a clear passage through the
strainer. The hops must be returned into the copper, after having run
off four or five pailfuls of the liquor for the first cooling, and then
it must be set to work in the following manner. Take four quarts of
yeast, and divide half of it into small wooden bowls or basons, adding
to it an equal quantity of wort nearly cold. As soon as it ferments to
the top of the basons, put it into two pails; and when that works to the
top, distribute it into two wide open tubs. Fill them half full with
cool wort, and cover them over, till it comes to a fine white head. This
will be accomplished in about three hours, and then both quantities may
be put together into the working tub, with the addition of as much wort
as is sufficiently cooled. If the weather be mild and open, it cannot be
worked too cold. If the brewing be performed in frosty weather, the
brewhouse must be kept warm; but hot wort must never be added to keep
the liquor to a blood heat. Attention also must be paid to the quality
of the yeast, or it may spoil all the beer. If it has been taken from
foxed beer, or such as has been heated by ill management in the working,
it will be likely to communicate the same bad quality. If the yeast be
flat, and that which is fresh and lively cannot be procured, put to it a
pint of warm sweetwort of the first letting off, when it is about half
the degree of milk-warm. Shake the vessel that contains it, and it will
soon gather strength, and be fit for use.--Tunning is the last and most
simple operation in the business of brewing. The casks being well
prepared, perfectly sweet and dry, and placed on the stand ready to
receive the liquor, first skim off the top yeast, then fill the casks
quite full, bung them down, and leave an aperture for the yeast to work
through. If the casks stand on one end, the better way is to make a hole
with a tap-borer near the summit of the stave, at the same distance from
the top as the lower tap-hole is from the bottom. This prevents the
slovenliness of working the beer over the head of the barrel; and the
opening being much smaller than the bung-hole, the beer by being
confined will sooner set itself into a convulsive motion, and work
itself fine, provided proper attention be paid to filling up the casks
five or six times a day.----Another method of brewing, rather more
simple but not more excellent than the above, may be adopted by those
whose conveniences are more limited. For t