The Practical Distiller - Samuel McHarry (affordable ebook reader .txt) 📗

our state at present.

Coffee, when first introduced, was used as a medicine only, and given only in a well clarified state, and sparingly—both from its soothing and pleasant effect, it become common, and now it is almost the only beverage used at breakfast by the farmers of Pennsylvania, and indeed, people suppose the morning repast is not genteel, unless the board is decorated with this foreign beverage. If it was used in a moderately strong well clarified state, it would be less injurious, but it is too frequently set down in a non descript state, difficult to be named, mixed with the grounds, and so far from clear, as to be entitled to the epithet of muddy, and sweetened with bad sugar, carrying with it to the simply ignorant family, using it in this state, the cause in a great measure of destroying the tone of the stomach, overloading it, and by and by, the introduction of a kind of dumb ague, or chill, followed with a fever, and often creating intermitting and remitting fevers—consequences arising out of the free use of bad provisions—which diseases are oftentimes kept up by the use of this infamously prepared coffee, for when the country people get sick, coffee is too frequently used as the only diet.

It is particularly injurious to bilious habits—souring on the stomach, becoming acid, creating acidity, and preventing the glandular juicy supplies from producing the usual fermentation of the food in the stomach—rendering the chyle vitiated, which in its usual route, imparts from the intestines, nourishment to the blood. Thus conveying its baneful properties by this active vehicle, chyle to the blood, rendering it foetid, discoloured and by and by, often as difficult to be named in its adulterated state as the composition which gave rise to it. Had we not very many instances of new diseases—complaints which the most eminent of the medical faculty can with difficulty name, or treat with judgment, without first having made many essays and experiments fatal to the lives of hundreds, which are increasing with every approaching season, and all since the adoption of coffee. (True, the free use of ardent spirits and other luxuries operating on the effects of indolence—of habits, produced by the wealth and independence of our agricultural and commercial people, and growing out of an imitation of the elevated, affluent of society, born to fortune, and the successful professional characters;) a doubt might present itself as to the propriety of attributing many of those new complaints to coffee ... but to a too plentiful use of bad provisions, and an indulgence of bad habits, we must attribute to them. And as badly made coffee is among the most pernicious kinds of food, and particularly when taken in the morning on an empty stomach, and that too made from very green coffee, (dreadfully poisonous when used too frequently before it acquires age and a whiter colour,) it may be condemned with greater propriety. And whilst this beverage is condemned and so highly to be disapproved of, it is well if we can invent a light, pure, active and healthful beverage to be taken freely, between or at meals, calculated in its nature to correct in some degree, the unhappy effects of bad provisions—it is therefore I mention the

Receipt for making Honey Wine.

I put a quantity of the comb from which the honey had been drained, into a tub, to which I add a barrel of cider, immediately from the press; this mixture was well stirred, and left to soak for one night. It was then strained before a fermentation took place, and honey was added until the weight of the liquor was sufficient to bear an egg. It was then put into a barrel, and after the fermentation commenced, the cask was filled every day for three or four days, with water, that the filth might work out of the bung hole. When the fermentation moderated, I put the bung in loosely, lest stopping it tight, might cause the cask to burst.—At the end of five or six weeks the liquor was drawn off into a tub, and the white of eight eggs well beaten up, with a pint of clean sand, were put into it—I then added a gallon of cider spirit, and after mixing the whole well together, I returned it into the cask, which was well cleaned, bunged it tight and placed it in a proper situation for racking it off when fine. In the month of April following, I drew it off for use, and found it equal in my opinion, to almost any foreign wine—in the opinion of many good judges it was superior.

This success has induced me to repeat the experiments for three years, and I am persuaded that by using the clean honey, instead of the comb, as above described; such an improvement might be made as would enable the citizens of the United States, to supply themselves with a truly federal and wholesome wine, which would not cost more than twenty cents per gallon, were all the ingredients procured at the market prices, and would have the peculiar advantage over all other wines, hitherto attempted in this country, that it contains no foreign mixture whatever, but is made from ingredients produced on our own farms.
[Columbian Magazine, November 1790.

Doubtless the foregoing wine will be found strong, and if not well clarified, or rather fined, may be heavy—and therefore will be found excellent when diluted freely with water, and when about to be drank, two thirds of water will be found necessary, and an improvement.

Bottling the foregoing wine in April, will certainly render it more excellent, and I fancy it ought to be drank mixed with water, during warm weather, and between meals, as in its pure state it may be found heavy. The gentleman who made the foregoing experiments, drew it off in kegs—this we presume was done to prevent its souring—as cider will suffer, and become hard after broaching the cask, whereas whilst full it remained sound. All American vinous liquors are liable to sour, because we rarely understand or practice the proper mode of manufacturing.

Complete cleansing and fermentation is absolutely necessary—and when fermented, it must be well fined, and then drawn off in nice casks, or bottled—bottling is certainly the most effectual, and if a farmer procures as many as three dozen of black bottles, they with three kegs of seven and an half gallons each, will hold the barrel.—The kegs well bunged, will preserve the wine sound, and when a keg is broached, it must be immediately drawn off and bottled. The bottles when emptied, ought to be rinsed and stood up in an airy closet to drain.

To make Elderberry Wine.

The editor is happy in introducing the following receipts which he is confident is hardly known in America. The great quantities of the Elderberry, which yearly goes to waste, might with very little trouble be manufactured into one of the most wholesome and agreeable wines ever introduced into America.

To every two quarts of berries, add one gallon of water, boil it half an hour, then strain it, and add to every gallon of liquor, two and an half pounds of sugar, then boil it together for half an hour, and skim it well; when cool (not cold) put in a piece of toasted bread, spread thick with brewer's yeast, to ferment. When you put this liquor into the barrel, which must be done the next day, add to every gallon of liquor, one pound of raisins, chopped, and stir all together in the barrel, once every day, for a week, then stop it close. It will not be fit to tap 'till the spring following the making; and the older the better.

To make Elderberry Wine, to drink, made warm, as a Cordial.

Equal quantities of berries and water boiled together, till the berries break, then strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (not cold); then put in a piece of toasted bread, spread thick with brewer's yeast, to ferment, and in two or three days, it will be fit to put in the barrel, then stop it close. This will be fit to drink at Christmas, but the older the better.

SECTION XIII.

ARTICLE I. To make Rye Malt for Stilling.

Steep it twenty four hours in warm weather, in cold, forty eight, so in proportion as the weather is hot or cold; drain off the water, lay it in your malt cellar, about fifteen inches thick, for twelve hours; then spread it out half that thickness, sprinkling water on it at the same time; after that, it is to be turned three times a day with care, sprinkling water on as before. The thickness of the bed in this stage, must depend on the weather; work it in this way till the sprout is half as long as the grain, then throw it on your withering floor, wither it there for forty eight hours; then put it on your kiln to dry.

ART. II. Of Brewing Beer.

As the following is intended principally for the use of private families, it will be necessary to begin with directions how to choose good Malt; for which, see page 67.

Of the Brewing Vessels.

To a copper that holds 36 gallons, the mash-tub ought to be at least big enough to contain six bushels of malt, and the copper of liquor, and room for mashing or stirring it: The under back, coolers and working tubs, may be rather fitted for the conveniency of the room, than to a particular size; for if one vessel be not sufficient to hold your liquor, you may take a second.

Of cleaning and sweetening Casks & Brewing Vessels.

If a cask, after the beer is drank out, be well stopt to keep out the air, and the lees remaining in it till you want to use it again, you will need only to scald it well, and take care of the hoops before you fill it; but if air gets into a foul empty cask, it will contract an ill scent in spight of scalding. A handful of bruised pepper boiled in the water you scald with, will take out a little musty smell; but the surest way is to take out the head of the cask, and let the cooper shave and burn it a little, and then scald it for use; if you cannot conveniently have a cooper to the cask, get some stone lime, and put about three pound into a barrel, (and proportionally to smaller or bigger vessels) and put to it about six gallons of cold water, bung it up, and shake it about for some time, and afterwards scald it well; or for want of lime, take a linen rag, and dip it in melted brimstone, and fasten one end to the bung, and light the other, and let it hang on the cask. You must give it a little air, else it will not burn; but keep in as much of the sulphur as you can. Scald it afterwards, and you will find no ill smell.

If you have new casks, before you fill them, dig places in the earth, and lay them half their depth with their bung holes downward, for a week; and after well scalding them, you may venture to fill them.

Another way to proceed, if your brewing vessels are tinged with any ill smell, is to take unflacked lime and water, and with an old broom scrub