76 / 230
76
THE
COMrLETE
PRACTICAL
DISTILLER.
used,
but
in
an
economical
point
of
view
rye
produces
the
most
favourable
results.
It
might
be used
in
the
raw
state,
and
might
undergo
the
vinous
fermentation,
after
having
been
suitably
prepared
and
mashed
;
but
ex-
perience
has
proved
the
necessity
of
adjoining
to
it
a
cer-
tain
portion
of
malted
barley.
To
this
effect
a
quantity
of
barley
is
malted,
and
then
mixed
to
raw
rye
in
the
proportion
of
20
parts
of
malted
barley
to
80
of
rye
;
this
mixture
is
submitted
to
the
operation
of
grinding
and
mashing.
By
this
method
rye
produces
more
than
by
any
other
preparation.
Its
produce
is
greater
thus
than
when
used
alone,
even
when
malted.
Malted
barley
has
the
property
of
ren-
dering
rye
more
fermentable,
and
it
is
only
in
co-operat-
ing,
by
its
materials,
to
the
conversion
of
the
fecula
of
the
rye
into
sugar,
during
the
mashing
and
even
during
the
fermentation,
that
it
produces
this
effect.
Distillers
observe
particularly
the
effect
of
malted
barley
on
rye
in
the
act
of
distillation.
On
consulting
them
on
its
mode
of
acting,
they
all
agree
in
attributing
to
it
the
property
of
giving
lightness
to
their
lob,
or
paste.
In
fact,
they
have
ascertained
that,
in
working
with
raw
corn
alone,
the
fermentation
is
not
so
good;
and
when
submitted
to
distillation,
the
heavy
matter
which
is
found
in
suspense
in
the
liquid
has
a
very
great
propensity
to
precipitate
itself
to
the
bottom
of
the
still,
and
strongly
to
adhere
to
it.
The
least
inconvenience
attached
to
this
accident
is
that of
communicating
a
bad
taste
to
the
spi-
rit
;
and
it
has
happened
that
the
bursting
of
the
appa-
ratus
has
been
occasioned
by
it;
so
that
it
is
necessary