Am.  Jour/  Pharm. 
June,  1884. 
Malt  and  Malting. 
307 
ually  increasing  the  depth,  so  that  at  the  end  of  this  operation,  the 
depth  is  about  9  inches.  Very  little  change  is  noticed  in  the  barley 
until  it  has  been  about  three  days  on  the  floor.  On  thrusting  the  hand 
into  the  heap  at  this  time,  it  feels  moist.  This  is  called  "  sweating " 
by  the  malster,  and  hsre  germination  commences.  The  grain  is  allowed 
to  remain  on  the  floor  until  the  acrospire,  plumula,  creeping  along 
under  the  husk  almost  reaches  the  other  end  of  the  grain;  if  allowed 
to  pass  this,  the  diastase  rapidly  disappears.  This  is  the  best  indica- 
tion of  the  progress  made  during  flooring,  and  corresponds  with  the 
increase  of  diastase.  The  time  required  for  this  operation  varies  from 
8  to  12  days.  The  best  temperature  is  10-13°  C.  (50-55°  F.);  if  the 
temperature  exceeds  15°  C,  it  does  not  take  so  long  a  time,  but  there 
is  a  greater  loss  of  substance.  This  loss,  by  oxidation,  at  10-13°  C, 
amounts  to  5  or  6  per  cent.,  whilst  with  a  higher  temperature  it 
amounts  to  as  much  as  15  per  cent.  In  this  operation  is  produced 
the  diastase,  and  also  a  modification  of  the  starch,  so  that  it  is  readily 
acted  upon  by  diastase. 
IV.  Kiln-drying. — The  further  growth  of  the  grain  is  now  stopped 
by  drying  it  at  a  temperature  varying  from  32-71°  C.  (90-160°  F.). 
It  is  placed,  to  a  depth  of  from  6  to  9  inches,  on  a  perforated  iron  floor 
and  heated  air  caused  to  pass  through  it.  A  temperature  of  32°  C. 
(90°  F.)  is  most  approved  of  to  get  rid  of  the  greater  part  of  the  mois- 
ture; 52-57° C.  (125-135° F.)  for  gradually  drying  the  malt;  and, 
65-71°  C.  (150-160°  F.)  to  produce  an  aromatic  flavor  and  reduce  the 
moisture  to  from  2  to  1J  per  cent.  By  using  still  higher  heats,  the 
variously  colored  malts  are  produced.  In  consequence  of  the  last 
operation  the  malt  combes,  rootlets,  become  very  brittle  and  are  easily 
removed  by  sifting. 
The  loss  in  malting  may  be  summed  up  as  follows : 
In  steep  1*5  per  cent. 
Flooring  5-    to  6*  per  cent. 
Rootlets  2-5  to  3*  per  cent. 
Total  9    to  10-5  per  cent. 
The  above  description  is  taken  from  "Steiner's  Principles  of  Malt- 
ing," corrected  by  Mr.  T.  M.  Perot,  so  as  to  agree  with  the  preparation 
of  malt  at  his  malt  house. 
Barley  and  malt  have  been  the  subjects  of  many  analyses;  but  the 
results  differed  in  nearly  every  one.    The  presence  or  absence  of  sugar 
