506 
Barley from a Maltster*s Point of Vieio. 
to exist, and it will be easily understood that as maltsters we 
have always been desirous of obtaining some effectual improve- 
ment upon the old means of kiln-drying. 
A number of alterations for the better have been made 
during the past few years, but it was only a few months since 
that I was able to perfect a principle by which we have obtained 
all the advantages in kiln-drying that we have so long desired. 
The results obtained are such as to entirely revolutionise the 
previous system of drying. "When the barley is first loaded on 
to the drying kiln, it is generally laid to a depth of ten or twelve 
inches, and occupies between three and four days in drying. It 
is always found, even in the best constructed kilns, that a con- 
siderable difference exists in the temperature, that of the malt 
at the top being many degrees lower than that underneath. 
Consequently, if not regularly turned on the kiln, the malt is 
liable to partial burning and discoloration, which frequently 
occurs when an attempt is made to dry malt at a high tem- 
perature. This is owing to the want of a current to carry the 
heat through the whole of the malt ; and to obtain that result 
I have always been striving. After numerous costly experiments, 
I have at last succeeded in obtaining the power of perfect drying 
we have so long desired. To effect this I have made the fol- 
lowing alterations in what is known as " Free's Patent Malt 
Kiln," the construction of which gave excellent results by 
materially increasing the draughts and giving a very equal dis- 
tribution of heat to the whole surface of the drying-fioor. Under 
the new principle we construct the roof as nearly air-tight as 
possible, and place in the neck of the steam outlet a " Blackman's 
Air Propeller " or exhaust fan, by which we draw through the 
grain about 20,000 cubic feet of air per minute. This in itself 
tends to purify, sweeten, and bleach the grain when first loaded, 
and to carry the moisture entirely away, instead of allowing it to 
continuously condense in the bulk of the grain, which it must 
necessarily do by the ordinary plan. As the air always contains 
more or less moisture, I have fitted a large number of iron pipes 
in the furnace shaft, which become heated by the furnace so as 
practically to remove the moisture from the air which passes 
through them. Consequently an enormous volume of perfectly 
dry hot air is continuously drawn through the perforated floor 
of the kiln and the malt lying upon it. By the aid of a set 
of carefully constructed dampers and the corresponding regu- 
lation of the air propeller, it is possible to increase or decrease 
the temperature of the kiln at will, and it is found practicable to 
dry off at a far higher fire heat temperature than can possibly 
be done by any other system. 
