From these hints and the experience of the distiller, a judgment may be
formed of the state of fermentation and the quality.

ART. XI.

_To prevent Hogsheads from working over._

If the stuff is cooled off too warm, or too much yeast is put in the
hogsheads, they will work over, and of course lose a great deal of
spirit, to prevent which, take tallow and rub round the chine of the
hogsheads a little higher than they ought to work; it will generally
prevent them from rising any higher, but if they will work over in spite
of this remedy, then drop a little tallow into the stuff, it will
immediately sink the stuff to a proper height.

SECTION IV.

ARTICLE I.

_Observations on the quality of Rye for distilling._

The best rye for distilling is that which is thoroughly ripe, before it
is cut, and kept dry till threshed; if it has grown on high or hilly
ground, it is therefore to be preferred, being then sounder and the
grain fuller, than that produced on low level land--but very often the
distiller has no choice, but must take that which is most
convenient;--great care however ought to be observed in selecting sound
rye, that has been kept dry, is clean and free from cockle, and all
kind of dirt, advantages will result from fanning it, or running it
through a windmill before it is chopped.

ART. II.

_Mode of chopping Rye and the proper size._

The mill stones ought to be burrs, and kept very sharp for chopping rye
for distillation; and the miller ought to be careful not to draw more
water on the wheel than just sufficient to do it well, and avoid feeding
the stones plentifully; because in drawing a plentiful supply of water,
the wheel will compel a too rapid movement of the stones, of course
render it necessary they should be more abundantly fed, which causes
part to be ground dead, or too fine, whilst part thereof will be too
coarse, and not sufficiently broken, so that a difficulty arises in
scalding--for in this state it will not scald equally, and of
consequence, the fermentation cannot be so good or regular; and
moreover as part of it will merely be flattened, a greater difficulty
will arise in breaking the lumps, when you mash and stir your hogsheads.
If burr stones are very sharp, I recommend the rye to be chopped very
fine, but to guard against over-seeding, or pressing too much on them;
but if the stones are not sharp, I would recommend the rye should be
chopped about half fine. Distill