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Simple Malt Cooking Recipe

Below is the quick and easy cooking recipe for Malt.

This article varies very much in value, according to the quality of the barley, and the mode of manufacture. When good it is full of flour, and in biting a grain asunder it will easily separate; the shell will appear thin, and well filled up with flour. If it bite hard and steely, the malt is bad. The difference of pale and brown malt arises merely from the different degrees of heat employed in the drying: the main object is the quantity of flour. If the barley was light and thin, whether from unripeness, blight, or any other cause, it will not malt so well; but instead of sending out its roots in due time, a part of it will still be barley. This will appear by putting a handful of unground malt in cold water, and stirring it about till every grain is wetted; the good will swim, and the unmalted barley sink to the bottom. But if the barley be well malted, there is still a variety in the quality: for a bushel of malt from fine, plump, heavy barley, will be better than the same quantity from thin and light barley. Weight therefore here is the criterion of quality; and a bushel of malt weighing forty-five pounds is cheaper than any other at almost any price, supposing it to be free from unmalted barley, for the barley itself is heavier than the malt. The practice of mixing barley with the malt on a principle of economy, is not to be approved; for though it may add a little to the strength of the wort, it makes the beer flat and insipid, and of course unwholesome.

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