(1069)
heap a convenient time. Wherein on the one hand, if it lyeth of a sufficient thlckness for coming, it will quickly heat and mould, and the tender Sprouts be so intangled, that the least opening of the Heap breaks them off; and so hinders the further maturation of the Grain into Malt. On the other, if it be stirred and opened to prevent too much heating, these sprouts which have begun to shoot, cease growing, and consequently the Corn again ceaseth to be promoted to the mellowness of Malt.
To avoid all these difficulties, this way was try'd and found effectual. Take away the top of the Earth in a Garden or Field two or three inches, throwing it up half one way, and half the other. Then lay the Corn, for Malt, all over the Ground so as to cover it.Then cover the Corn with the Earth that was pared off; and there is no more to do, till you see all the Plot of Ground like a green Field covered over with the Sprouts of the Corn, which will be within ten days or fortnight, according to the time of the year. Then take it up, and shake the earth from it and dry it. For the Roots will be so intangled together, that it may be raised up, in great pieces. To make it very clean, it may be washed, and then presently dry'd on a Kiln, or in the Sun, or spread thin on a Chamber floor. This way, every Grain that is good will grow, and be mellow, flowry and very sweet; and the Beer made of it, be wholsom, pleasant, and of a good brown colour.
Yet Beer made of the Bread, as aforesaid, being as well coloured, as wholsom and pleasant, and more durable, this therefore is most in use. And the rather, because the way of Malting this Corn, last described, is as yet but little known amongst them.
An Account if the manner of making Malt in Scotland; by Sir Robert Moray.
MAlt is there made of no other Grain, but Barley. Whereof there are two kinds; one, which hath four Rows of Grains on the Ear; the other, two Rows. The first is the more commonly used; but the other makes the best Malt.
The more recently Barly hath been Threshed it makes the better Malt. But if it hath been Threshed six weeks or upwards, it proves not good Malt, unless it be kept in one equal temper; whereof it easily failes, especially if it be kept up against a Wall: for that which lies in the middle of the Heap is freshest, that which lies on the outsides and at top is over dry'd, that which is next the Wall shoots forth, and that which is at the bottom Rots. So that when it comes to be made into Malt, that which is spoiled, does not Come well (as they call it) that is, never gets that right mellow temper Malt ought to have, and so spoils all the rest. For thus some Grains Come well, some not at all, some half, and some too much.
