Making Whiskey

"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."

Again and in his own words the book is about:

"An introduction to making whiskey, gin, brandy, spirits, of better quality, and in larger quantitiess, than produced by the present mode of distilling, from the produce of the United States:

Such as rye, corn, buck wheat, apples, peaches, potatoes, pumpions and turnips.

With directions on how to conduct and improve the practical part of distilling in all its branches. Together with directions for purifying, clearing and colouring whiskey, making spirits similar to french brandy, &c. from the spritis of rye, corn, apples, potatoes, and sundry extracts of approved receipts for making cider, domestic wines and beer."

CONTENTS

SECTION I
Observations on Yeast.
Receipt for making stock Yeast.
Vessel most proper for preserving -do-.
To ascertain the quality of -do-.
To renew -do-.
Observations on the mode in which distillers generally work -do-.
 How stock Yeast may be kept good for years.
To make best Yeast for daily use.

SECTION II
Observations on the best wood for hogsheads.
To sweeten by scalding -ditto-.
Ditto, burning -do-.

SECTION III
To mash rye in the common mode.
Best method of distilling rye.
To mash one-third rye with two-thirds corn.
Do-. an equal quantity of rye and corn.
Do-. two-thirds rye and one-third corn.
Do-. corn.
To make four gallons to the bushel.
To know when grain is sufficiently scalded.
Directions for cooling off.
To ascertain when rye works well.
To prevent hogsheads from working over.

SECTION IV
Observations on the quality of rye.
Mode of chopping rye.
Do-. or grinding indian corn.
Do-. malt.
To choose malt.
To build a malt-kiln.
To make malt for stilling.
Of hops.

SECTION V
How to order and fill the singling still.
Mode of managing the doubling still.
On the advantages of making good whiskey.
Distilling buckwheat.
Distilling potatoes, with observations.
Receipt to prepare potatoes for distilling.
Distilling pumpions.
Do-. turnips.
Do-. apples.
To order do. in the hogsheads.
To work do. fast or slow.
To know when apples are ready for distilling.
To fill and order the singling still for apples.
To double apple-brandy.
To prepare peaches.
To double and single -do-.

SECTION VI
Best mode of setting stills.
To prevent the planter from cracking.
Method of boiling more than one still by a single fire.
To set a doubling still.
To prevent the singling still from rusting.

SECTION VII
How to clarify whiskey.
To make a brandy, from rye, spirits or
 whiskey, to resemble French Brandy.
To make a spirit from ditto, to resemble
Jamaica spirits.
Do-. Holland gin.
Do-. country gin, and clarifying same.
On fining liquors.
On coloring liquors.
To correct the taste of singed whiskey.
To give an aged flavor.

SECTION VIII
Observations on weather.
Do-. water.
Precautions against fire.

SECTION IX
Duty of the owner of a distillery.
Do-. of a hired distiller.

SECTION X
The profits arising from a common distillery.
Do-. from a patent distillery.
Of hogs.
Diseases of hogs.
Feeding cattle and milk cows.

SECTION XI
Observations on erecting distilleries.

SECTION XII
On Wines.
Receipt for making ditto, from the autumn blue grape.
Ditto-, from currants.
Do-. for making cider, British mode.
Do-. -do-. American mode.
Do-. for an excellent American wine.
Do-. -do-. honey wine.
To make elderberry wine.
Do-. -do-. cordial.

SECTION XIII
Of brewing beer.
Of the brewing vessels.
Of cleaning and sweetening casks and brewing vessels.
Of mashing or raking liquors.
Of working the liquor.
Of fining malt liquors.
Season for brewing.
To make elderberry beer or ebulum.
To make improved purl.
To brew strong beer.
To make china ale.
To make any new liquor drink as stale.
To recover sour ale.
To recover liquor that is turned bad.
Directions for bottling.
To make ale or beer of cooked malt.
To make treacle (or molasses) beer.

$12.50

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