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V4
THE
COMPLETE
TR
VC
IICAL
DISTILLER.
gtrojed,
and
that
which
is
left
becomes
soluble
in
water,
from
insoluble,
which
it
was
before
the
germination
haj
taken
place.
Bj
these
means
the
fecula
is
set
at
liberty,
and
the
gluten,
having
become
soluble,
possesses
proper-
ties
much
more
energetic
than
when
in
its
natural
state.
The
object
of
malting
is,
then,
to
convert
into
sugar a
small
quantity
of
the
fecula
of
the
corn,
and
to
predis-
pose,
at
the
same
time,
the
rest
to
a
saccharification
more
complete
and
prompt,
by
giving
to
the
gluten
the
pro-
perty
of
being
dissolved.
All
seasons
of
the
year
are
not
equally
favourable
to
malting;
the
brewer,
whose
attention
is
particularly
directed
to
the
malting
of
his
corn
for
the
preparation
of
beer,
prefers
the
month
of
March
to
any
other.
The
grain
malted
during
that
month
is
always
of
a
better
quality.
Malted
corn
would
not
keep
in
the
state
of
hu-
midity
in
which
it
is
found
on
the
malt-floor,
nor
could
it
be
reduced
into
meal
for
the
purpose
of
being
mashed
it
is,
then,
necessary
to
dry
it,
which
operation
is
exe-
cuted
as
follows
:
The
corn,
having
sufficiently
germinated,
is
taken
to
the
malt-kiln,
where
it
is
spread
in
layers
of
8
to
10
inches'
thickness;
then
fire
is
made
under
it
with
com-
bustibles
making
no
smoke,
if
it
can
be
avoided,
because,
without
this
precaution,
the
malt
might
contract
a
smoky
smell
and
taste,
which would
be
transmitted
to
the
spirit.
In
the
brewing
of
beer
various
sorts
of
malt
are
made
use
if,
which
only
differ
one
from
another
by
the
temperature
they
have
been
submitted
to
on
the
kiln
:
but
it
is
recom-
•Bf^nded
to
dry
corn
destined
for
distillation
at
a
tempera-