. Chambers's encyclopaedia; a dictionary of universal knowledge. administered to thefloor as the maltster may think fit. The process ofgrowth goes on for various periods according to thevarying temperature and the kind and quality ofthe barley. In mild A\eatlier aljout ten days may bestated as the average period from steep to kiln,and in cold weather about twelve days. It is, how-ever, important to have the growth gradual andat a comparatively low temperature, because thechemical change or modification that is broughtabout by the progress of the acrospire (the futureblade) over the cruder mate
. Chambers's encyclopaedia; a dictionary of universal knowledge. administered to thefloor as the maltster may think fit. The process ofgrowth goes on for various periods according to thevarying temperature and the kind and quality ofthe barley. In mild A\eatlier aljout ten days may bestated as the average period from steep to kiln,and in cold weather about twelve days. It is, how-ever, important to have the growth gradual andat a comparatively low temperature, because thechemical change or modification that is broughtabout by the progress of the acrospire (the futureblade) over the cruder material of the kernel isthe main object of malting; and if this growth isirregular, or alloAved to proceed at too high a tem-perature, then you have the apparent requisitegrowth without the corresponding work barleys malt and mature faster than theheavier varieties ; and the maltster must study thepeculiarities of each variety, and work it accord-ingly. Tlie malt being satisfactorily finished on thefloor, is then removed to the drying kiln (fig. 1),. Fig. 1.—Malt-kHn :A, upper drying floor ; B, under or finishing floor. where it is kept for three or four days. Kilnsare large square buildings varying in height(according as they are single or double storied),with wire-cloth floors, an ample ventilator ontoji, an<l an open fire underneath. Most kilnshave only one drying floor; but those of recentconstruction have two floors, the one seven feetabove the other. The fresh malt is laid on thetop floor (A) for two days, and then lowered tothe under or finishing floor (B), to be succeededon the top l)y another fresh supply. The advan-tage and economy of this method will be ap^iarent,and American brewers are adoptinf^ three storiesinstead of two. The heat is gradually applieduntil the moisture is driven out of the malt,when the temperature is further increased to170°-190° F., and after being kept for some hoursat that point, the malt is removed to the storeto await the s
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