If all the Milt Come not equally^bccaufe that which lies in the middle 
beingwarmelt^ will ufually C(?»2efirft i turnitover, fo as the outmoft 
maylieinnnoft, and fo leave it till all be ComenzWk^. 
So Toon as the Malt is fufficicntly C<7w^, turn it over, and fpread ic 
to a depth not exceeding five or fix inches. And by that time it is 
all rpread our, begin and turn it over and over again, three or four 
times. Afterwards, turn it over in like manner, once in four or five 
hours, making the Heap thicker by degrees, and continuing fo to do 
conftantly, for the fpace of forty eight hours at Icaft. 
This frequent turning of it over, cooles, drys and deads the Grain » 
whereby it becomes mellow, melts eafilyin brewing, and then fepa- 
rates entirely from the Husk. 
Then throw up the Malt into a Heap, as high as you can* Where kt 
it lye, till it grows alfo hot as your hand can endure it; which 
ufually comes to pafs, in fonf>e thirty hours fpace. This peifcfls the 
Iweefncfs, and mellownefsof the Malt. 
After the Malt is fufficiently heated, throw it abroad to cool, and 
turn it over again about fix or eight hours after, and then dry it upon 
the Kiln. Where, after one fire, which muft ferve for twenty four 
hours, give it another more flow, and if need be, a third. For if the 
Malt be not thoroughly dryed, it cannot be well ground , neither will 
it dilTolve well in the brewing, and the Ale it makes will be red, 
bitter, and will not keep. 
Thebeft Fewell, is Peat. The next Charcoale, made of Pit-Coal^ 
or Cinders^ Heath, Broom and Furzes are naught. If there be noC 
enough of one kind^ burn the befl firrt, for that gives the (IrongeRr 
impreffion, as to the Taft, 
ANTI. 
