*2 4 
still, mi4 the upper end of the wooden 
bar nuut Ik* fastened under sonic* beam 
or lentel _ perpendicularly, to prevent tin* 
still-head from moving by the force of (list illa- 
tion; then lute your still as directed in the 
foregoing paragraph; and having made a 
tire under it proper for that purpose, 
draw off two, three, or four gallon-cans by 
distillation, by which all the joints and nail's 
of your still will be cemented, and made lit 
for distilling your strongest-proof goods; 
then damp or extinguish your tire with some 
wet aslips ; wash your still-head and worm; 
afterwards you may charge and work your 
Still with what goods you please. 
All your spirits to be distilled should be 
proof goods, which yon may try by having a 
small quantity put into a g.ass phial, and 
shaking it with your hand; if the blebs or 
proof of it continues a pretty while upon the 
top or surface of the goods, it is then what is 
called proof goods; and when it is distilled, 
it will yield about, or very near, two-third 
parts, or every thirty gallons will distil to 
nearly, and sometimes full, twenty gallons, 
according as the spirits are higher or lower 
proof; which you may make proof, or to 
" hat strength and weakness you please, by 
adding what proportion or quantity either of 
spring or river water is necessary ; as for 
example, take and observe this general rule 
in distilling, that all double goods coming 
from the still, clear proof and without 
feints, must be made up with liquor, to that 
quantity you charged your still with at first j 
as if with thirty gallons of proof spirits, it will 
yield about twenty gallons of high-proof 
goods, the deficiency of ten gallons must be 
made up with water, till the whole amounts 
to thirty gallons, your first charge; and in 
single gopds you add one and a half part 
more of water (viz. fifteen gallons) to what 
is ordered in double goods, whereby you 
will have in all forty-dive gallons ot single 
goods; blit if your "spirits are below proof) 
upon shaking the phial, or glass, the goods 
will fall flat, or the blebs or proof will not 
continue on the surface of it; and accord- 
ing to the degree of its being reduced more 
or less below proof, the goods will flatten 
accordingly ; and when such goods are dis- 
tilled, they will fall short in quantity ; and 
upon makmg them proof, and no otherwise, 
will you know what body they were of, and 
how far they were reduced, ’ except by the 
hydrometer. 
' When your still is charged with goods for 
distilling, and luted, then make your fire 
under the still, which, if possible, must be of 
coals, because their heat is most constant and 
durable, and wood fires are very subject to 
both extremes, of too much or too little heat, 
which are prejudicial, and sometimes ha- 
zardous, Let the fire at first be moderate, 
and then by degrees increased, and now and 
then stirred up with your poker, as is usual 
in common fires *, and by laying your hand 
upon the body of your still, as the fire 
gains strength in the stove or furnace under 
the still, you will by moderate degrees as- 
cend up your still-head, occasioned by the 
goods in the still boiling higher and higher, 
U hen your still-head becomes warm or hot, 
then prepare a damp (which is tp check or 
lessen the violence of the fire) ; which damp 
is made of about half a bushel of, ashes, taken 
iron) under the stove or furnace, and two or 
DISTILLATION", 
three gallons of water cast upon and well 
mixed with them, upon the ground or hearth, 
before or under your kiln-door, to be ready 
to ca t upon the lire when there is occasion ; 
and move your hand upon the still, higher 
and higher, as you liud the heat grow hot- 
ter, and ascend to the neck of your still- 
head, which, when it comes with any vehe- 
mence more than a common warmth, to turn 
uownwards towards the worm-end, in which 
the arm of the still is luted, cast three or four 
fire-shovels of wet ashes upon the hottest 
part of the fire, which must be done very 
smartly and critically, at the very turning of 
the highest part of tlm swan-like neck of your 
still towards the still, by which the violence 
ot the lire is abated, which would otherwise 
bring down the goods through the worm very 
foul in a rushing stream, which is dangerous, 
and by all means to be prevent d; whereas 
your damping the fire seasonably, brings 
down the liquid like a small twine thread. 
A on must take especial care not to touch 
or meddle with your five while your still is 
near coming to work, because of increasing or 
heightening the heat, which would unavoid- 
ably make your still run foul; but when vour 
fire is damped and come to work, you may 
let your kiln-door be shut close, and con- 
tinue so, as long as the worm runs as small 
as a moderate-large turkey quill. But as the 
kiln-door being long shut will overcome the 
damp, and bring the fire to its former vio- 
lence, so when you are apprehensive of it, 
you may throw open the kiln-door, which 
abates the heat immediately, and lessens the 
stream flowing from your worm ; and you 
must cautiously meddle with your still-lire | 
until more than one or two cans be come off 
from your still, which is about double the 
strength of the first goods, and then there is 
less danger, and you may more safely stir up 
or menu your fire, or shut your kiln-door, to 
make your goods come down with a little 
larger stream, until the goods be wholly 
come off from the still. 
When you perceive near two-third parts of 
the first quantity which ‘you put into your 
still to be run from thence, thei* be often 
tasting the goods, which must run as long as 
any strength remains; when all the goods are 
come off, the former clear colour of them 
will turn to a blue, and sometimes, according 
to the nature of fhe goods, a whitish co- 
lour, which are phlegmatic and foul, and if 
they were suffered to run amongst the spirit, 
would make it taste disagreeably, but by 
being kept by themselves, the goods are 
clean and well tasted; and the feints, or after 
runnings, being put and kept in a vessel until 
you have a quantity together, you may then 
distil them. When the strength of the spirit 
is gone, or runoff, take away your can of 
goods, and let the feints run into another 
can, as long as the feints will burn on the 
still-head, being cast thereon, and a candle 
or lighted paper put to it to try the experi- 
ment. 
W hen your feints are drawn into spirits, 
which must be made proof, that you may 
make a better judgment how to convert them 
to other goods, you must always make them 
into such goods as carry a very predominant 
or prevailing gust or taste, above other in- 
gredients ; and therefore the common and 
usual method taken with them is, to convert 
them into aniseed or wormwood cordials, 
putting a little more than the receipt of in- 
gredients, which is made use of, the same 
goods being drawn from clean malt spirits, 
and also dulcifying a little higher than other- 
wise, purposely to cleanse or carry off any ill 
relish contracted from the multiplicity erf 
mixtures in the feints. 
"You must always keep the water in the 
worm-tub very cool, that the goods coming 
off the still may be perfectly so, which 
will contribute to bettering the spirits, and 
| making them settle sooner; whereas the* 
| goods coming off warm or hot from the still, 
I they lose considerably of their strength, 
| which is extracted by the hot liquor, become 
more palatable, and not without much time 
i and difficulty are made line, 
j W hen you distil any goods which are not 
1 above one-third or one-half of the quantity 
your still will work, be sure you add one, 
1 two, or three cans of water to the goods you 
j charge your still with, both for better pre- 
; serving the still from damage, and because 
the goods will cleanse and line themselves, 
I by having a quantity of water with them 
I wrought together, and' will run considerably 
, more from the still than when it is charged 
| with full-proof goods; not that they can pos- 
j sibly be more m strength or substance, but 
bv their being weakened with water put to 
■ them, are drawn lower, and require less 
| fluid to make then) proof. 
W hen you draw off your still more than 
once a day, if your second distillation is of 
the same goods with the first, and the quan- 
tity of each the same, then when your goods 
and feints are drawn off, damp' your fire 
: very well under your still, draw the wash 
quite out, and, without cleaning out the in- 
gredients, you may charge it a second time 
with the spirits and ingredients, and draw off 
your goods as at other times; but if you 
charge your still a second time with the same 
goods, and no greater quantity than what the 
goods run from what your still was first 
charged with, then, when your goods are 
come off and without suffering the feints to 
run, clamp your lire, strike off your still-head, 
and charge your still accordingly with your 
ingredients, and draw them off as you do at 
other times; but if you charge your still a 
second time the same day with goods differ- 
ent from, and of another sort than, what your 
still was first charged with, then clean it 
ot all the wash and ingredients, scrape off 
all the luting on the still-head and upper 
part of the body of your still, which remain- 
ed or was left on the still-head ; wash down 
the worm with about a gallon of liquor, to 
prevent all obstructions ; and draw off your 
goods of the second charging or distillation, 
as you do at other times, the process not dif- 
fering either in drawing off or making up the 
goods from what you do when your still is 
charged with no other goods, or only one 
distillation made at that time. 
Be sure that betwixt every new charging of 
your still you scrape off all the paste or 
luting which cleaves or is burned to the still- 
head, or the brim of your still, which might 
endanger your new luting to crack or break, 
was it put upon the old paste or luting; and 
also let your worm be constantly washed 
down with a gallon of water, lest any thing 
be accidentally got into the worm, which 
might prove of tne worSt consequence, and 
must therefore be prevented or guarded 
li 
