to cleanse with the sweets
on, but in ale you should work it low in order to get the sweets off.
This ale should be carefully filled as it works and closely attended to
until done working; then put into each cask, if of a large size, two
handfuls of spent hops, that have been previously cooled, and but a
short time boiled; then bung down, and it will be fit to send out.

_Windsor Ale, brewed on a large Scale._

This ale has experienced so great a demand in London and its vicinity
for a few years back, as materially to affect the London pale beer
brewery; it is a liquor better calculated for winter than the summer
season. The London brewers have been induced to brew on the same
principle, and in many instances they exceed the original. Here follows
the London process for brewing this kind of beer, which, I apprehend,
will be well worth the American brewers' imitation, as good ale is a
species of malt liquor rarely met with in this country.

200 Bushels of Pale Malt.
224 lb. of Hops.
40 lb of Honey.
4 lb. of Coriander Seed, ground.
2 lb. of the Grains of Paradise, ground.

65 Barrels Cleansed.

Procure your hops of the best quality, rub them in one or more large
tubs, pour cold water on them in sufficient quantity to wet them all
over, and so let them infuse till the next day, which should be the day
on which you brew. When your first copper has just boiled, run a
sufficient quantity of water into your mash tun for your first mash;
and when this has cooled down to 176 degrees, run in your malt slowly,
and mash well for one hour and a quarter; after which, let your mash
tun stand two hours, run down smartly and fine; keep your mash tun
close covered from the time you have done mashing till you begin to set
tap; give your second mashing liquor at 186, mash one hour, stand one
hour, run down as before; give your third liquor for the last mash at
160, mash one hour, stand one hour run down as before; divide these
three worts into two parts, boil your first copper one hour, putting in
your ingredients with your hops, save the 40 pounds of honey, which
should be reserved to be put into the copper a few minutes before
striking off; rouse your copper well at the time of putting in the
honey, and continue the same till run off, otherwise, it will pitch to
the bottom of the copper, and likely be the cause of burning; your
second worts should boil two hours on the same hops and ingredient