Maltum

(mawlt, mawl’-tian) [L.]. The seeds of common barley, Hordeum distich um, made to germinate by warmth and moisture, and then baked so as to stop the germinating proce . The germinated grains contain diastase, dextrin, and maltose, as well as proteids. Malt is used as a nutrient in wasting diseases. M., Ext. Dose 3J-iv (4.0-16.0). Unof. M., Ext., Fid. (N. F.) is a solution of the principles of malt in water and alcohol. M. -liquors, infusions of malt fermented so as to contain alcohol. Those in common use are beer, ale, and porter. Beer is made by a comparatively slow fermentation, and contains about 2.5 per cent, of alcohol. Ale and porter are fermented more rapidly, and contain about 4.7 per cent, of alcohol. The malt used in making porter is browned, giving the liquor a darker color. Malta Fever. A febrile disease prevalent on the coasts bordering on the Mediterranean. It is characterized by malaise, an irregular fever, rigors, headache, pains in the limbs, and diarrhea; and frequent relapses. The etiology is not definitely known; some of the cases are probably forms of typhoid fever. It is also termed Rock fever, Mediterranean fever and Neapolitan fever. 378