#M hints on domestic econoiny, ^^^y 24 • 



Hints on various Subjects of domestic Econo- 

 - MT, FROM A Correspondent in Gothenburg. 



Brewing from unmalted BarUy. 



IN OT long ago, 1 met with a small treatise on the 

 subject of brewing and distilling, publilhed in the 

 year 1771, by a volunteer in the king of Sweden's 

 life gaurds ; which 1 have read with attention, and 

 must say the author discovers no inconsiderable 

 knowledge of the arts on which he • treats. In 

 Britain it is common to distil spirits partly 

 from unmalted grain ; but our author points not 

 only at that, but also at a method of brew- 

 ing good ale, from barley with a very small 

 addition of malt. For my own part, I must own, 

 I am prepofsefsed in favour of the old system 

 of brewing from malt only, as it is by means of 

 vegeta'ion, that barley developes its farinaceous, 

 and more especially its saccharine properties : so 

 that I have often thought the old Scotch rhime ineji- 

 pUcable, and ridiculous, which says, 



That Wallace Wight, 



Upon a night. 



Threw in a stack of bear, 



And 'lore next morn, 



At gray day lig'it ; 



He'd drink o't to himself. 



And drafT o't to his inear. 



However, this riddle may be solved, if we suppose 

 the Scotch in the days of Wallace understood the 

 »rt of brewing ale from unmalted barley. 



