The same powerful machinery which raises the malt into the store-houses, is now again set in motion to convey the quantity of malt requisite for each brew, from the store-rooms through a series of shutes, shakers, and magnet-studded slides, to and from the scales into the malt mill. On its devious course to this point the malt is shaken upon sieves, rocked to and fro, and constantly accompanied by currents of air, all of which is intended to separate all germs and dust from the malt, and to leave the latter as free as possible from useless and harmful matter. Shutes covered with powerful magnets, serve to attract and hold nails, bits of iron or other similar metallic substances, which may be in the malt. After being weighed—an operation which one man can perform by simply depressing any one of four levers attached to the scales and communicating with the store-bins—the malt is ground, or rather crushed between metal rollers. In its crushed state, it is again conveyed, in the same mechanical fashion to the top-floor, where it is deposited in smaller bins, three in number, each holding 500 bushels. The malt-scales, two in number, one to weigh the malt when it is received, and the other to weigh the quantity needed for each brew, are placed immediately below the store-bins. The double weighing operation enables the brewer not only to calculate, at any time, the quantity of malt consumed and still on hand, but also to determine, with accuracy and without much labor, the exact quantities which he requires from day to day. The latter is very important, because everything depends upon a proper proportion of ingredients.