mash
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mash1 verb To flatten, quash, crush (as a finger); to press down or in. [DARE labels this usage “widespread, but chiefly South, Midland; also West]
1939 Hall Coll (Smokemont NC) Old Man Tom went back [to his pen trap], had about a two-year-old bear, and he said he had him mashed down flat so he couldn’t get up on his feet to raise the lid up. 1946 Matthias Speech Pine Mt 190 = to push down: “Mash down on that handle.” 1963 Watkins and Watkins Yesterday in Hills 48 It’s a wonder why no child ever got mashed to death sleeping under eight or ten quilts. 1977 Shackelford et al Our Appalachia 300 I believe I would rather a rock mash me up and kill me instantly than to cut air off of me and make me smother. 2007 McMillon Notes Ever time I go to close the door, I mash my finger.
mash2 noun In making whiskey, a mixture of malt, water, and grain allowed to ferment prior to distillation, the next stage in the production of whiskey.
1914 Arthur Western NC 273 When a sufficient quantity has been produced, the mash is removed from the still, and it is washed out, after which the “singlings” are poured into the still and evaporated, passing through the worm a second time, thus becoming “doublings,” or high proof whiskey. 1949 Maurer Argot Moonshiner 10 = the fermenting mixture in the vats, previous to distillation. 1956 Hall Coll (Mt Sterling NC) This is Taylor Sutton giving my version of how that the old-timers made whiskey. They didn’t have any sugar, and they used grain and grain only. They would use rye, wheat, and corn, and they made up a mash and cooked it, put it in barrels, barrels that they had homemade, and they’d let it ferment. After it fermented, they put it into a still, which was made of copper, and the still was set on a furnace, and they put the cap on the still and they got their mash in it, and then you started boiling this, cooking it, and running from the still over to the cooling vat. 1977 Shields Cades Cove 79f It was sort of a custom to have a party after a “run off” of moonshine whiskey. Sometimes called backins parties, these featured a quantity of the mash “backins” or spent beer, heated with spices and served along with food ... The alcoholic content of the drink is not high, but enough of it can elevate the drinkers' spirits. c1999 Sutton Me and Likker 104 = may be made out of corn, barley, rye that is sprouted, dried, and ground which breaks down the carbohydrates in the grain and turns them in to sugar. Modern day moonshiners don’t go to the extra work and expense. They throw the damn yeast to it.