706 SUNDRIES. 



pays 12 for an ale-fat, and in 1630 .13 for a mash-tun. In 

 1646 Eton College gives 13 los. for a new mash-tun. In 

 1662 Winchester College pays 10 for a vat. In 1622 Eton 

 College pays 10 for a guile-tun ; in 1630, 14 ; in 1646, when 

 it buys a mash-tun, it also buys a guile-tun for 14 los. In 

 1662 Eton College buys two new tuns at 16 each. But when 

 New College began to brew on its own account, in 1690, I do 

 not find, except in the purchase of a large number of barrels 

 from the cooper, that it incurred the expense of those tuns. In 

 1593 Magdalen College buys a copper furnace, by which I 

 understand a boiler, together with other apparatus for brewing. 



Now I have little doubt that these vats or tuns were very 

 large vessels for holding the worts, for certain entries will be 

 found among the article ' Metals/ vol. vi. p. 459 sqq., which 

 will illustrate the cost of brewing utensils. In 1584 Lord 

 North buys a copper brewing-vat, the weight of which is 

 given, at a cost of 15 6s. In 1639 Eton College bought a 

 new copper, evidently for the brewhouse, for which it pays 

 58 is. 9<a?. ; and in 1648 puts a bottom to a copper, probably 

 one which had been purchased previously, at a cost of 

 8 izs. 6d. In 1683 Eton College buys another copper by 

 weight, at a cost of 107 6s. So I suppose the brass siphon 

 for Winchester, for which the College paid ^185 4.?., was a 

 brass vessel for boiling the worts after the mash was com- 

 pleted. A guile of liquor, according to Halliwell, is as much 

 as is brewed at once. The entry under the year 1630 seems 

 to suggest that the guile-tun and mash-tun were different 

 vessels, the term guile-tun being found at Eton College only. 

 Connected with the first stage in the operation of brewing 

 must be the great fats of 1593, three of which are bought by 

 Magdalen College at 435-. 4d. each, the cooler at 70^. The 

 principal vessels then in a brewhouse, where there was a 

 considerable production of beer, would involve an original out- 

 lay in the first half of the seventeenth century of ;ioo. 



The malt was coarsely ground before it was mashed, and 

 the mill which King's College had in hand appears to have 



