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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
- Precautions Against Fire
- How To Distil Apples
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Make The Best Yeast For Daily Use
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Recover Sour Ale
- To Sweeten Hogsheads By Scalding
- To Know When Yeast Is Good Or Bad
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- On Colouring Liquors
- To Give An Aged Flavor To Whiskey

To Mash Rye In The Common Mode

Take four gallons cold water to each hogshead, add one gallon malt, stir
it well with your mashing stick, until the malt is thoroughly wet--when
your still boils, put in about sixteen gallons boiling water, then put
in one and an half bushels of chopped rye, stirring it effectually,
until there is no lumps in it, then cover it close until the still
boils, then put in each hogshead, three buckets or twelve gallons
boiling water, stirring it well at the same time--cover it close--stir
it at intervals until you perceive your rye is scalded enough, which you
will know by putting in your mashing stick, and lifting thereon some of
the scalded rye, you will perceive the heart or seed of the rye, like a
grain of timothy seed sticking to the stick, and no appearance of mush,
when I presume it will be sufficiently scalded--it must then be stirred
until the water is cold enough to cool off, or you may add one bucket or
four gallons of cold water to each hogshead, to stop the scalding.

I have known this process succeed well with an attentive distiller.

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