1835.] Gnat Britain and Ireland, 461 



26*2 as above, found by the pounds per gallon shewn in the 

 above table, and the quotient will shew the number of gal- 

 lons to be obtained. 



These quantities, however, are not to be taken as abso- 

 lute, inasmuch as the quality of the grain, and the skill of 

 the mash-man are not equal in every case, but in practice, 

 they will be found to approximate very near the truth. 



5. Coolers. — There are various kinds of coolers, and their 

 object is simply to reduce the temperature of the worts as 

 speedily as possible, to a temperature, at which yeast can 

 safely be added for inducing fermentation. If worts are 

 not cooled rapidly, they are apt to run into acidity, which 

 diminishes their susceptibility of the vinous fermentation, 

 and consequent developement of the spirits therein. The 

 coolers in general use, are large oblong shallow vessels, 

 and the worts are laid on them to the depth of from one to 

 three or four inches only, a large surface is thus exposed 

 to the atmosphere which absorbs their heat, and soon 

 brings them to the temperature required. 



Besides the shallow coolers which we have just described, 

 and which are the utensils most generally used by distillers 

 for cooling their worts, various contrivances have been 

 resorted to for accomplishing this object, by means of 

 pipes, through which the hot worts are made to pass, while 

 a current of cold water flows along their external surface, 

 and sometimes the reverse is practised, viz., the cold water 

 is made to pass through the pipes, the hot wort being 

 applied to their external surface. We have lately seen in 

 Scotland, a very compact form of cooling pipes, the object 

 of which is, not merely to cool the wort with rapidity, but 

 also to economize fuel, by saving the heat abstracted from 

 the worts, and applying it to the subsequent processes. 

 This apparatus consists of a great number of small pipes, 

 about one inch diameter and six or seven feet long, standing 

 perpendicularly beside each other and very close. The 

 lower end of each pipe is inserted into the top of a shallow 

 close chamber, and the upper end into the bottom of a 

 shallow open vessel ; each pipe being thus open and ac- 

 cessible, so as to be cleaned when necessary, even while 

 the process of cooling is going on. There is a cock in the 

 close chamber below, for carrying off the cooled worts, and 



