1868 The complete Practical Distiller

— PROCESS OF MASHING.

121

POTATOES

1 litre of good yeast is sufficient to bring it

cal degrees ;

to fermentation.

PROCESS SPOKEN OF IN THE SECOND MODIFICATION.

The special object of this second modification is to avoid the labour occasioned by isolation of the fecula from the pulp. The following is the way of practising it with advantage and economy : — A double-bottomed tub, of about 8 hectolitres, is made use of. From 10 to 12 kilogrammes of chaff are spread on the first bottom, and the pulp, as it is produced from the raw potatoes, placed upon it ; say, that obtained from 400 kilogrammes or 5 J hectolitres of potatoes. There it is drained for half an hour ; and thus a portion of wa- ter, naturally connected with its composition, is extracted without trouble. The latter is drawn off by means of the cock communicating with the space between the two bot- toms. The mixture is then stirred, while from 400 to 500 kilogrammes of boiling water are gradually let in the whole mass is now thickened : this change is caused by the conversion of the fecula into paste. This mixture is then mashed with 25 kilogrammes of malt, previously steeped, and the liquid is left to subside for three or four hours. It is then drained and let into the fermen ting-back, which contains 11 hectolitres. What is left is well drained for a quarter of an hour; then 2 hectolitres of boiling water are again let in. This mix- ture is agitated, drained, and taken with the rest to the fcrmenting-back. This lowers the temperature of the To cool and exhaust the paste completely, the whole surface of the sediment on the bottom of the tub i* II liquid.