e all retained in the copper after the first worts are run
off, by means of a strainer placed at the mouth of the cock hole; one
hour strong boiling will be sufficient for the succeeding wort, if
single ale be wanted; the remainder of the process for both worts is
the same as already directed for such quality of drinks. It was further
stated to me that unboiled beer will appear very turbid and unpromising
for some time after it is brewed, and will take three months at least
to come round; but that after that period it will improve rapidly, and
become transparently fine; when second worts are found too weak, they
may be assisted with good Muscovado sugar, of which eight pounds is
considered equivalent to one bushel of malt. In fact, pleasant beer
might be made from sugar alone, without any malt.

_Strong Beer, of an excellent quality and flavour, brewed from the
extract of the Hop only, rejecting the substance._

This extract was obtained by the hot infusion, in a close covered
wooden vessel set to infuse the evening before brewing; in this process
one third more hops should be allowed; these hops need not be wasted,
as they will answer well for table beer, or single ale, brewed
according to the preceding processes; but, in either case, one hour's
strong boiling will answer for single ale, half an hour for table beer
will be sufficient, on account of the increased quantity of hops.

When you have got up your first wort in your copper, that you intend to
preserve with extract, boil the first half hour without it, and one
hour with it, very hard in both instances. It should have been
mentioned that, in preparing your first, or mashing liquor, two pounds
of rice is to be added to your water in the copper before boiling,
supposing the length of your brewing 20 barrels, or in that proportion.

Strong beer brewed with the extract alone, as here recommended, has
turned out remarkably well, and if the hops are good, will be found
more delicately flavoured than other beer; supposing the malt alike
good. Pitching, cleansing, and filling, to be conducted as already
recommended in preceding processes, with the tun close covered during
the fermentation.

_Table Beer._

Table beer, of a superior quality, may be brewed in the following
manner, a process well worth the attention of the brewer, the gentleman
and the farmer, whereby the beer is altogether prevented from working
out of the cask, and the fermentation c