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The Room Of Infusion

It is here that the liquor destined to make whiskey, should be prepared,
and made rich enough to procure a good fermentation. To this effect,
there must be a mill with a vertical stone, moved by a horse, or any
other means of motion. Those mills are too well known for me to describe
them more amply. The corn must be coarsely ground, so as scarcely to be
broke into three or four pieces: consequently the stone must not be too
heavy, for, at all events, the grain had better be too coarse than too
fine. That mill should be placed in the infusion room, so as not to keep
it dirty, nor to be too much in the way. It must grind, or rather break,
50 bushels per day.

There must be a square kettle, 4 feet broad, 5 feet long, 1 foot deep.
The kettle must be made in sheets of copper, one line thick, at least:
the bottom, although flat, should have a slight swell inside, so as to
avoid the expansion of the metal outside, from the action of the fire.
This kettle must be placed upon a brick furnace, so that the longest
parts should bear forwards, and the other against the chimney, from
which it must be separated by a brick wall eight or nine inches. The
sides, around which there must be a space to walk freely, should be
supported by a wall 1-1/2 feet deep; the fore part upon such a wall, in
the middle of which is an iron door, fifteen inches square, in an iron
frame, through which the fuel is introduced.

The kettle is mounted upon the furnace, so as to bear upon the four
walls about 4 inches, and rests upon a bed of clay, which must leave no
passage to the action of the fire; it is lined externally with bricks,
and must have a pipe on one of its sides, to draw off the liquor.

Under the kettle, 15 inches from the bottom, is a flue for the heat,
running through all its length. It is 2-1/2 feet wide at bottom,
extending like a fan at the top, about 6 inches on each side, so that
the flame may circulate in all the breadth of the kettle.

On the fore part of this flue, facing the door, is a hearth, occupying
all its breadth, and 2 feet long. The rest of the flue is paved with
bricks, and rises insensibly 4 inches towards the chimney, in which it
opens by two holes, 1-1/2 inches wide, 8 or 9 inches high.

Immediately under the hearth, is a mash hole 4 feet deep, occupying all
its capacity, and projecting 2 feet forward. This opening is necessary
to keep up a free circulation of air, and to take up the ashes. It
should be covered with strong boards, not to hinder the service of the
kettle. The hearth is made with an iron grate, more or less close,
according to the nature of the fuel; if for wood, the bars must be about
two inches apart; if for coals, half an inch is sufficient. The furnace
must be built with care. The parts most exposed to the action of the
fire must be built with soft bricks and potters' clay: soap stone would
be preferable, if easy to procure. The brick separating the kettle and
chimney, must be supported with flat bars of iron, as well as the part
over the door.

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