270 FOOD AND FOOD ADULTERANTS. 



as of the Danes it yet is, was of the Germans invented and brought into 

 use." Ale-houses are mentioned in the laws of Ina, king of Wessex, 

 A. D. 680. Ale-booths were regulated by law A. D. 728. 



The art of producing an alcoholic drink from starchy seeds seems to 

 have been nearly as extensively known and practiced among the various 

 nations of the earth as the less complex operation of preparing a fer- 

 mented liquor from the juice of fruits and plants containing sugar. 

 Thus the Kaflfre races of South Africa are said to have prepared for 

 many years a malt liquor from the seeds of the millet (Sorghum vulgare) 

 going through all the processes of germinating the seed, extracting the 

 malt, and fermenting the wort. In the north of Africa another seed is 

 used. The Chinese prepared the drink called sam shee from rice. 



The process of brewing consists of two distinct operations : the malt- 

 ing and the brewing proper. In fact the two operations are frequently 

 separated, many small breweries buying their malt ready prepared. 

 When kept dry it retains its qualities for an indefinite period and is 

 handled as an article of commerce. 



MALTING. 



The object of this operation is the germination of the grain, and the 

 consequent formation of the ferment diastase, which shall subsequently, 

 under the proper conditions, perform its specific function of converting 

 the starchy portions of the grain into saccharine or fermentable matter. 

 Barley is the grain used almost exclusively for this purpose, its advan- 

 tages having been recognized even by the Egyptians ; they seem to bo 

 principally of a physical character, consisting of the firmness of the 

 kernel, and the hard husk, which freely allows the entrance of water, 

 but prevents the passage of starch or insoluble matter. 



The operations through which the grain is successively passed are 

 called, technically, steeping, crushing, flooring, and kiln-drying. In the 

 first it is spread out in large vats, covered with water, and allowed to 

 steep several days. When it has become softened, the water is run oft' 

 and the swollen grain is subjected to a slight degree of heat, which 

 causes it to germinate. This is the second operation. The operation 

 of flooring has for its end the regulation of the germination of the grain, 

 and the time when it has progressed sufficiently is judged by the length 

 which has been attained by the acrospire or plumule. This is variously 

 given as from two-thirds to seven-eighths the length of the grain. The 

 sprouted grain is now spread out in the malt kilns and heat applied, 

 while a current of air circulates about it. After the moisture is driven 

 oft', which is done at a low temperature, about 90 F., the heat is raised, 

 and finished at from 125 to 180 F., according to the grade of malt re- 

 quired, the difference between pale, amber, and brown malt being duo 

 simply to the temperature at which they are kiln-dried. This last 

 operation serves not only to drive off the moisture, l>ut also stops ger- 



