gling still, to
shut the heat off from the doubling still if necessary.

With this fixture I run six hogsheads off in every twenty four hours and
doubled the same, with the same heat and fire. I likewise had a boiler
under which I kept another fire, which two fires consumed about three
cords and an half of wood per week, distilling at the rate of sixty-five
bushels of grain per week, and making about one hundred and ninety
gallons in the same time.

Before I adopted this method I kept four fires agoing, and made about
the same quantity of whiskey, consuming about four and an half cords of
wood per week, and was obliged to have the assistance of an additional
distiller per week.

I have since heard of the adoption of this plan with more success than I
experienced.

ART. III.

_To set a doubling Still._

As spirits can hardly be burned or singed in a doubling still, if not
before done in singling, all the precaution necessary is to set them in
the best method for saving fuel, and preserving the still. The
instructions given for setting a singling still, is presumed to be
adequate to setting a doubling still.

_How to prevent the singling Still from burning._

If the singling still be well set, and is carefully greased with a piece
of bacon, tallow or hard soap, every time she is filled, she will seldom
burn, but if she does burn or singe notwithstanding these precautions,
it will be advisable to take her down and set her up a new ten times,
rather than have her burned.

SECTION VII.

ARTICLE I.

_How to clarify Whiskey, &c._

Take any vessel of convenient size, take one end out and make it clean,
by scalding or otherwise; bore the bottom full of holes, a quarter of an
inch in diameter--lay thereon three folds of flannel, over which spread
ground maple charcoal and burnt brick-dust, made to the consistence of
mortar, with whiskey, about two inches thick, pour your whiskey or
brandy thereon, and let it filter thro' the charcoal, flannel, &c. after
which you will find the spirit to have scarcely any taste or smell of
whiskey.--Elevate the filtering cask so as to leave room to place a
vessel to receive the spirit under it.

ART. II.

_How to make a Brandy resembling French Brandy, from Rye Whiskey or
Apple Brandy._

Clarify the whiskey as the above receipt directs, after thus purifying,
add one third or one fourth of French brandy, and it will be then found
strongly to resemble the French bra