242 EXPERIMENTAL FARMS 



2 GEORGE V., A. 1912 



Dominion Experimental Farm. The sacks in which the barley was shipped were 

 new.'* 



The grower thus gives valuable evidence of careful treatment of this barley and, 

 as the matter seemed of considerable importance, a careful investigation was started 

 with the view of throwing some light on this mysterious trouble. The brewer was 

 communicated with; a sample of the barley was obtained from him and further 

 particulars requested and supplied as follows : — 



Q. I take it the sample of barley as submitted was not subjected to any treat- 

 ment whatever, but faithfully represents the bulk as actually supplied? — A. The 

 barley has been passed over our screening plant to extract the broken corns, c]ust 

 or any other extraneous matter detrimental to the process of malting. The 

 sample submitted fairly represents the bulk, and the bulk was in our possession 

 throughout. 



Q. Kindly submit a sample of any other two-row barley that has received 

 the same treatment as the sample sent ? — A. We are sending you samples of our 

 Scotch two-row barley which has received the same treatment. 



Q. What was the germination of the barley before using? — A. Germination 

 showed well; 98 per cent growing. 



Q. The peculiar growth developed after ' steeping.' How long are the grains 

 steeped? State the temperature? — A. The steeping referred to was in the ordinary 

 process of malting, and the barley is kept under water for thirty-eight hours in 

 all, although it occupies the steep for seventy-four hours. The following is the 

 process, viz. : — 



First: 14 hours under water. 



12 hours water drained off (for aeration). 



Second: 12 hours under water. 

 12 hours drained. 



Third : 12 hours under water. 



12 hours drained before casting on to the malting floor; the tem- 

 perature of the water being 45°. The water is very pure and 

 soft. 



Q. On the malting floor, what is the height of the layer and temperature of 

 the floor? — A. The depth of the layer on the malting floor is 9 inches and the 

 temperature rises slowly and gradually from say 55° at time of casting to 65° 

 before being loaded to the kiln about the 11th or 12th day. 



Q. Are you aware that it is a constant occurrence in the growing floor that 

 bacteria, yeast, etc., will appear if the sample of barley is not of a high germin- 

 ation. That is, in old barley? — A. Yes, we are aware of the existence of all these 

 in all classes of barley, both old and new. 



Q. I note you have made pure cultures of the peculiar pinkish growth. Would 

 you please send me a tube and state the composition of the medium on which it 

 was grown? — A. The growth was cultivated in a wort gelatine. We are sending 

 you a tube with the culture. 



Further observations were contained in additional letters which may bo sum- 

 marized as follows : — 



' About the fifth day on the growing floor, there was noticed a very peculiar 

 pinkish colouration, which started at the embryo and which eventually permeated the 

 whole grain, discolouring the husk and also the rootlet, the rootlet being, at the same 



time quite fresh finally we discovered that the endosperm was 



completely converted into a slimy matter and the rootlet turned brown.' 



