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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
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- 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
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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
- 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 Two Thirds Rye And One Third Corn In Summer

This I have found to be the nicest process belonging to distilling--the
small proportion of corn, and the large quantity of scalding water,
together with the easy scalding of rye, and the difficulty of scalding
corn, makes it no easy matter to exactly hit the scald of both; but as
some distillers continue to practice it, (altho' not a good method in my
mind, owing to the extreme nice attention necessary in performing it.)
In the following receipt I offer the best mode within my knowledge, and
which I deem the most beneficial, and in which I shew the process and
mode pursued by other distillers.

Take four gallons cold water, put it into a hogshead, then stir half a
bushel corn into it, let it stand uncovered thirty minutes, then add
sixteen gallons boiling water, stir it well, cover it close for fifteen
minutes, then put in your rye and malt and stir it until there be no
lumps, then cover it and stir it at intervals until your still boils,
then add, eight, twelve, or sixteen gallons boiling water, or such
quantity as you find from experience, to answer best--(but with most
water, twelve gallons will be found to answer) stirring it well every
fifteen minutes until you perceive it is scalded enough, then uncover
and stir it effectually until you cool off; keeping in mind always that
the more effectually you stir it, the more whiskey will be yielded. This
method I have found to answer best, however, I have known it to do very
well, by soaking the corn in the first place, with two gallons warm, and
two gallons cold water, instead of the four gallons of cold water,
mentioned above--others put in the rye, when all the boiling water is in
the hogshead, but I never found it to answer a good purpose, nor indeed
did I ever find much profit in distilling rye and corn in this

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