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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Malt
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- On Fining Liquors
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Of The Art Of Brewing
- Observations On Erecting Distilleries
- The Duty Of An Hired Distiller
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Of The Distiller Of Whiskey
- On Colouring Liquors

To Know When Grain Is Scalded Enough

Put your mashing stick into your hogshead and stir it round two or three
times gently, then lift it out and give it a gentle stroke on the edge
of your hogshead--if you perceive the batter or musky part fall off your
stick, and there remains the heart of the grain on your mashing stick,
like grains of timothy seed, then be assured that it is sufficiently
scalded, if not too much, this hint will suffice to the new beginner,
but experience and observation will enable the most correct judgment.

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