B R E W I N 0. 



ewing this, it has a cog wheel r, by which the spindle is tnrn- 

 ~ cd round. On the lower end of the spindle a cross 

 bar is fixed and secured by stays, and short pieces 

 of chain are suspended from it, which drag the bot- 

 tom of the copper when the spindle is turned round, 

 and slir the hops so as to prevent their burning, 

 which they would do if suffered to rest on the 

 bottom. This apparatus, which is called the ; 

 . is impended by a swivel at the top of the spin- 

 dle, from a lever /", the opposite end of which is drawn 

 down by a nick and pinion g'. This raises the row- 

 ser from the bottom of the copper, when it is not 

 in use, and at the same time disengages the wh 

 from its pinion, wKich is kept in continual motion by 

 the engine. Cast iron braces y, n are hxed across the 

 copper, to support the spindle of the rowser. In the 

 top of the tube E is a safety valve, loaded with a 

 weight //, to permit the escape of the steam if it 

 should become so strong as to endanger the copper ; 

 and by the side of it is another, i, which opens, and 

 admits air, if a condensation of the steam should pro- 

 duce a vacuum in the copper. The man holes are clo- 

 sed by lids which are quite steam tight, and can be 

 quickly opened and shut. Their construction is shewn 



S Ct in Figs. 5 and 6 ; the former being a plan, and the 

 other a section. In both of them AA is a ring of 

 cast iron, which, after being turned in a lathe, and 

 ground perfectly flat and true upon its upper surface, 

 ~is fitted to the copper by a great number of small 

 screws. The door BB is also of cast iron, and has a 

 ring projecting from its under surface to drop into the 

 ring to which the flat surface of the lid is fitted. 

 The lid is hung by a joint D, which is very loosely fit- 

 ted, and is kept down tight by the pressure of a strong 

 screw a. This screw is held over the centre of it by a 

 cross bar E, fixed to the ring A, by a joint pin at the 

 end/i while the other end slips under a kind of staple. 

 When the central screw is slackened, the bar can be 

 turned about upon its centre/i to remove it from the lid, 

 which can then beopenedupon the joint D. A balance 

 weight is applied to take off the weight of the lid, as 

 shewn at Y, Fig. 4 ; and within the lid is a smaller 

 one of brass F, Figs. 5 and 6, which is fitted in the 

 same manner ; and which is removed to introduce the 

 thermometer, or a gauge, for the purpose of ascertain- 

 ing the quantity of liquor in the copper, without the 

 trouble of moving the great lid, which is only open- 

 ed to allow men to go into the copper to clean it, 

 while the upper man hole H is only used to put in 

 the hops. The copper is filled by a pipe from the li- 

 quor-back, as before mentioned. The pipe R,Fig. 2, 

 divides into two branches, each of which is provided 

 with a sluice cock m and n, just before the branches 

 enter the pan from the recess X. The branch m de- 

 livers its contents into the pan, but turns down, and 

 is soldered to the dome of the copper. The pan can 

 be emptied into the copper by two valves p, p, 

 Fig. 2, in the bottom of it, which are drawn by iron 

 rods and levers reaching over into the recess X. In 

 Fig. 4, T is a sluice cock, to draw off the contents of 

 the copper into a copper vessel Z, from which a pipe 

 runs to the mash tun, as shewn in Plate LXXV1I. 

 This pipe has a wire cage set over it, to prevent any 

 thing getting from it into the pipe. 



The introduction of the close copper into breweriesi 



VOL. IV. FART II. 



has led to a great saving of fuel, and has, in lome Brewing, 

 measure, prevented th. 1 waste of the saccharum and v -' 

 virtue of the hop:;, which passes nil with the steam 

 from the old open copper, as was evident from the 

 strong scent of those Mtbstances, which a large one 

 diffused for half a mile round. In the close copper, 

 the steam being passed through the liquor contained 

 in the pan over the copper, the substances alluded to 

 are, in a great degree, condensed and retained in the 

 liquor, though not perfectly so. At the same time 

 the liquor in the pan is heated, and being let down into 

 the copperas soon as the other liquor has run out of 

 it, it is quickly boiled ; whereas it would have taken 

 much time Mid fuel if it had been brought into tin- 

 copper quite cold. We have been informed, that the 

 first p;ui was placed over the copper, for the pnrpi 

 of heating one liquor by the other, by Mr Good- 

 wynne, about 1780; but the steam did not in t 



case pass through the water. Mr Bramah, about 5 



r j I -i TT r i, , Bramali J 



years afterwards, built a copper at Harford s brew- c ,,.,., er . 



ery.with adome and steam pipes, as in Plate LXXIX., 

 Fig. 3, except that the pipes F were hung by joint;; 

 from the great central pipe, so as to rise and fall similar 

 to an umbrella ; and a float being attached to the end 

 of each pipe, the steam always passed out under the 

 same pressure of water, whether the pan was full OP 

 not, as the floats always kept the mouths of the pipes 

 at the same depth beneath the surface ; at the same 

 time, this depth could be readily adjusted by altering 

 the floats, so as to increase or diminish at pleasure the 

 pressure of the steam in the copper. This construc- 

 tion having been found to succeed, has now become 

 common. 



Mr Richard Hares took out a patent in 1791, for 

 the construction of a steam head to the copper, such 

 as is shewn in the Plate ; but the patent was si t p, %Tn 

 aside, by a trial in the court of King's Bench, on the 1,XXIX. 

 ground of not being a new invention. In the use of Fig. 1 1, 

 a large brewing copper, great attention is requisite, 

 in taking care that the copper is never empty whilst 

 the fire is burning ; for in a very few minutes the 

 bottom of an empty copper would be melted by the 

 intensity of the heat. The fire may always be damped, 

 by opening the fire door and the chimney doors im- 

 mediately. The cock is opened, and the instant the 

 brewer can -see the bottom of the copper, he lets down 

 the contents of the pan. For the same reason, it is 

 proper that men should go down into the copper, 

 and scrape away all the fur which adheres to it, from 

 the stony matter contained in the water ; for if that 

 were suffered to accumulate for a few days, it would 

 prevent the water from coming into actual contact 

 with the copper, which would, in that case, be quickly 

 melted or burnt through. The copper plates arc not 

 less than three inches thick in the centre of the bot- 

 tom, and diminish to one inch thick against the flues. 

 They are united by rivets two inches in diameter, and 

 with heads five inches in diameter. When the copper Method of 

 wants repair, a new plate is put into its place while repairing 

 red hot, and hammered down, to fit the edges of the tlle CO P- 

 plates with which it is to be connected. The plate P er 

 is then heated again, and holes punched through it 

 in the proper places for the rivets, which are put in 

 red hot while the plates are cold. They are intro- 

 duced through the holes' from the tower side ; and a 



