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FRENCH
METHOD
OF
MALTING.
79
and
apt
to
burn,
in
spite
of
all
precautions
that
might
be
taken
to
prevent
this
accident.
This
method
is
the
only
one
used
in
France
and
Bel-
gium,
notwithstanding
the
inconvenience
attached
to
it.
There
is
another
method
followed
in
England
and
Ger-
many,
by
which
the
distillation
of
pastes,
or
lobs,
is
avoided
;
but
whether
it
necessitates
more
labour
or
not,
remains
a
question.
Both
the
French
and
English
me-
inods
will
be
given,
and
then
every
one
can
judge
for
themselves
which
possesses
the
most
advantages.
FRENCH
METHOD.
Let
it
be supposed
that the
quantity
of
corn
made
use
of
is
100
kilogrammes.*
This
grain,
being
mixed
in
the
proportion
of
80
kilogrammes
of
rye
to
20
of
malt,
is
ground
into
coarse
flour;
then
deposited,
with
2
or
3
kilogrammes
of
chaff,
in
a
fermenting
back
containing
12
hectolitres.
The
steeping
is
effected
by
pouring
on
the
meal
3
hectolitres
of
water
at
about
110°;
then
it
is
mashed
with
4
hectolitres
of
warm
and
cold
water,
mixed
in
such
proportion
as
to
give
to
the
mass,
after
the
brew-
ing
is
over,
a
temperature
of
from
145°
to
155°.
The
tub
is
covered
up,
and
left
to
itself
for
three
or
four
hours.
At
this
period
it
is
filled
to
within
6
or
8
inches
with
warm
and
cold
water,
mixed
in
such
proportions
as
to
give
to
the
mixture
a
temperature
of
about
77°
;
1
litre
of
good
yeast
is
then
added.
A
few
hours
after
the
ferix>T\iation
commences,
and
proceeds
through
its
various
*
The
French
weights
and
measures
are
here
made
use
of,
as
well
as
in
some
other
parts
of
this
work
;
their
value
in
English
may
bo
ascertained
by
referring
to
most
any
of
the
arithmetics.