The Cairo bulletin., 1904-07-31
ercwino the Beer.

The brewing OF the har may be said
which is kept Ia two tanks each 80
feet hiah. 10 feet In diameter, with a
capacity OF 5000 bushels and extend
ing from the top to the bottom of the
brewery From these tanks the malt
is carried by bucket elevators TO the
fourth or top Story OF the building
where 1t Is run through the cleaning
/ machine which separates it thoroughly
from all trash or dust. A powerful
magnet II used which removes nails
! or ether iron from the malt, the metal
clingine to this magnet while the
mali passes through. After going
through this cleaning process the malt
passes into the grinding machine or
rolls where il is thoroughly crushed.
Before proceeding further 1t might |
be well TO explain what malt is 1t
is nothing more nor less than germin- |
2ted barley, with the process Of sprout |
ing arrested just before the kernal |
bursts.
The barley is spread out on floors,
soaked with moisture and then allowed
to terminate from sixty 10 eighty
hours. 1t is then dried In a kiln by
blast of hot asr. which atnps the
process of termination. and the barley
has become malt, ready for shipment
a. it IL received here. Incidentally
the barley from the Western States
makes the finest malt on earth.
Only the amount to be used for ore
days brew IS ground at one time and4
after leaving the grinding mlls tho~
malt runs into the hopror where II Is
and tho weight registered IN
a hook Kept by the hreNmaster fer
This purpose. such precautions being
required by the government as a
means Of inspection An account of I
his kind is also kept Of all material f
lsed in the brewery and once every i
month the figures are gone over and y
checked by Deputy Revenue CollectorI
;. r Gillespic OF Vienna, III. Ill
After being weighed the malt isl
'anyeyed to the great iron mash tuhs3 I
which are on the third story of the
rev house and have a capacity of
81 barrels each. and all capable Of .
tandins a pressure Of ~ pounds Of !.
team.
Here the malt is mixed with hot
water and slowly stepped at a temper
ture of 100 degrees, steam being sup
lied for this purpose through pipes
cading from the engine room. The =
mixture Is of about the consistency of d
hick soup and while in the mash tub
churned by what is known TO brew
RS AS mash rake II revolves like Z
ceiling fan and mixes the mash y
thoroughly. a
From the mash tank the mixture Is :
umped by means of rotary pump TO e
ne extracting tank which has a cap c.
city of nearly 400 barrels. This tank y
as false copper bottom which is per q
lrated go as TO act as a strainer. 1t IS IS
III down In sections and is taken up %
nd cleaned thoroughly after each rs ic
~ The liquid drains of through this N
Use bottom into receiving pan and pl
J about three hours II is all extracted 81
his liqaid Is the first stage Of beer su
le rich sweet wort or malt extract N
The malt liquid from the mash tub
sxt goo down, running through pipes, e.
rectly to copper kettles while the 10
ialt or refuse left in the mash tub N
dropped through pipes into wagons VI
andng in Tho driveway below and to
Ikcn to Mr.. r. c. Scullin's dairy
here 1t is used as feed for bis cows. TT
sing hishly recommended as a milk dr.
90
The liquid, which is in the gigantic w
1iiisg kettles Is then heated to the tn
,iling point by indirect steam by tn