BRICK 519 



: viously been well cleansed or scalded out with boiling water), and the malt gradually 

 but rapidly thrown in and -well intermixed, so that it may bo uniformly moistened, and 

 that no lumps remain. After continuing the agitation for about half an hour, more 

 liquor, to the amount of 450 gallons, at a temperature of 180, may be carefully and 

 gradually introduced (it is an advantage if this can be done by a pipe inserted under 

 the false bottom of the mash-tun), the agitation being continued till the whole assumes 

 an equally fluid state, taking care also to allow as small a loss of temperature as 

 possible during the operation, the resulting temperature of the mass being not less 

 than 148, or more than 152. 



The mash is then covered close, and allowed to remain at rest for an hour, or an 

 hour and a half, after which the tap of the mash- tun is gradually opened, and if the 

 wort that first flows is turbid, it should be carefully returned into the tun until it 

 runs perfectly limpid and clear. The amount of this first wort will bo about 675 

 gallons. 



Seven hundred and fifty gallons of water, at a temperature of from 180 to 185, 

 may now bo introduced, and the mashing operation repeated and continued until the 

 mass becomes uniformly fluid as before, the temperature being from 160 to 170. It 

 is then again quickly covered and allowed to rest for an hour, and the wort of the first 

 mash having been quickly transferred from the underback to the copper, and brought 

 to a state of ebullition, the wort of the second mash is drawn off with similar pre- 

 caution, and added to it. A third quantity of water, about 600 gallons, at a tempera- 

 ture of 185 or 190, should now be run through the goods into the mash-tun by the 

 sparging process, or by any means that will allow the hot liquor to percolate through 

 the grains, displacing and carrying down the heavier and more valuable products of 

 the two first mashings. The wort is now boiled with the hops from one to two 

 hours. 



By the mashing process before described, the malt is so much exhausted that it 

 can yield no further extract useful for strong beer or porter. A weaker wort might 

 be, no doubt, still drawn off for small beer, or for contributing a little to the strength 

 of the next mashing of fresh malt. But this, we believe, is seldom practised. 



The wort is then transferred into the copper, and made to boil as soon as possible, 

 for if it remains long in the underback, it is apt to become acescent. The steam, 

 moreover, raised from it in the act of boiling serves to screen it from the oxygenating 

 or acidifying influence of the atmosphere. 



Until it begins to boil, the air should be excluded by some kind of cover. 

 Dr. Piesse, in 1840, read a paper before the Chemical Society, sb/ wing that much 

 extract was left in the malt after brewing, and that it was this matter which was con- 

 vertible into sugar, which gave its feeding qualities to ' grains. 



It was shown that the malt, after the first wort was drawn off still contained 

 a portion of starch which was not converted into sugar, and that the presence of 

 diastase was necessary to effect this conversion. As diastase is very soluble, there 

 was none of course left in the infused malt. 



It is, therefore, recommended by Dr. Piesse, that malt containing diastase should 

 bo added to the second wort. 



In brewing thirty quarters, I should take twenty-nine quarters for the first mash 

 and add the remaining quarter to the second, by which all the starch, it was contended, 

 would be converted into sugar. To prevent the access of air, which tends to induce 

 acidity, to the wort, it is suggested that a board the size of the back in which it 

 is contained should float on the surface of the fluid. (Transactions of the Chemical 

 Society, 1841.) 



BRICK. (Brique, Fr. ; BacJcstein, Ziegelstein, Ger.) A solid rectangular mass of 

 baked clay, employed for building purposes. Brickmaking is exceedingly ancient : 

 the tower of Babel was built with bricks, as we aro told in Scripture, and also the 

 city of Babylon. Over the ruins of Babylon, and the sites of the other great cities of 

 the ancient monarchies, we still discover bricks of various kinds. Some are merely 

 sun-dried masses of clay ; others are well burnt ; and others, again, are covered with 

 a vitreous glaze. The Egyptians were great brick-makers ; and the Eomans were 

 celebrated for their bricks and tiles, large quantities of them having been employed 

 in the construction of their different military stations in England. Subsequently, the 

 same bricks have at times been used on later structures, as for instance, in St. Alban's 

 Abbey, which contains a large quantity of bricks from ruins of the Roman buildings 

 of Verulamium. The Lollards' Tower of Lambeth Palace, built in 1454, and the older 

 portions of Hampton Court Palace, built in 1514, are good examples of the English 

 brick architecture in mediaeval times. 



The natural mixture of clay and sand, called loam, as well as marl, which consists 

 of lime and clay with little or no sand, aro tho materials usually employed in the 

 manufacture of bricks. 



