106 On Making. 



onlv discoverable difference was readily to be traced in the 

 conduct of the workmen ; for where the most industrious 

 and steady men were employed, the corn was in the best 

 condition ; but the management and object of the process 

 were at every individual house the same. 



The system of malting pursued through this part of the 

 country is simple and obvious, and contains nothing of se- 

 crecy or difikulty that can form an obstacle to its adoption 

 in any other part of the kingdom. It consists, in the first 

 instance, in giving the corn a due proportion of water in 

 the cistern, according to its condition. The thinner and 

 lighter the grain is, the shorter is its period of steeping ; and 

 the larrer, drier, and bolder the barley is, the longer it is 

 continued under water. When thrown out of the cistern it 

 remains in the couch from 26 to 30 hours, and it is kept a 

 day longer at a depth of from 10 to 16 inches, varying v>ith 

 the state of the weather. In this situation a very moderate 

 rise of temperature comes on, which is carefully watched, 

 and checked by turning the grain. By the fourth day the 

 root has come freely out, and the corn is spread abroad in 

 the floor very thin. At this time its temperature is very 

 little above that of the air in the malt-house, and the steep- 

 inc is continued to be worked in this cool state up to the 

 eic^hih or ninth day, and during this cool part of the process, 

 the root, which at first shot out straight from the corn, 

 curls back upon it, forming a little bushy knot of curled 

 fibres, which does not afterwards grow any longer, and 

 rarely exceeds half an inch in length. By the eighth day 

 the acrospire has advanced about one-third up the grain, 

 and to promote its further progress, the grain after this pe- 

 riod islaid a Utile deeper, and so gradually increased up to 

 the kiln. The completion of the process is judged of by the 

 acrospire having reached two-thirds, or at most three-fourths 

 up the grain. The circumstance therefore which chiefly 

 dislinc^uishes this process of malting, is that of working the 

 steepino-s as cool as possible during the first half of the pe- 

 riod of operation, and gradually increasing the heat during 

 the other half up to the kiln. 



The numerous floors which I examined in every stage of 



operation^ 



