e]. In
addition, the Contents were moved from the rear to the front of this
text for the convenience of the reader.

CONTENTS.

Page.

Advertisement 3

Preface 5

The best position for placing a brewery and malt
house, also the best aspect, with different
arrangements of the vessels 11

A description of the form and plan of a brewery,
distribution of the vessels; the most judicious and
convenient manner of placing them, with a view
to economy, cleanliness, and effect 13

Malt house, the best construction of, with proper
barley lofts, dropping room, and flooring, how,
and in what manner made, and best likely to last 18

Wooden kilns, how constructed 23

A new and economical construction of vats for
keeping beer, which, in this way, may be rendered
fire proof, whilst at the same time possessing
the temperature of the best cellars, although
above ground 29

Grinding, how substituted for 31

Malting 33

Plain practical process of malting 44

Malting winter barley 50

Malting oats ib.

Malting rye ib.

Malting wheat ib.

Indian corn, how malted 51

Fermentation 54

Hops, how cultivated 99

Barley cultivation 109

Table beer 112

Small beer for shipping 113

Keeping table beer 114

Small beer of the best kind 116

Another method to brew small beer 118

Another process for brewing small beer 120

Single ale and table beer 123

Strong beer 126

Table beer, English method of br