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PROCESS
OF
MALTING.
73
the
floor
by
means
of
a
wooaen
shovel.
It
would
greatly
improve
the
quality
of
the
malt
to
submit
the
grain
to
this
operation
once
or
twice
before
the
appearance
of
the
white
point.
The
object
of
this
is
to
regulate
the
heat
of
the
whole
mass,
so
as
to
place
all
the
parts
of
the
grain
under
cir-
cumstances
equally
favourable
to
germination,
and
thus
to
cause
the
movement
to
be
simultaneous.
The
heap
being
thus
turned,
the
white
point
observed
in
the
grain
comes
out
and
presents
extricated
fibres,
which
are
nothing
but
the
growing
roots
of
the
plants.
Then
it
is
more
im-
portant
than
ever
to
mind
the
grain
—
to
remove and
turn
it
frequently,
as
before
recommended,
so as
to
regulate
the
germination.
This
management
is
essentially
necessary,
for
without
it
an
unequal
heat
would
reign
in
the
mass
;
this
would
occasion
the
roots
to
grow
unequally,
and
it
would
be
impossible
to
fix
a
determinate
time
for
the
term
of
ger-
mination.
This
operation
is
generally
at
an
end
when
the
fibres
have
acquired
a
length
of
6
or
7
lines;
then
the
decomposition
of
the
corn
is
come
to
a point
which
ir
recognised
as
the
most
favourable
to
malt,
because
at
this
period
the
plume
which
is
to
form
the
stalk
of the
plant
is
on
the
point
of
making
its
appearance
;
and
if
the
ope-
ration
was any
longer continued,
so
as
to
give
this
plume
the
time
of
shooting
out,
the
malted
grain
loses
a
part of
the
substance
useful
to
the
production
of
spirits.
Germi-
nation
provokes
in
the
corn
a
change
particularly
favour-
able
to
the
success
of
mashing
;
it
becomes
sweetish,
and
this
taste
is
owing
to
the
saccharification
of
a
small
por-
tion
of
the
fecula,
or
starch.
The
gluten
is
partly
de-
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