34 BREWING. |N<X 



advantage; it being almost impossible to make the 

 bell-casks thoroughly clean, without taking the head 

 outj which is both troublesome and expensive ; as it 

 cannot be well done by any one but a cooper, who 

 is not always at hand, and who, when he is, must 

 be paid. 



51. I have now done with the ale, and it remains 

 for me to speak of the small beer. In Paragraph 47 

 (which now see) I left you drawing off the ale-wort, 

 and with your copper full of boiling water. Thirty- 

 six gallons of that boiling water are, as soon as you 

 have got your ale-wort out, and have put down your 

 mash-tub stick to close up the hole at the bottom ; 

 as soon as you have done this, thirty-six gallons of 

 the boiling water are to go into the mashing-tub; the 

 grains are to be well stirred up, as before; Ihe mash- 

 ing-tub is to be covered over again, as mentioned in 

 Paragraph 43; and the mash is to stand in that 

 state for an hour, and not two hours, as for the ale- 

 wort. 



52. When the small beer mash has stood its hour, 

 draw it off as in Paragraph 47, and put it into the 

 tun-tub as you did the ale-wort. 



53. By this time your copper will be empty again, 

 by putting your ale-liquor to cool, as mentioned in 

 Paragraph 47. And you now put the small beer wort 

 into the copper, with the hops that you used before, 

 and with half a pound of fresh hops added to them ; 

 and this liquor you boil Briskly for an hour. 



54. By this time you will have taken the grains 

 and the sediment clean out of the mashing-tub, and 

 taken out the bunch of birch twigs, and made all 

 clean. Now put in the birch twigs again, and put 

 down your stick as before. Lay your two or three 

 sticks across the mashing-tub, put your basket on 

 them, and take your liquor from the copper (putting 

 the fire out first) and pour it into the mashing-tub 

 through the basket. Take the basket away, throw 

 the hops to the dunghill, and leave the small beer 

 liquid to cool in the mashing-tub. 



55. Here it is to remain to be set to working- as 



