through them. This can be easily accomplished by placing a board or hit of canvass on that part of the tun on which the liquor directly runs. If the malt (or goods) rise through the liquor on top, which will invariably happen with good malt in the course of ten or fifteen minutes, the worts may immediately be set a running as rapidly as the false bottom will permit. If, however, the malt does not rise, which sometimes happens with inferior malt, a short mash must be resorted to, after which ten minutes’ standing will be quite sufficient. Where two boilings are necessary, the quantity turned over, in this second mash, should make up precisely the quantity wanted for the first boiling. Where there are two coppers, there can be no difficulty in the after proceedings, but where only one, we must be guided by existing circumstances. The great desideratum in all our operations is facility. When we have a raw or return wort to follow, the necessary quantity of liquor for the second boiling may be turned on at once; but where no raw wort is taken, two or perhaps three washings are necessary to get the whole extract from the malt.
The third liquor, if the process be properly conducted, may generally be had from the copper, even although an open one: for the fourth and fifth we may with the greatest safety apply cold liquor; sprinkling, however, over the malt in the mash-tun a little common salt, or half the quantity
