Webster
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Webster’s Revised Unabridged Dictionary · 1913

Malt

Malt (ma̤lt), n. [AS. mealt; akin to D. mout, G. malz, Icel., Sw., & Dan. malt, and E. melt. √108. See Melt.] Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky.

Malt, a. Relating to, containing, or made with, malt.

Malt liquor, an alcoholic liquor, as beer, ale, porter, etc., prepared by fermenting an infusion of malt. - - Malt dust, fine particles of malt, or of the grain used in making malt; — used as a fertilizer. " Malt dust consists chiefly of the infant radicle separated from the grain." Sir H. Davy. — Malt floor, a floor for drying malt. — Malt house, or Malthouse, a house in which malt is made. — Malt kiln, a heated chamber for drying malt.

Malt, v. t. [imp. & p. p. Malted: p. pr. & vb. n. Malting.] To make into malt; as, to malt barley.

Malt, v. i. To become malt; also, to make grain into malt. Mortimer.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty.