Bcurley from a Maltster's Point of View. 
505 
most injurious to the future growth of tlie grain. It is of the 
greatest importance that the germination should commence 
throughout the entire bulk as nearly as possible at the same time, 
otherwise it is impracticable to make a perfectly even conversion 
of the grain. Vegetation will usually start in from twelve to 
twenty-four hours, and as it proceeds it is requisite to tui'n the 
barley so as to prevent a too rapid growth, which would materially 
injure the quality of the malt. This is, however, only one of the 
risks which the maltster has to avoid by the exercise of constant 
watchfulness ; for, on the other hand, it is sometimes needful to 
promote the growth by increasing the depth of the grain and 
by sprinkling it with water, and under any circumstances a 
judicious application of moisture is requisite during the early 
stages of vegetation. I may here say that it is upon what is 
called the working or growing floor that the maltster's skill and 
judgment are fully brought into play, as it is a fact that immense 
quantities of grain are made into what is called malt, whereas it 
is nothing better than spoilt barley. It is not my intention in 
this paper to write a minute description of the process of malt- 
ing, as this would involve an article in itself; but I desire to 
state that it is upon the growing-floor that the maltster has 
to contend with all the evils that have been caused by the want 
of care on the part of the farmers, viz. unevenness of ripening, 
damage by thrashing, and defective condition when delivered. 
So soon as the barley has gone through the process of ger- 
mination on the floors, which should be completed in about ten 
or twelve days from the time it is unloaded from the cisterns, it 
ought to be in a fit state for kiln-drying. This operation forms 
a most important and valuable part of the manufacture, as no 
good malt can be produced unless carefully and perfectly kiln- 
dried. It is the kiln-drying that regulates the colour of the 
malt, which is varied according to the purposes for which the 
malt is required ; but, in every case, it is imperative that the 
malt should be evenly and thoroughly dried, whether it may be 
required for the finest pale ales or for any other description of 
malt liquors where a certain amount of colour may be desired. 
In these cases it is most important that the malt should be so 
dried that during the process it should not sustain the slightest 
scorching or burning. The old kilns are so constructed as to 
render it almost impossible to avoid injury to the malt in this 
respect, as the drying-floors are too near the furnace and the 
means provided for properly regulating the temperature are very 
defective. The greatest care is therefore essential on the part 
of the working maltster, and this cannot always be relied upon. 
Though these are serious faults, they have always been kijowa 
