ive per cent. on brewery sales--a war tax.

[Illustration:

A Malt House.
B Kiln.
C Dropping Room.
D Mill House.
E Brewery.
F Working Store.
G Vat House and Dry Store.
H Bed Room.
I Office.
K Dwelling House.
L Hop Room.
M Stable.
N Brewing Yard.
O Cooper's Shed.
P Steep.]

THE AMERICAN PRACTICAL BREWER AND TANNER

_The best position for placing a Brewery and Malt house, also the
best aspect, with different arrangements of the Utensils._

Cleanliness being as essential in the brewery as in the dairy, it is of
the greatest importance, never to lose sight of it in every part of the
operations, and particularly in selecting the ground and soil to place
a brewery on. The situation to be preferred should be an elevated one,
and the soil either sand or gravel, as it is of great importance in the
preservation of beer that the cellars be dry and sufficiently
ventilated by windows properly disposed. If the cellars of the brewery
be under ground, it would be very desirable to have them kept sweet and
clean by properly constructed sewers, without which, pumping by a hand
or a horse power is a poor substitute, as by this means (which we find
too common in breweries) the washings of the cellars have time to
become putrid, particularly in summer, emitting the most offensive and
unwholesome effluvia, contaminating the atmosphere, and frequently
endangering both the health and lives of the workmen. This is a serious
evil, and should in all cases, as much as possible, be avoided. It is
true, there are times, when a choice of situation cannot be made; in
that case, circumstances must be submitted to, and people do the best
they can. The cellars and coolers of the breweries in this country
should have a northern aspect, and the cellars principally ventilated
from east to west. The windows on the south side of cellars should be
always close shut in summer, and only occasionally opened in winter;
the floors of cellars should be paved with either tile or brick, these
being more susceptible of being kept clean than either pavement or
flags, and not so subject to get out of order. Supposing the brewery to
have all its cellars above ground, which I conceive to be not only
practicable, but, in many cases, preferable to having them under, as
more economical, and more cleanly, particularly where vats for keeping
strong beer are constructed on the plan herein after recommended, in
which it is expected the