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ENGLISH
METHOD
OF
MALTING.
83
the
water
has
taken
away
in
dissolution
in
the
state
of
liquid
sugar.
This
operation,
which
is
a
true
mashing,
well
understood
and
well
executed,
proves
beyond
doubt
the
effect
of
mashing
on
the
corn
;
it
proves
that
it
is;
as
before
remarked,
a
true
saccharification.
When
the
liquid
in
the
fermenting
backs
is
fallen
to
a
temperature
of
75°
or
80°,
according
to
the
capacity
of
the
tub,
yeast
is
added,
and
wash
without
sediment
is
thus
obtained,
which
can
be
distilled
in
all
kinds
of
ap-
paratuses.
If
the
grain
left
on
the
double
bottom
was
found
not
to
be
sufficiently
exhausted,
a third
extraction
might
be
resorted
to.
The
Germans
follow the
same
me-
thod
in
the
distillation
of
corn,
with
this
difference,
that
they
work
with
no
other grain
but
what
has
been
malted.
Their
way
of
working
is
then
exactly
similar
to
that
of
English
and
American
brewers,
who
submit
also
all
the
corn they
use
to
the
process
of
malting.
To
make
the
best
of
this
method,
the
proportion
of
water
should be
lengthened
out
with
cold
water,
so as
to
bring
the
quan-
tity
of
water
used
to
ten
or
twelve
times
the
weight
of
the
corn.
Several
advantages
might
be
derived
from
such
a
proceeding
:
—
1st.
A
more
complete,
more
rapid,
and
less
acetous
fermentation
might
be
thus
obtained.
2d.
The
spent-wash,
on
leaving
the
still,
might
be
appro-
priated
to
new
extracts,
and
there
is
no
doubt
but
what
greater
products
would
be
the
result.