268 On the Fermentation and 
Soft water ought to be invariably used for MasH- 
1nG; and the heat should, in some degree, be varied 
according to the different qualities of the malt. But 
I shall suppose the malt to be good, and then lay 
down rules for extracting the saccharine matter. 
If the water be of too great a degree of heat at 
the first mashing, it will have a tendency to coagu- 
late the malt, or unite the whole into a pasty mass. 
On the contrary, if the heat be too low, the liquor 
will not become transparent until some degree of 
acidity takes place. I would,. therefore, recom- 
mend the following method as the best calculated to 
preserve transparency, and to obtain all the ferment- 
able matter. 
Infuse the malt in a sufficient quantity of water, 
of 160° of heat, for an hour; and then draw off the 
wort, which will be found very smooth, soft, and 
sweet. 
With water of 180° of heat, infuse the same 
malt another hour, and draw off the liquor as before, 
Some sweetness will still remain in the malt, for the 
obtaining of which it must be again infused in boil- 
ing water for another hour. When these three in- 
fusions are mixed and reduced to a proper heat, the 
artificial ferment (yest) may be added, 
J have devoied so much of the first part of this essay 
to the subject of rERMENTATION, and the applica- 
tion of the saccharometer, that it is not necessary tg 
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