“FOUR quarts of ground malt | 
Were put into a new itone ware 
veilzl, and mafhed with about an 
equal quantity cf hot water in the 
ofual manner for brewing. When 
the mafh had flood abont an hour, 
the wort was drawn off, and three 
guarts or boiling water poured on 
the grains; when this had flood a 
due time, the liquor was fuffered 
to run off, and the whole liquor 
boiled h2lf an hour; being then fet 
to cool, was poured clear from the 
Mediment, and then put in a room 
where the heat was regularly kept 
up to fummer heat, or near 80° of 
Fahrenheit’s thermometer. It ftood 
in this degree of heat till ome figns 
of fermentation appeared on ‘the 
three days, 
Anotherbrewing was then bd as 
“above defcribed ; and, when of adue 
heat, flirred into the former liquor. 
In about twenty-four hours fome 
aft appeared, and another brew- 
ing was then made; and, when of 
a due heat, mixed with the two 
former ones, and well beat in, the 
heat being ftill kept up to the de- 
gree above mentioned: in about 
two days more, five ounces of ex- 
cellent yeaft were collected from the 
farface of the liquor. 
_ Some of this yeaft being mixed 
_a due proportion of flour, wa- 
ter, and falt, anfwered all the pur- 
poles intended for bread; and might 
certainly have been equally well 
applied to brewing, in the common 
method. In fine, being pure and 
good yeaft, it will anfwer all the in- 
ns of that ufeful article. 
Re 
Report of the Committee on Dr, Hunter 
_and Mr. Hornby’s Procefigfor pro- 
ducing an ardent Spirit from Car 
- 
USEFUL PROJECTS. 
furface ; which came on in about: 
gt 
rots. From Tranfations of the 
Reyal Society of Edinburgh, vol. 
ii. 
We have examined the fample 
of {pirits, which was. fent 
by Dr. Hunter of York to the Royal 
Society, and we have read the ac- 
count of the experiment on the fer- 
mentation and dittillation of carrots, 
by which the faid fpirit was pro- 
duced. ‘The experiment was made 
by Mr. Thomas Hornby, druggiit 
in York, with one ton and eight 
ftone of carrots, which, after being 
expofed to the air a few days to 
dry, weighed 160 ftone, and mea- 
fured 42 bufhels; they were wath- 
ed, topped and tailed, by which 
they loit in weight 11 itone, and ia 
meaf{ure feven buthels ;. being ‘then 
cut, they were boiled with the pro- 
portion of 24 gallons of water to 
one third of the above quantity of 
carrots, until the whole was reduced 
to a, tender pulp, which was done 
in three hours-boiling. From this 
pulp, the juice was eafily extracted 
by means of a prefs, and 200 gal-. 
lons of juice were produced. from 
the whole. This juice was boiled. 
again, with one pound of hops. five: 
hours, and then cooled to 66 of. 
Fahrenheit, and fix quarts of yeat 
being added, it was {et to ferment, 
The itrong fermentation lafted 48 
hours, during which time the heat 
abated to 58 of Fahrenheit; 42 
gallons of unfermented juice, which, 
had been referved, were then heated 
and: added to the liquor, the heat 
of which was thus railed. again to 
66, and the fermentation was re- 
newed for 24 hours more, the air-of 
the brewhoufe. being all this time 
at 46 and 44.. The liquor was now 
turned, and continued to work three 
days from the bung; and, lattly, is 
was 
