School: Cill Mhic Abaidh, An Léim (roll number 11245)

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1. The Manufacture of Potheen Whiskey (continued)

   

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   The tapering part that ended in the still head, is now fitted tightly and pasted into the end of the worm that is already let over the top of the barrel and the barrel is filled with cold water. By this time the pot, in the fire, is at a good heat and very soon commences to boil. Now, in the case of a tightly covered kettle boiling, the steam has nowhere to go so water and steam come out of the spout, not so with the still head, the liquid is not wanted out and cannot come out, but the steam raises up through the circular hole in the cover into the head, out along the tapering section and into the worm, which is in the barrel of cold water and in so passing through the cold worm, the steam is condensed into liquid, and it trickles out into a small tub or wooden vessel placed under the three inches of projecting worm we have already let through the barrel a couple of inches from the bottom.
   Now, the greatest precautions must be taken that no steam should be allowed escape from any part of the pot, still hear or worm, as this steam, coming into contact with light or fire ignites immediately, the flame being scarcely perceivable, would let the whole apparatus on fire, and the result may prove fatal to the individual in charge.

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)

   Language

   English

   Collector

   Seán Ó Donnabháin

   Gender

   Male