uor of such general use.

CHAPTER VII.

DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.

[TR: The next two paragraphs were cut short, however attempted
re-constructed for clarity]

As it is demonstrated that the spirit is the more abundant in proportion
to the richness of the vinous liquor,* it is therefore necessary to
enrich that of the distillery* which is so deficient in that respect. An
exposition of* my processes will point out the means I employ to attain*
that end. A large whiskey distillery should be* able to make 100 gallons
per day, or three barrels* making altogether that quantity.

One gallon of spirit being the produce of 4 pounds* of dry saccharine
matter, we must therefore have 400 pounds of this substance for the 100
gallons we wish to obtain.

If 1 bushel of grain gives 2 gallons of whiskey, there must be 50 to
obtain a daily result of 100 gallons. I take Indian corn as the basis
of the fabrication, as that of all the grains which yields the most.
For, from my method, whatever grain is employed, the spirit is equally
pure.

I divide the still house into three different rooms, to wit:

One for Infusion;

One for Fermentation;

One for Distillation.

CHAPTER VIII.

THE ROOM OF INFUSION.

It is here that the liquor destined to make whiskey, should be prepared,
and made rich enough to procure a good fermentation. To this effect,
there must be a mill with a vertical stone, moved by a horse, or any
other means of motion. Those mills are too well known for me to describe
them more amply. The corn must be coarsely ground, so as scarcely to be
broke into three or four pieces: consequently the stone must not be too
heavy, for, at all events, the grain had better be too coarse than too
fine. That mill should be placed in the infusion room, so as not to keep
it dirty, nor to be too much in the way. It must grind, or rather break,
50 bushels per day.

There must be a square kettle, 4 feet broad, 5 feet long, 1 foot deep.
The kettle must be made in sheets of copper, one line thick, at least:
the bottom, although flat, should have a slight swell inside, so as to
avoid the expansion of the metal outside, from the action of the fire.
This kettle must be placed upon a brick furnace, so that the longest
parts should bear forwards, and the other against the chimney, from
which it must be separated by a brick wall eight or nine inches. The
sides, around which there must