ARTICLE I.

The duty of the owner of a Distillery.

The main and first object of the proprietor of a distillery, is gain or profit—and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries—in both of which, neglect and sloth will insure disappointment.

The active, cleanly, industrious and attentive proprietor uses the following means.

First. He provides his distillery with good sound grain, hogsheads, barrels, kegs, funnels, brooms, malt, hops, wood, &c. of all of which he has in plenty, nicely handled, and in good order. He also provides an hydrometer, thermometer, and particularly a barometer, duly observing the instructions accompanying each, their utility and particular uses.

Secondly. He is careful that his distiller does his duty, of which he can be assured only, by rising at four o'clock, winter and summer, to see if the distiller is up and at his business, and that every thing is going well—and to prepare every thing and article necessary—to attend and see the hogs fed, and that the potale or slop be cold when given, and that the cattle be slopped—that the stills are not burning, nor the casks leaking, &c. &c. He observes the barometer, points out any changes in the weather, and pays an unremitted attention, seeing that all things are in perfect order, and enforcing any changes he may deem necessary.

On the other hand, indolence begets indolence—The proprietor who sleeps till after sun rise, sets an example to his distiller and people, which is too often followed—the distillery becomes cold from the want of a regular fire being kept up in her—the hogsheads cease to work or ferment, of consequence, they will not turn out so much whiskey—and there is a general injury sustained. And it may often occur, that during one, two or three days in the week, the distiller may want grain, wood, malt, hops or some necessary—and perhaps all those things may be wanting during the same day ... and of course, the distiller stands idle. The cattle, hogs, &c. suffer; and from this irregular mode of managing, I have known the proprietor to sink money, sink in reputation, and rarely ever to attribute the effect to the right cause.

System and Method.

A well timed observance of system and method are necessary in all the various branches of business pursued, and without which none succeeds so well.

And whilst the industrious, attentive and cleanly proprietor, may with certainty, calculate on a handsome profit and certain advantages to result from this business. He who conducts carelessly, may as certainly reckon on sustaining a general loss.

ART. II.

The duty of an hired Distiller

Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still—to collect and put in order for mashing, his hogsheads—and as soon as the water is warm enough in the boiler to begin mashing, which he ought to finish as early in the day as possible; for when the mashing is done, he will have time to scald and clean his vessels, to attend his doubling and singling still, to get in wood for next day, and to make his stock yeast, if new yeast is wanting. In short, the distiller ought to have his mashing finished by twelve o'clock every day, to see and have every thing in the still house, under his eye at the same time; but he ought never to attempt doing more than one thing at once—a distiller ought never to be in a hurry, but always busy. I have always remarked that the bustling unsteady distiller attempts doing two or three things at once, and rarely ever has his business in the same state of forwardness with the steady methodical character.