470 PHILOSOPHICAL TRANSACTIONS. [aNNO I678. 



But though it heat a little after it is threshed, and be kept in the chaff, it will 

 not be worse, but rather better for it; as it will come sooner, and more equally. 



Take then good barley, newly threshed, and well purged from the chaff, and 

 put hereof 8 bolls, that is, about 6 English quarters, in a stone trough. Where 

 let it infuse, till the water be of a bright reddish colour, which will be in about 

 3 days, more or less, according to the moistness or dryness, the size of the 

 grain, the season of the year, or temper of the weather. In summer malt 

 never makes well. In winter it will need longer infusion than in the spring or 

 autumn. It may be known when steeped enough, by other marks besides the 

 colour of the water; as the excessive swelling of the grain, or, if over steeped, 

 by two much softness; being, when in the right temper, like that barley which 

 is prepared to make broth of, or the barley called by some, urge wonder* 

 When the barley is sufficiently steeped, take it out of the trough, and lay it on 

 heaps, to let the water drain from it. Then after 2 or 3 hours turn it over 

 with a scoop, and lay it in a new heap about 20 or 24 inches deep. This heap 

 they call the coming heap. And in the managing of this heap aright lies the 

 great skill. In this heap it will lie 40 hours, more or less, according to the 

 forementioned qualities of the grain, &c. before it come to the right temper of 

 malt. Whilst it lies in this heap it is to be carefully looked to during the first 

 15 or l6 hours. For about that time, the grains will begin to put forth the 

 root, which when they have equally and fully done, the malt must, within an 

 hour after, be turned over with a scoop, otherwise the grains will begin to put 

 forth the blade or spire also, which by all means must be prevented ; for hereby 

 the malt will be utterly spoiled, both as to pleasantness of taste and strength. 



If all the malt come not equally, for that which lies in the middle, being 

 warmest, will usually come first ; turn it over, so as the outmost may lie inmost, 

 and so leave it till all come alike. As soon as the malt is sufficiently come, 

 turn it over, and spread it to a depth not exceeding 5 or 6 inches. And by the 

 time it is all spread out, begin and turn it over and over again, 3 or 4 times. 

 Afterwards turn it over in like manner, once in 4 or 5 hours, making the heap 

 thicker by degrees, and continuing so to do constantly for the space of 48 

 hours at least. This frequent turning of it over cools, dries, and deads the 

 grain ; whereby it becomes mellow, melts easily in brewing, and then separates 

 entirely from the husk. Then throw up the malt into a heap as high as you 

 can. Where let it lie, till it grows as hot as your hand can endure it: which 

 ■ usually is in about 30 hours space. This perfects the sweetness and mellowness 

 of the malt. After the malt is sufficiently heated, throw it abroad to cool, and 

 turn it over again about 6 or 8 hours after, and then dry it on the kiln. Where, 

 after one fire, which must serve for 24 hours, give it another more slow, and 

 if need be, a third. For if the malt be not thoroughly dried it cannot be well 



