STRONG DRINK AND TOBACCO SMOKE. 53 



as steam, wliicli finds its way throiigii the roof, usually 

 furnished with a wooden dome, which turns with the 

 wind. In projoortion to the briskness of the kiln fire, 

 and the skill with which the grain has been turned 

 during this process of drying, will much of the value 

 of the malt depend. 



Pale malt is generally dried at a temperature of 

 140° to 150° F. The darker kinds, used for highly 

 coloured beer and porter, are known as " amher " malt, 

 and "snapped" malt, these being obtained by drying 

 at a temperature varying from 185° to 210° F. To 

 produce the latter description of malt the kiln fire is 

 fed with wood only (dry oak or elm being preferred 

 for this purpose), and by increasing the draught of 

 the kiln fire, the flames are made to reach the perforated 

 tiles on which the malt rests. Whilst thus heated, the 

 malt is laid very thin and kept continually stirred by 

 the workmen, and as each grain becomes gradually 

 scorched, the husk bursts with a snapping noise ; hence 

 its name. Eoasted malt is prepared by roasting the 

 paler descriptions of malt in cylinders before a strong 

 fire, until it becomes black. In this condition it is 

 used merely for giving a dark colour to porter and 

 stout. 



In the manufacture of j9ct^e/i^ or crystallized malt, 

 barley of inferior quality is generally used, and the 

 process of malting it is conducted in the same way as 

 for making ordinary malt, excepting that the grain, 

 whilst working on the floor, is more plentifully supplied 



