The corn or grain not previously crushed or ground is introduced into a steamer in the proportion of 200 lbs. of corn to 40 gallons of water. The steamer should have about 100 gallons of steam space for this amount. The mashes described above are thick, more or less troublesome to distil, and only simple stills can be used. By the following method a clear saccharine fluid or wort can be obtained. =A mash vat= is used having a double bottom. The upper bottom is perforated and between the two bottoms is a draw-off pipe and a pipe for the inlet of water. Upon the upper perforated bottom is first placed a layer of between two and three pounds of chaff. Upon this is turned in a mixture of 400 lbs. corn and malt in the proportions of 1/5 malt to 4/5 grain. Eighty-seven gallons of water at a temperature of from 85∞ to 105∞ F. is then let in to the bottom, while the mixture is thoroughly agitated for 10 minutes. It is then left to subside for half an hour. After this steeping process, the mass is again agitated while 175 gallons of water at 190∞ F. are let into the tub while the mass is continually and thoroughly stirred by mechanical stirrers. Brewing lasts for half an hour, and the liquid is then left to stand for seven hours. At the end of this period the grain is covered by clear liquid which is drained off through the draw-off cock into the fermenting back. To the contents left in the steeping tank 135 gallons of boiling water are added as before and the liquid therefrom drawn into the fermenting back. It usually requires three infusions to extract the whole of the saccharine and fermentiscible matters contained in the grain. In some places, it is customary to boil down the liquors from the three mashings until they have acquired a specific gravity of about 1.05, the liquor from a fourth mashing being used to bring the whole to the correct degree for fermentation, the liquors from the third and fourth being boiled down to the same density and then added to the rest. In a large Glasgow distillery, the charge for the mash tubs is 29,120 lbs. of grain together with the proper proportion of malt. Two mashings are employed, about 28,300 gallons of water being required; the first mashing has a temperature of 140∞ F., and the second that of 176∞ F. In Dublin the proportion of malt employed is only about one-eighth of the entire charge. One mashing is employed, and the temperature of the water is kept at about 143∞ F. The subsequent mashings are kept for the next day's brewing. By this process the grain is entirely deprived of all fermentible substances which have been carried away in a state of liquid sugar. The whole operation of preparing and saccharifying grain is to-day carried on in steamers, such as described on page 11, and cooking apparatus such as shown in Fig. 1, or in the Henze high pressure steamers and preparatory mash vats described in Chapter II.