CONTENTS
Samuel McHarry
Page
SECTION I
Observations on Yeast.
25
Receipt for making stock Yeast.
27
Vessel most proper for preserving
-do-.
30
To ascertain the quality of
-do-.
31
To renew
-do-.
32
Observations on the mode in which distillers generally work
-do-.
33
How stock Yeast may be kept good for years.
34
To make best Yeast for daily use.
36
SECTION II
Observations on the best wood for hogsheads.
39
To sweeten by scalding
-ditto-.
41
Ditto,
burning
-do-.
42
SECTION III
To mash rye in the common mode.
44
Best method of distilling rye.
45
To mash one-third rye with two-thirds corn.
47
-Do-.
an equal quantity of rye and corn.
49
-Do-.
two-thirds rye and one-third corn.
51
-Do-.
corn.
54
To make four gallons to the bushel.
55
To know when grain is sufficiently scalded.
58
Directions for cooling off.
59
To ascertain when rye works well.
61
To prevent hogsheads from working over.
62
SECTION IV
Observations on the quality of rye.
63
Mode of chopping rye.
64
-Do-.
or grinding indian corn.
65
-Do-.
malt.
66
To choose malt.
67
To build a malt-kiln.
67
To make malt for stilling.
69
Of hops.
69
SECTION V
How to order and fill the singling still.
69
Mode of managing the doubling still.
71
On the advantages of making good whiskey.
73
Distilling buckwheat.
77
Distilling potatoes, with observations.
78
Receipt to prepare potatoes for distilling.
82
Distilling pumpions
.
83
-Do-.
turnips
.
83
-Do-.
apples
.
84
To order
do.
in the hogsheads
.
85
To work
do.
fast or slow
.
86
To know when apples are ready for distilling
.
87
To fill and order the singling still for apples
.
88
To double apple-brandy
.
90
To prepare peaches
.
91
To double and single
-do-.
92
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