65 / 230
PROCESS
OF
MALTING.
65
stacle
to
fermentation,
when
the
following
preparations
are
made
use
of,
but
these
preparations
would
then
be
of
a
more
difficult
workmanship,
and
the
expenses
of
grind-
ing
would
be
much
heavier.
These
inconveniences
may
be
avoided
by
only
reducing
corn
into
coarse
flour.
This
result
is
obtained
by
having
the
mill-stones
at
a
proper
distance
one
from
the
other.
It
is
customary
in
distil-
leries
to
use
the
corn
as
needed.
This,
in
faet,
keeps
bet-
ter
in
its
natural
state
;
it
is
less
liable to
be
heated
;
and
by
these
means
requires
less
precaution
to
be
taken
for
its
preservation.
Distillers
are
advised
to
follow
this
method,
if
they
wish
not
to
be
exposed
to
great
decrease
in
spirits
:
corn
heated,
either
in
nature
or
when
reduced
to
flour,
loses
its
fermentable
properties.
For
the
most
perfect
intelligence
of
this
operation,
let
it
be
supposed
that
the
quantity
of
matter
to
be
fermented
is
equal
to
200
pounds.
The
corn,
being
selected
and
ground
into
coarse
flour,
is
deposited
in
a
tub
capable
of
holding
two-
thirds
more
than
this
amount,
and
filled
so
as
to
keep
a
vacuum
necessary
for
the
scum
produced
by
the
fermenta-
tion.
Then
proceed
to
steeping.
It
is
efi^ected
by
pouring
on
the
flour
200
pounds
of
water,
at
120°
or
130°,
accord-
ing
to
the
season
of
the
year
;
the
water
should
be
hot-
ter
in
winter
than
in
summer.
The
best
mode
of
working
is
to
pour
on
the
flour
a
mixture
of
hot
and
cold
water,
such
as
to
form,
after
ten
minutes'
brewing,
a
mixture
at
95°
or
100°,
which
will
be
easily
obtained
in
all
seasons;
to
effect
this
the
use
of a
thermometer
should
not
be
neg-
lected,
as
it
is
an
infallible
guide
to
conduct
this
opera-
tion
regularly.
6*