To Make Elderberry-beer Or Ebulum
Take a hogshead of the first and strong wort, and boil in the same one
bushel of picked Elderberries, full ripe; strain off, and when cold,
work the liquor in the hogshead, and not in an open tun or tub; and
after it has lain in the cask about a year, bottle it; and it will be a
good rich drink, which they call ebulum; and has often been preferred to
portwine, for its pleasant taste, and healthful quality.
N. B. There is no occasion for the use of sugar in this operation;
because the wort has strength and sweetness enough in itself to answer
that end; but there should be an infusion of hops added to the liquor,
by way of preservation and relish.
Some likewise hang a small bag of bruised spices in the vessel.
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The Duty Of An Hired Distiller
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Was communicated to the Burlington Society for promoting domestic manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New Jersey, and ordered to be published;--which, from its extreme simplicity, and economy, shewing the convenience ... The Room For Fermentation
The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be determined by the number of days necessary for the fermentation; 30 or... The Room Of Infusion
It is here that the liquor destined to make whiskey, should be prepared, and made rich enough to procure a good fermentation. To this effect, there must be a mill with a vertical stone, moved by a horse, or any other means of motion. Those mills a... To Ascertain When Rye Works Well In The Hogshead
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To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon ... To Correct The Taste Of Singed Whiskey
Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the barrel. ... To Distill One Half Rye And One Half Corn
This method of distilling equal quantities of rye and corn, is more in practice, and is much better than to distill unequal proportions, for reason you can scald your corn and rye to a certainty, and the produce is equal if not more, and better whis... To Give An Aged Flavor To Whiskey
This process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits. It may be done by clarifying the singlings as it runs from the stil... To Know When Grain Is Scalded Enough
Put your mashing stick into your hogshead and stir it round two or three times gently, then lift it out and give it a gentle stroke on the edge of your hogshead--if you perceive the batter or musky part fall off your stick, and there remains the hea... To Know When Yeast Is Good Or Bad
When you perceive your yeast working, observe if it works quick, sharp and strong, and increasing in bulk nearly double what it was before it began to work, with a sweet sharp taste, and smell, with the appearance of a honey comb, with pores, and al... To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
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To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have... To Make China Ale
To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised--hang these in a tiffany, or coarse linen bag, in the vessel, till it has done working; and let it stand fourte... To Make Elderberry Wine
The editor is happy in introducing the following receipts which he is confident is hardly known in America. The great quantities of the Elderberry, which yearly goes to waste, might with very little trouble be manufactured into one of the most whole... To Make Elderberry Wine To Drink Made Warm As A Cordial
Equal quantities of berries and water boiled together, till the berries break, then strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (n... To Make Elderberry-beer Or Ebulum
Take a hogshead of the first and strong wort, and boil in the same one bushel of picked Elderberries, full ripe; strain off, and when cold, work the liquor in the hogshead, and not in an open tun or tub; and after it has lain in the cask about a yea... To Make Four Gallons From The Bushel
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Take Roman wormwood two dozen, gentian-root six pounds; calamus aromatics (or the sweet flag root) two pounds; a pound or two of the galen gale-root; horse radish one bunch; orange peal dried, and juniper berries, each two pounds; seeds or kernels o... To Make Rye Malt For Stilling
Steep it twenty four hours in warm weather, in cold, forty eight, so in proportion as the weather is hot or cold; drain off the water, lay it in your malt cellar, about fifteen inches thick, for twelve hours; then spread it out half that thickness, ... To Make The Best Yeast For Daily Use
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This is an unprofitable and unproductive mode of mashing, but there may be some times when the distiller is out of rye, on account of the mill being stopped, bad roads, bad weather, or some other cause; and to avoid the necessity of feeding raw grai... To Mash One Third Rye And Two Thirds Corn
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This I have found to be the nicest process belonging to distilling--the small proportion of corn, and the large quantity of scalding water, together with the easy scalding of rye, and the difficulty of scalding corn, makes it no easy matter to exact... To Prevent Hogsheads From Working Over
If the stuff is cooled off too warm, or too much yeast is put in the hogsheads, they will work over, and of course lose a great deal of spirit, to prevent which, take tallow and rub round the chine of the hogsheads a little higher than they ought to... To Recover Liquor That Is Turned Bad
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The kettle is destined to make the infusion of the grain, and boil it so as to convert it into wort. By that operation I make the liquor richer, which I intend for fermentation, and bring it to divers degrees of strength. I put into the kettle ... White Oak
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