eigtege 2 a Ter 
Distillation of Ardent Spirit. 267 
it will produce beer from which alcohol. may be 
distilled. 
When the barley is taken out of the water, it 
must be laid in a heap twenty-four hours; for, if it 
were immediately spread thin, it would become dry, 
no heat would be generated, nor wouldany vegetation 
ensue. The grain must be afterwards spread on a 
cool floor (if rather moist it would be better), 
sprinkled with water, and turned two or three times 
a day, to give the whole an equal temperature and 
keep it sufficiently moist. The appearance of the 
aqua-spire at the end of the corns is the usual cri- 
terion for taking the malt to the kiln; but I should 
advise its being urged a little farther, that is to say, 
I would have the agua-spire longer before the grain 
is removed from the floor. 
In drying, or what is generally called curing 
malt, the heat should only be continued until all the 
moisture is dissipated; for the spirit evaporates du- 
ring the whole process. This fact may be ascer- 
tained by drying malt in a retort, to which a re- 
ceiver is luted containing water; for the water will 
be found impregnated with spirit in proportion to 
the malt dried and the degree of heat which has 
been employed. 
The method lately adopted of crushing malt be- 
tween metal rollers, is certainly preferable to the ° 
common process of grinding. 
