Chapter II: Section V

_How to order and fill the singling still._ 69 _Mode of managing the doubling still._ 71 _On the advantages of making good whiskey._ 73 _Distilling buckwheat._ 77 _Distilling potatoes, with observations._ 78 _Receipt to prepare potatoes for distilling._ 82 _Distilling pumpions._ 83 Do. _turnips._ 83 Do. _apples._ 84 _To order_ do. _in the hogsheads._ 85 _To work_ do. _fast or slow._ 86 _To know when apples are ready for distilling._ 87 _To fill and order the singling still for apples._ 88 _To double apple-brandy._ 90 _To prepare peaches._ 91 _To double and single_ do. 92 SECTION VI _Best mode of setting stills._ 93 _To prevent the planter from cracking._ 98 _Method of boiling more than one still by a single fire._ 99 _To set a doubling still._ 100 _To prevent the singling still from rusting._ 101 SECTION VII _How to clarify whiskey._ 102 _To make a brandy, from rye, spirits or whiskey, to resemble French Brandy._ 103 _To make a spirit from_ ditto, _to resemble Jamaica spirits._ 104 Do. _Holland gin._ 105 Do. _country gin, and clarifying same._ 107 _On fining liquors._ 110 _On coloring liquors._ 111 _To correct the taste of singed whiskey._ 112 _To give an aged flavor._ 113 SECTION VIII _Observations on weather._ 115 Do. _water._ 117 _Precautions against fire._ 119 SECTION IX _Duty of the owner of a distillery._ 120 Do. _of a hired distiller._ 123 SECTION X _The profits arising from a common distillery._ 125 Do. _from a patent distillery._ 127 _Of hogs._ 129 _Diseases of hogs._ 133 _Feeding cattle and milk cows._ 134 SECTION XI _Observations on erecting distilleries._ 135 SECTION XII _On Wines._ 139 _Receipt for making ditto, from the autumn blue grape._ 140 Ditto, _from currants._ 142 Do. _for making cider, British mode._ 143 Do. do. _American mode._ 145 Do. _for an excellent American wine._ 150 Do. do. _honey wine._ 153 _To make elderberry wine._ 156 Do. do. _cordial._ 157