120 / 230
120
THE
COMrLETE
PRACTICAL
DISTILLER.
and
the
necessary
agitation
having
been
given
to
the
mass,
from
500
to
600
litres
of
boiling
water
are
gra-
dually
let
into
the
tub;
and
before
the
whole
of
this
hot
water
is
in
the
latter,
the
mixture
has
already
become
thick,
and
has
been
converted
into
what
is
called
paste.
This
paste
has
at
first
a
milky
appearance,
but
when
the
GOO
litres
of
water
are
thoroughly
mixed
with
it,
the
heat
produced
by
them
soon
causes
it
to
be
remarkably
clear
and
transparent.
At
this
period
the
fecula
is
ready
for
being
mashed,
which
is
done
by
adding
to
it
from
20
to
25
kilogrammes
of
malted
barley
or
Indian
corn,
sepa-
rately
steeped.
In
this
instance
the
action
of
the
malt
is
as
conspicu-
ous
as
in
the
mashing
of
rice
;
and
in
ten
minutes,
time
requisite
to
mix
the
malt
with
the
paste,
the
latter
is
com-
pletely
fluidified.
It
is
then
left
to
subside
for
three
or
four
hours,
as
in
the
mashing
of
corn,
and
after
this
time
the
liquor
has
acquired
a
very
sweet
taste.
It
is
now
sufficient
to
dilute
it
with
water,
so as
to
have
11
hecto-
litres
of
matter
ready
for
fermentation.
The
advantage
of
this
mode
of
working
over
that
generally
followed
in
this
country
is
easily
perceived.
The
liquid,
after
having
fermented,
is
found
to
be
very
fluid,
and
the
sediment,
which
is
composed
of
the
husks
of
the
corn
and
of
a
little
portion
of
leaven,
is
very
small.
It
may
not
be
useless
to
remark,
that
in
this
case
the
malted
barley
should
be
ground
into
fine
flour,
and
not
merely
broken,
because
its
action
on
the
fecula
is
thus
more
energetic,
more
perfect,
and
more
rapid.
The
wash
obtained
by
these
means,
and
made
with
the
given
pro-
portions
of
water
and
matter,
marks
about
five
areometri-