by the following mode of making

_Hogsheads perfectly sweet._

Scald them twice, as above directed, then light a brimstone match, flick
it on the ground, turn your hogshead down over it, let it stand until
the match quits burning, this operation is necessary once a week--a
method I have found effectual.

ART. III.

_To sweeten Hogsheads by burning._

When you have scalded your hogsheads well, put into each, a large
handful of oat or rye straw, set it on fire, and stir it till it is in
a blaze, then turn the mouth of the hogshead down; the smoke will purify
and sweeten the cask. This process should be repeated every other day,
especially during summer--it will afford you good working casks,
provided your yeast be good, and your hogsheads are well mashed.

There ought always to be in a distillery more vessels than are necessary
for immediate use, that they may alternately be exposed to the frost and
air one night at least before brought into service, always bearing in
mind that the utmost attention to cleanliness is necessary, in order to
afford such yield from the grain, or fruit, as may be requisite to
compensate for the expense and labor of extracting spirits--and
moreover, that the exercise of the finest genius possessed by man is
scarcely capable of taking from small grain, all the spirit it
contains:.... good materials will not suffice ... the most marked
attention is indispensably necessary to yeast; a mind capable of judging
of fermentation in all its stages ... a close adherence to the manner of
using the ingredients ... preparing them, and the use of sweet vessels,
with great industry and a knowledge to apply it at the proper moment,
are all necessary to enable the accomplishment of the desired end.

Note ... In scalding your hogshead I would recommend the use of a shovel
full of ashes, which will scald more sharply.

SECTION III.

ARTICLE I.

_To Mash Rye in the common mode._

Take four gallons cold water to each hogshead, add one gallon malt, stir
it well with your mashing stick, until the malt is thoroughly wet--when
your still boils, put in about sixteen gallons boiling water, then put
in one and an half bushels of chopped rye, stirring it effectually,
until there is no lumps in it, then cover it close until the still
boils, then put in each hogshead, three buckets or twelve gallons
boiling water, stirring it well at the same time--cover it close--stir
it at intervals until you perce