iln is enough, as pale malt can be completely dried in that time, if
frequently turned, and properly attended to. It is further worthy of
remark, that barley malt should in no case exceed fifteen or sixteen
days from the steep to the kiln, and is often more successfully
effected in twelve or thirteen days. The common practice of maltsters
is to allow twenty one days, which generally brings the green malt in a
mouldy state to the kiln, to the great injury of flavour and
preservation in beer brewed from such malts; whereas, the grain should
be brought as sweet and dry as circumstances will allow of to this last
and important operation of malting, every part of which requires minute
and continued attention. When you suppose your malt sufficiently dry,
make a round space in the centre of your kilncast by shovelling the
malt to the extremities; after which, sweep this space, and shovel back
again your malt from the walls and angles into it; make a round heap of
the whole on the centre of your kiln, sweep your kiln all round the
foot of your heap; so let it stand two hours, then throw it off; this
last operation is performed to give every chance for equal drying. The
practice of many maltsters is to take seventy two hours to dry their
pale malt, keeping all the time a very slow and slack fire, this is
another capital error, and should be corrected with the former ones.
Various are the opinions entertained, as to the best mode of preserving
malt after coming off the kiln: some are of opinion that the
circumambient air should have a free access to it; this opinion, I
admit, might have weight if such malt was to be immediately brewed; but
where it is allowed to remain in heap for four or five months, and
gradually become cool, the less air admitted to have access to it the
better; this has been the practice and opinion of the most judicious
maltsters I have been acquainted with, and, consequently, is what I
would recommend, except in the case of immediate use, where exposure
becomes necessary, particularly after grinding, as malt so treated will
bear a higher liquor, and yield a more preserving extract.

_Winter Barley._

To avoid useless and unnecessary repetitions, it is enough simply to
state, that winter barley, being a weaker bodied grain than summer,
requires less watering, consequently, a less time in steep, say 36 to
40 hours, and about 32 gallons of water to sixty bushels will be
sufficient on the floor; the ot