the draught under it were
suffered at once to ascend, without being thus divided, the hops would
be scorched in the boiling, and liable to stick to the sides, which
would considerably injure the flavour of the liquor, unless kept
continually stirring. It will also save the consumption of fuel, and
preserve the copper much longer than any other method, as there will be
no difficulty in boiling half a copper full at a time without doing it
any injury.--The next article of consideration in this case is the
Mash-tub. This should be proportioned to the size of the copper, and the
quantity of beer intended to be brewed. The grains should not be kept in
the tub any longer than the day after brewing, as in hot weather
especially the grains begin to turn sour as soon as they are cold; and
if there be any sour scent in the brewhouse at the time the liquor is
tunned, it will be apt to injure the flavour of the beer.--Tubs and
Coolers require to be kept perfectly sweet and clean, and should not be
used for any other purpose. In small houses, where many vessels are
cumbersome and inconvenient, it is too common to use the same tubs for
both washing and brewing; but this ought not to be done where it can be
avoided; and where it is unavoidable, the utmost care is necessary to
give them a double washing, scouring, and scalding. Coolers also
require considerable care, or by the slightest taint they will soon
contract a disagreeable flavour. This often proceeds from wet having
infused itself into the wood, it being apt to lodge in the crevices of
old vessels, and even infect them to such a degree, that it cannot be
removed, even after several washings and scaldings. One cause incidental
to this evil is, using the brewhouse for the purposes of washing, which
ought never to be permitted, where any other convenience can be had; for
nothing can be more injurious than the remains of dirty suds, left in
vessels intended for brewing only. Nor should water be suffered to stand
too long in the coolers, as it will soak into them, and soon turn
putrid, when the stench will enter the wood, and render them almost
incurable. More beer is spoiled for want of attention to these niceties
than can well be imagined, and the real cause is seldom known or
suspected; but in some families, after all the care that is taken in the
manufacture of the article, the beer is never palatable or
wholesome.--Barrels should be well cleaned with boiling water; and if
the b