en at the proper
heat, or nearly, (for the liquor will cool a little in being removed,) put
it into the _tun-tub_. And now, before I speak of the act of setting the
beer to work, I must describe this _tun-tub_, which I first mentioned in
Paragraph 42. It is to hold _thirty gallons_, as you have seen; and
nothing is better than an old _cask_ of that size, or somewhat larger,
with the head taken out, or cut off. But, indeed, any tub of sufficient
dimensions, and of about the same depth proportioned to the width as a
cask or barrel has, will do for the purpose. Having put the liquor into
the tun-tub, you put in the _yeast_. About _half a pint_ of good yeast is
sufficient. This should first be put into a thing of some sort that will
hold about a gallon of your liquor; the thing should then be nearly filled
with liquor, and with a stick or spoon you should mix the yeast well with
the liquor in this bowl, or other thing, and stir in along with the yeast
a handful of _wheat or rye flour_. This mixture is then to be poured out
clean into the tun-tub, and the whole mass of the liquor is then to be
agitated well by lading up and pouring down again with your bowl-dish,
till the yeast be well mixed with the liquor. Some people do the thing in
another manner. They mix up the yeast and flour with some liquor (as just
mentioned) taken out of the coolers; and then they set the little vessel
that contains this mixture down _on the bottom of the tun-tub_; and,
leaving it there, put the liquor out of the coolers into the tun-tub.
Being placed at the bottom, and having the liquor poured on it, the
mixture is, perhaps, more perfectly effected in this way than in any way.
The _flour_ may not be necessary; but, as the country people use it, it
is, doubtless, of some use; for their hereditary experience has not been
for nothing. When your liquor is thus properly put into the tun-tub and
set a working, cover over the top of the tub by laying across it a sack or
two, or something that will answer the purpose.

49. We now come to the _last stage_; the _cask_ or _barrel_. But I must
first speak of the place for the tun-tub to stand in. The place should be
such as to avoid too much warmth or cold. The air should, if possible, be
at about 55 degrees. Any cool place in summer and any _warmish_ place in
winter. If the weather be _very cold_, some cloths or sacks should be put
round the tun-tub while the beer is working. In about six or eight hours,
a _