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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
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- 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
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- Directions For Bottling
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- Hogsheads Perfectly Sweet
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- Observations On Erecting Distilleries
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- Observations On Yeast
- Observations On Weather
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- To Make The Best Yeast For Daily Use
- 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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White Oak
Disapproving of black, tho' next in order to white oak staves for all
the vessels about the distillery ... as being the most durable of close
texture, easily sweetened ... and hard to be penetrated by acids of any
kind, tho' sometimes the best white oak hogsheads may sour, but two or
three scaldings will render them perfectly sweet ... if white oak cannot
be had, black oak being of the next best in quality may be used ... and
again I enter my protest against pine, chesnut, poplar, and every kind
of soft porus wood.
If possible, or if at all convenient, have the vessels iron bound and
painted, to prevent worms and the weather from injuring them, using one
good wood hoop on the bottom to save the chine.
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Previous: Observations On Wood For Hogsheads
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