The grain to be mashed, which has been ground and steeped as before described, is mixed with malt in the proportion of four to one, or even eight to one. In addition, three or four pounds of chaff to every hundred or so pounds of steeped grain should be used. =Mash.= Water is then run into the mash tub in the proportion of about 600 gallons to each 60 bushels of grain. Its temperature should be between 120∞ and 150∞ F. During the entrance of water, the mass is well stirred so as to cause the whole of the grain to be thoroughly soaked and to prevent the formation of lumps. It is best to add the grain to the water gradually and to stir thoroughly. To this mass about 400 gallons of boiling water is gradually added to keep the temperature at about 145∞ F. During the addition of the boiling water the mash should be continually stirred so that the action of the water shall be uniform. This operation should last about two and one half hours. The vat should be then covered and left to stand from three-quarters to one hour for saccharification. Another method of saccharifying is to turn boiling water gradually into the mash tank until the mixture has acquired a temperature of from 140∞ to 180∞ F. The mass is thoroughly stirred and the tub is covered and left to subside for from two to four hours, during which time the temperature should not be allowed to fall below 120∞ F. A small tub needs more heat than a larger tub, and more heat is required in winter than in summer. A convenient method of regulating the temperature of the mash tank, would be by a coil of pipes on the bottom. This would be connected by a two-way cock to a steam boiler and to a source of cold water. Heat should never be carried over 180∞ F., and the best temperature is from 145∞ to 165∞ F. The greatest effect of the diastase of the malt upon the gelatinized starch is at 131∞ F. For ungelatinized starch this is not great enough, hence the greater part of the mashing is carried on at the lower temperature and only towards the end should the temperature be raised to the maximum 150∞ F. Every distiller uses his own judgment as to the amount of the mashing water used, its temperature, the length of time during which the mash rests, and the length of time for saccharification. Saccharification may be recognized by the following signs: The mash loses its first white mealy look, and changes to dark brown. It also becomes thin and easily stirred. The taste is sweet and its odor is like that of fresh bread. Corn and other grain may be mashed conveniently in such an apparatus as that described on page 10, as used for potatoes the steam being introduced under pressure. The water is first placed in the steamer. Steam is introduced into the water and it is brought to a boil. The corn is then introduced gradually, the steam pressure increased to its maximum, and the mass blown out as described in Chapter VII. Hellefreund's apparatus (see page 118) may also be used with ground corn.