intend brewing, be charged with about 100 barrels of liquor; bring this to boil, and let it boil for some little time, to soften the water, by depositing the carbonate of lime contained in it: bring it then down with cold liquor to the temperature of 180°. As a good many degrees in temperature are lost in running the liquor from the copper into the mash-tun, it is necessary to keep it higher in the copper, so as to prevent the possibility of its being too low in the mash-tun. We begin the process at 7 o’clock, morning, with 30 quarters pretty good pale malt, weighing 41¼ lbs. per bushel. Morning 7—Turn from the copper into the mash-tun 52½ barrels of liquor, being one barrel and three firkins for every quarter of malt. If the liquor be above 168° in the mash-tun, stir it about until it comes to that temperature; you may at the same time set the mashing machine in motion, which tends to make the temperature uniform. When the liquor in the tun arrives at the proper heat, 168°, stop the mashing machine, and begin to turn your malt from the sacks into the tun. It is necessary in doing so to have three or four men with rakes or shovels, to mix the malt thoroughly with the liquor, as it is thrown into the tun. If the mash becomes too stiff to manage with the rakes, set the machine again in motion, and you may, if necessary, turn on a little more liquor.
The copper should in the mean time be allowed
