Raitz, Karl. Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky. University Press of Kentucky,2020.
Malt supply linked Kentucky with northern markets, while slop feeding could complement distilling but competed for labor, grain and credit.
Karl Raitz, Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky (University Press of Kentucky,2020), chap. 4, “Distilling Grain, Feeding Livestock”.
Raitz, Karl. Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky. University Press of Kentucky,2020. chap. 4, “Distilling Grain, Feeding Livestock”.
chap. 4, “Distilling Grain, Feeding Livestock”
Raitz, Making Bourbon, chap. 4, “Distilling Grain, Feeding Livestock”.
chap. 4, “Distilling Grain, Feeding Livestock”
Citation-ready to this supplied source only; PDF-screen locators are not print pagination. No independent corroboration or public quotation permission implied. Brewer-plus-distiller consumption cannot be assigned wholly to whiskey. Historical feed claims are not present-day nutritional guidance. Crosswalk 2026-09-16: actual contents and chapter openings checked in supplied 1001-sheet ebook. Reader locator is chapter/section-level, not a pinpoint quotation or certified print-page equivalence. Internal original PDF coordinates: 114–120.
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Citation
Raitz, Karl. Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky. University Press of Kentucky,2020. chap. 4, “Distilling Grain, Feeding Livestock”.
Use and evidence
Malt supply linked Kentucky with northern markets, while slop feeding could complement distilling but competed for labor, grain and credit.
Verification and limits
Brewer-plus-distiller consumption cannot be assigned wholly to whiskey. Historical feed claims are not present-day nutritional guidance.
PDF screens114–120, not printed pages. Paraphrase only; primary materials cited by Raitz have not been independently inspected merely because they appear in his bibliography.