e succeeding worts.

First mashing liquor 165, mash one hour, stand one hour, run down
smartly; second mash 170, mash one hour, stand one hour, run down as
before; third mash 180, mash half an hour, stand half an hour, run down
smartly; divide these three runs into two boilings, boil your first
copper as hard as you can for half an hour, the second for three hours
as hard as possible; pitch your first wort at 65 degrees, with 10
gallons of smooth yest; pitch your second at 70 degrees, with six
gallons, both runs to mix in the same tun, as soon as the head of your
tun begins to fall and close, which will possibly happen from thirty to
forty hours, at which time it is expected the fermenting heat will rise
to 80, but in no case should it be suffered to exceed it; two pecks of
bean meal flour, with two pounds of bay salt mixed together, should be
evenly scattered over the surface of the tun, before cleansing, and
then well roused. After cleansing, this drink should be filled every
two hours, for the first twelve fillings, after which, twice a day will
be sufficient; and, in about a week after cleansing, porter so brewed,
and treated as here directed, will be glass fine, and in a week more
may be vatted. As porter is generally sent out in iron-bound hogsheads
of seventy gallons each, there should, at the time of going out, be
three half pints of finings, with as much heading mixed through the
finings at will go on a two shilling piece; this fining and heading
should be well stirred in the hogshead by means of a fining brush used
for the purpose, with a long iron handle; treated thus, porter will
fall fine in a few days. The faster draught porter is drawn off the
cask the better it will drink; for when too long, it is apt to get
flat, and sour.

_Porter Process._

No. II.

160 Bushels of Pale Malt.
120 Bushels of Brown Malt.
---
280
---
350 lb. of Hops.

Cleansed 121 Barrels of Porter.

Heat of the first mashing liquor one hundred and seventy-two, mash one
hour, stand one hour, run down smartly; second mashing liquor one
hundred and eighty, mash one hour, stand two hours, run down as before;
third mash one hundred and sixty-four, mash half an hour, stand half an
hour, run down smartly; boil the extract of the first, with half the
extract of the second mash; boil as hard as you can for one hour and a
quarter, then strike off, retaining your hops in the copper for your
second boi