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- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
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- How To Renew Yeast When Sour
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- Observations On Erecting Distilleries
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- How To Order Apples In The Hogsheads
- Of The Urns
- To Correct The Taste Of Singed Whiskey
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- White Oak
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Work Apples Slow Or Fast
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of Spirituous Liquors Or Spirits
- Of Fermentation
- Of The Areometer Or Proof Bottle
- To Make The Best Yeast For Daily Use
- To Sweeten Hogsheads By Scalding
- Observations On The Quality Of Rye For Distilling
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To Sweeten Hogsheads By Scalding
When you turn your vessels out of doors (for it is esteemed slothful and
a lazy mode to scald them in the still house,) you must wash them clean
with your scrubbing brush, then put in sixteen or twenty gallons boiling
water--cover it close for about twenty minutes, then scrub it out
effectually with your scrubbing broom, then rinse your vessel well with
a couple buckets clean cold water, and set them out to receive the
air--this method will do in the winter, provided they are left out in
the frost over night--but in summer, and especially during the months of
July and August, this mode will not do--it is during those extreme warm
months in our latitude, that the vessels are liable to contract putrid
particles, which may be corrected by the following mode of making
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