is very apt to do when the beer
is cold, but when it comes to boil there is little danger, prevented by
the motion of boiling; have the head washed clean--when she is ready for
the head, clap it on and paste it; keep up a brisk fire, until she
begins to drop from the worm, then put in the damper in the chimney, and
if the fire be very strong, moderate it a little, by throwing ashes or
water on it, to prevent her throwing the head, which she will be very
apt to do if very full, and coming round under a strong fire, (should
the head come, or be thrown off, the spirit remaining will scarcely be
worth running off). When fairly round and running moderately, watch her
for half an hour; after which, unless the fire is very strong all danger
is over.

Should she happen to throw the head, it is the duty of the distiller to
take and (wash the head and worm--the latter will be found full of
stuff) clean, clap on the head, and paste it--but the moment the head is
thrown off, the fire should be drowned out, and water thrown into the
still to prevent her boiling over.

It is important that after every run, or rather before you commence a
run, the distiller should carefully clean out the still, wipe the
bottom dry, and grease her well, to prevent her from burning and
singeing the liquor.

ART. II.

_Mode of managing the doubling Still when making Whiskey._

Let the doubling still be carefully cleaned and washed out, then be
filled with singlings and low wines left from the run preceding, add
thereto half a pint of salt and one quart of clean ashes, which will
help to clear the whiskey, and a handful of Indian meal to prevent the
still from leaking at the cock, or elsewhere--clean the head and worm,
put on the head, paste it well; put fire under and bring her round
slowly, and run the spirit off as slow as possible, and preserve the
water in the cooling tub as cold as in your power.

Let the liquor as it runs from the worm pass thro' a flannel to prevent
the overjuice from the copper, and the oil of the grain from mixing with
the spirit. The first being poisonous, and the latter injurious to the
liquor.

The doubling still cannot be run too slow for making good whiskey ...
observe when the proof leaves the worm, that is when there is no proof
on the liquor as it comes from the worm, if there be ten gallons in your
doubling keg, if so, run out three more, which will make in all thirteen
gallons first proof whiskey. If the pro