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

160

DISTILLATION.

tenth or one-eighth of malt be used with nine– tenths or seven-eighths of barley, some husks of oats are added to render the mash-mixture more drainable. "\Vhen 40 b~shels of barley and 20 of malt form one mashing, from 600 to 700 gallons of water, heated to 150° Fahr., are mixed with these 60 bushels in the mash-tun, and carefully incorporated, by much manual labor with wooden oars, or in great concerns by the me– chanical apparatus used in the breweries. This agitation inust be continued for two or three hours, with the addition, from time to time, of about 400 additional gallons of water, at a tem– perature of 190°, to counteract the cooling of the materials. But since the discovery of the diastase, as the best heat for saccharifying starch is shown to be not higher than 1G0° Fahr., it would be far better to mash in a tun, partially, at least, stean1 incased, whereby we could pre– serve the temperature at the appropriate degree for generating the greatest quantity of sugar.