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we
see
cars
of
choice
rye
on
the
siding
being
emptied
by
convey-
ing
niachinery,
which
carries
the
grain
into
the
cleaner.
It
is
then
weighed
and
elevated,
and
from
the
elevators
it
is
conveyed
to
the
mills,
where
it
is
gronnd
and
sent
to
the
meal
hoppers.
The
malt
is
treated
in
the
saine
way
in
separate
malt
mills.
The
hopper
scale
is
weighed by
the
Government
inspector,
and
the
proper
amount
of
rye
malt
dropped
into
the
mash
tub,
where
it
is
continnally
stirred
while
cooking,
and
after
it
lias
been
cooked
to
the
proper
température
it
is
cooled
ofi°,
and
the
malt
pnt
in
and
cooked
at a
certain
température
imtil
the
cooking
process
is
complète.
Meantime
the
yeast
has
been
put
into
the
fermenting
tnb.
The
cooked
grain
is
then
run
through
coolers
and
cooled
to
the
proper
température
and
put
in
the
fermenting
tubs,
where
it
remains
not
exceeding
seventy-two
hours.
Mean-
time
the
distiller
is
busy
taking
the
températures
and
making
his
tests,
and
when
the
saccharine
matter
is
ail
out,
the
ferment-
ed
liquor or
beer
is
then
run
into
a
beer
well,
from
whence
it
is
passed
into
a
three-chamber
still,
then
through
a
doubler
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
présence
of
the
United
States
gauger,
from
whence
it
is
de-
livered
into
the
custody
of
the
United
States
storekeeper
as
it
is
passed
into
the
warehouses
for
storage
and
aging.
The
whole
process
is
interesting,
and
one
could
stand
by
the
hour
looking
at
the
various
phases
of
the
fermentation.
You
ask
me
why
rye
is
preferred
to
other
grains.
Even
makers
of
Bourbon
Avhiskies
boast
of
the
quantity
of
small
grains
they
use,
as
that
indicates
a
better
quality
and
sweetness,
and
rye
makes
one
of
the
sweetest
whiskies
it is
possible
to
distill.
You
have
noticed
that
there
is
absolutely
no
opportunity
for
adultération
;
that
the
entire
process
is
under
the
argus
eyes
of
the
Government
inspectors,
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
buildings,
the
large
massive
warehouses
heated
by
steam,
so
that
there
is
a
per-
pétuai
summer,
and
the
goods
are
matured
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
ail
intent
on
their
work,
and
you
find
thèse
cases
being
shipped
in
lots
to
ail
parts
of
the
country.
One
of
my
frien^
in
one
of
the
so-called
prohibition
States
sent
me
the
following
lines
:
"Drink
and
the
world
drinks
with
you
;
Swear
ofi°,
and
you
drink
alone."