There is another damage I have known accrue to the Buyer of Malt by Mellilet, a most stinking Weed that grows amongst some Barley, and is so mischievously predominant, as to taint it to a sad degree because its black Seed like that of an Onion, being lesser than the Barley, cannot be entirely separated, which obliges it to be malted with the Barley, and makes the Drink so heady that it is apt to fuddle the unwary by drinking a small quantity. This Weed is so natural to some Ground that the Farmer despairs of ever extirpating it, and is to be avoided as much as possible, because it very much hurts the Drink that is made from Malt mixed with it, by its nauseous Scent and Taste, as may be perceived by the Ointment made with it that bears its Name: I knew a Victualler that bought a parcel of Malt that this weed was amongst, and it spoiled all the Brewings and Sale of the Drink, for it's apt to cause Fevers, Colicks and other Distempers in the Body.
Darnel is a rampant Weed and grows much amongst some Barley, especially in the bad Husbandman's Ground, and most where it is sown with the Seed-barley: It does the least harm amongst Malt, because it adds a strength to it, and quickly intoxicates, if there is much in it; but where there is but little, the Malster regards it not, for the sake of its inebriating quality.
There are other Weeds or Seeds that annoy the Barley; but as the Screen, Sieve and throwing will take most of them out, there does not require here a Detail of their Particulars. Oats malted as Barley is, will make a weak, soft, mellow and pleasant Drink, but Wheat when done so, will produce a strong heady nourishing well-tasted and fine Liquor, which is now more practised then ever.
CHAP. III. To know good from bad Malts.
This is a Matter of great Importance to all Brewers, both publick and private, for 'tis common for the Seller to cry all is good, but the Buyer's Case is different; wherefore it is prudential to endeavour to be Master of this Knowledge, but I have heard a great Malster that lived towards Ware, say, he knew a grand Brewer, that wetted near two hundred Quarters a Week, was not a judge of good and bad Malts, without which 'tis impossible to draw a true length of Ale or Beer. To do this I know but of few Ways, First, By the Bite; Is to break the Malt Corn across between the Teeth, in the middle of it or at both Ends, and if it tasteth mellow and sweet, has a round body, breaks soft, is full of flower all its length, smells well and has a thin skin, then it is good; Secondly, By Water; Is to take a Glass near full, and put in some Malt; and if it swims, it is right, but if any sinks to the bottom, then it is not true Malt, but steely and retains somewhat of its Barley nature; yet I must own this is not an infallible Rule, because if a Corn of Malt is crack'd, split or broke, it will then take the water and sink, but there may an allowance be given for such incidents, and still room enough to make a judgment. Thirdly, Malt that is truly made will not be hard and steely, but of so mellow a Nature, that if forced against a dry Board, will mark and cast a white Colour almost like Chalk. Fourthly, Malt that is not rightly made will be part of it of a hard Barley nature, and weigh heavier than that which is true Malt.