ers in general sustain a loss from
having their rye chopped so coarse as I have observed it done in common.

ART. III.

_Chopping or Grinding Indian Corn._

Indian corn cannot be ground too fine for distilling.

ART. IV.

_Malt_

Cannot be ground too coarse, provided it is done even--there ought to be
no fine nor coarse grains in malt, but ground perfectly alike, and of
the same grade. If ground too fine, it will be apt to be scalded too
much in mashing. Malt does not require half the scalding necessary in
rye. Let the distiller try the experiment of coarse and then of fine
ground malt and judge for himself.

ART. V.

_How to choose Malt._

Malt is chosen by its sweet smell, mellow taste, full flower, round body
and thin skin. There are two kinds used, the pale and the brown--the
pale is the best.

ART. VI.

_How to build a Malt kiln in every Distillery._

When setting up your stills, leave a space of about nine inches for a
small furnace between the large ones, extend it to your chimney and
carry up a funnel, there-from to the loft, then stop it--here build the
kiln on the loft, about 4 or 5 feet square, the walls to be composed of
single brick, 3 feet high--lay the bottom with brick, cover it with a
plaster of mortar, to prevent the floor from taking fire. Turn the
funnel of the chimney into, and extend it to the centre of the kiln,
cover the top, leaving vent holes at the sides for the heat to escape
thro'--Place on the top of the kiln, sheet iron or tin punched full of
small holes, too small to admit the passage of malt; lay the malt on the
top of the tin, when ready for drying. Put coals from under the still
furnace into the small furnace leading to the kiln, which will heat the
kiln and dry the malt above, by adding to or diminishing the quantity of
coals, the heat may be increased or decreased, as may be found
necessary. Malt for distilling ought to be dried without smoke.

ART. VII.

_Hops._

Give a preference to hops of a bright green colour, sweet smell, and
have a gummy or clammy effect when rubbed between the hands or fingers.

SECTION V.

ARTICLE I.

_How to order and fill the Singling still when distilling Rye._

Scrape, clean, and grease the singling still, fill her up with beer, and
keep a good fire under her, till she be warm enough to head, stirring
her constantly with a broom, to prevent the grain from sticking to the
bottom or sides, and burning, which it