300 QUALITIES AND SPECIES OF MALT. 



entifically brewed : with the farther assurance, 

 grounded on all experience, of the nutritious and 

 sanative quality of the pure home-brewed drink, 

 and its real medicinal efficacy in weak cases. Its 

 superior cheapness, during our present state of tax- 

 ation, needs merely the recital instead of an argu. 

 ment beer brewed at home will cost the consumer 

 little more, perhaps not so much, as half the price 

 of that which is purchased, and yet prove superior 

 to it, in good and substantial quality. 



Of MALT. This precious article has not, I ap- 

 prehend, been made, of late years, from any other 

 grain than barley. In former, and comparatively 

 untaxed days, malt was currently made from wheat, 

 and oats likewise. The only instance of this kind 

 within my knowledge, was of a Mr. Dobson, a 

 maltster at Ipswich, Suffolk, in 1767, who made a con- 

 siderable quantity of wheat malt, wheat being then 

 at about 28s. per quarter. Wheat malt produces a 

 strong-bodied, fine, and high-flavoured liquor ; oats, 

 a light, mild, and pleasant beverage. I have heard 

 much commendations of oat-ale, as a summer drink, 

 but have never tasted it. 



The QUALITY of malt is not to be determined by 

 the weight, since the heaviest may, in reality, be the 

 worst, as imperfectly made ; tough, hard or steely, 

 and still partaking of the nature of barley. The 

 kernels of the best malt are thin skinned, plump, 

 and when bitten or bruised, yield throughout a soft, 

 mellow, and sweet-scented flour. A kernel of well- 

 made malt, rubbed till broken, against a dry board, 

 will leave a white mark like that made with chalk. 



