Marble Hill press., 1915-01-28
tcopyright. 1914. by A. s. GrHy)
MANUFACTURE OF MALT.

The more we investigate the causes
which have made each individual what
he is today the more We become con
vinccd that every being has afiilia.
uons which link him with the whole
past; that there is continuity OF
germ pLaSm and also OF protoplasm
which goes back TO tho y1ry begin
ming OF life on this globe; and that
II We could only know all the factors
which are concerned In producing any
single organism. however simple II
might be. In all IT. relations and pro
portions, we could explain the uni.
verse from top TO bottom and evolve
an infallible remedy for all our Ills.
Consequently the study OF tho begin.
ming OF life In any organism In I'm
mcnseiy interesting and illuminating
TO such sf us M are not cgotis,i and do
not Insist on learning in tho most ex.
pcnsive Of all schools that OF per
soual experience, Hence. lhe open
minded the study OF the manufacture
Of malt should be most suggestive and
Instructive
Any live seed or grain can be malt.
I'd; and barley. oats. rice. wheat. rye
and maize are used. hu, because OF Its
flavor and other important qualities
barley 10 the prime favorite for this
purpose The average time required
Go maxi barley IL 10 days. Tie opcr.
alton is started by sleeping or soak.
Ing the eariey corns In tanks OF water
for about forty -elght to seventy hours
Amer the barley is removed from the
sleeping tanks IL Is made UP into rec.
tanxuiar heaps sixteen to twenty
inchea deep Known az position No. /.
or the couch the object oil this be.
inw TO enable Il 10 gather hea, and
start active gernlinating 1, usually
remains In couch twelve 10 twenty.
foar hours. or until the interior OF the
heap registers temperature of so
degrees Fahrenheit. At this poia, the
barley In moved 90 position No. 2. or
'younx hoor," and there thinly and
~veniy spread In order that II may hc
enrymes are secreted and these act on
the reserve material. starch and pro.
tetns OF the endosperm, converting
them into simpler compounds. capable
OF d,wRsing to various parts Of the
growing germ When termination Is
allowed to proceed. as II does when
the grain Is planted In the soil. the
whole OF tho contents Ii rendered
soluble BY degrees and In turn are =
simulated by the growing plantlet
but the limited termination which
constitutes the mating process re-
tains all the soluble compounds in the
faishea malt. Starch and the protesns
are reformed. the former being de-
posted In the tissues OF the germ and
iha cells Of the aeatellnm which previ.
ously we're almost free from starch:
the protein matter deposited In the
latter disappears TO considerable
extent and the protoplAsmic content
of the cells constituting the root
which protrudes from the base OF the
grain. II Ia at this stage that the
barley is said by masters TO chit"
The frs, sisn OF "ch!,ting" may take
place either while the grain IL on the
couch or on the young foor. The
grain In thickened or ,htnned. turned
over and ever spr!nkled with water.
according to the maitster's judgment
and skIll in regulating the evapora.
tion and the rise OF temperature. the
object being to aerate and stimulate
the development Of the germ
After the FIRST rootlet has broken
through the epas Of the sheath It Is
followed by others until there are per.
haps eve or more. The co,yledonary
sheath. or seed leaf. begins TO elongate
on the third or fourth day of germina.
tion and rup,ures the true covering
Of the grain: Il then grows upward
between this and the husk and forms
the acrospire or "spire" OF the malt
ster
About the eighth day the grain ls
moved TO position No :. known as
~oid floor where Il 10 spread thinly
and slowly allowed to dry for the pur.
pose OF withering Its roots. At this
stage the acrospire should be about
three-fourths the distance up the
corn. The treatment now requires
the piece up TO about ten
inches. The rootlets now having with
cred and died on, the temperature In.
crease resulting from thickening the
grain pile is accompanied by little 10
any increase In the growth Of the
acrospire. the action being confined
chiefly to the mellowing OF the grain
hy the cnrymes. Under normal con.
diticns the temperature In ''old riece"
A allowed to rise as high as about
seventy degrees during the six hours
previous 10 loading u into the kiln.
Al this stage the moisture ccntent 10
about forty per cent and Il IL easily
possible to break down the corn be-
tween The thumb and finger; the
grain 10 soft. mealy and soluble; Il
is mostly digested. The next stage
consists In loading the malt Into the
Mia and there thoroughly drying q
,u top all further digcstson. then
n Tor the desired navsr