nd 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 ve