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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Make The Best Yeast For Daily Use
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Sweeten Hogsheads By Scalding
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Know When Yeast Is Good Or Bad
- On Colouring Liquors
- Directions For Making Cider British Mode
- To Recover Sour Ale

How To Build A Malt Kiln In Every Distillery

When setting up your stills, leave a space of about nine inches for a
small furnace between the large ones, extend it to your chimney and
carry up a funnel, there-from to the loft, then stop it--here build the
kiln on the loft, about 4 or 5 feet square, the walls to be composed of
single brick, 3 feet high--lay the bottom with brick, cover it with a
plaster of mortar, to prevent the floor from taking fire. Turn the
funnel of the chimney into, and extend it to the centre of the kiln,
cover the top, leaving vent holes at the sides for the heat to escape
thro'--Place on the top of the kiln, sheet iron or tin punched full of
small holes, too small to admit the passage of malt; lay the malt on the
top of the tin, when ready for drying. Put coals from under the still
furnace into the small furnace leading to the kiln, which will heat the
kiln and dry the malt above, by adding to or diminishing the quantity of
coals, the heat may be increased or decreased, as may be found
necessary. Malt for distilling ought to be dried without smoke.

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