Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1915-02-19
Fundamental |
Principles Of |
:Health%z&|
By ALBERT S. GRAY. MD. !
copyright. 1914. by A. S. Gray)
MANUFACTURE OF MALT.

tons which link him with the whole
past; that there is a continuity o.
germ plasm and also of protoplasn
which goes back to the very begin
ming of life on this, globe; and thai
II We could only know all the factors
which are concerned in producing any
single organism, however simple II
might be, in all its 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 the begin
ming Of life in any organism is i'm
mensely interesting and illuminating
to such OF us as are not egotists and dc
not insist on learning in the most ex
pcnsive Of all schools-that of per
sonal experience. Hence, I the open
minded the study of the manufacture
Of malt should be most suggestive and
instructive.
Any live seed or grain can be malt.
ed; and barley, oats, rice, wheat, rye
and maize are used, but because of it's
flavor and other important qualities
barley is the prime favorite for this
purpose. The average time required
to malt barley is IL days. The oper-
alton is started by sleeping" or soak.
ing the barley corns in tanks of water
for about forty-eight to seventy hours.
Sleeping the grain does not consist
merely in the taking in of a certain
amount of water, but is necessary in
order to bring about termination. and
to do this the water must remain with
in the corns for a certain length of
time. 1t is quite possible to force the
necessary amount of water into the
grain in less time than the forty-eight
to seventy hours given to the sleeping
process; but the grain is not steep
ripe" until certain changes initiated
by the water have taken place, and it
requires a definite amount of tine to
bring these changes to completion.
When "steep-ripe" the corns contain
about sixty per cent water; at the
same time about Is per cent of mat
ter has been removed from the grain
in the water drawn of, and the total
volume Of the seeds has been in
creased about twenty per cent as the
result Of the water absorbed.
After the barley is removed from the
sleeping tanks 1t is made up into rec.
tangular heaps sixteen to twenty
inches deep known as position No. 1,
or the COUCH" the object of this be-
ing to enable it to gather heat and
start active terminating. 1t usually
remains in couch twelve to twenty
four hours. or until the interior of the
heap registers temperature of 60
degrees Fahrenheit. At this point the
barley is moved to position No. 2, or
young floor" and there thinly and
evenly spread in order that 1t may be
When termination begins
engines are secreted and these act on
the reserve material, starch and pro
teins Of the endosperm, converting
them into simpler compounds, capable
Of diffusing to various parts of the
growing germ.
But the limited termination which
the mailing process re-
tains all the soluble compounds in the
finished malt. Starch and the proteins
are reformed, the former being de-
posted in the tissues of the germ and
the cells Of the scutellum which previ-
ously we're almost free from starch:
the protein matter deposited in the
latter disappears to a considerable
extent and the protoplasmic content
Of the cells constituting the root
which protrudes from the base of the
grain.
After the first rootlet has broken
through the ends of the sheath It is
by others until there ere per-
naps five or more. The cotyledonary
sheath, or seed leaf, begins to elongate
IN the third or fourth day OF germina.
ion and ruptures the true covering
IF the grain; 1t then grows upward
this and the husk and forms
he acrospire or "spire" of the malt
'ter. The temperature during six or
seven days is kept down to about fifty
i've degrees by turning or blowing the
grain about every six hours.
About the eighth day the grain is
moved to position No 8, known as
old floor" where 1t is spread thinly
md slowly allowed to dry for the pur.
bose of whitening its roots. At this
stage the acrospire should be about
hree-fourths the distance up the
,orn. The treatment now requires
the piece up to about ten
inches. The rootlets now having with. |
red and died of. the temperature in.
'rease resulting from thickening the
rain pile Is accompanied by little If
my increase in the growth of the
lcrospife, the action being confined
hiefly to the mellowing of the grain
" the engines. Under normal con.
litions the temperature in "old piece"
5 allowed to rise as high as about
evenly degrees during the six hours
PREVIOUS to loading it into the kiln
1t this stage the moisture content ia
bout forty per cent and 1t is easily
'ossible to break down the corn be-
ween the thumb and finger; the
rain Is soft, mealy and soluble: II
3 mostly digested. The next stage
onsists in loading the malt into the
lin and there thoroughly drying il
o stop all further digestion. then
casting 1t for the desired flavor.
Just why water produces these nro.
ound metabolic changes in raw grain
the energy stored tbore: