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 distillation, 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[Pg 50] 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, co[Pg 51]ver 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.
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