malt

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. [ 1913 Webster ]

a. Relating to, containing, or made with, malt. [ 1913 Webster ]

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. [ 1913 Webster ]

v. t. [ imp. & p. p. Malted: p. pr. & vb. n. Malting. ] To make into malt; as, to malt barley. [ 1913 Webster ]

n. 1. A country on the island of Malta. [ WordNet 1.5 ]

2. An island south of Sicily in the Mediterranean Sea. [ WordNet 1.5 ]

n. (Med.) An infectious disease contracted from meat or milk products from infected domestic animals; called also brucellosis and undulant fever. [ WordNet 1.5 ]

n. [ F. See Malice, and Talent. ] Ill will; malice. [ Obs. ] Rom. of R. Spenser. [ 1913 Webster ]

n. (Biochem.) An enzyme, α-D-glucosidase, which hydrolyzes maltose with production of glucose, and also hydrolyzes certain other α-D-glucosides. [ PJC ]

n. 1. Same as malted milk{ 1 }. [ WordNet 1.5 ]