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Alderman Harper, of High Street, Dublin, and my Lord Castlemallard, who, in virtue of his cousinship to the young heir's mother, had undertaken for him the management of the tiny estate on which the Tiled or Tyled House for I find it spelt both ways stood. This Alderman Harper had agreed for a lease of the house for his daughter, who was married to a gentleman named Prosser.
'Tis the living I fear, I thought it would be darker the clouds broke up strangely; 'tis as much as my life's worth to me to be seen near this Tyled House; and never you speak to me nor seem to know me when you chance to meet me, do you mind, Sir? I'm bad enough myself, but there's some that's worse. 'Tis agreed, there shall be no recognition, answered Mervyn.
There are several methods used in drying of Malts, as the Iron Plate-frame, the Tyle-frame, that are both full of little Holes: The Brass-wyred and Iron-wyred Frame, and the Hair-cloth; the Iron and Tyled one, were chiefly Invented for drying of brown Malts and saving of Fuel, for these when they come to be thorough hot will make the Corns crack and jump by the fierceness of their heat, so that they will be roasted or scorch'd in a little time, and after they are off the Kiln, to plump the body of the Corn and make it take the Eye, some will sprinkle water over it that it may meet with the better Market.
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.
There were plenty of head-stones among the docks and nettles: some short and some tall, some straight and some slanting back, and some with a shoulder up, and a lonely old ash-tree still and dewy in the midst, glimmering cold among the moveless shadows; and then at last he sighted the heavy masses of old elm, and the pale, peeping front of the 'Tyled House, through the close and dismal avenue of elm, he reached the front of the mansion.
Rain-water is very soft, of a most simple and pure nature, and the best Diluter of any, especially if received free from Dirt, and the Salt of Mortar that often mixes with it as it runs off tyled Roofs; this is very agreeable for brewing of Ales that are not to be kept a great while, but for Beers that are to remain some time in the Casks, it is not so, well, as being apt to putrify the soonest of any.
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