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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
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Clarify Whiskey &c
- How To Distil Apples
- How To Renew Yeast When Sour

Least Viewed

- 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
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- On Colouring Liquors
- To Sweeten Hogsheads By Scalding
- To Make Improved And Excellent Wholesome Purl
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale



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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