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The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

By Anthony Boucherie

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Table of Contents

THE ART
MAKING WHISKEY,
- SO AS TO OBTAIN A BETTER, PURER, CHEAPER AND GREATER QUANTITY OF SPIRIT,
  - FROM A GIVEN QUANTITY OF GRAIN.
  - THE ART OF CONVERTING IT INTO GIN.
    - TRANSLATED FROM THE FRENCH
  - TRANSLATED FROM THE FRENCH
- FROM A GIVEN QUANTITY OF GRAIN.
- THE ART OF CONVERTING IT INTO GIN.
  - TRANSLATED FROM THE FRENCH
- TRANSLATED FROM THE FRENCH
- CONTENTS
- PREFACE.
THE ART OF MAKING WHISKEY, &c.
- CHAPTER I.
  - OF SPIRITUOUS LIQUORS, OR SPIRITS.
- OF SPIRITUOUS LIQUORS, OR SPIRITS.
- CHAPTER II.
  - OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TO MAKE SPIRITS.
  - OF THE ART OF BREWING.
  - OF THE DISTILLER OF WHISKEY.
- OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TO MAKE SPIRITS.
- OF THE ART OF BREWING.
- OF THE DISTILLER OF WHISKEY.
- CHAPTER III.
  - OF FERMENTATION.
- OF FERMENTATION.
- CHAPTER IV.
  - OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS LIQUOR.
- OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS LIQUOR.
- CHAPTER V.
  - A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY DISTILLER.
- A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY DISTILLER.
- CHAPTER VI
  - DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
- DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
- CHAPTER VII.
  - DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.
- DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.
- CHAPTER VIII.
  - THE ROOM OF INFUSION.
- THE ROOM OF INFUSION.
- CHAPTER IX.
  - USE OF THE KETTLE.
- USE OF THE KETTLE.
- CHAPTER X.
  - THE ROOM FOR FERMENTATION.
- THE ROOM FOR FERMENTATION.
- CHAPTER XI.
  - OF THE ROOM FOR DISTILLATION.
  - OF THE URNS.
- OF THE ROOM FOR DISTILLATION.
- OF THE URNS.
- CHAPTER XII.
  - EFFECTS OF THIS APPARATUS.
- EFFECTS OF THIS APPARATUS.
- CHAPTER XIII.
  - OF FERMENTS.
- OF FERMENTS.
- CHAPTER XIV.
  - OF THE AREOMETER, OR PROOF BOTTLE.
- OF THE AREOMETER, OR PROOF BOTTLE.
- CHAPTER XV.
  - ADVANTAGES OF MY METHOD.
- ADVANTAGES OF MY METHOD.
- THE ART OF MAKING GIN, AFTER THE PROCESS OF THE HOLLAND DISTILLERS.
  - Footnotes:
- Footnotes:
- END