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 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_. * * * * * NON-SPARKING KEY.