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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 Make Rye Malt For Stilling






Steep it twenty four hours in warm weather, in cold, forty eight, so in
proportion as the weather is hot or cold; drain off the water, lay it in
your malt cellar, about fifteen inches thick, for twelve hours; then
spread it out half that thickness, sprinkling water on it at the same
time; after that, it is to be turned three times a day with care,
sprinkling water on as before. The thickness of the bed in this stage,
must depend on the weather; work it in this way till the sprout is half
as long as the grain, then throw it on your withering floor, wither it
there for forty eight hours; then put it on your kiln to dry.


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