1868 The complete Practical Distiller

THE COMrLETE PRACTICAL DISTILLER.

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and the necessary agitation having been given to the mass, from 500 to 600 litres of boiling water are gra- dually let into the tub; and before the whole of this hot water is in the latter, the mixture has already become thick, and has been converted into what is called paste. This paste has at first a milky appearance, but when the GOO litres of water are thoroughly mixed with it, the heat produced by them soon causes it to be remarkably clear and transparent. At this period the fecula is ready for being mashed, which is done by adding to it from 20 to 25 kilogrammes of malted barley or Indian corn, sepa- rately steeped. In this instance the action of the malt is as conspicu- ous as in the mashing of rice ; and in ten minutes, time requisite to mix the malt with the paste, the latter is com- pletely fluidified. It is then left to subside for three or four hours, as in the mashing of corn, and after this time the liquor has acquired a very sweet taste. It is now sufficient to dilute it with water, so as to have 11 hecto- litres of matter ready for fermentation. The advantage of this mode of working over that generally followed in this country is easily perceived. The liquid, after having fermented, is found to be very fluid, and the sediment, which is composed of the husks of the corn and of a little portion of leaven, is very small. It may not be useless to remark, that in this case the malted barley should be ground into fine flour, and not merely broken, because its action on the fecula is thus more energetic, more perfect, and more rapid. The wash obtained by these means, and made with the given pro- portions of water and matter, marks about five areometri-