340 REPORT ON BREWING. 



quantity of ingredients used, and so flat, in consequence of the inability 

 to raise sufficient fermentation, that it was scarcely equal to the small- 

 est table beer. 



3. On the 23rd of October, 1852, the ship being fixed in winter 

 quarters, and the Sylvester warming apparatus at work, maintaining a 

 constant equal temperature, brewing operations were commenced, with 

 the view of keeping up a periodical supply for the ship's company. 



4. The proportions used were, essence of malt, 120 Ibs., and of 

 hops 4 Ibs., to fifty-four gallons of water : these were boiled together 

 for two hours in the ship's coppers, and then put into a fifty-six gallon 

 cask, which was placed (for the purpose of obtaining the highest tem- 

 perature in the ship, steady at about 70) by the side of the funnel of 

 the Sylvester warming apparatus. In about eighteen horn's after, the 

 temperature of the mixture had fallen to 90, when yeast was added, 

 and generally in a few minutes produced vigorous fermentation, which 

 was maintained for seven or eight days, the froth being thrown oft' at 

 the bung-hole and received from a leather spout, nailed on the side of 

 the cask, into a tub placed on the deck, from which the cask was kept 

 filled as it became necessary, for the first two days almost every hour, 

 and afterwards at longer intervals, as fermentation slackened. As soon 

 as it had ceased to work, the cask was bunged up and removed, to set- 

 tle and fine for a fortnight ; it was then broached for issue. 



5. The beer thus produced was highly prized, and I think I may 

 venture to state that, both for strength and flavour, it was all that 

 could be desired. 



6. From this time (October 23rd) until the end of the following 

 April, a constant supply of this beer was maintained, at the rate of one 

 pint for each person twice, and sometimes three times, a week, besides 

 other occasional extra issues ; for which purpose it was necessary to 

 appropriate three fifty-six gallon casks, one to issue from, the next to 

 settle and fine, and the third in a state of fermentation. 



7. The total quantities of the essences consumed during this time 

 were of malt, 1620 Ibs.; hops, 44 Ibs.; and the beer produced was 

 702 gallons. 



8. Although the beer thus necessarily issued a fortnight after being- 

 brewed was of good quality, yet I would beg leave to remark, that hat! 

 it been practicable to have allowed it to stand for a longer period (as 

 in the case of beer brewed in England), there is good reason to sup- 

 pose that it would have become scarcely inferior to English porter of 

 the first quality. 



