306 
Malt  and  Malting, 
Am.  Jour.  Pharm. 
June,  1884. 
is  occasionally  replaced  by  fresh  water,  in  order  to  prevent  putrefac- 
tion of  the  extracted  matter. 
II.  Couching. — The  barley,  before  it  is  thoroughly  saturated,  is 
thrown  out  of  the  cistern  and  put  in  large  heaps  on  the  couch.  On 
thrusting  the  hand  into  the  heap  at  the  end  of  24  hours,  the  length  of 
time  it  is  allowed  to  remain  there,  it  does  not  feel  moist.  The  grain, 
by  this  operation,  has  the  benefit  of  a  secondary  steep  with  free  access 
of  air.  the  water  adhering  to  the  grain  is  mostly  absorbed.  The  grain, 
when  saturated,  appears  soft  and  flexible,  and  the  husk  will  easily 
separate  from  the  body,  the  latter,  on  pressing,  becomes  pulpy.  The 
most  characteristic  indication  of  the  penetration  of  the  water  is  the 
appearance  of  a  longitudinally  split  grain,  the  starchy  body  of  which 
should  be  smooth  and  oily  looking.  The  changes  taking  place  while 
in  the  steep  are  as  follows :  Barley  gains  from  40  to  50  per  cent,  in 
weight  and  increases  about  25  per  cent,  in  bulk.  About  1 J  per  cent, 
is  extracted,  of  which  two-thirds  is  organic  and  one-third  inorganic 
matter. 
III.  Flooring. — The  barley  is  now  thrown  upon  the  floor  to  a  depth 
of  about  12  inches.  The  conditions  required  for  a  healthy  germina- 
tion are  1,  the  grain  should  have  absorbed  sufficient  water  while  in 
the  steep;  2,  the  steeped  grain  should  be  supplied  with  plenty  fresh 
air;  and  3,  a  certain,  although  only  slight,  amount  of  heat  is  required 
to  introduce  the  activity  of  life  into  the  grain.  The  first  condition 
lias  been  complied  with  in  the  previous  operations.  The  second  is 
fulfilled  by  turning  the  grain  so  that  the  portions  in  the  centre  and  at 
the  bottom  are  brought  toward  the  top  of  the  heap.  This  turning  is 
made  only  once  or  twice  a  day  for  the  first  few  days,  but  requires  to 
be  done  oftener  after  the  grain  commences  to  germinate.  The  third 
condition  is  carried  out  by  placing  the  grain  to  a  considerable  depth — 
J 2  inches — on  the  floor;  by  doing  this,  heat  is  generated  after  a  time. 
The  conditions  having  been  complied  with,  oxygen  is  rapidly  absorbed, 
and,  in  combining  with  part  of  the  substance  of  the  grain  to  form 
water  and  carbon  dioxide,  heat  is  generated  which  stimulates  the 
growth  of  the  young  plant,  after  a  time,  to  such  an  extent  that  the 
rise  of  the  temperature  in  the  mass  of  the  growing  grain  must  be 
checked.  This  is  done  by  frequently  turning  the  grain  and  laying  it 
thinner  every  time  it  is  turned.  At  the  end  of  the  fifth  or  sixth  day, 
the  grain  covers  the  floor  to  a  depth  of  3  or  4  inches,  and,  as  the  grain 
then  grows  very  slowly,  it  is  necessary  to  stimulate  the  growth  by  grad- 
