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. 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.

Malts are dryed with several sorts of Fuel; as the Coak, Welch-coal,
Straw, Wood and Fern, &c. But the Coak is reckoned by most to exceed all
others for making Drink of the finest Flavour and pale Colour, because it
sends no smoak forth to hurt the Malt with any offensive tang, that Wood,
Fern and Straw are apt to do in a lesser or greater degree; but there is a
difference even in what is call'd Coak, the right sort being large Pit-
coal chark'd or burnt in some measure to a Cinder, till all the Sulphur is
consumed and evaporated away, which is called Coak, and this when it is
truly made is the best of all other Fuels; but if there is but one Cinder
as big as an Egg, that is not thoroughly cured, the smoak of this one is
capable of doing a little damage, and this happens too often by the
negligence or avarice of the Coak-maker: There is another sort by some
wrongly called Coak, and rightly named Culme or Welch-coal, from _Swanzey_
in _Pembrokeshire_, being of a hard stony substance in small bits