Transcriber's Note: Part of the last sentence in Footnote 6 is illegible and has been marked [remainder of text is illegible]. In addition, the Contents were moved from the rear to the front of this text for the convenience of the reader.

CONTENTS.

Page.
Advertisement [ 3 ]
Preface [ 5 ]
The best position for placing a brewery and malt house, also the best aspect, with different arrangements of the vessels [ 11 ]
A description of the form and plan of a brewery, distribution of the vessels; the most judicious and convenient manner of placing them, with a view to economy, cleanliness, and effect [ 13 ]
Malt house, the best construction of, with proper barley lofts, dropping room, and flooring, how, and in what manner made, and best likely to last [ 18 ]
Wooden kilns, how constructed [ 23 ]
A new and economical construction of vats for keeping beer, which, in this way, may be rendered fire proof, whilst at the same time possessing the temperature of the best cellars, although above ground [ 29 ]
Grinding, how substituted for [ 31 ]
Malting [ 33 ]
Plain practical process of malting [ 44 ]
Malting winter barley [ 50 ]
Malting oats [ ib. ]
Malting rye [ ib. ]
Malting wheat [ ib. ]
Indian corn, how malted [ 51 ]
Fermentation [ 54 ]
Hops, how cultivated [ 99 ]
Barley cultivation [ 109 ]
Table beer [ 112 ]
Small beer for shipping [ 113 ]
Keeping table beer [ 114 ]
Small beer of the best kind [ 116 ]
Another method to brew small beer [ 118 ]
Another process for brewing small beer [ 120 ]
Single ale and table beer [ 123 ]
Strong beer [ 126 ]
Table beer, English method of brewing it [ 129 ]
Unboiled beer [ 131 ]
Strong beer, brewed with the extract of hops, leaving out the substance [ 134 ]
Table beer for housekeepers, well worth their attention [ 136 ]
Fermenting and cleansing in the same vessel [ 138 ]
Plate of the worker [ 139 ]
A new method of fermenting strong beer, that will produce a pure and good liquor [ 140 ]
Process of brewing Windsor ale, on a small scale [ 142 ]
Reading beer, how brewed [ 145 ]
Two-penny amber beer, as brewed in London [ 147 ]
London ale, how brewed [ 149 ]
Windsor ale, on a large scale [ 151 ]
Welsh ale, how brewed [ 154 ]
Wirtemberg ale [ 156 ]
Hock [ 158 ]
Scurvy grass ale [ 160 ]
Dorchester ale [ 162 ]
Porter [ 165 ]
Porter process No. I. [ 167 ]
Porter process No. II. [ 170 ]
Porter process No. III. [ 172 ]
Porter malt [ 174 ]
Porter colouring [ 176 ]
Strong beer [ 182 ]
Filtering operation (with a Plate) [ 189 ]
Returned beer, how to make the most of [ 193 ]
To Bring several sorts of beer, when mixed, to one uniform taste [ 194 ]
Finings, the best method of preparing them [ 195 ]
Heading [ 197 ]
Bottling beer [ 198 ]
Brewing coppers, the best method of setting them [ 202 ]
Pumps, the best construction of, and how freed from ice in winter [ 205 ]
Cleansing casks [ 208 ]
To make mead wine [ 210 ]
To make ginger wine [ 212 ]
To make currant wine [ 213 ]
Yest, how prepared to keep good in any climate [ 214 ]
To make a substitute for brewer's yest [ 217 ]
Another method [ 218 ]
Another method [ 220 ]
Process of making and preparing claret wine for shipping, as practiced in Bordeaux and its neighbourhood [ 221 ]
Brewing company [ 227 ]
The author's notice about plans and sections of elevation for breweries and malt houses [ 230 ]
French mode of tanning [ 232 ]

Errata.

In the Advertisement, 4th page, 6th line, first word, for [ wine ] read vine; and in the next line, first word, for [ it ] read its produce.

In page 25, 25th line, the [ last word ] should be omitted, and read thus, malt or grain intended to be dried on it, requiring less fuel, &c.

In page 36, 25th line, first word, for [ proportion ] read preparation.