ng, stirring
up the malt as you did at first, and then cover it close for two hours
more. Meanwhile you fill your copper with the first wort, and boil it
with the remainder of the two pounds of hops, for an hour and an half,
and then lade it off into the coolers.

Contrive to receive the hops in a sieve, basket, or thin woolen bag that
is sweet and clean; then immediately fill your copper with cold liquor,
renew your fire under it, and begin to let off your second wort, throw a
handful of hops into the under-back, for the same reason as before: you
will want to lade a few bowls full of liquor over the malt to make up
the copper full of second wort; and when you have enough, fasten the tap
and mash a third time after the same manner, and cover it close for
another two hours; and then charge your copper with the second wort,
boiling it for an hour with the same hops.

By this time you may shift your first wort out of the coolers into a
working tub, to make room for the second wort to come into the coolers;
and then your copper being empty, you may heat as much liquor as will
serve you to lade over the malt, or, by this time, rather grains, to
make up your third and last copper of wort, which must be bottled with
the same hops over again; and then your coolers are discharged of your
second wort, to make room for the third; and when they are both of a
proper coolness, they may be put together before you set them a working.

During the time of shifting your liquors out of the copper, it is of
consequence to take care to preserve it from receiving damage by
burning: you should always contrive to have the fire low, or else to
damp it at the time of emptying, and be very expeditious to put in fresh
liquor.

_Of working the Liquor._

In this, regard must be had to the water: liquor naturally grows warm in
working; therefore, in mild weather, it should be cold before it be set
on, but a little warm in cold weather. The manner of doing it, is to put
some good sweet yeast into a hand-bowl or piggin, with a little warm
wort; then put the hand-bowl to swim upon the wort in the working tub,
and in a little while it will work out, and leisurely mix with the wort,
and when you find the yeast is gotten hold of the wort, you must look
after it frequently; and if you perceive it begins to heat and ferment
too fast, lade some of it out into another tub; and when grown cold, it
may be put back again; or if you reserve some of the raw