resembling a shining Coal, and will burn without smoak, and by its
sulphureous effluvia cast a most excellent whiteness on all the outward
parts of the grainy body: In _Devonshire_ I have seen their Marble or grey
Fire-stone burnt into Lime with the strong fire that this Culme makes, and
both this and the Chark'd Pit-coal affords a most sweet moderate and
certain fire to all Malt that is dryed by it.

Straw is the next sweetest Fuel, but Wood and Fern worst of all.

Some I have known put a Peck or more of Peas, and malt them with five
Quarters of Barley, and they'll greatly mellow the Drink, and so will
Beans; but they won't come so soon, nor mix so conveniently with the Malt,
as the Pea will.

I knew a Farmer, when he sends five Quarters of Barley to be Malted, puts
in half a Peck or more of Oats amongst them, to prove he has justice done
him by the Maker, who is hereby confin'd not to Change his Malt by reason
others won't like such a mixture.

But there is an abuse sometimes committed by a necessitous Malster, who to
come by Malt sooner than ordinary, makes use of Barley before it is
thoroughly sweated in the Mow, and then it never makes right Malt, but
will be steely and not yield a due quantity of wort, as I knew it once
done by a Person that thrashed the Barley immediately from the Cart as it
was brought out of the Field, but they that used its Malt suffered not a
little, for it was impossible it should be good, because it did not
thoroughly Chip or Spire on the floor, which caused this sort of Malt,
when the water was put to it in the Mash-tub, to swell up and absorb the
Liquor, but not return its due quantity again, as true Malt would, nor was
the Drink of this Malt ever good in the Barrel, but remain'd a raw insipid