elements of that same
substance already existing in grains.

2dly. In preparing the _wort_. For that operation, the grain, having
been previously ground, is put into a vat, which is half filled up with
water; the rest is filled up at three different times with hot
water--the first at 100 deg., the second at 150 deg., and the third at 212 deg.,
which is boiling water. The mixture is strongly stirred each time that
it is immersed. By this infusion, the water lays hold of the sweet
principles contained in the grain.

3dly. The wort thus prepared, the liquor is filtrated, in order to
separate it from the grain, and then boiled until reduced to one half,
in order to concentrate it to the degree of strength desired. In that
state, 40 gallons of wort contain the saccharine principles of 200 wt.
of grain.

4thly. The wort, thus concentrated, is drawn off in barrels, which are
kept in a temperature of 80 deg. or 85 deg.. The yeast is thrown into it to
establish the fermentation, and in a short time beer is made, more or
less strong, according to the degree of concentration, and more or less
bitter, according to the greater or lesser proportion of hops put into
it.

Such are, in a concise view, the proceedings of the brewer. Let us
proceed to those of the distiller of whiskey.

OF THE DISTILLER OF WHISKEY.

Whiskey is made either with rye, barley, or Indian corn. One, or all
those kinds of grains is used, as they are more or less abundant in the
country. I do not know how far they are mixed in Kentucky; but Indian
corn is here in general the basis of whiskey, and more often employed
alone.

I have ascertained, in the different distilleries which I have visited
in the United States--

1stly. That, in general, the grain is not sprouted. I have, however,
seen some distillers who put 10lbs. of malt into a hogshead of
fermentation containing 100 gallons, which reduces it to almost nothing.

2dly. That they put two bushels of ground grain into a hogshead of
fermentation containing 100 gallons, filled up with water.

3dly. They had a ferment to determine the fermentation, which, when
finished, yields two gallons of whiskey per bushel of grain, and
sometimes ten quarts, but very seldom. I do not know whether those
results are exact; but, supposing them to be so, they must be subject to
great variations, according to the quality of the grain, the season, the
degree of heat, of the atmosphere, and the manner of conducting t