II.] BREWING. 29 



up the stick that corks the whole. But, observe, this 

 stick (which goes six or eight inches through the hole) 

 must be raised by degrees, and the wort must be let 

 out slowly, in order to keep back the sediment. So 

 that it is necessary to have something to keep the stick 

 up a,t the point where you are to raise it, and wish to 

 fix it at for the time. To do this, the simplest, cheap- 

 est and best thing in the world is a cleft stick. Take 

 a rod of ash, hazel, birch, or almost any wood ; let it 

 be a foot or two longer than your mash ing-tub is wide 

 over the top ; split it, as if for making hoops ; tie it 

 round with a string at each end ; lay it across your 

 mashing-tub ; pull it open in the middle, and let the 

 upper part of the wort-stick through it, arid when you 

 raise that stick, by degrees as before directed, the cleft 

 stick will holtf, it up at whatever height you please. 



44. When you have drawn off the ale-wort, you 

 proceed to put into the mashing tub water for the 

 small beer. But, I shall go on with my directions 

 about the ale till I have got it into the cask and cel- 

 lar; and shall then return to the small-beer. 



45. As you draw off the ale- wort into the under- 

 buck, you must lade it out of that into the tun-tub, for 

 which work, as well as for various other purposes in 

 the brewing, you must have a bowl-dish with a handle 

 to it. The underbuck will not hold the whole of the 

 wort. It is, as before described, a shallow tub, to go 

 under the mashing-tub to draw off the wort into. Out 

 of this underbuck you must lade the ale-wort into the 

 tun-tub ; and there it must remain till your copper 

 be emptied and ready to receive it. 



46. The copper being empty, you put the wort into 

 it, and put in after the wort, or before it, a pound and 

 a half of good hops, well rubbed and separated as you 

 put them in. You now make the copper boil, and 

 keep it, with the lid off, at a good brisk boil, for a full 

 hour, and if it be an hour and a half it is none the 

 worse. 



47. When the boiling is done, put out your fire, 

 and put the liquor into the coolers. But it must be 

 put into the coolers without the hops. Therefore, in 



3* 



