Indian corn cannot be ground too fine for distilling.
ART. IV.
Malt
Cannot be ground too coarse, provided it is done even—there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, it will be apt to be scalded too much in mashing. Malt does not require half the scalding necessary in rye. Let the distiller try the experiment of coarse and then of fine ground malt and judge for himself.
ART. V.
How to choose Malt.
Malt is chosen by its sweet smell, mellow taste, full flower, round body and thin skin. There are two kinds used, the pale and the brown—the pale is the best.