The evening times. [volume] (Washington, D.C.) 1895-1902, 1901-12-27
MALT FROM RTE IN GERMANY.
a NewIy-Invented Process Reported
By Censui General Cole.

Charles L. Cole. Consul General at
Dresden, files the following report with
the State Department Regarding a Lew
process CT making malt from rice He
saws:
MIR. Eugene c. Sehrottky, residing in
Dresden, has invented a process for max
ing malt from rice. which has proven sue-
cessfuI and promises 10 cheaper the cost
OF producing malt liquors in Europe.
y primitive method of mailing rice
has been kncwn in ASA for many years,
but the arrack produced is a fiery liquor.
and the so-ealled rice beer did not find
favor except with the natives. The in
ventor claims that IN the old process,
only about 10 per cent of the rice ger
minated, an equal amount failed to ger
inmate. while 20 per cent decayed. faint
ing the feEmented portion, resulting in
an unwholesome product.
The new process is described to me as
follows:
q" The unshelIed rice, which first OF all
may be subjected to preparatory treat
ment of washing, sorting, and cleaning. is
put into water-ught Nats. provided With a
and outlet for water.
g The rice should be m a layer about six
Inches thick, covered with water of oTdi-
nary temperature TO the depth OF an inch
or So The rice should he VII stirred
all husks and isht : ain 5eiag r,loved-
and whatever floats ON OPP uf ne sTatcf
should be drawn OF.
Then a second supply of water, of
temperature of % degrees to 80 degrees
ccntigrade, is turned on, and the grain
should steep IN this for some time, the
temperature being kept up. This may be
done by arranging a steam pipe below the
false, perforated bottom, or iues for hot
gases may be constructed under the reser-
voir. By suitable cocks IN the piping or
hampers IN the fiues the temperature of
the water may be controlled.
g When fresh rice is used, this soaking
process should last from twenty-four 70
thirty hours: for old rice, however, forty
eight to fftv-four hours are necessary, the
temperature being maintained at 80 de-
grees centigrade- The sleeping should
be arranged so that the necessary period
should elanse in the evening. when the
water is drawn OF and the rice allowed TO
remain without water that night BY
keeping the water outlet pipes below the
false bottom OPEN the air is allowed to
pass freely through the layer of rice. or
grain viii have ample facility to absorb
the oxygen necessary for the process Of
termination
Next MOI ming fresh supply Of water
OF % degrees to IS degrees eentTigrade is
TUNED On, covering the rice for about three
inches, and kept en- for twelve hours
when il is again let of. and the rice re-
mains without 1t for the night This al
ternate treatment Of the Erain-viz. in
he u aud
with free access to the air during the
nights continued for five or SIX Gays.
1t is of advantage, also, to keep the
temperature of the mailing house az 90
degrees ceBtFigrade.
-" This alternating treatment and the
maintenance of the necessary tampara-
tuIe are the main conditions for success
full and satisfactory mailing
The periodical drawing of CT the va
/ ter may be dispensed with by pumping
air through the rice layer. This method.
however, has not been found to yield as
good results as that above described.
g At the end Of the FIVE or SIX days
/ treatment, nearly every grain Of rice will
be found 10 haze geTmiRated, and the
sprouts viii re grown about twice as
long as the rice grains.
After termination has proceeded SUI
fciently for the development of the dias-
tase, the grain should be carefully sh.v-
eled together so as to make layer OF
twelve inches, to gain warmth for the
final development. No water is put on.
and in the evening the heap is opened
out and reduced again TO a layer of six
inches or even less. TO prevent over
heating On the following morning the
malt viii be found ready. and can then
be dried in the usual way. or used Al. once
as green malt for the manufacture of
( beer. spirit. or glucose.
This invention may not be valuable in
the United states and Canada, where the
production OF barley is large and the
cost comparatively low; but II Europe
and Great Britain, it seems likely to
cheaper the cost Of producing malt
liquors. which are consumed in such large
/ quantities