reaches 185°, when you may damp the fire so as to be acquiring a little more heat; it is necessary, during this time, to be going on mashing, and for some one to break with a stick, or any other instrument which may be applicable for the purpose, all the lumps or knots of uninfused malt, as they are brought up to the surface. Now turn on from the copper, still from under the false bottom, letting the water run very gently, (and still mashing, now as vigorously as possible, so as to diffuse the heat more regularly,) until the milky white appearance of the extract has disappeared, and been succeeded by greater transparency, when you may let the water run more quickly. In a short time the mash will be covered with a white froth; the extract is now thoroughly made. Let your liquor run, and keep mashing until you have turned over, in all, twenty-four barrels, or three barrels per quarter, when, after mashing about ten minutes longer, at the same time going round the bottom of the mash-tun with your oars, you may cover up the mash. Since writing the above in the first edition, it has been found that covering up the mash so as to prevent the escape of steam is injurious, as can be easily proved. All this should occupy a space of not more than three quarters of an hour. Let the mash stand an hour and a-half or less, then let the worts run, not over quickly, into the under-back. You should, in the mean time, have your copper charged with liquor for next mash; and
