APPENDIX. Iv 



like myself encounter, will be speedily overcome. An iuspeotion of the 

 Tables of temperature given in the appendix to this memoir will at 

 once show that the first part of the process of the manufacture of beer, 

 viz., the coaversiou of barley into malt, can be carried on here as well 

 as in any part of Great Britain ; for although the range of the mercury 

 may appear so great as to endanger the success of the process by caus- 

 ing the gei-mination to proceed too rapidly, this evU can be readily 

 averted by placing the malting floors in buildings with thick stone, or 

 even mud walls, covered with thatched roofs elevated considerably so 

 as to deflect the rays of the sun, and preserve an even and low tempera- 

 ture throughout the day. The temperature found most suitable to 

 malting in England is about 60° to 62 », and this degree of heat could 

 be maintained, without excess, in malting sheds on these Hills through- 

 out at least 9 months in the year. 



I must observe, however, that the barley grown here is so poor in 

 quality, so light in the grain, and containing in a given measure so 

 large a proportion of husk in excess of what the same quantity of Eng- 

 lish barley would produce, that the malt made from it yields in the 

 mash but a very disproportionate quantity of saccharine matter, ren- 

 deiing it necessary to employ raw sugar as an adjunct, to produce a 

 wort of sufficient strength. But this, which might elsewhere be consi- 

 dered an objection on the score of expense, is here of easy remedy, 

 since in the immediate vicinity of the Neilgherries, viz., in Mysore, 

 excellent sugar is manufactured in great abundance, and, at a rate so 

 low, that at this present time, February, 1848, it is being sold in the 

 bazar of Ootacamund at 3 Bs. 12 annas per maund of 25 lbs. weight, 

 being equivalent to 33*. per cwt. formerly, a prejudice existed against 

 the employment of sugar in the manufacture of beer, but,as it is now seen 

 that the permission to introduce it into breweries in England, which 

 has been recently granted by the legislature, is regarded by the public 

 as a signal boon, it must be self-evident that since this important article 

 is, comparatively speaking, indigenous to the spot, cheap, excellent and 

 abundant, and as the climate is in all respects eminently well adapted 

 for carrying on the process of vinous fermentation, as well as that of 

 malting, beer and porter can, under proper management, be produced 

 on the Neilgherries, in every respect as wholesome and good as that 

 now imported from England, and at a cost less by one-half, even in- 

 cluding cartage to the station where it is to be consumed. 



I beg leave to observe, that in advancing these remarks, I do not 

 base my expectations and assurances on mere sm-mise or theoretical 



