o or three days: the water being
afterwards drained off, the grain heats spontaneously, swells, bursts,
sweetens, shows a disposition to germinate, and actually sprouts to the
length of an inch, when the process is stopped by putting it into a
kiln, where it is well dried at a gentle heat. In this state it is crisp
and friable, and constitutes the substance called _malt_, which is the
principal ingredient of beer.

EMILY.

But I hope you will tell us how malt is made into beer?

MRS. B.

Certainly; but I must first explain to you the nature of the second
fermentation, which is essential to that operation. This is called the
_vinous fermentation_, because its product is _wine_.

EMILY.

How very different the decomposition of vegetables is from what I had
imagined! The products of their disorganisation appear almost superior
to those which they yield during their state of life and perfection.

MRS. B.

And do you not, at the same time, admire the beautiful economy of
Nature, which, whether she creates, or whether she destroys, directs all
her operations to some useful and benevolent purpose? --It appears that
the saccharine fermentation is extremely favourable, if not absolutely
essential, as a previous step, to the vinous fermentation; so that if
sugar be not developed during the life of the plant, the saccharine
fermentation must be artificially produced before the vinous
fermentation can take place. This is the case with barley, which does
not yield any sugar until it is made into malt; and it is in that state
only that it is susceptible of undergoing the vinous fermentation by
which it is converted into beer.

CAROLINE.

But if the product of the vinous fermentation is always wine, beer
cannot have undergone that process, for beer is certainly not wine.

MRS. B.

Chemically speaking, beer may be considered as the wine of grain. For it
is the product of the fermentation of malt, just as wine is that of the
fermentation of grapes, or other fruits.

The consequence of the vinous fermentation is the decomposition of the
saccharine matter, and the formation of a spirituous liquor from the
constituents of the sugar. But, in order to promote this fermentation,
not only water and a certain degree of heat are necessary, but also some
other vegetable ingredients, besides the sugar, as fecula, mucilage,
acids, salts, extractive matter, &c. all of which seem to contribute to
this process; and give to the liquor