poration and condensation. The same allowance should be made when taking hot worts in the copper-when we shall find that the raw and boiled gravities will very nearly correspond.

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In making calculations for regulating the graviper barrel of the different beers to be brewed, it will generally be found that by deducting ten per cent. from the apparent gravity of the taps, as shown by the instrument at a temperature of 60°, we shall come very near the truth, at least near enough for practice. Should extra quantities of hops be used, allowance must be made accordingly. This, however, is only for the first worts. Every 60 lbs. weight of hops retains nearly a barrel of worts of the same gravity as those turned out of the copper. For the second worts, therefore, after deducting the ten per cent., add the gravity of one barrel of the first worts for every 60 lbs. of hops used in the first boiling. This in the second boiling will be replaced by nearly an equal quantity of worts, of the same gravity as turned out of the copper, which, in making the calculation, is to be deducted from the aggregate of the second worts, and so on with a third wort if necessary.

Having thus made accurate calculations of the actual number of pounds gravity we have in the gyle-tun, the aggregate amount of pounds gravity is to be divided by the number of pounds gravity per barrel the beer is intended to be made; the quotient

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is the number of barrels at said gravity, which can be produced. All we have now to do is to turn out of the copper such a number of barrels as will make up our calculated quantity in the gyle-tun. The only difference that can then arise must proceed from the difference of evaporation from the wort in the coolers, which will be found to vary more or less according to the state of the atmosphere. beer, therefore, must be a little stronger or weaker accordingly; but the aggregate gravity will be found to correspond very nearly with the calculation made from the unboiled worts; and the brewer by a little attention, will soon be enabled to judge of the quantities to be turned out of the copper, so as to correspond with the evaporation which he may expect.

RAW OR RETURN WORTS.

RAW or return worts are now universally used in all great brewing establishments. It is, however, a very questionable point, whether the apparent extra gravity derived from the said raw worts, is of much value, or even worth taking. In brewing ale or any description of beer of very high specific gravity, raw

worts cannot well be dispensed with, as we should not get the proper extract from the malt, so as to throw it into the beer, without turning over in the mash-tun a much greater quantity of liquor than is wanted for the production of beers of that gravity; but wherever we have an opportunity of turning over the malt about six barrels per quarter, there can be little doubt but that the whole gravity worth having can be obtained without having recourse to a raw wort in the mash-tun. The sparging machine bringing off the worts at not above one lb. gravity, renders a return wort a matter of very inferior consequence as, however, some valuable extract may remain in the hops, a sufficient quantity of liquor may be turned over them to displace it. We have known brewers so anxious to make apparently very high gravities from their malt, as even to turn over to the extent of three and four barrels per quarter, after having already turned over at least six barrels per quarter.

It may be observed, however, that the beer brewed from these long raw worts, not only uniformly tasted poor, but was very much inclined to get forward or acid. We therefore strongly recom

mend to brewers to be satisfied with the extracts usually obtained, rather than to run the risk of acidity, by getting mucilage or other extraneous matter from the malt: which, however much it may

buoy up the instrument, adds nothing to the quality of the beer.

Two barrels per quarter of raw wort are decidedly as much as ever ought to be attempted, and more will do harm rather than good.

It is a disputed point whether hot or cold liquor should be applied in taking the raw worts. The point is of very little importance; but the temperature of the liquor should never exceed 160° or 170°.

An opinion prevails that the raw wort should never be turned over in the first mash next day, but be reserved for the subsequent mashes. The sooner the raw wort can be used the less risk we run of unsoundness, and any one, upon reflection, will see that turning all the raw wort over in the first mash is the surest mode of getting the soundest and best extract. When turned all over in the first mash, much about the additional gravity, contained in the raw wort, will be shown in the tap; and what remains in the grains will be much better washed out by hot liquor alone, than when it is mixed with raw wort.

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REFRIGERATORS.

THE use of refrigerators for cooling the worts has now become very prevalent. It is, however, rather a doubtful point, whether an indiscriminate use of them does not do more harm than good. In the refrigerators first constructed the worts were passed through the pipes, and the cold water was applied to the outside. These, from the difficulty of cleaning and other causes, were found to be injurious, and are now succeeded by others in which the cold water runs through the pipes, and the worts are on the outside.

The more simply refrigerators can be constructed the better they ought also to be made of one metal only, and that unconnected with other metals. We thus run less risk of any electro-chemical agency, which should always be guarded against, as much as possible, in every department of the brewery. Even with the best constructed refrigerators, it will be found that when the worts are sent through them at high temperatures, they will appear of a greyish or whey colour when running into the square. This always denotes unsoundness to a certain extent, or that some change has taken place in the nature of the worts, which will be found prejudicial in as far as regards a regular