The American Practical Brewer and Tanner

"[...]from end to end, with pounders made of two-inch plank, sixteen inches long, and from nine to twelve inches wide, with a long handle reaching breast high, and to be placed in the middle of this board; thus the operation of pounding will proceed without stooping or much labour. One or two men, with plastering trowels, should follow the pounders, wetting it with skimmed milk as they go, and set the floor as even and close as possible. If these two operations be well conducted there will not be found a single crack in the whole floor from end to end, which is of great importance to secure the making of good malt. Each loft should have uprights under the centre of all the beams from end to end of the house; this[...]".