By ANTHONY BOUCHERIE, OF LEXINGTON, KY. TRANSLATED FROM THE FRENCH By C. M*******
CONTENTS
PREFACE.
CHAPTER I. OF SPIRITUOUS LIQUORS, OR SPIRITS.
CHAPTER II. OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TO MAKE SPIRITS.
CHAPTER III. OF FERMENTATION.
CHAPTER IV. OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS LIQUOR.
CHAPTER V. A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY DISTILLER.
CHAPTER VI DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
CHAPTER VII. DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS
CHAPTER VIII. THE ROOM OF INFUSION.
CHAPTER IX. USE OF THE KETTLE.
CHAPTER X. THE ROOM FOR FERMENTATION.
CHAPTER XI. OF THE ROOM FOR DISTILLATION.
CHAPTER XII. EFFECTS OF THIS APPARATUS.
CHAPTER XIII. OF FERMENTS.
CHAPTER XIV. OF THE AREOMETER, OR PROOF BOTTLE.
CHAPTER XV. ADVANTAGES OF MY METHOD.
THE ART OF MAKING GIN, AFTER THE PROCESS OF THE HOLLAND DISTILLERS.
END
