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_ of Africa another seed is used. |The Chinese prepared the drin. 
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ONER. 
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OF AGRICULTURE, 
~ called sam-shee from rice. : et 
The process of brewing consists of two distinct operations: th 
malting and the brewing proper. In fact the two operations are 
frequently separated, many small breweries buying their malt ready — 
prepared. When kept dry it retains its qualities for an indefinite 
period and is handled as an article of commerce. ) Allee 
MALTING. 
The object of this operation is the germination of the grain, and 
the consequent formation of the ferment diastase, which shall sub-  _ 
sequently, under the proper conditions, perform its specific function 
of converting the starchy portions of the grain into saccharine or ' ee 
fermentable matter. Barley is the grain used almost exclusively for 
this purpose, its advantages having been recognized even by the 
Egyptians; they seem to be principally of a physical character, con- 
sisting of the firmness of the kernel, and the hard husk, which freely 
allows the entrance of water, but prevents the passage of starch or 
insoluble matter. st 
The operations through which the grain is successively passed are 
called, technically, steeping, crushing, flooring, and kiln-drying. In © ' 
the first it is spread out in large vats, covered with water, andallowed — ~ 
to steep several days. When it has become softened, the wateris —_ 
run off and the swollen grain is subjected to a slight degree of heat, — ~ 
- which causes it to germinate. This is the second operation. The — 
operation of flooring has for its end the regulation of the germina- 
tion of the grain, and the time when it has progressed sufficiently'is 
judged by the length which has been attained by the acrospire or _ 
plumule. This is variously given as from two-thirds to seven-eighths 
the length of the grain. Thesprouted grain is now spread out in the 
Le ee 
malt kilns and heat applied, while a current of air circulates about 
it. After the moisture is driven off, which is done at alow tempera- — 
ture, about 90° F., the heat is raised, and finished at from 125° to180° 
F., according to the grade of malt required, the difference between __ 
pale, amber, and brown malt being due simply to the temperature 
at which they are kiln-dried. This last operation serves not only to” ~ 
drive off the moisture, but also stops germination by destroying the _ 
vitality of the germ, and fits it for keeping. It also probably de- © 
_velops the flavor by the formation of a minute quantity of empyreu- 
matic oil in the husk. i 
The rootlets and germs are removed in this process by the turning 
and stirring of the grain. The water which is used in the process of © 
steeping the grain is an important factor in the production of good 
malt, and the preference of brewers for hard lime waters for this ~_ 
purpose has been shown by recent experiment to be rational, for 
it is found that when barley is steeped with distilled water, a very 
putrescible liquor is obtained charged with albuminous matter, while 
if a hard water is used these matters remain in an insoluble condi- ~~ 
tion in the grain. ar. 
BREWING. ' es. 
Brewing proper includes a number of distinct operations, such as - 
grinding and mashing the malt, boiling and cooling the wort or infu- ~~ 
sion, fermenting it, and clearing and racking the beer. In the pro- 4 
cess of mashing takes place the conversion of the starch into ferment- — © 
able sugar, mainly maltose, by the action of the diastase. Two 
