Most Viewed- 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 - To Recover Sour Ale - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller - Directions For Cooling Off Least Viewed- The Following Receipt To Make An Excellent American Wine- Observations On The Quality Of Rye For Distilling - To Make The Best Yeast For Daily Use - Observations On Erecting Distilleries - The Duty Of An Hired Distiller - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of Brewing Beer - Observations On Yeast - To Sweeten Hogsheads By Scalding - To Set A Doubling Still - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Observations On Weather - Observations On Water - Of The Diseases Of Hogs |
The Duty Of The Owner Of A DistilleryThe main and first object of the proprietor of a distillery, is gain or profit--and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries--in both of which, neglect and sloth will insure disappointment. The active, cleanly, industrious and attentive proprietor uses the following means. First. He provides his distillery with good sound grain, hogsheads, barrels, kegs, funnels, brooms, malt, hops, wood, &c. of all of which he has in plenty, nicely handled, and in good order. He also provides an hydrometer, thermometer, and particularly a barometer, duly observing the instructions accompanying each, their utility and particular uses. Secondly. He is careful that his distiller does his duty, of which he can be assured only, by rising at four o'clock, winter and summer, to see if the distiller is up and at his business, and that every thing is going well--and to prepare every thing and article necessary--to attend and see the hogs fed, and that the potale or slop be cold when given, and that the cattle be slopped--that the stills are not burning, nor the casks leaking, &c. &c. He observes the barometer, points out any changes in the weather, and pays an unremitted attention, seeing that all things are in perfect order, and enforcing any changes he may deem necessary. On the other hand, indolence begets indolence--The proprietor who sleeps till after sun rise, sets an example to his distiller and people, which is too often followed--the distillery becomes cold from the want of a regular fire being kept up in her--the hogsheads cease to work or ferment, of consequence, they will not turn out so much whiskey--and there is a general injury sustained. And it may often occur, that during one, two or three days in the week, the distiller may want grain, wood, malt, hops or some necessary--and perhaps all those things may be wanting during the same day ... and of course, the distiller stands idle. The cattle, hogs, &c. suffer; and from this irregular mode of managing, I have known the proprietor to sink money, sink in reputation, and rarely ever to attribute the effect to the right cause. System and Method. A well timed observance of system and method are necessary in all the various branches of business pursued, and without which none succeeds so well. And whilst the industrious, attentive and cleanly proprietor, may with certainty, calculate on a handsome profit and certain advantages to result from this business. He who conducts carelessly, may as certainly reckon on sustaining a general loss. Next: The Duty Of An Hired Distiller Previous: Precautions Against Fire
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