THK SOfALLKl) A.MYLO.MVCES I'KOCKS- ,5 



three hoiirs, umler u piessiire of 3.^ 104 atmospliereK, in a Henze 

 hifih-pressiiio steamer, and is then dischargeil into a preliminary 

 masliiii'j tun previously c-liarj^ed with i part, by weij^'ht, of ^reen 

 malt for every 100 parts <»f maize, and sutlicient cold water to 

 retluce the temperature uf the whole to 70' C Presumahlv the 

 sole purpose of the ailded malt is to li<juefy the swollen stjireh 

 of the steamed mai/.e, and thus ivnder it more readily aceessihle 

 to the sacchaiifyin-,' action of the fun^'us that is afterwai-ds 

 added. After an hour's stirring' the mixture is transferred to 

 an autoclave, whore it is st4?rilised at 120" C, and whence it is 

 forced, hy pressure, into a cylindrical metjillic feiinentinf; tun, 

 which is enclosed on all >ides. In construction, this vessel 

 resembles the ajiparatus iise<l in breweries and distilleries for 

 the production of pure-culture yeast, an<l theiefore the intrusion 

 of all extraneous germs is excluded with certjiiuty. To st**rilise 

 the interior, a portion only of the sterilised wasJi is intro<luced 

 at first and is treated with sulphuric acid, being afterwards 

 boiled a short time by direct steam. By this means anv germs 

 that may i)e adiiering U) the upper parts of the inside are 

 loosened by the condensed steam, and swilled down into the 

 hot, acid mash, where they are tpiickly killed. The acid is 

 said to be sutliciently neutraliseil by the lime jtresent in the 

 subseipiently introduceil remaindei- of the mash, which is de- 

 livered fiom the autoclave umler pressure. The totjil capacity 

 of the feiineiiting vessel, as used at Sedin. is about 23,800 galls. 



iioSo hectolitres), and the charge measui'es about 22,000 galls. 

 1000 hi.). At the present time this charge is j)repared from 

 about 18 tons (18,000 kilos.) of material, instead of 10 tons in the 

 earlier days of the process. As soon as the fernu'iiting vessel is 

 charged, the supply of .stean» is shut otf, and sterilised air is 

 then introduced, under pre.ssure, through a special pipe, so as 

 to keep the mash under pressure during the commencement of 

 cooling, which soon begins. The ctxjling is elTected bv the aid 

 of water, wiiich is caused to trickle down the t)Utside t)f the 

 fermenting vessel from a })erforated tube surrounding same. 

 Th(> escaping air (as also the caibon dioxide given off during 

 fermentation) is removed through a pipe dipping into a w.iter 

 sail, to prevent direct connection with the atmosphere. 15 v the 

 end of five hours the temj»erature of the contents will have sunk 

 to 38° C. They are then inoculated with a pure culture of the 

 Anif/tdiinfreii, rich in spores, conUiined in a 3 litre ra>teur llask 

 charged with 100 c.c. of beer- wort and 100 c.c. of boiled rice : this 

 leaven is intiixluced thiough a pieviouslv closed special J>ipe in 

 the upper part of the fermenting vessi-l, which i)ipe is imme<li- 

 ately recapped. 'Die internal stirring apparatus, the >haft of 

 which passes through a germ-tight stufling box, is next .set in 

 motion, and during the succeeding twentv-four hours a gentle 

 current of air is pa.ssetl through the* mash, which at the siime 



