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Distilling Whisky From Molasses

Take five gallons of Molasses, mix
thoroughly with twenty-five gallons soft Water in a barrel. Stir in
one-half gallon Brewer's Yeast; let it set from five to seven days in a
warm place, say 70 degrees. During this time fermentation will proceed,
which is known by a bubbling sensation. When this subsides it is ready
for distilling. To distill use a common washing boiler, with the top
well closed and a hole in the same, or thimble soldered on for the
steam to pass through a pipe. Connect a tin pipe, say two inches in
diameter and ten feet long with a short elbow end to the boiler; let
the other end incline downward. Fill the boiler one-half full of the
fermented wort, boil slowly and regularly until there is no taste of
spirits left. The atmosphere condenses the steam. In this case if it
should not entirely condense it lengthen or enlarge the pipe. The
liquid thus obtained is low wines, and to use the same process of
running proof spirits can be obtained. To continue this daily any given
amount of molasses, etc., can be mixed, say one barrel each day. Five
quarts can be obtained from four quarts of common molasses.

Intoxicating liquors of any and all kinds are the father of crime, the
mother of abomination, the devil's best friend, and God's worst enemy.

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