M A L 
liudies as to ereft hot-houfes for maintaining foreign 
plants; and, where there are fuch conveniencies, thefe 
plants deferve a place; becaufe they retain their leaves 
all the year, and commonly continue flowering from De¬ 
cember to the end of March, fo that they make a fine ap¬ 
pearance at a feafon when there Js a fcarcity of other 
flowers; and many times they produce ripe fruit here. 
Thofe forts whofe leaves are armed with flinging briftles, 
like the cowitch, are the leaft worthy of a place in doves, 
becaufe they are fo troublefome to handle; nor do their 
flowers make fo good an appearance as many of the other 
forts. The thirteenth fort is the mod valuable for its 
flowers, which are produced in larger bunches than thofe 
of any of the others ; and, there being flowers of different 
colours in the fame bunches, they make a fine variety ; 
alfo this fort grows more like a tree than the others, and 
the leaves are of a ftronger confidence, and of a lucid 
green. The fruit of feveral of the forts are gathered pro- 
mifcuoufly and eaten in the Wed Indies; but the firfl fort 
is cultivated for the fruit, which is but indifferent, and 
much inferior to our European cherries ; having however 
a pleafant flavour, it is agreeable to the inhabitants of hot 
climates. 
As thefe plants are natives of the warmed parts of 
America, they will not live through the winter in Eng¬ 
land, unlefs they are preferved in a warm dove; but, when 
the plants have obtained firength, they may be expofed 
in the open air in a warm fituation, from the middle or 
latter end of June till the beginning of Oftober, provided 
the weather continues fo long mild; and the plants fo 
treated will flower much better than thofe which are con- 
ilantly kept in a dove. They are all propagated by feeds, 
which mult be fown upon a good hot-bed in the ipring; 
and, when fit to tranfplant, they muft be each put into a 
f'eparate fmall pot filled with rich earth, and plunged into 
a hot-bed of tanners’ bark, and treated in the fame man¬ 
ner as has been directed for other tender plants of the 
fame country. For the two firfl winters it will be proper 
to keep them in the bark-bed in the dove ; but afterwards 
they may be placed upon flands in the dry dove in win¬ 
ter, where they may be kept in a temperate warmth, in 
which they will thrive much better than in a greater heat; 
thefe mud be moderately watered two or three times a- 
week, when they are placed in the dry dove. 
MALPLAQ'UET, a village of Hainault, famous for a 
battle fought there on the nth of September, 1709, be¬ 
tween the allies, commanded by the duke of Marlborough 
and prince Eugene, and the French under marfhals Villars 
and Boulders. Voltaire affirms, that the French army did 
not exceed 80,000; Englilh writers augment the number 
to 120,000; and perhaps they were nearer the truth. 
The French fought with an obdinacy that bordered on 
defpair, till feeing their lines forced, their left wing and 
centre giving way, and their general, Villars, dangeroufly 
wounded, they made an excellent retreat towards Bavay, 
under the conduft of Boufflers, and took pod between 
Quefnoy and Valenciennes. The field of battle they 
abandoned to the confederates, with about forty colours 
and dandards, fixteen pieces of artillery, and a good num¬ 
ber of prifoners; but this was the dearefl viftory the allies 
had ever purchafed. Above 20,000 of their belt troops 
were killed in the engagement; whereas the enemy did not 
lofe half the number. It is eight miles fouth-eaft of Mons. 
MALS, a town of the Tyroiefe : two miles north of 
Glurentz. . 
MALSA'RA, in Hindoo mythology, a mamfeltation of 
the goddefs Parvati to accompany her lord Siva in his 
avatara, or incarnation, under the name and form of Kan- 
deh Rao. She and her lord are very popular deities in 
the country of the Mahrattas, where, at the elegant tem¬ 
ple of Jejury, they are propitiated by numerous pilgrims. 
It does not, however, appear that the tales related of this 
avatara are extenfively known, or that they are to be found 
in any very ancient books. 
MALSCH, a. town of tjje Tyroiefe; five miles ead of 
Glurentz. 
M A L 21.5 
MALSCH, a town of the duchy of Baden : ten miles 
ead of Spire. 
MALSESE'NA, a town of Italy, in the Veronefe: 
eighteen miles north-north-wed of Verona. 
MAL'SKAR, two fmall illands in the gulf of Bothnia. 
Lat. 63. 26. N. Ion. 20. 55. E. 
MAL'SKAR, a fmall illand on the ead fide of the gulf 
Bothnia. Lat. 61. 55. N. Ion. 21. 7. E. 
MALT, f. [mealt, Sax. mout, Dut.] Grain deeped in 
water and fermented, then dried on a kiln.—-Beer hath 
malt firfl infufed in the liquor, and is afterwards boiled 
with the hop. Bacon's Nat. Hijl. —For the procefs of making 
and curing malt, fee the article Brewing, vol. iii. p. 381. 
and for the produfis of malt, namely, beer and fpiiit, 
fee that article, and Distillation, vol. v. p. 893. 
It is faid that the foil on which barley grows makes a 
confiderable difference in the grain, and that the barley 
fitted for malt is that which grows on a rich light or gra¬ 
velly foil, and which has been raifed from feed brought 
from a farm of a different foil and fituation. The fulled 
and larged-grained parts of fuch crops fliould be chofeij 
for making malt. It fliould be heavy, and perfectly foundj 
and fuch as has not fudered any accident in the field. Its 
being a little heated in the mow is by fome confidered 
rather an advantage, as the grain will be more equally 
dried, and will confequently the more equally imbibe wa¬ 
ter; but, when it has been fo much hurt in the mow as to 
look blackifli when broken at the thick end, it is unfit to 
make good malt. It is alfo found by experience, that bar¬ 
ley taken immediately from the field does not malt fo 
kindly as that which has been fome time in the houfe or 
mow. And particular care fliould be taken that it is free 
from the feeds of weeds 5 for thefe in the malting are apt 
to give the grain a bad tade, which cannot afterwards be 
got rid of. 
According to fome, the time mod proper for malting is, 
when the temperature of the air is fuch, that the grain 
naturally begins to germinate. How far the limits may be 
extended, experience alone can determine. The warmer 
the weather is, the greater mud be the difadvantage un¬ 
der which the maltfler labours ; becaufe the motion of the 
fluids is then fo flrong, that the procefs goes on too quick, 
and the finer parts are apt to fly off, the confequence of 
which is, that, indead of a fweet, the malt inclines to a 
bitter, tade. This is fo univerfally experienced, that 
brewers carefully avoid purchafing what is termed latter- 
made malt. The grain thus prepared for drying is fpread 
on the kiln, where, meeting with a heat greater than is 
fuited to vegetation, its farther growth is flopped. It is 
fpread on the kiln three or four inches thick, and turned 
every three or four hours. The laying of it thicker is at¬ 
tended with inconveniences, among which is particularly 
its being unequally dried ; and therefore that fliould be 
avoided. The flrength and duration of the fire are dif¬ 
ferent, according as the malt is intended to be dried pale, 
amber, or brown. The pale malt requires more leifure, 
and lefs fire, than the amber or brown. Pale and amber 
malt are dried with coke or culm, which, not emitting any 
fmoke, give it a brighter colour, and do not communicate 
that bad flavour which it has when dried with wood, ftraw. 
See. Coke is bed, as it affords a Aeady and condant heat, 
whereby the malt is dried more uniformly. Where wood 
or any vegetable fuel is ufed, it fliould be extremely well 
dried, in order that, being as free as poffible from moifture, 
it may yield lefs fmoke. 
An ingenious and attentive maltfler found the degree of 
heat in the malt, whilfl on theJloor , to Ire, during the firfl ten 
days, between fifty and lixty degrees ; during the next 
three or four days, from fixty to lixty-five, and feventy- 
feven degrees ; and, during the lad days of its being there, 
eighty, eighty-four, and eighty-feven; which iafl was the 
degree of heat when the malt was put on the kiln. There 
cannot be any abfolute rule as to the difference of heat 
during the different times in the procefs of malting, be¬ 
caufe it mud be fuited to the heat of the air; at lead we 
have not yet fufficient data whereon to found fuch a cal- 
2 dilution* 
