The distiller who makes whiskey for a market under the government of inspection laws, too weak, sustains a loss of a cent for each degree it may be under proof ... and the disadvantages are increased in proportion to the extent of land carriage. If a distance of seventy miles, the price of carriage per gallon will be about six cents, paying the same price for weak or strong ... not only the disadvantage of paying for the carriage of feints or water, but the loss in the casks, which tho" small apparently at first view, yet if nicely attended to, will amount in the course of the year to a sum of moment to every distiller or proprietor.
To convey my ideas, or render a more compleat exposition of my impressions as to the actual loss on one waggon load (predicated on a distance of seventy miles land carriage) of first proof whiskey, and that nine degrees under proof. I give the following statement.
300 _gallons good first proof whiskey at_ 50 _cents_, $ 150 _haling at six cents_, 18 ________ $ 132 00
300 _gallons whiskey nine degrees under proof at_ 41 _cents_, $ 123 _haling_ 18 ________ $ 105 00 ________ difference $ 27 00
This difference of twenty-seven dollars in favor of the distiller, who sends first proof whiskey, is not the only advantage, but he saves in barrels or casks, what will contain fifty four gallons, nearly two barrels; which together with the time saved, or gained in running good whiskey only, of filling and measuring it out, loading, &c. will leave an advantage of I presume, three dollars in each load. Or to verify more satisfactorily, and I hope my readers will not think me too prolix, as economy cannot be too much attended to in this business, I add a statement predicated on a year"s work, and on the foregoing principles:
_The distiller of weak whiskey, in twelve months, or one year, distils at the rate of_ 100 _gallons per week, or say in the year, he prepares for a market at the above distance,_ 5000 _gallons, which ought to command_ $ 2,500
_But he sustains a loss or deduction of_ 9 _cents_, 450
_Then the first loss may safely be computed at_ $ 450
150 _empty barrels necessary to contain_ 5000 _gallons, at_ 33-1/3 _gallons to the barrel, estimating the barrel at 7s and 6d, is_ $ 150
_This quant.i.ty of whiskey, when reduced to proof, is 4,100 gals. which would have occupied only 123 barrels_, 123
------- 27
_Then the second loss may be estimated at_ $ 27
_He ought to have made this quant.i.ty of_ 4100 _gallons in nine months and three weeks, but we will say 10 months, sustaining a loss of two months in the year._
_3d item of loss. Hire of distiller for 2 months at_ $12 24 00
_4th do. Rent of distillery do. at 15 per annum._ 6 66
_5th do. One sixth of the wood consumed, (at the rate of 100 cords per annum,) 16 cords_, 20 00
_6th do. One sixth of the Malt, do. say 90 bushels_, 90 00
_7th do. Is the wear and tear of stills, vessels, &c._ 12 34 ------- $ 630
Showing hereby a total annual loss to the careless distiller, of six hundred and thirty dollars, and a weekly loss of twelve dollars and three cents in the whiskey of nine degrees below proof--our ninth part of which is seventy dollars, which is the sum of loss sustained on each degree in this quant.i.ty of whiskey.
The foregoing I flatter myself will not only show the necessity of care, cleanliness, industry and judgment, in the business of distilling; a business professed to be known, by almost every body--but in reality quite a science, and so abstruse as to be but too imperfectly understood; and moreover, the value of time, so inestimable in itself, the economy of which is so rarely attended to.
ART. IV.
_Distilling of Buckwheat._
Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the use of it when it can be avoided.
Tho" sometimes necessity requires that a distiller should mash it for a day or two, when any thing is the matter, or that grain cannot be procured. In such event, the directions for distilling rye, or rye and corn may be followed, but it requires a much larger quant.i.ty of boiling water and if distilled by itself; it is necessary some wheat bran be mixed with it to raise it to the top of the hogshead: but by no means use buckwheat meal in making yeast.
ART. V.
_Distilling of Potatoes._
This is a branch of distilling that I cannot too highly recommend to the attention of every American--nor can the cultivation of this valuable vegetable be carried to a too great extent, the value of which ought to be known to every planter and it some times has awakened my surprise that they are not more cultivated, as it is notorious that they will sustain, and be a tolerable food for every thing possessing life on this earth--and as they produce a brandy, if properly made, of fine flavour.
I hope yet to see the day when it will take precedence of French brandy and West-India spirits, and thereby retain in our own country, the immense sums at present expended on those foreign liquors; which, tho"
benefitted by the sea voyage, yet often reaches us in a most pernicious state, and is frequently adulterated here.
Could the American farmer be brought to raise a larger quant.i.ty of potatoes than necessary for his consumption at home, the price would be lowered, and the distiller might commence the distillation of them with greater propriety. That they contain a great deal and a very good spirit, I am certain, and moreover, after distillation will yield as great a quant.i.ty of good wholesome food for cattle or hogs, as rye or any other grain. If distillers could be brought to try the experiment of distilling ten or twelve bushels annually, I venture to predict that it would soon become a source of profit to themselves, encouragement to the farmer, and be of benefit to our country at large.
One acre of ground, if well farmed, will produce from fifty to one hundred bushels of potatoes, but say sixty on an average. One hundred farmers each planting one acre, would yield six thousand bushels, which will yield at least two gallons of spirit to each bushel; thus, twelve thousand gallons of wholesome spirit may be produced, and with care, as good as necessary to be drank. Each farmer proceeding in this way, would have one hundred and twenty gallons spirit, as much as he may have occasion to use in the year, which would save the price of some acres of wheat or one hundred and twenty gallons rye whiskey. Each acre worked in potatoes will be in better order to receive a crop of wheat, barley, rye, or any kind of grain, than from any other culture. The farmer often receiving the advantage of a double crop, at the expense of seed and labor. They grow equally well in every soil and climate, in poor as well as rich ground--provided the thin soil be manured, and the potatoes plastered with plaster of Paris; and moreover, they are easier prepared for distilling than either apples, rye or corn, as I shall show hereafter when I come to treat of the mode of preparation; and in order to demonstrate the advantages that would arise to the farmer and distiller; I add a statement of the probable profits of ten acres of potatoes, and that of a like number of acres of rye, to shew which offers the greatest advantages.
_Potatoes_ DR.
_Ten acres at_ 60 _bushels is_ 600 _bushels at_ 33 _cents_ $ 198 00
_Rye._
_Ten acres of Rye, at_ 30 _bushels per acre, is_ 300 _bushels at_ 60 _cents_ $ 180 00
CR.
600 _bushels yielding_ 2 _gallons to the bushel,_ 1200 _gallons at_ 50 _cents_ 600 ----- $ 402
CR.
300 _bushels yielding_ 3 _gallons to the bushel_, 900 _gallons at_ 50 _cents_ 450 ----- $ 270
_Balance in favor of Potatoes_ $ 132
Thus a balance of one hundred and thirty two dollars would appear in favor of the yield of potatoes.
I would not pretend to say that ten acres of Potatoes will not take more labor than ten acres of rye, but this far I will venture to say, that the profits arising from the sale of this brandy, will more than double pay the additional expense of raising them, besides the ground will be in much better condition to receive a crop of wheat, than the rye ground, nay, will be enriched from the crop, whilst the rye ground will be greatly impoverished.
ART. VI.
_Receipt to prepare Potatoes for Distilling._
Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for half an hour, then cover it close until the potatoes are scalded quite soft, then stir them often until they are quite cold--then put into each hogshead about two quarts of good yeast and let them ferment, which will require eight or ten days--the beer then may be drawn off and distilled, or put the pulp and all into the still, and distill them as you do apples. I have known potatoes distilled in this way to yield upwards of three gallons to the bushel.
ART. VII.
_Pumpions_
May be prepared by the same process used in preparing potatoes, with the exception of not scalding them so high, nor do they require so much yeast.
ART. VIII.