ival and gastric juices, which have an effect on
aliment, similar to that of yeast on bread, and by its singular
properties prevents those juices from the performance of their usual
functions in the fermentation of the food taken into the
stomach--producing acid and acrimonious matter, which in warm climates
generates fevers and agues. Apple brandy has not quite a similar but
equally pernicious effect, which age generally removes--indeed, age
renders it a very fine liquor, and when diluted with water, makes a very
happy beverage, gives life and animation to the digesting powers, and
rarely leaves the stomach heavy, languid and cloyed. Then both those,
(indeed, all liquors,) ought to be avoided when new, by persons of
delicate habit, and those who do not exercise freely. A severe exercise
and rough life, generally enables the stomach to digest the most coarse
food, by liquor, however new.

_On fining Liquors._

Isinglass is almost universally used in fining liquors. Take about half
an ounce to the barrel--beat it fine with a hammer, lay it in a
convenient vessel, pour thereon two gallons whiskey, or a like quantity
of the liquor you are about to fine, let it soak two or three days, or
till it becomes soft enough to mix--then stir it effectually, and add
the white and shells of half a dozen eggs--beat them up together and
pour them into the cask that is to be fined, then stir it in the cask,
bung it slightly, after standing three or four days it will be
sufficiently fine, and may be drawn off into a clean cask.

ART. VI.

_On colouring Liquors._

One pound of brown sugar burnt in a skillet almost to a cinder, add a
quart of water, which when stirred, will dissolve the sugar--when
dissolved, this quantity will color three barrels.

A pint of well parched wheat put into a barrel will colour it, and give
more the appearance of a naturally acquired colour, and an aged taste or
flavor.

ART. VII.

_To correct the taste of singed Whiskey._

Altho' this cannot be done effectually without clarifying, as
prescribed, but Bohea tea will in a great measure correct a slight
singe--a quarter of a pound may be tried to the barrel.

ART. VIII.

_To give an aged flavor to Whiskey._

This process ought to be attended to by every distiller, and with all
whiskey, and if carefully done, would raise the character, and add to
the wholesomeness of domestic spirits.

It may be done by clarifying the singlings as it runs fr