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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
- How To Build A Malt Kiln In Every Distillery
- 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
- Hogsheads Perfectly Sweet
- How To Renew Yeast When Sour
- Directions For Cooling Off
Least Viewed
- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- To Make The Best Yeast For Daily Use
- Observations On Weather
- Observations On Water
- 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 Sweeten Hogsheads By Scalding
- To Distill One Half Rye And One Half Corn
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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
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