<P> An even earlier reference to such malt was recorded by William Harrison, in his "Description of England", 1577: </P> <P> In some places it (malt) is dried at leisure with wood alone, or straw alone, in other with wood and straw together, but, of all, the straw - dried is the most excellent . For the wood - dried malt, when it is brewed, beside that the drink is higher of colour, it doth hurt and annoy the head of him that is not used thereto, because of the smoke . Such also as use both indifferently do bark, cleave, and dry their wood in an oven, thereby to remove all moisture that should procure the fume...</P> <P> "London and Country Brewer" (1736) specified the varieties of "brown malt" popular in the city: </P> <P> Brown Malts are dryed with Straw, Wood and Fern, etc . The straw - dryed is the best, but the wood sort has a most unnatural Taste, that few can bear with, but the necessitous, and those that are accustomed to its strong smoaky tang; yet it is much used in some of the Western Parts of England, and many thousand Quarters of this malt has been formerly used in London for brewing the Butt - keeoing - beers with, and that because it sold for two shillings per Quarter cheaper than Straw - dryed Malt, nor was this Quality of the Wood - dryed Malt much regarded by some of its Brewers, for that its ill Taste is lost in nine or twelve Months, by the Age of the Beer, and the strength of the great Quantity of Hops that were used in its preservation . </P>

Who has used the word pre history for the first time in 1857