her treatment the same.

_Oats the same_,

with about 24 gallons of water on the floor, for sixty bushels, divided
as directed in the case of summer and winter barley; the remaining part
of the process the same.

_Rye Malt._

Rye may be steeped 48 hours, with 48 gallons of water on the floor; the
remainder of the process the same, quantity of grain sixty bushels.

_Wheat._

The above time in steep, and same proportion of water on the floor,
will answer to make wheat malt, suppose 60 bushels, varying somewhat
according to season, the time of steeping, and bringing to the kiln;
the remainder of the process the same.

_Indian Corn Malt, a valuable auxiliary to Brewing materials._

This species of grain well managed, and made into malt, will be found
alike useful to the brewer and distiller, but it is peculiarly adapted
to the brewing of porter; further, it is known to possess more
saccharine matter than any other grain used in either brewing or
distilling, joined to the advantage of not interfering with the season
for malting barley, as this should commence when the former ceases. The
summer months are the fittest for malting this kind of grain, and can
be only very defectively made at any other season, as it requires a
high temperature to force germination, and cause it to give out all its
sweet. The following process, it is expected, will be found to answer
every purpose wished for: suppose your steep to contain sixty bushels,
after you have levelled it off, let on your water as directed in
malting barley; you should give fresh water to your steep at the end of
twenty-four hours. If it is southern corn you are malting, it will
require to remain in steep seventy-two hours in the whole; if it be
northern corn, it will require ninety-six hours, there being a
considerable difference in the density of these two kinds of grain; the
hardest, of course, requires the most water; and, in all cases, the
fresher Indian corn is from the cob the better it will malt. When you
have accomplished the necessary time in your steep, you let off your
water; and, when sufficiently drained, let it down in your couch frame,
where it will require turning once in twelve hours, in order to keep it
of equal temperature; the depth of the grain should be about two feet
and a half in the frame; as it begins to germinate and grow, open your
frame, and thin it down at every turning, until you reduce its
thickness