Chapter 1

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:

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 of scientific or systematic aid, and move on under the instructions of those distillers of our neighborhood, who were little better informed than myself, but who cheerfully informed me of their experiments, and the results, and freely communicated their opinions and obligingly gave me their receipts. In the course of my progress, I purchased many receipts, and hesitated not to procure information of all who appeared to possess it, and sometimes at a heavy expense, and duly noted down all such discoveries and communications--made my experiments from time to time, and in various seasons, carefully noting down the results. Having made the business my constant and only study, carefully attending to the important branch of making yeast, and studying the cause and progress of fermentation, proceeding with numerous experiments, and always studying to discover the cause of every failure, or change, or difference in the yield. I could, after four years attention, tell the cause of such change, whether in the water, yeast, fermentation, quality of the grain, chopping the grain, or in mashing, and carefully corrected it immediately. By a thus close and indefatigable attention, I brought it to a system, in my mind, and to a degree of perfection, that I am convinced nothing but a long series of practice could have effected.

From my record of most improved experiments, I cheerfully gave receipts to those who applied, and after their adoption obtaining some celebrity, I found applications so numerous, as to be troublesome, and to be impossible for me to furnish the demands gratis, of consequence, I was compelled to furnish to some, and refuse others; a conduct so pregnant with partiality, and a degree of illiberality naturally gave rise to murmurs.

My friends strongly recommended a publication of them, the plan requiring the exercise of talents, order and method, with which I presumed myself not sufficiently versed, I for sometime obstinately refused, but at length and after reiterated solicitation, I consented to enter on the talk, under a flattering hope of affording useful information to those of my country engaged in the distillation of spirits from the growth of our native soil, which together with the following reasons, I offer as the only apology.

1st. I observed many distillers making fortunes, whilst others exercising an equal share of industry, and of equal merit were sinking money, owing to a want of knowledge in the business.

2d. In taverns I often observed foreign liquors drank in preference to those of domestic manufacture, though really of bad quality, possessing pernicious properties acquired from ingredients used by those in our commercial towns, who brew and compose brandies, spirits, and wines, often from materials most injurious to health, and this owing to so much bad liquor being made in our country, from which the reputation of domestic spirit has sunk. Whilst, in fact, we can make domestic spirits of various materials, which with a little management and age, will be superior to any of foreign produce.

3d. By making gin, &c. as good if not better, we might in a few years, meet those foreign merchants in their own markets, and undersell them; which we certainly could do, by making our liquors good, and giving them the same age. The transportation would of consequence improve them in an equal degree, for the only advantage their liquors of the same age have over our good liquors, is the mildness acquired by the friction in the warm hold of the ship in crossing the ocean.

And moreover as liquors will be drank by people of all standings in society, I flattered myself I could improve our liquors, render them more wholesome to those whose unhappy habits compel a too free use of ardent spirits, and whose constitutions may have been doubly injured from the pernicious qualities of such as they were compelled to use. For there are in all societies and of both sexes, who will drink and use those beverages to excess, even when there exists a moral certainty, that they will sustain injury from such indulgence, and as an evidence of my hypothesis, I offer the free use of coffee, tea, &c. so universally introduced at the tables of people of every grade.

The wise Disposer of worlds, very happily for mankind, permits the exhibition of genius, mind and talents, from the peasant and lower order, as well as from the monarch, the lord, and the opulent. To Europe they of course are not confined--Genius has already figured in our hemisphere--The arts and sciences are becoming familiar, they rise spontaneously from our native soil, and bid fair to vie with, if not out-shine accomplished Europe. In possession, then, of all the necessary materials, ingredients and requisites, I would ask why we cannot afford ardent spirits and wines equal to those imported; and thus raise our character to a standing with other countries, and retain those millions of dollars at home, which are yearly shipped abroad for those foreign liquors, so common, so universally in use, and much of which so adulterated, as to be followed, when freely used, with unhappy consequences. Would men of capital and science, turn their attention to distillations, from the produce of our own country, preserve the liquor until age and management would render it equal, if not superior to any imported; is it not probable that it would become an article of export, and most sensibly benefit our country at large.

Considerations such as those have combined to determine a publication of my work; fully apprised of the scoffs of pedants, kicks, bites and bruises of critics--but I hope they will find latitude for the exercise of a share of compassion, when I inform them candidly, that a mill and distillery, or still house, were substituted for, and the only college and academy in which I ever studied, and those studies were broken, and during the exercise of my business, as a miller and distiller.

That it contains errors in the diction and perspicuity, I will readily confess--but that it is in substance true, and contains much useful information, I must declare as an indisputable fact. And though the road I travelled was a new one, without compass, chart, or even star to steer by, not even a book to assist me in thinking, or cheer me in my gloomy passage--seeking from those springs of nature, and inherent endowments for consolatory aid--pressing on a frequently exhausted mind, for resources and funds, to accomplish the objects of my pursuits--not denying but that I met many of my fellow-beings, who cheerfully aided me with all the information in their power, and to whom I now present my thanks--I must acknowledge, I think my labors and exertions will prove useful to those of less experience than mine, in which event I shall feel a more ample remuneration for my exertions, than the price asked for one of those volumes.

Could I have witnessed the publication of a similar work by a man of science and education, mine should never have appeared. But it would seem the learned and scientific have never considered a work of the kind as meriting their attention; a circumstance deeply to be regretted, as a finer colouring to a work of the same properties and value often procures celebrity, demand and currency. My object is to be useful, my style plain, and only laboured to be rendered easy to be understood, and convey the necessary instruction to those who may honor this work with a perusal, or resort to it for information, and that it may be useful to my countrymen, is the sincere wish of

THE AUTHOR.

INTRODUCTION.

It is not more than twenty years since whiskey was first offered for sale in the seaport towns in large quantities; and then, owing to its badness, at a very low price. Since that period it has been gaining ground yearly, and at this time, it is the second great article of commerce, in the states of Pennsylvania and Maryland.

In the interior of these states, it has nearly excluded the use of foreign distilled spirits, and I fancy might be made so perfectly pure and nice, as to ultimately supersede the use of any other throughout the United States.

To assist in effecting this, the greatest attention should be paid to cleanliness, which in a distillery is absolutely necessary, the want of which admits of no excuse, where water is had without price.

If a distiller does not by a most industrious well-timed care and attention, preserve every utensil perfectly sweet and clean, he may expect, notwithstanding he has well attended to the other branches, but indifferent whiskey and not much of it.

If, for instance, every article, or only one article in the composition of yeast be sour or dirty, that one article will most assuredly injure the whole; which being put into a hogshead of mashed grain, soon imparts its acidity or filth to the whole mass, and of course will reduce the quantity and quality of the spirit yielded from that hogshead. Cleanliness in every matter and thing, in and about a distillery becomes an indispensable requisite, without a strict observance of which the undertaker will find the establishment unproductive and injurious to his interest. Purity cannot exist without cleanliness. Cleanliness in the human system will destroy an obstinate itch, of consequence, it is the active handmaid of health and comfort, and without which, decency does not exist.

Care is another important and necessary consideration, and a basis necessary, on which to erect a distillery, in order to ensure it productive of wealth and reputation. Care and industry will ensure cleanliness; an eye of care must be extended to every thing, that nothing be lost, that every thing be in its proper place and order, that every thing be done in due time; the business must be well timed, and time well economised, as it ranks in this, as in every other business very high. Let a judicious attention be paid to care, cleanliness, and industry, and when united with a competent knowledge of the different branches of the distilling business, the character of a compleat practical distiller is perfect.

With such a distiller, and a complete still-house, furnished with every necessary utensil for carrying on the business--it cannot fail to prove a very productive establishment, and present to the world, from the materials of our own farms, a spirit as wholesome, and well flavored and as healthy as any spirit whatever--the produce or yield of any country, provided it be permitted to acquire the same age.

What a grand and great idea strikes the thinking scientific mind, on entering a complete and clean distillery, with an intelligent cleanly distiller, performing his duty in it.