Saggar did the same on a smaller scale, constructing the round or banjo-shaped bottom. Again the mow was used to beat the air out of the clay and flatten the sheet. The saggar maker was an experienced craftsman who paid his assistants out of his piece-work earnings: he took the bottom and the sides onto a wheel and using his thumbs joined the sides to the bottom. The "green" saggars were dried and then placed on the top of bungs during the next firing of the kiln. The unfired ceramic ware was placed in saggars and then biscuit fired, before being
Craft malting Craft malting Craft malting, also called micro-malting, is an agricultural practice of creating malting barley in relatively small quantities for craft beer. One guide says that craft malt must include 50% locally sourced grain, the figure endorsed by a trade industry group. In addition to beer, craft malt can be used for whiskey (peat malting), or as specialty grains for baking. The craft malt may be heirloom varieties that are not commercially viable for large growers; of tens of thousands of barley varieties, only 10 or so are produced in great quantity for beer. Craft malting also appeals to local