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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
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- How To Distil Apples
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- To Set A Doubling Still
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- To Mash One Third Rye And Two Thirds Corn
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- The Duty Of The Owner Of A Distillery
- Of The Distiller Of Whiskey
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- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale



To Mash Corn






This is an unprofitable and unproductive mode of mashing, but there may
be some times when the distiller is out of rye, on account of the mill
being stopped, bad roads, bad weather, or some other cause; and to avoid
the necessity of feeding raw grain to the hogs or cattle, (presuming
every distillery to be depended on for supplying a stock of some kind,
and often as a great reliance for a large stock of cattle and hogs,) in
cold weather I have found it answer very well, but in warm weather it
will not do. Those who may be compelled then from the above causes, or
led to it by fancy, may try the following method. To one hogshead, put
twelve gallons boiling water, and one and an half bushels corn, stir it
well, then when your water boils, add twelve gallons more, (boiling
hot,) stir it well, and cover it close, until the still boils the third
time, then put in each hogshead, one quart of salt, and sixteen gallons
boiling water, stir it effectually, cover it close until you perceive it
nearly scalded enough, then put in two, or three gallons cold water, (as
you will find to answer best,) and two gallons malt, or more if it can
be spared--stir it well, then cover it for half an hour, then uncover
and stir it well, until cold enough to cool off.


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