1868 The complete Practical Distiller

ENGLISH METHOD OF iMALTING.

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require three or four days, instead of thirty hours, and, by these means, cause the spent-wash to be very sour. In this mode, in which the liquid submitted to distillation must necessarily be very heavy, no use can be made of improved apparatuses described elsewhere in this work. In working with this apparatus, care should be taken to stir the first charge submitted to the still until it acquires a temperature approaching that of ebullition, because, with- out this precaution, the matter might stick and burn at the bottom of the still ; this danger disappears when the mass is boiling, and, as in a continuous w^ork the condenser causes the wash to arrive at all times boiling into the still, it will easily be conceived that it is sufficient to agi- tate the first charge. It would, however, be very advan- tageous, in this mode of working, to obtain from the grain all the fermentable matter which it contains, and to obtain it in dissolution in water, so as to render the liquid to be submitted to distillation free from husk or any other solid matter. By these means the trouble of agitating the first charge would be avoided ; there would be no dan- ger of having the wash burned, or of having bad products and the various improved apparatuses might be success- fully used. No doubt the effects might be obtained by adopting the following method.

ENGLISH METHOD.

It may be stated that this method consists in treating the corn in a double-bottomed tub, and to make the ex- tracts precisely in the same way as the brewers. The grain, composed of malt and rye, being mixed and ground