Barley is the grain generally chosen for producing malt, although others may be used. It is first soaked in cold water till it is softened; it is then spread out about two feet thick on the floor of the malt-house, where it begins to germinate, in the same manner as if sown in the earth; this is allowed to go on so far only till the first part of the root and stem make their appearance, in the form of a little bud and a fibre. During germination the malt gives out a poisonous gas called “carbonic acid,” and becomes warm, in fact it would become too warm and be injured, but it is kept stirred by means of wooden shovels from time to time, and the temperature ascertained by means of a thermometer. As the process of germination goes on, all the starchy matter naturally contained in the grain becomes changed into sugar, and the malt, when made, has a sweetish taste. As soon as the germination has proceeded to a certain extent it is stopped by drying; for this purpose the malt is put into a kiln and heated almost to scorching--if but slightly, it is called pale malt or “amber,” if more, “brown malt” or roasted malt. Malt, if kept dry, will remain a long time unchanged. It is used for producing beer and vinegar, and for “wash,” from which all the raw spirit used in England is distilled. Whiskey is also distilled in Scotland and Ireland from malt. Malt has the property of converting the starch of barley unmalted into sugar while in contact with it. For example, if barley were ground and boiling water poured on it, it would form a thick sort of paste, which is because it contains starch only; while malt treated in the same way, sinks to the bottom, and leaves a clear limpid “wort,” which can be strained off, because the starch is changed into sugar, which is soluble. Now, if equal parts of malt and ground barley be also treated in the same way, the malt very shortly converts the starch of the barley into sugar, and the result is the same as if all had been malt. This was once a matter of great importance to the brewers, who thereby saved the heavy duty imposed upon malt. CHOCOLATE AND COCOA. Illustration: CHOCOLATE CRUSHING MACHINE.