Most Viewed
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
- Directions For Bottling
- How To Renew Yeast When Sour
- How To Choose Malt
Least Viewed
- Observations On Erecting Distilleries
- Observations On Water
- How To Order Apples In The Hogsheads
- Of The Urns
- To Correct The Taste Of Singed Whiskey
- Of Spirituous Liquors Or Spirits
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- To Make The Best Yeast For Daily Use
- White Oak
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Work Apples Slow Or Fast
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of Fermentation
- Of The Areometer Or Proof Bottle
- Observations On The Quality Of Rye For Distilling
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On Feeding Cattle And Milch Cows
Potale is a great creator of milk, and will increase the quantity
greatly in cows yielding milk, but no so good. Young cattle thrive very
well, that get hay or straw during the night. To fatten cattle there
ought to be mixed with the slop, a little oil meal, or chopped flaxseed,
or chopped corn. The cattle kept on still slop ought to get plenty of
salt. Warm potale injures their teeth.
Next: Observations On Erecting Distilleries
Previous: Of The Diseases Of Hogs
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