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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- Observations On Erecting Distilleries
- To Recover Sour Ale
- On Colouring Liquors
- The Duty Of The Owner Of A Distillery
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale



Observations On Wood For Hogsheads






The cheapest and easiest wrought wood is generally most used for making
mashing tubs, or hogsheads, and very often for dispatch or from
necessity, any wood that is most convenient is taken, as pine or
chesnut; indeed I have seen poplar tubs in use for mashing, which is
very wrong, as a distiller by not having his hogsheads of good wood, may
lose perhaps the price of two sets of hogsheads in one season. For
instance, a farmer is about to erect a distillery, and is convenient to
a mountain, abounding in chesnut or pine, which from its softness and
the ease with which it may be worked, its convenience for dispatch sake,
is readily chosen for his mashing hogsheads.--To such selection of wood,
I offer my most decided disapprobation, from my long experience, I
know that any kind of soft wood will not do in warm weather. Soft porus
wood made up into mashing tubs when full of beer and under fermentation,
will contract, receive or soak in so much acid, as to penetrate nearly
thro' the stave, and sour the vessel to such a degree, in warm weather,
that no scalding will take it out--nor can it be completely sweetened
until filled with cold water for two or three days, and then scalded; I
therefore strongly recommend the use of, as most proper


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