The Practical Distiller: Or, An Introduction to Making Whiskey, Gin, Brandy, Spirits, &c. &c.
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Published in 1809 when distillation of spirits was legal, The Practical Distiller provides recipes and distillation methods for homemade whiskey, gin, and brandy as well as history of the various ways that alcohol has been made since the 1600s. This tome includes entire sections devoted to yeast, choosing the best rye and malt, hogsheads, methods for setting stills, clarifying whiskey and recipes for making honey wine, elderberry wine and American wine. With an effluence of recipes, methods, and historical information, The Practical Distiller is quaint and charming combined with useful and practical distilling techniques. This edition of The Practical Distiller was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
and there remains the heart of the grain on your mashing stick, like grains of timothy feed, then be assured that it is sufficiently scalded, if not too much; this hint will suffice to the new beginner, but experience and observation will enable the most correct judgment. ART. IX. Directions for cooling off. MUCH observation is necessary to enable the distiller to cool off with judgment—which necessity is encreased by the versatility of our climate, the seasons of the year, and the kinds of
ferment or work, then uncover it. ART. X. To ascertain when Rye works. well in the Hogshead. WHEN mashed rye begins to work or ferment in the hogsheads, either in a heavy, thick, or light bubbly top, both of which are unfavorable; when it rises in a thick heavy top, you may be sure there is something wrong, either in the grain, yeast, or cooling off. When the top (as called by distillers) appear, with bubbles about the size of a nutmeg, rising and falling alternately, with the top not too
the lard commands a higher price than tallow; of the value of pork and every part of this animal, it is unnecessary for me to enter into detail; of their great value and utility, almost every person is well acquainted. The hog pens and troughs ought to be kept clean and in good order, the still slop salted two or three times a week; when fattening, hogs should be kept in a close pen, and in the summer a place provided to wallow in water. Hogs that are fed on potale, ought not to lie out at
success of the measure more fully—others have placed all the stills in the centre of the building—a plan that will do better in the winter than in the summer, and one I think less favourably of than that of dividing them. During the winter, the north or northwest side of the house should be kept quite close, permitting the house to be lighted from the more temperate southward exposure. To calculate the window sashes to open by hinges, or to be taken entirely out in the summer, at pleasure, is in
might be made so perfectly pure and nice, as to ultimately supercede the use of any other throughout the United States. To assist in effecting this, the greatest attention should be paid to cleanliness, which in a distillery is absolutely necessary, the want of which admits of no excuse, where water is had without price. If a distiller does not by a most industrious well-timed care and attention, preserve every utensil perfectly sweet and clean, he may expect, not with standing he has well