her chance to deposite this matter in the hops, if
any should remain in the copper after the skimming off.

PROCESS AS FOLLOWS:

60 Bushels of Pale Barley Malt.
20 Bushels of Pale Wheat Malt.
---
80 Bushels.
---
170 lb. of the best Hops, to be rubbed, salted, and steeped in
one or more close vessels before mashing, or the evening
before brewing, still better.
54 lb. of lean Beef to be put into the copper with the worts,
this will average two pounds to the barrel.
7 lb. of Rice, also, to be put in with the Beef.
1 lb. of ground Mustard to be put in with the Hops.

Cleansed 27 Barrels.

These worts are to be boiled one hour without the hops, in order to
afford the greater facility of skimming the fat off the surface. After
they have boiled the first half hour, the fire is damped, the boil left
to subside, and the copper to be then carefully skimmed. (This points
out the necessity of an open copper for this operation.) After which,
the fire is started again, and the worts made to boil another half hour,
and skimmed a second time in the same way; after which the hops and
mustard are added with three gallons of the _essentia bina_, and then
boiled for one hour and a half, as hard as the copper will allow without
boiling over or wasting; the fire is then drawn, ash-pit and copper
doors left open, the copper covered, and suffered to stand two hours,
then struck off on the hop back. The temperature of the external air at
the time you brew this quality of beer should not be higher than fifty
degrees. Your first, or mashing liquor, should boil, then run your whole
complement into your mash tun, which when cooled down to one hundred and
sixty-five, begin putting in your malt, one sack at a time, and mash for
one hour and a quarter, stand one hour, run down as fine as you can, yet
smartly; second mash one hundred and eighty-five, need not boil, but
when brought to that heat in your copper, begin mashing, and mash well
for three quarters of an hour, stand two hours; boil, skim, and hop, as
already directed. It is to be understood that the produce of these two
mashes are to be boiled together, forming a clear length, when cleansed,
of twenty-seven barrels; pitch your worts at sixty, previously mixing in
a tub, fifteen gallons of your wort at seventy, with one gallon of solid
yest, some time before pitching, which will give it time to catch before
addi