es of the malt. Hard water possesses an astringent
quality, which prevents the goodness of the malt from being freely
communicated to the liquor. If two parcels of beer be brewed in all
respects the same, except in the quality of the water, it will be found
that the beer brewed with soft river water will exceed the other in
strength above five degrees, in the course of twelve months' keeping.
Where water is naturally of a hard quality, it may in some measure be
softened by exposing it to the action of the sun and air, and infusing
in it some pieces of soft chalk. Throwing into it a quantity of bran
while it is boiling, and before it is poured on the malt, will likewise
have a good effect.--Previous to commencing the process of brewing, it
will be necessary to ascertain the quantity of malt and hops, which of
course will be regulated by the demands of the family, the convenience
of cellerage, and other circumstances. Supposing two or three sorts of
liquor be required, six bushels of malt, and about three quarters of a
pound of hops to each bushel, will make half a hogshead of ale, half a
hogshead of table beer, and the same of small beer; or about nine
gallons of each to the bushel. But if in a smaller brewing, only two
sorts are required, or the whole be blended into one, then eighteen
gallons of wholesome beverage may be produced at something less than
three farthings a pint.--Having thus adjusted the proportion of malt and
hops to the quantity of beer to be brewed, the next thing will be to
heat water sufficient for the purpose. Meanwhile see that the brewing
utensils be properly cleaned and scalded, and the pen-staff in the mash
tub well fixed. Then put a quantity of boiling water into the mash-tub,
in which it must stand till the greater part of the steam is gone off,
or you can see your own shadow in it. It will then be necessary that
one person should pour the malt gently in, while another is carefully
stirring it. A little malt should be reserved to strew over the mash in
order to prevent evaporation, and then the tub may be covered over with
sacks. If it be not sufficient to contain the whole at once, the mashing
must be repeated, observing that the larger the quantity that is mashed
at once, the longer it will require to stand before it is drawn off. The
mash of ale must be allowed to steep three hours, table beer one hour,
and small beer half an hour afterwards. By this mode of proceeding, the
boilings will regu