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THE

PRACTICAL DISTILLER:

OR

AN INTRODUCTION TO MAKING
WHISKEY, GIN, BRANDY, SPIRITS, &c. &c. OF BETTER QUALITY,

AND IN LARGER QUANTITIES, THAN PRODUCED

BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED STATES:

 

SUCH AS
RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES,

PUMPIONS AND TURNIPS.

 

WITH DIRECTIONS
HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES.

 

TOGETHER WITH DIRECTIONS
FOR PURIFYING, CLEARING AND COLOURING WHISKEY,

MAKING SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE,

CORN, APPLES, POTATOES, &c. &c.

 

AND SUNDRY EXTRACTS OF APPROVED RECEIPTS
FOR MAKING CIDER, DOMESTIC WINES, AND BEER.


BY SAMUEL McHARRY, OF LANCASTER COUNTY, PENN.

 

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