81 / 230
ENGLISH
METHOD
OF
iMALTING.
81
require
three
or
four
days,
instead
of
thirty
hours,
and,
by
these
means,
cause
the
spent-wash
to
be very
sour.
In
this
mode,
in
which
the
liquid
submitted
to
distillation
must
necessarily
be
very
heavy,
no
use
can
be
made
of
improved
apparatuses
described
elsewhere
in
this
work.
In
working
with
this
apparatus,
care
should
be
taken
to
stir
the
first
charge
submitted
to
the
still
until
it
acquires
a
temperature
approaching
that
of
ebullition,
because,
with-
out
this
precaution,
the
matter
might
stick
and
burn
at
the
bottom
of the
still
;
this
danger
disappears
when
the
mass
is
boiling,
and,
as
in
a
continuous
w^ork
the
condenser
causes
the
wash
to
arrive
at
all
times
boiling
into
the
still,
it
will
easily
be
conceived
that
it
is
sufficient
to
agi-
tate
the
first
charge.
It
would,
however,
be
very
advan-
tageous,
in
this
mode
of
working,
to
obtain
from
the
grain
all
the
fermentable
matter
which
it
contains,
and
to
obtain
it
in
dissolution
in
water,
so
as
to
render
the
liquid
to
be
submitted
to
distillation
free
from
husk
or
any
other
solid
matter.
By
these
means
the
trouble
of
agitating
the
first
charge
would
be
avoided
;
there
would
be
no
dan-
ger
of
having
the
wash
burned,
or
of
having
bad
products
and
the
various
improved
apparatuses
might
be
success-
fully
used.
No
doubt
the
effects
might
be
obtained
by
adopting
the
following
method.
ENGLISH
METHOD.
It
may
be
stated
that
this
method
consists
in
treating
the corn
in
a
double-bottomed
tub,
and
to
make
the
ex-
tracts
precisely
in
the
same
way
as
the
brewers.
The
grain,
composed
of
malt
and
rye,
being
mixed
and
ground