PROCESS QUANTITY. 321 



cording to the state of the weather. In a family, 

 where a considerable quantity of beer is required j 

 and the utensils may not be of sufficient content to 

 brew the whole at once, it is best to take the advan- 

 tage of good weather, and make immediately suc- 

 cessive brewings. Always be careful to boil liquor 

 enough, and it is perhaps the best rule to boil double 

 the quantity of the beer intended to be brewed. It 

 is to be observed, that liquor used in the brew- 

 house, is the proper customary name for water ; and 

 that, by ancient usage, the mention in the house of 

 the word water, must be accompanied by the for- 

 feiture of a tester. 



The PROCESS. In middling families, where they 

 have room, and generally employ a brewer, five 

 bushels of malt is a usual quantity. We will, how- 

 ever, accommodate our rules to half that quantity, 

 or two bushels and a half, from which we propose 

 to draw 22 J gallons of good ale, and 13 J gallons of 

 small beer. The gauge of the copper should be 18 

 gallons, from which, indeed, with contrivance, three 

 bushels may be brewed. The mash-tub placed con- 

 veniently near the copper, in proportion, should 

 hold 40 gallons, the grating before the spigot-hole 

 of which should be fixed securely, lest it be moved 

 in stirring the mash. Two or three COOLERS are 

 necessary, but three most convenient for expedi- 

 tion ; their shallow form is well known, and they 

 should hold from 12 to 25 gallons each. The mash- 

 tub must be placed on its stand to admit a cooler 

 under the spigot. 



The COPPER having been filled with liquor, and 

 p 5 



