few Ways, _First_, By the Bite; Is to break the Malt Corn across between
the Teeth, in the middle of it or at both Ends, and if it tasteth mellow
and sweet, has a round body, breaks soft, is full of flower all its
length, smells well and has a thin skin, then it is good; _Secondly_, By
Water; Is to take a Glass near full, and put in some Malt; and if it
swims, it is right, but if any sinks to the bottom, then it is not true
Malt, but steely and retains somewhat of its Barley nature; yet I must own
this is not an infallible Rule, because if a Corn of Malt is crack'd,
split or broke, it will then take the water and sink, but there may an
allowance be given for such incidents, and still room enough to make a
judgment. _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.




CHAP. IV.


_Of the Nature and Use of Pale, Amber and Brown_ Malts.


The pale Malt is the slowest and slackest dryed of any, and where it has
had a leisure fire, a sufficient time allowed it on the Kiln, and a due
care taken of it; the flower of the grain will remain in its full
quantity, and thereby produce a greater length of wort, than the brown
high dryed Malt, for which reason it is sold for one or two shillings