330 VARIATIONS AND RULES BOILING. 



twenty-four hours, the weather being cool, the beer 

 will have worked sufficiently, and the yeast skimmed 

 from it will be very good for use. To be casked, 

 filled up, and treated with as much care as ale. 



Many years ago, I was in the habit of brewing 

 this keeping small beer, from the finest Herts white 

 malts, and the best hops. It was of the colour of 

 pale Sherry, and in the heat of summer was more 

 agreeable than strong beer, indeed a most pleasant 

 beverage. I frequently bottled it with success. At 

 that time, Sir Edward Walpole, who had the 

 strange habit of drinking Port wine and small beer 

 mixed, equal parts, and could procure no good small 

 beer in London, importuned me much to procure 

 him a supply of fine keeping small. 



VARIATIONS in practice, and RULES. Instead of 

 putting the boiling water, at first, into the mash-tun, 

 and leaving it covered up, by way of seasoning the 

 tun, as has been directed, some, for expedition sake, 

 and the saving of fuel, do not boil, but only heat the 

 water to the requisite degree of temperature, and 

 mash with it immediately. I know of no objection 

 to this practice. They say boiling exhausts the 

 good qualities of the water. Others shoot only half 

 the malt, at first, into the mash-tun, stirring it up, 

 and afterwards adding the remainder with the 

 liquor ; but so small a quantity as two or three 

 bushels, poured in at once leisurely, may be well 

 separated and prevented from balling, the opera- 

 tions of pouring and stirring proceeding together. 

 Some fancy that a reserve of a few handsful of malt, 

 sprinkled over the surface, will help to retain the 



