1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

VINEGAR.

185

"With this view, two cisterns should be

placed above, so that one of them may always

contain liquor sufficiently hot, and thus the pro–

cess will suffer no interruption.

" vVhen malt wash is used for this quick pro–

cess, the resulting vinegar inust be clarified in

a tun with beech chips, as above described. In

two or three days the impurities will be depo–

sited, a,nd the fine vinegar mrtiy be racked off.

The following prescription for preparing what

he calls 1nalt wine, is given by Dr. l{astner :–

'Eighty pounds of pale barley-malt., and 41)

pounds of pale wheat-malt, are to be crushed

together. These 120 pounds are to be infused

with 150 quarts of water, at the temperature

of 122° Fahr., afterwards with 300 quarts of boil–

ing water, and the whole body is to be mashed

thoroughly, till all the lumps disappear. It is

then to be left at rest in a large covered tub, for

two or three hours, to allow the grains to settle

down, from ·which the wort is to be drawn off.

vVhen it has fallen to the temperature of 64

16*