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Updated: May 7, 2025
The Fern-dryed Malt is also attended with a rank disagreeable Taste from the smoak of this Vegetable, with which many Quarters of Malt are dryed, as appears by the great Quantities annually cut by Malsters on our Commons, for the two prevalent Reasons of cheapness and plenty.
The Coak or Welch Coal also makes more true and compleat Malt, as I have before hinted, than any other Fuel, because its fire gives both a gentle and certain Heat, whereby the Corns are in all their Parts gradually dryed, and therefore of late these Malts have gained such a Reputation that great quantities have been consumed in most Parts of the Nation for their wholsome Natures and sweet fine Taste: These make such fine Ales and But-beers, as has tempted several of our Malsters in my Neighbour-hood to burn Coak or Culm at a great expence of Carriage thirty Miles from London.
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