the frame, the better to support the great 
weight of such a quantity of water as is ne- 
cessary to keep the worm constantly cold, 
or cool enough, hour worm-tub frame must 
be so high, in at when the tub is placed upon 
it, the low end of your worm which comes 
through the worm-tub, will admit of your 
cans being readily placed under, and taken 
away when they are full. The upper end of 
vour worm must be placed so, that the arm oi 
your still-head may go into it without any 
difficulty, and shut in so close as to be easily 
luted; and your worm-tub must stand so up- 
right, that no liquor may hang in the worm ; 
winch vou may know, by putting a pint or 
quart of water into the worm, which will 
run out at the lower end of it. In the middle 
of your worm- tub you may place a w ooden 
gutter three or four inches square within, 
to reach from the top of the worm-tub to 
the bottom of the same, having about three 
or four inches on the opposite sides at the 
bottom end of it left open, that the fluid 
that is pumped into the gutter, which 
descends, may flow out at the two breach- 
es to the lower part of the worm-tub ; which 
forces ail the hot water to ascend upwards, 
and runs either over the worm-tub, or 
rather through a leaden pipe ol a mode- 
rate size, which is called a waste pipe, being- 
put through and soldered in your worm-tub, 
and extended down your tub-sides to what 
further length you please, to convey the 
warm water from your tub, till the liquor in 
your worm-tub is perfectly cold ; w Inch by 
the .continuance of your still working will 
grow hot again and again, and must be still 
cooled after the same manner. The water 
conveyed in by a lead pipe at the bottom is 
still better. Your pump must be placed next 
your worm-tub, and of such a height that you 
may have a spout or cock put into that part 
of your pump w hich is next your worm-tub, 
under which you may fix a good gutter, to 
reach to, and be led into, the gutter that is 
fixed in the middle of your worm-tub, that 
the liquor may be more easily, and with less 
waste, conveyed into your worm-tub, in or- 
der to cool it. You must have also another 
spout or cock in the fore-part of your pump, 
much low er than the other, for drawing water 
for all common uses; the higher spout being 
closed, and only appropriated tor cooling 
the liquor when hot in the worm-tub. I or 
the still, worm, &c. see Plate. 
it will be necessary also to have a large 
back, set upon a strong frame, to command 
the worm-tub, and. to contain a large quantity 
of w ater, having a large brass cock communi- 
cating with the still, &c. to draw oil what 
water vou may stand in need of suddenly ; 
which may be of very great service to you 
upon any emergency ; and may be drawn off 
in much less time, and with less trouble, than 
by pumping; for the still may accidentally 
be sometimes dry, and prove of dangerous 
consequence, if you had not a quantity of 
water ready on ail occasions in your back to 
repair to. Your water-tub must be open at 
the upper end, that you may dip or drench 
your cans into it, or lay any small rundlets in 
it to steep and become tight ; and that your 
tab may be more easily filled with water. 
You will find your interest in keeping a 
good middle-sized press, placed in a corner 
of your still-house, and fixed so steadily as 
ixot to be moved when you use it; having a 
DISTILLATION. 
very strong bed or place, in which the goods 
to be pressed are put, and five or six hair- 
cloths, somewhat broader than your press, 
to be put betwixt every layer of elder-ber- 
ries, cherries, raspberries, or any other things 
which arc to be pressed; all which arc to be 
laid as thin as possible, and your press-screw 
to be drawn pretty much, till the liquor run 
by a spout made of sheet-lead, nailed to the 
fore-part of the bottom of your press, into 
one of your cans, which must be placed 
under it,” to receive the juice f rom the press, 
and draw out your iron-pin, to give time to 
the press to empty itself of what juice lies in 
the bed; then draw the screw a little closer, 
and allow time for the juice to run out, and 
so more and more, till all the juice is wholly 
drawn or pressed out of the goods. See Plate. 
You must have also, at least, tin'ee or four 
iron-bound open-headed tubs, wide at the 
top, and narrower taper-wise down to the 
bottom, (one of these tubs is to contain two 
puncheons or pipes of goods, another to con- 
tain one pipe, and another a hogshead) which 
must be placed orderly in your still-liouse, 
and now' and then filled with hot liquor out of 
vour still; and the iron hoops driven, or fast- 
ened, to keep them firm, and in fit condi- 
tion to hold the goods that are to be put or 
made up in them. Likewise three or four 
iron-bound cans, either with iron round hands 
or bales; one to hold five, another to contain 
four, another three, and, if you please, an- 
other two gallons ; not by bare measure to 
the top, but let your goods reach no higher 
than a brass mark placed therein, determin- 
ing the measure to which the liquor must 
rise. Another necessary utensil is an iron- 
bound wood funnel, which by computation 
would hold three or four gallons, with a 
strong iron nosel or pipe to put into the 
bungs of the casks which the goods are to be 
put in, which must be ranged or placed upon 
a shelf along with the iron-bound cans pretty 
near your still. 
In "some convenient part of your still- 
house, where rooip may be most spared, 
must be placed a pretty large vessel, either 
covered or open, w ith a cock in it, in w hich 
you must put all your feints or alter-runnings, 
until you have a quantity worth your distill- 
ing over ; into w hich vessel or cask you may 
put the washings out of your casks, the 
drippings of your cocks, any goods acci- 
dently spoiled, either by wrong mixture, 
spilling on the ground, or otherwise, or any 
tiling else that has a spirituous matter or sub- 
stance in it. Another piece of necessary 
furniture for your still-house, and which can- 
not be dispensed w ith, is a good strong cop- 
per or tin pump, of about five feet long, and 
six inches in circumference, its nosel- about 
six inches from the top of the pump, and 
the nosel about fourteen inches long from 
the body of the pump; besides a little an- 
gular nosel about four inches, to be put on 
upon the other, or taken off as your occa- 
sions require, r I he vise of this pump, with its 
appurtenances, is to draw oft your spirits out 
of the pieces into your cans to charge your 
still with ; and for many other similar pur- 
poses in which it will be serviceable. 
A pewter-crane or siphon is also abso- 
lutely necessary, made somewhat semilunar, 
or like a half- moon or angle, about six feet 
and a half from one end to another, and four 
inches round about on the outside, to draw 
533 
goods out of any vessel where the pump can- 
not play. A pewter Valencia is likewise use- 
ful, being about two feet long, tapering at the 
end, which you put into the piece, or ahy 
other vessel, "to draw -out any small quantity, 
by putting or moving your finger on the 
upper side of the Valencia, whereby the liquor 
enters, for vour tasting or trying its proof; 
which, with" the crane, may be hung against 
the wall. 
Hipocrates’s bag, or flannel-sleeve, is an- 
other thing very necessary for the distiller, 
whereby all bottoms ot casks, though ev er 
so thick and feculent, by putting into this 
bag or sleeve to fibre, become presently 
clear, the porous parts of the bag being 
soon filled with the grosser matter ; and the 
thin or liquid element running clear from 
the bag, and as good as any of the rest : also 
any foul goods or liquor may presently be 
made clear and fine, by putting some pow- 
dered alabaster into the goods or liquor, 
or sprinkling the same on the bag to stop up 
its pores, by which they presently become 
or run clear, leaving nothing but the sedi- 
ment or gross matter in the bag; nor do the 
goods or liquor contract the least ill flavour 
bom the alabaster powder, 'ibis bag or 
sleeve is made of a yard or ell of flannel, 
not over-fine or close-wrought, laid sloping, 
so as to have the bottom oi it very narrow, 
and the top as broad as the cloth w ill allow, 
well sewed up the side, and the upper part 
of the bag folded about a broad wooden hoop, 
and well fastencd to it; then boring the hoop 
in three or four places, it may be suspended 
by a cord. 
"You must have for your still-fire a large 
poker, lire-shovel, and coal-rake, with other 
necessary utensils for your still-house; a 
cooper’s" hand-saw, adze, gimlet, a striking 
gimlet, a hammer, a pair oi scratching-irons, 
a pair of tarriers, a bung-borer, a box-foreset, 
and a box of bungs. 
When you are to distil, you are to make 
ready, against v our still is charged, a paste 
of the size of "a turkey-egg, made half of 
Spanish whieat, and the other half of rye- 
meal, bean-meal, or wheat-flour, well mix- 
ed together, and made into a paste with wa- 
ter, of the consistence of an ordinary paste 
for baking; and having put on your still-head, 
with its nose in the upper end of the worm, 
then take your paste, working and making 
it pliable with the heat and operation of your 
hands, and spread it upon the junctures of 
the body and head of your still, and that part 
of the arm of your still-head w hich goes into 
the end of the" worm, to keep in the goods 
from boiling over: make the paste very 
smooth, by wetting your hand (with which, 
you lay on the paste) in water, to cause it to 
lie the closer, and secure the goods from all 
mischances ; and reserve a piece ot paste, 
about the size of a small apple, lest the luting 
should crack or break out, which is very dan- 
gerous, and must therefore be carefully at- 
tended to and examined, and in case ot any 
defect, mended w ith the paste reserved for 
that purpose. 
When you set up a new still, which has not 
been used, let it be filled, within your hand- 
breadth of the brim, with water, and put to 
it a peek of wheat-bran ; and put the head 
upon the still, and fix it firmly on with a 
wooden bar, about the thickness of your wrist, 
upon the loop, a little below the neck of your 
