for 26 hours

Temperature

During the 26h that the grain lies untouched, it seldom gets more than 2° or 3° above the heat of the barn. To check the too rapid progress of temperature, and also to expose the whole of the grain equally to the influence of the air, the maltman turns it over, and at the same time

Spears it thinner apou the floor. at first, the depth is diminished only a very little; but the malt is at lost brought to the thickness of 3 or 4 inched. The grain is turned over regularly twice, thrice or four times a day, or oftner according to circumstances : the object being to keep the heat as nearly as possible at the sauce degree.

This treatment continues for 10 days or 15, or till the grain or sufficienty malter.

after the grain has been cast out of the steep and put into the couch, it gradually becomes dry externally, the moisture that adhered being cither dissipated, or absorbed. The temperature in the meantime gradually rises, and in about 96 hours, will usually be found to have increased about 10 degrees or from 8 to 12.

about 96 hours after casting, the grain which had become seemingly quite dry on the surface of the husks, turns again so moist, that it will wet the hand, it we thrust it into the malting heap. The appearence of this moisture, which happened regularly after the malt has been some days on the floor, is called sweating : it continues for one day or two, and the disappears