370 PROCESS QUANTITY. 



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

 where a considerable quantity of beer is required, 

 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 dou- 

 ble 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 brew-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, however, 

 accommodate our rules to half that quantity, or two 

 bushels and a half, from which we propose to draw 

 22| gallons of good ale, and 13| gallons of small beer. 

 The gauge of the copper should be 1 8 gallons, from 

 which indeed, with contrivance, three bushels may 

 be brewed. The mash-tub placed conveniently 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 expedition ; 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 

 boiling, (all scum and impurity removed from its sur- 



