348 PROOFS OF GOODNESS DIFFERENT KINDS. 



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. 

 The necessity will be easily apprehended, of examin- 

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

 private brewer, who can make it convenient to ac- 

 commodate himself with a mill, to grind his own malt, 

 will thereby ease himself of a number of suspicions 

 which, right or wrong, have gone abroad, respecting 

 fraudulent mixtures. 



The GOODNESS of a sample of 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 extremes. 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 preserved sound to the longest period. 

 A greater quantity 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 



