is sufficiently scalded._ 58
_Directions for cooling off._ 59
_To ascertain when rye works well._ 61
_To prevent hogsheads from working over._ 62
SECTION IV
_Observations on the quality of rye._ 63
_Mode of chopping rye._ 64
Do. _or grinding indian corn._ 65
Do. _malt._ 66
_To choose malt._ 67
_To build a malt-kiln._ 67
_To make malt for stilling._ 69
_Of hops._ 69
SECTION V
_How to order and fill the singling still._ 69
_Mode of managing the doubling still._ 71
_On the advantages of making good whiskey._ 73
_Distilling buckwheat._ 77
_Distilling potatoes, with observations._ 78
_Receipt to prepare potatoes for distilling._ 82
_Distilling pumpions._ 83
Do. _turnips._ 83
Do. _apples._ 84
_To order_ do. _in the hogsheads._ 85
_To work_ do. _fast or slow._ 86
_To know when apples are ready for distilling._ 87
_To fill and order the singling still for apples._ 88
_To double apple-brandy._ 90
_To prepare peaches._ 91
_To double and single_ do. 92
SECTION VI
_Best mode of setting stills._ 93
_To prevent the planter from cracking._ 98
_Method of boiling more than one still by a single fire._ 99
_To set a doubling still._ 100
_To prevent the singling still from rusting._ 101
SECTION VII
_How to clarify whiskey._ 102
_To make a brandy, from rye, spirits or whiskey, to
resemble French Brandy._