508 BREWING 



When the coal in the oven, a, has been converted into the small coke, called breezes, 

 the combustion is stopped by the closing of the doors, b b, damper, c, and the door, g, 

 of the ash-pit ; and the breezes are cooled by the introduction of a jet of water into 

 the said oven, the said water being directed upon the breezes ; or the said breezes 

 may be withdrawn from the oven in a heated state, and afterwards cooled by water 

 of otherwise. Although I prefer to place the coke oven on the side of the boiler, as 

 represented, yet it may be placed under the boiler, or in any other convenient situation. 



Although I have only represented in the accompanying drawing the combination 

 of a coke oven for manufacturing breezes with a steam-boiler, yet the said oven may 

 be combined with any other furnace for the purpose of increasing its heat and 

 suppressing or partially suppressing its smoke ; but I believe the nature of my said 

 invention will be sufficiently understood by the description herein given, and illus- 

 trated in the accompanying drawing. 



The size and form of the ovens may be varied to suit the quantity of breezes to be 

 manufactured, and the particular purposes to which the flame and heated air from 

 the said ovens are to be applied. 



BREMEN BXiTTE and GREEN. Figments containing a basic carbonate of 

 copper with alumina and carbonate of lime. According to one method, blue vitriol 

 (sulphate of copper) is dissolved in 10 parts of water, and a little aquafortis added ; 

 the liquid is allowed to stand for a week, and is then filtered ; after addition of lime- 

 water, it is precipitated by a solution of pearlash. By Gentele's method, these pig- 

 mente are prepared from common salt and blue vitriol. A blue or a green colour is 

 produced, according as the pigment is mixed with water or with linseed oil. 



BREWING. (Brasser, Fr. ; Srauen, Ger.) The art of making beer, or an alco- 

 holic liquor, from a fermented infusion of some saccharine and amylaceous substance 

 with water. 



Figs. 246 and 247 represent the arrangement of the utensils and machinery in a 

 porter brewery on the largest scale, in which it must be observed that the elevation 

 Jig. 247, is in a great degree imaginary as to the plane upon which it is taken, but the 

 different vessels are arranged so as to explain their uses most readily, and at the same 

 time to preserve, as nearly as possible, the relative position which is usually assigned 

 to each in works of this nature. 



The malt for the supply of the brewery is stored in vast granaries or malt-lofts, 

 usually situated in the upper part of the buildings. Of these, we have been able to 

 represent only one, at A, fig. 246 : the others, which are supposed to be on each side 

 of it, cannot be seen in this view. Immediately beneath the granary A, on the ground- 

 floor, is the mill ; in the upper storey above it, are two pairs of rollers (figs. 246, 248, 

 and 249), under a a, for bruising or crushing the grains of the malt. In the floor 

 beneath the rollers are the mill-stones b b, where the malt is sometimes ground, instead 

 of being merely bruised by passing between the rollers, under a a. 



The malt, when prepared, is conveyed by a trough into a chest d, to the left of b, 

 from which it can be elevated by the action of a spiral screw, fig. 250, enclosed in 

 the sloping tube e, into the large chest or bin B, for holding ground malt, situated 

 immediately over the mash-tun D. The mash-tun is a largo circular tub with a double 

 bottom ; the uppermost of which is called a false bottom, and is pierced with many 

 holes. There is a space of about 2 or 3 inches between the two, into which the stop- 

 cocks enter, for letting in the water and drawing off the wort. The holes of the false 

 bottom, if of wood, should bo burned, and not bored, to prevent the chance of their 

 filling up by the swelling of the wood, which would obstruct the drainage: the 

 holes should be conical, and largest below, being about gths of an inch there, and |th 

 at the upper surface. The perforated bottom must be fitted truly to the sides of the 

 mash-tun, so that no grains may pass through. The mashed liquor is let off into a 

 large back, from which it is pumped into the wort-coppers. The mash-tun is pro- 

 vided with a peculiar rotatory apparatus for agitating the crushed grains and water 

 together, which we shall presently describe. The size of the wort-copper is pro- 

 portional to the amount of the brewing, and it must, in general, be at least so large 

 as to operate upon the whole quantity of wort made from one mashing ; that is, for 

 every quarter of malt mashed, the copper should contain 140 gallons. The mash-tun 

 ought to be at least a third larger, and of a conical form, somewhat wider below than 

 above. The malt is reserved in this bin till wanted, and is then let down into the 

 mashing-tun, where the extract is obtained by hot water supplied from the copper G, 

 Been to tbo left of B. 



The water for the service of the brewery is obtained from the well E, seen beneath 

 the mill to the right, by a lifting pump worked by the steam-engine ; and the forcing- 

 pipe/, of this pump conveys the water up to the large reservoir or water-back F, placed 

 at the top of the engine-house. From this cistern, iron pipes are laid to the copper o 

 (on the left-hand side of the figure), as also to every part of the establishment where 



