materials.

Boiled the first copper; drew the fire; then ran ten inches of boiling hot water into the keeve; added two inches of cold water, mixed both well together, which made up at 168; then put in the malt gradually, mashing all the time, for about half an hour; the mash being thin, did not require a longer operation. Before mashing, rubbed the 7 pounds of hops in a tub, sprinkling over them, when rubbed, about one quarter of a pound of white salt, then poured on boiling water in sufficient quantity to saturate them well, after which they were close covered; the keeve having stood two hours, the tap was set, and ran down twelve inches. Did not boil the second copper, but raised its heat to 184, mashed a second time, and stood one hour, ran down as before, and completed the length in the underbank, cleared the copper, had it rinced out, got up the worts, put in the hops, extract and all, made up the fire, and boiled one hour and a half as hard as possible, previously adding to them four pounds of brown sugar that had been dissolved in a bucket with hot water, also half a pound of ground mustard; this beer remained on the coolers about eight hours, pitched it next morning at 72 degrees, adding only one gallon of solid yest, ran slowly into the tun which made up at 61 degrees; came on gradually, remained in the tun 31 hours, and raised to 66, affording but two degrees of attenuation. Notwithstanding this beer worked well in the casks, yet moderately, was frequently filled at close intervals, and was glass fine the fifth day. The sugar was added to assist the colour as well as the strength, the mustard to give flavour.

[ Another Method. ]

To brew small beer somewhat stronger, take 30 bushels of pale malt, (have it ground fine,) 10 pound of hops, steep them as in the preceding process. Turn out of your copper 16 barrels of beer, give your first liquor at 165, your second at 175, mash, run down, stand, and boil as before. But before you commence brewing, take five pounds of brown sugar, put it into a metal pot with some water, set it on the fire, keep it constantly stirring till it begins to smell strong, then take it off the fire, and add to it, gradually, three gallons of water, at the temperature of blood heat, stirring the water and the sugar well together, till the whole be perfectly blended; this prepared liquor should be added to the worts in the copper before boiling. The fermentation, &c., to be conducted as before, save only the pitching, yest, to be increased by half a gallon, which half gallon is not to be added to the worts until twelve hours after the first gallon. Attenuation should proceed until the heat rises four degrees above the pitching heat, which should be the same as in the preceding process. In both instances, the tuns should be covered during the period of fermentation, but taken off for the purpose of rousing before cleansing; these covers should be put on again, in order to prevent the dispersion or waste of the gasses, which is always a loss of spirituosity.

[ A good sound keeping Table Beer may be Brewed from wheaten Bran and Shorts, and, in many situations, when Malt cannot be procured, would be found an excellent substitute. This process is well worth the attention of housekeepers. ]

process as follows: