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DISTILLATION.
ally about 70° Fahr. \Vhen 1nuch farinaceous
deposit is present, the heat may be only 65°;
because, in this case, a slow fermentation seems
to favor the conversion of that starcli into
sugar. In s01ne German distilleries a little
chalk is mixed with the worts to check acidity.
3. THE FERl\IENTATION.-The yeast added to
the worts as a ferment ought to be the best top
barm of the porter breweries. About one gal–
lon of it is requisite for every two bushels of
meal and wort worked up in the mashing pro–
cess; and of this quantity only a certain pro–
portion is introduced at the beginning, the
remainder being added by
degree~
on the sec–
ond and third days. Should the fermentation
flag, a little more may be added on the fourth
or fifth day, and the contents of the tun n1ay
be roused by an agitator. About eight or nine
gallons may be introduced four days in succes–
sion to the quantity of worts extracted frorn 60
bushels of the farinaceous inaterials; or the
third day's dose may be intermitted, and joined