iment
made in England, and taken from the Bath and West of England Society's
reports. A farmer selected four acres of the same field, treated and
prepared it for seeding exactly in the same way, he then divided it
into two equal parts; he sowed one part with dry seed, in the common
way, the other with steeped seed, as here recommended, and the
consequence was, that the latter produced a double crop, although the
seed in both cases was the same, save the difference of treatment. The
superior quality and condition of the crop seemed to keep pace with the
increased quantity. The beginning or middle of March, if the weather be
dry, is the best time to sow spring or summer barley. This mode of
preparing seed wheat, is highly recommended as an assured preservative
against the smut, fly, &c., insuring a sound good crop of grain. Barley
should be always cut in dry weather, yet not suffered to be too ripe
before cutting; stacking it in the field for a few weeks before
removing it to the barn, helps and prepares it for malting, by sweating
and drying it. Barley, immediately brought to the malt house from the
field, rarely makes good malt, as a great proportion of it becomes
staggy, and will not grow. Those who can corroborate the truth of these
remarks, and sufficiently appreciate them, will readily justify and
excuse this seeming departure from the original plan of this little
work.

_Table Beer._

There is no production of the brewery more important to society than
good table beer, whether it be considered as a diluent to animal food,
or a diet drink in fever cases, even of the most malignant kind, where,
to my knowledge, it has been preferred to all others, and that with the
greatest success, sanctioned by the advice of some of the most eminent
physicians. This justifies my recommending it, and giving several
processes for making this useful liquor.

_Small Beer for Shipping._

12 Bushels of Pale Malt.
12 Bushels of Amber Malt.
--
24
--
14 lb. of Hops.

Cleansed 24 Barrels.

Let your malt be fine ground; first liquor 172; mash one hour, stand
one hour, run down smartly; beat of second mash 180; mash one hour,
stand two hours, boil two hours; making your length sufficiently long
to give one barrel of beer to each bushel of malt. Pitch your tun at 70
degrees, giving one gallon of solid yest; cleanse within twenty-four
hours. The fresher this beer is sent out the better: bei