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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
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- 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
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

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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