PROOFS OF GOODNESS DIFFERENT KINDS. 301 



The necessity will be easily apprehended, of exa- 

 mining the bulk as well as the sample of malt ; and 

 the private brewer, who can make it convenient to 

 accommodate himself with a mill, to grind his own 

 malt, will thereby ease himself of a number of sus- 

 picions which, right or wrong, have gone abroad, 

 respecting fraudulent mixtures. 



The GOODNESS of a sample of a malt is ascertained 

 by biting the kernels, or immersing them (entire un- 

 cracked ones) in water, in which they ought to 

 swim, until saturated with the liquid. The SPECIES 

 are four white, pale, amber, and brown. Perhaps 

 white malts are not so much in use as formerly, 

 when a soft, balsamic, almost colourless ale, was in 

 more general request. The colour and qualities of 

 malt depend on the degree of heat and length of 

 time allowed upon the kiln. The pale malts, in 

 course, are those allowed the longest, time, the 

 brown or high dried are made with more dispatch, 

 and the amber forms a medium between the two ex- 

 tremes. The slack, or gradually-dried malt, retains 

 most of the substantial quality of the corn, makes 

 the most nutritious beer, and that which may be pre- 

 served sound to the longest period. A greater quan- 

 tity of beer also in proportion, may be extracted 

 from it, and it commands the highest price. Brown 

 malt is supposed to make up in spirit what it loses in 

 substance ; and with respect to the private brewery, 

 is used by those who prefer that colour and spirit, 

 or the flavour which high- dried malt imparts. Pale 

 and amber malts are used indifferently by private 

 persons. Hertfordshire has been imrnemorially, and 



