Cannot be ground too coarse, provided it is done even--there ought to be

no fine nor coarse grains in malt, but ground perfectly alike, and of

the same grade. If ground too fine, it will be apt to be scalded too

much in mashing. Malt does not require half the scalding necessary in

rye. Let the distiller try the experiment of coarse and then of fine

ground malt and judge for himself.