nd trunneled down
(after pressing) with wooden trunnels from end to end, to prevent
starting or warping; the joists are supported by a couple of strong
beams, equally spaced; the sides of these coolers are generally raised
from eighteen inches to two feet; in Europe they are generally leaded
on their inside, but this expense may be saved, if they are properly
made at first, and afterwards kept constantly full of water. In
constructing these coolers, all the joints should be paid with white
paint before laying, and the sides bolted, and screwed down; the better
and easier to effect which, the thickness of the sides may be three
inches after the saw; there should be a roofing all round the sides, to
protect them from the weather; the bottom of the sky cooler should
command the copper back, which should be made to form the cover of the
copper, and to hold a complete charge of the same. These vessels, when
properly constructed, are extremely useful in preventing waste and
accidents by boiling over, also affording to the brewer, the
opportunity of boiling his wort as fiercely as he pleases--a very
important advantage in brewing porter and strong beer. A description of
this back is not necessary, as every set cooper, who knows his
business, is well acquainted with the proper construction of this
vessel. The stuff it is made of should be two inches thick, well
seasoned, and of the best pine plank. Thus placed on the copper, it
should form a complete cover, water and steam tight, so that when the
copper boils over, it will run into the back, and return again by a
plug hole into the copper. The copper cock should be sufficiently
elevated to command the hop cooler; the latter the wort coolers, No. 1
and 2. By thus running the worts from one cooler to another, you afford
them the opportunity of depositing in each their feculencies, and
coming nearly fine to the fermenting tuns, which should be sufficiently
elevated above the troughs and casks to be filled, so that the
operation of cleansing may be easily performed by one or more leaders,
to communicate with a two or three piped tun dish, capable of filling
two or three casks at a time. The mill stones, or metal rollers, should
be sufficiently elevated to grind into the malt bin, placed over the
mash tun, which bin should be sufficiently capacious to hold the whole
grist of malt when ground; this bin is generally constructed in the
form of a hopper, with a slide at the bottom, to le