7. The product of the mashing-tun is called wort, which, being transferred to a large copper kettle, is boiled for a considerable time with a quantity of hops, and then drawn off into large shallow cisterns, called coolers. When the mixture has become cool enough to be submitted to fermentation, it is drawn off into the working tun.
8. The fermentation is effected with yeast, which, acting on the saccharine matter, disengages carbonic acid gas. This part of the process requires from eighteen to forty-eight hours, according to the degree of heat which may be in the atmosphere.
9. The beer is then drawn off into casks of different dimensions, in which it undergoes a still further fermentation, sometimes called the brewer's cleansing. During this fermentation, the froth, or yeast, works out at the bung-hole, and is received in a trough, on the edges of which the casks have been placed. The froth thus discharged from the beer, is the yeast used by the brewers.
10. The products of the brewery are denominated beer, ale, and porter. The difference between these liquors arises, chiefly, from the manner in which the malt has been prepared, the relative strength imparted to each, and the extent to which the fermentation has been carried.
11. There are several kinds of beer; such as table beer, half and half, and strong beer. They are adapted to use soon after being brewed, and differ from each other but little, except in the degree of their strength.
12. Ale and porter are called stock liquors; because, not being designed for immediate consumption, they are kept for a considerable time, that they may improve in quality. Porter is usually prepared for consumption by putting it into bottles. This is done either at the brewery, or in bottling establishments. In the latter case, the liquor is purchased in large quantities from the brewer by persons who make it their business to supply retailers and private families.
13. We have evidence that fermented liquor was in use three thousand years ago. It was first used in Egypt, whence it passed into adjacent countries, and afterward into Spain, France, and England. It was sometimes called the wine of barley; and one kind of it was denominated Pelusian drink, from the city Pelusium, where it was first made.
14. Among the nations of modern times, the English are the most celebrated for brewing good liquors. London porter is especially in great repute, not only in that city, but in distant countries. Much fermented liquor of the different kinds, is consumed in the United States, where it is also made in considerable perfection.
THE DISTILLER.
1. Although alcohol can be extracted from any substance containing saccharine matter, yet sugar-cane, grapes, apples, peaches, rye, corn, and rice, on account of their abundance, and superior adaptation to the purpose, are more commonly used than any other. As whiskey is the chief article of this kind, manufactured in the United States, it will be selected to illustrate the general principles of distillation.