STRONG BRINK AND TOBACCO SMOKE. 3 



mDi'c particularly during its most critical period, the 

 flowerins;, and maturing; of the seed. 



A careful examination of hop-fruit will show in what 

 part of it is lodged the bitter principle, so valual>le to 

 the brewer, and, incidentally, it will be seen how much 

 of it he unconsciously wastes. The nature and action 

 of the yeast plant, with a glance at its use in the brewery 

 and distillery, and a sketch of the "patent apparatus" 

 by which English whisky is distilled at the rate of 

 several thousand gallons per hour, will complete the 

 chapters on strong drink. 



Whilst smoking my 2:)ipe with you, reader, I will 

 mix a leaf or two (literally " weeds") with your best 

 cavendish, and when our cloud is blowinof we will 

 put our heads together, and try if we can find out 

 what those " weeds" are. 



Barley seed, when converted into malt, forms the 

 practical ingredient of our strongest drinks — whisky, 

 gin, and beer ; and, although many other seeds of plants, 

 such as rye, maize, oats, &c., can be malted, yet none 

 are found so profitable for this purpose as barley. 



And here, at the very outset of our inquiries, we may 

 well be struck with astonishment : 1. At the fact that 

 these seeds, which, when broken open, consist apparently 

 of nothing but a fine white flour, surrounding a small 

 conical body scarcely so large as a small pin's head, 

 should, by being steeped in cold water for a few hours, 

 become endowed with the marvellous power of strong 

 healthy growth, even when free from contact with the 



B 2 



