Note E442 — 84.

"In some places it [the malt] is dried at leisure with wood alone, or strawe alone, in other with wood and strawe togither; but of all, the strawe dried is the most excellent. For the wood dried malt when it is brued, beside that the drinke is higher of colour, it dooth hurt and annoie the head of him that is not vsed thereto, bicause of the smoake. Such also as vse both indifferentlie, doo barke, cleaue and drie their wrood in an ouen, thereby to remooue all moisture that shuld procure the fume, and this malt is in the second place, and with the same likewise, that which is made with dried firze, broome, etc.; whereas, if they also be occupied greene, they are in maner so preiudiciall to the corne, as is the moist wood."—Harrison, Description of England, ed. F. J. Furnivall, Part I. p. 157.