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64
THE
COMPLETE
PRACTICAL
DISTILLER.
ties
are
by
no
means
a
matter
of
indiflference
;
such
as
their
perfect
conservation,
because
those
that
are
heated
render
much
less
spirit,
their
fermentation
not
being
so
good.
As
to
the
defects
inherent
to
corn
which
agricultural
chances
have
occasioned
to
germinate
before
the
harvest,
these
are
recognised
by
the
appearance
and
weight
of the
corn
;
it
weighs
much
less
than
that
which
has
not
un-
dergone
this
change.
Wheat
is
not
much
used
for
dis-
tillation,
because,
destined
more
particularly
for
human
food,
its
value
is
generally
greater
than
that
of
other
corn,
and
because
its
produce
in
spirit
is
not
proportionate
to
that
value.
Oats,
for
a
like
reason,
are
seldom
used
for
distillation,
and
they
are
useful
as
food
for
horses.
Rye
is
the
most
convenient,
because
its
produce
in
spirit
is
considerable,
and
also
because
it
leaves
a
proper
margin
for
the
distiller.
Besides,
being
little
fit
for
baking,
it
would
find
compa-
ratively
little
use
without
distillation.
There
are
many
methods
for
predisposing
corn
to
fer-
mentation,
but
there
exists
three
operations
common
to
all
;
these three
operations
are
practised
in
all
distilleries.
The
first
is
that of
grinding;
the
second
is
that
known
under
the
name
of
steeping
;
and
the
third
that
of
mash-
ing.
They
are
of
such
importance
in
the
distiller's
art,
that
it
will
not
be
considered
out
of
place
to
describe
them
separately,
and
to
indicate
at
the
same
time
their
object
and
utility.
Every
species
of
corn destined
for
distillation
should
not
be
ground
into
fine
flour,
but
only
broken.
This
is
a
practice
of
which
experience
has
proved
the
utility
;
not
that
a
greater
division
of
the
vegetable
would
be
an
ob-