o the
mashing tub water for the _small beer_. But, I shall go on with my
directions about the _ale_ till I have got it into the _cask_ and
_cellar_; and shall then return to the small-beer.

45. As you draw off the ale-wort into the underbuck, you must lade it out
of that into the tun-tub, for which work, as well as for various other
purposes in the brewing, you must have a _bowl-dish_ with a handle to it.
The underbuck will not hold the whole of the wort. It is, as before
described, a shallow tub, to go _under_ the mashing-tub to draw off the
wort into. Out of this underbuck you must lade the ale-wort into the
_tun-tub_; and there it must remain till your _copper_ be emptied and
ready to receive it.

46. The copper being empty, you put the wort into it, and put in after the
wort, or before it, _a pound and a half of good hops_, well rubbed and
separated as you put them in. You now make the copper boil, and keep it,
with the lid off, at a good _brisk_ boil, for a _full hour_, and if it be
an hour and a half it is none the worse.

47. When the boiling is done, put out your fire, and put the liquor into
the _coolers_. But it must be put into the coolers _without the hops_.
Therefore, in order to get the hops out of the liquor, you must have a
_strainer_. The best for your purpose is a small _clothes-basket_, or any
other wicker-basket. You set your coolers in the most convenient place. It
may be in-doors or out of doors, as most convenient. You lay a couple of
sticks across one of the coolers, and put the basket upon them. Put your
liquor, hops and all, into the basket, which will _keep back the hops_.
When you have got liquor enough in one cooler, you go to another with your
sticks and basket, till you have got all your liquor out. If you find your
liquor deeper in one cooler than the other, you can make an alteration in
that respect, till you have the liquor so distributed as to cool equally
fast in both, or all, the coolers.

48. The next stage of the liquor is in the _tun-tub_, where it is _set to
work_. Now, a very great point is, the _degree of heat_ that the liquor is
to be at when it is set to working. The proper heat is seventy degrees; so
that a thermometer makes this matter sure. In the country they determine
the degree of heat by merely putting a finger into the liquor. Seventy
degrees is but _just warm_, a gentle _luke-warmth_. Nothing like _heat_. A
little experience makes perfectness in such a matter. Wh