t impossible to make the
bell-casks thoroughly clean, without _taking the head out_, which is both
troublesome and expensive; as it cannot be well done by any one but a
_cooper_, who is not always at hand, and who, when he is, must be _paid_.

51. I have now done with the _ale_, and it remains for me to speak of the
_small beer_. In Paragraph 47 (which now see) I left you drawing off the
_ale-wort_, and with your copper full of boiling water. Thirty-six gallons
of that boiling water are, as soon as you have got your ale-wort out, and
have put down your mash-tub stick to close up the hole at the bottom; as
soon as you have done this, thirty-six gallons of the boiling water are to
go into the mashing-tub; the grains are to be well stirred up, as before;
the mashing-tub is to be covered over again, as mentioned in Paragraph 43;
and the mash is to stand in that state for _an hour_, and not two hours,
as for the ale-wort.

52. When the small beer mash has stood its hour, draw it off as in
Paragraph 47, and put it into the tun-tub as you did the ale-wort.

53. By this time your copper will be _empty_ again, by putting your
ale-liquor to cool, as mentioned in Paragraph 47. And you now put the
small beer wort _into the copper_, with the hops that you used before, and
with _half a pound of fresh hops_ added to them; and this liquor you boil
briskly for _an hour_.

54. By this time you will have taken the grains and the sediment clean out
of the mashing-tub, and taken out the bunch of birch twigs, and made all
clean. Now put in the birch twigs again, and put down your stick as
before. Lay your two or three sticks across the mashing-tub, put your
basket on them, and take your liquor from the copper (putting the fire out
first) and pour it into the mashing-tub through the basket. Take the
basket away, throw the hops to the dunghill, and leave the small beer
liquid _to cool in the mashing-tub_.

55. Here it is to remain to be _set to working_ as mentioned for the ale,
in Paragraph 48; only, in this case, you will want _more yeast in
proportion_; and should have for your thirty-six gallons of small beer,
three half pints of good yeast.

56. Proceed, as to all the rest of the business, as with the ale, only, in
the case of the small beer, it should be put into the cask, not _quite
cold_, but a _little warm_; or else it will not work at all in the barrel,
which it ought to do. It will not work so strongly or so long as the ale;
a