thermometer will be found a highly useful instrument to guide an inexperienced operator to a certain extent, but it should be used in conjunction with practical skill, else it may do as much harm as good. The humidity of the atmosphere over the malt should be taken into account. The thermometer only shows the temperature, a hygrometer (Daniel’s) would point out the moisture, &c. Quite as much injury is done by turning too often, as by repeating that operation too seldom. An experienced maltster is guided a great deal by the appearance and smell of the corn in process, and also by the increase of temperature. The common mode of judging is by thrusting the hand into any piece of malt, and taking from the bottom a sample. The state of the rootlets of this portion are then examined; if they are running wild, as it is technically termed, or one fibre be protruding far beyond the others—the corn should be turned—if any fœtid smell be perceptible, the same operation is necessary, and also a fresh current of atmospheric air to supply more nitrogen and oxygen to the malt. Mr. Rigg’s late publication states that a great deal of carbon must be given out during the germination of the malt. It has been already stated that short bushy rootlets are the best; the great desideratum, therefore, is to preserve these bushy rootlets, which can only be accomplished by proper care and judgment in turning the corn. The skill
