42 On- Malting. 



msst and first, and under its new combination of moisture 

 acquires an attraction for the oxygen of the atmosphere. 

 The oxygen, as it becomes fixed, produces two powerful 

 eflFecls, it gives up that portion of latent heat which held it 

 in a gaseous state, and by its fixation enters into a new 

 comhinalion vvith the farina of the grain, converting it into 

 ag o?iide, or in other words into a saccharine. 



The stem part of the germ, previously swelled by the 

 moisture, and now invigorated by the heat produced from 

 the fixation of the oxygen, acquires an attraction for the 

 newly-formed saccharine, assimilates it to itself, and in the 

 chemical action of union which ensues, vegetative life is 

 developed. 



Such simply is thenatural process of germination in every 

 species of seed, though here restricted to barley ; and it i? 

 important to remark, that the heat arising from the fixation 

 of the oxyg'^n is the same which first becomes sensible in 

 the cmich, and afterwards continues to show itself in difTe- 

 rent degrees amongst the corn on the working-floors, and 

 in the nice adjustment and due regulation of this heat con- 

 sists the most important part of the manipulations of mailing. 

 : -The formation of the saccharine in ihe grain is slow and 

 progressive as the acrospire requires it, and hence it may 

 easily be conceived that between its first formation and final 

 consumption, there must be a period of time when the 

 largest proportion abounds in the grain, and this is the 

 proper time for throwing the corn upon the kiln. 



Mr. Reynoldson, in his evidence, states that the saccha- 

 rine previously exists in the barley, and that the process of 

 malting only develops a substance which was already pre- 

 sent in the grain ; but this, like several other of his philo- 

 sophical assertions, is so contrary to the natural fact, as ob- 

 viously to refute itself. The chemical and natural characters 

 of malt differ so essentially from those of barley as clearly 

 to prove that there has been not a mere development of a 

 thing present, but an entire change of the original substance 

 into another. 



Practice of Malting. 



Ma'tmg then is nothing rnore than the promotion of a 



healthv 



