80 RRE^ [No. 



order to get the hops out of the liquor, you must have 



l'he best f<>r your purpose is a small 



clot 1 , ' . or any other wicker-basket. You set 



your coolers in the i v be 



iii-doors or out of \\. You 



one of tlie coolers, and 



put the ha-ket upon them. Tut y'iir liquor, hops 

 and all. into tli hirhwill/ the hops. 



When you have gol li; h in one cooler, you 



got all your liquor out. i I your liquor deeper 



ne cooler than i von ran make an altera- 



tion in t: 'quor so di<tri- 



buted a< to rnul equally (asi in both, or all, the coolers. 



48. '\ of the liquor is in the //' 



where it is set to work. Now, a i 

 the ' 'i' (if lhat the liquor is to be at when it 



is set to wurkinir. The proper heat is seventy de- 

 grees ; so that a thermometer is matter sure. 



ie country they determine the degree of heat by 

 merely putting a linger into the liquor. Seventy de- 

 grees is but / .a gentle ///. No- 



thing like heat. A little experience makes perfect- 

 ness in such a matter. When at the proper heat, or 

 nearly, (for the liquor will cool a little in bein:r re- 

 !'iit it into the ttnt-tuh. And now, bet'< 



'k of the act of setting the beer to work. 1 must 

 describe this tnn-1nh. which I first mentioned in Para- 

 graph 4'2. It is to hold thirty gallons, as you have 



i ; and nothing is better than an old cask of that 

 size, or somewhat larger, with the head taken out. or 

 cut oiV. But, indeed, any tub of sufficient dimensi 

 and of about the same depth proportioned to the 

 width as a c;t-k or barrel has, will do far the purpose. 

 Having put the liquor into the. tun-tub, you put in the 

 \buiit lia'fd pint of arood yeast is sufficient. 

 This should liiM be put into a thing of some sort that 

 will hold about a gallon of your liquor; the thing 

 should then be nearly filled with liquor, and with a 

 stick or spoon von should mix the yeast well with the 

 liquor in this IDOW!, or other thing, and stir in along 



