The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1856-11-27
the HUG CHl!u,
Which lightly draws its breath,
And feels its life in every limb,
What can it know of death ?"
Ohio Whiskey Manufacture.

The Cincinnati Gazette claims for Cincnn att
the distinction of being the great whiskey mart of
the.world "The columns of black smoke says
the Gazette, "that roll up night and day, and in
some cases every Cay and night in the week-,he
acres of hog pens, and the contaminated atlnos-
phere make all acquainted with the existence Of
the huge distieries in and around Cincinnati"
But little, however, is known of the m0dus ope-
randi of converting the staff of life into whiskey.
In the extensive distilleries of Cincinnati steam
is made to perform nearly all the labor. The dis
tillery noted particularly by the Gazette, and
which gives a fair idea of the process of manu-
facture in all, is situated near the Miami canal:
"a railroad connects the dstillsry with this canal
whence the supplies OF corn are obtained. The lat.
ter is transferred from canal boats into large boxes
at non cars and thus conveyed to huge bin WHARF
stoc - kept This bin IL also connected by rail-
road with the distillery, and the corn, upon being
conveyed from the former to the latter, is thrown
into the hopper of large corn-shel!er, which sepa
rates the grains from the cobs with great rapidty-
The being sheled is carried BY elevators the
second story of the building and emptied into the
hoppers of mills BY which it ground and the meal
deposited in the first story. The cobs taken by
machinery from the shelter and thrs in the yicin
ity of the boilers. where they xsed for fuel
a. The meal as it is ground is carried by elevators
into the upper part of the building, and thence it i,
conveyed to the back part of the establishment and
deposited in large TANKS the firt floor. Here the
distiilers make what they call mash The >oking'
is performed eltlrey by steam From these tanks
the ash is drawn OFT other tanks of equal dmen-
sons situated either side, where it goes through
the cosIng pro cess and receives the yeast In the
latter tanks the mash remains two three DAYS un-
til it becomes thoroughly worked by the yeast Here
1t frequently spoils in consequence of bad yeast or
unfavorabIe weather; but when accident of this
kind happens it is drawn off and run into the STILL
The latter is about thirty feet high and five or ak
feet in diameter. The mash is boiled in the lower
part Of this still, and the steam escapes through
pipe connecting the upper end of the still with the
worm. The latter is set in large cstern filed with
cold water and here the steam is condensed and from
this the whiskey is drawn in the 10 yer story
and thence it is run into cstern in the 'whskey
house. where Is barrelled and made ready for mar
ket.
"What remain in the still after extracting the
whskey called 'still-siop' This is drawn off into
tank which stands out Of DOORS and it is upon this
that distiilery hogs are fed
The Gazette states that the quantity of whiskey
sold in the Cincinnati market annually is about
10000 barrels, or nine million gallons. /. is
thought probable that the production of whskey
in the Ohio Valley is fifty million gallons per an
mum, involving consumption of twelve and
half million of bushels corn, the average value of
which IL five millions of dollars.