This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1906 edition. Excerpt: ... The following process is described in Deer's work on " Sugar and Sugar Cane." "In Mauritius a more complicated process is ...Read MoreThis historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1906 edition. Excerpt: ... The following process is described in Deer's work on " Sugar and Sugar Cane." "In Mauritius a more complicated process is used; a barrel of about 50 gallons capacity is partly filled with molasses and water of density 1.10 and allowed to spontaneously ferment; sometimes a handful of oats or rice is placed in this preliminary fermentation. When attenuation is nearly complete more molasses is added until the contents of the cask are again of density 1.10 and again allowed to ferment. This process is repeated a third time; the contents of the barrel are then distributed between three or four tanks holding each about 500 gallons of wash of density 1.10 and 12 hours after fermentation has started here, one of these is used to pitch a tank of about 8,000 gallons capacity; a few gallons are left in the pitching tanks which are again filled up with wash of density 1.10 and the process repeated until the attenuations fall off, when a fresh start is made. This process is very similar to what obtains in modern distilleries save that the initial fermentation is adventitious. "In Java and the East generally, a very differ-' ent procedure is followed. In the first place a material known as Java, or Chinese, yeast is prepared from native formula; in Java, pieces of sugar cane are crushed along with certain aromatic herbs, amongst which galanga and garlic are always present, and the resulting extract made into a paste with rice meal; the paste is formed into strips, allowed to dry in the sun and then macerated with water and lemon juice; the pulpy mass obtained after standing for three days is separated from the water and made into small balls, rolled in rice straw and allowed to dry; these balls are known as Raggi or Java yeast. In the next step rice...Read Less
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