e gallons; a change we must account for, in a change of weather, the
water or the neglect or ignorance of the distiller. For instance, we
know that four gallons of whiskey is in the bushel of rye or
corn--certain, that this quantity has been made from the bushel; then
why not always? Because, is the answer, there is something wrong, sour
yeast or hogsheads, neglect of duty in the distiller, change of grain,
or change of weather--then of course it is the duty of the distiller to
guard against all these causes as near as he can. The following method,
if it does not produce in every distillery the quantity above mentioned,
will certainly produce more whiskey from the bushel, than any other mode
I have ever known pursued.

Mash your grain in the method that you find will yield you most
whiskey--the day before you intend mashing, have a clean hogshead set in
a convenient part of the distillery; when your singling still is run
off, take the head off and fill her up with clean water, let her stand
half an hour, to let the thick part settle to the bottom, which it will
do when settled, dip out with a gallon or pail, and fill the clean
hogshead half full, let the hogshead stand until it cools a little, so
that when you fill it up with cool water, it will be about milk-warm,
then yeast it off with the yeast for making 4 gallons to the bushel,
then cover it close, and let it work or ferment until the day following,
when you are going to cool off; when the cold water is running into your
hogshead of mashed stuff, take the one third of this hogshead to every
hogshead, (the above being calculated for three hogsheads) to be mashed
every day, stirring the hogsheads well before you yeast them off. This
process is simple, and I flatter myself will be found worthy of the
trouble.

ART. VIII.

_To know when Grain is scalded enough._

Put your mashing stick into your hogshead and stir it round two or three
times gently, then lift it out and give it a gentle stroke on the edge
of your hogshead--if you perceive the batter or musky part fall off your
stick, and there remains the heart of the grain on your mashing stick,
like grains of timothy seed, then be assured that it is sufficiently
scalded, if not too much, this hint will suffice to the new beginner,
but experience and observation will enable the most correct judgment.

ART. IX.

_Directions for cooling off._

Much observation is necessary to enable the distiller to cool off