, and if there be no
apple mill convenient, they may be scalded and then pounded--then put
two or three bushels into a hogshead and fill the hogshead nearly full
of boiling water, and stir it well for half an hour, then cover it close
until the potatoes are scalded quite soft, then stir them often until
they are quite cold--then put into each hogshead about two quarts of
good yeast and let them ferment, which will require eight or ten
days--the beer then may be drawn off and distilled, or put the pulp and
all into the still, and distill them as you do apples. I have known
potatoes distilled in this way to yield upwards of three gallons to the
bushel.

ART. VII.

_Pumpions_

May be prepared by the same process used in preparing potatoes, with the
exception of not scalding them so high, nor do they require so much
yeast.

ART. VIII.

_Turnips_

Will produce nearly as much spirit as potatoes, but not so good. They
must be prepared in the same manner.

ART. IX.

_How to distil Apples._

Apples ought to be perfectly ripe for distillation, as it has been
ascertained from repeated trials, that they produce more and better
spirit, (as well as cider), when fully ripe than if taken green, or the
ripe and unripe mixed--if taken mixed it will not be found practicable
to grind them evenly, or equally fine; those fully ripe will be well
ground, whilst those hard and unripe will be little more than broken or
slightly bruised--and when this coarse and fine mixture is put into a
hogshead to work or ferment, that fully ripe and fine ground, will
immediately begin, and will be nearly if not quite done working before
the other begins, and of course nearly all the spirit contained in the
unripe fruit will be lost--and if it is left standing until the ill
ground unripe fruit is thoroughly fermented, and done working, you will
perceive that a large portion of the spirit contained in the ripe well
ground fruit is evaporated and of course lost.

But if the fruit be all ripe and evenly ground, of course then it will
work regularly and can be distilled in due and right order, and will
produce the greatest quantity of spirit, and much superior to that
produced from uneven, ill-ground or unripe fruit.

Apples cannot be ground too fine.

ART. X.

_How to order Apples in the Hogsheads._

When the apples are ground put them into open hogsheads to ferment,
taking care not to fill them too full, or they will work over; set t