left, the remainder of the first worts being then pumping into the larger wort copper. The water in the liquor copper having now got up to 185°, let run over the malt, not under as in the first mash, 1¼ barrels per quarter or 37½ barrels. This may be done by means of a shute and canvas hose. Turn on gently at first, so as to make the liquor find its way through the grains: a deal board should also be placed on the top of the grains or malt where the liquor is running, to prevent its making a hole in the malt, so as to raise without penetrating it. If the malt be of good quality, the grains will in the course of 10 or 15 minutes rise through the Water; and as soon as this happens, the extract may be let run into the underback pretty smartly, so as to drain off in half an hour. If the grains do not rise, they must be roused with the mashing-machine. This second mash should be pumped as speedily as possible into the large wort copper among the 24 barrels of first worts already there. Get on the fire now as briskly as possible. Lose no time in proceeding with the third mash, and for that purpose turn over the grains as before directed, 15½ barrels at 160°. This may also be let run as soon as it has disappeared through the goods in the mash-tun, and be pumped, as before directed, into the copper. The whole of this process should not occupy more than five hours. As soon as the mash-tun is drained off,
