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114
THE
COMPLETE
PRACTICAL
DISTILLER.
MASHING
OF
POTATOES.
The
potatoes,
having
been
reduced
into
paste,
are
mashed
with
malted
barley
or
Indian
corn,
at
a
tempera-
ture of
170°
or
180°.
Suppose
a
quantity
of
potatoes
are
to
be
worked
suflficient
to
produce
12
hectolitres
of
fermentable
matter.
A
tub
containing
at
least
13
hecto-
litres
is
made
use
of;
the
pulp
of
400
kilogrammes
of
potatoes
is
deposited
in
it
in
the
state
of
paste.
About
25
kilogrammes
of
malted
barley
or
Indian
corn,
as
the
case
may
be,
are
added
to
this
paste,
together
with
a
quantity
of
warm
and
cold
water
sufficient
to
establish
in
the
tub
a
temperature
of
from
70°
to
75°
or
80°
Fahr.,
which
is
the
heat
requisite
for
the
steeping
of
grain
;
the
mixture
is
strongly
agitated,
and
left
to
subside
for
one-
quarter
of
an
hour,
or
perhaps
half
an
hour.
Then,
while
the
mass
is
again
stirred,
boiling
water
is
introduced
until
the
thermometer
has
risen
to
172°
or
180°.
The
paste
is
now
left
to
macerate
for
two
or
three
hours
}
then
a
mixture
of
cold
and
warm
water
is
added,
in
such
proportion
as
to
form 12
hectolitres
of
liquid
at
80°.
1
litre,
or
2
wine-pints,
of
good
yeast
is
then
added,
and
the
fermentation
is
established
in
a
few
hours.
It
is
worthy
of
remark
that
in
this
case,
as
also
in
the
mash-
ing
of
corn,
the
saccharifying
action
of
the
barley,
sig-
nalized
in
the
mashing
of
rice,
is
very
little
perceived.
After
the
last
mashing,
there
is
only
a
small
quantity
of
sweet
liquid
swimming
above
the
paste,
so
thaj;
in
this
State
the
fecula
of
the
potatoes
has not
been
entirely
con-