The Practical Distiller | Page 2

double and single do. 92 SECTION VI Best mode of setting stills. 93 To prevent the planter from cracking. 98 Method of boiling more than one still by a single fire. 99 To set a doubling still. 100 To prevent the singling still from rusting. 101 SECTION VII How to clarify whiskey. 102 To make a brandy, from rye, spirits or whiskey, to resemble French Brandy. 103 To make a spirit from ditto, to resemble Jamaica spirits. 104 Do. Holland gin. 105 Do. country gin, and clarifying same. 107 On fining liquors. 110 On coloring liquors. 111 To correct the taste of singed whiskey. 112 To give an aged flavor. 113 SECTION VIII Observations on weather. 115 Do. water. 117 Precautions against fire. 119 SECTION IX Duty of the owner of a distillery. 120 Do. of a hired distiller. 123 SECTION X The profits arising from a common distillery. 125 Do. from a patent distillery. 127 Of hogs. 129 Diseases of hogs. 133 Feeding cattle and milk cows. 134 SECTION XI Observations on erecting distilleries. 135 SECTION XII On Wines. 139 Receipt for making ditto, from the autumn blue grape. 140 Ditto, from currants. 142 Do. for making cider, British mode. 143 Do. do. American mode. 145 Do. for an excellent American wine. 150 Do. do. honey wine. 153 To make elderberry wine. 156 Do. do. cordial. 157 SECTION XIII Of brewing beer. 160 Of the brewing vessels. 160 Of cleaning and sweetening casks and brewing vessels. 161 Of mashing or raking liquors. 163 Of working the liquor. 167 Of fining malt liquors. 170 Season for brewing. 172 To make elderberry beer or ebulum. 173 To make improved purl. 174 To brew strong beer. 175 To make china ale. 176 To make any new liquor drink as stale. 177 To recover sour ale. 177 To recover liquor that is turned bad. 178 Directions for bottling. 178 To make ale or beer of cooked malt. 179 To make treacle (or molasses) beer. 181

PREFACE.
When I first entered on the business of Distilling, I was totally unacquainted with it. I was even so ignorant of the process, as not to know that fermentation was necessary, in producing spirits from grain. I had no idea that fire being put under a still, which, when hot enough, would raise a vapour; or that vapour when raised, could be condensed by a worm or tube passing through water into a liquid state. In short, my impressions were, that chop-rye mixed with water in a hogshead, and let stand for two or three days; and then put into a still, and fire being put under her, would produce the spirit by boiling up into the worm, and to pass through the water in order to cool it, and render it palatable for immediate use--and was certain the whole art and mystery could be learned in two or three weeks, or months at farthest, as I had frequently met with persons who professed a knowledge of the business, which they had acquired in two or three months, and tho' those men were esteemed distillers, and in possession of all the necessary art, in this very abstruse science; I soon found them to be ignorant blockheads, without natural genius, and often, without principle.
Thus benighted, and with only the above light and knowledge, I entered into the dark, mysterious and abstruse science of distilling, a business professed to be perfectly understood by many, but in fact not sufficiently understood by any. For it presents a field for the learned, and man of science, for contemplation--that by a judicious and systematic appropriation and exercise of certain elements, valuable and salutary spirits and beverages may be produced in great perfection, and at a small expense, and little inconvenience, on almost every farm in our country.
The professed chymist, and profound theorist may smile at my ideas, but should any one of them ever venture to soil a finger in the practical part of distilling, I venture to say, he would find more difficulty in producing good yeast, than in the process of creating oxygen or hydrogen gas. Scientific men generally look down on us, and that is principally owing to the circumstance of so many knaves, blockheads and conceited characters being engaged in the business.--If then, the subject could be improved, I fancy our country would yield all the necessary liquors, and in a state of perfection, to gratify the opulent, and please the epicure.
I had no difficulty in finding out a reputed great distiller, whose directions I followed in procuring every necessary ingredient and material for distilling, &c. He was industrious and attentive, and produced tolerable yield, but I soon found the quantity of the runs to vary, and the yield scarcely two days alike. I enquired into the cause, of him,