1835.] on Malt. 297 



On the other hand, when the quantity of grain is very 

 considerable, it is found that sometimes its bulk in the steep 

 exceeds that in the couch, but this maybe, in some measure, 

 owing to errors in gauging. Considering the bulk of grain 

 in the steep to be expressed by 100, then the greatest bulk 

 in the couch is 138, the least 110*6, the average 121*6. 

 The officer of excise takes what is called the best guage, 

 both in the couch and steep, or he takes the measurement 

 of the grain when it has acquired its greatest bulk. One- 

 fifth is subtracted from the bulk thus obtained, and the 

 number obtained is considered as equal to the quantity of 

 clean malt produced. The duty is charged accordingly; 

 whether correctly or not seems doubtful. 



During the time that the grain is in the couch, moisture 

 is exhaled, and a considerable quantity of heat is evolved. 

 In the course of the 26 hours when it lies untouched the 

 heat is seldom more than 2° or 3° above that of the barn, 

 but is considerably influenced in regard to the rapidity of 

 its developement, by the temperature of the apartment. 

 When the heat is evolved, oxygen is absorbed, and carbonic 

 acid given out. 



But the absorption of the former soon ceases, if the atmos- 

 phere over the grain is allowed to remain impregnated with 

 the carbonic acid, for vegetation cannot proceed under such 

 circumstances. To prevent the temperature from increasing 

 with too much rapidity, and for the sake of exposing the 

 grain to the action of the atmosphere, it is turned upon the 

 floor, an operation termed flooring^ the depth of the heap 

 being gradually diminished to three or four inches. In this 

 way it is turned three or four times a day, for a period of 

 ten days or a fortnight. During these operations a series 

 of interesting phenomena occur. When first placed on the 

 couch the grain is quite dry, but in 96 hours the tempera- 

 ture increases 10 degrees, and the surface of the husks be- 

 comes so moist that if we thrust the hand into a heap of malt 

 in this state it will be wetted, and possess the smell of 

 apples. This extrication of moisture, or sweating, as it is 

 termed, continues for a day or two. If the malt be distilled 

 at this period some spirits are obtained. When the sweating 

 has commenced, if the grain is not turned frequently the 

 temperature attains a great height, sometimes rising as high 



