Chapter 4

300 _gallons whiskey nine degrees under proof at_ 41 _cents_, $ 123 _haling_ 18 ________ $ 105 00 ________ difference $ 27 00

This difference of twenty-seven dollars in favor of the distiller, who sends first proof whiskey, is not the only advantage, but he saves in barrels or casks, what will contain fifty four gallons, nearly two barrels; which together with the time saved, or gained in running good whiskey only, of filling and measuring it out, loading, &c. will leave an advantage of I presume, three dollars in each load. Or to verify more satisfactorily, and I hope my readers will not think me too prolix, as economy cannot be too much attended to in this business, I add a statement predicated on a year's work, and on the foregoing principles:

_The distiller of weak whiskey, in twelve months, or one year, distils at the rate of_ 100 _gallons per week, or say in the year, he prepares for a market at the above distance,_ 5000 _gallons, which ought to command_ $ 2,500

_But he sustains a loss or deduction of_ 9 _cents_, 450

_Then the first loss may safely be computed at_ $ 450

150 _empty barrels necessary to contain_ 5000 _gallons, at_ 33-1/3 _gallons to the barrel, estimating the barrel at 7s and 6d, is_ $ 150

_This quantity of whiskey, when reduced to proof, is 4,100 gals. which would have occupied only 123 barrels_, 123

27

_Then the second loss may be estimated at_ $ 27

_He ought to have made this quantity of_ 4100 _gallons in nine months and three weeks, but we will say 10 months, sustaining a loss of two months in the year._

_3d item of loss. Hire of distiller for 2 months at_ $12 24 00

_4th do. Rent of distillery do. at £15 per annum._ 6 66

_5th do. One sixth of the wood consumed, (at the rate of 100 cords per annum,) 16 cords_, 20 00

_6th do. One sixth of the Malt, do. say 90 bushels_, 90 00

_7th do. Is the wear and tear of stills, vessels, &c._ 12 34 ------- $ 630

Showing hereby a total annual loss to the careless distiller, of six hundred and thirty dollars, and a weekly loss of twelve dollars and three cents in the whiskey of nine degrees below proof--our ninth part of which is seventy dollars, which is the sum of loss sustained on each degree in this quantity of whiskey.

The foregoing I flatter myself will not only show the necessity of care, cleanliness, industry and judgment, in the business of distilling; a business professed to be known, by almost every body--but in reality quite a science, and so abstruse as to be but too imperfectly understood; and moreover, the value of time, so inestimable in itself, the economy of which is so rarely attended to.

ART. IV.

_Distilling of Buckwheat._

Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the use of it when it can be avoided. Tho' sometimes necessity requires that a distiller should mash it for a day or two, when any thing is the matter, or that grain cannot be procured. In such event, the directions for distilling rye, or rye and corn may be followed, but it requires a much larger quantity of boiling water and if distilled by itself; it is necessary some wheat bran be mixed with it to raise it to the top of the hogshead: but by no means use buckwheat meal in making yeast.

ART. V.

_Distilling of Potatoes._

This is a branch of distilling that I cannot too highly recommend to the attention of every American--nor can the cultivation of this valuable vegetable be carried to a too great extent, the value of which ought to be known to every planter and it some times has awakened my surprise that they are not more cultivated, as it is notorious that they will sustain, and be a tolerable food for every thing possessing life on this earth--and as they produce a brandy, if properly made, of fine flavour. I hope yet to see the day when it will take precedence of French brandy and West-India spirits, and thereby retain in our own country, the immense sums at present expended on those foreign liquors; which, tho' benefitted by the sea voyage, yet often reaches us in a most pernicious state, and is frequently adulterated here.

Could the American farmer be brought to raise a larger quantity of potatoes than necessary for his consumption at home, the price would be lowered, and the distiller might commence the distillation of them with greater propriety. That they contain a great deal and a very good spirit, I am certain, and moreover, after distillation will yield as great a quantity of good wholesome food for cattle or hogs, as rye or any other grain. If distillers could be brought to try the experiment of distilling ten or twelve bushels annually, I venture to predict that it would soon become a source of profit to themselves, encouragement to the farmer, and be of benefit to our country at large.

One acre of ground, if well farmed, will produce from fifty to one hundred bushels of potatoes, but say sixty on an average. One hundred farmers each planting one acre, would yield six thousand bushels, which will yield at least two gallons of spirit to each bushel; thus, twelve thousand gallons of wholesome spirit may be produced, and with care, as good as necessary to be drank. Each farmer proceeding in this way, would have one hundred and twenty gallons spirit, as much as he may have occasion to use in the year, which would save the price of some acres of wheat or one hundred and twenty gallons rye whiskey. Each acre worked in potatoes will be in better order to receive a crop of wheat, barley, rye, or any kind of grain, than from any other culture. The farmer often receiving the advantage of a double crop, at the expense of seed and labor. They grow equally well in every soil and climate, in poor as well as rich ground--provided the thin soil be manured, and the potatoes plastered with plaster of Paris; and moreover, they are easier prepared for distilling than either apples, rye or corn, as I shall show hereafter when I come to treat of the mode of preparation; and in order to demonstrate the advantages that would arise to the farmer and distiller; I add a statement of the probable profits of ten acres of potatoes, and that of a like number of acres of rye, to shew which offers the greatest advantages.

_Potatoes_ DR.

_Ten acres at_ 60 _bushels is_ 600 _bushels at_ 33 _cents_ $ 198 00

_Rye._

_Ten acres of Rye, at_ 30 _bushels per acre, is_ 300 _bushels at_ 60 _cents_ $ 180 00

CR. 600 _bushels yielding_ 2 _gallons to the bushel,_ 1200 _gallons at_ 50 _cents_ 600 ----- $ 402

CR. 300 _bushels yielding_ 3 _gallons to the bushel_, 900 _gallons at_ 50 _cents_ 450 ----- $ 270

_Balance in favor of Potatoes_ $ 132

Thus a balance of one hundred and thirty two dollars would appear in favor of the yield of potatoes.

I would not pretend to say that ten acres of Potatoes will not take more labor than ten acres of rye, but this far I will venture to say, that the profits arising from the sale of this brandy, will more than double pay the additional expense of raising them, besides the ground will be in much better condition to receive a crop of wheat, than the rye ground, nay, will be enriched from the crop, whilst the rye ground will be greatly impoverished.

ART. VI.

_Receipt to prepare Potatoes for Distilling._

Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for half an hour, then cover it close until the potatoes are scalded quite soft, then stir them often until they are quite cold--then put into each hogshead about two quarts of good yeast and let them ferment, which will require eight or ten days--the beer then may be drawn off and distilled, or put the pulp and all into the still, and distill them as you do apples. I have known potatoes distilled in this way to yield upwards of three gallons to the bushel.

ART. VII.

_Pumpions_

May be prepared by the same process used in preparing potatoes, with the exception of not scalding them so high, nor do they require so much yeast.

ART. VIII.

_Turnips_

Will produce nearly as much spirit as potatoes, but not so good. They must be prepared in the same manner.

ART. IX.

_How to distil Apples._

Apples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed--if taken mixed it will not be found practicable to grind them evenly, or equally fine; those fully ripe will be well ground, whilst those hard and unripe will be little more than broken or slightly bruised--and when this coarse and fine mixture is put into a hogshead to work or ferment, that fully ripe and fine ground, will immediately begin, and will be nearly if not quite done working before the other begins, and of course nearly all the spirit contained in the unripe fruit will be lost--and if it is left standing until the ill ground unripe fruit is thoroughly fermented, and done working, you will perceive that a large portion of the spirit contained in the ripe well ground fruit is evaporated and of course lost.

But if the fruit be all ripe and evenly ground, of course then it will work regularly and can be distilled in due and right order, and will produce the greatest quantity of spirit, and much superior to that produced from uneven, ill-ground or unripe fruit.

Apples cannot be ground too fine.

ART. X.

_How to order Apples in the Hogsheads._

When the apples are ground put them into open hogsheads to ferment, taking care not to fill them too full, or they will work over; set them under cover, as the sun will sour them too soon, if permitted to operate on them, and by his heat extract a considerable quantity of the spirit, if the weather be warm they will work fast enough, provided you have a sufficient supply of hogsheads to keep your stills agoing in due time and order; about twenty hogsheads are sufficient to keep one singling still of one hundred and ten gallons agoing, if you distil the pumice with the juice, but if you press off the apples after they are done working, you must have three times that number.

In warm weather five or six days is long enough for apples to work, as it is always better to distil them before they are quite done working, then to let them stand one hour after the fermentation ceases.

ART. XI.

_How to work Apples slow or fast._

If the hogsheads ripens too fast for your stills, add every day to each hogshead four gallons cold spring water, putting it into a hole made in the centre of the apples, with a large round stick of wood; by thus putting it into the centre of the hogshead, it will chill the fermentation, and thereby prevent the fruit from becoming ripe sooner than it may suit the convenience of the distiller. But I think it advisable that distillers should take in no more apples than they can properly manage in due time.

If the weather be cold, and the apples do not ripen so fast as you wish, then add every twelve hours, four gallons boiling, or warm water, which will ripen them if the weather be not too cold in four days at farthest.

ART. XII.

_How to judge when Apples are ready for distilling._

Put your hand down into the hogsheads amongst the apples as far as you can, and bring out a handful of pugs--squeeze them in your hand, through your fingers, observe if there be any core, or lumps of apples un-digested, if none, you may consider them as sufficiently fermented and quite ready for distilling. It may also be ascertained by tasting and smelling the cider or juice, which rises in the hole placed in the centre; if it tastes sweet and smells strong, it is not yet ready, but when quite fermented, the taste will be sour, and smell strong, which is the proper taste for distilling. A nice discriminating attention is necessary to ascertain precisely, when the fermentation ceases, which is the proper moment for distillation, and I would recommend, rather to anticipate, than delay one hour after this period.

ART. XIII.

_How to fill and order the singling Still, when running Apple singlings._

When you perceive your apples ready for distilling, fill the singling still with apples and water; using about half a hogshead apples in a still of 110 gallons, the residue water, first having cleaned the still well, and greased her previous to filling--put fire under her and bring her ready to head, as quick as possible, stirring the contents well with a broom until ready to head, of which you can judge by the warmth of the apples and water, which must be rather warm to bear your hand in it any length of time. Wash the still head and worm clean, put on the head, paste it, keeping a good fire until she runs at the worm; run off 14 gallons briskly, and catch the feints in a bucket to throw into the next still full, if the singling still too fast, provided she does not smoke at the worm. When the first still full is off, and before you go to fill her the second time, draw or spread the coals that may be under her, in the furnace, and fill the furnace with wood. Shut up your furnace door and put in your damper; by proceeding thus, you cool the still and avoid burning her; this plan I deem preferable to watering out the fire. When empty, rinse the still round with cold water, scrape and grease her, then she will be ready to receive a second charge.

Care is necessary in scraping and greasing your still every time she is emptied, if this is neglected, the brandy may be burnt and the still injured.

ART. XIV.

_How to double Apple Brandy._

Fill the doubling still with singlings, and add a quart of lime, (which will clear it) put fire under her and bring her to a run briskly--after she runs, lessen the fire and run her as slow as possible. Slow running will prevent any of the spirit from escaping, and make more and better brandy, than fast running.--Let the liquor filter thro a flannel cloth from the worm.

ART. XV.

_How to prepare Peaches._

Peaches like apples ought to be equally ripe, in order to insure an equal and regular fermentation--for where ripe and unripe fruit are thrown into the same hogshead, and ordered for distillation in this way a disadvantage is sustained. I therefore recommend to farmers and distillers, when picking the peaches to assort them when putting them in hogsheads, all soft ripe peaches may go together, as also those which are hard and less ripe--this will enable a more regular fermentation, and though the hard and less ripe, will take a longer time, than the soft and ripe to ferment, and yield less, yet the disadvantage will not be so great, as if mixed.

They ought to be ground in a mill with metal nuts, that the stone and kernel may be well broken. The kernel when thus broken will give a finer flavor to the brandy, and increase the quantity.

When they are ground they must be placed in hogsheads and worked in the same way with apples, but distilled sooner or they will lose much more spirit by standing any time after fermentation than apples. It is therefore better to distil them a short time before they are done working than at any period after.

ART. XVI.

_How to double and single Peach Brandy._

The same process must be observed in running off peaches as in apples, except that the singling still ought not to be run so fast, nor so much fire kept under her, and more water used to prevent burning.

SECTION VI.

ARTICLE I.

_The best method of setting Stills._

If stills are not set right, great injury may accrue to them, in burning and damaging the sides, singeing the whiskey, and wasting of fuel too, are not the only disadvantages; but more damage may be done in six months, than would pay a man of judgment for putting up twenty pair.

If they are set with their bottoms to the fire, they are very apt to burn, without the utmost care of the distiller, in stirring her when newly filled with cold beer, until she is warm, and by previously greasing the bottom well when empty. If wood be plenty, stills ought to be set on an arch, but if scarce, the bottom ought to be set to the fire. The following method is calculated for a furnace of either two or four feet long, and with the bottoms exposed, or on an arch as the distiller may fancy.

Make up a quantity of well worked mortar, composed of the greater proportion of good clay, a little lime and cut straw.

Lay the bottom of the furnace with flag stones, or good brick, from two to four feet long, as may be deemed most proper, let it be from twelve to sixteen inches wide, and from twelve to fourteen high. Then if it is designed to turn an arch, set the end of a brick on each wall of the furnace, leaning them over the furnace, till they meet in the middle--so continue the range on each side, until the furnace is completely covered in, leaving a small hole for the flue leading to the chimney behind, leaning towards the side, from which the flue is to be started, to proceed round the bilge of the still, which passage must be ten by four inches wide.

After completing the arch as described, lay thereon a complete bed of mortar, well mixed with cut straw, set the still thereon, levelling her so that she will nearly empty her self by the stoop towards the cock; then fill up all round her with mortar to the lower rivets, carefully preventing any stone or brick from touching her, (as they would tend to burn her) ... then build the fender or fenders; being a wall composed of brickbats and clay well mixed with cut straw, build it from the commencement of the flue, and continue it about half round the still ... this is to prevent the flames from striking the still sides, in its hot state, immediately after it leaves the furnace, presuming that it will terminate before it reaches the end of this little wall or fender, between which, and the still, a space of two inches ought to be left for the action of the heat, which space preserves, and prevents the wall or fender, from burning the still; the mode in common practice, being to place it against the still, which will certainly singe or burn her. When this defender is finished, commence a wall, which continue round, laying a brick for a foundation, about four inches from the lower rivets; thus raising this wall for the flue, continuing it at an equal distance from the still, leaving a concave to correspond with the bilge of the still, and to be of precisely the same width and height all round the still. This precaution is absolutely necessary in building the wall of the flue exactly to correspond with the form of the still, and equally distant all round, for reasons 1st. The fire acts with equal force on every part of the still, and a greater heat may be applied to her, without burning. 2d. It has a great tendency to prevent the still house from smoking.

When the wall of the flue is completed round the still, and raised so high, that a brick when laid on the top of the wall will extend to the rivets in the breast of the still or upper rivets, then completely plaster very smooth and even, the inside of the flue, and then cover the flue with a layer of brick, with a slight fall, or leaning a little from the still outwards, so that if water were dropped thereon, it would run off outwardly, carefully laying a layer of clay on the top of the wall, on which the brick may rest, and thereby prevent the brick from burning the still; carefully forming the brick with the trowel, so as to fit the wall and rest more safely--cautiously covering them well with clay, &c. and closing every crevice or aperture, to prevent smoak from coming thro' or the heat from deserting the flue till it passes to the chimney from the flue; then fill the still with water, and put a flow fire under her to dry the work. When the wall begins to dry, lay on a coat of mortar, (such as the next receipt directs), about two inches thick, when this begins to dry, lay a white coat of lime and sand-mortar, smoothing well with a trowel; rubbing it constantly and pressing it severely with the trowel to prevent it from cracking.

There are many modes of setting stills and bringing the fire up by flues variously constructed, but I have found the foregoing plan to afford as great a saving of fuel, and bringing the still to a boil as early as any other.

ART. II.

_How to prevent the Plastering round Stills from cracking._

This method of making water proof plastering on stills, is done entirely in making the mortar, and putting it on, in making which, good clay and lime are absolutely necessary.

When the mortar for the first coat is thoroughly worked, put as much brock of rye straw into it, as can be worked in, so that when the coat is put on, it may have a greater appearance of straw than mortar, when dry, and covered with the second coat composed of lime mortar, well rubbed and pressed with the trowel until it be dry. A covering put on of those materials, will be found to continue firm and compact without cracking, as in the common mode.

_The best method of boiling two, three or more Stills or Kettles with one fire or furnace._

This method has been found to answer in some instances, and may perhaps do generally if properly managed. I will here give the result of my own experiments.

I set a singling still holding 180 gallons on a furnace of 18 by 14 inches, and 4 feet six inches long, with the bottom to the fire, she had a common head and worm with scrapers and chains in her. I extended the flue, (or after passing it round her), to the doubling still which it likewise went round--but to prevent too much heat from passing to the doubling still, I fixed a shutter in the flue of the singling still, immediately above the intersection of the flue of the doubling still, to turn all the heat round her, and another shutter in the flue of the doubling still at the intersection of the flue of the singling still, to shut the heat off from the doubling still if necessary.

With this fixture I run six hogsheads off in every twenty four hours and doubled the same, with the same heat and fire. I likewise had a boiler under which I kept another fire, which two fires consumed about three cords and an half of wood per week, distilling at the rate of sixty-five bushels of grain per week, and making about one hundred and ninety gallons in the same time.

Before I adopted this method I kept four fires agoing, and made about the same quantity of whiskey, consuming about four and an half cords of wood per week, and was obliged to have the assistance of an additional distiller per week.

I have since heard of the adoption of this plan with more success than I experienced.

ART. III.

_To set a doubling Still._