To Make Rye Malt For Stilling

Steep it twenty four hours in warm weather, in cold, forty eight, so in

proportion as the weather is hot or cold; drain off the water, lay it in

your malt cellar, about fifteen inches thick, for twelve hours; then

spread it out half that thickness, sprinkling water on it at the same

time; after that, it is to be turned three times a day with care,

sprinkling water on as before. The thickness of the bed in this stage,

must depend on the weather; work it in this way till the sprout is half

as long as the grain, then throw it on your withering floor, wither it

there for forty eight hours; then put it on your kiln to dry.