should any boiling liquor be wanted for scalding your utensils, &c., now is the time to procure it. When the mash-tun has been quite drained off, take for your second mash only the necessary quantity of liquor to make up your first boiling. You should have in the under-back not more than sixteen or seventeen barrels, your malt not having been of first-rate quality. Let four barrels, therefore, run gently over the top of the malt, sprinkling it all over, either from a canvas hose or a sparging-machine, if you have got one. As soon as the liquor disappears through the grains, which will be very shortly, let it run into the under-back, making twenty-one barrels for first boiling. Go on now as quickly as possible with your third mash; let twelve barrels, at any temperature not exceeding 170°, or below 150°, run over the goods, as before directed, and "immediately get your first worts into the copper, at the same time carrying on the fire as briskly as possible, add 52 lbs. of hops, or two lbs per barrel for the quantity of beer to be produced." We return again to the mash-tun. If the water has all disappeared, and the grains are floating on the surface, no mashing is necessary; if not, they must be again roused by mashing. Let this mash stand until your first worts begin to boil, then let them run gently, so as to keep pace nearly with your boiling; when drained off, take cold liquor to make up your second worts, and to wash out any little saccharine matter remaining in the grains.
