In "Bishop's History of American Manufactures," 1608-1860, are quotations from many authorities concerning distillation as an industry in the American colonies. Bishop quotes from Stith's History of Virginia, London, 1753, the instructions to Sir Francis Wyatt in 1621 to "withdraw attention from tobacco and to direct it to corn, wine, silk and others already mentioned; to the making of oil of walnuts, and employing the apothecaries in distillation; and searching the country for minerals, dyes, gums, drugs, and the like."

There is a description of a "still and worm" recently set up in London, Conn., for distilling rum from the molasses procured there in exchange for the exports of the colony.

In 1739 there were in Newport 30 distilleries devoted to the manufacture of rum, "a staple article in the African slave trade, which tarnished the fair fame of its enterprising traders."

The distillation of grain was evidently started about this time. "In 1676, seven years before the settlement of Philadelphia, the Court ordered that no grain shall be distilled, unless it be unfit to grind and bolt: a measure proposed by the town of New Castle in 1671."

In 1633 the West India Company, through their Director, Van Twiller, caused the erection of mills and other buildings including a Brewery upon Farm No. 1, extending from the present Wall Street westward to Hudson Street.

From that time forth the place continued well supplied with the national drink. The distillation of brandy commenced there as early as 1640, which was probably the first instance of that manufacture in the Colonies.

It is probable that this brandy was what is known as British Brandy, or a distillate from grain, as it is not likely that there was any wine to be distilled as early as 1640. It appears, therefore, that a straight distillate from grain, now known as whisky, was first known in this country as brandy.

In the following year, drunkenness had become so alarmingly prevalent that, to abate the disorders arising from it, and to secure a better observance of the Sabbath, the municipal authorities of the town, in April of that year, prohibited the tapping of Beer during divine service, or after 10 o'clock at night, under a penalty of 25 guilders, or $10, for each offense, beside the forfeiture of the Beer for the use of the "Schout Fiscaal," or Attorney-General.

From the very beginning it appears that fraud was introduced into the trade, since the Burgomasters passed the following resolution:

Whereas, complaints are made that some of our inhabitants have commenced to tap Beer during divine service and use a small kind of measure, which is in contempt of our religion and must ruin the State, etc.

In 1676 the distillation of grain in the New Netherlands was again forbidden on account of the scarcity of breadstuffs. The use of grain for making beer was not, however, forbidden. In Albany as early as 1747 beer making was largely practised and barley largely grown near that city. An account is made of Harman `Gansevoort who was one of the most famous brewers of that time. He believed in giving an additional flavor to his beer and it was related at that time that this wealthy brewer when he wished to give a special flavor to a good beer, would wash his old leathern breeches in it.

The purity of beer was protected by means of laws established by the Duke of York in 1664 for the Government of New Amsterdam, which provided that

No person whatsoever shall henceforth undertake the calling or work of Brewing Beers for sale, but only such as are known to have sufficient skill and knowledge in the Art or Mistery of a Brewer. That if any undertake for victualling of ships or other vessels, or master or owner of any such vessels, or any other person within this Government, do prove unfit, unwholesome and useless for their supply, either through the insufficiency of the Malt or Brewing or unwholesome cask, the person wronged thereby shall be and is enabled to recover equal and sufficient damage by action against that person that put the Beer to sale.

In Delaware it is stated that the Swedes made brandy from persimmons. It is evident at this time, therefore, that the word, "brandy" was applied very generally to distilled spirits other than rum.

In 1704 it was evident that the adulteration of rum and brandy of spirits was practised. The legislature of Pennsylvania in that year passed an act containing the provision that the seller of adulterated rum, brandy, or spirits, should forfeit the same and three times its value.

In 1787, Mr. French Coxe, in an address to the Friends of American Manufacturers, called attention to the fact that in Philadelphia the consumption of beer was much diminished by the general use of distilled spirits, which was made and imported in great quantities.

In 1761 the first distillery was built in Baltimore on the southeast corner of Water and Commerce Streets by Samuel Purviance, from Philadelphia.

In Virginia in 1649 it is stated that maize is not only commendable for bread but also for malting, and also that an " extraordinary and pleasing strong drink" was made from the West India (sweet) potato.

Peach brandy, of an excellent quality, was, during Colonial times, a household manufacture of considerable value, and more or less of it was regularly exported. It was, after simple fermentation, distilled into strong spirit.

Dr. Ramsey states in 1808,

The habit of the Carolinians is in favor of grog (a mixture of ardent spirits and water) when water is not deemed satisfactory. Hence, breweries are rare while distilleries are common.

In Georgia a large brewery was established by Oglethorpe in 1740.

His efforts to keep out the use of ardent spirits were found impracticable, and, it is said, his Scotch settlers and officers would withdraw from his presence to quaff their favorite whisky, at the smell of which he would denounce woe to the liquor, and which, if it came to his sight, he always destroyed.

The present arts of adulteration seem to have been quite early known in connection with the distilling and brewing trade.

Johnson, in 1645, "numbers among the trades of New England, divers shopkeepers, and some who have a mystery beyond others, as have the vintners."

In the second volume of this work we find allusions to the Whisky Rebellion of 1791. This rebellion arose on account of the act of Congress, passed March 3, 1791, imposing a higher duty varying from 20 to 40 cents a gallon, according to strength, and an excise duty of 11 to 30 cents, upon domestic spirits, distilled from molasses, sugar, or other foreign materials; and of 9 to 25 cents per gallon on that made from materials the growth or produce of the United States. Private stills were required to have written upon the doors of vaults and buildings the words "Distiller of Spirits." It is stated that there were 5,000 private distilleries in Pennsylvania which were affected by this action, and strong remonstrances against it were received, not only from Pennsylvania, but also from North Carolina, Virginia and Maryland, where numerous stills existed.

"A large body of Scotch and Irish distillers and farmers, in Westmoreland, Washington, Fayette, and Allegheny counties, questioned the power of the new government to impose so heavy a tax." That the distilled spirits made at that time were known as whisky in these private stills is indicated by the fact that this insurrection was known as the Whisky Rebellion. There is no record of the mixing of these whiskies with flavors, essences, cordials, extracts, and other substances at that time, while all the evidence at our disposal shows that such spirits went directly into consumption.

It is stated that as early as 1783 there were no less than 60 distilleries for molasses in Massachusetts. The quantity of molasses imported into the United States for the fiscal year

1791 amounted to 7,194,606 gallons, and the total exports of American spirits for the same time were 513,234 gallons.

Grain was used extensively in the manufacture of ardent spirits and malt liquors.

Geneva or gin was extensively consumed in this country, and distilleries of it, though but recently grown to any importance, were becoming of consequence, and required protection.

By an act of Congress of April 24, 1800, distillers who were unavoidably prevented from working their stills throughout the year were permitted to pay a monthly duty of 10 cents a gallon on the capacity of their stills in lieu of 54 cents yearly.