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(p. 160.) Mr. Stevenson remarks on the holes in the floor at Rochebrune; “This is what I should expect to find in a maltery, which must be of two floors, the lower one for steeping and sprouting the corn, and holding the fire-crates, the higher one for drying and storing the malt. The higher floors are now made of perforated tiles, the holes too small for the grains to pass through, but in old times I think the malt was dried in braziers something like large frying-pans. Drying rooms for wheat were attached to corn-mills to dry the corn before grinding. In some seasons corn is difficult to dry; perhaps in France they did not make malt, but they may have dried grapes.” Malt was not made in Perigord, I believe; and the indications at Rochebrune are strongly those of defence against assailants. Grapes would hardly be dried in a cavern, but in the sun, and there is plenty of sun in the South of France.

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