ng very thin in
body and low priced, it cannot be expected to last long.

_Keeping Table Beer._

PROCESS.

Commenced brewing at six in the morning, heat of the air 60
degrees, per Fahrenheit's Thermometer.

48 Bushels of Pale Malt.
16 Bushels of Amber Malt.
--
64
--
72 lb. of Hops.

Cleansed 45 Barrels of Table Beer.

10 lb. liquorice ball, which was previously melted down in boiling
water, by frequent stirring, to a liquid, and then put in with the hops
when added to the worts. Ran the necessary quantity of boiling water
into the mash tun for the first mash, and when cooled down to 168,
commenced mashing, which continued three quarters of an hour, stood one
hour, ran down briskly; mashed a second time at 180, for half an hour;
stood half an hour; mixed both worts, boiled one hour and a half as
hard as possible, throwing into the copper, before boiling, half a
pound of ground ginger, with half a pound of ground mustard; pitched
these worts at 70 degrees, giving 3 gallons of solid yest; remained in
the tun 36 hours, and was headed over, before cleansing, with four
pounds of flour and one pound of salt mixed together. This kind of beer
will have attenuated sufficiently in from 30 to 36 hours.

_Small Beer of the best kind, how brewed, which, in a good cellar,
will keep as long as can be reasonably wanted._

MATERIALS.

15 bushels of Pale Malt.
7 lb. Hops.

Cleansed 10 1/2 Barrels Beer, heat of the air 50 by Fahrenheit's
Thermometer.

Boiled the first copper; drew the fire; then ran ten inches of boiling
hot water into the keeve; added two inches of cold water, mixed both
well together, which made up at 168; then put in the malt gradually,
mashing all the time, for about half an hour; the mash being thin, did
not require a longer operation. Before mashing, rubbed the 7 pounds of
hops in a tub, sprinkling over them, when rubbed, about one quarter of
a pound of white salt, then poured on boiling water in sufficient
quantity to saturate them well, after which they were close covered;
the keeve having stood two hours, the tap was set, and ran down twelve
inches. Did not boil the second copper, but raised its heat to 184,
mashed a second time, and stood one hour, ran down as before, and
completed the length in the underbank, cleared the copper, had it
rinced out, got up the worts, put in the hops, extract and all, made up
the fire,