The Practical Distiller, Or, An Introduction to Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality and in Larger Quantities Than Produced by the Present Mode of Distilling, from the Produce of the United States, Such as Rye, Corn, Buck-wheat, Apples, Peaches, Potatoes, Pumpions, and Turnips: With Directions how to Conduct and Improve the Practical Part of Distilling in All Its Branches : Together with Directions for Purifying, Clearing, and Colouring Whiskey, Making Spirits Similar to French Brandy, &c. from the Spirits of Rye, Corn, Apples, Potatoes, &c. &c., and Sundry Extracts of Approved Receipts for Making Cider, Domestic Wines, and Beer