at done, the
several degrees, necessary for the purposes of porter, amber, pale
beers, &c. are easily discovered to the utmost exactness, and become
the certain rule of future practice.

Though custom has laid this arbitrary injunction of variety on our malt
liquors, it may not be amiss to intimate the losses we often sustain,
and the inconvenience we combat in our obedience to her mandates.

The further we pursue the deeper tints of colour by an increase of
heat, beyond that which simple preservation requires the more we injure
the valuable qualities of the malt. It is well known that scorched oils
turn black, and that calcined sugar assumes the same complexion;
similar effects are producible in malts, in proportion to the increase
of heat, or the time of their continuing exposed to it. The parts of
the whole being so intimately united by nature, an injury cannot be
done to the one without affecting the other; accordingly we find that
such parts of the subject as might have been severally extracted for
the purpose of a more intimate union by fermentation, are, by great
heat in curing, burned and blended so effectually together, that all
discrimination is lost--the unfermentable are extracted with the
fermentable, the integrant with the constituent, to the very great loss
of spirituosity and transparency. In paler malts the extracting liquor
produces a separation, which cannot be effected in brown, where the
parts are so incorporated, that unless the brewer is very acquainted
with their several qualities and attachments, he will bring over with
the burned mixture of saccharine and mucilaginous principles, such an
abundance of the scorched oils, as no fermentation can attenuate, no
precipitants remove; for being themselves impediments to the action of
fermentation, they lessen its efficacy; and being of the same specific
gravity with the beer, they remain suspended in, and incorporated with,
the body of it--an offence to the eye, and nausea to the palate, to the
latest period. From this account it is evident the drying of malt is an
article of the utmost consequence concerning the proper degree of heat
to be employed for this purpose. Mr. Combrune has related some
experiments made in an earthen pan, of about two feet diameter, and
three inches deep, in which was put as much of the palest malts, very
unequally grown, as filled it to the brim. This being placed over a
charcoal fire, in a small stove, and kept continually