trikes the thinking scientific mind, on
entering a complete and clean distillery, with an intelligent cleanly
distiller, performing his duty in it.

To see the four elements, each combining to produce (with the assistance
of man) an article of commerce and luxury, and at the same time, a
necessary beverage to man. The earth producing the grain, hops and
utensils, which a combination of fire and water reduces into a liquid by
fermentation, and when placed in the still to see air engaging fire to
assist her in reducing the liquid that fire and water had produced, into
a vapour, or air, and afterwards to see fire abandoning air, and
assisting water to reduce it into a liquid by means of the condensing
tubes, and then to consider the number of hands employed in keeping the
distillery a going, will present one other patriotic idea. The farmer
with all his domestics and people, engaged in the cultivation of the
rye, corn, &c. The wood choppers--the haling--the coopers engaged in
making casks--the hands engaged in feeding cattle and the pork--haling,
barrelling and selling the whiskey, spirits, pork, &c. The produce of
the distillery, presenting subject for commerce, and employ for the
merchant, mechanic and mariner--and all from our own farms.

After seeing the distillery afford employment for so many hands, bread
to their families, and yielding the means of an extensive revenue and
increase of commerce--with a flattering prospect of completely
annihilating the use of foreign liquors in our country, and thereby
saving the expenditure of millions of dollars; and ultimately rendering
our liquors an article of export and source of wealth--I presume every
mind will be struck with the propriety of encouraging a branch of
business so promising in wealth and comfort.

The following receipts are intended to convey all the instruction
necessary in the science of distilling, and producing from the growth of
our own farms, the best spirits of every description, and such as I
flatter myself will supersede the use of all imported liquors, and
thereby fulfil the views and wishes of

THE AUTHOR.

PRACTICAL DISTILLER.

SECTION I.

_Observations on Yeast._

That yeast is the main spring in distilling, is acknowledged by all
distillers, tho' but few if them understand it, either in its nature or
operation; tho' many pretend a knowledge of the grand subject of
fermentation, and affect to understand the best mode of mak