heap a convenient time. Wherein on the one hand, if it lyeth of a fuf- 
ficient thicknefs for coming, it will quickly heat and mould, and the 
tender Sprouts be io intangled, that the leaft opening of the Heap 
breaks them off ; and fo hinders the further maturation of the Grain 
into Malf. On the other, if it be ftirred and opened to prevent too 
much heating, thefe fprouts which have begun to (hoot, ceafe grow- 
ing, and confiqutntly the Corn again ceafeth to be promoted to the 
meilownefsof Malt. 
To avoid all thefe difficulties , this way was try'd and found ef- 
fecauaJ. Take away the top of the Earth in a Garden or Field two 
or three inches , throwing it up half one way, and half the other. 
Then lay the Corn/or Malt,all over the Ground fo as to cover it.Then. 
cover the Corn with the Earth that was pared off, and thereis no more 
to do, tilt you fee all the Plot of Ground like a green Field covered 
over with the Sprouts of theCorn, which will be within ten days or 
a fortnight 5 according to the time of the year. Then take it up, 
and (hake the earth from it and dry it. For the Roots wilJ be fo 
intangled together, that it may be raifed up, in great pieces. To 
make it very clean, it may be wafhed, and then prefently dry'd on a 
Kiln, or in the Sun, or fpread thin on a Chamber floor.This way, eve- 
ry Grain that is good will grow,and be mellow, flowry and very fweet 
and thcBeer made of it,be wholfom,pleafant,and of a good brown colour. 
Yet Beer made of the Bread, as aforefaid, being as well coloured, as 
wholfom and pleafant,and more durable ^ this therefore is moi\ in ufe. 
And the rather, bccaufe the way of Malting this Corn, laft defcribed, 
is as yet but little known among(\ them. 
An AccQUftisof the manner of making Malt in Scotland i hy 
-S'/r Robert Moray. 
MAU is there made of no other Grain, but Barley. Whereof 
there are two kinds \ one, which hath four Rows of Grains 
on the Ear \ the other, two Rows. The fir(i is the more commonly 
ufed ; but the other makes the be(i Malt. 
The more recently Barly hath been Thre(hed it makes the better 
Malt. But if it hath been Thre(hed fix weeks or upwards, it proves 
not good Malt, unlefs it be kept in one equal temper *, whereof it eafily 
failes,efpecially if it be kept upagainft a Wall:for that which lies in the 
middle of the Heap is fre(heft,thatwhich lies on the outfides and at top 
is over dry'd, that which is next the Wall (hoots forth, and that which 
is at the bottom Rots. So that when it comes to be made into Milt, that 
which is fpoiled, does not Come well (as they call it) that is, never gets 
that right mellow temper Malt ought to have,and fo fpoilsall therefV. 
For thus fome Grains Came well, fome not at all, fonve half^ and 
fome too much. 
7 A 2 The 
