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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- Precautions Against Fire
- How To Distil Apples
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Of The Distiller Of Whiskey
- To Know When Yeast Is Good Or Bad
- Directions For Making Cider British Mode
- To Make Elderberry Wine To Drink Made Warm As A Cordial



To Make China Ale






To six gallons of ale, take a quarter of a pound or more of China root,
thin sliced, and a quarter of a pound of coriander seeds, bruised--hang
these in a tiffany, or coarse linen bag, in the vessel, till it has done
working; and let it stand fourteen days before you bottle.


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Previous: To Brew Strong Beer



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