44 The Sweet Potato 



24 hours. At the conclusion of the steeping, the in- 

 terior of the grain should be soft and chalklike. The 

 grain is then spread upon a tray in a layer not over 

 6 or 8 inches deep. The temperature at which the 

 sprouting grain is kept is of great importance in the 

 successful manufacture of malt. It should be kept as 

 near 60° F. as possible. After the grain has grown 

 for six or eight days the sprout forces its way out at 

 the end of the grain opposite to the rootlet, and the malt 

 may be used with excellent results at this time. Sprout- 

 ing, however, may be allowed to continue slowly for 

 another six or eight days, or even longer, until the 

 sprout has attained a length from three to four times 

 that of the grain. The grain must be kept moist, so 

 that the rootlets do not wither during the sprouting 

 period and should be turned over and thoroughly mixed 

 at least once a day and kept covered with a wet cloth 

 and in the dark. The product is known as ' green malt.' 

 It should have a fresh odor and be free from any sour 

 smell, and should be free from mold. Immediately be- 

 fore use the green malt should be finely ground in an 

 ordinary meat chopper or other suitable machine. 

 When so ground it forms a pasty mass and may be 

 added directly to the boiled mashed sweet potatoes and 

 the mixture thoroughly broken up by stirring until the 

 malt is thoroughly disseminated. 



" On a small scale this is most readily accomplished 

 as described. On a large scale an ordinary cider press, 

 using racks and cloths, can be successfully employed. 

 The liquid obtained is slightly sweet and rather turbid. 

 Plenty of water should be used in order to produce a 

 mash from which the liquor will freely flow and in 

 which a large proportion of the sugars may be easily 



