346 THE FLORAL WORLD AND GARDEN GUIDE. 



then, the chrysalis or pupa ; and lastly, the perfect insect, such as 

 the butterfly, ant, bee and beetle, in which last form the creatures 

 never grow. 



{To he continued.) 



BREWING. 



{Continued from page 319.) 



|E shall now proceed to furnish a detail of the process, 

 assuming that the quantities be brought down to those 

 already mentioned ; viz., twelve gallons of ale and six 

 gallons of table beer. 



1. The Malt is to be ground either by a cutting or 

 crushing mill ; that, in the Staffordshire process, was bruised by 

 falling between two steel rollers, so set that each grain was flattened 

 and cracked, so as somewhat to resemble the famed Embden groats. 

 If malt be rendered very fine and dusty, the wort is liberated with 

 some difficulty: each grain, however, must be cut or crushed, other- 

 wise it will not be acted upon by the water. 



2. The Quantity of the Malt we calculate at one bushel and a 

 half; that of the hops at one pound and three quarters. The ale 

 will be strong, and therefore is intended to be kept six months before 

 it is tapped ; hence it should be well flavoured with hops, and no more 

 of that article will be required for the beer, as we shall show, the 

 one pound and three quarters sufficing for both ale and beer. If it 

 be objected that we place our standard too high, and state quantities 

 which will prepare an ale of intoxicating strength, we answer that 

 we profess to brew a perfect liquor, one that will work well, flue 

 itself to wine-brightness, keep any reasonable time in a good cellar, 

 and never turn off hard. If ale be brewed of a strength short of 

 that which secures these important points, a loss of full one-third 

 may be calculated on in an average of three years ; whereas a good 

 ale is safe, always valuable, and may be reduced to any desired standard 

 of strength by adding table-beer to it at the time it is drunk. He who 

 possesses no self-control ought not to brew. It is very bad economy 

 to prepare a weak liquor that will become sour, acrid, and insalubrious 

 in two or three months ; we have seen barrel after barrel thrown 

 away by those who have brewed parsimoniously. Moreover, we shall 

 add a receipt to make table beer by itself, and therefore any one may 

 adapt his quantities to his particular views. 



3. Mashing. — The word implies the extraction of all the soluble 

 parts of the malt by hot water. It is usually performed in a deep and 

 wide tub, with a hole at one side, an inch or two above the bottom, 

 into which a large cock is fitted. The internal orifice is guarded 

 either by a wad of straw, twigs, or a mash basket, to prevent the 

 passing of the grains ; but all these are very inadequate substitutes 

 for the false bottom which is now used. This is made of wood pierced 

 full of small holes, and is dropped into the tub, from the bottom of 

 which it is distant about an inch and a half, being supported by a hoop, 



