not equal one-third of that otherwise required. The actual growing-floor
space is only about one-seventh, and the number of workmen is ruled
necessarily by the size of the house, but on an average is reduced
two-thirds; but the employment of much more power is necessary, and the
power is used at more frequent intervals. The use of plant and premises
is continuous, the processes of malting being equally well performed
during the summer months. The further advantage of this is that brewers
secure entire uniformity in age of malt. By the English system the
stocks of finished malt necessarily fluctuate largely. All grain is
subjected to the same conditions of surrounding air, exposure, and
temperature. The volume of air supplied to the germinating corn is
entirely under control, as are also its temperature and humidity. When
germination is arrested and the green malt is drying, the double kilns
insure control of the temperatures of the corn in the kilns. The
infrequency of turning the germinating grain benefits the growth of the
roots and the development of the plumule, besides saving much labor. No
grains are crushed or damaged by the feet or shovels of workmen. The air
supplied to the corn can be inexpensively freed from disease germs
and impurities. The capital needed for malting can be reduced by the
diminished cost of installation, and the reduced stocks of malt on hand.
The quality of the malt made is considerably improved. The percentages
of acidity are much reduced. The stability of the beer is increased,
and a greater percentage of the extractive matter of the barley is
obtainable by the brewer.--_The Engineer_.

* * * * *