producing perhaps 32 per cent. less extract than malt dried in the common way.
We are of opinion, however, that high dried, close amber malts, are better than blown malts in every respect. These are dried in the common way, the colour being thrown in without blowing, by a brisk fire of dry hard wood, just before being taken off the kiln, as already described.
Blown malts are now comparatively but little used; they are generally made of the worst barleys, and although bought at a much lower price, are very unproductive. Both colour and flavour can now be given quite as well with the best roasted malt, but great care must be taken in the selection of it. A great deal of it also is made from the worst malt, and often with a mixture of barley; and if such be used, it will give neither the requisite flavour nor colour. Some of it also is too much carbonised or roasted, which imparts a disagreeable roughness to the beer, without the other requisites. It should therefore always be bought from respectable houses, who, although they must charge higher prices, will not attempt to deceive. There are many respectable houses in and about London who now make roasted malt, from among whom we shall particularise three, for the information of country brewers, who may not otherwise know where to apply, viz., Mrs. Backhouse, Coxe’s Square, Spitalfields; Messrs. Howel & Co., Queenhithe; and
