there can be little doubt but that the whole gravity worth having can be obtained without having recourse to a raw wort in the mash-tun. The sparging machine bringing off the worts at not above one lb. gravity, renders a return wort a matter of very inferior consequence: as, however, some valuable extract may remain in the hops, a sufficient quantity of liquor may be turned over them to displace it. We have known brewers so anxious to make apparently very high gravities from their malt, as even to turn over to the extent of three and four barrels per quarter, after having already turned over at least six barrels per quarter.
It may be observed, however, that the beer brewed from these long raw worts, not only uniformly tasted poor, but was very much inclined to get forward or acid. We therefore strongly recommend to brewers to be satisfied with the extracts usually obtained, rather than to run the risk of acidity, by getting mucilage or other extraneous matter from the malt: which, however much it may buoy up the instrument, adds nothing to the quality of the beer.
Two barrels per quarter of raw wort are decidedly as much as ever ought to be attempted, and more will do harm rather than good. It is a disputed point whether hot or cold liquor should be applied in taking the raw worts. The point is of very little importance; but the tempe-
