In steaming grain without pressure, the finely crushed grain is poured slowly into a vat previously nearly filled with water at a temperature of about 140 degrees F. A little less than half a gallon of water is used for each pound of grain. Care must be taken to stir the mass constantly to prevent lumping. When all the corn is mixed in, steam is allowed to enter and the temperature raised to about 200 degrees F. It should be left at this temperature for an hour, or an hour and a half, when the temperature is reduced to 140∞ F. when about 10 per cent. of crushed malt is added and the temperature reduced to 68∞ F. by means of suitable cooling devices. When steam cookers are used, the cylindrical boiler is first filled to the proper degree with water at a temperature of 140∞ F. The meal is then let in gradually being constantly stirred the while. The boiler is then closed and steam gradually let in while the mass is stirred until a pressure of 60 pounds and a temperature of 300∞ F. has been reached. The starch then becomes entirely gelatinized, the pressure is relieved, and the temperature reduced to 212∞ F. and then rapidly brought to 145∞ F. The malt is added mixed with cold water, at such a stage before the saccharifying temperature is reached that the cold malt and water will bring it to 145∞ F. The malt is stirred and mixed with the mash for five or ten minutes and the mixed mass let into a drop tub when saccharification is completed. It is then cooled as described. When the Henze steamers are used the grain may be treated in either the whole grain or crushed, as the high pressure to which it is subjected and the "blowing out" act to entirely disintegrate it. In this mode of operation, water is first let into the steamer and brought to a boil by the admission of steam. The grain is then slowly let into the apparatus. The water and grain should fill the steamer about two thirds full. The steamer is left open and steam circulated through the grain and water for about an hour, but without any raising of pressure. This acts to thoroughly cook and soften the grain.