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. Distillers in general sustain a loss from

having their rye chopped so coarse as I have observed it done in common.

Chopping or Grinding Indian Corn.

Indian corn cannot be ground too fine for distilling.