To Distill One Half Rye And One Half Corn

This method of distilling equal quantities of rye and corn, is more in

practice, and is much better than to distill unequal proportions, for

reason you can scald your corn and rye to a certainty, and the produce

is equal if not more, and better whiskey, than all rye. The indian corn

is cheaper, and the seed is better than if all rye. I would recommend

this, as the smallest quantity of corn to be mixed with rye for

dist llation, as being most productive, and profitable. The following

receipt I have found to answer all waters--yet there may be places where

the distiller cannot follow this receipt exactly, owing to hard or soft

water, (as it is generally termed) or hard flint or soft floury corn,

that will either scald too much or too little--but this the attentive

distiller will soon determine by experience.



Have your hogshead perfectly sweet, put into each, three gallons of cold

and three of boiling water, or more or less of each, as you find will

answer best--then stir in your corn--fill up your boiler, bring it

briskly to a boil--then put to each hogshead twelve gallons boiling

water, giving each hogshead one hundred stirs, with your mashing stick,

then cover close, fill up your boiler and keep a good fire under her, to

produce a speedy boil; before you add the last water, put into each

hogshead one pint of salt, and a shovel full of hot coals and ashes from

under your still, stir the salt and coals well, to mix it with your

corn, the coal will remove any bad smell which may be in the

hogshead--Should you find on trial, that rye don't scald enough, by

putting it in after your last water, you may in that case put in your

rye before the last water--but this should be ascertained from several

experiments. I have found it to answer best to put in the rye after all

the water is in the hogshead, especially if you always bring the still

briskly to a boil--then on your corn put twelve or sixteen gallons

boiling water, (for the last water,) then if you have not already mashed

in your rye, put it in with one gallon good malt to each hogshead,

carefully stirring it immediately very briskly, for fear of the water

loosing its heat, and until the lumps are all broken, which you will

discover by looking at your mashing stick; lumps generally stick to it.

When done stirring, cover the hogshead close for half an hour, then

stir it to ascertain whether your grain be sufficiently scalded, and

when nearly scalded enough, uncover and stir steady until you have it

cool enough to stop scalding; when you see it is scalded enough, and by

stirring that the scalding is stopped, uncover your hogsheads, and stir

them effectually, every fifteen minutes, until they are fit to cool

off--remembering that sweet good yeast, clean sweet hogsheads, with this

mode of mashing carefully, will produce you a good turn out of your

grain. The quantity of corn and rye is generally two stroked half

bushels of each, and one gallon malt.