AN INTRODUCTION TO MAKING WHISKEY, GIN, BRANDY, SPIRITS, &c.
&c. OF BETTER QUALITY, AND IN LARGER QUANTITIES, THAN PRODUCED
BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED
STATES: SUCH AS RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES,
PUMPIONS AND TURNIPS. WITH DIRECTIONS HOW TO CONDUCT AND IMPROVE
THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES. TOGETHER WITH
DIRECTIONS FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING
SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE,
CORN, APPLES, POTATOES, &c. &c. AND SUNDRY EXTRACTS OF
APPROVED RECEIPTSFOR MAKING CIDER, DOMESTIC WINES, AND BEER
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