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82
THE
COMPIETE
PRACTICAL
DISTILLER.
in
the
same
way
as for
mashing
by
the
French
method,
10
kilogrammes
of
chaff
are
spread
on
the
first
bottom
in
a
layer
of
2
centimetres
in
thickness
;
200
kilogrammes
of
grain
are
thrown
upon
it.
Then
400
kilogrammes
or
litres
of
water,
at
35°
or
40°,
are
introduced
by
a
lateral
conduit
communicating
with
the
empty
space
between
the
two
bottoms,
while
the
mixture
is
agitated
for
five
or
ten
minutes
;
then
"
the
matter
is
left
to
subside
for
a
quarter
or
half
an
hour,
so
as
to
be
well
penetrated
with
water.
This
operation
is
exactly
the
same,
and
its
object
is
the
same
as
that of
steeping,
which
precedes
mashing
in
the
method
just
described.
The
only
difference
existing
is
in
the
construction
of
the
apparatus
made
use
of.
Immediately
after
steeping,
the
matter
is
again
agitated,
while
800
kilogrammes
of
hot
water
are
let
into
the
tub
through
the
same
conduit.
This
time
the
brewing
should
last
a
quarter
of
an
hour,
at
the
end
of
which
the
liquid
is
to
be
left
to
itself
for
at
least
an
hour.
At
this
period
the
grain
is
drowned
in
the
water,
and
a
column
of
liquid
tolerably
clear
covers
it
;
a
cock
communicating
with
the
space
left
between
the
two
bottoms
is
then
opened,
and
as
the
conical
holes
of
the
superior
bottom
form
a
species
of
filtering
machine,
all
the
liquid
is
drained
and
let
into
the
fermenting
backs.
After
the
first
extraction,
600
kilogrammes
more
of
boil-
ing
water
are
added
in
the
same
way
;
the
mass
is
again
agitated
for
a
quarter
of
an
hour,
and
left
to
subside
for
one
hour.
The
liquid
is
drained
the
same
as
before,
to
be
submitted
to
fermentation.
The
grain
on
the
double
bottom
has
now
been
suffi-
ciently
deprived
of
all
its
fermentable
substances,
which