Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1898-05-17
UTAH WHISKY DlSTllLeRY.


On a little fiat on the east side Of the
william Beesley grlst mill pond In
Kaysville, Davis county, stands u neat
little frame building with "old glory"
waving over the north gable of the
roof and two short smoke stacks stick
ing up out of the roof which, 1t Is ex-
pected before another issue Of the CLIP
per. will be emitting one or two dense
black streams of smoke.
The first of the week n Clipper re-
porter visited this somewhat associated
spot and found Messrs William Flint
and ]. /. Guthrie, busy at work finish
Ing the inside OF this unique establish
ment. The scribe learns that In this
building Davis countys new Industry
is to be launched; namely the Flint 4
Guthrie whisky dlstllory.
The short time the writer was there
he had many OF his ideas pertaining to
the manufacture of spirituous liquors
changed He thought a still would be
much like a molasses mill, that boys
could visit II and drink themselves full
OF whisky and that everything would
be all right and further that a dlstillery
In a town would be n menace to the
place. but before leaving he concluded
that Uncle Sam knew more about reg
ulating the manufacture of liquor than
he did about the bothersome tariff
question and instead Of distlllery be-
ing nuisance 1t is really n benefit
The manufacturers have little more
right on the premises than a strang-
er. and he has none. As soon as the
building is completed and the appara-
tus in readiness, the proprietors apply
to the district United States collector
Of internal revenues or to one of his
deputies for the privilege OF commence
ing business. The collector or deputy
surveys the establishment and APP
paratus estimates and says what the
capacity of the plant shall be and the
proprietors must not devlate from this.
A local man Is appointed who Is desig-
mated as store-keeper and guager, who
holds the keys to all the rooms and
even to the furnace doors of the stills.
and without his permission the owners
cannot do anything. He gets 81 per
day and must be there all the time that
liquor Is being made. lie is under
So, 900 bonds, so he cannot afford to
take chances in. favoring the manufac-
turers to the detriment of the govern
ment.
The building is divided into three ,
rooms; one containing the still. an
other called the cistern room. where
the liquor is measured up and the third
the storage room where the liquor In
kept until sold.
The apparatus consists of sixteen
fermenting watts of sixty gallons each
one ninety and one sixty gallon STILL
one low wine cistern. two cooling tanks
and a receiving cistern.
This Is Il whisky still and the law
confines the proprietors to the use of
corn and barley altogether: II 1t were
not for that, they could use fruit and
make brandy with the same apparatus
The process Is about as follows: One
gallon of corn meal from corn that
has been sprouted by pouring warm
water on 1t and afterwards dried and
the same amount of barley meal which
has gone through the same process Is
added to eight gallons of plain corn
meal and placed In the fermentlng vat
with fifty gallons of water. This guam
tity is weighed out by the govern
ment man (store-keeper and guager)
and when In the vat Is allowed to stand
four days to ferment;, the law
will constitute days run so only this
number Is filed at once. If the watts
should be little high or hold more
than sixty gallons, they are cut of by
the government officials. The next
step is is to place the contents from
four of these watts in the low wine stll
which constitutes a days boiling. The
vapor passes through an arm into a
coil of pipe placed in barrel of water
discharging In what is called low wine
cistern.
From here II Is pumped into the high
wine still and goes through precisely
the same process ms the day before, dis
charged finally into the cistern In the
cistern room. Here the gauger tests
the whisky and places the ware room
stamp upon the barrel. The barrel or
keg Is then removed to the ware room
where 1t is kept until buyer comes or
1t is taken to market, when upon the
receipt, by the gauger, of si.10 per gall
Ion from the manufacturers the gov
eminent officials places revenue
stamp upon the barrel. When sold the
whisky must be removed inside of
twenty-fOut hours and no quantity less
than ten gallons can be sold to any
person.
The proprietors expect to start in
making twelve gallons of whisky per
day and increase until the full ca
pacity Of thirty gallons per day IL
reached.
In addition to the Sl.10 per gallon the
manufacturers have to pay a county
license OF 1900 per year.-Davis County
Clipper.