To prepare a small quantity of liquid malt extract, cover the malt with water and heat to a temperature of 180' F. for an hour, then press out the extract from the grains. The addition of a small quantity of spirit of wine willprevent it becoming musty. On a large scale, the malt is thoroughly exhauste 1 with sufficient water, and the liquid concentrated in a vacuum pan at a temperature of about 180° F. A steam heat (i.e. 212 F.) spoils the malt extract to some extent.