[9] Boerhaave Elem. of Chym. Vol. I. p. 195-199. Exp. 8, 9, 10, 11, 12, and 13.
[10] When the medium heat of the dryness of the malt, and of the heat of the extracts, are so high as to require the liquors to be forced or precipitated, in order to become pellucid, part of the oils which supported them sound, being carried down by the precipitant, they will be less capable of preserving themselves, after having been precipitated, than they were before.
[11] I chose this manner of expressing the quantity of moisture received in ground malt from the air, as it is the most easy for the direction of the first extract.
[12] Part I. Sect XII. p. 124.
[13] See page 56.
[14] For the properties answerable to the degrees, see page 124.
[15] It may be observed that, in the first and last degrees for drying malt, sometimes we say one degree more, sometimes a degree less.—The experiments we have made do not admit of a geometrical exactness, nor does the practice of brewing require it; small errors in beers are effectually removed by age, and these variations have often been adopted in the tables, for the conveniency of dividing into whole numbers.
[16] See p. 124.
[17] Purl, is pale ale, in which bitter aromatics, such as wormwood, orange peel, &c. are infused, used by the labouring people, chiefly in cold mornings, and a much better and wholesomer relief to them, than spiritous liquors.
[18] 152, to which 2 degrees must be added, for what is lost in the extracts coming away, or 154 degrees, being the heat of the mash for keeping small beer, after amber; as this number is less than 166 degrees, the last mash of the amber, consequently, in the computation made, to find how much of the quantity of the liquor used, is to be made to boil, to give the true degree of heat to the mash of small, the difference of heat required in this mash, 154, and the heat of the goods 162 or 8, is to be multiplied by the volume of the goods, and the product in this case subtracted; whereas, in the operations for brewing, whose heat gradually increased every mash, it is to be added.