SECTION VII.
ARTICLE I.
How to clarify Whiskey, &c.
Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter—lay thereon three folds of flannel, over which spread ground maple charcoal and burnt brick-dust, made to the consistence of mortar, with whiskey, about two inches thick, pour your whiskey or brandy thereon, and let it filter thro' the charcoal, flannel, &c. after which you will find the spirit to have scarcely any taste or smell of whiskey.—Elevate the filtering cask so as to leave room to place a vessel to receive the spirit under it.
ART. II.
How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy.
Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French brandy in taste and smell—and if kept a few years, will be found more salutary and healthful than French brandy alone. This mode of clarifying rids the spirit of any unpleasant flavour received in the process of distillation or from bad materials, and moreover, from all those vicious, poisonous properties contracted in the still or worm from copper; such as foetid oil from the malt, which frequently unites with the verdigris, and combines so effectually with whiskey, that it may possible require a frequent repetition of this mode of clarifying, to rid it completely of any unpleasant taste or property contracted as above stated.