Mix three ounces of crushed malt thoroughly well with half a pint of cold water in a jug. Let the mixture stand over night. The supernatant liquid is then carefully decanted off from the sediment and strained through two or three folds of muslin, until it comes through fairly clear and bright. Malt infusion thus prepared has a light brown colour like sherry, a faint maltish taste, and the odour of beer-wort. It is prone to fermentation, and should be prepared fresh every day.

This method of preparing malt infusion is so simple, and the product is so efficacious in aiding the digestion of gruel and farinaceous foods, that it should be regarded as a household remedy. It costs three farthings a pint.

Malted Gruel

The gruel should be well boiled and strained to separate the lumps. When cool enough to swallow, the malt infusion is added. One tablespoonful will digest half a pint of gruel. The action is very rapid; in a few minutes the gruel becomes thin from the conversion of the starch into maltose (Roberts). Other farinaceous foods, such as arrowroot, can be malted in the same way.