The Distiller. Containing 1. Full and particular directions for mashing and distilling all kinds of grain, and imitating Holland Gin and Irish Whiskey. 2. A notice of the different kinds of Stills in use in the United States, and of the Scotch Stills which may be run off 480 times in 24 hours. 3. A Treatise on Fermentation, containing the latest discoveries on the subject. 4. Directions for making Yeast, and preserving it sweet for any length of time. 5. The Rev. Mr. Allison's process of Rectification, with improvements; and mode of imitating French Brandy, &c. 6. Instructions for making all kinds of Cordials, Compound Waters, &c.; also for making Cider, Beer, and various kinds of Wines, &c. &c. &c.--- Adapted to the Use of Farmers, and Distillers. "The second edition, enlarged and improved

Book Description

Philadelphia: Harrison Hall, 1818. Octavo, 338 pages. Folding frontispiece illustration of "Anderson's Patent Condensing Tub" plus eight other plates of stills, ciphers and condensers. Second edition, enlarged and approved. An early American distilling manual, originally published in 1813 by John Bioren. This work predates the printed appearance of what we recognize as bourbon whiskey by about one decade, the first reference to "bourbon whiskey" is 1821, and the first printed recipe 1823. But the book contains a serious examination of the charring of white oak barrels with burning straw, which is one of the main factors that makes bourbon what it is. This new edition is substantially more detailed, with seven more illustrations than the original. Some light foxing throughout, corners a bit bumped, otherwise very good, in full tree calf, with spine rebacked and original spine and gilt-stamped label laid down.