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78
THE
COMPLETE
PRACTICAL
DISTILLER.
property,
if
not
of
saccharifying
fecula
converted
iDlo
paste,
at
least
to
render
it
fluid,
and
make
it
more
attack-
able
by
the
saccharifying
agents.
It
is
even
probable
that
barley,
besides gluten,
contains
another
matter,
which,
like
chaff,
contrib'^fces,
but
more
energetically,
to
the
fluidification
of
fecula.
This
supposition
is
the
more
probable,
because
no
other
grain,
even
when
malted,
pos-
sesses
to
the
same
extent
the
property
of
saccharifying
starch.
For
this
reason
it
is
always
employed,
in
preference
to
any
other
grain,
by
brewers
and
distillers.
The
propor-
tion
of
chaff
used
is
from
3
to
4
pounds
per
quintal
of
raw
grain.
Its
effects
are
well
known
in
practice,
and
many
distillers
add
it
to
their
grain
even
when
they
use
malt.
Brewers
also
make
use
of
chaff,
because
they
have
been
convinced
of
its
good
effects
by
comparative
experi-
ments.
The
rules
which
have
been
laid
down
before,
for
the
perfect
practice
of
mashing,
may
be
followed
without
any
restriction,
whether
the
corn
operated
upon
be
raw
or
malted,
or
whether
the
mixture
be
composed
of
grain
in
those
two
states.
It
may
have been
remarked
that
mashing,
such
as
has
been
described,
occasions
the
fermentable
matter
to
be
more
or
less
heavy,
according
to
the
quantity
of
water
used,
and
also
according
as
it
has
been
more
or
less
per-
fectly
executed.
Even
admitting
all
the
fecula
of
the
corn
to
have
been
dissolved
during
the
mashing
and
fer-
mentation,
a
certain
quantity
of
husk
would
always be
left
in
suspension
in
the
liquid,
and
this
quantity
is
rather
large.
From
this
method
results,
that
the
distiller
is
obliged
to
commit
matter
to
the
stills
which
is
very dense