The Art of Making Whiskey, by Anthony Boucherie

About this eBook

Author

Boucherie, Anthony, 1747?-

Title

The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain. Also, the Art of Converting It into Gin, after the Process of the Holland Distillers

Credits

Produced by Robert Cicconetti, Marcia Brooks and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TP: Technology: Chemical technology

Subject

Gin

Category

Text

eBook-No.

21592

Project Gutenberg

https://www.gutenberg.org/ebooks/21592

Release Date

May 24, 2007

Copyright

Public domain in the USA.

Contents

1. 1.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.
2. 2.By ANTHONY BOUCHERIE, — TRANSLATED FROM THE FRENCH
3. 3.CONTENTS
4. 4.PREFACE. — THE ART OF MAKING WHISKEY, &c.
5. 5.CHAPTER I. — OF SPIRITUOUS LIQUORS, OR SPIRITS.
6. 6.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.
7. 7.CHAPTER III. — OF FERMENTATION.
8. 8.CHAPTER IV. — OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS LIQUOR.
9. 9.CHAPTER V. — A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OF THE WHISKEY DISTILLER.
10. 10.CHAPTER VI — DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.
11. 11.CHAPTER VII. — DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKE WHISKEY.
12. 12.CHAPTER VIII. — THE ROOM OF INFUSION.
13. 13.CHAPTER IX. — USE OF THE KETTLE.
14. 14.CHAPTER X. — THE ROOM FOR FERMENTATION.
15. 15.CHAPTER XI. — OF THE ROOM FOR DISTILLATION. — OF THE URNS.
16. 16.CHAPTER XII. — EFFECTS OF THIS APPARATUS.
17. 17.CHAPTER XIII. — OF FERMENTS.
18. 18.CHAPTER XIV. — OF THE AREOMETER, OR PROOF BOTTLE.
19. 19.CHAPTER XV. — ADVANTAGES OF MY METHOD.
20. 20.THE ART OF MAKING GIN, AFTER THE PROCESS OF THE HOLLAND DISTILLERS. — Footnotes:
21. 21.END

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