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

White Oak

Disapproving of black, tho' next in order to white oak staves for all
the vessels about the distillery ... as being the most durable of close
texture, easily sweetened ... and hard to be penetrated by acids of any
kind, tho' sometimes the best white oak hogsheads may sour, but two or
three scaldings will render them perfectly sweet ... if white oak cannot
be had, black oak being of the next best in quality may be used ... and
again I enter my protest against pine, chesnut, poplar, and every kind
of soft porus wood.

If possible, or if at all convenient, have the vessels iron bound and
painted, to prevent worms and the weather from injuring them, using one
good wood hoop on the bottom to save the chine.

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