Some seasons are better for fermentation than others. Should a hail storm occur in the summer, the distiller should guard against cooling off with water in which hail is dissolved, for it will not work well.

If a thundergust happens when the hogsheads are in the highest state of fermentation, the working will nearly cease, and the stuff begin to contract an acidity. And when in the spring the frost is coming out of the ground, it is unfortunate when the distiller is obliged to use water impregnated with the fusions of the frost, such being very injurious to fermentation—Those changes and occurrences ought to be marked well, to enable a provision against their effects. This will be found difficult without the assistance of a barometer, to determine the changes of the weather—a thermometer, to ascertain correctly the heat of the atmosphere, and to enable a medium and temperature of the air to be kept up in the distillery; and from observation to acquire a knowledge of the degree of heat or warmth, in which the mashing in the hogsheads ferments to the greatest advantage, and when this is ascertained, a distiller may in a close house sufficiently ventilated, and provided with convenient windows, always keep up the degree or temperature in the air, most adapted to the promotion of fermentation, by opening his windows or doors to admit air, as a corrective; or by keeping them closed in proportion to the coldness of the weather:—And a hydrometer, useful in measuring and ascertaining the extent of water. Instructions for the management of those instruments generally attend them, it is therefore unnecessary for me to go into a detail on this subject.—But it is absolutely necessary that the careful and scientific distiller should possess them, especially the two former, to guard against the changes of the weather, and preserve the atmosphere in the distillery, always equally warm.

ART. II.

Observations on Water.

Distillers cannot be too particular in selecting good water for distilling, when about to erect distilleries.

Any water will do for the use of the condensing tubs or coolers, but there are many kinds of water that will not answer the purpose of mashing or fermenting to advantage; among which are snow and limestone water, either of which possess such properties, as to require one fifth more of grain to yield the same quantity of liquor, that would be produced while using river water.

Any water will answer the distillers purpose, that will dissolve soap, or will wash well with soap, or make a good lather for shaving.

River or creek water is the best for distilling except when mixed with snow or land water from clay or ploughed ground. If no river or creek water can be procured, that from a pond, supplied by a spring, if the bottom be not very muddy will do, as the exposure to the sun, will generally have corrected those properties inimical to fermentation. Very hard water drawn from a deep well, and thrown into a cistern, or reservoir and exposed to the sun and air for two or three days, has been used in mashing with success, with a small addition of chop grain or malt. I consider rain water as next in order to that from the river, for mashing and fermentation. Mountain, slate, gravel and running water, are all preferable to limestone, unless impregnated with minerals—many of which are utterly at variance with fermentation. With few exceptions, I have found limestone, and all spring water too hard for mashing, scalding or fermenting.

ART. III.

Precautions against Fire

Cannot be too closely attended to. The store house, or cellar for keeping whiskey in, ought to be some distance from the distillery, and the liquor deposited, and all work necessary in it done by day, to avoid all possible danger arising from candles or lamps, from which many serious calamities have occurred. Suppose the cellar or place of deposit to be entered at night by a person carrying a lamp or candle, and a leaking cask takes his attention, in correcting the leak, he may set his lamp on the ground covered with whiskey, or he may drop by chance one drop of burning oil on a small stream of whiskey, which will communicate like gun powder, and may cause an explosion, which may in all likelihood destroy the stock on hand, the house, and the life of the individual.—On this subject it is not necessary I should say much, as every individual employed about a distillery must have some knowledge of the value of life and property.