xt7q5717q817 https://exploreuk.uky.edu/dips/xt7q5717q817/data/mets.xml Kentucky E.H. Taylor Jr., Co. (Frankfort, Ky.) 1886 33 p. plates (1 double) 22 cm. TP605 .E4 1886 books English This digital resource may be freely searched and displayed. Permission must be received for subsequent distribution in print or electronically. Physical rights are retained by the owning repository. Copyright is retained in accordance with U. S. copyright laws. Please go to https://exploreuk.uky.edu for more information. Distilleries -- Kentucky Whiskey Description of the O.F.C., Carlisle, and J.S. Taylor Distilleries, and Process of Whiskey Manufacture Applied Therein text Description of the O.F.C., Carlisle, and J.S. Taylor Distilleries, and Process of Whiskey Manufacture Applied Therein 1886 1886 2020 true xt7q5717q817 section xt7q5717q817
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ENLBEH.
THE 0. F. C. DISTILLE'RY.
HE commanding excellence of the celebrated O. F. C. Whis-
key, and the leading features of its manufacture, have become
household words in the American trade.
Established sixteen years ago, its reputation has grown with
each successive season.
It is to familiarize the general public, and especially the whiskey
trade, with the details of the manufacture of O. F. C. Whiskey,
the locality of its production, and the processes that distinguish it
from other less valuable goods, that this descriptive article is
written.
The cut on the preceding page represents the original 0. F. C.
distillery, a stone and frame structure, established in 1869, on the
spot where now stands the present handsome O. F. C. distillery.
The former building was crude in appointments, unpretentious in
appearance, and simply represented the then knowledge of the
then modes of whiskey manufacture; but in the product was at
once recognized the elements from which, with increased knowl-
edge, continuous experiment, and applied skill has emerged the
now famOus O. F. C. Whiskey. The original building was torn
down in 1873, to be replaced by the second 0. F. C. distillery.
The second 0. F. C. distillery is represented faithfully in the
accompanying illustration. (Plate 2.) It was erected shortly
after the destruction of the original structure, and aside from
the lack of the more commodious and better adapted features of
the present distillery, was, without doubt, the handsomest and
best structure for the purposes to be then found anywhere in the
country.
DESCRIPTION
‘ THE 0.F.C., CARLISLE, AND J. S. TAYLOR
DISTILLERIES,
AND PROCESS OF \VI'IISKI‘ZY MANUFACTURE APPLIED TI'II‘ZREIN
THE MODEL DISTILLERY PLANT OF THE WORLD.
'l‘lll-I DETAIL (H9 \\'HL\'KI".\' I'RHIH‘I'TIUN A\'l‘ 'I‘Hl’
O. 1?. C. DISH‘ILLERY
EXI’LAINED FULLY AND ACCURATELY‘ AND I-IANDSOMELY ILLUSTRATED W'ITH ENGRAY
[NUS FROM DRAWINGS AND PHOTOGRAPHS TAKEN ON THE SPOT.
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CAPITAL, $500,000. SURPLUS, $100,000.
E. HT TAYLOR, JR, CO.,‘PROPRIETORS.
FRANKFORT. KY.
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THE 0. F. C. DISTILLERY.
The second 0. F. C. distillery was destroyed by fire in the
summer of 1882, and immediately the process of its restoration
was begun, so that to-day it stands without a rival in the beauty
of its design, the completeness of its appointments, and the
adaptedness of every feature for the manufacture of a perfect
whiskey. .
Not a cent of expenditure has been withheld that could add
a single detail necessary to the completeness of the product,
whether relating _to the distinguishing properties of the whiskey,
or the subsequent storage for speedy maturity.
The experience of Mr. Taylor in the building of distilleries,
and in the manufacture of fine whiskeys, has been especially
availed of in replacing the old house with the present splendid
distillery.
Whilst the process of manufacture, which has given so deserved
a reputation to O. F. C. Whiskey, is continued, it is accompanied
with many advantages, hereafter described, that have never here-
tofore been availed of, nor attempted. These will commend them—
selves to any ordinarily intelligent mind as an improvement (not
an innovation) that is self-evident and greatly beneficial.
The O. F. C. distillery is situated in Franklin county, Ken-
tucky, about one mile from Frankfort, the state capital—a region .
whose waters, climate, and special facilities have long since caused
it to be known as the almost exclusive locality for the manufacture
of pure, old-style, sour—mash whiskey. (See Plate 3—Distillery.)
The O. F. C. distillery is a handsome structure of brick, with
stone basement, with apartments or sections specially allotted to
the use of each branch of manufacture. Long experience aided
in perfecting a building in which harmony in general product is
aided by completeness in each detail. The edifice is 212 feet long
by 85 feet wide, with two stories and tower over basement, and
sectionized into fermenting room. mash room. meal and mill
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8 THE 0. 1“. C. DISTILLERY.
rooms, engine room, distilling room, and condensing room. Every
feature (an unusual thing in distilleries) is included under one
roof, from reception of grain and water to finished product. Per-
manence and solidity of construction will be noted throughout in
the materials of stone, brick, iron, and copper that unite in the
building.
THE SPRING.
The cut on the opposite page shows the reservoir spring, whose
crystal waters issue in large volume from the solid limestone cliffs
of the Kentucky River, and are immediately utilized in the manu-
facture of the O. F. C. Whiskey. It was the special properties
favorable for producing a fine whiskey possessed by this spring
that caused the selection of the locality as the site of the distillery.
Distinguished chemists, including Dr. Peter, the former well
known assayist of the Kentucky Geological Survey, have made
analyses of its waters, and indorsed its fine properties in the
particular named.
Prof. Barnum, chemist, of Louisville, Kentucky, whose analysis
has been published, says :
“The water is of wonderful purity, and of peculiar adaptedness
for the manufacture of whiskey."
And again:
“Your water contains (what I never saw before) very appreci- »
able quantities of phosphate of lime, which would have the same
effect in promoting the growth of the yeast plant that a dressing
of bone phosphate would on a wheat field. Of course, the more
Vigorous the growth, the better and more perfect the product.”
The temperature of this spring water is very uniform the entire
year, never exceeding 60° Fahrenheit, and has properties closely
identical with the celebrated Burton spring water of England.
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THE 0. F. C. DISTILLERY.
THE MILL ROOM.
Besides using a richer and more expensive formula in the way
of grain than do any other sour-mash distillers whatever, there is
also used, instead of the stone mills employed by the latter, the
new coy/rugaz‘cd roll, which has, of late, made such vast improve-
ment in the quality of flour. The principal objection to the old
mills rested in the fact that the grain was mas/zed or pulverized,
the grinding uneven, and the life of the product often destroyed
by heating. The corrugated mill {WM/cs the grain into a uniform
granular mass, most suitable for the production of the starch prop-
erties and the action of the spirit-producing ferments. Two
separate sets of rolls are used —a single-corrugated and a double—
corrugated roll—the grain passing through both mills preparatory
to the mash. (See Plate 5.)
The resulting meal of corn, and Hour of rye and barley malt,
is of a quality especially adapted to the mash, and superior far to
that resulting from any other process.
The farmer does not expect a good yield from imperfect and
rotten seed; nor the manufacturer a fine fabric from defective
materials; nor the miller a wholesome flour from bad wheat—
so, a fine whiskey, fine in body and flavor, cannot be evolved by
any known process from either rotten, or sour, or unripe, or
unclean grain. -
Cleanliness, soundness, and maturity being made especial fea-
tures in the selection, of grain, the alcoholic product is found richer
and riper in all desired qualities.
MILL. RUUM AT DE]: 1315
THE 0. F. c. DISTILLER-v.
THE 0. F. c. MASH FLOOR.
The illustration (see Plate 6) shows the mash floor and em—
ployes engaged in the daily process of mashing. The floor is of
two-inch oak, water-sealed, and covers a space of 10,000 square
feet. Patent globe ventilators in the roof above afford easy
escape for the steam vapors. Iron pipes and rubber hose con-
vey hot and cold water, and copper pipes convey strained slop to
such points of the room where needed. Meal is received direct
from the hoppers in the room above, after being weighed in
allotted proportions for each mash. .
The mashing is conducted, as heretofore, by hand, in small tubs
of a little more than one bushel capacity each, but the improved
meal and flour gives to the mash an added excellence which the
most superficial examination recognizes.
77w sirazflm’ 502W spent [2667’ used in mas/5mg is obtained by a
patented process, whereby the dead particles of meal are separated
and cast off, and the rich, creamy liquid, full of yeastng power, is
reserved for use. This liquid, or improved spent beer, is conveyed
by copper pipe to the “heater” shown in the engraving, where it
is heated to the temperature required for cooking the mash.
The mash completed, remains twenty-four hours on the mash
floor in the small tubs before it is put to fermentation—the rye
and barley malt being added at the juncture most suitable for
developing the spirit properties. i
The mash coolers, located between the mash floor and the
fermenting room, contain numerous copper coils for conveyance
of cold water, whereby the mash is cooled to a uniform tempera-
ture essential to perfect fermentation. This is accomplished
under the ninety-six hour period, the process being spontaneous
and self-Continuous, under the accumulated aggregation of yeast
spores, collected and contained in the strained spent beer used for
»mashing and for setting the vats.
THE 0. F. C. DISTILLERY.
THE FERVMENTING ROOM.
The fermenting room of the O. F. C. distillery is believed to
be the handsomest and best in America.
In the construction of the fermenting room special attention
was given to the attainment of cleanliness, light, and ventilation.
In most distilleries, where the fermenters are not exposed on out—.
side of buildings, the beer is fermented in wooden vessels, placed
on wooden or dirt floors, and the walls of such vessels, as well as
the floors. become saturated with acid from the daily washings.
Bad smells predominate. Filth reigns beneath the working floor
or platform.
To remedy this objectionable condition the walls of the O. F.
C. fermenting room are constructed of rough ashler from limestone.
quarries—~the floor is grouted in best English cement, beveled to
side troughing—and a fifteen—foot ceiling, sup-ported by iron col—
umns, with numerous windows, affords ample light and ventilation.
The vats, eight in number, are constructed of brick, laid in En-
glish cement—the base six feet below the level of the floor, and
the tops eleven feet below the ceiling. They are first lined with
first quality of Portland cement, and this again lined with the [2652f
s/wez‘ cofpmc manufactured especially for the purpose.
There is no place for sourness, or decomposed acids, or disa-
greeable smells. Everything is sweet and clean. The vats, after
use, are bright as a mirror in their polished surfaces.
After the beer has been permitted its proper stage of ferment-
ation under the ninety-six-hour plan, it is drawn from the vats by
a powerful pump, through copper suction pipes, and lifted directly
into the beer stills without the intervention of the unclean beer
receiver in use in nearly all distilleries.‘
There is no process of butter making in which greater care is
exercised in every detail than in- this 0. F. C. process. of ferment-
ation.
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THE 0. F. c. DISTILLERY.
THE 0. F. C. 'STILL ROOM.
The elimination of the alcohol from the fermented bee’r iS'
accomplished by the process known as singling. (See Plate 9—‘
page 21.) i ‘
The beer, under the methods of most distillers, is firstiheated
in wooden tubs by vapor pipe from the stills. These tubs becom‘e .
sour and filthy, and even when proper attention is given, require '
frequent cleansing. - i i
This firm has dispensed with these heating tubs, and uses a
clean copper vessel of its own patent, air-tight, and of peculiar
interior construction, exactly adapted to a uniform heating of the
beer en route to the still.‘ No‘sourness nor spoiled liquid can im-
pregnate this vessel, and there is no loss of spirit vapors. The
beer is pumped direct from the fermenting vats into the heater,
whence it is conveyed to the copper stills (the great majority of
distillers use ordinary woodwz' stills for boiling beer), and there
boiled gently for the elimination of the better spirit, which is con-
veyed in shape of vapor to the improved condensers.
In architectural design, the still room is especially noteworthy.
It is a spacious apartment, 43x38 feet, with ceiling 45 feet high,
and, with condensing room attached, contains in complete and
compact shape all the machinery essential to absolute distillation.
This machinery itself, in solidity and durability of construction,
in adaptation to ends to be attained, and in handsome finish, is
unsurpassed.
The massive engine that furnishes the motive power'for the
complex, yet complete, system of this model distillery, is a fine
specimen of mechanical skill and ingenuity.
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THE 0. F. C. DISTILLERY.
DESCRIPTION OF PLATE 8.
The engraving on the next page gives a bird's-eye view of the O. F. C. and CARLISLE DIS-
'l‘ILLERY premises and surroundings, looking southward.
On the right is the Kentucky River, with Lock No. 4, and the city of Frankfort in the dis-
tance, reposing in the valley of the Kentucky.
The distillery buildings proper lie parallel with the river ; the warehouses are opposite, with
a broad avenue between. In construction and detached form they secure immunity from fire.
The surface drainage is perfect.
The buildings and appurtenances occupy a plot of about twenty acres that is well set in
grass, with macadamized roadways and dry sidewalks.
No View on paper will give any adequately correct idea of this splendid property and its
picturesque and beautiful environments. In adaptation to uses, and in manufacturing capacity
it is, of all distilleries, unquestionably the most costly in the world.
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20 THE 0. F. C. DISTILLERY.
A GEOLOGICAL FACT.
The state of Kentucky has recently published an official Geological Map, authenticated by
complete surveys, and showing the various strata that outcrop upon the surface and form the
soil bed.
This map shows that in the small section of the state made world famous by its fine sour-
mash whiskeys, the rare bird’s-eye limestone of the lowest stratum of the Lower Silurian forma—
tion alone outcrops. This small section, with the exception of a small isolated strip in Powell’s
Valley in southwest Virginia and east Tennessee, is solitary in this one remarkable geological
feature in the whole West.
The O. F. C. and other brands of the E. H. TAYLOR, JR., Co. are produced upon the de—
pressed apex of this stratum, thus securing the best limestone drainage it can possibly afford.
The result in fine whiskey is no doubt largely due to the water that, percolating through the lime-
stone, becomes impregnated with its properties, and imparts them to the spirit during the pro-
cess of manufacture.
Opinions and assertions are debatable—a geological fact, stereotyped iii and reflected from
the earth’s crystallized strata, is as solid and immovable as the everlasting hills.
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THE CONDENSERS.
The vapor from the beer is converted by most distillers through
a worm submerged in the water of a wooden tub. The O. F. C.
method is to use cylindrical copper columns, containing an interior
cylindrical vapor chamber, with close converging walls, on both
sides of which cold water is constantly passing, the contact con-
(lensing the vapor, and precipitating a spirit shower that is gradu—
ally led by copper pipes to the receiving tub. {See Plate 10.)
Besides many other advantages of this vastly improved process
of condensation is the greatly lower temperatures at which reduc-
tion is completed, and the cOnsequent lesser harshness of the
product.
After condensation, the singlings are then transferred to other
copper vessels known as “ doublers,” and again gently boiled over
an open fire, the resultant vapors passing upward through col-
umnar copper “caps,” so arranged that the heavier essential oils,
so deleterious to the product, may fall back into the still and pass
off with the rejected refuse. The purer spirit vapor is condensed
as in the singling, process, and run to what is known as “proof
whiskey.”
Here all other distillers begin» the barreling of the product as
finished whiskey. The O. F. C. Whiskey, however, receives an
additional finishing step that completes its character'as a PERFECT
whiskey, superior to all others.
The product is subjected, in air-tight vessels, to an atomizing
process that is at the same time detersive— each atom coming in
contact with atmospheric oxygen, and causing an oxydation of the
amylic alcohols (fusil oil) so injurious to other whiskeys.
This purely logical separation of the injurious salts of lead and
copper (which other distillers never accomplish), and the oxyda-
24 THE 0. F. C. DISTILLERY.
tion of the fusil oils into odorous essences, gives us a whiskey,
when first barreled, superior to any other product of the best
distillation at two years of age.
Of this process and its results, Prof. Wayne, analytical chemist
of Cincinnati, says:
“I have examined the samples for impurities acquired in pro-
cess of manufacture, such as the salts of lead and copper, and find
none present.”
And again :
“Your whiskey is remarkablv free from fusil oil and other alco-
hols than the ethylic, to the piesence of which 1(especially fusil oil
—-amylic alcohol) is largely due the intoxicating and stupefying
effect of much of the whiskey sold at present.
Not an atom of foreign substance is allowed to come in contact,
by absorption, with the pure spirit in the oxygen process; but
freed of the injurious oils and salts common to all other whis-
keys,'it passes to the cisterns to be barreled in splendid packages
—the pure oil of grain—the genuine O. F. C. Whiskey, without
a rival throughout bthe world.
Col. A. M. Swope, long coll lector of the seventh revenue district
of Kentucky, says of it .
“ In my judgment, there is not a better or purer article of whis-
key made 1n the world. ”
And it was this superior character of whiskey that, being ex-
haustively analyzed by him, obtained from Prof. R. Ogden Dore-
mus, professor of chemistry and physics in the College of the
City of New York, and of chemistry and toxicology in Bellevue
Medical College, the following indorsement:
“These facts (of analysis) commend it not only to the public
who seek a superior whiskey, but also to the members of the med-
ical profession in their practice.”
Prof. Barnum, analytical chemist, of Louisville, Ky., after mak-
'FllE 0. 1K C. IUISTWIJLEH{\fl 25
ing several analyses of the O. F. C., and a personal examination
of the details of making,
“ I can see no way in which your whiskey can be improved in
purity, in flavor, or in cleanliness of manufacture.”
The public, including a not inconsiderable portion of.the
trade, has attached to Kentucky goods generally the reputation
of Aland—made sour mash without questioning the actual detail of
manufacture. Thousands of barrels yearly go on the market and
are sold with no other belief in the buyer than that he is handling
or consuming a hand-made sour mash whiskey, when, in fact, it is
only a grade of machine goods, distilled by an artificial process, of
inferior materials, by inferior appliances, and deleterious both to
health and morals.
The following letter from the Commissioners of the Board of
Underwriters at Indianapolis, Ind, addressed to the local board
says:
at Frankfort, Ky” not only officially indorses the O. F. C. Dis-
tillery as a model in design, but forcibly adds a voluntary testi-
mony, based on actual inspection, to its process of manufacture as
/zmm’-maa/e sour mash :
. . “ FPANKFORT KY \4
“Local Board Commission, No. I : ‘ ’ " l ay 23: 1885-
“GENTLEMEN,—In conformity with agreement made with the Frankfort
local board, we have carefully inspected the following distilleries : Taylor’s O.
F. C. and Carlisle, and now beg leave to report on same : The new 0. F. C.
distillery is about seventy-five feet south of Carlisle distillery, proper; is a
beautiful 1 and 2% story building; boiler house disconnected, and is superior
in all respects to any distillery we ever inspected in arrangements, appoint-
ments, roominess, solidity, and security. No language that we can use in a
brief business report will do it justice; it is actually “ne plus ultra” of its
Class. The only fifire-heat in it being a well constructed furnace under the
doublers, grinding by roller process ; fermenting room, stone floor and copper
vats ; no cooperage. Above it is a spacious floor for small hand-mash tubs ;
no machinery in same.
“As to ‘Carlisle’ : This is a good distillery, and externally bears a close
resemblance to O. F. C., and internally its order and arrangement is good.
“We earnestly recommend suggestions which we made to you regarding
tariff, if you feel at liberty to make such modifications.
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Respectfully, M}: 113‘ 22:31:33}; % Commissioners.”
T111) 0. l“. C. DISTILLICRY.
THE 0. F. C. WAREHOUSES.
The manufactuIe of a perfect whiskey 15 not so desirable a con-
summation if the subsequent storage does not preserve and improve
its fine qualities. Hence the proprietors of the O. F. C. distillery
have'spared no pains or expense in providing substantial, dry, and
commodious warehouses for such storage and constant supervi-
sion of the packages therein. These packages are manufactured
at their own shops, of material selected in the mountain forests of
Kentucky by their own agents, and are first-class in every partic-
ular. .
The illustration (see Plate I I), shows an exact view of the new
0. F. C. warehouse, designed to reflect the best method Of storage.
Only 'the old-style three-tier storage is observed, whereby dryness,
ventilation, and light—properties essential to ripen whiskey are
attained liberally. Every barrel of O. F. C. possesses the ad-
vantages stated. The dampness, darknes‘s, and consequent low
proof so often found in the dense aggregation Of barrels in patent
rick warehouses find no place upon the O. F. C. premises. A
low rate Of'insurance is guaranteed by all insurance companies.
Security is provided by competent watchmen and a watchman’s
clock.
CONCLUSION. _
The foregoing facts illustrate the superiority of this unequaled
whiskey, and the unquestioned responsibility of the manufacturers
—— E. H. Taylor, Jr., Co.’—— is pledged to the accuracy of the recital
as embracing the exact methods, the identical processes, and the
constituent elements employed in the production of each and every
barrel of O. F. C. Whiskey.
The details observed in illustrating the methods of O. F. C.
manufacture are, in general, substantially and practically descrip-
tive Of the processes used 1n the manufacture of the CARLISI E and
J. S. TAYLOR whiskeys.
CARLISLE DISTILLERY.
The Carlisle distillery, represented in the engraving, is located
‘on the Kentucky River, just below and closely adjacent to the O.
F. C. distillery. It is a large and handsome structure, zoo feet
long by 45 feet wide, three stories, including the basement. The
basement and boiler rooms are built of large blocks of Kentucky
limestone, hammer-dressed, and the main edifice is of brick.
The fermenting room is 83 by 43 feet, with concrete floor: am—
ple windows for light and ventilation, and 16-foot ceiling supported
by strong columns. Eight large fermenting tubs contain the daily
production of beer. Themashing is done by machinery, the grain
scalded with strained spent beer, and a sufficient quantity of. the
spent beer to produce a perfect fermentation is mixed with the
mash, in a cooled state, when placed in the fermenters. The fer-
mentation is accomplished under the niiiety—siX-hour regulations.
The machinery throughout the Carlisle distillery is of the best
quality, costly in construction, and well adapted to its uses. , The
stills are all of copper, four large boilers supply ample steam
power, and iron tanks temporarily hold the fresh cold water drawn
from springs in the vicinity. The water from these springs is first
collected in a stone basin or reservoir, and then pumped to the dis-
tillery, some half mile distant, through underground iron pipes.
.These springs are identical in properties with that which Supplies
the O. F. C. diStillery. . .
EAR LI 5 LE U1 ETI LLE RY:
THE J. S. TAYLOR DISTILLERY.
' The above distillery is located six miles from Frankfort, in the
picturesque valley of Glen’s, Creek. The situation is so well
adapted to the production of a fine whiskey that the site of the j.
S Taylor distillery has been used for distillery purposes at fre—
quent intervals as far back as 1819. The building itself is an un-
pretentious structure of stone and frame—a genuine old—style
sour-mash distillery. The mashing is done by hand in small tubs,
and the mash, after proper mikture, is allowed to stand twenty-four
hours before being placed in the fermenters. Strained spent beer
is the fermenting agent used, and the ninety-six—hour plan observed
in perfecting fermentation. The water used in mashing is obtained
from a copious spring in the vicinity, issuing from the base of the
lofty limestone hills. Copper vessels alone are used for cooking
the beer, and separating and condensing the spirit vapor.
On the. premises are three stone warehouses, having capacity
for safe and well arranged storage of 8,000 barrels.
The product of the J. S. Taylor distillery has become so favor-
ably known as a whiskey of fine flavor, purity, and general excel—
lence that it is needless to elaborate the details of its manufac-
ture. It is strictly copper-distilled, strictly hand-made, strictly
sour-mash, strictly first-class. ‘
J. EWIEERT TAYLUR DIETILLERY 8< WAREHUUEEE
ELEN'E CREEK,WUUDFURU EUU‘NTY’, KENTUCKY.
THE (J. l“. (J. DISTILLERY.
O
CASED GOODS.
Appreciating the fact that‘there was a large class of persons
who, while desiring a pure article of whiskey, could not utilize it
"in the customary barreled shape, we have provided a complete
establishment, directly under our supervision, for bottling our sev-
eral brands of goods. The illustration on third page of cover
faithfully represents our goods as they appear in genuine form of
bottle and case.
The bottles are filled from the contents of old packages that
have been thoroughly tested as to fineness and flavor. They are
then packed for shipment in neat wooden cases of one dozen each,
the latter being neatly branded and fastened securely with patent
wire seal.
For family use, these goods are especially adapted, and the drug
and retail trade will find them, in quality and attractiveness of
'shape, particularly suited to the popular demand. I
Q
THE 0. l“. C. le‘TlLLEKY.
CERTIFICATES OF REVENUE OFFICIALS.
(I)
0. F. C. DISTILLERY, FRANKFOR'I‘, KY., Feb. 6, 1886.
Having been assigned as U. S. Storekeeper at the O. F. C. distillery of E. H. Taylor, Jr.,
Co., and being requested by the proprietors to state the daily process of mashing observed at
said distillery, it is as follows: The meal, after being crushed in the corrugated roller mills, is
scalded in small tubs with hot, strained slop or spent beer from previous mash. It is then thor-
oughly stirred or mixed by hand, and allowed to stand on the floor in the small tubs till next day,
when the rye and malt are added. The mass is then again well stirred by hand, and emptied into
the fermenting tubs with an additional quantity of strained slop. After fermenting 72 hours,
or until ripe, the beer is then distilled. H. DUVALL, U. S. Siare/aezyfier.
(2)
CARLISLE DIS'l‘ILLERY, FRANKFORT, KY., Feb. 6, 1886.
I am the U. S. Storekeeper at present assigned to the Carlisle distillery of E. H. Taylor,
Jr., C0. At the request of the proprietors I would state the process of mashing daily ob-
served at said distillery as follows: The meal is first ground in roller mills, then scalded in tubs
with hot, strained slop — the mash stirred by power. It is then allowed to stand one day, when
the small grain—rye and malt—is added, and the mash broken up and put to fermentation in
arge tubs with additional strained slop. The time of fermentation is 72 hours, after which the
beer resulting is distilled. ll. FOUSHEE, U. S. Storekeeper.
J. S. TAYLOR DIS'I‘ILIERY, Feb. 6, 1886.
At the request of the proprietors, I state that the process of mashing daily observed at the
J. S. Taylor distillery, to which I am now assigned, is as follows: The meal is scalded in small
tubs with hot, strained slop of the day’s distillation. It is then thoroughly mixed by hand, after
which it lays over one day. The rye and malt is then added, and after being well mixed by
hand, the whole is then put in the fermenting tubs with a quantity of strained slop, and allowed
to ferment 72 hours, when it is distilled as soon as ripe. '
i J. E. P. WOODSON, U.. S. Storekeeper.
(4)
D. W. Voyles, Revenue Agent in the Internal Revenue Department, whose duty it is to in-
spect the condition of distilleries and bonded warehouses, on June 10 last reports thus officially.
“As Revenue Agent under commission of the United States, I have to-day thoroughly inspected
the distilleries and bonded and free warehouses, the property of E. H. Taylor, Jr., Co. I find
them all in the most perfect and admirable condition. There is no respect in which it seems to
me any betterment could be effected. D. W. VOYLES, Revenue Agent.”
FRANKFORT, June IO, 1885.
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