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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 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
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- On Colouring Liquors
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- To Recover Sour Ale

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


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


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

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