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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- 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
- Directions For Bottling
- Hogsheads Perfectly Sweet
- How To Double Apple Brandy
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- Directions For Cooling Off
- To Recover Sour Ale
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- Observations On The Quality Of Rye For Distilling
- To Distill One Half Rye And One Half Corn
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Yeast
- Observations On Wood For Hogsheads
- To Mash Corn
- The Duty Of An Hired Distiller
- Of Brewing Beer
- Of Fermentation
- To Sweeten Hogsheads By Scalding
- To Prevent Hogsheads From Working Over
- Malt
- Receipt To Prepare Potatoes For Distilling
- To Set A Doubling Still
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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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