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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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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
- 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
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- To Make Elderberry Wine To Drink Made Warm As A Cordial
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- To Give An Aged Flavor To Whiskey

To Mash One Third Rye And Two Thirds Corn

This I deem the most profitable mashing that a distiller can work, and
if he can get completely in the way of working corn and rye in this
proportion, he will find it the easiest process of mashing. That corn
has as much and as good whiskey as rye or any other grain, cannot be
disputed, and the slop or pot ale is much superior to that of any other
grain, for feeding or fattening either horned cattle or hogs--one gallon
of corn pot ale being esteemed worth three of rye, and cattle will
always eat it better--and moreover, corn is always from one to two
shillings per bushel cheaper than rye, and in many places much
plentier--so that by adopting this method and performing it well, the
distiller will find at the close of the year, it has advantages over all
other processes and mixtures of rye and corn, yielding more profit, and
sustaining the flock better. Hogs fatted on this pot ale, will be found
decidedly better than any fatted on the slops of any other kind of

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