Malting

Our Mault is made of the best Barley, which is steeped in a cysterne, in greater or lesse quantitye, by the space of three dayes, and three nyghtes, untyll it be thorowelye soked. This beyng done the water is drayned from it by lyttle and lyttle, tyll it bee quite gone. Afterwarde they take it out, and laying it upone the cleane floure on a rounde heape, it resteth so untill it be ready to shoote at the roote ende, which maltsters call comming. When it beginneth therefore to shoote in thys maner, they saye it is come, and then foorthwith they spreade it abroade, first thick and afterwarde thinner and thinner uppon the sayde flower (as it commeth) and there it lyeth (with turning every daye foure or five times) by the space of one and twenty daies at the least, the workeman not suffring it in any wise to take any heate, whereby the bud ende should spire, that bringeth foorth the blade, and by which oversight the maulte woulde be spoyled, and come to small cōmoditie.