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- Distilling Of Potatoes
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- 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 Make Elderberry-beer Or Ebulum
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- How To Choose Malt
- Directions For Bottling
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- The Duty Of An Hired Distiller
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To Make Elderberry-beer Or Ebulum
Take a hogshead of the first and strong wort, and boil in the same one
bushel of picked Elderberries, full ripe; strain off, and when cold,
work the liquor in the hogshead, and not in an open tun or tub; and
after it has lain in the cask about a year, bottle it; and it will be a
good rich drink, which they call ebulum; and has often been preferred to
portwine, for its pleasant taste, and healthful quality.
N. B. There is no occasion for the use of sugar in this operation;
because the wort has strength and sweetness enough in itself to answer
that end; but there should be an infusion of hops added to the liquor,
by way of preservation and relish.
Some likewise hang a small bag of bruised spices in the vessel.
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