240 



MALT-GRAINS, OR 



XI. MALT-GRAINS, OR REFUSE FROM 

 BREWERIES. 



Malt-grains possess, in point of composition, the 

 greatest analogy with oil-cake, but are far more 

 speedy in their operation; because, in consequence 

 of their tender and delicate structure, they decom- 

 pose with exceeding facility in the soil. To the 

 farmer they are of much less importance, because 

 they are not to be obtained in large quantities, since 

 in breweries, which form the only source whence 

 they can be procured, only 3, or at most 4 lbs. 

 of dry grains are derived from 100 lbs. of barley. 

 In analyzing some barley and malt-grains, which 

 latter were produced from the same sample of bar- 

 ley, I found the following differences in their chemi- 

 cal constitution. 



1,000 lbs.]( perfectly dry) contained : — 



Malt consists partly of the rootlets of the young 

 barley plant ; they are the first parts of plants which 

 appear in the awakening of the vital force which 



