46 On Mfilting. 



end of the corn, whereas in the more unnatural forcing of 

 the watering mode, the acrospire is driven forward as rapidly, 

 thoijffh without havinc; any immediate connection with the 

 oxidation ; and thus an accidental occurrence has been er- 

 roneously mounted up into a cause. It is material to re- 

 mark, that iti brewing, the acrospire is insoluble, and al- 

 ways appears so among the spent grains ; heiice the larger 

 it grows the more it contriluites to Waste. 



The preceding account of the radicle and acrospire so far 

 simplifies the question of malting as to concentrate it to this 

 limited rule, that that mode of working will necessarily be 

 the best which can accomplish the full malting of the barley 

 with the smallest radicle and acrospire ; for both, as I have 

 alreadv shown, are supported from the interior substance, 

 and just in proportion as they are advanced in bulk, that 

 portion of the malt which yields the fermentative extract 

 will be diminished. 



On page 40 of the printed evidence Mr. Delafield states, 

 that he has found malt, made by sprinkling, to yield from 

 13 to 20 pounds wei2;ht in four bushels less than an equal 

 quantity of malt which had not been watered ; and on page 

 43 Mr. Martirrena declares, that sprinkled malt affords only 

 64 pounds of extract, when a like quantity of unwatered 

 malt "-ave as high as 84 pounds : other passages of the evi- 

 dence also prove, that watered malt is lighter, and on that 

 account less productive, than the Hertfordshire malt; but 

 no explanation of the immediate cause of so material.a dif- 

 ference is any where attempted here : however, 1 would 

 humbly submit the true cause to lie in the comparative 

 smallness both of the root and acrospire in the Hertfordshire 

 malt, whereby less of the substance of the grain is con- 

 sumed, and that it is the long and bunchy root and large 

 acrospire of watered malt that render it so light and unpro- 

 ductive. 



Tempera/lire of the Floors in Malting. 



There is no one circumstance in the manufacturing of 

 pood malt that merits so constant and careful an attention 

 to the working floors as this temperature. There is a certain 

 maximum of heat that is the best adapted to malting, and 



with 



