1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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In this state, when there are no lumps that have es- caped the penetration of the water, and when the mixture has been agitated for ten minutes, the tub is left to sub- side for half an hour; one-quarter of an hour is even name indicates, to steep and soften the grain, by making it absorb water; and the temperature of 120° or 130° contributes to ren- der water more penetrating — consequently, it has been recognised the most proper for steeping. If the tem- perature was lower, its eflfect would be much slower, and after a quarter or half an hour's rest the corn might hap- pen not to be sufficiently steeped. If it was higher, on the contrary, the corn would be apt to be baked, and the operation might fail ; such would be the eflfect of a tem- perature of 180°. At this heat the fecula enveloped with gluten is baked to the surface of each fragment of corn, and forms a solid envelope, which presents an obstable to the easy penetra- tion of the water into the interior parts of each of the fragments; and this penetration should indispensably take place before the commencement of the following operation : a real harm results from not proceeding in such a way as to eflfect it. It is likewise essential, in the beginning of this operation, not to pour at once into the tub all the water necessary, and the operation will always be well conducted when the water arrives gradually, dur- ing which time the flour should be well stirred. These rules, which have just been established for steeping, are general, and admit of no exceptions, whatever be the na- ture and state of the grain made use of. sufficient. The object of this operation is, as its