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Mr. Younger's (old-stre ET) for a Method of extrading worts from MAL r, pakt EY, and other G RAIN and subst A Nc Es. Mr. Younger's invention may be thus describ-d:—the vessel in which the ingredients are put, from which the wor's are to be extracted, is to be guarded from the immediate action of the fire by which it is to be heated; and the proper degree of heat is to be communicated to it by boiling water, or any other liquid, which will receive and communicate the same degree of heat as water against the bottom, sides, or other parts of the vessel in which the ingredients are put. Let the caul ron or boiler, in which the substance is to be put, be immersed in another boiler containing water, and heated by a file or furnace. As this part of the apparatus has no claim to novelty, Mr. Younger has not given any particular description of it, and of course lays no claim to any exclufive privilege to it. The inner boiler is to be fixed at a convenient distance (say fix inches, if for two quarters of malt, &c.) from the bottom and fides of the outer one, and the two should be joined together at or near the tops. A cock may be made to pass from the inner boiler quite through the outer one. In the inner one, which serves as a mash-tub, a false bottom is advantageous, as are also agitators or stirrers, which may be worked either by machinery or hand. After the grain is bruised, it is to be introduced into the inner vessel, and a proper quantity of cold water added, viz. about seven or eight barrels of water to four quarters of malt. After the materials have been suffered to macerate, the outer boiler is then to be filled with water, and a very strong fire applied. The contents of the inner boiler should occasionally be stirred, and after the first extračt is drawn off, more water, at a heat a little below the boiling point, is to be introduced for the purpose of making up the length, or the quantity of worts. By this method the saccharine and other soluble inauter is more effectually extraćted from the malt, &c. the extract is obained free from acidity, and the beer will be much better than that made from worts, prepared in the usual manner. Worts may be extraćted in the same way for the malt distillery, and for making vinegar. Observations by the patentee.—It is an advantage in this mode of mashing, that the pores of the grain are so completely
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