The most usual drink in the United States, is whiskey; other
spirituous liquors, such as peach and apple brandy, are
only secondary, and from their high price and their scarcity,
they are not sufficient for the wants of an already immense and
increasing population. As to wine, in spite of all the efforts and
repeated trials made to propagate the grape-vine, there is
as yet no hopes, that it may in time become the principal drink
of the Americans.
To turn our enquiries towards the means of bringing the art
of making whiskey to greater perfection, is therefore, to contribute
to the welfare of the United States, and even to the
health of the Americans, and to the prosperity of the distiller,
as I will prove in the sequel.
The arts and sciences have made great progress; my aim is
to diffuse new light on every thing that relates to the formation
of spirituous liquors that may be obtained from grains. Most
arts and trades are practised without principles, perhaps from
the want of the means of information. For the advantage of
the distillers of whiskey, I will collect and offer them the means of
obtaining from a given quantity of grain, the greatest possible
quantity of spirit, purer and cheaper than by the usual methods.
I shall then proceed to indicate the methods of converting
whiskey into gin, according to the process of the Holland Distillers,
without heightening its price.
If the principles hereafter developed are followed, the trade
of distiller will acquire great advantages, that will spread their
influence on agriculture, and consequently on commerce in
general.
