along the center. "The strongest upward draught pulsated with the gusts
of wind and ranged from 30 feet to 54 feet per minute, a down draught of
equal intensity occurring at intervals at the same spot, notwithstanding
the fact that the air was rushing in at the inlets below the floor at
the high velocity of 785 feet per minute. The temperatures of the drying
malt and superimposed air consequent upon the conditions thus indicated
were naturally as follows: At B, the place supposed to be hottest: Heat
of malt touching tiles, 216 deg.; heat of malt 1 inch above tiles, 167
deg.; heat of malt 3 inches above tiles 154 deg.; heat of malt 4 inches
above tiles, 152 deg.; heat of malt 5 inches above tiles, 142 deg.; heat
of malt on surface, 112 deg. At A, the place supposed to be coldest:
Heat of malt next tiles, 174 deg.; heat of malt 2 inches above tiles,
143 deg.; heat of malt 4 inches above tiles, 135 deg.; heat of malt on
surface, 104 deg.; the heat of the air 3 feet above tiles, 84 deg.; the
heat of the air 5 feet above tiles, 82 deg. Fig. 9 shows the temperature
at twenty-six points close to the tiles, taken with twelve registered
and accurate thermometers in the space of fifteen minutes." These and
other similar tests have led to the conclusion that the best malt drying
cannot be done on a single floor.

Fig. 10 is a similar diagram showing the temperatures on a drying floor
of kiln at Poole, Dorset, altered to Stopes' system of drying. The
temperature at different depths of the drying grain was as follows: Malt
at surface of tiles, 142 deg.; malt at 1 inch above tiles, 142 deg.;
malt at 2 inches above tiles, 142 deg.; malt at 4 inches above tiles,
141 deg.; malt on surface, 140 deg.

The advantages of the Saladin system over that hitherto working in
Britain are numerous, and are thus enumerated by Messrs. Stopes & Co.
who are agents for M. Saladin: The area occupied by the building does