w 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, Pennsylvania._

In conformity to the act of the Congress of the
United States, entitled, "An act for the encouragement
of Learning, by securing the copies of Maps,
Charts, and Books, to the Authors and proprietors
of such copies during the times therein mentioned."
And also to the act, entitled, "An act supplementary
to an act, entitled, 'An act for the encouragement
of Learning, by securing the copies
of Maps, Charts, and Books, to the authors and
proprietors of such copies during the time therein
mentioned,' and extending the benefits thereof
to the arts of designing, engraving, and etching
historical and other prints."

D. CALDWELL,
_Clerk of the district of Pennsylvania._

CONTENTS:

_Page_
SECTION I
_Observations on Yeast._ 25
_Receipt for making stock Yeast._ 27
_Vessel most proper for preserving_ do. 30
_To ascertain the quality of_ do. 31
_To renew_ do. 32
_Observations on the mode in which distillers generally work_ do. 33
_How stock Yeast may be kept good for years._ 34
_To make best Yeast for daily use._ 36
SECTION II
_Observations on the best wood for hogsheads._ 39
_To sweeten by scalding_ ditto. 41
Ditto, _burning_ do. 42
SECTION III
_To mash rye in the common mode._ 44
_Best method of distilling rye._ 45
_To mash one-third rye with two-thirds corn._ 47
Do. _an equal quantity of rye and corn._ 49
Do. _two-thirds rye and one-third corn._ 51
Do. _corn._ 54
_To make four gallons to the bushel._ 55
_To know when grain