d order the singling Still, when running Apple
singlings._

When you perceive your apples ready for distilling, fill the singling
still with apples and water; using about half a hogshead apples in a
still of 110 gallons, the residue water, first having cleaned the still
well, and greased her previous to filling--put fire under her and bring
her ready to head, as quick as possible, stirring the contents well with
a broom until ready to head, of which you can judge by the warmth of the
apples and water, which must be rather warm to bear your hand in it any
length of time. Wash the still head and worm clean, put on the head,
paste it, keeping a good fire until she runs at the worm; run off 14
gallons briskly, and catch the feints in a bucket to throw into the next
still full, if the singling still too fast, provided she does not smoke
at the worm. When the first still full is off, and before you go to fill
her the second time, draw or spread the coals that may be under her, in
the furnace, and fill the furnace with wood. Shut up your furnace door
and put in your damper; by proceeding thus, you cool the still and avoid
burning her; this plan I deem preferable to watering out the fire. When
empty, rinse the still round with cold water, scrape and grease her,
then she will be ready to receive a second charge.

Care is necessary in scraping and greasing your still every time she is
emptied, if this is neglected, the brandy may be burnt and the still
injured.

ART. XIV.

_How to double Apple Brandy._

Fill the doubling still with singlings, and add a quart of lime, (which
will clear it) put fire under her and bring her to a run briskly--after
she runs, lessen the fire and run her as slow as possible. Slow running
will prevent any of the spirit from escaping, and make more and better
brandy, than fast running.--Let the liquor filter thro a flannel cloth
from the worm.

ART. XV.

_How to prepare Peaches._

Peaches like apples ought to be equally ripe, in order to insure an
equal and regular fermentation--for where ripe and unripe fruit are
thrown into the same hogshead, and ordered for distillation in this way
a disadvantage is sustained. I therefore recommend to farmers and
distillers, when picking the peaches to assort them when putting them in
hogsheads, all soft ripe peaches may go together, as also those which
are hard and less ripe--this will enable a more regular fermentation,
and though the hard and less ri