grain, that the common moisture of the earth may but gently insinuate itself into the pores of the grain, and thence gradually dispose it for the reception of the future shower, and the action of vegetation. The maltster cannot proceed by such slow degrees, but makes an immersion in water a substitute for the moisture of the earth, where a few hours infusion is equal to many days employed in the ordinary course of vegetation, and the grain is accordingly removed as soon as it appears fully saturated, lest a solution, and, consequently, a destruction of some of its parts should be the effect of a longer continuance in water, instead of that separation, which is begun by the introduction of watery particles into the body. Were it to be spread thin after this removal, it would become dry, and no vegetation would ensue; but being thrown into the couch, a kind of vegetative fermentation commences, which generates heat, and produces the first appearance of a vegetation. This state of the barley is nearly the same with that of many days continuance in the earth after sowing, but being in so large a body, it requires occasionally to be turned over and spread thinner; the former, to give the outward parts of the heap their share of the acquired warmth and moisture, both of which are lessened by exposure to the air; the latter, to prevent the progress of the vegetative to the putrefactive fermentation, which would be the consequence of suffering it to proceed beyond a certain degree. To supply the moisture thus continually decreasing by evaporation and consumption, an occasional, but sparing, sprinkling of water should be given to the floor, to recruit the languishing powers of vegetation, and imitate the shower upon the cornfield; but this should not be too often repeated; for, as in the field, too much rain, and too little sun, produces rank stems and thin ears, so here would too much water, and, of course, too little dry warmth, accelerate the growth of the malt, so as to occasion the extraction and loss of such of its valuable parts as, by a slower process, would have been duly separated and left behind. By the slow mode of conducting vegetation here recommended, an actual and minute separation of the parts takes place; the germination of the radicles and acrospire carries off the cohesive properties of the barley, thereby contributing to the preparation of the saccharine matter, which it has no tendency to extract, or otherwise injure, but to increase and meliorate, so long as the acrospire is confined within the husk; and by as much as it is wanting of the end of the grain, by so much does the malt fall short of perfection; and in proportion as it is advanced beyond, is that purpose defeated.

This is very evident to the most common observation, on examining a kernel of malt, in the different stages of its progress. When the acrospire has shot but half the length of the grain, the lower part only is converted into that mellow saccharine flour we are solicitous of, whilst the other half exhibits no other signs of it than the whole kernel did at its first germination: let it advance to two thirds of the length, and the lower end will not only have increased its saccharine flavour, but will have proportionably extended its bulk, so as to have left one third part unmalted. This, or even less than this, is contended for by many maltsters, as a sufficient advance of the acrospire, which, they say, has done its business, so soon as it has passed the middle of the kernel. But we need seek no further for their conviction of error, than the examination here alluded to.

Let the kernel be slit down the middle, and tasted at either end whilst green, or let the effects of mastication be tried when it is dried off; when the former will be found to exhibit the appearances just mentioned, the latter to discover the unwrought parts of the grain, in a stony hardness, which has no other effect in the mash tun, than that of imbibing a large proportion of the liquor, and contributing to the retention of those saccharine parts of the malt which are in contact with it; whence it is a rational inference, that three bushels of malt, imperfect in their proportion, are equal but to two of that which is carried to its utmost perfection. By this is meant the farthest advance of the acrospire, when it is just bursting from its confinement, before it has effected its enlargement. The kernel is then uniform in its internal appearance, and of a rich sweetness, in flavour equal to any thing we can conceive obtainable from imperfect vegetation. If the acrospire be suffered to proceed, the mealy substance melts into a liquid sweet, which soon passes into the blade, and leaves the husk entirely exhausted. The sweet thus produced by the infant efforts of vegetation, and lost by its more powerful action, revives, and makes a second appearance in the stem, but is then too much dispersed and altered in its form to answer any of the known purposes of art.

The periods of its perfect appearance are in both cases remarkably critical. It is at first perfect at the instant the kernel is going to send forth the acrospire, and form itself into the future blade; it is again discovered perfect when the ear is labouring at its extrication, and hastening the production of the yet unformed kernels; in this it appears, the medium of nature's chemistry, equally employed by her in her mutation of the kernel into the blade, and her formation thus of other kernels, by which she effects the completion of that circle to which the operations of the vegetable world are limited. Were we to inquire by what means the same barley, with the same treatment, produces unequal portions of the saccharine matter in different situations, we should perhaps find it principally owing to the different qualities of the water used in malting, some of which are so much better suited to the quality of the grain than others, that the difference is truly astonishing. Hard water is very unfit for every purpose of vegetation, and soft will vary its effects according to the predominating quality of its impregnations. Pure elementary water is in itself supposed to be only the vehicle of the nutriment of plants, entering at the capillary tubes of the roots rising into the body, and here depositing its acquired virtues, perspiring by innumerable fine pores at the surface, and thence evaporating by the purest distillation into the open atmosphere, where it begins anew its rounds of collecting fresh properties, in order to its preparation for fresh service. This theory leads us to the consideration of an attempt to increase the natural quantity of the saccharum of malt by adventitious means; but it must be observed, on this occasion, that no addition to water will rise into the vessels of plants, but such as will pass the filter, the pores of which appearing somewhat similar to the fine strainers of absorbing vessels employed by nature in her nicer operations; we by analogy conclude, that properties so intimately blended with water as to pass the one, will enter and unite with the economy of the other, and vice versa.

Supposing the malt to have obtained its utmost perfection, according to the criterion here inculcated, to prevent its further progress, and secure it in that state, we are to call in the assistance of a heat, sufficient to destroy the action of vegetation, by evaporating every particle of water, and thence leaving it in a state of preservation fit for the present or future purpose of the brewer. Thus having all its moisture extracted, and being by the previous process deprived of its cohesive property, the body of the grain is left a mere lump of flour, so easily divisible that, the husk being taken off, a mark may be made with the kernel, as with a piece of soft chalk. The extractable qualities of this flour are saccharum, closely united with a large quantity of the farinaceous mucilage peculiar to bread corn, and a small portion of oil enveloped by a fine earthy substance, the whole readily yielding to the impression of water, applied at different times, and different