Footnotes
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Save five per cent. on brewery sales—a war tax.
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By some this construction of a steep may be thought too dear; in that case, a rough wooden one may be substituted, which, instead of placing outside the house, I would place on the upper floor of the malt house, so as to afford the opportunity of getting down its contents to the lower floor by means of a plug hole, which will save the labour of shovelling; but in summer, when this steep is not employed, it should be filled with lime water to prevent leaking, and to keep it sweet.
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Twenty-seven parts of oxygen gas, and seventy-three of azotic gas.
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Count Rumford on the Economy of Fuel.
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Of the different kinds of hops, the long white is the most esteemed; it yields the greatest quantity, and is the most beautiful. The beauty of hops consists of their being of a pale bright green color. Care should be taken to obtain all of one sort; but if different sorts are used, they must be kept separate in the field, for there is a material difference in their time of ripening; and if mixed in the field, will occasion extra trouble at the time of gathering them in.
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Hops must be dressed every year, as soon as the frost will permit; on this being well done depends, in a great measure, the success of the crop. It is thought by many to be the best method to manure the hop yard in the fall, and cover the hills entirely with the manure, asserting, with other advantages, that this prevents the frost from injuring plants during the winter. Hops had better be gathered before they are full ripe than remain till they are over ripe, for then they will lose their seed by the wind, or on being handled. The seed is the strongest part of the hop, and when they get too ripe will lose their green colour, which is very necessary to preserve as the most valuable part of the [remainder of text is illegible]
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Kilns covered with the splinters of walnut, or ash, will answer the purpose, and come cheaper than hair cloth.
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Stum is a certain quantity of white wine, strongly impregnated with sulphur. The mode of preparing it is as follows: A hogshead half filled with good white wine, or what is termed in French vin de grave; from fifteen to twenty long matches of sulphur are successively burned to this hogshead, with the bunghole closed. After this operation, the white wine becomes so impregnated with sulphur, that it has acquired all its taste and flavour, and is thus used as a ferment.