350 THE FLORAL WORLD AND GARDEN GUIDE. 



salt ; take off some of the frothy yeast, and pour the liquor into the 

 barrels till the froth begins to flow over ; then desist for a time, and 

 when the froth has somewhat subsided, add more liquor : thus, by 

 degrees, the barrels may be filled to the bung- holes, and being placed 

 a little on one side the yeast will flow down and may be caught by 

 vessels placed under the stands. In three or four days the working 

 will subside, the yeast becomes thick, and ceases to flow over ; then 

 a little of the ale, reserved in a stone bottle or jug, may be poured 

 into the barrels, and in a few days the bung-holes may be covered 

 with brown paper, well coated with thick yeast. The fermentation 

 will now proceed slowly, and in the course of a fortnight each barrel 

 may be safely bunged down, and the bungs secured with a mass of 

 moistened binding sand. 



We have known ale of the above strength to be clear in three 

 months, perfectly bright in six months, and so rich and mellow, as to 

 admit of no comparison with any ordinary beer whether purchased 

 or brewed at home. 



The table beer may be set to work precisely as the ale ; but 

 instead of dividing the remaining wort in coolers, the whole may 

 be heated to seventy degrees as soon as the fermentation in the 

 small parcel shall be strong. A barrel being then ready, a handful 

 of flour, mixed with a quart of wort, may be put into it ; upon that 

 the working wort is to be poured, and then the bulk of the wort, at 

 seventy degrees, till the barrel be full. Fermentation, and an over- 

 flow of yeast will soon take place, and these will subside in three or 

 four days ; and then, the bung-hole being closed, the beer will 

 frequently be fit for the table in ten days or a fortnight. 



A good table beer can be prepared by an independent process 

 closely resembling that for the ale, by using malt and hops in the 

 proportions of one bushel and a quarter of the former, to three 

 quarters of a pound of the latter. 



Mash as directed for ale, and work the worts by gradual additions, 

 never lower than seventy degrees. Keep the working tun covered, 

 and on the evening of the third day skim off the head of yeast, mix 

 a tea-cupful of flour and a table-spoonful of salt with a bowl of the 

 beer, divide it among the barrels ; tun the remainder upon it, and 

 finish the process in the manner above described. Such beer will be 

 mellow in a month. 



THE GABDEN GUIDE FOR NOVEMBER. 



THE FLOWEE GABDEN. 



?LANT bulbs of all kinds, the large ones six inches deep, and small bulbs 

 four inches deep. Take a little pains first to arrange them as to 

 colours. Take up dahlia and Marvel of 1'eru roots as soon as frost 

 has touched their foliage, dry them carefully, out of reach of heat, 

 and store safe from frost. B"gin at once whatever alterations and 

 improvements are to be made, so as to nave the whole ssason before you for 

 completing. Air hardy plants in pits well, but be on your guard against sudden 

 frosts, which are sometimes very severe for a few nights in succession. 



