Substances such as grape juice, fruit juice, sugar beets, cane sugar and molasses already contain fermentable sugar. Saccharification is therefore not needed and juices or liquids from these matters are either directly fermented as in the case of sugar cane, or--as in the case of sugar beets--the sugar in juice is transferred by yeast into a fermentable sugar. MASHING STARCHY MATERIALS. We will now consider in more detail the preparation of mashes from starch-containing substances. =Gelatinizing Apparatus.= These comprise either ordinary vats, into which steam at low pressure is admitted (see Fig. 44), cookers and stirrers such as shown in Fig. 1 and 45 or the Henze steamer (Fig. 2.) [Illustration: FIG. 1.--Vacuum Mash Cooker. (_To face page 10_)] An example of a cooking and mashing apparatus and its connections is shown in Fig. 1. This is the vacuum cooker put on the market by the Vulcan Copper Works Company, of Cincinnati, Ohio. This consists of a cylindrical steel vessel the interior of which is fitted with stirrer arms attached to a shaft making about sixty revolutions per minute. The steam enters the vessel at the bottom by means of pipes conducting it from a manifold, or header, in the same manner as is shown in the apparatus illustrated in Fig. 45. Attached to each pipe at its point of entrance is a check valve to spray the steam through the mash. A thermometer for registering the temperature and a water gauge are placed in the manifold. The grain enters the cooker from the grain hopper by way of a spout. The cylinder has been previously supplied with hot water and during the mixing of the meal with the hot water the mass is constantly stirred. The malt is mixed with water in the small grain tub which is provided with a stirrer. The malt mash is admitted into the cooker and the mass thoroughly mixed by the arms. After the mashing, the product passes off to the drop tub and from thence to the mash coolers where it is cooled to the proper temperature for fermentation. The gearing for agitating the malt mash and the grain or potato mash is evident from the drawing. The pressure steamers used in mashing are shown in Fig. 2. They comprise a cylindrical vessel preferably conical or partly conical, provided with steam entrance pipes, air valves and a manhole. At the bottom of the cone forming the lower end of the steamer is a grating located in an exit pipe provided with a valve. One of the steam entrance pipes is so located that the steam is forced in at the top of the cylinder while the other allows steam to enter at the bottom of the cylinder. The device is provided with a pressure gauge and an air cock. [Illustration: FIG. 2.--Henze Steamer.]