Papers presented to the House of Commons relating to experiments ... to ascertain the relative qualities of malt made from barley and Scotch bigg; &c.
- Great Britain. H.M. Customs and Excise
- Date:
- [1806]
Licence: Public Domain Mark
Credit: Papers presented to the House of Commons relating to experiments ... to ascertain the relative qualities of malt made from barley and Scotch bigg; &c. Source: Wellcome Collection.
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![<21 and properties would be foreign to tlie prefent inveftigation. Suffice it to fay, that a part of it is analogous to the fubftance called extractive by Chemifts, but that it,alfo contains other bodies, and that the fait called nitrate of foda, is always prefent. The matter taken up by the water, appears to proceed from the buffi of the Grain, rather than the kernel; for if the huffi be removed, the water takes up fcarcely any thing, and does not acquire the high colour com¬ municated by the entire Grain. The quantity of this matter varies confi- derabiv in different parcels of Grain ; but it is feldom lefs than -i-i^th of the weight of the Grain beeped, and leldom exceeds -fo-th 0f that weight. Bigg always gives a much higher colour, and a greater quantity of matter to water than Bailey, owing, we prefume, to its having a greater proportion of huffi, and a darker colour. 2. Report of Experi¬ ments on Malt made from Barley and Scotch Bigg. V__ _—-1 r <2. The Grain begins very fpeedily to imbibe water. It is fenfihly incrcafed in bulk, after it lias been a few hours in the fteep. This augmentation of bulk continues to advance pretty regularly till it has reached its maximum. It is afeertained by the incieafe of the depth of the barley, meafured by the gauging rod. ’ Grain imbibes water. The quantity of fwell is in fome degree regulated by the time of fteeping; but it depends alfo on the nature of the Grain, and, of courfe, varies much even where the time is the fame. The greateft fwell obferved in the pro cedes under our infpe&ion, was nearly 38 per cent, and the fmalleft 9f per cent, that is to fay, 100 bufhels of Grain in the one cafe, were increafed by fteeping to 138, in the other to ioqf. The fwell of the Englilh Barley was greater than that of the Scotch ; and the fwell of Barley is ufually greater than that of Bigg. In our trials, tire average fwell of 100 buihels of Englilh Barley was to i24. 5 or Jth nearly. Scotch Barley - - - 121. 5 - ith. Bigg - - - - - -117-6 - 4-jth. The greateft fwell from 100 in Englilh Barley was to is8-* Scotch Barley - - 126 Bigg ----- 123. The lean from loo in-Engliili Barley, to 116 Scotch Barley - 115 Bigg - - - - 109 The time of deeping in tbefe laft inftances was ffiort, only 52 hours for Barley and 40 for Bigg; the malting having been coiidudled by an Englilh maltfier, as pra&ifed in England, if thefe be excluded, then the minimum fwell, in all the other cafes, is from 100, in . Englilh Barley, to - 121 Scotch Barley - - 119 Bigg - - - - - 112 The quantity of water imbibed by the Grain is ftill greater than what is in¬ dicated by the fwell, nor docs it feem to be proportional to the fwell. The greateft quantity imbibed in our proceffies was 62 per cent, and the leaft 36. That is to fay, 100 pounds of Barley, when firft taken out of the fteep, beim>- dried, or wiped with a cloth fo as not to wet the fingers, will, in the firft cafe weigh 162 pounds, and in the fecond, 136 pounds. Barley appears to imbibe more water than Bigg, and in our trials the Englilh Barley imbibed more water than the Scotch. The average iucreafc of weight from 100, was, in Englilh l^arlfey, to - - - - - - 153 in.Scotch Barley, to ------ 145 in Bigg, to --------- ]4i The greateft, in Engliili Barley, to - 162 Scotch Barley, to - - 152 Bigg, to.147 * The cittern in which this gauge was taken, was fo wide that precilion could not be obtained. 202](https://iiif.wellcomecollection.org/image/b30448943_0027.jp2/full/800%2C/0/default.jpg)
