I still increased the fire; and the thermometer, placed in the middle, between the bottom of the pan, and the upper edge of the corn, shewed 210 degrees. The malt hissed, fried, and smoked abundantly. Though, during the whole process, the grain had been kept stirring, yet, on examination, the whole was not equally affected by the fire. A great part thereof was reduced to perfect cinders, easily crumbling to dust between the fingers, some of a very black hue, without gloss, some very black, with oil shining on the outside. Upon the whole, two thirds of the corn were perfectly black, and the rest of a deep brown, but more or less so, as the grains were hard, steely, or imperfectly germinated. This was easily discovered by the length of the shoot: most of the grains seemed to have lost their cohesion, and had a taste resembling that of high-roasted coffee. In the last stage of charring the malt, I placed over it a wine glass inverted, into which arose a pinguious oily matter, and tasted very salt. It may, perhaps, not be unnecessary to say, that the length of time this experiment took up, was four hours, and that the effect it had, both on myself, and on the person who attended me, was such as greatly resembled that of inebriation. Though, from this experiment, the degree of heat at which malt charrs, is not fixed with the utmost precision, yet we see that black specks appeared, when the thermometer was at 165 degrees; some of the corns were entirely black at 175, others at 180. In proportion as fire causes a deficiency of color, it must occasion a want of fermentable properties, the whole of which are certainly dispersed, when the grain becomes of an absolute black. Thus we may conclude, with an exactness surely sufficient for the purposes of brewing, that true germinated malts are charred in heats, at about 175 degrees: as these correspond to the heat at which pure alcohol, or the finest spirit of the grain itself, boils, it seems to require this heat, wholly to extricate itself from the more tenacious parts of the corn; which, when deprived of this etherial enlivening principle, remains inert, incapable of forming a fermentable must or wort, and indicates to us, that the constituent parts of vegetables may be resolved by heats, equal to those between the first degree which formed them, and the last, which ultimately destroys their properties; though the extracts will possess different qualities or virtues, according to the determinate heat which is applied. SECTION XII. _OF THE DIFFERENT PROPERTIES OF MALT_, AND OF THE NUMBER OF ITS FERMENTABLE PARTS. The consequences resulting from the before-mentioned experiment have already been hinted at. But it is necessary to trace them farther, and to shew how much they tend to the information and use of the brewer.