1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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ties are by no means a matter of indiflference ; such as their perfect conservation, because those that are heated render much less spirit, their fermentation not being so good. As to the defects inherent to corn which agricultural chances have occasioned to germinate before the harvest, these are recognised by the appearance and weight of the corn ; it weighs much less than that which has not un- dergone this change. Wheat is not much used for dis- tillation, because, destined more particularly for human food, its value is generally greater than that of other corn, and because its produce in spirit is not proportionate to that value. Oats, for a like reason, are seldom used for distillation, and they are useful as food for horses. Rye is the most convenient, because its produce in spirit is considerable, and also because it leaves a proper margin for the distiller. Besides, being little fit for baking, it would find compa- ratively little use without distillation. There are many methods for predisposing corn to fer- mentation, but there exists three operations common to all ; these three operations are practised in all distilleries. The first is that of grinding; the second is that known under the name of steeping ; and the third that of mash- They are of such importance in the distiller's art, that it will not be considered out of place to describe them separately, and to indicate at the same time their object and utility. Every species of corn destined for distillation should not be ground into fine flour, but only broken. This is a practice of which experience has proved the utility ; not that a greater division of the vegetable would be an ob- ing.