α. 1500s commyng, 1500s 1800s comming, 1800s cumming, 1800s– cummin.
β. 1600s 1800s comeing, 1600s– coming, 1800s–1900s combing, 1800s–1900s comin, 1900s– culming.
culmingn.
/ˈkʌlmɪŋ/, U.S. /ˈkəlmɪŋ/ΘΚΠ
the world > food and drink > drink > manufacture of alcoholic drink > malting > [noun] > germination
culming1571
1571 T. Fortescue tr. P. Mexia Foreste iii. xv. f. 143v The commyng and beginnyng of all graine, and grasse.
1577 W. Harrison Descr. Eng. (1877) ii. vi. i. 156 To shoote at the root end, which maltsters call Comming.
1623 G. Markham Countrey Contentments, or Eng. Huswife (new ed.) i. v. 211 If you find that it beginneth but to sprout (which is called coming of Malt) though it bee neuer so little..you shall then breake open the Couch.
1679 Philos. Trans. 1677 (Royal Soc.) 12 1070 Then after two or three hours, turn it [sc. the steeped barley] over with a Scoop, and lay it in a new heap... This heap is called the Comeing Heap.
1688 R. Holme Acad. Armory iii. iii. 105/1 The comeing of Barley or Malt is the spritting of it, as if it cast out a root.
1707 J. Mortimer Whole Art Husbandry 262 There ought great care to be taken..in the coming or sprouting of Malt, which as it must not come too little, so it must not come too much.
2. In plural. In malting: the sprouted rootlets of barley or other grain. Cf. culm n.2 and malt-culmings n.
ΘΚΠ
the world > food and drink > drink > manufacture of alcoholic drink > malting > [noun] > malt > refuse malt
draffc1275
malt-culms?c1450
malt-dustc1450
ale grounds1577
grain1583
ale grains1630
culmings1688
malt-culmingsa1728
malt tails1743
tail-dust1764
1688 R. Holme Acad. Armory iii. iii. 105/1 Wither it: is to cast it [sc. malt] abroad on the kill floor, when it is come, that the comeings may wither away.
1688 R. Holme Acad. Armory iii. 320/2 Cleanse the Malt from Dust and Comings.
1755 ‘Country Gentleman’ New Syst. Agric. 69 I begin with Manure, that necessary Help to Vegetation... There are many excellent Kinds, such as Shavings of Horn, Choppings of Rags, the Comings or Dust of Malt Heaps, Pigeon's Dung, Soap Ashes, Lime, and others.
1806 T. C. Hope & A. Coventry in Papers Exper. Malt made from Barley & Sc. Bigg 33 The last process is the cleaning of the Malt. While still warm upon the kiln, it is usually trodden upon by the workmen, to separate the radicles or commings; which are at that time brittle, but soon become tough by absorbing moisture.
1824 Mechanic's Mag. No. 41. 206 Comings, being the radicles of barley, produced in the process of malting.
1855 H. Stephens Bk. Farm (ed. 2) 279/1 Comins are thus rich in alkaline salts and phosphoric acid.
1888 F. T. Elworthy W. Somerset Word-bk. at Combings In the process of malting, each corn of barley grows a very distinct root... These roots are called combings, or combs.
1917 Official Gaz. E. Afr. Protectorate 1 Aug. 678/1 Malt dust, malt flour, culms, sprouts, or combings.
1940 J. W. Munro Rep. Surv. Infestation Grain by Insects 48 After removal of the culmings, the malt is stored either in sacks or in bulk in bins.
1996 C. I. Macafee Conc. Ulster Dict. 72/2 Comings, the sprouts and rootlets of malting barley.
2004 D. E. Briggs et al. Brewing ii. 19 Rootlets (culms, coombes, cummins, malt sprouts) vary in their nature depending on what malt wheat they came from and in particular how strongly they were kilned.
This entry has been updated (OED Third Edition, June 2017; most recently modified version published online June 2022).
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n.1571