348 THE ELOEAL WORLD AND GARDEN GUIDE. 



added after the second wort of the ale has been drawn off; this 

 mash may stand for one hour, when it will yield rather more than 

 the water put on, and the grains will now be found exhausted. To 

 give a little colour and strength to the beer, one pound of good 

 treacle may be put to the wort, and it may then remain in its cooler 

 till the boiling of the ale be concluded. "Where there are two 

 coppers, the beer may be finished off nearly as soon as the ale. 



5. Boiling. — If there be a surplus boiler, the first strong wort 

 should be put into it, with half the hops, mashed or unmashed, and 

 two or three ounces of common salt, and bring the wort slowly to 

 the boiling point, so that, if possible, the second wort— which in 

 quantity ought to equal that of the water put in the tub — may be 

 drawn off, and be in the copper with the first, in order that the 

 whole may boil together. Great caution will be required to keep 

 down the head of hops, which, with the froth, rises suddenly if the 

 fire be brisk. A person should stand by the copper, with a mash- oar 

 or a broad stick, to break down the rising head, and let the hot liquor 

 throw its first waves over it, for waves they are. The head will then 

 be carried under, and be put into brisk action ; thus a Ioes may be 

 prevented, and the hops will be dispersed throughout every part of 

 the boiling fluid. Rapid and Irish boiling is beneficial, and this 

 ought to be continued for one hour at the least; within that time a 

 substance termed vegetable albumen, which was mixed with the wort 

 and rendered it turbid, will be coagulated by heat, and partly, per- 

 haps, by an astringent principle in the hops, and float in small 

 masses throughout the thin clear wort. A bowlful of the liquor, 

 taken up now and then, will exhibit this " breaking; " and the boiling 

 should be continued for half-an-hour after it has been effected. It 

 may be right to mention, that some writers recommend that the 

 wort be boiled one hour previous to the addition of any hops, and 

 half-an-hour longer with them ; this, say they, tends to secure the 

 full effect of the boiling process, but does not permit the loss of so 

 great a portion of the fine aroma of the hops. We have not seen the 

 plan in practice, but mean to try it immediately. 



The beer may boil one hour with one half of the hops of the ale, 

 which may readily be obtained by straining off some of the boiling 

 wort through a sieve placed over the copper. This implies that there are 

 two boilers, and that it is an object to save time ; if there be but 

 one, the beer must be kept aside till the ale be removed. The hops 

 of the ale are amply sufficient for the beer ; if half be added, as 

 above recommended, the beer may be boiled for an hour with that 

 quantity, and strained through the other half, by which means it 

 will carry through all the strong wort that the hops retained. 



6. Straining. — This is best effected through hair sieves, though 

 wicker ones will do very well. Pass the ale wort into coolers, so 

 that each may not contain more than one-third of the ale wort, for 

 now the great heat should be thrown off as quickly as possible. Let 

 the coolers be placed in the air, or where a current may pass over 

 them if the weather be rainy. If the processes of mashing and 

 boiling have been carefully condncted, there will be about eighteen 

 gallons of raw wort, which, by rapid boiling, straining, and wort 



