OCR Text |
Show BARLEY. BARLEY. fresh ground method of preparing this is to take one pint of musty scent comes from them, take out the heads, and let them be scrubbed clean with a hand-brush, sand, and fnllers-earth, When you have donethis, put on the heads again, and scald them well; then throw in pieces of unslaked lime, and stop the bungs close. When they have stood some time, rinse them well with cold water, and they will be fit for use. Women ought never to be suffered to wash in a brewhouse5 for nothing can be morehurtful than the remnants of dirty soapsuds left in vessels calculated onlyfor the purpose of brewing. In preparing the coolers, be careful not to let the water stand too long in them, asit will soak in, and soon turn putrid, when the stench will enter the wood, and render them almostincurable. To prevent such consequences, it has been recommended that coolers should be leaded. They are thus more cleanly; and they expedite the cooling of the worts, whichis necessaryto forward themfor working, as well as afterwards for cooling the whole. ‘I'he coolers should be well scoured with cold water two or three times, cold water being more proper than hot to effect a perfect cleansing. The mash-tubin particular must be kept perfectly clean; nor must the grains be left in the tub any longer than the dayafter brewing, lest it should sour the tub; for, if there be a sourscent in the brewhouse before your beer is tunned, it will be apt to infect your liquor and worts. Malt.—Malt should be chosen byits sweet smell, mellowtaste, round body, and thin skin. Pale maltis mostly used in private families, and brown in public brewhouses, as it appears to go further, and gives the liquor a higher colour, The sweetest 66 malt to three of boiling water, the mixture to be well stirred and left to stand, covered, for three or four hours, when it is and fit for drinking. It is to be used for drink instead of beer, blood, the of is supposed to remove anyhot scorbutic humour and sordidulcers of the leg. In cases of cold, this taken thorough warm in lieu of bran tea, is found to be very effectual. But it has been especially recommended.as a cure of sea scurvy by Dr. Macbride, and it appears that the worst cases of that disease have yieldedto its use. It is highly nutritious ; and when found to relax the bowels, this is corrected by a few drops of laudanum (tincture of opium). ‘The essence of malt should be taken by passengers going out to sea, andbyall sea captains, BrewineG. General Olservations. —F romthe increased andincreasing dearness of all descriptions of malt liquor, and fromits frequent adulteration, by which the health andlives of the public are impaired and endangered, it has become almost the duty of every family to brewforitself. In this process, which will here be found much simplified, there is far less difficulty than is generally imagined. First, with respect to the best season for brewing: moderate weather should be chosen. Hot weather should be avoided. But all beers will keep best when brewed just before Christmas, The cellar should not be subject to either extremity of heat or cold. Brewing Vessels.—For a copper holding twenty gallons, the mash-tub ought at least to contain four bushels of malt. The copper, with room for mashing orstirring3? the coolers, and working-tubs, maybe rather fitted to the convenience of the room, than to anyparticularsize, as if one vessel be not sufficient you may take another. Management ofthe Vessels.—As it is necessary that the vessels should be perfectly clean, and free from mustiness, you must strictly examine them on the day before you intend to brew. They should never be converted to anyother purpose, except for the use of making wines; and even in that case, after being done with, they should be properly cleansed, and kept in a place free from dirt. Let each cask be well cleaned with boiling water ; and, if the bunghole be large enough, scrub theinside with a small birch-broom, orbrush. If you find them bad, and a very 67 malt is that which is dried with coke or cinders ; in grinding which, see that the mill be clean from dust, cobwebs, Bee, atl Set so as to crush the grain, without grinding it to powder; for you had better have some small grains slip through untouched, han have 1 hava th ‘ than the whole . ground too small, which would causeit to together. and prevent together, prevent the {! dness from fror goodness i being extracted. Hops,—} tops must be chosen bytheir bright green colour, cake ake SWeet smell , : . andteh clammin ess when rubbed between thehands. Mashine —With Vit} two 16 bushels b Is of of malt, malt and a pound anda hal Mashing. half ofth at yousa eel f hops, ; maye make eight een gallons of good ale, eight i een cal ns: of good NOL ah] gallo . table beer, and nine ggallons ,of small beer: ; for Which Nei @; copper‘r containing containine twenty-four vue gallons would ‘be most convenient, F2 |