Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-04-13
MAKING MOONsYINE %.


MAKING MOONsH LIN d.
Many Stills In the Picturesque Moun-
tsins of Georgia and North Caro-
linn The Process. by Which the
Whisky Is Mnnufncturcd.
It's cornmeal when it goes in. and it's
proof liquor when it comes OUT It's a lit
tie worm on the mountain top and a
man behind Il gun. Its Keep your eye on
guard 81 hours to the day aud come out
at the end of the yearEas poor as the duly
respectable farmer, your neighbor. Its
a risky business all the way through, but
when it comes right down 10 The fascina-
ton it's the ideal. Its '.moonshine wills
ky that's what it is. and it grows in the
country where there ain 10 Zen Com
mandments and man can raise ~
thirst. =
The moonshiner is m ignorant country
man, very uncouth III appearance, but as
shrewd as Il Connecticut Yankee. He is
also u prince of hospitality. rs may be
said of nearly all of the Georgia and
North Carolina moiintaineers He lives
with n sword of Damocles constantly sus-
pended above his head and no one is
more conscious of This fact than he is.
AS he is in daily, almost hourly. fear Of
detection. he regards every one with more
or less suspicion. Every stranger who
arrives in the neighhorhood is looked
upon as a possible revenue officer, md
every knock on the door of his dwelling
is answered with inward feelings of
doubt and nervousness.
The reader must not infer from this
that the moonshiner is a coward, for he
is not. As a rule hc resolutely opposes
any interference with his calling even to
the shedding of blood, il this can be ac-
complished without too much risk of de-
lection.
The extreme northern part of the state
of Georgia contains some OF the toughest,
widest and most grandy beautiful seen
cry in the Union. Throughout this re-
gion are numberless high mountains,
roaring torrents. deep gorges and almost
impenetrable laurels. Amid such pic
turcsque snrroundings-in the most mac
cessible parts. at some distance from
public roads and trails-the moonshiner
sets up his still. The spot chosen is in
most cases in the twilight depths of a
laurel screened gorge, through which
PUSHES a crystal stream of water Some
times the apparatus is housed in a cave
which has been eXcavated for that pur-
pose in the side of the mountain gorge.
bnt rs 3 rule !. is II the s...en mir. l,int.
simply covered with a roof of split
bonrds. The dwelling of the operator is
seldom nearer than a quarter of n mile.
The apparatus is not complex. A cop
per STILL dubbed the Copper about is
or 20 inches in diameter and of equal
height; coil of copper pipe several feet
III length, called the Worm" several
tubs or casks for holding the mash and
for catching the drippings from the
worm. a mash stick, or stirring fork. and
a small. marrow bottle in which to test
the liquor, these articles comprise the en-
tire outfit. The still is set over stone
furnace, while the worm. with one end
connected TO the copper, rests in barrel
of running water from the stream near
by.
Coarsely ground cornmeal is carried to-
the still. and certain quantity. depend
ing upon the capacity of the apparatus,
is stirred in boiling water untilit is thor
ouglily cooked This is called mash,
and is about the consistency of ordinary
dough. II is allowed to stand in the fer
inenters in which il was MIXED for l2sto
81 hours. sAfter fermentation has taken
place water is added aud the mass broken
up with a mash stick. When it is free
from humps aud about as thick as butter
milk. it is called beer AT this stage
the liquid is not unpleasant to drink. In
fact, large quantities of it are consumed
by the moonshiner and his family and
friends.
Rye or, more commonly, corn malt
from handful or two to eight pounds
To the bushel of meal or tub of beer) is
then added to the beer. and it is again al
+ lowed to ferment, this time from - to 9G
hours. AT the end of this second fer
inentation the copper is filled with a semi
liquidststil called beer aud boiled off.
The steam condenses on and passes off
through the worm. and the first drippings
are called 'snglings." When the strength
of the beer becomes exhausted. the ref.
use, or pot tail. is removed and fresh
beer put in its place AS soon as enough
singlinss are accumulated the still is filled
up with this liquid. aud it is redistilled
The product of this latterland final stcr
in the process is corn whisky or proof
spirits.
With the crude apparatus and methods
of the moonshner Il bushel of meal vii
yield about two gallons of whisky, where
us the same measure of grain should
! yield three or more gallons under improv.
ed methods
Contrary to common belief, moonshne
whisky is generally OF very poor quality
These mountaincer distillers have little
or no knowledge of rectiicntion. and fuse
4 oil is therefore present in its original pro
portions; besides. the liquor is sold before
1t has had time to age. Strange as i,
may seem, moreover. authorizations ar.
i quite often used, such as tobacco or buck
4 eye bark. for adding to the Intoxicating
quality of weak liquor. and the addition
of soap or lyc to make it hold goot
i bead" According to the moonshiner
good. unadulterated liquor when shaker
in a bottle will contain numerous bubble.
on the surface. If four or more of thes'
bubbles remain against the edge of thu
bottle for some minutes it is said t,
"hold good bead" Notwithstandin.
the poor quality of tie average moon
shine whisky, however. the unadulterate,
article is not infrequently equal to an,
even above government proof.
The product is disposed OF in severa
ways. A considerable portion is sold an,
4 given away ut the still itself and at til,