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Home > PRACTICAL DISTILLER. > SECTION V. > Receipt to prepare Potatoes for Distilling.

Receipt to prepare Potatoes for Distilling.

Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded—then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for half an hour, then cover it close until the potatoes are scalded quite soft, then stir them often until they are quite cold—then put into each hogshead about two quarts of good yeast and let them ferment, which will require eight or ten days—the beer then may be drawn off and distilled, or put the pulp and all into the still, and distill them as you do apples. I have known potatoes distilled in this way to yield upwards of three gallons to the bushel.

Todays Churchill Thought

The British and Americans do not want war with races or governments as such. Tyranny, external or internal, is our foe