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- Distilling Of Potatoes
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- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry Wine
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- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Hogsheads Perfectly Sweet
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- The Following Receipt To Make An Excellent American Wine
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- The Duty Of An Hired Distiller
- Of Brewing Beer
- Observations On Wood For Hogsheads
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Of The Diseases Of Hogs
- Receipt For Making Honey Wine
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Yeast
- White Oak
- To Sweeten Hogsheads By Scalding
- Mash As Follows
- To Mash Corn



Observations On Water






Distillers cannot be too particular in selecting good water for
distilling, when about to erect distilleries.

Any water will do for the use of the condensing tubs or coolers, but
there are many kinds of water that will not answer the purpose of
mashing or fermenting to advantage; among which are snow and limestone
water, either of which possess such properties, as to require one fifth
more of grain to yield the same quantity of liquor, that would be
produced while using river water.

Any water will answer the distillers purpose, that will dissolve soap,
or will wash well with soap, or make a good lather for shaving.

River or creek water is the best for distilling except when mixed with
snow or land water from clay or ploughed ground. If no river or creek
water can be procured, that from a pond, supplied by a spring, if the
bottom be not very muddy will do, as the exposure to the sun, will
generally have corrected those properties inimical to fermentation. Very
hard water drawn from a deep well, and thrown into a cistern, or
reservoir and exposed to the sun and air for two or three days, has been
used in mashing with success, with a small addition of chop grain or
malt. I consider rain water as next in order to that from the river, for
mashing and fermentation. Mountain, slate, gravel and running water, are
all preferable to limestone, unless impregnated with minerals--many of
which are utterly at variance with fermentation. With few exceptions, I
have found limestone, and all spring water too hard for mashing,
scalding or fermenting.


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