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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Make Rye Malt For Stilling
- To Make Elderberry Wine
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- How To Double And Single Peach Brandy
- To Mash Two Thirds Rye And One Third Corn In Summer
- Defects In The Usual Method Of Making Whiskey
- To Sweeten Hogsheads By Burning
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Precautions Against Fire
- Distilling Of Buckwheat
- How To Renew Yeast When Sour
- Hogsheads Perfectly Sweet
- Directions For Cooling Off
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- Observations On Erecting Distilleries
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- Observations On Yeast
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- Observations On Weather
- Observations On Water
- To Make The Best Yeast For Daily Use
- Observations On Wood For Hogsheads
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
- The Best Method Of Setting Stills
- How To Order And Fill The Singling Still When Distilling Rye
- How To Prepare Peaches
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of The Room For Distillation
- To Distill One Half Rye And One Half Corn
- Mash As Follows
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On Fining Liquors
Isinglass is almost universally used in fining liquors. Take about half
an ounce to the barrel--beat it fine with a hammer, lay it in a
convenient vessel, pour thereon two gallons whiskey, or a like quantity
of the liquor you are about to fine, let it soak two or three days, or
till it becomes soft enough to mix--then stir it effectually, and add
the white and shells of half a dozen eggs--beat them up together and
pour them into the cask that is to be fined, then stir it in the cask,
bung it slightly, after standing three or four days it will be
sufficiently fine, and may be drawn off into a clean cask.
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