e.

Have your hogshead perfectly sweet, put into each, three gallons of cold
and three of boiling water, or more or less of each, as you find will
answer best--then stir in your corn--fill up your boiler, bring it
briskly to a boil--then put to each hogshead twelve gallons boiling
water, giving each hogshead one hundred stirs, with your mashing stick,
then cover close, fill up your boiler and keep a good fire under her, to
produce a speedy boil; before you add the last water, put into each
hogshead one pint of salt, and a shovel full of hot coals and ashes from
under your still, stir the salt and coals well, to mix it with your
corn, the coal will remove any bad smell which may be in the
hogshead--Should you find on trial, that rye don't scald enough, by
putting it in after your last water, you may in that case put in your
rye before the last water--but this should be ascertained from several
experiments. I have found it to answer best to put in the rye after all
the water is in the hogshead, especially if you always bring the still
briskly to a boil--then on your corn put twelve or sixteen gallons
boiling water, (for the last water,) then if you have not already mashed
in your rye, put it in with one gallon good malt to each hogshead,
carefully stirring it immediately very briskly, for fear of the water
loosing its heat, and until the lumps are all broken, which you will
discover by looking at your mashing stick; lumps generally stick to it.
When done stirring, cover the hogshead close for half an hour, then
stir it to ascertain whether your grain be sufficiently scalded, and
when nearly scalded enough, uncover and stir steady until you have it
cool enough to stop scalding; when you see it is scalded enough, and by
stirring that the scalding is stopped, uncover your hogsheads, and stir
them effectually, every fifteen minutes, until they are fit to cool
off--remembering that sweet good yeast, clean sweet hogsheads, with this
mode of mashing carefully, will produce you a good turn out of your
grain. The quantity of corn and rye is generally two stroked half
bushels of each, and one gallon malt.

ART. V.

_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, ca