Barley then ungerminated, either in its natural state or when dried, is not fit for the purpose of making wines; but when, by germination, the coarser oils are expelled, and the mealy parts of the grain become saccharine, might not this suffice, and where is the necessity of the grain being dried by fire? I shall not dwell on the impossibility of stopping germination at a proper period, without the assistance of fire, so that sufficient quantities of the grain, thus prepared, may always be provided for the purposes of brewing; nor even insist upon the difficulty of grinding such grain, as, in this case, it would be spongy and tough. I think it sufficient to mention solely the unfitness of this imperfect malt, for the purpose it is to be applied to, that of forming beers and ales capable of preserving themselves for some time. We should find so many acids blended with the water still remaining in the grain, that, in the most favorable seasons for brewing, they would often render all our endeavors abortive, and, in summer time, make it impracticable to obtain from them sound extracts in any manner whatever. I have heard of a project of germinating grain, and drying it by the heat of the sun, in summer time, in order, by this means, to save the expence of fuel. Though the hottest days in England may be thought sufficient for this act, as well as for making hay, yet, as barley and grass are not of equal densities, the effects would not be the same. This, however, is not the only objection: as the corn, after a sufficient germination, should be made inactive, this very hot season, favorable, in appearance, to one part of the process, would rather forward, than stop or retard, vegetation; for the barley, by this heat, would shoot and come forward so fast as to entangle too much the constituent principles of the grain with one another, and drive the coarser ill-tasted oils among the finer sweet mealy parts, which alone, in their utmost purity, are the subject required for such as would obtain good drinks.