1835.] on Malt. 299 



for spirit, yet, the grain on the first day loses 43^ per cent. 

 8th day 42 per cent., last day 40 per cent. ; or, considering 

 the weight on the first day to be 1000, on the eighth day it 

 will be 926, and on the last day 914. The loss during each 

 day may be estimated at about 3 or 4000th parts. If the 

 plumula is allowed to advance beyond the extremity of the 

 seed the loss of weight is still greater, and hence the pro- 

 priety of checking vegetation at this point. 



Bigg is apt to undergo a greater loss towards the end of 

 flooring than barley, because the plumula vegetates more 

 rapidly in the former than in the latter. 



Much attention is requisite in order to produce an equable 

 loss of weight, by preserving an equal temperature, and by 

 turning at the time when the heat appears to be increasing. - 

 The best malt seems to be made at a temperature of 56°, or 

 at least between 52° and 60°. 



II. The first part of the operation has now been com- 

 pleted; germination has been induced, and carried to a 

 certain extent. The next object is to put an effectual ter- 

 mination to it. The malt is therefore transferred to the 

 kiln for the purpose of being exposed to a high degree of 

 heat. The kiln consists of an apartment lined with plates, 

 full of minute holes, or with wire or hair-cloth. The malt 

 is spread upon this surface to the depth of from three to six 

 inches, and a moderate charcoal fire is placed in the cham- 

 ber below it. The heated air passes up through the malt, 

 and escapes, carrying with it moisture, and escapes by the 

 roof of the kiln, where there is a chimney of well-known 

 structure adapted for its exit. 



For some time the temperature is kept as low as that of 

 the human body, but as the drying advances it is gradually 

 raised to 140°, or even higher, according as the intention is 

 to give a pale or a dark colour to the liquor to be procured 

 from the malt. If the liquor is to be pale the malt is dried 

 at a low heat, but if brown, like porter, the temperature is 

 augmented. 



Pale malt may have been exposed to a heat of 170°, 

 according to the experiments of 1803, and when carefully 

 dried does not lose the power of vegetating. This result 

 does not agree with the experiments already stated, of 

 Edwards and Colin, who found that immersion in hot water 



