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
- Directions For Cooling Off
- To Recover Sour Ale
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- To Make The Best Yeast For Daily Use
- Observations On The Quality Of Rye For Distilling
- 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
|
To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
To do this to the advantage of health, put to every quart of ale, or
other liquor, 10 or 12 drops of the true spirit of salt, and let them be
well mixed together, which they will soon do it by the subtile spirits
penetrating into all parts, and have proper effect.
Next: To Recover Sour Ale
Previous: To Make China Ale
Viewed 65
|
Informational.ca
