125 / 230
ARRACK,
OR
SPIRITS
OF
RICE.
125
only
to
malt
a
certain
portion
of the
rice
destined
for
distillation,
and
to
mix
it
in
the
proportion
of
one-fourth
or
one-third
of
malted
rice to
three-fourths
or
two-thirds
of
unmalted;
the
fermentation
would
thus
be
equally
complete.
There
is
another
method
of
predisposing
rice
to
fermentation,
which
has
been
found
successful.
It
is
founded
on
the
property
which
malted
barley
possesses
of
saccharifying
the
grain
that
is
mashed
with
it.
Supposing
that
80
kilogrammes
of
rice
are
to
be
worked,
they
are
first
reduced
into
fine
and
well-divided
flour.
This
is
thrown
into
a
tub
of
about
12
hectolitres,
and
there
it
is
diluted
with
80
kilogrammes
of
water,
such
in
temperature
as
to
cause
the
thermometer,
after
the
mixture
has
been
well
agitated
and
brought
to
a
uni-
form
mass,
to
rise
to
77°
or
80°.
This
mixture
is
left
to
subside
for
about
half
an
hour,
while
20
kilogrammes
of
malt,
ground
into
fine
flour,
are
separately
steeped
and
well
diluted
in
an
equal
weight
of
water
at
100°.
The
mixture
of
rice
having
been
left
to
itself
during
the
time
indicated
above,
the
tub
is
uncovered,
and
boiling
water
is
let
into
it
until
the
mass
becomes
thicker
and
has
the
consistence
of
a
dense
lob
;
all
this
while
the
mixture
is
agitated
until
the
thermometer
has
risen
to
180°.
Then
the
mashing
commences
;
it is
efi*ected
by
throwing
into
the
tub
the
portion
of
malt
separately
steeped.
The
mixture
is
then
agitated
in
all
directions
to
render
it
homogeneous,
and
to
establish
a
perfect
contact
between
the
malted
barley
and
the
rice.
When
this
condition
is
evidently
fulfilled,
the
tub
is
covered
up
again,
and
the
wort
is
left
to
subside
for
three
or
four
hours.
At
this
period a
phenomenon
worthy
of
remark
takes
place
:
the