THERMOMETER TO ASCERTAIN THE GAUGES. 323 



grees at which the mercury stands in the tube, with- 

 out drawing the bulb itself out of the liquid into the 

 air, which would cool the mercury, and give a lower 

 than the temperature required. For the first mash- 

 ing 170 degrees is the usual rule. Should the heat 

 be greater than that, or boiling, the malt, as it is 

 phrased, would be set, and made into a paste ; on 

 the other hand, if a lower than the proper heat 

 be used, the substance of the malt would be but 

 partially dissolved and extracted ; on the whole, 

 the liquor should be taken as high as possible, 

 without scalding, and the worts should be boiled 

 briskly. 



In order to ascertain readily the QUANTITY of 

 water in the mash-tub, the following method is in 

 use. Having measured the quantity of one brewing, 

 make a NOTCH in the mashing stick, or a mark within- 

 side the tub, of the height the water stands at in 

 each mashing, and the quantity being that which 

 you require, it will be necessary at a future mashing 

 of the same quantity, merely to run on as much 

 water as will reach the MARK. 



The following rule for the same purpose, I have 

 learned lately ; " take a small lath of wood for each 

 vessel (mash-tub or cooler), and, placing the vessel 

 on an even surface, pour in two gallons of water ; 

 when this has settled, insert the lath, and mark with 

 a notch the point to which the water rises. Pour 

 on two gallons more, and again notch the stick, so 

 proceeding till the tub or cooler be full. Repeating 

 this on each vessel, and marking on its proper stick 

 the vessel to which it belongs, the quantity in each 



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