75 / 230
PROCESS
OF
MALTING.
75
ture
as
near
approaching
145°
as
possible
;
it
i&
the
most
favourable
to
the
quality
of
the
malt.
In
fact,
this
temperature,
which
is
also
that
of
mash-
ing,
occasions
in
the
wet
grain
a
new
formation
of
sugar,
in
small
quantity,
it
is
true,
but
this
influence
of
the
kiln
is
not
without
producing
good
effect
on
the
subse-
quent
operations,
and
the
temperature
of
145°
is
attended
with
the
greatest
success.
The
combustibles
most
gene-
rally
used
for
the
purpose
of
drying
malt
are
coke
or
distilled
coals
;
such
as
that
furnished
by
the
establish-
ments
of
hydrogen
gas,
or
even
that
proceeding
from
the
distilleries.
Next
to
that
comes
the
vegetable
coal,
which,
if
it
can be
procured
at
a
reasonable
price,
is
very
suit-
able
for
the
purpose.
After
this
comes
the
ash-tree
coal.
This
species
of
combustible
makes
little
or
no
smoke
when
burning,
and
exhales
sulphurous
vapours,
which
are
not
at
all
obnox-
ious
to
the
quality
of
the
malt.
The
grain
increases
greatly
in
bulk
by
the
operation
of
mashing
;
this
aug-
mentation
may
be
rated
at
about
one-eighth
or
ninth
part,
and
their
specific
gravity
decreases
in
proportion
;
specific,
because
the
real
loss
sustained
in
weight,
during
the
fer-
mentation
of
grain
on
the
malt-floor,
is
not
easily
per-
ceived
;
but
as
it
occupies
after
this
operation
a
greater
space
under
the
same
weight,
it
is
easily
conceived
that
it
does
not
weigh
so
much
under
the
same
bulk.
The
reader
being
now
acquainted
with
the
process
of
malting,
and
with
that
of
mashing,
as
also
with
the
effects
of
these
operations,
let
them
now
be
applied
properly.
Of
all
kinds
of
corn,
rye
is
the
one
principally
used
for
distillation.
Other
corn
might,
it is
true,
equally
be