,,the ,,american ,,practical ,,brewer ,,and ,,tanner3 ,,in ,,which ,,is ,,exhibited ,,the ,,whole ,,process ,,of ,brewing without boiling4 ,brewing strong ,beer with the extract only of the ,hop1 leaving out the substance4 ,a simple method of giving new ,beer all the qualities of age1 thereby fitting it for the bottle before it is three weeks old4 ,a simple method of preventing ,beer bursting the bottle4 ,an economical mode of constructing ,vats above ground1 possessing the temperature of the best cellars and thus rendered fireproof4 ,an economical mode by which every ,housekeeper may brew his own ,beer4 ,a method of brewing good ,beer from ,bran and ,shorts1 and of preserving it4 ,the ,bordeaux method of making and preparing ,claret ,wine for shipping1 which may be successfully applied to the wines of this country1 particularly those of ,kaskaskias4 ,the best method and season for malting ,indian ,corn1 from which alone good ,beer can be made1 a process highly important to ,brewers4 ,the best mode of raising ,hops4 ,the best mode of preparing ,seed ,barley for sowing4 ,best construction and aspect of ,breweries and ,malt ,houses in this country4 ,the ,french mode of tanning the heaviest ,soal ,leather in twenty-one days1 and ,calf ,skins in three or four4 7,highly important47 ,,by ,,joseph ,,coppinger4 ,practical ,brewer4 ,,new-,,york3 ,,printed ,,by ,,van ,,winkle ,,and ,,wiley1 ,no4 #c ,wall ,street4 #ahae4 ,transcriber's ,note3 ,part of the last sentence in ,footnote #f is illegible and has been marked remainder of text is illegible4 ,in addition1 the ,contents were moved from the rear to the front of this text for the convenience of the reader4 ,,contents4 ,page4 ,advertisement #c ,preface #e ,the best position for placing a brewery and malt house1 also the best aspect1 with different arrangements of the vessels #aa ,a description of the form and plan of a brewery1 distribution of the vessels2 the most judicious and convenient manner of placing them1 with a view to economy1 cleanliness1 and effect #ac ,malt house1 the best construction of1 with proper barley lofts1 dropping room1 and flooring1 how1 and in what manner made1 and best likely to last #ah ,wooden kilns1 how constructed #bc ,a new and economical construction of vats for keeping beer1 which1 in this way1 may be rendered fire proof1 whilst at the same time possessing the temperature of the best cellars1 although above ground #bi ,grinding1 how substituted for #ca ,malting #cc ,plain practical process of malting #dd ,malting winter barley #ej ,malting oats ib4 ,malting rye ib4 ,malting wheat ib4 ,indian corn1 how malted #ea ,fermentation #ed ,hops1 how cultivated #ii ,barley cultivation #aji ,table beer #aab ,small beer for shipping #aac ,keeping table beer #aad ,small beer of the best kind #aaf ,another method to brew small beer #aah ,another process for brewing small beer #abj ,single ale and table beer #abc ,strong beer #abf ,table beer1 ,english method of brewing it #abi ,unboiled beer #aca ,strong beer1 brewed with the extract of hops1 leaving out the substance #acd ,table beer for housekeepers1 well worth their attention #acf ,fermenting and cleansing in the same vessel #ach ,plate of the worker #aci ,a new method of fermenting strong beer1 that will produce a pure and good liquor #adj ,process of brewing ,windsor ale1 on a small scale #adb ,reading beer1 how brewed #ade ,two-penny amber beer1 as brewed in ,london #adg ,london ale1 how brewed #adi ,windsor ale1 on a large scale #aea ,welsh ale1 how brewed #aed ,wirtemberg ale #aef ,hock #aeh ,scurvy grass ale #afj ,dorchester ale #afb ,porter #afe ,porter process ,no4 ,i4 #afg ,porter process ,no4 ,,ii4 #agj ,porter process ,no4 ,,iii4 #agb ,porter malt #agd ,porter colouring #agf ,strong beer #ahb ,filtering operation 7with a ,plate7 #ahi ,returned beer1 how to make the most of #aic ,to ,bring several sorts of beer1 when mixed1 to one uniform taste #aid ,finings1 the best method of preparing them #aie ,heading #aig ,bottling beer #aih ,brewing coppers1 the best method of setting them #bjb ,pumps1 the best construction of1 and how freed from ice in winter #bje ,cleansing casks #bjh ,to make mead wine #baj ,to make ginger wine #bab ,to make currant wine #bac ,yest1 how prepared to keep good in any climate #bad ,to make a substitute for brewer's yest #bag ,another method #bah ,another method #bbj ,process of making and preparing claret wine for shipping1 as practiced in ,bordeaux and its neighbourhood #bba ,brewing company #bbg ,the author's notice about plans and sections of elevation for breweries and malt houses #bcj ,french mode of tanning #bcb ,errata4 ,in the ,advertisement1 #dth page1 #fth line1 first word1 for wine read vine2 and in the next line1 first word1 for it read its produce4 ,in page #be1 #beth line1 the last word should be omitted1 and read thus1 malt or grain intended to be dried on it1 requiring less fuel1 c4 ,in page #cf1 #beth line1 first word1 for proportion read preparation4 ,,southern ,,district ,,of ,,new-,,york1 ss4 ,,be ,,it ,,remembered1 that on the fourteenth day of ,september1 in the fortieth year of the independence of the ,united ,states of ,america1 ,joseph ,coppinger of the said district1 has deposited in this office the title of a book1 the right whereof he claims as proprietor1 in the words and figures following1 to wit3 ,the ,american ,practical ,brewer and ,tanner3 in which is exhibited the whole process of ,brewing without boiling2 ,brewing ,strong ,beer with the extract only of the ,hop1 leaving out the substance2 a simple method of giving new ,beer all the qualities of age1 thereby rendering it fit for the ,bottle before it is three weeks old2 a simple method of preventing ,beer bursting the ,bottle2 an economical mode of constructing ,vats above ground1 possessing the temperature of the best ,cellars1 and thus rendered fireproof2 an economical mode by which every ,housekeeper may brew his own ,beer2 a method of brewing good ,beer from ,bran and ,shorts1 and of preserving it2 the ,bordeaux method of making and preparing ,claret ,wine for shipping1 which may be successfully applied to the vines of this country1 particularly those of ,kaskaskias2 the best method and season for malting ,indian ,corn1 from which alone good ,beer can be made1 a process highly important to ,brewers2 the best mode of raising ,hops2 the best mode of preparing ,seed ,barley for sowing2 best construction of ,breweries and ,malt ,houses in this country2 the ,french mode of tanning the heaviest ,soal ,leather in twenty-one days1 and ,calf ,skins in three or four--highly important4 ,by ,joseph ,coppinger1 ,practical ,brewer4 ,in conformity to the act of the ,congress of the ,united ,states1 entitled ,an act for the encouragement of learning1 by securing the copies of maps1 charts1 and books to the authors and proprietors of such copies1 during the times therein mentioned2 and also to an act entitled an act1 supplementary to an act1 entitled an act for the encouragement of learning1 by securing the copies of maps1 charts1 and books1 to the authors and proprietors of such copies1 during the times therein mentioned1 and extending the benefits thereof to the arts of designing1 engraving1 and etching historical and other prints4 ,,theron ,,rudd1 ,clerk of the ,southern ,district of ,new-,york4 ,,advertisement4 ,since writing the ,preface1 ,i have been induced to make an addition to this little work1 in order to increase its usefulness1 by giving the ,french mode of tanning1 as practised by the famous ,mr4 ,seguine4 ,of such importance did the ,academy of ,arts and ,sciences at ,paris consider this improvement1 that they thought it worth while to appoint a committee of their own members to go down to one of the provinces where this gentleman resides1 and there1 on the spot1 superintend his operations1 which they did with minute attention2 and it is from the journal of their reports to the academy1 that the different processes of tanning leather in this ingenious artist's way are here given2 an improvement that can1 no doubt1 be successfully applied to that important manufacture in this country1 affording the tanner the opportunity of turning his capital twelve or fourteen times in a year1 instead of once4 ,this single advantage alone so forcibly recommends its adoption1 particularly in a country like ours1 where capital is scarce1 that further comment is unnecessary4 ,i have also added the ,bordeaux method of making and preparing claret wine for shipping1 as practised in that city and its vicinity2 which practice may possibly hereafter be successfully applied to the red wines of this country4 ,the more so1 when it is known that in the reign of ,louis ,,xvi41 the merchants of ,bordeaux presented a memorial to that monarch1 praying him to put a stop to the importation of the wines of ,kaskaskias into ,france1 as likely1 if permitted1 to be injurious to the trade of ,bordeaux4 ,there was at that time a ,college of ,jesuits established in that country1 the superiors of which caused the wine to be cultivated with great success1 and quantities of it were at that time sent to ,france4 ,as that territory is now in our possession1 and its soil and climate peculiarly favourable to the growth of the grape1 which is indigenous there1 may it not be an object well worth the attention of our government1 to encourage and improve the growth of the wine in that section of the union2 which wise measure would1 probably1 in a few years1 supply our own consumption1 and leave a considerable surplus for exportation4 ,to offer an apology for giving these subjects a place in this publication1 seems wholly unnecessary1 when their importance is considered4 ,,preface4 ,brewing1 in every country1 whose soil and climate are congenial to the production of the raw materials1 should be ranked among the first objects of its domestic and political economy4 ,if any person doubt the truth of this position1 ,i have only to request him to cast an eye on ,england1 where the brewing capital is estimated at more than fifteen millions sterling2 and the gross annual revenue1 arising from this capital1 at seven million five hundred thousand pounds sterling1 including the hop1 malt1 and extract duties4 ,notwithstanding this enormous excise of #ej per cent4 on the brewing capital1 what immense fortunes have been made1 and are daily making1 in that country1 as well as in ,ireland and ,scotland1 by the intelligent and judicious practice of this more than useful art4 ,yet how much stronger inducements for similar establishments in this country1 where we have no duty on the raw materials1 or the extract2#a and where the important article of hops is raised in as high perfection as in any part of ,europe1 and often for one third of the price paid in ,england4 ,but a still more important consideration is the health and morals of our population1 which appears to be essentially connected with the progress of the brewing trade4 ,in proof of this assertion1 ,i will beg leave to state a well known fact2 which is1 that in proportion as the consumption of malt liquors have increased in our large towns and cities1 in that proportion has the health of our fellow citizens improved1 and epidemics and intermittents1 become less frequent4 ,the same observation holds good as respects the country1 where it is well known that those families that brew their own beer1 and make a free use of it through the summer are1 in general1 all healthy1 and preserve their colour2 whilst their less fortunate neighbours1 who do not use beer at all1 are devoured by fevers and intermittents4 ,these facts will be less doubted1 when it is known that yest1 properly administered1 has been found singularly successful in the cure of fevers4 ,this the practice of the ,rev4 ,doctor ,townsend1 in ,england1 places beyond all doubt1 where he states1 that in fifty fever cases that occurred in his own parish1 7some of which were of the most malignant kind17 he only missed a cure in two or three1 by administering yest4 ,having considered the produce of the brewery as it is connected with health1 we may1 with equal propriety1 say it is not less so with morals2 and its encouragement and extension1 as an object of great national importance1 cannot be too strongly recommended1 as the most natural and effectual remedy to the too great use of ardent spirits1 the baneful effects of which are too generally known1 and too extensively felt1 to need any particular description here4 ,the farmer and the merchant will alike find their account in encouraging and improving the produce of the brewery4 ,the farmer can raise no crop that will pay him better than hops2 as1 under proper management1 he may reasonably expect to clear1 of a good year1 one hundred dollars per acre4 ,barley will also prove a good crop1 if proper attention be paid to seed1 soil1 and time of sowing4 ,the merchant will alike find his account in encouraging the brewery1 from the many advantages derivable from an extensive export of its produce to the ,east and ,west ,indies1 ,south ,america1 the ,brazils1 but particularly to ,russia1 where good beer is in great demand2 large quantities are annually sent there from ,england1 at a much higher rate1 it may be presumed1 than we could afford to supply them from this country4 ,all these considerations united seem forcibly to recommend giving the breweries of the ,united ,states every possible encouragement and extension4 ,here1 it is but justice to state1 that the brewers of ,new-,york deserve much credit for the high improvement they have made in the quality of their malt liquors within a few years1 which seem to justify the hope that they will continue these advances to excellence1 until they realise the opinion of ,combrune and others1 that it is possible to produce a malt wine4 #a ,save five per cent4 on brewery sales--a war tax4 ,illustration3 ,a ,malt ,house4 ,b ,kiln4 ,c ,dropping ,room4 ,d ,mill ,house4 ,e ,brewery4 ,f ,working ,store4 ,g ,vat ,house and ,dry ,store4 ,h ,bed ,room4 ,i ,office4 ,k ,dwelling ,house4 ,l ,hop ,room4 ,m ,stable4 ,n ,brewing ,yard4 ,o ,cooper's ,shed4 ,p ,steep4 ,,the ,,american ,,practical ,,brewer ,,and ,,tanner ,the best position for placing a ,brewery and ,malt house1 also the best aspect1 with different arrangements of the ,utensils4 ,cleanliness being as essential in the brewery as in the dairy1 it is of the greatest importance1 never to lose sight of it in every part of the operations1 and particularly in selecting the ground and soil to place a brewery on4 ,the situation to be preferred should be an elevated one1 and the soil either sand or gravel1 as it is of great importance in the preservation of beer that the cellars be dry and sufficiently ventilated by windows properly disposed4 ,if the cellars of the brewery be under ground1 it would be very desirable to have them kept sweet and clean by properly constructed sewers1 without which1 pumping by a hand or a horse power is a poor substitute1 as by this means 7which we find too common in breweries7 the washings of the cellars have time to become putrid1 particularly in summer1 emitting the most offensive and unwholesome effluvia1 contaminating the atmosphere1 and frequently endangering both the health and lives of the workmen4 ,this is a serious evil1 and should in all cases1 as much as possible1 be avoided4 ,it is true1 there are times1 when a choice of situation cannot be made2 in that case1 circumstances must be submitted to1 and people do the best they can4 ,the cellars and coolers of the breweries in this country should have a northern aspect1 and the cellars principally ventilated from east to west4 ,the windows on the south side of cellars should be always close shut in summer1 and only occasionally opened in winter2 the floors of cellars should be paved with either tile or brick1 these being more susceptible of being kept clean than either pavement or flags1 and not so subject to get out of order4 ,supposing the brewery to have all its cellars above ground1 which ,i conceive to be not only practicable1 but1 in many cases1 preferable to having them under1 as more economical1 and more cleanly1 particularly where vats for keeping strong beer are constructed on the plan herein after recommended1 in which it is expected the temperature necessary for keeping beer will be as securely preserved above1 as under ground1 and the erections so constructed1 as not only to be air1 but fire proof4 7,see description of these vats47 ,a description of the form and plan of a ,brewery1 distribution of the ,vessels1 the most judicious and convenient manner of placing them1 with a view to economy1 cleanliness1 and effect4 ,the best plan of a well-constructed brewery ,i conceive to be that of a hollow1 or oblong square1 where all is enclosed by one or two gateways1 7the latter the most complete17 parallel to each other4 ,the first gateway1 forming the brewery entrance1 to pass through the dwelling house2 the second1 or corresponding gateway1 to pass through the opposite side of the square1 into an outer yard1 well enclosed with walls and sheds1 containing cooper's shop1 c4 where all the empty casks might be securely preserved from the injury of wind and weather4 ,this yard should be further sufficiently large to afford room for a hay reek1 firewood1 dung1 c4 ,the brewery office should be placed in the passage of the outer gateway1 so that every thing going in and out might be seen by those who are in the office4 ,the dwelling house1 vat house1 and working store1 to form one side of the brewery4 ,the malt house1 another4 ,the kiln house1 dropping room1 and stable1 a third side4 ,the brewery1 mill house1 and hop room1 to form the fourth side2 thus completed1 it would form a square1 and afford security to whatever was contained within it1 when the gates are locked4 ,the sky cooler is1 generally1 the most elevated vessel in the brewery1 and when properly constructed1 is of great importance in facilitating both brewing and malting operations1 as it usually supplies the whole quantity of water wanted in both4 ,it commands the copper1 and1 of course1 all the other vessels of the brewery3 it may be so constructed as to form a complete roof to the mill loft1 and in that situation be most conveniently placed for being filled from the water cistern1 which should be placed contiguous to the mill walk1 and so raised to the sky cooler by one or more pumps worked by the mill1 with a one1 two1 or three horse power1 according to the length of the lever1 and the diameter of the mill4 ,sky1 or water coolers1 in general1 are square vessels1 made of the best two inch pine plank1 properly jointed1 from twenty to twenty-five feet square1 laid on strong joists sufficiently close1 and trunneled down 7after pressing7 with wooden trunnels from end to end1 to prevent starting or warping2 the joists are supported by a couple of strong beams1 equally spaced2 the sides of these coolers are generally raised from eighteen inches to two feet2 in ,europe they are generally leaded on their inside1 but this expense may be saved1 if they are properly made at first1 and afterwards kept constantly full of water4 ,in constructing these coolers1 all the joints should be paid with white paint before laying1 and the sides bolted1 and screwed down2 the better and easier to effect which1 the thickness of the sides may be three inches after the saw2 there should be a roofing all round the sides1 to protect them from the weather2 the bottom of the sky cooler should command the copper back1 which should be made to form the cover of the copper1 and to hold a complete charge of the same4 ,these vessels1 when properly constructed1 are extremely useful in preventing waste and accidents by boiling over1 also affording to the brewer1 the opportunity of boiling his wort as fiercely as he pleases--a very important advantage in brewing porter and strong beer4 ,a description of this back is not necessary1 as every set cooper1 who knows his business1 is well acquainted with the proper construction of this vessel4 ,the stuff it is made of should be two inches thick1 well seasoned1 and of the best pine plank4 ,thus placed on the copper1 it should form a complete cover1 water and steam tight1 so that when the copper boils over1 it will run into the back1 and return again by a plug hole into the copper4 ,the copper cock should be sufficiently elevated to command the hop cooler2 the latter the wort coolers1 ,no4 #a and #b4 ,by thus running the worts from one cooler to another1 you afford them the opportunity of depositing in each their feculencies1 and coming nearly fine to the fermenting tuns1 which should be sufficiently elevated above the troughs and casks to be filled1 so that the operation of cleansing may be easily performed by one or more leaders1 to communicate with a two or three piped tun dish1 capable of filling two or three casks at a time4 ,the mill stones1 or metal rollers1 should be sufficiently elevated to grind into the malt bin1 placed over the mash tun1 which bin should be sufficiently capacious to hold the whole grist of malt when ground2 this bin is generally constructed in the form of a hopper1 with a slide at the bottom1 to let the malt into the mash tun when the water is ready1 by being cooled down to its proper temperature4 ,i would recommend making the mash tun shallow1 so that the diameter shall be three times as long as the staff of the sides1 above the false bottom4 ,to the mash tun there should be a cover1 in two or more pieces1 according to size4 ,the receiver1 or underbank1 which is placed under the mash tun1 should be sufficiently elevated above ground1 so as to enable the dirty or washing water to run off from its bottom by a plug hole4 ,the fermenting tuns should be placed in a room where there is a fireplace1 so as to raise the temperature in cold weather2 each tun should be cribbed on its sides1 with a stationary cover on the top4 ,the cribs should be made to answer the sweep of the vessel1 and to be put on or off as occasion1 or the temperature of the season1 may require4 ,in one corner of the working store1 ,i would recommend to have placed a set of drains1 two in number1 one over the other2 the lower drain should be sufficiently elevated to get a bucket under it1 so as to draw off its contents by a plug hole1 placed at one corner of each drain4 ,these drains will soon pay for themselves1 by the quantity of yest that will be deposited on them1 at each time of drawing them off1 while the liquor will get fine1 and may be applied in a variety of ways1 to answer the purposes of the brewer1 what in filling1 starting in the tun1 vatting1 c4 ,malt ,house1 the best construction of1 with proper ,barley ,lofts1 ,dropping ,room1 and ,flooring1 how1 and in what manner made1 and best likely to last4 ,malt houses intended to be annexed to breweries1 should not be on a less scale than sixty feet long1 by twenty-five feet wide4 ,unless there be a proper proportion of flooring to work the grain kindly and moderately1 good malt is not to be expected4 ,two-floored houses are generally preferred to any other construction2 would recommend placing the steep outside the house1 to be communicated with from the lower floor by means of an arch way or window2 the steep so placed should be covered with a tight roof2 the best materials for making a steep are good brick1 well grouted2 the wall should be fourteen inches thick at least2 this kind of steep will be found far superior to wood1 as not liable to leak1 or be worked on by rats2 the sides and ends of this steep should be carefully plastered with tarrass mortar2 the bottom may be laid with flag1 tiles1 or brick4#b ,two barley lofts1 the whole length of the malt house1 will be found highly convenient1 as affording sufficient room to different large parcels of barley1 and screening the same from loft to loft as it descends into the steep over wire screens2 a contrivance ,i have found of great advantage in the malting operation1 as finishing the cleaning of the barley before getting into the steep1 a precaution that should never be omitted4 ,the bottom of the screen should be cased with wood1 communicating from loft to loft with a sack fastened to hooks at the lower end to receive all the dirt and screenings that may pass through the screens4 ,the ,dutch and ,german maltsters generally prefer having their lower or working floor under ground2 but this ,i take to be a bad plan1 unless in elevated situations1 or where the soil is dry and gravelly2 for if any spring of water or damp arises in the malt-house floor1 or walls so placed1 the injury to the malt is very great1 and should be carefully guarded against4 ,it is also very important to lay a solid foundation for your lower floor with stones1 brick bats1 or coarse gravel1 which should be solidly compacted by ramming for the whole length1 then levelled off by stakes1 with a ten-foot level1 to the thickness you would wish to give your floor--say three or four inches3 the former thickness1 say three inches1 will be found sufficient4 ,lay your first coat on two inches thick with hair mortar2 when this coat becomes sufficiently stiff1 which will happen within twenty-four hours1 you are to begin to lay your second or last coat of one inch thick over the first1 to be prepared as follows3 ,take ,roche1 or unslaked lime1 one part1 by measure2 fine pit sand1 one part2 clinker1 or forge dust1 finely powdered1 two parts2 clay or lome1 by measure also1 one part3 let these different ingredients 7taking the precaution of first slaking the ,roche lime7 be well mixed together1 and then screened by a wire screen1 carefully keeping out of the mixture all lumps and stones2 the whole may be then worked up with a due proportion of water1 observing that this kind of mortar cannot be too much worked or mixed together1 nor too little wetted1 just sufficient to work freely with the plastering trowel2 the whole floor should1 if possible1 be laid in one day1 and for this purpose several hands should be employed2 in which case it will dry more equally and firmly4 ,as soon as the floor begins to set1 and that it will bear a board on it1 without sinking in1 you should begin to pound it in all directions1 from end to end1 with pounders made of two-inch plank1 sixteen inches long1 and from nine to twelve inches wide1 with a long handle reaching breast high1 and to be placed in the middle of this board2 thus the operation of pounding will proceed without stooping or much labour4 ,one or two men1 with plastering trowels1 should follow the pounders1 wetting it with skimmed milk as they go1 and set the floor as even and close as possible4 ,if these two operations be well conducted there will not be found a single crack in the whole floor from end to end1 which is of great importance to secure the making of good malt4 ,each loft should have uprights under the centre of all the beams from end to end of the house2 this precaution is necessary to prevent the swagging or cracking of the upper floor4 ,trap doors should be placed at proper distances in the upper malt-house floor1 to facilitate the shovelling of the couches from the lower to the upper floor4 ,a well constructed kiln is of great importance to insure a successful result to the malting operation1 and if large enough to dry off each steep at one cast so much the better4 ,the most approved covering for malt kilns in ,england 7although not the most economical7 is hair cloth1 as it is asserted1 it dries the palest and sweetest malt4 ,many prefer tiles1 as less expensive and more lasting2 others dry on boarded floors1 and if this construction be well managed1 ,i take it to be as good as any1 and much cheaper than either tiles or hair cloth4 7,see description page #bc47 ,the dropping room for receiving the malt as it comes off the kiln may be constructed different ways2 but ,i take it that a ground floor covered with a two inch plank well jointed1 and properly laid1 is preferable to a loft for keeping malt1 and in this situation might be heaped to any depth without injury or danger of breaking down4 ,malt thus kept1 if well dried before coming off the kiln1 is never in danger of heating or getting slack4 ,the common mode of keeping malt is in bins situated on upper lofts1 often injured by leaks from the roof1 and at all times liable to the depredations of rats1 which in the other way can be effectually guarded against1 and is a highly important object of precaution to be taken by the brewer4 ,should weevils at any time get into1 or generate in your malt1 which is common when held over beyond twelve or eighteen months1 the simplest and easiest way of getting rid of them1 is to place four or five lobsters on your heap of malt1 the smell of which will soon compel the weevils to quit the malt1 and take refuge on the walls1 from which they can be swept with a broom into a sheet or table cloth laid on the malt1 and so taken off4 ,it is asserted1 that by this simple contrivance not one weevil will remain in the heap4 ,malt intended for brewing should be always screened before grinding2 and for this purpose it is a good contrivance to screen it by means of the horse mill1 as it runs from the hopper to the rollers or stones to be ground1 the expense of which apparatus is comparatively nothing when compared to the advantages arising from it4 #b ,by some this construction of a steep may be thought too dear2 in that case1 a rough wooden one may be substituted1 which1 instead of placing outside the house1 ,i would place on the upper floor of the malt house1 so as to afford the opportunity of getting down its contents to the lower floor by means of a plug hole1 which will save the labour of shovelling2 but in summer1 when this steep is not employed1 it should be filled with lime water to prevent leaking1 and to keep it sweet4 ,wooden ,kilns1 how constructed4 ,the best form for these kilns is the circular4 ,i will suppose the diameter sixteen feet2 you construct your fire-place suitably to the burning of wood at about ten feet outside your kiln house1 sufficiently elevated on iron bars to secure the draft of the fire place1 from which runs a proportionate sized flue into the kiln1 communicating with a circular flue which is close covered at top1 and rounds the kiln on the inside at the distance of two feet from the wall2 on both sides of this circular flue holes are left1 at the distance of twelve or sixteen inches apart1 on both sides1 to let out the smoke and heat2 the platform or floor of this kiln is raised about four or five feet above the top of the flue1 and is made of three quarter inch boards1 tongued and grooved1 supported by joists two inches broad1 and nine inches deep1 placed at proportioned distances1 to give solidity to the floor4 ,the floor or platform of this kiln should be carefully laid1 and well nailed2 in this floor should be placed a wooden chimney1 nine inches square1 on the most convenient part of the inside next the wall1 with a wooden register at a convenient distance3 this chimney is intended to let off the great smoke that arises in the kiln at first lighting fire1 particularly if the wood be moist or green4 ,when this has gone off1 and the fire burns clear1 the register may be shut within a few inches1 in order to keep up a small draft4 ,it would have been proper to state that joists1 intended to support the floor of this kiln1 should be levelled off to one inch1 top and bottom1 so as give the fire a better chance to act upon the malt2 these joists should be further paid as soon as1 or before1 laying down1 with a strong solution of alum water2 as also the bottom face of the boards laid on them1 which should be first planed2 the inside of the chimney and register should be also paid with the alum solution4 ,on the top of the kiln should be placed a ventilator to draw off the steam of the malt1 this may be done by means of a loover or cow2 the latter turns with the wind1 the former is stationary4 ,there should be skirting boards1 nine inches deep1 to lie close to the floor and walls of the kiln1 plastered with hair mortar on the top4 ,this construction of kiln has been introduced by the ,dutch1 and will be found the most economical of any1 joined to the peculiar advantage of being capable of drying malt with any kind of fuel1 without danger of communicating any sort of bad flavour to the grain1 while the heat can be securely raised to #abj degrees without any danger of ignition or burning2 a higher heat is not wanted to dry pale malt4 ,of this1 however1 ,i have some doubts1 as wood is a non-conductor of heat1 and possibly is not susceptible of transmitting such a heat to the malt without danger of ignition4 ,i should think that thin metal plates1 one foot square1 cast so as to lap on each other1 or tiles1 of the same make or form1 would be a better covering2 they certainly would convey the heat more rapidly and securely to the malt or grain intended to be dried on it1 never requiring less fuel than the wooden covering1 and precluding all danger of fire4 ,illustration3 ,a ,a ,a ,a ,a ground section of the vats4 ,b the section of elevation4 ,a new and economical construction of ,vats for keeping ,beer1 which1 in this way1 may be rendered fire proof1 whilst1 at the same time1 it secures a temperature for the liquor equal1 it is expected to the best vaults3 it further affords the convenience of having them above ground4 ,these vats may be constructed in different forms1 either square1 oval1 or round2 the latter ,i should prefer1 as stronger1 and less liable to leak4 ,these circular vats1 to save expense1 may be bound with wood hoops instead of iron ones the splay to be given them as little as possible barely sufficient to have the hoops tight1 and the vessel staunch4 ,the bottoms of these vats should be elevated at least three and a half1 or four feet from the ground1 and solidly bedded in clay1 earth1 or sand2 the clay1 if convenient1 to be preferred4 ,as the earth rises1 at every five or six inches1 around these vats1 it should be firmly pounded down and compressed1 as in the case of tanners' vats2 and this mode of surrounding the vats with dry earth well pounded and rammed is continued to the top2 a stout1 close1 well-fitted cover of two inch plank is then placed on each vat1 with a hole sixteen inches square1 to let a man down occasionally2 this hole should have a short trunk of an inch and a half plank firmly nailed to its sides1 and about fourteen inches high2 then a covering of earth1 twelve inches deep1 should be placed all over the tops of these vats1 and this earth well rammed and compacted together2 and when levelled off1 covered with composition or a floor of tiles4 ,each of the trap doors should have a well-fitted1 wooden cover on the top1 with a ring of iron in the centre2 this cover should be made fire proof on the outside4 ,the brick wall in front of these vats need not1 ,i apprehend1 exceed fourteen inches thick1 if of brick1 just sufficient to resist the force of pressure from ramming the clay2 vats thus placed1 with their contents1 may be considered fire proof1 and possessing as cool a temperature as if placed fifteen feet under ground2 joined to this1 they will last six times as long as those in cellars or vaults1 although bound in iron1 at a considerable higher expense4 ,two ranges of these vats may be placed in one house1 leaving a sufficient space for a passage in the centre1 with a window at each end to light it4 ,i have never before either heard or read of this construction2 but ,i have little hesitation in saying it will in many cases be found preferable to the present mode of placing vats--it being more convenient1 cleanly1 economical1 and secure1 and1 to all intents and purposes1 as effectual in point of temperature as those expensively placed deep under ground4 ,under the inside of the head of these vats1 and across the joints1 should run a piece of scantling six inches wide1 and four inches deep1 with an upright of the same dimensions in the centre1 in order to support the covering on the head1 and to prevent sinking1 or swagging1 from the weight of the covering that will be necessarily placed over them1 which will be from six to ten inches thick4 ,grinding1 how substituted for4 ,malt1 for brewing1 may be prepared in three different ways1 by grinding1 bruising1 or pounding2 modern practice1 however1 almost universally gives the preference to bruising between metal rollers4 ,this preference1 where malt is of the very first quality1 may be justified2 but where it is of an inferior quality1 which is but too generally the case1 grinding with stones is preferable1 as more capable of producing a fine grist1 which1 with indifferent malt1 is important1 as it will always produce a richer extract1 by being finely1 rather than coarsely ground2 and it is more soluble in water of suitable temperature than that malt which is only bruised or cracked1 and for this simple reason1 that all imperfect-made malt has a great proportion of its bulk unmalted1 and1 of course1 in a crude hard state1 which will partially dissolve in water if ground fine1 but will not dissolve at all if only cracked or bruised4 ,a further object of the brewer's attention should be to prevent the dispersion1 or waste1 of the finer parts of the malt1 so apt to fly off in the grinding1 if not prevented by having the malt bin close covered1 as well as the spout leading into it from the stones2 trifling as this precaution may seem1 it is well worth the brewer's attention4 ,here it may not be improper to observe1 that in all cases of horse1 or cattle mills1 where the shaft of the main wheel is perpendicular1 no better ingredient can be placed in the chamber of the lower box than quick silver1 which is far superior to oil or grease1 and will not require renewing for a long time4 ,the brass of a mill1 managed in this way1 might be expected to last twenty years1 and the movement smoother and easier4 ,this economical substitute for oil and grease can1 with equal advantage1 be applied to water mills1 whether their shafts be horizontal or perpendicular2 in a word1 to all kinds of machinery1 where the preservation of the gudgeons and brasses are an object4 ,malting4 ,the production of good malt is1 without question1 the key-stone of the arch of brewing2 therefore the brewer's attention should be invariably directed to this point1 as the most difficult and important part of his operations4 ,the process of making malt is an artificial or forced vegetation1 in which1 the nearer we approach nature in her ordinary progress1 the more certainly shall we arrive at the perfection of which the subject is capable4 ,the farmer prefers a dry season to sow his small grain1 that the common moisture of the earth may but gently insinuate itself into the pores of the grain1 and thence gradually dispose it for the reception of the future shower1 and the action of vegetation4 ,the maltster cannot proceed by such slow degrees1 but makes an immersion in water a substitute for the moisture of the earth1 where a few hours infusion is equal to many days employed in the ordinary course of vegetation1 and the grain is accordingly removed as soon as it appears fully saturated1 lest a solution1 and1 consequently1 a destruction of some of its parts should be the effect of a longer continuance in water1 instead of that separation1 which is begun by the introduction of watery particles into the body4 ,were it to be spread thin after this removal1 it would become dry1 and no vegetation would ensue2 but being thrown into the couch1 a kind of vegetative fermentation commences1 which generates heat1 and produces the first appearance of a vegetation4 ,this state of the barley is nearly the same with that of many days continuance in the earth after sowing1 but being in so large a body1 it requires occasionally to be turned over and spread thinner2 the former1 to give the outward parts of the heap their share of the acquired warmth and moisture1 both of which are lessened by exposure to the air2 the latter1 to prevent the progress of the vegetative to the putrefactive fermentation1 which would be the consequence of suffering it to proceed beyond a certain degree4 ,to supply the moisture thus continually decreasing by evaporation and consumption1 an occasional1 but sparing1 sprinkling of water should be given to the floor1 to recruit the languishing powers of vegetation1 and imitate the shower upon the cornfield2 but this should not be too often repeated2 for1 as in the field1 too much rain1 and too little sun1 produces rank stems and thin ears1 so here would too much water1 and1 of course1 too little dry warmth1 accelerate the growth of the malt1 so as to occasion the extraction and loss of such of its valuable parts as1 by a slower process1 would have been duly separated and left behind4 ,by the slow mode of conducting vegetation here recommended1 an actual and minute separation of the parts takes place2 the germination of the radicles and acrospire carries off the cohesive properties of the barley1 thereby contributing to the preparation of the saccharine matter1 which it has no tendency to extract1 or otherwise injure1 but to increase and meliorate1 so long as the acrospire is confined within the husk2 and by as much as it is wanting of the end of the grain1 by so much does the malt fall short of perfection2 and in proportion as it is advanced beyond1 is that purpose defeated4 ,this is very evident to the most common observation1 on examining a kernel of malt1 in the different stages of its progress4 ,when the acrospire has shot but half the length of the grain1 the lower part only is converted into that mellow saccharine flour we are solicitous of1 whilst the other half exhibits no other signs of it than the whole kernel did at its first germination3 let it advance to two thirds of the length1 and the lower end will not only have increased its saccharine flavour1 but will have proportionably extended its bulk1 so as to have left one third part unmalted4 ,this1 or even less than this1 is contended for by many maltsters1 as a sufficient advance of the acrospire1 which1 they say1 has done its business1 so soon as it has passed the middle of the kernel4 ,but we need seek no further for their conviction of error1 than the examination here alluded to4 ,let the kernel be slit down the middle1 and tasted at either end whilst green1 or let the effects of mastication be tried when it is dried off2 when the former will be found to exhibit the appearances just mentioned1 the latter to discover the unwrought parts of the grain1 in a stony hardness1 which has no other effect in the mash tun1 than that of imbibing a large proportion of the liquor1 and contributing to the retention of those saccharine parts of the malt which are in contact with it2 whence it is a rational inference1 that three bushels of malt1 imperfect in their proportion1 are equal but to two of that which is carried to its utmost perfection4 ,by this is meant the farthest advance of the acrospire1 when it is just bursting from its confinement1 before it has effected its enlargement4 ,the kernel is then uniform in its internal appearance1 and of a rich sweetness1 in flavour equal to any thing we can conceive obtainable from imperfect vegetation4 ,if the acrospire be suffered to proceed1 the mealy substance melts into a liquid sweet1 which soon passes into the blade1 and leaves the husk entirely exhausted4 ,the sweet thus produced by the infant efforts of vegetation1 and lost by its more powerful action1 revives1 and makes a second appearance in the stem1 but is then too much dispersed and altered in its form to answer any of the known purposes of art4 ,the periods of its perfect appearance are in both cases remarkably critical4 ,it is at first perfect at the instant the kernel is going to send forth the acrospire1 and form itself into the future blade2 it is again discovered perfect when the ear is labouring at its extrication1 and hastening the production of the yet unformed kernels2 in this it appears1 the medium of nature's chemistry1 equally employed by her in her mutation of the kernel into the blade1 and her formation thus of other kernels1 by which she effects the completion of that circle to which the operations of the vegetable world are limited4 ,were we to inquire by what means the same barley1 with the same treatment1 produces unequal portions of the saccharine matter in different situations1 we should perhaps find it principally owing to the different qualities of the water used in malting1 some of which are so much better suited to the quality of the grain than others1 that the difference is truly astonishing4 ,hard water is very unfit for every purpose of vegetation1 and soft will vary its effects according to the predominating quality of its impregnations4 ,pure elementary water is in itself supposed to be only the vehicle of the nutriment of plants1 entering at the capillary tubes of the roots rising into the body1 and here depositing its acquired virtues1 perspiring by innumerable fine pores at the surface1 and thence evaporating by the purest distillation into the open atmosphere1 where it begins anew its rounds of collecting fresh properties1 in order to its preparation for fresh service4 ,this theory leads us to the consideration of an attempt to increase the natural quantity of the saccharum of malt by adventitious means2 but it must be observed1 on this occasion1 that no addition to water will rise into the vessels of plants1 but such as will pass the filter1 the pores of which appearing somewhat similar to the fine strainers of absorbing vessels employed by nature in her nicer operations2 we by analogy conclude1 that properties so intimately blended with water as to pass the one1 will enter and unite with the economy of the other1 and vice versa4 ,supposing the malt to have obtained its utmost perfection1 according to the criterion here inculcated1 to prevent its further progress1 and secure it in that state1 we are to call in the assistance of a heat1 sufficient to destroy the action of vegetation1 by evaporating every particle of water1 and thence leaving it in a state of preservation fit for the present or future purpose of the brewer4 ,thus having all its moisture extracted1 and being by the previous process deprived of its cohesive property1 the body of the grain is left a mere lump of flour1 so easily divisible that1 the husk being taken off1 a mark may be made with the kernel1 as with a piece of soft chalk4 ,the extractable qualities of this flour are saccharum1 closely united with a large quantity of the farinaceous mucilage peculiar to bread corn1 and a small portion of oil enveloped by a fine earthy substance1 the whole readily yielding to the impression of water1 applied at different times1 and different degrees of heat1 and each part predominating in proportion to the time and manner of its application4 ,in the curing of malt1 as nothing more is requisite than a total extrication of every watery particle1 if we had in the season proper for malting a sun heat sufficient to produce perfect dryness1 it were practicable to produce beer nearly colourless2 but that being wanting1 and the force of custom having made it necessary to give our beers various tinctures and qualities resulting from fire1 for the accommodation of various tastes1 we are necessitated to apply such heats in the drying as shall not only answer the purpose of preservation1 but give the complexion and property required2 to effect this with certainty1 and precision1 the introduction of the thermometer is necessary1 but the real advantages of its application are only to be known from experiment1 on account of the different construction of different kilns1 the irregularity of the heat in different parts of the same kiln1 the depth of the malt1 the distance of the bulb of the thermometer from the floor2 for though similar heats will produce similar effects in the same situation1 yet the distribution of heat in every kiln is so irregular1 that the medium spot for the local situation of the thermometer as a standard1 cannot be easily fixed for ascertaining effects upon the whole4 ,that done1 the several degrees1 necessary for the purposes of porter1 amber1 pale beers1 c4 are easily discovered to the utmost exactness1 and become the certain rule of future practice4 ,though custom has laid this arbitrary injunction of variety on our malt liquors1 it may not be amiss to intimate the losses we often sustain1 and the inconvenience we combat in our obedience to her mandates4 ,the further we pursue the deeper tints of colour by an increase of heat1 beyond that which simple preservation requires the more we injure the valuable qualities of the malt4 ,it is well known that scorched oils turn black1 and that calcined sugar assumes the same complexion2 similar effects are producible in malts1 in proportion to the increase of heat1 or the time of their continuing exposed to it4 ,the parts of the whole being so intimately united by nature1 an injury cannot be done to the one without affecting the other2 accordingly we find that such parts of the subject as might have been severally extracted for the purpose of a more intimate union by fermentation1 are1 by great heat in curing1 burned and blended so effectually together1 that all discrimination is lost--the unfermentable are extracted with the fermentable1 the integrant with the constituent1 to the very great loss of spirituosity and transparency4 ,in paler malts the extracting liquor produces a separation1 which cannot be effected in brown1 where the parts are so incorporated1 that unless the brewer is very acquainted with their several qualities and attachments1 he will bring over with the burned mixture of saccharine and mucilaginous principles1 such an abundance of the scorched oils1 as no fermentation can attenuate1 no precipitants remove2 for being themselves impediments to the action of fermentation1 they lessen its efficacy2 and being of the same specific gravity with the beer1 they remain suspended in1 and incorporated with1 the body of it--an offence to the eye1 and nausea to the palate1 to the latest period4 ,from this account it is evident the drying of malt is an article of the utmost consequence concerning the proper degree of heat to be employed for this purpose4 ,mr4 ,combrune has related some experiments made in an earthen pan1 of about two feet diameter1 and three inches deep1 in which was put as much of the palest malts1 very unequally grown1 as filled it to the brim4 ,this being placed over a charcoal fire1 in a small stove1 and kept continually stirred from bottom to top1 exhibited different changes according to the degrees of heat employed on the whole4 ,he concludes1 that true germinated malts are charred in heats between one hundred and seventy-five1 and one hundred and eighty degrees1 and that as these correspond to the degrees in which pure alcohol1 or the finest spirit of the grain itself boils1 or disengages itself therefrom1 they may point out to us the reason of barley being the fittest grain for the purpose of brewing4 ,from these experiments1 ,mr4 ,combrune has constructed a table of the different degrees of the dryness of malt1 with the colour occasioned by the difference of heat4 ,thus1 malt exposed to one hundred and nineteen degrees1 is white2 to one hundred and twenty-four1 cream colour2 one hundred and twenty-nine1 light yellow2 one hundred and thirty-four1 amber colour2 one hundred and thirty-eight1 brown2 one hundred and fifty-two1 high brown2 one hundred and fifty-seven1 brown1 inclining to black2 one hundred and sixty-two1 high brown speckled with black2 one hundred and seventy-one1 colour of burned coffee2 one hundred and seventy-six1 black4 ,this account not only shows us how to judge of the dryness of malt by its colour2 but also1 when grist is composed of several kinds of malt1 what effect the whole will have when blended together by extraction4 ,experience proves that the less heat we employ in drying malt1 the shorter time will be required before the beer that is brewed from it is fit to drink1 and this will be according to the following table3 ---------------------------------------- ------------------------------- ,a table giving the heats of different coloured malts1 and the time beer takes to ripen when brewed from them4 ---------------------------------------- ------------------------------- #abd ,degrees #a ,month4 #ach ,degrees #f ,months4 #aeb ,degrees #ae ,months4 #acj ,degrees #c ,months4 #adc ,degrees #g ,months4 #aeg ,degrees #bj ,months4 #acd ,degrees #d ,months4 #adh ,degrees #aj ,months4 #afb ,degrees #cb ,months4 ,the plain practical process of ,malting pale ,malt1 according to the most approved ,english method4 ,suppose you are about to malt spring or summer barley1 and that your steep contains sixty bushels4 ,the time generally allowed for this kind of grain to remain in steep is from forty to forty-eight hours1 taking care to give two waters2 the first water is to continue on the grain twenty-four hours1 then run off1 and fresh water put on4 ,this precaution is essentially necessary1 in order to make clean bright malt1 and should never be omitted4 ,it is further right1 at each watering1 to skim off the surface of the water the light grain1 chaff1 and seed weeds1 that are found floating on it2 all this kind of trash1 when suffered to remain in the steep1 is a real injury to the malt1 and considerably depreciates its value when offered for sale1 and not less so when brewed4 ,the depth of water over the barley in the steep need not exceed two or three inches1 but should not be less4 ,when the barley has remained in steep the necessary time1 the water is let off by a plug hole at the bottom of the steep1 with a strainer on the inside of the hole2 when the barley is thus sufficiently strained1 it should be let down by a plug hole in the bottom of the steep into the couch frame on the lower floor1 7or adjoining to it1 which would be the better construction17 which is no more than a square or oblong inclosure of inch and a half boards ledged together1 and about two feet deep1 of sufficient capacity to hold the contents of the steep1 and so placed1 in upright grooves1 as to ship and unship in this frame4 ,the steeped barley is to remain for twenty-four hours in the frame1 when it should be broke out1 and carefully turned from the bottom to the top1 nearly of the same thickness it was in the frame1 not less than sixteen or eighteen inches1 where it should be suffered to remain twenty-four hours longer1 or until the germination begins to appear3 but this will be always shorter or longer1 according to the temperature of the season1 and is generally ascertained by sinking your hand towards the middle of the heap1 and bringing up a handful of the grain1 which1 if regularly germinated1 will make its appearance in every grain of barley1 by appearing white at one end2 at this stage of the process1 7supposing the temperature of your malt house sixty degrees17 the heap should be extended on the floor1 to the thickness of eight inches2 after which it should be turned three or four times a day1 according to the season1 and the progress of vegetation2 gradually reducing the thickness of the couch to four or five inches2 but it should be remarked1 that as soon as the root begins to dry and wither1 the watering pot is to be used2 the judicious management of which is one of the most important parts of the process of malting1 and should be paid particular attention to4 ,one watering1 well applied1 will1 in most cases1 answer the purpose4 ,two thirds of the whole quantity of water should be given to the upper surface of the couch1 then turn it1 and give the remaining third of the water to the couch when turned4 ,the whole quantity of water to be used for sixty bushels of ,american spring barley1 may be averaged at fifty-four gallons2 this quantity will1 consequently1 allow thirty-six gallons to be as evenly distributed over the surface of the couch for the first water1 as possible2 the remaining eighteen gallons to be put on in the same way3 when the couch is turned after this last watering1 the whole couch should be turned back again2 thus1 in every turning1 the bottom and top should always exchange places4 ,in this stage of the process1 care should be taken to turn the couch frequently1 to prevent the growth of the root1 in order to give the greater facility to the growth of the blade1 it being essentially requisite to keep that of the root stationary1 to prevent a waste of strength in the grain4 ,three or four days after watering1 is generally found a sufficient time for the blade to grow fully up to the end of the grain2 farther than which it should not be suffered to proceed4 ,the couch should be now checked in its growth1 and thrown on the second or withering floor1 where it should be laid thin1 and frequently turned2 this continued operation will bring it dry and sweet to the kiln1 to which it may be committed without further delay4 ,although the common practice is to throw it up into what is commonly termed a sweet-heap1 and so remain from twelve to twenty-four hours1 or until you can hardly bear your hand in it2 then1 and not before1 is it considered fit to go on the kiln4 ,this is a practice that cannot be too much condemned1 or too generally exploded1 as producing the very worst consequences2 a few of which ,i will mention4 ,green malt1 thus treated1 becomes in a manner decomposed2 and beer brewed from such malt will never keep long1 acquiring a disagreeable1 nauseous flavour1 rapidly tending to acidity1 beside becoming unusually high coloured4 ,although the malt1 before grinding1 will have all the appearance of pale malt1 this quality can be easily accounted for by the high heat the malt is suffered to acquire in the heap before putting it on the kiln4 ,what ,i have here mentioned will1 ,i trust1 suffice to recommend a more judicious mode of practice4 ,forty-eight hours for malt to remain on the kiln is enough1 as pale malt can be completely dried in that time1 if frequently turned1 and properly attended to4 ,it is further worthy of remark1 that barley malt should in no case exceed fifteen or sixteen days from the steep to the kiln1 and is often more successfully effected in twelve or thirteen days4 ,the common practice of maltsters is to allow twenty one days1 which generally brings the green malt in a mouldy state to the kiln1 to the great injury of flavour and preservation in beer brewed from such malts2 whereas1 the grain should be brought as sweet and dry as circumstances will allow of to this last and important operation of malting1 every part of which requires minute and continued attention4 ,when you suppose your malt sufficiently dry1 make a round space in the centre of your kilncast by shovelling the malt to the extremities2 after which1 sweep this space1 and shovel back again your malt from the walls and angles into it2 make a round heap of the whole on the centre of your kiln1 sweep your kiln all round the foot of your heap2 so let it stand two hours1 then throw it off2 this last operation is performed to give every chance for equal drying4 ,the practice of many maltsters is to take seventy two hours to dry their pale malt1 keeping all the time a very slow and slack fire1 this is another capital error1 and should be corrected with the former ones4 ,various are the opinions entertained1 as to the best mode of preserving malt after coming off the kiln3 some are of opinion that the circumambient air should have a free access to it2 this opinion1 ,i admit1 might have weight if such malt was to be immediately brewed2 but where it is allowed to remain in heap for four or five months1 and gradually become cool1 the less air admitted to have access to it the better2 this has been the practice and opinion of the most judicious maltsters ,i have been acquainted with1 and1 consequently1 is what ,i would recommend1 except in the case of immediate use1 where exposure becomes necessary1 particularly after grinding1 as malt so treated will bear a higher liquor1 and yield a more preserving extract4 ,winter ,barley4 ,to avoid useless and unnecessary repetitions1 it is enough simply to state1 that winter barley1 being a weaker bodied grain than summer1 requires less watering1 consequently1 a less time in steep1 say #cf to #dj hours1 and about #cb gallons of water to sixty bushels will be sufficient on the floor2 the other treatment the same4 ,oats the same1 with about #bd gallons of water on the floor1 for sixty bushels1 divided as directed in the case of summer and winter barley2 the remaining part of the process the same4 ,rye ,malt4 ,rye may be steeped #dh hours1 with #dh gallons of water on the floor2 the remainder of the process the same1 quantity of grain sixty bushels4 ,wheat4 ,the above time in steep1 and same proportion of water on the floor1 will answer to make wheat malt1 suppose #fj bushels1 varying somewhat according to season1 the time of steeping1 and bringing to the kiln2 the remainder of the process the same4 ,indian ,corn ,malt1 a valuable auxiliary to ,brewing materials4 ,this species of grain well managed1 and made into malt1 will be found alike useful to the brewer and distiller1 but it is peculiarly adapted to the brewing of porter2 further1 it is known to possess more saccharine matter than any other grain used in either brewing or distilling1 joined to the advantage of not interfering with the season for malting barley1 as this should commence when the former ceases4 ,the summer months are the fittest for malting this kind of grain1 and can be only very defectively made at any other season1 as it requires a high temperature to force germination1 and cause it to give out all its sweet4 ,the following process1 it is expected1 will be found to answer every purpose wished for3 suppose your steep to contain sixty bushels1 after you have levelled it off1 let on your water as directed in malting barley2 you should give fresh water to your steep at the end of twenty-four hours4 ,if it is southern corn you are malting1 it will require to remain in steep seventy-two hours in the whole2 if it be northern corn1 it will require ninety-six hours1 there being a considerable difference in the density of these two kinds of grain2 the hardest1 of course1 requires the most water2 and1 in all cases1 the fresher ,indian corn is from the cob the better it will malt4 ,when you have accomplished the necessary time in your steep1 you let off your water2 and1 when sufficiently drained1 let it down in your couch frame1 where it will require turning once in twelve hours1 in order to keep it of equal temperature2 the depth of the grain should be about two feet and a half in the frame2 as it begins to germinate and grow1 open your frame1 and thin it down at every turning1 until you reduce its thickness to six or seven inches2 thus extending it on your lower floor1 turning it more frequently1 as the growth is rapid4 ,the vegetation of the grain1 together with the turning1 will by this time make the watering pot necessary2 the criterion by which you will judge of its fitness for the water1 is as soon as you perceive the root or acrospire begins to wither4 ,two thirds of your water is to be distributed over the surface of your couch for the first watering1 which will require thirty-two gallons1 and when turned back again1 sixteen gallons for the second watering1 making in the whole forty-eight gallons of water to sixty bushels of corn4 ,this water should be put on with a gardener's watering pot1 as equally as possible4 ,supposing this pot to contain four gallons1 it will make eight pots for the first watering1 and four for the second4 ,in this stage of the operation the turnings on the floor should be very frequent1 in order to keep the grain cool1 as the heat of the weather1 at this season1 will be sufficient to promote and perfect the vegetation4 ,the second day after the first watering1 if the blade is not sufficiently grown1 water again1 but in less quantity1 say one half4 ,it will be now four or five days more before the couch is ready for the kiln1 which will be ascertained by the blade becoming the full length of the corn4 ,after this it should be thrown on the upper floor1 and suffered to wither for a couple of days1 turning it frequently2 by this time the blade will have a yellow appearance1 the grain will become tender1 and1 if tasted1 be found uncommonly sweet2 in this state it may be committed to the kiln1 and dried in the usual way4 ,n4 ,b4 ,it will generally take ten days after it is out of the steep to perfect the malting of southern corn1 and twelve days for northern4 ,fermentation4 ,notwithstanding that progress of improvement in the doctrine of fermentation has1 in the last twenty years1 far surpassed any thing in the same period that preceded it1 we have still much to learn4 ,fermentation is the instrument or means which nature employs in the decomposition of vegetable and animal bodies1 or reduction of them to their original elements1 or first principles4 ,fermentation is1 therefore1 a spontaneous separation of the component parts of these bodies1 and is one of those processes that is conducted by nature for their resolution1 and the combination and fermentation of other bodies out of them2 therefore1 it is one of these operations in which nature is continually present1 and going on before our eyes2 this may be one reason that a very critical observance of it has escaped our attention4 ,fermentation brings us acquainted with this unerring axiom2 that nothing in nature is lost2 or that matter1 of which all things are composed1 is indestructible4 ,for instance1 the vinous process of fermentation1 succeeded by distillation1 produces ardent spirits1 or alcohol1 the elements of which are here described4 ,if we pass this alcohol1 or spirits of wine1 through a glass1 porcelain1 or metallic tube1 heated right hot1 provided with a suitable condenser and apparatus to separate and contain the parts or products1 it will be decomposed and resolved into its primitive elements1 carbonic acid gas1 or fixed air1 and hydrogen gas1 or inflammable air2 the oxygen being decomposed and united with the oxygen1 or vital air1 into carbonic acid gas2 the water of the spirit of wine being also decomposed1 or resolved into its first principles as herein is stated1 forms a part of the produce before mentioned4 ,hence spontaneous fermentation1 vinous1 acetous1 and putrefactive1 is the natural decomposition of animal and vegetable matters1 to which a certain degree of fluidity is necessary2 for where vegetable and animal substances are dry1 as sugar and glue for instance1 and are kept so1 no fermentation of any kind succeeds4 ,there can be no doubt that spontaneous fermentation first taught mankind the means of procuring wine and other agreeable beverage2 observation and industry the means of making spirit and vinegar1 the first of which is evidently the produce of art1 combined with the operations of nature4 ,with nature for our guide1 and our own ingenuity1 fermentation has been made subservient to the various products we now obtain from saccharine and fermentable matters1 such as sugar1 molasses1 grain1 with which we have made wine1 spirits1 bread1 beer1 malt1 c42 which last has much facilitated our practice in fermentation1 but proved the tide-ending1 or point of stagnation to its further improvement4 ,relying too much on malted grain in the operation of fermentation1 we are presented with some of the most pleasing and instructive phenomena of nature2 the resolutions and combinations that are formed during the process of the vinous and acetous stages of fermentation1 are interesting1 beyond comparison1 to the brewer1 malt and molasses distillers1 vintager1 cider and vinegar maker1 c4 ,the elastic fluids and volatile principles that are extricated and escape1 formerly so little attended to1 are now better understood4 ,the method of commodiously saving1 and advantageously applying them1 and other volatile products1 to the improvement of the fermenting and other fluids1 will1 ,i hope1 not only form a new era in the progress of fermenting1 brewing1 distilling1 c4 but a new source of profit1 that may1 in time1 lead to a recomposition of those elements from which they were produced1 or1 at least1 the fermentation of vinous fluids1 vinegar1 spirit1 c4 by resorting to an inexhaustible source supplied by nature1 of these important materials1 and their application to the uses that may be made of that abundance so easily procurable1 and at present so unprofitably wasted4 ,but to continue our views to the business immediately before us1 let us begin with the several products1 by stating that carbonic acid gas1 or fixed air1 is copiously extracted from fluids in a state of vinous fermentation1 and sundry mineral and vegetable substances1 easily procurable1 for which we have the testimony of our own senses2 the same may be said of hydrogen gas1 oxygen gas1 c4 ,presuming these positions granted1 let us make a short inquiry into the composition of vinous fluids1 c4 ,apprehending there are but few people to whom these observations will be useful1 but what will allow that all vinous fluids1 whether intended for beer1 wine1 cider1 c4 are the produce of saccharine matter1 or fermentable matter obtained from the sugar cane1 grain1 fruit1 c4 and the part which art at present takes in this beautiful process of nature1 is to facilitate her operations in proportion to observation and experience1 in conformity to the object in view1 in making wine1 beer1 cider1 spirit1 c42 or1 subsequent to the vinous1 to forward the progress of the acetous fermentation for the production of vinegar4 ,the saccharine or fermentable matter of vegetables1 consists in what is chemically called hydrogen gas1 or inflammable air2 carbonic acid gas1 or fixed air2 oxygen gas1 or vital air2 which last forms nearly one third part of the whole atmosphere1 circumvolving our globe in which we breathe2 or1 more exactly1 thirty-seven parts of oxygen1 and seventy-three of azotic gas1 are the component parts of our atmosphere1 except the small proportion of undecomposed carbonic acid gas there may be found in it4 ,beer1 wine1 cider1 malt and molasses wash1 and other product by distillation2 spirit consists of these three elastic fluids or airs1 in composition with various proportions of water4 ,water itself is a compound of vital and inflammable air2 a proof of this1 and of the indestructibility of matter1 these two elastic fluids burned together1 in certain proportions1 and in a proper apparatus1 reproduce water4 ,by another chemical process1 this very water is reducible to these two substances1 vital and inflammable air2 hence1 we see1 that all saccharine and fermentable matter1 and their products1 by fermentation1 are composed of the same materials1 and resolvable into the same elements4 ,it is scarcely necessary to give any definition of spontaneous fermentation1 after what has been said on the subject2 if it was1 ,i would say it is that tendency which all fermentable matter has to decomposition1 attended with intestine motion or ebullition1 when sufficiently diluted with water1 under a certain temperature of the atmosphere1 the rapidity of which motion is always accompanied by an increase of temperature1 or the change to a greater degree of heat generated within the body of the fermenting fluid1 in proportion to the rapidity or augmentation of motion or ebullition excited4 ,fermentation produced by the addition of yest1 or any other suitable ferment1 in a fluid duly prepared1 is governed by the same laws1 and under the same influence of temperature1 except when it is accelerated or protracted by the management of the operator1 or by the changes induced by the influence of the atmosphere1 rendered more or less subservient to his purposes1 and produces a similar kind of spirit by distillation1 possessing in common the properties of vinous spirit1 or is converted to vinegar by the subsequent process of acetous fermentation1 but much more productive in quantity and quality1 so as to answer commercial purposes4 ,in both spontaneous and excited fermentation1 there is a similar escape of a large quantity of elastic fluid1 or carbonic acid gas1 with a considerable proportion of spirit1 and some of the water of the fermented fluid4 ,this gas is known to form a considerable part of mucilaginous substances1 as sugar1 molasses1 honey1 malt1 and other saccharine and fermentable matter4 ,although the doctrine of fermentation1 as a science1 does not enable us to alter the spontaneous course of nature2 yet if1 by the assistance of the instruments1 and means recommended1 we are enabled to foresee and provide for the changes induced by the alterations of the atmosphere1 we can guard against the inconveniences in some cases1 and make them subservient to our purpose in others2 so as more securely to conduct the process in each to advantage2 and that with unusual facility2 complex as it at present appears3 it will not only be a great improvement in the present mode of fermentation2 but facilitate our progress to still greater improvements in the doctrine of fermentation4 ,therefore1 the rule of our conduct1 in these pursuits1 should be to watch the operations of nature with the closest attention1 and assist her when languid1 and control her when too violent2 that is1 by spurring in one instance1 and bridling in the other1 and accurately and undeviatingly apply the means proposed in the manner recommended1 until experience enables us to improve it2 otherwise1 we shall only admire1 without improving or profiting by her choicest phenomena4 ,the motions of the planets1 perplexed and intricate as they must have appeared in the infancy of astronomy1 are now calculated and known with ease and precision4 ,attenuation is a term not unaptly applied to fermentation1 the property of attenuation being to divide1 then dilute1 and rarify thick1 gross1 viscid1 and dense substances1 in which some degree of fluidity is pre-supposed2 it is1 therefore1 that kind of dilution or fluidity which is promoted by agitation1 and very aptly applied to mark the progress of fermentation1 which is itself the process of nature1 for decomposing vegetable and animal substances under a convenient degree of fluidity2 it exists in intestine motion1 either spontaneous or excited1 accompanied with heat1 which1 under certain limits1 is proportioned to the vigour of the fermentation1 which ends in the decomposition of one class of bodies1 and the composition of another2 and which may be instanced in the resolving saccharine substances into hydrogen1 oxygen1 and carbon1 and the combining them into inflammable spirits1 or alcohol1 and inflammable acids or vinegar2 to which may be added1 the lower you attenuate1 the lighter and more spiritous the fermenting fluid becomes2 and that attenuation1 which is the offspring of fermentation1 like the parent process1 has its bounds1 and can only be conducted with certainty and advantage by the use of the hydrometer1 thermometer1 c4 ,in this only lies the difference between the old word fermentation1 and the new word attenuation1 every thing used as a ferment1 or to promote fermentation1 is attenuant4 ,the tendency of the vinous process of fermentation is to evolve or disentangle the hydrogen of the fermenting fluid1 and unite it1 with the carbon and oxygen of the same fluid1 into ardent spirit1 wine1 beer1 or alcohol1 which last is well known to be inflammable4 ,the tendency of the acetous process of fermentation1 is to involve or entangle the hydrogen and carbon of the fermented fluid1 with a greater proportion of oxygen1 into vinegar1 which is uninflammable4 ,the fixed air1 or carbonic acid gas1 so abundantly extricated during the vinous process of fermentation1 which every one concerned in the process is presumed to be acquainted with1 is either composed of hydrogen and oxygen1 or is a composition of carbon and oxygen1 on which philosophers are divided in opinion4 ,as the result is the same with respect to the formation of wine1 beer1 and spirit1 ,i shall enter into no controversial reasoning on this head1 instead of which1 ,i shall endeavour to point out the most effectual mode of saving and profitably applying it1 and the other elements1 in the composition of wine1 beer1 spirit1 and acid4 ,as in fermentation1 spontaneous or excited1 there is a sensible escape of carbonic acid gas1 or fixed air1 it may not be improper to note1 that fermentable1 or saccharine matter1 consists of about twenty-eight pounds of carbon1 eight pounds of hydrogen1 and sixty-four pounds of oxygen1 reducible into fixed1 inflammable1 and vital air1 weighing one hundred subtile pounds in toto1 or that every one hundred subtile pounds of saccharine matter consists of such proportions of these airs and gasses4 ,attenuation is the result of a due resolution of the fermentable matter produced by excited fermentation1 which divides mucilages1 resolves viscidities1 breaks down cohesions1 generates heat and motion1 extricates the imprisoned gasses1 and1 by frequent commixture1 promotes the action and re-action of the component particles on each other1 and by continually exposing a fresh surface and opposition of matter1 brings them within the sphere of each other's attraction4 ,as their original attraction is weakened by heat and motion1 their expansion is increased by repulsion2 and as they revolve1 and recede from each other in this way1 they are fitted1 by the change in their modification1 to involve each other1 and from new attractions combining with each other into new substances1 according to affinity1 under changes induced in their nature conducive to this end1 which not being exactly known1 cannot at present be fully defined4 ,in every brewing1 or preparation of saccharine fluid for fermentation1 the following phenomena occur3 first1 heat is either disengaged or fixed3 secondly1 an elastic fluid is either formed or absorbed in a nascent state3 these two indisputable facts form the uniform and invariable phenomena of fermentation1 and may be admitted as an established axiom1 that the proportions1 extrication1 and action of heat1 with the fermentation and fixation of elastic fluids1 during the process1 are the foundation of the vinous products of the fermenting fluid4 ,in conformity to so rational a theory1 ,i have for many years regulated my practice1 the result of which is the object of these papers4 ,these1 therefore1 are the three great objects which should engage our attention2 not only in fermentation1 but in every similar process in chemistry1 and are the fundamental principles of our doctrine4 ,,fermentation being not only a decomposition of the fermentable matter1 but of the water of the fluid also2 and the fixed air formed during the process being composed of the hydrogen and oxygen of the fermentable matter1 and the water of the fluid also1 there is a perpetual decomposition and recomposition of that water1 which gives fluidity to the whole mass1 taking place during the continuance of the process1 part of the hydrogen and oxygen of which escapes under the form of fixed air1 for want of a proper substance being presented of affinity enough to absorb and combine with it into wine1 beer1 or spirit1 or some other necessary assistance in heat1 light1 motion1 oxygen1 hydrogen1 carbon1 c4 or an intermedium to facilitate the formation of wine1 beer1 or spirit1 in preference to fixed air4 ,fixed air1 or carbonic acid gas1 consists of about twenty-five parts of oxygen1 and nine of carbon1 devested of the mucilage and yest that rises with it4 ,it should be recollected1 that the decomposition of pyrites1 the formation of nitre1 respiration1 fermentation1 c4 are low degrees of combustion1 and though it is the property of combustion to form fixed and phlogisticated airs1 both the modes of doing it1 and the quantity of the products1 depend on the manner of oxygenating them in the changes brought about by the different modes of combustion1 or fermentation in the vinous1 acetous1 and putrid process1 which show the affinity between them4 ,fermentation is a subsequent low combustion of the vegetable oxydes or grain1 that has undergone a previous1 but partial combustion1 something like the slightly charring1 or oxydating of wood or pit-coal1 by which the oxygenation is incomplete in both1 and rendered more complete in the former4 ,an ultimate combustion of the fermentable matter employed1 is found only in the putrid process of fermentation1 which is a final or total decomposition of vegetable and animal substances1 in the actual combustion or burning of wood1 charcoal1 or bones4 ,in the vinous process we have seen the escape of carbonic acid gas2 in the acetous process there is a great escape of azotic gas1 or phlogisticated air1 from the decomposition of the air of the atmosphere consumed in this process1 which consists of about two-thirds of azotic gas1 and one third of oxygen gas1#c the oxygenous part being absorbed in the acetous process1 and azotic set free with more or less hydrogen and acetic gas1 proportioned to the existing heat4 ,if the heat is beyond a certain degree1 a portion of the ethereal part of the new-formed acid escapes also4 #c ,twenty-seven parts of oxygen gas1 and seventy-three of azotic gas4 ,in the putrid process1 the hydrogen escapes under the acriform shape of inflammable air and azotic gas1 and nothing more remains than mere earth or water1 or both1 as the case may be1 which is exactly similar to other combustions1 of which nothing remains1 7if we except phosphorus7 but earth or ashes1 with what small portion of alkaline or other salts they may contain4 ,this alkaline matter being present during the formation of carbonic and azotic gas1 absorbs1 to saturation1 a due proportion of them1 and generates tartar4 ,experience has taught us the truth or justness of this definition1 and though it has brought us acquainted with the results of those three stages of fermentation1 combustion1 or decomposition1 we have certainly overlooked the means of applying them with all the advantage they admit of in the business which is the subject of these papers1 and which a little time and close observation must convince us of2 and how much has been hitherto lost1 with the means of saving it in future1 shall be presently explained1 and particularly pointed out4 ,in the prosecution of this design1 where ,i may not be able to give an unexceptionable demonstration1 ,i hope always to be provided with a practical proof1 which may prove equally beneficial4 ,let us now see what passes in a state of low combustion1 such as may be the result of fermentation in vegetables1 arising from heat1 moisture1 and motion1 when impacted together4 ,the most obvious occurrence of this nature is found in new hay1 which1 under these circumstances1 for want of care and attention1 often spontaneously takes fire1 particularly in wet seasons4 ,fermentation1 being one of the lowest degrees of combustion1 is here the spontaneous effect of the moist hay being impacted together1 and not properly made1 that is1 without the superfluous juices being dried out of it1 by which it retains a sufficient degree of fluidity or moisture to begin a fermentation1 in which heat and motion are generated1 and light1 in a nascent state1 extricated2 these appearances accumulated and accelerated by incumbent pressure1 the redundant moisture being soon exhausted1 and the heat and motion increasing1 the actual combustion of the mass takes place1 which is much facilitated by a decomposition of the water of this moisture1 and the air of the atmosphere1 unavoidably insinuated between the interstices formed by the fibres of the hay1 as they are impacted together into cocks1 or stacks1 breaks out into actual flame1 or light visible4 ,these are no novel appearances1 but such as fall within the observation of every one2 and the candid maltster will acknowledge1 that from the same cause1 though differently produced1 similar effects may1 and sometimes do1 happen in the malt house1 in the preparation of that modern article of luxury1 by which we are enabled to make malt wine2 and these instances are sufficient to prove fermentation to be a low degree of combustion1 and to both simplify and explain the justness of this doctrine4 ,the malting of corn is the first stage of vegetation1 low combustion1 and fermentation4 ,from observation and reasoning on what passes before our eyes1 we discover the low species of fermentation1 in which the malting of corn consists1 to be a low degree of combustion1 which1 for want of due attention1 may break out into actual flame4 ,we were always acquainted with the effect3 now reasoning on the subject brings us to a knowledge of the cause4 ,to any one well acquainted with the nature of fermentation1 it must be manifest1 that the malt distillers have paid more attention1 and made greater progress in the improvement of the process than any other class of men interested in the success1 though far from having arrived at their ne plus ultra4 ,the introduction of raw or unmalted corn2 the close compactness of their working tun1 or fermenting backs2 the order and progressive succession with which they conduct the process2 and the pains they necessarily take to arrive at a perfect attenuation1 by a long protracted fermentation1 with the early conviction of a reward proportioned to their diligence1 and the success attending their best endeavours1 when not frustrated by intervening causes1 must be stronger inducements with them to delight in this instructive process of nature's formation1 than with the brewer1 who has not these immediate tests to encourage his labours1 which the others daily derive from distillation1 and which so quickly and uniformly terminates their hazards and success4 ,the principal object in their view being a high and deliberate attenuation1 with a full vinosity1 without any further regard to the quality or flavour of their mash1 as the combination of these qualities alone produces the required strength1 in the cleanest manner4 ,the brewer's cares are many1 and of longer duration3 he is the vintager of our northern climates3 his porter or ale should be an agreeable malt wine1 suited to the palate of the district or neighbourhood he lives in1 or1 ultimately1 to the taste of his customers4 ,the time he has allotted himself for attenuation was first founded in error1 derived from ignorance of the subject1 and slavishly continued by that invincible tyrant1 custom4 ,hurry marks the progress of his fermentation1 which can only be corrected by his speedy mode of cleansing1 and the consequent but necessary perishing of a part4 ,he must begin with more accuracy at the mash tun than the malt distiller1 as it is there he must not only regulate the strength1 but1 partially1 the flavour and transparency of his malt wine4 ,his object does not end with the malt distiller's1 nor1 like his1 concentre in one focal point1 the solution of the whole of the farina of the plant or grain employed1 regardless of milkiness or transparency2 he must carefully take the heats of his liquor1 so as to solve and combine the qualities he has in view2 which1 if he misses in the first mash1 is partly irremediable in the succeeding ones4 ,his cares do not end here2 independent of the minuti of fermentation and cleansing1 he has the flavour1 fining1 and bringing forward of his malt wines1 nearly as much as the strength1 to consider and employ his attention4 ,it will scarcely be supposed that ,i would make these observations merely with a view of drawing this comparison1 though even it might throw some light on the subject1 without an attempt at supplying the defects pointed out1 and remedying the evils represented4 ,when the carbonic acid gas1 or fixed air1 so often mentioned in these papers may be rendered subservient to part of the improvements ,i have in view1 and which is the constant1 abundant1 and uniform result of low combustion1 or vinous fermentation1 in proportion of thirty-five pounds weight to every hundred of saccharine or fermentable matter1 fermented in a due proportion of liquor1 or water2 from the decomposition of which last1 and the absorption of its oxygen1 it is principally obtained4 ,we have previously seen that one hundred pounds of fermentable matter consists of eight pounds of hydrogen1 twenty-eight of carbon1 and sixty-four pounds of oxygen2 we have also seen that about thirty-five pounds of carbon is extricated and detached from this quantity of fermentable matter1 properly diluted in water during fermentation2 allowing the usual quantity of spirit at the same time to be formed by the process of this superfluous carbon1 7as it now appears7 must come principally from that decomposition of the water of dilution1 and not from saccharine matter employed1 which contains altogether but twenty-eight pounds of carbon1 the whole of which must necessarily go to the formation of the fifty-seven pounds of dry alcohol produced4 ,but not to descend too deeply into particulars that might lead into discussions not absolutely necessary in this place1 let us take the produce of ten gallons of ardent spirit1 at one to ten over proof4 ,we here find that much more carbon has been generated1 and given to the atmosphere1 than went to the composition of this quantity of spirit1 independent of the large quantity of alcohol dissolved in1 and carried off by it1 in its flight as before observed4 ,allowing the average quantity of fermentable matter in a quarter of malt1 barley1 or other grain1 to be only seventy-five pounds1 then four quarters will be equal to three hundred subtile pounds of raw sugar2 or eighty quarters of the one will be equal to six thousand pounds of the other1 or three tuns weight of unadulterated molasses4 ,if we estimate the superfluous carbonic acid gas of this quantity of materials at only twenty-eight pounds per hundred1 that will be sixteen hundred and eighty pounds dissipated during the fermentation1 which is a loss1 on every brewing of this quantity of materials1 of upwards of forty-one gallons of spirit1 of the strength of one to ten4 ,what is computed here in spirit1 may easily be applied to wine1 porter1 beer1 ale1 sweets1 c4 ,in barrels allowing three gallons and three quarts of spirit per barrel to the former1 and four gallons per barrel to the latter1 which gives eleven barrels and three quarters of the one1 and ten barrels and a quarter of the other1 lost on each brewing of eighty quarters of malt1 or the average of that quantity of other materials1 by the mismanagement of the fermentation in one point only4 ,it must appear evident to every person capable of investigating this calculation1 that every six or seven pounds of carbon1 fixed upon each quarter of malt1 or other materials1 there will be an augmentation of gravity or strength on this number of quarters1 of ten or twelve barrels each brewing2 that is1 every six or seven pounds of this fugitive carbon that we arrest and fix in the fermenting fluid1 as a component part of the subsequent produce1 by presenting the requisite portion of oxygen and hydrogen1 for the purpose within the sphere of each others attraction1 we increase our strength in the before-mentioned ratio4 ,it is of little moment whether this redundant gas comes from the water of dilution or from the fermentable matter1 as under1 if we can by any means turn it to account4 ,we have presumed the average quantity of fermentable matter at seventy-five pounds per quarter2 this must be evidently on the best goods2 this will give us a length of three barrels per quarter of malt of eight bushels1 of twenty-five pounds per barrel1 specific gravity4 ,suppose the apparent attenuation of these goods to be nineteen pounds1 the transparent gravity will be six pounds per barrel1 viz4 ,gravity of the worts in the cooler just before letting down into the guile-tun1 per barrel1 #be lb4 ,apparent attenuation per barrel1 #ai lb4 ,transparent gravity per barrel1 #f --- #be lb4 ,or take it as it really is1 viz4 specific gravity per barrel1 #be lb4 ,real attenuation per barrel1 #ac lb4 #h oz4 ,yest and lees1 #e #h -------- #ai lb4 ,gravity per barrel1 when transparent1 #f --- #be lb4 ,it may be said that nineteen pounds is the real attenuation1 and the yest and lees produced is part thereof1 as the fluid1 or beer1 in a state of transparency is but six pounds per barrel specific gravity1 and it may1 in some degree1 be allowed to be so1 as there is really so much gravity lost during the process of fermentation4 ,if we multiply thirteen pounds eight ounces1 which ,i have called the real attenuation1 by four1 we shall find the result to be fifty-four pounds1 which is nineteen pounds more of superfluous gas upon four barrels of worts1 of twenty-five pounds gravity each1 than is extricated from an equivalent quantity of saccharine matter2 that is1 from one hundred pounds of raw sugar or one hundred and twelve pounds of molasses1 and their respective waters of dilution1 when the yest and lees do not exceed five pounds eight ounces per barrel4 ,this may be truly called an analysis of the fermentable matter1 giving the component parts tolerably exact2 though much depends on the management of the fermentation1 and the subsequent cleansing4 ,by this analysis it appears1 that the mucilage of malt1 or grain1 gives out more gas than the mucilage of sugar2 and leaves a doubt on the mind whether to adjudge the superfluous gas to the fermentable matter1 or to the water of dilution1 or partly to both2 but so it is1 that these are the products1 whatever source we derive them from1 and there is no denying facts4 ,the yest first added is not brought into this account4 ,there is a great similarity of appearance between the two species of low combustion1 fermentation and respiration4 ,fermentation1 like respiration1 is the spontaneous effort of involuntary motion to decomposition2 and in the fermenting mass1 as in the animal system1 it raises the temperature of both above that of the surrounding atmosphere3 that is1 it is the cause of heat and involuntary motion1 both in the fermenting mass and in the animal system2 and1 like slow combustion1 consumes both1 and resolves them into their first principles1 from which tendency the latter is constantly withheld by the ingesta1 fuel1 or food1 thrown in4 ,i am well aware ,i must not carry this reasoning any further4 ,deep investigation may be thought not to be the object of our research2 but we must always have two things in view in inquiries of this nature2 indeed1 in every pursuit of useful knowledge1 where1 like the present1 it is connected with the first principles1 to pursue the winding path of nature1 through all her meanderings1 up to the ultimate source of these elements1 which are the instruments of her operations2 and when we are favoured with a knowledge of these1 either as the reward of laboured assiduity and attention1 or the result of chance1 to copy the original as close as we can4 ,i know ,i shall be justly accused with tautology4 ,i must plead guilty to the charge1 not having leisure to apply the pruning hook of correction4 ,the misfortune is1 that new doctrines must appear in a new dress1 by which they wear the garb of novelty1 though1 with respect to first principles1 there is nothing new under the sun2 yet the application of these principles might have remained in oblivion for ever if not called into action4 ,the man who in an age calls them into action1 and beneficially applies them for the good of that community of which he is a member1 may be virtually1 though not literally1 called the discoverer of a principle4 ,the man that projects1 and the man that executes a voyage of discovery1 have superior claims to the man at the mast head who first cries out land4 ,the new turn that the discoveries of modern philosophers has given to natural philosophy1 requiring a change of names as well as system2 unusual words are unavoidably introduced to express new terms of science1 which gives a different character and fashion to the whole1 that ,i should have great pleasure in avoiding1 were it possible1 which it obviously is not1 finding it easier to glide down the stream than oppose its torrent4 ,notwithstanding that ,i have calculated upon nineteen pounds only of twenty-five pounds per barrel of fermentable matter being attenuated1 and have even in that quantity included five pounds eight ounces of lees and yest1 7the least quantity produced17 such calculation must not be admitted to preclude the practicability of attenuating almost every particle of fermentable matter1 and replacing it with an equivalent particle of spirit1 if that spirit which is now carried off by the avolation of the fixed air1 is1 agreeably to my proposal1 either arrested in its flight1 or filtered1 after its escape from the guile tun and cleansing vat1 by the proper apparatus4 ,having in a former part of these papers observed1 that attenuation may be carried too far1 it may be necessary for me to reconcile these seemingly opposite positions1 which should be understood in this way3 ,when the quantity of fermentable matter1 suspended in a barrel of worts1 intended for beer1 or ale1 is from five to ten pounds more than twenty-five pounds per barrel1 every particle of it may be safely attenuated1 as the quantity of spirit generated will be sufficient to preserve the beer1 or ale1 for any requisite length of time1 provided it has been properly hopped1 c41 or in lieu thereof1 received certain other additions to improve its vinosity1 strength1 and keeping2 when the quantity of fermentable matter in worts is from five to fifteen pounds per barrel less than twenty-five pounds1 the height of the attenuation ought to be limited on keeping beer and ale2 the spirit generated being insufficient to preserve so much fermented fluid in a drinkable state for any length of time1 with the usual additions only1 even during the summer heats of our own climate2 and if so1 it is totally unfit for either exportation to warm latitudes1 or for keeping at home4 ,for the right understanding of these observations1 we should consider that the unattenuated fermentable matter is perpetually furnishing a gradual supply of fixed air and spirit1 by means of the imperceptible fermentation always going on in vinous liquors4 ,weak beers and ales fret and spoil very soon in warm weather1 which proceeds from the development and avolation of their fixed air2 strong beers and ales have their limits under the same influence of heat1 time1 change of the atmosphere1 c41 and owe their preservation to two things1 viz4 to a due proportion of fermentable matter unattenuated1 or the quantity of spirit they contain2 as under these circumstances they are either preserved by the spirit already formed1 or that continually supplied by the spontaneous decomposition of the fermentable matter they contain1 slowly developing and yielding a fresh supply of air and spirit2 hence beer and ales1 not too highly attenuated1 derive strength and spirituosity from age1 when properly stored or cellared1 and duly secured from the changes of the atmosphere4 ,these observations are applicable to sweets1 or made wines1 and to those which are the produce of the grape1 the progress of fermentation and attenuation being 7or ought to be7 interrupted in them by racking off1 which is similar to cleansing in beers and ales3 and in ,madeiras1 and other dry wines1 the incipient acidity is corrected and restrained1 by proper additions introduced in the early part of the process1 and with others of similar effect when the wines are making up1 either for use or exportation4 ,we may gather from these observations1 that worts attenuated for beer or ale1 to the decomposition of all their fermentable matter1 that is1 attenuated so high1 or so low1 that their specific gravity is reduced to the standard of common water1 and from that to the degree of levity spirit is known to give to water1 in the proportion to the quantity added1 and left to the preservation of the spirit formed1 they have little or no auxiliary assistance from their original products1 already exhausted by the highest or completest attenuation obtainable2 an important circumstance1 always to be attended to1 particularly by those who affect an unnecessarily high attenuation6 ,the intelligent brewer may1 by the assistance of these observations1 form a most accurate rule for the regulation of his future conduct in the management of fermentation1 according as his beer or ale is to be weak or strong1 or for present use or long keeping2 for the accomplishment of which1 the use of the hydrometer and thermometer claim his peculiar attention1 and will undoubtedly answer his expectations1 when joined to the certainty he is now at1 of knowing when he is1 or is not1 to expect the development of fixed air and additional spirit1 by which he can govern himself accordingly4 ,these observations lead to a removal of the difficulties that lay in the way1 and1 at the same time1 suggest a mode of applying the present1 or of constructing a future hydrometer1 for ascertaining the strength or the quantity of the vinous spirit in beer1 wine1 ale1 and other fermented fluids1 which has long been a desirable object4 ,the distiller1 having none of these niceties to attend to1 is governed by the ultimate extent of the attenuation the worts1 or wash1 is found capable of1 and which is both assisted and protracted by its superior density1 in its progress from specific gravity to specific levity1 if such an expression is admissible4 ,fermentation1 begun in a fluid more or less saturated with saccharine or fermentable matter1 the process is finished sooner or later1 and usually in proportion to the degree of saturation1 and the being conducted with more or less vigour under a well regulated temperature2 for the more a fluid abounds with this matter1 the grosser and denser it must necessarily be1 and the longer will the attenuation be protracted2 the longer it is protracted1 in air-tight vessels1 and in a healthy and vigourous state of decomposition1 the more spiritous and strong will that wash turn out1 and the greater the produce of spirit in distillation2 hence1 it is both protracted and assisted by its density4 ,a languid may be truly called an unhealthy decomposition1 it being productive of diseases common to misconducted fermentation1 acidity1 putridity1 and lack of spirits1 with a tendency to precipitate and burn upon the bottom of the still2 hence1 all the decompositions are confounded together1 as in spontaneous fermentation4 ,the formation of acidity during the process1 is not of that injury to the distiller that it is to the brewer1 nor is this recent acidity vinegar1 as has been supposed by some chemists1 but the incipient state of combination of resolving elements1 whose particles are in that juxtaposition best suited to absorb developing hydrogen in a nascent state1 and intimately to combine with it into vinous spirit1 the approximation to which is promoted by time and incumbent pressure3 these positions shall be explained as ,i proceed4 ,the reason that putridity is so rarely discovered in excited fermentation1 is1 that it is usually counteracted by the previously evolved acidity1 and corrected1 but not saturated or neutralized2 for1 were that the case1 the putrid could not immediately succeed the acetous process in the same fluid1 nor exist together1 as they are known to do in declining beer1 vinegar1 c4 ,the reason that acidity is not more frequently observed and attended to than it is1 is because of its being sheathed or covered by the unattenuated sweets1 or fermentable matter of the wash that remains undecomposed4 ,on the other hand1 when acidity is very prevalent1 it may be mistaken for unattenuated fermentable matter1 acidity increasing the density and specific gravity of the fluid4 ,putridity1 from the avolation of its products1 promotes levity1 and that in proportion as its increase surpasses that of the general acid2 and it is not until the action of the acetous becomes languid1 that the putrid process gains the ascendency1 when it is then difficult to overcome4 ,although these observations may show how the hydrometer1 or its use1 in unexperienced hands may be baffled1 they both distinguish and explain the value of its application2 they do more--they elucidate the doctrine of fermentation1 and illustrate the goodness of ,providence1 who has made nothing in vain1 but provided nature with its own resources for conducting every operation in the great plan of the universe with uniform and unerring security4 ,in the decomposition of fermentable matter1 either by combustion or fermentation1 7which ,i have defined to be synonimous17 a portion of inflammable air1 or hydrogen1 is first evolved2 secondly1 another portion of inflammable air1 united with pure air1 or oxygen gas1 evolves under the form of fixed air2 this is the constant and uniform phenomena of these decompositions1 and are progressively going on from the beginning to the end of the fermentation1 while there is any fermentable matter to attenuate4 ,a due portion of oxygen uniting in a nascent state with a correspondent portion of inflammable or hydrogen1 and fixed air1 forms the spiritous particles dispersed through the fermenting fluid1 which create vinosity1 and constitute it wine1 beer1 or wash4 ,during which1 so great is the avolation of fixed air1 7as we have seen17 that much of the ethereal part of the new formed1 or1 rather1 the scarcely-formed spirit1 is carried off with it in a gaseous state4 ,this is much assisted by the agency of the atmosphere1 which is the solvent and receptacle of ethereal products1 whose affinity for them must be as great as it is perfect and immediate--which demonstrates the necessity of having air-tight vats4 ,when we consider the composition of the atmosphere1 and that it owes its formation and existence to this cause1 and1 thereby becomes the menstruum of all created matter1 we may be better able to understand the composition and formation of vinous spirits1 and1 by closely copying the original1 more successfully imitate nature4 ,we have seen that the principal phenomena in fermenting fluids is a brisk intestine motion of their parts1 excited in all directions with a loss of transparency1 or a muddiness1 a hissing noise1 the generating of gentle heat1 and an exhalation of gas4 ,this heat1 we must now observe1 is always very sensible before the extrication of any gas4 ,we have adverted to the similarity existing between respiration and fermentation1 which is remarkably so in the equality of heat produced in both in a healthy state of either1 and which seldom exceeds ninety-six degrees of ,fahrenheit's thermometer2 but there are instances of their being much higher in both1 without producing much injury to either4 ,instances of this could be adduced at home1 without referring to warmer climates of the ,east and ,west ,indies1 where the temperature of the atmosphere is so much higher than with us2 and that the temperature of the fermenting fluid1 when at its height1 always exceeds that of the surrounding atmosphere in these latitudes1 which makes the similarity still stronger between these two decomposing processes4 ,this is a general and just remark2 but1 in order to regulate it by practical facts1 we must name the medium standard of heat1 which rarely exceeds eighty-five degrees with the brewers2 this is the medium of seventy-four and ninety-six degrees2 but the medium heat is not unfrequently up to ninety-six degrees in the distiller's fermenting backs of ,great ,britain4 ,much depends on the degree of temperature the fermentation is pitched at3 here1 nothing is spoken of but the cleansing heat with the brewers1 and the medium heat with the distillers4 ,for the maintenance of combustion1 the free access of air being necessary1 an objection may be raised to air-tight vats1 as unfit to carry on this process in1 to the exclusion of external air2 which objection may seem to gather force from the compression it occasions of the fixed air on the decomposing fluid1 which is allowed to extinguish active combustion4 ,i must acknowledge these are formidable objections to my definition of low combustion1 but ,i by no means find them unanswerable4 ,the aptitude of new hay1 malt1 and other vegetable matters1 to spontaneous combustion1 when impacted together by incumbent pressure1 and a certain degree of moisture1 should be recollected2 and that this tendency is not destroyed by excluding the admission of external air1 but by quickly cooling and dividing the impacted hay4 ,the great quantity of oxygen1 or vital air1 both in the water of dilution1 and in the fermentable matter1 with which the fluid is more or less saturated1 should be also recollected1 which is about eighty-five parts in the former1 and sixty-four parts of one hundred in the latter4 ,though1 in an unelastic or fixed state1 it is one of the properties of combustion to disengage and render it elastic1 great part of which1 during the low combustion which it supports1 and in which heat is visible or perceptible1 and light in an invisible state developed1 three parts of this oxygen1 with about one third of its weight of carbon1 is converted into an elastic state1 under the form of fixed air1 that separates from the decomposing mass2 a circumstance attending also on the combustion of coal and other combustible substances during their decomposition by that process1 which supported in them by the external air of the atmosphere1 where heat and light are both visible from the intensity and velocity of the combustion2 and wholly invisible in the former1 not from exclusion of external air1 but from the length of time elapsed in low combustion2 the one being performed instantaneously1 and the other taking several days from its decomposition4 ,although fixed air is known to extinguish a lighted candle1 and destroy animal life1 that is1 to be equally unfit for the combustion of inflammable bodies1 or the support of animal respiration1 it is also known to be as successfully employed as atmospheric air1 or even dephlogisticated air1 to melt glass1 c41 when applied to the clear flame of a wax candle1 by passing a current of it through a blow-pipe1 to direct that flame on the glass to be melted4#d #d ,count ,rumford on the ,economy of ,fuel4 ,this will not be so much to be wondered at1 when we consider that the proportion of vital air in fixed air is as twenty-seven to nine1 and in atmospheric air1 the proportion of azotic gas or phlogisticated air1 to vital air1 is as seventy-three to twenty-seven2 therefore1 the former contains three fourths of vital air1 and the latter little better than one fourth2 but the fixed air is in a combined1 and the phlogisticated air in an uncombined state4 ,among the processes made use of by nature for the decomposition of vegetable and animal substances1 fermentation1 or low combustion1 is a principle one4 ,air1 in a fixed or unelastic state1 may be as necessary here as air in an elastic state is known to be in the active combustion of inflammable bodies4 ,chemists and philosophers are no strangers to two sorts of combustion1 one in external air1 and the other in close vessels4 ,but this is not the combustion alluded to in fermentation1 where all the requisites for complete decomposition is to be found independent of contact with the atmosphere2 here one part is oxygenated at the expense of the other1 and the other disoxygenated in favour of it4 ,nor does the solution1 or decomposition of metals by acids1 the combustion of inflammable and vital air for the production of water1 stand in need of external heat or fire1 any more than the low combustion in which fermentation consists for the production of spirit1 beer1 or wine1 than that generated by the self-operation of its own temperature2 similar to this is the self-animating principle or power with which nature has endowed the animal body of generating its own heat by respiration4 ,in fermentation1 the caloric1 or matter of heat1 which is plentifully disengaged by the condensation of oxygen1 is prevented from breaking out into flame with the condensing hydrogen1 from the presence of affinities in the fermenting mass1 ready to absorb and fix them into vinous spirit1 ale1 beer1 c41 with the other component element1 carbon2 by which they are too instantaneously taken up and fixed1 to amount to more than bare ebullition1 and pass at once from an incipient state of elasticity1 to a fixed and non-elastic one1 while the redundant heat1 which would otherwise appear1 is taken up and carried off by the abundant formation of carbonic acid gas1 which requires so great a quantity of caloric to render it permanently elastic1 as not only keeps this sort of combustion under ignition1 but much below the degree of heat at which the accumulating vinous spirit could be raised to the evaporable or distilling point1 though capable1 as already observed1 of detaching a considerable portion of it with the volatile gas1 and of the water of solution1 or the water of composition recently formed from the present attractions in its most volatile and incipient state of formation2 both which we have seen ascend with the fixed air extricated1 partly in a combined1 and partly in an uncombined state4 ,one part of hydrogen is sufficient to saturate and fix above five of carbon1 and they require nearly sixteen parts of oxygen to complete their formation into alcohol1 while the water of dilution undergoes a proportionate decomposition and recomposition1 to assist the resolutions and combinations1 and support the admirable equilibrium preserved by nature4 ,at the same time that the extreme levity of the hydrogen gas accounts for the great quantity of heat which it holds in combination1 and the high temperature requisite to effect its decomposition1 and that such is its capacity for heat1 that though combined with oxygen and water1 it still possesses the property of absorbing a great deal more4 ,it is this property that renders aqueous vapour lighter than atmospheric air in which it ascends2 yet we have just now demonstrated the resolution and combination of hydrogen gas1 and oxygen gas1 both extricated from the fermentable matter and the water of dilution1 and their formation into spirit1 c41 at a temperature not many degrees above that of the incumbent atmosphere1 and no higher than that excited by respiration in the animal system4 ,in which we have shown the vegetable oxyde1 7saccharine matter17 when reduced by the admixture of water1 to form the worts or wash1 to be a carbonated hydrogenous fluid1 containing the elements of wine1 beer1 ale1 spirit1 c41 and the mode of producing them under circumstances conducive to their formation2 these are motion1 heat1 pressure1 and mutual attraction1 called into existence by a species of low combustion1 or fermentation1 somewhat similar to respiration4 ,in which the materials1 the products1 and the liberation of caloric are ultimately the same1 whether the operation is attended by visible fire from the velocity of action1 or weak incalescence from the slow progression of its motion2 in which the component elements are continually assuming a gasseous form1 and as constantly losing it by the force of mutual attraction for each other4 ,no sooner is the equilibrium broken1 in one instance1 by their gasseous appearance1 than it is restored by their condensation1 and the heat liberated by the latter taken up by the former1 by which the equilibrium is preserved2 in this consists the increase of temperature above that of the surrounding atmosphere1 accompanied by the discharge of fixed air2 to fix1 and advantageously apply which1 shall be the next consideration2 and1 by an accurate imitation of the modification employed by nature1 to render the fermenting fluid so much the stronger by such fixation4 ,to accomplish which1 we must advert to what has been delivered in the preceding pages1 particularly to the proportions in which the equilibrium preserved by nature consists1 and exactly to her manner of combining them in sugar1 malt1 and other saccharine matter1 her mode of breaking this equilibrium1 or decomposing them by fermentation1 and recombining them into wine1 beer1 c41 and by the same process restoring the equilibrium4 ,it cannot be doubted1 but that1 in the investigation of the acetous process of fermentation with the attenuation we do the vinous1 they will mutually reflect light on each other2 in which it will come out that wine1 beer1 ale1 vinegar1 spirit1 c41 are not the only commercial preparation to which the doctrine of fermentation1 or low combustion1 may be advantageously applied1 but also to others1 that are perhaps equally important and productive4 ,the cleansing being at the meridian1 or greatest temperature of the heat of the fermenting fluid1 and the object of that cleansing being to reduce the heat1 and thereby allay the violence of the fermentation1 by which an immediate decomposition takes place1 the lighter impurities buoyed up to the top of the fluid flows off with the yest1 while the heavier dregs descend to the bottom1 and the fermentation gradually declines as the cleansing draws to a conclusion1 and the fermenting fluid forms a turbid heterogeneous mass1 very perceptibly approaching towards a transparent homogeneous fluid in its progress to a drinkable state4 ,in laying out a brewery1 the air should have free access to the coolers on all sides1 under and over2 cleansing vessels should be similarly situated1 and1 if avoidable1 the coolers should not lay immediately over them1 to raise their temperature1 which should not be many degrees above that of the atmosphere1 at temperate1 which is fifty-two degrees2 but the descent from the cleansing heat 7seventy-five to eighty-five7 should be progressive1 that is1 not sudden4 ,a sudden chill would precipitate the grosser1 and diffuse the lighter dregs throughout the fermenting fluid1 which should be thrown off from the surface in cleansing2 this would retard the fining1 and empoverish the beer or ale2 while the mode recommended will be found to promote transparency1 and give strength and body1 that is1 fullness and spirituosity4 ,in general1 the cleansing commences too soon for the strength and quality of the goods1 particularly for porter1 since the introduction of a greater proportion of pale malt than formerly used2 a more perfect fermentation is now requisite to keep up the genuine distinction in that flavour of porter from ordinary beers and ales1 which1 since the change of lengths1 has much declined1 though the only characteristic quality that gives it merit over other malt liquors--an object that deserves consideration in this great commercial branch of trade1 and source of national wealth1 where the loss of distinction will be the loss of trade4 ,the rough1 astringent1 thirst-creating smack is the produce of the brown malt1 and a well conducted fermentation4 ,the porter now brewed can no more bear the sudden chill of a cooling atmosphere in the barrel cleansing1 without too immediate a condensation and separation of its parts1 than it is able to sustain the quick changes of a warm atmosphere1 without an immediate tendency to acidity4 ,as things now are1 either extreme can only be avoided by a more attentive advertence to the mode of cleansing1 so as to prevent a predominant tendency to either by adopting the means proposed1 or such other1 on the same principles1 as are equally likely to preserve the quality1 increase the strength1 promote transparency1 and avoid acidity4 ,i know it may be urged by the most able brewers1 that a high and rapid fermentation in the cleansing is a principal cause of that flavour for which porter is distinguished2 that this kind of fermentation leads to a more perfect attenuation2 and some of them may1 with great truth1 add1 a perfect attenuation is the genuine mode of early bringing beer forward4 ,this ,i most readily grant2 it is the doctrine ,i wish to inculcate4 ,the greater gravity of keeping beers1 preserves them in a mild state1 while their spirituosity prevents acidity4 ,the flavour of the colouring matter now in use1 nor the change it induces1 is not1 by any means1 adapted to preserve the genuine flavour of porter1 or compensate for that made in the change of malt2 a change ,i by no means condemn1 with respect to the malt2 but however advantageous to the length1 we must not altogether give up flavour1 while we may equally as well1 and indeed much better1 preserve both by a due admixture of each sort of malt1 and with suitable additions and proper correctives in the process or preparation of porter1 both salubrious2 as by the subsequent mixture of stale and mild beer1 before sending out1 or1 afterwards1 by drawing them from different casks into the same pot1 when on draught1 to suit the palate of each respective customer4 ,i hope it is by this time understood1 that my views are to raise the ,process of ,brewing above the vulgar error that tyrant custom has entailed on it1 and by the free exercise of the brewer's abilities1 both in a scientific and tradesman-like manner1 so as advantageously to preserve flavour and quality1 with almost any proportions of every sort of malt he may occasionally be obliged to use4 ,the world is continually exclaiming that experience is better than theory4 ,this is very true2 for example1 he who has had a very long experience1 may1 in general1 perform operations with tolerable exactness2 but this he undeviatingly does by certain stated means1 without any deeper intelligence of the process4 ,i would1 with ,mr4 ,chaptal1 compare such a man to a blind person who is acquainted with the road1 and can pass along it with ease1 and perhaps even with the confidence and assurance of a man who sees perfectly well1 but is at the same time incapable of avoiding accidental obstacles1 of shortening his way1 or taking the most direct course1 and alike incapable of laying down any rules which he can communicate to others4 ,this is the state of the artist of mere experience1 however long the duration of his practice may have been1 as the simple performer of operations4 ,brewing1 fermenting1 distilling1 c41 are branches of commercial chemistry1 that generally challenge the attention and secure the protection of those governments that constitute them sources of revenue and trade4 ,chemistry is as much the basis of the arts and manufactures1 as mathematics is the fundamental principle of mechanics4 ,in the process of brewing porter1 ale1 threepenny1 c41 to be subsequently treated of1 the practical minutia of fermentation and attenuation shall be circumstantially laid down in each1 so as to account for1 and distinguish the variety of flavour1 c41 assignable to each cause effected by the different modes of treatment4 ,hops1 the best method of cultivating and raising them4 ,a rich1 deep soil1 rather inclining to moisture1 is1 on the whole1 the best adapted for the cultivation of hops2 but it is observable that any soil 7stiff clay only excepted7 will suit the growing of hops when properly prepared2 and in many parts of ,great ,britain they use the bog-land1 which is fit for little else4 ,the ground on which hops are to be planted should be made rich with that kind of manure best suited to the soil1 and rendered fine and mellow by being ploughed deep1 and harrowed several times4 ,the hills should be at the distance of six or eight feet apart from each other1 according to the richness of the ground4 ,on lands that are rich1 the vines will run the most2 the hills must therefore be the further apart4 ,at the first opening of the spring1 when the frosts are over1 and vegetation begins1 sets1 or small pieces of the roots of hops1 must be obtained from hops that are esteemed the best4#e ,cut off from the main stalk or root1 six inches in length1 branches or suckers1 most healthy1 and of the last year's growth1 if possible to be procured2 if not1 they should be wrapped in a cloth1 kept in a moist place1 excluded from the air4 ,a hole should then be made large and deep1 and filled with rich mellow earth4 ,the sprouts should be set in this earth with the bud upwards1 and the ground pressed close about them4 ,if the buds have begun to open1 the uppermost must be left just out of the ground1 otherwise cover it with the earth an inch4 ,two or three sets to a pole is sufficient1 and three poles to a hill will be found most productive2 place one of the poles towards the north1 the other two at equal distances1 about two feet apart4 ,the sets are to be placed in the same manner as the poles1 that they may the easier climb4 ,the length of the poles may be from fourteen to eighteen feet1 according as the soil is rich or poor4 ,the poles should be placed so as to incline to each other1 meet at their tops1 and there be tied4 ,this is contrary to the ,european method1 but will be found best in ,america4 ,in this way they will strengthen and support each other1 and form so great a defence against the violent gusts of wind1 to which our climate is frequently subject in the months of ,july and ,august1 as to prevent their being blown down4 ,they will1 likewise1 form a three-sided pyramid1 which will have the greatest possible advantage from the sun4 ,it is suggested by experience1 that hops which grow near the ground are the best4 ,too long poles1 therefore1 are not good1 and care should be taken that the vines do not run beyond the poles1 twisting off their tops will prevent it4 ,the best kinds of wood for poles are alder1 ash1 birch1 elm1 chestnut1 and cedar1 their durability is directly the reverse of the order in which they stand2 charring1 or burning the end put into the ground1 will preserve them4 ,hops should not be poled till the spring of the second year1 and then not till they have been dressed4 ,all that is necessary for the first year1 is to keep the hops free from weeds1 and the ground light and mellow by hoeing and ploughing often1 if the yard be large enough to admit of it4 ,the vines1 when run to the length of four or five feet1 should be twisted together1 to prevent their bearing the first year1 for that would injure them4 ,in the months of ,march or ,april1 of the second year1 the hills must be opened1 and all the sprouts or suckers cut off1 within one inch of the old root1 but that must be left entire with the roots that run down2#f then cover the hills with fine earth and manure4 ,the hops must be kept free from weeds and the ground mellow by hoeing often through the season1 and hills of earth gradually raised around the vines during the summer4 ,the vines must be assisted in running on the poles with woolen yarn1 suffering them to run with the sun4 ,by the last of ,august1 or the first of ,september1 the hops will be ripe1 and fit to gather4 ,this may be easily known by their colour changing1 and having a fragrant smell2 their seed grows brown and hard4 ,as soon as ripe1 they must be gathered without delay1 for a storm or frost will injure them materially4 ,the most expeditious method of picking hops1 is to cut the vines three feet from the ground1 pull up the poles and lay them on crotches1 horizontally1 at a height that may be conveniently reached1 put under them a bin of equal length1 and four may stand on each side to pick at the same time4 ,fair weather should always be chosen to gather hops and they should never be gathered when dew or moisture is on them1 as it subjects them to mould4 ,they should be dried as soon as possible after they are gathered2 if not immediately1 they must be spread on a floor to prevent their changing colour4 ,the best mode of drying them is with a fire of charcoal and kiln1 covered with hair cloth in the manner of a malt-kiln4#g ,the fire should be steady and equal1 and the hops gently stirred from time to time4 ,great attention is necessary in this part of the business1 that the hops be uniformly and sufficiently dried2 if too much dried they will look brown1 and1 of course1 be materially injured in their quality1 and proportionably reduced in their price4 ,if too little dried1 they will lose their natural colour and flavour4 ,they should be on the hair cloth about six inches thick after it had been moderately warmed1 then a steady fire kept up till the hops are nearly dry1 lest the moisture or sweat the fire has raised should fall back and change their colour4 ,after the hops have been in this situation seven1 eight1 or nine hours1 and have got through sweating1 and when struck with a stick will leap up2 then throw them into a heap1 mix them well1 and spread them again1 and let them remain till they are all equally dry4 ,while they are in a sweat1 it will be best not to move them for fear of burning1 slacken the fire1 when the hops are to be turned1 and increase it afterwards4 ,hops are sufficiently dried1 when their inner stalks break short1 and their leaves become crisp1 and fall off easily4 ,they will crackle a little when their seed is bursting1 and then they should be removed from the kiln4 ,hops that are dried in the sun lose their rich flavour1 and1 if under cover1 they are apt to ferment and change with the weather1 and lose their strength2 moderate fire preserves the colour and flavour of the hops1 by evaporating the water1 and retaining the oil of the hop4 ,after the hops are taken from the kiln1 they should be laid in a heap1 to acquire a little moisture to fit them for bagging4 ,it would be well to exclude them from air by covering them with blankets4 ,three or four days will be sufficient for them to be in that state4 ,when the hops are so moist that they may be pressed together without breaking1 they are fit for bagging4 ,bags made of coarse linen cloth1 eleven feet in length1 and seven in circumference1 which hold about two hundred pounds weight1 are most commonly used in ,europe3 but any size that best suits may be made use of4 ,to bag hops1 a hole is made through the floor of a loft1 large enough for a man to pass through with ease4 ,the bag must be fastened to a hoop1 larger than the hole1 that the floor may serve to support the bag2 for the convenience of handling the bags1 some hops should be tied up in each corner of the bag1 to serve as handles4 ,the hops should be gradually thrown into the bag1 and trod down continually1 till the bag is filled4 ,the mouth of the bag must then be sown up1 and the hops are then fit for market4 ,the closer and harder hops are packed1 the longer and better they will keep2 but they should be kept dry4 ,in most parts of ,great ,britain where hops are cultivated1 they estimate the charge of cultivating one acre of hops at forty-two dollars1 for manuring and tilling1 exclusive of poles and rent of land2 poles they estimate at sixteen dollars per annum1 but in this country they would not amount to half that sum2 one acre is computed to require three thousand poles1 which will last from eight to twelve years1 according to the quality of the wood used4 ,the ,english growers of hops think they have a very indifferent crop if the produce of one acre does not amount to one hundred and thirty-three dollars1 but1 much more frequently1 it amounts to two hundred dollars1 and sometimes so high as four hundred dollars per acre4 ,in this country1 experiments have been equally flattering4 ,a gentleman in ,massachusetts1 in the summer of #agia1 raised hops1 from one acre of ground that sold for three hundred dollars2 it is allowed1 that land in this state is equally favourable to the growth of hops4 ,upon a low estimate1 we may fairly compute the nett profit of one acre of hops to be eighty dollars1 over and above poles1 manure1 and labour2 and in a good year a great deal more might be expected4 ,there is one circumstance further we think has weight1 and ought to be mentioned3 in the ,english estimate the expense put down is what they can hire the labour done for by those who make it their business to perform the different parts of the cultivation4 ,a great saving may1 therefore1 be made by our farmers in the article of labour1 for much of it may be performed by women and children4 ,added to this1 we have another advantage of no small moment in this country3 the hop harvest will come between our two great harvests1 the small grain and ,indian corn1 without interfering with either but in ,england the case is otherwise3 the small grain and hop harvest come in together1 and create a great scarcity of hands1 it being then the most busy season of the year4 ,it is found1 by experience1 that the soil and climate of the eastern states are more favourable to the growth of hops than ,great ,britain2 they not being so subject to moist1 foggy weather of long continuance1 which is most injurious to hops2 and the southern and middle states are still more favourable to the growth of hops than the eastern states1 in point of flavour and strength4 ,the ,state of ,new-,york unites some advantages from either extreme of the union4 ,the cultivators of land in this state have every inducement1 which policy or interest can offer1 to enter with spirit into the cultivation of hops2 as we shall thereby be able to supply our own demand1 which is now every year increasing1 instead of sending to our neighbours for every bag we consume2 a circumstance the more unaccountable1 as hops1 are on all hands1 allowed to be one of the most profitable crops that can be raised2 the culture requires but little land1 the labour may be performed at intervals1 so as not to interfere with other business of the farm1 and be generally performed by women and children4 ,there is hardly a farmer in this state but may1 with ease1 raise from one quarter of an acre1 to as much as three or four acres1 the advantage of which would1 in a few years1 be most sensibly felt both by the individual concerned1 and the state at large4 ,in the city of ,new-,york there are1 at present1 a number of large and respectable breweries1 and new ones1 from time to time1 may reasonably be expected to be added to their number4 ,all these establishments are now supplied with hops from ,massachusetts and ,connecticut2 these considerations should certainly stimulate a few spirited cultivators to lead the way1 and raise hops2 their laudable example would soon be followed by others2 so that in a few years we should have prime hops of our own in abundance1 for home consumption or exportation4 ,this subject will1 ,i hope1 appear sufficiently important to recommend itself2 to say more is therefore unnecessary4 #e ,of the different kinds of hops1 the long white is the most esteemed2 it yields the greatest quantity1 and is the most beautiful4 ,the beauty of hops consists of their being of a pale bright green color4 ,care should be taken to obtain all of one sort2 but if different sorts are used1 they must be kept separate in the field1 for there is a material difference in their time of ripening2 and if mixed in the field1 will occasion extra trouble at the time of gathering them in4 #f ,hops must be dressed every year1 as soon as the frost will permit2 on this being well done depends1 in a great measure1 the success of the crop4 ,it is thought by many to be the best method to manure the hop yard in the fall1 and cover the hills entirely with the manure1 asserting1 with other advantages1 that this prevents the frost from injuring plants during the winter4 ,hops had better be gathered before they are full ripe than remain till they are over ripe1 for then they will lose their seed by the wind1 or on being handled4 ,the seed is the strongest part of the hop1 and when they get too ripe will lose their green colour1 which is very necessary to preserve as the most valuable part of the remainder of text is illegible #g ,kilns covered with the splinters of walnut1 or ash1 will answer the purpose1 and come cheaper than hair cloth4 ,barley ,cultivation4 ,however unconnected this subject may appear with a treatise on brewing1 ,i cannot help thinking that1 in this country1 it is much more intimately connected with it than one would1 at a first view1 incline to suppose1 and for the following reasons2 first1 ,because the proper cultivation of barley is not generally known1 save in the eastern states1 and but very little raised in any of the others2 secondly1 ,without good barley it is impossible to make good malt1 consequently1 good beer--and it must be acknowledged1 that a great proportion of the barley that is raised1 even in the eastern states1 is but very imperfectly suited to the purposes of the brewery1 being what is termed winter barley1 and generally a poor1 thin1 lank grain1 by no means qualified to make good malt4 ,this is so well known in ,england1 that it is very rarely met with in the barley markets1 and seldom1 or ever1 purchased by a brewer4 ,the summer1 or spring barley1 always getting the preference1 being the largest bodied grain1 and1 of course1 the best suited to the purposes of making prime malt1 the want of which1 is frequently severely felt by the brewers of this country1 from the impossibility they often find themselves in of procuring good barley1 being obliged to use such as they can get1 which1 for the most part1 is very ill suited to their purpose4 ,it will be1 then1 their interest to give every encouragement to the farmer to raise spring barley in preference to the winter1 to procure the best seed1 of that description1 that he can find1 to clean it well1 to steep it in well or spring water for twelve hours1 stirring it frequently from the bottom of the tub or vessel all around2 and previous to each stirring1 all the floating grains1 seed weeds1 c41 should be carefully skimmed off3 thus nothing will remain for seed but sound and perfect grain4 ,the first water should be drawn off at the end of six hours1 and immediately replaced by fresh2 this again drawn off at the end of six hours more2 it should be sown1 broad cast1 the following day1 being first previously mixed with a sufficient quantity of wood ashes to dry it as much as will be necessary for the purpose of sowing4 ,thus managed1 if the ground be in proper tilth1 and fitly prepared1 this grain will make its appearance the fifth or sixth day after sowing2 whereas1 if the seed be sown dry1 it will probably be three weeks or more before it comes up1 particularly if the season be dry4 ,i cannot more forcibly recommend this practice than by giving a brief sketch of an experiment made in ,england1 and taken from the ,bath and ,west of ,england ,society's reports4 ,a farmer selected four acres of the same field1 treated and prepared it for seeding exactly in the same way1 he then divided it into two equal parts2 he sowed one part with dry seed1 in the common way1 the other with steeped seed1 as here recommended1 and the consequence was1 that the latter produced a double crop1 although the seed in both cases was the same1 save the difference of treatment4 ,the superior quality and condition of the crop seemed to keep pace with the increased quantity4 ,the beginning or middle of ,march1 if the weather be dry1 is the best time to sow spring or summer barley4 ,this mode of preparing seed wheat1 is highly recommended as an assured preservative against the smut1 fly1 c41 insuring a sound good crop of grain4 ,barley should be always cut in dry weather1 yet not suffered to be too ripe before cutting2 stacking it in the field for a few weeks before removing it to the barn1 helps and prepares it for malting1 by sweating and drying it4 ,barley1 immediately brought to the malt house from the field1 rarely makes good malt1 as a great proportion of it becomes staggy1 and will not grow4 ,those who can corroborate the truth of these remarks1 and sufficiently appreciate them1 will readily justify and excuse this seeming departure from the original plan of this little work4 ,table ,beer4 ,there is no production of the brewery more important to society than good table beer1 whether it be considered as a diluent to animal food1 or a diet drink in fever cases1 even of the most malignant kind1 where1 to my knowledge1 it has been preferred to all others1 and that with the greatest success1 sanctioned by the advice of some of the most eminent physicians4 ,this justifies my recommending it1 and giving several processes for making this useful liquor4 ,small ,beer for ,shipping4 #ab ,bushels of ,pale ,malt4 #ab ,bushels of ,amber ,malt4 -- #bd -- #ad lb4 of ,hops4 ,cleansed #bd ,barrels4 ,let your malt be fine ground2 first liquor #agb2 mash one hour1 stand one hour1 run down smartly2 beat of second mash #ahj2 mash one hour1 stand two hours1 boil two hours2 making your length sufficiently long to give one barrel of beer to each bushel of malt4 ,pitch your tun at #gj degrees1 giving one gallon of solid yest2 cleanse within twenty-four hours4 ,the fresher this beer is sent out the better3 being very thin in body and low priced1 it cannot be expected to last long4 ,keeping ,table ,beer4 ,,process4 ,commenced brewing at six in the morning1 heat of the air #fj degrees1 per ,fahrenheit's ,thermometer4 #dh ,bushels of ,pale ,malt4 #af ,bushels of ,amber ,malt4 -- #fd -- #gb lb4 of ,hops4 ,cleansed #de ,barrels of ,table ,beer4 #aj lb4 liquorice ball1 which was previously melted down in boiling water1 by frequent stirring1 to a liquid1 and then put in with the hops when added to the worts4 ,ran the necessary quantity of boiling water into the mash tun for the first mash1 and when cooled down to #afh1 commenced mashing1 which continued three quarters of an hour1 stood one hour1 ran down briskly2 mashed a second time at #ahj1 for half an hour2 stood half an hour2 mixed both worts1 boiled one hour and a half as hard as possible1 throwing into the copper1 before boiling1 half a pound of ground ginger1 with half a pound of ground mustard2 pitched these worts at #gj degrees1 giving #c gallons of solid yest2 remained in the tun #cf hours1 and was headed over1 before cleansing1 with four pounds of flour and one pound of salt mixed together4 ,this kind of beer will have attenuated sufficiently in from #cj to #cf hours4 ,small ,beer of the best kind1 how brewed1 which1 in a good cellar1 will keep as long as can be reasonably wanted4 ,,materials4 #ae bushels of ,pale ,malt4 #g lb4 ,hops4 ,cleansed #aj #a_/b ,barrels ,beer1 heat of the air #ej by ,fahrenheit's ,thermometer4 ,boiled the first copper2 drew the fire2 then ran ten inches of boiling hot water into the keeve2 added two inches of cold water1 mixed both well together1 which made up at #afh2 then put in the malt gradually1 mashing all the time1 for about half an hour2 the mash being thin1 did not require a longer operation4 ,before mashing1 rubbed the #g pounds of hops in a tub1 sprinkling over them1 when rubbed1 about one quarter of a pound of white salt1 then poured on boiling water in sufficient quantity to saturate them well1 after which they were close covered2 the keeve having stood two hours1 the tap was set1 and ran down twelve inches4 ,did not boil the second copper1 but raised its heat to #ahd1 mashed a second time1 and stood one hour1 ran down as before1 and completed the length in the underbank1 cleared the copper1 had it rinced out1 got up the worts1 put in the hops1 extract and all1 made up the fire1 and boiled one hour and a half as hard as possible1 previously adding to them four pounds of brown sugar that had been dissolved in a bucket with hot water1 also half a pound of ground mustard2 this beer remained on the coolers about eight hours1 pitched it next morning at #gb degrees1 adding only one gallon of solid yest1 ran slowly into the tun which made up at #fa degrees2 came on gradually1 remained in the tun #ca hours1 and raised to #ff1 affording but two degrees of attenuation4 ,notwithstanding this beer worked well in the casks1 yet moderately1 was frequently filled at close intervals1 and was glass fine the fifth day4 ,the sugar was added to assist the colour as well as the strength1 the mustard to give flavour4 ,another ,method4 ,to brew small beer somewhat stronger1 take #cj bushels of pale malt1 7have it ground fine17 #aj pound of hops1 steep them as in the preceding process4 ,turn out of your copper #af barrels of beer1 give your first liquor at #afe1 your second at #age1 mash1 run down1 stand1 and boil as before4 ,but before you commence brewing1 take five pounds of brown sugar1 put it into a metal pot with some water1 set it on the fire1 keep it constantly stirring till it begins to smell strong1 then take it off the fire1 and add to it1 gradually1 three gallons of water1 at the temperature of blood heat1 stirring the water and the sugar well together1 till the whole be perfectly blended2 this prepared liquor should be added to the worts in the copper before boiling4 ,the fermentation1 c41 to be conducted as before1 save only the pitching1 yest1 to be increased by half a gallon1 which half gallon is not to be added to the worts until twelve hours after the first gallon4 ,attenuation should proceed until the heat rises four degrees above the pitching heat1 which should be the same as in the preceding process4 ,in both instances1 the tuns should be covered during the period of fermentation1 but taken off for the purpose of rousing before cleansing2 these covers should be put on again1 in order to prevent the dispersion or waste of the gasses1 which is always a loss of spirituosity4 ,a good sound keeping ,table ,beer may be ,brewed from wheaten ,bran and ,shorts1 and1 in many situations1 when ,malt cannot be procured1 would be found an excellent substitute4 ,this process is well worth the attention of housekeepers4 ,,process ,,as ,,follows3 #dj ,bushels of ,shorts4 #bj ,bushels of ,bran4 #af lb4 of ,hops will give #be ,barrels of ,small ,beer4 ,boil your first copper1 run into your mash tun as much boiling water as1 when reduced with cold1 will bring it to the temperature of #a4j1 then commence your mashing operation1 putting in two bushels of shorts1 and one bushel of bran at a time2 when these are well mixed with the water1 put in more1 mash again1 and so continue to do till all is in2 it will take from half an hour to three quarters to mash this quantity properly2 let your mash stand two hours1 run down as in the preceding processes1 and give your second liquor #afe2 mash a second time1 stand one hour1 boil your first wort one hour very hard with half your hops1 which should have been steeped1 rubbed1 and salted1 as before directed2 boil your second wort one hour and a half in the same way1 putting on the remainder of your hops1 with one pound of ground mustard1 and five pounds of brown sugar1 reduced1 by boiling1 to a colouring matter1 as already directed in the previous process2 make up your two boilings in your tun at the heat of #fe1 giving three gallons of solid yest2 let your attenuation proceed ten degrees1 or to #ge1 then cleanse1 and continue to fill your casks in the usual way4 ,it has been found that beer brewed from these materials has stood the summer heats much better than beer brewed from malt alone2 this may be accounted for by the extract of malt possessing a much larger proportion of saccharine matter than that obtainable from bran and shorts4 ,in families1 this beer may be brewed in the proportion of one or two barrels at a time2 and in the country1 where brewer's yest may not be procurable1 leaven1 diluted with blood-warm water1 may be substituted for brewer's yest1 and will answer1 but not so well2 neither will attenuation go so high1 as fermentation with leaven1 when applied to liquids1 is generally languid and slow4 ,single ,ale and ,table ,beer4 #ajj ,bushels of ,malt4 #fj lb4 of ,hops4 ,heat of the air #ej degrees4 ,cleansed or tunned #cj ,barrels of ,single ,ale2 with #af ,barrels of ,table ,beer after4 ,first1 or mashing liquor1 #afh1 run your whole quantity of boiling liquor into your mash tun1 and when it cools down to the above point of #afh1 begin to run in your malt gradually from your malt bin2 this quantity will require four or five hands to mash it well1 which will generally take three quarters of an hour2 when sufficiently mashed1 cover your tun1 let it stand two hours2 run down this first mash smartly by two cocks within the hour2 let your hops be rubbed1 steeped1 and salted1 as before directed2 added to these worts1 as they began to boil1 three gallons of the essentia bina or liquid colouring1 with one pound and a half of ground mustard1 and one pound of liquorice root finely powdered1 boiled the whole two hours as hard as possible1 there being a second copper for this operation1 there was liquor prepared for the small beer and run on the keeve at the heat of #ahe2 mashed well a second time1 and stood two hours2 by this time the first wort was let run into the hop back1 and so on the cooler4 ,after which1 ran down the small beer1 got it into the small copper1 adding about six hand buckets of the hops that had been boiled on the single ale2 these answered to preserve the beer1 with one pound of ground mustard to assist flavour1 and two gallons of the essentia bina to give colour2 boiled the small beer one hour smartly4 ,the strong worts were let into the tun in three portions1 there being three coolers2 the first division1 at #fe1 had two gallons and a half of yest given to it2 the second1 at #ff1 the same quantity of yest2 the third1 at #fe1 was let down without yest1 when all were in the tun made up at #fd2 in thirteen hours the tun had a handsome appearance of work2 came on regularly1 and attenuated to #gf1 having gained #ab degrees within sixty hours1 then cleansed and filled the casks every three hours for the first eight fillings4 ,thus managed1 this single ale was fit to send out the fifth day after brewing4 ,when this ale is racking off the butts1 to be sent out1 would recommend putting two ounces of ground rice into each barrel which will create briskness1 and much improve the beer4 ,ran the small beer into the hop back of the strong beer1 and so on the coolers1 thereby giving it a chance to lick up all the strong ale it met with in its progress to the tun1 which it entered at #fe with three gallons of yest1 and was cleansed within thirty-six hours4 ,the quantity of beer here mentioned would be much improved by the addition of six or seven pounds of brown sugar or molasses2 but if good table beer is wanted1 it can be only obtained from whole grists of malt1 and is well worth the difference of expense to those who can afford it1 and appreciate quality4 ,strong ,beer4 ,brewed1 ,november1 #ahaj1 the following materials4 ,heat of the air #ej degrees4 #dj ,bushels of ,pale ,malt4 #bj ,bushels of ,amber ,malt4 -- #fj -- #dj lb4 of ,hops1 the best quality4 ,cleansed #bj ,barrels of ,beer4 ,rubbed1 salted1 and steeped the hops1 as already directed1 in a close vessel1 ran a sufficient quantity of boiling water on the mash tun for the first mash1 which was suffered to cool down to #afe2 mashed well for nearly one hour1 stood two hours2 ran down smartly1 boiled the first wort one hour very hard1 with about half the hops2 mashed a second time at about #ahe3 took about half an hour in the operation1 ran down smartly after two hours' standing1 got up this second mash smartly into the copper1 taking the necessary precaution of rincing the copper out clean1 for the reception of the second wort1 which was boiled two hours very hard1 with the remainder of the hops2 these two worts were run together on the same cooler2 after standing a few hours1 were run on a second cooler1 and there suffered to remain till they came down to #fe2 were then let into the tun1 with two gallons of solid yest1 by a large plug hole in a few minutes so as to have scarcely suffered any diminution of their heat2 in twelve hours after1 there was added two gallons more of yest1 roused the tun a second time1 came on gradually1 and attenuated within #ef hours ten degrees1 and so was cleansed at the heat of #ge1 this beer was filled every two hours1 for the first twenty-four1 and in a few days more became transparently fine2 this beer should have added to it1 before sending out1 four ounces of steeped hops1 and two ounces of ground rice to each barrel2 the five pounds of hops wanted for this operation is previously put to steep in a clean tub with some of the beer4 ,this beer1 if thus brewed with good materials1 and treated as directed1 will be found to give satisfaction4 ,during the winter half year1 the fermenting tun should be always covered2 in summer1 only partially so2 the less strong beer is attempted to be brewed in that season the better1 as it will not keep1 necessity alone should compel the brewer to work1 in this country1 during the summer months2 and then at small beer only4 ,table ,beer1 ,english method of brewing it4 ,take #h bushels of ,malt1 and #f lb4 of ,hops4 ,this quantity of materials should deliver four barrels of beer4 ,first liquor #afa2 mash the first time one hour4 ,second liquor #agj2 mash the second time half an hour4 ,third liquor #aeb2 mash the third time twenty minutes4 ,boil the three runnings together for two hours in a close covered copper2 three pints of good solid yest will be sufficient to pitch this quantity1 mixing it1 before adding1 with about one gallon of the wort1 then add this to the rest2 a low attenuation for this kind of beer will not answer1 the specific gravity being too light1 the fermentation rarely exceeding #cj hours in the tun4 ,it being generally wanted for immediate use2 it is pitched high1 and worked quick4 ,it is further important to bung it down close as soon as it has done working4 ,this kind of beer may be securely and advantageously administered to fever patients1 instead of other drink3 ,i have known it to be attended with the happiest consequences4 ,unboiled beer1 how ,brewed4 ,the following process1 ,i confess1 ,i never myself tried1 but1 from the manner it was spoken of by the party giving it1 ,i would strongly recommend a trial of it on a small scale1 at first1 until its advantages and superiority was well ascertained over the old and long established mode of boiling wort4 ,mash your full complement of malt1 or rather one third more1 and that in the usual way1 7suppose you are brewing strong beer17 and while your mash stands1 let your copper have as much cold water run into it as will save it from burning2 rouse your fire1 salt and rub your hops1 as recommended in previous processes2 let their quantity be increased one third more than if brewed in the ordinary way2 and when got into your copper1 cover close1 and let these hops simmer for two hours1 but not boil2 then run down your first wort in sufficient quantity as1 when added to the water and the extract of the hops1 will give you the length you contemplate2 you will observe the malt is increased to meet the quantity of water in the copper2 but this cannot be considered a loss1 as the second mash will answer for single ale1 or good table beer2 the hops in the same way4 ,when you have got your intended complement of strong wort in your copper1 rouse it well1 cover close1 and let your copper stand two hours more1 keeping up a moderate fire just enough to make it simmer but not boil2 during this time your second mash may be going on with water from your second copper2 this1 as already stated1 will make single ale1 or good table beer2 if the latter1 it may be boiled in the usual way1 but not longer than half an hour1 on account of the increased quantity of hops2 which hops should be all retained in the copper after the first worts are run off1 by means of a strainer placed at the mouth of the cock hole2 one hour strong boiling will be sufficient for the succeeding wort1 if single ale be wanted2 the remainder of the process for both worts is the same as already directed for such quality of drinks4 ,it was further stated to me that unboiled beer will appear very turbid and unpromising for some time after it is brewed1 and will take three months at least to come round2 but that after that period it will improve rapidly1 and become transparently fine2 when second worts are found too weak1 they may be assisted with good ,muscovado sugar1 of which eight pounds is considered equivalent to one bushel of malt4 ,in fact1 pleasant beer might be made from sugar alone1 without any malt4 ,strong ,beer1 of an excellent quality and flavour1 brewed from the extract of the ,hop only1 rejecting the substance4 ,this extract was obtained by the hot infusion1 in a close covered wooden vessel set to infuse the evening before brewing2 in this process one third more hops should be allowed2 these hops need not be wasted1 as they will answer well for table beer1 or single ale1 brewed according to the preceding processes2 but1 in either case1 one hour's strong boiling will answer for single ale1 half an hour for table beer will be sufficient1 on account of the increased quantity of hops4 ,when you have got up your first wort in your copper1 that you intend to preserve with extract1 boil the first half hour without it1 and one hour with it1 very hard in both instances4 ,it should have been mentioned that1 in preparing your first1 or mashing liquor1 two pounds of rice is to be added to your water in the copper before boiling1 supposing the length of your brewing #bj barrels1 or in that proportion4 ,strong beer brewed with the extract alone1 as here recommended1 has turned out remarkably well1 and if the hops are good1 will be found more delicately flavoured than other beer2 supposing the malt alike good4 ,pitching1 cleansing1 and filling1 to be conducted as already recommended in preceding processes1 with the tun close covered during the fermentation4 ,table ,beer4 ,table beer1 of a superior quality1 may be brewed in the following manner1 a process well worth the attention of the brewer1 the gentleman and the farmer1 whereby the beer is altogether prevented from working out of the cask1 and the fermentation conducted without any apparent admission of the external air4 ,i have made the scale for one barrel1 in order to make it more generally useful to the community at large2 however1 the same proportions will answer for a greater or less quantity1 only proportioning the materials and utensils4 ,take one peck of good malt ground1 one pound of hops1 put them in twenty gallons of water1 and boil them for half an hour1 then run them into a hair cloth bag1 or sieve1 so as to keep back the hops and malt from the wort1 which1 when cooled down to #fe degrees by ,fahrenheit's thermometer1 add to them #b gallons of molasses1 with one pint1 or a little less1 of good yest1 mix these with your wort1 and put the whole into a clean barrel1 and fill it up with cold water to within four inches of the bung hole1 7this space is requisite to leave room for fermentation17 bung down tight1 and if brewed for family use1 would recommend putting in the cock at the same time1 as it will prevent the necessity of disturbing the cask afterwards2 in one fortnight this beer might be drawn1 and will be found to improve to the last4 ,fermenting and ,cleansing in the same ,vessel4 ,the following recommendation to brewers is well worth their attention1 that is1 to ferment their strong1 or what they call their stock beer1 in the vat they propose to keep it in1 until fit to turn out2 this practice will be found advantageous to the flavour and preserving quality of such beer1 as close fermentation has a decided preference over what is termed open4 ,one or more workers may be placed in the side of such vat1 a few inches above the surface of the enclosed liquor2 thus the head as it rises will have the opportunity of running off2 such fermentation should further be conducted coolly and slowly1 the pitching heat1 in this case1 should not exceed #fj degrees of ,fahrenheit1 and the yest one third in quantity less than if applied in open vessels1 but the yest should be mixed with a double quantity of the wort at #fe1 in a separate vessel before pitching4 ,when vats are wanting1 the operation may be conducted in hogsheads or butts1 allowing a tin or wooden worker to each cask4 ,in brewing small quantities of strong beer1 this contrivance supersedes the necessity of fermenting tuns1 or troughs1 no small saving of expense1 whilst it makes the beer more spiritous and preserving4 ,the annexed plate shows the form and application of the worker1 whether of tin or wood4 ,illustration3 ,a ,the cask in which the worker is placed4 ,b ,the spout of the worker1 which takes off the yest4 ,c ,the plug at the angle of the worker to admit the pipe of a tundish1 in order to fill the cask as it works4 ,another ,method of fermenting ,strong ,beer that might be expected to produce a pure and excellent liquor4 ,mash1 run down1 and boil in the usual way1 suffer your worts1 after drawing your fire1 to remain on your copper two hours1 doors and hatch open4 ,if in winter1 the deeper your worts lie on the cooler the better2 when they have come down to the proper heat of pitching1 give your yest to them on the cooler1 mixing it gently with the whole guile1 and when properly headed with yest1 which will probably happen within twenty-four hours1 run off your worts gently into barrels1 leaving your top and bottom yest on the cooler undisturbed1 till all the cooler is cleared2 but previous to running your worts into the barrels1 put half a pint of good solid yest into each1 and when full1 clap your tin workers into the bung holes1 and so let it finish its fermentation for about a week longer1 filling the casks occasionally as they work4 ,when done working1 bung down or vat them2 if you wish to add any kind of flavouring substance to this beer1 the best time to do it is at commencing the second fermentation1 experience teaching that all fermented liquors should have such substances added to them during1 or at the commencement of their fermentation1 which is preferable to adding these substances in the boil2 ,i mean spices1 and delicate flavouring substances4 ,process of ,brewing ,windsor ,ale on a small scale4 ,windsor ale is a very pale1 light1 agreeable ale1 as fine as wine1 and unquestionably the best fermented of any malt liquor sent to the ,london market4 ,length drawn1 three barrels per quarter of eight bushels1 the malt pale1 with two pounds of hops of the first quality2 heat of the first liquor #ahb1 two barrels of which is generally allowed to each quarter of malt1 for the first mash2 one barrel per quarter for the second2 the same quantity for the third is as little liquor as can be dispensed with in three mashings2 for short liquor and stiff mashes are essential to this quality of ale1 in order to leave as little as possible in the copper for evaporation on account of the short boiling4 ,mash quick1 run down quick1 get your wort as fine as possible into your underbank2 let your first mash stand two hours1 your second one hour and three quarters4 ,give your second mashing liquor at #aij2 if you mash a third time1 give your liquor at #age2 stand half an hour2 these worts should be pitched from #eb to #fj1 but not higher4 ,the mode of doing so is also different from the generality of other malt liquor2 your yest should be fresh1 smooth1 and solid4 ,begin yesting this ale a few barrels at a time1 and when that has caught1 add the remainder gradually1 in about #dh hours1 or from that to #fj4 ,this guile of ale will assume a close head of yest1 which should be carefully skimmed off as fast as it forms after the first skimming3 by this is not meant the first or worty head formed soon after the yest has taken1 but the close yesty head already mentioned1 which usually takes the time stated1 say from #dh to #fj hours1 when no more yest rises1 and the guile remains quite flat2 you will find the heat you pitched at1 say #ef1 #eh1 or #fj degrees will by this time have increased to #hj1 or even more1 and the specific gravity of the wort diminished from #bf or #bg pound per barrel1 to six or seven pound per barrel2 this attenuation will give it all the pungency and spirituosity it stands in need of4 ,at this time your cleansing operation commences2 after which it will work but little in the casks4 ,it should be filled regularly every two or three hours1 after cleansing1 for the first twenty-four4 ,after it has done working1 you should immediately start it into an air-tight vat1 with about one pound of hops well rubbed to every three barrels of ale in your brewing2 if you use spent hops1 such as has been boiled on the first mash1 you may use a greater quantity1 say half a pound more to each three barrels of beer1 taking the precaution that they are become quite cool4 ,this ale1 thus treated1 will be found glass fine in the course of a fortnight1 and fit to be racked off into hogsheads or barrels4 ,it will improve by age both in flavour and quality4 ,but it should not be boiled more than fifteen minutes4 ,reading ,beer1 how made4 ,reading beer is made in a town of that name about thirty miles distant from ,london2 the quality of its beer is much spoken of1 the mode of brewing it is stated to be as follows3 ,scale of ,brewing1 suppose #bb ,barrels4 #hj ,bushels of ,pale ,malt4 #ih lb4 of ,hops4 #c lb4 of ,grains of ,paradise1 pounded or ground4 #e lb4 of ,coriander ,seed1 do4 #ad lb4 of the best brown ,sugar4 ,your malt should be some days ground1 and if exposed on an open loft1 after grinding1 so much the better4 ,boil your first copper1 run on your mash tun till you have your complement1 then occasionally rouse your water with your mashing oars1 or dashers1 till you get it down to #age3 put your malt in slowly1 for fear of setting2 keep mashing all the time1 which should be continued full one hour1 stand two hours1 run your worts1 when you set tap1 as fine as you can get them into your underbank2 this you will effect by drawing off successively five or six buckets of the first run1 and throwing them over your grains in the mash tun2 when you perceive they come off glass fine1 lay by your bucket4 ,give your second mashing liquor at #agh degrees1 mash three quarters of an hour1 stand one hour4 ,give your third liquor at #aeh1 mash half an hour1 stand one hour2 boil your first copper of worts1 which should take the half of your three runs1 one hour as hard as you can2 your second1 two hours in the same way2 run the two boilings into one cooler1 and pitch at #fd1 giving one gallon of solid smooth yest2 skim off the yest1 as in the case of ,windsor ale1 until the attenuation rises to #hj degrees1 which will have advanced it1 from the pitching heat of #fd1 sixteen degrees4 ,before you commence the operation of cleansing1 mix one quarter of a pound of bay salt1 with half a peck of malted bean flour1 scatter this mixture over the surface of your tun1 rouse well1 cleanse1 and fill in the usual way4 ,two-penny ,amber ,beer1 as brewed in ,london4 ,this beer is in great demand1 and large quantities of it consumed1 and is supposed more profitable to the brewer than any other species of malt liquor1 it being generally brewed1 drank1 and paid for within the fortnight4 ,,process4 #bjj ,bushels of ,pale ,malt4 #aab lb4 of ,hops4 #bj lb4 of ,liquorice ,ball #cj lb4 of ,molasses1 #d lb4 of ,grains of ,paradise1 ground4 ,cleansed #ha ,barrels4 ,heat of first mashing liquor #afi2 mash one hour1 stand two hours1 run down smartly2 specific gravity of this wort #bf pound per barrel2 second mash #agj1 mash half an hour1 stand one hour1 run down as before2 specific gravity of this wort #aa pound and a half per barrel2 third mash #afj1 mash twenty minutes1 stand half an hour2 gravity six pound per barrel2 divide these three runnings into two boilings2 boil the first copper for three quarters of an hour1 the second one hour1 in both cases as hard as possible2 the hops and other ingredients should be put in at the first boil1 and so retained in the copper by means of a strainer2 pitch these worts at #fd degrees1 giving two gallons of solid yest at first1 with two gallons more in twelve hours after3 remained in the tun about #fj hours1 or until its attenuation reached #hj degrees2 used over the surface of the tun1 before cleansing1 four pound of ground ginger1 half a pound of bay salt1 and about half a peck of wheaten flour1 mixed all together1 and scattered over the surface of the tun2 roused well1 and cleansed #ha barrels4 ,this quality of beer1 when brewed from good materials1 and managed as directed1 makes a wholesome and a pleasant beverage2 but1 to do it justice1 should have more time allowed it for coming to perfection4 ,london ,ale1 how brewed4 ,ale is1 of all other malt liquor1 the most delicate1 and will bear less tampering with4 ,it will therefore require your nicest care through every part of the process4 ,transparency1 pungency1 and flavour1 are qualities that highly recommend this liquor1 and should be particularly aimed at by the brewer4 ,hard water is1 by some1 supposed to be more favourable for making this kind of ale than soft4 ,heat of the air #fj degrees4 #bjj ,bushels of ,pale ,malt #bjf lb4 of ,hops4 #d lb4 of ,grains of ,paradise1 pounded or ground4 #d lb4 of ,coriander ,seed1 do4 #a lb4 of ,orange ,powder1 do4 ,cleansed #fe ,barrels of ,beer4 ,first mash #agc1 mashed one hour1 stood one hour1 ran down smartly2 specific gravity of this wort #cb pounds per barrel2 the heat appears more favourable for obtaining the whole sweet of the mash than the preceding one by six pounds per barrel1 an object well worth the attention of the brewer2 second mash #agb1 specific gravity of this wort #bb pounds per barrel2 mashing1 standing1 c41 the same as in the preceding process2 boiled the first wort one hour2 the second wort two hours1 very hard in both instances2 pitched the tun at #fb degrees giving two gallons of yest at first1 and two gallons twelve hours after4 ,remained in the tun about #hj hours1 or until it attenuated to #gd1 or twelve degrees over the heat it was pitched at2 used over the surface of the tun1 at cleansing1 four pound of ground ginger1 half a pound of bay salt1 with half a peck of wheat flour well mixed1 roused the tun well4 ,you should observe1 in working amber beer1 to cleanse with the sweets on1 but in ale you should work it low in order to get the sweets off4 ,this ale should be carefully filled as it works and closely attended to until done working2 then put into each cask1 if of a large size1 two handfuls of spent hops1 that have been previously cooled1 and but a short time boiled2 then bung down1 and it will be fit to send out4 ,windsor ,ale1 brewed on a large ,scale4 ,this ale has experienced so great a demand in ,london and its vicinity for a few years back1 as materially to affect the ,london pale beer brewery2 it is a liquor better calculated for winter than the summer season4 ,the ,london brewers have been induced to brew on the same principle1 and in many instances they exceed the original4 ,here follows the ,london process for brewing this kind of beer1 which1 ,i apprehend1 will be well worth the ,american brewers' imitation1 as good ale is a species of malt liquor rarely met with in this country4 #bjj ,bushels of ,pale ,malt4 #bbd lb4 of ,hops4 #dj lb of ,honey4 #d lb4 of ,coriander ,seed1 ground4 #b lb4 of the ,grains of ,paradise1 ground4 #fe ,barrels ,cleansed4 ,procure your hops of the best quality1 rub them in one or more large tubs1 pour cold water on them in sufficient quantity to wet them all over1 and so let them infuse till the next day1 which should be the day on which you brew4 ,when your first copper has just boiled1 run a sufficient quantity of water into your mash tun for your first mash2 and when this has cooled down to #agf degrees1 run in your malt slowly1 and mash well for one hour and a quarter2 after which1 let your mash tun stand two hours1 run down smartly and fine2 keep your mash tun close covered from the time you have done mashing till you begin to set tap2 give your second mashing liquor at #ahf1 mash one hour1 stand one hour1 run down as before2 give your third liquor for the last mash at #afj1 mash one hour1 stand one hour run down as before2 divide these three worts into two parts1 boil your first copper one hour1 putting in your ingredients with your hops1 save the #dj pounds of honey1 which should be reserved to be put into the copper a few minutes before striking off2 rouse your copper well at the time of putting in the honey1 and continue the same till run off1 otherwise1 it will pitch to the bottom of the copper1 and likely be the cause of burning2 your second worts should boil two hours on the same hops and ingredients1 which should be retained in the copper by a strainer1 pitch your tun at #fb degrees1 giving two gallons of good yest at first1 and two gallons more in twelve hours after2 let your fermenting heat rise to #hj degrees2 thus your attenuation will have gained #ah degrees1 which will probably cause your guile to remain in the tun from #fj to #hj hours4 ,use salt and bean meal flour as directed in the preceding process1 and in the same proportion1 before cleansing2 fill1 c41 as already directed4 ,welsh ,ale1 how brewed4 ,this it a luscious and richly flavoured ale1 much liked1 but very heady4 ,,process4 #gb ,bushels of ,pale ,malt4 #gj lb4 of ,hops4 #bj lb4 of best brown ,sugar4 #b lb4 of ,grains of ,paradise1 ground4 ,heat of the first mashing liquor #age1 mash one hour and a half1 putting in your malt very gradually1 and mash uncommonly well1 and let it stand two hours2 second liquor at #aij1 mash one hour1 and stand two more2 run down as before1 boil these two runs together for one hour and a half1 putting in your hops1 c41 save the sugar1 which is to be put in but a few minutes before striking off1 at which time the rousing of the copper should commence1 and so continue until the worts are nearly run off4 ,small beer may be brewed1 in the usual way1 after both these worts1 in which case1 cold water will answer full as well as hot2 pitch your strong worts at #fb1 with a small proportion of good yest1 and let your fermenting heat rise to #hj2 thus your attenuation will proceed #ah degrees2 cleanse with salt and bean flour as already directed1 but in suitable proportion in point of quantity to your malt1 fill in the usual way1 and when nearly done working1 use fine ale to top with1 before you bung down1 putting into each barrel one large handful of scalded hops1 that have been previously cooled down4 ,wirtemberg ,ale4 ,,brewed ,,as ,,follows3 #abh ,bushels of ,pale ,malt4 #cb ,bushels of ,amber ,malt4 --- #afj ,bushels of ,malt4 --- #ahh lb4 of ,hops4 #bh lb4 of ,honey4 #bj lb4 of ,sugar4 #d lb4 of ,hartshorn ,shavings4 #d lb4 of ,coriander ,seed1 ground4 #a lb4 of ,caraway ,seed1 ground4 ,cleansed #ej ,barrels of ,ale4 ,give your first mashing liquor at #agb1 mash for one hour and a half1 stand two hours1 run down fine1 but smartly4 ,second mashing liquor #ahj1 mash one hour1 stand two hours1 run down as before2 get up your two worts2 put in1 with your hops1 the other ingredients1 save the honey and sugar1 which is to be put into your copper but a few minutes before striking off1 rousing your copper while any wort remains in it4 ,this ale should be boiled hard for one hour and a half2 pitch your tun at #fb1 raise your fermenting heat to #hj1 which will generally rise in the course of #gj hours4 ,give of good solid yest four gallons1 two gallons at first1 and two gallons more in twelve hours after1 rouse your tun each time4 ,hock4 ,this is a beer that has within a few years had a great run1 particularly in ,germany4 ,,process ,,as ,,follows3 #aab ,bushels of ,pale ,malt4 #dh ,bushels of ,amber ,malt4 --- #afj ,bushels4 --- #bjf lb4 of ,hops4 #d lb4 of ,cocculus ,indicus ,berry1 ground4 #b lb4 of ,fabia ,amora1 or ,bitter ,bean4 #bj lb4 of ,brown ,sugar1 of good quality4 ,cleansed #ed ,barrels4 ,first liquor #agf1 mash one hour and a quarter1 stand one hour and a half2 second liquor #ahb1 mash one hour1 stand two hours2 when both worts are in the copper1 add your hops and other ingredients1 except the sugar1 which is to be put in as already directed a little time before striking off1 boil two hours and a quarter as hard as you can4 ,pitch your tun at #fd1 giving four gallons of solid yest at once1 and cleanse the second day1 or in forty-eight hours2 fill as already directed1 and put into each barrel one handful of fresh steeped hops before bunging down4 ,scurvy ,grass ,ale4 ,this species of ale is considered a great sweetener of the blood1 has been much approved of1 and is strongly recommended as a wholesome and pleasant medicine4 ,,process ,,as ,,follows3 #dj ,bushels of ,pale ,malt4 #be lb4 of ,hops4 #aj lb4 of ,molasses4 #b lb4 of ,alexandrian ,senna4 #e ,bushels of ,garden ,scurvy ,grass4 ,cleansed #ad ,barrels of ,ale4 ,your malt should be fine ground2 give your first liquor at #agj1 mash one hour1 stand one hour2 heat of your second liquor #agb1 mash three quarters of an hour1 stand one hour2 give your third mashing liquor at #afj1 mash twenty minutes1 stand half an hour2 these three worts should be run into your copper together1 and boil together for one hour gently1 for one quarter of an hour more as hard as you can2 all your ingredients to be put in with your hops1 except the molasses1 which should only be put in a few minutes before striking off2 from the time you put in your molasses1 keep stirring your copper until its contents is nearly off4 ,about the middle of your fermentation1 procure one pound of horse-radish1 wash it well1 dry it with a cloth1 after which slice it thin1 and throw it into your tun1 rousing immediately after2 when done1 replace your tun cover1 pitch your worts at #ff degrees1 with about two gallons of solid yest2 cleanse the third day1 with the sweets on4 ,this ale is drank both hot and cold4 ,dorchester ,ale4 ,this quality of ale is by many esteemed the best in ,england1 when the materials are good1 and the management judicious4 #ed ,bushels of the best ,pale ,malt4 #ej lb4 of the best ,hops4 #a lb4 of ,ginger4 #a_/d of a lb4 of ,cinnamon1 pounded4 ,cleansed #ad ,barrels1 reserving enough for filling4 ,boil your copper1 temper your liquor in the same to #ahe1 and when ready1 run it on your keeve a little at a time1 putting in the malt and the water gradually together1 mashing at the same time2 when the whole of your malt is thus got in1 continue the operation of mashing half an hour1 cap with dry malt1 and let your mash stand one hour and a half4 ,second liquor #aij1 mash three quarters of an hour1 stand two hours2 in both mashes get your worts as fine as you can into your underbank2 rub and salt1 before mashing1 #cj pounds of your hops2 infuse them in boiling water before mashing1 and let the vessel containing them be close covered4 ,the other twenty pounds of hops should have been rubbed the evening before brewing1 but not salted1 put into another close vessel1 covered with boiling water1 and there suffered to digest for #ab hours3 at the time of putting the hops in your copper1 the extract1 in both cases1 is to be added2 but the first #cj pounds of hops in substance only to be added2 these1 with the two extracts will be sufficient for the brewing2 the remaining #bj pounds of hops will answer for single ale1 or table beer1 but should be used on the same day4 ,your worts being now in the copper1 with the hops and extract1 boil hard for one hour2 after which1 draw your fire1 open your copper and ash-pit doors1 and so let it stand one hour1 then strike off gently on your cooler2 when your worts are cooled down to #ee1 prepare your puncheons1 suppose four1 containing four barrels each2 see that they are dry1 sweet1 and clean2 take three pints of solid yest for each puncheon1 to which you should add three quarts of the wort at #fe1 mix and blend the wort and yest together1 putting this proportion to each cask1 containing four barrels1 then fill up with the wort1 at the heat of #ee1 already mentioned2 put in your tin workers1 one into each puncheon1 and when you perceive it begins to work freely1 which probably will not be till the third or fourth day1 begin to fill up your casks1 and so continue doing from time to time1 till they have done working4 7,the tin worker is described in page #aci47 ,this mode of brewing appears to be peculiarly adapted for shipping to warm climates2 the fermentation being slowly and coolly conducted3 it is also well calculated for bottling4 ,table beer may be made1 after this strong1 of good quality1 with cold water1 if not over drawn2 #aj pound of the steeped hops will be sufficient to preserve this beer2 one hour's boiling will be enough2 ferment as already directed1 and add six pounds of sugar just before striking off1 rousing1 as already directed1 while any remains in the copper4 ,porter4 ,in ,england1 is a liquor of modern date1 which has nearly superseded the use of brown stout1 and very much encroached on the consumption of other malt liquors1 till it has become the staple commodity of the ,english brewery1 and of such consequence to the government1 in point of revenue1 that it may be fairly said to produce more than all the rest4 ,porter1 when well brewed1 and of a proper age1 is considered a wholesome and pleasant liquor1 particularly when drank out of the bottle2 a free use is made of it in the ,east and ,west ,indies1 where physicians frequently recommend the use of it in preference to ,madeira wine3 the following three processes are given under the denomination of ,no4 ,i41 ,,ii41 and ,,iii41 the first and second of which ,i knew to be the practice of two eminent houses in the trade4 ,the third ,i cannot so fully answer for4 ,an essential object to attend to1 in order to ensure complete success to the porter process1 is the preparation of the malt4 ,directions for that purpose will be found at the end of these processes4 ,porter ,process4 ,no4 ,i4 ,,materials4 #ahf ,bushels of ,pale ,malt4 #id ,bushels of ,brown ,malt4 --- #bhj ,bushels of ,malt4 --- #cjj lb4 of ,hops4 #aj lb4 of ,gentian ,root1 sliced4 #aj lb4 of ,calamus4 #aj lb4 of the essence of ,gentian4 ,cleansed #aba barrels4 ,the hops1 with the other ingredients1 to be put in with the first boil1 and retained in the copper by wire strainers1 or otherwise1 for the succeeding worts4 ,first mashing liquor #afe1 mash one hour1 stand one hour1 run down smartly2 second mash #agj1 mash one hour1 stand one hour1 run down as before2 third mash #ahj1 mash half an hour1 stand half an hour1 run down smartly2 divide these three runs into two boilings1 boil your first copper as hard as you can for half an hour1 the second for three hours as hard as possible2 pitch your first wort at #fe degrees1 with #aj gallons of smooth yest2 pitch your second at #gj degrees1 with six gallons1 both runs to mix in the same tun1 as soon as the head of your tun begins to fall and close1 which will possibly happen from thirty to forty hours1 at which time it is expected the fermenting heat will rise to #hj1 but in no case should it be suffered to exceed it2 two pecks of bean meal flour1 with two pounds of bay salt mixed together1 should be evenly scattered over the surface of the tun1 before cleansing1 and then well roused4 ,after cleansing1 this drink should be filled every two hours1 for the first twelve fillings1 after which1 twice a day will be sufficient2 and1 in about a week after cleansing1 porter so brewed1 and treated as here directed1 will be glass fine1 and in a week more may be vatted4 ,as porter is generally sent out in iron-bound hogsheads of seventy gallons each1 there should1 at the time of going out1 be three half pints of finings1 with as much heading mixed through the finings at will go on a two shilling piece2 this fining and heading should be well stirred in the hogshead by means of a fining brush used for the purpose1 with a long iron handle2 treated thus1 porter will fall fine in a few days4 ,the faster draught porter is drawn off the cask the better it will drink2 for when too long1 it is apt to get flat1 and sour4 ,porter ,process4 ,no4 ,,ii4 #afj ,bushels of ,pale ,malt4 #abj ,bushels of ,brown ,malt4 --- #bhj --- #cej lb4 of ,hops4 ,cleansed #aba ,barrels of ,porter4 ,heat of the first mashing liquor one hundred and seventy-two1 mash one hour1 stand one hour1 run down smartly2 second mashing liquor one hundred and eighty1 mash one hour1 stand two hours1 run down as before2 third mash one hundred and sixty-four1 mash half an hour1 stand half an hour1 run down smartly2 boil the extract of the first1 with half the extract of the second mash2 boil as hard as you can for one hour and a quarter1 then strike off1 retaining your hops in the copper for your second boil1 which includes half your second wort1 and the whole of your third2 these should be boiled for four hours as hard as you can make them2 pitch your first wort at seventy1 or so high that1 when in the tun1 it will make up at sixty-four1 to which give six gallons of smooth yest2 pitch your second wort at sixty-five1 giving seven gallons more of yest2 when all your worts are in your tun1 it should make up at sixty-four4 ,thus managed1 it will be fit to cleanse in thirty-six or forty hours2 the closing and falling in of the head will direct the period of performing this operation2 fill1 c41 as in the foregoing process4 ,porter ,process4 ,no4 ,,iii4 #hh ,bushels of ,pale ,malt4 #ajb lb4 of ,hops4 #ab ,gallons of ,essentia ,bina1 or sugar colouring4 ,cleansed twenty-seven and a half ,barrels of ,porter4 ,first mashing liquor one hundred and sixty1 mash one hour1 stand one hour2 second mashing liquor one hundred and seventy1 mash one hour1 stand one hour and three quarters2 third mashing liquor one hundred and seventy-five1 mash half an hour1 stand one hour2 divide these three runs into two equal parts1 boil the first one hour1 the second two hours and a half1 as hard as you can in both instances2 pitch your first wort at sixty1 giving two gallons of solid yest2 your second at sixty-five1 giving the same complement of yest2 let your fermenting heat rise to eighty1 then cleanse1 first topping your tun with two pounds of bean meal flour1 and half a pound of bay salt pounded and mixed with the flour2 fill fine1 and head your porter casks1 as already directed to do with hogsheads2 let your finings and heading be in that proportion with lesser casks4 ,porter ,malt4 ,this species of malt should be made from strong1 well-bodied barley1 the process exactly the same as for pale malt1 until it is about half dried on the kiln2 you then change your fuel under the kiln from coak or coal to ash or beech wood1 which should be split into small handy billets1 and a fierce1 strong fire kept up1 so as to complete the drying and colouring in three hours1 during which time it should be frequently turned2 when the colour is found sufficiently high1 it may be thrown off2 the workmen should be provided with wooden shoes1 to protect their feet from the uncommon heat of the kiln in this last part of the process1 which requires the grain to snap again from the excessive heat of the kiln4 ,for the better performing this part of the process1 ,i would recommend a wire kiln to be placed adjoining the tiled one1 from which it may be cast on the wire2 this would be a better and more certain mode of conveying the porter flavour to the malt1 than if the drying was finished on the tiled kiln4 ,where a wire kiln was thought too dear1 a tiled one might be made to answer4 ,porter ,colouring4 ,in modern language1 is termed essentia bina4 ,this is made from brown sugar1 and is now generally substituted by the ,london brewers for porter malt1 as more economical1 and full as well calculated to answer all the purposes of flavour and colouring4 ,muscovado1 or raw sugar1 with lime water1 are the usual ingredients of this colouring matter4 ,another kind1 of inferior quality1 is prepared from molasses1 boiled until it is considerably darker1 bitter1 and of a thicker consistence2 and when judiciously made1 at the close of the boiling1 it is set on fire and suffered to burn five or six minutes1 then it is extinguished1 and cautiously diluted with water to the original consistence of treacle4 ,the burning or setting on fire gives it the greater part of its flavour1 which is an agreeable bitterness1 and burns out the unassimilating oil4 ,muscovado1 or raw sugar1 when treated in a similar manner1 and diluted to the same consistence before it sets1 obtains a bitterness that more nearly strikes the porter flavour on the palate2 it is of a deep dark colour1 between black and red4 ,to prepare it to advantage1 take three pounds1 or three hundred weight of ,muscovado sugar1 for every two pounds1 or two hundred pounds1 of essentia bina intended to be made1 put it into an iron boiler set in brick work1 so that the flue for conveying the smoke of the fire into the chimney1 rises but about two thirds of the height of the boiler in its passage to the chimney4 ,the boiler should have a socket or pivot in the centre of its bottom to receive the spindle of wrought iron1 with a crank in it1 above the brim of the boiler1 the upper end of which turns on a corresponding pivot in an iron bar fixed across several feet above the boiler1 with a transverse iron arm to reach from the crank for some feet over the boiler for a man to stand1 and turn it with its scraper of iron also1 which works on the bottom of the boiler to keep the sugar from burning on the bottom before the upper part melts2 this arm may be placed in a wooden handle at the end1 and held by the man1 lest it become too hot for his hand4 ,put one gallon of pure water into the boiler with every hundred weight of sugar to be employed1 that is1 one pint to every fourteen pounds weight of sugar1 then add the sugar1 light the fire1 and keep it stirring until it boils1 regulating the fire so as not to suffer it to boil over2 as it begins to lessen in quantity1 dip the end of the poker into it1 to see if it candies as it cools1 and grows proportionably bitter to its consistence2 mark the height of the sugar in the boiler when it is all melted1 to assist in judging of its decrease2 when the specimen taken out candies1 or sets hard pretty quickly1 put out the fire under the boiler1 and set the vapour or smoke arising from the boiler on fire1 which will communicate to the boiling sugar1 and let it burn for ten or twelve minutes1 then extinguish it with a cover ready provided for the purpose1 and faced with sheet iron1 to be let down on the mouth of the boiler with a chain or rope1 so as exactly to close the boiler4 ,as soon as it is extinguished1 cautiously add strong lime water by a little at a time1 working the iron stirrer well all the time the water is adding1 so as to mix and dilute it all alike to the consistence of treacle2 before it sets in the boiler1 which it would do1 as the heat declined1 in a manner that would give a great deal of trouble to dilute it after1 and be imperfectly done then1 it is easy to conceive this kind of work requires to be done in an open place1 or out-house1 to prevent accidents from fire4 ,if the essentia bina is neither burned too little nor too much1 it is a rich1 high-flavoured1 grateful bitter1 that preserves and gives an inimitable flavour and good face to porter2 to be added in proportion as the nature and composition of the grist is varied with a greater or less proportion of pale malt4 ,to convert old hock into brown stout1 it will take three pounds of essentia bina of middling or ordinary kind1 and but two pounds of the best made from ,muscovado raw sugar as directed1 it should weigh ten pounds to the gallon4 ,the essentia bina should be mixed with some finings1 and roused into the tun soon after the yesty head gathers pretty strong1 in order to undergo the decomposing power of fermentation1 part of it being prone to float on the surface of the beer under the form of a flying lee4 ,when employed in the usual way of colour1 with this precaution1 the colouring and preserving parts unite with the beer1 and the gross charry parts precipitate with the lees1 and other feculencies in the tun1 previous to cleansing1 adding a firm and keeping quality to the beer4 ,lime water for diluting the burnt sugar1 in the proportion of essentia bina3 thirty pounds of lime will make one puncheon1 or one hundred and twenty gallons of lime water3 put fresh lime from the kiln1 previously slaked into coarse powder1 into an airtight cask1 gradually add the water1 stirring up the lime to expose a fresh surface to the solvent powers of the water1 which will rarely dissolve more than one ounce troy weight in the gallon1 or retain so much when kept ever so closely excluded from the external air4 ,if ,roche lime was first grossly pounded1 and slaked in the cask1 the lime water might be made still stronger2 the reason for directing the water to be slowly and cautiously added at the first1 is for the more conveniently mixing the lime with the water1 which otherwise would not be properly wet4 ,do not fill the vessel within a few gallons of the bung-hole1 that it may be rolled over and over with effect1 fifteen or twenty different times before left to settle1 in order to have the water fully saturated with the lime2 when settled it should be perfectly clear4 ,it is important1 as well at necessary to state1 that when the lime water is about to be added to the essentia bina in the kettle1 it should be hot1 otherwise there would be danger of cracking the cast iron1 of which the kettle is composed1 as well as causing a partial explosion and waste of the sugar when coming in contact with the cold medium of the lime water2 this precaution should be carefully attended to4 ,strong ,beer4 ,process for brewing strong beer1 alleged to be the practice in ,switzerland1 by which it is asserted that an excellent and preserving beer will be produced4 ,i would recommend a small experiment to be made at first1 in order to establish its character and success on a more extended scale4 ,at a first view1 there appears to be one serious objection to this process1 and that is1 that it requires but a small quantity of oily or fatty matter to destroy the fermentation of any guile of beer4 ,in answer1 it may perhaps be truly said1 that the precaution of skimming off the fatty matter1 as it rises on the surface of this beer while in the copper1 as well as the time allowed it there to settle1 also1 its straining through the hops before getting on the cooler1 gives another chance to deposite this matter in the hops1 if any should remain in the copper after the skimming off4 ,,process ,,as ,,follows3 #fj ,bushels of ,pale ,barley ,malt4 #bj ,bushels of ,pale ,wheat ,malt4 --- #hj ,bushels4 --- #agj lb4 of the best ,hops1 to be rubbed1 salted1 and steeped in one or more close vessels before mashing1 or the evening before brewing1 still better4 #ed lb4 of lean ,beef to be put into the copper with the worts1 this will average two pounds to the barrel4 #g lb4 of ,rice1 also1 to be put in with the ,beef4 #a lb4 of ground ,mustard to be put in with the ,hops4 ,cleansed #bg ,barrels4 ,these worts are to be boiled one hour without the hops1 in order to afford the greater facility of skimming the fat off the surface4 ,after they have boiled the first half hour1 the fire is damped1 the boil left to subside1 and the copper to be then carefully skimmed4 7,this points out the necessity of an open copper for this operation47 ,after which1 the fire is started again1 and the worts made to boil another half hour1 and skimmed a second time in the same way2 after which the hops and mustard are added with three gallons of the essentia bina1 and then boiled for one hour and a half1 as hard as the copper will allow without boiling over or wasting2 the fire is then drawn1 ash-pit and copper doors left open1 the copper covered1 and suffered to stand two hours1 then struck off on the hop back4 ,the temperature of the external air at the time you brew this quality of beer should not be higher than fifty degrees4 ,your first1 or mashing liquor1 should boil1 then run your whole complement into your mash tun1 which when cooled down to one hundred and sixty-five1 begin putting in your malt1 one sack at a time1 and mash for one hour and a quarter1 stand one hour1 run down as fine as you can1 yet smartly2 second mash one hundred and eighty-five1 need not boil1 but when brought to that heat in your copper1 begin mashing1 and mash well for three quarters of an hour1 stand two hours2 boil1 skim1 and hop1 as already directed4 ,it is to be understood that the produce of these two mashes are to be boiled together1 forming a clear length1 when cleansed1 of twenty-seven barrels2 pitch your worts at sixty1 previously mixing in a tub1 fifteen gallons of your wort at seventy1 with one gallon of solid yest1 some time before pitching1 which will give it time to catch before adding to the remainder of the wort4 ,twelve hours after another gallon of pure yest is to be added1 and the tun well roused1 then covered2 the attenuation suffered to proceed to eighty degrees1 but not higher4 ,this mode of pitching worts might be successfully applied to other qualities of beer and ale1 and will be found a safe and good process4 ,filtering ,operation4 7,with a ,plate47 ,illustration ,a ,the fountain4 ,b ,b ,the cocks4 ,c ,the trunk communicating with the space between the two bottoms4 ,d ,the filtering tub4 ,e ,the false bottom4 ,f ,the spout for carrying off the ascending liquor4 ,g ,the receiver of the filtered liquor by ascent4 ,h ,the receiver of the filtered liquor by descent4 ,this simple operation1 if my view of its effects on malt liquors1 as well as other fermented liquors1 be correct1 will do more towards their improvement and preservation1 than any thing hitherto attempted to be tried on them1 after their fermentation has been completed2 and for this plain reason1 that it will at once disengage them from all fermentable matter1 and render them transparently fine and preserving2 thus immediately fitting them for the bottle1 or putting up into tight casks1 for home consumption or exportation1 which will soon recover the beer or ale so treated from the flatness that will necessarily be induced by a long exposure to the air during the continuance of the operation2 further to remedy which1 ,i would recommend putting into each barrel1 before the cask is filled with this beer1 half a pound of ground rice1 then fill1 bung down tight1 and in a short time briskness and activity will be restored to the liquor1 whether intended for draft or bottle4 ,this mode might1 with equal success1 be applied to every kind of fermented liquor1 particularly to cider1 wine1 and perry1 also to river and rain water4 ,there are two modes of filtration1 one by descent1 the other by ascent2 the latter operation seems to be the most perfect1 though not the most economical or expeditious4 ,the preparation of the filtering medium is as follows4 ,your filtering vessel should be in proportion to the scale of work you intend operating on4 ,the vessel containing the filter1 should have the form somewhat of an inverted cone1 in proportion wider at top than at bottom2 over the bottom of this vessel should be placed a false one1 about three or four inches distant from the other2 this upper bottom should be perforated with holes1 rather large bored1 at the angles of every square inch of its surface2 your fake bottom being laid1 provide two pieces of clean thick blanketing the full size of the vessel1 lay these pieces one over the other1 over them a stratum six inches deep1 of rather coarsely pounded charcoal2 this should be previously wetted with some of the beer or ale1 till brought to the consistence of coarse mortar2 over this lay another stratum of fine clean pit sand1 and so on1 stratum super stratum1 of sand and charcoal1 till you have reached within six inches of the top2 the cover of this vessel1 which is also perforated with holes somewhat smaller than those of the bottom1 is let down in the vessel to within one inch of the filtering medium1 and in that position is well secured by buttons1 or otherwise4 ,when you filter by descent1 you run your liquor over this cover1 which1 by means of the holes1 will be distributed evenly over the upper surface of the filter2 and so you continue running on your liquor as fast as you see the operation will take it4 ,when you wish to filter by ascent1 you introduce the liquor to be filtered between the two bottoms4 ,as the fountain which supplies this liquor is higher than the filtering vessel1 it will naturally force its way through the false bottom1 filtering medium1 c41 until it runs off pure at spout ,f into the receiver ,g4 ,those persons who live on the banks1 or in the vicinity of our great rivers1 such as the ,missouri1 ,ohio1 ,mississippi1 c41 may purify their drinking water in this way1 with great advantage to their health1 and consequent increase of comfort to themselves and families4 ,it is also well adapted to the use of those who navigate these waters1 particularly such as proceed in steam-boats1 where convenient room can be always found for such useful and salutary purposes1 and to them ,i strongly recommend its use4 ,it may also be advantageously applied to filtering rain water1 which1 to some constitutions1 may be more congenial than either spring or river water4 ,returned ,beer1 to make the most of1 and double its value4 ,suppose1 for example1 you have one hundred and fifty barrels of this beer1 7or in that proportion1 adjust your mixing ingredients accordingly17 put the whole into one vat that it will fill2 then take half a barrel of colouring1 twenty-eight pounds cream of tartar1 twenty-eight pounds of ground alum1 one pound of salt of steel1 otherwise called green copperas1 with two barrels of strong finings2 mix these ingredients well together1 put them into your vat1 and rouse well2 after which1 let the vat remain open for three days2 then shut down the scuttle close1 and sand it over2 in one fortnight it will be fit for use2 your own good sense will then direct its application4 ,to bring several sorts of ,beer which have been mixed to one uniform taste4 ,,example4 ,suppose you have one hundred barrels of this description in your vat2 take six pounds of porter extract1 six pounds of orange peel1 ground1 one pound of heading1 composed of half a pound of alum1 with half a pound of green copperas mixed1 six pounds of ,indian bark2 mix these ingredients with one butt of finings1 rouse your vat well1 let it remain open three days1 then close down your vat1 and sand it over2 it will be fit in one fortnight to use4 ,finings1 the best method of preparing them4 ,a very important object indeed1 is finings in the management of porter and brown beers1 and sometimes the paler kinds need their agency before they will become transparently fine3 without this quality no beer can be acceptable to the consumer1 and should be always a particular aim of the brewers to obtain4 ,take five pounds of isinglass1 beat each piece in succession on a stone or iron weight1 until you find you can conveniently shred it into small pieces1 and so treat every piece until you have got through the whole2 thus shredded1 steep it in sour porter or strong beer that is very fine1 then set the beer and the isinglass on the fire1 and there let it remain till you raise the heat to one hundred and ninety1 but no higher1 keeping it1 while on the fire1 constantly stirring2 then have your hogshead of clear beer ready1 strain your dissolved isinglass through a hair sieve into it1 which you must take care to mix well2 thus assimilated it will be fit for use in twelve hours4 ,it is worth remarking1 that at the time of sending out porter or brown beer to your customers is the time to put in both your fining and heading1 the jolting it then gets in the carriage will assist its fining more effectually1 after it has rested a few days in the customer's cellar4 ,heading4 ,is variously composed1 and differently prepared2 what is here recommended will be found safe and effectual4 ,porter1 or brown stout1 when intended for draught1 should never be sent out in the cask without fining and heading2 the usual practice is to put your heading into your fining1 and so both into the cask just before filling up and bunging down4 ,the proportion for one hogshead of sixty-three gallons is three half pints of fining1 with as much heading put into the fining as you can take up upon a cent piece2 the heading here recommended is composed of equal parts of sal martus 7or green copperas7 and alum1 both finely powdered and mixed in equal parts1 so as to be intimately blended with each other before using4 ,the advantages derivable from heading are merely apparent1 giving a close frothy head to the beer in the quart or mug it is drawn in2 supporting the vulgar prejudice1 that such beer is better and stronger than that where no such appearance manifests itself4 ,bottling ,beer4 ,this is a branch of trade1 that1 under proper management1 might be made very productive and profitable1 whereas1 in the manner it is now generally conducted1 proves a losing one1 occasioned by the great breakage of bottles1 arising from the impure state of the beer at the time of putting into bottle4 ,in consequence of this bad management1 ,i have known a person1 extensive in the trade1 to lose on an average from two to three dozen bottles1 as well as beer1 on every hogshead he put up which happened to lie over till summer1 or was bottled in that season2 this loss was too heavy to expect much profit from a business so conducted2 to obviate both these consequences1 ,i would recommend beer1 ale1 and porter1 intended for the bottle1 to be carefully filtered through charcoal and sand1 as directed in the operation of filtering2 being thus purified from all its feculencies and fermentable matter1 it will be in the best possible state for taking the bottle1 in that mild and gentle way that will not endanger the loss of one or the other4 ,it will further have the good effect of recovering the beer or ale1 thus filtered1 from the flatness that will necessarily be induced by that operation1 giving the liquor all the briskness and activity that can be wished for4 ,if beer1 porter1 or ale1 be intended for exportation to a warmer climate than our own1 the operation will be found particularly suited to it4 ,choose your corks of the best quality1 and steep them in pure strong spirit from the evening before you begin your bottling operation2 this precaution is essentially necessary to all beer intended to be shipped1 or sent off to a warmer climate than our own1 such as the ,east and ,west ,indies1 ,south ,america1 c4 ,in more temperate climes1 the simple precaution of filtering alone will be found to answer every necessary purpose1 without steeping the corks in spirits4 ,but suppose you bottle for home consumption1 in that case you will naturally wish to have your beer1 ale1 and porter1 get up in the bottle in as short a space of time as possible1 in that case you should pack away your bottles in dry straw in summer1 in sawdust in winter1 as your object at that season will naturally be rather to accelerate than retard fermentation2 here you should carefully watch its progress from day to day1 by drawing a bottle from the centre of the heap1 as nearly as you can get at it2 place this bottle between you and the light1 and if you perceive a chain of small bubbles in the neck of the bottle1 immediately under the cork1 you may conclude your beer is up in the bottle1 then draw a few more bottles1 and if the same appearance continues in them also1 it is time to draw all your bottles from the heap they were originally packed in1 and set them on their bottoms in a square frame ten inches deep1 size optional2 fill up this frame with the bottles of porter1 or ale1 so drawn in a ripe state1 then get one or more bushels of bay salt1 and scatter it as evenly as you can over the bottles1 until the space between their necks is nearly half filled2 then another course of bottles may be sunk between these1 with their necks down through the salt1 so as to form an upper tier2 thus treated1 not a single bottle will be found to break from the force of fermentation1 and the salt will answer for a fresh supply of bottles1 as often as you may find it necessary to draw1 or send them out1 this quantity will answer your purpose for years1 if you only keep it dry2 another advantage1 and no small one1 derivable from a bottling operation conducted in this way1 will be1 that a loft will be found more convenient for the purpose than a ground floor1 as less damp1 and more likely to preserve the salt dry1 which a more moist atmosphere would naturally dissolve4 ,the practice here recommended may1 with equal success1 be applied to cider and perry4 ,brewing ,coppers1 the best method of setting them4 ,this article1 at a first view1 may not appear to have much connexion with brewing1 but1 when attentively considered1 it has a very material one1 as also with economy1 by saving nearly one half the fuel4 ,it is a well-known fact in brewing1 that the quicker and stronger the operation of boiling is performed1 the better such beer will preserve1 and the sooner it will become fine2 although this opinion is combated by many1 experience has proved it in my practice4 ,i will suppose the copper you are about to set to contain two thousand gallons1 the diameter of its bottom1 five feet2 let your fire blocks1 if possible1 be of soapstone1 one for each side1 and one for the end1 of sufficient thickness and length1 and full twelve inches deep1 to the top of your sleepers2 three courses of brick1 sloped off from the top of the fire stone1 with the usual quantity of mortar1 and plastered over1 will afford sufficient elevation for the fire to act on the bottom of the copper1 leaving a space of about eighteen or twenty inches from the bottom to the top of the sleepers2 the breadth of the fireplace need not exceed twenty-six inches4 ,when the copper is about to be placed on the blocks1 by swinging1 or otherwise1 three feet of the bottom of the copper should be on one side from the centre of the furnace1 and but two feet on the other2 ,i would have but one flue or entrance for the fire to round this copper1 which flue should be placed on the three feet side1 twenty-four inches long at the mouth2 distance of the brick work from the copper1 six inches1 to narrow to five at the closing2 the first closing to be three feet high on the side of the copper2 the second closing1 to be two feet above that1 leaving twenty-one inches clear flue1 allowing three inches for the thickness of the brick and mortar2 the throat of the first flue1 leading into the second2 twenty-four inches distance of upper flue from the copper1 five inches closing into four and a half inches at top4 ,a short distance above the top of your copper should be placed an iron register to regulate the fire1 so contrived as to be handily worked backward and forward by the brewer1 or the man tending the fire1 as circumstances may direct4 ,the furnace door should be in two parts1 one to hang on each side of the frame1 and so lap over a small round hole1 with a sliding shut to it1 should be fixed in one of these doors1 to admit the iron slicer to stir the fire4 ,the clear of the furnace frame need not exceed sixteen inches high1 by eighteen inches wide4 ,a copper so set and proportioned1 by being kept close covered at top1 might be expected to boil cold water in one hour and fifteen minutes1 perhaps in one hour1 and that with a great saving of fuel compared with the same sized copper set in the ordinary way4 ,pumps1 the best and most economical construction1 also the most effectual1 and least liable to fail or get out of order2 how best treated in cold weather to prevent freezing1 or when frozen to remove the inconvenience4 ,freezing often retards the brewer's operations1 and gives him considerable trouble and delay4 ,to obviate these inconveniences1 ,i would recommend having the rod of wood1 instead of iron1 so long as to work in a brass chamber1 two feet above the lower box2 if the pump be long1 the rod may be made with joints of iron1 and keys properly made1 so as to have it in two1 three1 or four pieces1 capable of being taken asunder2 suppose the diameter of your chamber to be six inches1 ,i would have the diameter of the rod five inches1 which1 being so much lighter than the column of water it displaces1 will make the stroke comparatively light and easy to the horse1 and not near so great a strain on the pump1 delivering as much water or wort1 it is expected1 as will be found necessary for all the purposes of a brewery4 ,but should it so happen1 that any deficiency is found in the quantity of water and wort so delivered1 it is only necessary to reduce the diameter of the wooden rod1 from one quarter to half an inch more1 and this will proportionably augment the quantity of water and wort delivered at each stroke4 ,the water pumps1 which in winter are exposed to the effects of the external air1 should have a casing round them of boards from the level of the ground to half their height above it1 which casing should be stuffed with dry hay1 straw1 or shavings1 and well rammed2 this casing should be water-tight round the pump1 at the top1 and a cock placed over it on one side of the pump1 to let off the standing water2 then stuff the mouth of the pump with hay or straw1 and so treated the remaining water in the pump will never freeze in the coldest winter4 ,but where these precautions have not been taken1 and the charge in your pump becomes frozen1 and you wish to clear it1 get one quart of bay salt1 throw it into your pump1 stop the mouth of it at the top1 and in the course of a few hours the salt will have dissolved the ice in your pump1 and you may go to work2 this is much more effectual and less troublesome than using hot water1 which must be repeated in great quantities before it will produce its effect4 ,cleansing ,casks4 ,trifling and simple as this operation may appear1 it is still one that is highly important to the brewer1 and requires minute and constant attention4 ,burning and steaming casks seems to be two most effectual modes of accomplishing this important object4 ,if your casks have been long in use1 and thereby contracted any musty or bad smell1 the best way is to open them2 wash them well out with boiling water2 set them to dry1 and then fire them1 after which1 they may be washed out again with hot water1 and1 when dry1 headed for use2 every cask after emptying1 that is not perfectly sweet1 should be treated in this way1 particularly when intended for stock or keeping beer4 ,new casks that have never been used1 are best prepared by steaming them1 and a small boiler1 containing from sixty to one hundred gallons will be best suited to this purpose4 ,if you have tin pipes communicating from one cask to another1 you can steam four or five at a time1 and the work goes on expeditiously4 ,fresh emptied small beer1 and single-ale casks1 can be sufficiently cleansed by chaining them2 after which1 rincing them out with hot water will be found a sufficient cleansing for such casks1 as they are generally but a short time on draught4 ,the operation of chaining casks is performed by putting into them1 with boiling water1 a small iron chain1 two or three yards long1 and then tossing your cask several times round and round so as to get the chain to rub1 and act upon every part of the inside head1 c41 this will take off the yest1 c4 ,the smoother and evener all brewers' casks are made on their inside the better1 as they are thereby the more easily cleaned4 ,every brewer should be particular in recommending to his customers carefully to cork up every cask as drawn off--by this simple precaution they will be preserved sweet for months1 while the neglect of it will cause them to get foul in a short time1 to the great increase of trouble and expense to the brewer before he can sufficiently purify them4 ,it is also a necessary precaution to keep casks1 when brought home1 from the action of the sun and weather1 by placing them under proper sheds2 where casks are supposed to occupy one fifth of the brewer's active capital1 they should at all times be carefully looked after4 ,the following processes are given principally for the use of gentlemen farmers1 housekeepers1 and others1 who may occasionally wish1 as well as find their account1 in brewing their ,mead or ,metheglin4 ,,the ,,process4 ,for every pipe of mead allow one hundred and sixty-eight pounds of honey4 ,on a small scale1 take ten gallons of water1 two gallons of honey1 with a handful of raced ginger1 and two lemons1 cut them in slices1 and put them1 with the honey and ginger1 into the water1 boil for half an hour1 carefully skimming all the time2 use a strong ferment1 and attenuate high1 not under seventy-eight2 in the boiling add two ounces of hops to the above ten gallons of water and two gallons of honey4 ,in about three weeks1 or one month1 after cleansing and working off1 this mead will be fit to bottle4 ,this liquor1 when thus made1 is wholesome and pleasant1 and little1 if any1 inferior to the best white wines4 ,it is particularly grateful in summer1 when drank mixed with water4 ,ginger ,wine4 ,take sixteen quarts of water1 boil it1 add one pound of bruised ginger1 infuse it in the water for forty-eight hours1 placed in a cask in some warm situation2 after which time strain off this liquor1 add to it eight pounds of lump sugar1 seven quarts of brandy1 the juice of twelve lemons1 and the rinds of as many ,seville oranges2 cut them1 steep the fruit1 and the rinds of the oranges1 for twelve hours in the brandy1 strain your brandy1 add it to your other ingredients1 bung up your cask1 and in three or four weeks it will be fine2 if it should not1 a little dissolved isinglass will soon make it so4 ,currant ,wine4 ,take five gallons of currant juice1 and put it into a ten gallon cask1 with twenty pounds of ,havanna1 or lump sugar1 fill the cask with water1 let it ferment1 with the bung out1 for some days2 as it wastes fill up with water2 when done working1 bung down2 and in two or three months after it will be fit for use3 two quarts of ,french brandy added1 after the fermentation ceases1 would improve the liquor1 and communicate to it a preserving quality4 ,wine may be made from strawberries1 raspberries1 and cherries in the same way4 ,yest1 how prepared1 so as to preserve sweet and good in any climate4 ,this operation1 ,i apprehend1 however simple it may appear1 will have very important consequences1 whether we consider it as a medicine 7and in putrid fevers there is1 perhaps1 no better known7 or a ferment4 ,it will be well worth the attention of the physician1 the brewer1 the distiller1 the merchant1 and the housekeeper1 whether resident in the temperate1 or in the torrid zone4 ,mr4 ,felton ,mathew1 merchant in ,london1 obtained a patent for the above-mentioned object1 which may be found in the ,repertory of ,arts1 vol4 ,v4 page #gc4 ,mr4 ,mathew used a press with a lever1 the bottom made with stout deal or oak timber1 fit for the purpose1 raised with strong feet a convenient distance from the ground1 so as to admit the beer to run off into whatever is prepared to receive it2 into the back of it is let a strong piece of timber1 or any other fit material1 to secure one end of the lever1 the top of which should work on an iron bolt or pin2 when the lever is thus prepared1 get your yest into hair-cloth bags1 or1 if not conveniently had1 into coarse canvas bags2 when filled1 tie them securely at the mouth1 and place one bag at a time in a trough of a proper size with a false bottom full of holes1 on this bottom should be placed an oblong perforated shape1 about the form of a brick mould2 in this oblong shape or box1 without either bottom or top1 is placed the bag containing the yest1 on which the press is let down1 and gradually forced1 as the beer exudes1 or gradually runs off2 when no more liquid runs from the shape1 the press is taken off1 and the bag opened1 its contents taken out1 which will crumble to pieces2 in this state it should be thinly spread on canvass1 previously stretched in frames1 which will permit the heated air of the kiln to pass through it in all directions1 and thus gradually finish the process to perfect dryness1 which will be completely effected by ninety degrees of heat3 at the commencement of the drying1 it would be proper to pass the edge of a board over each frame1 in order to reduce the lumps of yest1 and thereby make them as small as possible4 ,when completely dry1 put it into tight casks or bottles so as to exclude air and moisture3 thus secured1 it will preserve good as long as wanted in any climate1 and be found a valuable article of domestic economy1 as well as medicine4 ,when to be used1 the necessary quantity should be dissolved in a little warm water1 at the temperature of from eighty to ninety degrees of heat1 with the addition of a proportionate quantity of sugar2 the addition of sugar is only recommended when used to raise bread1 but not when given as medicine2 in the opinions of several intelligent men1 this is considered the simplest and most effectual method of preserving yest1 and1 as such1 is hereby strongly recommended4 ,to make a substitute for ,brewer's ,yest4 ,take six pounds of ground malt1 and three gallons of boiling water1 mash them together well1 cover the mixture1 and let it stand three hours1 then draw off the liquor1 and put two pounds of brown sugar to each gallon1 stirring it well till the sugar is dissolved1 then put it in a cask just large enough to contain it1 covering the bung hole with brown paper2 keep this cask in a temperature of ninety-eight degrees4 ,prepare the same quantity of malt and boiling water as before1 but without sugar1 then mix all together1 and add one quart of yest2 let your cask stand open for forty-eight hours1 and it will be fit for use4 ,the quart of yest should not be added to these two extracts at a higher heat than eighty degrees4 ,another method to make twenty-six gallons of the substitute4 ,put twenty-six ounces of hops to as many gallons of water1 boil it for two hours1 or until you reduce the liquor to sixteen gallons2 add malt and sugar in the proportion before mentioned1 and mash your malt at the heat of one hundred and ninety degrees2 let it stand two hours and a half1 then strain it off1 and add to the malt ten gallons more of water at the same degree of heat1 and mash a second time2 let it stand two hours1 then strain it off as before2 when your first mash is blood heat1 or ninety-eight1 put to it one gallon of the preceding substitute1 mix it well1 and let it stand ten hours2 then take the produce of the second mash1 and add it1 at ninety-eight1 to the rest1 mix it well1 and let it stand six hours1 it will be then fit for use in the same manner1 and for the same purposes as brewer's yest is applied2 the advantages alleged in favour of this method are1 that it will keep sweet and good longer than brewer's yest1 and in any reason or temperature be fit for use4 ,brewer's ,yest4 ,may be generated in the following way3 ,take one pound of leaven1 made with wheaten flour1 such as the ,french generally use to raise their bread1 dilute the pound of leaven with water or wort1 the latter to choose at ninety degrees of heat1 add it to your wort at the heat of sixty-five1 supposing your barrel to be filled with wort at this heat2 then add your leaven1 diluted as mentioned1 until your cask be full2 to effect which1 with less waste and more certainty1 it may be better to put into your barrel the diluted leaven first1 then fill up with wort at the temperature mentioned2 after a day or two the beer will begin to work out yest1 and will serve as a ferment for another brewing2 thus1 after three or four brewings1 your yest will become so improved that it will be nearly equal to any brewer's yest1 and the experiment in certain situations is well worth trying1 when a proper ferment is wanted and cannot be otherwise procured4 ,process for making and preparing ,claret ,wine for shipping2 without which preparation such wines are considered unfit for exportation1 being in its natural state about the strength of our common ,cider4 ,claret wine1 before the ,french revolution1 was the staple article of export from the great commercial ,city of ,bordeaux1 to every part of ,europe4 ,and1 it may be presumed1 will soon again reassume its wanted importance4 ,the vintage generally begins1 for making this sort of wine1 about the middle or latter end of ,september1 and is generally finished in all the month of ,october4 ,the mode by which the juice is expressed from the grape1 is by the workmen trampling them with their bare feet in a large reservoir or cooler1 7not the cleanest operation in the world17 which has an inclination to the point where the spout or spouts are placed for taking off the expressed juice1 which is conveyed to large open vats1 that are thus filled with this juice to within ten or twelve inches of the upper edge2 this space is left to make room for the fermentation1 which spontaneously takes place in this liquor4 ,after the first fermentation is over1 and the wine begins to purify itself1 which is ascertained by means of a small cock placed in the side of the vat1 and takes place generally by the middle of ,february1 or beginning of ,march1 in the following year2 it is then racked off into hogsheads1 carefully cleansed1 and a match of sulphur burned in each cask before filling2 when thus racked off1 it is bunged up1 and immediately bought up by brokers for the ,bordeaux merchants1 and here it is made to undergo the second or finishing fermentation1 in the following manner3 ,it may be proper here to remark1 that claret wine is generally divided into three growths1 first1 second1 and third2 the first growths1 namely1 ,latour1 ,lafeet1 and ,chateaux ,margo1 are uniformly rented for a term of years1 at a given price1 to ,english merchants1 through whom1 or their agents only is there a possibility of procuring any portion of this wine4 ,the second growths are shipped to the different markets of ,europe1 ,north and ,south ,america2 and the third growth principally to ,holland and ,hamburgh4 ,in order to strengthen the natural body of claret wine1 and to render it capable of bearing the transition of the sea1 the first and second growths are allowed from ten to fifteen gallons of good ,alicant wine to every hogshead1 with one quart of stum4#h ,the casks are then filled up and bunged down4 ,they are then ranged three tier high from one end of the cellar to the other1 each tier about eighteen inches1 with two stanchions of stout pine plank1 firmly placed between the heads of each hogshead1 from one end of the cellar to the other1 until they have reached1 and are supported by1 the end walls of the building4 ,this precaution is necessary to guard against the force of fermentation1 which is often so strong as to burst out the heads of the hogsheads1 notwithstanding the precautions taken to secure them in the situation during the summer heats4 ,the wine cooper1 who has the charge of these wines1 regularly visits them twice a day1 morning and evening1 in order to see the condition of the casks1 and when he finds the fermentation too strong1 he gives vent1 and thus prevents the bursting of the casks4 ,the third1 or inferior growth1 is exactly treated in same way1 with the single exception of having ,benicarlo wine substituted for ,alicant in preparing them for their second fermentation1 as cheaper and better suited to their quality2 both these wines are of ,spanish growth1 and brought to ,bordeaux by the canal of ,languedoc3 they are naturally of a much stronger body than native claret4 ,thus mixed and fermented1 the claret becomes fortified1 and rendered capable of bearing the transition of seas and climates4 ,about the latter end of ,september1 or beginning of ,october1 the fermentation of these wines begins to slacken1 and they gradually become fine2 in this state they are racked off into fresh hogsheads carefully cleansed1 and a match of sulphur burned in each before filling4 ,after this operation1 they are suffered to remain undisturbed 7save that they are occasionally ullaged17 till about to be shipped1 when they are racked off a second time1 and fined down with the white of ten eggs to each hogshead2 these whites are well beat up together with a small handful of white salt2 after this fining1 when rested1 the hogsheads are filled up again with pure wine1 and then carefully bunged down with wooden bungs1 surrounded with clean linen to prevent leaking2 in this state the wines are immediately shipped4 ,here it may be proper to state1 that the lees that remain on the different hogsheads that have been racked off1 are collected and put into pipes of one hundred and forty1 or one hundred and fifty gallons each1 and this lee wine1 as it is termed1 is fined down again with a proportionate number of eggs and salt4 ,after which1 it is generally shipped off as third growth1 or used at table mixed with water4 ,if at any time hereafter the method herein given of making and preparing claret wine for shipping1 as practised in ,bordeaux and its neighbourhood1 should be applied to the red wines of this country1 particularly those of ,kaskaskias2 it may be proper here to give a description of the mode in which these wines are racked1 which will be found simple1 effectual1 and expeditious2 ,i mean for the lower or ground tiers4 ,the upper1 or more elevated ones1 rack themselves1 without coercion of any kind4 ,when you are about to rack a hogshead of wine upon the ground tier1 you place your empty hogshead close to the full one1 in which you then put your brass racking cock2 on the nozzle of which cock you tie on a leather hose1 which is generally from three to four feet long2 on the other end of this hose is a brass pipe1 the size of the tap hole1 with a projecting shoulder towards the hose to facilitate knocking in this pipe into the empty hogshead1 which is then removed a sufficient distance from the full hogshead in order to stretch the hose1 now communicating with both4 ,the cock is then turned1 and the wine soon finds its level in the empty hogshead2 then a large sized bellows1 with an angular nozzle1 and sharp iron feet towards the handle1 which feet are forced down into the hoops of the cask on which it rests1 in order to keep this bellows stationary1 whilst the nozzle is hammered in tight at the bung hole of the racking hogshead2 the bellows is then worked by one man1 and in about five minutes the racking of the hogshead is completed4 ,the pressure of the air introduced into the hogshead1 by the bellows1 acts so forcibly on the surface of the liquor1 that it requires but a few minutes to finish the operation2 when the cock is stopped1 the hose taken off1 and a new operation commences4 ,this mode may possibly1 in some cases1 be advantageously applied to racking off beer1 ale1 and cider4 #h ,stum is a certain quantity of white wine1 strongly impregnated with sulphur4 ,the mode of preparing it is as follows3 ,a hogshead half filled with good white wine1 or what is termed in ,french vin de grave2 from fifteen to twenty long matches of sulphur are successively burned to this hogshead1 with the bunghole closed4 ,after this operation1 the white wine becomes so impregnated with sulphur1 that it has acquired all its taste and flavour1 and is thus used as a ferment4 ,brewing ,company4 ,it is obvious to very slight observation1 that the day is not distant when the brewing trade in this country will1 as in ,england1 become an object of great national importance1 highly deserving the protection and encouragement of our general government1 by freeing its produce from all duty1 and thereby affording further inducements to the speculating and enterprising capitalists of this country to embark their funds in a trade that1 above all others1 is the best calculated to make them a sure and profitable return4 ,in addition to the pleasing consideration that they are thereby combating and putting down the greatest immorality our country is chargeable with1 namely1 the too great use of ardent spirits1 substituting in their place a wholesome and invigorating beverage4 ,the person1 therefore1 whoever he may be1 who contributes his money1 or his talents1 to this useful and moral purpose1 deserves to rank high among the best friends of his country4 ,under these impressions it is that ,i beg leave to recommend to my fellow citizens the immediate establishment of a brewing company1 with a capital of from thirty to forty thousand dollars1 to be subscribed for in shares the most likely to be made up4 ,with either of these sums a handsome beginning could be made1 and the profits would in a few years encourage and justify enlargement to any prudent extent that could be reasonably wished for or required4 ,in proof of the correctness of this opinion1 ,i will beg leave to state a fact that has happened in my own time4 ,when the mercantile house of ,beamish ,crawford1 of ,cork1 erected a porter brewery in that city1 about twenty-five years ago1 that establishment was the first of the kind in that town1 and then stood alone1 and notwithstanding that many large and rich ones in the same business have since been added1 the original company have so progressed in fame and fortune1 as to be now considered one of the first-rate breweries in ,europe2 and by the improved quality of their porter have1 in a great degree1 excluded the ,english from the ,west ,india market1 their porter getting the preference there1 as well as in ,bristol and ,liverpool1 to which places large quantities are annually sent by that company4 ,how much stronger inducements have we to form similar establishments in this country1 where our excise on brewery produce bears no sort of proportion with that paid in ,england1 and does not here exceed five per cent4 on brewery sales4 ,this being a war tax1 it may be presumed it will not continue long4 ,our capacity to raise barley and hops1 in as high perfection as in any part of ,europe1 is acknowledged2 all then that is wanting is encouragement2 afford this to our farmers1 and they will soon convince you that no assertion is better founded4 ,if so1 the sooner a company of this description is formed the better for those who may be concerned2 and for this plain reason1 that notwithstanding the enormous excise chargeable on the raw materials and produce of the brewery in ,england1 large fortunes have been1 and are daily accumulating in that country by the judicious exercise of the brewing trade1 as will appear by the following statement of the quantity of porter alone 7beside other malt liquors7 brewed by the twelve first breweries in ,london1 in one year1 ending #eth of ,july1 #ahaj4 ,barrels of ,porter4 ,barclay1 ,perkins ,co4 #bce1jec ,read1 ,mecar ,co4 #baa1jji ,trueman ,hanbury4 #add1iij ,felix1 ,calvert ,co4 #acc1dic ,whitebread ,co4 #aaj1ici ,amery1 ,meux ,co4 #ic1ffj ,combe ,co4 #he1aej ,brown ,perry4 #hd1dge ,godwin1 ,skinner ,co4 #gd1bbc ,elliot ,co4 #eg1hea ,taylor4 #ed1eaj ,cloyer ,co4 #da1eij --------- ,total quantity of ,barrels of ,porter1 #a1cbf1idc 99 99 99 99 99 ,,notice4 ,the author informs those persons who may feel disposed to engage in the brewing and malting trades1 that he can furnish them with ground plans1 and sections of elevation1 both of breweries and malt houses1 on different scales1 whether intended to be erected together1 or separately1 as will be found to unite1 economy1 convenience1 and effect1 joined to a considerable saving to those who are not themselves judges of such erections1 or how they should be disposed4 ,an experience of twenty-five years in both businesses1 accompanied by a diligent and attentive practice1 justifies these assertions4 ,his terms will be found reasonable1 and all letters 7post paid7 addressed to ,joseph ,coppinger1 #aic ,duane-street1 ,new-,york1 will receive attention4 ,a few copies of this work may be had by applying as above2 but any number may be had at #de ,john-street4 ,,tanning4 ,the following is the ,french mode of tanning all kinds of leather in a short time1 highly important to the manufacturers of leather in this country1 as it points out a secure and profitable mode of turning their capital twelve or thirteen times in a year1 instead of once4 ,washing ,hides4 ,the best method of washing hides is to stretch them in a frame1 and place them1 thus stretched1 in running water4 ,if running water cannot be conveniently had1 still water can be made to answer by frequent stirrings and agitations2 the remainder of the operation of cleansing is performed as in the common way4 ,on taking off the ,hair4 ,begin by shaking some lime in a pit1 to which put a great quantity of water1 then stir this water well1 that it may become saturated with the lime1 then place your hides in the pit perpendicularly2 for this purpose1 several wooden poles should be fixed across the pit2 to these poles the hides are to be fastened with strings at proper distances1 each hide being first cut in two2 whilst the hides were thus placed in the lime water1 the lime itself1 which had deposited on the bottom of the pit1 was frequently stirred up to increase the strength of the water1 and to make it more operative2 the hair thus treated1 will1 in about eight days1 come off the hide with great ease4 ,a shorter and a better method may effect this purpose in two days2 that is1 to plunge the hides1 after being washed and cleaned1 into a solution of tan1 which 7having been already used7 contains no longer any of the tanning principle1 mixed with a five hundredth1 or even a thousandth part of the oil of vitriol1 commonly called sulphuric acid2 this operation not only takes off the hair1 but raises and swells the hide2 as1 in the old way1 is generally effected by barley sourings4 ,however1 further swelling and raising is necessary1 and the hides should again be plunged in another quantity of spent tan-water mixed with the one thousandth part of the oil of vitriol1 and thus steeped a second time2 their swelling and raising will be completed in about forty-eight hours2 after this operation the hides will acquire a yellow colour1 even to the interior part of their substance4 ,to determine if the swelling and raising be sufficiently completed1 let one of the corners of the hide be cut1 and if it is in a proper state there will not appear any white streak in the middle1 but the hide throughout its whole substance will have acquired a yellow colour1 and semi-transparent appearance4 ,mr4 ,s---- is of opinion1 that swelling and raising hides is not necessary1 and that the hides tanned without this operation are less permeable to water4 ,on tanning on the new principle1 as practised by ,mr4 ,s----1 he places several rows of casks on stillings sufficiently elevated above the ground to place a can or tub under them2 these casks were filled with fresh finely ground tan1 then a certain quantity of water was poured into the first of them1 which water1 as it ran through the tan1 exhausted and carried off the soluble part1 and as fast as it ran into the vessels below1 was taken away and poured on the second cask1 and so on successively until the solution was sufficiently saturated1 and thus it may have been brought to ten or twelve degrees of the arometer for salts4 ,in order to exhaust the tan of the first cask1 ,mr4 ,s---- continued pouring water on the first cask until it ran off clear2 at which time the tan was deprived of its soluble part2 these liquors1 as it may be easily conceived1 were carefully kept for future operations2 large wooden vats are considered the best sort of vessels for holding this solution1 as well as for making and preparing it2 hogsheads1 on a small scale1 may be made to answer4 ,it is particularly in the use of this solution that ,mr4 ,s----'s method consists2 the quickness with which the solution acts is truly astonishing1 and when we see it1 there is cause of surprise in thinking why it was not found out before4 ,as soon as the hides are taken out of the water1 impregnated with sulphuric acid1 ,mr4 ,s---- puts them into a weak solution of tan1 in which he leaves them for the space of one or two hours2 he afterwards plunges them into other solutions of tan1 more or less charged with the tanning principle1 in proportion to their strength1 so that in the experiments at which we were present1 some heavy hides were tanned in six or eight days1 others in twenty and twenty-five days4 ,in placing the hides in the solutions1 some precautions are necessary2 the hides should be suspended on a wheel1 or in a frame where they should be stretched1 and placed one inch apart1 so as to admit the solution freely about them2 ,mr4 ,s---- recommends cutting off the head and the neck of the hide1 and a slip down each side1 in which slip the feet and belly part are to be comprehended2 and the circumstance which determines ,mr4 ,s---- to cut the hide in this manner is1 that the feet1 and the parts that are near the belly1 are more spongy and more easily penetrated by the tan2 and as they produce leather of an inferior quality they may be more advantageously tanned separately1 than put promiscuously into the solutions of tan with the rest4 ,the remaining part of the hide is to be divided into two or more parts or pieces1 so as to be easily placed in the vats or casks4 ,drying the ,hides4 ,the hides1 when taken out of the solution of tan1 must be dried with the usual precautions1 that is to say1 so slowly1 that the skin does not shrink on the flesh side4 ,with respect to thinner hides1 for the upper leather of shoes1 ,mr4 ,s---- begins by washing and taking off the flesh in the manner already described1 or1 as is done in the common way for strong soal leather2 he then takes off the hair by means of clear lime-water2 he does not make them undergo the operation of swelling1 but puts them immediately into weak solutions of tan1 the strength of which he gradually increases1 but without ever bringing it to the degree of contraction1 which he gives it when it is to be used in tanning thick leather2 two1 three1 or four days1 are enough for tanning the thinner kind of leather4 ,leather which is not sufficiently impregnated with the tanning principle1 is generally known by a white speck or streak1 which is observable in the middle of its substance4 ,we can affirm that those hides which were tanned in our presence1 in a few days1 were completely tanned1 as the above mentioned white streak was not perceivable2 we may also add1 that ,mr4 ,s----'s method has the advantage of affording the opportunity of observing and examining1 from time to time1 the progress of the operation2 for this purpose nothing more is necessary but to take a slip off the hide out of the vat1 and cut off a corner of it1 the white streak already spoken of will appear more or less thick1 until the tanning is completed2 it has been generally supposed1 that the tan in the tanpits had no other effect upon the leather than that of hardening and bracing the fibres of the skin1 which has been relaxed by the preliminary of tanning4 ,mr4 ,s----1 however1 examined the operation more closely1 and discovered that there existed in the tan a principle which was soluble in water1 by which the tanning was brought about4 ,that this principle afterwards became fixed in the leather in consequence of a particular combination between the said principle and the skin2 and this combination produced a substance that was not soluble in water2 all this has been demonstrated by ,mr4 ,s----1 in the most evident manner4 ,it is well known that if leather1 which has not been tanned1 is boiled in water1 it is in a short time almost entirely dissolved therein4 ,this solution1 by being concentrated1 produces a jelly1 or size1 which1 by farther evaporation1 and being dried in the air1 becomes what is called glue4 ,mr4 ,s---- having1 in the course of his experiments1 examined the effects of a solution of tan upon a solution of glue1 observed that they were hardly mixed together before a white felamentous precipitate took place1 owing to a combination of the glue with the tanning principle contained in the solution of tan4 ,this precipitate is insoluble in water1 either hot or cold1 and acquires colour by being exposed to the light4 ,the foregoing experiment furnishes a true explanation of the process of tanning2 for it will easily be conceived that the solution of tan acts upon the hides 7from which glue is produced7 in the same manner as it acts upon glue2 this is what really happens in common tanpits1 and ,mr4 ,s----'s new method1 in which the solution of tan gradually penetrates the hides1 and as it penetrates combines with it1 producing a gradual change of colour that is very observable1 till at last the colour of the hide is changed throughout1 and it acquires a compact texture and marbled appearance1 like that of a nutmeg3 by this it plainly appears1 that a precipitation also takes place in the action of tanning1 although the hide is not dissolved1 but merely swelled so as to enable the solution to penetrate it more easily4 ,the property which animal jelly1 or glue1 possesses1 of being precipitated by a solution of the tanning principle1 furnishes a means of discovering what substances may be useful in tanning3 nothing more is necessary than to make a solution or infusion of the vegetable substance supposed proper for that purpose1 and that upon being mixed with a solution of glue1 will show by the greater or less quantity of precipitate produced1 what probability there is that such substance might be advantageously employed in tanning4 ,another ,remark4 ,lime-water also offers an excellent means of discovering such substances4 ,if lime-water be added to a solution of tan1 the mixture instantly produces a copious precipitate2 and if a sufficient quantity of lime-water be added to neutralize the whole of the tanning principle1 then the supernatant liquor1 although still possessing colour1 will not form any precipitate with glue2 ,i mean in solution4 ,in like manner the liquor separated from a precipitation1 caused by the mixture of a solution of tan with one of glue1 will not produce any precipitate with lime-water1 if1 during the precipitation1 the tanning principle has been completely neutralized4 ,this shows evidently that ,doctor ,m',bride's method of exhausting the tan by means of lime-water is defective1 and that by so doing a loss of the tanning principle takes place1 in proportion to the quantity of it contained or combined with the lime dissolved in the lime-water4 ,another ,remark4 ,as in summer the solution of tan is disposed to run into the vinous fermentation1 and1 of course1 from that into the acetous1 and have its principal changed1 no more of the solution of tan should be prepared in the summer season than is wanted for immediate use4 ,in winter1 this precaution in not necessary1 as in that season it will keep1 and may be then prepared for exportation to any part of ,europe and thus converted into a profitable article of commerce4 ,a table showing the time different hides took to be completed1 in the operations of preparing and tanning4 ,ten ox hides1 taken the #agth of ,august1 were completely tanned by the #fth of ,september1 in all1 twenty days4 ,washing the hides1 #b days4 ,taking off the hair1 #e do4 ,raising or swelling1 #e do4 ,second washing1 #b do4 ,tanning1 7properly so called17 #f do4 --------- #bj days4 ,ten ox hides1 taken the #aith of ,july1 were tanned the #ith of ,august1 making twenty-one days4 ,washing1 #b days4 ,taking off the hair1 #aj do4 ,swelling1 #a do4 ,tanning1 #h do4 --------- #ba days4 ,one ox hide1 taken the #c;d of ,september1 was tanned the #b;d of ,october1 making twenty-nine days4 ,washing1 #a day4 ,taking off the hair and swelling1 #c do4 ,tanning1 #be do4 --------- #bi days4 ,another ox hide1 taken the #eth of ,september1 was tanned the #c;d of ,october1 making twenty-eight days4 ,washing1 #a day4 ,taking off the hair and swelling1 #b do4 ,tanning1 #be do4 --------- #bh days4 ,n4,b4 ,the tanning solutions made use of to these hides was less strong1 and of a cooler temperature than usual1 by which the time employed in the tanning operation was prolonged4 ,calf ,skins4 ,sixteen very thick calf skins1 taken the #ahth of ,july1 were tanned by the #cast of the same month4 ,washing1 #a day4 ,taking off the hair1 #h do4 ,tanning1 #d do4 --------- #ac days4 --------- ,six calf skins1 taken the #aith of ,july1 were tanned the #b;d of ,august1 making fourteen days4 ,washing1 #b days4 ,taking off the hair1 #i do4 ,tanning1 #c do4 --------- #ad days4 --------- ,six dried calf skins1 began the #adth of ,august1 were tanned the #bhth of ,august4 ,washing1 #b days4 ,taking off the hair and swelling1 #aa do4 ,tanning1 #a do4 --------- #ad days4 --------- ,six calf skins1 began the #bjth of ,august1 were finished the #ajth of ,september4 ,taking off the hair and washing1 #bj days4 ,tanning1 7properly so called17 #a do4 --------- #ba days4 --------- ,three calf skins were brought from another tan-yard1 the operation of tanning had been begun upon them1 they having been thirteen days in the tanpit1 in which it was intended they should have remained eleven months1 7which was the usual time allowed such skins in the old way of tanning27 two of these skins were tanned in twenty-four hours1 the third was tanned in forty-eight hours4 ,six other calf skins took thirteen days4 ,washing and taking off the hair1 #f days4 ,tanning1 #g do4 --------- #ac days4 --------- ,three salted ,cow ,hides1 ,began the #adth of ,august1 were finished the #abth of ,september4 ,washing and taking off the hair1 #bj days4 ,tanning1 #i do4 --------- #bi days4 --------- ,one fresh ,horse ,hide1 ,began the #cjth of ,august1 was finished the #acth of ,september4 ,washing1 #a day4 ,taking off the hair1 #f do4 ,tanning1 #g do4 --------- #ad days4 --------- ,another fresh ,horse ,hide1 ,began the #dth of ,september1 was finished the #aith of ,september4 ,washing1 #a day4 ,taking off the hair1 #g do4 ,tanning1 #g do4 --------- #ae days4 --------- ,two dried ,sheep ,skins1 ,began the #adth of ,august1 were finished the #abth of ,september4 ,washing and taking off the wool1 #be days4 ,tanning1 #d do4 --------- #bi days4 --------- ,three ,goat ,skins1 ,began the #afth of ,august1 were finished the #ajth of ,september4 ,washing and taking off the hair1 #bc days4 ,tanning1 #b do4 --------- #be days4 --------- ,five ,goat ,skins1 ,began the #aith of ,august1 were finished the #ajth of ,september4 ,washing and taking off the hair1 #bj days4 ,tanning1 #b do4 --------- #bb days4 --------- ,,the ,,end