1868 The complete Practical Distiller

THE COMrLETE PRACTICAL DISTILLER.

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used, but in an economical point of view rye produces the most favourable results. It might be used in the raw state, and might undergo the vinous fermentation, after having been suitably prepared and mashed ; but ex- perience has proved the necessity of adjoining to it a cer- tain portion of malted barley. To this effect a quantity of barley is malted, and then mixed to raw rye in the proportion of 20 parts of malted barley to 80 of rye ; this mixture is submitted to the operation of grinding and mashing. By this method rye produces more than by any other preparation. Its produce is greater thus than when used alone, even when malted. Malted barley has the property of ren- dering rye more fermentable, and it is only in co-operat- ing, by its materials, to the conversion of the fecula of the rye into sugar, during the mashing and even during the fermentation, that it produces this effect. Distillers observe particularly the effect of malted barley on rye in the act of distillation. On consulting them on its mode of acting, they all agree in attributing to it the property of giving lightness to their lob, or paste. In fact, they have ascertained that, in working with raw corn alone, the fermentation is not so good; and when submitted to distillation, the heavy matter which is found in suspense in the liquid has a very great propensity to precipitate itself to the bottom of the still, and strongly to adhere to it. The least inconvenience attached to this accident is that of communicating a bad taste to the spi- ; and it has happened that the bursting of the appa- ratus has been occasioned by it; so that it is necessary rit