298 Dr. R. D. Thomson [Oct. 



as 80° At the time when the sweating occurs, the roots 

 begin to make their appearance, each, at first, in the form 

 of a small white prominence, at the bottom of the seed, 

 which soon divides into three rootlets, and afterwards into 

 four, fixe, or seven. Bear and bigg are said to send out 

 from three to six roots, and barley from four to seven. 

 When the three roots appear, the apple like odour goes off, 

 and is succeeded by a smell resembling that of the common 

 rush when newly pulled. The roots of the malt, as of grain 

 on a poor soil, in consequence of the absence of resistance, 

 have a tendency to grow to a great length, not less than 

 two or three inches. 



The great object in malting is to check this disposition, 

 and prevent them from becoming longer than ^ths of an 

 inch, which is effected by frequently turning the malt, and 

 thus preserving a uniform temperature, and an equal exha- 

 lation of moisture. 



Some practical men recommend moistening the grain 

 on the third or fourth day ; but, according to the present 

 statutes, such an application is illegal, although it would 

 appear to be almost indispensable, when we consider that 

 the process consists in promoting vegetation. 



On the fourth or fifth day after the grain has been re- 

 moved from the steep, and a day after the appearance of 

 the roots, the plumula, or future stem, termed acrospire, or 

 anchorspire, by the malsters, shews itself, issuing from the 

 same extremity with the root, and advancing under the 

 husk until it reaches the end of the seed, where it pene- 

 trates through the husk, and assumes the form of a green 

 bladed grass. The growth of the plumula is at first rapid, 

 as it reaches on the eighth day rather more than half the 

 length of the grain. Then it advances with less rapidity, 

 for a week or more often elapses before it has nearly reached 

 the extremity of the seed, which is the criterion by which 

 the completion of the process is guided. 



If the internal part of the grain is now examined it will 

 be found to have undergone a considerable change. 1. It 

 has become whiter, and the consistence so trifling, that it 

 readily crumbles to powder when pressed between the 

 fingers. 2. Although the period during which it lies on 

 the floor does not exceed twenty days for ale, and ten days 



