| XXX | (666) | XXX |
666 B R E W I N G. hollow bags. Whett feeds are thus fufficiently malted, and turning the malt often, that it neither moulds nor they mult be dried in malt-kilns, the fuel of which acre-fpires, that is, that the blade does not grow out at ftiould fmoke as little as poflible.—The hulks mull now the oppofite end of the root; for, if it does, the flower be broke open by malt-milns, and then infufed or riialh’ed ftrength of the malt is gone, and nothing left benn warm water, in order to extradt the faccharine fub- and hind but the acre-fpire, hulk, and tail: Now, when it ftance; the heat applied Ihould be very flow and gradual. is at this degree, and fit for the kiln, it is often put into Thus the malt is diflblved, and lies till the liquor be fuf- a heap, and let lie twelve hours before it is turned, to ficiently tindiured. When the malt is too long diffufed, heat and mellow, which wilf much improve the malt fo that an acetous fermentation begins to take place, it if it is done with moderation, and after that time it Is called blinking, or foxing, by brewers. muft be turned every fix hours during twenty-four ; but This tindlure obtained from the infufion of grinded if it is overheated, it will become like greafe and be malt, is commonly known by the name ok onort. fpoiled, or at leaft caufe the drink to be unwholefome. We lhall now give an account of this procefs in the When this operation is over, it then muft be put on the language and manner of the adhial brewer, which will kiln, to dry four, fix, or twelve hours, according to the probably be more acceptable than treating it in a philofo- nature of the malt; for the pale fort requires more leiphical manner. fure, and lefs fire, than the amber or brown forts: Three inches thick was formerly thought a fufficient depth for the malt to lie on the hair-cloth ; but now fix is often Of making Malt. allowed it; fourteen of fixteen feet fquare will dry about The barley mull be put into a leaden or tiled ciftern, two quarters, if the malt lies four inches thick, and that holds five, teh, or more quarters, and covered with here it ftiould be turned every two, three, or four hours, Water four or fix inches above the barley, to allow keeping the hair cloth clear: The time of preparing it for its fwell. Here it muft lie five or fix tides, as the from the ciftern to the kiln is uncertain, according to rbaltller calls it, reckoning twelve hours to the tide, ac- the feafon of the year; in moderate weather, three weeks cording as the barley is in body or in drinefs. The way are often fufficient. When the malt is dried, it muft to know when it is enough, is to take a corn, end-ways. not cool on the kiln, but be direftly thrown off, not into Between the fingers, arid gently crufli it; and if it be in a heap, but fpreaded wide in an airy place, till it is all pat ts mellow, and the hulk opens, or Harts a little thoroughly cool; then put it into a heap, or otherwife from the body of the corn, then it is enough . The nice difpofe of it. ty of this is a material point; for if it be infufed too" There are feveral methods ufed in drying of malts, as much, the fweetnefs of the malt will be greatly taken the iron-plate frame, the tile-frame, that are both full off, and yield the lefs fpirit, and will caufe deadnefs and of little holes; the brafs-wired, and iron-wired frame, fournefs in ale or beer in a Ihort time, for the goodnefs and the hair-cloth. The iron and tiled ones were chiefly of the malt contributes much to the prefervation of all invented for drying of brown malts, and faving of fuel; ales and beers. Then the water muft be well drained for thefe, when they come to be thorough hot, will make from it, and it will come equal and better on the floor, the corns crack and jump by the fiercenefs of their heat, which may be done in twelve or fixteen hours in tempe- fo that they will be roafted or fcorcbed in a little time ; rate weather, but in cold near thirty. From the ciftern, and after they are off the kiln, to plump the body of it is pm into a Iquare hutch or couch', where it muft lie the corn, and make it take the eye, fome will fprinkle thirty flours; then it muft be worked night and day in water over it, that it may meet with the better market: one or two heaps, as the weather is cold or hot, and But if fuch malt is not ufed quickly, it will flacken and turned every four, fix, or eight hours, the outward part lofe its fpirits to a great degree, and perhaps, in half a inwards, and the bottom upwards, always keeping a clear year or lefs, may be taken by the whools and fpoiled. floor, that the corn that lies next to it be not chilled; Such hafty dryings, or fcorchings, are alfo apt to bitter and as foon as it begins to come or fpire, then turn it the .malt, by burning its fkin, and therefore thefe kilns' every three, four, or five hours, as was done before, are not fo much ufed now as formerly. The wire-frames According to the temper of the air, which greatly go- indeed are fomething better, yet they are apt to fcorch verns this management; and as it comes or works more, the outward part of the dorn, that cannot be got off fo fo muft the heap be fpreaded and thinned larger to cool foon as the hair-cjoth admits of, for thefe muft be fwept it. Thus it may lie and be worked on the floor in feve- when the other is only turned at once; however, thefe ral parallels, two or three feet thick, ten or more feet laft three ways are now in much requeft for drying pale broad, and fourteen or more in length, to chip or fpire, and amber malts, becaufe their fire may be kept with but not too much nor too faft; and when it is come enough, more leifure, and the malt more gradually and better it is to be turned twelve or fixteen times in twenty four dryed. But by many the hair cloth is reckoned the hours, if the feafon is warm, as in March, April, or beft. May; and when it is fixed, and the root begins to be Malts are dried with feveral forts of fuel; as the dead then it muft be thickened again, and carefully coak, Welch coal, ftraw, wood, and fern, &c. But kept often turned and worked, that the growing of the the coak is reckoned by moft to exceed all others for root may not revive, and this is better done with the making drink of the fineft flavour and pale colour, beSloes off than on : And here the Workman’s art and dili- caufe it fends no fmoke forth to hurt the malt with any gence ia particular is tried, in keeping the floor clear, offenfive tang, that wood, fern, and ftraw are apt to do
