The Emporia weekly news. [volume] (Emporia, Kan.) 1881-1889, 1885-10-15
Mailing.


There arc four processes In the ope-
ration of mailing; first, sleeping; sec
ond. couehing; third. flooring these
two being carried on IN one room. and
often counted one process; and fcurtha
kiln-drying.
The process Of stepping is necessary
to promote termination, which is the
first requisite of mailing. a mechani-
cal as well as chemical change Is the
result Of this operation. as the soften
ing of the grain by the use Of water is
required to loosen the ainty husk and
allow the germ to come through. With
the germ, which begins to develop
within an hour after being put in TO
steep, springs into existence the prin-
ciple called 'sdiastase," derived from
the Greek word which means 70 sepa-
rate. Diastase is not only soluble in
itself. but it has the power to dissolve
starch and finally convert it into what
Is known as '.grape-sugar"-that form
of saccharine matter most desirable In
beer. So powerful is it that one part
of diastase will change two thousand
parts of starch into grape-sugar. The
grain being put into large iron or stone
cisterns, is covered with water to the
depth of five or six inches. In this
steep it lies about fifty hours, more or
less, according to the weather, with the
| result of an increase in bulk of twenty
or more per cent, and in weight Of
nearly fifty per cent, and an advance
toward the second process, known as
COUGHING" This is simply removing
the now swelled grain from the watts
and placing it in heap upon the floor,
where it remains from thirty-six to
forty-eight hours.
Flooring is q continuation Of
COUGHING, and one requiring judgment
and delicate manipulation. The grain
is now spread out upon floor, first to {
depth of fifteen inches, which, as it il
repeatedly turned and worked, is re
duced to six inches. termination nov
progresses rapidly, while the graiI
must be frequently turned, as the en-
bryo plant requires air for development
quite as much as the human beins
needs it for existence. The lighter thu
grain becomes, the more of the starcl
is converted into sugar, and the fine
the future ale will be, and the bette
it will keep. The process of flooring
requires about seven days for its full
development.
The long. low rooms, often with as
phaIt floors, on which COUGHING anc
/ OOACS EALO AAAO SAAAOA 4C1SAA .
y of the malt-house, whose many-win
, dowed stories loom up in enormou
buildings. The great beds of CROWN
. grain are carefully shovelled over sew
. eral times day with great woode
< shovels, until the careful maltster see
that it is ready for the kiln, the doc
r of which opens from the end of th
room.
'.Kiln-drying" follows the flooring
as the time arrives for checking tt
Q termination. The partially sproute
s grain is introduced into the kiln, whic
: has a Slated floor below to allow Il
n action of stove heat, and ventilation
a the roof above to facilitate the escaI
of steam; in this respect the process
not unlike that of the drying of Il
C hops The temperature at first is aboI
y 80 Fahr., which is gradually raised
n $50 Eahr., the grain lying meanwhi
q to a depth of eight to ten inches on Il
!; floor. A light, gradual heat produces
i light malt, from which the paler an
more delicate ales are made, coke
hard coal producing the ordinary
pale malt, and hard wood fuel, with
fumes of pyroligneous acid, the gar
Der" malt. From eighteen to twent
D four hours, as the case may be, a
5 consumed in the kiln-drying. Brow
T. malt, used for porter and for the hea
IS Ter ales, is produced in kilns with foo
l. of wire or thin metal, from quick wot
40 fires, by which in two hours dryi
the malt is raised suddenly nearly
% the temperature of combustion, and
% quickly lowered, the result being
o. considerable proportion of caramel
l. burnt sugar in the malt. Black ma
ID used for coloring, is actually roaste
~ much after the manner of coffee, a.
most of it becomes caramel.-G. Pom
10 roy Reese, IN RGrper's Magazine ]
8. October.