86 
Practical Experience in the Manufacture and 
Carter and Co. silver medals, as a permanent record of the 
superiority of the produce yielded by their samples. This 
recommendation was adopted by the Council, and the medals 
have been presented. 
VI. — Practical Experience in the Manufacture and Use of Malt 
for Feeding Purposes. By Feedeeic Beaed, of Horton, 
near Canterbury; with a Note by James Howaed, M.P., 
Clapham Park, Bedford. 
Dieectly the Excise restrictions were removed, I resolved to 
malt for feeding purposes a considerable proportion of my large 
crop of inferior and second-rate quality of barley. 
Having hop-oasts with kilns, I decided to use one of them 
for the purpose of drying the grain. 
The kiln is about 14 feet square, with open fires under a 
horsehair cloth, and with a tall narrow roof surmounted by a 
cow), such as many of the readers of the ' Journal ' of the Society 
may probably have seen when passing through the hop-growing 
districts of Kent. 
The lower or ground floor of the oast-house is, in my case, 
asphalted, but any floor that will keep the corn clean during 
the process of malting will answer the purpose. I may perhaps 
say, that not having had any previous experience in malting, 
I made some few enquiries of those who had ; the result being 
that I found the process a very simple and easy one, and in- 
structed one of my farm labourers how to carry it out, thus : 
I put 40 bushels of barley into two tubs fitted with perforated 
boards so as to allow a space of about 3 inches between them 
and the bottom of the tubs ; sufficient water was then added to 
wet the barley thoroughly, the surplus water passing through it 
to the space between the boards and the bottom of the tubs, and 
when the barley was sufficiently soaked the water was drawn off 
by taps. 
At about the end of forty-eight hours the barley was taken from 
the tubs, and spread on the floor to the depth of 8 or 9 inches. 
After lying so for another forty-eight hours it was moved forward 
towards the drying-kiln to make room for the next lot, and 
again moved in the same direction for another lot, until I had 
three or four different wettings on the floor. By that time the 
first wetting should be nearly or quite fit to go on the kiln, the 
test that I have used being the sprouting of the barley to about 
half the length of the grain. When the barley is on the floor 
