g-i On Malting. 



best, and in this respect the Hertfordshire malt preserves a 

 disiLnguished superiority over all watered lualt. 

 Varieties of Molt, 



Strictly speaking, there are only three varieties of malt, 

 viz. brown, amber, and pale mall. The first two are pe- 

 culiar to porter, and have special reference to its flavour and 

 colour; the third is the general basis as well of all porter as 

 of evcrv other species of malt liquor; and it is the only one 

 which merits anv consideration in the ceneral question of 

 malting. Brown malt receives all its peculiar qualities in 

 the kiln, by an operation called blowing : it is spread there 

 very thin, and a very quick and active heat is passed through 

 it from flaming faggots : the sudden application of the heat 

 converts the moisture in the grain into vapour, which blows 

 up the husk, and the heat catching it in its distended stale 

 hardens and prevents it from collapsing ; hence the grains 

 cf such malt arc large and hollow, and increase the measure 

 from one to two bushels in a quarter. The saccharine of 

 this malt is nearly all destroyed by the operation of the fire, 

 and its sole object in porter is to comnnmicate flavour and 

 colour; but as these qualities are probably to be obtained 

 from other materials than malt, some porter-brewers are not 

 visincfit at all, and the making of it is very rapidly declining. 

 Amber malt is a species between brown and pale, and is also 

 made on the kiln by giving it less, fire than the former, and 

 more than the latter ; it is still generally used in porter along 

 with pale mail, but the quantity made is inconsiderable. 



As bad flavour in malt subtracts from its value, and the 

 charge of producing was strongly shifted by the watering 

 party from themselves to the Hertfordshire maltsters, the 

 present portion of the subject is material in the inquiry ; and 

 from what has been said it may be readily understood that 

 flavouring, when applied to the working floors, can only 

 mean manufacturing the different steepmgs there as sweet 

 and clean as possible, and thereby not giving but guarding 

 against any peculiar flavour. 



Varieties of Barley. 



In the evidence given before the committee, the agents of 



the 



