive with 

what rapidity they escape1 which        
occasions a considerable waste of       
liquor4 ,in proof of the truth of this  
observation1 we may refer to the smell  
of whiskey1 so strongly perceivable on  
the roads leading to a distillery1 and  
preceeding from no other cause than that
 liquor wasting out of bad vessels1 to  
the great loss of the distiller4        
#dthly4 ,a fourth cause of loss arises  
from the worm of the still4 ,however    
careful in keeping the surrounding water
 cool1 there is always one portion of   
vapor not condensed4 ,this is made more 
sensible in the winter1 when the cold of
 the atmosphere makes every vapor       
visible2 upon examination1 it will be   
seen that the running stream of liquor  
is surrounded with it4 ,in my           
description of my apparatus1 ,i give the
 means of obviating that evil4  ,to     
these several causes1 may we not add    
another8 ,may not the production of     
spirit be in a ratio to the richness of 
the fermenting liquor8 ,it is certain1  

that in every spirituous fermentation   
there is a portion of the sweet matter  
which remains undecomposed and in its   
original state4 ,lavoisier found that it
 was #d4idj2 that is1 nearly #e parts in
 #ajj4 ,it may possibly be the same in a
 weaker liquor2 which would increase the
 loss1 in the inverse ratio of the      
density of the liquor4 ,such are the    
causes to which ,i attribute the great  
superiority of ,lavoisier's products2   
and from those observations ,i thought  
,i could establish the fabrication of   
whiskey upon new principles4            
,,chapter ,v4  ,a ,,comparison ,,of     
,,the ,,processes ,,of ,,the ,,brewer   
,,with ,,those ,,of ,,the ,,whiskey     
,,distiller4   ,from the experiments of 
one of the most learned chymists of     
,europe1 it has been demonstrated1 that 
the proportions the most advantageous to
 the formation of a good vinous liquor1 
are1 one part of dry sweet substance to 
four parts of water2 that is1 that the  
sugar must form one fifth of the whole4 

,we have1 moreover1 seen that #ajjlbs4  
of dry sweet matter gave #be gallons of 
spirit #ai1 which comes to #dlbs4 of    
sugar per gallon4  ,we shall make use of
 that scale in comparing the processes  
of the brewer with those of the whiskey 
distiller4  ,supposing the bushel of    
grain to weigh #ej pounds1 and that it  
gives #b gallons of whiskey at #ai1 each
 of which gallons is the product of     
#dlbs4 of sugar2 then the strong beer   
which contains in #dj gallons the sweet 
matter of #bjjlbs4 of grain1 contains   
the elements of #h gallons of spirit1 or
 #cblbs4 of dry sweet substance2 and as 
the #dj gallons of this beer weigh      
#cbjlbs4 the #cblbs4 of sugar form only 
one-tenth of it1 which is one half of   
,lavoisier's proportions4  ,those of the
 distiller of whiskey are #ajjlbs4 of   
grain to #ajj gallons of water1 or      
thereabouts3 #ajjlbs4 of grain contain  
only #aflbs4 of dry sweet matter3       
therefore1 as the #ajj gallons of vinous
 liquor weigh #hjjlbs4 the #aflbs4 of   

sugar form only its fiftieth part4      
,thence is seen how inferior the        
proportions of the whiskey distiller are
 to those of the brewer1 and how far    
they are from good theory4 ,but the     
brewer aims only at producing a sort of 
wine1 and succeeds2 while1 the distiller
 wants to make spirit1 and only obtains 
it in the manner the most expensive1 and
 opposed to his own interest4           
,,chapter ,,vi  ,,defects ,,in ,,the    
,,usual ,,method ,,of ,,making          
,,whiskey4   #ast4 ,the most hurtful of 
all for the interests of the distillers1
 is undoubtedly the weakness of the     
vinous liquor4 ,we have seen that the   
proportion of spirit is in a ratio to   
the richness of the fermenting liquor2  
that ,lavoisier1 by putting one-fifth of
 the mass of dry sugar1 obtained twice  
as much spirit as the rum distiller1 who
 puts in the same quantity1 but drowns  
it in water4 ,from those principles1    
which are not contested1 the distiller1 
whose vinous liquor contains only       

one-fiftieth part of sweet matter1      
obtains the less spirit1 and loses as   
much of it as he gets4  #b;dly4 ,another
 defect is joined to this3 bodies are   
dissolved by reason of their affinity   
with the dissolving principle2 the      
mucilaginous substance is as soluble in 
water as the saccharine substance4 ,a   
mass of #ajj gallons of water having    
only #aflbs4 of sugar to dissolve1      
exerts it's dissolving powers upon the  
mucilaginous part which abounds in      
grains1 and dissolves a great quantity  
of it4 ,there results from that mixture1
 a fermentation partaking of the spirit 
and the acid1 and if the temperature of 
the atmosphere is moderate1 the acid    
invades the spirit1 which is one of its 
principles3 nothing remains but vinegar1
 and the hopes of the distiller are     
deceived4  ,some distillers have been   
induced1 by the smallness of their      
products1 to put in their stills1 not   
only the fluid of the liquor1 but the   
flour itself4 ,hence result two         

important defects4 #ast4 ,the solid     
matter precipitates itself to the bottom
 of the still1 where it burns1 and gives
 a very bad taste to the whiskey4 ,in   
order to remedy this inconvenience1 it  
has been imagined to stir the flour     
incessantly1 by means of a chain dragged
 at the bottom of the still1 and put in 
motion by an axis passing through the   
cap1 and turned by a workman until the  
ebullition takes place4 ,this axis1     
however well fitted to the aperture1    
leaves an empty space1 and gives an     
issue to the spirituous vapors1 which   
escaping with rapidity1 thereby occasion
 a considerable loss of spirit4  #c;dly4
 ,the presence of the grain in the      
still1 converted into meal1 is not      
otherwise indifferent4 ,it contains a   
kind of essential oil1 more or less     
disagreeable1 according to its nature2  
which distils with the spirit4 ,that of 
,indian corn1 in particular1 is more    
noxious than that of any other grain2   
and it is the presence of meal in the   

stills1 which causes the liquors        
obtained from grains to be so much      
inferior to that of fruits4  #dthly4    
,there is a fourth defect1 at which     
humanity shudders1 and which the laws   
ought to repress4 ,vinous liquors are   
more or less accompanied with acetone   
acid1 or vinegar2 but those proceeding  
from grain contain still more of this   
acid4 ,the stills are generally made of 
naked copper2 the acid works upon that  
metal1 and forms with it the acetate of 
copper1 or verdigrise1 part of which    
passes with the whiskey4 ,there is no   
distiller1 who1 with a little attention1
 has not observed it4 ,i have always    
discovered it in my numerous            
rectifications1 and at the end of the   
operation1 when nothing more comes from 
the still but what is called the sweet  
oil of wine4 ,an incontestable proof of 
this truth is1 that as the stills of the
 distillers are of a green color in     
their interior part2 that they are      
corroded with the acid1 and pierced with

 numberless little holes1 which render  
them unfit for use in a very short time4
 ,it is easy to conceive how hurtful    
must be the presence of verdigrise to   
those who make use of whiskey as a      
constant drink3 even those who use it   
soberly1 swallow a slow poison1         
destructive of their stomach2 while to  
those who abuse it1 it produces a rapid 
death1 which would still be the         
consequence of abuse1 if the liquor was 
pure1 but is doubly accelerated by the  
poison contained in the whiskey4 ,it is 
easy to remedy so terrible an evil4 ,the
 acetous acid has no action upon tin4   
,by tinning the stills1 the purity of   
the liquor will be augmented1 and the   
distilling vessels1 already so          
expensive1 will be longer preserved4    
,this operation must be renewed every   
year4 ,the worms must likewise be       
tinned1 if they are copper2 but they are
 better of tin1 or of the purest pewter4
  ,such are the defects of the present  
method of distilling whiskey4 ,having   

exposed them1 ,i must present the means 
of bringing to perfection the           
fabrication of a liquor of such general 
use4     ,,chapter ,,vii4  ,,description
 ,,of ,,the ,,process ,,the ,,most      
,,advantageous ,,to ,,make ,,whiskey4   
,,tr3 ,the next two paragraphs were cut 
short1 however attempted re-constructed 
for clarity  ,as it is demonstrated that
 the spirit is the more abundant in     
proportion to the richness of the vinous
 liquor199 it is therefore necessary to 
enrich that of the distillery99 which is
 so deficient in that respect4 ,an      
exposition of99 my processes will point 
out the means ,i employ to attain99 that
 end4 ,a large whiskey distillery should
 be99 able to make #ajj gallons per day1
 or three barrels99 making altogether   
that quantity4  ,one gallon of spirit   
being the produce of #d pounds99 of dry 
saccharine matter1 we must therefore    
have #djj pounds of this substance for  
the #ajj gallons we wish to obtain4  ,if
 #a bushel of grain gives #b gallons of 

whiskey1 there must be #ej to obtain a  
daily result of #ajj gallons4 ,i take   
,indian corn as the basis of the        
fabrication1 as that of all the grains  
which yields the most4 ,for1 from my    
method1 whatever grain is employed1 the 
spirit is equally pure4  ,i divide the  
still house into three different rooms1 
to wit3  ,one for ,infusion2  ,one for  
,fermentation2  ,one for ,distillation4 
,,chapter ,,viii4  ,,the ,,room ,,of    
,,infusion4   ,it is here that the      
liquor destined to make whiskey1 should 
be prepared1 and made rich enough to    
procure a good fermentation4 ,to this   
effect1 there must be a mill with a     
vertical stone1 moved by a horse1 or any
 other means of motion4 ,those mills are
 too well known for me to describe them 
more amply4 ,the corn must be coarsely  
ground1 so as scarcely to be broke into 
three or four pieces3 consequently the  
stone must not be too heavy1 for1 at all
 events1 the grain had better be too    
coarse than too fine4 ,that mill should 

be placed in the infusion room1 so as   
not to keep it dirty1 nor to be too much
 in the way4 ,it must grind1 or rather  
break1 #ej bushels per day4  ,there must
 be a square kettle1 #d feet broad1 #e  
feet long1 #a foot deep4 ,the kettle    
must be made in sheets of copper1 one   
line thick1 at least3 the bottom1       
although flat1 should have a slight     
swell inside1 so as to avoid the        
expansion of the metal outside1 from the
 action of the fire4 ,this kettle must  
be placed upon a brick furnace1 so that 
the longest parts should bear forwards1 
and the other against the chimney1 from 
which it must be separated by a brick   
wall eight or nine inches4 ,the sides1  
around which there must be a space to   
walk freely1 should be supported by a   
wall #a-a_/b feet deep2 the fore part   
upon such a wall1 in the middle of which
 is an iron door1 fifteen inches square1
 in an iron frame1 through which the    
fuel is introduced4  ,the kettle is     
mounted upon the furnace1 so as to bear 

upon the four walls about #d inches1 and
 rests upon a bed of clay1 which must   
leave no passage to the action of the   
fire2 it is lined externally with       
bricks1 and must have a pipe on one of  
its sides1 to draw off the liquor4      
,under the kettle1 #ae inches from the  
bottom1 is a flue for the heat1 running 
through all its length4 ,it is #b-a_/b  
feet wide at bottom1 extending like a   
fan at the top1 about #f inches on each 
side1 so that the flame may circulate in
 all the breadth of the kettle4  ,on the
 fore part of this flue1 facing the     
door1 is a hearth1 occupying all its    
breadth1 and #b feet long4 ,the rest of 
the flue is paved with bricks1 and rises
 insensibly #d inches towards the       
chimney1 in which it opens by two holes1
 #a-a_/b inches wide1 #h or #i inches   
high4  ,immediately under the hearth1 is
 a mash hole #d feet deep1 occupying all
 its capacity1 and projecting #b feet   
forward4 ,this opening is necessary to  
keep up a free circulation of air1 and  

to take up the ashes4 ,it should be     
covered with strong boards1 not to      
hinder the service of the kettle4 ,the  
hearth is made with an iron grate1 more 
or less close1 according to the nature  
of the fuel2 if for wood1 the bars must 
be about two inches apart2 if for coals1
 half an inch is sufficient4 ,the       
furnace must be built with care4 ,the   
parts most exposed to the action of the 
fire must be built with soft bricks and 
potters' clay3 soap stone would be      
preferable1 if easy to procure4 ,the    
brick separating the kettle and chimney1
 must be supported with flat bars of    
iron1 as well as the part over the door4
     ,,chapter ,,ix4  ,,use ,,of ,,the  
,,kettle4   ,the kettle is destined to  
make the infusion of the grain1 and boil
 it so as to convert it into wort4 ,by  
that operation ,i make the liquor       
richer1 which ,i intend for             
fermentation1 and bring it to divers    
degrees of strength4  ,i put into the   
kettle #ajj gallons of water1 and #d    

bushels of corn1 broken1 as ,i said     
before1 at the mill4 ,i light a small   
fire1 which ,i increase gradually1 until
 the water begins to boil2 during that  
time1 the grain is stirred with a       
paddle4 ,as soon as the ebullition is   
established1 the grain is taken up with 
a large skimmer1 and put to drain into a
 large basket hanging over the kettle2  
and when the grain has been totally     
taken up1 the fire is increased so as to
 bring the water to boil again1 until   
reduced to two-fifths1 which degree of  
concentration is not rigorous1 and the  
distiller may augment it as his         
experience shall direct4 ,when thus     
concentrated1 the liquor is drawn off   
through the pipe1 and received into a   
tub or vat containing #acj or #adj      
galls4  #ajj gallons more of water are  
put into the kettle1 with #d bushels of 
corn2 the fire conducted slowly1 as     
before1 until the degree of ebullition2 
the corn is taken off1 and the liquor   
concentrated in the same proportions2   

then drawn off as above1 in the same    
tub4  ,the same operation is repeated   
for the third time2 the three united    
liquors are slightly stirred1 and1 still
 warm1 transported into one of the      
hogsheads of fermentation1 which it     
nearly fills up4  ,as there must be four
 of these hogsheads filled up daily1 the
 work at the kettle must be kept going  
on1 without interruption1 until that    
quantity is obtained1 which may be done 
in about twelve hours4 ,the grain which 
has been drained is carried to dry1     
either in the open air1 or in a granary1
 and spread thin4 ,when dry1 it is      
excellent food for cattle1 and highly   
preferable to the acid and fermented    
mash1 usually used by distillers to feed
 cattle and hogs3 they eat the corn     
dried in the above manner as if it had  
lost nothing of its primitive qualities 
and flavor4     ,,chapter ,x4  ,,the    
,,room ,,for ,,fermentation4   ,the room
 destined to the fermentation must be   
close1 lighted by two or three windows1 

and large enough to contain a number of 
hogsheads sufficient for the distillery4
 ,it may be determined by the number of 
days necessary for the fermentation2 #cj
 or #dj hogsheads may suffice1 each of  
#abj or #acj gallons4  ,in the middle of
 the room must be a stove1 large enough 
to keep up a heat of #ge to #hj1 even in
 winter4 ,a thermometer placed at one   
end of the room1 serves to regulate the 
heat4  ,as soon as the liquor is in the 
hogshead1 the yeast1 or fermenting      
principle1 is put into it1 stirred for  
some moments1 and then left to itself4  
,a liquor as rich as the above described
 ferments with force1 and runs with     
rapidity through all the periods of     
fermentation4 ,it is fit to distil as   
soon as that tumultuous state has       
subsided and the liquor is calm4  ,the  
essential character of the spirituous   
fermentation1 is to exhale the carbonic 
acid gaz in great quantity4 ,this gaz is
 mortal to mankind1 and to all the      
living creation4 ,thirty hogsheads of   

fermenting liquor producing a great deal
 of this gaz1 the room should be        
purified of it by opening two opposite  
windows several times a day4 ,this is   
the more essential1 as the pure air1 or 
oxigen1 contributes to the formation of 
the spirit1 of which it is one of the   
constituting principles4 ,a short time1 
however1 suffices to renew the air of   
the room4  ,it is useless to remark1    
that the hogsheads must be open at one  
end1 and rest upon pieces of wood       
elevating them some inches from the     
ground4 ,they must remain uncovered     
during the fermentation2 and afterwards 
be covered with a flying lid1 when the  
liquor is calm4     ,,chapter ,,xi4     
,,of ,,the ,,room ,,for ,,distillation4 
,we have hitherto considered the liquor 
as containing only principles upon which
 the air has no action1 and from which  
it can only extract some watery vapors2 
and1 in fact1 all those principles      
contained in the liquor are fixed4 ,the 
action of the fire may concentrate1 but 

not volatilize them4  ,the liquor is now
 changed by the fermentation2 it        
contains no longer the same principles1 
but has acquired those which it had not1
 which are volatile1 and evaporate      
easily4 ,they must therefore be managed 
carefully1 in order not to lose the     
fruits of an already tedious labor4 ,the
 spirit already created in the fermented
 liquor1 must be collected by the       
distillation2 but in transporting it to 
the still1 the action of the external   
air must be carefully avoided1 as it    
would cause the evaporation of some of  
the spirit4 ,a pump to empty the        
hogsheads1 and covered pipes to conduct 
the liquor into the still1 is what has  
been found to answer that purpose4 ,a   
good distilling apparatus is undoubtedly
 the most important part of a           
distillery4 ,it must unite solidity1    
perfection in its joints1 economy of    
fuel1 rapidity of distillation1 to the  
faculty of concentrating the spirit4    
,such are the ends ,i have proposed to  

myself in the following apparatus4  ,the
 usual shape of stills is defective2    
they are too deep1 and do not present   
enough of surface for their contents4   
,they require a violent fire to bring   
them to ebullition2 the liquor at bottom
 burns before it is warm at the top4    
,my still is made upon different        
principles1 and composed of two pieces1 
viz4 the kettle1 and its lid4 ,the      
kettle1 forming a long square1 is like  
the kettle of infusion1 already         
described1 and only differs from it in  
being one foot deeper4 ,the lid is in   
shape like an ancient bed tester2 that  
is to say1 its four corners rise into a 
sharp angle1 and come to support a      
circle #af inches diameter1 bearing a   
vertical collar of about two inches4    
,this collar comes to the middle of the 
kettle1 and is elevated about #d feet   
from the bottom4 ,the lid is fastened to
 the kettle4 ,the collar receives a     
pewter cap1 to which is joined a pipe of
 the same metal1 the diameter of which  

decreases progressively to a little less
 than #c inches3 this pipe1 the         
direction of which is almost horizontal1
 is #e feet long4  ,my still1 thus      
constructed1 is established upon a      
furnace like that of the infusion room4 
,i observe that the side walls are only 
raised to the half of the height of the 
kettle4 ,a vertical pipe is placed on   
the side opposite to the pewter one1 and
 serves to fill up the still3 it is     
almost at the height of the fastening of
 the lid1 but a little above4 ,on the   
same side1 on a level with the bottom1  
is a pipe of discharge1 passing across  
the furnace3 this pipe must project     
enough to help to receive or to direct  
the fluid residue of the distillation2  
its diameter must be such as to operate 
a prompt discharge of the still4   ,,of 
,,the ,,urns4  ,these are copper        
vessels1 thus called from their         
resembling those funeral vases of the   
ancients4 ,mine have a bottom of about  
#ah inches diameter2 they are two feet  

high1 have a bulge of #f inches near the
 top1 and then draw in to form an       
overture of about #h inches4  ,on one   
side1 towards the top1 there is a copper
 pipe #b inches diameter1 projecting    
externally #b or #c inches1 and bent in 
an elbow3 it enters the internal part of
 the urn1 and descends towards the      
bottom1 without touching it2 there it is
 only a slight curve1 and remains open4 
,the external part of that pipe is      
fitted to receive the pewter pipe of the
 still2 they are made so as to enter    
into one another1 and must fit exactly4 
,the round opening at the top of the urn
 receives a cap with a pewter pipe1 made
 like that of the still4 ,it is likewise
 five feet long1 and its size in        
proportion to the opening3 this goes and
 joins itself to the second urn1 as the 
still does to the first4 ,the pipe of   
this second goes to a third1 and the    
pipe of this last to the worm4 ,the     
three urns bear each a small pipe of    
discharge towards the bottom4  ,this    

apparatus must be made with the greatest
 care4 ,neither the joints1 the         
different pipes of communication1 nor   
the nailings1 must leave the smallest   
passage to the vapors4 ,the workman must
 pay the greatest attention to his work1
 and the distiller must lute exactly all
 the parts of the apparatus that are    
susceptible of it3 he must be the more  
careful as to luting it1 as this        
operation is only performed once a week1
 when the apparatus is cleaned4 ,at the 
moment of the distillation1 the master  
or his foreman must carefully observe   
whether there is any waste of vapors1   
and remedy it instantly4 ,the still and 
urns ought to be well tinned4           
,,chapter ,,xii4  ,,effects ,,of ,,this 
,,apparatus4   ,although the still might
 contain #djj gallons1 there must be    
only #bjj gallons put into it3 the rest 
remaining empty1 the vapors develops    
themselves1 and rise4 ,in that state1   
the vinous liquor is about one foot     
deep1 on a surface of #bj feet square3  

hence two advantages--the first1 that   
being so shallow1 it requires but little
 fuel to boil2 the second1 that the     
extent of surface gives rise to a rapid 
evaporation1 which accelerates the work4
 ,this acceleration is such1 that six   
distillations might be obtained in one  
day4 ,the spirit contained in the vinous
 liquor rises in vapors to the lid of   
the still1 there find the cap and its   
pipe1 through which they escape into the
 first urn1 by the side pipe above      
described1 which conducts them to the   
bottom1 where they are condensed        
immediately4  ,but the vapors1          
continuing to come into the urn1 heat it
 progressively3 the spirituous liquor   
that it contains rises anew into vapors1
 escapes through the cap and pipe1 and  
arrives into the second urn1 where it is
 condensed as in the first4 ,here again1
 the same cause produces the same       
effect3 the affluence of the heat drawn 
with the vapors1 carries them           
successively into the third urn1 and    

from thence into the worm1 which        
condenses them by the effects of the    
cold water in which it is immersed4     
,the urns1 receiving no other heat than 
that which the vapors coming out of the 
still can transmit to them1 raise the   
spirit2 the water1 at least the greatest
 part of it1 remains at the bottom3     
hence1 what runs from the worm is       
alcohol2 that is1 spirit at #ce4 ,it is 
easily understood how the vapors coming 
out of the still are rectified in the   
urns1 and that three successive         
rectifications bring the spirit to a    
high degree of concentration3 it gets   
lower only when the vinous liquor draws 
towards the end of the distillation4 ,as
 soon as it yields no more spirit1 the  
fire is stopped1 and the still is       
emptied in order to fill it up again1 to
 begin a new distillation4  ,each time  
that the vinous liquor is renewed in the
 still1 the water contained in the urns 
must be emptied1 through the pipes of   
discharge at the bottom4  ,metals are   

conductors of the caloric4 ,the heat    
accumulated in the still1 rises to the  
cap1 from whence it runs into the urns3 
with this difference--that the pewter1  
of which the cap and pipes are made1    
transmits less caloric than copper1     
because it is less dense3 and that      
bodies are only heated in reason of     
their density4  ,however1 a great deal  
of heat is still communicated to the    
worm1 and heats the water in which it is
 immersed4 ,i diminish this             
inconvenience by putting a wooden pipe  
between the worm and the pipe of the    
third urn4 ,wood being a bad conductor  
of caloric1 produces a solution of      
continuity1 or interruption between the 
metals4 ,the wood of this pipe must be  
soft and porous1 and not apt to work by 
the action of the fire3 however1 to     
avoid its splitting1 ,i wrap it up in   
two or three doubles of good paper1 well
 pasted1 and dried slowly4 ,this pipe is
 one foot long1 and hollowed in its     
length1 so as to receive the pewter pipe

 of the third urn at one end1 and to    
enter the worm at the other2 thereby the
 worm is not as hot1 since it only      
receives the heat of the vapors which it
 condenses4  ,notwithstanding all these 
precautions1 it heats the water in which
 it is immersed after a length of time2 
and whatever care may be taken to renew 
it1 all the vapors are not condensed1   
and this occasions a loss of spirit4 ,i 
obviate this accident1 by adding a      
second worm to the first3 they          
communicate by means of a wooden pipe   
like the above4 ,the effect of this     
second worm1 rather smaller than the    
first1 is such1 that the water in which 
it is plunged remains cold1 while that  
of the first must be renewed very often4
 ,by these means1 no portion of vapors  
escape condensation4 ,the liquor running
 from the worm is received into a small 
barrel1 care being taken that it may not
 lose by the contact of the air         
producing evaporation4     ,,chapter    
,,xiii4  ,,of ,,ferments4   ,they are of

 two kinds2 the very putrescent bodies1 
and those supplied by the oxigen4       
,animal substances are of the first     
kind3 acids1 neutral salts1 rancid oils1
 and metallic oxids1 are of the second4 
,were ,i obliged to make use of a       
ferment of the first class1 ,i would    
choose the glutinous part of wheat      
flour4 ,this vegeto-animal substance is 
formed in the following manner3--,a     
certain quantity of flour is made into a
 solid dough1 with a little water4 ,it  
is then taken into the hands1 and water 
slowly poured over it1 while it is      
kneaded again4 ,the water runs white1   
because it carries off the starchy part 
of the flour2 it runs clear after it is 
washed sufficiently4 ,there remains in  
the hands of the operator a dough1      
compact1 solid1 elastic1 and reduced to 
nearly the half of the flour employed4  
,this dough1 a little diluted with      
water1 and kept in the temperature      
indicated for the room of fermentation1 
passes to the putrid state1 and         

contracts the smell of spoiled meat4    
,four pounds of this dough per hogshead1
 seem to me to be sufficient to         
establish a good fermentation4 ,a small 
quantity of good vinegar would answer   
the same purpose1 and is a ferment of   
the second class4  ,but are those means 
indispensable with my process8 ,i do not
 think so4  #ast4 ,the richness of my   
vinous liquor1 and the degree of heat to
 which ,i keep it1 tend strongly to make
 it ferment4 ,in fact1 the infusion of  
the grain1 by taking from it its        
saccharine part1 takes likewise part of 
its mucilaginous substance1 which is the
 principle of the spirituous            
fermentation1 which it establishes      
whenever it meets with the other        
substance4  #b;dly4 ,the hogsheads      
themselves are soon impregnated with a  
fermenting principle1 and communicate it
 to the liquor that is put into them4   
#c;dly4 ,the rum distiller employs      
advantageously the residue of his       
preceding distillation1 to give a       

fermentation to his new molasses3 this  
residue has within itself enough of     
acidity for that purpose4 ,might not the
 residue of the distillation of my      
vinous liquor have the same acidity8 ,it
 contains only the mucilaginous         
substance already acidulated4 ,some     
gallons of that residue to every        
hogshead1 would1 ,i think1 be a very    
good ferment4  ,lastly4 ,here is another
 means which will certainly succeed3 it 
is to leave at the bottom of each       
hogshead three or four inches of the    
vinous liquor1 when transported into the
 still for distilling4 ,this rising1    
which will rapidly turn sour1 will form 
a ferment sufficient to establish a good
 fermentation4  ,the intelligent manager
 of a distillery must conduct the means 
,i indicate1 towards the end which he   
proposes to himself1 and must carefully 
avoid to employ as ferments1 those      
disgusting substances which cannot fail 
to bring a discredit on the liquor in   
which they are known to be employed4    

,,chapter ,,xiv4  ,,of ,,the            
,,areometer1 ,,or ,,proof ,,bottle4     
,this instrument is indispensable to the
 distiller3 it ascertains the value of  
his spirits1 since it shows the result  
of their different degrees of           
concentration4 ,i will give the theory  
of this useful instrument1 as it may be 
acceptable to those who do not know it4 
,bodies sink in fluids1 in a compound   
ratio to the volume and the density of  
those fluids1 which they displace4 ,it  
is from that law of nature1 that a ship 
sinks #bj feet in fresh water1 while it 
sinks only about #ah feet in sea water1 
which has more density on account of the
 salt dissolved therein4  ,the reverse  
of this effect takes place in fluids    
lighter than water1 as bodies floating  
in them sink the more1 as the liquor has
 less density4 ,upon those principles   
are made two kinds of areometers--one   
for fluids denser than water2 the other 
for those that are lighter3 the first   
are called salt proof2 the second spirit

 proof4 ,distilled water is the basis of
 those two scales3 it is at the top for 
the salt proof1 and at the bottom for   
the spirit proof2 because the first is  
ascending1 and the other descending2 but
 by a useless singularity1 the distilled
 water has been graduated at #aj for the
 spirit proof bottle1 and at #j for the 
salt proof4 ,we shall only dwell upon   
the first1 because it is the only one   
interesting to the distiller4  ,water   
being graduated at #aj in the areometer1
 it results from thence that the spirit 
going to #bj1 is in reality only #aj    
lighter than water2 and the alcohol     
gaaduated ,,tr3 graduated at #ce1 is    
only #be above distilled water4  ,the   
areometer can only be just1 when the    
atmosphere is temperate2 that is1 at #ee
 ,fahrenheit1 or #aj ,reaumur4 ,the     
variations in cold or heat influence    
liquors2 they acquire density in the    
cold1 and lose it in the heat3 hence    
follows that the areometer does not sink
 enough in the winter1 and sinks too    

much in the summer4  ,naturalists have  
observed that variation1 and regulated  
it4 ,they have ascertained that #a of   
heat above temperate1 according to the  
scale of ,reaumur1 sinks the areometer  
#a_/h of a degree more2 and that #a less
 of heat1 had the contrary effect3 thus 
the heat being at #ah of ,reaumur1 the  
spirit marking #ba by the areometer1 is 
really only at #bj4 ,the cold being at  
#h below temperate1 the spirit marking  
only #ai by the areometer1 is in reality
 at #bj4 #b-a_/d of ,fahrenheit         
corresponding to #a of ,reaumur1        
occasion in like manner a variation of  
#a_/h of a degree3 thus1 the heat being 
at #gh-a_/b1 the spirit thus marking    
#ba1 is only at #bj2 and the cold being 
at #hg1 the spirit marking only #ai by  
the areometer1 is in reality at #bj4    
,it is easily conceived1 that extreme   
cold or extreme heat occasion important 
variations4 ,for that reason1 there are 
in ,europe inspectors1 whose duty it is 
to weigh spirits1 particularly brandy3  

for that purpose they make use of the   
areometer and the thermometer4 ,an      
areometer1 to be good1 must be proved   
with distilled water1 at the temperature
 of #ee4 ,areometers1 being made of     
glass1 are brittle1 and must be used    
with great care4 ,this inconvenience    
might be remedied1 by making them of    
silver2 ,i have seen several of this    
metal4 ,a good silversmith could easily 
make them2 ,i invite those artists to   
attend to that branch of business2 it   
might become valuable1 as the distillers
 will be more enlightened4     ,,chapter
 ,,xv4  ,,advantages ,,of ,,my ,,method4
   ,the first of all1 is derived from   
the composition of a vinous liquor1     
richer1 and more proper to raise a      
vigorous fermentation1 than that which  
is obtained by the usual method4 ,now1  
as it is proved that the quantity of    
spirit is in proportion to the richness 
of the fermenting liquor1 mine therefore
 yields a great deal more spirit than   
any other4  #b;dly4 ,we have seen that a

 heat of #ge or #hj must be kept up in  
the fermenting room3 this being summer  
heat1 proves that such a rich vinous    
liquor runs no risk of passing to the   
acid state with as much rapidity as that
 of the common distillers2 and1         
consequently1 that he who will follow my
 method can work all the year round     
without fear of losing the fruits of his
 labor1 as it often happens--an         
advantage precious for him who makes it 
his sole business4 ,the only change he  
has to make1 is to suppress the heat of 
the stove1 when the temperature of the  
atmosphere is sufficient to keep up a   
good fermentation in the liquor4  ,as to
 my distilling apparatus1 this is not a 
new idea4 ,i present it to the public   
under the sanction of experience4 ,i had
 it executed in ,philadelphia eight     
years ago1 after having obtained a      
patent4 ,it was made for a rum          
distillery1 where they still continue to
 use it4 ,it presents the greatest      
advantages4  ,the first is1 that with a 

single fire1 and a single workman1 ,i   
distil and rectify the spirit three     
times1 and bring it to the degree of    
alcohol2 that is1 to the greatest       
purity1 and almost to the highest degree
 of concentration4  #b;dly4 ,it lowers  
the cost of transportation1 by          
two-thirds2 because one gallon at #ce   
represents three gallons at the usual   
degree4 ,the merchant1 being arrived at 
the place of his destination1 has only  
to add #b gallons of water to #a gallon 
of this alcohol1 in order to have #c    
gallons of whiskey2 which is of a       
considerable advantage1 either for land 
or sea carriage4  #c;dly4 ,as the price 
of spirits is1 in trade1 in proportion  
to their degree of concentration1 those 
made with my apparatus being at a very  
high degree1 need no more rectifying1   
either for the retailer1 the apothecary1
 or the painter2 and the considerable   
expenses of that operation turn entirely
 to the profit of the distiller1 as they
 are totally suppressed4 ,distillers may

 hereafter sell spirits of all degrees  
of concentration4  ,such are the        
advantages of my processes4 ,i offer    
them the more willingly to the public1  
as they are founded upon the most       
approved principles of natural          
philosophy3 by reflecting upon them1    
distillers will be easily convinced of  
it4         99       99       99        
99       99  ,however perfect the       
description of a new thing may be1 our  
ideas of it are always defective1 until 
we have seen it put into practical use4 
,few men have the means of establishing 
a distillery on a new plan1 and even the
 most enlightened may make notable      
errors4 ,few1 besides1 are bold enough  
to undertake1 at their own risks1 the   
trial of a new fabrication3 they are    
afraid of losing1 and of being blamed   
for having too lightly yielded to the   
persuasion of new projectors4 ,hence it 
follows that a useful discovery falls   
into oblivion1 instead of doing any     
good4  ,but no discovery of general     

utility ought to experience that fate in
 a republic4 ,government itself ought to
 promote the first undertaking1 or a    
certain number of citizens ought to join
 in order to give it a start4 ,it is the
 more easy in this case1 as my apparatus
 requires very little expense4  ,if a   
distillery according to my directions1  
was established in some of the principal
 towns of the state1 my method would    
then make rapid progress1 and thus prove
 the truth of the principle which ,i    
have advanced2 and the distillers1 after
 having meditated upon my method in this
 book1 would come and satisfy themselves
 of its goodness1 by seeing it put into 
practice1 and yielding the most perfect 
results1 with all the advantages for    
trade that may be expected3 hence would 
naturally ensue the rapid increase of   
distillation1 and consequently that of  
agriculture and commerce4     ,,the     
,,art ,,of ,,making ,,gin1 ,,after ,,the
 ,,process ,,of ,,the ,,holland         
,,distillers4   ,having indicated the   

most proper means of obtaining spirits1 
,i will now offer to the public the     
manner of making ,gin1 according to the 
methods used by the distillers in       
,holland4 ,it may be more properly      
joined to the art of making whiskey1 as 
it adds only to the price of the liquor1
 that of the juniper berries1 the       
product of which will amply repay its   
cost4 ,many distillers in the ,united   
,states have tried to imitate the       
excellent liquor coming from ,holland1  
under the name gin4 ,they have imagined 
different methods of proceeding1 and    
have more or less attained their end4 ,i
 have myself tried it1 and my method is 
consigned in a patent4  ,but those      
imitations are far from the degree of   
perfection of the ,holland gin3 they    
want that unity of taste1 which is the  
result of a single creation2 they are   
visibly compounds1 more or less well    
combined1 and not the result of a       
spontaneous production4  ,to this       
capital defect1 which makes those       

imitations so widely different from     
their original1 is joined their high    
price1 which prevents its general       
consumption4 ,in fact1 it is made at a  
considerable expense3 the whiskey must  
be purchased1 rectified and distilled   
over again with the berries4 ,these     
expenses are increased by the waste of  
spirit occasioned by those reiterated   
distillations4 ,this brings the price of
 this false gin to three times that of  
the whiskey3 consequently the poorer    
sort of people1 whose number is always  
considerable1 are deprived of the       
benefits of a wholesome liquor1 and     
restrained to whiskey1 which is commonly
 not so4  ,the methods used in ,holland1
 have reduced gin to the lowest price2  
that of the juniper berries being there 
very trifling1 and increasing but little
 the price of whiskey3 still that small 
addition is almost reduced to nothing1  
as will be seen hereafter4  ,the ,united
 ,states are1 in some parts1 almost     
covered with the tree called here cedar2

 which tree is no other than the        
juniper1 and grows almost every where1  
and bears yearly a berry1 which is in   
reality the juniper berry4 ,some        
,hollanders knew it at ,boston1         
collected considerable quantities of it 
in ,massachusetts1 and shipping it to   
some of the eastern harbors1 sold it as 
coming from ,holland4 ,i have seen some 
at ,philadelphia ten years ago1 at the  
house of a ,hollander1 who received it  
from ,massachusetts in hogsheads of     
about ten hundred weight1 and sold as   
the produce of his own country1 what was
 really that of the ,united ,states4  ,i
 collected myself a great quantity of   
those berries1 at ,norfolk1 ,va4 by     
means of negroes1 to whom ,i paid one   
dollar per bushel of #dj lbs4 being     
#b-a_/b cts4 per pound4 ,two years ago1 
it sold for #f cents in ,philadelphia1  
and bore the same price at ,pittsburgh4 
,there is a great deal of cedar in      
,kentucky1 and consequently of berries4 
,i have seen them at ,blue ,licks1 and  

they abound near the ,kentucky river4   
,although an incredible number of those 
trees is cut down daily1 there is still 
a greater number standing1 in the       
,united ,states2 and millions of bushels
 of berries are lost every year1 while  
only skilful hands are wanted1 to make  
them useful to mankind4 ,the juniper    
berry has many medical properties3 it is
 a delightful aromatic1 and contains an 
oil essential1 and a sweet extract1     
which by the fermentation yields a      
vinous liquor1 made into a sort of wine 
in some countries2 that is called wine  
for the poor3 it strengthens the        
stomach1 when debilitated by bad food or
 too hard labor4  ,the ,hollanders1 who 
have long had the art of trading upon   
every thing1 have constantly turned even
 their poverty to account4 ,they have   
immense fabrications of gin1 and        
scarcely any juniper trees4 ,they only  
collect the berry in those countries    
where it is neglected as useless1 as in 
,france and ,tyrol1 which produce a     

great deal of it4 ,the ,united ,states  
need have no recourse to ,europe1 in    
order to get the juniper berries3 they  
have in abundance at home1 what the     
,hollanders can only procure with       
trouble and money4 ,they can therefore  
rival them with great advantage2 but    
they must follow the same methods       
employed in the ,holland distilleries4  
,the juniper berry contains the sweet   
mucous extract1 in a great proportion3  
it has therefore the principle necessary
 to the spirituous fermentation2 and1   
indeed1 it ferments spontaneously4 ,when
 fresh1 and heaped up1 it acquires a    
degree of heat1 but not enough to burn1 
as ,i have ascertained3 it is therefore 
safely transported in hogsheads4 ,from  
that facility of fermenting1 it must be 
considered as a good ferment1 and as    
increasing the quantity of spirit1 when 
joined to a fermentable liquor4  ,a     
distiller may at pleasure convert his   
whiskey into gin4 ,he needs only to     
perfume the wort which he puts in       

fermentation1 by adding a certain       
quantity of the berries1 slightly       
broken3 the fermentation is then common 
to both2 their sweet mucosity enriches  
that of the wort1 and increases the     
spirit1 while at the same time the soapy
 extract1 which is the proximate        
principle of vegetation1 yields the     
essential oil1 which perfumes the       
liquor4,c  ,the fermentation being      
common to both substances1 unites them  
intimately2 and when1 by the            
distillation1 the spirit is separated   
from the water1 there remains an        
homogenous liquor1 resulting from a     
single creation1 and having that unity  
of taste1 and all the properties of     
,holland gin1 because obtained by the   
same means4  ,one single and same       
distillation can therefore yield to the 
distiller either gin or whiskey1 as it  
requires no more labor1 and its         
conversion into gin costs only the price
 of the berries1 which repays him amply1
 either by the spirit it yields1 or by  

its essential oil1 which1 floating on   
the surface1 may be easily collected4   
,this oil bears a great price1 and the  
,hollanders sell much of it4  ,we have  
seen1 in the #ajth chapter of this work1
 that my hogsheads for the fermentation1
 contain about #abj gallons of wort1    
being the production of the saccharine  
extract of #ab bushels of grain4 ,the   
intelligent distiller will himself      
determine the quantity of berries       
necessary for each hogshead to have a   
good aromatic perfume4 ,he may begin    
with #aj lbs4 per hogshead2 and will1   
upon trial1 judge whether or not this   
quantity is sufficient1 or must be      
increased4 ,at any rate1 economy should 
not be consulted in the use of the      
berries1 since their price does not     
increase that of the whiskey4 ,this low 
price must naturally become the         
principle of an immense fabrication of  
gin2 and henceforth it will be an       
important article of exportation for the
 ,united ,states1 as well as a          

considerable and wholesome object of    
home consumption4   ,,footnotes3  ,a    
,some rum distillers make a stronger    
vinous liquor1 but it is still very far 
from ,lavoisier's proportions4 ,others  
add successively new molasses to their  
vinous liquor1 and thus prolong their   
fermentation1 without making their      
liquor stronger1 and consequently       
without obtaining more spirit4 ,this is 
absolutely contrary to the true         
principles of distillation4  ,b ,see his
 beautified operation on the            
decomposition of water4  ,c ,i must here
 observe1 that the juniper berry1 as    
well as several other fruits1 contains  
two kinds of essential oil3 one is the  
proximate principle of vegetation1 and  
the other is the superabundant oil3 the 
first is combined with the soapy        
extract1 and dissolves in water2 while  
the second does not unite with it1 and  
floats on the surface4   ,,end