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But there is an abuse sometimes committed by a necessitous Malster, who to come by Malt sooner than ordinary, makes use of Barley before it is thoroughly sweated in the Mow, and then it never makes right Malt, but will be steely and not yield a due quantity of wort, as I knew it once done by a Person that thrashed the Barley immediately from the Cart as it was brought out of the Field, but they that used its Malt suffered not a little, for it was impossible it should be good, because it did not thoroughly Chip or Spire on the floor, which caused this sort of Malt, when the water was put to it in the Mash-tub, to swell up and absorb the Liquor, but not return its due quantity again, as true Malt would, nor was the Drink of this Malt ever good in the Barrel, but remain'd a raw insipid beer, past the Art of Man to Cure, because this, like Cyder made from Apples directly off the Tree, that never sweated out their phlegmatick crude juice in the heap, cannot produce a natural Liquor from such unnatural management; for barley certainly is not fit to make Malt of until it is fully mellowed and sweated in the Mow, and the Season of the Year is ready for it, without both which there can be no assurance of good Malt: Several instances of this untimely making Malt I have known to happen, that has been the occasion of great quantities of bad Ales and Beers, for such Malt, retaining none of its Barley nature, or that the Season of the Year is not cold enough to admit of its natural working on the Floor, is not capable of producing a true Malt, it will cause its Drink to stink in the cask instead of growing fit for use, as not having its genuine Malt-nature to cure and preserve it, which all good Malts contribute to as well as the Hop.
Darnel is a rampant Weed and grows much amongst some Barley, especially in the bad Husbandman's Ground, and most where it is sown with the Seed-barley: It does the least harm amongst Malt, because it adds a strength to it, and quickly intoxicates, if there is much in it; but where there is but little, the Malster regards it not, for the sake of its inebriating quality.
There he was to be 'Jack-of-all-trades building ships, like Harlequin, of odds and ends a rope-maker, a sail-maker, a distiller, brewer, malster, tanner, glass-man, glass-grinder, potter, hemp-spinner, smith, and coppersmith. He was, that is, to transplant a fragment of ready-made Western civilisation into Russia. Bentham resolved to pay a visit to his brother, to whom he was strongly attached.
As I have described the Ground that returns the best Barley, I now come to treat of making it into Malt; to do which, the Barley is put into a leaden or tyled Cistern that holds five, ten or more Quarters, that is covered with water four or six Inches above the Barley to allow for its Swell; here it lyes five or six Tides as the Malster calls it, reckoning twelve Hours to the Tide, according as the Barley is in body or in dryness; for that which comes off Clays, or has been wash'd and damag'd by Rains, requires less time than the dryer Grain that was inned well and grew on Gravels or Chalks; the smooth plump Corn imbibing the water more kindly, when the lean and steely Barley will not so naturally; but to know when it is enough, is to take a Corn end-ways between the Fingers and gently crush it, and if it is in all parts mellow, and the husk opens or starts a little from the body of the Corn, then it is enough: The nicety of this is a material Point; for if it is infus'd too much, the sweetness of the Malt will be greatly taken off, and yield the less Spirit, and so will cause deadness and sourness in Ale or Beer in a short time, for the goodness of the Malt contributes much to the preservation of all Ales and Beers.
To know good from bad Malts. This is a Matter of great Importance to all Brewers, both publick and private, for 'tis common for the Seller to cry all is good, but the Buyer's Case is different; wherefore it is prudential to endeavour to be Master of this Knowledge, but I have heard a great Malster that lived towards Ware, say, he knew a grand Brewer, that wetted near two hundred Quarters a Week, was not a judge of good and bad Malts, without which 'tis impossible to draw a true length of Ale or Beer.
The father of Jedediah was a farmer and malster, who did but little for the education of his children; yet they all prospered. Jedediah was the second son, and when a boy assisted his father in the work of the farm. At an early age he exhibited a taste for mechanics, and introduced several improvements in the rude agricultural implements of the period.
Farmer Jones was sure the frost had killed the wheat. Farmer Wilson said the rye would never come up. Brown, the malster, insisted the barley was dead at the root. Butcher Jobbins said beef would be a shilling a pound. All declared there would not be a hop to brew with.
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