(io7o) 
The beft way to prefer ve Trefhcd Barly long in good temper, is, 
Not to reparatetheChafTfrora it. But as long as it is unthrclhcd, it 
is always good. Brewers ufe to keep their Barly in large Rooms on 
boarded floores^ laid about a foot in depth^ and fo turned over now and 
then with Scoops. 
Barly that hath been over heated in the Stacks or Birnes, before 
it be fcparated from the Straw, will never prove good for Milt, 
nor any other ufe. But though it heit a little after it is Thre- 
(hcdy and kept in the ChaiT, it will not be the worfe, but rather 
the better for it; for then it will Come the fooner, and more c- 
qually. 
A mixture of Barly that grew on feveral grounds, never proves 
good Malt , becaufe it Comes not equally. So that the beft Barley 
to make Malt of, is that which grows in one Field, and is kept and 
threflit together. 
Take then good Barley, newly thre(hed, and well purged from 
the Chaf{, and put hereof eight Boles, that is, about fix Evg///^ Quar- 
ters, in a Stone-Trough. Where let it infufe, till the watei be of a 
bright reddifh colour ; which will be in about three days, more or lefs, 
according to the moiUnefs or drynefs, fmalnefs or bignefs of the 
Grain, feafon of the Year, or temper of the Weather. In Summer 
Malt never Makes well. In Winter it will need longer infufion, than 
in the Spring or Autumn. 
It may be known when fteeped enough, by Other marks befides the 
colour of the Water, as the exceffive fwelHng of the Grain, or, if over 
beeped, by fco much foftncfs *, being, when in the right temper, like 
that Barley which is prepared to make Breath of, or the Barley called 
by fome, Vrge vponder. 
When the Barley isfufficiently fteepd, take it out of the Trough, 
and lay it on heaps, fo let the Water drein from it. Then after two 
or three hours, turn it over with a Scoop, and lay it in a new heap 
about twenty or twenty four inches decp.This Heap they call the Come- 
ing Heap, And in the managing of this Heap aright, lies the great- 
eft Skill. In this Heap it will licforty hours, more or lefs, according 
to the formentioned qualities of the Grian, &c, before it come to the 
right Temper of Malti which that it may all do equally, ismoft to 
be defired, 
Whiift it lies in this Heap, it is to be carefully looked to, after the 
f.rft fifteen or fixteen hours. For about that time, the Grains will be- 
gin to put forth the Kooty which when they have equally and fully 
done, the Malt muff, within an hour after, be turned over with a 
Scoop j othcrwife the Grains will begin to put forth the Blade or, 
Spire alfo, which by all means muff be prevented: for hereby the Malt 
Will be utterly fpoifd^ both as to pleafantnefs of Taft^ and ffrength. , 
