177

Michael Krafft.

The American Distiller, or, the Theory and Practice of Distilling.

Philadelphia: Archibald Bartram for Thomas Dobson, 1804.
2 folding plates. [13], 10-151, [22], 152-219 pages. 8vo, contemporary calf, a bit bowed, minor wear; foxing; inscriptions on front free endpaper and flyleaf by early owner Colonel Philo Mills (1774-1863), a tavern keeper in Kent, CT. 

Krafft, a distiller from Bristol, PA, dedicates this work to President Thomas Jefferson, in hopes of "opening a vast field to the agriculturalist to transport his superfluous grain in a different form to a market, to which the raw material could never get." He patented the stills described here in 1801, and notes proudly that "there are at this time, not less than two hundred and seventeen distilleries working on my plan, and numbers of others now preparing." Chapters are dedicated to "Cider-Spirits, or Apple-Brandy"; Geneva (also known as Jenever or Dutch gin); and "Compound Waters and Cordials." The book concludes with 72 recipes for a variety of spirits, including "Strong Cinnamon Water"; "Epidemic, or Plague Water"; "Saffron Cordial"; and "the celebrated Irish Usquebaugh" (whiskey). 

Bitting, Gastronomic Bibliography, page 265; Cagle & Stafford, Books on Food & Drink 424; Shaw & Shoemaker 6606; Sabin 38294.  

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