The effect which a moderate and gentle heat has on the corn, is that of driving the oils towards the external parts of its vessels and skin: by this means, it becomes more capable to preserve itself against the injuries of the weather. The more it is in this state, the backwarder will it be to germinate, when used to this purpose; and if this act is carried too far, or to somewhat like what we have just now mentioned, the plume and root of the enclosed embryo must be scorched, the corn become inert, and incapable of vegetation. This effect is produced by a motion sufficient to remove the particles of the grain from each other beyond their sphere of attraction; and the heat, by which this motion is excited, has been found, in malted corn, to be at about 120 degrees. It is likely, that vegetables, in general, are susceptible of a large latitude in this respect, according to their different textures. The degree of heat just now mentioned may, perhaps, be applicable to barley alone; the seeds of some grapes endure 126 degrees of heat, and may be capable of being impressed with more, and yet vegetate. But, with corn, if their oils have endured so great a heat, as thereby to be discolored, the seed can by no means be revived. The color of the grain properly indicates the healthy state of the embryo, or future plant; but this, more immediately, is the business of the farmer and maltster, than that of the brewer. Thus, though it may be disadvantageous to the maltster to steep grain which has not sweated in the mow, as, for want of this, it will not equally imbibe the water; so barley, that is over-heated, or _mow burnt_, cannot be fit for his purpose. It is, in fact, scarcely possible that any large quantity of barley, from the same stack, should make equally perfect malt, as, on its being put together, the heat generated is always greatest in the centre of the rick, and considerably more there than in its exterior parts. SECTION XI. _OF MALTING._ This process is intended to furnish proper means, for setting the constituent principles of the grain in motion: so that the oils, which before served to defend the several parts, may be enabled to take their proper stations.—This is effected by steeping the barley in water, where it strongly attracts moisture, as all dry bodies do; but it requires some time before the grain is fully saturated therewith.[8] Two or three days, more or less, are necessary, in proportion to the heat of the air; for vegetables receive the water only, by its straining through the outward skin, and absorbent vessels, and their pores are so very fine, that they require this element to be reduced almost to a vapor, before it can gain admittance. Heat hath not only the property of expanding these pores, but perhaps also that of adding to the water a power more effectually to insinuate itself.