THE FLORAL WORLD AND GARDEN GUIDE. 349 



retained in the hops, will be reduced to little more than fourteen 

 gallons. The leer, by boiling, will be brought to eight gallons, but 

 then it will lose nothing in the sieve, as it will carry down all the 

 absorbed ale wort, and the hops may be pressed forcibly, which tbey 

 should not be, i.i the first instance, after the ale. 



7. Segmentation'. — The commencement of this all-important 

 process is commonly, and we think ignorantly, termed pitching. 



We have said that the temperature most propitious to the work 

 is in October, or when it may be about fifty to fifty-five degrees. The 

 first cooler of -wort ought to be ready six or seven o'clock p.m., 

 cooled to eighty degrees. It is an error to suppose that a good 

 quantity of really fine yeast or balm injures beer ; the least hint of 

 it, if foul, will spoil many gallons, but one pint of the thickest balm 

 that can be obtained will be of service to the quantity now under 

 notice. Let then one pint be thoroughly mixed and beaten up with 

 two gallons of wort at eighty degrees ; carry this to the cellar, and 

 then place the coolers, side by side, near the vessel containing the 

 working wort. This we recommend to be an eighteen-gallon upright 

 cask, without its head ; it is narrow at bottom, and thus allows the 

 wort to be deep in it and retain its heat ; cover the cask with a 

 piece of flannel, and place its loose head upon that. Thus there 

 will be a cask with two gallons of wort and one pint of balm in it, 

 one cooler with three gallons, and two others with near'y five gallons 

 of wort in each. If the cellar be well constructed, it will maintain 

 a pretty equable temperature and be at about fifty-five degrees. By 

 ten at night the working in the tub will be fully established, and. 

 then, three gallons of wort at seventy should be poured into it and 

 stirred ; cover it again, and leave it for the night. Early on the 

 following morning add the contents of one cooler, after having tried 

 the working wort with the thermometer. If the heat range between 

 seventy and seventy-five degrees, put in five gallons, at about sixty- 

 eight degrees, heating a quart or more of the raw wort, and pouring 

 it into the cooler till the liquor in it be raised to the required degree. 



Stir the working liquor, and leave it for six hours ; then try the 

 working heat again, and if it be above or at seventy-five, add three 

 gallons at sixty-five degrees ; again cover it, and in four hours add 

 the remaining cool wort, reserving about two quarts for a peculiar 

 purpose. 



We have thus detailed the gradual additions of wort, at given 

 heats, as we noticed them on a large scale ; and we may add that we 

 have practised the method we recommend with most gratifying 

 success. It varies from, and is counter to, the ordinary mode of 

 setting an entire batch to work at once ; a process which in small 

 gyles frequently fails : ours always succeeds, simply because the 

 yeast has power over each addition, and brings it speedily to a fer- 

 menting state. It is not unlikely that, after the last addition, the 

 working heat will be found at seventy-seven or seventy-eight degrees; 

 in that case, we advise the immediate tunning of the ale. Wc 

 presume that the two six-gallon casks be quite clean, sweet, and dry. 

 Place them on their stands, and put into each one half of the 

 reserved wort, mixed with two table-spoonl'uls of flour, and one of 



NoTember. 



