290 
amber malt. Spread equally over the false bottom of the mash-tub four 
bushels of the best pale malt; over this place eight bushels of unlimited 
barley, ground in the usual manner. To this let in through the spout, 
135 gallons of water at 155°. The water first catches the malt, and then 
flows up to the barley. Mash the whole well together during half an 
hour, and let the mash-tub be covered with thick cloths, and its contents 
allowed to infuse an hour and a half longer, when the wort may be drawn 
off. This quantity, allowing for soakage, will amount to about 81 gallons 
of wort. This should be immediately conveyed to the wort copper, if 
there be two boilers ; if not, let it be done the moment the water for the 
second mashing is taken out. This water amounts to 80 gallons 
at 200°, rather above than under, and the mashing must be active during 
half an hour; the tub must then be covered, and the infusion continue 
without agitation an hour longer, when the second wort is drawn off, and 
boiled either separately or with the other. The quantity of hops should 
be fourteen pounds, a strong mashed infusion being first made to mix 
with the wort after it leaves the copper, and the strained and pressed 
hops then boiled an hour with the wort. The hops used may be strong 
Kent. While in the boiler, the following ingredients should be added 
Eight pounds of good treacle ; twelve pounds of moist sugar ; as much 
burnt sugar or essentia bina as will impart, in conjunction with the 
treacle, the desired colour ; twelve pounds of liquorice-root; three 
ounces of Spanish liquorice ; an ounce and a half of linseed, whole ; three 
quarters of an ounce of capsicum seeds ; an ounce of grains-of-paradise; 
an ounce of coriander-seed ; three drachms of either stick cinnamon or 
cassia buds. When put to clear, add three ounces of ginger divided 
equally among the casks ; put also into each cask before the liquor is 
poured in a good handful of flour, and a handful of salt, dissolved in a 
couple of quarts of the wort, and well beaten. After the stout has been 
fined, add to this quantity a drachm of sulphate of iron in powder, and a 
drachm of alum, dissolved together in a sufficient quantity of water, and 
equally divided among the casks. If not fine enough for bottling in a 
couple of months, it may be fined with isinglass, though time is the best 
finer when it can be allowed to operate. 'This liquor, which is lull and 
generous, may likewise be drunk from the cask, but it is much better 
bottled, for which purpose the bung must be taken out during three or 
four days, to allow all the carbonic acid to escape from the cask, in order 
that the liquor may become dead, otherwise the bottles may burst. I he 
following is an old and excellent recipe for brewing eight gallons of good 
sound porter, fit either for bottling or to drink from the tap :—A peck 
of the best malt properly ground is put into the masli-tub. The malt 
may be either pale or amber, at the choice of the operator. The 
porter from the former is sounder and better flavoured. Four gallons 
of boiling w’ater are now cooled to the proper temperature by the 
addition of a gallon of cold water at 60°. This must be added gra- 
I dually to the malt, working the whole well during the whole time, until 
it be smooth and quite free from lumps. The mixture must then be 
mashed a little longer, making the entire duration of the mashing to last 
half an hour from the time the first water was poured upon the malt. 
The mash-tub is now covered with sacks or coarse cloths, to prevent the 
escape of the steam. When it has stood two hours the wort is drawn off, 
if it run clear; if not, it must be poured back until its muddiness has 
disappeared. Four gallons of boiling water arc next poured upon the 
malt, and the whole mashed up again during twenty minutes. The 
second infusion may stand an hour and a half. Whilst this is going on, 
the first wort should be boiled in the boiler with a quarter of a pound of 
hops, during an hour. The following ingredients must be added and 
boiled with this wort:—A pound of treacle ; half a pound of moist sugar ; 
essentia bina enough to give a very strong colour, which will be reduced 
by mixture with the second wort; six ounces of sliced liquorice-root; 
six ounces of Spanish juice ; a small pod of capsicum. The second wort 
’ must be boiled in the same manner with the hops of the first: but with¬ 
out any other addition. The two worts when cooled, are to be mixed in 
the fermenting-vat, the first mashing being first set working, with half a 
pint of yeast. In cleansing, a dessert-spoonful of flour, half an ounce of 
powdered ginger, and a tea-spoonful of common salt, should be put into 
the cask. When the liquor is fine, add eight grains of sulphate of iron, 
and eight grains of alum dissolved in a little water. 
Ice-house (Iceland).—Yes, we can give you any information you may 
require about ice and ice-houses. All our coadjutors manage the ice 
departments in their respective situations. We recollect reading an ori¬ 
ginal paper last year in the pages of a contemporary on the subject of 
ice-houses, from the pen of Mr. Heaton, and we will request him to write 
an article expressly to meet your wishes. 
Consequence of Transferring Bees (Z.).—“On the 12th of July 
we fumigated the old hive, which was 20 in. in diameter. Neighbour’s 
j lamp was used, and although two-thirds full of powder more smoke was 
required; but as the lamp had been soldered, not riveted, the parts 
adhered, and none could be introduced through that medium. We knew 
not what to do, and my assistant, a bee master upon the old system, 
applied tobacco smoke. The bees smoked were placed in the Improved 
Cottage Hive of Neighbours, and returned to their original position. On 
the following morning I lifted the hive, and swept the floor board on to a 
clean cloth, and to my regret I found in the evening of that day upon it 
no less than 2 lbs. weight of bees—a result I never contemplated, and a 
cruelty for which the honey from fifty stocks will never be to me a com¬ 
pensation. Tlie bees seem to be at work, but not actively ; on the 15th, 
onxious to know what weight of bees I had left, I weighed my hive, and 
August 8.] 
found that they, together with the comb they may have made, from the 
night of the 12th when they were fumed, was4lbs. 11 oz. I fear from 
the account in your paper of Thursday that I must lose them.’’ \\ e 
thank you for favouring us with the result of your fumigating and trans¬ 
ferring your bees ; this, and many like accounts, tend to confirm us more 
strongly in our opinion. You say your bees are in a Neighbour’s Im¬ 
proved Cottage Hive, therefore you are feeding them at the top, and it 
matters not how much barley sugar you give them at a time—certainly 
not less than a pound. Mr. Huish has told us that 5,000 bees weigh 
about a pound, therefore your loss may be about double that quantity ; 
but if you had on the 15th 4 lbs. 11 oz., you are pretty well off for num¬ 
bers ; your casts will, in all probability, require strengthening more than 
these; feed them by supplying 2lbs. or 3lbs. at a time, until you get 
them up to 18 lbs. or 20 lbs. The method for effecting autumnal unions 
Mr. Payne will give in his_ next calendar, which will be in good time. 
Mr. Payne has already done much in supplying all who asks it with hives 
and bee dresses, and now to ask him to open a warehouse in London for 
the purpose would be unfair. If you paid 2s. lid. for carriage of your 
two hives, we imagine that four or six would not have been charged more. 
Indeed, that number would have been taken from Bury St. Edmund’s to 
London for one shilling. 
Citrons to Preserve (E. C. S.).— Cut a hole at the stalk end of 
the citrons the size of a shilling, and scoop out the pulp quite clean 
without cutting the rind. Tie the pulps and the rinds separately in 
muslin, and lay them in spring water for two days, changing the water 
twice a day ; then boil them in the muslin, on a slow fire, until tender. 
Keep them well covered with water during the whole time, adding it hot 
if needed. The citrons should be weighed at first, and for every pound 
of fruit allow 2 lbs. of the finest loaf sugar and one pint of water, which 
boil together, with the juice of the citron, to a syrup, which should be 
well skimmed and allowed to stand until cold, when the fruit should be 
boiled in the syrup for half an hour. If not clear the first time of boiling, 
repeat the process daily until it becomes so. Then put a layer of fruit 
into a new sieve, and dip it suddenly into hot water, so that any syrup 
hanging about the fruit may be taken off. Put the fruit on a napkin 
before the fire to drain, whilst some more are done in the sieve. Sift 
over them some of the finest powdered loaf sugar until the fruit is quite 
white on all sides. Put them on sieves placed bottom upwards in a 
slightly warm oven, turning them two or three times until dry. The 
process requires great care throughout. 
Gooseberry Wine (X. Y. O., Brentwood).— Gather in dry weather, 
and when the gooseberries are only half ripe. Pick and bruise a peck of 
fruit in a tub, and then press them as much as you can without breaking 
the seeds through a cloth. When the juice is thus pressed out, add 3 lbs. 
of fine powdered loaf-sugar for every gallon of gooseberries, and stir it toge¬ 
ther until the sugar is dissolved. Put the liquor into the cask, which 
must be quite full. If a ten or twelve gallon cask, let it stand a fort¬ 
night ; if twenty gallons, three weeks. Set it in a cool place, draw it off 
from the lees, wash these from the cask, and pour in the clear liquor 
again. A ten gallon cask must then stand three, and a twenty gallon 
four months, before the wine is bottled off. 
Names of Plants (Boston). —The tree from which you have taken 
your leaves is Salisburia adiuntifolia, or the Maiden hair-leaved Salis- 
buria. Its leaves are referred to by botanists to illustrate the term 
fissum, or cloven-leaved. 
Taylor’s Hives. —We have received the following from Mr. Taylor ; 
“Your last publication contains a reply to a correspondent who had ex¬ 
pressed a desire that ‘ working drawings ’ of my bee-boxes might be given 
in your interesting periodical. Your hesitation is most honourably based 
on the supposition, that I had, either for myself or on the part of others, 
retained some special right or monopoly in their manufacture and sale. 
You will, I am sure, permit me to say, that whatever I have been enabled 
to do for the encouragement and promotion of apiarian knowledge, gain 
has been the last thing in my mind. I retain no exclusive r^hts myself, 
nor have I given them to others. Pro bono publico is my motto. At the 
same time I may observe, that as the recently published edition of The 
Bee-keeper’s Manual contains correct illustrations of all that is essential 
to the right construction of the boxes and their appurtenances, accom¬ 
panied by detailed instructions to the artificer, I am at a loss to see what 
object would be gained by multiplying drawings beyond what any intel¬ 
ligent carpenter might supply for his own working guidance, on the full 
scale of dimensions, as recommended by me. On looking over the re¬ 
plies to the queries of some of your correspondents, in this connexion, I 
may remark, that most of them are anticipated in my book. It may be 
permitted me farther to observe, that I only desire to be accountable for 
what are laid as my own recommendations. I am always happy to recog¬ 
nize improvements of whatever kind, when they are really such ; but 
have just cause of complaint where unmeaning alterations are made, 
retaining my name to what I should be inclined to repudiate. With the 
pen in my hand, it may be well to remark, that, appended to the lines 
given at page lfil of The Bee-keeper’s Manual, the name of ‘Southey’ 
ought to be substituted for ‘ Miss Aikin.’ ” 
London: Printed by Harry Wooldridge, Winchester Iligh-strcet, 
in the Parish of Saint Mary Kalendar; and Published by William 
Somerville Ore, at the Office, No. 2, Amen Corner, in the Parish ot 
Christ Church, City of London.—August 8th, 1850. 
THE COTTAGE GARDENER. 
