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Show BARLEY. 70 heated, every means of to make a full mash the first timeit is ; and then directly dispatch must be exerted to get it hot again that is judged necessary for turn into the mash-yat the q rantity n off, stirring the the size, or quantity of wort to be draw whole. ‘This addimash again, thoroughly to incorporate the es warmer than tion of water may be applied about four degre ed close with sacks, the first. The mash-vat should nowbe cover before it is suffered or something similar, and remain two hours to run. requires less ate The heat of the water for the second mash ting that to admit as, r; tention than was necessary in the forme danger much ise have beenwell conducted, there cannot nowar is, mash d secon of injuring the malt. The best method for the a er copp the to let the water boil up well, and then throw into about to small quantity of cold water, in the proportion of one twenty-five gallons; and by thetime it is on the goods, or mash, the it willin general be a good heat. This second mash will be of its stand. better for being covered close, and as to the time as, ing, that must be regulated by the boiling of the first wort; the into strain to fit andis enough, after it has boiled long coolers, the second wort must be ready to return into the copper. The third mash may ) generally be made with cold water, umess any part of the virtue of the malt, owing to the ill treatment of the preceding mashings, is thought to remain, in which case hot water must be used. This mashing, as well as the two preceding, be stirred; and after it has run off, and the brewing is to be pursued the next day, it will be proper to put on the is about as much cold water as the copper might contain, Il1} stirring it again ; and immediately as the small beeris boiled By return it into the copper for the next morning’s mashing. this mode of proceeding, it is scarcely possible that any of the rich saccharine properties of the malt should remain uneXxtracted. Boiling.—In the preparationfor boiling, the greatest care must be taken to put the hops in with thefirst wort. As soon as the copperis full enough, make a goodfire underit, but be careful to leave room enough for boiling. Quick boiling is part of the Should the business that requires very particular attention. copper have no curve, or any thing to hinder its boiling over, there ought to be something of the kind constructed, high enough to prevent any material dangerarising from losing any part of BARLEY. 71 its contents. A piece of sheet lead, about a foot deep, or more, soldered to the copper all round, and supported with bricks, or a curve of wood, will answer the desired purposein preference to any thing. Observe, that the person whoattends the copper should never leave it while boiling; for, if an uniformity be not kept up, it is impossible to ascertain how long it may take to complete the business. Observe, also, that should the wort be boiled too long, it will be so much condensed as greatly to retard the fermentation. If thefirst wort be meant to be put away for strong beer, without mixing any part of the second with it, the loss of the fine rich flavour of the hop must not be regarded; but the boiling must be pursued a sufficient length of time to obtain a proper quantity of its preservative principle. If boiled as fast as convenience will permit, for about three quarters of an hour, it will be found to be a proper time for this wort. A longer time will be required for the separation of the second wort, as it partakes of the oleaginous nature of the malt ina greater degree than the first; an hour and a quarter, or an hour and a half, will not be too long, Forthe third, or small wort, one hour’s boiling will suffice. If the first wort be intended to mix in with the second, for ale, half an hour’s quick boiling will be enough. Cooling.—The worts should be cooled as quickly as possible at all seasons of the year, consequently they should not lie in the coolers more than three or four inches thick in the winter, and two inches thick in. the summer, care being taken to proportion the coolers to the quantity of malt generally used. Plenty of room is requisite for this purpose. Fermenting.—With respect to the heat of the worts, at the tine of putting them together, to those who have not a thers mometer, the best direction that can be given is, that in very cold weather they should feel quite warm when set to work. In milder weather they should feel rather warmer than the hand or finger; butif very hot weather, they cannot be brought too cold into the tun. Should it be necessary to brew in the heat of summer, the mashing should be deferred till noon; the worts will then come off in the evening, and lie during the cool of night. They should be examined in the morning, about sunrise, aud if found te be Sulliciently cold, should be sct to work immediately. If not, |