Take, for example,
Retie the sack and trample it as before, untie the sack, pour on water, mix, add more water, and pour it off into another vessel. Each time, thoroughly rinse out the trough.
The third time the wheat will have to be trampled longer, since this third trampling will yield the very best starch. As before, pour off the water from the wheat into a separate vessel, straining it, as before, through a sieve covered with muslin. Let the water in all these vessels stand for 24 hours, then pour off the yellowish water on top as carefully as possible. Cover the starch that remains on the bottom with clean water, and knead thoroughly, washing the starch in this manner. Let it stand for 24 hours and repeat for five days, until the water remains completely clear. After pouring off the water for the last time, turn out the starch that remains on the bottom onto a sheet on a table either outdoors in the open air or in a warm, dry room. In sunny weather, the starch will dry out in five days. Eight garnets wheat will yield 4–4½ garnets starch, or about
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