Here is the Table of Contents:• PREFACE.• CHAPTER I. OF SPIRITUOUS LIQUORS, OR SPIRITS.• CHAPTER II. OF THE FORMATION OF VINOUS LIQUORS WITH GRAINS, IN ORDER TOMAKE SPIRITS.• CHAPTER III. OF FERMENTATION.• CHAPTER IV. OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOODVINOUS LIQUOR.• CHAPTER V. A COMPARISON OF THE PROCESSES OF THE BREWER WITH THOSE OFTHE WHISKEY DISTILLER.• CHAPTER VI. DEFECTS IN THE USUAL METHOD OF MAKING WHISKEY.• CHAPTER VII. DESCRIPTION OF THE PROCESS THE MOST ADVANTAGEOUS TO MAKEWHISKEY.• CHAPTER VIII. THE ROOM OF INFUSION.• CHAPTER IX. USE OF THE KETTLE.• CHAPTER X. THE ROOM FOR FERMENTATION.• CHAPTER XI. OF THE ROOM FOR DISTILLATION.• CHAPTER XII. EFFECTS OF THIS APPARATUS.• CHAPTER XIII. OF FERMENTS.• CHAPTER XIV. OF THE AREOMETER, OR PROOF BOTTLE.• CHAPTER XV. ADVANTAGES OF MY METHOD.