INDEX.

A.
Page
ACIDS, what,[2]
Air, principal agent in fermentation,[19], [23]
—— why it slacks malt,[20]
—— is not easily expelled from bodies,[21]
—— expelled from worts by long boiling,[84]
—— heat of, relative to brewing,[145]
Alcohol, what,[2]
—— most effectually dissolves resins,[38]
Algebraic rules of proportion for mixing cold and hot water,[271]-285
Alkali, what,[2]
—— its great power as a solvent,[37]
B.
Backs being set, reason,[306]
Barley, defined,[89]
—— viscous and replete with acids,[90]
—— consequence of its germinating,[90]
—— its state in the field,[91]
—— Effect of heating in the mow,[92]
—— heat which destroys its vegetative power,[92], [93]
—— mow-burned, unfit for malting,[93]
—— how much it loses by malting,[100]
—— may be dried without germinating,[102]
Beers, why deposited in cellars,[47]
—— best brewed in pure air,[85], [86]
Bird, Mr. his thermometer,[43]
Body of a wort not opened, what,[320], [321]
Boiling, how effected,[3]
—— necessary for worts, and management,[224]
Brandies of France and Spain compared,[353]
Brown ale, what,[198]
—— stout, what,[199]
Burton ale, what,[196]
C.
Cellars, temperature,[156], [186]
—— management of beer,[331]
Cleansing keeping beers,[319]
—— common small,[321]
—— amber,[325]
Cloudy beer, how to be treated,[337]
Cocculus Indicus, infamous practice of using it,[340]
Cold greatest, at London,[145]
Cooling-in explained,[254]
Coppers, method of calculating heights,[220]
D.
Division of water for a brewing,[235]-239
Dorchester beer, what,[200]
E.
Earths defined,[33]
—— sometimes used in precipitation,[33]
Effervescence, whence,[79]
Elements, for forming pale beers,[172]
—— brown do., [177]
—— porter,[178], [180], [245]
—— small beer,[190],
—— purl,[194]
Elements for forming amber,[195], [251]
—— keeping small beer,[197]
—— pale keeping strong and small,[239]
Expansion, singular exception in,[14]
—— differs in different fluids,[18]
—— of water just boiling,[26]
Experiments on Thames, New River, and Hampstead water,[31]
Extraction defined,[160]
—— four different modes,[163]
—— 1st mode,[169]
—— 2d ——, [173]
—— 3d ——, [181]
—— 4th ——, [192]
Extracts under and over-heated shew similar signs,[29]
F.
Feeding drink, what,[323]
Fermentation, what,[6], [66]
—— its several stages,[66]-73
—— its effects,[78]
—— term too generally applied,[78]
—— artificial, defined,[80]
—— signs and effects,[318]
Ferments, what,[84]
Fining beers,[336]
Fire, nature and properties,[13]
—— expands all bodies,[14]
—— how it strengthens some bodies,[15]
—— loosens the texture of malt,[15]
—— preserves bodies,[15]
—— how to regulate its degrees,[16]
Flowers of wine, what,[311]
Foxed, what,[7]
G.
Germinating heats of France, Spain, &c., [57]-59
—— England,[59]
Grapes, their taste in different states,[51]
—— under what heat produced and ripened,[51], [55]
—— why not produced at Jamaica,[54], [60]
—— how to discover their properties,[64]
Grey beer, how to be treated,[337]
Grinding malt,[157]
H.
Hard corns, heat they cause in mashes,[295]
Heat, medium of London,[17], [145], [148], [150]
—— dissolves more parts than water can contain,[26]
—— difference in shade and sun,[52], [156]
—— greatest at London, in the shade,[145]
Hops, nature and properties,[201]
—— whence difference of Worcestershire & Kentish,[203]
—— useful in extraction,[213]
—— calculation to regulate purchasing,[13]
—— imposition on purchasers,[216]
—— volume estimated when boiled,[222]
—— perhaps useful after being boiled,[356]
I.
Incidents causing heat of extracts to vary from calculation,[289]
Isinglass, what,[7]
—— use and application,[336]
L.
Lees of wine, what,[311]
Lengths in brewing, explanation,[217]
M.
Malting, process,[94], [126]
Malts, alter in color the more they are dried,[48]
—— incapable of retaining more fire than is in external air,[99]
—— cannot be made in hot weather,[103]
—— first degree of heat that constitutes them,[105]
—— degree which charrs them,[107]
—— effect different degrees has upon them,[108]-112
—— properties,[113]
—— defective,[131]-137
—— their virtue in wort contained in amazing small space,[270]
Mashes, four, their different heats,[62]
—— last heat,[293]
Mashing, [286]
Maturating and germinating heats,[57]-59
Menstruums, doctrine of,[34]-38
—— water, oils, and salts, the principal in brewing,[35]
Must from grapes, constituent parts,[66]
O.
Oils, constituent principles,[35]
Old hock, what,[199]
P.
Precipitation, what,[9]
—— a remedy for diseased beer,[334]
Processes of two brewings computed,[271]
—— reduced to one point of view,[297]-303
Purl, what,[193]
Putrefaction, whence,[78]
R.
Rain, which most fruitful,[53], [54]
Remedies for diseased beer,[334]
S.
Salts, a principal menstruum,[36], [37]
—— their nature,[37], [38]
Sealing hermetically, how performed,[7]
Sick beers, how to be treated,[338]
Signs general, directing the processes in brewing,[327]
Spirits’ pungent, exhaling from a fermenting must,[350], [351]
—— of malt might equal those of wine,[352]
Spontaneous pellucidity, how produced,[319]
Stale beers, how to be treated,[339]
Steeping barley, how practised in the north,[94]
Stock of beer proper,[331]
Stubborn beers, how to be treated,[337]
T.
Table of changes of color in malt by heat,[115]
—— shewing the age beers will require with medium heats,[119]
—— shewing the tendency beers have to become fine,[124]
—— shewing medium heat at London at eight in the morning,[148]
Table shewing medium heat of the air at London,[150]
—— of incidents affecting heat in brewing,[155]
—— shewing proper dryness of malt,[162]
—— shewing the quantity of fermentable principles residing in malt,[168]
—— to determine heat of first and last extract,[170]
—— ditto for porter,[175]
—— shewing color of grain,[184]
—— shewing medium heat of each process,[185]
—— shewing heat of first and last extracts in common small beer,[191]
—— shewing value of hops in degrees,[208]
—— shewing the quantity of hops to a quarter of malt in porter,[209]
—— ditto common small beer,[210]
—— —— amber,[211]
—— —— Burton ale,[212]
—— shewing the medium price hops should bear,[215]
—— of lengths,[219]
—— of gauges of coppers,[221]
—— of time of boiling each beer,[228]
—— of volume of malt to reduce grist to liquid measure,[254]
—— shewing great evaporation of water in brewing,[256]
—— shewing volume of malt equal to one barrel of water,[267]
—— of effervescence of malt,[292]
—— shewing the times worts should be let down,[308]
—— shewing heat at which they should be let down,[309]
—— shewing depth of head in cleansing small beer,[321]
—— determining taste of malt liquors,[345]
Taste, reason of the difference in malt liquors,[342]
Technical terms explained,[1]-12
Thermometer, when first known in England,[39]
—— its improvements,[40]-43
—— assists to discover the heat of bodies when blended,[45]
—— discovers the strength of a wort,[47]
—— —— quality of hops,[48]
—— absurdity of brewers to reject it,[49]
Times proper for brewing,[146]
Two brewings, circumstances relating to them brought into one point of view,[297]-303
V.
Vegetables, why fit for wines,[74]-76
Vinegar of beer equal to that of wine,[355]
—— best made from strongest liquors,[355]
W.
Waste water in brewing each beer,[230]-233
Water, its expansion by boiling,[14]
—— becomes of equal heat with the air,[21]
—— at what degree it changes to ice,[21]
—— boiled, its appearance when froze,[21]
—— which makes the strongest extracts,[22]
—— being light, a good property,[24]
—— great quantities evaporated in brewing,[25]
—— its ultimate parts less than those of air,[25]
—— necessary to fermentation,[27]
—— excellency of drinks too often attributed to,[29]
—— how examined,[30]
—— its division into worts and mashes,[234]-252
Water, boiling—the proper state and time for cooling in,[290]
Wines, general definition,[50]
—— Tockay and Canary,[52]
—— Madeira,[63]
—— the most certain signs of their wholesomeness,[86]
—— their basis,[160]
Worts, sometimes over-hopped, [27]
—— height in coppers cast up to fix the length,[223]
—— cooling-management,[304]
Y.
Yeast, replaces the air lost by boiling worts,[22]
—— heat at which it acts,[305]
—— nature and contents,[311]
—— quantity for small beer,[315]
—— —— strong beer and porter,[316]
—— —— ales and amber,[317]
—— bitten, what,[320]