able beer, allow three bushels
of malt to thirty-nine gallons of water, and a pound and a half of
hops. Pour a third part of the hot water upon the malt, cover it up warm
half an hour, then stir up the mash, and let it stand two hours and a
half more. Set it to drain off gently; when dry, add half the remaining
water, mash, and let it stand half an hour. Run that into another tub,
and pour the rest of the water on the malt; stir it well, cover it up,
and let it infuse a full hour. Run that off and mix all together. Put
the hops into a little hot water to open the pores, then put the hops
and water into the tub, run the wort upon them, and boil them together
for an hour. Strain the liquor through a coarse sieve, and set it to
cool. If the whole be not cool enough that day to add to it the yeast, a
pail or two of wort may be prepared, and a quart of yeast added to it
over night. Before tunning, all the wort should be put together, and
thoroughly mixed. When it has done working, paste a piece of paper on
the bung-hole, and after three days it may be fastened close. In less
than a month the beer will be fit for use. See ALE, MALT, BEER.

BREWING UTENSILS. The most desirable object in the process of brewing is
the fixing of the copper, so as to make the fire come directly under the
bottom of it. Many coppers are injured, and rendered unserviceable, for
want of proper attention to this particular. The method adopted by the
most experienced bricklayers is to divide the heat of the fire by a
stop; and if the door and the draft be in a direct line, the stop must
be erected from the middle of each outline of the grating, and parallel
with the centre sides of the copper. The stop is nothing more than a
thin wall in the centre of the right and left sides of the copper,
ascending half way to the top of it; on the top of which must be left a
small cavity, four or five inches square, for a draft of that half part
of the fire which is next to the copper door, to pass through, and then
the building must close all round to the finishing at the top. By this
method of fixing the copper, the heat will communicate from the outward
part of the fire round the outward half of the copper through the
cavity; as also will the furthest part of the fire, which contracts a
conjunction of the whole, and causes the flame to slide gently and
equally all round the bottom of the copper. Considerable advantages
result from this position of the copper. If