

BREWING. 



SECT. XI. Method of Brewing Alt- from pate Mull, 

 OIK' part pale and three bronn, at the length' of 

 three barrels per quarter at three mas/'. 



Ale. 1st, Mash two barrels per quarter, at 183 (170).* 



Mash three quarters of an hour ; let it stand one 

 hour, and allow half an hour to run off the wort. 



2d, Mash one barrel per quarter at 190 (183). 

 Mash three quarters of an hour ; let it stand three 

 quarters of an hour, and tap as before. 



3d, Mash one barrel per quarter at 160 (160). 

 Mash half an hour ; let it stand half an hour ; and 

 tap as before. 



The first and second wort may be mixed together, 

 boiling them about an hour (1;J), with a quantity of 

 hops proportioned to the time the beer is intended to 

 be kept. The third wort should be boiled two and 

 one-half hours. They may be all three mixed toge- 

 ther at the heat of 60 or 65 in the gyle tun ; or, if 

 strong ale is desired, the first and second may be fer- 

 mented separately from the third, which will be 

 small beer. The fermenting, and the remainder of 

 the process, is the same as what has been before de- 

 tailed. 



SECT. XII. Method of Brewing Small or Table 

 Beer. 



ile beer. From pale malt, the first mash 170, two barrels 

 per quarter, stands on the goods three quarters of an 

 hour in hot weather, or one hour if cold. Second 

 mash 145, at one and one-half barrel per quarter, 

 stands half an hour. Third 165, two barrels per 

 quarter, stands half an hour. Fourth 130, three 

 barrels, stands two hours. The first wort to be 

 boiled with 6 tt> of hops per quarter, for one hour 

 and a half; the second worts to be boiled with die 



ibery. 



B R I 



BRIBERY, in law, is that offence which consists 

 in the giving, or accepting, a reward for the purpose 

 of biassing the receiver in the discharge of some pub- 

 lic duty. The term is said to be derived from the 

 French bribe, signifying originally a piece of bread, 

 but coming afterwards to denote, generally, a part 

 or portion of any thing ; as, in the present instance, 

 a part ot the unjust gains likely to accrue from the 

 corrupt conduct of the party bribed. 



We have defined the offence as consisting, 1st, in 

 giring, as well as accepting a reward ; for truly the 

 moral turpitude may be as great in the giver as in 

 the receiver ; and accordingly, the law of most coun- 

 tries, where bribery is at all punished, chastises both 

 parties as equally as circumstances will permit. We 

 have said, that it consists, i'dly, in giving or accepting 

 a reward ; under which term is understood not only 

 every species of reward, but every promise or hope of 

 it. This reward must, 3dly, be Jor the purpose of 



tame hopa two hours ; and the remainder three hours. I' 

 The whole to be boiled as low as , r t;>' if the weather v~~ 

 permits, and put to work with about live pint* of 

 yeast per quarter. If the weather is too warm to 

 get them clown to 55, a less proportion will be suffi- 

 cient. The eight barrels of liquor first used will be 

 reduced to six of beer to each quarter ; one barrel 

 being left in the goods, and another evaporated in 

 boiling, cooling, and working. 



It would carry us far beyond our limits to enter 

 into many curious and useful investigations, of which 

 no practical brewer should be ignorant : such as the 

 quantities of liquor lost in the grains j evaporation ; 

 the expansion of water when hot ; the heat generated 

 in mashing and fermentation ; the loss of liquor ab- 

 sorbed in the different vessels ; the loss of heat from 

 the liquor running into cold vessels, &c. ; the pro- 

 per choice of malt and hops ; the use of the sac- 

 charometer, for ascertaining the specific gravities of 

 liquors, &c. For these we must therefore refer our Authors, 

 readers to the following authors : Combrune on the 

 Theory and Practice of Brewing, a work which has 

 gone through many editions ; the last was published 

 in 1804s Richardson's Theoretic Hints on Brewing 

 Malt Liquors, 1784; and his Statical Estimate* of 

 the Materials of Brewing, shewing the use of the Sac- 

 charometer, 1784; Baverstock's Hydrometrical Ob- 

 servations, 1785 ; and Dr Shannon's Practical Trea- 

 tise on Brewing and Distilling, 1805. From the lat- 

 ter, which is an excellent work, we have taken the 

 hints mentioned in the methods of brewing porter, 

 ale, and table beer, as we found them in many points 

 corresponding with the practice of experienced prac- 

 tical brewers. See also a work just published, enti- 

 tled, The Practical and Philosophical Principles of 

 making Malt, in which the efficacy of the sprinkling 

 System is contrasted with the Herefordshire Method , 

 by John Reynoldson, Esq. (j. F.) 



B R I 



perverting the conduct of the receiver ; for it is not Bribery. 



necessary, to constitute the crime, that the perversion * \ 



or bias should actually take place. The j?i'w has 

 done all he could on his part to effect his purpose ; 

 and the receiver by accepting the bribe, without dis- 

 closing the fact, and making the due exertions to 

 bring the offender to punishment for even this at- 

 tempt upon his honour, and insult to his character, 

 manifests such a looseness, at least, and corruptibility 

 of principle, that the law will not give him credit for 

 actual purity of conduct. We have said, lastly, that 

 the reward must be given for the purpose of biassing 

 the receiver in the discharge of some public duty. 

 ID common language, the term is not thus limited. 

 However private the employment and condition of 

 the party may be in which the corrupt influence ap- 

 pears, it is still denominated bribery. Thus, one is 

 said to be bribed to leave his master's service before 

 the expiry of his agreement to write an abusive 



* The numbers within parentheses are to be used when the operation is performed on a small stale. 



