even then but for a very short period, that the temperature of the atmosphere in summer will not be at least as low as 65° during the night. Let brewers, then, commence their operations at such a time of day as to allow them to get their worts out of the coppers in the cool of the evening; and if they have but one boiling at this season, so much the better. Good fanners will then soon cool down the worts to the lowest temperature of the air during the night, if so required, and at the same time will keep them in motion in the coolers, which is also beneficial in keeping them sound. No benefit can result from cooling the worts below the lowest temperature of the atmosphere at this season, as the heat of the next day will again raise them, without the fermentation and attenuation going on progressively, unless the tun rooms are cooler than the air, or regulators are employed, which last, unless differently constructed from what they now are, do more harm than good. The fermentations, if properly carried on, and in suitable tun rooms, may by these means be conducted so as never to exceed 80° during their progress, and may often be considerably lower, that is, under ordinary circumstances, it being understood that ale of very great gravity should never be brewed at this season if it can be avoided.
What, then, is the use of all these unnecessary and expensive appendages of refrigerators, regula-
