with
judgment--which necessity is increased by the versatility of our
climate, the seasons of the year, and the kinds of water used. These
circumstances prevent a strict adherence to any particular or specific
mode; I however submit a few observations for the guidance of distillers
in this branch.--If in summer you go to cool off with cold spring water,
then of course the mashed stuff in your hogsheads must be much warmer,
than if you intended cooling off with creek or river water, both of
which are generally near milk warm, which is the proper heat for cooling
off--In summer a little cooler, and in winter a little warmer.

It will be found that a hogshead of mashed grain will always get warmer,
after it begins to work or ferment.

When the mashed stuff in your hogsheads is brought to a certain degree
of heat, by stirring, which in summer will feel sharp warm, or so warm,
that you can hardly bear your hand in it for any length of time, will do
for common water, but for very cold or very warm water to cool off with,
the stuff in the hogsheads must be left colder or warmer, as the
distiller may think most expedient, or to best suit the cooling off
water.

When you think it is time to cool off, have a trough or conveyance to
bring the water to your hogsheads ready--let the hogsheads be well
stirred, then let the water run into them slowly, stirring them all the
time the water is running in, until they are milk warm, then stop the
water, and after stirring them perfectly, put in the yeast and stir it
until completely incorporated with the mashed stuff, then cover your
hogshead until it begins to ferment or work, then uncover it.

ART. X.

_To ascertain when Rye works well in the Hogshead._

When mashed rye begins to work or ferment in the hogsheads, either in a
heavy, thick, or light bubbly top, both of which are unfavorable; when
it rises in a thick heavy top, you may be sure there is something wrong,
either in the grain, yeast, or cooling off. When the top (as called by
distillers) appear, with bubbles about the size of a nutmeg, rising and
falling alternately, with the top not too thick nor too thin, and with
the appearance of waves, mixed with the grain in the hogshead, rising
and falling in succession, and when you put your head over the steam,
and it flying into your nose, will have a suffocating effect, or when it
will instantly extinguish a candle when held over it, you may feel
assured, it is working well.