310  Microscopical  Examination  of  Malt  {Am-ju0nUe^i8P84?rm' 
size  and  shape ;  some  of  them  are  very  minute  and  globular,  while 
others  are  much  larger  and  have  much  the  same  elliptical  shape  as  the 
barley  grain  itself.  A  line  which  resembles  the  groove  in  the  barley 
grain  extends  the  entire  length  of  the  starch  granule. 
The  greatest  change  seems  to  take  place  in  the  minute  globular 
starch  granules,  as  on  the  tenth  day  these  have  to  a  great  extent  disap- 
peared, and  in  some  specimens  are  entirely  wanting.  On  the  tenth 
day  there  are  still  found  some  of  the  larger  elliptical  starch  granules, 
and,  although  their  number  has  decreased,  the  relative  size  of  the  resi- 
due has  apparently  increased.  The  radiating  structure  which  has 
already  been  mentioned  as  being  characteristic  of  the  barley  grain  is 
not  as  distinct  in  the  steeped  grain,  and  can  with  difficulty  be  traced  in 
the  first  day.  In  these  two  the  starch  granules  do  not  appear  to  be 
materially  changed.  In  the  third  day  malt  the  whole  structure  of  the 
barley  grain  seems  to  be  expanded  ;  the  smaller  starch  granules  become 
more  scattered,  and  an  increase  in  the  size  of  the  elliptical  starch 
granules  is  noticed.  This  latter  change  gradually  increases  in  the 
fourth,  fifth  and  sixth  days'  malt,  being  greatest  along  the  groove, 
and  thence  radiating  out  towards  the  margin.  In  the  seventh  day 
malt  there  seems  to  be  the  greatest  change ;  the  elliptical  granules  are 
still  observed  to  be  larger,  but  are  now  very  few  in  number.  The 
appearance  of  the  eighth  and  ninth  days'  malt  is  not  essentially  differ- 
ent from  that  of  the  seventh  day's  malt.  In  the  tenth  day  malt  the 
majority  of  the  grains  show  a  very  few  elliptical  shaped  starch  gran- 
ules, and  the  smaller  granules  are  now  replaced  by  globular  masses, 
the  nature  of  which  has  not  been  determined. 
In  conclusion,  the  results  of  the  labor  spent  in  this  direction  indicate 
that,  with  sufficient  practical  experience,  the  difference  between  malt 
which  has  been  subjected  to  different  degrees  of  exposure  upon  the  floor 
could  be  readily  detected.  It  is  to  be  hoped  that  the  subject  of  the 
microscopical  determination  of  the  value  of  malt  may  hereafter  be 
carried  out  with  valuable  developments. 
Imitation  Maple  Sugar. — It  is  said  that  the  flavor  of  maple  syrup  may- 
be communicated  to  cane  or  glucose  syrup  by  tincture  of  guaiacum  deprived 
of  its  resin  by  precipitation  in  water.  A  great  deal  of  the  maple  sugar  and 
syrup  now  sold  is  said  to  be  nearly  pure  glucose  prepared  in  this  way. — 
Popular  Science  News. 
