the process of the whole object o malting is to produce this change in the Kernel; but the process ought to be stopped as soon as it is produced, and is it proceed farther, a sudden and very considerable loss occurs.

The time longest time when the malt was toled brimed into ale, was about twenty days, and the shortest, about 12 but for distillation, the malting is not carried so for as it is by the brewers; 10 days, and sometimes only 8 on the floor, being thought sufficient.

temperature

The loss of weight, as will as the progress of the malting, depends much upon the temperature. 1° Keep it as equal as possible; 2° Keep it at the proper pitch, neither too high, nor too low. a high temperature is more injurious at the beginning at the flooring than after the malt has made some. Should the heat be in excess the radicles advance too rapidly while the Kernel does not undergo the wished for change, but becomes clammy , like birdlime. sume the proper temperature may be judged of pretty correctly, from the rootlets. it the be pretty equal, and do not exceed half an inch in lenth, we may consider the temperature as having been proper; but when they lengthen suddenly and unequally, there must have been an excess of heat for the but malt, the temperature average was 56° varying between 52 and 60. after the english mode the average temp [temperature] was 59 and 67,