1848.] The Neilgherry Mountains. 19 



amongst many other valuable resources of these Hills, will be fully 

 developed and taken advantage of. 



I allude to the subject of fermented malt liquors which can be 

 made on the Neilgherries with the greatest facility in all the details 

 of the process, and at a cost so trifling as to enable the commissariat 

 to supply the European troops at the three sta- 



Can be made and sold . j- , i • j.i • • -i. c ^^ tt-h 



at Bangalore at 2^ tions more mimediately in the vicmityof theHillSj 

 annas per quait. viz., Bangalore, Trichinopoly and Cannanore» 

 with both ale and porter, at a rate, calculated on an extreme esti- 

 mate, not exceeding 10 annas per imperial gallon delivered to the 

 men from the cask in the canteen, or 2J annas per quart, equiva- 

 lent to ?)\d. per pot. 



Independent of the importance, both in a moral and economic point 

 of view, of supplying to the troops a liquor which, from its goodness 

 and cheapness, will induce the majority to prefer it to ardent spirits, 

 the subject becomes still more entitled to consideration from the ad- 

 vantages which must result from its successful issue, when the pro- 

 jected measure for the permanent location of a regiment of European 

 troops on the Neilgherries shall be carried out : for as the chief item 

 in the estimate of cost is the carriage from the brewery to the sta- 

 tion in the plains, beer will be supplied to those resident on the spot 

 at a greatly diminished rate. 



A very favorable opportunity will also be offered for bringing the 

 project into practical operation when a regiment is stationed on the 

 Hills, because amongst the men many brewers and maltsters by trade 

 will no doubt be found, and by the practical knowledge of these men 

 many difficulties in the details of the process which experimentalists 

 like myself encounter, will be speedily overcome. An inspection 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 conversion of barley into malt, can 



Malt. ' J "> 



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 causing the germination 

 to proceed too rapidly, this evil 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 

 Temperature well suit- y^ys of the sun and preserve an even and low 



ed for malting and ^ 



fermenting. Average temperature throuffhout the day. The tempe- 



temperature oi the * o j x 



Neilgherries 62", rature found most suitable to malting in England 



