1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

DISTILLATION. 159 the oats diffused through the wheat flour and rye meal keep it open, or porous, when mashed, and thus favor the abstraction of the wort; while the gluten of the wheat tends to convert the starch of the barley and oats into sugar. vVhen the whole of the grain, however, is malted, a much inore limpid wort is obtained than from a mixture of malt with raw grain; hence the pure malt is preferable for the ·ale and porter brewer, while the mixture affords a .. larger product, at the saine cost of materials~ to the distiller. vVhen barley is the only grain employed, from one-third to one-sixth of malt is usually mixed with it; but when wheat and rye are also taken, the addition of from one– eighth to one-sixteenth of barley inalt is suffi– cient. Oats are peculiarly proper to be mixed with wheat, to keep the meal open in the mashing. 1. MASHING.-Barley and raw grain are ground to meal by millstones, but malt is merely crushed between rollers. If only one-