lbs. more of the same yeast, which mix up with worts in a stand, so as to be rising, as beforementioned. We now want to have all the worts in the gyle-tun, which, when mixed, shall be at a temperature of 52°. No specific directions can be given for this purpose, as in some brewhouses the worts lose more heat in a short time than in others, and also in running from the coolers to the gyletun a little practice, however, will enable any one to judge for himself, according to circumstances.

As the worts continue running down, take a sample for weighing, and go on adding a little more yeast from the stand, until the whole has been used.

When the worts are all down, gauge them with the dipping rod, and after rousing well to mix the yeast, cover and close the tun.

We find by gauge that we have 18 barrels, weighing 42 lbs. per barrel.

Tuesday morning, 6 o'clock.-Rising with a fine healthy curl-heat 530. Evening, 6.-Rising to a fine rocky, light yeasty head, the stomach or aroma smelling quite sound and healthy: heat 57°.

Wednesday morning, 6 o'clock.—All right, the light yeasty head having dropped during the night, was now rising to a fine close yeasty head, with numerous little bright air-bells breaking and puffing out gas; heat 65°, attenuated to 29 lbs. Evening, 1.-Still rising vigorously, and all right; heat

70°; add 5 lbs. of yeast treated as before. Evening, 11.— A fine close yeasty head as before described; the stomach sound, pungent, and highly aromatic heat 75°, attenuated to 19 lbs. cleansed.

Fill up the casks every hour with the beer thrown. out from the casks into the stillions, for the first eight hours, by which time it will have got pretty steady; it may afterwards be filled up occasionally for two days more. In throwing off the yeast, it

will be found that the beer has attenuated 5 lbs. more, being now at 14, or one-third its original gravity, which is quite right. For further directions,

see Storing and Keeping Beer.

Fermentation of Second Ale.

Monday evening.-On proceeding as directed for the Best Ale, we find we have 60 barrels at 26.2 per barrel. When the worts get down to a temperature of 75°, pitch as before directed, with 10 lbs. of yeast, and 3 barrels of worts; get all into the gyle-tun at a temperature of 58°, adding 140 lbs. more of yeast treated as directed in the first process.

Tuesday, 6 A. M.-Just beginning to curl; no heat gained. 6 P. M.-Rising to a fine rocky head, stomach sound and healthy; heat 66°. Wednesday, 6 A. M.-The light yeasty head just beginning to drop, heat 66°, attenuated to 18 lbs. ; added 6 lbs. of yeast rising in the pail. 11 A. M.-Rising to a

fine close yeasty head and all right. 3 P. M.-All right, heat 72°, attenuated to 12 lbs. cleansed; fill up as before directed, and when done working in the casks, the ale will be down to 9 lbs. gravity.

In all healthy sound fermentations, allowance must be made when cleansing for the additional attenuation in the cleansing casks.

We must now calculate what number of lbs. gravity we have obtained per quarter from the malt. 18 barrels in best ale at 42° make 756 60 do. in 2nd ale at 26.2 do. 1572 65 do. in raw wort at 4.5 do. 292.5

Divide by number of qrs. used 30)2620-5(87.3

the

per quarter, leaving out fractions. The rule for the quantities to be turned out of copper, so as to produce the required number of barrels in the gyle-tun, as described in the foregoing process, if the copper be truly and rightly gauged, will always approximate nearly enough to the truth for practice, making allowance for the difference of evaporation on the coolers, according to the state of the atmosphere. If more than the usual evaporation takes place, the quantity will be less, but the worts will be proportionally stronger, and vice versâ.

We often, however, find coppers so inaccurately gauged as to make a difference of 4 or 5 barrels or more. In following this rule, therefore, it is indispensably necessary that the copper should be accu

rately gauged. The simplest and best mode of doing so is to fill the copper brim-full with water, and having found a cask which contains precisely 36 gallons, or a barrel of liquid, take out one of the ends of it; you must then procure an unmarked wooden rod, long enough to reach the bottom of the copper; a piece of board must then be placed on the top of the copper, stretching out so as to conduct the rod perpendicularly to the bottom. Great mistakes are often made by not attending to this rule. The copper must then be run off barrel by barrel, very accurately, and at every barrel the rod should be dipped to the bottom of the copper, and a notch made where the water cuts the rod, barrel by barrel. This gives an accurate dipping-rod for the wet dip, and by reversing it and placing a piece of cork as usual on the other end, we have a dry dipping-rod.

In small coppers for private brewings, the same rule may be adopted, by marking the rod at every 1, 2, 3, or 5 gallons, as circumstances may require.

FURTHER REMARKS ON BOILING.

BEFORE proceeding with the directions for the next brewing, in which there are two boilings of the

worts with only one copper, it may be necessary to give some information respecting the most eligible mode under these circumstances of boiling.

The practice of extensive brewers, during the last century, was to have generally three boilings of the worts in every brewing. The first was called the hop-wort; the second the jack-wort, and the third, the blue-wort. At that time, what are now termed raw or return worts, were but little known, and of course, seldom employed. It was therefore necessary, they considered, to have three boilings, in order to get the best possible extract from the malt; and perhaps they were right. Now, however, when the mode of making extracts begins to be much better understood, three boilings in the same brewing are seldom resorted to, excepting by those who obstinately adhere to the old practice, which has no other claim to adoption than its antiquity.

It has been already stated, that all delay in the process of brewing should as far as possible be avoided. Three boilings must necessarily occupy more time than two, and two boilings more time than one; if therefore the position be allowed, (of which there can be no doubt,) that all delays are dangerous in the process of brewing, one boiling is safer than two, and two safer than three.

No particular objection can be made to two boilings at any time, where that may be found necessary as we shall be able to shew that by proper