If 7,00 8,05 36 36 ----- 4830 2415 ------ 7,00)289,80(41,44 Expansion of one barrel of 2800 water, ----- 592 1/7th to be deducted for evaporation. 980 ---- 700 35,52 Barrel of water reduced, ----- which the quarter of malt, 2800 or 17,95 is to be compared 2800 to. ----- 17,95)33,5200(1,86 Quantity of malt dried to 140 degrees 1795 equal to one barrel of water. ----- 15570 14360 ----- 12100 10770 ----- 1330 17,95)35,3700(1,97 Quantity of malt dried to 140 degrees, 1795 equal to one barrel of ------ water, according to the excise 17420 gauge within the bills of mortality. 16155 ------ 12650 12565 ------ Having found the volume of malt at two distant terms of dryness, we might divide the intermediate degrees in the same manner as we have done before, could the certainty of these calculations be entirely depended upon; but as some allowances have been made without immediate proof, how near soever truth the result thereof may from experiments appear, it may be proper to point out what is wanting to make our suppositions satisfactory. Some part of the calculation depends on the quantity evaporated; this, in the same space of time, may be more or less, as the fire under the water is brisk or slow, or as the weight of the atmosphere differs. The gauges are taken at the time the malt and water are in contact, and more or less water may be imbibed in proportion, both of the dryness and age of the malt; water as a fluid, malt as a porous solid body, must differ in their expansion, but in what proportion is to me unknown; effervescence may be another cause of want of exactness; the different cut the malt has had in the mill, its being or not being truly prepared, and lastly the difference as to time, of the mashing or standing of the grist, prevent our relying wholly upon the calculation. It is, however, not improbable that some of these incidents correct one another. Since 1,70 quarter of malt dried to 125 degrees are equal to one barrel of water, and 1,86 quarter of malt dried to 140 have the same volume, the difference being but 16 parts out of 100, the whole of the error cannot be very great, and one quarter six bushels of malt may, at a medium, be estimated of the same volume with one barrel of water. But, as experience is the surest guide, I have, from a very great number of different brewings, collected the following proportions, and repeatedly found them to be true. I have added, in the table, the weight malt ought to have, at every degree of dryness.