to be gaining a little in temperature, while the mashing is still going on. When the first infusion is well mixed, and the liquor in the copper has attained a temperature of from 185° to 190°, the copper should still be rising in heat, but not above 195°; turn on again from the copper from under the false bottom in the mash-tun, letting the liquor run very gently so as to gradually raise the temperature of the tun, at the same time making the mashing machine move as briskly as possible. The appearance of the extract, when you commence turning on in this way, will be a milky white; as the infusion goes on, it will soon become more transparent, and when looked down upon will have the same appearance as beer when looked at in the same way: you may now let the liquor run more rapidly, and in a short time the top of the mash will be covered with a fine thick froth. We thus know, as before stated, that the extract is thoroughly made, and when thus made, all further keeping up of temperature is totally useless, and may by condensing the steam be injurious; but as this is to be a party-gyle, we do not take so much liquor in the first mash as we would otherwise do. Say, therefore, let the water still run until you have 75 barrels, or two and a half barrels per quarter, after which mash about ten minutes longer. Then cover up the tun and let it stand one hour, which is quite sufficient. The liquor copper, in the
