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POTATOES
—
PROCESS
OF
MASHING.
121
cal
degrees
;
1
litre
of
good
yeast
is
sufficient
to
bring
it
to
fermentation.
PROCESS
SPOKEN
OF
IN
THE
SECOND
MODIFICATION.
The
special
object of
this
second
modification
is
to
avoid
the
labour
occasioned
by
isolation
of
the
fecula
from
the
pulp.
The
following
is
the
way
of
practising
it
with
advantage
and
economy
:
—
A
double-bottomed
tub,
of
about
8
hectolitres,
is
made
use
of.
From
10
to
12
kilogrammes
of
chaff
are
spread
on
the
first
bottom,
and
the
pulp,
as
it
is
produced
from
the
raw
potatoes,
placed
upon
it
;
say,
that
obtained
from
400
kilogrammes
or
5
J hectolitres
of
potatoes.
There
it
is
drained
for
half
an
hour
;
and
thus
a
portion
of
wa-
ter,
naturally
connected
with
its
composition,
is
extracted
without
trouble.
The
latter
is
drawn
off
by
means
of
the
cock
communicating
with
the
space
between
the
two
bot-
toms.
The
mixture
is
then
stirred,
while
from
400
to
500
kilogrammes
of
boiling
water
are
gradually
let
in
the
whole
mass
is
now
thickened
:
this
change
is
caused
by
the
conversion
of the
fecula
into
paste.
This
mixture
is
then
mashed
with
25
kilogrammes
of
malt,
previously
steeped,
and
the
liquid
is
left
to
subside
for
three
or
four
hours.
It
is
then
drained
and
let
into
the
fermen
ting-back,
which
contains
11
hectolitres.
What
is
left
is
well
drained
for
a
quarter
of
an
hour;
then
2
hectolitres
of
boiling
water
are
again
let in.
This
mix-
ture
is
agitated,
drained,
and
taken
with
the
rest
to
the
fcrmenting-back.
This
lowers
the
temperature
of the
liquid.
To
cool
and
exhaust
the
paste
completely,
the
whole
surface
of
the
sediment on
the
bottom
of
the
tub
i*
II