242 GRAMINE^E. [CLASS 



Malt is prepared by steeping Barley for about fifty 

 hours, and then placing it, during nine to sixteen days, 

 on a floor of slate or cement, until it germinates. It is 

 then put in a kiln and heated to 160 or 180, then 

 screened (thrown upon wire sieves), so that the sprouted 

 radicles (called coombs or chives) are broken off and 

 separated, Germination converts the starch of the grains 



FIG. 184. Rice (Oryza sativa). Much reduced. 



into a kind of sugar, which is capable of vinous fer- 

 mentation, by which process alcohol is formed. In 

 brewing, the malt is steeped until the sugar is dissolved 

 out, forming the " sweet wort." This is left to ferment, 

 hops being added to impart a bitterness and preserving 

 quality. 



Oats (Avena sativa) appear to be of comparatively 

 recent introduction, not having been cultivated by the 

 Hebrews, Egyptians, Greeks, or Romans. They were 

 grown, however, by the German races. 



Rice (Oryza sativa) is grown in nearly all hot countries. 



