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160
DISTILLATION.
tenth or one-eighth of malt be used with nine–
tenths or seven-eighths of barley, some husks
of oats are added to render the mash-mixture
more drainable.
"\Vhen 40
b~shels
of barley and 20 of malt
form one mashing, from
600
to
700
gallons of
water, heated to
150°
Fahr., are mixed with
these
60
bushels in the mash-tun, and carefully
incorporated, by much manual labor with
wooden oars, or in great concerns by the me–
chanical apparatus used in the breweries. This
agitation inust be continued for two or three
hours, with the addition, from time to time, of
about 400 additional gallons of water, at a tem–
perature of
190°,
to counteract the cooling of
the materials. But since the discovery of the
diastase,
as the best heat for saccharifying starch
is shown to be not higher than
1G0°
Fahr., it
would be far better to mash in a tun, partially,
at least, stean1 incased, whereby we could pre–
serve the temperature at the appropriate degree
for generating the greatest quantity of sugar.