63 / 230
PROCESS
OF
MALTING.
63
This
regulator
midit
be
enclosed,
so
as
to
prevent
ac-
cidents.
Between
this
and
the
worm
is
the
stopcock
G,
which,
in
the
beginning
of
the
operation,
communicates
with
the
external
air
in
the
same
manner
as
the
cock
of
an
air-pump
;
but
after
the
fire
has
been
forcibly
driven,
the
vapours
may
be
seen
issuing
out
of
i
;
then
turning
this
cock,
the
communication
between
the
worm
and
the
ex-
ternal
air
is
closed,
and
the
other
between
the
same
worm
and
the
regulator
must
be
opened,
and
the
actions
of
both
will
commence.
The
ball
H
prevents
the
liquor
driven
by
the
external
air
from
rising
in
E
r
E
and
in
the
alem-
bic.
It
is
scarcely
necessary
to
add,
that
the
head,
what-
ever
its
form
may
be,
should
be
well
luted,
in
order
to
prevent
the
entrance
of
the
external
air.
OF
THE
PROCESS
OF
MALTING,
&c.
For
a
long
time,
corn
has
supplied
the
trade
with
a
kind
of
spirits,
commonly
called
^^
spirits
of
corn.''
Among
the various
kinds
of
corn
used
for
the
purpose
of
distillation,
rye
ranks
the
highest.
Oats,
Indian
corn,
and
wheat
are
also
used
with
success
;
barley
is
almost
always
mixed,
in
a
proportion
which
varies,
with
those
vegetables.
The
best,
and
we
may
say
the
only,
way
of
ascertain-
ing
the
venal
worth
of
corn
is
that
of
its
specific
gravity
so
that,
all
things
being
equal,
that
which
under
an
equal
measure
weighs
the
most
must
be
preferred
for
distilla-
tion,
as
well
as
for
every
other
use
;
and
the
price
varies,
particularly,
according
to
this
quality.
Its
other
quali*