ive 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.

ART. II.

_The best method of distilling Rye._

Take four gallons boiling, and two gallons cold water--put it into a
hogshead, then stir in one and a half bushels chopped rye, let it stand
five minutes, then add two gallons cold water, and one gallon malt,
stir it effectually--let it stand till your still boils, then add
sixteen gallons boiling water, stirring it well, or until you break all
the lumps--then put into each hogshead, so prepared, one pint coarse
salt, and one shovel full of hot coals out of your furnace. (The coals
and salt have a tendency to absorb all sourness and bad smell, that may
be in the hogshead or grain;) if there be a small quantity of hot ashes
in the coals, it is an improvement--stir your hogsheads effectually
every fifteen minutes, keeping them close covered until you perceive the
grain scalded enough--when you may uncover, if the above sixteen gallons
boiling water did not scald it sufficiently, water must be added until
scalded enough--as some water will scald quicker than others--it is
necessary to mark this attentively, and in mashing two or three times,
it may be correctly ascertained what quantity of the kind of water used
will scald effectually--after taking off the covers, they must be
stirred effectually, every fifteen minutes, till you cool off--for which
operation, see "_Cooling off._" To those who distill all rye, I
recommend this method, as I have found it to answer every kind of water,
with one or two exceptions.

Distillers will doubtless make experiments of the various modes
recommended and use that which may prove most advantageous and
convenient.

ART. III.

_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