pe, will take a longer time, than the
soft and ripe to ferment, and yield less, yet the disadvantage will not
be so great, as if mixed.

They ought to be ground in a mill with metal nuts, that the stone and
kernel may be well broken. The kernel when thus broken will give a
finer flavor to the brandy, and increase the quantity.

When they are ground they must be placed in hogsheads and worked in the
same way with apples, but distilled sooner or they will lose much more
spirit by standing any time after fermentation than apples. It is
therefore better to distil them a short time before they are done
working than at any period after.

ART. XVI.

_How to double and single Peach Brandy._

The same process must be observed in running off peaches as in apples,
except that the singling still ought not to be run so fast, nor so much
fire kept under her, and more water used to prevent burning.

SECTION VI.

ARTICLE I.

_The best method of setting Stills._

If stills are not set right, great injury may accrue to them, in burning
and damaging the sides, singeing the whiskey, and wasting of fuel too,
are not the only disadvantages; but more damage may be done in six
months, than would pay a man of judgment for putting up twenty pair.

If they are set with their bottoms to the fire, they are very apt to
burn, without the utmost care of the distiller, in stirring her when
newly filled with cold beer, until she is warm, and by previously
greasing the bottom well when empty. If wood be plenty, stills ought to
be set on an arch, but if scarce, the bottom ought to be set to the
fire. The following method is calculated for a furnace of either two or
four feet long, and with the bottoms exposed, or on an arch as the
distiller may fancy.

Make up a quantity of well worked mortar, composed of the greater
proportion of good clay, a little lime and cut straw.

Lay the bottom of the furnace with flag stones, or good brick, from two
to four feet long, as may be deemed most proper, let it be from twelve
to sixteen inches wide, and from twelve to fourteen high. Then if it is
designed to turn an arch, set the end of a brick on each wall of the
furnace, leaning them over the furnace, till they meet in the middle--so
continue the range on each side, until the furnace is completely covered
in, leaving a small hole for the flue leading to the chimney behind,
leaning towards the side, from which the flue is to be started, to
pro