VOL. XII.] PHILOSOPHICAL TRANSACTIONS. 46p 



known among them. The English have also found out a way to make very good 

 beer of grain: that is, either of bread made hereof, or else by malting it. The 

 way of making beer of bread, is by breaking or cutting it into great lumps, about 

 as large as a man's fist, to be mashed, and so proceeded with as malt, and the 

 impregnated liquor, as wort, either adding or omitting hops, as is desired. 



To make good malt of this corn, a particular way must be taken. The barley 

 malt-masters have used all their skill to make good malt of it the ordinary way, 

 but cannot effect it ; that is, that the whole grain be malted, and tender and 

 floury, as in other malt. For it is found by experience, that this corn, before 

 it be fully malted, must sprout out both ways, i. e. both root and blade, to a 

 great length, of a finger at least: if more, the better; for which it must be 

 laid on a heap a convenient time. 



To avoid all difficulties, this way was tried and found effectual. Take away 

 the top of the earth in a garden or field 2 or 3 inches, throwing it up half one 

 way and half the other. Then lay the corn for malt all over the ground, so as 

 to cover it. Then cover the corn with the earth that was pared off, and there 

 is no more to do, till you see all the plot of ground like a green field covered 

 over with the sprouts of the corn, which will be within 10 or 14 days, accord- 

 ing to the time of the year. Then take it up, and shake the earth from it and 

 dry it. This way every grain that is good will grow, and be mellow, floury, 

 and very sweet; and the beer made of it be wholesome, pleasant, and of a good 

 brown colour. Yet beer made of the bread, as aforesaid, being as well coloured, 

 wholesome, pleasant, and more durable, is most in use; because the way of malt- 

 ing this corn, last described, is as yet but little known among them. 



Manner of making Malt in Scotland. By Sir Robert Moray. N° 142, p. IO69. 



Malt is there made of no other grain but barley; of which there are two 

 kinds: one, which has four rows of grains on the ear, the other, two rows. The 

 first is the more commonly used, but the other makes the best malt. The more 

 recently barley has been threshed it makes the better malt; but if it has been 

 threshed six weeks or upwards, it proves not good malt, unless it be kept in an 

 equal temper, of which it easily fails, especially if it be kept up against a wall ; 

 for that which lies in the middle of the heap is freshest, that which lies on the 

 outsides and at top is over-dried, that which is next the wall shoots forth, and 

 that which is at the bottom rots. The best way to preserve threshed barley long 

 in good temper, is not to separate the chaff from it. But as long as it is un- 

 threshed it is always good. Brewers use to keep their barley in large rooms on 

 boarded floors, laid about a foot in depth, and so turned over now and then 

 with scoops. Barley that has been over heated in the stacks or barns, before it 

 be separated from the straw, will never prove good for malt, nor any other use. 



