be a space to walk freely, should be
supported by a wall 1-1/2 feet deep; the fore part upon such a wall, in
the middle of which is an iron door, fifteen inches square, in an iron
frame, through which the fuel is introduced.

The kettle is mounted upon the furnace, so as to bear upon the four
walls about 4 inches, and rests upon a bed of clay, which must leave no
passage to the action of the fire; it is lined externally with bricks,
and must have a pipe on one of its sides, to draw off the liquor.

Under the kettle, 15 inches from the bottom, is a flue for the heat,
running through all its length. It is 2-1/2 feet wide at bottom,
extending like a fan at the top, about 6 inches on each side, so that
the flame may circulate in all the breadth of the kettle.

On the fore part of this flue, facing the door, is a hearth, occupying
all its breadth, and 2 feet long. The rest of the flue is paved with
bricks, and rises insensibly 4 inches towards the chimney, in which it
opens by two holes, 1-1/2 inches wide, 8 or 9 inches high.

Immediately under the hearth, is a mash hole 4 feet deep, occupying all
its capacity, and projecting 2 feet forward. This opening is necessary
to keep up a free circulation of air, and to take up the ashes. It
should be covered with strong boards, not to hinder the service of the
kettle. The hearth is made with an iron grate, more or less close,
according to the nature of the fuel; if for wood, the bars must be about
two inches apart; if for coals, half an inch is sufficient. The furnace
must be built with care. The parts most exposed to the action of the
fire must be built with soft bricks and potters' clay: soap stone would
be preferable, if easy to procure. The brick separating the kettle and
chimney, must be supported with flat bars of iron, as well as the part
over the door.

CHAPTER IX.

USE OF THE KETTLE.

The kettle is destined to make the infusion of the grain, and boil it so
as to convert it into wort. By that operation I make the liquor richer,
which I intend for fermentation, and bring it to divers degrees of
strength.

I put into the kettle 100 gallons of water, and 4 bushels of corn,
broken, as I said before, at the mill. I light a small fire, which I
increase gradually, until the water begins to boil; during that time,
the grain is stirred with a paddle. As soon as the ebullition is
established, the grain is taken up with a large skimmer, and put to
drain into a large b