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Malts are dryed with several sorts of Fuel; as the Coak, Welch-coal, Straw, Wood and Fern, &c.
It was curious, but the incident left behind it a certain coolness, so well defined that when momma suggested that the Malts' window should be lowered as it was before to give us a current of air, Mrs.
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.
But if such Malt is not used quickly, it will slacken and lose its Spirits to a great degree, and perhaps in half a Year or less may be taken by the Whools and spoiled: Such hasty dryings or scorchings are also apt to bitter the Malt by burning its skin, and therefore these Kilns are not so much used now as formerly: The Wyre-frames indeed are something better, yet they are apt to scorch the outward part of the Corn, that cannot be got off so soon as the Hair-cloth admits of, for these must be swept, when the other is only turned at once; however these last three ways are now in much request for drying pale and amber Malts, because their fire may be kept with more leisure, and the Malt more gradually and truer dyed, but by many the Hair-cloth is reckoned the best of all.
Thirdly, Malt that is truly made will not be hard and steely, but of so mellow a Nature, that if forced against a dry Board, will mark and cast a white Colour almost like Chalk. Fourthly, Malt that is not rightly made will be part of it of a hard Barley nature, and weigh heavier than that which is true Malt. Of the Nature and Use of Pale, Amber and Brown Malts.
Poppa looked in his memorandum book and found that the Count was not to arrive until 3 P.M. There was, therefore, no reason why we should not accompany the Malts to the Forum, and it was arranged. A quarter of an hour later we were rolling through Rome.
Others every second Year will go from hence to Fullham and buy the Forward or Rath-ripe Barley that grows there on Sandy-ground; both which Methods are great Improvements of this Corn, and whether it be for sowing or malting, the plump, weighty and white Barley- corn, is in all respects much kinder than the lean flinty Sorts. Of making Malts.
The amber-colour'd Malt is that which is dryed in a medium degree, between the pale and the brown, and is very much in use, as being free of either extream. Its colour is pleasant, its taste agreeable and its nature wholsome, which makes it be prefer'd by many as the best of Malts; this by some is brewed either with hard or soft waters, or a mixture of both.
We agreed that it was little short of marvellous. The tall waiter strolled up for the commands of the Malt party. His demeanour showed that he resented the Malts, who were, nevertheless, innocent respectable people. As Emmeline ordered "café au lait pour tous" he scowled and made curious contortions with his lower jaw. "Anything else you want?" he inquired, with obvious annoyance.
Foxing is a misfortune, or rather a Disease in Malt Drinks, occasioned by divers Means, as the Nastiness of the Utensils, putting the Worts too thick together in the Backs or Cooler, Brewing too often and soon one after another, and sometimes by bad Malts and Waters, and the Liquors taken in wrong Heats, being of such pernicious Consequence to the great Brewer in particular, that he sometimes cannot recover and bring his Matters into a right Order again under a Week or two, and is so hateful to him in its very Name, that it is a general Law among them to make all Servants that Name the word Fox or Foxing, in the Brewhouse to pay Sixpence, which obliges them to call it Reynards; for when once the Drink is Tainted, it may be smelt at some Distance somewhat like a Fox; It chiefly happens in hot weather, and causes the Beer and Ale so Tainted to acquire a fulsome sickish taste, that will if it is receive'd in a great degree become Ropy like Treacle, and in some short time turn Sour.
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