The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by the Present Mode of Distilling, from the Produce of the United States

THE - PRACTICAL DISTILLER: - OR - AN INTRODUCTION TO MAKING WHISKEY, GIN, BRANDY, SPIRITS, &c. &c. OF BETTER QUALITY, AND IN LARGER QUANTITIES, THAN PRODUCED BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED STATES: - SUCH AS RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES, PUMPIONS AND TURNIPS. - WITH DIRECTIONS HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES. - TOGETHER WITH DIRECTIONS FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &c. &c. - AND SUNDRY EXTRACTS OF APPROVED RECEIPTS FOR MAKING CIDER, DOMESTIC WINES, AND BEER.

PREFACE.

INTRODUCTION.

PRACTICAL DISTILLER. - SECTION I. - Observations on Yeast.

SECTION II. - ARTICLE I. - Observations on Wood for Hogsheads.

SECTION III. - ARTICLE I. - To Mash Rye in the common mode.

SECTION IV. - ARTICLE I. - Observations on the quality of Rye for distilling.

SECTION V. - ARTICLE I. - How to order and fill the Singling still when distilling Rye.

SECTION VI.

SECTION VII.