tration:

A The cask in which the worker is placed.

B The spout of the worker, which takes off the yest.

C The plug at the angle of the worker to admit the pipe of a
tundish, in order to fill the cask as it works.]

_Another Method of fermenting Strong Beer that might be expected to
produce a pure and excellent liquor._

Mash, run down, and boil in the usual way, suffer your worts, after
drawing your fire, to remain on your copper two hours, doors and hatch
open. If in winter, the deeper your worts lie on the cooler the better;
when they have come down to the proper heat of pitching, give your yest
to them on the cooler, mixing it gently with the whole guile, and when
properly headed with yest, which will probably happen within
twenty-four hours, run off your worts gently into barrels, leaving your
top and bottom yest on the cooler undisturbed, till all the cooler is
cleared; but previous to running your worts into the barrels, put half
a pint of good solid yest into each, and when full, clap your tin
workers into the bung holes, and so let it finish its fermentation for
about a week longer, filling the casks occasionally as they work. When
done working, bung down or vat them; if you wish to add any kind of
flavouring substance to this beer, the best time to do it is at
commencing the second fermentation, experience teaching that all
fermented liquors should have such substances added to them during, or
at the commencement of their fermentation, which is preferable to
adding these substances in the boil; I mean spices, and delicate
flavouring substances.

_Process of Brewing Windsor Ale on a small scale._

Windsor ale is a very pale, light, agreeable ale, as fine as wine, and
unquestionably the best fermented of any malt liquor sent to the London
market.

Length drawn, three barrels per quarter of eight bushels, the malt
pale, with two pounds of hops of the first quality; heat of the first
liquor 182, two barrels of which is generally allowed to each quarter
of malt, for the first mash; one barrel per quarter for the second; the
same quantity for the third is as little liquor as can be dispensed
with in three mashings; for short liquor and stiff mashes are essential
to this quality of ale, in order to leave as little as possible in the
copper for evaporation on account of the short boiling. Mash quick, run
down quick, get your wort as fine as possible into your underbank; let
your first