11 / 96
we
see
cars
of
clioice
rye
on
the
siding
being
emptied
by
convey-
ing
machinery,
wliich
carries
tiie
grain
into
the
cleaner.
It
is
tlien
weiglied
and
elevated,
and
from
the
elevators
it
is
conveyed
to
the
mills,
where
it
is
ground and
sent
to
the
meal
hoppers.
The
malt
is
treated
in
the
same
way
in
separate
malt
mills.
The
hopper
scale
is
weighed
by
the
Government
inspector,
and
the
proper
amount
f)f
rye
dropped
into
the
mash
tub,
where
it
is
continually
stirred
while
cooking,
and
after
it
has
been
cooked
to
the
proper
temperature
it
is
cooled
off,
and
the
malt
put
in
and
cooked
at
a
certain
temperature
until
the
cooking
process
is
complete.
Meantime
the
yeast
has
been
put
into
the
fermenting
tub.
The
cooked
grain
is
then
run
through
coolers
and
cooled
to
the
proper
temperature
and
put
in
the
fermenting
tubs,
where
it
remains
not
exceeding
seventy-two
hours.
Mean-
time
the
distiller
is
busy
taking
the
temperatures
and
making
his
tests,
and
when
the
saccharine
matter
is
all
out,
the
fer-
mented
liquor
or
beer
is
then
run
into
a
beer
well,
from
whence
it
is
passed
into
a
three-chamber
still,
then
through
a
doubter
and
run
into
a
tank,
from
whence
it
is
redistilled,
sent
to
the
cistern
through
closed
pipes
under
lock
and
seal,
and
then
barreled
in
the
presence
of
the
United
States
ganger,
from whence
it
is
de-
livered
into
the
custody
of the
United
States
storekeeper
as
it
is
passed
into
the
\\;irehouses
for
storage
and
aging.
The
whole
process
is
interesting,
and
one
could
stand
by
the
hour
looking
at
the
various
jihases
of
the
fermentation.
You
ask
me
wiiy
rye
is
preferred
to
other
grains.
Even
makers
of
Bourbon
whiskies
boast
of
the
quantity
of
small
grains they
use,
as that
indicates a
better
(|uality
and
sweetness,
and
rye
makes
one
of
the
sweetest
whiskies
it
is
possbile
to
distill.
You
have
noticed
that
there
is
absolutely'
no
opportunity
for
adulteration;
that
the
entire
process
is
under
the
argus
eyes
of
the
Government
insjiectors,
and
probably
there
is
no
line
of
industry
that
has
less
opportunity
for
mixing
or
adulterating
than
the
distillation
of
whisky,
as
you
have
seen
for
yourself.
You
seem
surprised
at
the
splendid
buiklings,
the
large
massive
warehouses
heated
by
steam,
so that
there
is
a
per-
petual
summer,
and
the
goods
are maturerl
much
more
rapidly
than
in
the
olden
times.
And
you
also
ask
to
see
the
bottling
house,
where
bottled-in-bond
goods
are
completed.
You
find
it
a
very
busy
place,
the
Government
inspectors
on
the
look-out
and
the
machinery
busy,
and
the
hands
all
intent
on
their
work,
and
you
find
the.se
cases
being shipped
in
lots
to
all
jiarts
of
the
country.
One
of
my
friends
in
one
of
the
.so-called
prohibition
States
sent
me
the
following
lines:
"Drink and
the
world
drinks
with
you
;
Swear
olf.
and
vou
drink
alone."