asket hanging over the kettle; and when the grain
has been totally taken up, the fire is increased so as to bring the
water to boil again, until reduced to two-fifths, which degree of
concentration is not rigorous, and the distiller may augment it as his
experience shall direct. When thus concentrated, the liquor is drawn off
through the pipe, and received into a tub or vat containing 130 or 140
galls.

100 gallons more of water are put into the kettle, with 4 bushels of
corn; the fire conducted slowly, as before, until the degree of
ebullition; the corn is taken off, and the liquor concentrated in the
same proportions; then drawn off as above, in the same tub.

The same operation is repeated for the third time; the three united
liquors are slightly stirred, and, still warm, transported into one of
the hogsheads of fermentation, which it nearly fills up.

As there must be four of these hogsheads filled up daily, the work at
the kettle must be kept going on, without interruption, until that
quantity is obtained, which may be done in about twelve hours. The grain
which has been drained is carried to dry, either in the open air, or in
a granary, and spread thin. When dry, it is excellent food for cattle,
and highly preferable to the acid and fermented mash, usually used by
distillers to feed cattle and hogs: they eat the corn dried in the above
manner as if it had lost nothing of its primitive qualities and flavor.

CHAPTER X.

THE ROOM FOR FERMENTATION.

The room destined to the fermentation must be close, lighted by two or
three windows, and large enough to contain a number of hogsheads
sufficient for the distillery. It may be determined by the number of
days necessary for the fermentation; 30 or 40 hogsheads may suffice,
each of 120 or 130 gallons.

In the middle of the room must be a stove, large enough to keep up a
heat of 75 deg. to 80 deg., even in winter. A thermometer placed at one end of
the room, serves to regulate the heat.

As soon as the liquor is in the hogshead, the yeast, or fermenting
principle, is put into it, stirred for some moments, and then left to
itself. A liquor as rich as the above described ferments with force, and
runs with rapidity through all the periods of fermentation. It is fit to
distil as soon as that tumultuous state has subsided and
the liquor is calm.

The essential character of the spirituous fermentation, is to exhale the
carbonic acid gaz in great quantity. This