MANGOLD BEER BREWING UTENSILS. 365 



contributing a column. The new edition to which I 

 refer, is of beer from the mangold, or beet, which a 

 newspaper writer, in proper character, warrants to be 

 "as good as any ale." It may, for aught I know, 

 make a pleasant diluting and diuretic drink for the 

 dog-days. Thus it has been asserted by the scientific, 

 that the home-made arrow-root, from potatoes, is 

 equal in substance and nutritive quality to the 

 genuine foreign, and that the quality of potato flour 

 is equal to that of wheat. The above writer's recipe 

 is as follows: Take the liquor of 1501bs. of the 

 roots, previously boiled, bruised, and pressed ; add one 

 pound of hops ; the infusion to remain all night, and 

 to be reduced by a saccharometer, to the strength of 

 281bs. of saccharine matter in 36 gallons. Then boil 

 the liquor one hour, and cool as soon as possible to 

 70 degrees Fahr. Add one pound of good yeast, 

 to be beaten in after the liquor has stood 24 hours ; 

 to be beaten in again after 12 hours. The yeast then 

 to be skimmed off, and in about 12 hours more the 

 beer to be tunned. When working has ceased, stir 

 into the cask a handful of the cold reserved hops, 

 and in a few hours bung down. The produce, 16 

 gallons of ale, apparently very strong, of a very fine 

 flavour, and equal to any malt ale. The whole ex- 

 pense about seven shillings, or five pence halfpenny 

 per gallon. 



To come to the operative, and concluding part of 

 the subject; the first step is, obviously, to provide 

 the requisite UTENSILS, a COPPER, fixed or move- 

 able, of the content or size adapted to the quantity 

 to be brewed, to which a cock is a great conveni- 

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