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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Make The Best Yeast For Daily Use
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Sweeten Hogsheads By Scalding
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Know When Yeast Is Good Or Bad
- On Colouring Liquors
- Directions For Making Cider British Mode
- To Recover Sour Ale

Mash As Follows

Have sweet hogsheads, good yeast and clean water in your boiler; when
the water is sharp, warm, or half boiling, put into every hogshead you
mean to mash at the same time, six, eight or as many gallons of the half
boiling water, as will completely wet one bushel corn meal--add then
one bushel chopped corn, stir it with your mashing stick till your corn
is all wet; it is better to put in a less quantity of water first, and
so add as you may find necessary, until completely wet (be careful in
all mashings, that your mashing stick be clean), this is called soaking
the corn. Then fill up your boiler, bring her quickly to a boil, when
effectually boiling, put into every hogshead, twelve gallons boiling
water, stirring it well after putting in each bucket, until the lumps
are quite broken--cover the hogsheads close, after a complete
stirring--fill up your boiler, bring her quickly to boil for the last
mashing--stir the corn in the hogshead every fifteen minutes, till your
last water is boiling--put into each hogshead one pint salt, and a
shovel full of red hot coals, stirring it well--then put in each
hogshead sixteen gallons of boiling water, stir it well--cover it close
for twenty-five minutes--then put into each hogshead one half bushel rye
meal, and one gallon good chopped malt, stirring it until the lumps are
all broken, then cover it close, stir it every half hour, until you
perceive it sufficiently scalded--then uncover it and stir it as often
as your other business will permit, until ready to cool off.

In this and every other mashing you must use sweet vessels only and good
yeast, or your labor will be in vain; and in all kinds of mashing you
cannot stir too much.

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