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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

Of Spirituous Liquors Or Spirits

Spirituous liquors are the produce of vinous ones, obtained by the
distillation of these last. The art of making wine is of the remotest
antiquity, since it is attributed to Noah; but that of distilling it, so
as to extract its most spirituous part, dates only from the year 1300.
Arnand de Villeneuve was the inventor of it, and the produce of his
Still appeared so marvellous, that it was named Aqua-Vitae, or Water of
Life, and has ever since continued under that denomination in France;
Voltaire and reason say that it might, with far more propriety, be
called Aqua-Mortis, or Water of Death.

This liquor, called in English, Brandy, received from the learned the
name of Spirit of Wine; time improved the art of making it still
stronger by concentration, and in that state it is called Alcohol.

All spirit is the distilled result of a wine, either of grapes, other
fruits, or grains; it is therefore necessary to have either wine, or any
vinous liquor, in order to obtain spirits.

Next: Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits

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