The Practical Distiller
by Samuel McHarry
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How to prevent the singling Still from burning.

If the singling still be well set, and is carefully greased with a piece of bacon, tallow or hard soap, every time she is filled, she will seldom burn, but if she does burn or singe notwithstanding these precautions, it will be advisable to take her down and set her up a new ten times, rather than have her burned.



How to clarify Whiskey, &c.

Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter—lay thereon three folds of flannel, over which spread ground maple charcoal and burnt brick-dust, made to the consistence of mortar, with whiskey, about two inches thick, pour your whiskey or brandy thereon, and let it filter thro' the charcoal, flannel, &c. after which you will find the spirit to have scarcely any taste or smell of whiskey.—Elevate the filtering cask so as to leave room to place a vessel to receive the spirit under it.


How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy.

Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French brandy in taste and smell—and if kept a few years, will be found more salutary and healthful than French brandy alone. This mode of clarifying rids the spirit of any unpleasant flavour received in the process of distillation or from bad materials, and moreover, from all those vicious, poisonous properties contracted in the still or worm from copper; such as foetid oil from the malt, which frequently unites with the verdigris, and combines so effectually with whiskey, that it may possible require a frequent repetition of this mode of clarifying, to rid it completely of any unpleasant taste or property contracted as above stated.


How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey.

This is done precisely in the manner laid down in the receipt for French brandy.


How to make a resemblance of Holland Gin out of Rye Whiskey.

Put clarified whiskey, with an equal quantity of water, into your doubling still, together with a sufficient quantity of juniper berries, prepared; take a pound of unflacked lime, immerse it in three pints of water, stir it well—then let it stand three hours, until the lime sinks to the bottom, then pour off the clear lime water, with which boil half an ounce of isinglass cut small, until the latter is dissolved—then pour it into your doubling still with a handful of hops, and a handful of common salt, put on the head and set her a running; when she begins to run, take the first half gallon (which is not so good), and reserve it for the next still you fill—as the first shot generally contains something that will give an unpleasant taste and colour to the gin. When it looses proof at the worm, take the keg away that contains the gin, and bring it down to a proper strength with rain water, which must previously have been prepared, by having been evaporated and condensed in the doubling still and cooling tub.

This gin when fined, and two years old, will be equal, if not superior to Holland gin.

The isinglass, lime water and salt, helps to refine it in the still, and the juniper berries gives the flavor or taste of Holland gin.

About thirteen pounds of good berries, are sufficient for one barrel.

Be careful to let the gin as it runs from the worm, pass thro' a flannel cloth, which will prevent many unpleasant particles from passing into the liquor, which are contracted in the condensation, and the overjuice imbibed in its passage thro' the worm.


The best method of making common country Gin.

Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum—put on the bead, and run her off, as is done in making whiskey. This is the common mode of making country gin; but is in this state little superior to whiskey, save as to smell and flavor.

It is therefore in my mind, that the mode of clarifying, prescribed, ought to be pursued in all distilleries, so far as necessary to make a sufficient quantity of good spirit for any market convenient—the supply of respectable neighbors, who may prefer giving a trifle more per gallon, than for common stuff and for domestic use. And moreover, I think the distiller will meet a generous price for such clarified, and pure spirit, as he may send to a large mercantile town for sale—as brewers and others, frequently desire such for mixing, brewing, making brandies in the French and Spanish mode, and spirits after the Jamaica custom. And after the establishment of a filtering tub or hopper, prepared as before described, with holes, flannel or woollen cloth, and plenty of maple charcoal, and burnt brick-dust, a distiller may always find leisure to attend to the filtration; indeed it will be found as simple and easy, as the process for making ley from ashes in the country for soap. But I would suggest that spirit prepared and clarified in this way, should be put into the sweetest and perfectly pure casks.

New barrels will most certainly impart color, and perhaps some taste, which would injure the sale, if intended for a commercial town market, and for brewing, or mixing with spirits, from which it is to receive its flavor.

For my own use, I would put this spirit into a nice sweet cask, and to each barrel I would add a pint of regularly, and well browned wheat, not burned but roasted as much as coffee.

The taste of peach brandy may be imparted to it by a quantity of peach stone kernels, dried, pounded and stirred into the cask; in this way, those who are fond of the peach brandy flavor, may drink it without becoming subject to the pernicious consequences that arise from the constant use of peach brandy. Peach brandy, unless cleansed of its gross and cloying properties, or is suffered to acquire some years of age, has a cloying effect on the stomach, which it vitiates, by destroying the effect of the salival and gastric juices, which have an effect on aliment, similar to that of yeast on bread, and by its singular properties prevents those juices from the performance of their usual functions in the fermentation of the food taken into the stomach—producing acid and acrimonious matter, which in warm climates generates fevers and agues. Apple brandy has not quite a similar but equally pernicious effect, which age generally removes—indeed, age renders it a very fine liquor, and when diluted with water, makes a very happy beverage, gives life and animation to the digesting powers, and rarely leaves the stomach heavy, languid and cloyed. Then both those, (indeed, all liquors,) ought to be avoided when new, by persons of delicate habit, and those who do not exercise freely. A severe exercise and rough life, generally enables the stomach to digest the most coarse food, by liquor, however new.

On fining Liquors.

Isinglass is almost universally used in fining liquors. Take about half an ounce to the barrel—beat it fine with a hammer, lay it in a convenient vessel, pour thereon two gallons whiskey, or a like quantity of the liquor you are about to fine, let it soak two or three days, or till it becomes soft enough to mix—then stir it effectually, and add the white and shells of half a dozen eggs—beat them up together and pour them into the cask that is to be fined, then stir it in the cask, bung it slightly, after standing three or four days it will be sufficiently fine, and may be drawn off into a clean cask.


On colouring Liquors.

One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar—when dissolved, this quantity will color three barrels.

A pint of well parched wheat put into a barrel will colour it, and give more the appearance of a naturally acquired colour, and an aged taste or flavor.


To correct the taste of singed Whiskey.

Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe—a quarter of a pound may be tried to the barrel.


To give an aged flavor to Whiskey.

This process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits.

It may be done by clarifying the singlings as it runs from the still—let the funnel be a little broader than usual, cover it with two or more layers of flannel, on which place a quantity of finely beaten maple charcoal, thro' which let the singlings filter into your usual receiving cask. When doubling, put some lime and charcoal in the still, and run the liquor thro' a flannel—when it loses proof at the worm, take away the cask, and bring it to proof with rain water that has been distilled. To each hogshead of whiskey, use a pound of Bohea tea, and set it in the sun for two weeks or more, then remove it to a cool cellar, and when cold it will have the taste and flavor of old whiskey. If this method was pursued by distillers and spirits made 2d and 3d proof, it would not only benefit the seller, but would be an advantage to the buyer and consumer—and was any particular distiller to pursue this mode and brand his casks, it would raise the character of his liquor, and give it such an ascendancy as to preclude the sale of any other, beyond what scarcity or an emergency might impel in a commercial city.

If distillers could conveniently place their liquor in a high loft, and suffer it to fall to the cellar by a pipe, it would be greatly improved by the friction and ebullition occasioned in the descent and fall.



Observations on Weather.

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.


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.


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.



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.


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.



Profits of a Common Distillery.

Profits arising from a distillery with two common stills, one containing 110 gallons, and one containing 65 gallons that is well conducted for 10 months. The calculations predicated on a site, distant about 60 miles from market. Due regard is paid to the rising and falling markets in the following statement. The selling price of whiskey will always regulate the price of grain, the distiller's wages, the prices of malt, hops, hauling, &c. is rather above than below par.

Distillery, Dr.

To 1077 bushels corn, at 50 cents per bushel, is $ 538 50

533 bushels rye, at 60 cents 309 80

96 bushels malt, at 70 ditto 67 20 _

1706 bushels total.

60 pounds hops at 25 cents per pound 15

100 cords of wood, at 2 dollars 200

Distiller's wages per year and boarding 204 70

Hauling whiskey, at 4 cents per gallon 204 70

50 poor hogs at 4 dollars each 200 ————- $ 1739 90

Contra Cr.

By 5118 gallons whiskey, at 59 cents per gallon $ 2559 50 fat hogs at 7 dollars each 350 ————- $ 2939 ————- Leaving a balance of $ 1143 10

I have charged nothing for hauling of grain, &c. as the feed or slop for milk cows, young cattle, and fatting cattle, will more than pay that expense.

An estimate of the profits arising from a patent distillery, (col. Anderson's patent improved) 1 still of 110 with a patent head, 1 still of 85 gallons for a doubling still, and a boiler of metal, holding 110 gallons.

Distillery, Dr.

To 2454 bushels corn, at 50 cents per bushel $ 1227 1216 do. rye, at 60 cents do. 729 60 200 do. malt at 70 cents do. 140 ————- 3870

120 pounds hops, at 25 cents per pound 30 100 cords wood, at 2 dollars per cord 200

2 distillers wages, boarding, &c. 400

Hauling whiskey, per gallon at 4 cents 464 40

120 poor hogs at 4 dolls. each 480 Total expense $ 3671

Contra, Cr.

By 11610 gallons whiskey, at 50 cents per gallon $ 5805 50

120 fat hogs, at 7 dolls. each 840 $ 6645 50 Clear profit, $ 2974 50 Profit of a common distillery 1148 10 Balance in favor of a patent distillery $ 1826 40

To do the business of a patent distillery or to carry her on to advantage, requires a little more capital to start with—but either the patent or common distillery, when they have run two or three months, managed by an attentive and brisk dealing man, will maintain, or keep themselves agoing.

Where wood is scarce and money plenty, the patent distillery is certainly to be recommended, indeed, in all cases, I would recommend it, where the proprietor has money enough. It is by far the most profitable, and will sooner or later become in general use in this country.


Of Hogs.

Raising, feeding and fattening hogs on potale, a business pursued and highly spoken of, but from my experience I have discovered that few good pigs can be raised entirely on potale—as it has a tendency to gripe and scour too much; but after they are weaned and a little used with slop, they will thrive well.

If a hog in a cold morning comes running to a trough full of slop, that is almost boiling, and is very hungry—their nature is so gluttonous & voracious, that it will take several mouthfuls before it feels the effects of the heat, and endangers the scalding of the mouth, throat and entrails—and which may be followed by mortification and death;—moreover, hot feeding is the cause of so many deaths, and ill-looking unhealthy pigs, about some distilleries—which inconvenience might be avoided by taking care to feed or fill the troughs before the boiling slop is let out from the still.

A distiller cannot be too careful of his hogs—as with care, they will be found the most productive stock he can raise—and without care unproductive.

The offals of distilleries and mills cannot be more advantageously appropriated than in raising of hogs—they are prolific, arrive at maturity in a short period, always in demand. Pork generally sells for more than beef, and the lard commands a higher price than tallow; of the value of pork and every part of this animal, it is unnecessary for me to enter into detail; of their great value and utility, almost every person is well acquainted.

The hog pens and troughs ought to be kept clean and in good order, the still slop salted two or three times a week; when fattening, hogs should be kept in a close pen, and in the summer a place provided to wallow in water.

Hogs that are fed on potale, ought not to lie out at night, as dew, rain and snow injures them—indeed such is their aversion to bad weather, that when it comes on, or only a heavy shower of rain, away they run, full speed, each endeavoring to be foremost, all continually crying out, until they reach their stye or place of shelter.

At the age of nine months, this animal copulates first, and frequently earlier, but it is better engendering should be prevented, till the age of eighteen months—for at an earlier age, the litter is uniformly small, and weakly, and frequently do not survive, besides the growth is injured. It is therefore better not to turn a sow to breeding, till from 18 to 24 months old.

The sow goes four months with pig, and yields her litter at the commencement of the fifth; soon after encourages and receives the boar, and thus produces two litters in the year. I have known an instance of three litters having been produced in the year from one female.

A sow ought not to be permitted to suckle her pigs more than two or three weeks, after which eight or nine only should be left with her, the rest sold, or sent to market, or killed for use—at the age of three weeks they are fit for eating, if the sow is well fed. A few sows will serve, and those kept for breeding, well selected from the litter, the residue, cut and splayed. Care and pains is due in the choice of the breed of hogs—the breeder had then better procure good ones, and of a good race at once, tho' the expense and trouble may seem material in the outset, yet the keeping will be the same, and the produce perhaps fifty per cent more.

After the pigs are weaned, they ought to be fed for the first two weeks on milk, water and bran, after which potale may be used in the room of milk. I would recommend a little mixed potale from an early period, and increase it, so as to render them accustomed to the slop gradually.


Of the Diseases of Hogs.

The only disease that I know of which seems to be peculiar to hogs, is a kind of leprosy, commonly called measles, when it seizes them, they become dull and sleepy, if the tongue is pulled out, the palate and throat will be found full of blackish spots, which appear also on the head, neck, and on the whole body—the creature is scarce able to stand, and the roots of its bristles are bloody. As this disorder proceeds chiefly from their gluttony and filth, and hot drinking of potale and slop; to remedy which, it would be commendable to feed on cold potale, or scarcely milk warm, to keep them clean, to mix salt occasionally with the potale—tar their trough once a month, and give them a little ground antimony.

In fattening hogs I have known them improve rapidly, after eating the warm ashes from a fresh burned brush heap. Hickory or willow ashes will have an effect to destroy worms, and I think ought to be used, they will eat it dry, when put in their troughs.


On feeding Cattle and Milch Cows.

Potale is a great creator of milk, and will increase the quantity greatly in cows yielding milk, but no so good. Young cattle thrive very well, that get hay or straw during the night. To fatten cattle there ought to be mixed with the slop, a little oil meal, or chopped flaxseed, or chopped corn. The cattle kept on still slop ought to get plenty of salt. Warm potale injures their teeth.



Observations on erecting Distilleries.

Those who are about to erect distilleries, have a handsome subject for consideration; the advantages, and the probable disadvantages that may arise from building on a particular site, or seat. The contiguity to a chopping mill is a material consideration—Wood forming an important article, should be taken into view—Grain merits also a great share of attention. The water which forms, by no means, the least important ingredient should be well analyzed; and a share of thought is due to the subject of a market for the whiskey, spirits and pork, produced from the establishment.—And should the water then prove good, soft and proper for fermentation, can be bro't over head, and the chopping mill is not very inconvenient, and wood convenient and cheap, and grain plenty and at reasonable prices, and a market within one hundred miles, I have little doubt but that with proper economy and observance of system, the establishment will prove very productive; and may be progressed in with cheerfulness, and a reasonable hope of a fair retribution to the owner.

A proper seat being fixed on, with sufficient fall to bring the water over head, for it is very material, and an immense saving of labor—material, because it prevents a loss, in running the stills, from pumping or want of water in the cooling tubs. The size of the house follows, as requiring some more than usual calculation—houses are generally made too small, giving great inconvenience, and preventing that nice attention to cleanliness, which forms a very important item in the process of distilling. I would recommend a size sufficiently large for three stills, and to mash six hogsheads per day—one of col. Anderson's patent improved stills, I would consider, in many situations, as most desirable; at all events, I would recommend the preparation of room enough for three stills, if even it should be the intention of the owner to erect but two—for it is very probable, that after some experience, he may determine to pursue the business more extensively, and add the patent still.

The size then established, I would recommend the lower story to be 10 feet high, this will leave room for the heated, or rarefied air to ascend in the summer above the cooler, and more necessary air in the warm season of the year, and prevent the unpleasant effect of a too warm air on the mashing hogsheads, and the sowing of the stuff in fermentation—and moreover, prevent the unpleasant effects of smoak on the distillers eyes. But it is important that the house should be erected on level ground with doors opposite each other, with plenty of windows to afford a draft and recourse of air, at pleasure, during the warm season; and so that in the winter it may be closed and preserved perfectly warm—to which end it is most expedient the lower story should be well built with stone and lime, and neatly plastered—the windows well glazed, with shutters &c. Thus provided, and a thermometer placed in the centre of the house, a proper temperature may be kept up in the air of the house—for there is a certain degree of warmth which exceeds for fermentation—this degree of heat, then correctly ascertained by the distiller, he may by a close attention to his duties, fires and the thermometer, always keep the air of the house in nearly that same and most approved state; and even by a well timed observation guard against storms and casualties. To effectuate this grand and important object, some have divided the stills, placing the boiler at one end, and a singling and doubling still at the other; this mode will ensure, in cold weather, the success of the measure more fully—others have placed all the stills in the centre of the building—a plan that will do better in the winter than in the summer, and one I think less favourably of than that of dividing them.

During the winter, the north or northwest side of the house should be kept quite close, permitting the house to be lighted from the more temperate southward exposure. To calculate the window sashes to open by hinges, or to be taken entirely out in the summer, at pleasure, is in my mind advisable.



On Wines.

Presuming this work may be rendered more desirable to farmers, from the introduction of some receipts for making domestic wine from the common hedge grapes, or such as are common on fence rows and on high rich grounds, and which are pleasantly flavored after receiving frost, and also for making cider in the best mode for preservation. I have extracted a few from various author's.

Receipt for making Domestic Wine from the Autumn Blue Grape.

About the latter end of September or about the first white frosts, gather the grapes which with us grow along old fences and hedges—pick all the grapes from the stems that are juicy, allowing two bushels thus picked a little heaped, to the barrel. Mash them well between your hands in small parcels, either in earthen pans, or some convenient small vessels—put them when mashed into a tub together, and add a little water so as to soak the pumice.... After stirring them well together, squeeze the pumice out from the liquor with your hands, as clean as you can—then strain the juice through a hair sieve. If the juice seems not all extracted from the pumice at one soaking and squeezing, put water to the pumice and squeeze them over again; take care not to add too much water, lest there should be more than the cask will hold. If after all the ingredients are added, the cask is not full, it may then be filled up with water. To the liquor thus prepared, add two pounds of good, clean, rich low priced brown sugar, per gallon, stirring it in the tub till all the sugar be dissolved; let it remain in the tub, and in a day or two it will ferment, and the scum rise to the top, which must be carefully skimmed off—then put the wine into a clean nice barrel—do not bung it up tight. There is generally a fermentation in it the spring following, when the grape vines are in blossom, but racking it off just before that season will prevent its working too much. If it is wanted to be soon ripe for use, put a quart of good old brandy after it is racked off, to the barrel, and give it air by leaving the bung quite loose.

This mode of manufacturing wine for domestic use, is convenient and not expensive to those who have it in their power to manufacture maple sugar. But the nice housewife or husbandmen of ingenuity, will, I fancy, devise some more neat mode of compressing the juice from the grape—as pressing it by the hand, would seem less cleanly, though the fermentation generally cleanses sufficiently.

Currant Wine

Is managed in the same way. The same quantity of sugar is presumed to answer—The juice is generally well strained thro' cloths, and when well stirred, &c. with the sugar, and neatly racked off, is put by in a loft to ripen, in sweet casks.


Directions for making Cider, British mode.

The apples after being thrown into a heap should always be covered from the weather. The later the cider is made the better, as the juice is then more perfectly ripened, and less danger to be feared from fermentation. Nothing does more harm to cider than a mixture of rotten apples with the sound. The apples ought to be ground so close as to break the seeds which gives the liquor an agreeable bitter. The pumice should be pressed through hair bags, and the juice strained through two sieves, the uppermost of hair, the lower of muslin. After this the cider should be put into open casks, when great attention is necessary to discover the exact time in which the pumice still remaining in the juice, rises on the top, which happens from the third to the tenth day, according as the weather is more or less warm. This body does not remain on top more than two hours; consequently, care should be taken to draw off the cider before it sinks, which may be done by means of a plug. When drawn off, the cider is put into casks. Particular attention is again required to prevent the fermentation, when the least inclination towards it is discovered. This may be done by a small quantity of cider spirits, about one gallon to the hogshead. In March the cider should be again drawn off, when all risque of fermentation ceases. Then it should be put into good sweet casks, and in three years from that time, it will be fit for bottling. Old wine casks are to be preferred; those which contain rum are ruinous to cider. Large earthen vessels might be made with or without glazing, which would be preferable to any wooden vessel whatever. When we compare this with the hasty American mode of making cider, it is not to be wondered at that the English cider so infinitely excels ours.


The following is a very highly approved American mode of making Cider.

Take care to have every necessary utensil to be made use of in the whole process, perfectly clean and free from every foreign smell. For this purpose, before you begin your work, let your mill, trough and press be made perfectly clean, by thoroughly washing, and if necessary, with scalding water. The casks are another material object, and if musty, or any other bad smell, one end should be taken out, and with shavings burn the inside; then scrub them clean, and put in the head, scald them well afterwards, and drain them perfectly; when dry, bung them tight and keep them in a cool shady place until wanted for use.—The apples should be quite ripe, and all the unripe and rotten ones, leaves, and every other thing that can tend to give the cider any disagreeable taste, carefully separated from them. I have found from careful attention and many experiments, that it is a great advantage to the cider to be separated from the gross parts as soon as possible; for this purpose, I tried several methods: that which I found succeeded the best, I shall now relate, as by following it, I was able to preserve my cider in a sound state, though made in the early part of the season. I took a large pipe, of about 150 gallons, had one of the heads taken out, and on the inside of the other laid on edge, four strips of boards, two inches wide, and on these strips placed a false bottom, filled with gimlet holes, three inches a part. On this false bottom, I put a hair cloth, (old blanket or swingline tow will do) so as to prevent any sand from washing into the space between the true and false bottoms; I procured a quantity of coarse sand, which was carefully washed in repeated waters, until it would not discolor the clean water—then dried the sand, put it in the pipe, on the hair cloth, (coarse blanket or swingline tow,) about 9 inches thick.

Thus having every thing in readiness, I went through the process of making, as quick as possible, by having the apples ground fine early in the morning, putting them in the press as fast as they were ground; and then in sufficient quantities pressed out the juice, and put it over the sand in the cask, (having previously bored a gimlet hole in the side of the cask), between the true and false bottoms, in which I introduced a large goose-quill, stopped with another. The pipe was placed so high, as to admit of a cask under it, to receive the liquor as it ran from the quill, which, if rightly managed, will be perfectly fine, and being put away in a cool cellar, and stopped close, will keep well, and prove of an excellent quality.

This process is easy, and in every person's power to execute, as the liquor, by being cleared, from its gross feculences, will not run into that violent fermentation, so destructive to the fine vinous flavor, which renders good cider so pleasing a drink.

Query. Would not a quart of good apple brandy to each barrel of cider, made in this way, prevent any fermentation?

But it is generally believed that cider is the better for having undergone a fermentation, becoming then more active and light; cider that has undergone condensation, or has been boiled down until strong, has been found to keep sound some length of time, but it is too heavy and destructive to the appetite, cloying the digesting powers.—And by too frequent use, I fancy, will ultimately produce ague and fevers; and I fear, cider made according to the foregoing receipt, would have a similar effect, but in a lesser degree.

I would recommend after a due attention to cleanliness, in the apple mill, trough, press and casks, that the apples be assorted, and having been exposed to the air, under a roof or shed some time, selecting the sound only, that they be ground fine, and let stand soaking in the pumice twelve hours, and then pressed off, through a clean rye straw cheese (being the most common and convenient in the country,) and when flowing from the press, a vessel should be provided, with the bottom full of gimlet holes, in the style of a riddle, on which lay a coarse cloth, then a layer of clean sand, over which a parcel of coarse rye straw, and suffer it to filter thro' this vessel into the large receiving tub; the rye straw will intercept the coarser pieces of pumice, and may be changed frequently—This mode will rid the liquor of all the coarser pieces of pumice—then I would recommend that the cider should be placed in open hogsheads, such as are used for mashing grain in distilleries; those being raised about two feet and an half high on logs or a scaffolding, under a shade or covering—a spile hole bored near the bottom of each, so as to admit a barrel to stand under the spile—in this state, I would recommend it to stand until it undergoes a fermentation, carefully watching the top, and when the pumice is found to have risen, to skim it off carefully, then having previously provided sweet barrels, draw it off by the spile hole, adding from a pint to a quart of apple brandy to each barrel of strong cider, bung it up tight, and store it where the frost will not injure it. In this way, I presume it will keep well—and if the party be so disposed, I would recommend any bottling to be done in April, and during clear weather, though it is safe to bottle immediately after having undergone a thorough fermentation.

The following Receipt to make an excellent American Wine,

Was communicated to the Burlington Society for promoting domestic manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New Jersey, and ordered to be published;—which, from its extreme simplicity, and economy, shewing the convenience with which a very pleasant, healthful beverage, may be kept by every family in our country, is published in this work. And moreover, as it may have, in some degree, the happy effects of correcting the baneful and pernicious effects of coffee, which is so commonly used for breakfast in our state at present.

Coffee, when first introduced, was used as a medicine only, and given only in a well clarified state, and sparingly—both from its soothing and pleasant effect, it become common, and now it is almost the only beverage used at breakfast by the farmers of Pennsylvania, and indeed, people suppose the morning repast is not genteel, unless the board is decorated with this foreign beverage. If it was used in a moderately strong well clarified state, it would be less injurious, but it is too frequently set down in a non descript state, difficult to be named, mixed with the grounds, and so far from clear, as to be entitled to the epithet of muddy, and sweetened with bad sugar, carrying with it to the simply ignorant family, using it in this state, the cause in a great measure of destroying the tone of the stomach, overloading it, and by and by, the introduction of a kind of dumb ague, or chill, followed with a fever, and often creating intermitting and remitting fevers—consequences arising out of the free use of bad provisions—which diseases are oftentimes kept up by the use of this infamously prepared coffee, for when the country people get sick, coffee is too frequently used as the only diet.

It is particularly injurious to bilious habits—souring on the stomach, becoming acid, creating acidity, and preventing the glandular juicy supplies from producing the usual fermentation of the food in the stomach—rendering the chyle vitiated, which in its usual route, imparts from the intestines, nourishment to the blood. Thus conveying its baneful properties by this active vehicle, chyle to the blood, rendering it foetid, discoloured and by and by, often as difficult to be named in its adulterated state as the composition which gave rise to it. Had we not very many instances of new diseases—complaints which the most eminent of the medical faculty can with difficulty name, or treat with judgment, without first having made many essays and experiments fatal to the lives of hundreds, which are increasing with every approaching season, and all since the adoption of coffee. (True, the free use of ardent spirits and other luxuries operating on the effects of indolence—of habits, produced by the wealth and independence of our agricultural and commercial people, and growing out of an imitation of the elevated, affluent of society, born to fortune, and the successful professional characters;) a doubt might present itself as to the propriety of attributing many of those new complaints to coffee ... but to a too plentiful use of bad provisions, and an indulgence of bad habits, we must attribute to them. And as badly made coffee is among the most pernicious kinds of food, and particularly when taken in the morning on an empty stomach, and that too made from very green coffee, (dreadfully poisonous when used too frequently before it acquires age and a whiter colour,) it may be condemned with greater propriety. And whilst this beverage is condemned and so highly to be disapproved of, it is well if we can invent a light, pure, active and healthful beverage to be taken freely, between or at meals, calculated in its nature to correct in some degree, the unhappy effects of bad provisions—it is therefore I mention the

Receipt for making Honey Wine.

I put a quantity of the comb from which the honey had been drained, into a tub, to which I add a barrel of cider, immediately from the press; this mixture was well stirred, and left to soak for one night. It was then strained before a fermentation took place, and honey was added until the weight of the liquor was sufficient to bear an egg. It was then put into a barrel, and after the fermentation commenced, the cask was filled every day for three or four days, with water, that the filth might work out of the bung hole. When the fermentation moderated, I put the bung in loosely, lest stopping it tight, might cause the cask to burst.—At the end of five or six weeks the liquor was drawn off into a tub, and the white of eight eggs well beaten up, with a pint of clean sand, were put into it—I then added a gallon of cider spirit, and after mixing the whole well together, I returned it into the cask, which was well cleaned, bunged it tight and placed it in a proper situation for racking it off when fine. In the month of April following, I drew it off for use, and found it equal in my opinion, to almost any foreign wine—in the opinion of many good judges it was superior.

This success has induced me to repeat the experiments for three years, and I am persuaded that by using the clean honey, instead of the comb, as above described; such an improvement might be made as would enable the citizens of the United States, to supply themselves with a truly federal and wholesome wine, which would not cost more than twenty cents per gallon, were all the ingredients procured at the market prices, and would have the peculiar advantage over all other wines, hitherto attempted in this country, that it contains no foreign mixture whatever, but is made from ingredients produced on our own farms.

[Columbian Magazine, November 1790.

Doubtless the foregoing wine will be found strong, and if not well clarified, or rather fined, may be heavy—and therefore will be found excellent when diluted freely with water, and when about to be drank, two thirds of water will be found necessary, and an improvement.

Bottling the foregoing wine in April, will certainly render it more excellent, and I fancy it ought to be drank mixed with water, during warm weather, and between meals, as in its pure state it may be found heavy. The gentleman who made the foregoing experiments, drew it off in kegs—this we presume was done to prevent its souring—as cider will suffer, and become hard after broaching the cask, whereas whilst full it remained sound. All American vinous liquors are liable to sour, because we rarely understand or practice the proper mode of manufacturing.

Complete cleansing and fermentation is absolutely necessary—and when fermented, it must be well fined, and then drawn off in nice casks, or bottled—bottling is certainly the most effectual, and if a farmer procures as many as three dozen of black bottles, they with three kegs of seven and an half gallons each, will hold the barrel.—The kegs well bunged, will preserve the wine sound, and when a keg is broached, it must be immediately drawn off and bottled. The bottles when emptied, ought to be rinsed and stood up in an airy closet to drain.

To make Elderberry Wine.

The editor is happy in introducing the following receipts which he is confident is hardly known in America. The great quantities of the Elderberry, which yearly goes to waste, might with very little trouble be manufactured into one of the most wholesome and agreeable wines ever introduced into America.

To every two quarts of berries, add one gallon of water, boil it half an hour, then strain it, and add to every gallon of liquor, two and an half pounds of sugar, then boil it together for half an hour, and skim it well; when cool (not cold) put in a piece of toasted bread, spread thick with brewer's yeast, to ferment. When you put this liquor into the barrel, which must be done the next day, add to every gallon of liquor, one pound of raisins, chopped, and stir all together in the barrel, once every day, for a week, then stop it close. It will not be fit to tap 'till the spring following the making; and the older the better.

To make Elderberry Wine, to drink, made warm, as a Cordial.

Equal quantities of berries and water boiled together, till the berries break, then strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (not cold); then put in a piece of toasted bread, spread thick with brewer's yeast, to ferment, and in two or three days, it will be fit to put in the barrel, then stop it close. This will be fit to drink at Christmas, but the older the better.



To make Rye Malt for Stilling.

Steep it twenty four hours in warm weather, in cold, forty eight, so in proportion as the weather is hot or cold; drain off the water, lay it in your malt cellar, about fifteen inches thick, for twelve hours; then spread it out half that thickness, sprinkling water on it at the same time; after that, it is to be turned three times a day with care, sprinkling water on as before. The thickness of the bed in this stage, must depend on the weather; work it in this way till the sprout is half as long as the grain, then throw it on your withering floor, wither it there for forty eight hours; then put it on your kiln to dry.


Of Brewing Beer.

As the following is intended principally for the use of private families, it will be necessary to begin with directions how to choose good Malt; for which, see page 67.

Of the Brewing Vessels.

To a copper that holds 36 gallons, the mash-tub ought to be at least big enough to contain six bushels of malt, and the copper of liquor, and room for mashing or stirring it: The under back, coolers and working tubs, may be rather fitted for the conveniency of the room, than to a particular size; for if one vessel be not sufficient to hold your liquor, you may take a second.

Of cleaning and sweetening Casks & Brewing Vessels.

If a cask, after the beer is drank out, be well stopt to keep out the air, and the lees remaining in it till you want to use it again, you will need only to scald it well, and take care of the hoops before you fill it; but if air gets into a foul empty cask, it will contract an ill scent in spight of scalding. A handful of bruised pepper boiled in the water you scald with, will take out a little musty smell; but the surest way is to take out the head of the cask, and let the cooper shave and burn it a little, and then scald it for use; if you cannot conveniently have a cooper to the cask, get some stone lime, and put about three pound into a barrel, (and proportionally to smaller or bigger vessels) and put to it about six gallons of cold water, bung it up, and shake it about for some time, and afterwards scald it well; or for want of lime, take a linen rag, and dip it in melted brimstone, and fasten one end to the bung, and light the other, and let it hang on the cask. You must give it a little air, else it will not burn; but keep in as much of the sulphur as you can. Scald it afterwards, and you will find no ill smell.

If you have new casks, before you fill them, dig places in the earth, and lay them half their depth with their bung holes downward, for a week; and after well scalding them, you may venture to fill them.

Another way to proceed, if your brewing vessels are tinged with any ill smell, is to take unflacked lime and water, and with an old broom scrub the vessel whilst the water is hissing, with the lime; and afterwards take all this lime and water away, and put fresh water into the vessel, and throw some bay or common salt into each, and let it stand a day or two; and when you come to brew, scald your vessels, throw into them a little malt-dust or bran; and this will not only finish their sweetening, but stop them from leaking.

But since there is so much trouble in getting vessels sweet after they have been neglected, you ought to make all thorough clean after brewing, and once a month to fill your vessels with fair water, and let it off again in two or three days.

Of mashing or raking your Liquors.

Suppose you take six bushels of malt, and two pounds of hops, and would make of it one barrel of strong, and two barrels of small beer.

Heat your first copper of liquor for mashing, and strew over it a double handful of bran or malt; by which you will see when it begins to boil; for it will break and curl, and then it is fit to be let off into the mash tub, where it must remain till the steam is quite spent, and you can see your face in it, before you put in your malt; and then you begin to mash, stirring it all the while you are putting in the malt: but keep out about half a bushel dry, which you are to strew over the rest, when you have done stirring it, which will be as soon as you have well mixed it with the liquor, and prevented it from clodding.

After the dry malt is laid on, cover your mash tub with cloths, to prevent losing any spirit of the malt, and let it so remain for two hours. Meanwhile have another copper of liquor hot; and at two hours end begin to let off your first wort into the under-back. Receive a pailful of the first running, and throw it again upon the malt.—You will find that the malt has sucked up half of your first copper of liquor; and therefore to make up your quantity of wort for your strong beer, you must gradually lade out of the second copper, and strew bowl after bowl over the malt, giving it time to soak thro', and keeping it running by an easy stream, till you perceive you have about forty gallons, which in boiling and working will be reduced to thirty-six.

If you throw into the under-back (whilst you are letting off) about half a pound of hops, it will preserve it from foxing, or growing sour or ropy.

Your first wort being all run off, you must soften the tap of the mash tub; and take a copper of hot liquor for your second mashing, stirring up the malt as you did at first, and then cover it close for two hours more. Meanwhile you fill your copper with the first wort, and boil it with the remainder of the two pounds of hops, for an hour and an half, and then lade it off into the coolers.

Contrive to receive the hops in a sieve, basket, or thin woolen bag that is sweet and clean; then immediately fill your copper with cold liquor, renew your fire under it, and begin to let off your second wort, throw a handful of hops into the under-back, for the same reason as before: you will want to lade a few bowls full of liquor over the malt to make up the copper full of second wort; and when you have enough, fasten the tap and mash a third time after the same manner, and cover it close for another two hours; and then charge your copper with the second wort, boiling it for an hour with the same hops.

By this time you may shift your first wort out of the coolers into a working tub, to make room for the second wort to come into the coolers; and then your copper being empty, you may heat as much liquor as will serve you to lade over the malt, or, by this time, rather grains, to make up your third and last copper of wort, which must be bottled with the same hops over again; and then your coolers are discharged of your second wort, to make room for the third; and when they are both of a proper coolness, they may be put together before you set them a working.

During the time of shifting your liquors out of the copper, it is of consequence to take care to preserve it from receiving damage by burning: you should always contrive to have the fire low, or else to damp it at the time of emptying, and be very expeditious to put in fresh liquor.

Of working the Liquor.

In this, regard must be had to the water: liquor naturally grows warm in working; therefore, in mild weather, it should be cold before it be set on, but a little warm in cold weather. The manner of doing it, is to put some good sweet yeast into a hand-bowl or piggin, with a little warm wort; then put the hand-bowl to swim upon the wort in the working tub, and in a little while it will work out, and leisurely mix with the wort, and when you find the yeast is gotten hold of the wort, you must look after it frequently; and if you perceive it begins to heat and ferment too fast, lade some of it out into another tub; and when grown cold, it may be put back again; or if you reserve some of the raw wort, you may check it leisurely, by stirring it in with a hand-bowl. The cooler you work your liquor, the better, provided it does but work well.

If you happen to check it too much, you may forward its working, by filling a gallon stone bottle with boiling water, cork it close and put the bottle into the working tub.—An ounce or two of powdered ginger will have the same effect.

There are a variety of methods in managing liquors whilst they are working.—Some people beat the yeast of strong beer and ale, once in two or three hours, for two or three days together.

This they reckon makes the drink more heady, but withal hardens it so as to be drinkable in two or three days; the last day of beating it in, (stirring the yeast and beer together) the yeast, as it rises, will thicken; and then they take off part of the yeast, and beat in the rest, which they repeat as often as it rises thick; and when it has done working, they tun it up, so as it may just work out of the barrel.

Others again do not beat it in at all, but let their strong drink work about two days, or till they see the ferment is over; and then they take off the top yeast, and either by a tap near the bottom, let it off sine, or else lade it out gently, to leave the sediment and yeast at the bottom.

This way is proper for liquor that is to be drank soon: but if it be to keep, it will want the sediment to feed upon, and may probably grow stale, unless you make artificial lees: This you may make of a quart of brandy, and as much flour of wheat as will make it into dough; put them in lumps into the bung hole as soon as it has done working. Or else take a pound of the powder of oyster shells and mix it with a pound of treacle or honey, and put it in soon after it has done working.

It would add to the goodness, as well as sining of your malt liquor, if you took two quarts of wheat, and make them very dry and crisp in an oven, or before the fire, and boil them in your first copper of wort.—They would strain off with your hops, and might be put with them into the second copper.

Of the fining of Malt Liquors.

It is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked; but as disappointments some times happen, it will be necessary to know what to do in such cases.

Ivory shavings boiled in your wort, or hartshorn shavings put into your cask just before you bung it down, will do much towards fining and keeping your liquor from growing stale.

Isinglass is the most common thing made use of in fining all sorts of liquors; they first beat it well with a hammer or mallet, and lay it in a pail, and then draw off about two gallons of the liquor to be fined upon it, and let it soak two or three days; and when it is soft enough to mix with the liquor, they take a whisk, and stir it about till it is all of a ferment, and white froth; and they frequently add the whites and shells of about a dozen of eggs, which they beat in with it, and put altogether into the cask; then with a clean mop-stick, or some such thing, stir the whole together; and then lay a cloth, or piece of paper over the bung-hole, till the ferment is over; and then bung it up close, in a few days it will fall fine.

But if you want to fine only a small quantity, take half an ounce of unflacked lime, and put it into a pint of water, and stir it well together, and let it stand for two or three hours, or till the lime settle to the bottom; then pour the water off clear, and throw away the sediment; then take half an ounce of isinglass cut small, and boil it in the lime water till it dissolves; then let it cool, and pour it into the vessel, &c.

Of the season for Brewing.

The season for brewing keeping-beer is certainly best before Christmas, for then your malt is in perfection, not having time to contract either a musty smell, dust or weavels, (an insect that eats out the heart of the malt) and the waters are then seldom mixed with snow; and then four pounds of hops will go as far as five in the spring of the year: For you must increase in the quantity of hops as you draw towards summer. But, in short, chuse moderate weather as much as you can for brewing, and if you have a kindly cellar besides to keep your liquor in, that will not be much affected by extremity of heat or cold, you may reasonably expect great satisfaction in your brewery.

Avoid as much as possible brewing in hot weather; but if you are necessitated to brew, make no more than present drinking, for it will not keep.

To make Elderberry-Beer or Ebulum.

Take a hogshead of the first and strong wort, and boil in the same one bushel of picked Elderberries, full ripe; strain off, and when cold, work the liquor in the hogshead, and not in an open tun or tub; and after it has lain in the cask about a year, bottle it; and it will be a good rich drink, which they call ebulum; and has often been preferred to portwine, for its pleasant taste, and healthful quality.

N. B. There is no occasion for the use of sugar in this operation; because the wort has strength and sweetness enough in itself to answer that end; but there should be an infusion of hops added to the liquor, by way of preservation and relish.

Some likewise hang a small bag of bruised spices in the vessel.

To make improved and excellent wholesome Purl.

Take Roman wormwood two dozen, gentian-root six pounds; calamus aromatics (or the sweet flag root) two pounds; a pound or two of the galen gale-root; horse radish one bunch; orange peal dried, and juniper berries, each two pounds; seeds or kernels of Seville oranges cleaned and dried, two pounds.

These being cut and bruised, put them into a clean butt, and start your mild brown, or pale beer upon them, so as to fill up the vessel, about the beginning of November, and let it stand till the next season; and make it thus annually.

To brew Strong Beer.

To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon that, and do not stir it; let it stand two hours and an half; then let it run into a tub that has two pounds of hops in it, and a handful of rosemary flowers; and when it is all run, put it into the copper, and boil it two hours; then strain it off, setting it a cooling very thin, and setting it a working very cool; clear it very well before you put it a working; put a little yeast to it; when the yeast begins to fall, put it into your vessel, put in a pint of whole grain, and six eggs, then stop it; Let it stand a year, and then bottle it.

A good table-beer may be made, by mashing again, after the preceding is drawn off; then let it stand two hours, and let that run, and mash again, and stir it as before; be sure to cover your mashing-vat well; mix the first and second running together.

To make China Ale.

To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised—hang these in a tiffany, or coarse linen bag, in the vessel, till it has done working; and let it stand fourteen days before you bottle.

To make Ale, or any other liquor, that is too new, or sweet, drink stale.

To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have proper effect.

To recover sour Ale.

Scrape fine chalk a pound, or as the quantity of liquor requires, more; put it into a thin bag into the ale.

To recover Liquor that is turned bad.

If any liquor be pricked or fading, put to it a little syrup of clay, and let it ferment with a little barm, which will recover it; and when it is well settled, bottle it up, put in a clove or two, with a lump of loaf sugar.

Directions for Bottling.

You must have firm corks, boiled in wort, or grounds of beer; fill within an inch of the cork's reach, and beat it in with a mallet; then, with a small brass wire, bind the neck of the bottle, bring up the ends, and twist them over with a pair of pincers.

To make a quarter of a hogshead of Ale, and a hogshead of Beer, of cooked Malt.

Take five strike of malt not ground too small; put in some boiling water, to cover the bottom of your mashing-vat before you put in your malt; mash it with more boiling water, putting in your malt at several times, that it may be sure to be all wet alike; cover it with a peck of wheat bran, then let it stand thus mashed four hours, then draw off three gallons of wort, and pour it upon that you have mashed, so let it stand half an hour more, till it runs clear, then draw of all that will run, and take two quarts of it to begin to work up with the barm, which must be about a pint and a half—put in the two quarts of wort at three times to the barm; you need not stir it till you begin to put in the boiled wort.

You will not have enough to fill your vessel at first; wherefore you must pour on more boiling water, immediately after the other has done running, till you have enough to fill a quarter of a hogshead, and then pour on water for a hogshead of beer.

As soon as the ale wort has run off, put a third part into the boiler—when it boils up, take off the scum, which you may put upon the grains for the small beer—when it is skimmed, put in a pound and an half of hops, having first sifted out the seeds, then put in all the wort, and let it boil two hours and an half, afterwards strain into two coolers, and let it stand to cool and settle, then put it to cool a little at a time, to the barm, and two quarts of wort, and beat it well together: every time you put the wort in, be sure you keep the settling out.

Suppose you brew early on Thursday morning, you may tun it at 9 or 10 on Saturday morning.

Do not fill your vessel quite full, but keep about three gallons to put in, when it has worked 24 hours, which will make it work again.

As soon as it hath done working, stop it up, put the drink as cool as you can together; thus it will work well.

To make Treacle Beer.

Boil two quarts of water, put into it one pound of treacle or molasses, stir them together till they are well mixed; then put six or eight quarts of cold water to it, and about a tea cup full of yeast or barm, put it up in a clean cask or stein, cover it over with a coarse cloth, two or three times double, it will be fit to drink in two or three days.

The second and third time of making, the bottom of the first beer will do instead of yeast.

If you make a large quantity, or intend it for keeping, you must put in a handful of hops and another of malt, for it to feed on, and when done working, stop it up close.

The above is the best and cheapest way of making treacle beer, tho' some people add raisins, bran, wormwood, spices, such fruit, &c. as are in season, but that is just as you fancy.

Indeed many pleasant, cheap, and wholesome drinks may be made from fruits, &c. if they are bruised and boiled in water, before the treacle is added.

The plan of manufacturing domestic wines, mead and small beer, once established and understood in a family, becomes easy—is considered a duty—and the females prepare as regularly for renewing them, as for baking, and doing every other branch of business. Many families amidst plenty of ingredients and means, rarely have a comfortable beverage under their roof—this is attributable to indolence, stupidity and want of knowledge.—A little well timed, planning and system, with little more than usual labour, by the intelligent housewife, will cause comfort and plenty to reign throughout, and prove a fine and salutary example to society. Besides, the pleasure a lady derives from presenting a glass of good wine, in a nice clean glass to her welcome visitants, will always amply compensate for the trouble of manufacturing, and preparing it; but when the more intelligent pass a handsome and well merited compliment on the neatness and quality of her fare—she derives happiness from her industry, and a degree of pleasure approaching to exquisite. She may be esteemed one "who hath used her active faculties for the benefit of her family and society, and not only deserves well of society, but of heaven, for the judicious and liberal exercise of the mind, that god-like intellect, among the finest gifts of the munificent creator of worlds." But of her, who sitteth still and inactive, and doth not exercise those intellectual powers, it may be said "she is of an estrayed soul," and "hath buried her talent." And neither merits the attention of society, or the grateful love of her husband and family—and throws herself on the mercy of her God for forgiveness, for her numerous omissions, in withholding the exercise of her active faculties—presuming the being or individual, who is capable of the neglect of one duty, is capable of neglecting all—and tho' some little appearance may be kept up, yet conviction is eternally in the eye of the great judge—and not to be evaded.

Thus then the laws of society, morality and religion, requiring the active exercise of our person and faculties—offering the finest and most inducing rewards, the words of our language are capable of describing, in the health afforded from exercise; the example, from which society is benefitted; the pleasure derived from the approbation of our neighbors, and a conscientiousness of having performed our duties here, and living by the exercise of a proper system of economy, in a constant state of independence, always in possession of the means of alleviating the condition of the indigent and unfortunate in society—and relieving the wants of our friends—and above all, the hope of eternal happiness in the approbation of heaven hereafter.


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