t the malt into the
mash tun when the water is ready, by being cooled down to its proper
temperature. I would recommend making the mash tun shallow, so that the
diameter shall be three times as long as the staff of the sides, above
the false bottom. To the mash tun there should be a cover, in two or
more pieces, according to size. The receiver, or underbank, which is
placed under the mash tun, should be sufficiently elevated above
ground, so as to enable the dirty or washing water to run off from its
bottom by a plug hole. The fermenting tuns should be placed in a room
where there is a fireplace, so as to raise the temperature in cold
weather; each tun should be cribbed on its sides, with a stationary
cover on the top. The cribs should be made to answer the sweep of the
vessel, and to be put on or off as occasion, or the temperature of the
season, may require. In one corner of the working store, I would
recommend to have placed a set of drains, two in number, one over the
other; the lower drain should be sufficiently elevated to get a bucket
under it, so as to draw off its contents by a plug hole, placed at one
corner of each drain. These drains will soon pay for themselves, by the
quantity of yest that will be deposited on them, at each time of
drawing them off, while the liquor will get fine, and may be applied in
a variety of ways, to answer the purposes of the brewer, what in
filling, starting in the tun, vatting, &c.

_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._

Malt houses intended to be annexed to breweries, should not be on a
less scale than sixty feet long, by twenty-five feet wide. Unless there
be a proper proportion of flooring to work the grain kindly and
moderately, good malt is not to be expected. Two-floored houses are
generally preferred to any other construction; would recommend placing
the steep outside the house, to be communicated with from the lower
floor by means of an arch way or window; the steep so placed should be
covered with a tight roof; the best materials for making a steep are
good brick, well grouted; the wall should be fourteen inches thick at
least; this kind of steep will be found far superior to wood, as not
liable to leak, or be worked on by rats; the sides and ends of this
steep should be carefully plastered with tarrass mortar; the bottom may
be laid with flag, tiles,