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Title: 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

Author: Samuel McHarry

Release Date: April 29, 2007 [EBook #21252]

Language: English


*** START OF THIS PROJECT GUTENBERG EBOOK THE PRACTICAL DISTILLER ***




Produced by Robert Cicconetti, Marcia Brooks and the Online
Distributed Proofreading Team at http://www.pgdp.net






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. BY SAMUEL McHARRY, OF LANCASTER COUNTY, PENN.
PUBLISHED AT HARRISBURGH, (PENN.)
BY JOHN WYETH.
—1809.— DISTRICT OF PENNSYLVANIA, TO WIT:
seal

BE IT REMEMBERED, that on the twenty fourth day of November, in the thirty-third year of the Independence of the United States of America, A. D. 1808, Samuel McHarry, of the said district, hath deposited in this Office, the title of a Book, the right whereof he claims as author, in the words following, to wit:

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, Buckwheat, 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. By Samuel McHarry, of Lancaster county, Pennsylvania.

In conformity to the act of the Congress of the United States, entitled, "An act for the encouragement of Learning, by securing the copies of Maps, Charts, and Books, to the Authors and proprietors of such copies during the times therein mentioned." And also to the act, entitled, "An act supplementary to an act, entitled, 'An act for the encouragement of Learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies during the time therein mentioned,' and extending the benefits thereof to the arts of designing, engraving, and etching historical and other prints."

D. CALDWELL,
Clerk of the district of Pennsylvania.

CONTENTS 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
SECTION VI Best mode of setting stills. 93 To prevent the planter from cracking. 98 Method of boiling more than one still by a single fire.99 To set a doubling still. 100 To prevent the singling still from rusting. 101
SECTION VII How to clarify whiskey. 102 To make a brandy, from rye, spirits or
whiskey, to resemble French Brandy.103 To make a spirit from ditto, to resemble Jamaica spirits. 104 -Do-. Holland gin. 105 -Do-. country gin, and clarifying same.107 On fining liquors. 110 On coloring liquors. 111 To correct the taste of singed whiskey. 112 To give an aged flavor. 113
SECTION VIII Observations on weather. 115 -Do-. water. 117 Precautions against fire. 119
SECTION IX Duty of the owner of a distillery. 120 -Do-. of a hired distiller. 123
SECTION X The profits arising from a common distillery. 125 -Do-. from a patent distillery. 127 Of hogs. 129 Diseases of hogs. 133 Feeding cattle and milk cows. 134
SECTION XI Observations on erecting distilleries. 135
SECTION XII On Wines. 139 Receipt for making ditto, from the autumn blue grape. 140 -Ditto-, from currants. 142 -Do-. for making cider, British mode. 143 -Do-. -do-. American mode.145 -Do-. for an excellent American wine. 150 -Do-. -do-. honey wine. 153 To make elderberry wine. 156 -Do-. -do-. cordial. 157
SECTION XIII Of brewing beer. 160 Of the brewing vessels. 160 Of cleaning and sweetening casks and brewing vessels.161 Of mashing or raking liquors. 163 Of working the liquor. 167 Of fining malt liquors. 170 Season for brewing. 172 To make elderberry beer or ebulum. 173 To make improved purl. 174 To brew strong beer. 175 To make china ale. 176 To make any new liquor drink as stale. 177 To recover sour ale. 177 To recover liquor that is turned bad. 178 Directions for bottling. 178 To make ale or beer of cooked malt. 179 To make treacle (or molasses) beer. 181 PREFACE.

When I first entered on the business of Distilling, I was totally unacquainted with it. I was even so ignorant of the process, as not to know that fermentation was necessary, in producing spirits from grain. I had no idea that fire being put under a still, which, when hot enough, would raise a vapour; or that vapour when raised, could be condensed by a worm or tube passing through water into a liquid state. In short, my impressions were, that chop-rye mixed with water in a hogshead, and let stand for two or three days; and then put into a still, and fire being put under her, would produce the spirit by boiling up into the worm, and to pass through the water in order to cool it, and render it palatable for immediate use—and was certain the whole art and mystery could be learned in two or three weeks, or months at farthest, as I had frequently met with persons who professed a knowledge of the business, which they had acquired in two or three months, and tho' those men were esteemed distillers, and in possession of all the necessary art, in this very abstruse science; I soon found them to be ignorant blockheads, without natural genius, and often, without principle.

Thus benighted, and with only the above light and knowledge, I entered into the dark, mysterious and abstruse science of distilling, a business professed to be perfectly understood by many, but in fact not sufficiently understood by any. For it presents a field for the learned, and man of science, for contemplation—that by a judicious and systematic appropriation and exercise of certain elements, valuable and salutary spirits and beverages may be produced in great perfection, and at a small expense, and little inconvenience, on almost every farm in our country.

The professed chymist, and profound theorist may smile at my ideas, but should any one of them ever venture to soil a finger in the practical part of distilling, I venture to say, he would find more difficulty in producing good yeast, than in the process of creating oxygen or hydrogen gas. Scientific men generally look down on us, and that is principally owing to the circumstance of so many knaves, blockheads and conceited characters being engaged in the business.—If then, the subject could be improved, I fancy our country would yield all the necessary liquors, and in a state of perfection, to gratify the opulent, and please the epicure.

I had no difficulty in finding out a reputed great distiller, whose directions I followed in procuring every necessary ingredient and material for distilling, &c. He was industrious and attentive, and produced tolerable yield, but I soon found the quantity of the runs to vary, and the yield scarcely two days alike. I enquired into the cause, of him, but his answers were, he could not tell; I also enquired of other distillers, and could procure no more satisfactory answer—some attributed it to the water, others to witchcraft, &c. &c.

I found them all ignorant—I was equally so, and wandered in the dark; but having commenced the business, I determined to have light on the subject; I thought there must be books containing instructions, but to my surprise, after a diligent search of all the book-stores and catalogues in Pennsylvania, I found there was no American work extant, treating on this science—and those of foreign production, so at variance with our habits, customs, and mode of economy, that I was compelled to abandon all hope

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