30 BREWING. t^O. 



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

 a strainer. The best for your purpose is a small 

 clothes-basket, or any other wicker-basket. You set 

 your coolers in the most convenient place. It may be 

 in-doors or out of doors, as most convenient. You 

 lay a couple of sticks across one of the coolers, and 

 put the basket upon them. Put your liquor, hops 

 and all, into the basket, which will keep back the hops. 

 When you have got liquor enough in one cooler, you 

 go to another with your sticks and basket, till you have 

 got all your liquor out. If you find your liquor deeper 

 in one cooler than the other, you can make an altera- 

 tion in that respect, till you have the liquor so distri- 

 buted as to cool equally fast in both, or all, the coolers. 

 48. The 'next stage of the liquor is in the tun-tub, 

 where it is set to work. Now, a very great point is, 

 the degree of heat that the liquor is to be at when it 

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

 grees ; so that a thermometer makes this matter sure. 

 In the country they- determine the degree of heat by 

 merely putting a finger into the liquor. Seventy de- 

 grees is but just warm, a gentle luke-warmth. 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 being re- 

 moved,) put it into the tun-tub. And now, before I 

 speak of the act of setting the beer to work, I must 

 describe this tun-tub, which I first mentioned in Para- 

 graph 42. It is to hold thirty gallons, as you have 

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

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

 cut off. But, indeed, any tub of sufficient dimensions, 

 and of about the same depth proportioned to the 

 width as a cask or barrel has, will do for the purpose. 

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

 yeast. About half a pint of good yeast is sufficient. 

 This should first 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 you should mix the yeast well with the 

 liquor in this bowl, or other thing, and stir in along 



