gently from under false bottom; this is certainly better than sparging or sprinkling, at all events, in this stage of the process, as the heat, by rising gradually from the bottom, will be more equally distributed than when sprinkled on from above; at the same time go on mashing, the machine must be going round as quickly as possible. As we have in this instance a large quantity to use, the liquor in the copper should not be allowed at any time to exceed 185° or 186°, so as to bring the heat of the taps to the proper medium, viz., 148° to 152°. As soon as the milky white colour of the extract has disappeared, and been succeeded by greater transparency, let the liquor run on more quickly; in a short time the mashing will be covered with the white froth; keep on mashing until you have turned on in all thirty barrels of liquor, or three barrels per quarter; when, after a couple of rounds of the machine, you may leave off. Let the tap stand one hour and a half; then let the worts run from the mash-tun into the underback; this should be about half-past nine: when drained off, we find in the underback twenty-two barrels, at 30 lbs. gravity.
If warm water be wanted for scalding the utensils, or other purposes, the interval occupied by the standing and running of the first mash, is the proper time for preparing it, taking care, however, to leave enough in the copper, at the proper temperature,
