1863 The manufacture of liquors, wines, and cordials

VI.

ON THE MANUFACTURE

OF

LOW PROOF SPIRIT

FOR MAKING WHISKEiT, BRANDY, GIN, RUM, CHERRY BOUNCE, PEACH BRANDY, AND ALL KINDS OF LIQUORS, AT TWELVE TO TWENTY CENTS PER GALLON, ASSUMING RAW WHISKEY AT TWENTY CENTS PER GALLON. when tested in the usual'manner, will present a fine color, a good bead, and an excellent body. The first step in this process is to provide one or more filters. These are to be use^d in giv- ing a body and bead to the spirit. A whiskey bar- rel will answer. It should be provided with a per- forated false bottom, firmly secured about twelve inches above the bottom of the barrel, and it should be, packed in the same manner as the stands or fil- ters (for which, see under its appropriate head), THESE liquors,