FERMENTATION. 271 



Q. How is barley malted ? 



A. The barley is moistened with 

 water, and heaped up ; by which means, 

 great heat is produced, which makes the 

 barley sprout. 



Q. Why is not the BARLEY suffered to GROW, 

 as well as SPROUT? 



A. Plants in the germ contain more 

 sugar than in any other state ; as soon as 

 the germ puts forth shoots, the sugar of 

 the plant is consumed, to support the 

 shoot. 



Q. HOW IS BARLEY PREVENTED from SHOOT- 

 ING, in the process of MALTING ? 



A. The barley is put into a kiln as 

 soon as it sprouts ; and the heat of the 

 kiln checks or destroys the young shoot. 



Q. Why is YEAST put into BEER to make it 

 WORK? 



A. Yeast supplies the beer with 

 nitrogen, which is one of the ingredients 

 of alcohol. 



Alcohol consists of oxygen, carbon, and hydrogen, 

 (obtained from the sugar of malt), and nitrogen, 

 (obtained from yeast). 



Q. Why is it NOT needful to put YEAST into 

 WINE? 



