R E VV 1 N G. 



461 



I are at pl-nsinv com. 



liquor, (w.iter) by it (,f the 



premises; a i'o:v ('.|<e I'-'ii: ; screwed tO tl; -ther 

 end <>l lii oany of 



the vessels in the v. hole 



them, or Id liil them v. the brev 



is stopped for a tin\r, that l ! re.iy not dry 



and crack, so as to leak when again i:srd. The li- 

 tpuor, when healed in tin- cop' . .';gh 



Ls intocopperc . 1 and '2, and 



-. communicate by pipes \vitli tho nv.r.h tuns. 

 The wort, when mashed, is let down by cocks into 

 the under hacks. The wort pmii;< />, Fig. 'J, ha8_ 

 pipes coming from either of the i -.s E, I 1 ", 



to t:ike the wort from them, and throw it up into a 

 gutter, 1 1, It, conducting it into various parts of the 

 premises, and having plugs in the bott< m to let it 

 escape at any particular place. When tiie wort is 

 pumped up into the copper, it runs into a shallow 

 back, 5, from which it is admitted to either copper at 

 pleasure. After being boiled with the hop-, the 

 wort and hops are let oft" through the cocks ; and 

 wodd-'n gutters are hung on the cocks to conduct 

 the wort from either copper into the jack back X, 

 which has a floor of cast iron plates, pierced wiili 

 small holes, to admit the wort, but retain the hops. 

 This wort runs into a cask Y, from which it isdrawn 

 by a pipe leading to the wort pump n, and by this it 

 is thrown again into the gutter 11-. which conducts it 

 to any of the coolers J..L, Fig. 1, 2, and 3, which 

 are very shallow backs, occupying one wing of the ' 

 building, as shewn in Fig. 1. They are more nume- 

 rous than they appear to be in the drawing, a cooler 

 being placed in any convenient part of the brewery ; 

 for as they require a sufficient number of coolers, to 

 contain at least three or four times the contents of 

 the two coppers, it requires every vacant space to 

 receive them. Those in the wing arc placed one over 

 the other, and the building has very large, open win- 

 dows in all its sides, that the air may have free ac- 

 cess to the wort in them, in order to cool it as expe- 

 ditiously as possible. The hops which are left, as be- 

 fore mentioned, in the jack back, are filled, by men, 

 into tubs, which are drawn up by a tackle wrrkcd 

 by the engine, and again put into the copper to 

 be boiled a second time, with the second and third 

 wort. 



From the coolers, the wort is conducted by pipes 

 6, Fig. .')', proceeding from each, and uniting before 

 they enter MM, the squares, or gyle tuns, in which 

 the liquor is first put to ferment. From these the 

 r is conveyed by pipes into a back at 7, Fig. :3, 

 from which the clc.uising pump /, Fig. '2, draws and 

 throws it up into a vessel 8, Fig.- 2 and 3, called the 

 cleansing batch. It afterwards goes from this to the 

 working tuns at 9, Fig. 2, and 3, beneath the 

 coolers ; and, to conclude that operation, it is con- 

 veyed by pipes 10, Fig. :'., laid beneath each double 

 row of tuns, with branches which connect them all. 

 One cock fills each double row. The yeast, produced 

 trom every four tuns, runs down a wooden pipe into a 

 large cistern 1 1, (Fig. 3,) where it is drawn off ar.dsent 



;;>es 10, which fill the r . '.-win*. 



-.^ 



'. This pump tin rr LXXVII. 



i; to . h a pipe pro- 



ceeds tot' -,ia- 



ted in the other v.". i Id . These arc 



imnu 'pt till wanted for sale, 



and u is drawn oil" hy means of a leather pipe 



or hos'-, that conducts it, as at P, Fig. 3,intothe small 

 bufs, in which it is sent away from the brewery. 



The store vats are arranged in one of the wings of 

 the building, ?.s represented in Fig. J ; and over them 

 is the 1 .ft 1, Fig. 3. for storing the hops. The space 

 allowed for these in the pi m, Fig. 1 . is much less than 

 it ought to be, in proportion to the si/e of the vcs- 

 on the .v/r/pr, which is the name given to that 

 part bf the brewery containing the mash tun, and cop- 

 . The same may be said of the malt stores situa- 

 ted at S in the plan. This, however, is of little im- 

 ;ice, as the spaces alluded to vary in different 

 establishments. Some of the largest of the store 

 vats are 40 feet in diameter, and contain ."5000 barrels, 

 and the spaces round these are filled up by others of 

 smaller dimensions. They are all supported upon iron 

 pillars, so as to admit small casks to be stowed be- 

 neath them, as shewn in Fig. 3. This arrangement 

 allows easy access to the bottom of the vats for re- 

 pair 11 . The pipe which brings beer into the store- 

 house, is conducted along over the vats, as shewn by 

 the dark line in the plan, and screw vessels proceed 

 from it at proper points, to which hose can be joined 

 to fill any individual vat. The malt binns are. also 

 set on iron columns, to admit casks beneath, and to 

 prevent, as much as possible, the entrance of vermin. 

 The squares are supported in the same manner, to 

 form coal vaults ; and the coppers are built upon 

 arches, which are used to increase the coal cellars, 

 a provision very necessary iu such a work, where th 

 daily coiibumption of coals, for the two copp-rs a-id 

 the engine, amounts to near nine chaldrons of 36 

 bllrheh C.H-M. 



In the two elevations of the brewery, it should be 

 observed, that the different vcs c eis cannot be shewn 

 in their relative positions? otherwise they would fail 

 behind each other. The mash tun?, tor example, 

 would in reality come before the mill and pumps, and 

 the engine behind both of these. From this cause, 

 the length of the pipes and shafts appear much 

 greater in the elevation than they really are. 



The reader will h<>w bo able to form some ;dea of 

 tlu great extent of a browery, and the excellent pro- 

 visions which are made for diminishing the labour in 

 every department, in which the steam engine is the 

 chief agent. The establishment delineated in Plate 

 LXXVII, is not on the very largest scale: several PLATE 

 works have three coppers, and all their attendant liter.- LXXVII. 

 sils; and some of them, as Messrs Meux's and Whit- 

 bread's, have four coppers. 



The extent of the brewing trade will be seen from Brewing 

 the following account of the quantity of porter trade, 

 brewed by the 13 principal houses in London, du- 

 ring the last five years: 



