MALTING 187 



thus prepare the seed for germination, in the same way as the moisture of the earth 

 prepares for the growth of the radicle andplumulain the seed. Too long continuance 

 in the steep is injurious ; because it prevents the germination at the proper time, and 

 thereby exhausts a portion of the vegetative power: it causes also an abstrac- 

 tion of saccharine matter by the water. The maceration or steep is known to be 

 complete when the skin of the barley has lost all wrinkle or curl, can be easily 

 transfixed with a needle, and is swollen to its fullest size. The following is reckoned 

 a good test : If a barleycorn, when pressed between the thumb and fingers, continues 

 entire in its husk, it is not sufficiently steeped ; but if it sheds its flour on the fingers, 

 it is ready. 



When the substance exudes in the form of a milky juice, the steep has been too 

 long continued, and the barley is spoiled for germination. 



Unhealthy, damaged, and mutilated corns, frequently become pasty in the cistern, 

 long before the sound portion of the charge lias been steeped enough, and this the 

 sooner, in proportion to the amount of injury the grain has suffered. All such 

 grains are apt to become very damaging upon the withering floor, and to avoid this, 

 and increase the profits as much as possible, it is a rule with some maltsters that the 

 more indifferent a sample of barley is, the less steep must be given to it ; he must 

 force the acrospire on, by thick and warm floors, that it may be put on the kiln as 

 quickly as possible, after it is wetted ; by this means, the sample saves its appearance 

 very considerably; but although the decomposing corns do not stink and mould 

 quite so soon when thus worked, as they would if treated otherwise, thqir mischievous 

 tendency is not at all diminished ; for, by the short steep allowed, the sound corns 

 are thrown on the floor in an intractable state, and by the thick flooring and conse- 

 quent heat at which they are subsequently worked, tendencies to lactous fermentation 

 and mould are greatly encouraged, first in the unsound corns, and then by contact 

 through the whole floor. 



In warm weather it sometimes happens that, the water becomes acescent before the 

 grain is thoroughly swelled. This accident, which is manifest to the taste and smell, 

 must be immediately obviated by drawing off the foul water through the tap at the 

 bottom of the cistern, and replacing it with fresh cold water. It does no harm to 

 renew it two or three times at one steep. 



The Couch. The water being drawn off, and occasionally a fresh quantity passed 

 through to wash away any slimy matter which may have been generated in warm 

 weather, the barley is now laid on the couch-floor of stone flags in square heaps, from 

 12 to 16 inches high, and left in that position for twenty -four hours. 



At this period, the bulk of the grain being at the greatest, it is usually gauged by 

 the revenue officers, and the quantity then found multiplied by the decimal '815 is 

 that on which the duty is generally charged. 



After a few hours, moisture leaves the surface of the barley so completely, that it 

 imparts no dampness to the hands ; but, in from fifteen to thirty hours, sooner or 

 later, according to the circumstances at the time of the season, quality of barley, 

 and efficiency or otherwise of the steep, it becomes warm, the temperature rises 

 from 7 to 10 above that of the atmosphere, while an agreeable, fruity smell is 

 evolved ; if the hand is thrust into the grain as it lies in the couch, it not only 

 feels warm, but it is bedewed with moisture. At this sweating stage, the fibrils of 

 the radicles make an appearance at the base of every grain, in the form of a white 

 elevation. 



Aftor remaining in the couch twenty-four hours, the time insisted upon by excise 

 regulation, the couch is broken, that is, the planks composing the front of it are re- 

 moved, and with a maltster's wood shovel, the grain is spread out to the depth of 

 from 6 to 10 inches (according as required by the before-mentioned circumstances ; 

 and be it remembered, that these must be carefully considered at every stage of the 

 working, from first to last). Some few hours after the radicles have begun to divide, 

 the plumula may be discerned at the same point, proceeding beneath the husk, to the 

 other end of the seed, in the form of a yellow leaflet. 



The Flooring. With this last operation, ' the flooring,' may be fcaid to have com- 

 menced, and the experience and judgment of the maltster are now called into requisi- 

 tion, and will be taxed to their utmost to ensure a simultaneous start and equal degree 

 of germination in every individual grain alike ; he must not forget it for a moment, 

 but carefully watch its progress, and as soon as the grains immediately below the 

 surface appear glossy wet from sweating, the floor must be turned with the shovel, 

 and thinned out from 2 to 4 inches in thickness, as he sees it desirable. The manner 

 of handling the shovel is a matter of great importance, and it is only from careful 

 practice that the required proficiency is attained ; the upper stratum of the floor is 

 skimmed off and rolled over, just in the immediate neighbourhood of the workman, 



