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The Practical Distiller An Introduction To Making Whiskey By: Samuel McHarry |
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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: [Illustration: 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
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