£13 
M A L 
5s. a-bufliel. GGeo.c. 21. If ground malt (hall be ex¬ 
ported, it (hall be computed at fo many buffiels as it con¬ 
tained before it was ground. 12 Ann. c. 3. The penalties 
relating to this article (unlefs otherwife diredled) (hall be 
fued for, levied, and mitigated, as by the laws ofexcife, or 
in the courts at Weftminlter; half to the ufe of the king, 
and half to hint that (hall fue. GGeo.c. zr. 24. Geo. II. c. 40. 
44. Geo. III. c. 38. Perfons aggrieved may appeal to the 
next quarter-feffions, giving fix days notice in writing. 
12 Ann. c. 2. 1 Geo. II. c. 16. The aft 48 Geo. III. c. 74. 
has made feveral alterations of the penalties and regula¬ 
tions pertaining to the making of malt, and enabled feve¬ 
ral provifions by which maltfters and makers of malt are 
to afeertain, and make entry of, the quantity of barley in 
their poffeffion, and alfo other provifions for tendering ap¬ 
peals more certain ; for which we refer to the act itfelf. 
The infufion of malt has been much recommended as 
an antifcorbutic. 
Good malt may be made of the grain of the maize, or 
Indian corn ; but then a particular method mult be taken 
for the doing it. Our barley malt-makers have tried all 
their (kill to make good malt of it in the ordinary way, but 
to no purpofe; that is, the whole grain will not be this 
way malted, or rendered tender and floury, as in other 
malt; for it is found, by experience, that this corn, be¬ 
fore it be fully malted, mult fprout out both ways, that 
is, both root and blade, to a confiderable length, that of a 
finger at lead, and if more the better. For this purpofe it 
mult be laid in a heap a convenient time; and in this pro- 
cefs, if it be of a fufficient thicknefs for coming, it will 
quickly heat and grow mouldy, and the tender fprouts 
will be fo entangled, that the lead moving of the heap will 
break them off; and the farther maturation of the grain 
into malt will be hindered by this means; and on the 
other hand, if it be laid thin, and often flirred and opened 
to prevent too much heating, thofe fprouts which have 
begun to (hoot ceafe growing, and confequently tlje corn 
again ceafes to be promoted to the mellovvnefs of malt. 
To avoid all thefe difficulties, the following method is to 
be ufed : 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 for malt all over the 
ground fo as to cover it; the earth that was pared off is 
now to be laid on again, and nothing more is to be done 
till the field is all over covered with the green (hoots of 
the plant. The earth is then to be taken off, and the 
roots of the grain will be found fo entangled together, 
that they will come up in large cakes or parcels; it muff 
be gently waflied in order to take off'all the dirt, and then 
dried on a kiln, or on a clean floor expofed to the fun. 
Every grain of the maize will be thus tranfmuted into 
good malt, and the beer brewed with it will be very plea- 
fant and very wholefome, and of an agreeable brown co¬ 
lour, but very clear. It may be worth trying whether the 
fame procefs is not with due care applicable to the malt¬ 
ing of turnips, potatoes, carrots, parfnips, and the like. 
It might poflibly be of fervice alfo to attempt this lefs la¬ 
borious way of making malt of barley and other fmall 
grains; the difad vantages would -be the not fo eafily fe- 
parating the dirt from the grain as in the larger kind ; 
and, as barley requires the root only, not the ear, to (hoot, 
in order to the making of malt, it would be fome difficulty 
to know the exaft time of taking it up 5 but with all thele 
difadvantages the method is worth a trial. 
To MALT, v.n. To make malt.—To be made malt.— 
To houfe it green it will mow-burn, which will make it 
malt worfe. Mortimer's Hu/bandry . 
MATT-BRUISER, or Bruising-mill,^ It has been 
found by repeated experiments, that bridling- malt is a more 
advantageous method than the old one of grinding and 
flouring. By bruiting, there is not only lets vvafte, but 
the malt is alto better fitted for giving out all its virtues. 
It has therefore become a practice to fqueeze malt between 
rollers, by means of a proper apparatus, of which various 
conftruftions have been invented. One of the bed con¬ 
trivances of this fort is laid to be the bruifing-mill of Mr, 
M A L 
Winlaw, which confifts of a frame, a large cylinder or 
roller, a flioe, a frame to fupport the hopper, a "fly-wheel, 
and a vvindlas. To this engine, it is directed to (crew 
the large roller up to the fmall one, and not to feed too 
faff from the flioe, which is regulated by pins that have 
ft ring! fixed to them. It is evident, that when two finooth 
furfaces are oppofed to each other at a diftance which can 
be regulated at pleafare, neither grain nor any other fioii- 
lar fubftance can pafs between them without being bruited. 
This being the principle on which the briuffng-mill afts, 
the mealiy fubftance, which is the effential part of malt, 
is entirely removed from the (kin or hulk which contains 
it, and all the virtues of the ma]t are with eafe attradled 
by the water in a manner fuperior to what is effefted 
when the grain is only cut by grinding-. The operation f 
is at the fame time fo expeditio.ufly performed, that two 
men can with eafe brni!e a buftiel of malt in a minute. 
By the fame engine may alfo be bruifed oats and beans 
for horfes. A great part of the corn given thefe animals, 
it is well known, is fwallowed whole, and often pafl'es 
through them in the fame ftate; in which cafe, they can¬ 
not receive any nourifliment from the grains that are un¬ 
broken ; but, when bruifed in this engine, it eales mafti- 
cation; and, every grain being prepared for nutrition, a 
much lefs quantity will of courfe be found to be fuffici¬ 
ent. For bruifing beans, the two regulating ferews mult 
be unferewed alike; and the fly-wheel requires to be 
then fet in motion with the hand, on account that the 
rollers are then a little fpace apart, and will not turn each 
other before the beans come between them. 
MATT-DRINK, f. See Malt-Liquor. —All malt~ 
drinks may be boiled into the confidence of a (limy fyrup. 
Floyer on Humours. 
MATT-DUST, /. Malt-dujl is an enricher of barren 
land, and a great improver of barley. Mortimer's Hujban- 
dry. — See the article Husbandry, vol. x. p. 563. 
MATT-FLOOR, f A floor to dry malt.—Empty the 
corn from the ciftern into the malt-Jloor. Mortimer’s Huf- 
bandry. 
MATT-HORSE, f. It feems to have been, in Shake- 
fpeare's time, a term of reproach fora dull dolt.—You pea- 
fant Twain, you whorfon, you malt-horfe drudge.—Mome, 
malt-horfe, capon, coxcomb, idiot, patch. Shakefpeare. 
MATT-HOUSE, f. A place for drying or flowing malt. 
MATT-KILN, f. A kiln contrived for the purpofe of 
drying malt, or any other kind of grain. The fize of the 
malt-kiln fliould be proportioned to the quantity of malt 
for which it is intended. Some build their kilns fquare, 
and others make them round ; but this laff is undoubt¬ 
edly the belt form, as the heat of the fire is more equally 
diffufed therein, and the grain is of courfe more equally 
dried. Various fubftances have been made ufe of for co¬ 
vering the kiln, fuch as tiles, plates of tin, and wire ; of 
thefe the wire is to be preferred, becaufe it does not con¬ 
trail fo great a degree of heat as to parch the grain in 
contact with it; but, for this very reafon, hair-cloth is pro¬ 
bably preferable to any other covering; as, when any part 
of the malt is in immediate contact with a fubftance much 
more folid than itfelf, and therefore capable of receiving 
a proportionably greater degree of heat, the malt in contact 
with that heated body is parched or burnt, by the heat 
which is not equally diffufed through the whole mafs j 
which mafs cannot, therefore, be all equally heated. The 
liair-cloth is fpread upon fmall wooden rafters, and thefe 
are fupported by bars of iron laid acrofs the kiln. 
If tiles are ufed for covering the flues, they fliould be 
eighteen inches fquare, and two inches thick in the folid, 
with a lapping of half an inch broad and one inch deep 
round the edge of each tile ; and, if fairly cart, may be laid 
dry, without mortar. If it fliould be difficult, or too ex- 
penlive, to procure tiles of eighteen inches, nine inches 
can be made to anfwer. The flues fliould be divided by 
a brick, on edge, fo as that every eighteen-inch tile will 
cover two flues. The breadth of the flues may be fix 
inches and a half, and ten inches high. This proportion, 
will be found to anfwer in mod eales; but it may be va- 
5 ried 
