larly succeed each other, which will greatly expedite
the business. In the course of mashing, be careful to stir it thoroughly
from the bottom, especially round the basket, that there may be no
adhesion, in any part of the mash. Previous to running it off, be
prepared with a pail to catch the first flush, as that is generally
thick, and return it to the mash two or three times, till it run clear
and fine. By this time the copper should be boiling, and a convenient
tub placed close to the mash-tub. Put into it half the quantity of
boiling water intended for drawing off the best wort; after which the
copper must be filled up again, and proper attention paid to the fire.
Meanwhile, keep slopping and wetting the mash with the hot water out of
the tub, in moderate quantities, every eight or ten minutes, till all
the water is added to the mash. Then let off the remaining quantity,
which will be boiling hot, and this will finish the process for strong
beer. Boil up the copper as quick as possible for the second mash,
whether intended for strong or small beer. Empty the boiling water into
the tub by the side of the mash, as in the former instance, and renew
the process. Great care is required in boiling the wort after it is
drawn off, and the hops must be put in with the first boiling. In
filling the copper with the wort, leave sufficient room for boiling,
that there may be no waste in boiling over, and make a good fire under
it. Quick boiling is a part of the business that requires particular
attention, and great caution must be observed when the liquor begins to
swell in waves in the copper. The furnace door must be opened, and the
fire damped or regulated to suit the boiling of the wort. In order to
ascertain the proper time for boiling the liquor, lade out some of it;
and if a working be discovered, and the hops are sinking, the wort is
boiled enough. Long and slow boiling injures and wastes the liquor. As
soon as it is sufficiently boiled, run the liquor through a cloth or
fine sieve into some coolers, to free it from the hops, and to get a
proper quantity cooled immediately to set it to work. If the brewhouse
be not sufficiently airy to cool a quantity soon, the liquor must be
emptied into shallow tubs, and placed in a passage where there is a
thorough draught of air, but where it is not exposed to rain or wet. The
remainder in the copper may then be let into the first cooler, taking
care to attend to the hops, and to make