MAL
the Art of making Glafs malleable, was known ; its Na- ture is incapable of it. For if it were ductile, its Pores would not be oppofite to each other, and of confequence it would not be tranfparent ; fo that its principal Quality would be loft. See Transparency. This Error is founded on the Credit of antient HiAorjans.
MALLEOLUS, a Proccfs in the lower part of the Leg juft above the Foot. There is one internal, and another external. The internal is an Eminence of the Tibia, the external of the Fibula : the two together form the Ancle.
MALLET, a kind of large Hammer, made of Wood, much ufed by Artificers who work with the Chiffel, as Sculptors, Mafons and Stone-cutters, whofe Mallet is or- dinarily round ; Carpenters, Joiners, &c. who ufe it fquare. MALLEUS, in Anatomy, is underftood of one of the Bones of the Ear, from itsKefemblance to a Hammer or Mallet - y firft difcovered by Jac. Carpenfis. See Ear.
MALMSEY, or Mahajy, a kind of Wine brought from Greece or Candia ; fo cali'd from Malvafia, a City in Telo- pojincfus, which is the antient Epidaurus, whence this ce- lebrared Liquor was firft brought. That brought from Candia is eileem'd the belt. See Wine.
Malmfey is alfo the Name of a kind of Mufcadine Wine brought from Provence.
MALT, a Preparation of Barley, whofe Ufe is well known. The Procefs or Manner of making it, Sir R.Murray defcribes as follows. Take good Barley newly threihed, &c. put about fix Engllfii Quarters in a Stone Trough full of Water, where let it ftcep till the Water be of a bright reddi/h colour; which will be in about three days, more or lefs, according to the Moirtnefs or Drynefs, Smallnefs or Bignefs of the Grain, the Seafon of the "Year, or the Temperature of the Weather. In Summer, Malt never makes well j in Winter it requires longer fteeping than in Spring or Autumn. It may be known when it is fieep'd enough, by other Marks befides the Colour of the Water; as by the exceflive Swelling of the Grain if it be over- sleep 'd, and by too much Softnefs : being, when 'tis in a right Temper, like the Barley prepared to make Broth of. When it is fufficiently lleep'd, take it out of the Trough, and lay it on heap, to let the Water drain from it j then after two or three hours turn it over with a Scoop, and lay it in a new heap, about 20 or 24 Inches deep.
This Heap is cali'd the Coming Heap, and in the right Management of this lies the principal Skill. In this Heap it may lie 40 hours, more or lefs, according to the foremention'd Qualifies of the Grain, £5?c. before it come to the right Temper of Matt j which that it may do equally, is mainly defired. While it lies in this Heap, it mull be carefully look 'd to, after the firlt. 15 or \6 Hours ; for about that time the Grain begins to put forth the Root: which when they have equally and fully done, the Mfi/i muft within an hour after be turn'd over with a Scoop ; otherwife the Grains will begin to put forth the Blade or Spire alfo, which mutt by all means be prevented. If all the Malt don't come equally, but that which lies in the middle, being warmed, come the fooneft ; turn it, fo as the outmoll may lie inmolt, and thus manage it till 'tis all alike. As foon as the Malt is fufficiently come, turn it over, and fpread it to a depth not exceeding five or fix Inches ; and by that time it is all fpread out, begi.i and turn it over and over again three or four times. Afterwards turn it over in like man- ner once in four ox five hours, making the Heap deeper by decrees : and continue fo to do for the fpace of 48 hours at lea'ft. ThisK"quent turning it over, cools, dries, and deadens the Grain, whereby it becomes mellow, melts eafily in Brewing, and il^arates entirely from the Husk. Then throw up the Malt into a Heap, as high as you can j where let it lie till it grew as hot as your Hand can endure it, which ufually comes 1^0 pafs in about 50 hours fpact'- This perfefls the Swectnek 7 and Mellownefs of the Malt. After it is fufficiently heated, ^hrow it abroad to cool, and tu'tn it oveV again about 6 or ^ hours after, and then lay it on the Kiln with Hair-Clo.™ or Wire fpread under it ; where after one Fire, which muft laft for 24 hours, give it another more flow, and aft, crwa rds, if need be, a third -. t^r if the Malt be not thoa 1u ^hly dried, it cannot be well ground, neither will it dih r °l v e well in the Brewing ; but the Ale it makes will be r.ed, bitter, and will not keep. The bell: Fewel is Peat O r , Tun ; the next, Charcoal. If there be not enough or one kind, burn the beft firft, for that gives the ftrongeft Impreffion. Indeed the b^ftand moft natural Method of drying it, is In the Sun in the Months of Jpril and May. This yields the paleft, the moft wholefomc, and thefineft Liquor. However this be, take care the Malt be not fmoak'd in the drying. As to the Complexion or Colour of Malt, White is account! ;d the bell, becaufe the moil natural.
The Manner of preparin g Liquors, ot Matty fee under he word Brezoing.
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Malt Liquors have different Names, as well as different Virtues, Properties and Ufes, both from the different Manners of preparing the Malt, (whence they are diitin- guifh'd into Pale and Brown ;) and from the different Manners of preparing or brewing the Liquors themfelves ; whence they are divided into Beer and site, Strom and Small, tit-Hi and Old.
As to the firft Divifion, Malt Ttrinh are either Tale or Brawn, as theM.i/r is more or lefs dried on the Kiln ; that which is the flendereft dried tinging the Liquor leaf! in brewing, and therefore cali'd Pale ; whereas that higher dried, and as it were roaflcd, makes it of a higher co- lour : a Mixture of both thefe makes an Amber Colour, whence feveral of thefe Liquors rake their Name. Now 'tis certain the Tale Malt has moil of the natural Grain in it, and is therefore the moft nourifhing ; but for the fame rcafon, requires a flronger Conflitution to digeftit. Thofe who drink much of it, are ufually fat and ileek in their Bloom ; but are ufually cut off with fudden Fevers ; or if they avoid this, fall early into a diflemper'd Old Age. The Brown makes a Drink much lefs vifcid, and fitter ro pafs the feveral Strainers of the Body ; but if very ftrong, may lead on to the fame Inconveniences with the Pale ; tho a fingle Debauch wears off much more eafily in the Brown. Dr. Quimey obferves, that the befl Pale Liquors are thofe brew'd with hard Waters, as thofe of Springs and Wells: in regard the Mineral Particles wherewith thefe Waters are impregnated, help to prevent the Co- heflons of thofe drawn from the Grain, and enable them to pafs the proper Secretions the better ; as the vifcid Par- ticles of the Grain do likewife defend thefe from doing the mifchiefthey might otherwife occafion. ButfofterWa- ters, as Rain and River Waters, feem belt fuited-to draw out the Subilance of high-dty'd Mi/ft, which retain many fiery Particles in their Contexture, and are therefore belt loll in a fmooth Vehicle.
As to the Difference in Preparation, it confifts chiefly in the Ufe of Hops, as in Beer; or in their Omiffion, as in Ale. Now the Difference made by Hops, is belt dif- covered from the Nature and Qualities of the Hops them- felves. Thefe are known to be a fubtile grateful Bitter ; in their Compofition therefore with this Liquor, they add fomewhat of an Alkaline Nature, I. e. Particles that are fubtile, active and rigid. By which means the ropy, vifcid Parts of the Malt are more divided and fubtiliz'd' and are therefore not only render'd more eafy of Digeftion and Secretion in the Body ; but alfo, while in the Liquor, prevent it from running into fuch Cohefions as would make it ropy, vapid and four. Now for want of this, in un- hopp'd Drinks, that clammy Sweetnefs which they retain after working, foon turns them Acid, and unfit for Ufe ; which happens fooner or later, in proportion to the Strength they receive from the Malt, and the Comminu- tion it has undergone by Fermentation. 'Tis a common Opinion, that Ale is more Diuretic than Beer, that is, unhopp'd Liquors more than that with Hops in it. Which may hold in Tome particular Conftitutions, in regard Ale being more fmooth, fofrning, and relaxing, where Urine is to be promoted by enlarging the Paffage, as in thin dry Conflitutions, this is the moft likely to effect it. But where the promoting of Urine is to be done by attenua- ting and breaking the Juices, and rendering them more fluid, 'tis certainly beft anfwer'd by thofe'Drinks which are well hopp'd. As to the Difpute, whether or no Flops tend to breed the Stone, 'tis too long to enter upon here. Dr.gsmcey is of opinion, there is 'but little reafon for the Affirmative fide of the Queflion ; and in the general makes no fcruple to fay, that for one Conflitution da- maged by Beer, there are Numbers fpoil'd by Ale. For this laft manifeftly fouls the Glands, fluffs the Veffels with Slime and Vifcidity, makes the Body unwieldy and corpulent, and paves the way for Cachexies, Jaundice, Atthma's, and at laft incurable Dropfies. The Urinary Paffages, alfo, which it is fuppofed to clear, it will in time fill with Slough and Matter of as ill confequence as Gravel.
Again, the different Strengths of thefe Liquors makes their Effects different. The flronger they are, the more vifcid Parts rhey carry into the Blood ; and though the Spirituous Parts make thefe imperceptible at firft, yet when thefe are evaporated, which will be in a few hours, the other will be fenfibly felt by Pains in the Head, Nau- feoufnefsat the Stomach, and Laffitude or Liftleffnefs to Motion. This, thofe are the moft fenfible of, who have experienced the Extremes of drinking thefe Liquors and Wu nes ' f° r a Debauch of Wine they find much fooner wore off ™d 'hey are much more lively and brisk after- wards, than after fuddling Malt Liquors, whofe vifcid Re- mains wl'1 De l°ng e'er they are /hook off. Thefe Li- quors thetv-fofe are more wholefome for being fmall ; i. e. of fuch i 1 Strength as is able to carry a fmall degree of Warmth inv'° tue Stomach, but not fo great as to pre- vent
