"To dry pale malt well three things are necessary: 1. It should be loaded... as sound green-malt upon a floor at the thickness rarely, if ever, exceeding seven to eight inches. 2. It must remain unturned at a low temperature until nearly all moisture is removed. 3. Heat must then be applied steadily and freely, and be maintained for a considerable time at a nearly uniform height ranging from 160° to as high as 230° in some cases. With these three rules... vast quantities of malt now daily spoiled in the making, could be manufactured into a thoroughly sound and useful article. A really well designed and good kiln can always ensure the following conditions. Malt completely dried (i.e., deprived of 97 per cent of the total moisture present in green malt). Uniformity of dryness, colour, flavour, and aroma. Economy of working in cost of fuel consumed and labour employed."